TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A general category of cheeses(e. g., cottage cheese, cream cheese, Neufchâtel, feta and mozzarella) that are uncooked, unripened and highly perishable with a creamy texture, a mild, tart, tangy flavor and a moisture content of 40-80%...  3, record 1, English, - unripened%20cheese

Record number: 1, Textual support number: 1 OBS

Unripened cheese may alternatively be designated fresh cheese provided it is not misleading to the consumer in the country in which the product is sold.  4, record 1, English, - unripened%20cheese

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Les fromages frais contiennent jusqu'à 80 % d'eau. [...] Les fromages frais sont lisses, crémeux ou granuleux, de saveur douce ou légèrement acidulée.  3, record 1, French, - fromage%20non%20affin%C3%A9

Record number: 1, Textual support number: 1 OBS

Le fromage non affiné peut également être désigné par fromage frais à condition que cette désignation ne crée pas une impression trompeuse dans le pays dans lequel le produit est vendu.  4, record 1, French, - fromage%20non%20affin%C3%A9

Record number: 1, Textual support number: 2 OBS

fromage non affiné : Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  5, record 1, French, - fromage%20non%20affin%C3%A9

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

Queso que no ha sufrido ningún proceso de maduración a propósito y que se puede consumir inmediatamente después de su fabricación.  4, record 1, Spanish, - queso%20no%20madurado

Record number: 1, Textual support number: 1 CONT

Proyecto de norma de grupo para el queso no maduro, incluido el queso fresco.  3, record 1, Spanish, - queso%20no%20madurado

Record number: 1, Textual support number: 2 CONT

Se entiende por quesos no madurados, incluidos los quesos frescos, los productos que están listos para el consumo poco después de su fabricación.  5, record 1, Spanish, - queso%20no%20madurado

Record number: 1, Textual support number: 1 OBS

El queso no madurado podrá denominarse también queso fresco, a condición de que esta denominación no induzca a engaño al consumidor del país en el que se vende el producto.  6, record 1, Spanish, - queso%20no%20madurado

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

mild cheese : term extracted from the “Glossaire de l'agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  2, record 2, English, - mild%20cheese

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

fromage doux : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  2, record 2, French, - fromage%20doux

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

It's semisoft and pale yellow with small irregular holes. The flavour of young Havarti is mild yet tangy. As the cheese ages, its flavour intensifies and sharpens. Havarti comes in loaves or blocks and is often wrapped in foil.  2, record 3, English, - Havarti%20cheese

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Fromage à pâte pressée non cuite [...] originaire du Danemark [et qui] possède un goût doux qui s'apparente à celui du beurre.  2, record 3, French, - havarti

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

... a creamy, mild, semi-soft French cheese made from pasteurized cow's milk...  2, record 4, English, - Saint%2DPaulin

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

[...] fromage à base de lait de vache, à pâte pressée non cuite [...]  2, record 4, French, - saint%2Dpaulin

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 CONT

El Saint-Paulin está basado en el queso trapense Port Salut. Desde su creación, en 1930, ha mantenido su popularidad hasta hoy. Es el primer queso francés elaborado con leche pasteurizada [...] El Saint-Paulin tiene un aroma y sabor ligeramente ahumado y agridulce.  1, record 4, Spanish, - Saint%2DPaulin

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A mild, white fresh cheese that's made by the special pasta filata process, whereby the curd is dipped into hot whey, then stretched and kneaded to the desired consistency.  3, record 5, English, - Mozzarella%20cheese

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

mozzarella : équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 5, French, - mozzarella

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

Queso de procedencia italiana, hecho originalmente con leche de búfala, que se come muy fresco.  2, record 5, Spanish, - mozzarella

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

[A] southern Italian cow's milk cheese [that] has a firm texture and a mild, smoky flavor.  1, record 6, English, - Provolone%20cheese

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Fromage italien de lait de vache, généralement fumé, à pâte pressée et filée, à croûte naturelle lisse et brillante, jaune doré, parfois brune [...]  2, record 6, French, - provolone

Record number: 6, Textual support number: 1 OBS

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

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 CONT

El queso provolone, tiene su origen en el sur de Italia, se produce en diferentes piezas de entre 10 a 15 cm con formas diversas. [...] es un queso de leche de vaca de corteza blanda, su sabor varía según dónde se produce, con unos 4 meses de curación destacando su utilización como acompañamiento de platos calientes gracias a su cualidad ideal para fundirse.  1, record 6, Spanish, - provolone

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Holland's most famous exported cheese is Gouda, with its characteristic yellow interior dotted with a few tiny holes. It has a mild, nutlike flavour that is very similar to edam, but its texture is slightly creamier due to its higher milk fat content(about 48 percent compared to Edam's 40 percent). Gouda can be made from whole or part-skim cow's milk, and aged anywhere from a few weeks to over a year. The younger the Gouda, the milder the flavour.  3, record 7, English, - Gouda%20cheese

