by Paloma Artigas
On June 1, members of the Northern California Translators Association attended the general meeting in Oakland. The meeting offered the opportunity for participants to reconnect with old friends, make new ones, and enjoy an immersive introduction to the world of cheesemaking and its terminology. The event, titled “Say Cheese: Come and Delve into the Delirious World of Cheese,” was a presentation and tasting led by Olivia Singier, NCTA president and English-to-French culinary translator. She shared her expertise in an informative (and delicious!) tour of the world of cheesemaking and culinary translation, highlighting the fascinating intersection of both.
The presentation began with an overview of cheese: from its mysterious origins as an accidental tasty discovery—succinctly described by Singier as an “oops” that became an “aahh”— to a lesson in how cheese is made and its multiple varieties. NCTA members learned about the components of milk and the process that transforms it into cheese. They also learned cheesemaking terminology, like cultures, rennet, curd, and affinage, in the best way possible: in their context. This provided an understanding beyond listing technical terms and illustrated their practical application.
Once the history and process were laid out, it was time to learn about bacteria and mold, living microorganisms that give the cheese its distinctive rind (more terminology: bloomy rind, washed rind, mold-ripened rind!), and determine its texture and flavor. The complexity of cheesemaking continues even further as it is also affected by its age and terroir, the geographical location that influences the taste of cheese, as it also does with cheese’s perfect partner, wine. All these elements combine in a fascinating interplay of science, art, and culture to create an unimaginable variety of cheeses waiting to be discovered and a rich terminology to describe them.
After this impressive survey of the intricacies of cheesemaking, Singier went on to explore the technical language that describes it, as well as the resources and learning opportunities for a translator hoping to enter the field of culinary translation. She not only shared this useful and practical advice, but she also gave her unique perspective developed from professional experience and her love of cheese, displaying pictures of the cheese shop she frequents in France, a stunning bar à raclette, and her appreciation of the American cheese varieties she has discovered while living in the United States.
This exploration of cheese theory culminated in a cheese tasting with wine pairing. It was thoughtfully organized so that participants could put into practice their newly acquired knowledge of cheese terminology. The varied selection of cheeses included fresh mozzarella di bufala, an aged Vermont coupole with a soft edible rind, a creamy blue cheese from Point Reyes and a Comté cheese that brought to life the concept of flavors influenced by terroir. Each attendant received a cheese-tasting wheel with a visual representation of multiple flavor descriptions and a handout to help them take notes on each cheese. Participants felt actively involved as they engaged with each other, shared their opinions about the different cheeses, and answered Singier’s questions that linked the tasting to the concepts she had detailed in the presentation.
As Singier explains, cheese “has its own language.” This makes it an excellent niche market for linguists to explore. Furthermore, much like language, cheese has variations and nuances that reflect the characteristics of its geographical origins. Singier’s engaging presentation about cheesemaking revealed an exciting intersection between language and culture, science and art, making it naturally compelling for translators and interpreters with its unexpected parallels to our own profession. As we explore the intricacies of language, it is also fascinating to learn about the intricacies that cheesemakers explore in their profession and perhaps help bring them to a wider audience.
Join us (virtually!) on September 7, 2024, from 1:30 p.m. to 3:30 p.m. for the Fall General Meeting! Details coming to your inbox soon.
Paloma Artigas is a freelance translator and linguistic validation consultant with over 20 years of experience. She obtained a Specialized Certificate in Translation (Spanish/English) from UC San Diego Extension and a B.A. in Art History and Criticism with a minor in Studio Art from Stony Brook University in New York. Born in Australia and raised in Venezuela, she currently lives in the San Francisco Bay Area.
