Pate (of a Cheese)
© Copyright 2010. Do not copy. All rights reserved and enforced.Pate is a word used to refer to the actual inside of the cheese -- what's inside the rind or crust.
It's only used in the context of cheeses that do develop a surface rind. You wouldn't, for instance, use it to talk about Cream Cheese.
It is borrowed from the French word, pāte. Unfortunately, there really isn't a good, generally accepted English word to use instead that will sum up this concept. Sometimes in English people will refer to it as the "paste" of a cheese, but that always sounds a bit forced.
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Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
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