disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A02VB: Cheese, graddost
The group includes any type of graddost 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/graddost/
https://www.google.co.uk/search?tbm=isch&q=Cheese, graddost
FoodEx2 term A02VC: Cheese, herrgardost
The group includes any type of herrgardost 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/Herrgardsost
https://www.google.co.uk/search?tbm=isch&q=Cheese, herrgardost
FoodEx2 term A02VD: Cheese, hushallsost
The group includes any type of hushallsost 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/hushallsost
https://www.google.co.uk/search?tbm=isch&q=Cheese, hushallsost
FoodEx2 term A02VE: Cheese, ibores
The group includes any type of ibores 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/Ibores_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, ibores
FoodEx2 term A02VF: Cheese, jarlsberg
The group includes any type of jarlsberg 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/Jarlsberg_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, jarlsberg
FoodEx2 term A02VG: Cheese, kasseri
The group includes any type of kasseri 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/kasseri
https://www.google.co.uk/search?tbm=isch&q=Cheese, kasseri
FoodEx2 term A02VH: Cheese, kurpianka smoked
The group includes any type of kurpianka smoked 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, kurpianka smoked
FoodEx2 term A02VJ: Cheese, lancashire
The group includes any type of lancashire 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/Lancashire_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, lancashire
FoodEx2 term A02VK: Cheese, lappi
The group includes any type of lappi 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/Lappi_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, lappi
FoodEx2 term A02VL: Cheese, leicester
The group includes any type of leicester 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/Red_Leicester
https://www.google.co.uk/search?tbm=isch&q=Cheese, leicester
FoodEx2 term A02VM: Cheese, lubelski
The group includes any type of lubelski 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, lubelski
FoodEx2 term A02VN: Cheese, maasdam
The group includes any type of maasdam 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/Maasdam_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, maasdam
FoodEx2 term A02VP: Cheese, marechal
The group includes any type of marechal 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, marechal
FoodEx2 term A02VQ: Cheese, mimolette
The group includes any type of mimolette 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/mimolette
https://www.google.co.uk/search?tbm=isch&q=Cheese, mimolette
FoodEx2 term A02VR: Cheese, morbier
The group includes any type of morbier 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/Morbier_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, morbier
FoodEx2 term A02VS: Cheese, morski
The group includes any type of morski 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, morski
FoodEx2 term A02VT: Cheese, nagelkaas
The group includes any type of nagelkaas 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/Friesian_Clove
https://www.google.co.uk/search?tbm=isch&q=Cheese, nagelkaas
FoodEx2 term A02VV: Cheese, nisa
The group includes any type of nisa 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/Queijo_de_Nisa
https://www.google.co.uk/search?tbm=isch&q=Cheese, nisa
FoodEx2 term A02VX: Cheese, nokkelost
The group includes any type of nokkelost 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/nokkelost
https://www.google.co.uk/search?tbm=isch&q=Cheese, nokkelost
FoodEx2 term A02VY: Cheese, oltermanni
The group includes any type of oltermanni 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/oltermanni
https://www.google.co.uk/search?tbm=isch&q=Cheese, oltermanni
FoodEx2 term A02VZ: Cheese, ossau-iraty
The group includes any type of ossau-iraty 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/Ossau-Iraty
https://www.google.co.uk/search?tbm=isch&q=Cheese, ossau-iraty
FoodEx2 term A02XA: Cheese, passendale
The group includes any type of passendale 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/Passendale_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, passendale
FoodEx2 term A02XB: Cheese, piacentinu
The group includes any type of piacentinu 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, piacentinu
FoodEx2 term A02XC: Cheese, podlaski
The group includes any type of podlaski 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, podlaski
FoodEx2 term A02XD: Cheese, prastost
