“Blue Mold” type cheeses such as Stilton & Rocquefort are made by adding the mold Penicillium rocqueforti. In addition to all the normal Coagulation, Surface, Aroma, Body, and Flavour . . . → Read More: Wiki: Blue Mold Defects
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While there are 1000′s of different cheeses, the variation of their ingredients can result in 100′s of thoushand of different cheese flavours. In addition, a flavour that is intentional and . . . → Read More: Wiki: Flavour Defects While there are 1000′s of different cheeses, the variation of their ingredients can result in 100′s of thoushand of different cheese aromas. In addition, an aroma that is intentional and . . . → Read More: Wiki: Aroma Defects Rubbery is a term describing a cheeses ability to stretch and return to shape, i.e. the bendability of a young Gouda cheese. This is different from plasticity which is the . . . → Read More: Wiki: Body Defects, Rubbery Body poor plasticity (stretchability) defects are primarily an issue for Pasta Filata (pulled) type cheeses such as Mozzarella and Washed Curd type cheeses such as Gouda and Edam. This article . . . → Read More: Wiki: Body Defects, Plasticity Body excessive moisture defects of cheese are common and can be associated with most cheese types. This article provides a description and some common causes and solutions organized by root . . . → Read More: Wiki: Body Defects, Moist 
Body mechanical holes defects of cheese are normally associated with rennet coagulated pressed cheeses can appear in other cheese types. Some cheeses (like Swiss) intentionally develop fairly evenly spaced round-spherical holes commonly called . . . → Read More: Wiki: Body Defects, Mechanical Holes Excessively dry bodies of cheese are normally associated with rennet coagulated pressed cheeses although it happen on other cheese types. This article provides a description, causes and solutions organized by . . . → Read More: Wiki: Body Defects, Dry Body crack defects of cheese are normally associated with rennet coagulated pressed cheeses although they can happen on other cheese types. This article provides a description and cause for cracks . . . → Read More: Wiki: Body Defects, Cracks 
Surface mold defects of cheese are normally cheese type dependent. Molds are common micro-organisms and some are intentionally used in cheese making for their effect on texture and flavour such as white for . . . → Read More: Wiki: Surface Defects, Mold This Wiki article discusses surface normally unwanted oily defects of cheese. Note that oily rinds is a common side product in Swiss type cheese making where those cheeses are held at room . . . → Read More: Wiki: Surface Defects, Oily Surface yeast defects of cheese are normally cheese type dependent. Yeasts are common micro-organisms and some are intentionally used in cheese making for their effect on texture and flavour such . . . → Read More: Wiki: Surface Defects, Yeast 
Surface crack type defects of cheese can be many and are cheese type dependent. This article explores the common surface crack defects, their common causes and solutions, sorted by root . . . → Read More: Wiki: Surface Defects, Cracks Inadequate or incorrect coagulation of milk, cream, or combination either by Direct Acidification or primarily Lactic Acid or Rennet coagulation is often the first point at which cheese making signals that . . . → Read More: Wiki: Coagulation Defects 
Most cheese authorities and historians believe that cheese was first made in what is now called the Middle East. The earliest type was a form of sour milk which came into being when it was discovered that domesticated animals could be milked. . . . → Read More: Cheese Legend & History |
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