Here are the definitions for the letter "p"

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Pasteurization

The process by which milk is heated with the intent of killing any unwanted or unhealthful organisms. The standard formula for pasteurization is 160 deg. F for fifteen seconds. This, however, varies according to the pasteurization equipment and sometimes the intended cheese. Fresh, unripened cheeses are heated at 145 deg. F for thirty minutes.

Pasteurized Process Cheese

A blend of fresh and aged natural cheeses that have been shredded, mixed, and heated (cooked) with an addition of an emulsifier salt, after which no further ripening occurs.

PASTEURIZED PROCESS CHEESE

A blend of two or more kinds of natural cheese, ground and heated together, cooled, poured into cartons or packages, and hermetically sealed.

Pasteurized Process Cheese Food

A variation of pasteurized process cheese containing less fat and a higher moisture content. It differs from process cheese in that either nonfat dry milk or whey solids and water have been added, thus reducing the percentage of actual cheese in the finished product.

Pasteurized Process Cheese Spread

A variation of pasteurized process cheese containing a higher moisture content and lower milkfat content than process cheese food. A stabilizer is added to prevent separation of ingredients.

Pasty

Describes an unfavorable sticky consistency in the body of the cheese.

PECORINO ROMANO

Sharp, piquant, often very salty; white, or very pale straw-yellow; dense and has typical “used milk” after taste. Probably Italy’s oldest cheese. Grating is usually required in order for the cheese to melt evenly. Popular dessert cheese and widely used in cooking.

Pencillium camemberti

A mold spore sometimes used in the production of Camembert cheese.

Pencillium candidum

A mold that is often used in certain soft-ripened cheeses to create flavour as well as the growth of a particular type of rind.

Penicillium

Principal genus of fungi used to develop molds on certain cheese varieties during ripening. Penicillium candidum is used to develop many soft-ripened cheeses such as Brie; Penicillium glaucum or roqueforti are used for Gorgonzola and Roquefort cheeses, respectively.

PENNICH

Turkish. Sheep’s milk; the curd is packed into sheep or lambskin for curing.

PEPATO

A type of Pecorino; Sicilian. Black pepper is layered in the curd to give it spicy, sharp flavor; crumbly.

Peppery

A descriptive term for cheese with a sharp, pepper flavor. Aged Cheddar may be described as peppery.

Peppery

Refers to a spicy flavour often found in some blue cheeses. Certain aged cheddars might also have peppery characteristics.

Performance

Refers to the way a particular type or variety of cheese responds to handling during preparation, from “mechanical manipulation” (e.g., slicing, shredding, grating, etc.) in its cold state, to the quality of the cheese’s response to heating (e.g., characteristics such as melting, stretching, browning, etc.). Performance also describes how cheese flavors combine with each other or with additional ingredients.