G
gregos
Guest
That's me:
Zuletzt bearbeitet:
was für ein käse bin ich?
- Ersteller oililly
- Erstellt am
emily82
Junior Knochen
You are american cheese!
You are a smooth, lightly colored, square-shaped cheese. You are a classic simple cheese. You are cautious and practical and very down to earth.
American Cheese is smooth, with light, yellow or orange color. The cheese is usually cut into square slices and it does not separate when melted. It has a mild taste.
You are a smooth, lightly colored, square-shaped cheese. You are a classic simple cheese. You are cautious and practical and very down to earth.
American Cheese is smooth, with light, yellow or orange color. The cheese is usually cut into square slices and it does not separate when melted. It has a mild taste.
Tantebate
Super Knochen
You are parmesan cheese!
You are a white, crumbly cheese. You are very social and talkative. You are incredibly friendly to everyone, but also a little lazy.
Named after an area in Italy, Parma Parmesan is one of the world's most popular and widely-enjoyed cheeses. Milk used for Parmesan is heated and curdled in copper containers but not before most of the milk's cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, then pressed in cheesecloth-lined moulds. After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions. [ Country: Italy || Milk: cow milk || Texture: hard || Recommended Wine: Cabernet Sauvignon Pinot Noir ]
Na toll! Ich hasse Parmesan!
LG Beate
You are a white, crumbly cheese. You are very social and talkative. You are incredibly friendly to everyone, but also a little lazy.
Named after an area in Italy, Parma Parmesan is one of the world's most popular and widely-enjoyed cheeses. Milk used for Parmesan is heated and curdled in copper containers but not before most of the milk's cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, then pressed in cheesecloth-lined moulds. After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions. [ Country: Italy || Milk: cow milk || Texture: hard || Recommended Wine: Cabernet Sauvignon Pinot Noir ]
Na toll! Ich hasse Parmesan!
LG Beate
C
carry25
Guest
Tantebate schrieb:
zufrieden?!
ich mag parmesan übrigens sehr gerne. aber nur den "echten" auf nudelgerichten
