Here is a quick reference glossary of cheese terms that we hope will help you better understand the cheeses that you are eating. If you find a term that is not here and would like a definition for, or a term that you think should be included, please contact us!
Bloomy rind – White rind cheese. The white exterior is a mould growth of Penicillium Candidum that grows on the exterior of the cheese. Traditionally, eating this is a matter of preference, but I usually find that it adds both juxtaposing flavour and texture to the interior of the cheese. Typically, these are soft ripened cheeses and the mould spoors help transform the interior cheese curds from a firm to a liquefied state.
Canadian Cheese Grand Prix – Bi-annual cheese contest held by the Dairy Farmers of Canada (DFC). Because it is sponsored by DFC, the contest is for cow milk cheeses only.
D.O. – Denominacion de Origen – Spanish organization similar to French AOC.
D.O.C. – Denominazione di Origine Controllata - Italian organization similar to AOC.
Farmhouse – Farmhouse cheeses are made on the farm where the milk is produced.
Firm – These cheeses are firm to the touch and there is no give.
Hybrid bloomy/washed rind – These cheeses start out as bloomy rind cheeses and then, at a certain point, the rind is washed.
Industrial – While the name is not flattering , there are many delicious industrial cheeses. An industrial cheese is made in a factory using a blend of technology and traditional methods to produce cheeses that are unvarying in taste and texture.
Pasteurized milk – Milk that has been heat treated to a high temperature in order to kill potentially harmful bacteria. Of course much of the good bacteria has been killed as well. Through technology, there are many methods that can be employed to reintroduce beneficial flavours back into the milk after the process. There are many extremely delicious pasteurized cheeses.
Raw milk - Milk that has not been heat treated to kill bacteria. There are good and bad bacteria. When the milk is heated, both good and bad bacteria are killed. The good bacteria contain flavours and when they are destroyed their flavour disappears as well. Raw milk cheeses often retain more subtle flavours specific to their milk.
Rind – The exterior surface of the cheese.
Soft ripened – This is a cheese where the curds more or less liquefy during the aging process, taking between 30 and 120 days. The cheese is notably soft to the touch. When opened, they often ooze.
Semi-soft – These cheeses have a bit of bounce, when pressed they are firm, but give. When opened, they are often smooth and supple, but retain their shape.
Terroir – A French term that represents the idea that an agricultural product produced at a specific site, by a specific variety has a particular flavour profile unlike all others. This is due to the minerals in the soil, the plants that grow, orientation to the sun, altitude and the other physical attributes of the site.
Thermalized milk– This is a heat treating process that is a half way measure and in many regions is technically considered “raw milk”. The milk is heated to a lesser temperature than pasteurization, but for a longer period of time. The idea is that many of the potentially harmful bacteria are destroyed and at the same time much of the good bacteria and enzymes are preserved contributing to increased flavour.
Washed rind – After these cheeses are formed, they begin a process of being washed in a cultured brine solution. This process washes away unwanted mould and bacteria and introduces a specific bacteria that will act on the cheese and transform its character. Many washed rind cheeses are also washed with a local alcoholic spirit imbuing additional flavour. Washed rind cheeses are often known as the “stinky cheeses” The resulting flavour is usually more mild than the aroma suggests and is, many times, delightfully complex.
