According to Caseus Montanus, an international association of mountain cheese producers, a mountain cheese is one produced and aged above 800 meters (approximately 2500 feet). Most are made in France, Italy, Spain and Switzerland.

Commonly used in cooking, especially pizza, because of its excellent melting properties. While technically a fresh cheese, this Mozzarella is commonly grouped with semi-hard cheeses because of its firm texture. (Mild, White, Semi-firm)

This high-moisture version of Mozzarella, typically made from whole milk, has a fresh milk flavor and is sold packed in water. Often used in salads or marinated for an appetizer. Small balls are called Bocconcini. (This is not the type commonly used for pizzas.) (Delicate, fresh milk, White, Soft, creamy, smooth)

A description of the flavor and aroma of certain soft and semi-soft cheeses, particularly members of the Brie and Camembert family.

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A term used to describe cheese that is made from milk to which salt, enzymes and flavorings can be added. It is the result of the fermentation of milk by adding starter culture, making it a food that changes in flavor and texture over time.

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These cheeses have rinds that self-form during the aging process. Generally, no molds or microflora are added, nor is washing used to create the exterior rinds.

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Created by wiping the surface of the cheese with lard, vegetable oil or olive oil so molds carefully cultivated in the aging room will develop only on the rind.

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Often referring to hazelnut, a flavor that occurs naturally in some cheeses.

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Hispanic-style cheese similar to Mozzarella but with a distinctive braided appearance. Use as is, in sandwiches or melted on cooked foods, including pizza and nachos. (Mild, White, Semi-firm)

A texture description referring to a cheese which contains openings and holes in its body. It is the opposite of close.

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Hispanic-style cheese with a flavor similar to cottage cheese. Softens but does not melt when heated. Use in sandwiches, salads, with fruit and in cooked foods. (Mild, White, Firm, moist)

Parmigiano-Reggiano is a hard-textured cheese that is cooked but not pressed. It has been described by connoisseurs as the King of Cheeses. Parmigiano-Reggiano is a D.O.P. protected trade name. Parmigiano-style cheeses that are made outside of the Emilia-Romagna and Lombardy regions of Italy, and outside the jurisdiction of the Consorzio, anywhere in the world, are called Parmesan.

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Pasta filata, or spun paste, refers to a family of cheeses, mostly Italian, that are cooked and kneaded, or "spun". The cheeses range from very fresh to hard grating cheeses, and include mozzarella, provolone and scamorza.

The term used to describe the interior portion or meat of the cheese, below the rind. The texture of the paste can vary widely - from soft and buttery (fresh cheese) to firm and smooth to hard and dry (aged cheese).

The Gourmet Cheese Detective

The interior body (non-rind portion) of the cheese. It is described by its texture, density, and color. When milk is too low in beta carotene, producing pale cheese, the vegetable dye annatto can be added to the curds to give the paste more color.

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