Cheese Terminology

Name:

Date:

Instructions: From aged cheddar to fresh mozzarella, explore the fascinating vocabulary of the cheese world

1.
In cheese making, what does 'affinage' refer to?
A
Adding flavor
B
The art and science of aging and maturing cheese under controlled conditions
C
Packaging cheese for sale
D
Cutting cheese into portions
2.
What does 'pasteurized' mean in the context of cheese?
A
Made from goat's milk
B
Made in a traditional way
C
Made from milk that has been heated to a specific temperature to kill harmful bacteria
D
Aged for a long time
3.
In cheese terminology, what is the 'rind'?
A
The outer coating or skin that forms on the surface of cheese during aging
B
The center of the cheese
C
The holes in Swiss cheese
D
A cheese flavoring
4.
What does 'bloomy rind' describe on a cheese?
A
A colorful label
B
A hard outer shell
C
A wax coating
D
A soft, white, edible mold coating like that found on Brie and Camembert
5.
In cheese making, what is 'rennet'?
A
A cheese mold
B
A storage cave
C
A type of milk
D
An enzyme used to coagulate milk and separate it into curds and whey
6.
What does 'washed rind' cheese mean?
A
Cheese with the rind removed
B
Cheese that was soaked in water
C
The cheese was cleaned before selling
D
Cheese whose rind is regularly bathed in brine, beer, or spirits during aging, creating a pungent aroma
7.
In cheese terminology, what are 'curds'?
A
Small cheese wheels
B
Cheese holes
C
Cheese slices
D
The solid clumps that form when milk is coagulated, used to make cheese
8.
What does 'AOC' or 'AOP' on a French cheese label signify?
A
The cheese is organic
B
A quality rating
C
A protected designation of origin, meaning the cheese must be made in a specific region using traditional methods
D
The production date
9.
In cheese tasting, what does 'earthy' describe?
A
The cheese is made from cow's milk
B
Flavors reminiscent of soil, mushrooms, or a damp cellar
C
The cheese is dirty
D
A very mild taste
10.
What is 'whey' in cheese making?
A
A type of cheese
B
A cheese mold
C
A flavor additive
D
The liquid remaining after milk has been curdled and strained
11.
What does 'triple-cream' cheese mean?
A
A cheese enriched with extra cream so its butterfat content reaches at least 75%
B
A very pale cheese
C
Cheese served with cream
D
Cheese made from three types of milk
12.
In cheese terminology, what is a 'fromager'?
A
A cheese factory
B
A person who specializes in the selection, aging, and selling of fine cheeses
C
A cheese cutter
D
A cheese recipe
13.
What does 'blue cheese' get its distinctive veins from?
A
Blue milk from special cows
B
Food coloring
C
A natural mineral reaction
D
Cultures of Penicillium mold introduced during the cheese-making process
14.
In cheese language, what does 'cave-aged' mean?
A
Cheese with a stone texture
B
Cheese matured in natural or man-made caves with controlled temperature and humidity
C
Cheese found in caves
D
Very old cheese
15.
What does the term 'eyes' refer to in cheese?
A
Small imperfections
B
Decorative stamps
C
The marks from cheese molds
D
The holes in cheese like Swiss or Emmental, formed by gas bubbles during fermentation

Answer Key

Question 1

B. The art and science of aging and maturing cheese under controlled conditions

Question 2

C. Made from milk that has been heated to a specific temperature to kill harmful bacteria

Question 3

A. The outer coating or skin that forms on the surface of cheese during aging

Question 4

D. A soft, white, edible mold coating like that found on Brie and Camembert

Question 5

D. An enzyme used to coagulate milk and separate it into curds and whey

Question 6

D. Cheese whose rind is regularly bathed in brine, beer, or spirits during aging, creating a pungent aroma

Question 7

D. The solid clumps that form when milk is coagulated, used to make cheese

Question 8

C. A protected designation of origin, meaning the cheese must be made in a specific region using traditional methods

Question 9

B. Flavors reminiscent of soil, mushrooms, or a damp cellar

Question 10

D. The liquid remaining after milk has been curdled and strained

Question 11

A. A cheese enriched with extra cream so its butterfat content reaches at least 75%

Question 12

B. A person who specializes in the selection, aging, and selling of fine cheeses

Question 13

D. Cultures of Penicillium mold introduced during the cheese-making process

Question 14

B. Cheese matured in natural or man-made caves with controlled temperature and humidity

Question 15

D. The holes in cheese like Swiss or Emmental, formed by gas bubbles during fermentation

Find more free puzzles and brain games at www.SeniorBrainGames.org