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Glossary entry

French term or phrase:

fromage frais nature à tartiner

English translation:

cream cheese

Added to glossary by Tony M
Apr 9, 2011 06:31
13 yrs ago
8 viewers *
French term

fromage frais nature à tartiner

Non-PRO French to English Other Food & Drink
Pour la crème de rose :
100 g de fromage frais nature à tartiner
30 g de sucre glace
1 cuillerée à soupe d’eau de rose
1 pointe de colorant en poudre rose
Proposed translations (English)
3 +6 cream cheese
3 +4 spreadable plain fromage frais
4 +1 Spreadable farmer's cheese
4 spreadable curded cheese
4 fromage frais spread (plain)
References
lots of refs on www. for instance:
This is in support of Tony's answer:...
Change log

Apr 9, 2011 06:39: Tony M changed "Field (specific)" from "Cooking / Culinary" to "Food & Drink"

Apr 10, 2011 06:31: Tony M changed "Level" from "PRO" to "Non-PRO"

Apr 16, 2011 06:36: Tony M Created KOG entry

Votes to reclassify question as PRO/non-PRO:

Non-PRO (3): cc in nyc, Rob Grayson, Tony M

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Discussion

shweta kheria (asker) Apr 10, 2011:
@Rachel I am translating a recipe book for a client...
Rachel Fell Apr 9, 2011:
Hi shiky, are you translating a series of recipes, a recipe for personal use, or what?

Proposed translations

+6
9 mins
Selected

cream cheese

In practice, I think you'll find this is the sort of thing that is like Philadelphia, a similar product here in FR is marketed under the St. Moret brand.

http://www.quiveutdufromage.com/marques/st-moret.html

This is the type of cheese that would usually be suitable for this kind of recipe.

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Note added at 1 heure (2011-04-09 07:32:15 GMT)
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Because 'cream cheese' is not the runny stuff that 'froamge frais' can be in FR, there's no real reason to add 'spredable'.

I must admit, if I were making this recipe, I'd probably be more inclined to use ricotta or mascarpone.

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Note added at 1 heure (2011-04-09 07:33:06 GMT)
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Oh dear, I need my morning cream cheese fix! Apologies for the typos:

fromage frais
spreadable

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Note added at 1 heure (2011-04-09 07:48:31 GMT)
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Of course, it's arguable that the term does actually describe ricotta and mascarpone anyway... the writer just didn't specify the country of origin!

Just as an aside, I have some of the most gorgeous 'rose jam', which is a wonderful accompaniment to magret — makes a change from redcurrant jelly etc.!

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Note added at 6 jours (2011-04-16 06:29:18 GMT) Post-grading
--------------------------------------------------

Please, if you don't agree with the analogy with Philadelphie, then just ignore that comment; I only mentioned it as an aside, by way of illustration, and it really doesn't invalidate the main thrust of my answer.

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Note added at 7 jours (2011-04-16 06:34:49 GMT) Post-grading
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Here's a page from the well-known UK supermarket chain Tesco:

http://www.mysupermarket.co.uk/grocery-categories/Cream_Chee...

They explain what cream cheese is, and market Philadelphia as such; their own brand is simply referred to as 'soft cheese'.

