TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

When the curds have reached the appropriate moisture levels for the desired cheese, it's time to drain off the whey and put the curds into moulds (called hooping) to form them into the cheese shape you want.  3, record 1, English, - hooping

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Le moulage. Après l'étape du caillage, on obtient ce que l'on appelle le caillé. Il est placé dans différents moules selon la forme du fromage souhaité.  3, record 1, French, - moulage

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 CONT

El moldeado consiste en la introducción de la cuajada libre de suero en moldes, cuya forma y tamaño varía en función del tipo de queso de que se trate.  1, record 1, Spanish, - moldeado

Record 2,  Textual support,  English

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Les longes [de fromage] d'épaisseur réglable sont dirigées vers une écroûteuse. Les longes sont écroûtées sur un ou deux côtés en fonction du souhait du client. Cet écroûtage permet aussi le calibrage des plaquettes pour respecter les dimensions du film lors de l'emballage.  2, record 2, French, - %C3%A9cro%C3%BBtage%20du%20fromage

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 CONT

La inversión en una máquina de descortezado de queso autónoma, completamente automatizada e higiénica fue realizada principalmente para mejorar las condiciones de trabajo de los empleados [...]  1, record 2, Spanish, - descortezado%20del%20queso

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A device for reducing cheese or other food to small shreds.  3, record 3, English, - grater

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Ustensile de cuisine qui permet de réduire certaines substances en poudre, en copeaux, etc.  2, record 3, French, - r%C3%A2pe

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Utensilio de cocina, compuesto principalmente de una chapa de metal, curva y llena de agujerillos de borde saliente, que sirve para desmenuzar el pan, el queso, etcétera, restregándolos con él.  1, record 3, Spanish, - rallador

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

Recipe invented in 1937 by Bob Cobb, then owner of The Brown Derby restaurant. Cobb salad is typically composed of lettuce, avocado, watercress, tomatoes, chicken, hard-boiled eggs, chives, cheese and French dressing.  2, record 4, English, - Cobb%20salad

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Recette inventée en 1937 par Bob Cobb, alors propriétaire du restaurant The Brown Derby. La salade Cobb est habituellement composée de laitue, d'avocats, de cresson, de tomates, de poulet, d'œufs durs, de ciboulette, de fromage et de vinaigrette à base d'huile et de vinaigre.  2, record 4, French, - salade%20Cobb

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 CONT

La ensalada Cobb es una ensalada inventada por Robert H. Cobb […]. Sus principales ingredientes son lechuga iceberg, tomate, panceta, pechuga de pollo, huevo duro, aguacate y queso roquefort.  1, record 4, Spanish, - ensalada%20Cobb

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A firm cheese with small holes and a nutty flavor that is of Swiss origin.  3, record 5, English, - Gruy%C3%A8re%20cheese

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Fromage fabriqué exclusivement avec du lait de vache emprésuré, à pâte ferme, cuite, pressée et salée en surface ou en saumure, de couleur ivoire à jaune pâle, présentant des «ouvertures» de dimensions allant de la grosseur d'un pois à celle d'une noisette [...]  2, record 5, French, - gruy%C3%A8re

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

Queso suave, de origen suizo, fabricado con leche de vaca y cuajo triturado.  3, record 5, Spanish, - gruyer

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Graviera cheese is a popular hard cheese that can be made from cow's milk, goat's milk, sheep's milk, or a mixture of the different milks. It has a slightly sweet taste and a delicate aroma. There are two main versions of Graviera ... Graviera of Crete and Graviera of Naxos. ... Both versions of Graviera are similar to Gruyère.  3, record 6, English, - Graviera%20cheese

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Fromage à pâte cuite rappelant le gruyère.  2, record 6, French, - graviera

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 CONT

Graviera es el segundo queso más popular de Grecia después del queso feta. Hecho en ruedas, la corteza del queso duro está marcada con el patrón de entrecruzamiento característico de su tela de drenaje.  1, record 6, Spanish, - queso%20graviera

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Due to its distinctive nature, cultural value and economic importance for the region, Comté was deservedly granted "appellation d'origine contrôlée" (AOC) status in 1958. This ensures that Comté follow a large set of stringent rules and requirements which guarantee the specificity of their unique cheese.  3, record 7, English, - Comt%C3%A9%20cheese

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Fromage franc-comtois AOC [appellation d'origine contrôlée] de lait de vache (45 % au minimum de matières grasses), à pâte pressée cuite et à croûte naturelle brossée (de jaune doré à brunâtre).  2, record 7, French, - comt%C3%A9

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 CONT

El queso comté es […] una de las grandes referencias en cuanto a quesos franceses. Para la elaboración del queso comté se utilizan solo vacas de razas Montbéliarde y Simmental, que se alimentan de pastos naturales en verano y de heno en invierno.  3, record 7, Spanish, - queso%20comt%C3%A9