The group includes any type of prastost 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/prastost
https://www.google.co.uk/search?tbm=isch&q=Cheese, prastost
FoodEx2 term A02XE: Cheese, provolone
The group includes any type of provolone 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/provolone
https://www.google.co.uk/search?tbm=isch&q=Cheese, provolone
FoodEx2 term A02XF: Cheese, raclette
The group includes any type of raclette 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/raclette
https://www.google.co.uk/search?tbm=isch&q=Cheese, raclette
FoodEx2 term A02XG: Cheese, raschera
The group includes any type of raschera 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/raschera
https://www.google.co.uk/search?tbm=isch&q=Cheese, raschera
FoodEx2 term A02XH: Cheese, saint nectaire
The group includes any type of saint nectaire 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/Saint-Nectaire
https://www.google.co.uk/search?tbm=isch&q=Cheese, saint nectaire
FoodEx2 term A02XJ: Cheese, saint paulin
The group includes any type of saint paulin 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/Saint-Paulin_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, saint paulin
FoodEx2 term A02XK: Cheese, sao jorge
The group includes any type of sao jorge 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/Sao_Jorge_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, sao jorge
FoodEx2 term A02XL: Cheese, scamorza
The group includes any type of scamorza 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/scamorza
https://www.google.co.uk/search?tbm=isch&q=Cheese, scamorza
FoodEx2 term A02XM: Cheese, smoked gouda
The group includes any type of smoked 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, smoked gouda
FoodEx2 term A02XN: Cheese, tete de moine
The group includes any type of tete de moine 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/tete_de_moine
https://www.google.co.uk/search?tbm=isch&q=Cheese, tete de moine
FoodEx2 term A02XP: Cheese, tetilla
The group includes any type of tetilla 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/Tetilla_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, tetilla
FoodEx2 term A02XQ: Cheese, tilsit
The group includes any type of tilsit 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/Tilsit_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, tilsit
FoodEx2 term A02XR: Cheese, toma piemontese
The group includes any type of toma piemontese 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/Toma_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, toma piemontese
FoodEx2 term A02XS: Cheese, tomme de savoie
The group includes any type of tomme de savoie 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/Tomme_de_Savoie
https://www.google.co.uk/search?tbm=isch&q=Cheese, tomme de savoie
FoodEx2 term A02XT: Cheese, torta del casar
The group includes any type of torta del casar 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/torta_del_casar
https://www.google.co.uk/search?tbm=isch&q=Cheese, torta del casar
FoodEx2 term A02XV: Cheese, trappist
The group includes any type of trappist 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/Trappista_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, trappist
FoodEx2 term A02XX: Cheese, tronchon
The group includes any type of tronchon 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/tronchon/
https://www.google.co.uk/search?tbm=isch&q=Cheese, tronchon
FoodEx2 term A02XY: Cheese, turunmaa
The group includes any type of turunmaa 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/turunmaa/
https://www.google.co.uk/search?tbm=isch&q=Cheese, turunmaa
FoodEx2 term A02XZ: Cheese, vacherin fribourgeois
The group includes any type of vacherin fribourgeois 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/Vacherin#Vacherin_Fribourgeois
https://www.google.co.uk/search?tbm=isch&q=Cheese, vacherin fribourgeois
FoodEx2 term A02YA: Cheese, vasterbotten
The group includes any type of vasterbotten 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/Vasterbotten_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, vasterbotten
FoodEx2 term A02YB: Cheese, vignerons
The group includes any type of vignerons 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/vigneron/
https://www.google.co.uk/search?tbm=isch&q=Cheese, vignerons
FoodEx2 term A02YC: Cheese, wensleydale
The group includes any type of wensleydale 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/Wensleydale_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, wensleydale
FoodEx2 term A02YD: Cheese, white stilton
