- Rustic cheddar: a hard pressed cheese innoculated with mesophillic starter--in most cases cultured buttermilk--that is cheddared, pressed, dried, and waxed.
- Cheddaring: A process during cheesemaking when blocks of curds are piled on top of each other to expel moisture.
- Rustic soft: a rustic cheddar that has either a very high liquid or fat content, making the cheese soft similar to cream cheese or chevre.
- Rustic medium: a rustic cheddar that has less moisture or fat and usually pressed at higher weights, resulting in a cheese with a similar consistency and texture to that of American cheddar or colby.
- Rustic hard: a rustic cheddar that has very little moisture or fat, and is hard and dry similar to Parmesan.
- Butter milk: specifically cultured buttermilk, not milk with vinegar added
- CaCl: Calcium chloride, used to make curds less fragile and improve texture
Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.