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Home » Dairy » Cheese » Cheese Technical Terms » Longhorn Cheese

Longhorn Cheese

Longhorn Cheese is not a type of cheese, but rather an American term used to indicate the size and shape of a block of cheese.

It is a long cylinder about 1 ½ feet (45 cm) long, and 8 inches (20 cm) wide, weighing about 13 pounds (6 kg.)

To make a Longhorn Cheese, at the time of forming the cheese it is pressed into a cylinder-shaped mould, then wrapped in plastic to age. Even if the cheese is to be cut for sale, it’s still usually let age as a whole first.

A Moon is a round slice, cut horizontally through the cheese. The thickness and therefore weight of a “moon” will vary.

The cheese is usually sold in half-moon chunks, which is a half of a moon.

The actual cheese is usually Colby or mild cheddar, but it can even be Monterey Jack. It will always be a firm cheese, though.

Other cheese technical terms

  • Affinage
  • Casein
  • Cooked-Curd Cheeses
  • Creamery
  • Double-Cream Cheese
  • Fat Content of Cheeses
  • Pate (of a Cheese)
  • Pressed-Curd Cheeses
  • Raw Curd Cheeses
  • Rennet
  • Semi-Cooked Curd Cheeses
  • Skim-Milk Cheeses
  • Smear-Ripened Cheeses
  • Stretched Curd Cheeses
  • Sweet Curd Cheeses
  • Triple-Cream Cheese
  • Truckle
  • Turophile
  • Washed-Curd Cheeses
This page first published: Mar 6, 2005 · Updated: Jun 2, 2022.

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