A fat-splitting enzyme added to some varieties of cheese to produce a sharp or piquant flavor. Lipase may be of calf, kid or lamb origin. Lipase is used in cheeses such as Feta, Blue, Romano and Provolone.

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Blocks of cheese cut into five-pound sizes

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A form of Cheddar. Used as is and in cooked foods. (Mild to sharp, Light yellow to orange, Firm)

Cylinder-shaped cheese weighing approximately 13 pounds

The California Milk Advisory Board

This California interpretation of a traditional Spanish cheese uses cows' milk to create a tasty table cheese. Eaten as is or in sandwiches. Melts well when used for cooking. (Mellow, nutty, White, Semi-firm to firm)

Distinctive-looking blend of orange and white Cheddars, typically mild to medium sharpness. Uses are the same as for Cheddar. (Mild to sharp, Orange and white, Firm)

Italian-style cheese similar to ricotta, but creamier. Commonly used as an ingredient in desserts or with fruit. (Mild, sweet, White, Soft, creamy)

Membrillo is a fruit condiment made from quince. A relative of the apple and the pear, quince is high in pectin, and the resulting paste has the consistency of a thick jelly. It has a sweet and tart taste and looks somewhat like a dense fruit gelatin dessert. Any salty or blue cheese pairs well with membrillo, but it works best with Spanish cheeses like Roncal or Manchego.

Hispanic-style cheese similar in taste and uses to Gruyere or Gouda. (Mild, White, Smooth, semi-firm)

Yeasts and other fermenting agents present in milk and milk curd. They can be wild and naturally occurring or cultured and introduced.

The California Milk Advisory Board

A nutritious fluid mammals produce to feed their young. Milk is rich in protein, fats, lactose, vitamins and minerals. The properties vary depending on the species and breed of animal. Cow's milk is the most common type used for cheesemaking in the U.S. At the retail level, there are several common types of cow's milk: Whole milk contains about 3.5 percent milk fat. Low- fat milk can be 2 percent milk fat or 1 percent. Nonfat milk (also called skimmed milk) by law must contain less than a half percent of milk fat.

A member of the fungi family that appears on some cheeses by design and on others as a result of improper handling or storage. In certain types of cheese, mold growth, either on the rind or inside of the cheese is essential to proper flavor and texture development. Most molds that grow on the surface of cheese are harmless and can easily be removed by cutting at least 1/4-inch beneath the mold before consumption. It is best to prevent mold growth on cheese (in which mold is not desired) by properly packaging cheese. (See Rind)

These are soft cheeses, not pressed, that are salted and covered with the mold spores Pennicillium candidum (white) and Pennicillium glaucum (grey). The spores use the proteins and fats in the cheese to ripen it from the outside, creating a white rind.

The California Milk Advisory Board

Certain cheeses were originally developed by monks and are known as monastery cheeses. The majority are of the washed rind variety.

The California Milk Advisory Board

A very popular, versatile cheese that was created in California. Popular as a snack, also good in sandwiches, salads and cooked foods. Also available in an organic version. (Mild, White, Semi-firm to firm (also a high-moisture form with buttery texture))