Glossary

Glossary of Cheese Terms

| A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y |

Rancid

A term relating to flavors caused by lipase enzymes releasing fatty acids from butterfat. Some cheeses are not supposed to have flavors caused by fatty acids in high concentrations, such as Cheddar, while others, such as Romano, gain much of their flavor from the rancidity of fatty acids. In many dairy flavors, excessive rancidity is considered a notable defect. See Lipase.

Raw Milk

Milk that has not undergone pasteurization.

rBGH/Recombinant Bovine Growth Hormone

A synthetic version of BGH used in dairy cows to aid in the increase of milk production.

Rennet

An extract from the membranes of calves' stomachs that contains rennin, an enzyme that aids in coagulating milk or separating curds from whey. Rennet-like enzymes, also used commercially, are produced by selected fungi and bacteria.

Rind

The outer surface of cheese. A rind varies in texture, thickness and color. Cheeses may be rindless, display natural rinds or possess rinds that are produced by harmless mold. See Bloomy Rind and Natural Rind.

Rindless

Cheese without a rind. Some rindless varieties, such as Brick and Colby, are ripened (cured) in plastic film or other protective coating to prevent rind formation. Some cheeses, such as Feta, are rindless because they are not allowed to ripen.

Ripe

A descriptive term for cheese that has arrived at peak flavor through aging. The optimum period of aging varies widely among cheese varieties.

Ripening

The chemical and physical alteration of cheese during the curing process. See Aging and Curing.

Robust

A descriptive term for cheese with a very strong aroma and full flavor.

Round

See Ball/Round.

Rubbery

A term characterizing the resilient feel and texture of a cheese. Generally a term for cheese that is overly chewy or excessively elastic in texture.

Runny

A descriptive term for cheeses that have returned to a partially liquid state as a result of insufficient drainage of whey or exposure to excessive heat. Soft-ripened cheese varieties often become runny at the peak of ripeness or if placed in warm temperatures for long periods.