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Aromatized process cheese
Aromatized processed cheese
Association of the Processed Cheese Industry
Association of the Processed Cheese Industry in the EU
Cheese foil
Foil for processed cheese
Pasteurized process cheese food
Pasteurized process cheese spread
Processed cheese
Processed cheese food
Processed cheese preparation
Processed cheese spread
Spreadable processed cheese
Swiss Gruyere process cheese

Traduction de «aromatized process cheese » (Anglais → Français) :

TERMINOLOGIE
voir aussi les traductions en contexte ci-dessous
aromatized process cheese [ aromatized processed cheese ]

fromage fondu aromatisé




pasteurized process cheese spread | processed cheese spread

fromage fondu pour tartine


pasteurized process cheese food | processed cheese food

fromage fondu réformé | fromage fondu régénéré


Association of the Processed Cheese Industry in the EU [ Association of the Processed Cheese Industry ]

Association de l'industrie de la fonte de fromage de l'UE [ ASSIFONTE | Association de l'industrie de la fonte de fromage de la CEE ]


cheese foil | foil for processed cheese

feuille laquée fromager


Swiss Gruyere process cheese

fromage fondu gruyère suisse


processed cheese preparation

préparation au fromage fondu




TRADUCTIONS EN CONTEXTE
Specifically, it stands out on account of its distinct taste, which is unexpectedly mild for a sheep’s cheese, and scent, which is given by the cardoon as well as by the local grasses and flowers, the aromatic essences of which, thanks to the low processing temperature ( The area’s climate and geological formation foster the growth of local vegetation, which provides the sheep’s main source of sustenance through grazing and which gives the milk the volatile aromas that giv ...[+++]

Ses spécificités sont perceptibles notamment du point de vue de sa saveur, qui est étonnamment douce pour un fromage de brebis, et de son parfum provenant du cardon ainsi que des herbes et fleurs locales dont les essences, grâce à la faible température ( Le climat et la configuration géologique du territoire favorisent le développement d’essences végétales locales, qui constituent la principale source d’alimentation des brebis dans les pacages et confèrent au lait les arômes volatils à l’origine des particularités organoleptiques du fromage.




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Date index: 2021-10-19
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