Here are the definitions for the letter "a"

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ABERDEEN CROWDIE

Unripened cheese, similar to cottage cheese. Made in England and Scotland. May contain caraway seeds. The only semi-cooked cheese in the British Isles. Delicious with oatcakes.

Acid

A descriptive term for cheese with a pleasant tang and sourish flavor due to a concentration of acid. By contrast, a cheese with a sharp or biting, sour taste indicates an excessive concentration of acid which is a defect.

Acidic

Describes a slightly sour and sometimes biting flavour in cheese.

Acidification

When the milk is becoming acidic due to the introduction of starter culture bacteria.

Acidity

The level of acid in raw milk. It also refers to the level of acid in the milk after starter culture bacteria have been added. The cheesemaker must know the acidity level before proceeding to the next phase.

Acrid

A term used to characterize cheese that is sharp, bitter or irritating in taste or smell.

ADELOST

A Swedish blue cheese made with cow's milk.

Affine

(1) The French word meaning “to finish or refine.” A washed-rind cheese, for example, may be affine au marc de borgogne, meaning the rind has been washed with marc, a white brandy made from grape pomace during curing. (2) The process of curing cheeses. (3) One who finishes or cures cheese would be an affineur.

Affineur

The “cheese finisher,” or person whose specialty and responsibility is to age cheese.

Aftertaste

The last flavor sensation perceived after tasting a cheese. Pronounced aftertastes usually detract from the pleasure of a cheese.

Aged

Generally describes a cheese that has been cured longer than six months. Aged cheeses are characterized as having more pronounced and fuller, sometimes sharper flavors than medium-aged or current-aged cheeses.

Aged

Describes a cheese that has been left to mature, and in the process to lose moisture and develop flavour. The term can refer to a cheese that is as young as three weeks, as in the case of a crottin, but usually it refers to cheeses that are allowed to mature for a minimum of two months.

Aging

Often referred to as curing or ripening, aging is the process of holding cheeses in carefully controlled environments to allow the development of micro-organisms that usually accentuate the basic cheese flavors. See Curing and Ripening.

Aging

The process cheese undergoes as it evolves from its liquid to its solid state. The longer cheese ages, the less moisture it will have and usually the more flavour it will develop.

ALENTEJO

Usually sheep and goat's milk blended. May include cow's milk. Curdled with rennet. From Portugal.