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

An enzyme that coagulates the casein in milk, it is the active ingredient of rennet and is secreted from the stomach wall of young mammals.  3, record 8, English, - chymosin

Record number: 8, Textual support number: 1 OBS

rennin: To avoid confusion with the kidney enzyme "renin," the term "chymosin" is preferable.  4, record 8, English, - chymosin

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

La caséine [...] est une phosphoprotéine du lait. […] Sous l'action d'une enzyme protéolytique comme la pepsine gastrique et surtout d'une enzyme spécifique, la rennine, il se produit une coagulation en présence de Ca⁺⁺.  4, record 8, French, - chymosine

Record number: 8, Textual support number: 1 OBS

rennine : ne pas confondre avec «rénine».  5, record 8, French, - chymosine

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 DEF

Enzima secretada por las células que tapizan el estómago de los mamíferos y responsable de la coagulación de la leche.  5, record 8, Spanish, - quimosina

Record number: 8, Textual support number: 1 CONT

[La] renina, quimosina o fermento lab [...] determina la coagulación de la leche en presencia de sales de calcio, para la formación de la cuajada en la elaboración de quesos. La renina actúa sobre la fracción kappa-caseína de la leche con liberación de varios péptidos. Al realizar su acción proteolítica, se destruye el efecto de coloide protector de la micela de caseína, causando su floculación. Acidez, tiempo y temperatura en este proceso influyen significativamente en las características posteriores del queso resultante.  4, record 8, Spanish, - quimosina

Record number: 8, Textual support number: 1 OBS

renina; rennina: No confundir con "renina" cuando significa la enzima producida por los riñones.  6, record 8, Spanish, - quimosina

Record 9,  Textual support,  English

Record number: 9, 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 9, English, - unripened%20cheese

Record number: 9, 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 9, English, - unripened%20cheese

Record 9,  Textual support,  French

Record number: 9, 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 9, French, - fromage%20non%20affin%C3%A9

Record number: 9, 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 9, French, - fromage%20non%20affin%C3%A9

Record number: 9, Textual support number: 2 OBS

fromage non affiné : Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  5, record 9, French, - fromage%20non%20affin%C3%A9

Record 9,  Textual support,  Spanish

Record number: 9, 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 9, Spanish, - queso%20no%20madurado

Record number: 9, Textual support number: 1 CONT

Proyecto de norma de grupo para el queso no maduro, incluido el queso fresco.  3, record 9, Spanish, - queso%20no%20madurado

Record number: 9, 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 9, Spanish, - queso%20no%20madurado

Record number: 9, 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 9, Spanish, - queso%20no%20madurado

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

A cheese product made by melting, blending, and frequently emulsifying other cheeses[, as well as adding other ingredients].  2, record 10, English, - processed%20cheese

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

[...] produit [fromager] obtenu par la fonte et l'émulsification, à l'aide de la chaleur, de fromage ou d'un mélange de fromages affinés ou non, additionné d'autres [ingrédients].  2, record 10, French, - fromage%20fondu

Record number: 10, Textual support number: 1 CONT

Compte tenu de la diversité des ingrédients autorisés, les fromages fondus fabriqués peuvent ainsi présenter des caractéristiques gustatives et fonctionnelles extrêmement variées.  2, record 10, French, - fromage%20fondu

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 DEF

Producto lácteo elaborado a partir de queso y a veces de algunos productos lácteos fermentados a los que se añade un emulgente(sales fundentes), algo de sal y algo de colorante alimenticio.  2, record 10, Spanish, - queso%20fundido

Record number: 10, Textual support number: 1 CONT

El queso procesado posee ciertas ventajas técnicas frente a los quesos tradicionales : su vida extendida, la resistencia a la incorporación de moho, es posible además ofrecer al consumidor un producto homogéneo y atractivo fácil de fundir al cocinar.  2, record 10, Spanish, - queso%20fundido

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

[Said of a cheese] where the ripening process starts from the surface and moves into the body of the cheese.  2, record 11, English, - surface%2Dripened

Record number: 11, Textual support number: 1 OBS

Action of bacteria, yeasts, and molds causes surface ripening, and a smear usually appears. Regulation of the temperature and humidity in the curing room is essential to control surface ripening; it is controlled also by frequent rubbing or washing of the cheese.  3, record 11, English, - surface%2Dripened

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

[Se dit d'un fromage] lorsque l'affinage se produit de la surface vers l'intérieur du fromage.  2, record 11, French, - affin%C3%A9%20en%20surface

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 DEF

Dícese de un queso que madura desde la superficie hacia el interior.  2, record 11, Spanish, - madurado%20superficialmente

Record number: 11, Textual support number: 1 CONT

Queso blando madurado superficialmente.  1, record 11, Spanish, - madurado%20superficialmente

Record number: 11, Textual support number: 1 OBS

Toma Piemontese [...] queso de superficie madurada, esto es, madura desde la corteza hacia el interior.  3, record 11, Spanish, - madurado%20superficialmente

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter.  2, record 12, English, - risotto

