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En Martín
desde hace casi xx meses
Feb 10, 2008 19:12
16 yrs ago
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español term

remeloso

español al inglés Otros Alimentos y bebidas cheese
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.
Proposed translations (inglés)
3 soft; pliable; waxy
4 +2 gummous /gummy/sticky
5 washed rind
4 creamy

Discussion

Nedra Rivera Huntington (asker) Feb 24, 2008:
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!
Angela Duthie Feb 16, 2008:
Aracena is a washed rind goat's milk cheese from the province of Huelva in
Spain. This rustic, biodynamic cheese won first prize in an Andalucia food ...
www.artisanalcheese.com/SetAdvancedSearch.asp?search=2&what... - 56k -
Lydia De Jorge Feb 16, 2008:
http://209.85.165.104/search?q=cache:O_em0QSH-bYJ:www.parado...
Angela Duthie Feb 15, 2008:
Looking in English cheese making terms I thnk I have found the technical term: washed rind. This process leaves a sticky, pungent rind
Lydia De Jorge Feb 14, 2008:
Nedra, take a close look at the last link I posted as it gives a clear definition of remeloso.
Lydia De Jorge Feb 12, 2008:
[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) Feb 12, 2008:
what about "organic crust" or "natural organic crust" as a translation for "remelo", and something similar for the adjective "remeloso"?
Bubo Coroman (X) Feb 12, 2008:
http://www.quesos.com/fichaqueso.asp?Q=71
Bubo Coroman (X) Feb 12, 2008:
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) Feb 12, 2008:
This below defines the "remelo" quite closely:
Bubo Coroman (X) Feb 12, 2008:
from that extract it looks like "remeloso" is something different from "aceitado".
Bubo Coroman (X) Feb 12, 2008:
http://www.saboresdetentudia.com/tentuqueso.php
("quesailla" means "quesadilla" in Andalucía I think)
Bubo Coroman (X) Feb 12, 2008:
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) Feb 12, 2008:
"remeloso" might be from the noun "remelo" as in this extract:
Nedra Rivera Huntington (asker) Feb 12, 2008:
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.
Carol Gullidge Feb 11, 2008:
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 De Jorge Feb 11, 2008:
In this link, the rind is described as "textured and grooved". Holy Cheese! Will we ever find the right answer??? http://www.andalucia.com/gastronomy/cheese.htm
Bubo Coroman (X) Feb 11, 2008:
but "bloomy" has the problem that it would make the cheese dry and therefore no longer "pegajosa al tacto"
Carol Gullidge Feb 11, 2008:
Nice pix! Those must be the famous black Iberian pigs, which are going to feature on this week's Radio 4 "Food Programme".

