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List of cheeses/ja: Difference between revisions

List of cheeses/ja
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!Description
!Description
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|[[Wagasi]]
|[[Wagasi/ja]]
|[[File:Waagashi.jpg|135px]]
|[[File:Waagashi.jpg|135px]]
|北[[:ja:ベナン|ベナン]]
|北[[:ja:ベナン|ベナン]]
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!Description
!Description
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|[[Caravane cheese]]
|[[Caravane cheese/ja]]
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!Description
!Description
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|[[Chechil]]
|[[Chechil/ja]]
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<div lang="en" dir="ltr" class="mw-content-ltr">
===中国===
===China===
{{See also/ja|:en:Tibetan cheese}}
{{See also|:en:Tibetan cheese}}
支配的な漢民族の文化は酪農中心ではない。しかし、[[:ja:内モンゴル自治区|内モンゴル自治区]]、[[:ja:チベット自治区|チベット自治区]]、[[:ja:雲南省|雲南省]]などには、チーズの伝統が色濃く残る地域がある。
The dominant Han Chinese culture is not dairy-centric. However, some indigenous sociolinguistic groups in regions of the country, such as [[:en:Inner Mongolia|Inner Mongolia]], [[:en:Tibet|Tibet]] and [[:en:Yunnan|Yunnan]], have strong cheese traditions.
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!Description
!Description
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|[[Byaslag]]
|[[Byaslag/ja]]
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|Mild, unripened Mongolian cheese made from yak or cow milk.
|ヤクや牛の乳から作られる、マイルドで熟成していないモンゴル産チーズ
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|[[Chura kampo]]
|[[Chura kampo/ja]]
|[[File:Tibetancheese1868.JPG|135px]]
|[[File:Tibetancheese1868.JPG|135px]]
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|([[:en:Standard Tibetan|Tibetan]] ''dried cheese'') is a [[Tibetan cheese]] and important within the [[:en:cuisine of Tibet|cuisine of Tibet]]. Chura kampo is made from the [[curd]]s that are left over from boiling [[:en:buttermilk|buttermilk]].
|[[:en:Standard Tibetan|チベット]]の''乾燥チーズ''で、[[:en:cuisine of Tibet|チベット料理]]において重要な[[Tibetan cheese/ja|チーズ]]である。チュラ・カンポは、[[buttermilk/ja|バターミルク]]を煮た後の[[curd/ja|凝乳]]から作られる。
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|[[Chura loenpa]]
|[[Chura loenpa/ja]]
|<!--[[File:EXAMPLE|135px]] -->  
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|A Tibetan cheese that is significant within the cuisine of Tibet. It is a soft cheese, similar to [[cottage cheese]], made from the [[curd]]s that are left over from boiling [[:en:buttermilk|buttermilk]].
|チベットのチーズで、チベット料理の中で重要な位置を占める。[[cottage cheese/ja|カッテージチーズ]]に似た柔らかいチーズで、[[buttermilk/ja|バターミルク]]を煮た後の[[curd/ja|凝乳]]から作られる。
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|[[Nguri]]
|[[Nguri/ja]]
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|A [[:en:Water buffalo|buffalo's]] milk cheese of [[:en:Fujian|Fujian]] province, [[:en:China|China]].  It is in a ball-shape approximately the size of a [[:en:table tennis|table tennis]] ball and has a soft, leathery texture.
|[[:ja:中国|中国]][[:ja:福建省|福建省]]の[[:ja:水牛|水牛]]乳チーズ。[[:ja:卓球|卓球]]のボールほどの大きさのボール状で、革のような柔らかい食感がある。
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|[[Rubing]]
|[[Rubing/ja]]
|[[File:Rubing Goats Cheese of Yunnan China.jpg|135px]]
|[[File:Rubing Goats Cheese of Yunnan China.jpg|135px]]
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|A firm, fresh [[:en:goat|goat]] milk cheese made in the [[:en:Yunnan|Yunnan Province]] of China by people of the [[:en:Bai people|Bai]] and [[:en:Sani people|Sani]] (recognized as a branch of the [[:en:Yi people|Yi]] in China) minorities. Pictured is fried rubing cheese.
|中国[[:ja:雲南省|雲南省]]で少数民族の[[:ja:ペー族|バイ族]]や[[:en:Sani people|サニ族]]（中国では[[:ja:イ族|イ族]]の一派とされる）が作る、固めのフレッシュな[[:ja:山羊|ヤギ]]乳チーズ。写真は炒めたルービンチーズである。
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|[[Rushan cheese|Rushan]]
|[[Rushan cheese/ja|ルシャン]]
|[[File:Xizhou Rushan.jpg|alt=Rushan|135px]]
|[[File:Xizhou Rushan.jpg|alt=Rushan|135px]]
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|The name means "milk fan" as it is said to resemble a [[:en:Fan (implement)|folding fan]].
|[[:ja:扇子|扇]]に似ていることから''ミルクファン''と呼ばれる。
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