Marbled (cheese): The term “marbled” applies to cheeses with blue-green internal molds. For some of them […]
Cheese making terms
Melted cheese
Processed cheese: A processed cheese is a cheese made from other cheeses that are […]
Refine
Refine: v.tr. (To operate the finishing of something). Refine the cheeses, complete their maturation. Send a cheese to […]
Dairy products
Dairy products: Dairy products, or dairy products, are milk or food processing obtained from milk. When […]
Fat content
Fat content: The fat content can be calculated in relation to the dry product or calculated […]
Cat hair
Cat hair: Cat hair is long, fine mold that grows around certain […]
peeping
Piaulage: The term “piaulage” is only used for rocamadour, which is a small white goat’s cheese puck from Quercy (region […]
Stable
Stabulation: nf (word coming from the Latin stabulatio, from stabulum meaning stable). Stabulation is the stay of cattle in a stable. […]
Brevibacterium linens
Brevibacterium linens: “Brevibacterium linens” or “red ferment”, is a bacterium used for the manufacture of munster cheeses […]
Between two
In-between: nm inv. Said of a cheese that is neither young nor old…. Hello, You must be a subscriber to […]
Chymosin
Chymosin: nf Chymosin (or rennin) (not to be confused with renin) is an enzyme in the peptidases category. […]
Ladle-molded
Molded with a ladle: locut. The expression "molded with a ladle" is an artisanal trademark, which […]
Hurdle
Claie: nf A claie is a kind of openwork shelf, a trellis made of wood or iron or straw, […]
Trappist
Trappist: nm La Trappe is a religious order of Trappists. By extension (generally takes a capital letter for the parent company, […]
Transhumance
Transhumance: nf Transhumance (from the Latin trans: on the other side and humus: the land, the country), is […]
Heel
Heel: nm The heel is the vertical edge of certain cheeses such as, for example, abundance or Beaufort, where […]
Thermized
Thermised: adj. A “thermized” milk is a raw milk which has undergone a short and […]
Probe
Probe: nf A cheese probe is a metal tool with two cutting edges, in the shape of a thin carrot […]
Shot
Shot: nm A shot (English word meaning 'blow' (for shot, or pistol shot) is a burst […]
Trimming
Trimmings: nf Trimmings (in some regions we say “rinds or couannes”) are the waste removed by […]
Annatto
Annatto: nm Annatto is a food coloring extracted from the red wax that surrounds the seed taken from a […]
Rennet
Rennet: nf Rennet is a coagulant of animal origin extracted from the fourth stomach (above) of young ruminants (especially calves […]
Hurry
In a hurry: adj. A pressed cheese is a cheese from which the whey has been removed by a pressing process […]
Press
Press: nf The cheese press is a tool that accelerates the draining of milk due to the pressure […]
Plateau
Platter: nm The cheese platter is used to present an assortment of cheeses at the end of a meal. Most […]
Toad skin
Toad skin: locut. Toadskin is the fold in the rind of some cheeses including cheeses […]
Uncooked or semi-hard pressed dough
Uncooked or semi-hard pressed cheese: locut. Uncooked or semi-hard pressed cheeses are cheeses […]
Cooked or hard pressed dough
Cooked or hard pressed cheese: Cooked or hard pressed cheeses are cheeses whose curd has […]
Soft paste with internal molds (or marbled paste)
Soft cheese with internal molds (or blue cheese): locut. Soft cheeses with internal molds are doughs whose […]
Soft cheese with natural rind
Soft cheese with a natural rind: locut. Soft cheeses with a natural rind include goats and […]