TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

Bits of food that are left over from cooking, such as vegetable peelings, cheese rind, and scraps from people's plates.  2, record 1, English, - kitchen%20waste

Record number: 1, Textual support number: 1 OBS

Waste is considered to be an uncountable noun. However, it is often found in the plural form (wastes), particularly when speaking of different types of waste.  3, record 1, English, - kitchen%20waste

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La plupart des déchets de cuisine sont compostables, y compris les serviettes en papier, les gobelets de café, les contenants alimentaires en carton et les restes de nourriture.  3, record 1, French, - d%C3%A9chets%20de%20cuisine

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

A cheese produced completely from cow's milk, Mahon has a sweet and fruity aroma and a rich, bold flavour. It comes with a yellowish rind that reveals a spicy and somewhat salty cheese flavour.  2, record 2, English, - Mahon%20cheese

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Fromage espagnol de fabrication fermière ou industrielle au lait de vache entier, à caillé égoutté par pression, à pâte molle, de forme carrée, originaire de l'île de Minorque et sur la liste des appellations d'origine espagnoles [...]  2, record 2, French, - mahon

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

[Queso de] leche cruda recién ordeñada, de vaca frisona, mahonesa o pardo-alpina, pudiendo contener hasta un 5% de leche de oveja menorquina, [...] la leche, se cuaja con los pistilos de cardo silvestre [...]  1, record 2, Spanish, - queso%20de%20Mah%C3%B3n

Record number: 2, Textual support number: 1 OBS

El origen de su nombre “Mahón” [se debe al] puerto de expedición del producto.  1, record 2, Spanish, - queso%20de%20Mah%C3%B3n

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Semifirm yet creamy, Fontina is a cow's-milk cheese with about 45 percent milk fat. It has a dark golden brown rind with a pale yellow interior dotted with tiny holes. The mild, nutty flavour, and the fact that it melts easily and smoothly, make Fontina perfect for almost any use.  3, record 3, English, - Fontina%20cheese

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Fromage italien AOC [appellation d'origine contrôlée] de lait cru de vache (de 45 à 50 % de matières grasses), à pâte pressée semi-cuite, à croûte brossée, parfois huilée [...]  2, record 3, French, - fontina

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 OBS

Tipo de queso.  2, record 3, Spanish, - fontina

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Fiore sardo is a unique, Italian, raw sheep's milk cheese with a hard and natural rind. It is a grainy, sharp, savory cheese and is aged up to twelve months.  3, record 4, English, - Fiore%20Sardo

Record number: 4, Textual support number: 2 CONT

The production of Fiore Sardo cheese is strictly limited to some provinces of Sardinia.... The flavour of Fiore Sardo is pronounced, aromatic, moderately spicy and the rind varies from deep gold to dark brown with a sour smell.  2, record 4, English, - Fiore%20Sardo

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Fiore sardo. La croûte brune, frottée à l’huile d’olive, a un arôme et un aspect uniques. La texture est dure et cassante, avec la saveur douce spécifique du lait de brebis et une finale longue, fumée, salée et relevée.  2, record 4, French, - fiore%20sardo

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Queso italiano con denominación de origen protegida, elaborado con leche de oveja sarda, posee pasta dura, color amarillo, corteza oscura y espesa, sabor dulce y olor agrio.  2, record 4, Spanish, - fiore%20sardo

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

This whole-milk cow's cheese is named for an eastern Swiss canton [Appenzell]... It has a golden yellow rind and a firm, straw-colored curd with tiny holes. The flavor is delicate and somewhat fruity owing to the wine or cider wash it receives during curing.  2, record 5, English, - Appenzeller

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Fromage suisse de lait de vache (50 % de matières grasses), à pâte pressée cuite et à croûte brossée [...]  3, record 5, French, - appenzeller

