Blues: nmpl. The term "blue" refers to the family of cheeses made from cow's milk or goat's milk, […]
Cheese making terms
White
White: adj. For a cheese "White" is the state of a fresh cheese. A white cheese can be […]
Bistre
Bistre: nm Bistre is a blackish-brown material, made of soaked soot and mixed with a little […]
bifidus
Bifidus: nm Bifidus (Latin word meaning “split in two”) is an anaerobic bacterium (Bifidobacterium bifidus – […]
Biodegradable
Biodegradable: adj. The concern of the industries is to limit the waste generated by the activity of the company to that likely to be […]
Milk container
Milk can: nm A milk can is a container used to transport milk. The cans to […]
Cream can
Cream container: locut. A cream can is a small metal bucket, with a capacity of 5 litres, intended […]
bicolour
Bicolor: adj. “Bicolor” is the appearance of a hard cheese, sometimes a pressed cheese not […]
Doe
Doe: nf In the Lyonnais, a doe is the familiar name of the container used in the dairy room […]
butter dish
Butter dish: nm “Beurrier” is a term designating in a dairy the processor of milk into cream and […]
Bernie
Bernie: nf A bernie is a type of wooden cradle used in the Netherlands to carry and weigh cheese […]
Bergerie
Sheepfold: nf A sheepfold is a room on the farm where sheep and ewes are housed, where […]
Berger
Shepherd: nm A shepherd is a guardian of grazing herds. When the herd is on transhumance, it must […]
Cradle
Cradle: nm A cradle is a wooden box from the corners of which is suspended a tray on which […]
Buttermilk
Buttermilk: nm Buttermilk is a white, serous liquid called buttermilk that remains after churning […]
Beaten
Battue: nf A battée is, in the language of the mountain cheese makers of Savoy, synonymous with buttermilk or […]
Beater
Beater: nm A beater is a drainer-dryer in the shape of a long ladder covered with glui (rye straw) or […]
Butter bat
Butter beater: locut. A butter beater is a kind of flat wooden spoon used to knead the […]
Basin
Basin: nf A basin is a household utensil used in dairy to contain milk waiting to be broken down. This […]
Basque (country)
Basque (country): pr.n. The Basque country is a territory located on the Franco-Spanish border. The French part is in […]
cayolar
Cayolar: nm A cayolar is a stone construction used for making cheese in the Basque mountains. […]
Barretton
Barretton: nm In Normandy, a barretton is a batter for stirring the cream in the old vertical hand churns…. […]
Barre
Bar: nf A bar is the shape of the drained curd mass before it is divided into cubes to […]
Beard
Beard: n. Beard is the common name for the superficial mold of cheeses in farms and chalets […]
Barbarau
Barbarau: In the eastern Pyrenees, a barbarau is a filter made of cow's tail hair carefully tied […]
Coulade
Couladé: In the Pyrenees, the couladé (or lou couladé in the Basque Country) is a large-mesh sieve used […]
Churn
Churn: nf A churn is a large closed container in which the cream of the milk is beaten to obtain […]
Churning
Churning: nm Churning is a term coming from the “churn” which is a wooden container […]
baguette
Baquette: nf A baquette is the usual name in Normandy, of the small iron-rimmed wooden tub in […]
Banette
Banette: nf A banette is a wooden crate used to ship cheeses from Neufchâtel. A bench contained […]