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FROMAGE EMMENTHAL [4 records]
Record 1 - internal organization data 2008-05-12
Record 1, English
Record 1, Subject field(s)
- Prepared Dishes (Cooking)
Record 1, Main entry term, English
- half'n half fondue
1, record 1, English, half%27n%20half%20fondue
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- moitié-moitié fondue 1, record 1, English, moiti%C3%A9%2Dmoiti%C3%A9%20fondue
correct
- half and half swiss fondue 1, record 1, English, half%20and%20half%20swiss%20fondue
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
The fondue that is called "moitié-moitié" or "half and half," referring to the proportions of cheese, is made with Emmenthal and Gruyère, but in other regions they use Emmenthal, Gruyère and Vacherin fribourgeois. This last cheese should be added at the very end. The combination of cheeses is very important: you need both a fat cheese and a drier, salty cheese in order for the mixture to bind well. 1, record 1, English, - half%27n%20half%20fondue
Record number: 1, Textual support number: 1 OBS
According to other Swiss people, the half-and-half fondue is made solely with Gruyère and Vacherin fribourgeois - perhaps because they live in that lovely region! 1, record 1, English, - half%27n%20half%20fondue
Record 1, French
Record 1, Domaine(s)
- Plats cuisinés
Record 1, Main entry term, French
- fondue moitié-moitié
1, record 1, French, fondue%20moiti%C3%A9%2Dmoiti%C3%A9
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- fondue suisse moitié-moitié 2, record 1, French, fondue%20suisse%20moiti%C3%A9%2Dmoiti%C3%A9
feminine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
La fondue, qu'on appelle moitié-moitié, pour faire référence aux proportions, se fait avec de l'emmenthal et du gruyère mais dans d’autres régions, on utilise de l'emmenthal, du gruyère. et du vacherin fribourgeois. Ce dernier fromage doit être ajouté à la toute fin de la préparation. L'association des fromages est très importante; en effet, il faut un fromage gras et un fromage salé et plus sec pour que le mélange se lie bien. 2, record 1, French, - fondue%20moiti%C3%A9%2Dmoiti%C3%A9
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2008-03-06
Record 2, English
Record 2, Subject field(s)
- Cheese and Dairy Products
- Regulations and Standards (Food)
Record 2, Main entry term, English
- hard cheese
1, record 2, English, hard%20cheese
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
- hard-type cheese 2, record 2, English, hard%2Dtype%20cheese
Record 2, Textual support, English
Record number: 2, Textual support number: 1 DEF
[A] cheese having a moisture on fat-free basis content of less than 50 per cent. [Dairy Products Regulations] 3, record 2, English, - hard%20cheese
Record 2, French
Record 2, Domaine(s)
- Laiterie, beurrerie et fromagerie
- Réglementation et normalisation (Alimentation)
Record 2, Main entry term, French
- fromage à pâte dure
1, record 2, French, fromage%20%C3%A0%20p%C3%A2te%20dure
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- fromage dur 2, record 2, French, fromage%20dur
masculine noun
Record 2, Textual support, French
Record number: 2, Textual support number: 1 DEF
Fromage dont la teneur en humidité rapportée à l’extrait dégraissé est inférieure à 50 pour cent. [Règlement sur les produits laitiers] 3, record 2, French, - fromage%20%C3%A0%20p%C3%A2te%20dure
Record number: 2, Textual support number: 1 CONT
Fromage à pâte dure, comme Emmenthal, Sbrinz, Parmesan; dure à très dure, parfois difficile à découper, mais convenant également comme fromage râpé. 4, record 2, French, - fromage%20%C3%A0%20p%C3%A2te%20dure
Record number: 2, Textual support number: 1 OBS
Bien que le Comité intergouvernemental ait choisi de consigner «firm cheese/fromage à pâte ferme» et «hard cheese/fromage à pâte dure» comme entrées distinctes, la plupart des sources ne font pas cette distinction. 5, record 2, French, - fromage%20%C3%A0%20p%C3%A2te%20dure
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 2004-11-10
Record 3, English
Record 3, Subject field(s)
- Place Names (outside Canada)
Record 3, Main entry term, English
- Emmenthal
1, record 3, English, Emmenthal
correct, Switzerland
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record 3, French
Record 3, Domaine(s)
- Toponymes (hors Canada)
Record 3, Main entry term, French
- Emmental
1, record 3, French, Emmental
correct, masculine noun, Switzerland
Record 3, Abbreviations, French
Record 3, Synonyms, French
- Emmenthal 2, record 3, French, Emmenthal
correct, masculine noun, Switzerland
Record 3, Textual support, French
Record number: 3, Textual support number: 1 OBS
Vallée de Suisse, située dans le canton de Berne et bien connue pour la production du fromage d’Emmenthal. 1, record 3, French, - Emmental
Record 3, Spanish
Record 3, Textual support, Spanish
Record 4 - internal organization data 2000-08-29
Record 4, English
Record 4, Subject field(s)
- Mathematics
- Computer Graphics
Record 4, Main entry term, English
- Emmenthaler swiss cheese
1, record 4, English, Emmenthaler%20swiss%20cheese
correct
Record 4, Abbreviations, English
Record 4, Synonyms, English
- Emmenthaler cheese 1, record 4, English, Emmenthaler%20cheese
correct
Record 4, Textual support, English
Record 4, French
Record 4, Domaine(s)
- Mathématiques
- Infographie
Record 4, Main entry term, French
- fromage d'Emmenthal
1, record 4, French, fromage%20d%27Emmenthal
correct, masculine noun
Record 4, Abbreviations, French
Record 4, Synonyms, French
- Emmenthal 1, record 4, French, Emmenthal
correct, masculine noun
- fromage fractal d’Emmenthal 1, record 4, French, fromage%20fractal%20d%26rsquo%3BEmmenthal
correct, masculine noun
Record 4, Textual support, French
Record number: 4, Textual support number: 1 CONT
Quand V croît et D décroît, on passe progressivement à un Emmenthal, évanescent lui aussi, mais cette fois par la faute de gros trous ayant souvent des parties communes. Entre autres, il inclut beaucoup de morceaux entourés de couronnes vides très irrégulières. Puis, pour un certain D «critique», la situation change qualitativement : nos «filaments» de fromage se décomposent, et l'ensemble non couvert par aucun cratère devient de la poussière. 1, record 4, French, - fromage%20d%27Emmenthal
Record 4, Spanish
Record 4, Textual support, Spanish
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