A little cheese vocabulary

Find the French terms and expressions related to cheese production and maturing.

Affinage - Refining and maturing of cheese

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

Brassage - Brewing

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

Caillage - Curdling

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

Coagulation

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

Egouttage - Drip

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

Emprésurage - Renneting

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

Lactosérum - Liquid whey

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.

Lait cru - Raw milk

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

Lait pasteurisé - pasturized milk

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.

Moulage - Molding

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

Petit lait - Liquid whey

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.

Présure - Rennet

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

Tranchage - Slicing

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

Tranche-caillé - Slice-curd

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