Holy moly, Turophiles! We’re a little over half way through the alphabet! Hope you’re keeping up with your vocabulary lessons!
Some cheeses, such as Parmigiano-Reggiano, develop a natural rind during the drying and aging process. This means that the rind forms naturally and without the help of wash or other agents.
When a cheese is described as nutty it has flavors of nuts. For example, Gruyere is said to have slight hazelnut flavors.