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

Queso suizo de pasta semidura, especialidad del cantón de Appenzell, [...] se elabora a base de leche de vaca y posee un sabor fuerte, refinado y característico, [...] de corteza firme y forma de rueda con una altura de entre 7 y 9 cm.  1, record 5, Spanish, - queso%20Appenzell

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A soft cow's-milk cheese with a furry white rind speckled with beige, and a creamy, pale interior which becomes increasingly yellow as the cheese matures.  3, record 6, English, - Camembert%20cheese

Record number: 6, Textual support number: 1 CONT

The best examples are usually made from raw milk, but most mass-produced Camemberts are now pasteurised. When fully ripe, Camembert has a pungent, strongly-flavoured and runny interior somewhat similar to the milder Brie.  3, record 6, English, - Camembert%20cheese

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Fromage au lait de vache, à pâte molle et à croûte moisie, fabriqué principalement en Normandie.  2, record 6, French, - camembert

Record number: 6, Textual support number: 1 OBS

camembert : équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  3, record 6, French, - camembert

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A thick tortilla roughly the size of a fast-food hamburger patty, filled with refried beans, cheese and sometimes pork rind.  1, record 7, English, - pupusa

Record number: 7, Textual support number: 1 OBS

The signature food of El Salvador.  1, record 7, English, - pupusa

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

[...] le plat typique salvadorien est la pupusa, une galette de farine de maïs fourrée soit avec du fromage, du porc ou de la purée d'haricots frits.  1, record 7, French, - pupusa

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 CONT

Pupusa viene del náhuatl pupushahua que significa hinchazón y, por extensión, tortilla rellena . La tortilla es de masa de maíz y de arroz. Pueden rellenarse con queso, chicharrón, frijoles o combinadas, pescado, camarón y, para los vegetarianos, loroco, chipilín y ayote. [...] En la capital [San Salvador], este platillo se come acompañado de curtido de vinagre y salsa de tomate natural.  1, record 7, Spanish, - pupusa

Record number: 7, Textual support number: 1 OBS

Plato típico de El Salvador.  2, record 7, Spanish, - pupusa

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

The cheeses are known as bloomy or flowery-rind cheeses because of the light, downy white rind that grows on their surfaces, the result of their being treated with Penicillium candidate spore. The interior paste of this sort of cheese is soft and straw yellow in colour.  2, record 8, English, - bloomy%20rind%20cheese

Record number: 8, Textual support number: 2 CONT

Soft-ripened or bloomy rind cheeses, which have a semisoft consistency have been surface ripened -- either sprayed or exposed to molds so that they ripen from the rind inward. Their crusts are thin, white, and velvety ("bloomy").  3, record 8, English, - bloomy%20rind%20cheese

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

[...] les fromages à croûte fleurie sont fabriqués avec du lait de vache. [Le] caillé, très fragile, est versé à la louche ou mécaniquement dans des moules sans fond pour permettre l'égouttage. Retournés plusieurs fois, les fromages égouttés deviennent assez fermes. Démoulés, ils sont ensemencés et salés. Au bout d'une semaine environ, «une fleur» blanchâtre recouvre la pâte encore molle et le fromage commence à développer ses arômes et sa saveur.  4, record 8, French, - fromage%20%C3%A0%20cro%C3%BBte%20fleurie

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 9, French, - cro%C3%BBte%20du%20fromage

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 OBS

Durante la maduración de la cuajada del queso por moldeado en un lugar natural o en entornos en los que la humedad atmosférica y, de ser posible, la composición de la atmósfera están controladas, la parte externa del queso formará una capa semicerrada con un contenido inferior de humedad. Esta parte del queso se denomina corteza.  1, record 9, Spanish, - corteza%20del%20queso

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

The cheese has been ripened and/or kept in such a way that no rind is developed(a "rindless" cheese). Ripening film is used in the manufacture of rindless cheese. Ripening film may also constitute the coating that protects the cheese.  2, record 10, English, - rindless%20cheese

