Happy Monday Turophiles! I hope you studied your vocabulary from last week, because now we’re on to the B’s!
Bloomy rind cheeses have a soft, white, edible crust on the outside and usually contain a creamy center. The bloomy rind is actually an edible, harmless mold, called Penicillium mold, which grows on the cheese as it ages and helps enhance the flavor of the cheese inside it. Popular bloomy rind cheeses are Brie and Camembert.
Blue-veined cheese is a distinctive type of cheese containing streaks of harmless blue-green mold. You may know it better as blue or bleu cheese.
Brine is a solution of water, salt, and occasionally spirits, which are used to wash or dip cheese in during the cheese making process. Brining is the step in the process which the cheese is bathed in this solution.
When cheese is brushed with brine or other liquid flavoring, such as beer, it is considered a brushed-rind cheese.
Barnyardy is used to describe a cheese that has a strong farm-related scent and occasionally tastes as such. It is considered a good quality in a cheese.
Butterfat is just another word for the amount of fat within a cheese. It is sometimes referred to as milk fat.
Bacteria are microscopic organisms that can be found just about everywhere in life. While they generally have a bad reputation, bacteria is crucial to the cheese making process. It promotes complex flavors and rind growth. Bacterial cultures are a type of culture used to begin the cheese making process.
Brevibacterium linens are a type of cloth infused with bacteria, which help ferment certain cheeses such as Limburger and Port Salut.
Study up and we’ll “C” you next week!
See other Turophile Terms!