Glossary of Cheese Terms

French Terms (with pronunciation)

A - Affinage /a.fi.naʒ/: The process of aging/maturing cheese - Affineur /a.fi.nœʁ/: Specialist who ages cheeses - AOP/AOC: Protected designation of origin

B - Brebis /bʁə.bi/: Sheep/ewe - Brossé /bʁɔ.se/: Brushed (rind treatment)

C - Caillé /ka.je/: Curd - Cave /kav/: Aging cave/cellar - Chèvre /ʃɛvʁ/: Goat/goat cheese - Coopérative /ko.ɔ.pe.ʁa.tiv/: Cooperative - Croûte /kʁut/: Rind/crust

D - Doux /du/: Mild/sweet

E - Étuvé /e.ty.ve/: Warmed (in production)

F - Fermier /fɛʁ.mje/: Farmhouse-made - Fleurie /flœ.ʁi/: Bloomy (rind) - Fort /fɔʁ/: Strong - Fourme /fuʁm/: Traditional cheese shape - Frais /fʁɛ/: Fresh - Fromage /fʁɔ.maʒ/: Cheese - Fromagerie /fʁɔ.ma.ʒʁi/: Cheese shop - Fruitière /fʁɥi.tjɛʁ/: Cheese cooperative (Jura/Alps)

G - Gras /gʁa/: Fat content

L - Lait /lɛ/: Milk - Laiterie /lɛ.tʁi/: Dairy - Lavé /la.ve/: Washed (rind)

M - Meule /møl/: Wheel (large cheese) - Moelleux /mwa.lø/: Soft/smooth - Moisissure /mwa.zi.syʁ/: Mold

P - Pâte /pat/: Paste (cheese interior) - Pâte molle /pat mɔl/: Soft paste - Pâte pressée /pat pʁe.se/: Pressed paste - Persillé /pɛʁ.si.je/: Blue-veined - Petit-lait /pə.ti.lɛ/: Whey - Présure /pʁe.zyʁ/: Rennet

S - Sec /sɛk/: Dry

T - Terroir /tɛ.ʁwaʁ/: Sense of place - Tomme /tɔm/: Traditional cheese type

V - Vache /vaʃ/: Cow

English Technical Terms

A - Acidification: Lowering pH in cheesemaking - Aging: Maturation process - Annatto: Natural coloring agent - Artisanal: Small-scale, traditional production

B - Bloomy rind: White, velvety surface mold - Brine: Salt solution for washing/storing

C - Coagulation: Milk solidifying into curds - Cultures: Beneficial bacteria added to milk - Curd: Solid portion after coagulation

E - Eyes: Holes in cheese (like Swiss)

H - Hooping: Placing curds in molds

L - Lactose: Milk sugar - Lactic acid: Product of bacterial fermentation

M - Mesophilic: Medium-temperature cultures - Microbial rennet: Vegetarian coagulant

P - Pasteurization: Heat treatment of milk - Penicillium candidum: White mold for Brie/Camembert - Penicillium roqueforti: Blue cheese mold - Pressing: Removing moisture from curds

R - Raw milk: Unpasteurized milk - Rennet: Enzyme causing coagulation - Rind: Outer surface of cheese

T - Thermophilic: High-temperature cultures - Transhumance: Seasonal movement of herds

V - Vegetarian rennet: Plant or microbial-based

W - Washed rind: Surface bacteria cultivation - Whey: Liquid remaining after curd separation

Dietary and Labeling Terms

Symbols to Know - 🌱 Végétarien: Vegetarian-friendly - 🌿 Présure animale: Contains animal rennet - 🥛 Sans lactose: Lactose-free - ♿ Accessible: Disability-friendly facility - 🌍 Bio/Biologique: Organic - ⚖️ Commerce équitable: Fair trade - 🕌 Halal: Permitted under Islamic law - ✡️ Casher/Kosher: Permitted under Jewish law

Tasting Vocabulary

Texture Descriptors - Crémeuse: Creamy - Friable: Crumbly - Fondante: Melting - Granuleuse: Grainy - Onctueuse: Unctuous/smooth - Souple: Supple

Flavor Descriptors - Fruité: Fruity - Herbacé: Herbaceous - Lactique: Lactic/milky - Minéral: Mineral - Noisette: Hazelnut/nutty - Piquant: Sharp/spicy - Terreux: Earthy - Végétal: Vegetal