South African Cheese - The ABC of cheese

	South African Cheese Industry
	South African Cheesemakers
	The art of making cheese
	The ABC of Cheese
	Designation of Origin
	Unusual Cheeses of the World
	What is cheese flavour?
	Your Cheese Board
	The Qualité Awards
	Cheese Quantity & Quality
	What is Fromology?


the abc of cheese



A	Annato, the natural yellow colourant obtained from the seeds of the Bixa orellana tree and used to colour some cheeses.

B	Breybibacterium linens, the mould sprayed on the surface of washed rind cheeses such as Munster and Livarot to develop the reddish orange colour and characteristic flavour.

C	Cendré, vine leaf ash used to cover some goat's milk cheeses such as Valencay to give it a bluish hue.

D	Dolcelatte, (sweet milk) the milder version of Gorgonzola, containing 50% more milk fat, and made from the milk of one milking.

E	Epoisses, the smelliest of French cheese which originates from Burgundy.

F	Fermier, French term for cheese produced on farms according to traditional methods.

G	Grana, generic term for Italian hard grating cheeses such as Parmigiano-Reggiano and Grana Pedano.

H	Hokkaido, the first indigenous cheese made in Japan and still the most popular.

I	Italico, a decree made by Mussolini in 1941 which designates a range of Italian soft cheeses such as Rabiola and Robbiolini.

J	Jack, the nickname for Monterey Jack cheese of which Americans eat 106 million kilograms per year.

K	Karpaïtski, the most popular cheese in Ukraine .

L	Lunebeg, made in the Voralberg province of Austria and the only cheese in the world flavoured and coloured with saffron.

M	Manchego, Spain's oldest cheese made from sheep's milk and Don Quixote's favourite.

N	Nielsen, the surname of Hanne who invented the most famous Danish cheese, Havarti.

O	Ost, the Scandinavian word for cheese.

P	Parmesan, the term used for grating type cheeses which do not have the quality of the original Pamegiano Reggiano made around Parma.

Q	Queso, the Spanish word for cheese.

R	Rennin, the milk-curdling enzyme in rennet, found in the stomach lining of ruminants and used in cheese making to coagulate the milk.

S	Starter, the everyday word for the cultures added to milk to "start" the process of fermentation in cheese making.

T	Turophile, a person who loves cheese.

U	Ulloa, a traditional Galician cheese and the only cheese in the world which name starts with a "U".

V	Vat, the most important piece of equipment in cheesemaking, usually made of stainless steel and surrounded by a hollow jacket filled with water or steam.

W	Washed curd cheese, developed in New York whereby the curd of hard cheese is washed before salting, resulting in a moister, open and softer cheese.

X	Xaintray, the original goat's milk cheese in France, made in the town with the same name.

Y	Yunnan, China's oldest cheese made in the high plateaus of the Yunnan province.

Z	Ziegenkäse, ziege being the German word for goat, helped to create the generic name for all goat's milk cheeses in Austria, Switzerland, Lichtenstein and Germany.