Here are the definitions for the letter "r"

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RABACAL

A Portuguese cheese made of goat’s and sheep’s milk. Semi-soft.

Rancid

A term relating to flavors caused by lipase enzymes releasing fatty acids from butterfat. Some cheeses are not supposed to have flavors caused by fatty acids in high concentrations, such as Cheddar, while others, such as Romano, gain much of their flavor from the “rancidity” of fatty acids. In many dairy flavors excessive rancidity is considered a notable defect. See Lipase.

Rancid

Refers to a soapy, bitter, and off flavour that is usually the result of poorly handled milk.

RAT CHEESE

Popular name for any well-aged, firm natural Cheddar.

Raw Milk

Milk that has not undergone pasteurization.

Raw milk

The milk that comes directly from the animal. It is milk that has not been pasteurized.

REBLOCHON

One of France’s best. A semi-soft cheese, full of flavor and creamy. Great served to finish a meal and with red wine.

Red-hued

The colour of the rind on some surface-ripened cheeses, such as brick and Limburger. Also, the undesirable colour of an overripe soft-ripened cheese, such as a Camembert.

REICHKASE

German-Austrian. Hickory-smoked.

Rennet

An extract from the membranes of calves’ stomachs that contains rennin, an enzyme that aids in coagulating milk or separating curds from whey. Rennet-like enzymes, also used commercially, are produced by selected fungi and bacteria.

Rennet

An animal, vegetable, or microbial substance that contains the enzyme rennin, which is crucial to the coagulation of milk. Traditionally rennet came from the stomach lining of a calf, but it also comes from sheep and goats. Non-animal sources include the vegetable known as cardoon, and microbial rennet is the laboratory-made genetic equivalent of animal rennet.

Rennin

The enzyme that coagulates milk.

REQUEIJAO

Portuguese farmer’s cheese. Made of sheep’s milk.

RIBIOLA

Also known as Robiolini. Italian. A very mild and soft cream cheese. More delicate than the American version of cream cheese.

Rich

Used mostly to describe a full-flavoured, high-butterfat cheese. It can also describe a cheese whose earthiness or saltiness is the predominating characteristic. A Parmesan cheese might be considered rich because it is high both in butterfat and in salt.