Glossary entry (derived from question below)
French term or phrase:
Pâte de fromage frais
English translation:
drained fromage frais
Added to glossary by
Bashiqa
Apr 12, 2017 12:28
7 yrs ago
6 viewers *
French term
Pâte de fromage frais
French to English
Other
Food & Drink
Wrapping cheese
Context:
Exemple 1
Ingrédients
Quantité (%)
Pâte de fromage frais
38,00
Crème
40,79
Eau
10,00
Gélatine
1,00
Agar-agar
Fresh cheese? Cottage cheese? or ??? and do we ignore the Pâte?
TIA Chris.
Exemple 1
Ingrédients
Quantité (%)
Pâte de fromage frais
38,00
Crème
40,79
Eau
10,00
Gélatine
1,00
Agar-agar
Fresh cheese? Cottage cheese? or ??? and do we ignore the Pâte?
TIA Chris.
Proposed translations
(English)
3 +3 | drained fromage frais |
B D Finch
![]() |
3 +2 | fromage frais |
Patricia Hulmes (X)
![]() |
4 | curd of the fromage frais |
Nikki Scott-Despaigne
![]() |
References
Technique |
Nikki Scott-Despaigne
![]() |
Change log
Apr 12, 2017 12:51: writeaway changed "Field" from "Law/Patents" to "Other"
Proposed translations
+3
1 hr
Selected
drained fromage frais
Draining is essential to making fromage frais, but perhaps a bit of whey might sometimes be left or re-emerge from the curd; so, just to make sure, I'd translate "pâte de" as "drained".
services.completefrance.com/forums/completefrance-forums/cs/.../PrintPost.aspx
Fromage blanc is lumpier and wetter than fromage frais and is usually kept in its whey and drained from its faisselle (perforated mould) just ...
www.isigny-ste-mere.com/en/our-cheeses/our-fromage-frais/Th... fruit fromages frais or a plain fromage frais with honey or jam make a perfect .... Our farmhouse fromage frais is made in cloths, draining slowly and gently, ...
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:48:11 GMT)
--------------------------------------------------
Re Asker's note
If you have to cut the fromage frais into slices, that is important information because, unless fromage frais is frozen or undergoes additional drying, it isn't stiff enough to be cut into slices. But, perhaps it is the concoction with the gelatine and agar agar etc. that gets sliced?
--------------------------------------------------
Note added at 3 hrs (2017-04-12 16:08:05 GMT)
--------------------------------------------------
This Wikipedia article is useful for pointing out the difference between what they call the "anglo-saxon" (grrrr) understanding of cheese and the (obviously, far superior) Latin understanding. It also gives a feeling for why "pâte" isn't easily translatable into English.
https://fr.wikipedia.org/wiki/Types_de_pâtes_de_fromage
services.completefrance.com/forums/completefrance-forums/cs/.../PrintPost.aspx
Fromage blanc is lumpier and wetter than fromage frais and is usually kept in its whey and drained from its faisselle (perforated mould) just ...
www.isigny-ste-mere.com/en/our-cheeses/our-fromage-frais/Th... fruit fromages frais or a plain fromage frais with honey or jam make a perfect .... Our farmhouse fromage frais is made in cloths, draining slowly and gently, ...
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:48:11 GMT)
--------------------------------------------------
Re Asker's note
If you have to cut the fromage frais into slices, that is important information because, unless fromage frais is frozen or undergoes additional drying, it isn't stiff enough to be cut into slices. But, perhaps it is the concoction with the gelatine and agar agar etc. that gets sliced?
--------------------------------------------------
Note added at 3 hrs (2017-04-12 16:08:05 GMT)
--------------------------------------------------
This Wikipedia article is useful for pointing out the difference between what they call the "anglo-saxon" (grrrr) understanding of cheese and the (obviously, far superior) Latin understanding. It also gives a feeling for why "pâte" isn't easily translatable into English.
https://fr.wikipedia.org/wiki/Types_de_pâtes_de_fromage
Note from asker:
Sounds good. later on I have to cut it into slices. |
The slicing comes after implementation of this "patent". Why anyone would want to add a complex mixture of chemicals is beyond me. I`ll keep you informed. |
Peer comment(s):
agree |
Nikki Scott-Despaigne
: Or "curd of the fromage frais".
