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Appenzell
Cheddar
Edam
Emmenthal
Gouda
Grana Padano
Gruyere
Hard cheese
Long-keeping cheese
Medium fat cream cheese
Medium-hard cheese
Parmesan
Parmigiano Reggiano
Sbrinz
Semi-hard cheese

Traduction de «medium-hard cheese » (Anglais → Néerlandais) :

TERMINOLOGIE
voir aussi les traductions en contexte ci-dessous
medium-hard cheese | semi-hard cheese
http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]
halfharde kaas
http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]
http://iate.europa.eu/FindTerm (...) [HTML] [2017-12-31]
medium-hard cheese
http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]
halfharde kaas
http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]
http://iate.europa.eu/FindTerm (...) [HTML] [2017-12-31]
hard cheese [ Appenzell | Cheddar | Edam | Emmenthal | Gouda | Grana Padano | Gruyere | long-keeping cheese | Parmesan | Parmigiano Reggiano | Sbrinz ]
http://eurovoc.europa.eu/drupa (...) (...) [HTML] [2017-12-31]
harde kaas [ Appenzell | bewaarkaas | Cheddar | Edammerkaas | Emmenthal | Gouda | Grana-Padanokaas | Gruyère | Parmigiano-Reggianokaas | Sbrinzkaas ]
http://eurovoc.europa.eu/drupa (...) (...) [HTML] [2017-12-31]
http://eurovoc.europa.eu/drupa (...) [HTML] [2017-12-31]
Hard cheese
https://browser.ihtsdotools.or (...) (...) [HTML] [2018-01-01]
harde kaas
https://browser.ihtsdotools.or (...) (...) [HTML] [2018-01-01]
https://browser.ihtsdotools.or (...) [HTML] [2018-01-01]
semi-hard cheese
http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]
halfharde kaas
http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]
http://iate.europa.eu/FindTerm (...) [HTML] [2017-12-31]
Medium fat cream cheese
https://browser.ihtsdotools.or (...) (...) [HTML] [2018-01-01]
halfvolle roomkaas
https://browser.ihtsdotools.or (...) (...) [HTML] [2018-01-01]
https://browser.ihtsdotools.or (...) [HTML] [2018-01-01]
TRADUCTIONS EN CONTEXTE
The body of the cheese is hard, crumbly and not very springy, with evenly distributed small to medium-sized eyes produced by the local lactic microflora.
http://eur-lex.europa.eu/legal (...) (...) [HTML] [2014-12-31]
De kaasmassa is hard, broos en weinig elastisch, met kleine of middelgrote, gelijkmatig verspreide gaten die ontstaan door de inheemse microflora in de melk.
http://eur-lex.europa.eu/legal (...) (...) [HTML] [2014-12-31]
http://eur-lex.europa.eu/legal (...) [HTML] [2014-12-31]
‘Spressa delle Giudicarie’ PDO is marketed as a cylindrical, compact, medium-hard cheese with a straight or slightly convex heel; its rind is brownish-grey or dark ochre in colour.
http://eur-lex.europa.eu/legal (...) (...) [HTML] [2008-12-31]
Op het tijdstip van zijn in verbruikstelling moet de halfverhitte kaas „Spressa delle Giudicarie” de volgende kenmerken vertonen : compacte, cilindrische vorm, met rechte of licht bolle opstaande kant en met een korst van grijsbruine of donkere okerkleur.
http://eur-lex.europa.eu/legal (...) (...) [HTML] [2008-12-31]
http://eur-lex.europa.eu/legal (...) [HTML] [2008-12-31]


D'autres ont cherché : appenzell     cheddar     emmenthal     grana padano     gruyere     hard cheese     medium fat cream cheese     parmesan     parmigiano reggiano     sbrinz     long-keeping cheese     medium-hard cheese     semi-hard cheese     


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Date index: 2023-09-16
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