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As a service to our customers, Alexcheese.com provides a detailed glossary of terms related to the gourmet cheese industry. If there are any questions regarding the glossary, please fell free to to drop us a line at customerservice@alexfarmproducts.com. Good luck and good learning!
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Textures
Hard Cheese:
These are cheeses that are usually very old, which makes them difficult to cut. These cheeses tend to develop a larger volume of salt crystallization over time, which renders the taste buds in purific satisfaction. A typical cheese in this category is Parmigiano Reggiano (Italy). The Fat content tends to be in the 40% and higher region, hence the usual salt crystallization.
Firm Cheese:
These are cheeses that are typically well aged but still possess a moist texture. This maintained moisture remains high enough to allow ease of cutting and manipulation, unlike that of a hard cheese. A typical cheese in this respective category is Cheddar (Canada, England).
Semi-firm Cheese:
These are cheeses that are typically intermediately aged, firm in texture and have a moderate fat content. Most of these cheeses possesses and interior ripeness that gives each cheese a distinctive pleasant flavor, which strengthens to perfection with age. A very popular cheese in this category would be Oka.
Soft Cheese:
These are very soft and runny cheeses that are rich in moisture and thick creamy flavors. The freshness is not only founded in the texture, but also in the fact that these cheeses are not aged for more than 90 days, from date of production. This category boasts a wide variety of creamy sensations that fall under such descriptive sub-categories as bloomy rind, washed rind, single creme, and double.
Triple Creme:
These cheeses are commonly used for desert purposes. They are creamy in nature with a very rich flavor and spreadable with over any style of food/desert. They also tend to possess a high fat content. A typical cheese in this category would be Delice de Bourgogne (France).
Fresh Cheese:
The fresh cheese category represents the youngest of all cheeses. These cheeses are sold at 3 days after production. They also tend to have a short self-life that is approximately 3 to 4 weeks. Occasionally depending on the salt content some may last up to 3 months. These are cheeses that are not ripened at all. They have high moisture content with a mild and lactic flavor. Since they are fresh, they are also exceedingly high in lactose levels. An example cheese from this category is a Cottage Cheese, or a Cream Cheese.
Blue Veined Cheese:
These cheeses are placed into an individual category based on their most compelling characteristic; its blue veining (P. Roqueforti). These cheeses may be hard or soft in texture, or even fresh. A typical cheese from this category is Stilton (England).
Other Cheese Types:
This category is a compilation of several cheese varieties such as Processed (smoked Gruyere, cheese slices), Low Fat or Fat Reduced, Flavored (cheese with Walnuts, Grapes, Cumin, Cloves) and Whey based cheeses.
Textures | Production Styles | Milk Types | Flavours | Intensity
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