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

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

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

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

Cheese Making

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cheese Tasting

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

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

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

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

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

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

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

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

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