1 hr
|
Thanks Nikki. The fromage frais is the curd.
|
|
neutral |
writeaway
: drained already mentioned in first answer.
1 hr
|
Not quite in the same way: draining through muslin is basic to making fromage frais; I meant additional draining. Also, fromage frais is quite different from fromage blanc in that it contains live ferment.
|
|
agree |
Victoria Britten
: Yes, as straightforward as that.
4 hrs
|
Thanks Victoria
|
|
agree |
Tony M
6 hrs
|
Thanks Tony
|
4 KudoZ points awarded for this answer.
Comment: "Thank you."
+2
27 mins
fromage frais
This could be a cream cheese or the term fromage frais is often used to mean fromage blanc, so I would check with the author as the consistancy would be very different. I have never seen a reference to "pâte" in this context. Maybe fresh cheese drained through muslin?
Peer comment(s):
agree |
writeaway
: could well be drained, as you say
2 hrs
|
agree |
Yvonne Gallagher
3 days 22 hrs
|
3 hrs
curd of the fromage frais
See reference post and below :https://www.theguardian.com/lifeandstyle/2014/mar/21/homemad...
Fresh curd cheese, aka fromage frais
Curd cheese is the simplest of all cheeses, so it's a good starting point to your cheese-making adventure – wait and see how you get on with this before moving on to more complicated cheesy creations. The addition of some cream to the milk will make the cheese richer. You'll need a few bits of kit before you start, but these days they're all easy to get hold of online, and don't cost the Earth; I use Moorlands Cheesemakers, but there are many others out there.
The specialist equipment you'll require is as follows: a digital temperature probe (around £10, and useful for all sorts of things as well as cheese, such as fish and meat cookery); micro scales (around £5; they need to be accurate to 0.01g); pipettes; muslin (readily available from cook shops, though you can use a clean tea towel instead – boil it first to remove any lingering laundry detergent aromas). Now you're ready to make your own cheese. Exciting, huh?
1,200g whole milk (cheese-making is done by weight, not volume, so weigh everything precisely)
800g double cream
1g citric acid
0.3g curd cheese starter
40 drops liquid rennet (either vegetarian or animal) diluted in 10g cooled boiled water
Fine salt
Before starting, sterilise everything – pan, spoon, temperature probe, plastic tub and lid; basically every piece of equipment you'll be using, or think you might be using. Run it all through the dishwasher on the hottest cycle, or use Milton tablets, sanitiser spray or boiling water. Also, wash your hands thoroughly. The crucial thing is that only desirable bacteria from the cheese starter are introduced to the milk, otherwise you may end up with something rather unlovely.
Put the milk and cream into a saucepan over a very low heat and gently warm up to 32C, stirring constantly. As it reaches 28/29C, remove from the heat and keep stirring – the residual heat of the pan will bring the milk up a further couple of degrees.
Once the mixture hits 32C, add the citric acid and the starter culture, stir well, then set aside for an hour.
After an hour, slowly reheat the mixture to 32C, add the diluted rennet and stir again. Transfer to a sterile container, cover and leave at cool room temperature (18C) for 12 hours.
Place a muslin cloth or tea towel in a bowl. Pour the cheese mixture into it, then gather up the edges and tie securely with string. The cheese is now ready to be suspended over the bowl, so the whey can drip through – ideally, you want to do this in the fridge, but if your garage or larder are cold enough (below 8C), this may be more practical.
Leave to hang for 24 hours, then discard the whey in the bowl (or stick some ice and a glug of grenadine in it and drink it; or give it to the dog), unwrap the cloth and weigh the curd cheese inside. Add 2% by weight of fine salt, then refrigerate for up to three days. If you don't manage to eat it within a few days, the curd can be frozen, after which it is fit only for cooking because it tends to go grainy.
