Italian expression for plastic-curd cheeses, where thin strips of cheese curd are placed into a hot water bath and worked up until homogenous. Mozzarella is an example of a pasta filata cheese.

The gel-like state that milk is brought to, when a high level of acidity is achieved. The acidity is produced by the activity of starter bacteria, and it precipitates the milk protein into a solid curd.

The amount of acidity (sourness) in the milk. Acidity is an important element in cheesemaking and it is produced by cheese starter bacteria.

A mould or washed rind cheese that is overripe and smells or tastes strongly of ammonia.

A natural vegetable extract (from the seeds of a South American bush Bixa orellana) which is used to colour cheese yellow, orange or red.

Microscopic single cell organisms found almost everywhere. Lactic acid-producing bacteria are useful and essential in the production of most cheeses. Bacteria linens A red bacteria which is encouraged to grow on the surfaces of cheeses like Brick, Havarti, Tilsit and Limburger, to produce a characteristic flavour. The full name of the organism is B [..]

Cheese that has a heavy growth of -ripened cheese bacteria on the surface, to produce a distinct flavour. Brick and Limburger are examples of bacterial surface ripened cheeses.

Usually refers to a Swiss cheese types that have no holes or eyes in it.

The inside of a cheese which is assessed by graders using terms such as, firm, weak, pasty, flaky, close, short etc.

A mixture of salt and water. Cheese salt, rock salt or table salt can be used. Do not use iodised salt.