Peer comment(s):
agree Colin Morley (X)
24 mins
Thanks, Colin!
agree Helen Chauveau
47 mins
Thanks, Helen!
agree Lisa Jane : yes, cream cheese but I'd use Mascarpone too!
1 hr
Thanks, ljane! Great foodies think alike! ;-)
neutral B D Finch : I think Philadelphia is a processed cheese? Fromage frais isn't cream cheese, because it's lower fat. + it has a different texture from fromage blanc. Fromage frais may be from whole, semi-skimmed or skimmed milk but, I believe, doesn't have added cream.
1 hr
Not processed, no! This 'spreadable' variety is just that (now available in all fat levels!) I have some in my fridge, and this is exactly what it's called; it's not 'normal' fromage frais = fromage blanc
agree Sheila Wilson : "fromage frais" can come in various textures and forms. I think this one would best be described as cream cheese in English
1 hr
Thanks, Sheila! Yes, if the objective is just for the recipe to turn out right...
neutral writeaway : why not just keep fromage frais? afaik, fromage blanc can be runny-but fromage frais? /if I buy fromage frais and it's runny, I return it to the store.
2 hrs
'Fraid that's the problem: fr. frais is often gloopy, but here we need the firm variety; hence why St Moret specifically says « ... à tartiner » / Maybe it's different in BE; I see fr. frais in pots like yoghourt and fr. blanc all the time here :-(
neutral Rachel Fell : but it isn't cream cheese, which is fattier http://www.bbc.co.uk/food/cream_cheese -cf this "creamy cheese" http://www.ocado.com/webshop/product/Paysan-Breton-Creamy-Ch... - only 25% fat and v. nice\\Mmm, rose jam! Tried violet Turkish delight?
5 hrs
Thanks, Rachel! Yes, but as the nearest-equivalent ingredient for this recipe, I still think it's the best solution ;-)
agree Jean Lachaud : although the two are not 100% identical, this is the best equivalent.
7 hrs
Thanks, JL! Yes, quite, for use in this recipe, I think the ingredients would be a suitable substitute
neutral emiledgar : Tony, for US ears, cream cheese is all wrong see my entry./ farmer's cheese is the name of the type cheese, it doesn't mean artisanal.
11 hrs
Thanks, Emile, but I fear your suggestion is even less apt: there is nothing of 'farmer' about this! / OK, then we must use a different term for the States and the UK; I suspect you're perhaps referring to what we in BE call 'cottage cheese'?
agree cmwilliams (X) : yes, similar to Saint Moret. Much creamier and different texture from ordinary fromage frais.
16 hrs
Thanks, CMW!
neutral Carol Gullidge : philadelphia has quite a different texture, and there's nothing 'frais' about it in any sense!
1 day 1 hr
Fair enough! But it's about the closest we can get for an EN-speaking readership... Don't imagine for a moment that there's anything 'frais' about the FR product either ;-) / Forget Philly if it bothers you, I only mentioned it in passing as an aside.
Something went wrong...
4 KudoZ points awarded for this answer.
+4
7 mins

spreadable plain fromage frais

my suggestion
Peer comment(s):
neutral Colin Morley (X) : spreadable, certainly - but doesn't "fromage frais" have a slighly different meaning in the UK? Seems like yoghurt to me from memory whereas I think Tony is probably on the money with "cream cheese"
25 mins
debatable ;-)
agree B D Finch : Yes. Fromage frais is used in English and means exactly the same, largely because it is the same stuff from Yoplait sold in both France and England.
1 hr
thank you BD
agree writeaway : fromage frais is fromage frais. à tartiner means it can be spread (on bread/crackers). nature means plain. bingo.
2 hrs
agree cc in nyc : fromage frais
4 hrs
thank you CC
neutral Rachel Fell : plain fromage frais - yes, spreadable, but I don't think it's necessary to include that//looking in med. size local good s'market, all the fromage frais was Petit Fliou type stuff, soft white cheese, etc. on another shelf, so have changed mind, sorry!
5 hrs
thank you Rachel
agree Carol Gullidge : yep, fromage frais, and it isn't the same as cream cheese, which was altogether more creamy, and has a different texture
1 day 1 hr
thank you Carol
neutral cmwilliams (X) : re Carol's comment: fromage frais à tartiner is indeed more creamy and has a different texture from ordinary fromage frais. It's similar to cream cheese such as Philadelphia and St Moret - see my reference links.
1 day 5 hrs
Something went wrong...
17 mins

spreadable curded cheese

Multilingual Culinary dictionary of Generalitat Catalunya
Peer comment(s):
neutral Colin Morley (X) : Probably technically spot on, but "curded cheese" just doesn't sound very appetising in English!
16 mins
neutral B D Finch : All cheese is "curded" and the expression would be "curd cheese". However, fromage frais is a particular type of curd cheese.
1 hr
neutral cc in nyc : I wouldn't say "curded" or "curd" cheese. Not usually heard.
4 hrs
Something went wrong...
7 hrs

fromage frais spread (plain)

might be neater:

'Garlic & Basil' Fromage frais spread. Like a Homemade creamcheese spread. Ingredients: 2 tbsp fromage frais (fresh cheese). 1/8-1/4 tsp dried basil ...
babyvanilla.wordpress.com/recipes/salty.../garlic-basil-fromage-frais-spread/

--------------------------------------------------
Note added at 7 hrs (2011-04-09 14:21:10 GMT)
--------------------------------------------------

Dips and Spread Recipes - Allrecipes.com - [ Traduire cette page ]Looking for dip and spread recipes? Allrecipes has more than 1390 trusted dip and spread recipes complete with ratings, reviews and mixing tips.
allrecipes.com › ... › Appetizers and Snacks - En cache - Pages similairesJalapeno Popper Spread Recipe - Allrecipes.com - [ Traduire cette page ]





2031 avis - 13 mn

This is an easy cream cheese spread to make, and it tastes just like the ...
allrecipes.com/recipe/jalapeno-popper-spread/

So

Looks like a spread can also be a homemade delicacy.


