TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, 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 1, English, - Carr%C3%A9%20de%20l%26rsquo%3BEst

Record number: 1, 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 1, English, - Carr%C3%A9%20de%20l%26rsquo%3BEst

Record 1,  Textual support,  French

Record number: 1, 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 1, French, - carr%C3%A9%20de%20l%27Est

Record number: 1, 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 1, French, - carr%C3%A9%20de%20l%27Est

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

In mid-2004 the need to create a new broadly based Ontario Cheese Society was determined by a group of highly dedicated artisan cheesemakers, milk producers, retailers and enthusiasts who experience first hand the fast-growing consumer interest in farmstead, artisan and regional cheese products across North America.  1, record 2, English, - Ontario%20Cheese%20Society

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

Appellation confirmée par l'organisme.  2, record 2, French, - Ontario%20Cheese%20Society

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

A farmstead cheese is an artisan cheese produced on the farm using only milk from the herd located on that farm. This enables the farmstead producer to direct the entire cheesemaking process from determining the cow’s feed, which affects milk flavor, through aging of the cheese.  4, record 3, English, - farmstead%20cheese

Record number: 3, Textual support number: 2 CONT

Our raw milk farmstead cheese is crafted in small batches using traditional methods of hand cutting the curd, stirring and molding. Aging takes place on wood shelves in our cool and humid cheese cave.... Our farm cheese encompasses "terrior" or flavor of the land because our herd graze organic fields of native grasses, herbs, flowers, and blackberries.  5, record 3, English, - farmstead%20cheese

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Le fromage VALADOU est un fromage «fermier» selon le décret du 30 décembre 1998. En effet, le fromage est fabriqué selon les techniques traditionnelles à partir du lait de la ferme, sur le lieu de l'exploitation.  2, record 3, French, - fromage%20fermier

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

Any cheese originally molded by hand.  2, record 4, English, - hand%20cheese

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish