Summer pastures: nf In certain French mountain regions, such as the Pyrenees or the Massif Central for example, summer pastures […]
Cheese making terms
Summer
Summering: nm Summering is the action of summering, opposed to wintering. (See Estive) Cow summering in the canton of Zug (Switzerland) […]
Poligny
Poligny: pr.n. Poligny is a town in the Jura (in the Franche-Comté region in eastern France) […]
Dripping
Drainage: nm Drainage is the third stage of cheesemaking during which the curd is allowed to drain […]
descent
Désalpe: nf The Désalpe is a Swiss festival taking place in September and October, the Désalpe is the best known […]
Cumin
Cumin: nm Cumin is an aromatic dicotyledonous plant (Apiaceae family – Botanical name: Cuminum cyminum), native to […]
Crust
Rind: n. The rind designates the material on the surface of the cheese or external part of the cheese, which forms […]
coulant
Flowing: adj. (word just leaked). The adjective "flowing" applies to a cheese whose consistency is not sufficient. […]
colostrum
Colostrum: nm Colostrum is the milk secreted by the mammary gland of female mammals (therefore women) in […]
Coagulation
Coagulation: nf Coagulation (or curdling) is said of the transformation of a liquid organic substance into a semi-solid mass. […]
Cendré
Ash: adj. An ash cheese is a soft cheese sprinkled with wood ash. Originally, ash […]
Causses
Causses: n. pr. The Causses are limestone plateaus in the Massif Central. The Causses and the Cévennes are two […]
carvi
Caraway: nm The caraway (word coming from the Arabic karawiyâ meaning "sugar root" is a wild plant (family […]
Quail
Curd: nm The term “curd” designates: – The product obtained after coagulation of the milk: it is […]
Curdling
Curdling: nm Curdling is the coagulation or solidification of milk under the effect of rennet, therefore by natural acidification […]
Cabane
Hut: nf Small, roughly constructed dwelling. In the Causses, in Aveyron, a hut is a stone construction intended […]
Butyric
Butyric: adj. “Butyric” comes from the Latin butyrum meaning “butter”. Butyric acid: organic acid with an unpleasant smell, […]
Buron
Buron: nm In Auvergne, a buron is a small high-altitude building where the peasants lived during the summer pastures, it is […]
Brick
Brick: nf A brick is the generic name for cheeses with a rectangular parallelepiped shape. A brick is also the […]
Sheep
Ewe: nf A ewe is the female of the sheep, an ovine dairy animal species. It survives easily on poor land […]
Pellet
Boulette: nf A dumpling is the generic name for cheeses that have been shaped by hand from […]
Ball
Ball: nf For a cheese, the spherical shape is advantageous from every point of view. It is the geometric shape […]
Boiled
Bouille: nf A bouille is a can of milk in Normandy. It is a milk container that is carried […]
Cheese box
Cheese box: locut. Cheese boxes are usually made of peeled poplar wood. Today, there are […]
ultrafiltration
Ultrafiltration: nf Ultrafiltration is a process by which milk is pushed through a semi-permeable membrane which selects […]
UHT
UHT: "UHT" stands for Ultra-high-Temperature. UHT milks have a DLC (Consumption Limit Date) set at 90 […]
Triple cream
Triple cream: nm A triple cream cheese is a bloomy rind cheese with a fat content […]
Thermization
Thermisation: Thermisation is the act of heating raw milk between 59 and 65°C for a short period. […]
Traceability
Traceability: n.f. Traceability is a working method making it possible to follow a product or a group of products, […]
Texture
Texture: nf The texture or composition of a cheese paste varies greatly from one cheese to another. A […]