This is it Turophiles! We’ve reached the end of the alphabet!
When a cheese is ultra pasteurized, the milk used was super-heated up to 275 degrees for 4-15 seconds.
Washed rind cheeses are periodically washed with brine, beer, wine, oil, or some other solution to encourage the growth of bacteria. It also lends a unique flavor to the cheese, depending on which solution it is washed with.
When a cheese is waxed, it is dipped into a specific color wax to preserve the cheese. The color of the wax often times is used by the cheese maker as an indicator of the age of the cheese.
Whey is the watery part of milk that is left over after the curds coagulate during the cheese making process.
We’ve reached the T’s, Turophiles!
By now you should know that a turophile is a cheese lover! (If not, shame on you!)
Like pasteurization, thermalization is another process where milk is heat-treated before the cheese making process. Thermalization, however, uses a lower temperature for a shorter period of time.
A triple-creme cheese has a minimum butterfat content of 75% or higher, usually with a bloomy rind. I like to call it a “cousin” to Brie–similar, but oh soooooo smooth and much creamier!
Happy Monday, Turophiles! I hope you’re enjoying the nice weather as much as I am! Here’s your “S” terms!
Semi-soft cheese can describe a wide variety of cheeses that are made with whole milk. They aren’t hard like a Parmigiano-Reggiano, but they’re not soft like a triple-creme; they’re just perfect in the middle! Some examples include Monterey Jack and Havarti.
A sharp cheese has a pleasent bite to its flavor. It is a full flavor without being excessively sour. Some sharp cheeses are aged cheddars and provolone.
A soft-ripened cheese, such as brie or camembert, has a soft body and often times a soft rind.
When a cheese is sour it has a distinctive tartness that results from a high acid content. It is an attractive quality in young cheeses, however too much may indicate your cheese is at the end of its life.
A starter is another name for culture or starter culture.
Good morning, Turophiles! As promised, here are your “P” terms!
Paste or Pâte is a term for the “meat” of a cheese. The edible part surrounded by the outer rind. It can vary in texture from loose, soft and buttery to firm, smooth, hard and crunchy.
Pasteurization is the process of heating up a type of food (in our case, the milk that will become our cheese) to a certain temperature for a specific amount of time to kill off any harmful, disease-causing bacteria.
When a cheese is described as peppery, it has a sharp taste of pepper to it.
When a cheese is described as piquant, it has a sharpness that is considered appealing.
Referring to a cheese as pungent is a nice way of saying it is stinky or has an overpowering aroma.
Penicillium candidum is the type of mold added to some cheeses to create a white, bloomy rind. It is the reason Brie, and other soft cheeses similar to it, have the rind (and flavor) that they do.
A Pecorino cheese is any Italian cheese made of sheep’s milk.
When a cheese is Pressed after coagulation, cutting and cooking(when applicable), draining of whey and shaping of curds it achieves a smooth, uniform paste. Semi soft, firm and hard cheeses are all pressed, while most bloomy and blue cheeses are not pressed at all-ergo the lighter and moister texture.
Hey there, Turophiles! Hope everyone had a relaxing weekend. Now it’s time to get back at it! Here is your “O” edition of Turophile Terms!
Oily is a cheese description that can refer to flavor or appearance. When most cheeses are left out of refrigeration for too long, especially harder Goudas, they will develop an oily coating.
When a cheese is overripe, it is past the point of its ideal flavor. In some cheeses you will be able to tell by the consistency (soft cheeses will be too soft), while in others you will be able to tell by flavor. This doesn’t mean that your cheese has gone bad, however it is an indicator that it is on its way out and should be consumed sooner than later!
Mozzarella Ovoline are small 4-ounce balls of fresh Mozzarella, usually packed in water.
Study up, Turophiles, because next week’s “P” lesson is going to be a long one!
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.
Alright Turophiles, today’s terms are going to be quick; as I imagine many of you are nursing a bit of a post-Super Bowl headache as well!
Mold is a type of fungus that can be found in, or on cheese. Surface mold can be found on the outside rind of the cheese and grows inward. This usually is the type of mold you don’t want to eat, and sometimes can be an indicator that your cheese has reached the end of its life. Internal mold, like that found in the blue-veining of blue cheese, grows throughout the interior of the cheese and contributes to the overall flavor and character of the cheese.
When a cheese is mottled it has abnormal and splotchy coloring either on the rind or interior of the cheese. While most times normal, sometimes, this is an indicator of defect or that your cheese is on its way out.
Mouthfeel is a way to describe the texture of a cheese as you’re eating it.
Now drink a lot of water, pop some Advil, and get ready for some Valentine’s Day posts coming your way later this week!