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Annatto

a natural red food dye used to colour certain cheeses.

Appellation d'Origine Controllée (AOC)

French laws which regulate how certain cheeses are produced within a certain region of France following established methods. There are 34 (AOC) cheeses in France.

Chèvre

the term given to French goats cheeses

Chymosin

the name of a geneticly modifyed vegetarian rennet

Coagulation

the clotting of milk, usually triggered by rennet.

Croque-monsieur

a French hot sandwich which is a popular café dish made from crustless bread filled with thinly sliced Gruyère cheese and lean ham, lightly browned either by frying in butter or grilling.

Curd

Cogulated fats and other solids made from milk

Farmhouse cheese

a term used to describe cheeses made in traditional ways rather than mass-produced.Often farmhouse cheeses are made on a small scale by cheesemakers using milk from their own farms or that of neighbouring herds

Fat content

Expressed as a percentage of fat in dry matter (after all the water has been eliminated)

Paste

the term used to describe the interior of a cheese.The French use the term: Pâte

Rauchkäse

the generic term german term for smoked cheese.

Rennet

An enzyme derived from calf's stomachs traditionally used to coagulate milk in cheesemaking. The term 'traditional rennet' is used to describe calf's stomach rennet

Trappist cheese

a generic term for various French cheeses made by monks in Tappist monasteries

Triple cream

atype of rich soft cheese made by adding cream during the cheesemaking process. 

Vegetarian rennet

A coagulating agent not devived from calf's stomachs and, therefore, deemed suitable for vegetarians. Chymosin is a vegetarian rennet created using genetic modification

Whey

what is left of the milk after the coagulated curd has been removed