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Fromage à pâte ferme recouverte d'une cire [...] avec de douces odeur et saveur de crème, d'amande et de noisette.  2, record 7, French, - gouda

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, 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 8, English, - Fontina%20cheese

Record 8,  Textual support,  French

Record number: 8, 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 8, French, - fontina

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 OBS

Tipo de queso.  2, record 8, Spanish, - fontina

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

An American hard pressed cow's-milk cheese(45% fat) [that] is dyed a deep orange-yellow colour as for American cheddar, but... is softer and more open, with a lacy texture and a mild flavour.  2, record 9, English, - Colby%20cheese

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

colby : équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 9, French, - colby

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 OBS

Queso de leche de vaca.  2, record 9, Spanish, - colby

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

A firm, cow's-milk cheese that ranges in flavour from mild to sharp, and in color from natural white to pumpkin orange.  1, record 10, English, - Cheddar%20cheese

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Fromage anglais et américain à pâte dure et souvent colorée, généralement de forme cylindrique, parfois de forme rectangulaire, pesant de 5 à 35 kg, fabriqué à partir de lait de vache, souvent pasteurisé.  2, record 10, French, - cheddar

Record number: 10, Textual support number: 1 OBS

En français, les appellations de fromage, telles que «camembert», «cheddar» et «brie», ne sont pas précédées de «fromage (de)».  3, record 10, French, - cheddar

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Hailing from Scotland, this cow's-milk cheese is quite mild when young, sharpening slightly as it ages. The ivory-colored Dunlop resembles a soft CHEDDAR in texture.  2, record 11, English, - Dunlop%20cheese

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Fromage au lait de vache à pâte pressée proche du fromage d'Ayrshire.  1, record 11, French, - fromage%20de%20Dunlop

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

A crumbly, firm, white, cow’s milk cheese, with a slightly salty flavor.  3, record 12, English, - Caerphilly

Record number: 12, Textual support number: 1 CONT

Caerphilly cheese. This mild yet tangy cow's-milk cheese has a moist, semifirm texture and is generally sold in cylinders or blocks.  4, record 12, English, - Caerphilly

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Fromage du pays de Galles, [à] pâte blanche légèrement granuleuse et un goût un peu aigre.  2, record 12, French, - caerphilly

Record number: 12, Textual support number: 1 OBS

On le mange dix jours après sa date de fabrication.  2, record 12, French, - caerphilly

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

A soft French cheese made from pasteurised cow's milk(40-45% fat content), with a mild flavour and less than 2% added salt... sold in small squares wrapped in foil and used as a cheese spread.  1, record 13, English, - demi%2Dsel

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Fromage frais, au lait de vache, à pâte ferme, avec 45% de matière grasse après complète dessiccation et salé à environ 2%.  2, record 13, French, - demi%2Dsel

Record number: 13, Textual support number: 1 CONT

Mange de préférence des fromages riches en calcium comme le gruyère ou l'Edam plutôt que ceux riches en graisses et en sel comme le fromage frais à tartiner (ail et fines herbes, demi-sel, etc.) le fromage de chèvre ou les fromages fondus.  3, record 13, French, - demi%2Dsel

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

Processed Gruyère cheese, soft with a mild taste and sold in portions.  1, record 14, English, - Cr%C3%A8me%20de%20Gruy%C3%A8re

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Fromage fondu.  1, record 14, French, - Cr%C3%A8me%20de%20Gruy%C3%A8re

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Emmental cheese, also spelled Emmenthal and Emmenthaler, is one of many Swiss cheese types, but in the United States the term is not widely used: instead a similar cheese is called Swiss.  2, record 15, English, - Emmental%20cheese

Record number: 15, Textual support number: 1 OBS

Swiss cheese is also called Emmentaler cheese. [It] is a hard, pressed, rennet-curd cheese with a mild, sweet, nut-like flavor. The presence of holes or "eyes" is a characteristic of this cheese.  5, record 15, English, - Emmental%20cheese

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

La dénomination "Emmental" (...) est réservée à un fromage fabriqué exclusivement avec du lait de vache empresuré, à pâte ferme, cuite, pressée et salée en surface ou en saumure, de couleur ivoire à jaune pâle, présentant une "ouverture" de dimension allant de la grosseur d'une cerise à celle d'une noix, en forme de meule (...) à croûte frottée ou brossée, solide et sèche, de couleur jaune doré à brun clair (...)  4, record 15, French, - emmental

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 OBS

Edam. A mild semi-solid cheese from Holland; a mellow cheese, softer than cheddar, with cheddar-type flavor(mild, nut-like) ;made from partly skimmed milk; its shape is a round ball with a red wax covering; it has a yellow creamy interior...  3, record 16, English, - Edam%20cheese

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 OBS

Edam. (...) Fromage des Pays-Bas au lait de vache pasteurisé, à pâte mi-dure pressée, à croûte teintée, paraffinée rouge ou parme. (...) En forme de boule (...)  4, record 16, French, - %C3%A9dam

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  French

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  French

Record 18,  Textual support,  Spanish