Record number: 10, Textual support number: 2 CONT

Cheddar is a semi-hard, rindless cheese, with a firm and smooth body.  3, record 10, English, - rindless%20cheese

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Le fromage a été affiné et/ou conservé de telle manière qu'aucune croûte ne s'est développée (un fromage «sans croûte»). Une pellicule d'affinage est utilisée pour la fabrication du fromage sans croûte. La pellicule d'affinage peut également constituer l'enrobage qui protège le fromage.  2, record 10, French, - fromage%20sans%20cro%C3%BBte

Record number: 10, Textual support number: 2 CONT

Le Monterey Jack. C'est un fromage sans croûte avec une pâte souple, qui va du jaune à l'orange pâle.  3, record 10, French, - fromage%20sans%20cro%C3%BBte

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 CONT

El queso sin corteza suele madurar usando una película de maduración. La parte externa de ese queso no forma una corteza con un contenido inferior de humedad, aunque, por supuesto, la influencia de la luz puede causar ciertas diferencias en comparación con la parte interna.  1, record 10, Spanish, - queso%20sin%20corteza

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

A square gourmet cheese with regular holes in its centre that has an orange-red, washed rind, a smoky-bacon flavor and the taste has a hint of mushrooms.  2, record 11, English, - Carr%C3%A9%20de%20l%26rsquo%3BEst

Record number: 11, Textual support number: 1 OBS

The rind is moist and sticks to the fingers and feels elastic. The paste is very soft and unpressed. The cheese ripens in cellars.... Each cheese is turned and washed by hand to spread the colorful bacteria over the cheese. Affinage takes three to four months... Made in Lorraine, it is produced from cow's milk only. It is eaten year round and keeps 3 to 4 weeks.  3, record 11, English, - Carr%C3%A9%20de%20l%26rsquo%3BEst

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Fromage au lait de vache, fabriqué en Lorraine, à pâte molle et croûte fleurie, de forme carrée qui a un poids moyen de 330 grammes.  2, record 11, French, - carr%C3%A9%20de%20l%27Est

Record number: 11, Textual support number: 1 OBS

Sa période de dégustation optimale s'étale de mai à août après un affinage de 5 semaines, mais il est aussi excellent de mars à octobre.  3, record 11, French, - carr%C3%A9%20de%20l%27Est

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

The air-drying of the cheese which allows the protective rind to develop.  1, record 12, English, - drying

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Égouttage en hâloir des fromages à pâte molle après leur caillage et leur mise en moule.  2, record 12, French, - ressuyage

Record number: 12, Textual support number: 1 OBS

Cette période, parfois dite «ressuage», s'achève sitôt que le fromage a atteint une forme évoquant ce que sera le fromage «adulte».  2, record 12, French, - ressuyage

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Tomme de Belley. Region : Bugery. Milk : goat or cow/goat. Type : soft cheese with natural rind.  1, record 13, English, - Tomme%20de%20Belley

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Petit fromage de chèvre, également appelé Tome de Belley, de forme cylindrique et fabriqué dans l'Ain.  2, record 13, French, - Chevret

Record number: 13, Textual support number: 1 CONT

Tomme de Belley : Fromage à pâte molle, au lait de vache de type caillé lactique utilisé en frais ou affiné, il se présente comme un cylindre de 10 cm de diamètre pesant 200 g environ (frais). Quant il est affiné, il perd du poids et de ses dimensions. Sa croûte beige devient blanche et se couvre de moisissures bleues. En 1990, un producteur reprend la fabrication de ce fromage disparu depuis 25 ans.  2, record 13, French, - Chevret

Record number: 13, Textual support number: 1 OBS

Tome : S'applique à différents fromages, le plus souvent de montagne, de forme cylindrique. Nombreux sont issus de Savoie. Il en existe de chèvre, de brebis et de vache. On trouve également l'orthographe tomme.  2, record 13, French, - Chevret

