Here are the definitions for the letter "d"

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Daisy

A cheese style, traditionally a 22-pound wheel of Cheddar, coated with wax and cheesecloth.

DAISY

A Cheddar cheese, firm and mild.

DANABLU

Denmark. Known as Danish Blue. The sharpest of the family of blues. Creamy white with a flaky texture.

DANBO

Also called Danish Blue. A variety of Danish Samso, Generic. Mild, semi-firm and crumbly. It develops tang with age. May be flavored with caraway seeds.

DANISH CRÈME SPECIAL

Denmark. Triple-crème. Dessert cheese. Delicate and soft.

DAUPHIN

French. Flavored with tarragon and powdered cloves.

Defect

Any less-than-ideal quality factor in a cheese, often due to improper manufacture, handling or contamination. Defects can refer to packaging, finish, surface, texture or taste.

Degree of Hardness

Categorizing cheese by the degree of hardness is the most universal method used. Federal Standards of Identity dictate the tolerances of moisture and milkfat that can be contained in cheese. Since the amount of moisture and fat in cheese significantly controls the properties of the cheese, using degrees of hardness stands on a legal definition.

Delicate

Describes the light, gentle aroma and/or flavour that comes from cheeses that are usually younger. The aroma from a young Jack, Teleme, or Fontina might be considered delicate.

DELICE de FRANCE

A bulk Camembert from France. Not as good as true Camembert.

DEMI-SEL

French. A fresh cream cheese.

DEMI-SUISSE

French. An export version of the Petit-Suisse.

DERBY

English. Close-textured and firm. Mild when young. Some Derby has a green coloring, indicating the addition of sage.

DEVONSHIRE

English. Soft, unripened cream cheese made from Devonshire cream.

Direct Set

A cheese in which lactic acid culture instead of rennet is used to “direct set” or coagulate the milk.