Here are the definitions for the letter "a"

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ALLGAU EMMENTALER

Germany's most famous hard cheese. Made of cow's milk. The flavor ranges from mild to strong, dependent upon age. Good for shredding, slicing and melting.

ALSATIAN MUENSTER

A French cheese, first produced in the middle ages by monks. Spicy flavor.

ALTEMBURGER

Mellow, semisoft cheese made from goat's milk. A German cheese.

American

A descriptive term used to identify the group of American-type cheeses which includes Cheddar, Colby, granular or stirred-curd, and washed or soaked-curd cheeses. Monterey Jack is also included in this group.

AMERICAN

Very mild, creamy yellow. Processed cheese. Used for sandwiches and snacks. Goes with crackers and bread.

American Cheese

A type of processed cheese made from pasteurized cow's milk, that is basically a young cheddar cheese, but with a milder taste. The cheese ranges in color from yellow to orange, is very smooth in texture, and provides excellent melting properties. It is a popular addition to sandwiches and for use in main dishes not requiring a cheese that will alter the flavor, but will melt well throughout the food dish.

Ammoniated

The condition of overripeness, usually of soft-ripended cheese, where the aroma and taste are similar to ammonia. An undesirable quality.

Ammoniated or Ammoniacal

A term describing cheese that either smells or tastes of ammonia as a result of being overripe or mishandled, i.e., held at fluctuating temperatures. This condition may afflict the rinds of cheese varieties with white mold (bloomy) rinds, such as Brie, Camembert, and Chevres. A hint of ammonia is not objectionable, but heavy ammoniation is.

Annatto

A natural vegetable dye used to give many cheese varieties, especially the Cheddars, a yellow-orange hue. Annatto is tasteless and is not a preservative.

Annatto

A seed from which colour is extracted to create the orange hue found in some cheddar and Colby cheeses.

Appearance

A term referring to all visual assessments of cheese from its wrapping, rind, color, and texture, to how it looks when handled, broken or cut.

APPENZELLER

A Swiss cheese that is marinated in cider or white wine and spices before aging. More moist and creamy then Emmenthaler with a more pronounced yet delicate flavor than Gruyere. Produced in the 11th century by monks. A worthy cheese.

APPETITOST

Made from buttermilk; nut-like flavor. May contain caraway. A Danish semi-soft cheese.

ARAKADZ

A Russian cheese made of sheep’s milk. Semi-hard with a nutty flavor.

ARDENNES HERVE

A velvety textured dessert cheese from Belgium.