TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A firm cheese with small holes and a nutty flavor that is of Swiss origin.  3, record 1, English, - Gruy%C3%A8re%20cheese

Record 1,  Textual support,  French

Record number: 1, 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 1, French, - gruy%C3%A8re

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

Queso suave, de origen suizo, fabricado con leche de vaca y cuajo triturado.  3, record 1, Spanish, - gruyer

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Due to its distinctive nature, cultural value and economic importance for the region, Comté was deservedly granted "appellation d'origine contrôlée" (AOC) status in 1958. This ensures that Comté follow a large set of stringent rules and requirements which guarantee the specificity of their unique cheese.  3, record 2, English, - Comt%C3%A9%20cheese

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Fromage franc-comtois AOC [appellation d’origine contrôlée] de lait de vache(45 % au minimum de matières grasses), à pâte pressée cuite et à croûte naturelle brossée(de jaune doré à brunâtre).  2, record 2, French, - comt%C3%A9

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 CONT

El queso comté es […] una de las grandes referencias en cuanto a quesos franceses. Para la elaboración del queso comté se utilizan solo vacas de razas Montbéliarde y Simmental, que se alimentan de pastos naturales en verano y de heno en invierno.  3, record 2, Spanish, - queso%20comt%C3%A9

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 semisoft French cheese made from cow's milk.  2, record 4, English, - Saint%2DNectaire

Record 4,  Textual support,  French

Record number: 4, 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 4, French, - saint%2Dnectaire

Record 4,  Textual support,  Spanish

Record number: 4, 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 4, Spanish, - Saint%20Nectaire

Record number: 4, Textual support number: 1 OBS

Proviene de la región de Auvernia, en la comarca de Dore.  1, record 4, Spanish, - Saint%20Nectaire

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

... a creamy, mild, semi-soft French cheese made from pasteurized cow's milk ...  2, record 5, English, - Saint%2DPaulin

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

[...] fromage à base de lait de vache, à pâte pressée non cuite [...]  2, record 5, French, - saint%2Dpaulin

Record 5,  Textual support,  Spanish

Record number: 5, 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 5, Spanish, - Saint%2DPaulin

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

[A] southern Italian cow's milk cheese [that] has a firm texture and a mild, smoky flavor.  1, record 6, English, - Provolone%20cheese

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Fromage italien de lait de vache, généralement fumé, à pâte pressée et filée, à croûte naturelle lisse et brillante, jaune doré, parfois brune [...]  2, record 6, French, - provolone

Record number: 6, Textual support number: 1 OBS

provolone : Équivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.  3, record 6, French, - provolone

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 CONT

El queso provolone, tiene su origen en el sur de Italia, se produce en diferentes piezas de entre 10 a 15 cm con formas diversas. [...] es un queso de leche de vaca de corteza blanda, su sabor varía según dónde se produce, con unos 4 meses de curación destacando su utilización como acompañamiento de platos calientes gracias a su cualidad ideal para fundirse.  1, record 6, Spanish, - provolone

Record 7,  Textual support,  English

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Fromage au lait de vache à pâte pressée non cuite et à croûte brossée.  2, record 7, French, - montasio

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Fromage au lait de vache pasteurisé, à pâte pressée non cuite.  2, record 8, French, - maribo

Record 8,  Textual support,  Spanish

Record number: 8, 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 8, Spanish, - queso%20Maribo

Record 9,  Textual support,  English

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Fromage au lait de vache pasteurisé originaire des Pays-Bas, à pâte molle très légèrement pressée [...]  2, record 9, French, - kernhem

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Queso elaborado con leche pasteurizada y madurado durante 30 días en un ambiente húmedo y frío, con vueltas regulares y baños de agua en su corteza, su sabor es suave y cremoso, posee un color dorado.  1, record 9, Spanish, - Kernhem

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Semifirm yet creamy, Fontina is a cow's-milk cheese with about 45 percent milk fat. It has a dark golden brown rind with a pale yellow interior dotted with tiny holes. The mild, nutty flavour, and the fact that it melts easily and smoothly, make Fontina perfect for almost any use.  3, record 10, English, - Fontina%20cheese

