Term
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Definition
Definition: "green apple" flavor
Reference: plain yogurt, Granny smith, Apple flavored jolly ranchers
Where it occurs: yogurt
Att/Def: Some is expected in yogurt. None would be atypical, and a high balance would be a defect.
Causes: If L. Bulgaricus dominated the fermentation (stimulated at higher temps, 112F), the acetaldehyde can become excessive. |
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Definition
Definition: a basic taste associated with lactic acid production. Cheeses are evaluated and assessed based on the intensity of experience with this taste.
Reference point: lemon/lime, citric acid.
Styles: all fermented dairy products
Attr/Def: Some level is expected in all dairy foods, but it can be considered a defect in certain contexts. Eg if too low in yogurt or too high in a MILD cheddar.
Possible causes: Use of high acid milk, too much lactic acid production by cultures, or too high moisture. In fresh, unripened cheeses, acid that is too high indicates possible temperature abuse - fermented too high or too long. Improper use of salt or temperature control can also cause improper acid levels in dairy products.
Synonym: sour.
Related terms: citrus, lactic, sharp, tangy, tart. |
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Definition
Definition: Aroma associated with cat urine. Often associated with soft-ripened cheeses that have been aged too long.
Reference point: cat litter box, diluted household ammonia.
Styles where it occurs: Brie, camembert, etc.
Attribute/Defect: While some consumers like a hint of ammonia in soft-ripened cheeses, excessive ammonia is almost always considered a defect.
Possible causes: breakdown of protein and production of ammonia with extensive proteolysis and extended storage.
Synonym: catty
Related terms: ripe, over-ripe. |
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Definition
Definition: Distinct aroma and/or flavor associated with cow, goat, sheep.
Styles: Possible in all fermented dairy foods.
Attribute/Defect: In many cases it's important to be able to recognize that a cheese was made with milk from a given species. However, when the flavor/aroma is extreme, it can become objectionable.
Possible causes: over-agitation of milk (lipolysis), unsanitary conditions.
Synonyms: cowy, goaty, sheepy
Related terms: barny, unclean |
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Definition
Definition: An attribute that encompasses the variety of terms used to describe the visual appearance of cheese body and rind development characteristics. It is one of the main families of attributes that is evaluated when cheese is assessed, and is often accompanied by a qualifying adjective. If the cheese is wrapped with a cloth or other wrapper, a variety of descriptions may be used by judges for describing the wrapping of the cheese. (eg wrinkled, torn, dirty, too long or short at one end, loose from cheese).
Reference point: color of the paste, the condition of the rind, and cloth covering if present. Appearance can be described as a positive or negative manner. |
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Definition
Definition: Aroma is the overall impact of a cheese or dairy product's odor. It is one of the main families that is evaluated during an assessment. The term is usually qualified by a modifying adjective.
Attribute/defect: Aroma can be either a positive attribute or a defect, and these factors are determined by the style of the cheese being evaluated and the intensity of aromas.
Related terms: Flavor, mouthfeel, volatiles |
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Definition
Definition: Mouthfeel trait caused by the contraction of mucus membranes in response to taste/flavor experience. It is described by a puckering or a rough, sandpapery feel on the oral mucosa.
Att/Def: Tolerance for astringency is very personal, however if astringency is out of balance in a product, it will be considered a defect.
Reference point: Tannic foods (Red wine, tea) unripe bananas.
Synonym: mouth-drying |
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Term
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Definition
Definition: Certain characteristics are expected in products, especially those with a defined standard of identity. When a product does not meet expectations, the term atypical may appear in a judge's comments.
Styles where it occurs: Possible in all fermented dairy products.
Att/Defect: Atypical may be used to describe appearance/color, aroma, flavor, and/or body/texture of a product. Sometimes something atypical can set a product aesthetically apart, making atypical an asset.
Possible causes: Improper make conditions, aging conditions, and/or ingredient selection.
Related terms: foreign, unnatural |
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Definition
Definition: The term is commonly used by judges to indicate that the product meets expectations for levels of attributes expected, with nothing in excess.
Att/Def: Balanced is a desired trait in all dairy products.
Synonym: uniform |
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Term
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Definition
Definition: A flavor trait characteristic of the milking barn, stable, or animal yard.
Reference point: fecal aroma or aftertaste. Some evaluators are able to pinpoint flavors specific animal types: cowy, goaty, sheepy.
Styles where it occurs: Cheddar, blue cheese, goat cheese and sheep cheese.
Att/Def: This can be considered a defect depending on what is expected of a particular style.
Possible causes: unclean milk, undesirable microbial growth. In goat milk cheese, "goaty" is associated with volatilized short-chain free fatty acids (butyric, caproic, caprylic, and capric acids.)
Synonyms: Barnyard, cowshed, fecal
Related terms: animal, cowy, unclean. |
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Term
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Definition
Definition: Basic taste sensation; often experienced at the back of the tongue; for many people it is slower to perceive and longer-lasting than other taste sensations.
Reference point: caffeine, quinine, radicchio
Styles where it occurs: possible in all dairy products
Attribute/defect: Bitterness perception is highly variable in humans. Some bitterness may be acceptable in certain cheeses when it is in balance (eg aged cheddar). Bitterness is considered a defect in all fresh dairy products.
Possible causes: Extended storage of milk, microbial contamination, high level of psychotrophic microorganisms, overly active starter cultures, low salt levels, excessive rennet, excessive moisture, poor milk quality, excess acidity, excessive use of certain sanitizers, poor quality ingredients. |
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Term
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Definition
Definition: absence of eyes in a cheese expected to have eyes. It may be either the entire cheese or large areas lacking eyes.
Styles where it occurs: swiss styles, alpine styles.
Defect: Eyes are expected in specific products, so when they are absent, blind will be indicated on the score sheet.
Possible causes: lack of propionic acid fermentation, cheese too acidic, cheese body too firm
Related terms: closed, eyes, underset |
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Term
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Definition
Definition: A defect found in flavored yogurt, visualized by streaking of white yogurt throughout colored yogurt body.
Styles: yogurt
Defect: Streaking is unappealing to consumers
Possible causes: Decolorization may result from localized oxidation/reduction reactions in yogurt.
Related terms: color leaching, faded, streaking |
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Term
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Definition
Definiton: The integrity of the cheese is destroyed by excessive gas production. Blown cheese often exhibits large void areas and collapsed structure.
Styles where it occurs: Swiss styles, and possibly in other hard cheeses.
