disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A02NA: Sour cream products
The group includes any type of Sour cream products, i.e. products obtained by fermenting regular cream. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sour_cream
https://www.google.co.uk/search?tbm=isch&q=Sour cream products
FoodEx2 term A02NB: Sour cream, plain
Common names: creme fraiche, smetana
The group includes any type of plain sour cream (without addition of other ingredients) such as creme fraiche or smetana. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sour_cream
https://www.google.co.uk/search?tbm=isch&q=natural sour cream
FoodEx2 term A02NC: Créme fraiche and other mild variants of sour cream
The group includes any type of Créme fraiche and other mild variants of sour cream. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Crème fraîche
https://www.google.co.uk/search?tbm=isch&q=Créme fraiche
FoodEx2 term A02ND: Flavoured sour cream
The group includes any type of Flavoured sour cream. Flavouring may be considered minor ingredient. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sour_cream
FoodEx2 term A02NE: Yoghurt
Common names: Yogurt, yoghourt
The group includes any type of Yoghurt. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Yoghurt
https://www.google.co.uk/search?tbm=isch&q=Yoghurt
FoodEx2 term A02NF: Yoghurt, cow milk
The group includes any type of Yoghurt made from cow milk. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Yogurt
https://www.google.co.uk/search?tbm=isch&q=Yoghurt, cow milk
FoodEx2 term A02NG: Yoghurt, cow milk, plain
The group includes any type of plain yoghurt (without addition of other ingredients) made from cow milk. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Yogurt
https://www.google.co.uk/search?tbm=isch&q=Yoghurt, cow milk, plain
FoodEx2 term A02NH: Yoghurt, cow milk, flavoured
The group includes any type of flavoured Yoghurt made from cow milk. Flavouring may be considered minor ingredient. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Yogurt
https://www.google.co.uk/search?tbm=isch&q=Yoghurt, cow milk, flavoured
FoodEx2 term A02NJ: Yoghurt, sheep milk
The group includes any type of Yoghurt made from sheep milk. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Yogurt
https://www.google.co.uk/search?tbm=isch&q=Yoghurt, sheep milk
FoodEx2 term A02NK: Yoghurt, sheep milk, plain
The group includes any type of plain yoghurt (without addition of other ingredients) made from sheep milk. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Yogurt
https://www.google.co.uk/search?tbm=isch&q=Yoghurt, sheep milk, plain
FoodEx2 term A02NL: Yoghurt, sheep milk, flavoured
The group includes any type of flavoured yoghurt made from sheep milk. Flavouring may be considered as minor ingredient. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Yogurt
https://www.google.co.uk/search?tbm=isch&q=Yoghurt, sheep milk, flavoured
FoodEx2 term A02NM: Yoghurt, goat milk
The group includes any type of Yoghurt made from goat milk. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Yogurt
https://www.google.co.uk/search?tbm=isch&q=Yoghurt, goat milk
FoodEx2 term A02NN: Yoghurt, goat milk, plain
The group includes any type of plain yoghurt (without addition of other ingredients) made from goat milk. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Yogurt
https://www.google.co.uk/search?tbm=isch&q=Yoghurt, goat milk, plain
FoodEx2 term A02NP: Yoghurt, goat milk, flavoured
The group includes any type of flavoured yoghurt made from goat milk. Fravouring may be considered as minor ingredient. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Yogurt
https://www.google.co.uk/search?tbm=isch&q=Yoghurt, goat milk, flavoured
FoodEx2 term A02NQ: Yoghurt drinks, including sweetened and/or flavoured variants
The group includes any type of Yoghurt drinks (liquid consistency), including sweetened and/or flavoured variants. Flavouring may be considered as minor ingredient. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Yogurt
https://www.google.co.uk/search?tbm=isch&q=Yoghurt drinks
FoodEx2 term A02NR: Probiotic milk-like drinks
The group includes any type of Probiotic milk-like drinks. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Probiotic milk drinks
FoodEx2 term A02NS: Acidophilus milk
The group includes any type of Acidophilus milk. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Fermented_milk_products
https://www.google.co.uk/search?tbm=isch&q=Acidophilus milk
FoodEx2 term A02NT: Traditional sour milk products
The group includes any type of Traditional sour milk products. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Fermented_milk_products
https://www.google.co.uk/search?tbm=isch&q=Traditional fermented milks
FoodEx2 term A02NV: Kefir
Common names: Rugušpiens
The group includes any type of Kefir. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Kefir
https://www.google.co.uk/search?tbm=isch&q=Kefir
FoodEx2 term A02NX: Kumis
The group includes any type of Kumis. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Kumis
https://www.google.co.uk/search?tbm=isch&q=Kumis milk product
FoodEx2 term A02NY: Traditional nordic fermented milks
