MISFICTIONARY

Acid Curd

Category: Culinary
Subcategory: Cheese Making

This term refers to a milk curd or custard-like state that occurs when there is a high level of acidity.

Acidity

Category: Culinary
Subcategory: Cheese Making

This refers to the amount of sourness in milk that is created from the use of a starter culture bacteria.

Aging

Category: Culinary
Subcategory: Cheese Making

This is an important step in life as well as in cheese making. This process refers to cheese that is stored at a particular humidity and temperature for a certain period of time in order to develop a desired and distinct flavor. This is similar to life but with a far more exciting and flavorful outcome.

Albuminous Protein

Category: Culinary
Subcategory: Cheese Making

Is a protein in milk that cannot rapidly separate out from the liquid by the addition of rennet. It remains in the whey and can only be separated by high temperatures. This is usually done to make Ricotta Cheese.

Annatto

Category: Culinary
Subcategory: Cheese Making

This is a natural vegetable extract used to color cheese. It is added to milk prior to the addition of rennet, in order to give the cheese its yellow coloring. History: Obtained from the seeds of the Annatto tree which is cultivated in the West Indies, Brazil and India.

Ash

Category: Culinary
Subcategory: Cheese Making

Used to create a healthy environment for mold growth. This charcoal or vegetable derivative neutralizes the surface of the cheese.

Bacteria

Category: Culinary
Subcategory: Cheese Making

Microscopic unicellular organisms.

Bacteria-ripened Cheese

Category: Culinary
Subcategory: Cheese Making

Is a type of cheese whose surface bacterial growth is encouraged in order to produce a distinct flavor. Examples of bacteria-ripened cheese are Brick & Limburger Cheese.

Bandaging

Category: Culinary
Subcategory: Cheese Making

Is the wrapping and larding of cheese in order for it to retain moisture, preserve coat and keep its intended shape.

Just look at it like this, you would bandage an open cut to keep dirt from getting in or to keep your finger in tact, right? This is the same thing. The wheel of cheese is like your open gaping wound! Okay, maybe it is not the same thing, but now you will never forget this term!

Blue Mold

Category: Culinary
Subcategory: Cheese Making

See penicillium roqueforti.

Brevibacterium Linens

Category: Culinary
Subcategory: Cheese Making

This red bacterium, used in Brick and Limburger cheese, produces a sharp flavor.

Butter Muslin

Category: Culinary
Subcategory: Cheese Making

Is a finely woven cotton cloth used to drain soft cheeses.

Butterfat

Category: Culinary
Subcategory: Cheese Making

Is the fat portion (or cream) of the milk. Butterfat ranges from 2 - 1/2% to 5 - 1/2% of the total weight of milk.

Calcium Chloride

Category: Culinary
Subcategory: Cheese Making

Derived from calcium carbonate, this white solid is used as a drying agent to produce a firmer curd.

Casein

Category: Culinary
Subcategory: Cheese Making

In combination with rennet, this principal milk protein will coagulate and form the foundation for cheese.

Cheese Board

Category: Culinary
Subcategory: Cheese Making

Used to help drain soft cheeses or used to hold cheeses during the aging process. Usually made from ash, fir, maple or birch.

Cheese Mat

Category: Culinary
Subcategory: Cheese Making

Used to drain soft cheeses. Comes as a wooden reed or food-grade plastic mat.

Cheese Sample

Category: Culinary
Subcategory: Cheese Making

The sampling or trying the cheese during different stages in the aging process. This helps to determine whether the cheese is properly maturing and when it will be ready for public consumption.

Cheese Starter Culture

Category: Culinary
Subcategory: Cheese Making

Is a bacterial culture (mesophilic or thermophilic) added to milk as the first step in making many types of cheese.

Cheese Trier

Category: Culinary
Subcategory: Cheese Making

Stainless-steel iron (tool) that is used to take cheese samples during the aging process.

Cheese Wax

Category: Culinary
Subcategory: Cheese Making

Used to cover most hard cheese, this is a pliable wax with a low melting point that produces an airtight seal that will not crack.

Cheese Wrap

Category: Culinary
Subcategory: Cheese Making

Is a cellophane used for wrapping cheese.

Clean Break

Category: Culinary
Subcategory: Cheese Making

Is the condition of the milk curd when it is ready for cutting. To confirm if this condition has been reached, insert a thermometer into the curd at a 45˚ angle. A clean and firm separation of the curd signifies a clean break.

Coagulation

Category: Culinary
Subcategory: Cheese Making

The point at which milk or other liquid substances congeals into a thickened mass.

