queso crema

queso crema

It is a modern, fresh cheese made of cow's milk. It is an acid curd cheese, but unlike cottage cheese, it requires a starter culture of bacteria. It is generally mild and velvety. Sometimes whey powder is added which results in more grainy texture of cheese. Perfect for cheesecakes and baking.

0 0

Javítás

Kép hozzáadása

Szófaj: noun
Szinonimák:
Blossary:
Ipar/Tárgykör: Dairy products
Kategória: Cheese
Company:
Termék:
Betűszó/Rövidítés:

Több

Hozzáadás a Szójegyzékemhez

További nyelvek:

Több

Mit szeretne mondani?

Kapcsolódó kifejezések

queso

Food (other); Food additives

a food made from the pressed curds of milk

crema

Food (other); Food additives

the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient

crema

Dairy products; Butter

The word cream comes from the Greek chriein, which means anoint," and which is also the root of Christ ("the anointed one"). The link between ancient ritual and rich food is oil, ...

crema

Beverages; Distilled liquor

A cordial with a very high sugar content. Its cream-like consistency gives it its prefix. It comes in the following combinations:

agrio

Dairy products; Cheese

Descripción característica del queso con sabor ácido.

azul

Dairy products; Cheese

Queso blanco con vetas azules y a veces de interior grumoso. Este queso normalmente tiene un sabor ácido, fuerte y muy condimentado. Se usa en aderezos de ensaladas con queso ...

bocconccini

Dairy products; Cheese

Mozzarella fresco que viene en distintos tamaños, envasado en agua o salmuera. Otros mozarellas frescos, como el Fiore di Latte Trecce, etc. son Bocconccini en formas distintas.

intolerancia a la lactosa

Dairy products; Cheese

A physical intolerance and inability to digest milk sugars. Lactose is consumed by bacteria in the production of cheese and converted to lactic acid. Most cheeses over 60 days old ...

maduración

Dairy products; Cheese

The process in cheesemaking when the cheese is stored at a certain temperature and humidity for a period of time in order to allow its flavor and texture to develop.