Defect: Blown cheeses are typically unsalable except as a low-value ingredient for pasteurized processed cheese.
Possible causes: uncontrolled gas formation, high moisture, soft cheese body, late-blowing by Clostridia species.
Related terms: cabbage, collapsed, gassy, overset lopsided |
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Term
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Definition
Definition: Savory taste (umami) and flavor associated with proteins and/or the aromatics and flavor of broth.
Reference point: boiled meats and broths, mushroom stock
Synonyms: savory, meaty, umami |
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Definition
Definition: sweet cream and fresh lactic flavors and aromas that are typically associated with butter. Can also refer to texture and mouthfeel of a cheese. The term is associated with the chemical diacetyl, produced by some species of lactic acid bacteria.
Reference point: butter. Both salted and unsalted. butter-flavored popcorn.
Synonym: diacetyl |
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Term
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Definition
Definition: eyes are so numerous within the major part of the cheese that they crowd each other, leaving only a paper-thin layer of cheese between the eyes, causing the cheese to have a cabbage appearance and irregular eyes.
Styles where it occurs: Swiss styles
Defect: When Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded.
Possible causes: late gas blowing because of Clostridia contamination; poor pressing of curds, which allows for the formation of large weak areas.
Related terms: Blown, collapsed, eyes, overset, streuble |
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Term
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Definition
Definition: Calcium lactate crystals (CLC) can appear as pinpoints or as a diffuse white haze on Cheddar-type cheeses. They can also be found on the interior in some cases (less common). Calcium lactate crystals are often confused with TYROSINE crystals. Tyrosine crystals are not the same thing and will not be found in young cheese.
Styles where it occurs: cheddars and cheddar-types
Defect: Consumers sometimes mistake calcium lactate crystals for mold, which results in lost sales.
Possible causes: calcium level is beyond saturation point and precipitates out due to rapid, or excess acid production, free whey in package, or elevated storage temps. CLC may be found on young cheeses that have loose packaging and/or have undergone temperature fluctuations.
Related term: crystals. |
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Term
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Definition
Definition: An aroma that is reminiscent of cooked sugar and milk.
Reference point: cooked sugar, brown sugar,toasted butter flavor
Styles where it occurs: goudas, cheddars, Alpine, aged Parmesan styles
Related terms: cooked, heated, scorched, sweet |
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Term
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Definition
In butter, the term cheesy is considered a defect because butter should taste like butter, not cheese.
Reference point: Blend softened butter with any shredded or ground cheese to mimic the cheesy defect.
Styles: butter
Attribute/defect: Interesting cheesy flavors in butter may not be considered objectionable in cultured cream butter, but are a defect in sweet butter.
Possible causes: contamination with lactic acid bacteria, fermentation of whey not removed during working. |
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Term
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Definition
Definition: closed, as opposed to blind, is the term used to describe the ideal body of cheeses that are expected to have NO gas formation or openings. Cheese is well-knit, with no mechanical or gas openings.
Styles where it occurs: typically used in evaluating hard cheeses |
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Term
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Definition
Definition: Used to describe the experience of flavor in butter. Sweet cream butter is expected to be delicate. Coarse means that the flavor is somewhat harsh or out of balance, but generally high quality.
Styles: Term is most commonly used for high quality butter that is not perfect.
Attribute/Defect: Coarse is not a very serious defect in butter.
Possible causes: starting cream had flavor components from animal feed; slightly high salt in final product. |
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Term
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Definition
Definition: This term is used in relation to the appearance of a cheese. It refers to 1) Cheese structure appears to have collapsed or flattened. 2) Eyes have not formed properly and do not appear round or slightly oval, but rather flattened.
Styles where it occurs: 1. Possible in all cheeses 2.Swiss styles
Defect: When Swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded.
Possible causes: Abnormal moisture/pH, presence of Clostridia bacteria, spontaneous fermentation, uneven moisture.
Related terms: Blown, cabbage, eyes, frog mouth |
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Term
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Definition
Definition: Color is used by judges to describe a visual aspect of a cheese's exterior/rind and interior appearance. It is desirable to have a cheese that exhibits bright, clear coloration that is uniform and not mottled, seamy, or uneven.
Styles: all fermented dairy products
Att/defect: Many products are judged by their color, and color expectations are associated with specific products. Defective colors can result from spoilage bacteria, exposure of annatto to oxygen, and/or exposure to cheese to oxygen or light.
Possible causes: color in cheese comes from the type of dairy animal, their diet, or added ingredients, like the colorant annatto.
Related terms: Bleached, dull, bright, faded, pinking, mottled, seamy. |
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Term
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Definition
Definition: Pigment trails or leaching of color from fruit into yogurt, herbs or peppers into cheese, etc.
Styles where it occurs: flavored dairy products
Defect: color leaching is relatively common, particularly in light yogurts. It is not as objectionable to consumers as some other defects. |
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Term
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Definition
Def: A somewhat nutty, custard-like aroma and sweet taste may be notable. Sulfide compounds may arise with excessive heating
Reference point: ultrapasteurized milk, UHT Milk (Ultra-high temp)
Styles where it occurs: cottage cheese
Att/Defe: Considered an attribute in some applications and to some cultures, considered a defect if extreme.
Possible causes: overheating of dressing during pasteurization.
Synonym: heated
Related terms: caramel, nutty, scorched, sulfide, sweet. |
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Term
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Definition
Def: The description of hard, tough, and overly rubbery cheese texture/ body characterized by the failure of the cheese to bread down when worked between the thumb and fingers. Corky is a more extreme, drier characteristic than curdy.
Reference point: wine cork, rubber stopper
Styles: cheddars and other aged cheeses
Defect: if the body is very tough and dry, corky can be quite objectionable.
Possible causes: dehydration, lack of acid development, salt too high, too much Calcium chloride (CaCl2) not enough coagulant, overcooking.
Synonyms: tough, woody |
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Term
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Definition
Defnition: This term is used when evaluating the appearance of a cheese. It refers to openings in the exterior wax, or rind and/or interior cheese structure. The terms CHECKED, CHECKS or picks might be used to indicate smaller-sized cracks. The term splits refers to severe cases, when portions of cheese appear to split apart from the piece.
Reference point: see photos
Defect: the appearance of the cheese and internal integrity is compromised to varying degrees, progressing from picks to checks to cracks to splits.
