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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | ===Ukraine=== {{See also|:en:Ukrainian cuisine}} {| class="wikitable sortable" style="width:100%" |- !Name !class="unsortable"| Image !Region !Description |- |[[Bilozhar]] |<!--[[File:EXAMPLE|135px]] --> | |Rennet cheese 45% of fat in dry matter |- |[[Bukovinskyi]] |<!--[[File:EXAMPLE|135px]] --> | |A hard cheese (45% of fat in dry matter) made from cow's milk, it has moderate piquant cheese flavour and fruit and citrus aroma. Ageing period: 20 days. |- |[[Bryndza]] |[[File:Bryndza.jpg|135px]] | |A [[Wikipedia:sheep milk|sheep milk]] [[cheese]] made in [[Wikipedia:Moldova|Moldova]], [[Wikipedia:Poland|Poland]], [[Wikipedia:Slovakia|Slovakia]] and [[Wikipedia:Ukraine|Ukraine]]. Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza. |- |[[Dobrodar]] |[[File:Maasdam-cheese.jpg|135px]] | |Hard cheese 50% of fat in dry matter. Ageing period: 45 days. |- |[[Smetankowyi]] |<!--[[File:EXAMPLE|135px]] --> | |A hard rennet cheese (50% of fat in dry matter) made from pasteurised milk with moderate sweetish cheese flavour with no piquancy, delicate creamy overtones, and small holes. Ageing period: 30 days. |- |[[Quark (cheese)|Syr]] |[[File:Latte 016.jpg|135px]] | |A firm [[:en:Quark (dairy product)|quark]] version, somewhat similar to [[cottage cheese]] |- |[[Ukraїnskyi]] |<!--[[File:EXAMPLE|135px]] --> | |Hard cheese 50% of fat in dry matter. |- |[[Vurda]] |[[File:Orda-sajt.jpg|135px]] | |Sort of whey cheese |- |[[Bundz|Budz]] |[[File:Budz.jpg|135px]] | |Sheep milk cheese |} |
| h Japanese (ja) | ===ウクライナ=== {{See also/ja|:en:Ukrainian cuisine}} {| class="wikitable sortable" style="width:100%" |- !Name !class="unsortable"| Image !Region !Description |- |[[Bilozhar/ja]] |<!--[[File:EXAMPLE|135px]] --> | |レンネット チーズ 乾物中脂肪分45 |- |[[Bukovinskyi/ja]] |<!--[[File:EXAMPLE|135px]] --> | |牛の乳から作られるハードタイプのチーズ（乾物中の脂肪分45％）で、チーズの風味は控えめで、フルーツや柑橘類のアロマがある。熟成期間は20日間。 |- |[[Bryndza/ja]] |[[File:Bryndza.jpg|135px]] | |[[:ja:モルドヴァ|モルドヴァ]]、[[:ja:ポーランド|ポーランド]]、[[:ja:スロヴァキア|スロヴァキア]]、[[:ja:ウクライナ|ウクライナ]]で作られる[[:ja:羊乳|羊乳]][[cheese/ja|チーズ]]。レシピは国によって若干異なる。写真はウクライナのカルパチア風ブリンツァ。 |- |[[Dobrodar/ja]] |[[File:Maasdam-cheese.jpg|135px]] | |乾物中の脂肪分が50%のハードチーズ。熟成期間： 45日間。 |- |[[Smetankowyi/ja]] |<!--[[File:EXAMPLE|135px]] --> | |低温殺菌牛乳から作られる硬質レンネット・チーズ（乾物中の脂肪分50％）で、辛味のない甘さ控えめのチーズ風味、デリケートでクリーミーな含みを持ち、小さな穴が開いている。熟成期間： 30日間。 |- |[[Quark (cheese)/ja|シィル]] |[[File:Latte 016.jpg|135px]] | |硬めの[[Quark (dairy product)/ja|クワルク]]タイプ、[[cottage cheese/ja|カッテージチーズ]]に似ている。 |- |[[Ukraїnskyi/ja]] |<!--[[File:EXAMPLE|135px]] --> | |乾物中の脂肪分が50%のハードチーズ。 |- |[[Vurda/ja]] |[[File:Orda-sajt.jpg|135px]] | |乳清チーズの一種。 |- |[[Bundz/ja|ブッツ]] |[[File:Budz.jpg|135px]] | |羊乳チーズ |} |