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Record 1,  Textual support,  English

Record number: 1, 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 1, English, - bloomy%20rind%20cheese

Record number: 1, 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 1, English, - bloomy%20rind%20cheese

Record 1,  Textual support,  French

Record number: 1, 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 1, French, - fromage%20%C3%A0%20cro%C3%BBte%20fleurie

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

[The process of] inoculating the outside of fresh cheese with organisms that gradually work toward the interior as it ripens, producing desired changes in flavour and texture.  2, record 2, English, - surface%20ripening

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Affinage en surface. L'affinage débute en surface et progresse vers l'intérieur. Des micro-organismes sont appliqués à la surface du fromage et favorisent le développement d’une croûte. Les fromages à croûte fleurie et croûte lavée sont affinés en surface.  1, record 2, French, - affinage%20en%20surface

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, 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 3, English, - Carr%C3%A9%20de%20l%27Est

Record number: 3, 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 3, English, - Carr%C3%A9%20de%20l%27Est

Record 3,  Textual support,  French

Record number: 3, 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 3, French, - carr%C3%A9%20de%20l%26rsquo%3BEst

Record number: 3, 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 3, French, - carr%C3%A9%20de%20l%26rsquo%3BEst

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

It is considered as the little brother of Brie and some claim it to be its forerunner. Smaller in size but also thicker than Brie, Coulommiers has practically all the same characteristics. You will discover its mouth-watering, tender taste of sweet almonds. With a frank aroma of Brie, Coulommiers is velvety soft with a pronounced tang of the soil.  1, record 4, English, - Coulommiers

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Ce fromage au lait de vache, à pâte molle et à croûte fleurie au lait cru, originaire de Seine et Marne, est le petit frère du Brie de Meaux. Il en a presque toutes les caractéristiques mais il est de taille plus petite et est plus épais. Le Coulommiers a, au goût, un bouquet qui laisse de belles saveurs fruitées. Son affinage dure 8 semaines et son poids est d’environ 500 g.  2, record 4, French, - coulommiers

Record number: 4, Textual support number: 1 OBS

En français, les appellations de fromage telles que «camembert», «cheddar» et «brie», ne sont pas précédées de «fromage (de)». [...] En anglais, les appellations des variétés portent habituellement la majuscule : on dira «Brie cheese», «Cheddar cheese», «Mozzarella cheese».  3, record 4, French, - coulommiers

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Pérail is made according to traditional methods on the limestone plateaux of the Causse du Larzac, in the South of France. It has the sweet smell of ewe's milk and a smooth texture like very thick cream. The flavour is soft and velvety.  3, record 5, English, - P%C3%A9rail

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Le Pérail est un fromage français de l'Aveyron Midi-Pyrénées. C'est un petit fromage à base de lait de brebis, à pâte molle à croûte fleurie, d’un poids moyen de 150 grammes.  1, record 5, French, - P%C3%A9rail

Record 5,  Textual support,  Spanish