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:32:13 GMT)
--------------------------------------------------
I wouldn't use "curd cheese", as that has a slightly different meaning, but "curd of the fromage frais" would work for me.
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:34:55 GMT)
--------------------------------------------------
Google Books : The Art of Cheesemaking: Using Traditional, Non-Industrial Methods ...
Par David Asher.
https://books.google.fr/books?id=VmsLCgAAQBAJ&pg=PA101&lpg=P...
Cf. Chapter 9 "Yoghurt cheeses"
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:36:09 GMT)
--------------------------------------------------
http://www.isleofmullcheese.co.uk/jalldridge/page1.htm
It will form a very delicate curd. If you handle it gently you can scoop the curd into a coarse muslin cloth which you should tie and hang to drain for a further 24 hours at 20/21c, then hang in a fridge at 4c for 24 hrs to produce a wonderful Quark cheese. It is usually lightly whipped before serving or potting.
This is Lactic cheese. In other words, the coagulation results purely from the effect of lactic acid and is rennet-free.
If you add just one drop of rennet to the milk you are taking the first step towards rennet cheese: the curd will set sooner and will be more cohesive, and will be closer to the modern Fromage Frais. One more drop and the curd will be stiffer and more suitable for cheesecakes etc. There's a limit of course.
The acidity must still be allowed to rise for the full term before the curd is disturbed. The more acid the curd the deeper will be the surface layer of free whey, and the more likely you are to observe cracks in the curd surface.
You will probably find that when the ideal acidity is attained you will see that the curd is just beginning to shrink away from the sides of the vessel, and there are perhaps just one or two small cracks in the curd surface.
The acidity at which you disturb this curd is extremely important to the quality.
You should take a reading of the whey acidity before you disturb the curd, then when you make a first rate cheese curd (not too acidic and fragile, and not under acid and stodgy) you will have a guide for every make. In fact, you will have a recipe and in future you will ladle/cut according to acidity and use time merely as a guidline.
You may increase or decrease the acidity simply by extending or decreasing the time, or by increasing or decreasing the amount of starter. Temperature changes will affect acidity rates but will also affect the curd shrinkage and body.
The most common causes of failure are poor temperature control and poor starter management.
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:37:11 GMT)
--------------------------------------------------
I'd reckon "quark" cheese to be closer to a cottage cheese than a fromage frais.
Over and out.
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:40:13 GMT)
--------------------------------------------------
Or maybe "quark" would be fairly close, but to me, close is not good enough and "fromage frais" is "fromage frais"!
Fresh curd cheese, aka fromage frais
Curd cheese is the simplest of all cheeses, so it's a good starting point to your cheese-making adventure – wait and see how you get on with this before moving on to more complicated cheesy creations. The addition of some cream to the milk will make the cheese richer. You'll need a few bits of kit before you start, but these days they're all easy to get hold of online, and don't cost the Earth; I use Moorlands Cheesemakers, but there are many others out there.
The specialist equipment you'll require is as follows: a digital temperature probe (around £10, and useful for all sorts of things as well as cheese, such as fish and meat cookery); micro scales (around £5; they need to be accurate to 0.01g); pipettes; muslin (readily available from cook shops, though you can use a clean tea towel instead – boil it first to remove any lingering laundry detergent aromas). Now you're ready to make your own cheese. Exciting, huh?
1,200g whole milk (cheese-making is done by weight, not volume, so weigh everything precisely)
800g double cream
1g citric acid
0.3g curd cheese starter
40 drops liquid rennet (either vegetarian or animal) diluted in 10g cooled boiled water
Fine salt
Before starting, sterilise everything – pan, spoon, temperature probe, plastic tub and lid; basically every piece of equipment you'll be using, or think you might be using. Run it all through the dishwasher on the hottest cycle, or use Milton tablets, sanitiser spray or boiling water. Also, wash your hands thoroughly. The crucial thing is that only desirable bacteria from the cheese starter are introduced to the milk, otherwise you may end up with something rather unlovely.
