| Term | Definition |
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| A' Point | Pronounced ah-PWAN in French, A' point refers to a cheese which is at the peak (the "point") of its development, at the perfect stage to be consumed. The cheese is generally aged by an affineur, to bring out the finest characteristics in color and texture as well as the all-important taste. The California Milk Advisory Board
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| Acid Or Acidic | A term used to describe a cheese with a lightly sourish flavor. The California Milk Advisory Board
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| Acidity | In cheese, a tart flavor caused by lactic acid. The byproduct of lactose fermentation, lactic acid also helps preserve cheese. All cheeses are tart, each in their own way, except for some fresh, unripened Hispanic-style cheeses. The California Milk Advisory Board
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| Ackawi | A Middle Eastern-style cheese with complex flavor. Primarily used as a table cheese. Also spelled Akawi and Akawieh. May also be a semi-hard cheese. (Mild, White, Firm, smooth)
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| Affinage | The art and science of cheese ripening. It involves providing the right environment, conditions and handling to develop the full flavor of a cheese. An affineur is an individual, typically a middleman and not a cheesemaker, skilled in ripening cheese after it is produced.
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| Affinage And Affineur | The aging of cheese to its optimum maturity. Affinage is an expertise separate from cheesemaking. The affineur manages the cave* in which the cheeses are aged. The California Milk Advisory Board
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| Aged Cheese | Describes a cheese that generally has been aged (or ripened) six months or more. Aging typically causes cheeses to develop a sharper, stronger flavor, which is why the terms aged and sharp are often used interchangeably. (However, some cheeses become milder and sweeter over time.) The California Milk Advisory Board
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| Aging | Another term for cheese "ripening". Also used to mean "maturation" or "curing". (See - Ripening)
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| Alpage | Refers to cheeses made from Alpine meadow milk. The California Milk Advisory Board
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| Ammoniated | Certain cheeses past their prime and overripe, particularly soft cheeses such as Brie and Camembert, can smell and often taste of ammonia. They are still safe to eat. The California Milk Advisory Board
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| Annatto Or Achiote | A natural food coloring derived from the ground seed pods of the achiote tree (Bixa orellana, also known as the Lipstick Tree), native to Central and South America. The seeds are lightly peppery with a hint of nutmeg. The California Milk Advisory Board
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| AOC (Appellation D'Origine Controlee) | Controlled designation of origin, the AOC mark guarantees that the cheese originates from a specific region of France and has been produced in a traditional way. There are 35 types of cheese carrying the AOC mark. The California Milk Advisory Board
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| Artisan Cheese | Refers to cheeses that are handmade in small quantities with respect for the tradition of the cheese. Artisan cheeses can be, but are not necessarily, made from milk obtained from animals located on the farm where the cheese is made. (See - Farmstead Cheese)
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| Asadero | Eaten as is on sandwiches and melted in cooked dishes. (Note that some forms of Asadero are processed.) (Mild, White, Firm, moist)
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| Ash-Covered | After they are molded into shape, some goat cheeses are dusted with a fine powder of charcoal ash, traditionally from oak but more recently, vegetable ash. The California Milk Advisory Board
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