Record number: 12, Textual support number: 1 CONT

The stock is added 1/2 cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. ... Risottos can be flavored variously with ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine and herbs.  2, record 12, English, - risotto

Record number: 12, Textual support number: 1 PHR

lemon risotto  3, record 12, English, - risotto

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Le risotto doit être préparé avec un riz à grains moyens, comme l'arborio ou le carnaroli [...] Il faut mélanger sans cesse le riz à la cuillère en bois lors de la cuisson tout en versant le bouillon et bien attendre que le liquide soit absorbé avant d'ajouter une nouvelle louche.  2, record 12, French, - risotto

Record number: 12, Textual support number: 1 PHR

risotto au citron  3, record 12, French, - risotto

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 DEF

Plato típico de la cocina italiana [...] amarillo y cremoso [y cuyos] componentes básicos son el arroz, la manteca, el queso rallado y el azafrán.  1, record 12, Spanish, - risotto

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

Soft, uncured white cheese made from pasteurized skim milk.  4, record 13, English, - cottage%20cheese

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Fromage blanc à gros caillots, légèrement salé.  3, record 13, French, - cottage

Record number: 13, Textual support number: 1 OBS

cottage : équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  4, record 13, French, - cottage

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Queso no madurado ni hervido, de alta humedad y preparado con leche descremada; su textura es blanda, granulosa y cremosa.  2, record 13, Spanish, - queso%20cottage

Record number: 13, Textual support number: 1 CONT

El queso cottage es una variedad de queso fresco, pues no está curado ni fermentado, se conserva en buen estado durante un lapso breve. Como todo queso fresco tiene alto contenido de agua, bajo contenido de calcio, es magro y poco energético, ideal para dietas de bajo contenido calórico.  3, record 13, Spanish, - queso%20cottage

Record number: 13, Textual support number: 1 OBS

La investigación terminológica permitió observar que en diversos países se considera que el queso cottage es equivalente al requesón, sin embargo, existen diferencias, una de ellas es que el queso cottage se prepara con leche descremada y el requesón con leche entera de vaca o de cabra.  4, record 13, Spanish, - queso%20cottage

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Creams - Single/Double/Triple. A classification of cheese derived from the butterfat content on a dry matter basis. Single Creams contain at least 50% butterfat in the cheese solids (dry matter); Double Creams contain at least 60% butterfat; and Triple Creams contain at least 70% butterfat.  3, record 14, English, - double%20cream%20cheese

Record number: 14, Textual support number: 1 OBS

Double and triple crème cheeses, what Americans call cream cheese, is a very distant relative to these rich, creamy, fresh cheeses from France.  2, record 14, English, - double%20cream%20cheese

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Fromage frais, assez crémeux et riche en matière grasse (le lait est enrichi de crème), au moins 60 % de matière grasse.  3, record 14, French, - fromage%20double%2Dcr%C3%A8me

Record 14,  Textual support,  Spanish

Record number: 14, Textual support number: 1 DEF

Queso [...] con un contenido mínimo del 60% de grasa sobre extracto seco.  1, record 14, Spanish, - queso%20doble%20graso

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

French pancakes or crepes are popular all over France. They can be filled with fruit, jams, honey and sugar using the sweet batter recipe, or they can be filled with cheese or meats using the savoury batter.  2, record 15, English, - crepe

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

Mince galette de pâte sucrée ou salée, souple et légère, cuite à la poêle, sur une plaque de fonte ou dans une crêpière.  2, record 15, French, - cr%C3%AApe

Record number: 15, Textual support number: 1 CONT

En cuisine classique, les crêpes se servent en hors-d'œuvre chaud, fourrées d'un appareil assez serré à base de béchamel ou de velouté, additionné d'éléments très divers.  2, record 15, French, - cr%C3%AApe

Record number: 15, Textual support number: 1 PHR

Crêpe bretonne, de froment, de sarrasin, dentelle, flambée, Suzette.  3, record 15, French, - cr%C3%AApe

Record 15,  Textual support,  Spanish

Record number: 15, Textual support number: 1 DEF

Tortilla muy delgada y redonda que se elabora con harina, huevos, leche, mantequilla y azúcar, puede estar rellena con frutas, mermelada, queso, jamón u otros ingredientes dulces o salados.  5, record 15, Spanish, - crep

Record number: 15, Textual support number: 1 CONT

Las crepas, crepes o simplemente creps, son conocidas en practicamente todo el mundo pues, al igual que la pizza y la torta, resulta ser un alimento muy versátil para satisfacer gustos de todo tipo, pues pueden estar rellenas de todo tipo de guisos.  3, record 15, Spanish, - crep

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

[A] pie that consists of top and bottom phyllo-dough crusts with a filling of ... spinach and onions mixed with feta cheese ...  2, record 16, English, - spanakopita

Record number: 16, Textual support number: 1 OBS

phyllo-dough: very thin pastry dough. Also spelled "filo."  3, record 16, English, - spanakopita

