Talking tastefully: decoding cheese label descriptions

There are a lot of cheeses out there — estimates run from 1,800 to 2,000 distinct varieties. Thousands of master cheesemakers use label space to describe them, and while these descriptions might seem like marketing buzzwords, there’s a distinct language used for the flavors, textures, and mouth feel of cheese.

There are a lot of cheeses out there — estimates run from 1,800 to 2,000 distinct varieties worldwide. And among those varieties, thousands of master cheesemakers are vying for your attention to their creations, using label space to describe them (in terms that might not sound particularly cheesy). While these descriptions might seem like marketing buzzwords, just like in the world of wine, there’s a distinct language used to communicate about the flavors, textures, and mouth feel of cheese. Here are some of the most common descriptors you’ll run into, and what they mean for the layperson, courtesy of the Cheese Society:

Acidic: Reference point = citric acid/lemon/lime. Aged Cheddars are especially associated with this attribute, which adds to their sharp flavor profile. 

Buttery: Reference point = butter/butter-flavored popcorn. As you might imagine, a “buttery” flavor is often accompanied by a creamy, fatty mouth feel and texture. Examples include Butterkase (it’s right there in the name, which is German for “butter cheese”). 

Caramel: Reference point = cooked white/brown sugar, toasted butter. Cheeses that impart a caramel flavor include Gouda, which tends to become more caramel-forward as it ages. 

Earthy: Reference point = mushrooms/potatoes/potting soil. Many Camemberts are described as having this flavor profile, which can put off the uninitiated unless it’s well-balanced with other classic Camembert traits by an experienced cheesemaker. 

Nutty: Reference point = nut oil/butter, toasted nuts. Although Swiss is probably the most famous for its nutty essence, Mexican-Style Manchego is another variety that leans into this flavor. As with many nutty cheeses, melting makes the nuttiness stand out more.