Cheese Classifications

Question 1

Annatto

Answer 1

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

Question 2

Appellation d’origine controlee (AOC)

Answer 2

France’s designation to protect regional specialities

Question 3

Casein

Answer 3

Technical term for the proteins found in milk

Question 4

Code of Federal Regulations (CFRs)

Answer 4

United States’ designation to protect regional specialities

Question 5

Denominacion de origen (DO)

Answer 5

Spain’s designation to protect regional specialities

Question 6

Denominacao de origem controlada (DOC)

Answer 6

Portugal’s designation to protect regional specialities

Question 7

Denominazione di origine protetta (DOP)

Answer 7

Italy’s designation to protect regional specialities

Question 8

Fat in Dry Matter (FDM)

Answer 8

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 technically qualify as Gouda

Question 10

Protected Denomination of Origin (PDO)

Answer 10

Covers agricultural products and foodstuffs which are produced, processed, and prepared in a given geographical area using recognized 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 inthe area

Question 12

rBST

Answer 12

Recombinant Bovine Somatotropin works the same way as (and is a synthetic version of) the protein bovine somatotropin (bST), resulting in the production of just over one gallon more milk per cow per day

Question 13

Silage

Answer 13

Mixture of plants and grasses fermented in a silo. Fermentation process is chemically equivalent to the pickling of sauerkraut. It can cause tainted or off flavors in milk and cheese

Question 14

Stirred-Curd Cheese

Answer 14

Method of making cheddar as an alternative to the traditional piling and milling where the curds are stirred to prevent matting together

Question 15

Terroir

Answer 15

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 between higher pastures in summer and low pastures in winter