The group includes any type of white stilton 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/Stilton_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, white stilton
FoodEx2 term A02YE: Hard cheese (cheddar, emmental type)
The group includes any type of Hard cheese, such as Cheddar, Emmental 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=Hard cheese (cheddar, emmental type)
FoodEx2 term A02YF: Cheese, aged graviera
The group includes any type of aged graviera cheese, a type of 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/Graviera
https://www.google.co.uk/search?tbm=isch&q=Cheese, aged graviera
FoodEx2 term A02YG: Cheese, cacio di fossa
The group includes any type of cacio di fossa cheese, a type of 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, cacio di fossa
FoodEx2 term A02YH: Cheese, canestrato pugliese
The group includes any type of canestrato pugliese cheese, a type of 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/Canestrato
https://www.google.co.uk/search?tbm=isch&q=Cheese, canestrato pugliese
FoodEx2 term A02YJ: Cheese, castelmagno
The group includes any type of castelmagno cheese, a type of 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/Castelmagno_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, castelmagno
FoodEx2 term A02YK: Cheese, cheddar
The group includes any type of cheddar cheese, a type of 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/Cheddar_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, cheddar
FoodEx2 term A02YL: Cheese, coolea
The group includes any type of coolea cheese, a type of 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/Coolea_Cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, coolea
FoodEx2 term A02YM: Cheese, emmental
The group includes any type of emmental cheese, a type of 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/Emmental_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, emmental
FoodEx2 term A02YN: Cheese, evora
The group includes any type of evora cheese, a type of hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
http://www.cheese.com/evora-de-lalentejo/
https://www.google.co.uk/search?tbm=isch&q=Cheese, evora
FoodEx2 term A02YP: Cheese, gruyere
The group includes any type of gruyere cheese, a type of 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/Gruyere_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, gruyere
FoodEx2 term A02YQ: Cheese, hoch ybrig
The group includes any type of hoch ybrig cheese, a type of 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, hoch ybrig
FoodEx2 term A02YR: Cheese, iberico
The group includes any type of iberico cheese, a type of hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
http://www.cheese.com/queso-iberico/
https://www.google.co.uk/search?tbm=isch&q=Cheese, iberico
FoodEx2 term A02YS: Cheese, idiazabal
The group includes any type of idiazabal cheese, a type of 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/Idiazabal_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, idiazabal
FoodEx2 term A02YT: Cheese, kefalotyri
The group includes any type of kefalotyri cheese, a type of 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/kefalotyri
https://www.google.co.uk/search?tbm=isch&q=Cheese, kefalotyri
FoodEx2 term A02YV: Cheese, leyden
The group includes any type of leyden cheese, a type of 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/Leyden_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, leyden
FoodEx2 term A02YX: Cheese, lincolnshire poacher
The group includes any type of lincolnshire poacher cheese, a type of 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/Lincolnshire_Poacher_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, lincolnshire poacher
FoodEx2 term A02YY: Cheese, mahon
The group includes any type of mahon cheese, a type of 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/Mahon_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, mahon
FoodEx2 term A02YZ: Cheese, majorero
The group includes any type of majorero cheese, a type of 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/majorero
https://www.google.co.uk/search?tbm=isch&q=Cheese, majorero
FoodEx2 term A02ZA: Cheese, montasio
The group includes any type of montasio cheese, a type of 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/montasio
https://www.google.co.uk/search?tbm=isch&q=Cheese, montasio
FoodEx2 term A02ZB: Cheese, monte veronese
The group includes any type of monte veronese cheese, a type of 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/Monte_Veronese
https://www.google.co.uk/search?tbm=isch&q=Cheese, monte veronese
FoodEx2 term A02ZC: Cheese, murcia
