Earthy

A descriptive term for cheese varieties with rustic, hearty flavors and aromas. Cheese flavor compounds in this category share qualities with those present in freshly plowed earth or forest litter. Goat, sheep and monastery type cheeses may be characterized as earthy and exhibit assertive flavor and aroma.

Emmentaler

The eyed cheese made in the Emme Valley, Switzerland, sometimes referred to as Swiss cheese.

Emulsifier

A substance or mixture used in the production of processed cheese to create its smooth body and texture. It is composed of the salts of common food acids.

Eye

A void or hole within cheese caused by the formation of trapped gas as a result of fermentation during the curing process. The presence of eyes is typical of Swiss-type cheeses and can range from pin size to pea size or larger.