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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life. |- |[[Brânză de vaci]] (Brânză dulce) | | |Made from whole cow milk similar to cottage cheese. |- |[[Caș]] |<!--[[File:EXAMPLE|135px]] --> | |Sweet non-fermented cheese obtained from cow's or sheep's milk. Drained in cheesecloth could be eaten fresh, smoked, or further prepared into brânzǎ de burduf. |- |[[Cașcaval]] |[[File:Penteleu.jpg|135px]] | |Cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep's or cow's-milk. |- |[[Năsal cheese]] |[[File:Brânză Năsal.jpg|135px]] | |'''''Năsal''''' is a traditional Romanian cheese bearing the same name as the village where it is produced in the [[:en:Taga|Țaga]] commune, Cluj County. It is a [[smear-ripened]] cheese made from cow's milk. |- |[[Telemea]] |[[File:Telemea.jpg|135px]] | |Sweet to extremely salty cheese obtained from cow's or sheep's raw or pasteurized milk. Two main categories: fresh – available seasonally and preserved -available year around. Fresh telemea is soft, and in various degrees of saltiness. Preserved telemea is harder and salt saturated due to its brine preservation. Preserved telemea is almost identical to Greek Feta cheese. |- |[[Urdă]] |[[File:Orda-sajt.jpg|135px]] | |Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian [[ricotta]] cheese. |} |
| h Japanese (ja) | このタイプのチーズの特徴は、製品がウェット塩漬けとドライ塩漬けの技術的操作をそれぞれ受けるという事実である。 |- |[[Brânză de vaci/ja]] (Brânză dulce) | | |カッテージチーズと同様に全乳から作られる。 |- |[[Caș/ja]] |<!--[[File:EXAMPLE|135px]] --> | |牛や羊の乳から作られる甘口の非発酵チーズ。チーズクロスで水切りし、フレッシュチーズ、スモークチーズのほか、ブラ ンツァ・ドゥ・ブルドゥフに加工される。 |- |[[Cașcaval/ja]] |[[File:Penteleu.jpg|135px]] | |カシュカヴァル（Cașcaval）とは、羊または牛の乳から作られる、黄色いミディアム、セミハードチーズを指す。 |- |[[Năsal cheese/ja]] |[[File:Brânză Năsal.jpg|135px]] | |''''ナサル''''（Năsal）は、ルーマニアの伝統的なチーズで、生産地であるクルージュ県[[:en:Țaga|ブワガ村]]と同じ名前を持つ。牛の乳から作られる[[Smear-ripened/ja|ウォッシュ]]チーズである。 |- |[[Telemea/ja]] |[[File:Telemea.jpg|135px]] | |牛や羊の生乳や低温殺菌乳から作られる甘口から極端に塩辛いチーズ。フレッシュ・チーズ（季節限定）と保存チーズ（通年）の2種類に大別される。フレッシュなテレミアは柔らかく、塩味の程度も様々である。保存食のテレメアは硬く、塩水で保存されているため塩分が飽和している。ギリシャのフェタチーズとほぼ同じである。 |- |[[Urdă/ja]] |[[File:Orda-sajt.jpg|135px]] | |甘く、柔らかく、砂のような食感のチーズで、牛または羊乳の乳清を煮て作られる、イタリアの[[ricotta/ja|リコッタ]]チーズとほぼ同じである。 |} |