Possible causes: poor workmanship, affinage issues, cheese too dry, gas production. |
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Term
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Definition
Def: Describes the texture of a cheese body that breaks during plugging and/or falls apart upon working between thumb and fingers.
Ref Point: Queso fresco or feta
Styles: Many styles of cheese, potentially butter.
Att/Def: Considered an attribute in some applications and to some cultures (queso fresco, feta) considered a defect if extreme and in most cheese applications.
Possible causes: Body of cheese is not knit together well because of low moisture, excessive salt, low or high acid production, low proteolysis.
Synonym: friable?? |
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Term
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Definition
Def: Describes the texture/body of a cheese that is firm and slightly resistant to compression if worked between the fingers. It is rubbery, not waxy, and is somewhat resistant to working into a smooth ball. Small curd particles are often evident in worked ball.
Ref point: very young cheddar or monterey jack.
Styles: cheddars, jacks
Att/Def: While expected to some extent in young Cheddar, it is considered a defect if extreme.
Possible causes: Either the cheese is very young, or there have been issues in aging/ripening (lack of proteolysis). |
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Term
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Definition
Definition: 1) Interior of eyes lack shiny quality and are dull, not glossy. 2. The color of a cheese is not vibrant.
Styles: 1. Swiss 2. All dairy products
Defect: Dull makes the cheese look lifeless, limiting its aesthetic appeal.
Possible causes: 1. Too much fat in milk and curd, poor whey drainage 2) Issues with pH, low milk quality. |
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Term
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Definition
Def: A flavor or aroma reminiscent of soil or slight mustiness.
Ref point: Potting soil, mushrooms, potatoes.
Styles where it occurs: all fermented dairy products.
Att/Def: Defect in many styles but can be a positive attribute in cave-aged/mold/ripened styles.
Possible causes: Flavors or aromas could also come from affinage environment and techniques.
Related terms: moldy, mushroom. |
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Term
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Definition
Def: Elasticity is a term used to describe the friability of a cheese's texture. This is measured by the way the cheese reacts under pressure. During an evaluation, the manner in which a cheese bends and breaks is assessed, and the texture is described and given descriptive language that places it on the spectrum from short,dry and crumbly, to supple and elastic in texture (desirable) or even weak/pasty (to the other extreme).
Styles where it occurs: hard cheeses
Attribute/Def: It is expected that swiss styles, Alpine styles, Cheddars and hard cheeses have some level of elasticity.
Synonyms: flexible, supple. |
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Term
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Definition
Definition: Round, open areas of varying size within the paste of the cheese, related to gas formation. This is different from OPEN which refers to mechanical openings in the cheese. Swiss cheese has a well-defined lexicon, with many descriptions of various types of eyes that present as attributes of the style or as defects.
Reference point: Almost everyone is familiar with the iconic image of Swiss cheese, with perfectly round, regularly spaced, eyes ranging from 1/8 to 3/4 inch in size. In reality, there is much variability. See photos for reference.
Styles: Swiss styles, hard alpine styles, other hard cheeses.
Att/Def: Depending on the style of the cheese, eyes can be considered a defect. In cheeses where eyes are expected, the size, shape, and concentration are evaluated based on what is typical of the style. The ideal Swiss eye size is 1/4 inch to 1/2 inch in diameter. Large is used to refer to cheeses where most eyes are more than 2 cm but less than 1 inch in diameter. Small is used when a majority of the eyes are less than 1 cm but more than 1/8 inch in diameter. Possible causes: Ideal eye formation results from carbon dioxide gas production that comes from the fermentation of propionic acid. Eyes can also be formed by spoilage bacteria. These eyes tend to be misshapen, and the cheeses tend to have unclean or atypical flavor profiles.
Related terms: Blind, cabbage, closed, collapsed, dull, frog mouth, gassy, irregular eyes, nesty, streuble, sweet holes, uniform. |
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Definition
Def: Describes the surface or interior of a cheese that has a bleached appearance or lacks a vibrant quality and luster.
Styles: all fermented dairy products
Defect: Fading makes the cheese look lifeless, limiting its aesthetic appeal, particularly when next to cheeses of the same type that look normal.
Possible causes: Excess fat in milk or curd, exposure to light or oxygen. |
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Term
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Definition
Def: Presence of one or more feed flavors carried through the milk into the aromatics of the finished product. In extreme cases garlic/onion flavors may be noted.
Reference point: hay, dried grass, silage, spent grains, alfalfa, green grass, alfalfa, parsley, green pepper
Styles: all fermented dairy products.
Attribute/Defect: It can be desirable or undesirable depending on the intensity and style of dairy product.
Possible causes: Results from feeding a particularly pungent feed or silage, or not withdrawing the feed within a suitable time frame prior to milking.
Related terms: alfalfa, earthy, garlic, grassy, green, onion |
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Term
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Definition
Def: An aroma and flavor that is reminiscent of vinegar (acetic acid), fermented whey or fermented fruit.
Reference point: Acetic acid, pineapple juice with vinegar, wines.
Styles where it occurs: cheddar styles and other fermented dairy products.
Att/Defect: Generally considered a defect in cheddar styles, though some might find a fermented flavor interesting.
Possible causes: Low milk quality, non-starter lactic acid bacteria, excess moisture (free whey). |
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Definition
Def: Flavor that remains after chewing a swallowing cheese samples. In judging it is usually used in conjunction with a description of intensity, length of the aftertaste, and may be associated with adjectives like "short" or "long".
Styles: all fermented dairy products
Related terms: aftertaste, flavor. |
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Term
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Definition
Definition: In cottage cheese: effort is needed to compress and break down the cottage cheese curds when pressed to the roof of the mouth; curds may resist compression (rubbery) or shatter.
In yogurt: it takes effort to penetrate the yogurt with the spoon and the product gives a pudding or custard-like sensation in the mouth.
Reference point: Greek yogurt or flan (in comparison to standard yogurt).
Styles: cottage cheese or yogurt
Possible cause: cottage cheese: overcooked, dehydrated. Yogurt: overstabilized.
Synonym: rubbery. (in cottage cheese) |
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Term
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Definition
Def: Dairy products that contain no undesirable flavor, but very little, if any, characteristic flavor, are typically described as FLAT.
Reference point: unsalted butter, mild cheddar cheese.
Styles where it occurs: all fermented dairy products.
Defect: Although not a serious defect, a dairy product faulted as flat does not meet expectations.
