Abomasum (vells)
It is one of the four stomachs of the ruminants. It is the only stomach developed among the new-born calf. It produces enzymes and rennin which curdle the milk.

Afaq
The French Association for the Management and Improvement of Quality.  It is the first certifying body in France and one of the first certifying organisations in the world.  The La Route Du Lait Quality Program from Sodiaal is certified by the Afaq.

Ageing
The maturing phase of cheese, it lasts anywhere from several days to a few months.  The curds transform into blocks under the effect of fermentation.  The taste and odour appear.  The cheeses undergo constant handling and manipulation (turning, brushing …).  The temperature, humidity and airing have a major influence on the ageing process/speed.

Agri Confiance (Confidence in Agriculture)
Association and brand created by the Confédération française de la coopération agricole CFCA (French federation for the development of agriculture) for its member co-operatives  who apply the standard NF V 01-005.  Agri Confiance concerns all facets of farming activity (not only milk production) and groups them together under one Quality system (milk, meat, plant produce).