TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
YEUX FROMAGE [4 records]
Record 1 - internal organization data 2013-03-06
Record 1, English
Record 1, Subject field(s)
- Cheese and Dairy Products
Record 1, Main entry term, English
- blown cheese 1, record 1, English, blown%20cheese
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 OBS
blow ... of foods: To become swollen by the products of abnormal fermentation (certain bacteria cause cheeses to blow.) 2, record 1, English, - blown%20cheese
Record 1, French
Record 1, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 1, Main entry term, French
- fromage gonflé 1, record 1, French, fromage%20gonfl%C3%A9
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
Le gonflement est un accident de fabrication [qui se] traduit par la présence de nombreux yeux dans le fromage [...] Les germes responsables sont [...] souvent [...] des sporules anaérobies [...] Toutefois, la cause la plus fréquente reste la présence massive de bactéries propioniques. 2, record 1, French, - fromage%20gonfl%C3%A9
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 1990-06-12
Record 2, English
Record 2, Subject field(s)
- Cheese and Dairy Products
Record 2, Main entry term, English
- Romano cheese
1, record 2, English, Romano%20cheese
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
- Romano 2, record 2, English, Romano
correct
Record 2, Textual support, English
Record number: 2, Textual support number: 1 OBS
Romano ... may be made from the milk of cows, Vacchino Romano; from ewe's milk, Pecorino Romano; or from goat's milk, Caprino Romano. Romano is similar to Parmesan and other Grana cheeses. The cheese has a high salt content ... a characteristic sharp flavor [and a] natural yellowish color. 3, record 2, English, - Romano%20cheese
Record 2, French
Record 2, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 2, Main entry term, French
- romano
1, record 2, French, romano
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- fromage Romano 2, record 2, French, fromage%20Romano
avoid, masculine noun
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
Originairement, ce fromage(...) était fabriqué avec du lait de brebis(...) Ronds avec des extrémités plates, pesant de 6 à 12 kg environ, les divers Romanos ont un intérieur granulaire et sans yeux. Ils sont dits "Pecorino Romano" s’ils sont à base de lait de brebis, "Vacchino Romano" à base de lait de vache et "Caprino Romano" à base de lait de chèvre. 3, record 2, French, - romano
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 1988-06-28
Record 3, English
Record 3, Subject field(s)
- Food Industries
- Cheese and Dairy Products
Record 3, Main entry term, English
- openness
1, record 3, English, openness
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
- holiness 1, record 3, English, holiness
correct
Record 3, Textual support, English
Record number: 3, Textual support number: 1 CONT
Do you feel that federal or provincial government agencies should establish quality and/or grade standards for specialty cheese (i.e. body, texture, openness, flavour)? 2, record 3, English, - openness
Record 3, French
Record 3, Domaine(s)
- Industrie de l'alimentation
- Laiterie, beurrerie et fromagerie
Record 3, Main entry term, French
- ouverture
1, record 3, French, ouverture
correct, feminine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 DEF
s’applique aux fromages à pâte cuite. Désigne l'ensemble des yeux du fromage. On ajoute généralement un qualificatif, ex. : belle ou vilaine,(gruyère). 2, record 3, French, - ouverture
Record number: 3, Textual support number: 1 OBS
Phénomène physique se traduisant par l’apparition de cavités (ou yeux) dans certains types de fromages à pâte cuite (Gruyère, Emmental ...) (...) 3, record 3, French, - ouverture
Record 3, Spanish
Record 3, Textual support, Spanish
Record 4 - internal organization data 1985-12-20
Record 4, English
Record 4, Subject field(s)
- Cheese and Dairy Products
Record 4, Main entry term, English
- cheese eyes
1, record 4, English, cheese%20eyes
correct
Record 4, Abbreviations, English
Record 4, Synonyms, English
- cheese holes 1, record 4, English, cheese%20holes
correct
Record 4, Textual support, English
Record 4, French
Record 4, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 4, Main entry term, French
- yeux du fromage
1, record 4, French, yeux%20du%20fromage
correct, masculine noun, plural
Record 4, Abbreviations, French
Record 4, Synonyms, French
- trous du fromage 1, record 4, French, trous%20du%20fromage
correct, masculine noun, plural
Record 4, Textual support, French
Record number: 4, Textual support number: 1 OBS
Equivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière. 2, record 4, French, - yeux%20du%20fromage
Record 4, Spanish
Record 4, Textual support, Spanish
Copyright notice for the TERMIUM Plus® data bank
© Public Services and Procurement Canada, 2025
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau
Features
Language Portal of Canada
Access a collection of Canadian resources on all aspects of English and French, including quizzes.
Writing tools
The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.
Glossaries and vocabularies
Access Translation Bureau glossaries and vocabularies.
- Date Modified: