Cheese T erms Cheese T erms cheeses. to learn and live by... Affinage (AH-fee-nahj) The craft of maturing and aging 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. Affineur One who cares for the aging of cheese. Appearance A term referring to all visual assessments of Aftertaste The last flavor sensation perceived after cheese, from its wrapping, rind, color and texture, to how it tasting a cheese. Pronounced aftertastes usually detract from looks when handled, broken or cut. the pleasure of a cheese. Aroma A cheese’s smell or odor which can vary from lightly Aged Generally describes a cheese that has been cured aromatic to ferociously overpowering. Note that while most longer than six months. Aged cheeses are characterized strong smelling cheese will also be strong tasting; this does as having more pronounced and fuller, sometimes sharper not apply to all. Limburger is a case in point. The American cheeses Brick and has a distinctive aroma but is not an overly flavors than medium-aged or current-aged cheeses. strong tasting cheese unless well aged. 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 flavors. Artisan A skilled manual craftsperson. Artisanal cheese Cheese that has been hand-crafted in small batches according to time-honored techniques, recipes, Ammoniated The term usually used for bloomy or washed and traditions. rind cheeses, giving off a strong smell or taste of ammonia. 126 ~ Fresh Products 2013 - 2014 Annual Catalog