Possible causes: Low salt, early stages of ripening, improper culture selection. |
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Term
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Definition
Definition: Flavor is experienced as a combination of basic tastes (sweet, sour (acid), salty, bitter, umami), volatile aromatics, mouthfeel, and aftertastes. Flavor can come from natural cheesemaking and ageing process, as well as added flavorings like non-milk ingredients such as herbs, spices, condiments, rubs, or washes and wash solutions. The experience of flavor can be measured by intensity and qualified with adjectives such as low or atypical.
Styles: all fermented dairy products
Att/Defect: This can be a defect depending on what is expected for that style/age. Flavor defects are often described with the following terms: Low, high, lacking (flat), or atypical (not associated with that style).
Possible causes: Flavor comes from the milk, cultures, production and ripening (lipolysis, proteolysis as gateways to volatile aromas). |
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Term
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Definition
The term foreign may refer to a flavor that is not expected in a dairy product, or foreign matter (an unexpected ingredient or object).
Reference point: hair, insect, herbs, metal fragment, etc.
Styles where it occurs: All fermented dairy products.
Att/Defect: Foreign flavors may not always be considered objectionable, if interesting. However, foreign matter is considered an adulterant (undeclared ingredients) so it is always a defect.
Possible causes: Foreign flavors can result from non-starter bacteria. Foreign matter results from contamination and lack of quality control. |
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Term
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Definition
The cream dressing does not cling to curds of cottage cheese when spooned onto a plate. It pulls away and separates from the curd.
Styles where it occurs: cottage cheese
Defect: Free cream is typically not noticeable immediately so it is often overlooked by consumers. Technical judges will consider the product improperly stabilized and will consider it a defect.
Possible causes: Improper-use of stabilizers or lack of stabilization. |
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Term
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Definition
In yogurt: whey release from yogurt curd. The defect is visualized when a container of yogurt is first opened. Whey may appear as a layer above the surface of the yogurt body. In cottage cheese: Clear/yellow whey pulls from curds of cottage cheese when spooned onto a plate. In cheese: beads of moisture on the surface of cheese or released from the body when the cheese is tempered and/or cut. Free moisture within the eyes of a cheese can be accompanied by flavor defects such as whey taint or unclean.
Styles where it occurs: Yogurt, aged cheese varieties.
Att/Defect: Free whey or moisture is typically considered objectionable because it detracts from the appearance and texture of a product. However, in the case of yogurt it is not always objectionable, unless, which is often the case, it is associated with shrunken.
Possible causes: in yogurt: low milk solids, excess acid development, agitation during incubation, insufficient milk pasteurization temperature or holding time, poor product formulation, inadequate stabilizer(s), temperature fluctuations. In cheese: curds are not washed adequately prior to creaming; pH continues to drop after creaming. In cheese: can be a sign of temperature abuse or improper aging.
Synonym: syneresis. |
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Term
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Definition
Definitions: There are two definitions: 1) When the interior of a wheel of cheese is split and it looks like a frog's mouth open. 2) When the eyes have developed into lenticular or spindle-shaped openings in cheese.
Reference point: see photos
Styles: 1. Whole wheels of gouda or jack 2. Interior of swiss
Defect: Frog mouth is almost always considered a defect; when swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded.
Possible causes: Poorly developed/weak rind, mishandling of cheese, improper cooling, or cheese becomes too cold. |
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Term
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Definition
Definition: Flavor or volatile aroma reminiscent of fruit
Reference points: Fresh apples, grapes, pears, pineapples, and other tropical fruits.
Styles where it occurs: cheddar, swiss, aged italian styles, goudas, alpine styles
Att/Def: Certain cheeses have sweet fruit-like flavor that generally grows more intense with age. While some consider it undesirable, others consider it an interesting complexity in aged cheeses.
Possible causes: Certain starters and non-starter bacteria, enzymatic activity, microbial activity. Low acid, high moisture, low salt, poor milk quality.
Related terms: fermented. |
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Term
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Definition
Definition: Cheese contains gas holes of various sizes, which may be scattered or unevenly distributed throughout the cheese. Gas may appear as round holes or slits, depending on the source of the gas and/or body of the cheese. The term gassy is typically used when eyes are not expected, so it is considered a defect. OPEN is often confused for gassy, but their causes differ.
Reference point: see photos.
Styles where it occurs: may be a defect in any semi-solid or solid dairy product.
Defect: Gassy is considered a defect in any dairy product where it is not expected.
Possible causes: indicative of uncontrolled gas formation, poor sanitation, late gas blowing,. Can result from numerous species of gas-producing bacteria and yeast.
Synonym: OVERSET, pin holes, SLITS, SWEET HOLES. |
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Term
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Definition
Def: This term is used in the evaluation of texutre or body of butter or cheese. In butter: this is extreme smoothness and immediate melting and a slipperly, oil-like texture and mouthfeel. In cheese: This is evident from an oily sheen to the appearance on the surface of the cheese, as well as a having a slick, fatty, and coating mouthfeel. Cheeses with this defect are also seamy.
Ref point: Indicated by free butterfat between particles of curd.
Styles where it occurs: butter, cheddars, swiss styles
Defect: Greasy is almost always considered a defect.
Possible cause: curd not fused properly. In butter this indicates that the granules were overworked and is more prevalent in butter produced over the summer. |
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Term
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Definition
Def: Term may be used to describe a burning sensation in the back of the throat
Ref Point: Hot peppers, horseradish, wasabi, capsaicin
Styles: blues, cheddars, swiss styles
Synonyms: burn, itchy, prickly, spicy, tingly |
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Term
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Definition
Def: Cheese may have a flavor and volatile aromatics reminiscent of pasteurized processed cheese.
Reference point: melted plastic, old milk, heated whey, pasteurized process cheese.
Styles: cheddar, cheese spreads, pasteurized process cheese.
Possible causes: Processing temperatures exceeded those of standard pasteurization.
Synonyms: cooked |
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Term
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Definition
Definition: Terminology used to describe underdeveloped mold on the surface or within a cheese.
Reference point: See photos
Styles where it occurs: Surface-ripened and mold-ripened cheese.
Defect: Immature mold is typically considered a defect.
Possible causes: Improper relative humidity or insufficient time. |
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Term
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Definition
Def: Irregular is used when eyes have not formed properly and do not appear round or slightly oval, and the eyes are not accurately described by other terms.
Reference point: see photo
Styles: swiss-style cheese
Att/Def: Although a variety of eye sizes is not objectionable, misshapen eyes will typically be considered a defect in swiss-style cheeses.
