{"id":4942,"date":"2010-01-01T17:54:12","date_gmt":"2010-01-01T16:54:12","guid":{"rendered":"http:\/\/www.bkwine.gobigtree.com\/?p=4942"},"modified":"2020-10-15T22:34:43","modified_gmt":"2020-10-15T20:34:43","slug":"cheese","status":"publish","type":"post","link":"https:\/\/www.bkwine.com\/sv\/resources\/food-dictionary\/cheese\/","title":{"rendered":"Cheese"},"content":{"rendered":"

Small Gastronomic Glossary<\/h2>\n

A French-Swedish-English dictionary of food terminology<\/p>\n

Liten Gastronomisk Ordlista<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
FROMAGE<\/td>\nOST<\/td>\nCHEESE<\/td>\n<\/tr>\n
affin\u00e9<\/td>\nlagrad<\/td>\nmatured (= kept by the cheese maker or cheese seller until it has matured)<\/td>\n<\/tr>\n
affineur<\/td>\nen som mognadslagrar ost, vanligen en osthandlare<\/td>\nsomeone who keeps the cheese to mature it; may be used to describe a cheese seller (disregarding if he ages his cheese himself or not)<\/td>\n<\/tr>\n
alpage<\/td>\ntill\u00e4ggsbeteckning p\u00e5 ost gjord fr\u00e5n kor som g\u00e5tt utomhus p\u00e5 alpsluttningar<\/td>\nadd-on description on cheese made from milk from cows bred on fields in the Alps<\/td>\n<\/tr>\n
bien fait<\/td>\nlagrad\/mogen<\/td>\nmatured (= ripe, or ready to eat)<\/td>\n<\/tr>\n
bien persill\u00e9<\/td>\nv\u00e4l mogen gr\u00f6nm\u00f6gelost<\/td>\nmature blue cheese<\/td>\n<\/tr>\n
bleu, m & adj<\/td>\ngr\u00f6nm\u00f6gelost<\/td>\nblue cheese<\/td>\n<\/tr>\n
cr\u00e9meux<\/td>\nkr\u00e4mig (t ex en St Marcellin)<\/td>\nsoft (of e.g. St Marcellin)<\/td>\n<\/tr>\n
fermier<\/td>\nframst\u00e4lld enligt traditionella metoder<\/td>\nfarm house product<\/td>\n<\/tr>\n
fromage de brebis<\/td>\nf\u00e5rost (t ex Roquefort)<\/td>\newe’s cheese (e.g. Roquefort)<\/td>\n<\/tr>\n
fromage de ch\u00e8vre\/ ch\u00e8vre<\/td>\ngetost<\/td>\ngoat cheese<\/td>\n<\/tr>\n
fromage de vache<\/td>\nost gjord p\u00e5 komj\u00f6lk<\/td>\ncow milk cheese<\/td>\n<\/tr>\n
fromage frais<\/td>\nf\u00e4rskost (\u00e4ven f\u00f6r getostar)<\/td>\nfromage frais\/soft white cheese<\/td>\n<\/tr>\n
lait cru, m<\/td>\nopast\u00f6riserad mj\u00f6lk<\/td>\nnon-pasteurised milk<\/td>\n<\/tr>\n
p\u00e2te (f) cuite\/dure<\/td>\nh\u00e5rdost<\/td>\nhard cheese<\/td>\n<\/tr>\n
p\u00e2te (f) molle<\/td>\nmjukost<\/td>\nsoft cheese<\/td>\n<\/tr>\n
sec<\/td>\ntorr (om getostar, kraftig smak)<\/td>\ndry (of goat cheese)<\/td>\n<\/tr>\n
–<\/td>\n–<\/td>\n–<\/td>\n<\/tr>\n
<\/td>\nH\u00e4rkomst<\/td>\nOrigin<\/td>\n<\/tr>\n
Appenzeller<\/td>\nSchweiz<\/td>\nSwizerland<\/td>\n<\/tr>\n
Beaufort<\/td>\nSavoie<\/td>\n<\/td>\n<\/tr>\n
Bleu d’Auvergne<\/td>\nAuvergne<\/td>\n<\/td>\n<\/tr>\n
Bleu de Causse<\/td>\nAuvergne<\/td>\n<\/td>\n<\/tr>\n
Brie de Meaux<\/td>\nBrie\/Ile de France<\/td>\n<\/td>\n<\/tr>\n
Cabecou<\/td>\nPerigord<\/td>\n<\/td>\n<\/tr>\n
Camembert<\/td>\nNormandie<\/td>\n<\/td>\n<\/tr>\n
Cantal<\/td>\nAuvergne<\/td>\n<\/td>\n<\/tr>\n
Chaource<\/td>\nChampagne<\/td>\n<\/td>\n<\/tr>\n
Comt\u00e9<\/td>\nFranche-Comt\u00e9<\/td>\n<\/td>\n<\/tr>\n
Coulommiers<\/td>\nIle-de-France<\/td>\n<\/td>\n<\/tr>\n
Crottin de Chavignol<\/td>\nLoire<\/td>\n<\/td>\n<\/tr>\n
Emmental<\/td>\nSchweiz<\/td>\n<\/td>\n<\/tr>\n
Epoisses<\/td>\nBourgogne<\/td>\n<\/td>\n<\/tr>\n
Fourme d’Ambert<\/td>\nAuvergne<\/td>\n<\/td>\n<\/tr>\n
Gruy\u00e8re<\/td>\nSchweiz<\/td>\nSwizerland<\/td>\n<\/tr>\n
Langres<\/td>\nChampagne<\/td>\n<\/td>\n<\/tr>\n
Livarot<\/td>\nNormandie<\/td>\n<\/td>\n<\/tr>\n
Maroilles<\/td>\nFlandre<\/td>\n<\/td>\n<\/tr>\n
Munster<\/td>\nAlsace<\/td>\n<\/td>\n<\/tr>\n
P\u00e9lardon<\/td>\nLanguedoc<\/td>\n<\/td>\n<\/tr>\n
Pont-l’Ev\u00eaque<\/td>\nNormandie<\/td>\n<\/td>\n<\/tr>\n
Roquefort<\/td>\nRouerque (Auvergne)<\/td>\n<\/td>\n<\/tr>\n
Saint-Marcellin<\/td>\nLyon<\/td>\n<\/td>\n<\/tr>\n
Saint-Nectaire<\/td>\nAuvergne<\/td>\n<\/td>\n<\/tr>\n
Sainte-Maure<\/td>\nTouraine<\/td>\n<\/td>\n<\/tr>\n
Tomme de Savoie<\/td>\nSavoie<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a9 Copyright BKWine<\/p>\n

This glossary is available to you free of charge. In return we ask that you help us improve it:
\nSend us a message if you have any corrections, additions, questions or other comments!<\/p>\n

Go to the main page of the gastronomic dictionary<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"

Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista FROMAGE OST CHEESE affin\u00e9 lagrad matured (= kept by the cheese maker or cheese seller until it has matured) affineur en som mognadslagrar ost, vanligen en osthandlare someone who keeps the cheese to mature it; may be used to describe a cheese seller […]<\/p>\n","protected":false},"author":3,"featured_media":339546,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[843,839],"class_list":["post-4942","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-dictionary","tag-food","tag-vocabulary"],"_links":{"self":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts\/4942","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/comments?post=4942"}],"version-history":[{"count":0,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts\/4942\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/media\/339546"}],"wp:attachment":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/media?parent=4942"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/categories?post=4942"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/tags?post=4942"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}