{"id":2668,"date":"2015-03-10T12:39:17","date_gmt":"2015-03-10T12:39:17","guid":{"rendered":"http:\/\/blog.prestigehampers.co.uk\/?p=2668"},"modified":"2015-03-10T12:39:17","modified_gmt":"2015-03-10T12:39:17","slug":"important-terms-cheese-enthusiast-needs-know","status":"publish","type":"post","link":"https:\/\/www.prestigehampers.co.uk\/hamper-diaries\/important-terms-cheese-enthusiast-needs-know\/","title":{"rendered":"Important terms any cheese enthusiast needs to know"},"content":{"rendered":"

When hosting an event, one of the best ways of serving food is by setting up a buffet and letting your guests serve themselves. Instead of hosting a formal sit down event, why not let your guests mingle and make new connections. Finger foods along with refreshments will go a long way and you can put your cheese knowledge to good use as a conversation starter as well! All you need to do is brush up on some of these popular cheese-related terms and jargon and you’ll be impressing the socks off of everyone.
\n 
\nAffinage<\/strong>
\nThis term refers to the process or maturing and curing cheeses.
\nAffine<\/strong>
\nRelated to the term above, this term refers to matured cheese.
\nBannette<\/strong>
\nThis is the frame which is placed across the vat to allow large cheeses to drain.
\nBlancs<\/strong>
\nUnsalted whole cheeses before affinage.\u00a0 These are NOT the same as fromage blanc.
\nCouche<\/strong>
\nLayer of mould.
\nFromage blanc<\/strong>
\nFresh cream cheese that is either unsalted or has a low salt content.\u00a0 The salt content, if any, is so low that this cheese can be enjoyed as a dessert.
\nHarpe<\/strong>
\nUsed for cutting the curd during the cheesemaking process
\nLainures<\/strong>
\nThe cracks found in a cheese.
\nMait\u00e9res grasses<\/strong>
\nThe degree of fatness or amount of fat in a particular cheese.\u00a0 This is usually calculated as a percentage in total dry mater and remains constant throughout the life of the cheese.\u00a0 The percentage of fat itself in the whole cheese increases with ageing as the moisture evaporates.\u00a0 It therefore cannot be exactly calculated.
\nPiquant<\/strong>
\nThis term is used to describe a cheese with a sharp taste.
\nRennet<\/strong>
\nThis one you might not want to bring up while eating as it may put some people \u201coff\u201d their food.\u00a0 It is the extracts of the fourth stomach of the calf that are distilled.\u00a0 They contain enzymes that help break down milk solids into a more digestible form and thereby help coagulation.\u00a0 Some plants, like thistle, can offer the same effect and are used in cheeses that are specifically rennet-free.
\nUltrafiltration<\/strong>
\nThis refers to the process of separating milk solids through a filter with 99.9 % fineness.\u00a0 These are usually used on an industrial level and not by those who make their own cheese at home or on a small scale.<\/p>\n","protected":false},"excerpt":{"rendered":"

When hosting an event, one of the best ways of serving food is by setting up a buffet and letting your guests serve themselves. Instead … <\/p>\n","protected":false},"author":4,"featured_media":2672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2,16],"tags":[364,373,400,401,411,1073,1958],"class_list":["post-2668","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-articles","category-tips-and-tricks","tag-cheese-and-crackers","tag-cheese-and-wine-gifts","tag-cheese-lovers-gloossary","tag-cheese-making-terms","tag-cheese-serving-tips","tag-glossary-of-cheese-terms","tag-serving-cheese-at-a-dinner-party"],"yoast_head":"\nImportant terms any cheese enthusiast needs to know<\/title>\n<meta name=\"description\" content=\"When hosting an event, you can be more charismatic in conversation and put your cheese knowledge to good use as an icebreaker. 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