Term | Definition |
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Quark | A soft cheese similar to cottage cheese. Used in baking, also in dips and with fruit. (Light, tart, White, Smooth, spreadable)
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Queso | The Spanish word for cheese. The California Milk Advisory Board
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Queso Blanco | Hispanic-style cheese similar to mild cheddar to tangy Jack. Used in cooked foods and fondues. (Mild, slightly, White, Semi-firm to firm, creamy)
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Queso Blanco Fresco (Queso Para Frier) | Crumbled onto fruit, beans, salads and other dishes. Can be fried without melting. (Also called Queso Para Frier when sold as a frying cheese.) (Mild, White, Firm, moist)
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Queso Blanco Fresco (Queso Para Frier) & Queso Fresco | Most commonly used Hispanic-style cheese with a texture that softens but does not melt when heated. Use as a topping or filling in cooked dishes. Also a great crumble onto fruit, beans, salads and other dishes. Commonly referred to as Queso Para Frier when sold as a frying cheese. (Mild, White, Soft, moist, firm)
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Queso del Pa | A Spanish term describing the simple farmstead-style cheese (literally, "country cheese") that originated in the late 1700's with the California missions. This type of cheese evolved as a California farmstead cheese and eventually became commercialized under the name "Monterey Jack" cheese in the 1880s. (See David Jacks)
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Queso Fresco | Most commonly used Hispanic-style cheese with a texture that softens but does not melt when heated. Use as a topping or filling in cooked dishes. Also good with fruit. When sold in large blocks, it can be called Adobera. (Mild, slightly salty, White, Soft, moist, crumbly)
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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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