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Chaource was known as early as the 14th century and Marguerite de Bourgogne demanded to see it at her table. Named after a humid town in Champagne, this cheese can be eaten young(acidulous in flavor), although it tends to develop a personality with age. Its velvety rind is generously bloomy.  2, record 14, English, - Chaource

Record number: 14, Textual support number: 2 CONT

Chaource cheese gets its name from the small village in which it was originally made. ... Chaource cheese is made of whole cow’s milk, and normally is eaten when relatively young. It is a creamy cheese that tastes very slightly salty. When young, it is not a strong cheese, but as it ages, it acquires more and more taste.  3, record 14, English, - Chaource

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

Fromage à pâte molle, le Chaource est placé dans des moules ronds sans fond et perforés qui sont disposés sur des planches afin de parfaire son égouttage; puis il est salé et séché sur des paillons de seigle. Son affinage dure au moins quinze jours, pendant lesquels sa croûte à fleur blanche, se couvre d'une légère pigmentation rougeâtre. Sa pâte, onctueuse, a la saveur douce et fruitée de noisette acidulée, doit être souple et sans mollesse. Le Chaource dégage une odeur de champignon et de crème.  2, record 14, French, - Chaource

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

Unpressed soft white goat's milk cheese with a fine rind; in the shape of a small truncated cone known as a’bonde’(bung or plug) about 6 cm high and weighing an average of 120 grams; 45% milk fat.  1, record 15, English, - Chabichou%20de%20Poitou

Record number: 15, Textual support number: 1 CONT

Chabichou. Also called the Chabis, this cheese is made from raw milk, and has been an Appellation d’Origine Controlee (AOC) since 1990. It is round and approximately 8 cm high. It takes 1 liter of goat’s milk to make a 150 g. piece of goat’s cheese. The skin of the Chabichou is white, with slight hints of yellow or blue; when it is young (10 days ageing) it is creamy, and when aged (+ 20 days ageing) it becomes very crumbly.  2, record 15, English, - Chabichou%20de%20Poitou

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

Fromage au lait de chèvre entier, à pâte molle. Sa croûte fine présente des moisissures superficielles blanches, jaunes ou bleues. Sa pâte est blanche, ferme mais souple. Il a la forme caractéristique d'un petit tronc de cône, dite «bonde», de 6 cm environ de hauteur et de 5 à 6 cm de diamètre. Il pèse environ 150 g après une dizaine de jours d'affinage et contient 45% de matière grasse au minimum.  1, record 15, French, - Chabichou%20de%20Poitou

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 OBS

rind of cheese.  2, record 16, English, - washed%20rind

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 OBS

On distingue plusieurs sortes de croûtes et on classe les fromages en croûte lavée, croûte cendrée, croûte fleurie, croûte moisie, croûte paraffinée ....  1, record 16, French, - cro%C3%BBte%20lav%C3%A9e

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 OBS

Elbo... a rather firm type of cheese, although resembling Samsoe in general characteristics. Elbo is made in a number of sizes but all conform to the same general shape [of] a loaf.... The rind is yellow, hard and dry, and the body firm and yellowish. The cheese may be waxed or given a plastics coating. Holes may be few or many, and usually a few millimetres in size...  2, record 17, English, - Elbo%20cheese

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

[Fromage à] pâte pressée (...) sous forme de pain oblong de 5kg environ, il est recouvert de paraffine rouge ou jaune. Sa pâte présente quelques ouvertures aplaties. (...) membre de la famille du samsoe (...) c'est un fromage très doux.  3, record 17, French, - elbo

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 OBS

Smear-ripened cheese. In this group ripening is in part brought about by "smear bacteria"(B. linens etc.) growing on the rind...  2, record 18, English, - red%20smear

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

(...) germes proches des microcoques. B. linens constitue le "ferment du rouge" des fromages à pâte molle type Camembert, Brie (...)  2, record 18, French, - ferment%20du%20rouge

Record 18,  Textual support,  Spanish