pressed half-cooked cheese
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pressed cooked cheese oor Spaans
pressed cooked cheese
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The use of technology for making pressed semi-cooked cheeses gives it a softer texture than pressed cooked cheeses.
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‘Gruyère’ is a hard-pressed, cooked cheese made of raw milk. It is large in size and matures slowly.
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‘Abondance’ distinguishes itself from other pressed cooked cheeses in particular by having a smaller size, a concave heel, a soft texture and a diverse range of aromas, generally accompanied by a slightly bitter taste.
Bien, bien, parece funcionarEurlex2019 Eurlex2019
‘Abondance’ is a pressed, semi-cooked cheese.
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The cheese is relatively small compared to others, especially pressed cooked cheeses. This is directly linked to the way the family herd is managed on alpine pastures and the processing of the milk into cheese, which historically took place on the farm.
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‘Abondance’ is a pressed, semi-cooked cheese made exclusively from raw and whole cow’s milk and with a long ripening period.
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‘Emmental de Savoie’ is a cooked pressed cheese made from cow's milk used in its raw state.
Me avergüenza pensar cómo era cuando me conociste,Maleducada y sucia y sin una buena palabra para nadieEuroParl2021 EuroParl2021
“Pecorino Siciliano” is a semi-cooked, pressed sheep’s cheese.
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‘Emmental de Savoie’ is a cooked pressed cheese made from cow's milk used in its raw state.
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It has a firm but elastic texture with holes: in fact, it is the only pressed and cooked cheese with a protected geographical indication that must have ‘small holes’.
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‘Emmental de Savoie’ is part of the history of cooked pressed cheeses, and its development is closely linked to that of cheesemaking chalets.
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‘Emmental de Savoie’ is part of the history of cooked pressed cheeses, and its development is closely linked to that of cheesemaking chalets.
Ya saltarás en otra ocasión.- ¿ En serio?eurlex-diff-2018-06-20 eurlex-diff-2018-06-20
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