On Cooking - Cheese Terminology
french term for a cured or properly ripened cheese
french for 'blue'
refers to a group of french brick-shaped cheese
french term for cheeses that are brushed with liquid or oil during ripening
italian for goat's-milk cheese
french term for square, flat cheeses
french term for cheeses ripened in ashes
french for 'flowing,' used to describe ripe brie, camembert and other cheeses when their interiors ooze or flow
french adjective used to indicate farm-produced cheeses
dutch for 'cheese'
german for 'cheese'
french term for raw milk
french for 'dairy'; appears on factory-made cheeses
french term for dry matter
a french product with this label must contain at least 25 percent goat's milk
scandinavian for 'cheese'
italian term for all sheep's milk cheeses
spanish for 'cheese'
french term applied to cheeses that are suitable for grating
term used by the french, italians, and swiss to refer to mountain cheeses, particularly from the pyrénées or savoie regions
one who loves cheese
italian term for cow's milk cheese
french term for cow's milk cheese