glossary

At left you’ll find definitions of some technical terms and basic concepts used by cheese professionals and connoisseurs.

This glossary will help you learn what distinguishes the different cheese families, understand certain cheese-making processes and familiarize yourself with the vocabulary of cheese tasting.

This is a glossary, and not a dictionary, and as such it’s not exhaustive. For more information you can refer to the Dictionnaire des fromages du monde by Pierre Androuët, published in 2002 by les éditions du cherche midi, and to other books in our bibliography.