Possible causes: lack of control in fermentation. Body of cheese and numerous nucleation sites allows many small eyes to form without fusing. |
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Term
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Definition
Def: A mouthfeel and sensation of itchiness and tingling that occurs during or after consuming certain styles of cheese. This phenomenon is not well understood.
Styles: aged raw milk cheeses, cheeses with high levels of Lipase.
Defect: itchiness resulting from the consumption of food is unsettling for consumers, and therefore an undesirable characteristic.
Possible cause: Lipolysis (formation of free fatty acids), possible histamine reaaction.
Related terms: burn, prickly, heat |
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Term
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Definition
Def: A family of aromatics that include milk, cultured cream, and buttermilk. Products exhibit bright, clean aromas and flavor associated with fresh milk.
REference point: Fresh, uncultured milk, heavy cream, Dodecalactone.
Styles: All fermented dairy product, especially fresh cheese. |
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Term
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Definition
Def: Yogurt does not appear smooth, even after blending with a spoon.
Styles: yogurt
Att/Def: Lumpy is not always objectionable, unless very firm (gel-like).
Possible cause: overstabilization, high pasteurization temperature.
Synonyms: matted, too firm |
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Term
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Definition
Def: Presence of a distinctive flavor suggestive of malt, derived from a germinating cereal grain in water, typically barley, and then cutting the process shorty b drying the grain with hot air.
Ref point: malted milk shakes, or the flavor of milk left in the bowl after eating "Grape nuts" or cheerios.
Styles: cottage cheese, other hard cheeses
Defect: because bacterial contamination is the cause, malty is considered a defect.
Possible cause: Volatile aromatics produced by spoilage microorganisms (specifically Lactococcus lactic ssp maltigenes) poor sanitation, thermal abuse. |
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Term
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Definition
Def: Curds appear to be clumped or stuck together
Reference point: see photo
Styles where it occurs: cottage cheese
Defect: matted is almost always considered a defect
Possible cause: fast acid production, improper stirring of curd at any point in the make procedure
Synonyms: clumped, lumpy |
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Term
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Definition
Def: a textural defect by whereby the texture/body of a cheese is crumbly and granular and does not mold well between fingers. In cottage cheese or yogurt, the product lacks smoothness and uniformity and may feel sandy on the roof of the mouth. The term is used when cottage cheese does not clean up after chewing and catches in teeth. On a continuum, mealy would be the largest grains, followed by grainy, followed by sandy.
Reference point: cornmeal or a cheese just like juustoleipa or queso fresco after crumbling.
Styles where it occurs: cheddar, alpine styles, hard/firm cheeses.
Att/Defect: Mealy is somewhat expected in queso fresco, however it is almost always considered a defect in other cheeses, depending on degree.
Possible causes: Cheese: lack of proper curd knitting and improper acid development or proteolysis. Yogurt and cottage cheese: undissolved solids, resulting from 1)unstable casein 2) too-high homogenization temperature 3) too rapid acid development 4) too high incubation temperature 5) excessive amount of culture 6) incorrect stabilization system.
Synonym: grainy |
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Term
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Definition
Def: aroma and or flavor is of chemicals not expected in cheese.
Reference point: chlorine, iodine, ammonia
Styles: more typical in aged cheeses but could occur in any product if contaminated with chemicals.
Att/Def: While slight ammonia aromas may be acceptable, most medicinal aromas are considered objectionable.
Possible causes: chemical contamination, some strong herbs or feeds may induce chemical aromas in product; protein breakdown. |
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Term
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Definition
Def: Flavor trait suggestive of metal that imparts to the mouth a puckery sensation.
Reference point: copper(Penny), iron, blood (if you cut inside your mouth), 0.01% copper sulfate solution, canned pineapple juice.
Styles: cheddar, hard/firm cheeses
Defect: metallic is almost always considered a defect.
Possible cause: can be related to salt issues. Sea salt contains minerals and salt replacers (eg potassium chloride) can often impart a metallic taste to products.
Synonym: copper, iron, medicinal, tin can. |
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Term
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Definition
Def: Associated with the aromatics and flavor of broth and/or umami.
Ref point: beef/chicken broth
Styles: Cheddar, alpine styles, hard/firm cheeses
Synonyms: brothy, savory, umami. |
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Term
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Definition
Def: Members of the arachnid family which are attracted to natural rinds of hard cheeses. Typically but not always from Tyrophagus casei.
Reference point: Often presents as a powdery surface on natural rinded-cheeses or trails or tunnels into cheese surface.
Styles: hard/firm cheeses with a natural rind
Defect: Mites compromise the integrity of the cheese and are therefore always considered a defect.
Possible causes: infrequent or improper care during ageing, improper cloth application (for bandaged cheeses), OPEN texture.
Synonyms: Mite-damaged, mitey |
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Term
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Definition
Def: Dark color and off flavor in cheese plug or cut surface. Musty aroma or flavor.
Ref point: see photos
Styles: Can occur in almost any style of cheese, and the particular style will determine whether it should be considered a defect or an attribute. When discovered in a cheese where it is not expected (see below) it is a serious defect.
Att/Def: In styles where mold is typical (ie mold-ripened soft cheeses, natural rinds, among others) mold is considered an attribute and would not be commmented on unless the mold flavor/aroma is lacking or excessive. In styles where mold is not typical (fresh cheese, sealed or bandaged block cheddar, among others) the appearance/aroma/flavor of mold is undesirable and considered a clear defect.
Possible causes: if not intentional, likely causes include poor seal, cracked rind, or other contact with air. |
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Term
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Definition
Def: Uneven, marbled pattern of coloring in the cheese, most noticeable in colored cheeses. Irregular spots or blotches that are lighter or darker.
Ref point: colby-jack cheese
Styles: colored cheeses such as cheddar with annatto
Att/Def: It depends on the cheese, but mottled is more often considered a defect than an attribute.
Possible cause: non-uniform acidity development in curd, combining curd from two different lots, unusual microbial growth (off flavors, body defects may be present).
Synonym: splotchy |
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Term
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Definition
Def: The way the cheese breaks down while chewing it, and the way we experience the chemical effects in the mouth and throat.
Reference point: skim milk vs whole milk, black tea, wasabi
Styles: all fermented dairy products. |
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Term
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Definition
Def: Flavor or aroma reminiscent of mushrooms
Ref point: freshly cut mushrooms
Styles: soft-ripened styles, natural rinds.