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Pâtisserie d'origine grecque, faite d'une mince pâte feuilletée (pâte filo) et farcie aux épinards et au fromage féta.  2, record 16, French, - spanakopita

Record number: 16, Textual support number: 1 OBS

spanakopitas : pluriel.  2, record 16, French, - spanakopita

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 DEF

Pastel [elaborado con una] mezcla de espinacas y [queso] feta con eneldo, envuelta en pasta filo.  1, record 16, Spanish, - spanakopita

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 OBS

A semisoft French cheese made from cow's milk.  2, record 17, English, - Saint%2DNectaire

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

[...] fromage au lait de vache à pâte pressée non cuite et à croûte lavée, produit dans 72 communes du Cantal et du Puy-de-Dôme.  2, record 17, French, - saint%2Dnectaire

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 DEF

Queso [...] elaborado con leche de vaca fresca, es graso(45% materia grasa), semi-duro, untuoso y tiene un sabor delicioso a avellana, [su] corteza es fina, enmohecida de color gris y el moho blanco, amarillo y rojo, llamado flores y en su centro una marca ovalada hecha con caseína, que es su prueba de autenticidad.  1, record 17, Spanish, - Saint%20Nectaire

Record number: 17, Textual support number: 1 OBS

Proviene de la región de Auvernia, en la comarca de Dore.  1, record 17, Spanish, - Saint%20Nectaire

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 OBS

A soft French cheese made in the Savoie region.  3, record 18, English, - reblochon%20cheese

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

Fromage doux fabriqué en Savoie.  2, record 18, French, - reblochon

Record number: 18, Textual support number: 2 OBS

Son nom vient du terme savoyard «re-blocher signifiant au XVIe siècle «traire une deuxième fois».  3, record 18, French, - reblochon

Record 18,  Textual support,  Spanish

Record number: 18, Textual support number: 1 CONT

Queso reblochón. Es un queso de caracteristica blanda, tipo francés, de sabor y olor inconfundible, suave en la boca y semicremoso. El queso reblochón es elaborado de manera totalmente natural y de corta maduración.  1, record 18, Spanish, - rebloch%C3%B3n

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 OBS

timbale: A dish made of finely minced meat, fish, or other ingredients, cooked in a crust of paste or in a mould.  2, record 19, English, - vegetable%20timbale

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 OBS

timbale : Préparation culinaire (viande, crustacés, pâtes, etc., en sauce) entourée d'une pâte et cuite dans [un moule de forme circulaire].  2, record 19, French, - timbale%20aux%20l%C3%A9gumes

Record 19,  Textual support,  Spanish

Record number: 19, Textual support number: 1 PHR

Timbal de verduras con queso gratinado.  1, record 19, Spanish, - timbal%20de%20verduras

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 DEF

A semi-soft to hard French cheese made from ewe's milk ...  3, record 20, English, - Roquefort

Record number: 20, Textual support number: 1 CONT

... it has a creamy white interior with blue veins and a pungent, somewhat salty flavour; considered the prototype of blue cheeses, true Roquefort, produced only in Roquefort, France, is authenticated by a red sheep on the wrapper and contains approximately 45% milkfat.  3, record 20, English, - Roquefort

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 DEF

Fromage AOC [appellation d'origine contrôlée] de lait de brebis (52 % de matières grasses au minimum), à pâte persillée et à croûte naturelle, fabriqué dans le Rouergue [...]  2, record 20, French, - roquefort

Record 20,  Textual support,  Spanish

Record number: 20, Textual support number: 1 DEF

Queso de origen francés, fabricado con leche de oveja, de olor y sabor fuertes y color verdoso producido por un moho.  1, record 20, Spanish, - roquefort

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

A type of Italian dessert made in a similar way to ice cream, but which is not fully frozen and has a lighter, aerated texture ...  2, record 21, English, - semifreddo

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 OBS

semifreddo : [...] desserts glacés typiquement italiens. Proche d'une crème glacée, dont il se différencie par la quantité et la qualité des ingrédients et par la souplesse de sa consistance, il est servi moins froid, d'où son nom.  2, record 21, French, - semifreddo

Record 21,  Textual support,  Spanish

Record number: 21, Textual support number: 1 PHR

Semifrío de crema con helado de turrón y chocolate caliente, de fruta de la pasión con salsa de chocolate blanco, de queso y frambuesas.  1, record 21, Spanish, - %20semifr%C3%ADo

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 DEF

A type of English cheese, known for its characteristic strong smell and taste.  3, record 22, English, - Stilton

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Fromage de lait de vache à pâte persillée, d'origine anglaise.  2, record 22, French, - stilton

Record 22,  Textual support,  Spanish

Record number: 22, Textual support number: 1 DEF

Queso [proveniente] del condado Leicestershire, azul, [...] elaborado con leche de vaca, [de pasta] enmohecida [con] distintos grados de maduración, tierno, semi-curado, curado.  1, record 22, Spanish, - Stilton

