GLOSSARY
Below is a selection of words and expressions you may hear us use from time to time when talking all things cheese.
We’ve gathered some of the most common and essential terms to help deepen your understanding of cheese — from the farm and the field, all the way to your taste buds.
A
ACIDIC – Describes fresh, tangy or citric flavours. Often found in fresh cheeses, particularly goat’s milk cheeses.
AFFINAGE – The process of maturing cheese under controlled conditions to develop flavour, texture and aroma.
AFFINEUR – A specialist in the art of ageing cheese, responsible for selecting, caring for and bringing cheeses to their ideal ripeness.
ALPAGE (or d’alpage) – A French term describing high Alpine pastures where herds graze during summer on fresh grass and alpine flowers after the snow melts.
ANNATTO – A natural orange-red colouring derived from the seeds of the annatto tree, native to South America.
AOC (Appellation d’Origine Contrôlée) –
A designation now used exclusively in Switzerland, as the country is not part of the European Union. Swiss cheeses have retained the AOC system to protect origin, production methods and traditional know-how.
AOP (Appellation d’Origine Protégée) –
The European designation that replaced AOC within the EU. It protects products whose production, processing and characteristics are strongly linked to a specific geographic area and traditional practices.
ARTISAN – A high-quality or distinctive product made in small quantities, usually by hand or using traditional methods.
ASH – Traditionally applied to the surface of fresh cheeses to help drying, balance acidity and limit unwanted mould growth.
B
BACTERIA – Essential to cheesemaking. Starter cultures initiate fermentation, while other bacteria influence ripening, rind development and flavour.
BETA-CAROTENE – A natural pigment found in grass and clover. Cows store it in their milk fat, giving some cheeses a yellow colour. Goats and sheep convert it into colourless vitamin A.
BIODYNAMIC – A holistic farming approach that builds on organic principles, considering soil health, natural cycles and ecosystem balance.
BLOOMY RIND – White mould, surface-ripened cheeses such as Brie, Camembert and other soft-ripened styles.
BLUE CHEESE (or blue-vein cheese) – Cheeses ripened with internal moulds, forming blue-green veins throughout the paste.
BREBIS – French for sheep.
BREVIBACTERIUM LINENS (B. linens) – A beneficial bacterium encouraged through washing cheeses in brine or alcohol, responsible for orange rinds and strong aromas.
BRINE – A salt solution used to wash cheeses, encouraging desired bacteria and inhibiting unwanted moulds.
C
CABRA – Spanish for goat.
CAPRA – Italian for goat.
CHEDDARING – A process where curds are cut, stacked and turned to expel whey before milling, salting and pressing.
CHEESEMITE – Microscopic mites sometimes found on naturally aged cheeses. Harmless to humans, they may be encouraged on certain cheeses to promote drying.
CHEESEMONGER – A specialist retailer who selects, cares for and sells cheese. Also known as a fromager.
CHÈVRE – French for goat.
CLOTHBOUND – A traditional method where cheese (often cheddar) is wrapped in cloth during maturation to regulate moisture loss and retain shape.
COAGULATION – The transformation of milk into curds and whey caused by rennet or acid.
CRYSTALS – Naturally occurring crunchy crystals formed during maturation, composed of amino acids or calcium lactate (not salt).
CURD – The solid part of milk formed during coagulation; the foundation of all cheeses.
D
DOC (Denominazione di Origine Controllata) –
An older Italian designation that has largely been replaced by DOP. Some traditional or specialty cheeses, particularly certain Pecorinos, have retained the DOC classification for historical or regional reasons.
DOP (Denominazione di Origine Protetta) –
The current European designation used in Italy, equivalent to PDO. It protects cheeses whose production, processing and characteristics are strongly linked to a specific geographic area and traditional methods.
DOLCE – Italian for mild or sweet, often used to describe softer styles of blue cheeses.
DOUBLE CREAM CHEESE – A soft cheese enriched with cream, resulting in a richer and creamier texture than standard soft cheeses. Double cream cheeses are indulgent, yet lighter than triple-cream cheeses.
E
EARTHY – Describes rustic flavours reminiscent of mushroom, cellar, grass or soil, often found in naturally aged cheeses.
EYES – Holes formed by gas during fermentation.
F
FARMHOUSE (or farmstead) – Cheese made on a farm using milk from the cheesemaker’s own animals.
