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A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.

A Jewish term used in reference to food that is made without animal or dairy products. Kosher diet does not allow animal foods and dairy foods to be eaten together at the same meal.

A dairy product that may be produced from the milk of a variety of different animals, such as cows, goats, sheep, buffalo, camels, and other animals capable of providing milk.

A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.

Haupia is a traditional coconut-milk Hawaiian dessert often found at luaus and other local gatherings in Hawaii.

A sheep's milk cheese that has a firm, hard texture and a natural rind that is yellowish-orange in color.

A sheep's milk cheese from the Basque region of France that is made in the Benedictine Monastery that is the Abbaye de Notre Dame de Bellocq.

A non-dairy liquid made from almonds that have been ground and blanched before being placed in hot water for 4 to 8 hours so the almonds become laden with moisture.

A dairy product, produced from pasteurized sweet cream, which has a thick creamy texture and a tangy flavor, due to the lactic acid that is added.

A type of dairy product that is produced from whole, low-fat, or nonfat milk that is fermented with bacterial cultures.

A fruit, herb or dairy product that is used to alter the flavor of foods to lighten overly sweet flavors or to lighten the intense heat of spicy ingredients.

A foodborne pathogen that causes illness from untreated drinking water, dairy products, milk and vegetables that have been improperly handled.

A whipped topping that does not contain any dairy products. It is high in saturated fat, making it unsuitable for low-cholesterol diets.

A foodborne pathogen that causes illness from raw meats, ham, poultry, shrimp, dairy products, and produce that have been improperly handled.

One of the three categories of fatty acids that also includes monounsaturated fats and polyunsaturated fats.

A foodborne pathogen that causes illness from eggs, meat, poultry, and seafood, which have been undercooked, or dairy products, raw fruits and vegetables that have been improperly stored and handled.

The process used by food manufacturers and processors to prevent or detain fat, such as the cream in fresh milk, from separating away from the liquid or water contained in a dairy product.

A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.