Hi cheese lovers! I hope everyone enjoyed their holiday weekend and you’re recooperating well. Here is our “C” edition of Turophile Terms!
When a cheese is referred to as chalky, it can mean one of two things–either that the cheese has a pure white color, or that the texture is gritty, dry, and grainy. It is not considered a good characteristic when referring to the texture of a cheese.
Chevre is the French term for goat, and used to refer to French goat cheeses only. Nowadays it has expanded to represent all goat cheese, regardless of its origin.
A Cheese Monger is another fun term to describe a person who knows a lot about cheese.
Curdling, also referred to as coagulation, is part of the cheese making process when the the milk’s protein is clotted by the action of the rennet used. This produces curds, which are chunks of the curdled milk.
When a cheese is described as creamy, it is often a smooth, spreadable cheese with a rich, coat-your-mouth-in-yumminess taste.
A culture is a certain amount of natural chemicals, bacteria, enzymes, or microorganisms that help control the speed and process of cheese making.
Look for the D’s coming your way soon!
See other Turophile Terms!