GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:gros lait
English translation:fromage frais
Entered by: xxxChutzpahtic
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16:48 Mar 17, 2005
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French to English translations [PRO]
Food & Dairy
French term or phrase: gros lait
part of a list of items on a breakfast menu from Brittany. Is this a fromage frais or is it just fresh full-cream milk?
mwatchorn
Local time: 00:16
Fromage frais
Explanation:
Dictionnaire - [ Translate this page ]
... Gros-lait : Fromage frais, au lait de vache et fabriqué en Bretagne. - Guerbigny :
Etait une sorte de Rollot en forme de coeur. ...
www.fromag.com/dicog.html - 12k
Selected response from:

xxxChutzpahtic
Local time: 00:16
Grading comment
after much mulling, I think this is the right one for my translation. Thanks to all for your help.
4 KudoZ points were awarded for this answer



Summary of answers provided
5 +2Fromage fraisxxxChutzpahtic
4gros lait (breton fermented / cultured milk)
Gabrielle Lyons
4farmer's (fresh) cheese
Elizabeth Lyons
4curdled milk or buttermilk-like , "Lait Ribot", specialty of Brittany
olganet
3curdled cheese (or fermented cheese)eileengreen


  

Answers


3 mins   confidence: Answerer confidence 5/5 peer agreement (net): +2
Fromage frais


Explanation:
Dictionnaire - [ Translate this page ]
... Gros-lait : Fromage frais, au lait de vache et fabriqué en Bretagne. - Guerbigny :
Etait une sorte de Rollot en forme de coeur. ...
www.fromag.com/dicog.html - 12k

xxxChutzpahtic
Local time: 00:16
Native speaker of: Native in EnglishEnglish, Native in SpanishSpanish
PRO pts in category: 4
Grading comment
after much mulling, I think this is the right one for my translation. Thanks to all for your help.

Peer comments on this answer (and responses from the answerer)
agree  Elena Petelos: :-) typo on mine :-)
0 min
  -> I didn't notice, you should have left it! Merci :-)
agree  Tony M: Given that 'petit lait' = whey, I believ, then 'gros lait' must be curds, and what is 'fromage frais' if not 'curd cheese'? Is there any etymological connection between 'curd' and 'caillarde', I wonder?
2 mins
  -> Thanks Dusty :)
neutral  Elizabeth Lyons: Caillard and curd are coagulates, similar to caillasse or 'gravel' or 'pebbles'
8 mins
neutral  lien: I thought she was asking for the translation in English
20 mins
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50 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
curdled cheese (or fermented cheese)


Explanation:
Another possibility - fermented cheese.
I found this site which might shed some light on the subject.
Le lait était, sur la table bretonne, la boisson courante. Le cidre et, à plus forte raison, le vin se buvaient surtout au cabaret. Mais du lait, il y en avait toujours à discrétion : lait frais (qu'on appelle «lait doux»), gros lait, c'est-à-dire lait caillé à l'aide d'un ferment spécial, un peu comparable à celui du yogourt...
http://histoiresdeserieb.free.fr/extrait_les_paysans_bretons...

eileengreen
Local time: 02:16
Native speaker of: Native in EnglishEnglish
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1 hr   confidence: Answerer confidence 4/5Answerer confidence 4/5
curdled milk or buttermilk-like , "Lait Ribot", specialty of Brittany


Explanation:
BOIRE AVEC LES GALETTES ?

La boisson qui accompagne au mieux les crêpes de blé noir est évidemment le cidre, mais on peut également le servir avec du lait baratté ou "ribot" ou du lait caillé dit "gros lait".
http://www.finisteretourisme.com/jsp/fiche_actualite.jsp?STN...

barrate - churn
caille - curdled milk

L'ébullition et la pasteurisation évitent le caillage prématuré du lait. Le lait stérilisé ne caille pas.
http://w3.granddictionnaire.com/btml/fra/r_motclef/index800_...


