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The French cheese making process – HearSay

French A2

Discover the secrets of French cheese making from farm to table. Practice your listening and speaking skills on the go as you explore local flavors.

Lessons

Visiting the dairy farm
Julien arrives at Amélie's farm to learn about the most important ingredient: the milk.
Vocabulary
- le lait (the milk)
- la vache (the cow)
- la chèvre (the goat)
- la brebis (the sheep)
- la ferme (the farm)
- traire (to milk)
Objectives
- Identify farm animals
- Talk about daily farm chores
Starting the cheese
Amélie shows Julien how the milk is transformed into curds and whey.
Vocabulary
- chauffer (to heat)
- le caillé (the curd)
- le petit-lait (the whey)
- mélanger (to mix)
- la recette (the recipe)
Objectives
- Describe a basic cooking process
- Use verbs for food preparation
Shaping and salting
Julien learns how the cheese gets its classic shape and preserves its taste.
Vocabulary
- le moule (the mold)
- égoutter (to drain)
- le sel (the salt)
- la forme (the shape)
- retourner (to turn over)
Objectives
- Explain how to shape food
- Discuss adding ingredients for flavor
The aging cellar
They visit the dark, cool cellar where the cheese rests and develops its unique terroir.
Vocabulary
- la cave (the cellar)
- l'affinage (the aging)
- la température (the temperature)
- l'humidité (the humidity)
- patienter (to wait)
- les mois (the months)
Objectives
- Talk about environmental conditions
- Express duration of time
Tasting at the market
Julien returns to Paris to taste the finished artisanal cheeses at a local market.
Vocabulary
- le marché (the market)
- artisanal (artisanal)
- déguster (to taste)
- la saveur (the flavor)
- le morceau (the piece)
- acheter (to buy)
Objectives
- Describe flavors and textures
- Buy food at a market