TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Swiss Fondue is a heated cheese sauce into which boiled potatoes or chunks of leftover bread are dipped into the cheese sauce. The cheese sauce is often made from two cheeses, usually Gruyère and Emmenthal, though in some areas of Switzerland, Vacherin cheese is used in place of both. Depending on the region, the cheese is mixed with milk, or with white wine and some starch such as flour to thicken it.  1, record 1, English, - swiss%20fondue

Record number: 1, Textual support number: 1 OBS

There are three main varieties: Fribourg Fondue: made from Gruyère with Vacherin;Geneva: made from Gruyère, Emmenthal and some make of "Bergkäse". Occasionally, chopped mushrooms and/or tomatoes are added;Vaud: made from Gruyère with roasted garlic.  1, record 1, English, - swiss%20fondue

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Fondue suisse [...] Plusieurs utilisent les mêmes fourchettes pour la fondue chinoise et pour la fondue au fromage. [...] Pour la fondue au fromage, il est préférable d’utiliser une fourchette à trois pointes, afin que les morceaux de pain tiennent bien lorsqu’on les brasse et qu’on les trempe. Une fondue à la texture parfaite est assez lisse et colle bien au pain. Les caquelons en fonte émaillés sont les grands favoris pour la fondue au fromage.  2, record 1, French, - fondue%20suisse

Record number: 1, Textual support number: 2 CONT

Une vraie fondue suisse est préparée avec d’authentiques fromages suisses(emmental, gruyère, vacherin, appenzell et, bien entendu, le fameux fromage à raclette) et des vins suisses.  3, record 1, French, - fondue%20suisse

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, 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 2, English, - Fromage%20a%20raclette

Record 2,  Textual support,  French

Record number: 2, 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 2, French, - Raclette

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Il existe aujourd’hui des fours à raclette de table, dotés d’un support pour exposer la demi-meule de fromage ou rayonnement d’une résistance électrique.  1, record 3, French, - four%20%C3%A0%20raclette

Record 3,  Textual support,  Spanish