Record number: 22, Textual support number: 1 OBS

Su pasta puede ser de color blanco o naranja.  1, record 22, Spanish, - Stilton

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 OBS

... a creamy, mild, semi-soft French cheese made from pasteurized cow's milk ...  2, record 23, English, - Saint%2DPaulin

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 OBS

[...] fromage à base de lait de vache, à pâte pressée non cuite [...]  2, record 23, French, - saint%2Dpaulin

Record 23,  Textual support,  Spanish

Record number: 23, 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 23, Spanish, - Saint%2DPaulin

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

An American casserole dish of boiled macaroni layered with cheese and baked until the cheese melts and the top browns.  2, record 24, English, - macaroni%20and%20cheese

Record number: 24, Textual support number: 1 CONT

Macaroni and cheese is one of the most popular, if not the most popular American comfort foods.  3, record 24, English, - macaroni%20and%20cheese

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 OBS

macaroni au fromage : terme habituellement utilisé au pluriel.  2, record 24, French, - macaroni%20au%20fromage

Record 24,  Textual support,  Spanish

Record number: 24, Textual support number: 1 OBS

macarrón con queso : término utilizado generalmente en plural.  2, record 24, Spanish, - macarr%C3%B3n%20con%20queso

Record 25,  Textual support,  English

Record number: 25, 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 25, English, - Mozzarella%20cheese

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 OBS

mozzarella : équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 25, French, - mozzarella

Record 25,  Textual support,  Spanish

Record number: 25, Textual support number: 1 DEF

Queso de procedencia italiana, hecho originalmente con leche de búfala, que se come muy fresco.  2, record 25, Spanish, - mozzarella

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 DEF

A Sicilian and southern Italian cheese of the pasta filata type, as is mozzarella.  2, record 26, English, - Provola

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 DEF

[...] fromage, à pâte filée (proche du Provatura), au lait de vache, de l'Italie centro-méridionale.  2, record 26, French, - provola

Record 26,  Textual support,  Spanish

Record number: 26, Textual support number: 1 DEF

Queso semi blando de pasta hilada, se produce principalmente en otoño e invierno, con leche cruda proveniente de búfalas locales, al que se agrega el injerto de suero de la elaboración anterior.  1, record 26, Spanish, - Provola

Record number: 26, Textual support number: 1 CONT

La Provola "affumicata di bufala" es una especialidad producida en toda la región de "Campania", en particular en la área de Salerno. Se trata de un queso que comparte con la mozzarella la antigüedad del origen y las técnicas de producción que son, entre otras cosas, muy similares. Incluso porque se obtiene de la transformación de la leche cruda de búfala. A diferencia de la mozzarella, la Provola no tiene que comerse fresca, y se puede almacenar durante más tiempo [...]  1, record 26, Spanish, - Provola

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 DEF

[A] southern Italian cow's milk cheese [that] has a firm texture and a mild, smoky flavor.  1, record 27, English, - Provolone%20cheese

Record 27,  Textual support,  French

Record number: 27, 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 27, French, - provolone

Record number: 27, Textual support number: 1 OBS

provolone : Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  3, record 27, French, - provolone

Record 27,  Textual support,  Spanish

Record number: 27, 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 27, Spanish, - provolone

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 DEF

A baked dish ... which consists of a flat, round, crispy leavened dough covered with a layer of sauce and a layer of one or more toppings such as meat, seafood, vegetables, and fruit, which is often topped with a layer of cheese.  2, record 28, English, - pizza

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 DEF

Mets d'origine napolitaine, fait de pâte à pain façonnée en forme de galette ou de tarte, garnie de tomates, d'aromates et d'ingrédients variés (oignons, fromage, olives, anchois, champignons, jambon, etc.) et cuite au four.  2, record 28, French, - pizza

Record 28,  Textual support,  Spanish

Record number: 28, Textual support number: 1 DEF

Especie de torta chata, hecha con harina de trigo amasada, encima de la cual se pone queso, tomate frito y otros ingredientes como anchoas, aceitunas, etcétera [que] se cuece en el horno.  1, record 28, Spanish, - pizza

Record 29,  Textual support,  English

Record number: 29, 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 29, English, - Mahon%20cheese

Record 29,  Textual support,  French

Record number: 29, 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 29, French, - mahon

Record 29,  Textual support,  Spanish

Record number: 29, 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 29, Spanish, - queso%20de%20Mah%C3%B3n

Record number: 29, Textual support number: 1 OBS

El origen de su nombre “Mahón” [se debe al] puerto de expedición del producto.  1, record 29, Spanish, - queso%20de%20Mah%C3%B3n

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

A [Spanish,] rich, golden, semifirm cheese that has a full, mellow flavor.  3, record 30, English, - Manchego%20Cheese

Record number: 30, Textual support number: 1 OBS

... milk from Manchega sheep is the only type used and the cheese is produced in clearly defined homogenous surroundings of wheat fields, fallow land and brush fields.  4, record 30, English, - Manchego%20Cheese

