Texture A cheese’s texture can be soft, firm, supple, Waxed Prior to airtight shrink bags, cheesemakers waxy, open, close and so on. Texture is largely dependent would wrap their cheese in cheesecloth and dip in wax for on its moisture content - the softer the cheese the higher its preservation. Many wax colors denote some attribute of moisture content. that cheese. For example, with Cheddar: clear = mild, red = medium, and black = aged or sharp. Thermalization The process of heat-treating milk to less than 160°F for less than 15 seconds prior to cheese Weeping A descriptive term referring to Swiss-type cheeses production. This process utilizes a lower temperature for a whose eyes glisten with bits of moisture. This is caused by shorter period of time than pasteurization. the release of moisture by proteins as they are broken down during ripening. Weeping often indicates that a cheese has Tomme The French word for a “wheel” of cheese. A tomme achieved peak ripeness and will exhibit full flavor. Can also can denote any medium-sized wheel or form of cheese be caused by storing cheese at too warm a temperature. Triple Cream The French term for cheese which contains Whey The liquid portion of the milk left when milk is over 72 percent butterfat in the cheese solids. curdled. High in Protein and carbohydrates, it is often fed to Turophile A lover of cheese. Taken from the Greek word hogs, or reheated to produce ricotta cheese. turos (cheese) and the root phil (love). Young Generally semi-firm, firm or hard cheese varieties Washed Rind Cheeses The rinds of certain cheeses are that have been cured for two weeks up to 30 days. Such regularly washed while they are being ripened. The purpose cheeses usually have mild flavors. of this is to keep the cheese moist, supple and to ensure it does not dry out. Such washings can be done with elements as varied as salt water or brandy - thus the washing plays a part in the cheese’s final flavor. Some of the strongest smelling and tasting cheeses in the world are washed rind varieties. Fresh Products 2013- 2014 Annual Catalog ~ 131