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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Cheese contains, in a concentrated form, many of milk's nutrients. About 10 pounds (5 quarts) of whole milk are needed to make 1 pound of whole milk cheese and 9 pounds of whey.  2, record 1, English, - whole%20milk%20cheese

Record number: 1, Textual support number: 1 OBS

whole milk cheese: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 1, English, - whole%20milk%20cheese

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Le Fêtard est un fromage de lait entier et cru. Sa pâte est ferme.  2, record 1, French, - fromage%20de%20lait%20entier

Record number: 1, Textual support number: 1 OBS

fromage de lait entier : terme extrait du «Glossaire de l'agriculture» et reproduit avec l'autorisation de l'Organisation de coopération et de développement économiques.  3, record 1, French, - fromage%20de%20lait%20entier

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

A cheese produced completely from cow’s milk, Mahon has a sweet and fruity aroma and a rich, bold flavour. It comes with a yellowish rind that reveals a spicy and somewhat salty cheese flavour.  2, record 2, English, - Mahon%20cheese

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Fromage espagnol de fabrication fermière ou industrielle au lait de vache entier, à caillé égoutté par pression, à pâte molle, de forme carrée, originaire de l'île de Minorque et sur la liste des appellations d’origine espagnoles [...]  2, record 2, French, - mahon

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

[Queso de] leche cruda recién ordeñada, de vaca frisona, mahonesa o pardo-alpina, pudiendo contener hasta un 5% de leche de oveja menorquina, [...] la leche, se cuaja con los pistilos de cardo silvestre [...]  1, record 2, Spanish, - queso%20de%20Mah%C3%B3n

Record number: 2, Textual support number: 1 OBS

El origen de su nombre “Mahón” [se debe al] puerto de expedición del producto.  1, record 2, Spanish, - queso%20de%20Mah%C3%B3n

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

It is classed among the greatest French cheeses and even protected by the strict Appellation Controlee laws to prevent frauds. Crottin de Chavignol is a small cheese, weighing between 5 and 2 oz, depending on the age. The cheese starts as a very white cheese and then turns yellow with a light blue mold and eventually brown (which is rarely seen in this country). As the cheese ages, it becomes increasingly sharp and pungent. Even when young though, it does not lack flavor.  2, record 3, English, - Crottin%20de%20Chavignol

Record number: 3, Textual support number: 1 OBS

Its name comes from the word «crot», meaning a little clay lamp with a shape similar to that of the cheese.  3, record 3, English, - Crottin%20de%20Chavignol

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Le Crottin de Chavignol est un petit fromage de chèvre cylindrique légèrement bombé et fabriqué au lait cru entier dans les fermes de la région de Sancerre. Bien que l'on ait des traces écrites de la présence de chèvres dans la région depuis 1573; on ne connaît le nom de Crottin de Chavignol que depuis 1829. Ce petit fromage régional qui tient son nom d’une lampe à huile passera en Appellation d’Origine Contrôlée en Février 1976 sous la présidence de Monsieur Jean Gourdin.  2, record 3, French, - Crottin%20de%20Chavignol

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

Unpressed soft white goat's milk cheese with a fine rind; in the shape of a small truncated cone known as a'bonde' (bung or plug) about 6 cm high and weighing an average of 120 grams; 45% milk fat.  1, record 4, English, - Chabichou%20de%20Poitou

Record number: 4, Textual support number: 1 CONT

Chabichou. Also called the Chabis, this cheese is made from raw milk, and has been an Appellation d'Origine Controlee (AOC) since 1990. It is round and approximately 8 cm high. It takes 1 liter of goat's milk to make a 150 g. piece of goat's cheese. The skin of the Chabichou is white, with slight hints of yellow or blue; when it is young (10 days ageing) it is creamy, and when aged (+ 20 days ageing) it becomes very crumbly.  2, record 4, English, - Chabichou%20de%20Poitou

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Fromage au lait de chèvre entier, à pâte molle. Sa croûte fine présente des moisissures superficielles blanches, jaunes ou bleues. Sa pâte est blanche, ferme mais souple. Il a la forme caractéristique d’un petit tronc de cône, dite «bonde», de 6 cm environ de hauteur et de 5 à 6 cm de diamètre. Il pèse environ 150 g après une dizaine de jours d’affinage et contient 45% de matière grasse au minimum.  1, record 4, French, - Chabichou%20de%20Poitou

Record 4,  Textual support,  Spanish