| Term | Definition |
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| D.O. Or Denominacion De Origen | In Spain, the Denomination of Origin is a regulated and controlled qualification managed by a council that is responsible for controlling the characteristics and authenticity of food products to protect their agricultural heritage: wines, cheeses, olive oils and other products. It reports to the Ministry of Agriculture.
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| D.P.O. | The English translation of DOP (see above), Designated Protected Origin. The California Milk Advisory Board
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| Daisy (Cheese Shape) | Cylinder-shaped wheel of cheese weighing approximately 20 pounds The California Milk Advisory Board
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| David Jacks | A Monterey businessman, landowner and dairyman who in 1882 became the first to commercialize the popular California farmstead cheese that today bears his name "Monterey Jack." (See Queso del Pais) The California Milk Advisory Board
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| Double Creme | A soft, bloomy rind cheese to which cream with a minimum butterfat content of 60% has been added.
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| Draining | The stage of cheesemaking when the whey is drained from the curd. The California Milk Advisory Board
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| Dry Jack | Eaten as is, or in cooked foods or grated onto pasta or salads. May be aged from seven months to several years. (Mild, aged, nutty, Pale yellow, Hard to very hard, depending on age)
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| Dry Matter | The part of the cheese that remains after all moisture is removed. Soft cheeses, such as Brie and Camembert, will contain on average about 50% dry matter and 50% water. Aged cheeses like Parmigiano-Reggiano are mostly dry matter with very little water. The California Milk Advisory Board
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| Drying | The stage of cheesemaking when lactic cheeses are left for one to three days in a well-ventilated room, to allow the water to evaporate. The California Milk Advisory Board
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