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 CONT

Le plus réputé et le plus populaire des fromages espagnols est le manchego, fait de lait de brebis de race Manchega. [...] La pâte blanchâtre ou jaune paille, dure et compacte avec de petits trous irréguliers est couverte d'une croûte dont la couleur varie du jaune or à brun foncé; elle est parfois paraffinée.  2, record 30, French, - manchego

Record 30,  Textual support,  Spanish

Record number: 30, Textual support number: 1 DEF

Queso de pasta prensada elaborado con leche de oveja de la raza manchega, con una maduración mínima de 30 días, para quesos con peso igual o inferior a 1, 5 kg, y de 60 días, para el resto de formatos, y máxima de 2 años.  1, record 30, Spanish, - queso%20Manchego

Record 31,  Textual support,  English

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 DEF

Fromage au lait de vache pasteurisé originaire des Pays-Bas, à pâte molle très légèrement pressée [...]  2, record 31, French, - kernhem

Record 31,  Textual support,  Spanish

Record number: 31, Textual support number: 1 DEF

Queso elaborado con leche pasteurizada y madurado durante 30 días en un ambiente húmedo y frío, con vueltas regulares y baños de agua en su corteza, su sabor es suave y cremoso, posee un color dorado.  1, record 31, Spanish, - Kernhem

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 CONT

Idiazabal hails from the Basque country in Spain. During production, the wheels were traditionally smoked over beechwood, hawthorn, or cherry for 10 days, imparting a slight smoky quality that would add depth to the rich, nutty flavor of this sheep milk cheese.  2, record 32, English, - Idiazabal%20cheese

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 DEF

Fromage d'appellation d'origine contrôlée [des provinces basques d'Espagne] au lait de brebis, à caillé divisé, à pâte mi-dure, de fabrication fermière [...]  2, record 32, French, - idiazabal

Record 32,  Textual support,  Spanish

Record number: 32, Textual support number: 1 CONT

El queso Idiazabal se trata de un queso : De leche cruda. Exclusivamente de leche de oveja latxa y/o carranzana. El queso está curado mínimo 2 meses. Su tamaño es pequeño o mediano, de uno a tres kilos, aunque puede ser comercializado en cuña. De coagulación enzimática(cuajo). Queso no cocido(sin sobrepasar los 38ºC). Prensado, de pasta dura. Graso : mínimo 45% de materia grasa sobre extracto seco. Ahumado o sin ahumar.  1, record 32, Spanish, - queso%20Idiazabal

Record 33,  Textual support,  English

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 DEF

Fromage à pâte dure de couleur blanchâtre, à croûte légère, produit à base de lait pasteurisé de brebis et de chèvre.  2, record 33, French, - kefalograviera

Record number: 33, Textual support number: 1 OBS

Affiné durant 6 mois, sa saveur est corsée, salée avec un arrière-goût d'amande.  2, record 33, French, - kefalograviera

Record 33,  Textual support,  Spanish

Record number: 33, Textual support number: 1 OBS

Queso duro tradicional griego, se lo produce a partir de leche de oveja, se lo consume principalmente como queso de mesa y es ideal como queso frito.  1, record 33, Spanish, - queso%20Kefalograviera

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 DEF

A very hard, light-yellow sheep’s milk cheese with a tangy flavour and a sharp aroma.  3, record 34, English, - Kefalotyri

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 CONT

Le kefalotyri est un fromage aux laits de chèvre et de brebis ou de l'un de ces deux laits. C'est une pâte dure, parmi les plus connus en Grèce, dont la pâte est semée d'ouvertures comme celle du gruyère.  2, record 34, French, - kefalotiri

Record 34,  Textual support,  Spanish

Record number: 34, Textual support number: 1 DEF

Queso duro, no pasteurizado, de elaboración artesanal, [de] leche de oveja, [...] con corteza natural delgada y dura que va desde el blanco al amarillo intenso.  1, record 34, Spanish, - Kefalotyri

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 DEF

A semi-hard cheese made from cow milk [that] has a strong buckwheat flavour.  3, record 35, English, - Fynbo%20cheese

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 DEF

[Fromage de] lait de vache pasteurisé, à pâte pressé non cuite, [...] de forme circulaire à croûte jaune paille, paraffiné.  2, record 35, French, - fynbo

Record 35,  Textual support,  Spanish

Record number: 35, Textual support number: 1 OBS

Queso de leche de vaca.  2, record 35, Spanish, - fynbo

Record 36,  Textual support,  English

Record number: 36, 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 36, English, - Fontina%20cheese

Record 36,  Textual support,  French

Record number: 36, 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 36, French, - fontina

Record 36,  Textual support,  Spanish

Record number: 36, Textual support number: 1 OBS

Tipo de queso.  2, record 36, Spanish, - fontina

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 DEF

A traditional English cheese from Gloucestershire with a bold orange color and a bright, eggy, and gentle tangy flavour.  3, record 37, English, - Double%20Gloucester

