Bancelle: nf A bancelle is a small three-legged milking stool used in Normandy…. Hello, You must […]
Cheese making terms
Ballous
Balleux: nm In Normandy, a balleux is the name of the wooden rack on which cheeses are ripened […]
Kidine
Badine: nf A badine is a stoneware, ceramic or simply clay bottle, depending on the region, which […]
Bacterium
Bacteria: nf A bacterium is a micro-organism found in the organisms governing the evolution of the dough of […]
Nitrogen
Nitrogen: adj. The adjective “nitrogenous” is used for a body that contains proteins. When it comes to cheese, it's […]
Blinded
Blind: adj. When it comes to cheese, the term “blind” is used for an uncooked pressed cheese […]
Auvergne
Auvergne: Auvergne is a province of ancient France, today a region made up of four departments: Allier, Cantal, […]
Auge (country of)
Auge (pays d'): The Pays d'Auge is a country in Lower Normandy located between the Touques valley and the […]
Astringency
Astringency: nf Astringency is one of the flavors perceptible to taste that can be related to pungency. (See Astringency under […]
Cottage cheese plate
Cottage cheese plate: locut. The cottage cheese plate is a plate with three legs pierced with holes that […]
Asphodel
Asphodel: nm Asphodel is a perennial annual plant (Liliaceae family), whose bare floral stem ends in a […]
artisanal
Craft: adj. In terms of cheese, the term "artisanal" is a character of what is not […]
Aftertaste
Aftertaste: nm The aftertaste is what is generally indefinable in the flavor of a product. This usually comes from […]
Armailli
Armailli: nm The armailli (from the Gruyère patois armaye, meaning cow) is the typical shepherd of the Friborg and Vaud Alps and the […]
Aravis
Aravis: no. pr. The Aravis are a chain of mountains in the Alpine massif in which herds summer in transhumance […]
Designation of Controlled Origin (AOC)
Appellation d'Origine Contrôlée (AOC): locut. The controlled designation of origin (AOC) is an official French, Tunisian, Moroccan, Belgian, Luxembourgish or Swiss […]
Designation of origin
Designation of origin: locut. The designation of origin (AO) is a way of designating a product harvested or manufactured in a […]
Medium rare
At point: locut. The expression “to point” applies to a cheese which has reached the desired ripening stage and considered to be perfect […]
AOP
AOP: “AOP” stands for Protected Designation of Origin. This denomination was set up by the European Community […]
Cheese flavor
Aroma of cheeses: nm Aroma is a gustatory and odoriferous emanation of certain substances in their natural state. In the […]
Annato
Annato: nm Annato is a plant from the Caribbean and South America (Botanical name: Bixa orellana L.). […]
Antiseptic
Antiseptic: nm An antiseptic is an agent for destroying pathogenic micro-organisms. The dairy that processes the milk, produces […]
antioxidant
Antioxidant: nm An antioxidant is an organic or chemical substance intended to prevent dairy or food products from […]
Antibody
Antibodies: nm An antibody is a defensive substance produced by the organism of the milked animal (lactenins, which are […]
Anise
Anise: adj. The adjective “aniseed” is used to indicate that the cheese contains cumin. In fact, it is […]
Ammonia
Ammonia: nm Ammonia (or ammonia) is a combined gas of nitrogen and hydrogen which emanates from cheeses during ripening. Yes […]
Bitterness
Bitterness: nf Bitterness is one of the flavors perceptible by our sense of taste. In the case of cheeses, it is […]
Amages
Amauge: nf An amauge is a rustic vertical wooden churn with a pestle, used in the Pyrenees. Made well […]
Amalthea
Amalthea: n. pr. In Greek mythology, “Amalthea” is a goat who fed Zeus with her milk and […]
alp
Alpine pasture: nm An alpine pasture designates both: – a mountain pasture where herds of cattle, […]