Att/Defect: mushroom is considered an attribute in many soft-ripened cheeses. However it can be a defect, depending on what is expected for that style and age. Low, high, lacking (flavor isnt undesireable but isnt there), atypical (not associated with that style). |
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Term
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Definition
Def: Overabundance of small eyes in a localized area, often just under the rind.
Reference point: a small nesty area can be seen along the bottom right of image:
Styles: swiss styles
Defect: Nesty is almost always considered a defect, but it is not as serious as some other eye defects.
Possible cause: Abnormal gas formation, poor knitting of the curd, reincorporation of chilled curd to initial pressing. |
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Term
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Definition
Def: an aroma or flavor characterized by ground or roasted nuts or nut butter. r
Ref point: peanut oil, peanut or almond butter, toasted hazelnuts or walnuts.
Styles where it occurs: Cheddar, Swiss, alpine styles, others.
Att/Def: Nutty aroma/flavor is expected in cheddar, swiss, and alpine styles, and if lacking may be considered a defect (flat or atypical flavor). |
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Term
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Definition
Def: Butter initially smells sour but does not clean up quickly; leaves an unpleasant aftertaste. Can be soapy, stale, fishy or oily.
Ref point: smells like stale buttermilk powder or an improperly sanitized creamery.
Styles where it occurs: butter
Defect: old cream is always considered a defect
Possible causes: Poor sanitation, storage of milk or cream, elevated temperature during storage. |
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Term
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Definition
Def: a term used to describe yogurt that contains an old ingredient (nonfat dry milk (NFDM), fruits, etc); A "stale" or bitter aftertaste persists after swallowing. Old ingredient specifically refers to an ingredient, rather than the storage of the product itself.
Ref point: May smell or tates like stale nonfat dry milk (NFDM) powder, may be a spoiled piece of fruit.
Styles: yogurt, cottage cheese
Defect: old ingredient is always considered a defect.
Possible causes: stale ingredients. |
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Term
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Definition
Def: cheese that is reasonably developed with eyes on one side and under-developed on the other side
Ref point: see photo
Styles: swiss
Defect: when a product appears visually imablanced or one-sided, it is considered a defect. However, it is not as serious as some other eye defect.
Possible cause: High acid curd, improper knitting, poor pressing.
Synonym: uneven. |
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Term
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Definition
Def: describes the visual appearance of a cheese and has two meanings:
1. open structure in wax or rind
2. Contains irregularly shaped mechanical openings
Ref point: see photos
Styles: uniform mechanical openings are expected in the body of a feta, but not a well aged cheddar.
Att/Def: Openings can be visually appealing or may detract from the intended style of the cheese.
Possible causes: possibly due to poor workmanship, from making and/or pressing process. This defect is not related to issues with gas. |
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Term
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Definition
Def: excessive number of eyes present in the body of the cheese that leads to an overcrowding of eyes.
Reference point: see photo
Styles: Swiss
Defect: overset is almost always considered a defect, when swiss-type cheeses lack the attractive eye appearance that is expected, it may be downgraded.
Possible cause: late gas blowing, poor pressing of curd.
Synonym: gassy. |
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Term
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Definition
Def: cottage cheese: the curds feel slick or slimy when pressed with the tongue on roof of the mouth. Yogurt: tends to be too FIRM.
Ref point: petroleum jelly on the lips.
Styles: Cottage cheese, yogurt
Defect: overstabilized is almost always considered a defect.
Possible causes: overuse of or poor selection of stabilizer. |
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Term
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Definition
Defnition: visual and/or flavor defects related to the exposure of cut surface to oxygen and light. The oxidized defect also manifests in cottage cheese (cardboard flavor) and butter (cardboard, freezer burn).
Ref point: Cheese may have a pink hue (instead of orange) on the surface and taste a bit like cardboard or brown paper towel.
Styles: all fermented dairy products.
Defect: although intended in traditional swiss, oxidized is almost always considered a defect in other dairy products.
Possible cause: exposure oxygen or light for extended periods of time causes off flavors to develop.
Synonym: pinking. |
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Term
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Definition
Def: the texture of a cheese body breaks down readily, seems wet, and sticks to the thumb and fingers while working.
Ref point: wet dough, cream cheese, chevre
Styles: Can occur in nearly all styles, though commonly used in grading cheddar/hard cheeses or in softer unripened styles like cottage cheese.
Att/Def: Some level of pasty body is expected in chevre and cream cheese. But generally, pasty is considered a defect.
Possible cause: high moisture in curd, high moisture in cheese, high acid, low salt
Synonym: sticky. |
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Term
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Definition
Def: discoloration of cheese that presents itself by turning from orange to pink. Pinking can also happen to Swiss cheeses and presents as a pinkish layer near the rind.
Ref point: photo
Styles: cheddar, other cheeses that are colored with Anatto, Swiss styles
Defect: pinking is unappealing to consumers and is considered a serious defect.
Possible causes: evidence of bleaching of annatto by exposure to light - most often a defect that occurs in pre-packed cheeses for retail. In swiss style cheeses, this is a result of spoilage microorganisms.
Synonym; oxidized. |
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Term
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Definition
Def: Enzymatic hydrolysis of fat yields aromatic free fatty acids like butyric, caproic, caprylic and capric acids.
Ref point: Rancidity lends characteristic flavor to the following cheese styles: asiago, cotija, feta, romano, provolone.
Styles: all fermented dairy products
att/def: Though expected to a certain degree in some cheeses (listed above), it can be objectionable if out of balance/harsh; rancid is not appropriate in most cheeses (cheddar, jack, mozzarella, etc). Although the word rancid is often used to describe oxidized nuts, when referring to dairy products, we use the term rancid to only apply to hydrolytic rancidity (lipase-induced rancidity).
Possible causes: hydrolysis of fatty acids by lipase (lipolysis); over-agitation or homogenization of raw milk will cause rancidity; contamination of pasteurized milk with raw milk.
Related terms: baby vomit, soapy, lipase |
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Term
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Definition
Def: Refers to a cheese that is at its peak in terms of flavor, aroma and gustatory experience. It is ideal to consumers when it is ripe.
Styles: all fermented dairy products
Related terms: A point, Ammonia/ammoniated. over ripe, under ripe. |
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Term
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Definition
Def: When stirred and a spoon is lifted up out of yogurt, a viscous string of yogurt follows the spoon. The yogurt feels viscous in the mouth.
Ref point: see photo.
