Glossary entry (derived from question below)
German term or phrase:
intensive, mit Edelschimmel verbundene Reifungsaromen
English translation:
intense mouldy aroma typical of fungus-ripened cheese
Added to glossary by
Sonja Marks-Terrey
Sep 1, 2008 12:41
15 yrs ago
German term
intensive, mit Edelschimmel verbundene Reifungsaromen
German to English
Marketing
Food & Drink
cheese
Part of description of cheese in a catalogue. This is the whole sentence. I have "Intense mould-ripening aromas." What do you think?
Proposed translations
(English)
Change log
Sep 2, 2008 07:21: Steffen Walter changed "Term asked" from "Intensive, mit Edelschimmel verbundene Reifungsaromen." to "intensive, mit Edelschimmel verbundene Reifungsaromen"
Proposed translations
+2
59 mins
German term (edited):
Intensive, mit Edelschimmel verbundene Reifungsaromen.
Selected
intense mouldy aroma typical of fungus-ripened cheese
sample refs:
50connect : Closer To The Wedge
Blue Cheese - A blue cheese will have the typical yet tangy 'mouldy' aroma. The rind should ideally be dry and rough with a creamy straw-coloured interior. ...
www.50connect.co.uk/home_and_family/food_and_drink/food_$_drink_archives/closer_to_the_wedge
Science Shorts - Radio Features - The Flavour of Moldy Cheese
... and famous cheeses like Camembert, are fungus ripened cheeses that acquire their ... Originally Roquefort cheese was aged in cool limestone caves, ...
www.genesisquest.org/040427.htm
--------------------------------------------------
Note added at 1 hr (2008-09-01 13:42:04 GMT)
--------------------------------------------------
or 'typical intense mouldy aroma of fungus-ripened cheese'
50connect : Closer To The Wedge
Blue Cheese - A blue cheese will have the typical yet tangy 'mouldy' aroma. The rind should ideally be dry and rough with a creamy straw-coloured interior. ...
www.50connect.co.uk/home_and_family/food_and_drink/food_$_drink_archives/closer_to_the_wedge
Science Shorts - Radio Features - The Flavour of Moldy Cheese
... and famous cheeses like Camembert, are fungus ripened cheeses that acquire their ... Originally Roquefort cheese was aged in cool limestone caves, ...
www.genesisquest.org/040427.htm
--------------------------------------------------
Note added at 1 hr (2008-09-01 13:42:04 GMT)
--------------------------------------------------
or 'typical intense mouldy aroma of fungus-ripened cheese'
4 KudoZ points awarded for this answer.
Comment: "Thanks everyone, I particularly like Veronika's adjustment."
11 mins
Donal Murphy-Bokern
Germany
Germany
Native in English
Specializes in field
Germany
Bringing science to translations
Native in: English
Works in: German to English, English to German
Related KudoZ points
:
21
German term (edited):
Intensive, mit Edelschimmel verbundene Reifungsaromen.
Intensive aroma of cheese matured with edible mould
Difficult to capture easily
Reference:
+1
3 hrs
Charles Stanford
Czech Republic
Czech Republic
Native in English
Works in field
Czech Republic
Qualified, experienced EN native speaker
Native in: English 
Works in: Czech to English, Slovak to English, German to English, and 3 more.
German term (edited):
Intensive, mit Edelschimmel verbundene Reifungsaromen.
Intense ripe aromas associated with noble mould
I think that noble mould is the term they use in the trade rather than edible mould (try Googling them both and you will see what I mean). You talk about a cheese being very ripe if it is a bit whiffy too - Don't like my "associated with" and I am sure you can do better....
Something went wrong...