The group includes any type of Traditional nordic fermented milks. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Fermented_milk_products
https://www.google.co.uk/search?tbm=isch&q=Traditional nordic fermented milks
FoodEx2 term A02NZ: Långfil
The group includes any type of Långfil. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Fermented_milk_products
https://www.google.co.uk/search?tbm=isch&q=Långfil
FoodEx2 term A02PA: Filmjölk
The group includes any type of Filmjölk (also known as fil or the older word surmjölk), a Nordic mesophilic fermented milk product that is made by fermenting cow's milk with a variety of bacterium from the species Lactococcus lactis and Leuconostoc mesenteroides The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid. The acid gives filmjölk a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product. The bacteria also produce a limited amount of diacetyl, which gives filmjölk its characteristic taste. Filmjölk is similar to cultured buttermilk, kefir, or yoghurt in consistency, but fermented by different bacteria and thus has a slightly different taste. Compared with yoghurt, filmjölk tastes less sour. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Filmjölk
https://www.google.co.uk/search?tbm=isch&q=Filmjölk
FoodEx2 term A02PB: Viili
The group includes Viili (Finnish viili, Swedish fil), a type of yoghurt (a mesophilic fermented milk) that originated in the Nordic countries. It has a ropey, gelatinous consistency and a sour taste resulting from lactic acid. This cultured milk product is the results of microbial action of lactic acid bacteria (LAB) and a surface-growing yeast-like fungus Geotrichum candidum present in milk, which forms a velvet-like surface on viili. In addition, most traditional viili cultures also contain yeast strains such as Kluveromyces marxianus and Pichia fermentans. The LAB identified in viili including Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris. Among those mesophilic LAB strains, the slime-forming Lc. lactis subsp. cremoris produce a phosphate-containing heteropolysaccharide, named viilian. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Viili
https://www.google.co.uk/search?tbm=isch&q=Viili
FoodEx2 term A02PC: Flavoured traditional sour milk products
The group includes any type of Flavoured traditional sour milk products. Flavouring may be considered as minor ingredient. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Fermented_milk_products
https://www.google.co.uk/search?tbm=isch&q=Flavoured traditional sour milk products
FoodEx2 term A02PD: Milk and dairy powders and concentrates
The group includes any type of Milk and dairy powders and concentrates, excluding the isolated proteins or sugars that are listed in the section on isolated purified ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Dairy_product
https://www.google.co.uk/search?tbm=isch&q=Milk and dairy powders and concentrates
FoodEx2 term A02PE: Milk and dairy concentrate
The group includes any type of Milk and dairy concentrate, i.e. milk and other dairy products with a reduced water content. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Dairy_product
FoodEx2 term A02PF: Evaporated milk (liquid, unsweetened)
The group includes any type of Evaporated milk, i.e. milk with reduced water content and without added sugar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Evaporated_milk_
https://www.google.co.uk/search?tbm=isch&q=Evaporated milk (liquid, unsweetened)
FoodEx2 term A02PG: Condensed milk (sometimes with added sugars)
Common names: Concentrated milk
The group includes any type of Condensed milk, i.e. milk with reduced water content and often added sugars (as minor ingredients). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Condensed_milk_
https://www.google.co.uk/search?tbm=isch&q=Condensed milk (sometimes with added sugars)
FoodEx2 term A02PH: Milk and dairy powders
The group includes any type of Milk and dairy powders. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Powdered_milk
https://www.google.co.uk/search?tbm=isch&q=Milk and dairy powders
FoodEx2 term A02PJ: Milk powder
The group includes any type of Milk powder. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Powdered_milk
https://www.google.co.uk/search?tbm=isch&q=Milk powder
FoodEx2 term A02PK: Milk powder, full fat
The group includes any type of Milk powder, full fat. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Powdered_milk
https://www.google.co.uk/search?tbm=isch&q=Milk powder, full fat
FoodEx2 term A02PL: Milk powder, skimmed
The group includes any type of Milk powder, skimmed. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Powdered_milk
https://www.google.co.uk/search?tbm=isch&q=Milk powder, skimmed
FoodEx2 term A02PM: Cream powder
The group includes any type of Cream powder. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Cream powder
FoodEx2 term A02PN: Whey powder
The group includes any type of Whey powder. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Powdered_milk
https://www.google.co.uk/search?tbm=isch&q=Whey powder
FoodEx2 term A02PP: Milk components, dried-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Milk components, dried. The part consumed/analysed is by default a portion representing the whole marketed unit.
