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The Government of Canada’s terminology and linguistic data bank.
BLEU CHEESE [1 record]
Record 1 - internal organization data 2013-03-19
Record 1, English
Record 1, Subject field(s)
- Cheese and Dairy Products
Record 1, Main entry term, English
- blue cheese
1, record 1, English, blue%20cheese
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- bleu cheese 2, record 1, English, bleu%20cheese
correct
- blue-mould cheese 3, record 1, English, blue%2Dmould%20cheese
correct
- blue-mold cheese 4, record 1, English, blue%2Dmold%20cheese
correct
- blue mold-ripened cheese 5, record 1, English, blue%20mold%2Dripened%20cheese
correct
- blue-veined cheese 6, record 1, English, blue%2Dveined%20cheese
correct, see observation
- blue vein cheese 7, record 1, English, blue%20vein%20cheese
correct, see observation
- blue veined cheese 7, record 1, English, blue%20veined%20cheese
correct, see observation
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
... a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or various specially cultivated bacteria. 2, record 1, English, - blue%20cheese
Record number: 1, Textual support number: 1 OBS
The term blue vein cheese [is a specific term, i.e. it has a more restricted sense; it] is used to describe a [type of] blue cheese. The difference is the look and the amount of edible blue mold running through the cheese. Blue veined cheeses tend to have a small amount of this edible mold which resembles veins. These cheeses tend to be semi-hard or hard cheeses. 7, record 1, English, - blue%20cheese
Record 1, Key term(s)
- blue mold cheese
- blue mould cheese
Record 1, French
Record 1, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 1, Main entry term, French
- fromage bleu
1, record 1, French, fromage%20bleu
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- fromage persillé 2, record 1, French, fromage%20persill%C3%A9
correct, masculine noun
- fromage à pâte persillée 3, record 1, French, fromage%20%C3%A0%20p%C3%A2te%20persill%C3%A9e
correct, masculine noun
- bleu 4, record 1, French, bleu
correct, masculine noun
- fromage à moisissures internes 5, record 1, French, fromage%20%C3%A0%20moisissures%20internes
masculine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Fromages persillés. Ce sont des fromages dont la pâte est sillonnée intérieurement de marbrures verdâtres ou bleuâtres, constituées par des filaments mycéliens de la moisissure Penicillium glaucum. 6, record 1, French, - fromage%20bleu
Record number: 1, Textual support number: 2 CONT
Fromage à pâte persillée ou pâte à moisissure interne. [...] Le terme «à pâte persillée» s'applique aux fromages bleus pour lesquels la couleur et la répartition de la moisissure (pénicillium glaucum ou roqueforti) appelée aussi persillage varient selon chaque fromage. 7, record 1, French, - fromage%20bleu
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Productos lácteos
Record 1, Main entry term, Spanish
- queso azul
1, record 1, Spanish, queso%20azul
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
- queso de pasta azul 2, record 1, Spanish, queso%20de%20pasta%20azul
correct, masculine noun
- queso con mohos internos 2, record 1, Spanish, queso%20con%20mohos%20internos
correct, masculine noun
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 DEF
Producto que se obtiene por coagulación de la leche por medio del cuajo y/u otras enzimas coagulantes apropiadas, complementado o no por la acción de bacterias lácticas específicas, y mediante un proceso de elaboración que utiliza hongos específicos (Penicillium roqueforti), complementados o no por la acción de hongos y/o levaduras subsidiarias responsables de otorgarle al producto características distintivas durante el proceso de elaboración y maduración. 1, record 1, Spanish, - queso%20azul
Record number: 1, Textual support number: 1 CONT
El queso azul es una clasificación general de los quesos de leche de vaca, de oveja y de cabra que tienen en su pasta cultivos de Penicillium añadidos al producto final y que proporcionan un color entre el 'azul' y el gris-verdoso característico debido a los mohos. Los quesos azules se curan en lugares con temperaturas reguladas tales como cavernas. Algunos poseen denominación de origen protegida: Cabrales, Roquefort, bleu d'Auvergne, bleu de Bresse, Gorgonzola, Stilton y Picón Bejes-Tresviso. También destaca el queso de Valdeón. 3, record 1, Spanish, - queso%20azul
Record number: 1, Textual support number: 1 OBS
Las leches empleadas en la elaboración del queso azul deberán proceder de las especies bovina, ovina o caprina, y pueden ser utilizadas solas o en mezclas. 1, record 1, Spanish, - queso%20azul
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