2012 SPECIAL EDITION
A Cheese Buyers’ Guide A publication of
800-275-9500
•
www.per formancefoodser vice.com/afi
BelGioioso Cheese Tray (Auribella®, Fontina, American Grana®, Creamy Gorg®, Sharp Provolone) 867317…..5/2 lb avg. See your Sales Rep to Special Order for the Holidays
58259 .......Deluxe Fruit Salad - pineapple,oranges,cantaloupe,honeydew,grapes .....1/8 lb 71882 .......Deluxe Fruit Salad - pineapple,oranges,cantaloupe,honeydew,grapes .....1/24 lb Mascarpone Tub - TFF Asiago Quarter Wheel Crumbly Gorgonzola Half Wheel 883689 .....Fruit Salad Al Fresco - NO PRESERVATIVES, pineapple,oranges, 34391…..4/5 lb 885456…..2/6 lb 926596…..1/10 lb avg cantaloupe, honeydew,grapes .................................................................1/14 lb 227832 .....Fruit Salad 1/4” Diced - pineapple,oranges,cantaloupe,honeydew..........1/8 lb 297943 .....Mango/Pineapple 1/4” Diced ................................................................1/8 lb 412380 .....Grapefruit Segments ...............................................................................1/8 lb 933286 .....Golden Pineapple Sections .....................................................................1/8 lb 948957 .....Orange Segments ...................................................................................1/8 lb 974844 .....Honeydew Chunks...................................................................................1/8 lb 974908 .....Cantalope Chunks ..................................................................................1/8 lb 850646.....Sliced Red Apples ...................................................................................36/2 oz For samples contact SANDY CHAPMAN of Invision Brokers at 973-714-1443
Fresh Mozzarella Pre-Sliced Log 875678…..8/1 lb
Parmesan Cheese Wheel 962520…..2/6 lb
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elcome to our annual Cheese Guide. The purpose of this Cheese Guide is to help you better understand the differences in cheeses and provide you with a full listing of all the different cheeses stocked by AFI. Detailed descriptions and applications of some of your favorite cheeses are presented along with the different factors that categorize cheeses such as aging, texture, methods of production, types of milk and regions of origin. We hope the basic information contained in this guide will help you to be more equipped in making cheese a successful part of your menu.
Michelle Kelly Dairy Category Manager Performance Foodservice - AFI
How to C
heese is a fresh or ripened product made from coagulated milk. Cheese can be differentiated both by the type of milk - raw, skimmed or pasteurized, and by animal - cow, goat, sheep, buffalo, horse or camel. For all of them however, there are four major stages in the basic process: • Curdling or coagulation of the milk • Shaping of the curds (de-molding and draining) • Salting, washing and seeding • Maturing Curdling or coagulation of the milk
pared for soft cheeses, a medium-sized curd for rmer cheeses and a small curd for hard cheeses. The curds are cut up into lumps. The curd mass is constantly stirred to prevent it from agglomerating again. The duration of this cutting up (de-curding) period also varies according to the cheese. For many cheeses, a medium- sized curd is prepared rst. It gives off more whey when it is stirred and warmed. There are several methods for removing the curds from the vat for draining. A draining-board in long grooves is used and the entire vat poured onto it for goat’s cheeses. Ladles may also be used to transfer the curds directly into moulds containing holes through which the whey can run off. With pressed cheeses, strong cloth which allows the whey to lter through the holes and retains the curds is used.
on repeated occasions after it has been removed from the mould. Washed-rind cheeses are brushed or washed with salt at regular intervals during their maturation, preventing the formation of mould and keeping the rind soft. Cheeses may be washed in spirits (wine or bear). Cheeses can be seeded with fungus to produce the soft white down of their “bloomy” rind, or the blue-green veining of “blue” cheeses. Maturing
Salting, washing and seeding
The rst step in cheese making is to coagulate the milk solids into a curd. It can be done either by acid coagulation or rennet coagulation. Acid coagulation is caused by adding an acid substance (lemon juice, vinegar) or by adding a bacterial culture that turns the lactose into lactic acid. Renneting consists in adding the rennet to the heated milk. Coagulation, which cannot take place under 10 C, is activated at temperatures between 20 and 40 C. The coagulation period depends on the type of cheese and varies from 30 minutes to 36 hours. Shaping of the curds The curds are broken down in a vat to separate the curds from the whey. As larger cheese curds contain more water than small ones, a large curd is pre-
Salt plays a substantial role in cheesemaking. Salting serves a number of functions; it speeds up the drying process, heightens the cheese’s avor, helps the rind to form and slows down the proliferation of micro-organisms. Each type of cheese has a speci ed salt content. The most common method is an immersion in a brine bath. Depending on the cheese, the brine will contain between 250 and 350g salt per liter. Dry-salting is done by rubbing the cheese with salt 4
The environment in which the majority of cheeses are ripened is usually a ripening cellar or a special storage room. Cheesemakers are often putting their cheeses in drying-rooms to speed up the maturation. The ripening cellar may be humid and warm, or relatively cool. The climate of the cellar is determined by the ambient temperature and relative humidity, as well as by the natural movement of air in the space. The temperature can range from 32 to 77 F, but the majority of cheeses are ripened at between 46 and 60 F. During the maturation period there is a constant exchange between ripening gases, such as carbon dioxide and ammonia, from the cheese and oxygen in the air, which is essential for the growth of both aerobic surface ora and interior ora.
Cheeses According to Hardness and Rind Soft white cheeses
Bloomy-rind cheeses
Blue-mold cheeses
These cheeses are the simplest type. They are neither fermented nor matured. Their high moisture content, coupled with the high humidity, attracts and encourages the growth of the classic white penicillium mold. This type of cheese is creamy and smooth. They are based on cow’s milk, skimmed or unskimmed, and sometimes enriched with cream.
These cheeses are neither pressed nor cooked. They are salted and seeded with penicillium candidum that gives them their bloom (the white down that takes on a golden aspect as it ages.) (Brie and Camembert)
Blue mold is a strain of penicillium that is added to the milk before the rennet is added either in liquid or powder form. Most blue cheeses are normally wrapped in foil to prevent them from drying out. They are neither pressed nor cooked. They are usually made from cow’s milk.
Pressed, uncooked cheeses
Pressed, cooked cheeses
Washed-rind cheeses
The pressed uncooked family offers a variety of textures, from the very creamy (Morbier), to more supple (Doux de Montagne), to rm (Manchego). Some have rinds while others don’t. Even the colors and avors vary from mild (Cheddar), to full- avored (Etorki). Created by taking the curds and pressing them into molds, they are then carefully aged anywhere from ve weeks to six months, although some can mature as long as three years. This family will please almost everyone due to its versatility.
Often large in size and taste, pressed cooked cheeses are created by heating the curds (cooked), and then placing and pressing them in molds. The cheese is then soaked in brine. As fermentation proceeds, depending on the temperature and speci c enzymes, the cheese will have many holes (Emmental) or very few holes (Gruyère).
The rinds in this family are washed and brushed in brine during the ripening process. The brine, depending on the cheese type and region, may include wine, beer, eau de vie, etc. The brushing allows the salt to penetrate the cheese and keeps the paste soft. This treatment smoothes the rind and gives it a coloring that ranges from straw yellow to dark, brick red. The washed-rind family includes many of Europe’s strongest avored and most aromatic cheeses, such as French Munster, German Limburger, and Italian Taleggio.
Natural-rind cheeses
Processed cheeses
This cheese is mainly goat’s and sheep’s cheese. When young, they have a slightly wrinkled, cream-colored rind. In time they dry out, the wrinkles become more pronounced and the character and avor increases, along with the growth of bluish grey mold. Their taste is fresh, almost fruity, with undertones of goat. To mature, these cheeses must be kept dry. (Stilton, Parmigiano Reggiano and Montogomery Cheddar.
Is the result of melting one or more pressed, cooked or uncooked cheeses, and adding milk, cream, butter and sometimes avoring agents. One or several ripened cheeses are heated and mixed, then pasteurized at high temperature (130-140 C) after other dairy products, such as liquid or powdered milk, cream, butter, casein, whey, and seasoning, have been added.
Cheese Classi ed by Texture and Types The texture of cheese can run from extremely hard and granular (Parmesan Reggiano) to runny (aged Brie). Categorizing cheeses by rmness is a common but inexact practice. The lines between “soft”, “semi-soft”, “semi-hard”, and “hard” are arbitrary, and many types of cheese are made in softer or rmer variations. The factor that controls cheese hardness is moisture content, which depends on the pressure with which it is packed into molds, and aging time. 5
Factors in CATEGORIZATION
of Cheeses
Length of aging • Methods of making • Kind of milk • Texture • Fat content • Country/Region of origin Soft/Fresh Cheeses
Blue Cheeses
Is a category of cheeses with high moisture content that are typically direct set with the addition of lactic acid cultures. Cheeses in this category include Cottage Cheese, Cream Cheese, Feta, Mascarpone, and Neufchatel, Ricotta and Queso Blanco. These cheeses must be consumed quickly; they are not made to age.
Blue vein cheese is identi ed by the thin lines of blue that thread through the otherwise cream colored cheese. When you eat blue vein cheese you will notice that the cheese has a strong, pungent scent and that it tastes tangy. Most types of blue vein cheese are a soft cheese that can be easily spread on a cracker or slice of toast, but there are some that have a crumbling texture. Blue and Gorgonzola, two well-loved Blue-veined cheeses, are known for their crumbly texture and distinct avor. Sweet and nutty accompaniments such as fruit, almonds, and spices help balance the saltiness of these cheeses.
Soft-Ripened Cheeses Soft-ripened cheeses are uncooked, unpressed cheese, which, as a result, are creamy or even runny when fully ripe. They ripen from the outside in, and have been allowed to mature to various degrees. Some soft-ripened cheeses ripen (or age) inside of a uffy white rind and become softer and creamier as they age. The rind is edible and is produced by spraying the surface of the cheese with Penicillium candidum. Soft-ripened cheeses are snowy-white and delicious at room temperature or served warm out of the oven. These cheeses, including Brie and Camembert, have an earthy, creamy avor that pairs well with fruits like melon and berries as well as sundried tomatoes.
Semi-Soft Cheeses Soft, yet sliceable, these cheeses are pressed and may be cooked or uncooked. The texture has a slightly harder texture than the soft category. These cheeses contain a high percentage of moisture, ranging between 62% and 67%. Semi-soft cheeses are a smorgasbord of avor – ranging from mild and buttery to earthy and pungent. Some favorites are Fontina, Havarti, Muenster and Monterey Jack.
Semi-Hard Cheeses A classi cation of cheese based upon body. The descriptions semi-hard and hard refer mainly to moisture content, not to texture. The cheeses in this category actually include a broad range of textures, from semi- rm to very rm and from cheeses that are only weeks old to those aged up to several months or more. Because these cheeses contain less moisture than the soft and softripened types, they hold their shape much better. The difference between semi-hard and semi-soft cheese is one of moisture: Semi-soft cheese contains more than 45% water, while semi-hard cheeses contain 30% to 45%.
Hard Cheeses Hard cheese is known as rm cheese. They have a dry, granular paste and are the hardest of all cheeses, solid and heavy. Hard cheeses typically are aged more than two years, during which the water and moisture evaporate to make the paste hard (to be classi ed as a hard
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cheese, the water content must be less than 40%). Hard paste cheeses vary tremendously: They can be pungent, sharp, aromatic or piquant; cooked, semicooked or uncooked; and range in color from stark white to deep yellow, orange or brown. cheese aging The cheeses are covered with a very hard rind, which solidi es as they age. Examples include Asiago, Manchego, and Parmesan.
Pasteurized Process & Cold Pack Cheeses These cheeses are creamy, smooth cheese product made with natural cheese combined with other ingredients, usually more milk and/or milk solids, and water, plus stabilizers for longer shelf life. The combination is then heated and mixed into a homogeneous blend with the end result a cheese that melts and ows. This melting property is due to the emulsifying salts (phosphates or citrates), which bind minerals in the natural cheese to interact with the fat and water. Natural cheeses, when melted, often show a separation from the natural oils and proteins and produce a lumpy appearance. In some cases processed cheeses contain added colorings and preservatives. Products labeled cheese “spreads” or cheese “foods” contain added liquid for a softer, more spreadable mixture. According to U.S. Government standards, only 51 percent of the nal weight needs to be cheese. Processed cheeses keep well but lack the distinctive avor and texture of natural cheeses.
AFI #
BRAND
ITEM
PACK/SIZE
SOFT/FRESH CHEESES....................................................... 29131 ....... Antonio ..................... CHEESE IMPASTADA TFF............................. 1/10 lb 929148 ..... Antonio ..................... CHEESE MOZZ BALL CRYVC TFF .................. 12/1 lb 27184 ....... Antonio ..................... CHEESE CURD FRSH TFF ............................ 2/22.5 lb 897216 ..... Antonio ..................... CHEESE MOZZ LOAF ................................... 2/3 lb 52893 ....... Antonio ..................... CHEESE MOZZ MEDALLION IN WATER ......... 2/3 lb 898138 ..... Antonio ..................... CHEESE RICOTTA WHL MILK TFF ................. 2/3 lb 895423 ..... Antonio ..................... CHEESE MOZZ SHEETS TFF ......................... 3/2 lb 929616 ..... Antonio ..................... CHEESE MOZZ LOAF FIRM FRSH TFF ........... 4/5 lb 33338 ....... Antonio ..................... CHEESE RICOTTA PART SKIM MILK ............. 6/3 lb 29126 ....... Antonio ..................... CHEESE RICOTTA WHL MILK TFF ................. 6/3 lb 277642 .....Assoluti Fresh ..........CHEESE MOZZ BOCCONCINI 1.6 OZ ..........2/3 lb 277653 .....Assoluti Fresh ..........CHEESE MOZZ CILIEGINE 3 OZ .................2/3 lb 277660 .....Assoluti Fresh ..........CHEESE MOZZ OVOLINE 4 OZ....................2/3 lb 277662 .....Assoluti Fresh ..........CHEESE MOZZ PEARLINI 20 OZ.................2/3 lb 277647 .....Assoluti Fresh ..........CHEESE RICOTTA WHL MILK .....................2/3 lb 277661 .....Assoluti Fresh ..........CHEESE MOZZ LOG 1 LB IN WATER............2/4 lb 277646 .....Assoluti Fresh ..........CHEESE MOZZ 16 OZ ...............................2/6 lb 277648 .....Assoluti Fresh ..........CHEESE RICOTTA WHL MILK .....................6/3 lb 232973.....Assoluti ...................CHEESE RICOTTA W/M ............................6/3 lb 34391 ....... BelGioioso Cheese .... CHEESE MASCARPONE TUB TFF ................. 4/5 lb 875678 ..... BelGioioso Cheese .... CHEESE MOZZ SL 16 CT FRSH LOG ............. 8/1 lb 294374 ..... Breakstones .............. CHEESE COTTAGE PINEAPPLE DBL.............. 12/3.9 oz 294372 ..... Breakstones .............. CHEESE COTTAGE STRWBRY DBL................ 12/3.9 oz 925397 ..... Friendship ................. CHEESE COTTAGE W/PINEAPPLE ................ 12/8 oz 942554 ..... Great Lakes ............... CHEESE FETA IN BRINE TFF ......................... 1/9 lb 915028 ..... Great Lakes ............... CHEESE FETA CRUMBLE TFF ....................... 2/5 lb 257107 ..... Lupara ...................... CHEESE MOZZ DI BUFFALO IMP FZ ............. 12/7 oz 266183 ..... Marmaris .................. CHEESE FETA ............................................. 1/18 lb 267035 ..... Marmaris .................. CHEESE FETA DOME ................................... 1/27 lb 268196 ..... Marmaris .................. CHEESE FETA DOM CVP .............................. 1/4 lb 266370 ..... Marmaris .................. CHEESE FETA DOM ..................................... 1/8 lb 266186 ..... Marmaris .................. CHEESE FETA CRUMBLE ............................. 2/5 lb 266184 ..... Marmaris .................. CHEESE FETA ............................................. 2/8 lb 268195 ..... Marmaris .................. CHEESE FETA CVP ...................................... 8/4 lb 887281 ..... Organic Valley ........... CHEESE CREAM SPREAD ORGANIC ............ 100/1 oz 979007 ..... Philadelphia .............. CHEESE CREAM ......................................... 1/30 lb 2312 ......... Philadelphia .............. CHEESE CREAM NEUFCHATEL LF TFF .......... 1/30 lb 80243 ....... Philadelphia .............. CHEESE CREAM ORGNL ............................. 1/50 lb 27148 ....... Philadelphia .............. CHEESE CREAM CHIVE & ONION CUP ......... 100/1 oz 753 ........... Philadelphia .............. CHEESE CREAM CUP GARDEN VEG TFF ....... 100/1 oz 44850 ....... Philadelphia .............. CHEESE CREAM CUP TFF ............................ 100/1 oz 52155 ....... Philadelphia .............. CHEESE CREAM SPREAD SQUEEZE ............ 100/1 oz 29077 ....... Philadelphia .............. CHEESE CREAM LITE CUP TFF ..................... 100/3/4oz 944081 ..... Philadelphia .............. CHEESE CREAM BAR .................................. 36/8 oz 55749 ....... Philadelphia .............. CHEESE CREAM LOAF................................. 6/3 lb 2297 ......... Philadelphia .............. CHEESE CREAM NEUFCHATEL LIGHT ........... 6/3 lb 924828 ..... Pollio ........................ CHEESE CURD WHL MILK SPLIT .................. 2/21 lb 896704 ..... Raskas ...................... CHEESE CREAM TFF ................................... 1/3 lb 880676 ..... Raskas ...................... CHEESE CREAM GARDEN VEG TFF .............. 100/.75 oz 857664 ..... Raskas ...................... CREAM CHEESE SPREAD CUP TFF .............. 100/1 oz 232124 .....Roma .......................CHEESE MASCARPONE ............................6/1 lb 53761 ....... Sorrento .................... CHEESE MASCARPONE BULK ..................... 1/5 lb 75374 ....... Sorrento .................... CHEESE MASCARPONE BULK ..................... 4/5 lb 988821 ..... Sorrento .................... CHEESE RICOTTA ........................................ 4/5 lb 229618 ..... T&L Salads ................ CHEESE CREAM LIGHT IN TUB .................... 1/5 lb 237868 ..... T&L Salads ................ SPREAD CHEESE CREAM PLN ..................... 1/5 lb 8
AFI #
BRAND
ITEM
PACK/SIZE
SOFT/FRESH CHEESES 237844 ..... T&L Salads ................ SPREAD CHEESE CREAM W/LOX ................ 1/5 lb 237866 ..... T&L Salads ................ SPREAD CHEESE CREAM W/ONION GRN .... 1/5 lb 237864 ..... T&L Salads ................ SPREAD CHEESE CREAM W/VEG ................ 1/5 lb 237867 ..... T&L Salads ................ SPREAD CHEESE CREAM W/WALNUT ......... 1/5 lb 944095 ..... Temp-Tee ................... CHEESE CREAM SM ................................... 12/8 oz 44217 ....... Vermont Butter & Chs CREME FRAICHE ........................................ 2/4.75 lb 995483 ....West Creek ..............CHEESE CREAM ......................................1/3 lb 999959.....West Creek ..............CHEESE CREAM ......................................1/30 lb 999958.....West Creek ..............CHEESE CREAM ......................................10/3 lb
SOFT RIPED CHEESES .......................................................... 948156 ..... Boursin ..................... CHEESE BOURSIN ...................................... 12/5 oz 972257 ..... Eiffel Tower ................ CHEESE BRIE CANADIAN TFF ...................... 1/1 kg 228501 ..... Eiffel Tower ................ CHEESE FRNCH BRIE WHEEL ...................... 1/1 kg 990033 ..... Joan Of Arc ................ CHEESE BRIE WHEEL 60% FRNCH .............. 2/2.2lb 905517 ..... Montchevre ............... CHEESE GOAT LOG PLN .............................. 12/10.5 oz 230793 ..... Montchevre ............... CHEESE GOAT CRUMBLE ............................ 2/2 lb 905724 ..... Montchevre ............... CHEESE GOAT LOG PLN .............................. 2/2 lb 907924 ..... Montchevre ............... CHEESE GOAT PLN TUB............................... 2/4 lb 292310 ..... Montchevre ............... CHEESE GOAT MEDALLION 1 OZ ................. 64/1 oz 27049 ....... Packer....................... CHEESE ST ANDRE ..................................... 1/4.5 lb avg 234358 ..... President................... CHEESE BRIE FRNCH TIN ............................ 12/4 oz 866680 ..... President................... CHEESE BRIE PLN 60 %.............................. 2/3 kg
SEMI-SOFT CHEESES ............................................................ 284946 ..... Atalanta .................... CHEESE BOX VAR GRMT IMP ...................... 1/11 lb 29011 ....... Biery ......................... CHEESE MONT_JCK SLCD 3/4 OZ TFF ........ 2/5 lb 28971 ....... Biery ......................... CHEESE PEPPER JCK HOT SLCD .................. 2/5 lb 944815 ..... Biery ......................... CHEESE MUENSTER SLCD .......................... 5/2 lb 259012 ..... Cabot Creamery ........ CHEESE PEPPERJACK LOAF TFF .................. 2/5 lb 885443..... Danamark ................. CHEESE HAVARTI W/DILL ........................... 1/9 lb 922448 ..... Danish ...................... CHEESE FONTINA ....................................... 1/15 lb 74374........ Great Lakes ............... CHEESE MONT_JCK W/PEPPER TFF ............ 1/10 lb avg 79984 ....... Great Lakes ............... CHEESE MONT_JCK BLOCK ........................ 1/40 lb 929324 ..... Great Lakes ............... CHEESE HAVARTI TFF.................................. 1/9 lb 923928 ..... Great Lakes ............... CHEESE MUENSTER LOAF TFF..................... 2/6 lb avg 53962 ....... Land O Lakes ............. CHEESE MONT_JCK SLCD .75 OZ ............... 8/1.5 lb 866391 ..... Mccadam .................. CHEESE MUENSTER LOAF .......................... 2/6 lb avg 255198 ..... Northland.................. CHEESE MUENSTER SHRED ....................... 4/5 lb 270917 ..... Northland.................. CHEESE PEPPERJACK FTHR SHRED ............ 4/5 lb 948139 ..... Packer....................... CHEESE JARLSBERG WHEEL ....................... 1/20 lb 156571 ..... Packer....................... CHEESE FARMER LOAF ............................... 9/3 lb 949447 ..... Safre ......................... CHEESE PORT SALUT TFF ............................ 1/4.5lb 953604 ..... Schreiber .................. CHEESE MONT_JCK CUBED 3/4” ............... 2/5 lb 158817 .....West Creek ..............CHEESE MONT_JCK PRINT .......................1/10 lb avg 157186 .....West Creek ..............CHEESE MONT_JCK BLOCK ......................1/42 lb avg 158812 .....West Creek ..............CHEESE MONT_JCK FTHR SHRED TFF ........4/5 lb
BLUE VEINED CHEESES ...................................................... 926596 ..... BelGioioso Cheese .... CHEESE GORGONZOLA WHEEL ................... 1/10 lb avg 242673 ..... Green Isle .................. CHEESE BLUE DANISH WHEEL .................... 1/6 lb avg 997869 ..... Great Lakes ............... CHEESE BLUE CRUMBLE DOM TFF.............. 1/5 lb 957308 ..... Ilchester .................... CHEESE SAGE DERBY WHEEL TFF ............... 1/6.5 lb 30826 ....... Maytag ...................... CHEESE BLUE WHEEL ................................. 1/4.6 lb 247544 ..... Mosaic ...................... CHEESE BLUE CRUMBLES TFF .................... 4/5 lb 263721 .....Roma .......................CHEESE BLUE CRUMBLES........................1/5 lb
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Fresh Mozzarella & Ricotta
277642 ........Bocconcini Mozzarella Cheese - 1.6 oz ........................... 2/3 lb 277653 ........Ciliengine Mozzarella Cheese - 3 oz ............................... 2/3 lb 277646 ........Mozzarella Cheese - 16 oz.............................................. 2/6 lb 277661 ........Mozzarella Log in water - 1 lb ......................................... 2/4 lb 277660 ........Ovoline Mozzarella Cheese - 4 oz ................................... 2/3 lb 277662 ........Pearlini Mozzarella Cheese - .2 oz .................................. 2/3 lb 277649 ........Ricotta Cheese - part skim ............................................. 6/3 lb 277647 ........Ricotta Cheese - whole milk ........................................... 2/3 lb 277648 ........Ricotta Cheese - whole milk ........................................... 6/3 lb
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AFI #
BRAND
ITEM
PACK/SIZE
BLUE VEINED CHEESES 263722.....Roma .......................CHEESE GORGONZOLA CRUMBLE.............1/5 lb 263725.....Roma .......................CHEESE BLUE CRUMBLES........................4/5 lb 977783 ..... Saga ......................... CHEESE BLUE TFF ...................................... 2/2.75 lb 983633 ..... Stella ........................ CHEESE BLUE WHEEL ................................. 1/7 lb avg 377 ........... Stella ........................ CHEESE GORGONZOLA DOM TFF ................ 1/7.5 lb avg
SEMI-HARD CHEESES .......................................................... 896030 ..... Dutch Mill ................. CHEESE GOUDA SMKD ............................... 1/6 lb 942255 ..... The Laughing Cow...... CHEESE GOUDA MINI ................................. 72/.75 oz 918393 ..... Maybud ..................... CHEESE GOUDA BABY RND TFF .................. 12/7 oz 862192 ..... Mill Dance ................. CHEESE GOUDA RED WAX .......................... 1/10 lb
PROVOLONE CHEESES ........................................................ 242288 ..... Auricchi ..................... CHEESE PROV SALAMI AGED DOM ............. 1/15 lb avg 677 ........... Biery ......................... CHEESE PROV SLCD 3/4 OZ ....................... 2/5 lb 991133 ..... County Line ............... CHEESE PROV LOAF CRYVC ........................ 1/12 lb 984734 ..... Great Lakes ............... CHEESE PROV TFF ...................................... 1/10 lb avg 211705 .....Raf nato .................CHEESE PROV LOAF .................................1/12 lb avg 197506 .....Raf nato .................CHEESE PROV LOAF .................................3/12 lb avg 232215 .....Roma .......................CHEESE PROV STICK SUPER DLX ..............2/12 lb avg 964509..... Sorrento .................... CHEESE PROV LOAF ................................... 1/12 lb avg
