Aroma A cheese's smell or odour which can vary from lightly aromatic to ferociously overpowering. Note that while most strong smelling cheese will also be strong tasting, this does not apply to all. Limburger is a case in point. The American cheeses Brick and Liederkranz both have distinctive aromas but are not overly strong tasting cheeses unless well aged. A descriptive term often used to describe a cheese's aroma and sometimes its taste as well.
Many people find goat's milk cheeses barnyardy, particularly aged ones.
Bleu French name for blue veined cheeses. Bloomy rind Cheeses that develop a light white down on their surfaces are known as bloomy or flowery rind cheeses. Such a rind develops as a result of the cheese's surface being sprayed with the Penicillium candidate spore. The best known cheeses of this type are Camembert and Brie. Brushed Certain types of natural rind cheeses, cooked and uncooked varieties, have their rinds brushed during the period they spend ripening.