Soft cheese with a bloomy rind: locut. Soft cheeses with a bloomy crust are pasta made from […]
Cheese making terms
Soft washed rind cheese
Soft cheese with washed rind: locut. Soft pasta is pasta made from raw milk or […]
Fresh dough
Fresh dough: locut. A fresh cheese falls into the category of unripened cheeses produced with […]
Fondue dough
Melted dough: locut. Processed cheeses or processed cheese are part of the family of industrial cheeses […]
Spun dough
Spun dough: locut. Pasta filata is an expression that comes from the Italian “pasta filata”. Heated dough […]
Eyes
Eyes: npl. The eyes are the holes that appear when cutting certain cheeses (See Blind, Holes)…. Good morning, […]
Trouser
Holes: npl. The presence of holes (also called "eyes") in the cheese paste is the characteristic of […]
Casting
Moulding: nm Molding is the second stage in the manufacture of cheese which determines its shape, using […]
monastic
Monastic: n. pr. The “Monastic” label certifies the origin of monastic products. More than 220 monasteries in Europe […]
molds
Molds: nfpl. Cheese molds result from a small fungus causing a change in the environment in which it […]
Swamped
Émmorgé: "Émmorgé" qualifies the sticky and strong-smelling rind of a cheese (mainly those with cooked pasta […]
Morgee
Morgée: nf The morgée (or morge) is in biochemistry of the refining, the rind of the county and the emmental or […]
Grinding wheel
Wheel: A wheel represents the shape of cooked or semi-cooked pressed cheeses such as Comté, Emmental, Gruyère […]
Cheese equipment
Cheese equipment: locut. Cheesemaking equipment has constantly evolved through the ages. Traditional tools have […]
Marc
Marc: nm Marc is an eau-de-vie made from grape marc (residue of the grape after pressing) distilled, […]
Ladle
Ladle: n. A ladle is a large long-handled spoon used to take the curd without breaking it […]
Listeria
Listeria: nf Listeria is a family of seven bacteria, of which a species “listeria monocytogenes” is […]
Sedge
Sedge: nf A sedge is a sheet of rush (See Acorus) which was used to strap the Livarots. Today it […]
Lacaune
Lacaune: nf The Lacaune is a breed of sheep with whose milk Roquefort cheese is made. Her […]
Talking
Jasserie: nf A jasserie is a stone construction intended for the manufacture of cheese in the country of Forez, […]
PGI
PGI: acron. "PGI" stands for Protected Geographical Indication. This denomination was set up by the Community […]
Harp
Harp: nf The cheese maker's harp (also called "lyre") is a long rake used to break up the curd […]
Chopper
A drying room is a ventilated room, with strictly controlled temperature or hygrometry, making it possible to stabilize […]
grains
Grains: nmpl. Grains are formed during the early stages of cheese making (coagulation) and are […]
Chanterelle
Chanterelle: nf The chanterelle is a small table (or kitchen) instrument with a vertical crank invented in Switzerland […]
Industrial cheese
Industrial cheese: locut. An industrial cheese is a cheese made with techniques allowing large production volumes. […]
Foncet
Foncet: nm A Foncet is a plank of wood reinforced with crossbeams. It is used for refining […]
Flowers
Fleurines: nfpl. The fleurines are the escarpments in the mountain of Cambalou, in Roquefort, in Aveyron, created by erosion […]
Fleurie
Flowery: adj. The adjective "flowery" is said of a cheese rind covered with a fine white mould. Like the Camembert […]
cottage cheese
Faisselle: nf A strainer is a perforated mold which is used when draining the curd. The mold gives […]