B2 · 40 Wörter
Milk and cheese
From the udder to the ripening cellar, and the words on a German cheese counter.
Cheese is sorted in German by how much water is left in it, not by taste or by animal, which is why the counter is labelled Frischkäse, Weichkäse, Schnittkäse, Hartkäse — and why those four words tell you more than any brand name does. Two terms behind the counter are worth having as well: das Lab is the enzyme that makes milk set at all, and die Molke is everything left over once it has, which is a foodstuff in its own right rather than a waste product.
Die Wörter
Verb (8)
pasteurisierento pasteuriseVerbB2
Inseparable.
homogenisierento homogeniseVerbC1
Inseparable.
entrahmento skimVerbC1
Separable: rahmt ent — in practice only the participle is used.
säuernto acidify, to sourVerbC1
Regular.
gerinnento curdle, to setVerbC1
Irregular: gerann, geronnen. Takes sein.
pressento pressVerbB2
Regular.
schmierento smear, to wash (a rind)VerbB2
Also means to spread butter, and to bribe.
butternto churn butterVerbC1
Regular.
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