A cheese by any other name would smell as stinky

I had the occasion recently to meet with a nutritionist here in the states to discuss what I eat. I had written down several days' worth of eating in Paris beforehand, and she wanted three representative days so that she could calculate whether I was getting all the appropriate nutrients.

The nutritionist was not a connaisseur of French cuisine, so some of my food required translation. I explained that the wine in coq au vin is cooked with the chicken, rather than being in a glass alongside, and that boursin (B-O-U-R-S-I-N) is not as dense as cream cheese, and has garlic and herbs in it, and I think Wegman's even carries it.

But some things defy translation.

Moppety: Ok, at 2pm, a slice of dark bread and 2 ounces of cheese.
Nutrition lady: What kind of cheese?
Moppety: Cheddar.