Feb 12, 2006 11:19
18 yrs ago
1 viewer *
French term
pâte fleurie (fromage à)
French to English
Other
Cooking / Culinary
deli counter
Now this is 'white rind' cheese, some may say 'bloomy white rind cheese'... what is it really called at the deli counter though? I can't remember and it being SUnday can't ask anyone in the UK to nip round to Waitrose to have a look.
Any help welcome.
Any help welcome.
Proposed translations
(English)
| 3 +5 | bloomy rind (cheese) |
Philip Taylor
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| 3 +3 | cheese with surface mould |
Claudine Seynaeve
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| 2 | fluffy white rind/velvet-white mould rind |
suezen
|
Proposed translations
+5
27 mins
Selected
bloomy rind (cheese)
Les différentes classe de fromages - Pâte molle : croûte fleurie Bloomy-rind soft cheeses are the result of a combined acid/enzyme coagulation process, followed by slow drainage and the addition of specific bacteria, ...
www.routedesfromages.com/en/ classesDeFromage/patesMollesCrouteFleurie.asp - 24k - Cached - Similar pages
Andy Shay on Cheese at GremolataGremolata's Cheese Expert, Andy Shay of Shay Cheese, gives us the cream with his look at bloomy rind cheeses. For more cheese wisdom, check out Andy's 5 ...
gremolata.com/andyshay02.htm - 16k - Cached - Similar pages
Bloomy RindThe company is distributing a selection of cheese from France,Spain,Italy,Usa.
www.cheeseselect.com/bloomy_rind.htm - 8k - Cached - Similar pages
Murray's Cheese ShopSoft-ripened or bloomy rind: Semi-soft consistency with surfaces exposed to molds that cause them to ripen inward. Bloomy rinds (Brie, Camembert) become ...
www.murrayscheese.com/cheeseinfo.php - 14k - Cached - Similar pages
www.routedesfromages.com/en/ classesDeFromage/patesMollesCrouteFleurie.asp - 24k - Cached - Similar pages
Andy Shay on Cheese at GremolataGremolata's Cheese Expert, Andy Shay of Shay Cheese, gives us the cream with his look at bloomy rind cheeses. For more cheese wisdom, check out Andy's 5 ...
gremolata.com/andyshay02.htm - 16k - Cached - Similar pages
Bloomy RindThe company is distributing a selection of cheese from France,Spain,Italy,Usa.
www.cheeseselect.com/bloomy_rind.htm - 8k - Cached - Similar pages
Murray's Cheese ShopSoft-ripened or bloomy rind: Semi-soft consistency with surfaces exposed to molds that cause them to ripen inward. Bloomy rinds (Brie, Camembert) become ...
www.murrayscheese.com/cheeseinfo.php - 14k - Cached - Similar pages
Peer comment(s):
| agree |
Bourth (X)
: It's even what Waitrose call it! www.waitrose.com/food_drink/foodexpertise/ dairyatwaitrose/waitrosespecialitycheese.asp
4 hrs
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| agree |
Anna Quail
: I think this is a less technical term, so probably more appropriate in this context than "surface mould" which might frighten off customers;-)
5 hrs
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| agree |
MatthewLaSon
: Bingo!
15 hrs
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| agree |
Miranda Joubioux (X)
23 hrs
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| agree |
Judy Gregg
1 day 4 hrs
|
4 KudoZ points awarded for this answer.
Comment: "thanks"
7 mins
fluffy white rind/velvet-white mould rind
I found the following links (and lots mre!) but I don't know if it's the exact term. But Tesco's is open today even if Waitrose isn't!
fluffy white mold rind. Teleme is a popular soft
cheese created. in California. Some soft cheeses are not ripened, ...
www.realcaliforniacheese.com/prochef/glossary.pdf
The term
soft-ripened describes cheeses that ripen inside a fluffy white rind and that ...
www.realcaliforniacheese.com/allAboutCheese/ default.cfm?sub=allAboutCheese&page=3&start=1 - 24k
Brie de Meaux is a big, round, soft cheese, has a velvet white mould rind, which
changes to a pinkish-beige during the ripening process. ...
www.cheeseline.com/Products.aspx?PId=100399&CId=1 - 37k
The big, round, soft cheese has a velvet white mould rind, which changes to a
reddish hue during the ripening process. Brie de Meaux has a slight bitter ...
www.frencheese.co.uk/cheeses/detail-cheeses.php?id=16 - 16k
fluffy white mold rind. Teleme is a popular soft
cheese created. in California. Some soft cheeses are not ripened, ...
www.realcaliforniacheese.com/prochef/glossary.pdf
The term
soft-ripened describes cheeses that ripen inside a fluffy white rind and that ...
www.realcaliforniacheese.com/allAboutCheese/ default.cfm?sub=allAboutCheese&page=3&start=1 - 24k
Brie de Meaux is a big, round, soft cheese, has a velvet white mould rind, which
changes to a pinkish-beige during the ripening process. ...
www.cheeseline.com/Products.aspx?PId=100399&CId=1 - 37k
The big, round, soft cheese has a velvet white mould rind, which changes to a
reddish hue during the ripening process. Brie de Meaux has a slight bitter ...
www.frencheese.co.uk/cheeses/detail-cheeses.php?id=16 - 16k
+3
39 mins
Claudine Seynaeve
Canada
Canada
Native in French
Specializes in field
Canada
Freelance translation and copywriting
Native in: French 
Works in: English to French, Spanish to French
Related KudoZ points
:
4
cheese with surface mould
This is what I would usually use - there are some examples on google:
NPR : Cheese Course 101 -
Choices include fresh cheese, soft cheese with surface mold (Brie, Camembert),
soft cheese with a washed rind (Maroilles, Epoisses, Reblochon), soft cheese ...
www.npr.org/templates/story/story.php?storyId=4865689 - Pages similaires
E-Cookbooks.net | Cheese History and Glossary -
Moulds can be on the surface of cheese or be developed internally. ... Certain French
goat milk cheeses develop a natural bluish surface mould and some of ...
www.e-cookbooks.net/cheese.htm - 19k - En cache - Pages similaires
NPR : Cheese Course 101 -
Choices include fresh cheese, soft cheese with surface mold (Brie, Camembert),
soft cheese with a washed rind (Maroilles, Epoisses, Reblochon), soft cheese ...
www.npr.org/templates/story/story.php?storyId=4865689 - Pages similaires
E-Cookbooks.net | Cheese History and Glossary -
Moulds can be on the surface of cheese or be developed internally. ... Certain French
goat milk cheeses develop a natural bluish surface mould and some of ...
www.e-cookbooks.net/cheese.htm - 19k - En cache - Pages similaires
Peer comment(s):
| agree |
NancyLynn
: Hey Connor I'm translating cheese too this weekend... here's a link given to me by another colleague: http://www.frenchcheese.dk/gb/fixed/index1024.html
41 mins
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Thanks NancyLynn!
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| agree |
Kate Hudson (X)
2 hrs
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Thanks Kate!
|
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| neutral |
Philip Taylor
: May well be technically correct, but I don't think we'd see it described as such at the deli counter (as the asker has specified) - sounds rather unappetising.
3 hrs
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Thank you Philip!
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| agree |
Anna Quail
: I'm the "other colleague" and you can consult Nancy's question : http://www.proz.com/kudoz/1253783
5 hrs
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Thank you FrenchtoEnglish!
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Discussion