FoodEx2 term A02PQ: Lactose
The group includes any type of Lactose. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Lactose
https://www.google.co.uk/search?tbm=isch&q=lactose powder
FoodEx2 term A02PR: Milk protein
Common names: casein
The group includes any type of protein isolated from milk, such as casein. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Casein
https://www.google.co.uk/search?tbm=isch&q=milk protein isolate
FoodEx2 term A02PS: Whey protein
The group includes any type of protein isolated from whey. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Whey_protein
https://www.google.co.uk/search?tbm=isch&q=whey protein isolate
FoodEx2 term A02PT: Dairy dessert and similar
The group includes any type of Dairy dessert and similar. Since the group includes also desserts based on dairy imitates, information on the characterising ingredients has to be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Dairy dessert and similar
FoodEx2 term A02PV: Dairy desserts spoonable
The group includes any type of Dairy desserts spoonable. Since the group includes also desserts based on dairy imitates, information on the characterising ingredients has to be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Dairy desserts spoonable
FoodEx2 term A02PX: Custard
Common names: Creme anglais, Pastry cream
The group includes any type of Custard, such as Creme anglais and Pastry cream. A custard is a liquid thickened or set by the coagulation of egg protein. Since the group includes also desserts based on dairy imitates, information on the characterising ingredients has to be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Custard
https://www.google.co.uk/search?tbm=isch&q=Custard
FoodEx2 term A02PY: Starchy pudding
Common names: Blanc mange, Cornstarch pudding
The group includes any type of Starchy pudding. A starch pudding usually consists of milk (or similar), sugar (or similar) and other ingredients, and is thickened with starch or other thickening agent. For example Cornstarch pudding or blanc mange are included in this group. Since the group includes also desserts based on dairy imitates, information on the characterising ingredients has to be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Blancmange
https://www.google.co.uk/search?tbm=isch&q=Starchy pudding Blancmange
FoodEx2 term A02PZ: Dairy ice creams and similar
The group includes any type of Dairy ice creams and other frozen or semi-frozen products made with dairy or dairy-imitates ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/ice_creams
https://www.google.co.uk/search?tbm=isch&q=Dairy ice creams and similar
FoodEx2 term A02QA: Ice cream, milk-based
The group includes any type of Ice cream, milk-based (no milk-imitate-based). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/ice_creams
https://www.google.co.uk/search?tbm=isch&q=Ice cream, milk-based
FoodEx2 term A02QB: Ice cream, milk-imitate based
Common names: Ice cream, milk-substitute based
The group includes any type of Ice cream or other frozen sweet products, based on milk-imitates/substitutes (dairy free). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/ice_creams
https://www.google.co.uk/search?tbm=isch&q=Ice cream made with milk substitute
FoodEx2 term A02QC: Frozen yoghurt
The group includes any type of frozen yoghurt, a frozen dessert made with yoghurt. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Frozen_yoghurt
https://www.google.co.uk/search?tbm=isch&q=Frozen yoghurt
FoodEx2 term A02QD: Milkshakes
The group includes any type of Milkshakes, a cold dessert usually made with milk or ice-cream. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Milkshakes
https://www.google.co.uk/search?tbm=isch&q=Milkshakes
FoodEx2 term A02QE: Cheese
The group includes any type of Cheese and some additional products similar to cheese, like mascarpone and clotted cream. Cheese is produced through the coagulation of milk protein (casein), which is separated from the milk’s whey. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese
FoodEx2 term A02QF: Fresh uncured cheese
The group includes any type of Fresh uncured cheese and some additional products similar to cheese, such as ricotta and clotted cream, which are ready for consumption shortly after their production. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Types_of_cheese
https://www.google.co.uk/search?tbm=isch&q=Fresh cheese
FoodEx2 term A02QG: Cottage cheese
The group includes any type of Cottage cheese, i.e. a product obtained by cutting and draining a curd. The process includes often washing of the cheese grains to reduce acidity. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cottage_cheese
https://www.google.co.uk/search?tbm=isch&q=Cottage cheese
FoodEx2 term A02QH: Mascarpone
The group includes any type of Mascarpone, i.e. soft, spreadable, fresh cheese, obtained by acid-heat curdling of milk cream, with a possible addition of milk. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Mascarpone
