| Term | Definition |
|---|---|
| Earthy | A descriptive term often used to describe the nature of monastery cheeses. The California Milk Advisory Board
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| Edam | Similar to Gouda, Edam is very tasty as is, with crackers or other snacks. (Mild, Yellow with wax coating, Firm)
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| Emmentaler | Cheese with large eyes or holes, named after the river valley in Switzerland where it originated. In the U.S. Emmentaler is commonly known as Swiss cheese. The Gourmet Cheese Detective
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| Enchilado | Slightly aged Hispanic-style cheese with mild red chili or paprika coating. When aged longer (Anejo-style), it may be quite hard. Heated, it softens but does not melt. Crumble onto Mexican foods, soups and salads. (Aged, slightly spicy coating, Red spice coating, white interior, Firm, dry, crumbly)
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| Enchilado Anejo | Aged version (Anejo) of Enchilado. Good as a topping crumbled onto cooked foods. Softens but does not melt under heat. (Mild, lightly spicy, Red coating, white interior, Hard, dry, crumbly)
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| Enzymes | Complex compounds released by bacteria during the cheesemaking process that help to break down proteins (proteolytic) or fats (lipolytic). Some enzymes in cheese originate from milk; others such as rennet are added to milk during cheesemaking. Enzymes contribute greatly to flavor complexity. The California Milk Advisory Board
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