TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
FROMAGE PATE GRASSE [7 records]
Record 1 - internal organization data 2011-08-02
Record 1, English
Record 1, Subject field(s)
- Cheese and Dairy Products
Record 1, Main entry term, English
- fat cheese
1, record 1, English, fat%20cheese
correct, Great Britain
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
Designation of cheese according to the percentage fat on the dry basis (FDB) in Code of Principle Standard A6. Recommended general standard for cheese; thus high fat, full fat, medium fat, low fat, skim. 1, record 1, English, - fat%20cheese
Record 1, French
Record 1, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 1, Main entry term, French
- fromage gras
1, record 1, French, fromage%20gras
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- fromage à pâte grasse 2, record 1, French, fromage%20%C3%A0%20p%C3%A2te%20grasse
correct, masculine noun
- fromage crème 2, record 1, French, fromage%20cr%C3%A8me
correct, masculine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
Lorsque le fromage contient entre 50 et moins de 60 p. 100 de matière grasse dans la matière sèche. 2, record 1, French, - fromage%20gras
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Productos lácteos
Record 1, Main entry term, Spanish
- queso graso
1, record 1, Spanish, queso%20graso
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2007-01-04
Record 2, English
Record 2, Subject field(s)
- Cheese and Dairy Products
Record 2, Main entry term, English
- baby gouda
1, record 2, English, baby%20gouda
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
- BABY GOUDA cheese 2, record 2, English, BABY%20GOUDA%20cheese
correct
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
Baby Gouda. Incredibly creamy texture combined with a light nutty taste ... 1, record 2, English, - baby%20gouda
Record number: 2, Textual support number: 1 OBS
Baby Gouda is usually coated in red wax; a more mature Gouda has a yellow wax coating and black wax or brown rind suggests it has been smoked and aged for over a year. 3, record 2, English, - baby%20gouda
Record 2, French
Record 2, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 2, Main entry term, French
- baby gouda
1, record 2, French, baby%20gouda
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- petit gouda 2, record 2, French, petit%20gouda
masculine noun
- fromage BABY GOUDA 3, record 2, French, fromage%20BABY%20GOUDA
masculine noun
- fromage PETIT GOUDA 3, record 2, French, fromage%20PETIT%20GOUDA
masculine noun
Record 2, Textual support, French
Record number: 2, Textual support number: 1 DEF
Fromage [...] à pâte molle doux avec un peu plus de matière grasse que les jeunes édams. 4, record 2, French, - baby%20gouda
Record number: 2, Textual support number: 1 CONT
Baby Gouda est de petite taille et toujours jeune. 5, record 2, French, - baby%20gouda
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 2006-10-05
Record 3, English
Record 3, Subject field(s)
- Cheese and Dairy Products
Record 3, Main entry term, English
- demi-sel
1, record 3, English, demi%2Dsel
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 DEF
A soft French cheese made from pasteurised cow's milk (40-45% fat content), with a mild flavour and less than 2% added salt ... sold in small squares wrapped in foil and used as a cheese spread. 1, record 3, English, - demi%2Dsel
Record 3, French
Record 3, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 3, Main entry term, French
- demi-sel
1, record 3, French, demi%2Dsel
correct, masculine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 DEF
Fromage frais, au lait de vache, à pâte ferme, avec 45% de matière grasse après complète dessiccation et salé à environ 2%. 2, record 3, French, - demi%2Dsel
Record number: 3, Textual support number: 1 CONT
Mange de préférence des fromages riches en calcium comme le gruyère ou l’Edam plutôt que ceux riches en graisses et en sel comme le fromage frais à tartiner (ail et fines herbes, demi-sel, etc.) le fromage de chèvre ou les fromages fondus. 3, record 3, French, - demi%2Dsel
Record 3, Spanish
Record 3, Textual support, Spanish
Record 4 - internal organization data 2005-09-27
Record 4, English
Record 4, Subject field(s)
- Cheese and Dairy Products
- Special-Language Phraseology
Record 4, Main entry term, English
- nutty
1, record 4, English, nutty
correct, adjective
Record 4, Abbreviations, English
Record 4, Synonyms, English
Record 4, Textual support, English
Record number: 4, Textual support number: 1 OBS
A descriptive term for cheese with a nut-like flavor, a characteristic of Swiss-types. Cheddars may exhibit a flavor reminiscent of walnuts; fresh Goat cheese and Gruyere are said to resemble the taste of hazelnuts. The flavor causing this characteristic are actually found in nuts. 2, record 4, English, - nutty
Record 4, French
Record 4, Domaine(s)
- Laiterie, beurrerie et fromagerie
- Phraséologie des langues de spécialité
Record 4, Main entry term, French
- noisetée
1, record 4, French, noiset%C3%A9e
correct, adjective
Record 4, Abbreviations, French
Record 4, Synonyms, French
- à saveur de noix 2, record 4, French, %C3%A0%20saveur%20de%20noix
