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affioramento
velinismo

Glossary entry

Italian term or phrase:

scalzo

English translation:

side

Added to glossary by Barbara Carrara
Mar 4, 2010 15:08
14 yrs ago
Italian term

scalzo

Italian to English Other Cooking / Culinary cheese production
Faccia laterale della forma, può essere dritto, convesso o concavo
Proposed translations (English)
5 +1 side
5 rind
Change log

Mar 7, 2010 08:24: Barbara Carrara Created KOG entry

Discussion

Barbara Carrara Mar 5, 2010:
Italian definition of 'scalzo' (and of 'facce') it.foodlexicon.org/p0000310.php
http://www.parks.it/parco.po.to/pro-formaggi.html
www.prodottitipici.com/prodotto/10725/Strachitund.htm
www.onestipiaceri.com/archives/000063.html
Barbara Carrara Mar 5, 2010:
Hello again, Beverly Let's consider solid geometry. A cylinder is defined as 'a uniform solid or hollow body with straight sides and a circular section'. In cheesemaking, the 'scalzo' defines the circular, or lateral, section. Ciao, Barbara
BEVERLY OATES HREHOROW Mar 4, 2010:
babsita ok take your point but when i speak of the face I mean the circumference of the cylinder. You can't call the top and bottom sides as well!
Barbara Carrara Mar 4, 2010:
Beverly Sorry, but, no. The faces are the top and bottom sides of cheese. Indeed, they can be flat, concave or convex, but they are not what in Italian is called scalzo, which is the lateral section.
BEVERLY OATES HREHOROW Mar 4, 2010:
si parla di formaggio? if so it has a cylindrical shape and the outer face can be either flat concave or convex

Proposed translations

+1
6 mins
Selected

side

Side, or the lateral section of cylindrical cheese.


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Note added at 40 mins (2010-03-04 15:49:07 GMT)
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Ref.s
http://www.lacredenzadeivecchisapori.it/salvaguai/File alleg...

http://www.filippinimacchineperformaggi.it/lavorazione_for.h...

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Note added at 2 hrs (2010-03-04 17:21:42 GMT)
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'Side
The upright, slightly convex or concave, lateral section of cylindrical cheeses. The shape of the side is determined by the hoops used. The sides of almost all hard cheeses bear the name and/or the mark of origin.'
(source, Italian Cheese, Slow Food, translated by ProZian Giles Watson).

Here's the Italian version of the above,
"Scalzo
Parte laterale, diritta, leggermente convessa o concava delle forme di formaggio cilindriche. La forma dello scalzo è data dalle fascere utilizzate nella formatura. Sullo scalzo di quasi tutti i formaggi a pasta dura è stampigliato il nome e/o il marchio di origine."
Peer comment(s):
agree Panagiotis Andrias (X)
4 hrs
Buon venerdì, Panagiotis, e grazie. B
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4 KudoZ points awarded for this answer. Comment: "Thank you"
1 hr

rind

According to the website for Latteria Sant'Andrea the scalzo is the outside where the date of production is burned or written.
Also:
Parmigian-Reggiano Wikipedia:
...marchi d'origine....impressi con la fascera marchiante lungo lo SCALZO della forma, che riportano...
Peer comment(s):
neutral Barbara Carrara : Ciao, Ambra. Scusa, ma "rind" è la crosta. Lo scalzo è la parte laterale di una forma di formaggio duro. Nel caso del Parmigiano, infatti, è lì che compare il marchio. / La crosta (rind) ricopre tutto il formaggio; lo scalzo è il nome tecnico del "lato".
12 mins
Grazie del commento. Secondo il mio negozio che vende Parmigiano, e' cosi' che qui chiamano la parte esteriore del formaggio dove c'e' il marchio.
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