A general term for the fabric or feel of cheese when touched, tasted or cut. Characteristics of cheese texture may be smooth, grainy, open or closed, creamy, flaky, dense, crumbly and so forth, depending upon the specific variety.
The process of heat-treating milk to less than 160°F for less than 15 seconds prior to cheese production. This process utilizes a lower temperature for a shorter period of time than pasteurization.
This French word for cheese is native to the Haute Savoie section of France. The word precedes the names of certain cheeses, such as Tome de Savoie or Tome de Beaumont. The Tomes have much in common with the washed-rind cheeses produced in the monasteries of France.
Sometimes spelled Tome, this French word for cheese is native to the Haute Savoie section of France. The word precedes the names of certain cheeses such as Tomme de Savoie or Tomme de Beaumont. The Tommes have much in common with the washed-rind cheeses produced in the monasteries of France.
The French term for cheese which contains over 72 percent butterfat in the cheese solids. See Creams and Fat Content.
A similar form to the cup, only shorter in height and typically wider in circumference.
A lover of cheese. Taken from the Greek word turos (cheese) and the root phil (love).
A term used to classify or categorize cheeses that share common characteristics, such as degree of firmness, texture, flavor and manufacturing procedure, with a widely known and established cheese variety.