Caciocavallo
Years ago, Provolone was transported via horseback to market. The common style for this cheese was Caciocavallo. This cheese style is long, slender and cylinder in shape, with a notch around the cylinder's top to accommodate a rope used to tie around the body of the cheese.
Casein
The principal protein in milk. During the cheesemaking process, casein solidifies, curdles or coagulates into cheese through the action of rennet.
Catch Weights
The variable weights of individual pieces of cheese. For example, a 5-pound loaf of Muenster may be slightly over or under 5 pounds.
Chalky (Color)
A desirable attribute referring to the true white color or smooth, fine-grained texture of older Chèvres and young Brie. However, a chalky appearance on the surface is undesirable in many cheese varieties, such as Cheddar.
Chalky (Mouthfeel)
A dry, grainy sensation usually caused by insoluble proteins. Sometimes described as powdery. Generally not a desirable characteristic.
Cheddar & Colby
A term used to classify cheeses that share characteristics exemplified by Cheddar that may include the process of manufacture, consistency, texture, odor or flavor. Colby is a Cheddar-type cheese.
Cheddaring
The process used in making Cheddar whereby piles of small curds, which have been separated from the whey, are knit together and cut into slabs. The slabs are then repeatedly turned over and stacked to help drain additional whey and aid in the development of the proper acidity (pH) and body of the cheese. These slabs are then cut or milled into curds and placed in the cheese forms and pressed.
Cheese Monger
An American term for a knowledgeable cheese sales person.
Chemical
A descriptive term for a cheese aroma or flavor taint which usually indicates improper manufacturing or contamination with foreign materials.
Chevres
The plural form of the French word for goat originally used to classify all goat cheeses produced in France, but now commonly refers to all goat cheeses, regardless of their origin.
Chèvres
The plural form of the French word for goat, originally used to classify all goat cheeses produced in France, but now commonly refers to all soft fresh goat cheeses, regardless of their country of origin.
Chunk/Bar
The rectangular configuration is the most common shape of retail cheese cuts. Exact weight cheese is often referred to as a bar of cheese (8 or 16 ounces). Random weight producers describe smaller retail cuts as chunks.
Ciliegini
A term describing the small, traditional size of Fresh Mozzarella, weighing only one-third of an ounce. Ciliegini translates from Italian to English meaning little cherries.
Clean
(1) A descriptive term for cheese that is free of unpleasant aromas and off flavors. (2) A lack of lingering aftertaste when eating cheese (i.e., a clean finish).
Close
A descriptive term for cheese with a smooth, tight texture, such as Cheddar. A close texture contains few, if any, mechanical holes. A cheese with small holes, like Colby, is characterized as open. See Open.
Coagulation (Curdling)
A step in cheese manufacture when milk's protein, casein, is clotted by the action of rennet or acids.
Code Date
A date stamped on a package of cheese that is used to determine the age and quality of the product. It may be a pull date, pack date or sell-by date.
Colby
A Wisconsin original created in Colby, Wisconsin. See Cheddar & Colby.
Cold Pack (Club Cheese)
A blend made from different batches of cheeses the same variety, or two or more varieties of mild and sharp natural cheese that have been ground (comminuted). Unlike processed cheese, Cold Pack is not heat-treated nor cooked at the time of packaging.
Cold Performance
Addresses how the cheese responds to mechanical manipulation, such as cubing, shredding and grating. (Shredding produces short, thin strips of cheese. Grating shatters hard cheese into small granules.)
Color
The color of the rind and the interior of any cheese is an indication of its variety, condition and quality. In all cases, the color should be characteristic of the cheese type. Cheese colors naturally range from snow-white to deep yellow. Orange cheeses, such as Cheddar, are colored with annatto — a tasteless, odorless natural vegetable dye — during manufacturing.
Comminuted
Breaking down or grinding cheese into small particles through a mechanical, cutting action. Cheese that has been comminuted is used in the manufacture of Cold Pack cheese.
Consistency
The degree of hardness or softness of cheese. Classifications of cheese by consistency include soft, semi-soft, semi-firm, firm and hard.
Cooked
(1) Nearly all milk is heated or warmed to some degree during cheesemaking; however, the term cooked is reserved for those varieties whose curd is heated in order to regulate moisture content and degree of hardness. Parmesan curds, for example, are cooked at a higher temperature than Cheddar curds. (2) As a tasting term, cooked refers to a flavor aroma associated with the use of over-pasteurized milk.
Cowy
See Barny or Barnyardy.
Cowy (Barny)
A descriptive term referring to strong farm-related aromas. Sometimes also called cowy. This characterization does not always indicate a negative quality.
Creams, Single, Double or Triple
A classification of cheese derived from the butterfat content on a dry matter basis. Single Creams contain at least 50% butterfat in the cheese solids (dry matter); Double Creams contain at least 60% butterfat; and Triple Creams contain 72% or more butterfat. See Milkfat Content and Milkfat in the Dry Matter (FDM).
Creamy
(1) A descriptive term for cheese texture or taste. Creamy texture is soft, spreadable and, in some cases, runny. Creamy flavors are characterized as rich and are associated with cream-enriched cheeses, such as double or triple creams. (2) May also refer to color.
Crock
A style term referencing the early days of Cold Pack cheese when it often was packaged in a glazed clay crock. Today, you may still find Cold Pack cheese packaged in such a container.
Crumbles
Some cheeses are impossible to shred or grate but will break apart into small sprinkle size portions. Crumbles is a style for cheeses, such as Feta and Blue, to use on salads, pizzas, etc.
Cubed
A cheese cube is a very small cut (six relatively equal sides) of cheese to induce consumption from a tray of product while socializing.
Culture
See Starter.
Culture (Starter)
A culture that normally consists of varying percentages of lactic acid, bacterial or mold spores, enzymes or other micro-organisms and natural chemicals. Starter cultures speed and control the process of curdling milk during cheesemaking in part by converting lactose to lactic acid. They also lend unique flavor characteristics to the cheese.
Cup
While the crock was Cold Pack's original package of choice, today you will find most products delivered to market in an 8- to 16-ounce plastic cup. Several crumbled products are taken to market in plastic cups as well.
Curd
Curdled milk from which cheese is made.
Curdling
See Coagulation.
Curdling (Coagulation)
A step in cheese manufacture when milk’s protein, casein, is clotted by the action of rennet or acids.
Curing
The method, conditions and treatment from manufacturing to market, such as temperature, humidity and sanitation, that assist in giving the final cheese product the distinction of its variety. Sometimes used synonymously with aging and ripening. See Aging and Ripening.
Current (Young)
Generally semi-firm, firm or hard cheese varieties that have been cured for two weeks up to 30 days. Such cheeses usually have mild flavors.
Cylinder/Log
Several types of cheeses are formed into this common style — a round face approximately 3 inches in diameter and 12 to 14 inches in length.