A descriptive term for cheeses with strong flavors and penetrating aromas.
A descriptive term for cheeses in packaging that becomes bloated. This may be a result of an increase in holding temperature or altitude, or it may indicate microbial production of carbon dioxide.
A style of Cheddar weighing approximately 3 pounds.
A very large style of Provolone, typically weighing 200 to 600 pounds and measuring up to approximately 7 feet in length.
A classification of cheese made from goat's milk.
Distinctive flavor of cheeses made from goat's milk.
Gouda and Edam
A category of cheeses referred to as sweet curd cheese.
(1) A descriptive term for gritty texture which is desirable in certain hard-grating cheeses, though not to the point of mealiness. Parmesan and Romano exhibit a granular or grainy texture. (2) A flavor term that may be used to describe the grain-like (wheat) flavors that occur as the result of ripening.
The Italian term for hard-grating cheese referring to a cheese's hard granular texture. Parmesan, Romano, Asiago, Parmigiano-Reggiano, Grana Padano and Sapsago are among the grana-type cheese varieties.
A descriptive term for cheese with a weedy taste that is related to the type of feed a cow has consumed prior to milking, such as silage, bitterweed, leeks or onions. See Feed.
With hard cheeses, such as Parmesan, Romano and Asiago, fracturing the cheese into tiny particles is a common style choice. This allows the user to sprinkle the cheese on top of a dish like seasoning.