Affinage - The curing and maturing of cheese.

AOC - Appellation d'Origine Contrôlée. See Fromage page for more.

Brebis - Generic term for cheese made from ewe's milk.

Chévre - Generic term for cheese made from goats milk.

Coagulation - The clotting of milk, usually by rennet.

Curd - The coagulated fats and other solids produced from milk by ripening and renneting.

Pâte - Everything within the rind of the cheese.

Rennet - The enzyme from the fourth stomach of a calf or goat that is added to milk to help coagulation and form the cheese.