Light (Dairy products): adj. According to the regulations, a product is lightened if it contains at least 25% less of a […]
Cheese making terms
Alcohol
Alcohol: nm Alcohol is a substance produced by the fermentation of sugars. Naturally sweetened fermented milks, by the presence […]
Alkaline
Alkaline: adj. “Alkaline” is the basic state. An alkaline compound or an alkaline cheese is in […]
Albumin
Albumin: nf Albumin is a protein substance contained in cow's milk at a rate of 4 to 5 […]
Air
Area: nf An area is an area of land reserved or prepared for a specific activity. The production area […]
Penicillium
Penicillium: nm Penicillium (Latin word meaning “part arranged in the manner of a brush”) is a fungus (family Perisporiaceae) which forms […]
points
Needles: nfpl. Blue-veined cheese makers use needles to prick the cheese body to […]
Age
Aged: adj. An aged (or strong) cheese is a cheese that has aged for 10 months to a year…. Good morning, […]
Curd slicer
Curd slicer: nm The curd slicer, sometimes called curd breaker, lyre, harp or cutter, is a tool for manual or mechanical use, intended […]
Afrenial
Afrenial: nm An afrenial (or affrenial) is a utensil also called slicer-curd in the shape of a perforated or braided disc, […]
Refiner
Refiner: nm A refiner is a professional in charge of refining. Profession of the wholesaler or retailer cheese maker who preserves in […]
Refined
Refined: adj. The adjective 'matured' designates cheese which has reached a satisfactory degree of maturity, which […]
Refining
Ripening: nm Ripening is the fifth and final stage in the manufacture of a cheese (with the exception of fresh cheeses […]
Aerocreme
Aérocrème: nm The aérocrème is a device used to make Fontainebleau cheeses and mousseline hearts. This device […]
Aerobatter
Aerobatteur: nm An aerobatteur is a pressurized air producing device that agitates the cream to replace the mechanical […]
Adulteration
Adulteration: nf Adulteration is the introduction into healthy matter of a degrading or degrading product; it is a maneuver […]
Softener
Softener: nm A softener is a device intended to reduce the limestone content of washing water by […]
Additive
Additive: nm An additive is a substance foreign to food which is not normally a constituent of the product. (See Addendum […]
Actinization
Actinization: nf Actinization is a pasteurization process invented by WP de Stoutz. It uses radiation from […]
Acorus
Acorus: nm The acorus is an aquatic and wetland plant of the Araceae family with banded leaves […]
To heart
At heart: locut. The expression "à coeur" applies to a cheese that is soft and unctuous to the center, not too strong, [...]
Abomasum
Abomasum: nm The abomasum is the scientific name of the abomasum of the belly of ruminants…. Hello, You must be a subscriber [...]
Abomasum
Caillette: nf The caillette is a part of the stomach between the paunch and the leaflet, perpetually moistened with […]
Abbey
Abbey: nf An abbey is a religious establishment where monks live in community. From the Middle Ages certain monasteries […]
Acidity
Acidity: nf Acidity is one of the determining factors in milk coagulation along with temperature and rennet. She […]