Ch. 8: Classifying Cheese - Glossary

Question 1

annatto

Answer 1

a flavorless natural dye from the seed or extract from the achiote tree, which is indigenous to Latin and South America

Question 2

appellation d’origine controlee (AOC)

Answer 2

france’s designation to protect regional specialties

Question 3

casein

Answer 3

a technical term for the proteins found in milk, known as an alpha-, beta-, and kappa-casein

Question 4

code of federal regulations (CFR)

Answer 4

united states’ designation to protect regional specialties

Question 5

denominacion de origen (DO)

Answer 5

spain’s designation to protect regional specialties

Question 6

denominacao de origem controlada (DOC)

Answer 6

portugal’s designation to protect regional specialties

Question 7

denominazione di origine protetta (DOP)

Answer 7

italy’s designation to protect regional specialties

Question 8

fat in dry matter (FDM)

Answer 8

a ratio of the percent of fat in the cheese to the total solids or dry matter of the cheese

Question 9

proosdij

Answer 9

gouda-style cheeses that do not qualify technically as gouda

Question 10

protected denomination of origin (DOP)

Answer 10

covers agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area using regional know-how

Question 11

protected geographical indication (PGI)

Answer 11

-covers agricultural products and foodstuffs closely linked to the geographical area
-at least one of the stages of production, processing, or preparation takes place in the area

Question 12

rBST

Answer 12

-recombinant bovine somatotropin
-acts the same as the natural bovine somatotropin
-leads to just over one gallon more milk per cow per day

Question 13

silage

Answer 13

-a mixture of plants and grasses fermented in a silo
-the fermentation process is chemically equivalent to the pickling of sauerkraut
-can cause tainted or off flavors in milk and cheeses

Question 14

stirred-curd cheeses

Answer 14

-a method of making cheddar as an alternative to the traditional piling and milling
-the curds are stirred to prevent matting together

Question 15

terroir

Answer 15

the characteristics inherent in the land are passed onto the food made from that land

Question 16

traditional specialty guaranteed (TSG)

Answer 16

highlights traditional character, either in the composition or means of production

Question 17

transhumance

Answer 17

seasonal movement of animals in high pastures in summer and low pasture in winter

Question 18

shape

Answer 18

a sensory characteristic used to describe the final formation of a wheel

Question 19

color

Answer 19

-a sensory characteristic used to describe the hue of the paste
-often derived from the foods the animals eat, but can also be altered with annatto

Question 20

visual additives

Answer 20

often flavor additives, these appear to be studded in paste or on the rind of a cheese and include herbs, whole spices, flowers, fruits, truffles, vegetables, and/or coffee grounds

Question 21

soft

Answer 21

a sensory characteristic indicating higher moisture and less aging time

Question 22

semisoft

Answer 22

a sensory characteristic indicating a cheese has undergone more stops in the cheesemaking process and has had more moisture removed than soft cheeses

Question 23

hard

Answer 23

a sensory characteristic indication a cheese that has had all of the moisture removed, often through cutting the curd and cooking and/or pressing out all of the whey

Question 24

appellation

Answer 24

-a legally defined and protected geographical indication primarily used to identify agricultural location
-governing rules are dependent on the country where the product is produced

Question 25

european union

Answer 25

-a political and economic union of twenty-seven member states located primarily in europe
-england is NOT included