Hi all-
It’s been a while since I’ve checked in and I hope all cheese lovers, and lovers of cheese lovers are doing well.

I’m wondering if there has been any discussion on the topic of french cheese vocabulary. I speak some French and am wondering if there’s a resource somewhere online for Cheese French Vocabulary. It’s easy enough to use regular words like sharp, fresh, aged, hard, etc, but I’m having a hard time finding more industry-specific words that would help a French cheese monger if I was trying to describe something like “surface ripened” “cloth bound” “washed rind” “brined” etc etc. Any ideas?
Take care,
Bobbie

PS-
All the Christmas cheeses I made over the summer were pretty tasty! The Cotswold recipe shared on this site is a crowd-pleaser.

There’s a Quebec cheese site here: http://www.metro.ca/conseil-expert/fromager/fromage-terroir.en.html which is duplicated in French by clicking the link at the top of the page. I’m sure it would not be too difficult to track down the appropriate vocabulary for corresponding phrases. Failing that, there is a contact link and I’m sure they’d be delighted to help. ;o)

Bon chance!

OH! Brilliant! Of course! Thanks very much!
Bobbie

Hi,
I used to live in France and here are the most common ways of describing cheese types (that I can think of):

pâte molle: soft interior cheeses, not pressed, generally not cooked
pâte molle à coûte fleurie: soft-ripened cheese with a white mold exterior like camembert
pâte molle à coûte lavée: washed rind cheese
pâte pressée cuite: hard, pressed cheese like cheddar
pâte filée: pulled stringy cheese, like mozzarella

-Aaron

Great! These terms and the website are a good start and just what I needed for studying. Thanks to both Aaron and Eldonblue!
Bobbie