sheep milk cheese oor Kroaties

sheep milk cheese

Vertalings in die woordeboek Engels - Kroaties

ovčji sir

There's a traditional Sardinian sheep milk cheese called casu marzu.
To je tradicionalni ovčji sir sa Sardinije, koji se zove kazu-mazu.

Soortgelyke frases

sheep-milk cheese
ovčji sir

sheep's milk cheese
ovčji sir

voorbeelde

It's a match made in heaven for the grilled sheep's-milk cheese in front of you.
Savršena kombinacija s pohanim sirom od ovčjeg mlijeka ispred vas.

There's a traditional Sardinian sheep milk cheese called casu marzu.
To je tradicionalni ovčji sir sa Sardinije, koji se zove kazu-mazu.

Sheep milk cheese with seasonal fruits.
Ovčji sir sa sezonskim voćem.

Care to try some sheep's milk cheese from the Tyrolean Alps?
Da li želite probati malo ovčjeg sira iz tirolskih Alpa?

Care to try some aged sheep's milk cheese from the Alps?
Kušajte ovčji sir iz tirolskih Alpa.

Ewe's sheep's milk cheese
Sir od ovčjeg mlijeka

When eaten, however, the matured cheese melts in the mouth, leaving a very pleasant taste of ripened sheep's milk cheese.
Međutim, pri jelu se taj zreli sir topi u ustima, ostavljajući vrlo ugodan okus zrelog sira od ovčjeg mlijeka.

Processing the milk into cheese – production of sheep's milk lump cheese:
Prerada mlijeka u sir – proizvodnja kuglastog sira od ovčjeg mlijeka:

This fact and the morphology of the pasture land distinguishes ‘Pecorino delle Balze Volterrane’ from other sheep’s milk cheeses, especially with regard to its organoleptic profile.
Zahvaljujući tome i morfologiji pašnjaka ovaj se proizvod razlikuje od drugih sireva proizvedenih od ovčjeg mlijeka, osobito s organoleptičkog stajališta.

Mild and pale yellow cheese made of sheep's milk (kasar cheese)
Blagi i blijedo žuti sirovi napravljeni od ovčjeg mlijeka (kasar sir)

In the Odyssey, Homer has the mythical Cyclops Polyphemus making sheep’s milk cheese, perhaps a forerunner of feta, which he ripened in wicker baskets in his cave.
U Homerovoj je Odiseji mitski lik Kiklop Polifem pravio sir od ovčjeg mlijeka, vjerojatno preteču fete, koji je dozrijevao u pletenim košarama u njegovoj pećini.

It is precisely these Mediterranean scrubland shrubs and vegetation that give the cheese’s organoleptic profile its distinctive features (bouquet), setting it apart from other sheep’s-milk cheeses.
Upravo ta sredozemna makija i bilje organoleptičkom profilu sira daju njegove specifične značajke (bouquet), zahvaljujući kojima se razlikuje od ostalih sireva od ovčjeg mlijeka.

This exclusive presence of sheep's milk and sheep's cheese is justified for the following reasons:
Isključiva uporaba ovčjeg mlijeka i sira dobivenog od njegove obrade obrazložena je sljedećim razlozima:

Throughout the production of the sheep's milk lump cheese, the temperature of the milk and whey must not fall below 29 °C.
Tijekom proizvodnje kuglastog sira od ovčjeg mlijeka temperatura sira i sirutke ne smije biti manja od 29 °C.

Throughout the production of the sheep's milk lump cheese, the temperature of the milk and whey must not fall below 29 °C.
Tijekom proizvodnje kuglastog sira od ovčjeg mlijeka temperatura mlijeka i sirutke ne smije biti manja od 29 °C.

‘Klenovecký syrec’ is a semi-hard ripened cheese, smoked or unsmoked, produced by adding an original culture comprising lactic acid bacteria of the genera Lactococcus and Lactobacillus, which give ‘Klenovecký syrec’ its characteristic and specific properties, similar to those of ripened sheep's milk cheese.
Sir „Klenovecký syrec” polutvrdi je zreli sir, dimljeni ili nedimljeni, proizveden uz dodavanje izvorne kulture sastavljene od bakterija mliječne kiseline roda Lactococcus i Lactobacillus koje siru „Klenovecký syrec” daju njegova karakteristična i posebna svojstva, slična onima zrelog sira od ovčjeg mlijeka.

