Cheese-related adjectives

How to sound like you know what you’re talking about when you’re talking about cheese: *

“Fresh” is Young, Tart, Tangy, Creamy (like Mozzarella)

“Bloomy” refers to the snowy, fluffy, blooming rind. White, Buttery Decadent, Rich (like Brie, Camembert)

“Semi-soft” Hay, Leaves, Wet Straw, Earthy, Pliable, Melting. (Fontina, Morbler)

“Washed rind” – Washed during aging with brine or alcohol. Stinky, Fruity, Meaty, Intense ( Epoisses, Taleggio)

“Firm” – Dense but supple. Grassy, Eggy, Fruity, Sharp, Thick, natural rind is usually not eaten ( Cheddar)

“Hard” – The super-aged big guns. Dry, Crunchy, Carmelly, Butterscotchy, Grainy (Gouda, Parmigiano-Reggiano)

* Thanks to Cielo Peralta of Murray’s

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