Cheese Glossary Of Popular Cheese Terms
AOC – Appellation d’origine contrôlée in French, is the French certification granted to certain cheese and other products.
Annatto – Orange-red dye, obtained from the natural pigments in the seeds of the annatto tree.
Bacteria Linens – Bacteria used to create the sticky orange rind on washed-rind cheeses.
Brine – A strong salt solution used to seal the outside of some cheeses and prevent unwanted mold from growing.
Buttermilk – The slightly sour liquid left after butter has been churned.
Carotene – The yellow to red natural colorant that comes from grasses and is converted through the liver into vitamin A.
Casein – Milk’s chief and particular protein, precipitated in cheesemaking by acid development and by rennin enzyme, becoming curd.