--------------------------------------------------
Note added at 7 hrs (2011-04-09 14:22:37 GMT)
--------------------------------------------------

Dips and Spread Recipes - Allrecipes.com - [ Traduire cette page ]Looking for dip and spread recipes? Allrecipes has more than 1390 trusted dip and spread recipes complete with ratings, reviews and mixing tips.
allrecipes.com › ... › Appetizers and Snacks - En cache - Pages similairesJalapeno Popper Spread Recipe - Allrecipes.com - [ Traduire cette page ]





2031 avis - 13 mn

This is an easy cream cheese spread to make, and it tastes just like the ...
allrecipes.com/recipe/jalapeno-popper-spread/ - En cache - Pages similaires
Peer comment(s):
neutral Tony M : My concern is that 'spread' in EN (referring to a food product, not a recipe) often tends to indicate some kind of processing has taken place; I don't know if there is some official definition of this under Trades Descriptions (worth checking?)
17 mins
neutral cc in nyc : ditto to Tony's comment
5 hrs
Something went wrong...
+1
11 hrs

Spreadable farmer's cheese

For the US, don't know about the UK. Cream cheese (in the US) is a very particular product (with the accent on product) FULL of gum. There is nothing frais about it! farmer's cheese (in the US) is the equivalent of what is called fromage blanc or maquée in Belgium.
Peer comment(s):
agree Yolanda Broad : Yes, this works for the US. (In case that is the version the Asker is looking for). But cream cheese works, too. Fact is, we don't have a close equivalent to fromage frais over here, spreadable or not.
4 hrs
neutral cmwilliams (X) : but Philadelphia cream cheese is a type of 'fromage frais à tartiner' - http://www.usinenouvelle.com/article/kraft-foods-teste-son-f...
5 hrs
Something went wrong...

Reference comments

2 hrs
Reference:

lots of refs on www. for instance:

Fromage frais (also known as fromage blanc, maquée and similar to some kinds of quark) is a dairy product, originating from Belgium and the north of France. The name literally means "fresh cheese" (with fromage blanc meaning "white cheese").

Fromage frais is a creamy soft cheese made with whole or skimmed milk and cream. It has the consistency of cream cheese, but with fewer calories and less cholesterol. Where available, low-fat cream cheese is an acceptable substitute for fromage frais.

Pure fromage frais is virtually fat free, but cream is frequently added to improve the flavor, which also increases the fat content, frequently to as high as 8 percent of total weight.

Fromage frais can be served either as a dessert similar to yoghurt, frequently with added fruit, or used in savory dishes. It is often served with honey in restaurants, as fromage blanc au miel.
http://en.wikipedia.org/wiki/Fromage_frais
Peer comments on this reference comment:
agree Tony M : Yup, exactly my point: the two terms are used interchangeably, and to refer to either type of product!
19 mins
my point too. It doesn't get translated. I've always seen fromage blanc as the desert variety and fromage frais as the more spreadable variety sold in tubs. But they are very similar. think Petit Suisse
agree cc in nyc : agree, but petit suisse has way more fat content (at least 40%, if memory serves). // Ooooo, wonder how the lower fat kind taste...
2 hrs
petit suisse come in several levels of fat content nowadays. and agree this is non-pro (in the real world anyway).
Something went wrong...
17 hrs
Reference:

This is in support of Tony's answer:

400g de cream cheese Philadelphia (ou autre fromage frais à tartiner) * 150g de crème fraîche épaisse * 125g de sucre * 2 oeufs ...
www.flavor-magazine.com/2011/la-recette-de-cheesecake-delis...

Le Philadelphia est un fromage frais d'origine américaine, préparé à partir de ... On trouve de nombreux autres fromages frais à tartiner lui ressemblant, ...
fr.foodlexicon.org/p0000230.php

Le marché des fromages frais à tartiner poursuit sa progression ... du fromage à tartiner le plus vendu au monde, le «Philadelphia» du ...
www.letelegramme.com/.../fromage-a-tartiner-les-americains-...

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Note added at 17 hrs (2011-04-10 00:18:47 GMT)
--------------------------------------------------

I don't know what variety of English you require, but 'fromage frais à tartiner' is very different from the fromage frais that is sold here in the UK so I think it would be preferable to say something like 'plain cream cheese, such as Philadelphia'
Peer comments on this reference comment:
agree Rachel Fell : think I agree with you (see amended note to Catherine) but I'd say "creamy" rather than "cream"
3 days 15 hrs
agree Tony M : Absolutely!
6 days
Something went wrong...
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