MOZZARELLA CHEESES ...................................................... 294206.....Bacio .......................CHEESE BLND PREM SHRED 50/50..........6/5 lb 294205.....Bacio .......................CHEESE P/S PREM SHRED.......................6/5 lb 287633 .....Bacio .......................CHEESE PREM P/S BLOCK .......................8/6 lb avg 287632 .....Bacio .......................CHEESE PREM WM BLOCK .......................8/6 lb avg 294204 ....Bacio .......................CHEESE WM PREM SHRED .......................6/5 lb 253802 ..... County Line ............... CHEESE MOZZ SHRED FTHR WM................. 1/5 lb 264774 ..... Great Lakes ............... CHEESE MOZZ WM LOAF ............................ 1/6 lb avg 885968 ..... Great Lakes ............... CHEESE MOZZ WM LOAF ............................ 8/6 lb 883498 ..... Kraft ......................... CHEESE MOZZ & CHED TWIST UM .............. 48/.75 oz 883612 ..... Kraft ......................... CHEESE MOZZ STRING PART SKIM ............. 48/1 oz 79047.......Luigi ........................CHEESE MOZZ BLND FTHR SHRED ............6/5 lb 270135 .....Luigi ........................CHEESE MOZZ P/S ..................................8/6 lb avg 238619 .....Luigi ........................CHEESE MOZZ WM LOAF ..........................1/6 lb avg 243384.....Luigi ........................CHEESE MOZZ WM LOAF ..........................8/6 lb avg 932073 ..... Organic Valley ........... CHEESE STRING STRINGLES ORGANIC ....... 96/1 oz 27103 ....... Packer....................... CHEESE MOZZ SMKD ................................. 1/6 lb 232981.....Piancone .................CHEESE MOZZ LMPS FTHR SHRED ............6/5 lb 232989.....Piancone .................CHEESE MOZZ WM FTHR SHRED...............6/5 lb 74067 ....... Pollio ........................ CHEESE MOZZ SMKD LOAF......................... 2/6 lb 881651 ..... Polly-O ...................... CHEESE MOZZ LOAF WM SP BLUE .............. 8/7.5 lb 886832 ..... Polly-O ...................... CHEESE MOZZ WHL MILK ........................... 12/16 oz 298569 ..... Polly-O ...................... CHEESE STRING LMPS 1 OZ ....................... 12/12 oz 197500 .....Raf nato .................CHEESE MOZZ FTHR SHRED LMPS ............6/5 lb 197498 .....Raf nato .................CHEESE MOZZ LOAF LMPS .......................8/6 lb avg 197499 .....Raf nato .................CHEESE MOZZ LOAF WHL MILK TFF ...........8/6 lb avg 197501 .....Raf nato .................CHEESE MOZZ WM FTHR SHRED...............6/5 lb 249312 .....Roma .......................CHEESE MOZZ PREMIATO WM RIBBON .....5/11 lb avg 232144 .....Roma .......................CHEESE MOZZ W/M CLASSICO ................10/6 lb avg 243103 ..... Sargento ................... CHEESE MOZZ SLCD LMPS ......................... 360/.66 oz 989133 ..... Sorrento .................... CHEESE MOZZ SHRED WHL MILK................ 6/5 lb 916459 ..... Sorrento .................... CHEESE MOZZ WHL MILK LOAF ................... 8/5 lb avg 243113 ..... Ultimo ....................... CHEESE PIZZA 5 BLND FTHR SHRED ........... 4/5 lb
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Natural Cheese 199428 ................Mild Cheddar Cheese - feather shredded ..............1/5 lb 158811 ................Mild Shredded Cheddar Cheese ...........................4/5 lb 158814 ................Monterey Jack Cheese - fancy shredded ...............4/5 lb 158813 ................Cheddar & Jack Cheese - shredded ......................4/5 lb 158820 ................Sliced Yellow Cheddar - .75 oz..............................6/1.5 lb 158816 ................Mild Yellow Cheddar Cheese ................................1/10 lb avg 158818 ................Sharp Yellow Cheddar Cheese ..............................1/10 lb avg 157185 ................Mild Cheddar Block .............................................1/42 lb avg 12
AFI #
BRAND
ITEM
PACK/SIZE
CHEDDAR CHEESES ............................................................... 897386 ..... Alpine Lace ............... CHEESE CHED COLORED R/F DELI ............. 2/5 lb avg 29001 ....... Biery ......................... CHEESE CHED SLCD 3/4 OZ....................... 2/5 lb 909266 ..... Cabot Creamery ........ CHEESE CHED SHARP PRINT WHI ............... 1/10 lb 242555 ..... Chllsfarm .................. CHEESE CHED W/PORTER .......................... 2/2 KG 235402 ..... Corazo ...................... CHEESE CHED FTHR SHRED ....................... 4/5 lb 235408 ..... Corazo ...................... CHEESE CHED JCK FTHR SHRED R/F .......... 4/5 lb 130329 ..... Green Bay Cheese ..... CHEESE CHED PRINT WHI SHARP TFF ......... 1/10 lb 953220 ..... Green Bay Cheese ..... CHEESE CHED SHARP PRINT ...................... 1/10 lb 75851 ....... Great Lakes ............... CHEESE CHED SHRED TFF .......................... 1/5 lb 885465 ..... Great Lakes ............... CHEESE CHED SLCD MED .75 OZ................ 6/24 oz 53726 ....... Kraft ......................... CHEESE CHED SHARP SHRED..................... 4/5 lb 38189 ....... Land O Lakes ............. CHEESE CHED SHARP PRINT TFF ................ 1/10 lb 53955 ....... Land O Lakes ............. CHEESE CHED MILD SLCD INTERLEAF ........ 8/1.5 lb 881136 ..... Mccadam .................. CHEESE CHED MILD ................................... 1/10 lb 930624 ..... Mullins ...................... CHEESE CHED WHI MILD BLOCK................. 1/40#AV 274241...... Northland.................. CHEESE CHED MONT_JCK SWISS FTHR ...... 2/15 lb 887279 ..... Organic Valley ........... CHEESE COLBY JCK STRING ORGANIC ........ 96/1 oz 79063.......Roma .......................CHEESE CHED SHRED IMIT ......................4/5 lb 262069.....Roma .......................CHEESE SALAD BAR FTHR SHRED .............4/5 lb 144426 ..... Schreiber .................. CHEESE MILD CHED 3/4” CUBE ................. 2/5 lb 18439 ....... Schreiber .................. CHEESE CUBE MIXED 3/4” ........................ 3/5 lb 247501 ..... Schreiber .................. CHEESE CHED MILD 64 SL .5 OZ ................ 8/2 lb 953212 ..... Sunshine Farms ......... CHEESE CHED MILD MIDGET BLK WAX........ 2/5.5 lb 158816 .....West Creek ..............CHEESE CHED MILD YLW PRINT ................1/10 lb avg 158818 .....West Creek ..............CHEESE CHED SHARP PRINT YLW .............1/10 lb avg 157185 .....West Creek ..............CHEESE CHED MILD BLOCK .....................1/42 lb avg 199428.....West Creek ..............CHEESE CHED MILD FTHR SHRED .............1/5 lb 158811 .....West Creek ..............CHEESE CHED MILD YLW FTHR .................4/5 lb 158814 .....West Creek ..............CHEESE CHED MONT_JCK FCY SHRED ......4/5 lb 158813 .....West Creek ..............CHEESE CHED MONT_JCK FTHR SHRED ....4/5 lb 158820.....West Creek ..............CHEESE CHED MILD YLW SL .75 OZ...........6/1.5 lb
SWISS CHEESES ..... 27112 ....... Alpine Lace ............... CHEESE SWISS LOAF R/F TFF ..................... 1/12 lb 47240 ....... Alpine Lace ............... CHEESE SWISS LOAF R/F LS TFF ................ 1/14 lb avg 898302 ..... Atalanta .................... CHEESE GRUYERE CUT ............................... 1/7 lb avg 944772 ..... Biery ......................... CHEESE SWISS HIGH CUT ........................... 1/14 lb 28979 ....... Biery ......................... CHEESE SWISS SLCD 3/4 OZ ..................... 2/5 lb 994824 ..... County Line ............... CHEESE SWISS SANDWICH CUT ................. 1/7 lb 958508 ..... Finlandia ................... CHEESE SWISS LOAF.................................. 1/6 lb avg 264689..... Finlandia ................... CHEESE SWISS LOAF HIGH CUT .................. 2/12 lb avg 958511 ..... Finlandia ................... CHEESE SWISS LOAF.................................. 4/6 lb avg 968784 ..... Great Lakes ............... CHEESE SWISS LS TFF ................................ 1/12 lb 923929 ..... Great Lakes ............... CHEESE SWISS 4X4 CUT TFF....................... 1/8 lb 278585 ..... Le Superb .................. CHEESE GRUYERE NAT SWISS .................... 2/6 lb avg 884830 ..... Land O Lakes ............. CHEESE SWISS SL 32 NAT .......................... 12/1.5 lb 857402 ..... Martel ....................... CHEESE SWISS DOM 4X4 ........................... 1/6 lb avg 261798 ..... Martel ....................... CHEESE SWISS DOM 4X4 ........................... 4/6 lb avg 236977 ..... Packer....................... CHEESE GRUYERE BLND SHRED THICK ....... 4/5 lb 953592 ..... Schreiber .................. CHEESE SWISS CUBED 3/4” ...................... 2/5 lb 158819 .....West Creek ..............CHEESE SWISS LOAF GRD A .....................2/8 lb avg 158724.....West Creek ..............CHEESE SWISS AMER 160 SL ...................4/5 lb 158822.....West Creek ..............CHEESE SWISS SL 0.75 OZ .......................6/1.5 lb
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Processed Cheese 158890 .............. White American Cheese slices 160 ct..............................1/5 lb 158719 .............. White American Cheese Slices 120 ct .............................4/5 lb 158721 .............. White American Cheese 160 slices .................................4/5 lb 158718 .............. Yellow American Cheese Slices 120 ct ............................4/5 lb 158720 .............. Yellow American Cheese Slices 160 ct ............................4/5 lb 158728 .............. Yellow American Cheese slices 184 ct .............................4/5 lb 158716 .............. Yellow American Cheese Loaf Processed .........................6/5 lb 14
AFI #
BRAND
ITEM
PACK/SIZE
HARD CHEESES ........ 242542 ..... Agriform .................... CHEESE GRANA PADANO QRTRS ................ 1/20 lb avg 259021 ..... Ambriola ................... CHEESE PECORINO ROMANO WHEEL ......... 1/50 lb avg 239023.....Assoluti ...................CHEESE PECORINO ROMANO GRATED.......1/5 lb 239022.....Assoluti ...................CHEESE PECORINO ROMANO GRATED.......4/5 lb 962520 ..... BelGioioso Cheese .... CHEESE PARMESAN WHEEL ....................... 1/24 lb 885456 ..... BelGioioso Cheese .... CHEESE ASIAGO MILD QRTR WHEEL ........... 2/6 lb 949553 ..... Colonna .................... CHEESE PECORINO ROMANO SHRED ......... 1/5 lb 265054 ..... Don Juan ................... CHEESE MANCHEGO WHEEL SPAIN ............ 2/7 lb avg 292313 ..... Montealb .................. CHEESE MANCHEGO SPANISH RND............ 1/7 lb avg 278633 ..... Montealb .................. CHEESE MANCHEGO SPANISH RND............ 2/7 lb avg 26958 ....... Packer....................... CHEESE PARMESAN REGGIANITTO ............. 1/1 each 941318 .....Raf nato .................CHEESE PARMESAN SHRED .....................1/5 lb 874101 .....Raf nato .................CHEESE PARMESAN GRATED TUB .............4/5 lb 874103 .....Raf nato .................CHEESE PARMESAN SHRED .....................4/5 lb 240542.....Roma .......................CHEESE PARMESAN GRATED TUB .............1/5 lb 239031 .....Roma .......................CHEESE ASIAGO SHRED ...........................2/5 lb 232186 .......Roma..............................CHEESE PARMESAN GRATED PACKET ................200/3.5 grams 239030.....Roma .......................CHEESE PARMESAN GRATED ....................4/5 lb 912134 ..... Sargento ................... CHEESE PARMESAN SHAVED RIBBON ........ 6/2 lb 988034 ..... Stella ........................ CHEESE ASIAGO AGED WHEEL BLK ............. 1/11 lb 903661 ..... Zerto ......................... CHEESE PECORINO ROMANO 1/4 CUT ....... 1/12 lb 886046 ..... Zerto ......................... CHEESE PARMIGIANO REGGIANO ............... 1/19 lb 252381 ..... Zerto ......................... CHEESE ROMANO PECORINO WHEEL ......... 1/60 lb avg 972233 ..... Zerto ......................... CHEESE PARMESAN SHRED ....................... 4/5 lb
PROCESSED CHEESES ........................................................ 916259 ..... Great Lakes ............... CHEESE AMER YLW 120 SL TFF................... 1/5 lb 271822 ..... Hilldale ..................... CHEESE AMER LOAF PROC YLW .................. 6/5 lb 997680 ..... Kraft ......................... CHEESE AMER SNG YLW ............................. 12/16 oz 2125 ......... Kraft ......................... CHEESE AMER YLW SLCD 120 CT ............... 4/5 lb 875448 ..... Land O Lakes ............. CHEESE AMER WHI 160 PROC PULL ........... 6/5 lb 46163 ....... Land O Lakes ............. CHEESE AMER YLW 120 SL......................... 6/5 lb 446135 ..... Land O Lakes ............. CHEESE AMER YLW 160 SL PROC ............... 6/5 lb 975164 ..... Land O Lakes ............. CHEESE GLDN VELVET ................................ 6/5 lb 2251 ......... Pocahontas ............... CHEESE SPREAD SHARP ............................ 2/10 lb 868706 ..... Schreiber .................. CHEESE AMER PROC 160 ........................... 4/5 lb 69552 ....... Velveeta .................... CHEESE LOAF SPREAD TFF ......................... 6/5 lb 158890.....West Creek ..............CHEESE AMER WHI 160 SL.......................1/5 lb 158719 .....West Creek ..............CHEESE AMER WHI 120 SL.......................4/5 lb 158721 .....West Creek ..............CHEESE AMER WHI 160 SL.......................4/5 lb 158718 .....West Creek ..............CHEESE AMER YLW 120 SL TFF .................4/5 lb 158720.....West Creek ..............CHEESE AMER YLW 160 SL.......................4/5 lb 158728.....West Creek ..............CHEESE AMER YLW 184 SL ......................4/5 lb 158716 .....West Creek ..............CHEESE AMER YLW LOAF PROC ................6/5 lb 279498 ..... Whitehall Specialtie .. CHEESE AMER PSTRZD 120 SL YLW............ 4/5 lb 283614 ..... Whitehall Specialtie .. CHEESE AMER WHI 120 CT......................... 4/5 lb
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Fresh Mozzarella & Ricotta 27184 ........ Fresh Curd ................................................. 2/22.5 lb 29131 ........ Impastada ................................................ 1/10 lb 33338 ........ Ricotta Cheese Part Skim ........................... 6/3 lb 52893 ........ Mozzarella Cheese Medallions in Water ...... 2/3 lb 895423 ...... Mozzarella Cheese Sheets .......................... 3/2 lb 897216 ...... Mozzarella Loaf .......................................... 2/3 lb 929148 ...... Mozzarella Cheese Ball Cryovac ................. 12/1 lb 929616 ...... Mozzarella Loaf Firm Fresh ......................... 4/5 lb 16
