Brick and Limburger are examples of bacterial-ripened cheeses. Butterfat can vary from 2.5 to 5.5 percent of the total weight of milk. A board measuring 6 inches square and 1 inch thick of maple or birch, often used to aid in the draining of soft cheeses such as Camembert. Larger cheese boards are often used to hold aging cheeses. Cheese Color A coloring added to the milk prior to renneting which will impart various shades of yellow to the cheese.
Most coloring is a derivative of the annatto tree.
Cheese Mat A wood reed cheese mat often used to aid in the drainage of soft cheeses such as Coulommiers or Camembert. Cheese Salt A coarse flake salt. Salt not iodized is the most desirable type to use in cheesemaking. A bacterial culture added to milk as the first step in making many cheeses. The bacteria produced an acid during their life cycle in the milk.