semihard cheese

полутвёрдый сыр

English-Russian dictionary restaurant vocabulary. 2014.

Смотреть что такое "semihard cheese" в других словарях:

  • Oaxaca cheese — Queso Oaxaca Country of origin Mexico Region Oaxaca Source of milk …   Wikipedia

  • grated cheese — noun hard or semihard cheese grated • Hypernyms: ↑cheese …   Useful english dictionary

  • Tilsit (cheese) — or Tilsit [til′sət, til′zət] n. a semihard, mild to sharp cheese with many small holes, made from cow s milk * * * …   Universalium

  • Tilsit (cheese) — or Tilsit [til′sət, til′zət] n. a semihard, mild to sharp cheese with many small holes, made from cow s milk …   English World dictionary

  • Varieties of Cheese, Classified by Hardness and Ripening Method, Table — ▪ Table ripening method cheese variety Very hard bacteria/enzymes Asiago, Parmesan, Romano, Sapsago, Sonoma Dry Jack Hard bacteria/enzymes Cantal, cheddar, Colby eye producing bacteria/enzymes Emmentaler (Swiss), Gruyère, Fontina, Jarlsberg… …   Universalium

  • Monterey Jack — This article is about Monterey Jack cheese. For other uses, see Monterey Jack (disambiguation). Monterey Jack Monterey Jack cheese mixed with p …   Wikipedia

  • Wiltshire — /wilt shear, sheuhr/, n. 1. Also, Wilts /wilts/. a county in S England. 511,600; 1345 sq. mi. (3485 sq. km). Co. seat: Salisbury. 2. one of an English breed of white sheep having long, spiral horns. 3. Also called Wiltshire cheese. a cylindrical …   Universalium

  • Norway — /nawr way/, n. Norwegian, Norge. a kingdom in N Europe, in the W part of the Scandinavian Peninsula. 4,404,456; 124,555 sq. mi. (322,597 sq. km). Cap.: Oslo. * * * Norway Introduction Norway Background: Despite its neutrality, Norway was not able …   Universalium

  • fontina — /fon tee neuh/, n. a type of Italian cheese, semisoft to firm, made of cow s or sheep s milk. [1935 40; < It < Upper It dial. (Val d Aosta), of uncert. orig.] * * * ▪ cheese       semihard cow s milk cheese that originated in the Valle d Aosta… …   Universalium

  • PortSalut — Port Sa·lut (pôr să lo͞oʹ, lüʹ) also Port du Sa·lut (pôrt də să lo͞oʹ, pōrt , pôr dü să lüʹ) n. A semihard fermented cheese, made originally by Trappist monks in France.   [After Notre Dame de Port du Salut, a Trappist abbey in northwest France.] …   Universalium

  • Tilsit — /til zit, sit/, n. 1. former name of Sovetsk. 2. a semihard, light yellow cheese made from whole milk, similar in flavor to mild Limburger. * * * …   Universalium

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