Wonderful wheels! Photo courtesy of Jasper Hill Farm in Greensboro, Vermont.
May 2005
Updated November 2008
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Cheese Glossary
Types Of Cheese, Terms & Definitions Every Cheese Lover Should Know
Page 4: Cheese Terms Beginning With D & E
This is Page 4 of a 12-page glossary. Click on the letters below to find terms of interest. When you’re finished with cheese, visit our other food glossaries.
a b c d e f g h i j k l m n o p q r s t u v w x y z
This glossary is protected by copyright and cannot be reproduced in whole or part.
D.O. or DENOMINACIÓN DE ORIGEN
In Spain, the Denomination of Origin is a regulated and controlled qualification managed by a council that is responsible for controlling the characteristics and authenticity of food products to protect their agricultural heritage: wines, cheeses, olive oils and other products. It reports to the Ministry of Agriculture. There are analogous bureaus in France (A.O.C.) and Italy (D.O.P.).
D.O.P. or DENOMINAZIONE d’ORIGINE PROTETTA
Denominazione d’Origine Protetta is the Italian certification of authenticity of origin. Some other countries in the European Union also use D.O.P. now, including Portugal. See also A.O.C. and D.O. |
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Cabrales, from Asturias, Spain, is an exquisite blue cheese aged in humid caves that enable the development of penicillium molds. Like Gorgonzola and Roquefort, it is often imitated, and requires origin protection. Cabrales available at iGourmet.com. |
D.P.O.
The English translation, Designated Protected Origin.
DRAINING
The stage of cheesemaking when the whey is drained from the curd. This can take 24 to 48 hours, depending on the size of the cheese. This stage is followed by further drying procedures, such as scalding. These two stages are critical to successful maturation.
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Cheese wheels rest in molds overnight to drain excess whey and become firmer. Photo courtesy of
SproutCreekFarm.org. |
DRYING
The stage of cheesemaking when lactic cheeses are left for one to three days in a well-ventilated room, to allow the water to evaporate.
DRY MATTER
The part of the cheese that remains after all moisture is removed. Soft cheeses, such as Brie and Camembert, will contain on average about 50% dry matter and 50% water. Aged cheeses like Parmigiano-Reggiano are mostly dry matter with very little water. |
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 New cheese begins to form a rind within a day of drying. Photo courtesy of SproutCreekFarm.org. |
EARTHY
A descriptive term often used to describe the nature of monastery cheeses.
 Trappe De Bricquebec, a traditional monastery cheese, is made in the Normandy region of northwest France from pasteurized cow’s milk and aged for a minimum of 6 weeks. It’s slightly nutty paste has a spicy finish, which goes well with Belgian-style ales and English cider. Add some bread, fruit and nuts for a light lunch. The cheese is available at iGourmet.
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With F & G
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© Copyright 2005-2009 Lifestyle Direct, Inc. All rights reserved. Some material copyright Murray’s Cheese. Images are the copyright of their respective owners.
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