The group includes any type of murcia cheese, a type of 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/Murcian_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, murcia
FoodEx2 term A02ZD: Cheese, pecorino toscano
The group includes any type of pecorino toscano cheese, a type of 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/Pecorino_Toscano
https://www.google.co.uk/search?tbm=isch&q=Cheese, pecorino toscano
FoodEx2 term A02ZE: Cheese, roncal
The group includes any type of roncal cheese, a type of hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
http://www.cheese.com/roncal/
https://www.google.co.uk/search?tbm=isch&q=Cheese, roncal
FoodEx2 term A02ZF: Cheese, samsoe
The group includes any type of samsoe cheese, a type of 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/Samso_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, samsoe
FoodEx2 term A02ZG: Cheese, schabziger
Common names: Sap Sago
The group includes any type of Schabziger or Sap Sago, a type of 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/schabziger
https://www.google.co.uk/search?tbm=isch&q=Cheese, schabziger
FoodEx2 term A02ZH: Extra hard cheese (parmesan, grana type)
The group includes any type of Extra hard cheese, such as Parmesan, Grana 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=Extra hard cheese (parmesan, grana type)
FoodEx2 term A02ZJ: Cheese, afuega'l pitu
The group includes any type of afuega'l pitu cheese, a type of extra 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/afuega'l_pitu
https://www.google.co.uk/search?tbm=isch&q=Cheese, afuega'l pitu
FoodEx2 term A02ZK: Cheese, bitto della valtellina
The group includes any type of bitto della valtellina cheese, a type of extra 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/Bitto
https://www.google.co.uk/search?tbm=isch&q=Cheese, bitto della valtellina
FoodEx2 term A02ZL: Cheese, caciocavallo
The group includes any type of caciocavallo cheese, a type of extra 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/caciocavallo
https://www.google.co.uk/search?tbm=isch&q=Cheese, caciocavallo
FoodEx2 term A02ZM: Cheese, comte
The group includes any type of comte cheese, a type of extra 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/Comte_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, comte
FoodEx2 term A02ZN: Cheese, fiore sardo
The group includes any type of fiore sardo cheese, a type of extra 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/Pecorino_Sardo
https://www.google.co.uk/search?tbm=isch&q=Cheese, fiore sardo
FoodEx2 term A02ZP: Cheese, formai de mut
The group includes any type of formai de mut cheese, a type of extra 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/formai_de_mut
https://www.google.co.uk/search?tbm=isch&q=Cheese, formai de mut
FoodEx2 term A02ZQ: Cheese, grana padano
The group includes any type of grana padano cheese, a type of extra 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/grana_padano
https://www.google.co.uk/search?tbm=isch&q=Cheese, grana padano
FoodEx2 term A02ZR: Cheese, manchego
The group includes any type of manchego cheese, a type of extra 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/manchego
https://www.google.co.uk/search?tbm=isch&q=Cheese, manchego
FoodEx2 term A02ZS: Cheese, parmigiano reggiano
The group includes any type of parmigiano reggiano cheese, a type of extra 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/parmigiano_reggiano
https://www.google.co.uk/search?tbm=isch&q=Cheese, parmigiano reggiano
FoodEx2 term A02ZT: Cheese, pecorino romano
The group includes any type of pecorino romano cheese, a type of extra 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/pecorino_romano
https://www.google.co.uk/search?tbm=isch&q=Cheese, pecorino romano
FoodEx2 term A02ZV: Cheese, ragusano
The group includes any type of ragusano cheese, a type of extra 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/Ragusano_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, ragusano
FoodEx2 term A02ZX: Cheese, san simon
The group includes any type of san simon cheese, a type of extra 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, san simon
FoodEx2 term A02ZY: Cheese, sbrinz
The group includes any type of sbrinz cheese, a type of extra 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/sbrinz
https://www.google.co.uk/search?tbm=isch&q=Cheese, sbrinz
FoodEx2 term A02ZZ: Cheese, ubriaco
The group includes any type of ubriaco cheese, a type of extra hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
http://www.cheese.com/ubriaco/
https://www.google.co.uk/search?tbm=isch&q=Cheese, ubriaco
FoodEx2 term A030A: Cheese, zamorano
