Barnyardy A descriptive term referring to strong Cellar The room, usually underground, where cheeses are farm-related aromas. Sometimes also called cowy. This left to ripen. Some cheeses, Roquefort is the most famous, characterization does not always indicate a negative quality. are ripened in caves. Bleu French name for blue veined cheeses. Chalky (Color) A desirable attribute referring to the true white color or smooth, fine-grained texture of older Chèvres Blue-veined A characteristic of cheese varieties that and young Brie. However, a chalky appearance on the surface develop blue or green streaks of harmless, flavor-producing is undesirable in many cheese varieties, such as Cheddar. mold throughout the interior. Generally, veining gives cheese an assertive and piquant flavor. Chalky (Mouthfeel) A dry, grainy sensation usually caused by insoluble proteins. Sometimes described as powdery. Bloomy rind A descriptive term for an edible cheese rind (crust) that is covered with a harmless, flavor-producing Cheddaring The process used in making Cheddar whereby growth of white Penicillium mold. The bloomy rind is formed piles of small curds, which have been separated from the by spraying the cheese surface with spores of Penicillium whey, are knit together and cut into slabs. The slabs are then candidum mold before curing. Occasionally, brown, pink or repeatedly turned over and stacked to help drain additional red specks are interspersed through the white mold as it ages whey and aid in the development of the proper acidity (pH) or cures. Bloomy-rind cheeses, such as Brie, Camembert and and body of the cheese. These slabs are then cut or milled into some Chèvres, are classified as soft-ripened curds and placed in the cheese forms and pressed. Brine A mixture comprised of water, salt, and often some Cheese Cloth A cloth, having either a course or fine type of spirit. Brines are used to “wash” cheeses, inhibiting texture, used to drain cheese curds or line cheese molds. mold growth and promoting flavor development. Cheese Monger An American term for a knowledgeable Brushed During the curing process, washed-rind cheese cheese sales person. varieties are brushed with liquids such as brine, beer, wine or brandy to maintain a moist rind and impart distinctive, earthy Chèvre The French word for goat and goat’s milk. flavors. Parmesan and other hard cheeses may be brushed or rubbed with a vegetable oil. Clean (1) A descriptive term for cheese that is free of unpleasant aromas and off flavors. (2) A lack of lingering Butterfat (Fat, Milkfat) The amount of butterfat/fat in aftertaste when eating cheese (i.e., a clean finish). any cheese. Fat content is determined by analyzing the fat in the dry matter of cheese. The fat is expressed as a percentage Cooked A step in the cheesemaking process when the of the entire dry matter. In reference to cheese fat, milkfat cheese curd is heated, sometimes in the surplus whey. and butterfat are synonymous. Cooked cheeses are all hard cheeses such as Emmentaler and other Swiss types. Buttery A descriptive term for cheese with a high fat content, such as the double and triple creams, or cheese with Cream The fatty element of milk. a sweet flavor and creamy texture reminiscent of butter. Creamy Used to describe both the taste and sometimes the Casein The principal protein in milk. During the texture of certain cheeses. cheesemaking process, casein solidifies, curdles or coagulates into cheese through the action of rennet. Certified Organic Consisting of at least 95% organic product ingredients. Cannot include genetically modified Cave Originally a real cave or cellar. Today, a cave can be a foods (GMO). Animals must be fed 100% organically grown specially calibrated refrigerated cooler used to maintain the feed and given access to outdoor land and pasture. Antibiotics precise humidity and temperature levels ideal for aging cheese. cannot be used. Fresh Products 2013- 2014 Annual Catalog ~ 127