Translations:List of cheeses/101/en: Difference between revisions

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Message definition (List of cheeses)
===Venezuela===
{{See also|:en:Venezuelan cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Guayanés cheese]]
|<!--[[File:EXAMPLE|135px]] --> 
|[[Wikipedia:Guayana Region|Guayana Region]]
|A soft, salty, white cheese.
|-
|[[Queso crineja]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|
|-
|[[Queso de mano]]
|[[File:La cachapa oriental.JPG|135px]]
|
|A type of soft, white cheese ([[queso fresco]]) most commonly associated with Venezuelan cuisine. Pictured is a [[Wikipedia:cachapa|cachapa]] with queso de mano.
|-
|[[Queso Llanero]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|Also known as prairie cheese and ''queso de año''.
|-
|[[Queso Palmita]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|A soft, watery, fresh white cheese with big holes, produced from [[:en:Pasteurization|pasteurized]] milk. It is usually made in large circular containers 6 feet in diameter and four feet in height.
|-
|[[Queso Parma de Barinitas]]

Venezuela

See also: en:Venezuelan cuisine
Name Image Region Description
Guayanés cheese Guayana Region A soft, salty, white cheese.
Queso crineja
Queso de mano A type of soft, white cheese (queso fresco) most commonly associated with Venezuelan cuisine. Pictured is a cachapa with queso de mano.
Queso Llanero Also known as prairie cheese and queso de año.
Queso Palmita A soft, watery, fresh white cheese with big holes, produced from pasteurized milk. It is usually made in large circular containers 6 feet in diameter and four feet in height.
Queso Parma de Barinitas
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