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Spanish to English translations [PRO] Food & Drink / cheese
Spanish term or phrase:remeloso
This is a description of a torta de aracena cheese:
"Corteza natural, remelosa y pegajosa al tacto..."
These is no further description of the rind, just the interior. As far as I can make out, this isn't even a Spanish word. Any suggestions? Thanks much in advance.
Explanation: as it's the rind rather than the paste. (Otherwise I would have guessed at sweet, a bit like a munster, which has a sticky sweetish exterior.)
If this is anything to go by, and it is a cheese for spreading, then its rind is unlikely to be hard, so I'd hazard a guess at soft or pliable (like babybel on bonbel, which is also waxy
which leaves: a natural rind that is soft/waxy and sticky to the touch
...
-------------------------------------------------- Note added at 13 days (2008-02-24 09:45:13 GMT) Post-grading --------------------------------------------------
thanks nedra! This was pretty much a combined effort in the end, and it would be interesting to know what the final verdict is! And I just realised that "waxy" shouldn't imply "made of wax" as I suggested re Babybel cheese, as that couldn't be termed "natural". Good luck!
This is what we've gone with for the time being. I'm pushing the client to give us some feedback. If I obtain some, I may amend the glossary. Thanks so much for your help. 3 KudoZ points were awarded for this answer
What an absolute nightmare! As I said in my comment to Carol, I'm pushing the client for some sort of confirmation. I chose soft because as it was used in the texts, the emphasis was on the effect rather than the cause. The used different words for mouldy/moldy/bloomy-rind and washed-rind, so I was hesitant to employ any of these in this case. I will update this thread in the event that they provide some helpful feedback.
Thanks to everyone for you interest and effort. Hooray proz!
[PDF] TORTA DEL CASAR File Format: PDF/Adobe Acrobat - View as HTML ment of the ‘remelo’ (a sticky film on. the rind with leavening that promotes. maturation and the sensorial charac-. teristics of the cheese). ... www.parador.es/castellano/revista/04/PA04DenomOrigen.pdf - Similar pages
Bubo Coroman (X)
16:42 Feb 12, 2008
what about "organic crust" or "natural organic crust" as a translation for "remelo", and something similar for the adjective "remeloso"?
Corteza rugosa y pegajosa, de color verde-azulado y toques marrones fruto de la flora que se desarrolla en la superficie del queso y origina el clásico remelo.
Bubo Coroman (X)
16:40 Feb 12, 2008
This below defines the "remelo" quite closely:
Bubo Coroman (X)
16:37 Feb 12, 2008
from that extract it looks like "remeloso" is something different from "aceitado".
Tradicionalmente llevan varios tratamientos externos que le confieren especialidades como el aceitado, el pimentonado (más o menos picante), etc., también el sabor de la corteza que le obsequia el remelo típico de la “quesailla” tradicional de Monesterio.
Bubo Coroman (X)
16:35 Feb 12, 2008
"remeloso" might be from the noun "remelo" as in this extract:
Jeepers! I didn't expect such an enthusiastic response and such hard word. Thank you all. I am going to go with Carol's suggestion of "bloomy". I had not first considered it, because they also use "enmohecida", but Deborah's link is quite convincing. The client's not always good about getting back to me on queries, but I'll push them this time. I won't close the question until I hear something.
As for the texture of the rind, if anything, the bloom can be quite velvety! Just saw Lydia's latest link (no time to open it) I really think Nedra is going to have to refer this back to the client. But I'm sure we're ALL agog to hear the outcome
Lydia: you could be on to st with "bloomy"! Although none of us can guess what is intended in this context (too many feasible possibilities - so would need to be checked with client), a bloomy rind is a white rind, similar to that of camembert and brie.
Patrimonio Quesero Andaluz - Ficha de Empresa- This may or may not be what is referred to in the text, but here you will find a reference to the fact that this cheese is sometimes cured in olive oil.
tautology! (unlikely - but not impossible if this is a well-written document). This just seems far too tautologous...:)
Bubo Coroman (X)
13:10 Feb 11, 2008
Some French soft cheeses like Roquefort, Camembert have a coating of rice paper so the rind can be handled without stickiness, but obviously this one doesn't ... what's wrong with "sticky and clings to the fingers"?
is. You say there is no further description of the rind. This implies that this description is of the rind rather than the paste. It would make a difference which one we're dealing with...
Si, lo habia pensado yo tambien. (Perdonad la falta de tildes en esta maquina.) Solo queria ver lo que decian los nativos. Gracias por los comentarios.