The group includes any type of zamorano cheese, a type of extra 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/Zamorano_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, zamorano
FoodEx2 term A030B: Firm-ripened blue mould-veined cheese
The group includes any type of Firm-ripened blue mould-veined cheese. 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 blue mould-veined cheese
FoodEx2 term A030C: Cheese, bleu d'auvergne
The group includes any type of bleu d'auvergne cheese, a type of Firm-ripened blue mould-veined cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bleu_d'Auvergne
https://www.google.co.uk/search?tbm=isch&q=Cheese, bleu d'auvergne
FoodEx2 term A030D: Cheese, bleu de gex
The group includes any type of bleu de gex cheese, a type of Firm-ripened blue mould-veined cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/bleu_de_gex
https://www.google.co.uk/search?tbm=isch&q=Cheese, bleu de gex
FoodEx2 term A030E: Cheese, cabrales
The group includes any type of cabrales cheese, a type of Firm-ripened blue mould-veined cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cabrales_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, cabrales
FoodEx2 term A030F: Cheese, fourme d'ambert
The group includes any type of fourme d'ambert cheese, a type of Firm-ripened blue mould-veined cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/fourme_d'ambert
https://www.google.co.uk/search?tbm=isch&q=Cheese, fourme d'ambert
FoodEx2 term A030G: Cheese, gamonedo
The group includes any type of gamonedo cheese, a type of Firm-ripened blue mould-veined cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Gamoneu_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, gamonedo
FoodEx2 term A030H: Cheese, gorgonzola
The group includes any type of gorgonzola cheese, a type of Firm-ripened blue mould-veined cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/gorgonzola
https://www.google.co.uk/search?tbm=isch&q=Cheese, gorgonzola
FoodEx2 term A030J: Cheese, monje picon
The group includes any type of monje picon cheese, a type of Firm-ripened blue mould-veined 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, monje picon
FoodEx2 term A030K: Cheese, roquefort
The group includes any type of roquefort cheese, a type of Firm-ripened blue mould-veined cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/roquefort
https://www.google.co.uk/search?tbm=isch&q=Cheese, roquefort
FoodEx2 term A030L: Cheese, shropshire blue
The group includes any type of shropshire blue cheese, a type of Firm-ripened blue mould-veined cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/shropshire_blue
https://www.google.co.uk/search?tbm=isch&q=Cheese, shropshire blue
FoodEx2 term A030M: Cheese, stilton
The group includes any type of stilton cheese, a type of Firm-ripened blue mould-veined cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Stilton_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, stilton
FoodEx2 term A030N: Cheese, valdeon
The group includes any type of valdeon cheese, a type of Firm-ripened blue mould-veined cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Valdeon_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, valdeon
FoodEx2 term A030P: Firm-ripened bloomy (white mould) or washed rind cheese
The group includes any type of Firm-ripened bloomy (white mould) or 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/Types_of_cheese
https://www.google.co.uk/search?tbm=isch&q=Firm-ripened bloomy (white mould) or washed rind cheese
FoodEx2 term A030Q: Cheese, amarelo
The group includes any type of amarelo cheese, a type of bloomy (white mould) or 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/Castelo_Branco_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, amarelo
FoodEx2 term A030R: Cheese, ardrahan
The group includes any type of ardrahan cheese, a type of bloomy (white mould) or 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/Ardrahan_Farmhouse_Cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, ardrahan
FoodEx2 term A030S: Cheese, buche de chevre
The group includes any type of buche de chevre cheese, a type of bloomy (white mould) or washed rind cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
http://www.cheese.com/buche-de-chevre/
https://www.google.co.uk/search?tbm=isch&q=Cheese, buche de chevre
FoodEx2 term A030T: Cheese, gubbeen
The group includes any type of gubbeen cheese, a type of bloomy (white mould) or 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/List_of_Irish_cheeses
https://www.google.co.uk/search?tbm=isch&q=Cheese, gubbeen
FoodEx2 term A030V: Cheese, livarot
