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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | ===Mexico=== {{Main|Cheeses of Mexico}} {{See also|:en:Mexican cuisine}} {| class="wikitable sortable" style="width:100%" |- !Name !class="unsortable"| Image !Region !Description |- |[[Adobera cheese]] |[[File:Adobera.png|135px]] | | |- |[[Añejo cheese]] |[[File:Queso añejo.JPG|135px]] | |A firm, aged [[Cheeses of Mexico|Mexican cheese]] traditionally made from skimmed [[Wikipedia:goat|goat]]'s milk but most often available made from skimmed cow's milk. After it is made it is rolled in [[paprika]] to add additional flavor to its salty sharp flavor. |- |[[Asadero cheese]] | | |Asadero cheese is a soft cheese that melts easily. It is usually made in the shape of a round tortilla. Often mistaken for "Oaxaca cheese." |- |[[Chiapas cheese]] |<!--[[File:EXAMPLE|135px]] --> | |A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it. |- |[[Cotija cheese]] |[[File:Cotija Cheese.jpg|135px]] | | |- |[[Criollo cheese]] |[[File:Fromage criollo. (15228806466).jpg|135px]] | |A grateable Mexican cheese similar to Munster cheese |- |[[Lingallin (cheese)|Lingallin]] |<!--[[File:EXAMPLE|135px]] --> | | |- |[[Oaxaca cheese]] |[[File:Quesillo de Oaxaca.png|135px]] |Named after the state of [[Wikipedia:Oaxaca|Oaxaca]] in southern Mexico, where it was first made |A white, semihard stretched curd cheese from Mexico, similar to unaged Monterey jack, but with a mozzarella-like string cheese texture |- |[[Crema Mexicana|Queso Crema]] |[[File:Strawberries and crème fraîche.jpg|135px]] | | |- |[[Chihuahua cheese]] |<!--[[File:EXAMPLE|135px]] --> | |- |[[Queso de cuajo]] |<!--[[File:EXAMPLE|135px]] --> | | |- |[[Queso Fresco]] |[[File:Queso fresco.JPG|135px]] | | |- |[[Queso Panela]] |[[File:WikiCheese - Queso Panela 05.jpg|135px]] | |A white, fresh and smooth Mexican cheese of pasteurized cow's milk |- |Requesón | | | |} |
| h Japanese (ja) | ===メキシコ=== {{Main/ja|Cheeses of Mexico/ja}} {{See also/ja|:en:Mexican cuisine}} {| class="wikitable sortable" style="width:100%" |- !Name !class="unsortable"| Image !Region !Description |- |[[Adobera cheese/ja]] |[[File:Adobera.png|135px]] | | |- |[[Añejo cheese/ja]] |[[File:Queso añejo.JPG|135px]] | |メキシコ産の熟成した固めの[[Cheeses of Mexico/ja|チーズ]]で、伝統的には脱脂[[:ja:ヤギ|ヤギ]]乳から作られるが、脱脂牛乳から作られることも多い。製造後、[[paprika/ja|パプリカ]]を巻いて塩味とシャープな風味を加える。 |- |[[Asadero cheese/ja]] | | |アサデロ・チーズは溶けやすい柔らかいチーズである。通常、丸いトルティーヤの形で作られる。"オアハカ・チーズ"とよく間違えられる。 |- |[[Chiapas cheese/ja]] |<!--[[File:EXAMPLE|135px]] --> | |チアパス・チーズは、砕けた食感の乾燥したクリームチーズで、ボール状に成形され、ストリング・チーズが巻かれていることが多い。 |- |[[Cotija cheese/ja]] |[[File:Cotija Cheese.jpg|135px]] | | |- |[[Criollo cheese/ja]] |[[File:Fromage criollo. (15228806466).jpg|135px]] | |マンステールチーズに似たすりおろせるメキシコのチーズ。 |- |[[Lingallin (cheese)/ja|リンガリン]] |<!--[[File:EXAMPLE|135px]] --> | | |- |[[Oaxaca cheese/ja]] |[[File:Quesillo de Oaxaca.png|135px]] |メキシコ南部の[[:ja:オアハカ州|オアハカ州]]で最初に作られたことにちなむ |メキシコ産の白色で半硬質の凝乳チーズで、未熟成のモントレージャックに似ているが、モッツァレラのようなストリングチーズの食感がある。 |- |[[Crema Mexicana/ja|ケソ クレマ]] |[[File:Strawberries and crème fraîche.jpg|135px]] | | |- |[[Chihuahua cheese/ja]] |<!--[[File:EXAMPLE|135px]] --> | |- |[[Queso de cuajo/ja]] |<!--[[File:EXAMPLE|135px]] --> | | |- |[[Queso Fresco/ja]] |[[File:Queso fresco.JPG|135px]] | | |- |[[Queso Panela/ja]] |[[File:WikiCheese - Queso Panela 05.jpg|135px]] | |殺菌された牛の乳から作られる、白くフレッシュで滑らかなメキシコのチーズ。 |- |レケソン(Requesón) | | | |} |