Translations:List of cheeses/81/en: Difference between revisions

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Message definition (List of cheeses)
===Canada===
{{See also|:en:Canadian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Bleu Bénédictin]]
|[[File:Bleu_bénédictin_02.jpg|135px]]
|Made by the monks at the Benedictine Abbey of [[Wikipedia:Saint-Benoît-du-Lac|Saint-Benoît-du-Lac]], [[Wikipedia:Quebec|Quebec]]
|A semi-soft, whole milk blue cheese deeply veined with the [[Roquefort (cheese)|Roquefort]] [[penicillium]] [[Mold (fungus)|mold]]
|-
|[[Cheddar cheese]]
|
|
|Most Canadian Cheddar is produced by a number of large companies in [[Wikipedia:Ontario|Ontario]], though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.
|-
|[[Cheese curds]]
|[[File:Cheese Curds with scale measurement.png|135px]]
|
|Cheese curds are a key ingredient in [[Wikipedia:poutine|poutine]].
|-
|[[Oka cheese|Oka]]
|[[File:Oka cheese 2.jpg|135px]]
|Originally manufactured by the [[Wikipedia:Trappist monk|Trappist monk]]s, who are located in Oka, [[Wikipedia:Quebec|Quebec]], Canada
|A semi-soft washed rind cheese, Oka has a distinct flavour and [[Wikipedia:aroma|aroma]], and is still manufactured in Oka, although now by a commercial company.
|-
|[[Pikauba (cheese)|Pikauba]]
|[[File:Pikauba (fromage) 03.jpg|135px]]
|[[Wikipedia:Saguenay–Lac-Saint-Jean|Saguenay–Lac-Saint-Jean]], [[Wikipedia:Quebec|Quebec]]
|A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.
|}

Canada

See also: en:Canadian cuisine
Name Image Region Description
Bleu Bénédictin Made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec A semi-soft, whole milk blue cheese deeply veined with the Roquefort penicillium mold
Cheddar cheese Most Canadian Cheddar is produced by a number of large companies in Ontario, though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.
Cheese curds Cheese curds are a key ingredient in poutine.
Oka Originally manufactured by the Trappist monks, who are located in Oka, Quebec, Canada A semi-soft washed rind cheese, Oka has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company.
Pikauba Saguenay–Lac-Saint-Jean, Quebec A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.
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