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 CONT

Le double gloucester est une variété de cheddar britannique [...] Il est le produit de deux laits, d'où le nom de «double», l'un du matin et l'autre de l'après-midi. Sa couleur brillante est d'un orange intense.  2, record 37, French, - double%20gloucester

Record 37,  Textual support,  Spanish

Record number: 37, Textual support number: 1 CONT

Los quesos de Gloucester se hicieron en una época sólo con vacas de Gloucester, raza de ganado hoy prácticamente extinta. Hay dos tipos de queso Gloucester : simple […] y doble […] el Gloucester simple se hace con leche desnatada combinada con una pequeña cantidad de leche entera, mientras que el Gloucester doble se hace sólo con leche entera. Ambos tipos de queso tienen una corteza natural y textura dura, pero el Gloucester simple tiene una textura que se desmigaja con facilidad, más ligera y menos graso. Al Gloucester doble se le deja envejecer durante más tiempo que al simple, y tiene un sabor más fuerte. También es algo más firme. Ambas clases se producen en forma redondeada, pero el Gloucester doble es más grande.  1, record 37, Spanish, - queso%20doble%20Gloucester

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 CONT

Danablu. Origin: Denmark. Milk: Pasteurized cow's. Type: Semi hard; molded uncooked; blue-veined ... Texture: Creamy, moist, and crumbly. Flavour: Mild, buttery, salty, and tangy with a light spiciness that intensifies with age.  4, record 38, English, - Danablu%20cheese

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 DEF

Fromage danois AOP [appellation d'origine contrôlée] de lait de vache (de 50 à 60 % de matières grasses), à pâte persillée et à croûte blanchâtre [...]  3, record 38, French, - danablu

Record number: 38, Textual support number: 1 OBS

En français, les appellations de fromage telles que «camembert», «cheddar» et «brie», ne sont pas précédées de «fromage (de)».  4, record 38, French, - danablu

Record 38,  Textual support,  Spanish

Record number: 38, Textual support number: 1 OBS

Variedad de queso azul proveniente de Dinamarca.  3, record 38, Spanish, - danablu

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 CONT

Cod carpaccio drizzled with extra virgin olive oil.  2, record 39, English, - cod%20carpaccio

Record 39,  Textual support,  French

Record 39,  Textual support,  Spanish

Record number: 39, Textual support number: 1 DEF

Plato compuesto de lonchas [de bacalao], cortadas muy finas y condimentadas con diversas especias, que se consume crudo.  2, record 39, Spanish, - carpaccio%20de%20bacalao

Record number: 39, Textual support number: 1 PHR

Carpaccio de bacalao con aceite de albahaca y tomate triturado, con ensalada de lechugas variadas y aceitunas negras, con crema de tomate y aceite de oliva, con fondo de tomate cereza, con virutas de queso parmesano.  3, record 39, Spanish, - carpaccio%20de%20bacalao

Record 40,  Textual support,  English

Record number: 40, 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 40, English, - Colby%20cheese

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 OBS

colby : équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 40, French, - colby

Record 40,  Textual support,  Spanish

Record number: 40, Textual support number: 1 OBS

Queso de leche de vaca.  2, record 40, Spanish, - colby

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 CONT

Danbo. Origin: Denmark. Milk: Pasteurized cow's. Type: Semihard; pressed cooked; natural rind or rindless; farmstead, cooperative and factory. Texture: Supple, elastic, and smooth. Flavour: Very mild and buttery.  3, record 41, English, - Danbo%20cheese

Record number: 41, Textual support number: 2 CONT

The fat content for standard Danbo is a minimum of 45 percent; there's also a low-fat version that has about 10 percent fat.  3, record 41, English, - Danbo%20cheese

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 DEF

[Fromage] à pâte dure pressée, fabriqué de façon semblable à celle du samsoe [...]  2, record 41, French, - danbo

Record number: 41, Textual support number: 1 OBS

Sa croûte dorée, lisse, sèche, est enrobée de cire et sa pâte claire a quelques ouvertures rondes.  2, record 41, French, - danbo

Record 41,  Textual support,  Spanish

Record number: 41, Textual support number: 1 DEF

Queso de mediana humedad o pasta semidura, graso, elaborado con leche pasteurizada y estandarizada, acidificada por cultivos de bacterias lácticas seleccionadas.  1, record 41, Spanish, - queso%20Danbo

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 DEF

A protein material precipitated from skimmed milk by the action of either rennet or dilute acid.  3, record 42, English, - casein

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 DEF

Matière, à base de protéine du lait écrémé, précipitée par la présure ou un acide dilué.  3, record 42, French, - cas%C3%A9ine

Record 42,  Textual support,  Spanish

Record number: 42, Textual support number: 1 DEF

Material a base de proteína precipitado de la leche descremada, sea por la acción del cuajo o de ácido diluido.  2, record 42, Spanish, - case%C3%ADna