Buttermilk, curdled milk and cream, yoghurt, kephir and other fermented or acidified milk and cream....
http://secretariat.efta.int/Web/ExternalRelations/PartnerCou...


The Gites are situated in the tiny hamlet of LA COUDRAIS (Brittany)
A FEW DO’S AND DON’TS TO HELP YOU ENJOY YOUR HOLIDAY:
DO: buy milk with a Blue top (semi-skimmed) Red top (Full Cream) NOT Green top as it is like curdled milk!
http://www.maisondesfleurs.com/

Are crepes in Paris viewed as some kind of almost exotic treat? Here in Brittany, they are as ubiquitous as Monty Python’s spam, though obviously spam isn’t made of chamois leather. We also have the crepe’s savoury half-sibling the Galette, sour cider and (here’s the clincher) ***curdled milk***sold by the litre under the title of ***Lait Ribot*** (Brilliant marketing). Save literally pennies by leaving a litre of pasteurised red-top (why is red-top full cream here and why does it last an uncannily long time?
http://www.petiteanglaise.com/archives/2005/02/03/nutella-fe...


Menu Blanc :
Rice cakes
Fenouil, endive, bouquets de chou-fleur.
Fromage frais
Salade Japonaise (riz, seiches, calamars, et sésame blond)
Babibels
Meringues, carrés de chocolat blanc, litchies pelées
***Lait ribot***
http://chocolateandzucchini.com/archives/cat_magnifying_glas...

Lait Ribot is a traditional fermented milk, which has been made in ... used to be my favored drink in crêperies when on vacation in Brittany as a child. ...
chocolateandzucchini.com/ archives/2004/04/lait_ribot.php

The Worldwide Gourmet presents the Crêpes bretonnes - Brittany ...
... These delicious pancakes can be accompanied by a bowl of cider or "lait ribot,"
a slightly fermented milk drink typical of Brittany. Ingredients ...
www.theworldwidegourmet.com/sweets/crepes/bretonne.htm

Information about Brittany
Brittany, Bretagne, Gwenn ha Du, Calvados, Carre Bretagne, Ty, Rance, ...
"Lait Ribot" is a sour full cream milk and frequently drunk when eating galettes ...
www.gitesandmore.co.uk/About Brittany.htm



olganet
Local time: 19:16
Works in field
Native speaker of: Native in RussianRussian
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7 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
farmer's (fresh) cheese


Explanation:
Farmer's cheese, something like (heaven forbid) American cottage cheese, drained and pressed.

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Note added at 9 mins (2005-03-17 16:58:14 GMT)
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If you want the translation in (culinary) English, use \'fresh\' or \'farmer\'s\' cheese. Only creme fraiche is used in culinary terminology in English. This is a smooth, small curd white or young cheese, drained of its whey.

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Note added at 1 hr 19 mins (2005-03-17 18:07:54 GMT)
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Just a final note, if this was truly supposed to be an English language translation, then fresh or farmers cheese is correct. You just don\'t see the French, fromage frais, term on American menus or translations of French menus.


    Reference: http://www.recettes-et-terroirs.com/produit_detail-13-727-2....
Elizabeth Lyons
United States
Local time: 16:16
Specializes in field
Native speaker of: Native in EnglishEnglish
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15 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
gros lait (breton fermented / cultured milk)


Explanation:
Leave it in French - it's local colour - but add a short explanation.
I would avoid the word 'curdled' which sounds unappetising to English ears, but fermented or even cultured would seem to cover it, and saves getting bogged down in debate over whether it is more like fromage frais, buttermilk or yogurt.
You could even say it in Breton ...
'Un yahourt traditionnel breton est d'ailleurs fait avec son lait, le Laez-Teo, ou "gros-lait". '
http://www.animal-services.com/sites/race_bovines_bretonne.p...


Gabrielle Lyons
Local time: 00:16
Native speaker of: Native in EnglishEnglish
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