Here are the definitions for the letter "v"

VACHERIN

Several different cheeses fall under this name. Vacherin Mont d’Or, is made only once a year in Switzerland. It is an incredible softly spoonable, aromatic dessert cheese. Starts out mild but will become stronger as it ages. It is also good with cocktails, especially if sprinkled with cumin seeds to be served on crackers.

Variety

The generic name of a cheese by which it is most commonly identified, such as Cheddar, Colby, Blue, etc.

VAYATZOR

Russian. Made of a mixture of sheep’s and goat’s milk. Leavening, herbs, seeds and roots are added.

VECCHIO MULINO

Italian. A soft cheese with a strong flavor.

Vegetal

Describes a plantlike flavour or aroma in a cheese. It can include any type of plant or vegetable.

Veiny

Containing an abundance of veins. This is caused by the proliferation of bacteria in the cheese, brought about by the introduction of oxygen. This is how the veins in blue cheese are formed, where it is a favorable characteristic. It is an unfavorable characteristic in a cheese in which the veins are unintended.

Velvety

Pertains to the texture and/or mouthfeel of a cheese. Both the rind and the paste of a ripe softripened cheese might be said to have velvety characteristics.

VENDOME

French. Soft cheese, ripened in charcoal or buried in ashes.

VENDOMIS de CHEVRE

French. Ripened, soft cheese made of goat’s milk.

VERDE-MONT

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VERMONT CHEDDAR

American. Aged Cheddar. More moist and mellower than those produced outside of Vermont.

VERMONT SAGE

American. Aged Cheddar that has sage added to it before curing.