https://www.google.co.uk/search?tbm=isch&q=Mascarpone
FoodEx2 term A02QJ: Mozzarella
Common names: Traditional mozzarella
The group includes any type of Mozzarella, a stretched soft cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Mozzarella
https://www.google.co.uk/search?tbm=isch&q=Mozzarella
FoodEx2 term A02QK: Quark
Common names: fromage frais
The group includes any type of Quark and fromage frais, which are soft creamy unripened cheeses. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Quark_(dairy_product)
https://www.google.co.uk/search?tbm=isch&q=Quark cheese
FoodEx2 term A02QL: Ricotta
The group includes any type of Ricotta, i.e. a solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Ricotta
https://www.google.co.uk/search?tbm=isch&q=Ricotta
FoodEx2 term A02QM: Skyr
The group includes any type of Skyr, a dairy product with a creamy thick texture consisting in sour curdled milk. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Skyr
https://www.google.co.uk/search?tbm=isch&q=Skyr
FoodEx2 term A02QN: Cheese, boilie
The group includes any type of Boilie cheese, a soft creamy cheese usually formed into small balls. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Fivemiletown_Creamery#Boilie_Cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, boilie
FoodEx2 term A02QP: Cheese, burrata
The group includes any type of Burrata cheese, an Italian fresh cheese made from a mix of stretched cheese and cream. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/burrata
https://www.google.co.uk/search?tbm=isch&q=Cheese, burrata
FoodEx2 term A02QQ: Cheese, chevre frais
The group includes any type of chevre frais cheese, a type of fresh cheese made from goat's milk. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Goat_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, chevre frais
FoodEx2 term A02QR: Clotted cream
The group includes any type of Clotted Cream. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Clotted_cream
https://www.google.co.uk/search?tbm=isch&q=Clotted cream
FoodEx2 term A02QS: Cheese, crescenza
Common names: stracchino
The group includes any type of Crescenza and stracchino cheese, a type of Italian fresh cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/crescenza
https://www.google.co.uk/search?tbm=isch&q=Cheese, crescenza
FoodEx2 term A02QT: Cheese, juustoleipa
The group includes any type of Juustoleipa cheese, a traditional fresh cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/juustoleipa
https://www.google.co.uk/search?tbm=isch&q=Cheese, juustoleipa
FoodEx2 term A02QV: Cheese, mizithra
The group includes any type of Mizithra cheese, a fresh cheese made from milk and whey derived from sheep, goats, cows or mixtures of milks. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/mizithra
https://www.google.co.uk/search?tbm=isch&q=mizithra
FoodEx2 term A02QX: Cheese, triple creme
The group includes any type of triple creme cheese, a fresh uncured cheese with extra butterfat. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Triple_cream
https://www.google.co.uk/search?tbm=isch&q=Cheese, triple creme
FoodEx2 term A02QY: Cheese, urda
The group includes any type of Urda cheese, a traditional whey cheese in Balkans region. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Urda_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, urda
FoodEx2 term A02QZ: Cream cheese
Common names: philadelfia, boursin
The group includes any type of Cream cheese, a fresh cheese with creamy texture, such as philadelfia or boursin. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cream_cheese
https://www.google.co.uk/search?tbm=isch&q=Cream cheese
FoodEx2 term A02RA: Brined cheese (feta-type and similar)
The group includes any type of Brined cheese, i.e. cheeses matured in a brine solution, such as feta and similar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Brined_cheese
https://www.google.co.uk/search?tbm=isch&q=Brined cheese (feta-type and similar)
FoodEx2 term A02RB: Soft brined cheese (feta type)
The group includes any type of Soft brined cheese similar to Feta. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/brined_cheese
https://www.google.co.uk/search?tbm=isch&q=Soft brined cheese (feta type)
FoodEx2 term A02RC: Cheese, feta
The group includes any type of Feta cheese, a traditional soft brined cheese typical from Greece. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/feta
https://www.google.co.uk/search?tbm=isch&q=Cheese, feta
FoodEx2 term A02RD: Cheese, telemea
The group includes any type of Telemea cheese, a soft/semi-soft brined cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/telemea
https://www.google.co.uk/search?tbm=isch&q=Cheese, telemea
FoodEx2 term A02RE: Firm brined cheese (ricotta salata type)
The group includes any type of firm brined cheese such as ricotta salata type. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/brined_cheese
https://www.google.co.uk/search?tbm=isch&q=Firm brined cheese (ricotta salata type)
