Frescura / locali di frescura

English translation: drying rooms (at a controlled temperature and humidity)

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Italian term or phrase:frescura / locali di frescura
English translation:drying rooms (at a controlled temperature and humidity)
Entered by: Lisa Jane

12:10 Mar 13, 2020
Italian to English translations [PRO]
Tech/Engineering - Manufacturing / Chiese production
Italian term or phrase: Frescura / locali di frescura
Locali dove la forma di formaggio viene posta ad asciugare per i primi giorni.
Grazie mille
martina_d
drying rooms (at a controlled temperature and humidity)
Explanation:
I usually use this term but cooling rooms or even just rewrite it like so: the cheese is then stored for 48 hours at a controlled temperature/humidity ...this process is referred to as 'frescura'.
I agree with martini that using the Italian term in the text is advisable although I'd explain it as above.

https://www.caseificiobarbarano.it/prodotti/asiago-pressato-...
Segue la messa in fascera e la pressatura delle forme in apposita presse di tipo pneumatico. Il condizionamento presalatura (frescura) viene attuato per 48 ore mantenendo il formaggio in condizioni di temperatura ed umidità controllate, generalmente con valori prossimi ai 13-15°C ed a 85 % di umidità relativa.

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Note added at 3 hrs (2020-03-13 15:30:18 GMT)
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I understand that 'Frescura' is used for both the process and the room itself
Selected response from:

Lisa Jane
Italy
Local time: 12:51
Grading comment
Selected automatically based on peer agreement.
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +2drying rooms (at a controlled temperature and humidity)
Lisa Jane
4room/s called "Frescura"
martini
4Fridge / Cooling chamber
Cillie Swart


Discussion entries: 2





  

Answers


1 hr   confidence: Answerer confidence 4/5Answerer confidence 4/5
room/s called "Frescura"


Explanation:
Then the rounds are wrapped laterally with plastic bands (which put the brand Asiago around the entire form) and are placed in a room called "Frescura" for two to three days to dry.
https://en.wikipedia.org/wiki/Asiago_cheese

Il mattino seguente si tolgono le fascere e le forme vanno in frescura. La salatura in salamoia inizierà il giorno seguente e durerà 4 giorni.
https://www.caseificiovezzena.it/formaggio-vezzena/

non è traducibile, secondo me

martini
Italy
Local time: 12:51
Native speaker of: Italian
PRO pts in category: 18

Peer comments on this answer (and responses from the answerer)
neutral  philgoddard: There's no reason to leave it untranslated. It's not like this is something uniquely Italian.
40 mins
  -> lo è "uniquely Italian", perché formaggi così vengono prodotti esclusivamente in Italia - tra l'altro anche la committente ha proposto di lasciarlo in IT, come da post pervenuto dopo la mia risposta - può essere tradotto solo con una descrizione
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3 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +2
drying rooms (at a controlled temperature and humidity)


Explanation:
I usually use this term but cooling rooms or even just rewrite it like so: the cheese is then stored for 48 hours at a controlled temperature/humidity ...this process is referred to as 'frescura'.
I agree with martini that using the Italian term in the text is advisable although I'd explain it as above.

https://www.caseificiobarbarano.it/prodotti/asiago-pressato-...
Segue la messa in fascera e la pressatura delle forme in apposita presse di tipo pneumatico. Il condizionamento presalatura (frescura) viene attuato per 48 ore mantenendo il formaggio in condizioni di temperatura ed umidità controllate, generalmente con valori prossimi ai 13-15°C ed a 85 % di umidità relativa.

--------------------------------------------------
Note added at 3 hrs (2020-03-13 15:30:18 GMT)
--------------------------------------------------

I understand that 'Frescura' is used for both the process and the room itself


    Reference: http://uae.agriformcheese.eu/Asiago/170,Cheese.html
Lisa Jane
Italy
Local time: 12:51
Works in field
Native speaker of: Native in EnglishEnglish, Native in ItalianItalian
PRO pts in category: 16
Grading comment
Selected automatically based on peer agreement.

Peer comments on this answer (and responses from the answerer)
agree  Caroline Durant: The rewrite appears to be the perfect solution to me: it keeps the culturally specific term in accordance with the client's wishes and also describes the actual process to the target-language reader
44 days
  -> Thank you Caroline!

agree  Cillie Swart: seems plausible, thanks for sharing
600 days
  -> Thanks Cillie!
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1 day 3 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
Fridge / Cooling chamber


Explanation:
Rooms where the cheese form is left to dry for the first few days.



    https://translate.google.com/?sl=en#view=home&op=translate&sl=auto&tl=en&text=Locali%20dove%20la%20forma%20di%20formaggio%20viene%20posta%20
    https://www.linguee.com/english-italian/search?query=Frescura
Cillie Swart
South Africa
Local time: 13:51
Native speaker of: Native in EnglishEnglish
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