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Williams-Sonoma sources cheeses from artisans around the
world who are committed to preserving cheese-making traditions
and showcasing products with a unique sense of place.

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GLOSSARY OF CHEESE

Glossary of Cheese

 

Fresh Cheese

Unripened fresh cheeses are very
mild and soft, and used in
desserts, breakfast dishes and
main courses. Some have
a slightly acidic taste.

 

 

Soft-Ripened Cheese

Soft-ripened cheese have
a bloomy rind and age from
the exterior inward.

 

 

Washed-Rind Cheese

These cheeses are known for
their pungent aromas and have
a distinctive rind that comes
from washing cheeses with
water, wine, beer or brandy.

 

 

Natural-Rind Cheese

These are fresh cheeses that
have been left to sit and dry,
resulting in a soft, powdery rind.

 

 

Semi-Soft Cheese

Semi-soft cheese has relatively
more whey, or moisture, content,
which affects its degree
of softness
.

 

 

Hard Cheese

Hard cheeses are made by
heating curds until they solidify,
then aging them; aging both
hardens their texture and
sharpens flavor.

 

 

Semi-Firm Cheese

Longer aging and less moisture
separate these from semi-soft
cheeses. Curds are generally
uncooked but may be washed
or cut beforehand.

 

Blue Cheese

These cheeses boast blue veins
laced throughout; this gives
them a striking flavor and
appearance. They are pungent,
salty and sometimes
an acquired taste.

 

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