Here are the definitions for the letter "r"

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Ricotta

A slightly granular and mild fresh cheese most often made with cows’ milk. It is made in several ways, entirely from the whey; with whole or part skim milk; and without the whey. It can be quite watery or it can be fairly dry, depending on the producer and packager. Although rare in this country, sheep’s milk ricotta is particularly flavourful and worth trying.

RICOTTA

Italian. Not a cheese in the traditional sense as it is made with the whey of other cheeses. Bland but semi-sweet; soft, creamy white; satiny texture. Made from sheep’s milk. Does not keep well. American ricotta is made from whole or skimmed cow’s milk. Both types are as an ingredient in main dishes, pasta dishes, fillings, or pastries. Great with fruit.

RICOTTA ROMANA

Firm. An aged version of Ricotta. Good for grating.

Ricotta salata

The dry form of ricotta. Ricotta salata is made, usually from whey, and then placed in a basket to drain. It is pressed to release further moisture from the cheese and left to dry for weeks or months. It is then used as a grating cheese.

RICOTTA SALATA

A version of Ricotta, with more liquid drained off. Consistency of Feta, flavorful and crumbly. Salty.

Rind

The outer surface of cheese. A rind varies in texture, thickness, and color. Cheeses may be rindless, display natural rinds or possess rinds that are produced by harmless mold. See Natural Rind and Bloomy Rind.

Rind

The outside of a cheese, either natural or artificial. The rind protects the interior of the cheese and often imparts a flavour of its own to the cheese. Some cheeses have no rind at all because the cheesemaker has chosen to package the cheese before a rind has the chance to form. This packaging can be in the form of wax, plastic, or in the case of Cougar Gold, a can.

Rind rot

The visible soft spots, discolouration, or rotting of a cheese rind.

Rindless

Cheese without a rind. Some rindless varieties, such as Brick and Colby, are ripened (cured) in plastic film or other protective coating to prevent rind formation. Some cheeses, such as Feta, are rindless because they are not allowed to ripen.

Ripe

A descriptive term for cheese that has arrived at peak flavor through aging. The optimum period of aging varies widely among cheese varieties.

Ripe

A cheese that is ready to be eaten. Refers to any cheeses that are aged, regardless of the period of time they are aged. A ten-day-old cheese might be considered ripe.

Ripening

The chemical and physical alteration of cheese during the curing process. See Curing and Aging.

Ripening

Synonymous with aging, ripening is the process of maturing a cheese.

Robust

A descriptive term for cheese with a very strong aroma and full flavor.

Robust

Rich and full-bodied. The cheese might burst with a number of flavours, including but not limited to buttery, gamy, herbal, or floral flavours.