A term referring to undesirable flavors or odors too faint or ill-defined to be more precisely characterized.
Refers to the separation of oil when cheese melts.
A descriptive term that may refer to body, aroma and flavor. Cheese held out of refrigeration for extended periods may also appear oily.
A term applied to cheese varieties containing small, mechanical holes that develop as a result of the manufacturing process. The holes may be small or large, densely patterned or randomly scattered, and irregular in shape. The blue mold that grows in Blue-veined cheeses forms around the openings in the lightly pressed curd. Air is introduced through punctures made with steel pins into the cheese (see Mechanical Holes). Pin holes are not to be confused with the open eyes in Swiss-type cheeses caused by fermentation. See Close.
The Scandinavian word for cheese.
A Fresh Mozzarella ball shape that weighs approximately 4 ounces.
A term descriptive of cheese that has passed its ideal state of flavor development or that has become too soft.