Styles: yogurt
Att/Def: Ropy is not necessarily a defect unless overly slick and slimy. Ropy cultures (certain strains of Lactococcus lactic, etc) are often used in natural yogurt, instead of stabilizers, to provide body to the product.
possible causes: ropy cultures or overstabilization
Related terms: stringy, slick, slimy. |
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Term
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Definition
Def: Salt is a basic taste, and an essential ingredient in cheesemaking process.
Reference Point: NaCl
Styles: all fermented dairy products
Att/Def: Too much or too little salt can cause technical errors in the cheesemaking process and if it is too high/too low it is considered a defect. High levels of salt can limit flavor development but also mask off-flavors, while low levels of salt can lead to a more nuanced flavor development but also allow off-flavors to present themselves more readily. |
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Term
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Definition
Definition: When Butter has a caramel or butterscotch flavor
Ref point: caramelized butter
Styles: butter
Att/Def: Although relatively appealing and may earn points from an ACS aesthetic judge during an evaluation, scorched is considered a technical defect.
Possible cause: Overheating of cream used for buttermaking.
Synonym: heated. |
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Term
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Definition
Def: The presence of white thread-like lines that form between curds in a milled-curd cheese.
Styles: Cheddar or other milled curd cheeses.
Defect: Seamy is typically considered a technical defect.
Possible cause: pH during salting is either too high or low, higher temperatures during pressing, not enough time given after salting but before hooping.
Related terms: COLOR, GREASY, MOTTLED |
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Term
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Definition
Def: Although there is no agreed-upon definition of the term, sharp is commonly referred to a cheese that has some level of intensity, usually associated with acidity, though other flavors can also qualify as sharp to some - such as bitter or complex. It can also be used as a way to refer to aged Cheddar - as opposed to "mild" young cheddar, though there is no agreed-upon age difference across regions or producers.
Styles: used most often in cheddar |
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Term
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Definition
Def: Curds in creamed cottage cheese appear to be broken, non-uniform in shape and size.
Ref point: see photo
Styles: cottage cheese
Att/Def: Shattered curd has become so commonplace that it is not considered a serious defect unless extensive.
Possible cause: curd breakage can occur any time after the initial cut. Shattering is almost inevitable unless extreme care is taken at every stage between cutting and cupping. |
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Term
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Definition
Def: The texture and body of a cheese lacks typical elasticity. Cheese sample takes a "short" time to break and may be tough to remove from cheese body without breaking.
Reference point: dry-aged cheddar
Styles: usually used to describe texture in aged cheese.
Att/Def: Short is not generally objectionable and may only be noted if pronounced, or if uncharacteristic for the given product.
Possible cause: Excess acid production, dehydration. |
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Term
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Definition
Def: The defect is visualized when a container of yogurt is first opened. The yogurt pulls in from the edges of the container due to tightening of curd structure; free whey often fills the void.
Ref: Photo
Styles: yogurt
Defect: Shrunken is unappealing to consumers and is typically considered a technical defect.
Possible causes: Low milk solids, excess acid development, agitation during incubation, insufficient milk pasteurization temperature or holding time, poor product formulation, inadequate stabilizer(s), temperature fluctuations. |
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Term
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Definition
Def: Excessive proteolysis under the rind leads to a liquid layer on top of an acidic, firm center. Often presents as a thick rind, sometimes curling back or pulling away from paste, with a gap left by the pooling of overly liquid paste, or spilling out of liquid paste when the cheese is cut into.
Ref Point: see sofia photo of rind separated.
Styles: Mold-ripened soft cheeses
Att/Def: Though this type of soft, soupy and gooey cheese can be a selling point and appealing to some, it is generally considered a technical defect.
Posssible causes: Too wet going into aging room, high humidity in aging room, excessive aging,
Related terms: Peau de Grenouille, slip skin, slip rind. |
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Term
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Definition
Def: Short linear gas formations. Sizeable cracks, usually in parallel layers and usually clean cut found within a body of the cheese are called splits.
Ref point: Photos
Styles: firm/semi-firm cheeses
Defect: When swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded. Cheddar cheese exhibiting slits are downgraded as being gassy.
Possible causes: slits are signs of uncontrolled gas formation (cheese matrix splits intead of forming round eyes) likely because of contamination with Clostridia.
Synonym: gassy |
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Term
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Definition
Def: The presence of smoke-like aromas and flavors in cheese
Ref: Campfire, barbecue, bacon, bologna
Styles: smoked cheese, but also alpine styles |
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Term
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Definition
Def: Non-volatile taste sensation. Pungent acidic aroma/flavor resembling sour cream.
Ref: Citric acid, citrus, sour cream
Styles: All fermented dairy products
Att/Def: In most cheeses it is a fundamental component of the flavor profile. The lack of, or excess of, characteristic acidity/sour flavors can be a defect in all cheeses. Also used by some to describe a cheese that has an appropriate amount of acidity but is lacking in other flavor profile components.
Possible cause: pH and water activity can affect how the acidity develops or doesn't, during the ripening process leading up to evaluation.
Synonym: acid |
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Term
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Definition
Def: Butter sometimes takes on the aroma of items stored in the refrigerator (i.e. a green pepper). The initial aroma may be stale and objectionable but the aftertaste is typically not.
Styles: butter
Defect: storage is typically considered a technical defect.
Possible cause: butter is stored too long in the refrigerator.
Related terms: lacks freshness, OLD CREAM/OLD MILK, stale |
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Term
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Definition
Def: Overabundance of small eyes just under the surface of the cheese.
Ref: The attached image also displays uneven eye distribution, small eyes, irregular misshapen eyes and blind areas.
Styles: swiss styles
Defect: When swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded.
Possible cause: curd is disturbed as it is being pressed under whey. |
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Term
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Definition
Def: a typical flavor of shard/aged cheddar, sulfides have a flavor reminiscent of hard-boiled eggs or matchsticks.
Reference point: hard-boiled eggs, UHT milk
STyles: aged cheddars
Att/Def: Can be either - certain regions (like the Northeast US) will tend to see this flavor more, but if excessive it can be considered a defect.
Possible causes: milk microflora, certain adjunct cultures. |
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Term
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Definition
Def: Basic taste sensation elicited by sugars. Some stabilizers are associated with sweetness
Reference point: 5% sucrose in water.