Some of the Romano Cheese: is a traditional Italian cheese, named after the city of Rome, which has been manufacturing it since before the birth of Christ. The cheese has a rich creamy yellow color, a slightly granular texture, and a sharp, tangy, salty avor, and is usually grated over other dishes, although it can be eaten plain. The technique used to make Romano cheese involves rummaging the curd, meaning that the curds of the cheese are drained and pierced before being salted and brined, yielding a unique hard cheese which is popular all over the world. Romano is usually only aged about 8 months. There are several different types of Romano cheese. True Pecorino Romano cheese is made from sheep’s milk, and has a protected origin designation from the Italian government, meaning that only certain cheeses can be labeled as Pecorino Romano. To be considered a Pecorino, a cheese must be made between October and July in a certain part of Italy, and with milk from speci c sheep. In addition, the cheese must be round, and meet minimum weight requirements. These stringent protections ensure that the heritage of Pecorino Romano will be protected, and that consumers know what they are getting when they purchase a Pecorino cheese. Parmesan Cheese: is a hard cheese originally from Italy, but widely used and produced all over the world. Within Europe, Parmesan cheese is a protected cheese, meaning that only cheeses made in a certain way in a certain area of Italy can be labeled as Parmesan cheese. Outside of Europe, many generic cheeses use the Parmesan label. The distinctively salty, slightly granular cheese has many uses in Italian cuisine such as a topping for pastas and pizzas, and as a crucial ingredient in some sauces. Parmesan is referred to by its Italian name: Parmigiano-Reggiano, a reference
to the regions in which the cheese is produced. To bear the Parmigiano label, Parmesan cheese must be made from cow’s milk between May and November in Modena, Parma, Reggio Emilia, or parts of Bologna and Mantova. The cheese is traditionally made by mixing whole morning milk with skimmed milk from the previous evening. The milk is heated and mixed with rennet to form curds, which are pressed in a cheese mold. True Parmesan cheese is molded with a stencil, indicating where and when it was made. The cheese is soaked in a brine bath and then aged for a minimum of two years before being graded for sale. Parmesan by law must be aged a minimum of 10 months.
protein can be harvested if the whey is rst allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidi ed whey is heated to near boiling. The combination of low pH and high temperature causes additional protein to precipitate out, forming a ne curd. Once cooled, the curd is separated by passing though a ne cloth. Cheese makers discovered that when the protein-rich substance is heated, whey protein particles fuse and create a curd. This curd, after drainage, is ricotta. Because ricotta is made from whey, rather than milk, it is a whey cheese, not technically a “cheese”.
Mozzarella Cheese: dates back to the 16th century, is a fresh pasta lata cheese. Originally eaten as a soft fresh cheese; later it was made with lower moisture to give it longer shelf life. Pasta Filata refers to the process where the curds are dipped in hot water and then stretched and kneaded into parallel strands. This allows mozzarella to melt and gives it a wonderful stretch. Due to its high moisture content, it is traditionally served the day it is made, but can be kept in brine for up to a week, or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can keep refrigerated for up to a month, though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months. Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil. Ricotta Cheese: Ricotta is produced from whey, the liquid separated out from the curds when cheese is made. Most of the milk protein is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining 17
Ricotta is a fresh cheese grainy and creamy white in appearance, slightly sweet in taste, and contains around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter.
Feta Cheese: is a Greek Cheese. It is made with a combination of goat and sheep milk. It is white and usually shaped into squares. It can be soft to semi- rm cheese. The avor of feta can be salty and tangy or also range from mild to sharp depending on its aging process. It can be used as a table cheese, as well as in salads, pastries is a brined curd cheese traditionally made in Greece. A sheep’s milk cheese, varying amounts of goat’s milk may be added, as long as goat milk makes up less than 30% of the total mixture. Since 2005, feta has been a protected designation of origin product in the European Union. Although traditional feta cheese should only include sheep and goat’s milk, it is quite common that cheese sold as ‘feta’ includes cow’s milk, or even is composed exclusively of cow’s milk. Feta has been made the same way for thousands of years. Milk is curdled by lactic fermentation and the curds and whey are then reheated. The curds are then drained, turned, lightly pressed and salted. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes. Feta is an aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads, pastries and in baking, notably in the popular phyllo-based dishes spanakopita and tyropita and combined with olive oil and vegetables. Feta is also an important ingredient of Greek salad. Feta, like most cheeses, can also be served cooked; it is sometimes grilled as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes. Cottage Cheese: is a cheese curd product with a mild avor. It is drained, but not pressed so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. The curd size is the size of the “chunks” in the cottage cheese. The two major types of cottage cheese are small curd,
high-acid cheese made without rennet, and popular large curd, low-acid cheese made with rennet. Rennet is an enzyme that speeds curdling and keeps the curd that forms from breaking up; adding it shortens the cheese making process, resulting in a lower acid and larger curd cheese, and reduces the amount of curd poured off with leftover liquid (the whey). Cottage cheese can be eaten by itself, with fruit, with fruit puree, on toast, in green salad, and used as an ingredient in recipes such as lasagna, jello salad and various desserts.. Cream Cheese: (also called soft cheese) is a sweet, soft, mild-tasting, white cheese, de ned by the US Department of Agriculture as containing at least 33% milk fat (as marketed) with a moisture content of not more than 55%, and a ph range of 4.4 to 4.9. Cream cheese is an American invention developed in 1872 in New York State. A cheese distributor soon commissioned the enterprising dairyman to produce the cream cheese in volume under the trade name “Philadelphia Brand®.” The company was eventually bought out by Kraft Foods in 1928, and still remains the most widely recognized brand of cream cheese in the United States. Cream cheese is typically used in snacks of various types (for example, as a spread on bread, bagels, crackers, various types of raw vegetables, etc.), and can be used in cheesecake and salads. It can also be used to make cheese sauces. It can be a base to some spreads, such as yogurt-cream cheese topping for graham crackers. Cream cheese is categorized as a fresh cheese since it is not aged. As a result, it has a short shelf life, once opened. The avor is mild, fresh-tasting, and sweet, yet has a pleasing slight tang. At room temperature, cream cheese spreads easily and has a smooth and creamy texture. It is sold in foil-wrapped blocks or in a soft-spread form which has air whipped in to make it spreadable right from the refrigerator. Many avored versions are also now available, including those with herbs, fruits, and even salmon blended in. Brie: originated in France in the 8th century. It is a soft cow’s cheese which is pale in color with a slight grayish tinge under crusty white mould; very soft 18
and savory with a hint of ammonia. The whitish moldy rind is typically eaten, the avor quality of which depends largely upon the ingredients used and its fabrication environment.
Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and heating it to a maximum temperature of 37 °C (98.6 °F). The cheese is then cast into molds. The 20 cm mould is lled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the molds, salted, inoculated with cheese mould (Penicillium Candidum) and aged in a cellar for at least four to ve weeks. There are now many varieties of Brie made all over the world, including plain Brie, herbed varieties, double and triple Brie and versions of Brie made with other types of milk. Brie is usually served with fruits such as melons, grapes, berries and sun-dried tomatoes. Goats’ cheese Goat Cheese: has been made for thousands of years, and was probably one of the earliest made dairy products. Goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Other techniques use an acid (such as vinegar or lemon juice) or rennet to coagulate the milk. Soft goat cheeses are made in kitchens all over the world, with cooks hanging bundles of cheesecloth lled with curds up in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so that it will form a rind, and then stored in a cool cheese cave for several months to cure. France produces a great number of goat’s milk cheeses. Goat cheese, sometimes called chevre, is a cheese product made from the milk of goats.
Goat cheese comes in a wide variety of forms, although the most common is a soft, easily spread cheese. Goat cheese can also be made in hard aged varieties as well as semi rm cheeses like feta. Goat cheese tends to be leaner and for that reason, many dieters use on their salads or melting it on cooked dishes. Goat cheese softens when exposed to heat, although it does not melt in the same way that many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in the oven to form a gooey warm cheese which is ideal for spreading on bread with roasted garlic, or alone. Havarti: is a creamy semi- rm Danish cheese, named after a farm in Denmark in the twentieth century. Havarti is a slightly exible cheese with a creamy, buttery avor. The color is usually creamy to pale yellow. It is a washed rind cheese with innumerable irregular holes throughout. Fairly avorful at 3 months, it becomes stronger and more avorful with age. In addition to being sold plain in blocks, Havarti is often avored with dill, caraway, cumin or other spices. Havarti is often offered with fruit and crackers, and pairs well with many wines. Havarti is often used in place of stronger cheeses like Gouda and Emmentaler, when the taste of a cheese is desired without a strong avor. Havarti often appears on sandwiches, in fondue, and on salads. The cheese comes in low fat versions as well as an enriched full cream type, which tends to melt in the mouth. Enriched Havarti can sometimes be intensely cloying, with the heavy creamy texture, and should be used sparingly or in a strong dish which is capable of handling the heavy avor. Munster Cheese: Traditionally was made in Alsace, France, and should not be confused with more mild versions made in other parts of the world. A true Munster has a creamy yellow to orange center with a dark red rind, and can be noted by the assertive avor and scent, although young Munster is milder. Adapted to American tastes, many dairies in the United States have made a much milder version of the cheese. When properly aged, it can develop a strong avor with a pungent aroma. Munster is aged for a minimum of two months, at which point it will be soft, creamy, and
relatively avorless. If allowed to age longer, the cheese will develop more distinctive bacteria, and this aged Munster is preferred by many cheese consumers. This cheese is commonly served as an appetizer. Because it melts well, it is also often used in dishes such as grilled cheese sandwiches, tuna quesadillas and cheeseburgers. Monterey Jack Cheese: was originated along the central California coast, and has since spread throughout the United States. It is one of the few cheeses which can rightfully be called “American,” since it was developed in the United States. Monterey Jack is a semi-hard cheese made from cow’s milk and has a higher moisture than other cheeses and melts very well, making it ideal for cooking. This is a mild white cheese with a pleasant tanginess. Most of the softer types generally found in American markets are aged for only one month, while another variety of Monterey Jack is aged for up to six months. There are a number of variations on the classic Monterey Jack cheese. Some producers add herbs or hot peppers to make herbed Jack or pepper Jack cheeses. Monterey Jack is also sometimes blended with Colby, another mild American cheese, to make Colby Jack. This cheese is used in pizza, casseroles and sandwiches. Pepper jack is used for nachos.
The characteristic avor of blue cheeses tends to be sharp and a bit salty. The smell of this cheese is widely considered to be pungent. This is due to the types of bacteria encouraged to grow on the cheese. Due to this strong smell and avor, blue cheeses are often considered an acquired taste. They can be eaten by themselves or can be crumbled or melted over foods. Blue cheese is used in dips, sauces, spreads and dressing for vegetables and fruit.
Blue Cheese: is a descendant of Roquefort Cheese which originated in France in the 14th century in the caves of Combalou. Its general classi cation of cow’s milk, sheep’s milk, or goat’s milk cheeses that have had penicillium cultures added so that the nal product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment.