FoodEx2 term A02RF: Cheese, ricotta salata
The group includes any type of Ricotta Salata cheese, a firm brined cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Ricotta
https://www.google.co.uk/search?tbm=isch&q=Cheese, ricotta salata
FoodEx2 term A02RG: Ripened cheese
The group includes any type of Ripened cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/cheese
https://www.google.co.uk/search?tbm=isch&q=Ripened cheese
FoodEx2 term A02RH: Soft - ripened cheese
The group includes any type of Soft - ripened cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/cheese
https://www.google.co.uk/search?tbm=isch&q=Soft - ripened cheese
FoodEx2 term A02RJ: Soft-ripened washed-rind cheese (limburger type)
The group includes any type of Soft-ripened washed-rind cheese (Limburger type). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Washed-rind
https://www.google.co.uk/search?tbm=isch&q=Soft-ripened washed-rind cheese (limburger type)
FoodEx2 term A02RK: Cheese, epoisses
The group includes any type of epoisses cheese, a type of soft-ripened washed-rind cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Epoisses_de_Bourgogne
https://www.google.co.uk/search?tbm=isch&q=Cheese, epoisses
FoodEx2 term A02RL: Cheese, langres
The group includes any type of langres cheese, a type of soft-ripened washed-rind cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Langres_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, langres
FoodEx2 term A02RM: Cheese, limburger
The group includes any type of limburger cheese, a type of soft-ripened washed-rind cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/limburger
https://www.google.co.uk/search?tbm=isch&q=Cheese, limburger
FoodEx2 term A02RN: Cheese, munster
The group includes any type of munster cheese, a type of soft-ripened washed-rind cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Munster_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, munster
FoodEx2 term A02RP: Cheese, serpa
The group includes any type of serpa cheese, a type of soft-ripened washed-rind cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Serpa_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, serpa
FoodEx2 term A02RQ: Cheese, taleggio
The group includes any type of taleggio cheese, a type of soft-ripened washed-rind cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Taleggio_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, taleggio
FoodEx2 term A02RR: Cheese, vacherin mont d'or
The group includes any type of vacherin mont d'or cheese, a type of soft-ripened washed-rind cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Vacherin
https://www.google.co.uk/search?tbm=isch&q=Cheese, vacherin mont d'or
FoodEx2 term A02RS: Cheese, wynendale
The group includes any type of wynendale cheese, a type of soft-ripened washed-rind cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=wynendale cheese
FoodEx2 term A02RT: Soft-ripened cheese with bloomy rind (white mould) (brie, camembert type)
The group includes any type of Soft-ripened cheese with bloomy rind (white mould) such as Brie, Camembert and similar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Types_of_cheese
https://www.google.co.uk/search?tbm=isch&q=Soft-ripened cheese white mould
FoodEx2 term A02RV: Cheese, brie
The group includes any type of brie cheese, a type of soft-ripened cheese with bloomy rind (white mould). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/brie
https://www.google.co.uk/search?tbm=isch&q=Cheese, brie
FoodEx2 term A02RX: Cheese, camembert
The group includes any type of camembert cheese, a type of soft-ripened cheese with bloomy rind (white mould). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/camembert
https://www.google.co.uk/search?tbm=isch&q=Cheese, camembert
FoodEx2 term A02RY: Cheese, chaource
The group includes any type of chaource cheese, a type of soft-ripened cheese with bloomy rind (white mould). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Chaource_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, chaource
FoodEx2 term A02RZ: Cheese, chevre mould ripened
The group includes any type of chevre mould ripened cheese, a type of soft-ripened cheese with bloomy rind (white mould). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Goat_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, chevre mould ripened
FoodEx2 term A02SA: Cheese, coulommiers
The group includes any type of coulommiers cheese, a type of soft-ripened cheese with bloomy rind (white mould). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Coulommiers_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, coulommiers
FoodEx2 term A02SB: Cheese, dunbarra
The group includes any type of dunbarra cheese, a type of soft-ripened cheese with bloomy rind (white mould). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/List_of_Irish_cheeses
https://www.google.co.uk/search?tbm=isch&q=Cheese, dunbarra
FoodEx2 term A02SC: Cheese, garrotxa
