salt, after which no further ripening occurs. Semi-hard A classification of cheese based upon body. Cheddar, Colby, Edam and Gouda are examples of semi-hard Pungent A descriptive term for cheese with an especially cheese varieties. poignant aroma or sharp, penetrating flavor. Limburger cheese aroma is classed as pungent. 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. Queso The Spanish word for cheese. Raw Milk Milk that has not undergone pasteurization. Sharp A descriptive flavor term referring to the fully developed flavor of aged cheeses, such as Cheddar, Provolone Rennet A substance obtained from the stomach linings of and some Blue-veined varieties. The flavor is actually sharp young calves which contains a coagulating enzyme. and biting, but not excessively acrid or sour. Rind The protective external surface of a cheese. Rinds can Silky (Satiny) A descriptive term referring to the texture be natural or artificially created, thick or thin, hard or soft, and “mouthfeel” of soft, spreadable cheese varieties. A satiny washed, oiled, brushed or covered with paraffin. Their prime texture is characteristic of perfectly ripe Brie. Also referred role is to protect the cheese’s interior and allow it to ripen to as a smooth, silky texture. and develop harmoniously. Their presence affects the final flavour of the interior of the cheese. Skimmed Milk When part or all of the cream has been removed from milk, the milk is referred to as skimmed. Ripe A descriptive term for cheese that has arrived at peak Cheeses made from such milk generally have a lower fat flavor through aging. The optimum period of aging varies content than average; some (but not all) are quite pronounced widely among cheese varieties. in taste. Ripening The process of maturing a cheese. Soft Cheese Unpressed, high moisture cheeses that are aged for relatively short periods. Camembert and Brie are Robust A descriptive term for cheese with a very strong popular examples of soft cheese. aroma and full flavor. Solids (Dry Matter) All the components of cheese (solids) Almost all cheeses could excluding moisture (water). Dry matter includes proteins, benefit from being left out about one to two hours at room milkfat, milk sugars, and minerals temperature, between 65°F and 75°F, before serving so their textures and flavors are allowed to develop. Starter A culture that normally consists of varying Room Temperature percentages of lactic acid, bacterial or mold spores, enzymes Runny A descriptive term for cheeses that have returned or other microorganisms and natural chemicals. Starter to a partially liquid state as a result of insufficient drainage cultures speed and control the process of curdling milk during of whey or exposure to excessive heat. Soft-ripened cheese cheesemaking in part by converting lactose to lactic acid. varieties often become runny at the peak of ripeness or if They also lend unique flavor characteristics to the cheese. placed in warm temperatures for long periods. Surface-Ripened A term referring to cheese that ripens Salting A step in the cheesemaking process requiring the from the exterior when a harmless mold, yeast or bacteria addition of salt. Depending upon the cheese variety, salt can is applied to the surface. Bloomy-rind cheeses, like Brie and be added while the cheese is in curd form or rubbed on the Camembert, and washed-rind cheeses, like Limburger, are cheese after it is pressed. Salt is used to help preserve cheese, both surface-ripened. as well as to enhance its flavor. Cheese also may be soaked in a salt solution, a process termed brining. Tangy Descriptive term used to denote a cheese’s flavor usually meaning sharp, distinctive, and flavorsome. 130 ~ Fresh Products 2013 - 2014 Annual Catalog