Translations:List of cheeses/69/en: Difference between revisions

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Message definition (List of cheeses)
===Ukraine===
{{See also|:en:Ukrainian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Bilozhar]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|Rennet cheese 45% of fat in dry matter
|-
|[[Bukovinskyi]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|A hard cheese (45% of fat in dry matter) made from cow's milk, it has moderate piquant cheese flavour and fruit and citrus aroma. Ageing period: 20 days.
|-
|[[Bryndza]]
|[[File:Bryndza.jpg|135px]]
|
|A [[Wikipedia:sheep milk|sheep milk]] [[cheese]] made in [[Wikipedia:Moldova|Moldova]], [[Wikipedia:Poland|Poland]], [[Wikipedia:Slovakia|Slovakia]] and [[Wikipedia:Ukraine|Ukraine]]. Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
|-
|[[Dobrodar]]
|[[File:Maasdam-cheese.jpg|135px]]
|
|Hard cheese 50% of fat in dry matter. Ageing period: 45 days.
|-
|[[Smetankowyi]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|A hard rennet cheese (50% of fat in dry matter) made from pasteurised milk with moderate sweetish cheese flavour with no piquancy, delicate creamy overtones, and small holes. Ageing period: 30 days.
|-
|[[Quark (cheese)|Syr]]
|[[File:Latte 016.jpg|135px]]
|
|A firm [[:en:Quark (dairy product)|quark]] version, somewhat similar to [[cottage cheese]]
|-
|[[Ukraїnskyi]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|Hard cheese 50% of fat in dry matter.
|-
|[[Vurda]]
|[[File:Orda-sajt.jpg|135px]] 
|
|Sort of whey cheese 
|-
|[[Bundz|Budz]]
|[[File:Budz.jpg|135px]]
|
|Sheep milk cheese
|}

Ukraine

See also: en:Ukrainian cuisine
Name Image Region Description
Bilozhar Rennet cheese 45% of fat in dry matter
Bukovinskyi A hard cheese (45% of fat in dry matter) made from cow's milk, it has moderate piquant cheese flavour and fruit and citrus aroma. Ageing period: 20 days.
Bryndza A sheep milk cheese made in Moldova, Poland, Slovakia and Ukraine. Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
Dobrodar Hard cheese 50% of fat in dry matter. Ageing period: 45 days.
Smetankowyi A hard rennet cheese (50% of fat in dry matter) made from pasteurised milk with moderate sweetish cheese flavour with no piquancy, delicate creamy overtones, and small holes. Ageing period: 30 days.
Syr A firm quark version, somewhat similar to cottage cheese
Ukraїnskyi Hard cheese 50% of fat in dry matter.
Vurda Sort of whey cheese
Budz Sheep milk cheese
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