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Fromage italien AOC [appellation d’origine contrôlée] de lait cru de vache(de 45 à 50 % de matières grasses), à pâte pressée semi-cuite, à croûte brossée, parfois huilée [...]  2, record 10, French, - fontina

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 OBS

Tipo de queso.  2, record 10, Spanish, - fontina

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Danbo. Origin: Denmark. Milk: Pasteurized cow's. Type: Semihard; pressed cooked; natural rind or rindless; farmstead, cooperative and factory. Texture: Supple, elastic, and smooth. Flavour: Very mild and buttery.  3, record 11, English, - Danbo%20cheese

Record number: 11, Textual support number: 2 CONT

The fat content for standard Danbo is a minimum of 45 percent; there's also a low-fat version that has about 10 percent fat.  3, record 11, English, - Danbo%20cheese

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

[Fromage] à pâte dure pressée, fabriqué de façon semblable à celle du samsoe [...]  2, record 11, French, - danbo

Record number: 11, Textual support number: 1 OBS

Sa croûte dorée, lisse, sèche, est enrobée de cire et sa pâte claire a quelques ouvertures rondes.  2, record 11, French, - danbo

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 DEF

Queso de mediana humedad o pasta semidura, graso, elaborado con leche pasteurizada y estandarizada, acidificada por cultivos de bacterias lácticas seleccionadas.  1, record 11, Spanish, - queso%20Danbo

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

A slightly crumbly and silky textured [cow's-milk] cheese with a full-bodied, fresh flavour.  4, record 12, English, - Cheshire%20cheese

Record number: 12, Textual support number: 1 CONT

Cheshire cheese has long been a favorite for Welsh rabbit.  5, record 12, English, - Cheshire%20cheese

Record 12,  Textual support,  French

Record number: 12, 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 12, French, - cheshire

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 OBS

Queso de origen inglés, elaborado con leche de vaca.  2, record 12, Spanish, - cheshire

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 OBS

This whole-milk cow's cheese is named for an eastern Swiss canton [Appenzell] ... It has a golden yellow rind and a firm, straw-colored curd with tiny holes. The flavor is delicate and somewhat fruity owing to the wine or cider wash it receives during curing.  2, record 13, English, - Appenzeller

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Fromage suisse de lait de vache(50 % de matières grasses), à pâte pressée cuite et à croûte brossée [...]  3, record 13, French, - appenzeller

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Queso suizo de pasta semidura, especialidad del cantón de Appenzell, [...] se elabora a base de leche de vaca y posee un sabor fuerte, refinado y característico, [...] de corteza firme y forma de rueda con una altura de entre 7 y 9 cm.  1, record 13, Spanish, - queso%20Appenzell

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

A hard dry cheese made from skimmed or partially skimmed cow's milk.  3, record 14, English, - Parmesan%20cheese

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Fromage italien de vache écrémé [...] à pâte pressée et cuite, à croûte brossée et huilée.  2, record 14, French, - parmesan

Record number: 14, Textual support number: 1 OBS

En français les appellations des fromages telles que camembert, cheddar et brie ne sont pas précédées de «fromage (de)». Certains règlements exigent cependant que le générique «fromage» apparaisse sur les étiquettes devant le nom des variétés.  3, record 14, French, - parmesan

Record 14,  Textual support,  Spanish

Record number: 14, Textual support number: 1 DEF

Queso madurado de leche de vaca, de baja humedad y alto tenor graso.  1, record 14, Spanish, - queso%20parmesano

Record number: 14, Textual support number: 1 OBS

[Queso] típico de la región de Parma en Italia a la cual debe su nombre. De consistencia dura, quebradizo, color amarillento dorado, textura compacta [...] granulosa.  1, record 14, Spanish, - queso%20parmesano

Record 15,  Textual support,  English

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

En français, les appellations de fromage telles que «camembert», «cheddar» et «brie», ne sont pas précédées de «fromage (de)». Certains règlements portant sur l’étiquetage exigent cependant que le générique fromage apparaisse sur les étiquettes accompagné du nom des variétés. En anglais, les appellations des variétés portent habituellement la majuscule : on dira «Brie cheese», «Cheddar cheese», «Mozzarella cheese». [...]  2, record 15, French, - suisse%20fondu%20pasteuris%C3%A9

