Alphabetical Display

A
Appenzeller
BT:	cow's milk hard cheeses Swiss cheeses
aroma
Use:	<cheese flavours>
Asiago
BT:	cow's milk hard cheeses Italian cheeses
TOP
B
barnyardy
SN: UF: BT: RT:	A flavour or smell with strong farm-yard or barn-yard characteristics. cowy <cheese flavours> buttery fruity nutty salty smoky sweet
Beenleigh
BT:	blue cheeses British cheeses sheep's milk soft cheeses
blue cheeses
SN: BT: NT: RT:	Cheeses which are veined or marbled with bluish-green mold. cheese types Beenleigh Gorgonzola Roquefort Stilton British cheeses <cheese texture types> French cheeses Italian cheeses <national origin>
Brie
BT:	cow's milk French cheeses soft cheeses
British cheeses
UF: BT: NT: RT:	English cheeses Great Britain United Kingdom <national origin> Beenleigh Caerphilly Cheddar Double Gloucester Stilton blue cheeses
buttery
SN: BT: RT:	Term referring to cheese with a sweet flavour characteristic of butter. <cheese flavours> barnyardy fruity nutty salty smoky sweet
TOP
C
Caerphilly
BT:	British cheeses cow's milk semihard cheeses
Cheddar
BT:	British cheeses cow's milk hard cheeses
<cheese fat content>
SN: UF: NT:	The amount of butterfat or milkfat in any cheese. Fat content is usually given as a percentage of the total dry matter of the cheese, not the total weight of the cheese. fat content high fat low fat medium fat
<cheese flavour intensity>
SN: UF: NT: RT:	A relative measure of the strength of the flavour and aroma characteristic of a cheese; it is usually closely related to the age or maturity of the cheese. cheese flavour strength medium mild sharp <cheese flavours>
cheese flavour strength
USE:	<cheese flavour intensity>
<cheese flavours>
SN: UF: NT: RT:	Common terms which are used to describe the flavours and aromas characteristic of specific types of cheeses. aromas cheese tastes barnyardy buttery fruity nutty salty smoky sweet <cheese flavour intensity>
<cheese milk types>
SN: BT: NT: RT:	Refers to the mammal from which milk is obtained to make cheese. <cheese types> cow's milk goat's milk sheep's milk <cheese texture types> <national origin> pasteurized milk unpasteurized milk
cheese tastes
USE:	cheese flavours
<cheese texture types>
SN: BT: NT: RT:	The degree of hardness or softness of cheese, usually related to the moisture content. <cheese types> hard cheeses semihard cheeses soft cheeses blue cheeses <cheese milk types> <national origin>
<cheese types>
UF: NT:	cheese varieties cheeses blue cheeses <cheese milk types> <cheese texture types> <national origin>
cheese varieties
USE:	cheese types
cheeses
USE:	cheese types
chevre
USE:	goat's milk
cow's milk
UF: BT: NT:	cows <cheese milk types> Appenzeller Asiago Brie Caerphilly Cheddar Double Gloucester Emmental Fontina Gorgonzola Gruyere Mozzarella Munster Parmigiano Reggiano Port Salut Stilton
cows
USE:	cow's milk
cowy
USE:	barnyardy
Crottin de Chavignol
BT:	French cheeses goat's milk semihard cheeses
TOP
D
Double Gloucester
BT:	British cheeses cow's milk hard cheeses
TOP
E
Emmental
BT:	cow's milk semihard cheese Swiss cheeses
English cheeses
USE:	British cheeses
ewe's milk
USE:	sheep's milk
TOP
F
fat content
USE:	<cheese fat content>
firm cheeses
USE:	hard cheeses
Fontina
BT:	cow's milk Italian cheeses semihard cheeses
France
USE:	French cheeses
French cheeses
UF: BT: NT: RT:	France <national origin> Brie Crottin de Chavignol Munster Picodon Port Salut Roquefort blue cheeses
fruity
SN: BT: RT:	A descriptive term for the sweet, fragrant aroma or flavour characteristic of certain cheeses. <cheese flavours> barnyardy buttery nutty salty smoky sweet
TOP
G
goat's milk
UF: BT: NT:	chevre goats <cheese milk types> Crottin de Chavignol Picodon
goats
USE:	goat's milk
Gorgonzola
BT:	blue cheeses cow's milk Italian cheeses semihard cheeses
