Parlez-vous Fromage?
Learn the language of cheesemaking and the origins of the many tastes and styles of French cheese.
A.O.C. In France, an Appellation d’Origine Contrôlée or controlled designation of origin guarantees the authenticity of a product, which to be entitled to the designation must be produced entirely in a specific region – from production of the raw materials to the end product. The Appellation precisely defines the terroir geographically, the methods of production, and the curing methods. Forty two types of cheeses in France currently carry the AOC mark, which was first defined in 1955.
Affinage (ah-fee-NAHJ): The craft of aging and ripening cheese in carefully controlled environments
Affineur: A “cheese-ager” responsible for the care and handling of cheese during the aging process
Aromas:
The scent or smell sensations given off by cheese. The many aromas of cheese are perceived by the nose, but also by the taste buds, as the cheese is eaten.
Acid:
a tangy, sourish aroma (fresh cheeses).
Animal:
a suggestion of the odor of the she-goat, ewe, or cow.
Caramel:
the slightly sweet odor of milk that has been cooked for a long time.
Mushroom:
when the rind gives off an odor of forest undergrowth and mold.
Barnyardy:
odors of straw and hay mixed with an animal aroma.
Floral:
characteristic of soft ripened cheeses that give off an odor of roses or wildflowers.
Smoky:
odors of burning wood and tar.
Toasty:
odors of toasted bread, hazelnut, and coffee.
Bistro: Ah Paris! A friendly, neighborhood restaurant proudly serving The Cheeses of France.
Bleu: The French word for blue cheese.
Brebis: Cheese made from sheep’s milk.
Chèvre: Cheese made from goat’s milk; chevre is the French word for goat
Fondue: No double-dipping allowed! From the French “fondre” or “to melt,” fondue is a shared dish usually comprised of cheese or chocolate although the term was originally used with cheese.
Fromage: The Cheeses of France
Fromager: A cheesemonger or cheese expert
Fromagerie: A storefront devoted to cheese with a specialty in traditional, artisanal cheeses
Fruitiére: A small-scale cheese producer or a cheesemaking cooperative that collects milk produced in the Comtè and Savoie mountains.
Lactic: a buttery aroma suggesting cream.
Grassy: evocative of freshly cut grass.
Prèsure: An enzyme used to separate curds from whey
Protected Designation of Origin (PDO): P.D.O. stands for “protected designation of origin” and refers to EEC Regulation n° 2081/92. This distinct trademark protected by the European Union guarantees that a product (in this case cheese) is produced, prepared and processed in a designated geographical area, according to specified practices. The PDO cheeses of France are superior products that are part of the French gastronomic and cultural heritage and that have characteristics that are largely or entirely dependent on its geographical and environmental origins. More precisely, with the wording Protected Designation of Origin, products are designated that are unquestionably connected to the geographical area from which they get their name and characteristics according to two specific conditions: the production of the raw materials and their transformation into the end product must take place within the defined region after which the product is named and the quality or the characteristics of the product must derive from the geographical environment of origin, in other words, natural and human factors such as the climate, soil quality and local technical knowledge.
Qualité: Quality
Terroir: The influence of climate, vegetation and soil on the raw source milk used to make the fine Cheeses of France combined with specific production techniques and traditions passed down through generations of accomplished cheesemakers.
Tome or Tomme: A small round of mountain cheese
Terroir — The land, the traditions, the character of French Cheese. At the heart of The Cheeses of France experience is the concept of terroir — a French word that literally means “soil,” but translates into so much more. Terroir is what makes the cheeses of each French cheesemaking region unique. Some have defined terroir as “the taste of place” Terroir is the soil, the climate, the ancient breeds and cheesemaking traditions. It is both culture and environment. Together, they influence the taste and character of cheeses from that region. Some feature the PDO (Appellation d’Origine Controllée) designation that certifies and promotes the unique qualities of their regional terroir.
Savoir-Faire: More than just know-how, it is the heart of a region, a village and a company. Over time it is painstakingly acquired, imporved upon and transmitted from generation to generation. It is the marriage of tradition and modernism, of knowledge and imagination.
Yeasty: the flavor of bread dough.
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