TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

... a firm, unripened, white cheese in the form of a twisted strand.  3, record 1, English, - cheese%20twist

Record number: 1, Textual support number: 1 CONT

Have you ever noticed that you [are] always hungry when you [are] in a hurry? That [is] why [our cheese factory] invented cheese twists. ... Firm unripened cheese twists [are] also available in brine ...  4, record 1, English, - cheese%20twist

Record number: 1, Textual support number: 1 OBS

cheese twist: designation usually used in the plural.  5, record 1, English, - cheese%20twist

Record number: 1, Textual support number: 1 PHR

salted cheese twist  6, record 1, English, - cheese%20twist

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Ce fromage à pâte ferme filée [et] non affinée [...] est fait de lait pasteurisé. Parfaitement salés, les tortillons possèdent un goût frais qui vous charmera.  3, record 1, French, - fromage%20tortillon

Record number: 1, Textual support number: 1 OBS

tortillon : désignation habituellement utilisée au pluriel.  4, record 1, French, - fromage%20tortillon

Record number: 1, Textual support number: 1 PHR

fromage tortillon salé  5, record 1, French, - fromage%20tortillon

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

A firm cheese with small holes and a nutty flavor that is of Swiss origin.  3, record 2, English, - Gruy%C3%A8re%20cheese

Record 2,  Textual support,  French

Record number: 2, 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 2, French, - gruy%C3%A8re

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Queso suave, de origen suizo, fabricado con leche de vaca y cuajo triturado.  3, record 2, Spanish, - gruyer

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

[A] cheese having a moisture on fat-free basis content of 50 per cent or more and not more than 62 per cent.  2, record 3, English, - firm%20cheese

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Fromage dont la teneur en humidité rapportée à l’extrait dégraissé est d’au moins 50 pour cent et d’au plus 62 pour cent.  3, record 3, French, - fromage%20%C3%A0%20p%C3%A2te%20ferme

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 CONT

Los quesos de masa firme [requieren] 4 semanas en el secado y su sabor al ser maduros es muy fuerte en comparación con los quesos frescos.  2, record 3, Spanish, - queso%20de%20pasta%20firme

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Cheese contains, in a concentrated form, many of milk's nutrients. About 10 pounds (5 quarts) of whole milk are needed to make 1 pound of whole milk cheese and 9 pounds of whey.  2, record 4, English, - whole%20milk%20cheese

Record number: 4, Textual support number: 1 OBS

whole milk cheese: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 4, English, - whole%20milk%20cheese

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Le Fêtard est un fromage de lait entier et cru. Sa pâte est ferme.  2, record 4, French, - fromage%20de%20lait%20entier

Record number: 4, Textual support number: 1 OBS

fromage de lait entier : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 4, French, - fromage%20de%20lait%20entier

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, 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 6, English, - Gouda%20cheese

Record 6,  Textual support,  French

Record number: 6, 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 6, French, - gouda

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 OBS

La expresión "superficie del queso" se aplica a la capa externa del queso o a partes del queso, inclusive del queso rebanado, desmenuzado o rallado. La expresión comprende el exterior del queso entero, independientemente de que se haya formado o no una corteza.  2, record 7, Spanish, - queso%20firme%20de%20superficie%20madurada

Record number: 7, Textual support number: 2 OBS

Superficie madurada [significa que el queso] madura desde la corteza hacia el interior.  3, record 7, Spanish, - queso%20firme%20de%20superficie%20madurada

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

(à) pâte ferme(fromage).  1, record 9, French, - p%C3%A2te%20ferme

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, 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 10, English, - hard%20cheese

Record 10,  Textual support,  French

Record number: 10, 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 10, French, - fromage%20%C3%A0%20p%C3%A2te%20dure

Record number: 10, 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 10, French, - fromage%20%C3%A0%20p%C3%A2te%20dure

Record number: 10, 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 10, French, - fromage%20%C3%A0%20p%C3%A2te%20dure

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, 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 11, English, - demi%2Dsel

Record 11,  Textual support,  French

Record number: 11, 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 11, French, - demi%2Dsel

Record number: 11, 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 11, French, - demi%2Dsel

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

A general description applied to cheese exhibiting a clean, wholesome, milky, and slightly acidic flavor or aroma.  2, record 12, English, - lactic

Record 12,  Textual support,  French

Record number: 12, 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 12, French, - %C3%A0%20saveur%20lactique

Record number: 12, Textual support number: 1 OBS

Flaveur qui évoque l’acide lactique [...]  2, record 12, French, - %C3%A0%20saveur%20lactique

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

Unpressed soft white goat's milk cheese with a fine rind; in the shape of a small truncated cone known as a'bonde' (bung or plug) about 6 cm high and weighing an average of 120 grams; 45% milk fat.  1, record 13, English, - Chabichou%20de%20Poitou

Record number: 13, Textual support number: 1 CONT

Chabichou. Also called the Chabis, this cheese is made from raw milk, and has been an Appellation d'Origine Controlee (AOC) since 1990. It is round and approximately 8 cm high. It takes 1 liter of goat's milk to make a 150 g. piece of goat's cheese. The skin of the Chabichou is white, with slight hints of yellow or blue; when it is young (10 days ageing) it is creamy, and when aged (+ 20 days ageing) it becomes very crumbly.  2, record 13, English, - Chabichou%20de%20Poitou

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Fromage au lait de chèvre entier, à pâte molle. Sa croûte fine présente des moisissures superficielles blanches, jaunes ou bleues. Sa pâte est blanche, ferme mais souple. Il a la forme caractéristique d’un petit tronc de cône, dite «bonde», de 6 cm environ de hauteur et de 5 à 6 cm de diamètre. Il pèse environ 150 g après une dizaine de jours d’affinage et contient 45% de matière grasse au minimum.  1, record 13, French, - Chabichou%20de%20Poitou

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, 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 14, English, - Emmental%20cheese

Record number: 14, 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 14, English, - Emmental%20cheese

Record 14,  Textual support,  French

Record number: 14, 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 14, French, - emmental

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  French

Record 15,  Textual support,  Spanish