- Paste: the inside of the cheese, everything but the rind.
- Rind: the outer layer. It can be natural, bloomy, washed or an added coating like wax.
- Curds and whey: the solids and the liquid milk separates into when it sets. Curds become cheese.
- Rennet: the enzyme that sets milk into curds. More on rennet.
- Bloomy rind: a soft white rind of mold, as on Brie. What is the outer layer of Brie?
- Washed rind: a rind washed with brine, beer, wine or spirits while it ages, which gives it its color and smell.
- Annatto: a natural coloring from a seed that makes cheeses like cheddar orange. Why are some cheeses orange?
- Cheese crystals: the crunchy bits in aged cheese. What are they?
- DOP, PDO, AOP: labels that protect a cheese's name, region and method.
- Cheesemonger: someone who sells, cares for and knows cheese.
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