https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ACheese%2F46%2FenTranslations:Cheese/46/en - Revision history2026-05-11T18:46:48ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Cheese/46/en&diff=57973&oldid=prevFuzzyBot: Importing a new version from external source2023-06-18T02:42:33Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Some cheeses, like [[raclette]], melt smoothly; many tend to become stringy or suffer from a separation of their fats. Many of these can be coaxed into melting smoothly in the presence of acids or [[Wikipedia:starch|starch]]. [[Wikipedia:Fondue|Fondue]], with wine providing the acidity, is a good example of a smoothly melted cheese dish. Elastic stringiness is a quality that is sometimes enjoyed, in dishes including [[Wikipedia:pizza|pizza]] and [[Wikipedia:Welsh rarebit|Welsh rarebit]]. Even a melted cheese eventually turns solid again, after enough moisture is cooked off. The saying "you can't melt cheese twice" (meaning "some things can only be done once") refers to the fact that oils leach out during the first melting and are gone, leaving the non-meltable solids behind.</div>FuzzyBot