Synonymer & Information om | Engelska ordet CHEESES

Exempel på hur man kan använda CHEESES i en mening

• The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors, and additives.
• Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza.
• Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses.
• A submarine sandwich, commonly known as a sub, hoagie (Philadelphia metropolitan area and Western Pennsylvania English), hero (New York City English), Italian (Maine English), grinder (New England English, Fulton County, NY), wedge (Westchester, NY), or a spuckie (Boston English) is a type of American cold or hot sandwich made from a cylindrical bread roll split lengthwise and filled with meats, cheeses, vegetables, and condiments.
• The primary sector contribution to the GDP of the country is marginal, with the main agricultural products being wine and cheeses.
• Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling.
• Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as Maldives fish, katsuobushi, sardines, and anchovies), dashi, tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, kimchi, cheeses, and soy sauce.
• Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
• Mató is a whey cheese similar to non-industrial variants of the fresh cheeses known as Brull in Maestrat, Ports de Beseit and the Southern Terres de l'Ebre and as Brossat in Andorra, Pallars, Menorca, Mallorca and parts of Occitania, as well as the brocciu in Corsica and other types of curd cheese such as Italian ricotta.
• Most "young" Edam cheese sold in stores has a very mild flavour, slightly salty or nutty, and almost no smell when compared to other cheeses.
• Rogue Creamery in Central Point makes some of the world's best cheeses, according to judges at the World Cheese Awards and American Cheese Society Awards.
• In Italian cuisine it is made of stacked layers of pasta alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and Parmesan), and seasonings and spices.
• Teams consisting of the guild of cheese-porters, identified by distinct differently coloured straw hats, carried the farmers' cheeses, which typically weighed about , in barrows.
• Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, and has a protected designation of origin.
• This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France.
• Tomme de Savoie, like most Tommes, is usually made from the skimmed milk left over after the cream is used to make butter or richer cheeses.
• Tommes are normally produced from the skimmed milk left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese.
• Chimay Trappist beers and cheeses are produced in the town by the Chimay Brewery, run by the Trappist monks of Scourmont Abbey, and are internationally renowned.
• It is also the source of a coagulant used as an alternative to rennet in the manufacture of cheese, with the advantage that the cheese is then fully suitable for vegetarians; many southern European cheeses are traditionally made in this way.
• An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product.

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