Synonyms and related terms that are defined in this glossary are formatted in ALL CAPS. Related terms: Words related to the term these help to provide a deeper understanding of the term.Synonyms: Words that can be used interchangeably with the term.Possible causes: Identification of possible technical cause(s) for the defect.If a characteristic is only considered a defect, only the word Defect will appear. Attribute/Defect: Whether the characteristic is generally considered an attribute or a defect, and why.Styles where it occurs: Styles of cheese or dairy products where this attribute is most common.Reference point: Most frequent/common associations with the term.Please note that the elements within this structure will be applied to the terms as they are relevant. ACS has adopted the following structure to provide additional information about the terms. Terms in the ACS Lexicon & Glossary are listed in alphabetical order for ease of use.
#Artisan cheese types download
Download The ACS Cheese and Dairy Product Lexicon and Glossary The reverse can also occur – winning awards does not guarantee market success. While a cheese may receive a low score in a contest, it may sell very well in the market, because it meets consumer desires or otherwise fits a niche in the marketplace. It is important to note that words such as “good” or “bad” do not appear in the ACS Lexicon & Glossary, as such terms are subjective. It is ACS’s hope that, through the development of the ACS Lexicon & Glossary, cheese industry members can communicate more readily and clearly about cheese and dairy products, in order to encourage the production, sale, and consumption of increasingly high-quality artisan and specialty cheeses.
The cause of the defect or attribute can be scientifically explained.Īssessing, grading, judging, evaluating, marketing, and socializing with cheese, and the varying contexts in which these activities happen, require different types of terminology. The taste, flavor, aroma, texture, or appearance can be expressed in scientific terms, or a consensus has been reached for the use of the term and its descriptor. Terms will be added if/when they meet the following criteria: The working group started with a focused selection of vetted technical terminology and will expand this work in the coming years to include a unique flavor and aroma wheel in addition to the terms included in the ACS Lexicon & Glossary. The ACS Lexicon & Glossary is a living document. The objective was to codify the terminology used when talking about sensory characteristics and evaluating and selling cheese and fermented dairy products. (In fact, you would have a hard time finding farmstead cheeses that are not artisan cheeses as well.The ACS Cheese and Dairy Product Lexicon and Glossary (ACS Lexicon & Glossary) aims to facilitate conversations across the supply chain of cheese by creating a credible, modern resource that provides a greater understanding of the myriad ways in which cheese is discussed and described.Ī “working group” of ACS staff and experts in dairy food science, cheesemaking, and cheesemongering were involved in compiling what will hereafter be referred to as the ACS Lexicon & Glossary. A cheese can be classified as both artisan and farmstead if the cheese is made by hand and the milk comes from the farm where the cheese is made. Milk used in the production of farmstead cheeses may not be obtained from any outside source. Farmstead cheeses must be made with milk from the cheesemaker and/or farmer's own animals, and the cheese must be made on the farm where the animals live. Artisan dairies employ as little mechanization as possible, keeping things as close to traditional methods as possible under the limitations of health and sanitation laws. Artisan cheeses are primarily handmade in small batches, often by one or a few passionate individuals who pay particular attention to the tradition of the cheesemaker's art. Specialty cheesemakers pay particular attention to flavor and texture profiles and have a very close relationship with the cheeses they produce, but these cheeses are not considered "handmade." Specialty cheeses are produced with less mechanization than mass-produced varieties, and are usually created in smaller amounts. In fact, many would say that this consistency is a large producer's primary concern. 
The milk can come from any number of places, including large factory farming operations, and the taste and texture of mass-produced cheeses are usually very consistent from one package to the next. Mass-produced cheeses are made in large processing plants, often employing very large teams of factory workers to create the cheese.
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