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23 terms

On Cooking - Cheese Terminology

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affiné
french term for a cured or properly ripened cheese
bleu
french for 'blue'
brique (briquette)
refers to a group of french brick-shaped cheese
brosse
french term for cheeses that are brushed with liquid or oil during ripening
capra
italian for goat's-milk cheese
carré
french term for square, flat cheeses
cendré
french term for cheeses ripened in ashes
coulant
french for 'flowing,' used to describe ripe brie, camembert and other cheeses when their interiors ooze or flow
ferme (fermier)
french adjective used to indicate farm-produced cheeses
kaas
dutch for 'cheese'
käse
german for 'cheese'
lait cru
french term for raw milk
laiterie (laitier
french for 'dairy'; appears on factory-made cheeses
matières grasses
french term for dry matter
mi chèvre
a french product with this label must contain at least 25 percent goat's milk
ost
scandinavian for 'cheese'
pecorino
italian term for all sheep's milk cheeses
queso
spanish for 'cheese'
râpé
french term applied to cheeses that are suitable for grating
tome (tomme)
term used by the french, italians, and swiss to refer to mountain cheeses, particularly from the pyrénées or savoie regions
tyrophile
one who loves cheese
vaccino
italian term for cow's milk cheese
vache
french term for cow's milk cheese