And the bloom is indeed from mohos or whatever. In this pic they do have an orangey tinge, but don't have to, as in Rulo de Cabra
Bubo Coroman (X) Feb 11, 2008:
on the trail of Carol's "bloomy" ... "su corteza remelosa y espontánea que es una mezcla de levaduras anaranjadas y mohos blanquecinos" http://www.sierradearacena.net/menu_general/comer/derivadosc...
Lydia De Jorge Feb 11, 2008:
The beauty of it all is that we all learn!
teju Feb 11, 2008:
Wow. What amazing detective work you all have done to help nedra! Great work!
Lydia De Jorge Feb 11, 2008:
Thx Carol. Can't wait to get to the bottom of this "sticky" word!
Carol Gullidge Feb 11, 2008:
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.
Lydia De Jorge Feb 11, 2008:
This link (and others I found) mention a "bloomy-rind" which might be what remeloso means
http://foodgeeks.com/encyclopedia/551/bucheron/
Angela Duthie Feb 11, 2008:
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.
Angela Duthie Feb 11, 2008:
As this cheese is often steeped in olive oil, it means the rind becomes oily and pasty
Carol Gullidge Feb 11, 2008:
tautology! (unlikely - but not impossible if this is a well-written document). This just seems far too tautologous...:)
Bubo Coroman (X) 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"?
Carol Gullidge Feb 11, 2008:
hmmmh, Deborah! Are you sure it would say the same thing twice?
Bubo Coroman (X) Feb 11, 2008:
"clings to the fingers" or otherwise "clingy to the touch"
Bubo Coroman (X) Feb 11, 2008:
For "pegajosa al tacto" one could say "clings to the fingers" as obviously one can't say "sticky" more than once
Carol Gullidge Feb 11, 2008:
yes, but the "sticky" bit is already taken care of with "pegajosa" (..Corteza natural, remelosa y pegajosa ...). The term in question is "remolosa"!
Bubo Coroman (X) Feb 11, 2008:
they have "sticky natural rind" http://www.vegajardin.com/index.php?op=module&id_module=&pat...
Bubo Coroman (X) Feb 11, 2008:
here's another site in Spanish and English, and for "Corteza natural remelosa" http://www.vegajardin.com/index.php?op=module&id_module=&pat...
Lydia De Jorge Feb 10, 2008:
Este enlace tiene opcion en ing y esp. la palabra 'remelosa' aparece describiendo la corteza.
http://www.cheesefromspain.com/CFS/2005/1510Zamorano_E.htm
Carol Gullidge Feb 10, 2008:
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...
Nedra Rivera Huntington (asker) Feb 10, 2008:
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.
María Teresa Taylor Oliver Feb 10, 2008:
Pensé lo mismo que teju.
teju Feb 10, 2008:
Me pregunto si esto será como decir rebueno y lo que quiere decir es que está muy meloso.

Proposed translations

4 horas
Selected

soft; pliable; waxy

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


Queso curado de cabra, Queso de cabra en aceite de oliva, Torta de Aracena (queso de cabra para untar)
http://www.biocordoba.com/index.php?page=33&liar=33

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!
Something went wrong...
3 KudoZ points awarded for this answer. Comment: "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."
+2
16 minutos

gummous /gummy/sticky

,
Peer comment(s):
agree Bubo Coroman (X)
16 horas
Gracias Deborah!
neutral Carol Gullidge : isn't this the translation for "pegajosa" rather than "remolosa"?//gummy and sticky somehow doesn't fit the register!
17 horas
It could be gummy and sticky.
neutral Angela Duthie : Ah. I think the answer may be that this cheese is from Huelva and is often steeped in olive oil. This would mean that the rind had an oily, creamy texture
18 horas
Oily, perhaps. Creamy not so much as it refers to the rind.
agree Enrique Huber (X) : remelosa, como las boricuas?
20 horas
LOL!!!
Something went wrong...
1 hora

creamy

meloso can mean honeyed but I think in this context creamy gives the meaning

--------------------------------------------------
Note added at 19 horas (2008-02-11 14:15:31 GMT)
--------------------------------------------------

This cheese is from Huelva and is often steeped in olive oil, so perhaps this is what meloso refers to. The rind of cheeses like this is oily and a little pasty.
Peer comment(s):
neutral Carol Gullidge : as this is the rind - by definition = a covering - it's unlikely to be creamy. It may or may not be soaked in olive oil: the link I found is for 3 cheeses, and torta de Aracena isn't the one specified as "en aceite de oliva". And the image isn't clear...
17 horas
Something went wrong...
4 días

washed rind

Tackling the problem from the English angle, I have found many references to this term in descriptions of cheese making. It refers to a process wherebu the rind is washed during the maturation process to prevent it from becoming hard. The result is stick and, in many cases, orange coloured
Note from asker:
While it is possible that the remelo is caused by the washed rind technique, I think that in this context, they are more describing the texture than the cause. When it is a washed-rind cheese they say so, so I was hesitant to put words in their mouth. Thanks for your help!
Peer comment(s):
neutral Lydia De Jorge : http://209.85.165.104/search?q=cache:O_em0QSH-bYJ:www.parado...
1 día 4 horas
Thanks Lydia. yes, I think this is the same thing
Something went wrong...
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