[et_pb_section fb_built=”1″ admin_label=”Hero Section” _builder_version=”3.20.2″ background_image=”https:\/\/agencedcm.com\/wp-content\/uploads\/2019\/03\/landscape_3.jpg” parallax=”on” custom_margin=”|||” custom_padding=”3%||8%||false|false” locked=”off”][et_pb_row _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.0.47″][et_pb_text _builder_version=”3.20.2″ header_font=”||||||||” header_text_align=”center” header_text_color=”#ffffff” header_font_size=”60px” header_text_shadow_style=”preset3″ header_text_shadow_color=”rgba(30,5,0,0.7)”]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Featured Collections Section” _builder_version=”3.20.2″ background_color=”#f1efe9″ background_position=”center_right” border_width_all=”4px” border_color_all=”#ac9d86″ border_style_all=”double” max_width=”80%” module_alignment=”center” custom_margin=”-6%|||” custom_padding=”40px||40px|0|false|false” animation_direction=”left” locked=”off”][et_pb_row custom_padding=”0|0px|30px|0px|false|false” _builder_version=”3.20.2″ module_alignment=”center” use_custom_width=”on” width_unit=”off”][et_pb_column type=”4_4″ _builder_version=”3.20.2″][et_pb_text _builder_version=”3.20.2″ text_font=”||||||||” text_text_color=”#ac9d86″ text_font_size=”18px” ul_font=”||||||||” header_font=”||||||||” header_2_font=”||||||||” header_2_text_align=”center” header_2_text_color=”#1e0500″ header_2_font_size=”46px” header_3_font=”||||||||” header_3_text_color=”#ac9d86″ header_3_line_height=”1.4em” text_orientation=”center” custom_margin=”40px||” custom_padding=”||”]<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”3.20.2″ text_font=”||||||||” text_text_color=”#1e0500″ text_font_size=”18px” ul_font=”||||||||” header_font=”||||||||” header_2_font=”||||||||” header_2_text_align=”center” header_2_text_color=”#ac9d86″ header_2_font_size=”46px” header_3_font=”||||||||” header_3_text_color=”#ac9d86″ header_3_line_height=”1.4em” custom_margin=”40px||” custom_padding=”||”]Tangy:<\/strong>\u00a0An aspect of the taste of certain cheeses. For example, cheese curds and cottage cheese are slightly tangy.<\/p>\n Ripening\/maturation\/affinage:<\/strong>\u00a0All the steps during which the paste changes and acquires its texture, aromas and flavours. Temperature, humidity and storage play essential roles in the process. Cheese can be \u201csurface-ripened\u201d (Camembert), \u201cinterior-ripened\u201d (cheddar) or sometimes both.<\/p>\n Ammonia (odour of):<\/strong>\u00a0Strong odour given off by cheeses that are overripe, especially soft-rind cheeses.<\/p>\n Bacteria:<\/strong>\u00a0Enzymes or microorganisms that are perfectly contained and controlled, used in cheese-making.<\/p>\n Curd:<\/strong>\u00a0A solid formed by coagulating milk. The curd is what undergoes the various ripening operations and changes to become cheese.<\/p>\n Coagulation\/curdling:<\/strong>\u00a0The first step in the cheese-making process, during which milk solids separate from the whey, or \u201cpetit lait.\u201d<\/p>\n Cooking:<\/strong>\u00a0A step in the process of making firm and hard cheeses; the curd is heated to reduce the amount of moisture.<\/p>\n Rind:<\/strong>\u00a0The external protective layer of the cheese that forms naturally. Most of the time it is edible. It can be bloomy, brushed or washed and can be natural or artificial.<\/p>\n Bloomy rind (bloom):<\/strong>\u00a0White fuzz on the surface of soft-rind cheeses such as Canadian brie and Camembert. It is achieved by spraying the surface of the cheese with Penicillium candidum<\/em>. The bloom is perfectly fine to eat and enhances the texture and flavours.<\/p>\n Washed rind:<\/strong>\u00a0The rind of certain cheeses is washed periodically during ripening, which explains the rind\u2019s coppery or beige shades.<\/p>\n Draining:<\/strong>\u00a0During this step in the cheese-making process, the whey is expelled before the curd undergoes the next step: pressing.<\/p>\n Fermentation:<\/strong>\u00a0One of the steps in the cheese-making process, during which the bacteria act on the paste, causing it to develop the taste, texture and character specific to each cheese.<\/p>\n Processed cheese:<\/strong>\u00a0Also known as \u201cprocessed cheese preparation\u201d containing cheeses (such as cheddar) and other dairy products.<\/p>\n Curds:<\/strong>\u00a0Curds form during the initial cheese-making steps (coagulation) and are subsequently pressed or eaten as is, in the case of cheese curds.<\/p>\n Moisture:<\/strong>\u00a0The amount of water contained in cheese. This is expressed as a percentage.<\/p>\n Lactose:<\/strong>\u00a0A natural sugar in milk. Ripening eliminates most of the lactose. Fresh cheeses contain a lot, while firm or hard cheeses contain hardly any.<\/p>\n Marbled:<\/strong>\u00a0Cheese made from a blend of white and orange curds pressed together.<\/p>\n M.F.:<\/strong>\u00a0Abbreviation of milk fat.<\/p>\n Unripened:<\/strong>\u00a0Cheese that is simply drained, moulded and packaged for sale without having time to ripen.<\/p>\n Openings, eyes:<\/strong>\u00a0Holes in cheese. The \u201ceyes\u201d of some openings form naturally during refining due to the gases released by fermentation; other small holes occur because of the space that remains between the curds during pressing.<\/p>\n Pasteurization:<\/strong>\u00a0A process during which milk is heated at a high temperature to destroy certain bacteria. Most Canadian cheeses are made from pasteurized milk.<\/p>\n Stretched cheese:<\/strong>\u00a0The paste is heated and worked mechanically until it takes the shape of a thread, which is then stretched and cut, before being pressed into moulds of various shapes.<\/p>\n Fresh cheese:<\/strong>\u00a0A cheese that has not been ripened, such as cream cheese.<\/p>\n Soft-ripened:<\/strong>\u00a0Paste that is fermented, then ripened, but is neither cooked nor pressed (brie, Canadian Camembert).<\/p>\n Blue-veined cheeses:<\/strong>\u00a0The paste of blue-type cheeses that contain blue or purple streaks created by injecting Penicillium mould into the curd.<\/p>\n Penicillium:<\/strong>\u00a0A type of microorganism used for the fermentation of blue-veined cheeses.<\/p>\n Rennet:<\/strong>\u00a0An enzyme used to accelerate the coagulation of milk.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”3.20.2″ locked=”off” custom_padding=”75px|0px|0px|0px|false|false”][et_pb_fullwidth_image src=”https:\/\/agencedcm.com\/wp-content\/uploads\/2019\/03\/fromage-footer-hires.jpg” _builder_version=”3.20.2″ animation_style=”slide” animation_duration=”1200ms” animation_intensity_slide=”5%”][\/et_pb_fullwidth_image][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" GlossaryDiscover the cheese talk! Tangy:\u00a0An aspect of the taste of certain cheeses. For example, cheese curds and cottage cheese are slightly tangy. Ripening\/maturation\/affinage:\u00a0All the steps during which the paste changes and acquires its texture, aromas and flavours. Temperature, humidity and storage play essential roles in the process. Cheese can be \u201csurface-ripened\u201d (Camembert), \u201cinterior-ripened\u201d (cheddar) or […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":6,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"yoast_head":"\n