The art and science of cheese ripening. It involves providing the right environment, conditions and handling to develop the full flavor of a cheese. An affineur is an individual – typically a middleman, not a cheesemaker – skilled in ripening cheese after it is produced.

(or Stretched Curd

In cheese, a tart flavor caused by lactic acid. The byproduct of lactose fermentation, lactic acid also helps preserve cheese. All cheeses are tart, each in their own way, except for some fresh, unripened Hispanic-style cheeses.

Another term for cheese “ripening.” Also used to mean “maturation” or “curing.” (See Ripening

Describes a cheese that generally has been aged (or ripened) six months or more. Aging typically causes cheeses to develop a sharper, stronger flavor, which is why the terms aged and sharp are often used interchangeably. (However, some cheeses become milder and sweeter over time.)

Refers to cheeses that are handmade in small quantities with respect for the tradition of the cheese. Artisan cheeses can be, but are not necessarily, made from milk obtained from animals located on the farm where the cheese is made. (See Farmstead Cheese

The smallest microscopic organism. Bacteria occur widely in nature and multiply rapidly. Certain species are active agents in fermentation. Lactic acid bacteria are important for cheesemaking as they transform the milk sugar, lactose, into lactic acid and help generate flavor during cheese ripening.

A saturated solution consisting of salt and water used to wash and salt some cheese varieties during cheesemaking. Brine is used to begin forming a rind on cheese and to help inhibit the growth of undesirable bacteria. Brining refers to the process of immersing the cheese in brine, allowing it to slowly absorb salt over time.

The most important protein in milk for cheesemaking. Coagulated casein can hold moisture like a sponge, then shrink and expel moisture when exposed to acid and heat. It is modified during the fermentation and ripening of cheese to create the structure and flavor of the cheese.

California cheeses are commonly organized into five categories: Fresh, Soft & Soft-Ripened, Semi-Hard & Hard, Very Hard, and Spiced & Flavored.