If you’ve been hanging around cheese people, I’m sure you’ve heard a lot of cheese terms thrown around. Read on to discover all the best cheese terms beginning with “B”.
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Basket Form
Basket form refers to small baskets used to shape soft cheeses like Ricotta and Chèvre. This technique imparts specific textures and patterns to the cheese, often resulting in a distinct appearance.
Bergkäse
Bergkäse, meaning “mountain cheese” in German, refers to a group of Alpine cheeses with a firm texture and a nutty, savoury flavour. They are typically aged in mountain cellars.
Best Before Date
The best before date is the recommended date until which a cheese is expected to retain its optimal quality, flavour and texture when stored under proper conditions. It indicates the period during which the cheese is at its best for consumption.
Blauschimmelkäse
Blauschimmelkäse is the German term for blue cheese. It includes various blue-veined cheeses that are popular in German-speaking countries.
Bloomy Rind Cheese
Bloomy rind cheeses have a soft, edible rind that forms a velvety, white layer on the surface. This rind is created by specific moulds during the cheese ageing process, giving the cheese a creamy texture and mild flavour. Some examples of such moulds include Penicillium candidum, Penicillium camemberti or Geotrichum candidum.
Blue Veins
Blue veins refer to the characteristic blue or green streaks or pockets found in certain cheeses. These veins are caused by the presence of mould, such as Penicillium roqueforti, which develops during the cheese ageing process. Blue-veined cheeses have a distinct spicy flavour.
Boerenkaas
Boerenkaas, which translates to “farmhouse cheese” in Dutch, is a type of traditional, artisanal cheese made in the Netherlands. It is crafted using raw cow’s milk, primarily on small farms, following age-old techniques.
Boerenkaas is known for its rich, robust flavour, which intensifies with ageing. This cheese comes in various styles, including young (Jong), mature (Belegen) and extra mature (Overjarig), each offering a distinct taste experience. Boerenkaas is appreciated for its authenticity, connecting cheese enthusiasts to the Dutch farming heritage.
Boule
Boule, meaning “ball” in French, refers to round-shaped cheeses. They can be soft, semi-soft or hard, and come in various flavours. One of the most famous examples is Boule de Lille which is most commonly known as Mimolette.
Brevibacterium aurantiacum
Brevibacterium aurantiacum is a type of bacteria used in cheesemaking, especially in washed rind cheeses. It contributes to the cheese’s aroma and imparts specific flavors during the ageing process.
Brine
Brine is a solution of salt and water used to preserve and flavour certain cheeses. Cheeses are often soaked in brine, which helps develop their rind, enhance taste and extend shelf life.
Brining
Brining is the process of immersing cheese in a saltwater solution. Cheeses are brined to regulate moisture content, add saltiness and encourage the growth of specific surface moulds, contributing to unique flavours and textures.
Brothy
Brothy is a term used to describe the savoury, meaty and umami-rich flavours found in some cheeses. These flavours are often reminiscent of broth or meat stock, adding depth to the overall taste profile.
Bûche
A Bûche is a French goat cheese with a distinctive log shape. It has a creamy outer layer and a crumbly centre, offering a balanced flavour of tanginess and earthiness.
Butterfat
Butterfat refers to the natural fat content present in milk, which is crucial for cheesemaking. It contributes to the cheese’s richness, texture and mouthfeel. As a matter of fact, cheeses with higher butterfat content tend to be creamier and more indulgent.
Butyric Acid
Butyric acid is a natural compound found in cheese, contributing to its aroma and taste. In small amounts, it adds a pleasant buttery note, but in excess, it can create an undesirable rancid flavour. Proper cheese ageing and handling help balance its presence in the final product.
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