Cheese Glossary: 21 Terms and Definitions You Should Know

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Affinage: The process of aging or maturing cheese under controlled conditions to develop its texture, flavor, and aroma.
Annatto: Annatto is a natural orange-red coloring and flavoring derived from the seeds of the achiote tree, commonly used in cheese and other foods.
AOC (Appellation d'origine contrôlée): A French certification for products, particularly wines and cheeses, that are produced in a specific geographic area following established quality and production standards.
AOP (Appellation d'Origine Protégée): The French term for PDO, designating that a product is made in a specific region following strict traditional methods and ingredient standards.

Beta-Carotene: A natural pigment and precursor to vitamin A found in plants, responsible for the yellow to orange color in milk and cheese from grass-fed animals.
Bloomy Rind Cheese: A type of cheese with a soft, edible white rind formed by the growth of mold on the cheese's surface, giving it a creamy texture and mild, often mushroom-like flavor.

Casein: The primary protein in milk that coagulates during cheesemaking to form curds, serving as the structural foundation of cheese.
Curd: Fresh, moist pieces of curdled milk that are separated from whey during the cheesemaking process, known for their mild flavor and characteristic squeaky texture when bitten.

DOP (Denominazione di Origine Protetta): The Italian equivalent of PDO, certifying that a product is produced, processed, and prepared in a specific region using traditional methods.

Fondue: A dish made by melting cheese, often combined with wine and seasonings, served in a communal pot for dipping bread or other foods.

Girolle: A tool designed to scrape thin, decorative curls, or rosettes, from wheel-shaped cheeses like Tête de Moine.

Mouthfeel: The sensory experience of a food's texture and consistency in the mouth, including factors like creaminess, graininess, or firmness.

Pasteurization: The process of heating milk to a specific temperature for a set period to kill harmful bacteria while preserving flavor and nutrients.
PDO (Protected Designation of Origin): A European certification that ensures a product is made in a specific region using traditional methods and ingredients unique to that area.
Penicillium Camemberti: A mold is used in cheesemaking to create the soft, white rind and creamy texture of bloomy rind cheeses like Camembert and Brie.
Penicillium Candidum: A mold used in cheesemaking to develop the white, velvety rind and enhance the creamy texture and mild flavor of bloomy rind cheeses like Brie and Camembert.
Penicillium Roqueforti: A mold used in cheesemaking to create the blue-green veins and distinctively tangy, sharp flavor in blue cheeses like Roquefort, Stilton, and Gorgonzola.

Rennet: A complex enzyme typically derived from the stomach lining of young ruminant animals, used to coagulate milk and separate it into curds and whey during the cheesemaking process.
Rind: The outer layer of cheese formed during aging, which can be natural, bloomy, washed, or artificial, and may be edible or inedible depending on the type.

Terroir: The unique combination of natural factors—such as soil, climate, and geography—that influence the flavor, texture, and characteristics of agricultural products, including cheese.

Washed-Rind Cheese: A type of cheese that is periodically washed with a liquid such as brine, wine, or beer during aging to encourage the growth of specific bacteria, resulting in a strong aroma and robust flavor.