Almeice: Whey (regional term);
Milking Stand: Seat, made of wood, for milking cattle;
Barrel: Long barrel with a small diameter, with a side handle, used to transport milk and also wine. It is suitable for being carried on the back or on the back;
Billiard: Utensil used to transport milk (among other liquids), made of aluminum;
Gourd: Container, made from the fruit of the gourd tree (Crescentia cuyete and Crescentia Lagenaria), which was used to transport milk and other liquids;
Cinchos: Mold in which the cheese is squeezed;
Rennet: Set of protein compounds that have the ability to alter milk proteins and transform them into curds. The action of rennet is also exerted during curing by breaking down some proteins, contributing to the definition of texture and flavor;
Curd: Natural dairy food in paste form. Its production is done through the natural or stimulated fermentation of milk, using an enzyme called chymosin or rennet;
Curing: Cheese maturation process;
Crusts / Colostrum: Name given to the milk produced by the cow in the first ten days after the birth of the calf. This milk cannot be used for milk production; it is only used for breastfeeding the calf;
Stake: Made of wood, used to attach cattle to the rope;
Francela: Piece made of wood with edges and placed at an angle. It is used to drain the whey, or almeice, during the artisanal cheese making process;
Guêcho: Steer from six months to two years of age;
Can: Tin container, with handle, of variable capacity, for transporting milk;
Lyre: Instrument used to cut the curd;
Mallet: Striker to fix the stake in the ground;
Mamitis: Inflammation of the mammary gland;
Mungidura: Act of munching, of extracting milk from the teats of certain mammals;
Milking: Act of extracting milk from the teats of certain mammals;
Paquecel: Back-mounted transport support (barrels, cans, firewood and corn cane), made of wood;
Polyol: Compound used in the food industry and, specifically, in the cheese industry, to control the proliferation of fungi during the maturation process;
Cheese factory: Place where cheese is manufactured;
Cheesemaker: Maker or seller of cheese;
Scraping: Manual process in which the fungi resulting from the curing act are removed from the cheese;
Ruminate: Chew again, chew the food that returns from the stomach to the mouth;
Dryer: Place reserved for the cheese curing process;
Teats: Device placed on the teats and which extracts milk;
Udder: Organ formed by the mammary gland, mammary quarters, teats and skin of female cows;
Sale: Ox and/or cow snout