Styles: High sweetness is considered a defect in yogurt or cottage cheese. Some sweetness is expected in many dairy products, (sweetened yogurt, sweet cream butter, mascarpone, etc)
Att/Def: In most styles it would be considered a positive attribute, unless excessive or especially dominant. |
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Term
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Definition
Def: Spherical gas holes, glossy in appearance, that are about the size of a BB shot.
Reference: see photo
Styles: swiss
Att/Def: When swiss-type cheeses lack the attractive eye appearance that is expected, they may be downgraded.
Possible cause: Typically caused by coliforms.
Synonym: gassy |
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Term
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Definition
Def: A general term used to describe tactile characteristics of cheese as well as the structure and composition of the cheese's body. This can be evaluated visually or by the mouthfeel, or by how it slices, breaks, cooks. Comments about texture usually include lots of adjectives and descriptive language to communicate its density, moisture level and friability.
Styles: all fermented dairy products.
Att/Def: Texture is an important attribute, and defects are related to the style of dairy product.
Possible cause: the texture of a cheese is related to its acidity and proteolysis. |
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Term
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Definition
Definition: round and crunchy crystals on the surface of and within the body of aged cheese are evidence of proteolysis (ie the free amino acid tyrosine) crystallization.
Reference point: Cougar Gold Cheese (Washington state university) aged 18 months or more.
Crystals may be seen on the surface but may be calcium lactate crystals. Crystals within the body of the cheese are almost always tyrosine crystals.
Styles: aged hard cheeses, incluing Italian, Gouda, Alpine, Cheddar styles.
Att/Def: May be considered a defect if extensive, though aesthetic judges may consider them a positive attribute.
Possible causes: proteolysis of proteins into peptides, then into amino acid tyrosine with extensive aging (typically more than 1 year) |
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Term
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Definition
Def: This term literally translates to "delicious" in Japanese. It is the meaty/brothy basic taste associated with proteins and amino acids.
Ref point: Monosodium glutamate (MSG) diluted in water, chicken broth without herbs.
Styles: all fermented dairy products
Synonym: brothy, meaty |
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Term
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Definition
Def: Fewer eyes than desired/expected in a cheese expected to have eyes.
REf point: in addition to blind areas, the image exhibits uneven distribution of eyes and very small eyes
Styles: Swiss styles
Defect: because some eyes are prsent, this is not as serious a defect as other eye defects.
Possible cause: lack of activity of propionibacterium sp. (eye formers) or inadequate time or temperature in a warm room. |
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Term
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Definition
Def: used to describe a general dirty flavor, aroma or lingering aftertaste. Often used by technical judges to describe volatile aromatics. In cheddar it is a complex cheese flavor resulting from the fermentation of whey during the aging process. Can be similar to whey taint, though generally something described as "unclean" will have a longer residual impact on the taster.
Styles: Commony used in Cheddar grading but this can be used to describe the many styles of aged cheese.
Att/Def: Generally seen as a defect. May be seen in concert with other defects like high acidity, bitterness, or whey taint. However because unclean is complex and interesting, it is not always considered a defect.
Possible cause: whey fermentation, microflora from milk, poor milk quality, using old milk, interaction among pH/moisture/fat/enzymatic activity. |
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Term
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Definition
Def: 1) Cheese wheel or block is assymetrical (higher on one side than on the other side 2) in swiss style cheeses it can be used to refer to cheese where eyes are reasonably developed in some areas and under-developed in some areas.
Ref:
see photos
Styles: all in the former, the latter definiton applies to swiss-style cheeses.
Defect: Because some eyes are present, this is not as serious a defect as other eye defects.
Possible causes: 1) Uneven shape would most often be due to improper attention during pressing/ turning. 2) Uneven turning, possibly the cheese was dropped, improper molding.
Synonym: one-sided. |
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Term
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Definition
Def: cheese has an evenness to it. Can be used to describe the rind, shape, size and ripening of a cheese, and shape size and distribution of eyes.
Synonym: balanced |
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Term
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Definition
| Def: The experience of flavor through aroma. Aroma is experienced through the volatility of the chemical compounds that are a result of flavor. Volatile chemical compounds - compounds that are able to evaporate - are noted when transported to the olfactory system through smelling or chewing a product. This is experienced through the back of the throat. |
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Term
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Definition
This term refers to the texture and body of a cheese. When the cheese is worked between fingers, it molds and forms easily, like wax or even cold butter.
Reference point: candle wax.
Styles: swiss, hard styles |
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Term
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Definition
Def: Refers to 1) yogurt that lacks body or 2) cheese that does not require much pressure to cause the cheese to become misshapen. This describes the texture, body and structure of the cheese. A weka cheese may cause the plug to collapse while removing.
Ref point: cream cheese, marshmallows, light yogurt.
Att/Def: Weak is considered a defect when it is pronounced or is not typical for that style. In yogurt: product does not stand up in the spoon, and/or may appear watery. In cheese: the cheese curd does not hold up when worked between the thumb and forefingers. Soft curd may possibly be wet.
Possible causes: in yogurt: under-stabilization, low casein or low total milk solids, under incubation, or low pasteurization temperature. IN cheese: too much whey in cheese, excess acid, excess fat, low salt, excess proteolysis.
Synonym: soft. |
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Term
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Definition
Def: 1) Butter: Whey manifests in both flavor and body. The melting properties and flavors are more reminiscent of margarine than butter. 2) cottage cheese: Excess whey produces a brothy flavor. 3) Cheese: slight sweet acidic flavor and odor of fermented whey caused by too slowly or incompletely drained curds. Often the flavor is short-lived, in contrast to a similar flavor you might see in a cheese called "unclean"
Ref: fermented whey
Styles: cheddar
Attt/Def: Generally seen as a defect, though in aged cheese it can be a component of a complexity of flavor.
Possible causes: 1) Butter: whey cream is used. 2) COttage cheese: Curds are not washed adequately before creaming; excess whey is utilized in the cream dressing. 3) Cheese: Residual/retained cheese whey that ferments during the aging process. Synonym: whey stain. |
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Term
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Definition
Def: a distinctive yeast-like aroma is present. Yeasts are an integral part of many rind microflora, but in overabundance could produce an overpowering yeast-like aroma.
Ref: rising bread dough, marmite.
Styles: natural rinded cheese, bloomy rind chees
Att/Def: Yeasty is not objectionable in washed rind cheeses. When observed yogurt, cottage cheese and other fresh dairy products, yeasty is always a defect. It is often considered a defect in semi-soft and hard styles of cheese as well.
Possible cause: yeast contamination and outgrowth. |
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