Curd

Category: Culinary
Subcategory: Cheese Making

Is the semisolid portion of the milk that appears, once it has coagulated and separated from the whey. This is achieved by the addition of rennet.

Curd Knife

Category: Culinary
Subcategory: Cheese Making

A knife used for cutting curds within the cheese making process. It has a long blade with a flat end rather than a point tip.

Dairy Thermometer

Category: Culinary
Subcategory: Cheese Making

A thermometer that is used to measure the temperature of milk during the cheese making process. Temperature range is from 0˚F to 220˚F.

Direct Heating

Category: Culinary
Subcategory: Cheese Making

Is the method of heating milk directly on the stove top.

Direct-set Starter Culture

Category: Culinary
Subcategory: Cheese Making

Is used in the cheese making process to turn the milk protein into a solid white gel. It is a prepackaged starter culture that is added directly to milk, reducing the hard work of making a prepared mother culture.

Draining

Category: Culinary
Subcategory: Cheese Making

The process of separating the curd from the whey using a cheesecloth lined colander. It also refers to the state of mind after 12 years of having to ask your husband to take out the garbage.

Drip Tray

Category: Culinary
Subcategory: Cheese Making

A special tray placed under the mold during the cheese pressing process in order to catch and drain excess whey.

Dry Milk Powder

Category: Culinary
Subcategory: Cheese Making

Is dehydrated milk solids. Also known as powdered milk, it can be reconstituted by the addition of water.

Drying

Category: Culinary
Subcategory: Cheese Making

Process of air-drying in order to form a protective rind prior to the aging process.

Ferment / Fermentation

Category: Culinary
Subcategory: Cheese Making

Is the process of breaking down carbohydrates (into alcohol) and carbon dioxide gas through the usage of yeast or bacteria.

Flora Danica Starter

Category: Culinary
Subcategory: Cheese Making

A starter culture used to make fresh goat cheese. May be used as a direct-set or a reculturable starter.

Follower

Category: Culinary
Subcategory: Cheese Making

A flat disc within a mold that applies even pressure to the curd. Usually comes in stainless steel, plastic or wood.

Geotrichum Candidum

Category: Culinary
Subcategory: Cheese Making

A white mold that grows on soft mold-ripened cheeses (Camembert and Brie) giving it a delicious and irregularly patterned white skin.

Hard Cheese

Category: Culinary
Subcategory: Cheese Making

Cheese that is hard and firm due to a high moisture content removal process. It is pressed and aged for a length of time to increase flavor development.

Homogenization

Category: Culinary
Subcategory: Cheese Making

Is the method used to prevent milk fat from separating. At a high pressure, milk is forced through an ultra-fine mesh, breaking up fat globules and dispersing them evenly throughout the liquid.

Indirect Heating

Category: Culinary
Subcategory: Cheese Making

Heating process by which a pot of milk or other liquid is placed into a bowl or sink full of hot water.

Junket Rennet

Category: Culinary
Subcategory: Cheese Making

Is a very weak type of rennet. Not Misfit recommended for cheese making.

Lactic Acid

Category: Culinary
Subcategory: Cheese Making

Is a by-product that occurs when a cheese starter culture consumes the milk sugar or lactose, thus creating an acid.

Lactose

Category: Culinary
Subcategory: Cheese Making

Is a sugar naturally present in milk. Lactose generally constitutes up to 5% of the total weight of milk.

Lipase Powder

Category: Culinary
Subcategory: Cheese Making

Is a cheese making enzyme added to milk to create a stronger flavored cheese.

Low-fat Milk

Category: Culinary
Subcategory: Cheese Making

Is a type of milk that contains 1% to 2% of butterfat and has had most of the cream removed.

Mesophilic Cheese Starter Culture

Category: Culinary
Subcategory: Cheese Making

Is a blend of lactic acid producing bacteria used when a cheeses cooking temperature is 102˚F or below.

Milkstone

Category: Culinary
Subcategory: Cheese Making

A residue from milk that is deposited onto cheese making utensils over time.

Milling

Category: Culinary
Subcategory: Cheese Making

The process of breaking curds up into smaller pieces before placing them into a cheese press.

Mold-ripened Cheese

Category: Culinary
Subcategory: Cheese Making

A type of cheese in which mold is encouraged to grow on the surface and/or the interior. Most common types are blue mold (Blue Cheeses) and white mold (Camembert, etc.)

Molding

Category: Culinary
Subcategory: Cheese Making

To place the curd in a mold in order to achieve a desired shape and encourage proper drainage.

