Q:

What is a cheese expert called?

A:

Quick Answer

Though there is a test to be certified as an expert in cheese, those who pass it receive no formal title. Rather, those who are certified as cheese experts can pursue various jobs in the cheese industry.

  Know More
What is a cheese expert called?
Credit: Maskot Maskot Getty Images

Full Answer

People who sell cheese are sometimes referred to as cheesemongers. Many cheesemongers are experts in cheese, though the term cheesemonger does not specifically refer to a cheese expert. Affineurs are those who age cheese. The two titles are not mutually exclusive. Some affineurs may also be cheesemongers and vice versa, but that is not always the case. Someone who knows a lot about cheese, though, is simply a cheese expert. It is possible for a cheese expert to be neither a cheesemonger nor an affineur.

Learn more about Cheese

Related Questions

  • Q:

    What is mascarpone cheese, and what do you use it in?

    A:

    Mascarpone cheese is a very soft cheese made from whole cream and citric or tartaric acid that has a very smooth texture and a milky, sweet taste. Some mascarpone cheeses have a tangy finish. The most common cooking application for mascarpone cheese is in the Italian dessert tiramisu.

    Full Answer >
    Filed Under:
  • Q:

    What is gruyere cheese?

    A:

    Gruyere cheese is a semi-soft, yellow unpasteurized cheese made from cow's milk. It originates in Switzerland and is named for the Gruyere Valley in Fribourg, Switzerland.

    Full Answer >
    Filed Under:
  • Q:

    How long can cheese be left unrefrigerated?

    A:

    The unrefrigerated shelf life of cheese depends on its moisture content. Harder cheeses, such as Parmesan or Romano, have less moisture than soft cheeses like brie or ricotta. Soft, moist cheeses should not be left out for more than two hours. Hard grating cheeses can last longer.

    Full Answer >
    Filed Under:
  • Q:

    What is Muenster cheese?

    A:

    Muenster cheese is a semi-soft white cheese with a strong odor, a robust flavor and a washed rind. It is produced in France from unpasteurized cow's milk.

    Full Answer >
    Filed Under:

Explore