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Glossary of Terms

A glossary of terms related to eating, making and buying cheese.

A.O.C
Definition of A.O.C

Acidification
Definition of Acidification

Affinage
Definition of Affinage

Affineur
Definition of Affineur

Ammoniated
Definition of Ammoniated

Artisanal
Definition of Artisanal

Barnyardy
Definition of Barnyardy

Bloomy Rind
Definition of Bloomy Rind

Burrata?
A description of mozzarella's decadent cousin

Cheddaring
Definition of Cheddaring

Cheese Curd
Cheese curds, or "squeaky cheese," are a beloved and unusual snack

Chèvre
Definition of Chèvre

Cooked Cheese/UnCooked Cheese?
What is the difference between cooked and uncooked cheese?

Definition of D.O.C.
Definition of D.O.C. (Denominazione di Origine Controllata)

Farmstead Cheese
Definition of Farmstead Cheese

Homogenized
Definition of Homogenized

Lactic Acid
Definition of Lactic Acid

Natural Rind
Definition of Natural Rind

Rennet
Definition of Rennet

Soft-Ripened
Definition of Soft-Ripened

Starter
The Definition of Starter

Stretched Curd
Definition of Stretched Curd Cheese

Trappist Cheese
Monks and nuns were, and in a few cases still are, talented cheesemakers who make fine cheeses in small batches.

Triple Crème
Definition of Triple Crème

Unhomogenized
Definition of Unhomogenized

Unpasteurized
Definition of unpasteurized, or raw, milk

Vacherin Mont d' Or
What is the difference between real Vacherin Mont d' Or and faux vacherin cheese?

Washed Rind Cheese
Definition of Washed Rind

Whey
Definition of whey

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