FAT IN CHEESE – Typically between 20–40%. Often expressed as “fat in dry matter” (MG). Soft cheeses average around 45%, while triple-cream cheeses approach 75%.
FERMIER – French term indicating cheese made on a single farm using only milk from that farm.
FERMENTATION – A metabolic process where bacteria convert sugars into acids, creating flavour, preserving food and improving digestibility.
FERMENTATION-PRODUCED CHYMOSIN (FPC) – A non-animal rennet alternative suitable for vegetarians.
FORMAGGIO – Italian for cheese.
FRESH CHEESE – Unripened cheeses with no rind or mould growth.
FROMAGE – French for cheese.
FROMAGERIE – A cheese shop.
G–H
GEOTRICHUM CANDIDUM – A natural yeast responsible for fine wrinkling on rinds and delicate, lactic aromas.
GLOBULES – Fat droplets in milk, varying in size depending on animal species and breed.
HARD CHEESE (Pressed, Cooked – Pâte pressée cuite) –
Cheeses that are pressed and cooked, meaning the curd is heated during cheesemaking to expel a significant amount of moisture.
They can be made from raw or pasteurised milk and are typically aged for long periods, resulting in a dense texture and complex, concentrated flavours.
HERBACEOUS – Describes flavours reminiscent of grass, herbs or flowers, reflecting the animal’s diet.
HOOP – A mould used to shape cheese and allow whey drainage.
HUMIDITY – The level of moisture in the air. Cheese maturation generally requires high humidity (around 75–95%).
L–M
LACTATION – The milk-producing period following birth.
LACTIC SET – Cheesemaking using acid rather than rennet, typical of fresh goat’s milk cheeses.
LACTIC ACID – Produced when lactose is converted during fermentation.
LACTOSE – Natural milk sugar.
LATTE VACCINO – Italian for cow’s milk.
MILLING – Breaking curds into smaller pieces to expel moisture.
MOULD (or mold) – A vital part of cheesemaking. Different moulds influence texture, flavour and rind appearance.
N–P
NATURAL RIND – A rind formed naturally without washing, wrapping or added moulds.
NUTTY – A flavour descriptor common in aged cheeses.
ORGANIC – Farming and production methods excluding synthetic fertilisers, pesticides and chemicals.
PASTEURISATION – Heating milk to eliminate harmful bacteria (72°C for 15 seconds).
PASTE (or PÂTE) – The interior of a cheese.
PDO (Protected Designation of Origin) – European system protecting regional foods whose production and identity are linked to a specific place.
PGI (Protected Geographical Indication) – European system protecting foods with a geographical link, allowing more flexibility in production.
PENICILLIUM CANDIDUM – White mould responsible for bloomy rinds.
PENICILLIUM ROQUEFORTI – Blue mould used in blue cheeses.
PICCANTE – Italian for spicy or sharp.
PIERCING – Creating air channels in cheese to encourage blue mould growth.
PRESSING – Applying weight to young cheese to expel whey.
PROCESSED CHEESE – Cheese heated with emulsifiers and stabilisers. (We don’t sell this.)
PROTEOLYSIS – Breakdown of proteins during maturation, contributing to softening and flavour development.
R–W
RAW MILK – Milk that has not been pasteurised.
RENNET – An enzyme used to coagulate milk.
RIND – The exterior of a cheese, protecting the paste.
RIPE – A cheese at its ideal eating stage.
RIPENING – The maturation process that develops flavour and texture.
SEMI-HARD CHEESE (Pressed, Uncooked – Pâte pressée non cuite) –
Cheeses that are pressed but not cooked during production.
Although the milk may be raw or pasteurised, the curd itself is not heated to high temperatures. These cheeses retain more moisture and have a supple, elastic texture.
STARTER CULTURE – Selected bacteria used to initiate fermentation.
STRETCHED CURD (Pasta filata) – Cheeses heated and stretched during production.
TERROIR – The influence of soil, climate and landscape on flavour.
THERMISED MILK – Gently heated raw milk (around 65°C) to reduce bacteria while preserving character.
TOMME – A small, round cheese, often named after its region or milk type.
TRIPLE CREAM (TRIPLE-CRÈME) – Soft cheeses enriched with cream, containing at least 75% fat in dry matter.
WASHED RIND – Cheeses washed in brine or alcohol, producing orange, aromatic rinds.
WHEY – The liquid remaining after curds form.
