| Term | Definition |
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| Rancidity | Refers to a chemical reaction which transforms milk fats into free, fatty acids, thus causing a spoiled flavor. The Gourmet Cheese Detective
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| Raw Milk Cheeses | "Raw milk" refers to cheeses made from unpasteurized milk, meaning that the milk has not been heated more than 100F (40C). Below this heat threshold, hundreds of varieties of benefitical bacteria remain alive, interacts with the milk to provide more complexity and depth of flavor to the cheese. Due to rare but potential illness from unpasteurized milk, the FDA restricts the distribution of raw (unpasteurized) milk cheeses aged less than 60 days. Many small farmers feel that fresh milk from healthy animals, handled in a responsible manner and used immediately, does not require pasteurization. The California Milk Advisory Board
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| rBST Or rBGH | Recombinant bovine somatotropin (rBST), also called rBGH (recombinant bovine growth hormone), is a growth hormone used to increase milk production in cows. Many health-conscious consumers prefer not to consume dairy products from rBST-treated cows. Currently there is no test that can distinguish between milk from rBST-treated and untreated cows. Controlling the source of the milk is the key to guaranteeing that dairy products are rBST-free. Farmers who do not treat their herds generally label their products rBST-free. The California Milk Advisory Board
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| Rennet | (Chymosin) Milk-clotting enzyme added to coagulate milk. Rennet can be either of animal origin (e.g. enzyme from a calf stomach) or microbial origin. The California Milk Advisory Board
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| Requeson | An Hispanic version of ricotta that is used in salads, dips, cooked foods and desserts. (Very mild, semisweet, White, Soft, moist, grainy)
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| Ricotta | Similar to cottage cheese, but slightly sweeter with a smoother texture. This Italian-style cheese is good in salads, dips, cooked foods and desserts. (Very mild, semisweet, White, Soft, moist, grainy)
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| Ricotta Salata | A dry form of ricotta cheese. It is made from whey which is drained, pressed and left to dry for weeks or months. It is used for grating. The Gourmet Cheese Detective
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| Rind | The protective external surface of a cheese. Its presence affects the final flavor of the interior of the cheese. Rinds can be natural or artificially created, thick or thin, hard or soft, washed, oiled, brushed or paraffined. Their prime role is to protect the cheese's interior and allow it to ripen and develop harmoniously. However, many semisoft cheese rinds are absolutely delicious and part of the enjoyment of the cheese. The California Milk Advisory Board
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| Rindless cheeses | Made without a rind and vary from fresh cheese (Cream Cheese or Fromage Blanc) to cheese wrapped in leaves or vacuum sealed in plastic. The California Milk Advisory Board
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| Ripe | A cheese is ripe when it has reached its optimum flavor and is ready to be consumed. A ripe cheese is also said to be "a' point" - a French term meaning the same thing (literally, 'at the peak'). The Gourmet Cheese Detective
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| Ripening | Nurturing cheese under ideal conditions and with proper handling to control its development over time. Proper ripening is fundamental to enabling many cheeses to fully develop characteristic flavor, color and texture. Fresh cheeses are not aged. Other terms used for ripening are aging, maturation and curing. The California Milk Advisory Board
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| Romano | Italian-style cheese similar to Parmesan but more piquant and salty. Use is the same as for Dry Jack and Parmesan. (Sharp, piquant, Light yellow, Hard to very hard, depending on age)
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| Runny | A term which can be either a positive or negative characteristic of cheese. A Brie is ideally ripe when its interior paste has a soft, almost runny consistency. However, a cheese which has been improperly stored at too high a temperature, may become runny and rancid - and totally inedible. The Gourmet Cheese Detective
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