It's Easy Being Cheesy

Cheese-ese

In all your cheese wanderings, here are some terms you may come across:

  • Piquant: often used to describe sharp-tasting cheeses (like Romano)
  • Mould: refers to the blue or greenish spores that are introduced into cheese-think blue cheese (like Roquefort)
  • Paraffin: a wax coating that protects cheese
  • Fresh Cheese: cheese that has not ben aged (like Cottage or Ricotta)
  • Barnyardy: often refers to the flavor of cheese made from sheep's or goat's milk (like Kaseri)

Contact Sources

Alfama, (212) 645-2500, www.alfamarestaurant.com.

Egg Farm Dairy, (212) 645-2500.

Metrazur, (212) 645-2500

Mildred, (800) 305-4449, www.mildredhome.com.

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This article was originally published in the November 2000 print edition of Entrepreneur with the headline: It's Easy Being Cheesy.

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