Cheese Vocabualry
FLAVOR PROFILES
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Acidic: A tart flavor caused by lactic acid.
Ammoniated: When past prime, some cheeses develop a smell and taste of ammonia.
Bitter: Sharp, sometimes disagreeable.
Buttery: High in fat and/or has a slightly sweet, butter flavor.
Caramely: Tastes similar to caramel.
Creamy: Thick, and tastes of cream.
Earthy: Rustic, grassy flavors and aromas.
Flowery: Has flavors reminiscent of flowers/plants.
Fruity: Has flavors reminiscent of fruits.
Gamey/Barnyardy: A taste that strongly reflects its animal source.
Mild: A gentle, unassuming flavor.
Milky: When a cheese still tastes like its original source.
Mushroomy: An earthy, almost meaty taste reminiscent of mushrooms.
Nutty: A nutty flavor, usually hazelnut.
Piquant: Pleasantly sharp or spicy.
Rich: Complex taste with depth.
Salty: High in salt content.
Sharp: Biting and strong.
Smokey: Has a faint smoked/smokey taste.
Strong: A powerful, penetrating flavor.
Sweet: A hint of sweetness.
Tangy: A slightly acidic, distinctive flavor.
Umami: A savory flavor that some foods have.
TEXTURE PROFILES
Brittle: Hard in texture but breaks easily.
Buttery: High in fat content, tasting similar to butter.
Chalky: Dry and fine in mouthfeel.
Chewy: Dense, tough, takes time to chew.
Close: Well packed, seamless, and smooth.
Creamy: Thick, smooth, and buttery in flavor.
Crumbly: Breaks apart easily into small, solid pieces.
Crystalline: Contains small butterfat crystals in the paste.
Dense: Compacted and thick.
Dry: Low moisture content.
Firm: Dense, well packed, stable.
Flaky: Breaks apart easily into thin pieces.
Grainy: Gritty, textured, containing small bumps.
Oily: Visible/tastable oil.
Open: Not fully bonded, doesn’t mold well, contains openings.
Runny: Somewhat liquid.
Smooth: Has consistent and minimal texture.
Soft: Responds easily to pressure.
Spreadable: Easily spread with a utensil across a surface.
Springy: When squeezed, quickly returns to its original shape.
Sticky: Gluey, clings to surfaces.
Supple: Bendable, moldable, flexible.
Affinage: The process of aging or ripening cheese.
Annatto: A vegetable dye used to give cheeses an orange color.
Aromatic: A cheese with a strong smell.
Artisanal: Cheese made with traditional methods, by hand, in small batches.
Eyes: Holes in the body of cheese.
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Farmstead: Cheese made from a farm’s own milk.
Mouthfeel: The physical feel of the cheese in the mouth.
Paste: The interior of all cheeses.
Terroir: The tiny details and characteristics unique to the location a cheese is made in.
