We’re bringing you three letters from the cheese glossary today: I, J and K! Industrial This refers to cheeses that are made using highly automated manufacturing processes. The milk for the cheese will often come from multiple farms rather than from a single origin. Inoculation Adding starter cultures to milk to begin the cheesemaking process. … Read more

It’s time for the letter H in our cheese glossary. Half-wheel Sometimes called a split. Wheels of cheese are sometimes split horizontally or vertically, mostly so that shops can take less cheese at once. Halloumi A semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk. It is og Greek origin and … Read more

The cheese glossary continues with the letter G! Gamey This refers to flavors and aromas which strongly reflect the animal from which the milk came. Goat’s cheese, for example, is often described as gamey. Glaeslet cracks The parallel cracks that appear in Swiss cheese with no eyes. Gouda Gouda is a yellow cow’s milk cheese … Read more

The cheese glossary continues with the letter F! Farmer’s cheese Farmer’s Cheese is a mild, unripened white cheese made by adding rennet to cow’s milk. When the milk coagulates it separates into solid curds and liquid whey, which is drained off.  The result at this stage is sometimes referred to as pot cheese.  Further pressing … Read more