. 





 

- AUTOCHTHONOUS BREED OF VALDAOSTAN COWS - from genetic livestock historically bred in Aosta Valley.
- BREAKING UP - stirring the caseous mass until the curd granules separate from the whey.
- CASEIN - protein contained in the milk.
- CAULDRON - container where the milk is transformed.
- CHEESE HOOP - a typical concave-shaped mould in which the curd is placed.
- CHEESE MAKER - the person who transforms the milk into by-products
- CURD - the first aggregations of particles suspended in the milk thanks to the action of the
  rennet.
- DOP FONTINA PRODUCTION REGULATIONS - regulations disciplining the production

  of Fontina.
- DRY-BRUSHING - cleaning the cheeses during the period of maturation
- FATTY ACIDS - the molecules which constitute the triglycerides which, in their turn, make up
  the   percentage of fat in the milk.
- FODDER - food for cows consisting of cut, dried grass
- LACTOSE - the sugar present in the milk
- MATURING - period during which the components of the curd become cheese.
- MILK ENZYMES - bacteria which metabolise the lactose or milk sugar
- PASTURE - when the animals graze on fresh grass.
- PRESSING - pressing the cheeses in their moulds in order to remove the whey
- RENNET - protein enzymes responsible for the curdling of the milk.
- SALTING - salting the surfaces of the cheese in order to produce the rind
- TRACING - – possibility of reconstructing the cheese’s history.
- WHEY - what remains of the milk after the fat droplets and the casein micelle have been removed.