The group includes any type of garrotxa cheese, a type of soft-ripened cheese with bloomy rind (white mould). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Garrotxa_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, garrotxa
FoodEx2 term A02SD: Cheese, pouligny-saint-pierre
The group includes any type of pouligny-saint-pierre cheese, a type of soft-ripened cheese with bloomy rind (white mould). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pouligny-Saint-Pierre_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, pouligny-saint-pierre
FoodEx2 term A02SE: Cheese, saga
The group includes any type of saga cheese, a type of soft-ripened cheese with bloomy rind (white mould). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Saga_(cheese)
https://www.google.co.uk/search?tbm=isch&q=Cheese, saga
FoodEx2 term A02SF: Cheese, saint marcellin
The group includes any type of saint marcellin cheese, a type of soft-ripened cheese with bloomy rind (white mould). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/saint_marcellin
https://www.google.co.uk/search?tbm=isch&q=Cheese, saint marcellin
FoodEx2 term A02SG: Soft-ripened cheese veined with blue mould (blue bavarian, blue de graven type )
The group includes any type of Soft-ripened cheese veined with blue mould, such as Blue bavarian, blue de graven and similar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Types_of_cheese
https://www.google.co.uk/search?tbm=isch&q=Soft-ripened cheese veined with blue mould
FoodEx2 term A02SH: Cheese, bavarian blue
The group includes any type of bavarian blue cheese, a type of soft-ripened cheese veined with blue mould. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
http://www.cheese.com/bavaria-blu/
https://www.google.co.uk/search?tbm=isch&q=Cheese, bavarian blue
FoodEx2 term A02SJ: Cheese, blue castello
The group includes any type of blue castello cheese, a type of soft-ripened cheese veined with blue mould. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Castello_cheeses
https://www.google.co.uk/search?tbm=isch&q=Cheese, blue castello
FoodEx2 term A02SK: Cheese, blue de graven
The group includes any type of blue de graven cheese, a type of soft-ripened cheese veined with blue mould. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Cheese, bleu de graven
FoodEx2 term A02SL: Cheese, cashel blue
The group includes any type of cashel blue cheese, a type of soft-ripened cheese veined with blue mould. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/cashel_blue
https://www.google.co.uk/search?tbm=isch&q=Cheese, cashel blue
FoodEx2 term A02SM: Soft-ripened cheese with white and blue mould (cambozola type)
The group includes any type of Soft-ripened cheese with white and blue mould, such as Cambozola and similar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Types_of_cheese
https://www.google.co.uk/search?tbm=isch&q=Soft-ripened cheese with white and blue mould (cambozola type)
FoodEx2 term A02SN: Soft-ripened cheese with natural rind and other soft-ripened cheeses
Common names: Gomolya
The group includes any type of Soft-ripened cheese with natural rind and other soft-ripened cheeses such as Gomolya. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Types_of_cheese
https://www.google.co.uk/search?tbm=isch&q=Soft-ripened cheese with natural rind
FoodEx2 term A02SP: Cheese, banon
The group includes any type of banon cheese, a type of Soft-ripened cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Banon_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, banon
FoodEx2 term A02SQ: Cheese, fleur de maquis
The group includes any type of fleur de maquis cheese, a type of Soft-ripened cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sheep_milk_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, fleur de maquis
FoodEx2 term A02SR: Cheese, harzer
The group includes any type of harzer cheese, a type of Soft-ripened cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/harzer
https://www.google.co.uk/search?tbm=isch&q=Cheese, harzer
FoodEx2 term A02SS: Cheese, robiola
The group includes any type of robiola cheese, a type of Soft-ripened cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/robiola
https://www.google.co.uk/search?tbm=isch&q=Cheese, robiola
FoodEx2 term A02ST: Firm - ripened cheeses
The group includes any type of Firm - ripened cheeses. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Types_of_cheese
https://www.google.co.uk/search?tbm=isch&q=Firm - ripened cheeses
FoodEx2 term A02SV: Firm/semi-hard cheese (gouda and edam type)
Common names: Caciotta, Belpaese, Caciocavallo
The group includes any type of Firm/semi-hard cheese, such as Gouda, Edam and similar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Types_of_cheese
https://www.google.co.uk/search?tbm=isch&q=Firm/semi-hard cheese (gouda and edam type)
FoodEx2 term A02SX: Cheese, abondance
The group includes any type of abondance cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Abondance_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, abondance
