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a point / à point French expression meaning in perfect ripening conditions. | |
acidity What gives cheese a tangy or zesty flavor. | |
Affinage French word denoting aging or ripening of cheeses. | |
Affineur French for a skilled professional who ripens cheeses. Also called cheesemonger. | |
Annatto Natural yellow to reddish-orange food colorant widely used in cheeses. Derived from seeds of the Annatto tree. | |
AOC "Appellation d'origine contrôlée" or "Nomenclature of Controlled Origin" is a guarantee to the consumer of the geographical region the cheese is made in, the milk it is made of, the tradition of the cheese making and ripening. It applies to agricultural products such as cheese, butter and wines. They are accorded by INAO, the National Institute of Origin Nomenclature; there are 43 AOC cheese in France. | |
Artisan cheese Cheese handcrafted in small batches. | |
Au lait cru French expression meaning made with raw milk. | |
