Learn the language of cheesemaking and the origins of the many tastes and styles of French cheese.
Affinage:
The process of aging or ripening cheese in carefully controlled environments
Affineur:
A “cheese-ager” responsible for the care and handling of cheese during the aging process
Artisanal:
The French word used to describe a cheese that is made by hand rather than by machine
Protected Designation of Origin (PDO):
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.
Appellation d’Origine Contrôllée (AOC):
Equivalent of the European Protected Designation of Origin (PDO), they are trademarks that guarantee to the consumer that the product is produced, prepared and processed following strict rules in the geographical region mentioned.
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; chèvre 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
Fruitière:
A small-scale cheese producer or a cheesemaking cooperative that collects milk produced in the Comté and Savoie mountains
Pâte:
Everything that appears within the rind of a cheese. In English, often referred to as “paste.”
Présure:
An enzyme used to separate curds from whey
Terroir:
The influence of climate, vegetation, water 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
French 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 “land,” 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.
Explore a map of French cheese regions to learn what makes these specialty cheeses unique.