Sheep's milk lump cheese was one of the dairy products of traditional Wallachian sheep-farming, and its production was the main reason for sheep rearing in the mountainous regions of Slovakia.
Jedan od mliječnih proizvoda koji je proizašao iz tradicionalnog pastirskog uzgoja ovaca bio je kuglasti ovčji sir (hrudkový syr): njegova je proizvodnja glavni razlog uzgoja ovaca u planinskim područjima Slovačke.

The reputation of ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) of Kos is intrinsically bound up with the reputation of the island's wines, the lees of which were, and are to this day, used to produce the famous ‘possia’ in which the white goats' and/or sheep's milk cheese is immersed and ripened.
Ugled sira „Κρασοτύρι Κω” (Krasotiri Ko)/„Τυρί της Πόσιας” (Tiri tis Possias) s otoka Kosa neodvojivo je povezan s ugledom vina s istog otoka, čiji se talog još i danas upotrebljava za proizvodnju poznatog taloga „possia”, u koji se taj bijeli sir od kozjeg i/ili ovčjeg mlijeka uranja kako bi u njemu zrio.

This link has remained very much alive through time, as illustrated in: the writings of Saverio Di Bella in 1985 (‘The sheep’s milk cheeses and ricottas of Poro are white, soft and flavoursome thanks to the local pastures and the widespread presence of oregano that grows spontaneously in the area’); the various editions of Atlante dei prodotti tipici.
Ova je poveznica uvelike zadržana tijekom povijesti, kako je vidljivo: iz tekstova Saverija Di Belle iz 1985. („Sirevi i svježi sirevi ricotta od ovčjeg mlijeka iz regije Poro bijeli su, mekani i bogati okusom zahvaljujući lokalnim pašnjacima i rasprostranjenosti origana, koji spontano raste na tom području”); iz različitih izdanja Atlante dei prodotti tipici.

It is served at about 10o C , in what is called a Riesling glass , along with seafood dishes , asparagus , white fish , cheese strudels and pies , feathered game , and semi-hard goat ' s and sheep ' s milk cheeses .
Poslužuje se na oko 10o u tzv . riesling čaši , uz plodove mora , šparoge , bijelu ribu , savijače i pite od sira , pernatu divljač , s kozjim i ovčjim polutvrdim sirom .

1. box 7, by specifying, as appropriate, "cheese of sheep's milk" or "cheese of buffalo milk" and "in containers containing brine" or "in sheep- or goatskin bottles" or "Halloumi" cheese, which is to be presented in individual plastic packings of a net content not exceeding 1 kg or in metal or plastic containers of a net content not exceeding 12 kg;
polje 7., navodeći prema potrebi „sir od ovčjeg mlijeka” ili „sir od bivoljeg mlijeka” i „u posudama koje sadrže rasol” ili „u posudama od ovčje ili kozje kože” ili „halloumi” sir, koje se treba pakirati u pojedinačnim plastičnim omotima neto sadržaja manjeg od 1 kg ili u metalnim ili plastičnim posudama neto sadržaja manjeg od 12 kg;

Dr Ján Balko, author of Bryndziarsky priemysel na Slovensku, published by Osveta in 1968, made the following observation: ‘We have no precise evidence showing who produced the first sheep's milk lump cheese here, or when they did so.
Dr. Ján Balko napisao je u djelu Bryndziarsky priemysel na Slovensku (izdavač Osveta, 1968.) sljedeće: „Ne postoje konkretni dokazi o tome tko je proizveo prvi kuglasti sir od ovčjeg mlijeka i kada je to učinio.

Dr Ján Balko, the author of Bryndziarsky priemysel na Slovensku, published by Osveta in 1968, wrote as follows: ‘We have no precise evidence showing who produced the first sheep's milk lump cheese here, or when they did so.
Dr. Ján Balko napisao je u djelu „Bryndziarsky priemysel na Slovensku”(izdavač Osveta 1968.) sljedeće: „Ne postoje konkretni dokazi o tome tko je izradio prvi kuglasti sir od ovčjeg mlijeka i kada je to učinio.

Another very specific feature is the composition of the milk mixture used to produce the cheese (70 % sheep’s milk and 30 % cows’ milk)
Još jedna posebna značajka jest sastav mješavine mlijeka koja se koristi za proizvodnju sira (70 % ovčjeg mlijeka i 30 % kravljeg mlijeka).