cheese is stored at a certain temperature and humidity for a Nutty A flavor description of cheese; often refers to a period of time in order to allow its flavor and texture to develop. hazelnut flavor. Maturation Part of the process of cheesemaking, when the Moisture Content (Fat Content) The amount of Off A term referring to undesirable flavors or odors too faint butterfat/fat in any cheese. Fat content is determined or ill-defined to be more precisely characterized. by analyzing the fat in the dry matter of cheese. The fat is expressed as a percentage of the entire dry matter. In Oily A descriptive term that may refer to body, aroma and reference to cheese fat, milkfat and butterfat are synonymous flavor. Cheese held out of refrigeration for extended periods may also appear oily. Mold When added artificially to a cheese, mold describes a fungus orfungiform bacteria necessary for the development of the cheese. It manifests either internally or on the surface. Cheese can also develop mold spontaneously or naturally, usually on the rind of a cheese. This mold is usually beneficial or innocuous, but can be harmful as well. Typically, darkercolored molds are beneficial or harmless (blue, gray, brown, dark orange). Avoid consumption of bright yellow, red, or jet black molds. 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. Paste The interior flesh of a cheese Monastery-Type A term used to classify cheeses that Pasteurization The process of heating milk to destroy 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. pathogenic (and beneficial) bacteria, rendering the milk “clean”. The typical method employed is HTST or High Temperature, Short Time. Milk is held at a temperature of 161.5 degrees Fahrenheit (or 72 degrees Celsius) for at least 15 seconds. A term describing cheese made exclusively from the seasonal milk of pasture-grazed animals. Mottled A defect in cheese appearance characterized by Pasture-Grazed an irregular, splotchy color on the rind or interior. Mouthfeel (Texture) A general term for the “fabric” or Penicillium Moulds that are developed on the surface “feel” of cheese when touched, tasted or cut. Characteristics of bloomy rind cheeses (Camembert, Brie) and internally in of cheese texture may be smooth, grainy, open or closed, blue veins. creamy, flaky, dense, crumbly and so forth, depending upon Pressed Cheese A descriptive term for cheese whose the specific variety. curd has been placed in a mold and literally pressed to form Mushroomy A descriptive term for ripened cheese, the intended shape of the finished cheese. Fresh, uncured such as Brie, with an aroma and flavor similar to the clean, cheese varieties, such as Cream or Feta, and cured cheeses, pleasant fragrance of mushrooms. The flavor is produced by such as Brick, Cheddar, Parmesan and Romano, are examples the surface mold that is related to commercial mushrooms. A of pressed cheese. mushroom aroma may be detected in other soft or semi-soft varieties. This aroma is also referred to as mildly earthy. Probiotic The addition of lactobacillus bacteria to cheese to promote growth of the body’s “good” bacteria that are Natural Rind A rind that develops naturally on the cheese scientifically proven to have a variety of health benefits-exterior through drying while ripening without the aid of including the prevention of intestinal disorders and diseases. ripening agents or washing. Most semi-hard or hard cheeses have natural rinds that may be thin like that of bandaged Process Cheese (Pasteurized Process Cheese) A blend Cheddar or thick like that of Parmesan, Pecorino Romano of fresh and aged natural cheeses that have been shredded, mixed, and heated (cooked) with an addition of an emulsifier and wheel Swiss (Emmentaler). Fresh Products 2013- 2014 Annual Catalog ~ 129