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  • {{Image|Cheese plate.jpg|right|350px|A variety of cheeses.}} ...es of cheese made throughout the world, all varying in texture and taste. Cheese is frequently enjoyed by itself, as an ingredient in thousands of dishes, o
    7 KB (1,154 words) - 06:32, 8 June 2009
  • 12 bytes (1 word) - 05:14, 26 September 2007
  • 124 bytes (18 words) - 16:29, 15 April 2009
  • #REDIRECT [[Gruyère cheese‎]]
    32 bytes (4 words) - 12:06, 10 August 2010
  • ! Cheese ||[[Cottage cheese]]
    1 KB (149 words) - 15:43, 15 April 2009
  • 81 bytes (10 words) - 09:38, 4 June 2009
  • ...S. Department of Agriculture]], '''Swiss cheese''' is a firm, light yellow cheese, made from [[cow]]'s milk, with bubbles throughout its mass. When slice, th ...strong as that of Swiss or French relatives such as Emmenthal or [[Gruyère cheese]]. When heated, it softens and eventually produces chewy strands. The [[R
    1 KB (175 words) - 17:35, 16 January 2019
  • ...[[Emmental cheese]], it still has a pleasant nutlike taste. The authentic cheese is a light tan or yellow, with a distinct rind. ...erican product, "creme de gruyere", has very little similarity to the true cheese. Typically wrapped in aluminium foil, this variant does appear to have gruy
    773 bytes (115 words) - 05:38, 12 September 2013
  • A firm cow's milk [[cheese]] from [[France]] or [[Switzerland]]; with a strong nutlike flavor and exce
    176 bytes (23 words) - 12:13, 10 August 2010
  • ..., characterized by bubbles throughout the mass, which form holes in sliced cheese
    177 bytes (25 words) - 12:03, 10 August 2010
  • {{r|American cheese}} {{r|Cheddar cheese}}
    260 bytes (34 words) - 12:08, 10 August 2010
  • ...ex.asp Dairy Science and Food Technology] - Numerous articles dedicated to cheese and cheesemaking, as well as other dairy products. ...e] - United States' first and only comprehensive center devoted to artisan cheese.
    1 KB (176 words) - 14:13, 22 February 2009
  • #REDIRECT [[Cheese/Catalogs]]
    29 bytes (3 words) - 15:43, 15 April 2009
  • A cheese made from whole cow's milk, traditionally colored red, in the general [[Che
    133 bytes (18 words) - 09:37, 4 June 2009
  • {{r|Cheese}} {{r|Gruyère cheese‎}}
    603 bytes (91 words) - 12:07, 10 August 2010

Page text matches

  • ...ex.asp Dairy Science and Food Technology] - Numerous articles dedicated to cheese and cheesemaking, as well as other dairy products. ...e] - United States' first and only comprehensive center devoted to artisan cheese.
    1 KB (176 words) - 14:13, 22 February 2009
  • {{r|American cheese}} {{r|Cheddar cheese}}
    260 bytes (34 words) - 12:08, 10 August 2010
  • ...[[Emmental cheese]], it still has a pleasant nutlike taste. The authentic cheese is a light tan or yellow, with a distinct rind. ...erican product, "creme de gruyere", has very little similarity to the true cheese. Typically wrapped in aluminium foil, this variant does appear to have gruy
    773 bytes (115 words) - 05:38, 12 September 2013
  • ...S. Department of Agriculture]], '''Swiss cheese''' is a firm, light yellow cheese, made from [[cow]]'s milk, with bubbles throughout its mass. When slice, th ...strong as that of Swiss or French relatives such as Emmenthal or [[Gruyère cheese]]. When heated, it softens and eventually produces chewy strands. The [[R
    1 KB (175 words) - 17:35, 16 January 2019
  • #REDIRECT [[Cheese]]
    20 bytes (2 words) - 23:04, 27 February 2009
  • #REDIRECT [[Gruyère cheese]]
    29 bytes (4 words) - 12:14, 10 August 2010
  • #REDIRECT [[Gruyère cheese]]
    29 bytes (4 words) - 12:15, 10 August 2010
  • #REDIRECT [[Cheese/Catalogs]]
    29 bytes (3 words) - 15:43, 15 April 2009
  • ! Cheese ||[[Cottage cheese]]
    1 KB (149 words) - 15:43, 15 April 2009
  • {{r|Cheese}} {{r|Cream cheese}}
    454 bytes (65 words) - 15:18, 25 August 2009
  • ...tive bacteria]] used extensively in the production of [[buttermilk]] and [[cheese]].
    132 bytes (14 words) - 19:42, 17 February 2010
  • {{r|Cheese}} {{r|Cheddar cheese||**}}
    1,004 bytes (136 words) - 03:38, 22 September 2013
  • French version of the [[grilled ham and cheese sandwich]], sometimes prepared with additional sauces.
    137 bytes (17 words) - 15:28, 2 August 2010
  • ...ia|bacterium]] found in dairy products such as [[yogurt]], [[milk]], and [[cheese]].
    164 bytes (18 words) - 15:19, 12 June 2008
  • Soft French cheese made from cow's milk.
    76 bytes (10 words) - 15:37, 22 February 2009
  • ...smoked [[salmon]], served in many ways but much loved by some with [[cream cheese]] on [[bagel]]s
    150 bytes (23 words) - 13:41, 30 April 2010
  • {{r|Cheese}} {{r|Cream cheese}}
    705 bytes (98 words) - 22:03, 24 August 2009
  • ...ony|Saxonian]] variant of [[pancake]]s made from [[potatoe]]s and [[quark (cheese)|quark]].
    134 bytes (18 words) - 18:09, 27 February 2010
  • A hearty [[cheese]] and [[potato]] dish from the [[Savoie]] region of [[France]] created in t
    138 bytes (19 words) - 15:13, 10 October 2009
  • A cheese made from whole cow's milk, traditionally colored red, in the general [[Che
    133 bytes (18 words) - 09:37, 4 June 2009
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