A cheese thermometer is used to gauge the temperature of milk when making dairy products such as cheese or yoghurt.
Cheese Technical Terms
Extra-hard is a term used in the cheese world to describe a group of various low-fat and low-moisture cheeses that are hard and brittle.
Firm (aka hard) cheeses is a term used to designate a group or category of aged cheeses with more moisture and fat than extra-hard cheeses, but less than semi-firm cheeses. They can be sliced to be eaten as is or shredded to be used in cooking.
Goat’s milk cheeses are generally rindless, creamy cheeses. They typically taste sharper and tangier than those made from cow’s milk. They are usually more expensive because unlike cows, goats don’t produce milk year round.
Lady’s Bedstraw © Michelle Mattern Lady’s Bedstraw is an herb that can be used to curdle milk for cheese, instead of rennet. At the same time, it also gives milk a sweeter taste, and colours the cheese. At one point, the herb was called “cheese renning” in English. The plant grows in dry areas, particularly…
Processed cheese is a cheese which is made from a blend of other cheeses, often both aged and unripened versions of cheeses such as cheddar, Swiss and brick.
Semi-firm cheeses are cheeses which hold their shape for slicing. They can be shredded or crumbled, but not grated.
“Sheep’s milk cheeses” is a term referring to cheese made with milk from sheep. In French, these are often referred to as “brebis” cheeses, and in Italian, as “pecorini”. Historically, sheep’s milk cheeses used to be more common that cow’s milk cheeses.
A soft cheese is a cheese with a good deal of moisture in it, keeping its texture so soft that it is usually spreadable. The cheese can be ripened or unripened, and the fat content can vary greatly.
Stufatura is the Italian term for the warm, humid aging of cheeses and sausages. It is sometimes referred to as a “ripening process.” Stufatura is done in dedicated, insulated rooms, now using technology in some form to regulate temperature, humidity and ventilation. The Stufatura process allows lactic bacteria to flourish. The bacteria converts lactose in…
Surface-ripened cheeses are a large group of cheeses for whom the ripening starts on the surface of the cheese, and works its way inward.
Washed-rind cheeses are firmer, lower-moisture cheeses whose rinds are washed, rubbed or brushed with, or dunked in liquid during maturation.