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.

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What is a cheese expert called?
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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.

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Related Questions

  • Q:

    Does cheese have gluten?

    A:

    Traditionally made cheese is gluten-free. Cheese is made from milk, enzymes and bacteria, none of which contain gluten. The mold used in bleu cheese is sometimes grown on rye grains, but gluten has not been detected in dangerous amounts in bleu cheese made this way.

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  • 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.

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  • Q:

    What is the plural of cheese?

    A:

    The plural of cheese is cheeses. Cheese is a food that primarily consists of curd, which is the semisolid substance formed when milk curdles or coagulates.

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  • Q:

    How long can cheese stay unrefrigerated?

    A:

    As a rule of thumb, soft cheeses, including cottage cheese, should not be kept out of a refrigerator for longer than a couple of hours. Some hard cheeses can be left out of the refrigerator nearly indefinitely, provided the room in which it is stored is maintained in a temperature range that does not exceed approximately 80 degrees Fahrenheit and the cheese is stored appropriately.

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