The group includes any type of livarot cheese, a type of bloomy (white mould) or 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/Livarot_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, livarot
FoodEx2 term A030X: Cheese, pont l'eveque
The group includes any type of pont l'eveque cheese, a type of bloomy (white mould) or 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/Pont-l'Eveque_cheese
https://www.google.co.uk/search?tbm=isch&q=Cheese, pont l'eveque
FoodEx2 term A030Y: Cheese, reblochon
The group includes any type of reblochon cheese, a type of bloomy (white mould) or 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/reblochon
https://www.google.co.uk/search?tbm=isch&q=Cheese, reblochon
FoodEx2 term A030Z: Firm-ripened cheese with added herbs, spices or other ingredients
The group includes any type of Firm-ripened cheese with added herbs, spices or other ingredients. 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 cheese with added herbs, spices or other ingredients
FoodEx2 term A031A: Processed cheese and spreads
The group includes any type of Firm-ripened cheese with added herbs, spices or other ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Processed_cheese
https://www.google.co.uk/search?tbm=isch&q=Processed cheese and spreads
FoodEx2 term A031B: Processed cheese, sliceable
Common names: Mozzarella cheese analogue
The group includes any type of Processed cheese, sliceable. The ingredients added to melt and eventually flavour the product may be considered 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/Processed_cheese
https://www.google.co.uk/search?tbm=isch&q=Sliceable processed cheese
FoodEx2 term A031C: Processed cheese, spreadable
The group includes any type of Processed cheese, spreadable. The ingredients added to melt and eventually flavour the product may be considered 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/Cheese_spread
https://www.google.co.uk/search?tbm=isch&q=Processed cheese, spreadable
FoodEx2 term A031D: Processed cheese wedges and similar
The group includes any type of Processed cheese wedges and similar. The ingredients added to melt and eventually flavour the product may be considered 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/Processed_cheese
https://www.google.co.uk/search?tbm=isch&q=Processed cheese wedges and similar
FoodEx2 term A031E: Eggs and egg products
The category covers all egg RPCs and derivatives. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Egg_as_food
https://www.google.co.uk/search?tbm=isch&q=Eggs and egg products
FoodEx2 term A031F: Whole eggs
The group includes birds eggs as defined in the pesticide regulation. However, when the term is used in domains different from Pesticide, this term includes eggs from any type of animals, including turtles and others. When relevant, additional information has to be reported with facet descriptors.
https://en.wikipedia.org/wiki/Egg_as_food
https://www.google.co.uk/search?tbm=isch&q=Whole eggs
FoodEx2 term A031G: Hen eggs
Scientific name: Gallus gallus L.
Eggs from the animal classified under the species Gallus gallus L., commonly known as hen. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Egg_as_food
https://www.google.co.uk/search?tbm=isch&q=Hen eggs
FoodEx2 term A031H: Duck eggs
Scientific name: Anas platyrhynchos L.
Eggs from the animal classified under the species Anas platyrhynchos L., commonly known as duck. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Duck_eggs
https://www.google.co.uk/search?tbm=isch&q=Duck eggs
FoodEx2 term A031J: Geese eggs
Scientific name: Anser anser L.
Eggs from the animal classified under the species Anser anser L., commonly known as geese. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Egg_as_food
https://www.google.co.uk/search?tbm=isch&q=Geese eggs
FoodEx2 term A031K: Quail eggs
Scientific name: Coturnix spp.
Eggs from the animal classified under the genus Coturnix, commonly known as quail. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Quail_eggs
https://www.google.co.uk/search?tbm=isch&q=Quail eggs
FoodEx2 term A031L: Eggs from other eggs producer birds
The group includes any type of Eggs from other eggs producer birds as defined in EU pesticide regulation. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Egg_as_food
FoodEx2 term A031M: Turkey eggs
Scientific name: Meleagris gallopavo L.
Eggs from the animal classified under the species Meleagris gallopavo L., commonly known as turkey. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://www.google.co.uk/search?tbm=isch&q=Turkey eggs
FoodEx2 term A031N: Ostrich eggs
Scientific name: Struthio camelus L.
