Cutting: nm Cutting is the action of cutting the curd to facilitate the elimination of the whey…. Hello, You must be a subscriber [...]
Cheese making terms
Cook time
Cooking: nf Cooking is the stage in the production of firm and hard cheeses; the curd is […]
Cru
Raw: adj. The adjective “raw” applies to milk that has not undergone any heat treatment…. Hello, You must be a subscriber to read […]
Mixed rind
Mixed crust: locut. A mixed crust coats a mixture of molds, bacteria, or other elements used by a manufacturer […]
Creamery
Creamery: nf A creamery was once the place where milk was creamed. Today, a creamery is a business […]
Cold packaged
Cold-packed: locut. A cold-packed cheese is a cheese obtained by mixing cheeses of the same variety […]
Classification
Classification: Three criteria are generally used to classify cheeses: – the dairy breed (ewe, goat, cow… but also […]
Cheddaration
Cheddaration: nf Cheddaration is a process for making certain cheeses, including of course cheddar, but also […]
Chanteloup
Chanteloup: pr.n. “Chanteloup” is a small village in the Center region, renowned for its goat cheeses, […]
Villa
Chalet: nm A chalet is a construction that houses the dairy and the maturing cellars in the Alps…. Hello you […]
Contamination chain
Contamination chain: locut. A chain of contamination is the passage of flavors and aromas from a cheese to a […]
Ashes
Ashing: nm Ashing is a term designating the operation which consists in sprinkling certain cheeses with a mixture of salt […]
caserette
Caserette: nf A caserette is a small container of earth, wood or other, pierced with holes and used […]
Casein
Casein: nf Casein is a protein contained in milk which, under the effects of rennet, allows […]
cabanier
Cabanier: nm A cabanier is an artisan in the Roquefort cellars…. Hello, You must be a subscriber to read the […]
Gruff
Gruff: adj. "Bourru", in colloquial terms, is the milk that comes out of the cow's udder imprinted […]
Burgundy
Bourgne: nf A bourgne is a sort of vase made up of rolls of straw assembled with strips of bark […]
Goat
Bouc: nm A goat is a rustic wooden curd slicer used in the Pyrenees…. Hello, You must be a subscriber [...]
Boot
Boot: nf A boot is a container made of strips of wood encircled with rush, which is used in Auvergne […]
Smoke
To smoke: v.tr. "Smoking" means air-drying, smoking. In regions whose climate does not […]
Borie
Borie: nf A borie is a primitive dry stone hut in the south of France serving as a shelter for […]
Border
Bordoir: nm A bordoir is a kind of hollow table serving in Thiérache, in the North of France, […]
Boiled
Boille: nf A boille is a wooden container, flattened in shape, with a capacity of 50 liters of milk, […]
Penicillium candidum
Penicillium Candidum: locut. Penicillium candidum is a fungus used in the production of Brie and Camembert. He […]
Penicillium Glaucum
Penicillium Glaucum: locut. Penicillium glaucum is a fungus used to develop mold in blue cheeses. Example […]
Penicillium roqueforti
Penicillium Roqueforti: locut. Penicillium roqueforti is a fungus added to the curd before pressing and activated by inserting […]
Birus
Birous: nm The birous is the dialectal name given to the instrument bristling with spikes which is used to […]
Brushing
Brushing: nm Brushing is a stage in the ripening of certain cheeses during which the rind is brushed […]
Brewer
Brewer: nm In the production of Comté, Emmental or Gruyère, a brewer is an instrument (of various forms) […]
Blond
Blonde: adj. The term “blond” (or blondin) characterizes a soft, washed-rind cheese that […]