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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, o7 KB (1,154 words) - 06:32, 8 June 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 [[R1 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 gruy773 bytes (115 words) - 05:38, 12 September 2013
- 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
- {{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 [[Che133 bytes (18 words) - 09:37, 4 June 2009
- A firm cow's milk [[cheese]] from [[France]] or [[Switzerland]]; with a strong nutlike flavor and exce176 bytes (23 words) - 12:13, 10 August 2010
- ..., characterized by bubbles throughout the mass, which form holes in sliced cheese177 bytes (25 words) - 12:03, 10 August 2010
- {{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 gruy773 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 [[R1 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]]s150 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 cheese made from whole cow's milk, traditionally colored red, in the general [[Che133 bytes (18 words) - 09:37, 4 June 2009
- A hearty [[cheese]] and [[potato]] dish from the [[Savoie]] region of [[France]] created in t138 bytes (19 words) - 15:13, 10 October 2009
- {{r|Cheese}} {{r|Gruyère cheese}}603 bytes (91 words) - 12:07, 10 August 2010
- ...n, and guided tours can be arranged of the brewing facility as well as the cheese making factory.669 bytes (98 words) - 07:45, 8 December 2012
- ...n [[oven]], with variable toppings that usually include [[tomato]]es and [[cheese]].197 bytes (28 words) - 17:26, 12 September 2009
- ..., characterized by bubbles throughout the mass, which form holes in sliced cheese177 bytes (25 words) - 12:03, 10 August 2010
- A Quebec dish of fresh cheese curds, strips of deep fried potatoes, and gravy—from the Quebec French wo155 bytes (24 words) - 13:26, 18 January 2011
- ...balls", rather than "meatballs and gravy". Individual cheeses, labeled as cheese, must meet certain criteria such as milkfat, but there is a spectrum: *cheese3 KB (446 words) - 10:25, 26 March 2024
- ...recipe. All of them, however, contain, at a minimum, potatoes, Reblochon cheese, and some kind of cured meat such as slab bacon or salt pork. Additional in2 KB (269 words) - 12:51, 8 July 2011
- A firm cow's milk [[cheese]] from [[France]] or [[Switzerland]]; with a strong nutlike flavor and exce176 bytes (23 words) - 12:13, 10 August 2010
- ...can food folklore, a dish made from [[rye bread]], [[sauerkraut]], [[Swiss cheese]] and [[corned beef]], although [[pastrami]] can be used instead of corned211 bytes (29 words) - 04:52, 2 August 2010
- ...oked on top of a bread base—usually these toppings will include tomato and cheese. ...[fontina]], and [[gorgonzola]] (although sometimes [[ricotta]] or [[Goat's cheese]] is used)1 KB (206 words) - 14:14, 22 April 2013
- *1 slice Swiss cheese #Put 1 slice of the corned beef and the slice of Swiss cheese onto 1 of the pieces of bread.2 KB (371 words) - 13:08, 8 July 2011
- |Gnocchi 1.jpg|The cooked semolina and milk mixture, with the egg-cheese mixture ready to be added |Gnocchi 2.jpg|The eggs and cheese have been incorporated863 bytes (141 words) - 17:29, 6 July 2011
- ...d then sauced. Covering the polenta, perhaps with other ingredients, with cheese that is then toasted also is quite tasty.948 bytes (155 words) - 13:01, 8 July 2011
- * [[cheese]]306 bytes (37 words) - 17:18, 23 January 2008
- ...ried cutlet of chicken or veal, covered in [[tomato sauce]], topped with [[cheese]] and baked.234 bytes (34 words) - 16:47, 23 December 2007
- *[[Cheddar cheese]]453 bytes (54 words) - 19:05, 21 December 2009
- ...cho (normal) style shell stuffed with beef, steak, chicken, or other meat; cheese; beans (frijoles); lettuce; tomato and may have sour cream, guacamole, sals307 bytes (46 words) - 17:45, 26 June 2008
- {{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, o7 KB (1,154 words) - 06:32, 8 June 2009
- ...eese and baked in an oven at 350 degrees for about 15-20 minutes until the cheese on top is melted. When used this way, a can of corn can be added as well.1 KB (229 words) - 20:17, 14 February 2010
- Traditional condiments include [[cream cheese]], [[butter]], or [[cream cheese]] with smoked fish such as [[lox (food)|lox]] or [[smoked sturgeon]]. Due t1 KB (189 words) - 10:17, 8 April 2023
- ''Mămăligă'' is often served with [[sour cream]] and [[cheese]] on the side (''mămăligă cu brânză şi smântână'') or crushed in a ...dish is called [[bulz]], and consists of balls of ''mămăligă'' filled with cheese and butter and roasted in the oven.2 KB (340 words) - 13:03, 13 December 2008
- {{r|Cheese}}275 bytes (38 words) - 14:08, 15 April 2009
- {{r|Cream cheese}}209 bytes (27 words) - 15:12, 16 September 2010
- *[[Cheddar]] — this widely popular cheese is of English origin *[[Stilton cheese]] -- blue (traditional) and white2 KB (253 words) - 17:00, 17 September 2020
- **10 ounces (284 grams) Gruyère cheese, coarsely grated with large holes of a box grater ...heese, spreading it evenly to within ¼ inch of edges, and using up all the cheese.4 KB (639 words) - 12:26, 9 October 2010
- ...ade from a [[dough]] containing mashed potatoes (ca. two thirds), [[Quark (cheese)|quark]] (ca. one third), eggs and flour, perhaps spiced with [[cinnamon]],461 bytes (66 words) - 18:04, 27 February 2010
- {{r|Gruyère cheese}}234 bytes (30 words) - 19:01, 16 September 2010
- {{r|Cheese}}448 bytes (64 words) - 02:39, 26 September 2009
- ....jpg|right|212px|An elaborate version of a croque-monsieur, with [[gruyère cheese]] and a béchamel sauce, that has been both [[baking|baked]] and [[broiling ...croque-monsieur''' is the French version of the standard [[grilled ham and cheese sandwich]] but frequently is far more elaborately structured by the additio3 KB (499 words) - 15:09, 16 September 2010
- | title=Recipe: Post-Race Potato Wedge Poutine with Cheese Curds ...potatoes slices, similar to those of french fries, are mixed with fresh [[cheese curd]]s and then have hot [[gravy]] poured over them.3 KB (511 words) - 00:13, 11 August 2011