GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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17:11 Oct 28, 2019 |
Spanish to English translations [PRO] Social Sciences - Cooking / Culinary / Cheese | |||||||
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| Selected response from: Carol Gullidge United Kingdom Local time: 09:33 | ||||||
Grading comment
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Summary of answers provided | ||||
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2 +1 | refining |
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3 | affinage |
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Summary of reference entries provided | |||
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Affinage |
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Discussion entries: 3 | |
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refining Explanation: Catchy?? Best Practices Guide for Cheesemakers https://1sskha48hhbhl0oc61bhsagh-wpengine.netdna-ssl.com › 2017/03 › A... Feb 15, 2017 - development of this Guide, and while we have attempted to compile a ..... 10.4 New Inspection and Compliance Mandates under FSMA … ...... misunderstood concept is that survival of “healthy” bacteria and enzymes differs ...... assist in ****refining and improving the cheese recipe or maturation process.*** Not catchy enough? -------------------------------------------------- Note added at 8 mins (2019-10-28 17:19:53 GMT) -------------------------------------------------- The Oxford Companion to Cheese - Page 43 - Google Books Result https://books.google.com.jm › books Catherine W. Donnelly, Mateo Kehler - 2016 - Cheese However, there are also many independent cheesemakers, including a growing number of urban ... to maturation and ripening. ... The rise of “new world” artisanal cheesemaking represents a further refinement of this process that is, ... and Patrick Rance, have been instrumental in promoting and developing new markets. -------------------------------------------------- Note added at 6 hrs (2019-10-28 23:54:31 GMT) -------------------------------------------------- https://quesosmanzer.es/afinador-de-quesos/ Afinador de quesos El afinador de quesos, o mejor dicho el maestro afinador de quesos, es un término muy extendido por Europa, no tanto en nuestro país, aunque cada vez empieza a oírse más en las fabricas de quesos y la industria quesera. Los maestros queseros son expertos, especialistas en conseguir el queso perfecto, ya que para que un queso esté bueno, en su punto, no basta con que su elaboración haya sido artesanal e impecable. Estos especialistas compran directamente a los productores y someten a los quesos un proceso de afinado, uno diferente para cada tipo y variedad, hasta conseguir el punto perfecto y el momento óptimo para su degustación. Afinado del queso El afinado del queso consiste en un proceso mediante el cual el queso original se transforma en un queso terminado mediante transformaciones enzimáticas que acaban determinando el aroma, el sabor, la textura, el aspecto y la consistencia final. El afinado consta de varios procesos, como el volteo de los quesos para que alcancen la mayor uniformidad posible, el cepillado de los quesos, el pincelado, en el que se aplican diversas materias para la mejor maduración de los quesos, el control de la temperatura y de la humedad de los quesos, y una vez alcanzado el punto óptimo el tipo de embalaje y envoltorio en el que el queso debe ir. Afinador > refiner =================================================== Manchego With Rosemary – 2.2 lb – Munchist.com https://www.munchist.com › ... › Manchego With Rosemary – 2.2 lb To make this cheese the finest petite Manchegos are chosen by the Afinador Spanish cheese refiner then they are hand rubbed with olive oil and crushed ... Vialàctia on Behance https://www.behance.net › gallery › Vialactia Sep 24, 2018 - Ell és afinador de formatges i té una filosofia sobre el tracte que mereix el ... He is cheese refiner and has a personal philosophy regarding the ... The Cheese Refiner – Malga Carnia Formaggi malgacarniaformaggi.it › who-we-are › the-cheese-refiner The Cheese Refiner. The best stories are told by the oldest cheeses which have been matured for 18-36 months and that contain a piece of the past. Sebastiano ... Cheese's glossary by Androuet androuet.com › language Androuet cheese-master logo ..... Through this website, we want to pay tribute to the craft cheese refiner, true priesthood for men and women of our house. Cheese Maker Glossary - Sale cheeses online - Buy French ... https://france-fromage.com › glossaire-du-fromager Cheese Refiner Dictionary. A. Acidulé : Aspect du goût de certains fromages. Par exemple, le Fromage en grains et le Cottage ont une très légère acidité. Refining: All the stages in which the dough is transformed and acquires its texture, aromas and flavors. Temperature, humidity and storage play key roles. The ripening can be done "on the surface" (Camembert), "in the mass" (Cheddar), sometimes even both. Refined: Cheese obtained by ripening process and which has thus developed characteristic flavors. Cheese Maker Advices - Sale cheeses online - Buy French ... https://france-fromage.com › module › conseils-du-fromager |
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affinage Explanation: Explanation: maybe this is the "catchy" word for it! It's part of the maturing stage of the cheese: "In a lot of countries cheese is made on the farm or small factories, and then sent to the affineur to mature. It is their job to bring the cheese to its final ready state. In French, the word “Affinage” simply means “to refine”, whether it is inoculating, washing, piercing and turning, making sure they are not too dry, not too wet, have enough air and not too much air. It really is an art, and it all depends on the style of the cheese." https://thecheesemakingworkshop.com.au/affinage-art-aging-ch... Reference: http://thecheesemakingworkshop.com.au/affinage-art-aging-che... |
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15 hrs |
Reference: Affinage Reference information: AFFINAGE – The art of aging your cheese gracefully In a lot of countries cheese is made on the farm or small factories, and then sent to the affineur to mature. It is their job to bring the cheese to its final ready state. In French, the word “Affinage” simply means “to refine”, whether it is inoculating, washing, piercing and turning, making sure they are not too dry, not too wet, have enough air and not too much air. It really is an art, and it all depends on the style of the cheese. What happens to the cheese in this maturing stage is loss of moisture, proteins breaking down, fats breaking down and the development of rinds, textures and flavours. Cheese is almost like a living thing and should be treated as such. Think of your maturing cheese as a pet, it needs to be looked after and encouraged to age gracefully. Reference: http://https://thecheesemakingworkshop.com.au/affinage-art-a... |
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