Put the milk and cream into a saucepan over a very low heat and gently warm up to 32C, stirring constantly. As it reaches 28/29C, remove from the heat and keep stirring – the residual heat of the pan will bring the milk up a further couple of degrees.
Once the mixture hits 32C, add the citric acid and the starter culture, stir well, then set aside for an hour.
After an hour, slowly reheat the mixture to 32C, add the diluted rennet and stir again. Transfer to a sterile container, cover and leave at cool room temperature (18C) for 12 hours.
Place a muslin cloth or tea towel in a bowl. Pour the cheese mixture into it, then gather up the edges and tie securely with string. The cheese is now ready to be suspended over the bowl, so the whey can drip through – ideally, you want to do this in the fridge, but if your garage or larder are cold enough (below 8C), this may be more practical.
Leave to hang for 24 hours, then discard the whey in the bowl (or stick some ice and a glug of grenadine in it and drink it; or give it to the dog), unwrap the cloth and weigh the curd cheese inside. Add 2% by weight of fine salt, then refrigerate for up to three days. If you don't manage to eat it within a few days, the curd can be frozen, after which it is fit only for cooking because it tends to go grainy.
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:32:13 GMT)
--------------------------------------------------
I wouldn't use "curd cheese", as that has a slightly different meaning, but "curd of the fromage frais" would work for me.
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:34:55 GMT)
--------------------------------------------------
Google Books : The Art of Cheesemaking: Using Traditional, Non-Industrial Methods ...
Par David Asher.
https://books.google.fr/books?id=VmsLCgAAQBAJ&pg=PA101&lpg=P...
Cf. Chapter 9 "Yoghurt cheeses"
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:36:09 GMT)
--------------------------------------------------
http://www.isleofmullcheese.co.uk/jalldridge/page1.htm
It will form a very delicate curd. If you handle it gently you can scoop the curd into a coarse muslin cloth which you should tie and hang to drain for a further 24 hours at 20/21c, then hang in a fridge at 4c for 24 hrs to produce a wonderful Quark cheese. It is usually lightly whipped before serving or potting.
This is Lactic cheese. In other words, the coagulation results purely from the effect of lactic acid and is rennet-free.
If you add just one drop of rennet to the milk you are taking the first step towards rennet cheese: the curd will set sooner and will be more cohesive, and will be closer to the modern Fromage Frais. One more drop and the curd will be stiffer and more suitable for cheesecakes etc. There's a limit of course.
The acidity must still be allowed to rise for the full term before the curd is disturbed. The more acid the curd the deeper will be the surface layer of free whey, and the more likely you are to observe cracks in the curd surface.
You will probably find that when the ideal acidity is attained you will see that the curd is just beginning to shrink away from the sides of the vessel, and there are perhaps just one or two small cracks in the curd surface.
The acidity at which you disturb this curd is extremely important to the quality.
You should take a reading of the whey acidity before you disturb the curd, then when you make a first rate cheese curd (not too acidic and fragile, and not under acid and stodgy) you will have a guide for every make. In fact, you will have a recipe and in future you will ladle/cut according to acidity and use time merely as a guidline.
You may increase or decrease the acidity simply by extending or decreasing the time, or by increasing or decreasing the amount of starter. Temperature changes will affect acidity rates but will also affect the curd shrinkage and body.
The most common causes of failure are poor temperature control and poor starter management.
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:37:11 GMT)
--------------------------------------------------
I'd reckon "quark" cheese to be closer to a cottage cheese than a fromage frais.
Over and out.
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:40:13 GMT)
--------------------------------------------------
Or maybe "quark" would be fairly close, but to me, close is not good enough and "fromage frais" is "fromage frais"!
Reference comments
2 hrs
Reference:
Technique
http://www.malo.fr/fr/decouvrez-nos-saveurs/fromage-frais/
ALO perpétue la tradition en faisant égoutter la pâte de fromage frais dans des sacs de toile, comme autrefois.
