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FROMAGE VIEILLI [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2016-01-15

English

Subject field(s)
  • Cheese and Dairy Products

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.

Spanish

Campo(s) temático(s)
  • Productos lácteos
CONT

Dependiendo del tiempo mínimo de maduración, los quesos [...] podrán denominarse tal y como se describe a continuación: Para quesos elaborados con leche cruda. Semicurado 2 meses. Curado 6 meses. Viejo o añejo 10 meses. Para quesos elaborados con leche pasteurizada. Tierno-15 días. Oreado-30 días. Semicurado 45 días. Curado 4 meses. Viejo o Añejo 8 meses.

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Record 2 2005-10-26

English

Subject field(s)
  • Cheese and Dairy Products
CONT

Cheddar is the best-known variety of cheese and it's the cornerstone of our ADL family of cheeses. ADL Extra-Old Cheddar is carefully aged for about 18 months, and its strong, nutty flavour will tempt the most discriminating palate.

CONT

Cheddars vary in flavor depending on the length of aging and their origin. As cheddar slowly ages, it loses moisture and its texture becomes drier and more crumbly. Sharpness becomes noticeable at 12 months (old cheddar) and 18 months (extra old cheddar).

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
CONT

La période de vieillissement est un facteur essentiel de métamorphose du fromage. Entre un cheddar doux, pratiquement pas vieilli, et un cheddar extra fort-âgé d’au moins dix-huit mois-il y a une différence de goût allant de l'insipidité à des odeurs et une saveur typiques.

OBS

extrafort : Cette graphie, puisée des Rectifications de l’orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2004).

OBS

cheddar extra-fort : Équivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.

Spanish

Save record 2

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