Swiss cheese/Related Articles: Difference between revisions
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imported>Howard C. Berkowitz (New page: {{subpages}} <!-- INSTRUCTIONS, DELETE AFTER READING: Related Articles pages link to existing and proposed articles that are related to the present article. These lists of links double as...) |
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{{r|Gruyère cheese}} | {{r|Gruyère cheese}} | ||
{{r|Emmenthal cheese}} | {{r|Emmenthal cheese}} | ||
==Articles related by keyphrases (Bot populated)== | |||
{{r|U.S. Department of Agriculture}} | |||
{{r|Gruyère cheese}} | |||
Latest revision as of 06:00, 24 October 2024
- See also changes related to Swiss cheese, or pages that link to Swiss cheese or to this page or whose text contains "Swiss cheese".
Parent topics
- Cheese [r]: Dairy product made from milk curd and widely eaten in the Western Hemisphere and Europe. [e]
Subtopics
- Gruyère cheese [r]: A firm cow's milk cheese from France or Switzerland; with a strong nutlike flavor and excellent toasting and melting properties. [e]
- Emmenthal cheese [r]: Add brief definition or description
- U.S. Department of Agriculture [r]: one of more than a dozen U.S. executive-managed government agencies; this one administers programs and rules having to do with agriculture, including food imports and diseases of plants and livestock. [e]
- Gruyère cheese [r]: A firm cow's milk cheese from France or Switzerland; with a strong nutlike flavor and excellent toasting and melting properties. [e]