Cet égouttage traditionnel, lent et naturel, permet de retrouver le goût d’antan et de conserver une texture lisse et crémeuse, d’où son appellation de fromage frais.
Il faut près de 72 h entre la maturation, l’égouttage et le conditionnement pour obtenir l'inimitable Fromage Frais MALO.
Disponible en 0% MG, 20% MG, 40% MG, nature, sucré ou aux fruits, chacun y trouvera son plaisir !
--------------------------------------------------
Note added at 2 hrs (2017-04-12 15:25:00 GMT)
--------------------------------------------------
Compare the FR/EN versions of this document for an example of what might be best avoided... not to mention the silly mistake in Example 2 of the EN version, with "fresh pasta"!
1) https://www.google.com/patents/EP1982600A1?cl=en&hl=fr
Exemple 1
[0025]
Ingrédients Quantité (%)
Pâte de fromage frais 38,00
Exemple 2
[0030]
Formule (%)
Pâte fraîche 50,55
2) https://www.google.com/patents/EP1982600A1?cl=en&hl=fr
Example 1
[0025]
Ingredients Amount (%)
Cheese paste 38,00
Example 2
[0030]
Formula (%)
Fresh pasta 50.55
--------------------------------------------------
Note added at 2 hrs (2017-04-12 15:26:32 GMT)
--------------------------------------------------
I mean, paste just doesn't do it for me. It is the drained block of cheese and it is more than a paste at this stage.
Here's what the GDT suggests. Their description is fairly accurate:
âte
Domaine
laiterie
Auteur
Agence de coopération culturelle et technique, 1977
Définition
Matière constituant un fromage, et qualifiée selon le type de fabrication et d'affinage : pâte fraîche, molle, bleue ou persillée, pressée, cuite ou filée.
Terme
pâte n. f.
Anglais
Haut de la page
Auteur
Agence de coopération culturelle et technique, 1977
Terme
body of cheese
1 / 1
"body of cheese"? To be checked.
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:28:27 GMT)
--------------------------------------------------
"Curd"? http://www.marchand-affineur.com/en/fabrication-fromage.php
Draining consists of separating the curds from the whey. Approximately 80% of the curdled milk's water content should be extracted at this stage. Draining is influenced by two factors:
biological action: acidification which determines the curds' porosity;
mechanical and physical action: a more complex combination of activities including cutting, stirring, heating and pressing. This stage determines the smoothness and firmness of the future cheese. To produce fromage frais, which has an acidic taste, lactic fermentation must be encouraged. After approximately 48 hours at 20°C, ferments develop which create acidity by transforming lactose into lactic acid. This lactic acid demineralises the curds by removing a large proportion of its calcium and therefore its flexibility. This results in what are known as “lactic curds” which have high porosity and which drain slowly and spontaneously.
Hard cheeses, on the other hand, require much faster processing at a much higher temperature (30 to 40°C) and draining is done mechanically. The curds are cut into small cubes using a hand-held tool called a cheese harp. This creates spaces through which the whey can run off. The drained curds are then slowly and gradually mixed and heated, with the combined action of heating and stirring causing them to contract and eliminate the whey. This produces the rennet curd which is then placed in moulds. The cheese is subsequently pressed at varying degrees of pressure depending on the desired level of firmness. The entire production process is performed quickly and is complete in about 2 hours, which means that acidification does not have time to take effect and no demineralisation occurs - the resulting cheese is therefore very supple.
All different types of cheese can be produced by combining these factors to different extents:
favouring lactic fermentation results in fromage frais style cheeses which are produced in the smallest of formats;
favouring a mechanical process results in hard cheeses which can be produced in much larger formats.
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:29:04 GMT)
--------------------------------------------------
But that is a translation... still checking for VO sources.
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:37:33 GMT)
--------------------------------------------------
I know. Funny mistake, huh?*!
ALO perpétue la tradition en faisant égoutter la pâte de fromage frais dans des sacs de toile, comme autrefois.
Cet égouttage traditionnel, lent et naturel, permet de retrouver le goût d’antan et de conserver une texture lisse et crémeuse, d’où son appellation de fromage frais.
