Glossary entry (derived from question below)
français term or phrase:
fromages à pâte pressée cuite
anglais translation:
pressed cooked cheese
Added to glossary by
mchd
Oct 16, 2004 20:39
19 yrs ago
4 viewers *
français term
France
Marketing, Wine, Environmental
Native in: anglais 
Works in: français vers anglais, anglais
fromages à pâte pressée cuite
français vers anglais
Marketing
Fabrication
Cheese
Pour cette unité de fabrication de fromages à pâte pressée cuite, les conditions à maintenir étaient une température comprise entre 18° et 24°C selon les saisons et une hygrométrie de 70 %.
Proposed translations
(anglais)
| 5 +2 | pressed cooked cheese |
mchd
|
| 5 | cooked-curd hard cheese |
Anthony Chalkley (X)
|
| 4 +1 | Hard cooked cheese |
Michel A.
|
Proposed translations
+2
14 minutes
français term (edited):
fromages � p�te press�e cuite
Selected
pressed cooked cheese
Extrait de Cheeses of France - William Stobbs.
Peer comment(s):
| agree |
lucina
: www.psgrill.net/Encyclopedia/ ENCYCLOPEDIA.html
37 minutes
|
|
merci !
|
|
| agree |
Demosthene
21 heures
|
4 KudoZ points awarded for this answer.
Comment: "Thanks everyone"
11 minutes
français term (edited):
fromages � p�te press�e cuite
cooked-curd hard cheese
book about cheese making + personal experience;-)
Peer comment(s):
| neutral |
Michel A.
: zéro hit sur google, ce n'est pas une preuve mais c'est étrange ;-)
5 minutes
|
+1
12 minutes
français term (edited):
fromages � p�te press�e cuite
Hard cooked cheese
-
--------------------------------------------------
Note added at 13 mins (2004-10-16 20:53:03 GMT)
--------------------------------------------------
Sponsored Links
Cheese Specialists UK
Sensational cheese, cheese baskets,
cheese books, hampers & gifts UK
www.cheese2please.co.uk
See your message here...
FFE 418/01/CG10 - Improving Cheese Quality
... The objective of this project was to better understand and control the role the two types of bacteria above play in hard cooked cheese production. ...
www.flair-flow.com/consumer-docs/ffe41801.html - 10k - Cached - Similar pages
Delicious Italy - Parmigiano Reggiano cheese, not parmesan!
... Po), Modena, Parma and Reggio Emilia. It is a hard cooked cheese of semi-skimmed cows milk. The rules of production are rigorously ...
www.deliciousitaly.com/EmiliaRomagnadishes5.htm - 23k - Cached - Similar pages
Capriflavors :: Italian Cheese :: Montasio :: Fine Italian Imports
... and North-East Veneto. A white and straw-yellow, compact, semi-hard, cooked cheese with regular, even holes. The fresh variety, aged ...
www.capriflavors.com/cheese_montasio.php - 8k - Cached - Similar pages
JDS -- Abstracts: Hynes et al. 87 (3): 565
... this proteolytic agent. Key Words: milk-clotting enzyme • hard cooked cheese • proteolysis • s1 -casein. Abbreviations: CMP ...
jds.fass.org/cgi/content/abstract/87/3/565 - Similar pages
Turismo on line - Friuli-Venezia Giulia
... houses. Product characteristics A white and straw-yellow, compact, semi-hard, cooked cheese with regular, even holes. The fresh ...
www.turismo.fvg.it/prodotti/ProdottiDett. asp?L=2&ID=68&IDT=4&PAGG=1 - 44k - Cached - Similar pages
Turismo on line - Friuli-Venezia Giulia
... Found 6 Products, 1. Montasio, A semi-hard, cooked cheese. 2. Asìno, It is made in some mountain diaries and in some alpine huts. 3. Ricotta affumicata, ...
www.turismo.fvg.it/prodotti/ ProdottiList.asp?ID=4&L=2 - 50k - 14 Oct 2004 - Cached - Similar pages
[ More results from www.turismo.fvg.it ]
PECORINO ROMANO-FORMAGGIO.IT
... Hard cooked cheese made from whole sheep\'s milk either medium-mature or mature depending on whether it is for table use or for grating, cylindrical in shape ...
www.formaggio.it/italiaDOP/pecorinoromanoE.htm - 7k - Cached - Similar pages
[PDF] chapter 1 9
File Format: PDF/Adobe Acrobat - View as HTML
... Bacon Eggs, hard-cooked Cheese, cottage Cheese, aged or cured types MISCELLANEOUS Gelatin (plain or flavored) Nuts LETTUCE AND OTHER SALAD GREENS Iceberg ...
media.wiley.com/product_data/ excerpt/29/04712020/0471202029.pdf - Similar pages
[PDF] Biodiversity in Lactobacillus helveticus strains present in ...
