Affinage Flashcards
Affinage
The act of aging and maturing cheese, to bring it to its best final product
Affineur
The person who brings cheese to its peak flavor and texture
Alcohols
Any of a class of organic compounds that are analogous to ethanol and that are hydroxyl derivatives of hydrocarbons
Amino Acids
Any one of many acids that occur naturally in living things and that include some which form proteins
Brushing
Sweeping the surface of cheeses to maintain even more mold growth
Desiccation
Drying-out
Esters
Fatty acid chemical compounds responsible for flavor in cheese. Formed when a carbon atom double bonds to an oxygen atom and single bonds to another oxygen atom
Free Fatty Acid (FFA)
Short chain acids which contribute to flavor and texture in cheese
Glycolysis
The conversion of sugar into acids, usually during primary fermentation by starter cultures
Humidity
The amount of moisture in the air
Lipolysis
The process of breaking down butterfat into free fatty-acids, which contribute to flavor and texture, and alcohols. The fatty acids react with alcohols during primary fermentation, producing spicy flavors
Mucor Micelli
The “furry” fungus that grows on Bloomy Rinds; “cat fur” or poofy brown spots
Mucor Racemosus
A fungal plant pathogen. It has been known to cause allergic reactions among some people. The fungus has been isolated in the soft cheese, Camembert. It is the gray-brown color on rinds
Oidium Aurautiacum
Causes the red-orange color on rinds
Patting
Tamping down the mold growth on cheeses to maintain even ripening