FoodEx2 term A02SY: Cheese, appenzeller
The group includes any type of appenzeller cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Appenzeller_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, appenzeller
FoodEx2 term A02SZ: Cheese, arzua ulloa
The group includes any type of arzua ulloa cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Arzua-Ulloa_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, arzua ulloa
FoodEx2 term A02TA: Cheese, asiago
The group includes any type of asiago cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Asiago_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, asiago
FoodEx2 term A02TB: Cheese, baita friuli
The group includes any type of baita friuli cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Cheese, baita friuli
FoodEx2 term A02TC: Cheese, beaufort
The group includes any type of beaufort cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Beaufort_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, beaufort
FoodEx2 term A02TD: Cheese, bica
The group includes any type of bica cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
http://www.cheese.com/bica-de-queijo/
https://www.google.co.uk/search?tbm=isch&q=Cheese, bica
FoodEx2 term A02TE: Cheese, bra
The group includes any type of bra cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bra_cheese
https://www.google.co.uk/search?tbm=isch&q=The Italian cheese Bra
FoodEx2 term A02TF: Cheese, bundnerkase
The group includes any type of bundnerkase cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Cheese, bundnerkase
FoodEx2 term A02TG: Cheese, butterkase
The group includes any type of butterkase cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/butterkase
https://www.google.co.uk/search?tbm=isch&q=Cheese, butterkase
FoodEx2 term A02TH: Cheese, caerphilly
The group includes any type of caerphilly cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Caerphilly_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, caerphilly
FoodEx2 term A02TJ: Cheese, cantal
The group includes any type of cantal cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cantal_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, cantal
FoodEx2 term A02TK: Cheese, carrigaline
The group includes any type of carrigaline cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/List_of_Irish_cheeses
https://www.google.co.uk/search?tbm=isch&q=Cheese, carrigaline
FoodEx2 term A02TL: Cheese, cheshire
The group includes any type of cheshire cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cheshire_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, cheshire
FoodEx2 term A02TM: Cheese, chimay
The group includes any type of chimay cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Cheese, chimay
FoodEx2 term A02TN: Cheese, cornish yarg
The group includes any type of cornish yarg cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cornish_Yarg
https://www.google.co.uk/search?tbm=isch&q=Cheese, cornish yarg
FoodEx2 term A02TP: Cheese, cream havarti
The group includes any type of cream havarti cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Havarti
https://www.google.co.uk/search?tbm=isch&q=Cheese, cream havarti
FoodEx2 term A02TQ: Cheese, danbo
The group includes any type of danbo cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/danbo
https://www.google.co.uk/search?tbm=isch&q=Cheese, danbo
FoodEx2 term A02TR: Cheese, derby
The group includes any type of derby cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Derby_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, derby
FoodEx2 term A02TS: Cheese, double gloucester
The group includes any type of double gloucester cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/double_gloucester
https://www.google.co.uk/search?tbm=isch&q=Cheese, double gloucester
FoodEx2 term A02TT: Cheese, doux de montagne
The group includes any type of doux de montagne cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Cheese, doux de montagne
FoodEx2 term A02TV: Cheese, edam
The group includes any type of edam cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Edam_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, edam
FoodEx2 term A02TX: Cheese, esrom
The group includes any type of esrom cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/esrom
https://www.google.co.uk/search?tbm=isch&q=Cheese, esrom
FoodEx2 term A02TY: Cheese, fontina
The group includes any type of fontina cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/fontina
https://www.google.co.uk/search?tbm=isch&q=fontina cheese
FoodEx2 term A02TZ: Cheese, gjetost
The group includes any type of gjetost cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/gjetost
https://www.google.co.uk/search?tbm=isch&q=Cheese, gjetost
FoodEx2 term A02VA: Cheese, gouda
The group includes any type of gouda cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Gouda_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, gouda