Cheese

Cheese : nm Cheese is a food (dairy) obtained by coagulation du Milk, whether or not followed by fermentation.
A cheese: a mass of molded cheese in a specific form.
Cheese making: renneting, curdling, dripping, molding, demoulding, salting, refinement (cheese, fruit, fruit).
Cheese (from Milk) of cow, goat, sheep, camel, yak, etc.
Cheese is rich in calcium. The crust, cheese dough.
Farmhouse cheese, dairy cheese.
Cheese the cutting. Buy cheese from the creamer, the cheese maker.

The most common cheeses:
- Cheeses frais (savory or not), obtained from skimmed milk (totally or partially), stallion or enriched with cream (double cream: brocciu, Rove bush, burrata, quail, curd, cottage, salt, cottage cheese, feta, Fontainebleau, fromage blanc, littered, mascarpone cheese, mozzarella cheese, pavé affinois, petit-suisse, ricotta cheese, serac, yogurt.
- Cottage cheese : cheese frais made of rotten milk drained, texture smooth (white cheese beaten, smoothed) or grainy. Jar, cottage cheese white cheese. Cake with cottage cheese.
- Fermented cheeses soft and bloomy rind : bung, Brie, brillat savarin, Camembert, square of the East, chaource, heart of Bray, coulommiers, neufchatel.
- Fermented cheeses soft, washed rind : cancoillotte, thorns, gerome, livarot, maroilles, munster, paving stone, pont-l'evêque, smelly of Lille, reblochon, cowherd.
- Fermented cheeses at soft, natural rind : (cow) well no, saint marcellin ; (sheep) niolo, perail; (goat) button of breeches, cabécou, chabichou, chevrotin, crottin de Chavignol, pavé blésois, pélardon, picodon, rigotte, sainte-maure, valençay.
- Fermented cheeses at uncooked pressed dough : Appenzeller, cantal, Cheddar, chester, edam, Gouda, holland, laguiole, mimolette, morbier, port-salute, provolone, raclette, Saint-Nectaire, saint paulin, empty, cowherd.
- Fermented cheeses at cooked pressed dough : beaufort, County, emmental, Gruyere, Parmesan, pecorino.
- Fermented cheeses at marbled dough : blue, provides, gorgonzola, Roquefort, sassenage, Stilton.
- Processed cheeses (cheeses with spread), obtained by fusion of several kinds of cheese (Cheddar, County, emmental, Gruyere, Gouda, etc.) possibly added with Butter (cream of Gruyerecream Roquefort, Etc.).
- Pasta cheese flavored, of all varieties, including flavor is raised by Pepper, cumin, pimento, Herbs, theail, leaves (vine, chestnut, mint,…), Etc. : banon à la sarriette, dolphin, fresh cheese with Herbs, gouda au cumin, munster au cumin.

From the nature of the cheese (caseous): good cheese does, flowing, creamy ; not done enough, plaster.
Common cheese preparations: Breath, omelette, Cheese Fondue. Pizza four cheeses, garnished of four different cheeses.
Cheese grated. Sandwich cheese, Croque Monsieur.
Plateau, knife, cheese bell.
Cheese and dessert, cheese or dessert (on menus restaurants).

By extension, a cheese is a preparation molded (spot that we prepare in a moule, the terrine, a shape) : head cheese : pâté made with parts de head de porc caught in jelly.

Related Articles:
- Cheeses
- Catalog of French cheeses
- Catalog of European cheeses
- Catalog of cheeses from other countries

Various expressions or phrases about cheese:
- Figurative and familiar phrase: Cheese and dessert : you don't have to choose, you can benefit from what is best.
- Locution: Between the pear and the cheese: at the end of meal, when the words become less serious.
- Figured: to retire in a cheese, by allusion to the fable of the French fabulist Jean La Fontaine (1621-1695) "The rat which has withdrawn from the world",
situation, advantageous place and little tiring (sinecure).
- Familiar phrase: To make something: to make (everything) a cheese: to exaggerate the importance of a fact (To make everything flat of…).
- See as well Cheese under Mouth slang.