Eggs from the bird classified under the species Struthio camelus L., commonly known as ostrich. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Egg_as_food
https://www.google.co.uk/search?tbm=isch&q=Ostrich eggs
FoodEx2 term A031P: Seagull eggs
Scientific name: Family Laridae in the sub-order Lari
Eggs from the animal classified under the family Laridae in the sub-order Lari, commonly known as seagull. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://www.google.co.uk/search?tbm=isch&q=Seagull eggs
FoodEx2 term A031Q: Liquid egg products
The group includes any type of Liquid egg products. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasteurized_eggs
https://www.google.co.uk/search?tbm=isch&q=Liquid egg products
FoodEx2 term A031R: Hen egg mixed whole
The group includes mixed whole eggs from hens (Gallus gallus), i.e. the liquid content of the egg, including (without separating them) the albumen (egg white) and the vitellus (egg yolk). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasteurized_eggs
https://www.google.co.uk/search?tbm=isch&q=liquid egg product whole egg Hen
FoodEx2 term A031S: Hen egg yolk
The group includes egg yolk, i.e. the fatty part of an egg from hen (Gallus gallus) which is intended to feed the developing embryo. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasteurized_eggs
https://www.google.co.uk/search?tbm=isch&q=liquid egg yolk product Hen
FoodEx2 term A031T: Hen egg white
The group includes any type of hen egg white, i.e. a liquid formed around the yolk during its passage in the oviduct of hen (Gallus gallus). Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasteurized_eggs
https://www.google.co.uk/search?tbm=isch&q=liquid egg white product Hen
FoodEx2 term A031V: Egg powder
The group includes any type of Egg 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_eggs
https://www.google.co.uk/search?tbm=isch&q=Egg powder
FoodEx2 term A031X: Hen egg mixed whole, dried
The group includes any type of dried hen egg mixed whole, i.e. the powder obtained from the content of the egg, including (without separating them) the albumen (egg white) and the vitellus (egg yolk). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Powdered_eggs
https://www.google.co.uk/search?tbm=isch&q=Hen egg mixed whole, powder
FoodEx2 term A031Y: Hen egg yolk, dried
The group includes any type of dried hen egg yolk. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Powdered_eggs
https://www.google.co.uk/search?tbm=isch&q=Hen egg yolk, powder
FoodEx2 term A031Z: Hen egg white, dried
The group includes any type of dried hen egg white. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Powdered_eggs
https://www.google.co.uk/search?tbm=isch&q=Hen egg white, powder
FoodEx2 term A032A: Hardened egg products
The group includes any type of Hardened egg products, usually obtained by thermal preparation processes. 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=Hard cook egg products
FoodEx2 term A032B: Boiled eggs
The group includes any type of Boiled eggs (even if boiling is in general a process not creating a new nature in foodex2, for boiled eggs a new nature has been created considering the radical difference in phisical status and use of boiled eggs and similar products). The part consumed/analysed is by default the whole or a portion representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Boiled_eggs
https://www.google.co.uk/search?tbm=isch&q=Boiled eggs
FoodEx2 term A032C: Fried eggs
The group includes any type of Fried eggs. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Fried_eggs
https://www.google.co.uk/search?tbm=isch&q=Fried eggs
FoodEx2 term A032D: Poached eggs
The group includes any type of Poached eggs. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Poached_eggs
https://www.google.co.uk/search?tbm=isch&q=Poached eggs
FoodEx2 term A032E: Manufactured solid egg roll
The group includes any type of Manufactured solid egg roll. 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=hard boiled egg roll
FoodEx2 term A032F: Sugar and similar, confectionery and water-based sweet desserts
The category covers a heterogeneous range of sweet foods.
FoodEx2 term A032G: Sugars (mono- and di-saccharides)
The group includes any type of mono- and di-saccharide sugars. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sugar
https://www.google.co.uk/search?tbm=isch&q=Sugars