All Things Cheese

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Across
  1. 4. Milk sugar, converted to lactic acid during cheesemaking.
  2. 6. A strong, English blue cheese.
  3. 7. The process of storing cheese under controlled conditions to develop flavor and texture.
  4. 11. A soft, creamy French cheese, similar to Brie but usually smaller.
  5. 13. Traditional locations for aging cheese under ideal conditions.
  6. 17. Italian dishes for which cheese is a foundational ingredient.
  7. 18. A veined Italian blue cheese, made from unskimmed cow's milk.
  8. 20. A pairing principle suggesting that wine and cheese from the same area often go well together.
  9. 21. The act of matching cheese with other foods or beverages to enhance flavors.
  10. 24. An Italian pasta filata cheese, often mild and smoked.
  11. 28. The solid part of milk that separates from whey during cheesemaking.
  12. 29. Curated selections of cheese for entertaining.
  13. 30. A hard, yellow Swiss cheese with a nutty, savory flavor.
  14. 31. A popular hard cheese, often sharp and orange, from England.
  15. 32. An Italian whey cheese, soft and creamy, often used in lasagna.
  16. 34. The enzyme added to milk to cause coagulation during cheesemaking.
  17. 35. Country where evidence of cheesemaking dates back to 5500 BCE.
  18. 41. The process of converting lactose to lactic acid in milk, often using a starter culture.
  19. 42. The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms.
  20. 43. Cheese made in a traditional or non-mechanized way, often by hand.
  21. 44. The main protein in milk, which coagulates to form cheese curds.
  22. 45. A hard, aged cow's milk cheese, also known as Parmigiano-Reggiano, typically grated.
Down
  1. 1. The French term for goat's cheese, usually soft and tangy.
  2. 2. The liquid byproduct separated from the curds during cheesemaking.
  3. 3. The oily film that can appear on cheese if it gets warm.
  4. 5. Another term for the aging or ripening process of cheese.
  5. 8. A semi-hard Dutch cheese, typically mild and yellow, often with a red wax rind.
  6. 9. A semi-soft Danish cheese, known for its buttery and aromatic flavor.
  7. 10. A hard, salty Italian cheese made from sheep's milk.
  8. 12. A solution of salt in water, often used in cheesemaking for washing rinds or salting.
  9. 14. Continent where cheese holds significant cultural importance and diverse traditions.
  10. 15. Beneficial bacteria often found in fermented foods like some cheeses.
  11. 16. A common use for cheese, eaten on its own or with crackers.
  12. 19. Beneficial bacteria added to milk to start the acidification process.
  13. 20. The process by which cheese develops its flavor, aroma, and texture during aging.
  14. 22. The most popular hard cheese in the UK, often sharp and orange.
  15. 23. Culinary category where some cheeses, like mascarpone, are used.
  16. 25. A soft, creamy French cheese with a bloomy rind.
  17. 26. A fresh, pasta filata cheese, often made from buffalo milk, popular on pizza.
  18. 27. A key historical reason for cheesemaking, allowing milk nutrients to be stored.
  19. 33. A pungent blue cheese made from sheep's milk, from France.
  20. 36. To begin the cheesemaking process.
  21. 37. A pale yellow, medium-hard cheese, characterized by large holes (eyes).
  22. 38. Applications where cheese is melted into creamy forms.
  23. 39. A soft, smeared-rind cheese known for its strong aroma.
  24. 40. A brined curd cheese traditionally made in Greece from sheep's or goat's milk.