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.