adjective
- à saveur de noisettes 3, record 4, French, %C3%A0%20saveur%20de%20noisettes
adjective
Record 4, Textual support, French
Record number: 4, Textual support number: 1 CONT
Le Vacherin fribourgeois est un fromage suisse du canton de Fribourg. C'est un fromage à base de lait de vache pasteurisé, à pâte molle à croûte lavée. Sa contenance en matière grasse est de 28 %. Sa période de dégustation optimale s’étale d’octobre à mars après un affinage de 5 à 7 semaines. Il a une légère odeur de résine et une saveur un peu acidulée, noisetée. On l'utilise notamment pour préparer la fondue moitié-moitié et la fondue fribourgeoise. 4, record 4, French, - noiset%C3%A9e
Record 4, Spanish
Record 4, Textual support, Spanish
Record 5 - internal organization data 2001-05-29
Record 5, English
Record 5, Subject field(s)
- Food Industries
- Cheese and Dairy Products
Record 5, Main entry term, English
- Chabichou de Poitou
1, record 5, English, Chabichou%20de%20Poitou
correct, trademark
Record 5, Abbreviations, English
Record 5, Synonyms, English
- Chabichou 2, record 5, English, Chabichou
correct, trademark
- Chabis 2, record 5, English, Chabis
correct, trademark
Record 5, Textual support, English
Record number: 5, 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 5, English, - Chabichou%20de%20Poitou
Record number: 5, 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 5, English, - Chabichou%20de%20Poitou
Record 5, French
Record 5, Domaine(s)
- Industrie de l'alimentation
- Laiterie, beurrerie et fromagerie
Record 5, Main entry term, French
- Chabichou de Poitou
1, record 5, French, Chabichou%20de%20Poitou
correct, trademark, masculine noun
Record 5, Abbreviations, French
Record 5, Synonyms, French
- Chabichou 2, record 5, French, Chabichou
correct, trademark, masculine noun
Record 5, Textual support, French
Record number: 5, 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 5, French, - Chabichou%20de%20Poitou
Record 5, Spanish
Record 5, Textual support, Spanish
Record 6 - internal organization data 2001-05-29
Record 6, English
Record 6, Subject field(s)
- Food Industries
- Cheese and Dairy Products
Record 6, Main entry term, English
- Cabecou
1, record 6, English, Cabecou
correct, trademark
Record 6, Abbreviations, English
Record 6, Synonyms, English
Record 6, Textual support, English
Record number: 6, Textual support number: 1 CONT
The Rouergue and Quercy regions both nested in the colourful Aquitaine, supply us with this small 40 gr cheese. It can be made with goat or ewes milk and sometimes with a mix of the two. The Cabecou, with its 45% of fat in it, is nonetheless called a soft cheese, covered with a thin bluey natural skin which appears only when the maturing and ventilation is carefully done. The taste is very unique and you can find some hints of nuts according to its village of origin. Its name comes from the shortened version of "small goat" in Oc, the local southern language. 1, record 6, English, - Cabecou
Record 6, French
Record 6, Domaine(s)
- Industrie de l'alimentation
- Laiterie, beurrerie et fromagerie
Record 6, Main entry term, French
- Cabécou
1, record 6, French, Cab%C3%A9cou
correct, masculine noun
Record 6, Abbreviations, French
Record 6, Synonyms, French
Record 6, Textual support, French
Record number: 6, Textual support number: 1 DEF
Petit fromage rond, de 4 à 5 centimètres de diamètre sur 1, 5 centimètres d’épaisseur, au lait de chèvre cru, à pâte fraîche non pressée et non cuite et à croûte naturelle. Son poids ne dépasse pas 40 grammes et il contient 45% de matière grasse. Sa croûte est fine, uniformément jaune pâle; sa pâte est tendre et crémeuse, au goût légèrement lactique avec un parfum de noisette, sa texture est homogène. En raison de sa petite taille, ce fromage arrive vite à maturité. Le temps d’affinage varie de dix jours minimum à quatre semaines maximum. 2, record 6, French, - Cab%C3%A9cou
Record 6, Spanish
Record 6, Textual support, Spanish
Record 7 - internal organization data 1993-03-25
Record 7, English
Record 7, Subject field(s)
- Food Industries
Record 7, Main entry term, English
- lipolyzed butterfat
1, record 7, English, lipolyzed%20butterfat
correct
Record 7, Abbreviations, English
Record 7, Synonyms, English
Record 7, Textual support, English
Record 7, French
Record 7, Domaine(s)
- Industrie de l'alimentation
Record 7, Main entry term, French
- matière grasse lipolysée
1, record 7, French, mati%C3%A8re%20grasse%20lipolys%C3%A9e
proposal, feminine noun
Record 7, Abbreviations, French
Record 7, Synonyms, French
Record 7, Textual support, French
Record number: 7, Textual support number: 1 OBS
Matière grasse qui constitue, avec des enzymes inactivées, les ingrédients pour une pâte de fromage. 1, record 7, French, - mati%C3%A8re%20grasse%20lipolys%C3%A9e
Record number: 7, Textual support number: 2 OBS
La matière grasse du lait, comme les autres graisses, est exposée à divers types d’altération, en particulier la lipolyse et l’oxydation. 2, record 7, French, - mati%C3%A8re%20grasse%20lipolys%C3%A9e
Record 7, Spanish
Record 7, Textual support, Spanish
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