Mother Starter Culture

Category: Culinary
Subcategory: Cheese Making

See prepared starter culture.

Non-fat Milk

Category: Culinary
Subcategory: Cheese Making

Is a type of milk that contains less than .5% butterfat and has had most of the cream removed.

Noncorrosive

Category: Culinary
Subcategory: Cheese Making

A material that can not be broken down or eroded by acid.

Oiling

Category: Culinary
Subcategory: Cheese Making

Refers to the application of vegetable oil to cheese in order to provide a protective layer to keep the cheese from drying out.

Pasteurization

Category: Culinary
Subcategory: Cheese Making

Is the process of heating milk products to 145°F for 30 minutes in order to kill microorganisms that could contaminate milk and be harmful to humans.

Penicillium Camemberti

Category: Culinary
Subcategory: Cheese Making

Is a white mold used for Camembert and Brie cheeses.

Penicillium Candidum

Category: Culinary
Subcategory: Cheese Making

A white mold used for Camembert and Brie cheeses.

Penicillium Roqueforti

Category: Culinary
Subcategory: Cheese Making

Is a blue mold used for a variety of blue cheeses such as Stilton, Gorgonzola, Roquefort, etc.

Powdered Milk

Category: Culinary
Subcategory: Cheese Making

See dry milk powder.

Prepared Starter Culture

Category: Culinary
Subcategory: Cheese Making

A culture that contains live bacteria that is used to turn milk protein into a solid white gel.

Pressing

Category: Culinary
Subcategory: Cheese Making

The process of placing curds into a cheesecloth lined mold and pressed to remove excess whey.

Proper Break

Category: Culinary
Subcategory: Cheese Making

To wad a handful of curds into a ball. If the curds can be easily broke back into individual curds, it is properly cooked and called a proper break. This process is only used in the making of Swiss Cheese.

Raw Milk

Category: Culinary
Subcategory: Cheese Making

Milk that is taken directly from the animal and has not been pasteurized.

Re-dressing

Category: Culinary
Subcategory: Cheese Making

To change the cheesecloth on a cheese that is being drained, in order to reduce the chance of the cheesecloth adhering to the cheese.

Reculturable Starter

Category: Culinary
Subcategory: Cheese Making

A culture that can made into a mother culture and reproduced for many generations of bacteria.

Red Bacteria

Category: Culinary
Subcategory: Cheese Making

See Brevibacterium linens.

Rennet

Category: Culinary
Subcategory: Cheese Making

A milk coagulating enzyme (Animal, Vegetable or Chymostar Classic) used in the cheese making process.

Renneting

Category: Culinary
Subcategory: Cheese Making

To add rennet to milk to facilitate coagulation of the curds.

Ripening

Category: Culinary
Subcategory: Cheese Making

Is the process when milk undergoes an increase in acidity as a result of the cheese starter culture bacteria.

Salting

Category: Culinary
Subcategory: Cheese Making

To add cheese salt to the curds before molding or to the surface of a finished cheese.

Saturated Brine Solution

Category: Culinary
Subcategory: Cheese Making

A solution of water and salt, in which cheese is soaked.

Skim Milk

Category: Culinary
Subcategory: Cheese Making

See non-fat milk.

Soft Cheese

Category: Culinary
Subcategory: Cheese Making

A cheese that is not pressed, not aged or aged for a short time, and has a high moisture content.

Starter Culture

Category: Culinary
Subcategory: Cheese Making

See direct-set starter culture.

Thermophilic Cheese Starter Culture

Category: Culinary
Subcategory: Cheese Making

Is a bacteria starter used for cheeses that must cooking at high temperatures. Most Italian and Swiss cheeses call for Thermophilic Starter.

Top-stirring

Category: Culinary
Subcategory: Cheese Making

Stirring the top of non-homogenized milk in order to keep the cream from rising immediately after the addition of rennet.

Ultra-Heat-Treated (UHT)

Category: Culinary
Subcategory: Cheese Making

Milk that has been flash heated for a few seconds between 275˚F and 300˚F to provide a longer shelf life.

Ultrapasteurization

Category: Culinary
Subcategory: Cheese Making

A high heat treatment for milk to provide a longer shelf life.

Waxing

Category: Culinary
Subcategory: Cheese Making

To apply cheese wax to cheese to prevent drying and inhibit mold growth.

Whey

Category: Culinary
Subcategory: Cheese Making

Is the liquid left over after the formation of milk curds. It contains water, milk sugar, albuminous protein and minerals.

White Mold

Category: Culinary
Subcategory: Cheese Making

See penicillium camemberti or penicillium candidum.



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