Il faut près de 72 h entre la maturation, l’égouttage et le conditionnement pour obtenir l'inimitable Fromage Frais MALO.
Disponible en 0% MG, 20% MG, 40% MG, nature, sucré ou aux fruits, chacun y trouvera son plaisir !
--------------------------------------------------
Note added at 2 hrs (2017-04-12 15:25:00 GMT)
--------------------------------------------------
Compare the FR/EN versions of this document for an example of what might be best avoided... not to mention the silly mistake in Example 2 of the EN version, with "fresh pasta"!
1) https://www.google.com/patents/EP1982600A1?cl=en&hl=fr
Exemple 1
[0025]
Ingrédients Quantité (%)
Pâte de fromage frais 38,00
Exemple 2
[0030]
Formule (%)
Pâte fraîche 50,55
2) https://www.google.com/patents/EP1982600A1?cl=en&hl=fr
Example 1
[0025]
Ingredients Amount (%)
Cheese paste 38,00
Example 2
[0030]
Formula (%)
Fresh pasta 50.55
--------------------------------------------------
Note added at 2 hrs (2017-04-12 15:26:32 GMT)
--------------------------------------------------
I mean, paste just doesn't do it for me. It is the drained block of cheese and it is more than a paste at this stage.
Here's what the GDT suggests. Their description is fairly accurate:
âte
Domaine
laiterie
Auteur
Agence de coopération culturelle et technique, 1977
Définition
Matière constituant un fromage, et qualifiée selon le type de fabrication et d'affinage : pâte fraîche, molle, bleue ou persillée, pressée, cuite ou filée.
Terme
pâte n. f.
Anglais
Haut de la page
Auteur
Agence de coopération culturelle et technique, 1977
Terme
body of cheese
1 / 1
"body of cheese"? To be checked.
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:28:27 GMT)
--------------------------------------------------
"Curd"? http://www.marchand-affineur.com/en/fabrication-fromage.php
Draining consists of separating the curds from the whey. Approximately 80% of the curdled milk's water content should be extracted at this stage. Draining is influenced by two factors:
biological action: acidification which determines the curds' porosity;
mechanical and physical action: a more complex combination of activities including cutting, stirring, heating and pressing. This stage determines the smoothness and firmness of the future cheese. To produce fromage frais, which has an acidic taste, lactic fermentation must be encouraged. After approximately 48 hours at 20°C, ferments develop which create acidity by transforming lactose into lactic acid. This lactic acid demineralises the curds by removing a large proportion of its calcium and therefore its flexibility. This results in what are known as “lactic curds” which have high porosity and which drain slowly and spontaneously.
Hard cheeses, on the other hand, require much faster processing at a much higher temperature (30 to 40°C) and draining is done mechanically. The curds are cut into small cubes using a hand-held tool called a cheese harp. This creates spaces through which the whey can run off. The drained curds are then slowly and gradually mixed and heated, with the combined action of heating and stirring causing them to contract and eliminate the whey. This produces the rennet curd which is then placed in moulds. The cheese is subsequently pressed at varying degrees of pressure depending on the desired level of firmness. The entire production process is performed quickly and is complete in about 2 hours, which means that acidification does not have time to take effect and no demineralisation occurs - the resulting cheese is therefore very supple.
All different types of cheese can be produced by combining these factors to different extents:
favouring lactic fermentation results in fromage frais style cheeses which are produced in the smallest of formats;
favouring a mechanical process results in hard cheeses which can be produced in much larger formats.
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:29:04 GMT)
--------------------------------------------------
But that is a translation... still checking for VO sources.
--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:37:33 GMT)
--------------------------------------------------
I know. Funny mistake, huh?*!
Note from asker:
Certainly not "pasta" in any language. |
Discussion
As other have said, though, not really easy to see what they intended by it here, sinc eht chesse would logically already have been made at this point. However, since it is often supplied in 'faiselle' form, complete with quite a bit of whey, I suspect it does just mean in essence 'drained', as others have already said.