A little cheese vocabulary

These are all stages in which the cheese is transformed and acquires its texture, aroma and flavors. Temperature, humidity and storage play key roles.

This action is the constant stirring of the cheese curds / grains after slicing.

This is the separation of liquids (whey) and solids (curd) by the addition of a fermentation agent.

This is when the milk proteins combine and fall to the bottom of the container to form the curd.

This step is used to remove some of the whey liquid to get the right level of moisture.

This is the action of introducing the rennet into the milk in order to obtain curds.

This is the remaining liquid of the milk after the manufacturing of the cheese.  It is used in Franche-Comté region of France to fatten pigs.

This is the milk that has not undergone any heat treatment above 40 ° C / 104 ° F.

This is the milk heated for fifteen to twenty seconds at a temperature between 72 and 85 ° C / 161 and 185 °F,  which largely preserves its taste and bacteriological qualities.

After slicing, the curd is distributed in perforated molds that shape the future cheeses.

This is the remaining liquid of the milk after the manufacturing of the cheese.  It is used in Franche-Comté region of France to fatten pigs.

It is a natural coagulant essential to cheese making, extracted from the stomach of young ruminants. It causes rapid coagulation of the milk.

This consists of cutting the curd to promote the flow of liquid whey and facilitate its draining.

This is the tool, manual or mechanical, intended to cut the curd in the curdling tank to promote its drainage.