TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

In fact, each canton in Switzerland has their own "traditional" style fondue. ... Geneva. It is common to use three cheeses, Gruyere, Emmental and Walliser Bergkase.  2, record 1, English, - Geneva%20fondue

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La fondue genevoise d’autrefois. 200 gr de fromage râpé(ou restes de fromage), 2 jaunes d’œufs battus, 75 gr de beurre par caquelon, un peu de crème fraîche, sel, poivre, muscade, une pincée de sucre, croûtons de pain aillé. [...] Laisser sur feu doux sur le brûleur et déguster avec de petits croûtons de pain aillé comme une fondue ordinaire.  1, record 1, French, - fondue%20genevoise

Record 1,  Textual support,  Spanish

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 soft French cheese made in the Savoie region.  3, record 4, English, - reblochon%20cheese

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Fromage doux fabriqué en Savoie.  2, record 4, French, - reblochon

Record number: 4, Textual support number: 2 OBS

Son nom vient du terme savoyard «re-blocher signifiant au XVIe siècle «traire une deuxième fois».  3, record 4, French, - reblochon

Record 4,  Textual support,  Spanish

Record number: 4, 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 4, Spanish, - rebloch%C3%B3n

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

Sheep's milk is higher in fat than cow's milk, so these cheeses are rich and creamy. Like goat cheeses, they're also a bit tangy. Examples include Pecorino Romano ..., Roquefort, Manchego, Idiazabal, and Manouri.  3, record 5, English, - sheep%27s%20milk%20cheese

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Le fromage de lait de brebis est bien différent d’un fromage de lait de chèvre ou de vache. C'est un fromage doux, riche et légèrement sucré, voir même fruité.  3, record 5, French, - fromage%20de%20lait%20de%20brebis

Record number: 5, Textual support number: 1 OBS

fromage de lait de brebis : équivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.  4, record 5, French, - fromage%20de%20lait%20de%20brebis

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Mascarpone is an Italian cheese best known as an ingredient in tiramisu. At 70-75% milk fat, mascarpone is almost as high in fat as butter. Its flavour and texture are a cross between cream cheese and butter, or similar to a very rich clotted cream.  2, record 6, English, - mascarpone

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Fromage frais, apparenté au fromage à la crème et au ricotta [...]  2, record 6, French, - mascarpone

Record number: 6, Textual support number: 1 CONT

Le mascarpone est un fromage blanc doux au goût, légèrement aigre et dont la texture lisse ressemble à de la crème fouettée ferme. Sa teneur en matière grasse est très élevée.  2, record 6, French, - mascarpone

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Baby Gouda. Incredibly creamy texture combined with a light nutty taste ...  1, record 7, English, - baby%20gouda

Record number: 7, Textual support number: 1 OBS

Baby Gouda is usually coated in red wax; a more mature Gouda has a yellow wax coating and black wax or brown rind suggests it has been smoked and aged for over a year.  3, record 7, English, - baby%20gouda

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Fromage [...] à pâte molle doux avec un peu plus de matière grasse que les jeunes édams.  4, record 7, French, - baby%20gouda

Record number: 7, Textual support number: 1 CONT

Baby Gouda est de petite taille et toujours jeune.  5, record 7, French, - baby%20gouda

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Cheddar is the best-known variety of cheese and it's the cornerstone of our ADL family of cheeses. ADL Extra-Old Cheddar is carefully aged for about 18 months, and its strong, nutty flavour will tempt the most discriminating palate.  1, record 8, English, - extra%2Dold%20cheddar

Record number: 8, Textual support number: 2 CONT

Cheddars vary in flavor depending on the length of aging and their origin. As cheddar slowly ages, it loses moisture and its texture becomes drier and more crumbly. Sharpness becomes noticeable at 12 months (old cheddar) and 18 months (extra old cheddar).  2, record 8, English, - extra%2Dold%20cheddar

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

La période de vieillissement est un facteur essentiel de métamorphose du fromage. Entre un cheddar doux, pratiquement pas vieilli, et un cheddar extra fort-âgé d’au moins dix-huit mois-il y a une différence de goût allant de l'insipidité à des odeurs et une saveur typiques.  1, record 8, French, - cheddar%20extra%20fort

Record number: 8, Textual support number: 1 OBS

extrafort : Cette graphie, puisée des Rectifications de l’orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2004).  3, record 8, French, - cheddar%20extra%20fort

Record number: 8, Textual support number: 2 OBS

cheddar extra-fort : Équivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.  4, record 8, French, - cheddar%20extra%20fort

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

A general description applied to cheese exhibiting a clean, wholesome, milky, and slightly acidic flavor or aroma.  2, record 9, English, - lactic

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

Cheddar(Riviera) doux :Fromage à pâte ferme à saveur lactique de beurre et de crème mise en relief par une touche d’acidité qui l'assure d’un goût vif, tranchant et frais.  1, record 9, French, - %C3%A0%20saveur%20lactique

Record number: 9, Textual support number: 1 OBS

Flaveur qui évoque l’acide lactique [...]  2, record 9, French, - %C3%A0%20saveur%20lactique

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 OBS

A category of food product.  2, record 10, English, - plain%20processed%20cheese

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Aliments conseillés : produits laitiers, lait, yogourts y compris aromatisés, entremets à base de lait crème, flan, pouding, fromage «doux», fromage à pâte dure ou mi-dure, fromage blanc, fromage fondu nature. Choix : par ex. Hollande, Saint Paulin, Emmental, Gruyère doux, Cottage cheese, Vache qui rit, Gerber, etc.  1, record 10, French, - fromage%20fondu%20nature

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, 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 11, English, - Elbo%20cheese

Record 11,  Textual support,  French

Record number: 11, 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 11, French, - elbo

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  French

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  French

Record 13,  Textual support,  Spanish