File Format: PDF/Adobe Acrobat
... It is a hard, cooked cheese made from raw partly skimmed cow’s milk supplemented with natural whey starter (Neviani et al. 1998; Coppola et al. 2000). ...
www.ingenta.com/isis/searching/Expand/ingenta?pub=infobike:... /bsc/jam/2003/00000095/00000003/art00007 - Similar pages
Table of Contents for Ingredients
... Sheep & goat Cheese. 64, Blue-veined cheese. 66, Surface-ripened cheese. 68, Hard-cooked cheese. 70, British & Irish Cheese. 72, French & Swiss cheese. 76, Spanish ...
www.isbn.nu/toc/3829034539 - 37k - Supplemental Result - Cached - Similar pages
--------------------------------------------------
Note added at 13 mins (2004-10-16 20:53:03 GMT)
--------------------------------------------------
Sponsored Links
Cheese Specialists UK
Sensational cheese, cheese baskets,
cheese books, hampers & gifts UK
www.cheese2please.co.uk
See your message here...
FFE 418/01/CG10 - Improving Cheese Quality
... The objective of this project was to better understand and control the role the two types of bacteria above play in hard cooked cheese production. ...
www.flair-flow.com/consumer-docs/ffe41801.html - 10k - Cached - Similar pages
Delicious Italy - Parmigiano Reggiano cheese, not parmesan!
... Po), Modena, Parma and Reggio Emilia. It is a hard cooked cheese of semi-skimmed cows milk. The rules of production are rigorously ...
www.deliciousitaly.com/EmiliaRomagnadishes5.htm - 23k - Cached - Similar pages
Capriflavors :: Italian Cheese :: Montasio :: Fine Italian Imports
... and North-East Veneto. A white and straw-yellow, compact, semi-hard, cooked cheese with regular, even holes. The fresh variety, aged ...
www.capriflavors.com/cheese_montasio.php - 8k - Cached - Similar pages
JDS -- Abstracts: Hynes et al. 87 (3): 565
... this proteolytic agent. Key Words: milk-clotting enzyme • hard cooked cheese • proteolysis • s1 -casein. Abbreviations: CMP ...
jds.fass.org/cgi/content/abstract/87/3/565 - Similar pages
Turismo on line - Friuli-Venezia Giulia
... houses. Product characteristics A white and straw-yellow, compact, semi-hard, cooked cheese with regular, even holes. The fresh ...
www.turismo.fvg.it/prodotti/ProdottiDett. asp?L=2&ID=68&IDT=4&PAGG=1 - 44k - Cached - Similar pages
Turismo on line - Friuli-Venezia Giulia
... Found 6 Products, 1. Montasio, A semi-hard, cooked cheese. 2. Asìno, It is made in some mountain diaries and in some alpine huts. 3. Ricotta affumicata, ...
www.turismo.fvg.it/prodotti/ ProdottiList.asp?ID=4&L=2 - 50k - 14 Oct 2004 - Cached - Similar pages
[ More results from www.turismo.fvg.it ]
PECORINO ROMANO-FORMAGGIO.IT
... Hard cooked cheese made from whole sheep\'s milk either medium-mature or mature depending on whether it is for table use or for grating, cylindrical in shape ...
www.formaggio.it/italiaDOP/pecorinoromanoE.htm - 7k - Cached - Similar pages
[PDF] chapter 1 9
File Format: PDF/Adobe Acrobat - View as HTML
... Bacon Eggs, hard-cooked Cheese, cottage Cheese, aged or cured types MISCELLANEOUS Gelatin (plain or flavored) Nuts LETTUCE AND OTHER SALAD GREENS Iceberg ...
media.wiley.com/product_data/ excerpt/29/04712020/0471202029.pdf - Similar pages
[PDF] Biodiversity in Lactobacillus helveticus strains present in ...
File Format: PDF/Adobe Acrobat
... It is a hard, cooked cheese made from raw partly skimmed cow’s milk supplemented with natural whey starter (Neviani et al. 1998; Coppola et al. 2000). ...
www.ingenta.com/isis/searching/Expand/ingenta?pub=infobike:... /bsc/jam/2003/00000095/00000003/art00007 - Similar pages
Table of Contents for Ingredients
... Sheep & goat Cheese. 64, Blue-veined cheese. 66, Surface-ripened cheese. 68, Hard-cooked cheese. 70, British & Irish Cheese. 72, French & Swiss cheese. 76, Spanish ...
www.isbn.nu/toc/3829034539 - 37k - Supplemental Result - Cached - Similar pages
Peer comment(s):
| agree |
Johanne Bouthillier
: or just "cooked cheese" // justement alors pourquoi spécifier Dur? en passant, cooked cheese, d'après le GDT signifie pressé ET cuit, et le contexte donné ne mentionne aucunement cette dimension
2 minutes
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Merci, mais non il y a du fromage cuit et mou ;-)) et demi mou (ou demi dur) Ah ces Français :-)
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