Record number: 15, Textual support number: 2 OBS

Au Canada, le suisse désigne un fromage à pâte pressée cuite, à ouvertures moyennes, apparenté au gruyère et à l'emmental. En Europe, le suisse désigne un fromage frais proposé à la consommation sous les appellations demi-suisse et petit-suisse.  2, record 15, French, - suisse%20fondu%20pasteuris%C3%A9

Record 15,  Textual support,  Spanish

Record number: 15, Textual support number: 1 OBS

Los productos de queso procesado pasteurizado y de empaque en frío pueden también clasificarse por el sabor característico del queso (cheddar americano, suizo, parmesano, romano, mozarella, etc.) y por la adición de sabores permitidos.  1, record 15, Spanish, - queso%20procesado%20pasteurizado%20suizo

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Hailing from Scotland, this cow's-milk cheese is quite mild when young, sharpening slightly as it ages. The ivory-colored Dunlop resembles a soft CHEDDAR in texture.  2, record 16, English, - Dunlop%20cheese

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Fromage au lait de vache à pâte pressée proche du fromage d’Ayrshire.  1, record 16, French, - fromage%20de%20Dunlop

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

A typical product of cheese factories in the plain ... obtained as a result of coagulation of milk from the two daily milkings and eventually a small percentage of sheep - goat milk, generally pasteurised, with liquid rennet of a calf.  2, record 17, English, - bra%20cheese

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Fromage italien à pâte dure et pressée, fait à partir de lait partiellement écrémé et à saveur forte.  1, record 17, French, - bra

Record number: 17, Textual support number: 1 OBS

C’est un fromage blanc, à la texture compacte et à la saveur forte et salée.  1, record 17, French, - bra

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, 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 18, English, - Fromage%20a%20raclette

Record 18,  Textual support,  French

Record number: 18, 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 18, French, - Raclette

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, 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 19, English, - tomme

Record number: 19, 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 19, English, - tomme

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Fromage gras en forme de disque à pâte pressée non cuite.  1, record 19, French, - tomme

Record number: 19, 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 19, French, - tomme

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, 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 20, English, - Cabecou

Record 20,  Textual support,  French

Record number: 20, 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 20, French, - Cab%C3%A9cou

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

... a cheese whose whey has not been drained naturally but was eliminated in the pressing process.  2, record 21, English, - pressed%20cheese

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

Les fromages à pâte pressée pour lesquels le caillé (à dominante pressée) est égoutté plus complètement grâce à un découpage et un brassage, suivis d’un pressage après la mise en moules [...]  3, record 21, French, - fromage%20%C3%A0%20p%C3%A2te%20press%C3%A9e

Record number: 21, Textual support number: 1 OBS

fromage à pâte pressée; pâte pressée : Équivalents adoptés par le Comité intergouvernemental de terminologie de l'industrie laitière.  4, record 21, French, - fromage%20%C3%A0%20p%C3%A2te%20press%C3%A9e

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, 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 22, English, - Emmental%20cheese

Record number: 22, 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 22, English, - Emmental%20cheese

Record 22,  Textual support,  French

Record number: 22, 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 22, French, - emmental

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 OBS

Edam. A mild semi-solid cheese from Holland; a mellow cheese, softer than cheddar, with cheddar-type flavor (mild, nut-like); made from partly skimmed milk; its shape is a round ball with a red wax covering; it has a yellow creamy interior ...  3, record 23, English, - Edam%20cheese

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 OBS

Edam.(...) Fromage des Pays-Bas au lait de vache pasteurisé, à pâte mi-dure pressée, à croûte teintée, paraffinée rouge ou parme.(...) En forme de boule(...)  4, record 23, French, - %C3%A9dam

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, 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 24, English, - Elbo%20cheese

Record 24,  Textual support,  French

Record number: 24, 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 24, French, - elbo

Record 24,  Textual support,  Spanish