Gouda: is a kind of yellow soft cheese made from cow’s milk. The cheese is named after the city of Gouda in the Netherlands. The name Gouda is not protected, Gouda is made all over the world. There are two varieties of Gouda for export: Young Gouda, which is between one and six months old usually sold with a yellow or red coating of paraf n wax. Gouda that’s aged is usually sold with a black coating. It is more brittle, and has a stronger scent. Gouda cheese is from whole milk that is cultured and heated until the curd is separate from the whey. Some of the whey is then drained, and water is added. This is called “washing the curd”, and creates a sweeter cheese, as the washing removes some of the lactic acid. About ten percent of the mixture is curd which is pressed into circular moulds for several hours. These moulds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a brine solution which gives the cheese and its rind a distinctive taste. The cheese is then dried for a couple of days before being coated to prevent it from drying out, and then it is aged. Gouda can be aged as little as one month to over 3 years before it is ready to be eaten. As it ages it develops a caramel sweetness and sometimes has a slight crunchiness from salt-like calcium lactate that forms in older cheeses. Gouda is served with fruits, such as peaches, melons, cherries and pears. Smoked Gouda is used on grilled sandwiches, sliced turkey and chicken.
In the Europe Union many blue cheeses such as Roquefort, Gorgonzola and Stilton are like wine, in that they carry a protected designation of origin, meaning they can bear the name only if they have been made in a particular region in a certain country.
Provolone: is an Italian cheese that originated in Southern Italy and is now produced all over the world. It is produced in different forms: shaped like large salami up to 30 cm in diameter and 90 cm long; in a watermelon shape; in a truncated bottle shape; or also in a
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large pear shape with the characteristic round knob for hanging. The average weight is 5 kg. Provolone is a semi-hard cheese from cow’s milk with taste varying greatly from the aging process. There are two main types of provolone cheese; dolce and piccante. Dolce provolone is a mild version that is aged for two months, while piccante provolone is aged for up to one year and has a more intense avor. Provolone, like mozzarella, is a plastic curd cheese; the curd is mixed with heated whey and kneaded to a smooth, semisoft consistency, often molded into fanciful shapes. The brown, oily rind of provolone is wrapped in cords, which impress grooves in the rind, and hung to ripen. They are often seen on display in Italian food shops. The creamy yellow interior of provolone is smooth and pliable. Provolone is an all-purpose cheese used for cooking, dessert purposes and even grating. Cheddar Cheese: is a semi-hard cow’s milk cheese which can vary in taste from mild to extra sharp. The cheese is one of the most well known cheeses in the world, and many countries produce regional versions of cheddar cheese. The origins of cheddar cheese are ancient. The cheese was rst made in Cheddar, a village in southwest England, and historical records indicate that the cheese has been made since at least the 1100s. Cheddar cheese is naturally a creamy to pale white, although orange cheese has become much more common. Cheddar cheese also has a wide range of avors, depending on how it is made and how long it is aged. Young cheddar cheese tends to be milder, while longer aged cheese has a sharper, complex avor. At a minimum, cheddar cheese is aged for around three months, but aging can take as much as 30 months. CHEDDAR CHEESES Several things set cheddar cheese aside from other cheese. The rst is the bacteria that the cheese is fermented with. The second is the manufacturing process. Cheddar cheese undergoes a process called “cheddaring” while it is processed to yield a distinct level of moisture and unique texture.
Cheddaring is when blocks of curds are piled on top of each other to expel moisture. The curds are then put through a mill and ground into small pieces then poured into molds and pressed. This gives cheese a dense, often crumbly texture. This is the unique step in making cheddar. Cheddar cheese is used in ingredients, such as cream soup bases, or over steamed vegetables & potatoes or over baked dishes. Swiss Cheese: is a generic name in North America for several related varieties of cheese which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as “eyes”. Swiss cheese has a piquant, but not very sharp, taste. American Swiss Cheese: The large corporations use bulk operations to make Swiss-type cheese available at a reasonable price. These cheeses are generally labeled simply by the generic “Swiss cheese” term and are made from pasteurized cow’s milk. This cheese is available sliced and shredded, in regular and low-fat varieties. Due to mass production for quick distribution, it is aged only about 4 months, and generally has a much milder avor than the real thing. It melts easily and is widely-used in sandwiches.
Emmental: this cheese takes its name from the Emme Valley where it originated circa 1293. It is considered Switzerland’s oldest and most prestigious cheese. This pale yellow cheese is made from part-skim, unpasteurized cow’s milk and has a mild, slightly nutty, buttery, almost fruity avor. The holes range from small to large olive-size. USA versions use pasteurized milk or follow US law and age the unpasteurized cheese at least 60 days. It is made in giant (up 20
to 220-pounds) wheels and can be easily identi ed by its hometown stamped on the rind. This rm cheese melts easily, making it good for sauces, and it goes equally well with fruits and nuts. Gruyere: Since the 11th century, cheesemakers in the Alpine area between Switzerland and France have produced Gruyere. The curds are larger, scalded at higher temps and pressed longer and harder than Swiss curds. It’s aged anywhere from 10 to 12 months, giving it a brownish-gold rind. The center is pale yellow and the holes are much smaller and more evenly spaced than those of Emmental. Gruyere also melts easily, making it great for gratins, and goes well with meats and vegetables. It also shines as an appetizer or dessert cheese. American Cheese: is a processed cheese. It is orange, yellow, or white in color and mild in avor, with a medium- rm consistency, and melts easily. American cheese was originally only white, but is usually now modi ed to orange. It has been made from a blend of cheeses, most often Colby and cheddar. Today’s American cheese is generally no longer made from a blend of all-natural cheeses, but instead is manufactured from a set of ingredients [such as milk, whey, milk fat, milk protein, concentrate, whey protein concentrate, and salt. When some of these or other substitutes are used, it does not meet the legal de nition of cheese in many jurisdictions, and must be labeled as “cheese analogue”, “Cheese Product”, processed cheese, or similar. Processed cheese has several technical advantages over unprocessed cheese, including extended shelf -life, resistance to separation when cooked, and uniformity of product. Its production has signi cant economic advantages over traditional cheese making processes, most often through the ability to incorporate any of a wide variety of less expensive ingredients. American cheese was rst popular because it melted smoothly and didn’t separate when heated, as cheddar tends to do. It’s great on grilled cheese sandwiches, cheeseburgers and for use in dips and spreads.
GLOSSARY Acid: A descriptive term for cheese with a pleasant tang and sourish avor due to a concentration of acid. By contrast, a cheese with a sharp or biting, sour taste indicates an excessive concentration of acid which is a defect. Acrid: A term used to characterize cheese that is sharp, bitter or irritating in taste or smell. Af ne: (1) The French word meaning to nish or re ne. A washed-rind cheese, for example, may be af ne au marc de borgogne, meaning the rind has been washed with marc, a white brandy made from grape pomace during curing. (2) The process of curing cheeses. (3) One who nishes or cures cheese would be an af neur. Af neur: One who cares for the aging of cheeses. Aftertaste: The last avor sensation perceived after tasting a cheese. Pronounced aftertastes usually detract from the pleasure of a cheese. Aged: Generally describes a cheese that has been cured longer than six months. Aged cheeses are characterized as having more pronounced and fuller, sometimes sharper avors than medium-aged or current-aged cheeses. Aging: Often referred to as curing or ripening, aging is the process of holding cheeses in carefully controlled environments to allow the development of microorganisms that usually accentuate the basic cheese avors. See Curing and Ripening. American: A descriptive term used to identify the group of American-type cheeses which includes Cheddar, Colby, granular or stirred-curd, and washed or soaked-curd cheeses. Monterey Jack is also included in this group. Ammoniated or Ammoniacal: A term describing cheese that either smells or tastes of ammonia as a result of being overripe or mishandled (i.e., held at uctuating temperatures). This condition may af ict the rinds of cheese varieties with white mold (bloomy) rinds, such as Brie, Camembert and Chèvres. A hint of ammonia is not objectionable, but heavy ammoniation is.
Annatto: A natural vegetable dye used to give many cheese varieties, especially the Cheddars, a yellow-orange hue. Annatto is odorless, tasteless and is not a preservative. Appearance: A term referring to all visual assessments of cheese, from its wrapping, rind, color and texture, to how it looks when handled, broken or cut. Aroma: A general term for the odor or scent of cheese. Cheese may lack aroma or display aromas, which range from faint to pronounced, depending upon the cheese variety. Aroma is closely allied to avor, although cheese with a distinct odor may exhibit a mild avor while cheese lacking odor may present a strong avor. Aromas may also specify particular tastes or scents, such as fruity, earthy, oily and nutty. The cheese rind may have a different odor than its interior. The aroma of any cheese is most distinctive when the cheese is rst cut into. Aromatic: A descriptive term for cheeses with distinct, pronounced aromas. Artisan: A term describing cheese made in small batches, often with milk from a limited number of farms. Having unique texture or taste pro les developed in small sealed production or by specialized producers. Assertive: A term indicating the presence of a pronounced taste or aroma. Astringent: A term descriptive of a harsh taste with a puckery, almost medicinal quality. Baby: A smaller quantity of cheese formed into a mini-wheel or cylinder-like shape. Ball/Round: A style that ranges from a very small sphere, as with Fresh Mozzarella (the size of a cherry), to larger than a softball for a Gouda or Edam cheese ball, and a Boccini or Bocci ball for Provolone. Barny or Barnyardy: A descriptive term referring to strong farm-related aromas. Sometimes also called cowy. This characterization does not always indicate a negative quality.
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Barrel: A natural style of Cheddar cheese speci cally produced for the manufacture of Pasteurized Process cheeses meant to be further processed (i.e., natural variety shredded cheese and a range of processed cheeses). Basic Ingredient: A term usually referring to the milk source from which a cheese is made, such as cow’s milk, ewe’s milk or goat’s milk. Rennet, cultures, enzymes and salt are also considered basic ingredients of cheese. Basket: A nontraditional form some cheesemakers use in style presentation of their cheese. Basket Muenster cheese is an example that is readily available in Wisconsin. Beestings: The rst milk a cow gives after calving. Very high in protein, beestings is used in Spain for the production of Armada, a strong, semi- rm cheese. Bitter: An unpleasant, biting avor — usually an aftertaste. A bitter aftertaste is sometimes associated with variations in manufacturing and curing or aging procedures. It is more prevalent in cured cheeses that have a high-moisture content. Bitterness is often confused with astringency. True bitterness is a sensation that is typi ed by the aftertaste of grapefruit peel. Bleu: The French word for blue that is used in reference to the Blue-veined cheese varieties. Blue molds are typically Penicillium roqueforti or Penicillium glaucum. Famous varieties include Bleu, Gorgonzola and Stilton.® Block: The most common style of cheese produced for wholesale distribution. Descriptive of the size and shape of cheese before it is cut for distribution and sale. It is recognized as one of the major styles of natural cheese and is aged in 20-, 40-, 60- or 640-pound blocks. Bloomy Rind: A descriptive term for an edible cheese rind (crust) that is covered with a harmless, avor-producing growth of white Penicillium mold. The bloomy rind is formed by spraying the cheese surface with spores of Penicillium candidum mold before curing. Occasionally, brown, pink or red specks are interspersed through the white mold
GLOSSARY as it ages or cures. Bloomy-rind cheeses, such as Brie, Camembert and some Chèvres, are classi ed as soft-ripened. Blue-veined: A characteristic of cheese varieties that develop blue or green streaks of harmless, avor-producing mold throughout the interior. Generally, veining gives cheese an assertive and piquant avor. Bocci/Boccini: A ball-shaped style, typical of Provolone cheese. Bocci weighs approximately 5 pounds. Boccini is a smaller version of Bocci, typically weighing about 2 pounds. Bocconcini: A term describing a traditional-size Fresh Mozzarella ball, weighing 1-3/4 ounces. Bocconcini translates from Italian to English meaning little mouthfuls. Body: Represents the physical attributes of cheese when touched, handled, cut or eaten. The body may feel rubbery, rm, elastic, soft, resilient, yielding, supple, oily, etc. When rolled between the ngers or cut, it may appear waxy or crumbly. Its mouthfeel may be grainy or creamy. A cheese also may be felt to determine its condition of ripeness. Braided: A nontraditional style in the Pasta Filata cheese family. Cheesemakers will take strands of this type of cheese and braid them for a special appearance. Brine: A salt-and-water solution in which some cheese varieties are washed or dipped during the cheesemaking process. Certain cheeses, such as Feta, are packed or stored in brine. Brining: A step in the manufacture of some cheese varieties where the whole cheese is oated brie y in a brine solution. Brining is common in the production of Mozzarella, Provolone, Swiss, Parmesan and Romano cheeses. Broken Down: Refers to a change in the texture of cheese. For example, cheese may change from a rm, smooth or coarse, curdy or rubbery texture to a waxy (similar to cold butter), mealy or pasty texture.
Brushed: During the curing process, washed-rind cheese varieties are brushed with liquids such as brine, beer, wine or brandy to maintain a moist rind and impart distinctive, earthy avors. Parmesan and other hard cheeses may be brushed or rubbed with a vegetable oil.
ple, a 5-pound loaf of Muenster may be slightly over or under 5 pounds.
bST/Bovine Somatotropin (Also see rBGH): A naturally occurring protein hormone from the pituitary gland of cattle that affects the amount of milk produced by dairy cows.
Chalky (Mouthfeel): A dry, grainy sensation usually caused by insoluble proteins. Sometimes described as powdery. Generally not a desirable characteristic.
