Here a some definitions of terms commonly used in the manufacture of cheese :

Ripening : Biological aging of the cheeses in a room with controlled atmosphere for a specified period.

Coagulation : Using clotting enzyme, the cheesemaker transforms the milk into a mass of curd.

Curdled : The curdled milk is cut into small pieces, grains of curd, to take off the the extra water of the milk.

Hurdle : Stackable shelf used as a support in the ripening process.

Coagulated : The liquid milk has become a solid mass due to the clotting enzyme.

Seeding : The adding of selected bacterias in the milk.

Flora : The assembly of the microorganisms involved in the cheese maturation.

Raw milk : Milk that doesn’t undergo any treatment of its microbical flora.

Rind washed : Said of a cheese manually brushed with a solution made of water, salt and ripening enzymes.

Molding : Action of putting the curd into molds to gice it its shape.

Scoop : Tool for the cheesemaker to brew the curd and judge its firmness.

Rennet : Clotting susbtance obtained from the stomach of young ruminants such as calves.

Salting : Immersion of wheels of cheese in a container of water saturated with salt.

Brine : Saturated solution of water and salt used to protect the cheese from undesirable flora.

Mat : Plastic rug placed on a hurdle to prevent the deformation of cheese.

Curd slice : Instrument used in the manufacturing tank to cut the curd into pieces and facilitate the release of water.