Great Britain
USE:	British cheeses
Gruyere
BT:	cow's milk semihard cheeses Swiss cheeses
TOP
H
hard cheeses
SN: UF: BT: NT: RT:	Cheeses which have a firm texture and a moisture content in the range of 30-40%. firm cheeses <cheese texture types> Appenzeller Asiago Cheddar Double Gloucester Parmigiano Reggiano semihard cheeses soft cheeses
high fat
SN: BT: RT:	Refers to cheeses which have a fat content of 45% or higher. <cheese fat content> low fat medium fat
TOP
I
Italian cheeses
UF: BT: NT: RT:	Italy <national origin> Asiago Fontina Gorgonzola Mozzarella Parmigiano Reggiano blue cheeses
Italy
USE:	Italian cheeses
TOP
L
low fat
SN: BT: RT:	Refers to cheeses which have a fat content of less than 30%. <cheese fat content> medium fat high fat
M
medium
BT: RT:	<cheese flavour intensity> mild sharp
medium fat
SN: BT: RT:	Refers to cheeses which have a fat content between 30-45%. <cheese fat content> high fat low fat
mellow
USE:	mild
mild
UF: BT: RT:	mellow <cheese flavour intensity> medium sharp
Mozzarella
BT:	cow's milk Italian cheeses soft cheeses
Munster
BT:	cow's milk French cheeses soft cheeses
TOP
N
<national origin>
SN: UF: BT: NT: RT:	Includes terms referring to the nationality of the cheese, or the country from which the cheese originates. country of origin nationality <cheese types> British cheeses French cheeses Italian cheeses Swiss cheeses blue cheeses <cheese milk types> <cheese texture types>
nationality
USE:	<national origin>
nutty
SN: BT: RT:	A descriptive term for cheese with a nut-like flavour. <cheese flavours> barnyardy buttery fruity salty smoky sweet
TOP
O
old
USE:	sharp
P
Parmigiano Reggiano
BT:	cow's milk hard cheeses Italian cheeses
pasteurized milk
SN: RT:	Milk which has been subjected to one of several combinations of time and temperature in order to kill harmful organisms. <cheese milk types> unpasteurized milk
Picodon
BT:	French cheeses goat's milk semihard cheeses
piquant
USE:	sharp
Port Salut
BT:	cow's milk French cheeses semihard cheeses
pungent
USE:	sharp
TOP
R
raw milk
USE:	unpasteurized milk
Roquefort
BT:	blue cheeses French cheeses semihard cheeses sheep's milk
TOP
S
salty
SN: BT: RT:	A characteristic of pronounced saltiness found in some cheeses; most cheeses possess some degree of saltiness. <cheese flavours> barnyardy buttery fruity nutty smoky sweet
semihard cheeses
SN: UF: BT: NT: RT:	Cheeses with a medium consistency or texture and a moisture content in the range of 40-50%. semisoft cheeses <cheese texture types> Caerphilly Crottin de Chavignol Emmental Fontina Gorgonzola Gruyere Picodon Port Salut Roquefort Stilton hard cheeses soft cheeses
semisoft cheeses
USE:	semihard cheeses
sharp
SN: UF: BT: RT:	A fully developed flavour that is strong and biting; this flavour intensity is generally characteristic of aged cheeses. old piquant pungent strong <cheese flavour intensity> medium mild
sheep
USE:	sheep's milk
sheep's milk
UF: BT: NT:	ewe's milk sheep <cheese milk types> Beenleigh Roquefort
smoky
SN: BT: RT:	A descriptive term for cheese which has a flavour and an aroma associated with smoke. <cheese flavours> barnyardy buttery fruity nutty salty sweet
soft cheeses
SN: BT: NT: RT:	Cheeses which have a moisture content in the range of 50-70%. <cheese texture types> Beenleigh Brie Mozzarella Munster hard cheeses semihard cheeses
Stilton
BT:	blue cheeses British cheeses cow's milk semihard cheeses
strong
USE:	sharp
sweet
BT: RT:	<cheese flavours> barnyardy buttery fruity nutty salty smoky
Swiss cheeses
UF: BT: NT:	Switzerland <national origin> Appenzeller Emmental Gruyere
Switzerland
USE:	Swiss cheeses
TOP
U
unpasteurized milk
SN UF: RT:	Fresh milk that has not been subjected to the pasteurization process. raw milk <cheese milk types> pasteurized milk