"fromage blanc" meaning in All languages combined

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  "etymology_text": "From French fromage blanc.",
  "forms": [
    {
      "form": "fromages blancs",
      "tags": [
        "plural"
      ]
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    {
      "form": "fromage blancs",
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  "lang_code": "en",
  "pos": "noun",
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      "examples": [
        {
          "ref": "1988, Food & Wine: The Guide to Good Taste, volume 11, page 85, column 2",
          "text": "Sweet, clean Fromages Blancs – plain, herbed, tomato-garlic-basil and apricot-honey.",
          "type": "quotation"
        },
        {
          "ref": "1995, Georges Perec, “Attempt at an Inventory”, in John Sturrock, transl., Food: The Vital Stuff, Granta, page 90",
          "text": "Seventy-five cheeses, one ewe’s cheese, two Italian cheeses, one Auvergne cheese, one Boursin, two Brillat-Savarins, eleven Bries, one Cabécou, four goats’ cheeses, two crottins, eight Camemberts, fifteen cantals, one Sicilian cheese, one Sardinian cheeses, one Epoisses, one Murols, three fromages blancs, one goat’s-milk fromage blanc, nine Fontainebleaus, five mozzarellas, five Munsters, one Reblochon, one Swiss raclette, one Stilton, one Saint-Marcellin, one Saint-Nectaire, one yogurt.",
          "type": "quotation"
        },
        {
          "ref": "2007, Giles Milton, Edward Trencom’s Nose: A Novel of History, Dark Intrigue, and Cheese, New York, N.Y.: Thomas Dunne Books, page 65",
          "text": "It was certainly an old smell – of that I could be certain. But it was not, I was sure, produced by any of the three thousand one hundred and twenty-six cheeses, yoghurts and fromages blancs that were being stored in the crypt.",
          "type": "quotation"
        },
        {
          "ref": "2007, New Mexico Magazine, volume 85, page 80, column 2",
          "text": "They specialize in fromage blancs and firmer cheeses marinated in herbed olive oil.",
          "type": "quotation"
        },
        {
          "ref": "2012, Kirstin Jackson, “Délice de la Vallée Fromage Blanc, California”, in It’s Not You, It’s Brie: Unwrapping America’s Unique Culture of Cheese, Perigee Books",
          "text": "Most American fromage blancs are made from whole cow’s milk, are lovely and lightly creamy, and are tantalizing enough in their freshness alone.",
          "type": "quotation"
        },
        {
          "ref": "2013, John Gorham, Liz Crain, “Sheep Cheese Balls with Rose Petal Harissa”, in Toro Bravo: Stories. Recipes. No Bull., San Francisco, Calif.: McSweeney’s, page 100",
          "text": "There are plenty of other fromage blancs that are delicious, but we think that this is the best readily available Spanish one in the states.",
          "type": "quotation"
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      "glosses": [
        "A creamy soft cheese made with whole or skimmed milk and cream."
      ],
      "id": "en-fromage_blanc-en-noun-fUYPY6nt",
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          "whole milk"
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          "skimmed milk",
          "skimmed milk"
        ],
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          "cream",
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      "related": [
        {
          "word": "blanc"
        },
        {
          "word": "fromage"
        }
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      "synonyms": [
        {
          "word": "fromage frais"
        }
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      "tags": [
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        "uncountable"
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  "word": "fromage blanc"
}

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      "expansion": "fromage blanc m (uncountable)",
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  "lang": "French",
  "lang_code": "fr",
  "pos": "noun",
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      "glosses": [
        "fromage blanc, sour cream, junket, cottage cheese, quark"
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          "junket",
          "junket"
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          "cottage cheese",
          "cottage cheese"
        ],
        [
          "quark",
          "quark"
        ]
      ],
      "synonyms": [
        {
          "word": "crème aigre"
        },
        {
          "word": "fromage frais"
        },
        {
          "word": "faisselle"
        },
        {
          "word": "quark"
        }
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  "sounds": [
    {
      "ipa": "/fʁɔ.maʒ blɑ̃/"
    },
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      "audio": "LL-Q150 (fra)-Mecanautes-fromage blanc.wav",
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  "word": "fromage blanc"
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  "etymology_text": "From French fromage blanc.",
  "forms": [
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      "form": "fromages blancs",
      "tags": [
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    },
    {
      "form": "fromage blancs",
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  "lang_code": "en",
  "pos": "noun",
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    {
      "word": "blanc"
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    {
      "word": "fromage"
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        {
          "ref": "1988, Food & Wine: The Guide to Good Taste, volume 11, page 85, column 2",
          "text": "Sweet, clean Fromages Blancs – plain, herbed, tomato-garlic-basil and apricot-honey.",
          "type": "quotation"
        },
        {
          "ref": "1995, Georges Perec, “Attempt at an Inventory”, in John Sturrock, transl., Food: The Vital Stuff, Granta, page 90",
          "text": "Seventy-five cheeses, one ewe’s cheese, two Italian cheeses, one Auvergne cheese, one Boursin, two Brillat-Savarins, eleven Bries, one Cabécou, four goats’ cheeses, two crottins, eight Camemberts, fifteen cantals, one Sicilian cheese, one Sardinian cheeses, one Epoisses, one Murols, three fromages blancs, one goat’s-milk fromage blanc, nine Fontainebleaus, five mozzarellas, five Munsters, one Reblochon, one Swiss raclette, one Stilton, one Saint-Marcellin, one Saint-Nectaire, one yogurt.",
          "type": "quotation"
        },
        {
          "ref": "2007, Giles Milton, Edward Trencom’s Nose: A Novel of History, Dark Intrigue, and Cheese, New York, N.Y.: Thomas Dunne Books, page 65",
          "text": "It was certainly an old smell – of that I could be certain. But it was not, I was sure, produced by any of the three thousand one hundred and twenty-six cheeses, yoghurts and fromages blancs that were being stored in the crypt.",
          "type": "quotation"
        },
        {
          "ref": "2007, New Mexico Magazine, volume 85, page 80, column 2",
          "text": "They specialize in fromage blancs and firmer cheeses marinated in herbed olive oil.",
          "type": "quotation"
        },
        {
          "ref": "2012, Kirstin Jackson, “Délice de la Vallée Fromage Blanc, California”, in It’s Not You, It’s Brie: Unwrapping America’s Unique Culture of Cheese, Perigee Books",
          "text": "Most American fromage blancs are made from whole cow’s milk, are lovely and lightly creamy, and are tantalizing enough in their freshness alone.",
          "type": "quotation"
        },
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          "ref": "2013, John Gorham, Liz Crain, “Sheep Cheese Balls with Rose Petal Harissa”, in Toro Bravo: Stories. Recipes. No Bull., San Francisco, Calif.: McSweeney’s, page 100",
          "text": "There are plenty of other fromage blancs that are delicious, but we think that this is the best readily available Spanish one in the states.",
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        }
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      ],
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  "synonyms": [
    {
      "word": "fromage frais"
    }
  ],
  "word": "fromage blanc"
}

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  "lang": "French",
  "lang_code": "fr",
  "pos": "noun",
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        "fromage blanc, sour cream, junket, cottage cheese, quark"
      ],
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          "fromage blanc",
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          "sour cream",
          "sour cream"
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          "quark",
          "quark"
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      "synonyms": [
        {
          "word": "crème aigre"
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        {
          "word": "fromage frais"
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          "word": "faisselle"
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        {
          "word": "quark"
        }
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      "tags": [
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  "sounds": [
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      "ipa": "/fʁɔ.maʒ blɑ̃/"
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  "word": "fromage blanc"
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