Cheese Vocabulary

Murray's Cheese Vocabulary

Want a crash course in learning to speak cheese? We’re launching a brand new online resource for Murray’s fans: Cheese Vocabulary! With everything from tasting words to cheesemaking practices and scientific terminology, you’ll be a cheese expert in no time. Whether you want to learn more about curds or find out why some cheeses are categorized as “double creme,” our comprehensive collection of essential terms covers most everything in the cheese universe, with examples of Murray’s cheeses to accompany each educational section.

Cheese Aging

Cheese caves

Cheese Caves — Affinage, the French word for cheese aging...

Fresco

Fresco — In the Italian tradition, it is not uncommon for a single cheese...

Green Cheese

Green Cheese — The term “green cheese” is used to describe wheels...

Stagionato

Stagionato — In the Italian tradition, it is not uncommon for a single ...

Cheese Making

Annato

Annatto — Annatto, as seen in cheeses like Devonshire Red, is...

Cheddaring

Cheddaring — Cheddaring describes a technique during cheesemaking where...

Curd

Curd — Curds are the solid masses that result from the acidic...

Cheese eyes

Eyes — You might know these as the round...

Double creme

Double Cremè — Double or Triple creme refers to the butterfat content of a...

Kidding lambing

Kidding & Lambing — This describes the processes by which baby goats and sheep...

Starter Culture

Starter Culture — This refers to a preparation of bacteria that, when added to milk...

stracciatella

Stracciatella — Italian for “little shreds.” When it comes to cheese, this refers...

terroir

Terroir — The dictionary definition of terroir is “the characteristic taste...

tomme

Tomme — Not to be confused with excessively long books...

truckle

Truckle — Sometimes described as “barrel-shaped,” truckles...

farmstead

Farmstead — Farmstead cheeses refer to cheeses made with milk only sourced...

raw milk

Raw Milk — Raw means fresh milk that has not yet been...

whey

Whey — This is the liquid that separates from the curd...

rennet

Rennet — There are a few different kinds of rennet, but all...

Tomme 1

Tomme — Not to be confused with excessively long books...

transhumance

Transhumance — One of the most celebrated occasions in...

Tripple Creme

Triple Crème — Double or Triple creme refers to the butterfat content of a cheese by way of...

truckle 1

Truckle — Sometimes described as “barrel-shaped,” truckles...

whey 1

Whey — This is the liquid that separates from the curd during the process known as...

Cheese Tasting

barnyardy

Barnyardy — The ultimate expression of terroir, this is a descriptor...

creamline

Creamline — In soft-ripened cheeses, the creamline describes...

crystals

Crystals — Crunchy little flavor flecks that often develop in the paste of aged...

lactic

Lactic — Referring to having aromatic properties relating to milk, lactic is...

retronasal effect

Retronasal Effect — a scientific way to describe the flavors that linger...

sharp

Sharp — While often associated with cheddars, “sharp” can actually mean two things...

terroir 2

Terroir — The dictionary definition of terroir is “the characteristic taste...

ubriaco

Ubriaco — Ubriaco, which means “drunk” in Italian, describes a style of cheese that...

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