Bulk Cheese: Cheese in its original manufactured form, such as a 40-pound block of Cheddar. Butterfat: See Fat Content and Milkfat Content. Butterfat (Fat, Milkfat): The amount of butterfat/fat in any cheese. Fat content is determined by analyzing the fat in the dry matter of cheese. The fat is expressed as a percentage of the entire dry matter. In reference to cheese fat, milkfat and butterfat are synonymous. See Dry Matter. Buttermilk: The liquid which remains after churning butter from cultured cream. The liquid remaining after churning sweet cream is sweet cream buttermilk. Also a cultured skim milk. Buttery: A descriptive term for cheese with a high fat content, such as the double and triple creams, or cheese with a sweet avor and creamy texture reminiscent of butter. Caciocavallo: Years ago, Provolone was transported via horseback to market. The common style for this cheese was Caciocavallo. This cheese style is long, slender and cylinder in shape, with a notch around the cylinder’s top to accommodate a rope used to tie around the body of the cheese. Casein: The principal protein in milk. During the cheesemaking process, casein solidi es, curdles or coagulates into cheese through the action of rennet. Catch Weights: The variable weights of individual pieces of cheese. For exam-
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Chalky (Color): A desirable attribute referring to the true white color or smooth, ne-grained texture of older Chèvres and young Brie. However, a chalky appearance on the surface is undesirable in many cheese varieties, such as Cheddar.
Cheddar & Colby A term used to classify cheeses that share characteristics exempli ed by Cheddar that may include the process of manufacture, consistency, texture, odor or avor. Colby is a Cheddar-type cheese. Cheddaring: The process used in making Cheddar whereby piles of small curds, which have been separated from the whey, are knit together and cut into slabs. The slabs are then repeatedly turned over and stacked to help drain additional whey and aid in the development of the proper acidity (pH) and body of the cheese. These slabs are then cut or milled into curds and placed in the cheese forms and pressed. Cheese Monger: An American term for a knowledgeable cheese sales person. Chemical: A descriptive term for a cheese aroma or avor taint which usually indicates improper manufacturing or contamination with foreign materials. Chèvres: The plural form of the French word for goat, originally used to classify all goat cheeses produced in France, but now commonly refers to all soft fresh goat cheeses, regardless of their country of origin. Chunk/Bar: The rectangular con guration is the most common shape of retail cheese cuts. Exact weight cheese is often referred to as a bar of cheese (8 or 16 ounces). Random weight producers describe smaller retail cuts as chunks. Ciliegini: A term describing the small, traditional size of Fresh Mozzarella, weighing only one-third of an ounce.
GLOSSARY Ciliegini translates from Italian to English meaning little cherries. Clean: (1) A descriptive term for cheese that is free of unpleasant aromas and off avors. (2) A lack of lingering aftertaste when eating cheese (i.e., a clean nish). Close: A descriptive term for cheese with a smooth, tight texture, such as Cheddar. A close texture contains few, if any, mechanical holes. A cheese with small holes, like Colby, is characterized as open. See Open. Coagulation (Curdling): A step in cheese manufacture when milk’s protein, casein, is clotted by the action of rennet or acids. Code Date: A date stamped on a package of cheese that is used to determine the age and quality of the product. It may be a pull date, pack date or sell-by date. Colby: A Wisconsin original created in Colby, Wisconsin. See Cheddar & Colby. Cold Pack (Club Cheese): A blend made from different batches of cheeses the same variety, or two or more varieties of mild and sharp natural cheese that have been ground (comminuted). Unlike processed cheese, Cold Pack is not heat-treated nor cooked at the time of packaging. Cold Performance: Addresses how the cheese responds to mechanical manipulation, such as cubing, shredding and grating. (Shredding produces short, thin strips of cheese. Grating shatters hard cheese into small granules.) Color: The color of the rind and the interior of any cheese is an indication of its variety, condition and quality. In all cases, the color should be characteristic of the cheese type. Cheese colors naturally range from snow-white to deep yellow. Orange cheeses, such as Cheddar, are colored with annatto — a tasteless, odorless natural vegetable dye — during manufacturing. Comminuted: Breaking down or grinding cheese into small particles through a mechanical, cutting action. Cheese that has been comminuted is used in the manufacture of Cold Pack cheese.
Consistency: The degree of hardness or softness of cheese. Classi cations of cheese by consistency include soft, semi-soft, semi- rm, rm and hard. Cooked: (1) Nearly all milk is heated or warmed to some degree during cheesemaking; however, the term cooked is reserved for those varieties whose curd is heated in order to regulate moisture content and degree of hardness. Parmesan curds, for example, are cooked at a higher temperature than Cheddar curds. (2) As a tasting term, cooked refers to a avor aroma associated with the use of over-pasteurized milk. Cowy (Barny): A descriptive term referring to strong farm-related aromas. Sometimes also called cowy. This characterization does not always indicate a negative quality. Creams, Single, Double or Triple: A classi cation of cheese derived from the butterfat content on a dry matter basis. Single Creams contain at least 50% butterfat in the cheese solids (dry matter); Double Creams contain at least 60% butterfat; and Triple Creams contain 72% or more butterfat. See Milkfat Content and Milkfat in the Dry Matter (FDM). Creamy: (1) A descriptive term for cheese texture or taste. Creamy texture is soft, spreadable and, in some cases, runny. Creamy avors are characterized as rich and are associated with cream-enriched cheeses, such as double or triple creams. (2) May also refer to color. Crock: A style term referencing the early days of Cold Pack cheese when it often was packaged in a glazed clay crock. Today, you may still nd Cold Pack cheese packaged in such a container.
acid, bacterial or mold spores, enzymes or other micro-organisms and natural chemicals. Starter cultures speed and control the process of curdling milk during cheesemaking in part by converting lactose to lactic acid. They also lend unique avor characteristics to the cheese. Cup: While the crock was Cold Pack’s original package of choice, today you will nd most products delivered to market in an 8- to 16-ounce plastic cup. Several crumbled products are taken to market in plastic cups as well. Curd: Curdled milk from which cheese is made. Curdling: See Coagulation. Curdling (Coagulation): A step in cheese manufacture when milk’s protein, casein, is clotted by the action of rennet or acids. Curing: The method, conditions and treatment from manufacturing to market, such as temperature, humidity and sanitation, that assist in giving the nal cheese product the distinction of its variety. Sometimes used synonymously with aging and ripening. See Aging and Ripening. Current (Young) Generally semi- rm, rm or hard cheese varieties that have been cured for two weeks up to 30 days. Such cheeses usually have mild avors. Cylinder/Log: Several types of cheeses are formed into this common style — a round face approximately 3 inches in diameter and 12 to 14 inches in length. Daisy: A cheese style, traditionally a 22-pound wheel of Cheddar, coated with wax and cheesecloth.
Crumbles: Some cheeses are impossible to shred or grate but will break apart into small sprinkle size portions. Crumbles is a style for cheeses, such as Feta and Blue, to use on salads, pizzas, etc.
Defect: Any less-than-ideal quality factor in a cheese, often due to improper manufacture, handling or contamination. Defects can refer to packaging, nish, surface, texture or taste.
Cubed: A cheese cube is a very small cut (six relatively equal sides) of cheese to induce consumption from a tray of product while socializing.
Degree of Hardness: Categorizing cheese by the degree of hardness is the most universal method used. Federal Standards of Identity dictate the tolerances of moisture and milkfat that can be contained in cheese. Since the amount of moisture and fat in cheese signi cantly
Culture (Starter): A culture that normally consists of varying percentages of lactic 23
GLOSSARY controls the properties of the cheese, using degrees of hardness stands on a legal de nition. Deli or Mini Horn: Basically the same style as a cylinder of cheese. Most often you will nd this style in Cheddar, Colby, Colby-Jack and Pepper Jack varieties. Diced: Very small cubes. Mozzarella is diced as an additional style for foodservice operators. It is easier to portion control diced cheese versus shredded cheese. Direct-set: A cheese in which lactic acid culture instead of rennet is used to direct-set or coagulate the milk. Disk: A cheese set in a disk style, such as Brie or Camembert. This style allows for quick aging of the cheese, from the outer edges to the inner core. Double Cream: The French term for cheese containing at least 60 percent butterfat in the cheese solids (dry matter). Dry Matter: All the components of cheese (solids) excluding moisture (water). Dry matter includes proteins, milkfat, milk sugars and minerals. Dutch-Type: A classi cation of cheese varieties that share similar characteristics, such as in methods of manufacture, consistency, texture, smell or taste, with cheeses produced in the Netherlands. Edam and Gouda are considered Dutchtype cheeses. Tilsit may appear under this classi cation, although it is not produced predominantly in Holland. Earthy: A descriptive term for cheese varieties with rustic, hearty avors and aromas. Cheese avor compounds in this category share qualities with those present in freshly plowed earth or forest litter. Goat, sheep and monastery type cheeses may be characterized as earthy and exhibit assertive avor and aroma. Emmentaler: The eyed cheese made in the Emme Valley, Switzerland, sometimes referred to as Swiss cheese. Emulsi er: A substance or mixture used in the production of processed cheese to create its smooth body and texture. It is composed of the salts of common food acids.
Eye: A void or hole within cheese caused by the formation of trapped gas as a result of fermentation during the curing process. The presence of eyes is typical of Swiss-type cheeses and can range from pin size to pea size or larger. Family (Group): A term for cheese varieties that share similar characteristics. Farmstead: A term describing cheese made on the farm from the milk of that farm. Fat Content: The amount of butterfat/fat in any cheese. Fat content is determined by analyzing the fat in the dry matter of cheese. The fat is expressed as a percentage of the entire dry matter. In reference to cheese fat, milkfat and butterfat are synonymous. See Dry Matter. Federal Standards of Identity: Describe the major varieties of cheese and identify the procedures by which they are manufactured, the ingredients they may contain and their moisture and milkfat. For types of cheese not de ned by a generic name under these standards, provisions are made for them to be identi ed by their degree of hardness. Feed: A descriptive term for cheese that exhibits an odor or taste that is directly related to the particular feed consumed by a cow or other animal before milking. The aroma or avor may be unpleasant if the feed was turnips, or intriguing if the feed was apples or mountain clover. Ferme (Fermier): The French term for farm-produced cheeses. Fermented: An aroma reminiscent of alcohol fermentations. Filled: A descriptive term for cheese from which all butterfat has been removed and in its place a vegetable oil has been used as a substitute. Filled cheese also is referred to as imitation. Finish: (1) The process of nishing, re ning or curing cheese to desired ripeness. Soft-ripened cheeses are sprayed on the surface with a harmless white mold (Penicillium candidum) whose growth helps ripen the cheese. Depending upon cheese variety, other nishing methods include washing the rinds of cheeses and the daily turning of cheeses. Tem24
perature and humidity are tightly controlled during the nishing process. (2) Refers to the way a cheese is packaged, such as a hard, natural rind, a bandage of cheesecloth and wax or vacuum packaging. (3) The aftertaste of cheese may be described as having a clean nish, bitter nish, sour nish, earthy nish and so forth. Firm (Hard): A classi cation of cheese varieties exhibiting a relatively inelastic and unyielding texture like Asiago, Cotija and Parmesan. Federal Standards of Identity state that rm cheeses have a maximum moisture content of 34 percent and a minimum milkfat content of 50 percent. Fishy: A descriptive term referring to the unpleasant avor of overripe, high-moisture cheese varieties. Often associated with ammoniacal avors. Flaky: A descriptive term for cheese that breaks into akes when cut. A aky quality is typical of Parmesan, Romano, Asiago and Cheddar when aged over 10 to 12 months. Flat: (1) A descriptive term for tasteless cheese that normally yields a distinct avor. Cheese with reduced levels of sodium and salt is often referred to as at. (2) A style of Cheddar weighing from 35 to 37 pounds that has been coated with wax and cheesecloth. Flavor: A general term for the taste cheese presents as it is eaten. Flavor is detected in the mouth and also by the nose. Flavors, in order of ascending aggressiveness, are described as faint ( eeting), mild (light or bland), pronounced (distinct) or strong (intense). Flavors may also be described by the tastes they resemble, such as nutty, salty, buttery, fruity and peppery. Flavor is categorized by initial tastes as well as by aftertastes. Fondu: The French word for Process cheese. This term should not be confused with Fondue, a Swiss dish often made with cheese. Fondue: A Swiss dish often made with cheese. Force Ripening: A method of speeding the ripening of a cheese by using a warmer
GLOSSARY environment than normal to naturally ripen the cheese. The cheese may be force ripened at room temperature or in a cooler set at a higher than normal temperature. Ripening may also be accelerated by modifying the enzymes. These cheeses are used primarily in processed cheese and as a food ingredient. Foreign Flavor: See Chemical. Foreign Flavor (Chemical): A descriptive term for a cheese aroma or avor taint which usually indicates improper manufacturing or contamination with foreign materials. Formaggio: The Italian word for cheese. Fresh: A term typically used to classify cheese varieties that have not been cured, such as Mascarpone, Cottage cheese, Cream cheese or Ricotta. Cheeses that have been cured for very short periods, such as Feta, may also be classi ed as fresh. Fresh Mozzarella: A soft Mozzarella with a high-moisture content, meant to be eaten soon after it is produced. In Italy, balls (Bocconcini) of Fresh Mozzarella are stored in water and usually consumed the same day they are made. Due to high-moisture content, Fresh Mozzarella has a very short shelf life. Fromage: The French word for cheese. Fromager: A French word to describe a person with in-depth knowledge of cheese. Sometimes spelled Fromagier. Fruity: A descriptive term for the sweet, fragrant aroma or avor characteristic of certain semi-soft cheeses, such as Pouy De Montagne or American Muenster, and some hard mountain cheese varieties. Baby Swiss and some Cheddars also present a fruity quality. Gamey: A descriptive term for cheeses with strong avors and penetrating aromas. Gassy: A descriptive term for cheeses in packaging that becomes bloated. This may be a result of an increase in holding temperature or altitude, or it may indicate microbial production of carbon dioxide.
