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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The cheeses are known as bloomy or flowery-rind cheeses because of the light, downy white rind that grows on their surfaces, the result of their being treated with Penicillium candidate spore. The interior paste of this sort of cheese is soft and straw yellow in colour.  2, record 1, English, - bloomy%20rind%20cheese

Record number: 1, Textual support number: 2 CONT

Soft-ripened or bloomy rind cheeses, which have a semisoft consistency have been surface ripened -- either sprayed or exposed to molds so that they ripen from the rind inward. Their crusts are thin, white, and velvety ("bloomy").  3, record 1, English, - bloomy%20rind%20cheese

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

[...] les fromages à croûte fleurie sont fabriqués avec du lait de vache. [Le] caillé, très fragile, est versé à la louche ou mécaniquement dans des moules sans fond pour permettre l'égouttage. Retournés plusieurs fois, les fromages égouttés deviennent assez fermes. Démoulés, ils sont ensemencés et salés. Au bout d’une semaine environ, «une fleur» blanchâtre recouvre la pâte encore molle et le fromage commence à développer ses arômes et sa saveur.  4, record 1, French, - fromage%20%C3%A0%20cro%C3%BBte%20fleurie

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

The cheese has been ripened and/or kept in such a way that no rind is developed (a "rindless" cheese). Ripening film is used in the manufacture of rindless cheese. Ripening film may also constitute the coating that protects the cheese.  2, record 2, English, - rindless%20cheese

Record number: 2, Textual support number: 2 CONT

Cheddar is a semi-hard, rindless cheese, with a firm and smooth body.  3, record 2, English, - rindless%20cheese

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le fromage a été affiné et/ou conservé de telle manière qu'aucune croûte ne s’est développée(un fromage «sans croûte»). Une pellicule d’affinage est utilisée pour la fabrication du fromage sans croûte. La pellicule d’affinage peut également constituer l'enrobage qui protège le fromage.  2, record 2, French, - fromage%20sans%20cro%C3%BBte

Record number: 2, Textual support number: 2 CONT

Le Monterey Jack. C'est un fromage sans croûte avec une pâte souple, qui va du jaune à l'orange pâle.  3, record 2, French, - fromage%20sans%20cro%C3%BBte

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 CONT

El queso sin corteza suele madurar usando una película de maduración. La parte externa de ese queso no forma una corteza con un contenido inferior de humedad, aunque, por supuesto, la influencia de la luz puede causar ciertas diferencias en comparación con la parte interna.  1, record 2, Spanish, - queso%20sin%20corteza

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Tuma cheese is native to Sicily and Sardinia. Contrary to today's use of cow's milk, it was then made from sheep's milk. It is a light rindless texture. It has a fresh clean milky flavour.  1, record 3, English, - Tuma

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Fromage entièrement naturel, sans croûte, à pâte fraîche et blanche, non affinée.  1, record 3, French, - Tuma

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Chaource was known as early as the 14th century and Marguerite de Bourgogne demanded to see it at her table. Named after a humid town in Champagne, this cheese can be eaten young (acidulous in flavor), although it tends to develop a personality with age. Its velvety rind is generously bloomy.  2, record 4, English, - Chaource

Record number: 4, Textual support number: 2 CONT

Chaource cheese gets its name from the small village in which it was originally made. ... Chaource cheese is made of whole cow's milk, and normally is eaten when relatively young. It is a creamy cheese that tastes very slightly salty. When young, it is not a strong cheese, but as it ages, it acquires more and more taste.  3, record 4, English, - Chaource

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Fromage à pâte molle, le Chaource est placé dans des moules ronds sans fond et perforés qui sont disposés sur des planches afin de parfaire son égouttage; puis il est salé et séché sur des paillons de seigle. Son affinage dure au moins quinze jours, pendant lesquels sa croûte à fleur blanche, se couvre d’une légère pigmentation rougeâtre. Sa pâte, onctueuse, a la saveur douce et fruitée de noisette acidulée, doit être souple et sans mollesse. Le Chaource dégage une odeur de champignon et de crème.  2, record 4, French, - Chaource

Record 4,  Textual support,  Spanish