Brebis: Cheese made from sheep’s milk
Chèvre: Cheese made from goat’s milk; chèvre is the French word for goat
Fondue: No double-dipping allowed! From the French “fondre” or “to melt,” fondue is a shared dish usually, the term was originally used with cheese but you do find other types.
Tome or Tomme: A small round of mountain cheese
Terroir: The influence of climate, vegetation, water and soil on the raw source milk used to make the fine Cheeses of France combined with specific production techniques and traditions passed down through generations of accomplished cheesemakers
Bellétoile- A soft-ripened triple crème, with no rind, it is easily spreadable. It comes plain or herb-flavored.
Boursault- Another triple crème, soft-ripened cheese available in a round. This cheese is very creamy almost like a mixture of Brie and heavy cream.
Boursin- A fresh cow’s milk, double crème, white with an edible crust. It has a tangy flavor and is available with herbs or pepper.
Brillat-Savarin- From Normandy, this triple crème is a thick, plump, white disk, with a buttery texture and elasticity.
Excelsior - Similar to Boursin and Boursault, without spices or herbs. Contains 72 percent butter fat.
Fromage de Monsieur Fromage- A double crème, first made in Normandy about 75 years ago.
Gervais- Its texture is similar to that of American-type cream cheese, but its flavor is richer and slightly tangy.
La Bouille- This rich, triple crème is not flavored, but has its own special tang.
La Bourse - This is a triple crème, flavored with herbs and garlic.
Margotin- This crème is a mixture of cow’s and goat’s milk, which makes it a less fatty, drier cheese. It is either flavored with herbs or with pepper.
Petit Suisse - One of France’s most popular double crèmes, this cheese may contain from 60 to 75 per cent butter fat.