A process of thickening milk into a custard-like gel by introducing acid or rennet to milk. Coagulant enzymes can be from plant, animal or laboratory sources.

The California Milk Advisory Board

Like Cheddar, but somewhat milder and softer. It is used as is for snacks and in cooked foods. (Mild, similar to Cheddar, Pale yellow to orange, Semi-firm)

A blend of Colby and Jack used for eating, especially snacks and sandwiches. Also called CoJack and Calico. (Mild to medium sharp, White and yellow/orange, Firm)

Describes popular varieties of cheese typically produced in large quantities with a flavor profile that appeals to the majority of consumers. These cheeses are sold in supermarkets, either as branded products or under private labels, or distributed for foodservice use. In California, Cheddar, Jack and Mozzarella (low-moisture, part-skim form) are popular commodity cheeses.

The California Milk Advisory Board

Refers to the complexity of a cheese that shapes its flavor. The cheesemaker controls a cheese's complexity by carefully managing the enzymes in the curd. These enzymes come from the presence of a wide variety of beneficial bacteria introduced through the milk or the starter culture. Further complexity can be created by using good quality raw milk if the cheese is to be aged over 60 days.

A step in the cheesemaking process when the cheese curd is heated, sometimes in the surplus whey. Cooked cheeses are all hard cheeses and other Swiss types traditionally the biggest wheels of cheese from the mountains: Gruyere, Beaufort and the cheeses with 'eyes' like Swiss Emmentaler, the cheese most Americans think of as 'Swiss cheese.'

Hispanic-style cheese similar to feta. Crumble and sprinkle over cooked dishes, soups, beans and salads. Also called Queso Anejo (aged cheese). Some types may be very dry and hard (see Very Hard Cheeses section). (Salty, pungent, White, Semi-firm to firm, crumbly)

Hispanic-style cheese typically shredded onto cooked foods, also in salads and with fruit. (Strong, aged flavor, White, Hard, dry, crumbly)

Eaten alone or in salads. May be flavored, as with chives. Also good in cooked foods or blended for dips. Low-fat and nonfat types available. (Mild, White, Soft and moist with large or small curds)

The fatty element of milk.

Soft, spreadable cheese often used on sandwiches, also in cooked foods. (Mild, White, Soft, smooth)

The area between the rind and the paste of a bloomy rind, washed rind or semisoft cheese. The bacterial activity of the rind breaks down the solid paste into a liquid.

The California Milk Advisory Board

As in Single, Double and Triple. Cream refers to the fat-enriched portion of milk. In the U.S. and France, single cream cheese is one that contains 48 to 50 percent butterfat in the dry matter (i.e., after all the water is removed). Double and triple creams are made by enriching milk with cream; double cream is 60 percent butterfat in dry matter and triple cream is 75 percent. (Note: the percentage of butterfat in dry matter can be a confusing guide for understanding how much butterfat you may be eating. The softer the cheese, the higher its moisture content will be. For example, Camembert and Brie contain up to 50 percent water, while hard cheeses like Cheddar contain much less water. So an ounce of Brie may contain less fat than an ounce of Cheddar).

The California Milk Advisory Board

A term used to describe the taste, and sometimes the texture, of certain cheeses.

The California Milk Advisory Board

Creme fraiche is cultured cream, a thickened cream with a slightly tangy, nutty flavor and velvety, creamy texture.

The California Milk Advisory Board