Translations:List of cheeses/19/ja: Difference between revisions

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Created page with "===ネパール=== {{See also/ja|:en:Nepalese cuisine}} {| class="wikitable sortable" style="width:100%" |- !Name !class="unsortable"| Image !Region !Description |- |Flower of Rajya/ja |<!--135px --> | |チベットの遊牧民がトレース財団と共同でネパールで作った、しっかりとしたヤクの乳のチーズ。乳は大きな銅製のタンクで加熱・熟成され、凝乳され、..."
 
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Latest revision as of 17:46, 3 July 2023

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Message definition (List of cheeses)
===Nepal===
{{See also|:en:Nepalese cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Flower of Rajya]]
|<!--[[File:EXAMPLE|135px]] --> 
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|A firm [[:en:yak|yak]]'s-milk [[cheese]] made in Nepal by Tibetan nomads in collaboration with the Trace Foundation. [[:en:Milk|Milk]] is heated and ripened in big copper vats, curdled, drained and molded into 10–12 pound wheels. The cheese is dry-cured in Tibetan red salt, aged, then wrapped in scarves and packed in bamboo baskets. 
|-
|[[Chhurpi]]
|[[File:Chhurpi.jpg|135px]] 
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|A [[:en:yak|yak]]'s-milk [[cheese]], influenced by Tibetan cuisine.  Depending on how it is prepared, Chhurpi can be either hard and chewy, or soft.
|}
<!-- "Yak cheese" has been removed since most cheese produced in Nepal is from yak milk-->

ネパール

「:en:Nepalese cuisine」も参照
Name Image Region Description
Flower of Rajya/ja チベットの遊牧民がトレース財団と共同でネパールで作った、しっかりとしたヤクの乳のチーズ。乳は大きな銅製のタンクで加熱・熟成され、凝乳され、水切りされ、10～12ポンドのホイールに成形される。チーズはチベットの紅塩で乾燥熟成され、スカーフに包まれ、竹籠に詰められる。
Chhurpi/ja チベット料理の影響を受けたヤク乳チーズ。チュルピは作り方によって、硬くて噛み応えのあるものと、柔らかいものがある。
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