Gem: A style of Cheddar weighing approximately 3 pounds.
moisture content of 34% and a minimum milkfat content of 50%.
Giganti: A very large style of Provolone, typically weighing 200 to 600 pounds and measuring up to approximately 7 feet in length.
Hard-grating: A descriptive term for cheeses, such as Parmesan, Romano and Asiago, that are well-aged, easily grated and primarily used in cooking. Federal Standards of Identity dictate that hard-grating cheeses contain a maximum moisture content of 34 percent and a minimum milkfat of 32 percent.
Goat: A classi cation of cheese made from goat’s milk. Goaty: Distinctive avor of cheeses made from goat’s milk. Gouda and Edam: A category of cheeses referred to as sweet curd cheese. Grainy: (1) A descriptive term for gritty texture which is desirable in certain hard-grating cheeses, though not to the point of mealiness. Parmesan and Romano exhibit a granular or grainy texture. (2) A avor term that may be used to describe the grain-like (wheat) avors that occur as the result of ripening. Grana: The Italian term for hard-grating cheese referring to a cheese’s hard granular texture. Parmesan, Romano, Asiago, Parmigiano-Reggiano, Grana Padano and Sapsago are among the grana-type cheese varieties. Grassy: A descriptive term for cheese with a weedy taste that is related to the type of feed a cow has consumed prior to milking, such as silage, bitterweed, leeks or onions. See Feed. Grated: With hard cheeses, such as Parmesan, Romano and Asiago, fracturing the cheese into tiny particles is a common style choice. This allows the user to sprinkle the cheese on top of a dish like seasoning. Half Moon: A split version of a Longhornstyle cheese. Half Wheel/Split: A 10- or 20-pound wheel is often too much product for one outlet to handle at once, so many manufacturers split wheels either down the center of the wheel vertically or in some cases horizontally. Hard: See Firm. Hard (Firm): A classi cation of cheese varieties exhibiting a relatively inelastic and unyielding texture like Cheddar and Swiss. Federal Standards of Identity state that rm cheeses have a maximum 25
Hot Performance: Covers the quality of the response of cheese to the application of heat. The behavior of cheese when heated depends primarily on the form of the prepared cheese, the hardness of the cheese and the temperature and length of cooking time. Imitation Pasteurized Process Cheese Spread: A cheese that possesses all the properties of pasteurized process cheese spread except the butterfat content is signi cantly lower than federal standards allow for labeling as a cheese spread. Individual Portion Pack: Individual packs are great for airlines, consumers to take on picnics or pack into a to-go meal. Just a few years ago, you could only nd Cream cheese in this size. Many natural cheese products are now taking advantage of this convenience pack. Intense: A descriptive term for cheese with strong, concentrated aromas and avors. Kaas: The Dutch word for cheese. Käse: The German word for cheese. Lactic: (1) A general description applied to cheese exhibiting a clean, wholesome, milky and slightly acidic avor or aroma. (2) The type of organisms included in starter cultures for cheesemaking. Lactose: Natural sugar found in most milks. Lactose Intolerance: A human condition in which the digestive system is not able to properly break down the natural sugar found in milk and dairy products. Common symptoms tend to be excessive gas and/or diarrhea.
GLOSSARY Lipase: (1) An enzyme found in raw milk, also produced by microorganisms that split fat molecules into fatty acids. (2) Lipase avor is a term also used to describe rancidity, especially where these avors are desired in cheeses. See Rancid.
used to describe Cheddars.
Mouthfeel: See Texture.
Midget: A style of cheese, usually Cheddar, weighing approximately 12 pounds.
Loaf: This rectangular-shaped style is the standard 5- to 9-pound cut with a 4- by 4-inch face, ideal for deli slicing and consumers or chefs to use in their sandwich creations.
Milkfat Content: The fat content of cheese expressed as a percentage of the total cheese weight. Milkfat content depends upon the richness of milk used in cheesemaking and how much moisture is lost during ripening. Synonymous with butterfat.
Mouthfeel (Texture): A general term for the “fabric” or “feel” of cheese when touched, tasted or cut. Characteristics of cheese texture may be smooth, grainy, open or closed, creamy, aky, dense, crumbly and so forth, depending upon the speci c variety.
Log: See Cylinder/Log. Longhorn: A style of cheese, usually Colby or Colby-Jack, weighing approximately 12 to 13 pounds, cylindrical with a 6-inch diameter, about 13 inches long. Make Procedure: The recipe and procedural steps to make cheese. Make Time: The period of time required to turn raw milk into nished cheese, ready to go to a curing room. Mammoth: A style of cheese, usually Cheddar, weighing between 75 and 2,000 pounds. Mandarini: A Provolone style that weighs approximately 20 to 25 pounds and resembles the shape of an egg. Ropes are tied around the cheese for hanging for proper aging. Marc: The white brandy or eau de vie made from grape pomace. Marc may be used as a solution for curing washedrind cheese. Matieres Grasses: The French term for milkfat in dry matter. Mechanical Holes: Small, irregular openings in the body of cheese caused by manufacturing methods, not by gas fermentation. Colby, Brick, Muenster and Monterey Jack are varieties with natural, mechanical openings. See Open. Mechanical Manipulation: The various methods of handling cheese during preparation (i.e., shredding, grating, slicing with a knife, slicing on an electric slicer, crumbling, etc.). Medium-aged (Mellow): Generally semi rm, rm or hard cheeses that have been cured for three to six months. Medium-aged cheeses are usually mellow and smooth textured. Frequently
Mild (Young): A descriptive term for light, unpronounced avors. Mild also refers to young, brie y-aged Cheddars.
Milkfat in the Dry Matter (FDM): The fat content of cheese expressed as a percentage of the total solids of cheese. Most cheeses are in the range of 45 to 55 percent milkfat in the dry matter because the dry matter stays constant in a unit of cheese while moisture content in that cheese may vary. Mini Horn: See Deli or Mini Horn. Moisture Content: See Fat Content. Moisture Content (Fat Content): The amount of butterfat/fat in any cheese. Fat content is determined by analyzing the fat in the dry matter of cheese. The fat is expressed as a percentage of the entire dry matter. In reference to cheese fat, milkfat and butterfat are synonymous. See Dry Matter. Mold: (1) A condition created by the growth of various fungi during ripening, contributing to the individual character of cheese. Surface molds ripen from the rind inward. Internal molds, such as those used for Blue-veined cheeses, ripen throughout the cheese. A moldy character can be clean and attractive, or unpleasantly musty or ammoniated. (2) Refers to the fungus itself. (3) A hoop or container in which cheese is shaped. Monastery-type: A term used to classify cheeses that originated and are still produced in the monasteries of France, such as Port du Salut. Monastery-type also refers to other cheese varieties with similar attributes and may also include a variety of washed-rind cheeses. Mottled: A defect in cheese appearance characterized by an irregular, splotchy color on the rind or interior. 26
Mushroomy: A descriptive term for ripened cheese, such as Brie, with an aroma and avor similar to the clean, pleasant fragrance of mushrooms. The avor is produced by the surface mold that is related to commercial mushrooms. A mushroom aroma may be detected in other soft or semi-soft varieties. This aroma is also referred to as mildly earthy. Natural: (1) A general classi cation for cheese that is made directly from milk. Whether the milk is pasteurized or unpasteurized has no bearing on the designation as natural. (2) Refers to the cheesemaking process whereby cheese is made directly from milk by coagulating or curdling the milk, stirring and heating the curd, draining the whey and collecting or pressing the curd. Natural Rind: A rind that develops naturally on the cheese exterior through drying while ripening without the aid of ripening agents or washing. Most semihard or hard cheeses have natural rinds that may be thin like that of bandaged Cheddar or thick like that of Parmesan, Pecorino Romano and wheel Swiss (Emmentaler). Naturally Bandaged: Cheddar cheeses wrapped in cheesecloth and dipped in wax. Prior to vapor-barrier lm, this method provided the only way to store Cheddar cheese for storage and shipping. Examples of styles of naturally bandaged Cheddars would be a gem, daisy wheel or a mammoth. Nutty: A descriptive term for cheese with a nut-like avor, a characteristic of Swiss types. Cheddars may exhibit a avor reminiscent of walnuts; fresh goat cheese and Gruyère are said to resemble the taste of hazelnuts. The avor blends causing this characteristic are actually found in nuts.
GLOSSARY Off: A term referring to undesirable avors or odors too faint or ill-de ned to be more precisely characterized.
yields a lower-fat cheese that may have desirable properties compared to the full-fat cheeses. See Skimmed Milk.
Oil Off: Refers to the separation of oil when cheese melts.
Pasta Filata: Translated literally from Italian, to spin paste or threads. Pasta Filata refers to a type of cheese where curds are heated and then stretched or kneaded before being molded into the desired shape. The resulting cheese has great elasticity and stretches when cooked or melted. Cheeses in this family include Mozzarella, Provolone and String.
Oily: A descriptive term that may refer to body, aroma and avor. Cheese held out of refrigeration for extended periods may also appear oily. Open: A term applied to cheese varieties containing small, mechanical holes that develop as a result of the manufacturing process. The holes may be small or large, densely patterned or randomly scattered, and irregular in shape. The blue mold that grows in Blue-veined cheeses forms around the openings in the lightly pressed curd. Air is introduced through punctures made with steel pins into the cheese (see Mechanical Holes). Pin holes are not to be confused with the open eyes in Swiss-type cheeses caused by fermentation. See Close. Ost: The Scandinavian word for cheese. Ovalini: A Fresh Mozzarella ball shape that weighs approximately 4 ounces. Overripe: A term descriptive of cheese that has passed its ideal state of avor development or that has become too soft. Pack Date: A code date put on cheese to indicate the date the cheese was packed by the manufacturer. Pail: For practical and economic reasons, getting products in an industrialsize container is the way to go. Products packed this way are typically heading for a commercial kitchen. Paneer: A fresh cheese originally from India. A farmerstyle cheese that would typically be unsalted. This cheese is acid set and has vegetarian appeal because of the lack of animal rennet. The texture is similar to Queso Blanco. Paraf n: A wax coating applied to the rinds of some cheese varieties for both protection during export and extended life spans. Paraf n may be clear, black, brown, yellow or red. Part-skim: A term used to denote the manufacture of a cheese, such as Mozzarella, with partly skimmed milk. This
Paste: A descriptive term for the interior texture of soft-ripened cheeses, such as Brie, that exhibit a semi-soft to runny consistency. Pasteurization: The process of heating milk to a speci c temperature for a speci c period of time in order to destroy any disease-producing bacteria, also checking the activity of fermentative bacteria. Pasteurized Process Cheese: A blend of fresh and aged, natural cheeses that have been shredded, mixed and heated (cooked) with an addition of an emulsi er salt, after which no further ripening occurs. Pasteurized Process Cheese Food: A variation of Pasteurized Process cheese containing less fat and a higher moisture content. It differs from Process cheese in that either nonfat dry milk or whey solids and water have been added, thus reducing the percentage of actual cheese in the nished product. Pasteurized Process Cheese Spread: A variation of Pasteurized Process cheese containing a higher moisture content and lower milkfat content than Process Cheese Food. A stabilizer is added to prevent separation of ingredients. Pasture-grazed: A term describing cheese made exclusively from the seasonal milk of pasture-grazed animals. Pear: A Provolone style that weighs between 20 and 40 pounds and resembles the shape of a pear. Ropes are tied around the cheese for hanging for proper aging. Penicillium: Principal genus of fungi used to develop molds on certain cheese 27
varieties during ripening. Penicillium candidum is used to develop many softripened cheeses, such as Brie; Penicillium glaucum or roqueforti are used for Gorgonzola and Roquefort® cheeses, respectively. Peppery: A descriptive term for cheese with a sharp, pepper avor. Aged Cheddar may be described as peppery. Performance: Refers to the way a particular type or variety of cheese responds to handling during preparation, from mechanical manipulation (e.g., slicing, shredding, grating, etc.) in its cold state, to the quality of the cheese’s response to heating (e.g., characteristics such as melting, stretching, browning, etc.). Performance also describes how cheese avors combine with each other or with additional ingredients. Persille: The French translation for parsleyed, which refers to delicately veined Blue varieties, such as Roquefort,® Blue and Stilton,® where the mold resembles sprigs of parsley. Pickled Cheese: A term used to classify cheeses that are stored and packed in a brine solution, such as Feta. Piquant: A descriptive term for cheese with an appealing sharpness, avor or aroma. Aged Asiago, Aged Provolone, and Blue-veined cheeses are sometimes described by this term. Plastic Curd: A classi cation of cheeses whose curd is heated and then kneaded to form various shapes. The Italian term for these cheese varieties is Pasta Filata. Mozzarella, Provolone and String are plastic curd-type cheeses and may be described as string-like. See Pasta Filata. Pressed Cheese: A descriptive term for cheese whose curd has been placed in a mold and literally pressed to form the intended shape of the nished cheese. Fresh, uncured cheese varieties, such as Cream or Feta, and cured cheeses, such as Brick, Cheddar, Parmesan and Romano, are examples of pressed cheese. Print: A rectangular style of cheese that has been cut from a 40-pound block. Prints are normally 10-pound loaves.