Record number: 42, Textual support number: 1 OBS

Proteína más importante de la leche, se encuentra formando una mezcla heterogénea, tiene la propiedad de coagularse en presencia de cuajo de ternero y de los ácidos, originando la masa principal del queso.  3, record 42, Spanish, - case%C3%ADna

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 DEF

A slightly crumbly and silky textured [cow's-milk] cheese with a full-bodied, fresh flavour.  4, record 43, English, - Cheshire%20cheese

Record number: 43, Textual support number: 1 CONT

Cheshire cheese has long been a favorite for Welsh rabbit.  5, record 43, English, - Cheshire%20cheese

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 DEF

Fromage anglais de lait de vache (45 % de matières grasses), à pâte pressée non cuite, colorée en orange, et à croûte naturelle graissée [...]  1, record 43, French, - cheshire

Record 43,  Textual support,  Spanish

Record number: 43, Textual support number: 1 OBS

Queso de origen inglés, elaborado con leche de vaca.  2, record 43, Spanish, - cheshire

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 CONT

Cabrales is among the most distinguished of blue cheeses and has a reputation for being one of the most stalwart of the blues, thanks to its intensely strong, spicy flavour. Traditionally it is made with a mixture of cow, sheep, and goat's milk. Cabrales has a semi-firm, slightly granular and crumbly texture; its flavour is biting and persistent.  3, record 44, English, - Cabrales%20Cheese

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 DEF

Fromage à pâte molle, à moisissures internes, originaire [d'Espagne,] fabriqué à partir [de lait de] trois espèces animales mélangées, suivant les saisons, salé à sec.  2, record 44, French, - cabrales

Record number: 44, Textual support number: 1 OBS

La croûte fine et grise enveloppe une pâte crémeuse présentant de très nombreuses marbrures bleues et ponctuée de cavités irrégulières.  2, record 44, French, - cabrales

Record 44,  Textual support,  Spanish

Record number: 44, Textual support number: 1 DEF

Queso asturiano de pasta untuosa entreverado de manchas verdosas y aroma intenso.  2, record 44, Spanish, - queso%20cabrales

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 OBS

By definition, the term "light," "light-style" or "lite-style" can only be applied to cheeses that have a 25% or more reduction in milk fat content compared to their "regular" counterparts.  1, record 45, English, - light%20cheese

Record 45,  Textual support,  French

Record number: 45, Textual support number: 1 CONT

Fromages allégés. Ce sont des fromages fabriqués suivant diverses modalités fromagères, à partir de lait plus ou moins écrémé, d'où un taux de matière grasse par rapport à la matière sèche beaucoup plus bas que le fromage normal correspondant.  2, record 45, French, - fromage%20all%C3%A9g%C3%A9

Record 45,  Textual support,  Spanish

Record number: 45, Textual support number: 1 DEF

Queso cuyo contenido de grasa es al menos un 25% menor en relación al contenido de grasa del original.  2, record 45, Spanish, - queso%20reducido%20en%20grasa

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 CONT

As it ages, its flavour intensifies until strong and earthy. Esrom has a thin, yellow-brown rind and a pale yellow interior studded with irregular holes.  3, record 46, English, - Esrom%20cheese

Record number: 46, Textual support number: 1 OBS

A semisoft cheese [that] has a mildly pungent flavour ...  3, record 46, English, - Esrom%20cheese

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 DEF

Fromage à pâte semi-ferme avec une croûte de couleur jaune paille à brun cuivré selon l’âge, et une pâte à texture souple et tendre avec des saveurs de crème fruitée et de noix.  2, record 46, French, - esrom

Record 46,  Textual support,  Spanish

Record number: 46, Textual support number: 1 CONT

Esrom. [...] Este queso se elabora en forma de rectángulos planos y suele envolverse con aluminio. Su pasta amarilla es de textura suave y está salpicada irregularmente de agujeros. Su sabor, bastante cremoso y aromático, parece explotar en el paladar. Con la maduración adquiere aromas más especiados lo que provoca que a menudo el queso exportado sepa mejor.  1, record 46, Spanish, - queso%20esrom

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 DEF

A béchamel sauce to which cheese, usually Parmesan and Swiss, has been added.  2, record 47, English, - Mornay%20sauce

Record number: 47, Textual support number: 1 CONT

It's sometimes varied by the addition of fish or chicken stock or, for added richness, cream or egg yolks. Mornay sauce is served with eggs, fish, shellfish, vegetables and chicken.  2, record 47, English, - Mornay%20sauce

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 DEF

Béchamel finie avec fromage râpé [...]  2, record 47, French, - sauce%20Mornay

Record 47,  Textual support,  Spanish

Record number: 47, Textual support number: 1 DEF

Variedad de salsa bechamel a la cual se le agrega queso rallado y huevo.  2, record 47, Spanish, - salsa%20Mornay