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Record 1,  Textual support,  English

Record number: 1, 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 1, English, - Havarti%20cheese

Record 1,  Textual support,  French

Record number: 1, 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 1, French, - havarti

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

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

Record 2,  Textual support,  French

Record number: 2, 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 2, French, - saint%2Dnectaire

Record 2,  Textual support,  Spanish

Record number: 2, 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 2, Spanish, - Saint%20Nectaire

Record number: 2, Textual support number: 1 OBS

Proviene de la región de Auvernia, en la comarca de Dore.  1, record 2, Spanish, - Saint%20Nectaire

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 OBS

... a creamy, mild, semi-soft French cheese made from pasteurized cow's milk ...  2, record 3, English, - Saint%2DPaulin

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

[...] fromage à base de lait de vache, à pâte pressée non cuite [...]  2, record 3, French, - saint%2Dpaulin

Record 3,  Textual support,  Spanish

Record number: 3, 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 3, Spanish, - Saint%2DPaulin

Record 4,  Textual support,  English

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Fromage au lait de vache à pâte pressée non cuite et à croûte brossée.  2, record 4, French, - montasio

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Fromage au lait de vache pasteurisé, à pâte pressée non cuite.  2, record 5, French, - maribo

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 CONT

El Maribo toma su nombre de un pueblo de la isla de Lolland. Es muy conocido en Dinamarca, pero raramente se exporta. Tiene sabor más desarrollado que el Danbo, y se asemeja al Gouda. La pasta es firme y seca, con numerosos agujeros irregulares. Generalmente está recubierto de cera amarilla y a veces contiene semillas de alcaravea.  1, record 5, Spanish, - queso%20Maribo

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A semi-hard cheese made from cow milk [that] has a strong buckwheat flavour.  3, record 6, English, - Fynbo%20cheese

Record 6,  Textual support,  French

Record number: 6, 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 6, French, - fynbo

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 OBS

Queso de leche de vaca.  2, record 6, Spanish, - fynbo

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A slightly crumbly and silky textured [cow's-milk] cheese with a full-bodied, fresh flavour.  4, record 7, English, - Cheshire%20cheese

Record number: 7, Textual support number: 1 CONT

Cheshire cheese has long been a favorite for Welsh rabbit.  5, record 7, English, - Cheshire%20cheese

Record 7,  Textual support,  French

Record number: 7, 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 7, French, - cheshire

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 OBS

Queso de origen inglés, elaborado con leche de vaca.  2, record 7, Spanish, - cheshire

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Until the 19th century, this wonderful melting cheese was known as the Valais. ... The cheese was traditionally cut in half and placed on the cut surface facing the fire. As the cheese started to bubble, it would be scraped on to boiled potatoes to make a delectable treat. Raclette is very supple. The pale golden interior has a sweet, at the taste and a pleasant, citrus tang that deepens with a savoury bite. When heated, the cheese bubbles, melts and intensifies in flavour. Also known as Bagnes or Conches, Fromage a Raclette (or simply Raclette) is available in both raw and pasteurised versions. It ripens in three to four months and has fat content of 45 per cent.  2, record 8, English, - Fromage%20a%20raclette

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

La Raclette ou Fromage à raclette. Ce fromage à pâte pressée non cuite est fabriqué à partir de lait de première qualité. Il bénéficie d’un affinage traditionnel de 10 semaines au minimum. La croûte est reconnaissable à une flore de surface-la fleurine-obtenue grâce à l'unique emploi de levure naturelle.  1, record 8, French, - Raclette

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

It is said that there are as many different tommes in the Alps as there are valleys. ... Traditionally these cheeses are made at the same time as the larger Alpine cheeses such as Beaufort, using the milk left when all the big cheeses are made. ... this cheese is a lowfat (20 percent) cheese that tastes great. Supple, smooth, good on a cheeseboard, in a sandwich, coupled with a light red wine such as a Cotes de Beaune, or used in many recipes that call for swiss cheese.  3, record 9, English, - tomme

Record number: 9, Textual support number: 1 OBS

Sometimes spelled Tome, this French word for cheese is native to the Haute Savoie section of France. The word precedes the names of certain cheeses such as Tomme de Savoie or Tomme de Beaumont. The Tommes have much in common with the washed-rind cheeses produced in the monasteries of France.  4, record 9, English, - tomme

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Fromage gras en forme de disque à pâte pressée non cuite.  1, record 9, French, - tomme

Record number: 9, Textual support number: 1 CONT

Tome : S’applique à différents fromages, le plus souvent de montagne, de forme cylindrique. Nombreux sont issus de Savoie. Il en existe de chèvre, de brebis et de vache. On trouve également l’orthographe Tomme.  3, record 9, French, - tomme

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

The Rouergue and Quercy regions both nested in the colourful Aquitaine, supply us with this small 40 gr cheese. It can be made with goat or ewes milk and sometimes with a mix of the two. The Cabecou, with its 45% of fat in it, is nonetheless called a soft cheese, covered with a thin bluey natural skin which appears only when the maturing and ventilation is carefully done. The taste is very unique and you can find some hints of nuts according to its village of origin. Its name comes from the shortened version of "small goat" in Oc, the local southern language.  1, record 10, English, - Cabecou

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Petit fromage rond, de 4 à 5 centimètres de diamètre sur 1, 5 centimètres d’épaisseur, au lait de chèvre cru, à pâte fraîche non pressée et non cuite et à croûte naturelle. Son poids ne dépasse pas 40 grammes et il contient 45% de matière grasse. Sa croûte est fine, uniformément jaune pâle; sa pâte est tendre et crémeuse, au goût légèrement lactique avec un parfum de noisette, sa texture est homogène. En raison de sa petite taille, ce fromage arrive vite à maturité. Le temps d’affinage varie de dix jours minimum à quatre semaines maximum.  2, record 10, French, - Cab%C3%A9cou

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.  2, record 11, French, - fromage%20%C3%A0%20p%C3%A2te%20non%20cuite

Record 11,  Textual support,  Spanish