GLOSSARY Process Cheese: See Pasteurized Process Cheese. Process Cheese (Pasteurized Process Cheese): A blend of fresh and aged natural cheeses that have been shredded, mixed, and heated (cooked) with an addition of an emulsi er salt, after which no further ripening occurs. Pronounced: A descriptive term for cheese that exhibits a distinct aroma or avor stronger than mild but not as powerful as intense. See Intense. Pull Date: A code date stamped on cheese to indicate when the product should be removed from stock as being too old. Pungent: A descriptive term for cheese with an especially poignant aroma or sharp, penetrating avor. Limburger cheese aroma is classed as pungent.
rinds or possess rinds that are produced by harmless mold. See Bloomy Rind and Natural Rind. Rindless: Cheese without a rind. Some rindless varieties, such as Brick and Colby, are ripened (cured) in plastic lm or other protective coating to prevent rind formation. Some cheeses, such as Feta, are rindless because they are not allowed to ripen. Ripe: A descriptive term for cheese that has arrived at peak avor through aging. The optimum period of aging varies widely among cheese varieties. Ripening: The chemical and physical alteration of cheese during the curing process. See Aging and Curing. Robust: A descriptive term for cheese with a very strong aroma and full avor. Round: See Ball/Round.
Quarter Wheel: Cheese manufacturers cut 20-pound wheels or larger into four quarters for more ef cient use by the end user.
Rubbery: A term characterizing the resilient feel and texture of a cheese. Generally a term for cheese that is overly chewy or excessively elastic in texture.
Queijo: The Portuguese word for cheese.
Runny: A descriptive term for cheeses that have returned to a partially liquid state as a result of insuf cient drainage of whey or exposure to excessive heat. Soft-ripened cheese varieties often become runny at the peak of ripeness or if placed in warm temperatures for long periods.
Queso: The Spanish word for cheese. Rancid: A term relating to avors caused by lipase enzymes releasing fatty acids from butterfat. Some cheeses are not supposed to have avors caused by fatty acids in high concentrations, such as Cheddar, while others, such as Romano, gain much of their avor from the rancidity of fatty acids. In many dairy avors, excessive rancidity is considered a notable defect. See Lipase. Raw Milk: Milk that has not undergone pasteurization. rBGH/Recombinant Bovine Growth Hormone: A synthetic version of BGH used in dairy cows to aid in the increase of milk production. Rennet: An extract from the membranes of calves’ stomachs that contains rennin, an enzyme that aids in coagulating milk or separating curds from whey. Rennet-like enzymes, also used commercially, are produced by selected fungi and bacteria. Rind: The outer surface of cheese. A rind varies in texture, thickness and color. Cheeses may be rindless, display natural
Rustic: A descriptive term for cheese with a hearty or earthy avor and distinct aroma. Country or mountain cheeses are sometimes referred to as rustic. Salami: A Provolone style resembling a small to large log, ranging in size from 13 to 100 pounds. Salamini: Similar to a Provolone Salami, the Salamini is smaller — 1 or 8 pounds in size — and tied off with ropes for hanging for proper aging. Salting: A step in the cheesemaking process requiring the addition of salt. Depending upon the cheese variety, salt can be added while the cheese is in curd form or rubbed on the cheese after it is pressed. Salt is used to help preserve cheese, as well as to enhance its avor. Cheese also may be soaked in a salt solution, a process termed brining. 28
Salty: Most cheeses possess some degree of saltiness. Pronounced saltiness is characteristic of speci c varieties; however, excessive saltiness is a defect. Cheeses lacking in salt are described as dull or at. Satiny: A descriptive term referring to the texture and mouthfeel of soft, spreadable cheese varieties. A satiny texture is characteristic of perfectly ripened Brie. Also referred to as a smooth, silky texture. Sell-by Date: A code date put on cheese by the manufacturer to indicate the date recommended that the cheese be sold to the consumer. Semi-hard: A classi cation of cheese based upon body. Cheddar, Colby, Edam and Gouda are examples of semi-hard cheese varieties. Semi-soft: A wide variety of cheeses made with whole milk. Cheeses in this category include Monterey Jack, Brick, Muenster, Fontina and Havarti, and melt well when cooked. Sharp: A descriptive avor term referring to the fully developed avor of aged cheeses, such as Cheddar, Provolone and some Blue-veined varieties. The avor is actually sharp and biting, but not excessively acrid or sour. Sheep: A classi cation of cheese made from ewe’s milk. Sheepy: Characteristic avor of some cheeses made from ewe’s milk. Shredded: A very popular style or form with many varieties of cheese. Manufacturers now make standard, small strip shreds to fancy, very ne strip shreds of cheese. This form is ideal when cooking with cheese. Silky: See Satiny. Silky (Satiny): A descriptive term referring to the texture and “mouthfeel” of soft, spreadable cheese varieties. A satiny texture is characteristic of perfectly ripe Brie. Also referred to as a smooth, silky texture. Skimmed Milk: The milk that remains after all or part of the cream containing the fat has been removed.
GLOSSARY Sliced: Another popular style or form of cheese is the slice. First incorporated into the world of American Pasteurized Process cheese, you can now nd hundreds of natural cheese varieties in this form. Smoked Cheese: Cheese that has been smoked in a process similar to smoking meat. Methods for smoking cheese include the addition of liquid smoke to the brine or smoking over woodchips. Smoked Cheddar, Swiss and Provolone yield a unique avor. Soapy: Descriptive of a taste caused by long-chain fatty acids sometimes present in cheese caused by excessive milkfat breakdown. See Lipase and Rancid. Soft-fresh: A category of cheeses with high moisture content that are typically direct set with the addition of lactic acid cultures. Cheeses in this category include Cottage cheese, Cream cheese and Neufchatel, Feta, Mascarpone, Ricotta, and Queso Blanco. Soft-ripened: A classi cation of cheese based upon body. Brie and Camembert are examples of soft-ripened cheese varieties. Soft/Fresh: A category of cheeses with high-moisture content that are typically direct-set with the addition of lactic acid cultures. Cheeses in this category include Cottage cheese, Cream cheese and Neufchâtel, Feta, Mascarpone, Ricotta and Queso Blanco. See Directset. Solids: See Dry Matter. Solids (Dry Matter): All the components of cheese (solids) excluding moisture (water). Dry matter includes proteins, milkfat, milk sugars, and minerals. Sour: A descriptive term for cheese with an excessive acid content. However, a mild, tangy, sour avor can be attractive in young cheeses. Tartness is the same as sourness in avors. Sour Milk: Milk made acidic by fermentation. The predominant acid formed is lactic acid. See Lactic and Starter. SOUR MILK CHEESE Cheese that has been curdled (coagulated) by natural souring or by the addition of lactic acid bacte-
ria, such as Cottage cheese. Sour milk cheese does not use rennet for coagulation.
Strong: A descriptive term for cheese with a pronounced or penetrating avor and aroma.
Specialty Cheese: A subjective term used to classify cheeses of exceptional quality, notably unique or produced in quantities of less than 40 million pounds per year. Cheeses that are combinations of different cheese types also may be referred to as specialty. For example, Blue/ Brie is a soft-ripened specialty cheese with a blue vein mold throughout.
Style: A classi cation of cheese based upon its shape, size and packaging.
Spiced: A term sometimes used to classify all cheese varieties containing spices, herbs or avorings. For example, caraway Gouda is a spiced cheese. Spicy: A descriptive term for cheese varieties with a peppery, herby avor. Springy: A descriptive term for cheese with a resilient texture that springs back when gently pressed. Ripe or nearly ripe, soft-ripened varieties should be springy. Stabilizer: An ingredient added to a product to bind water, improve consistency or stabilize an emulsion. Examples include whey protein concentrate (WPC), gelatin, xanthan gum, guar gum and locust bean gum. Starter: A culture that normally consists of varying percentages of lactic acid, bacterial or mold spores, enzymes or other microorganisms and natural chemicals. Starter cultures speed and control the process of curdling milk during cheesemaking in part by converting lactose to lactic acid. They also lend unique avor characteristics to the cheese. Stick: See Chunk/Bar. String Like (Plastic Curd): A classi cation of cheeses whose curd is heated and then kneaded to form various shapes. The Italian term for these cheese varieties is pasta lata. Mozzarella, Provolone, and String cheese are plastic-curd type cheeses and may be described as string like. See Pasta Filata. String-like: See Plastic Curd. String/Rope: Small cylinders of typically Mozzarella or Provolone. This snack-style cheese is very popular to use in school lunch packs.
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Supple: A term describing the body of certain cheeses when handled. Supple cheese varieties, such as Fontina, are somewhat elastic, consistent and yielding. Surface-ripened: A term referring to cheese that ripens from the exterior when a harmless mold, yeast or bacteria is applied to the surface. Bloomy-rind cheeses, like Brie and Camembert, and washed-rind cheeses, like Limburger, are both surface-ripened. Swiss-type: A term used to classify cheeses that share the common characteristics of eyes (holes) in their interior. Eyes develop during the curing process when gas, formed through fermentation, is trapped and expands, thus forming holes. The size of eyes can range from small as a pea in Baby Swiss to the larger holes typical of Aged Swiss. The original Switzerland Swiss is known as Emmentaler. Texture: A general term for the fabric or feel of cheese when touched, tasted or cut. Characteristics of cheese texture may be smooth, grainy, open or closed, creamy, aky, dense, crumbly and so forth, depending upon the speci c variety. Thermalization: The process of heat-treating milk to less than 160°F for less than 15 seconds prior to cheese production. This process utilizes a lower temperature for a shorter period of time than pasteurization. Tome: This French word for cheese is native to the Haute Savoie section of France. The word precedes the names of certain cheeses, such as Tome de Savoie or Tome de Beaumont. The Tomes have much in common with the washed-rind cheeses produced in the monasteries of France. Tomme: Sometimes spelled Tome, this French word for cheese is native to the Haute Savoie section of France. The word precedes the names of certain
GLOSSARY cheeses such as Tomme de Savoie or Tomme de Beaumont. The Tommes have much in common with the washed-rind cheeses produced in the monasteries of France. Triple Cream: The French term for cheese which contains over 72 percent butterfat in the cheese solids. See Creams and Fat Content. Tub: A similar form to the cup, only shorter in height and typically wider in circumference. Turophile: A lover of cheese. Taken from the Greek word turos (cheese) and the root phil (love). Type: A term used to classify or categorize cheeses that share common characteristics, such as degree of rmness, texture, avor and manufacturing procedure, with a widely known and established cheese variety. Ultra Pasteurization: Also referred to as UHT. The process of super-heating milk to 275°F for 4 to 15 seconds. US RDA: The abbreviation for United States Recommended Daily Allowance referring to the nutritional contributions foods, such as cheese, give to the diet. Variety: The generic name of a cheese by which it is most commonly identi ed, such as Cheddar, Colby, Blue, etc. Washed-rind: A cheese rind that has been washed periodically with brine, whey,
beer, cider, wine, brandy or oil during ripening. The rind is kept moist to encourage the growth of an orange-red bacteria. The bacteria may be scraped off, dried or left to further rind development. Washed-rind and bloomy-rind cheeses compose what is termed the soft-ripening (surfaced-ripened) classi cation. Limburger is a washed-rind cheese. Waxed: Prior to airtight shrink bags, cheesemakers would wrap their cheese in cheesecloth and dip in wax for preservation. Many wax colors denote some attribute of that cheese. For example, with Cheddar: clear = mild, red = medium, and black = aged or sharp. Waxy: A term describing the wax-like appearance of a cheese body, or its texture, when tasted or cut. See Texture. Wedge: A cut form, usually in a cake or pie-style wedge, from a wheel of cheese. Many varieties of cheese use this style when merchandising a retail cheese case. Weeping: A descriptive term referring to Swiss-type cheeses whose eyes glisten with bits of moisture. This is caused by the release of moisture by proteins as they are broken down during ripening. Weeping often indicates that a cheese has achieved peak ripeness and will exhibit full avor. Can also be caused by storing cheese at too warm a temperature.
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Wheel/Round: A circular style or form that is usually at on the top and bottom. Whey: (1) The thin, watery part of milk that separates from the coagulated curds during the rst step of the cheesemaking process. It still contains most of the milk sugar or lactose found in milk. (2) A classi cation of cheeses made predominantly from the whey obtained during the manufacture of other cheeses like Gjetost. Ricotta can be made from whey. Whole Milk: Milk that is neither skimmed nor enriched with extra cream. Wisconsin State Brand/Wisconsin Grade A: These interchangeable grades appear on American cheeses and meet the state’s highest quality and standards. Wrapping The exterior material used to enclose or cover cheese for protection and storage. Examples of wrapping material include leaves, plastic, cloth, paraf n and foil. Young: See Current. Young (Current): Generally semi- rm, rm or hard cheese varieties that have been cured for two weeks up to 30 days. Such cheeses usually have mild avors.
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