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blød ost af fuldfed gedemælk, letsaltet, ikke kogt, skimmeloverflade, pyramideformet med kvadratisk base.
full-fat slightly salted and uncooked soft goat’s cheese, with surface mould, in the form of a frustum of pyramid with a square base.
blåskimmelost fremstillet af fuldfed komælk, ikke kogt, ikke presset med 45 g fedtstof i tørstoffet og med et tørstofindhold på mindst 52 g pr. 100 g ost.
uncooked, unpressed blue-veined whole cow’s milk cheese with a fat content of 45 % in the dry matter, the latter being at least 53 grammes per 100 grammes of cheese.
bleu des causses fremstilles traditionelt: fuldfed mælk, som regel råmælk, løbes ved en temperatur på 30 °c, ostemassen skæres op, efterrøres og hældes i hullede forme.
bleu des causses is produced according to tradition: whole milk, generally incorporated raw, is hot-curdled (30 °c), and the curd is cut and stirred in moulds pierced with holes.