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Cheese hoop
Cheese mold
Cheese mould
Cheese pressing room
Cheese-mould
Cheese-pressing mould
Cooked cheese
Hard-pressed cheese
Hoop for cheese
Pressed cheese
Screw cheese press

Translation of "cooked pressed cheese " (English → French) :

TERMINOLOGY
see also In-Context Translations below
cooked, pressed cheese | pressed, cooked cheese

fromage à pâte pressée cuite
IATE - AGRICULTURE, FORESTRY AND FISHERIES | Research and intellectual property
IATE - AGRICULTURE, FORESTRY AND FISHERIES | Research and intellectual property


hard-pressed cheese | pressed cheese

fromage à pâte pressée | fromage à pâte pressée cuite | fromage à pâte pressée mi-cuite | fromage à pâte pressée non cuite
IATE - AGRI FOODSTUFFS | AGRICULTURE, FORESTRY AND FISHERIES | Consumption
IATE - AGRI FOODSTUFFS | AGRICULTURE, FORESTRY AND FISHERIES | Consumption


pressed cheese

pâte pressée
IATE - AGRICULTURE, FORESTRY AND FISHERIES
IATE - AGRICULTURE, FORESTRY AND FISHERIES


pressed cheese

fromage à pâte pressée [ pâte pressée ]
Cheese and Dairy Products
Laiterie, beurrerie et fromagerie


pressed cheese

fromage à pâte pressée | pâte pressée
alimentation > fromage
alimentation > fromage


cheese mould [ cheese-mould | cheese hoop | cheese-pressing mould | cheese mold | hoop for cheese ]

moule à fromage [ moule de fromagerie ]
Cheese and Dairy Products
Laiterie, beurrerie et fromagerie


screw cheese press

presse à fromage à vis
Cheese and Dairy Products | Presses (Machinery)
Laiterie, beurrerie et fromagerie | Presses (Machines)


cooked cheese

fromage à pâte cuite | pâte cuite
alimentation > fromage
alimentation > fromage


IN-CONTEXT TRANSLATIONS
4.2 Description: The protected designation of origin ‘Asiago’ may be awarded only to semi-cooked cheese, produced only with cow's milk, in compliance with the specification, and existing in two versions: pressed ‘Asiago’ and ripened ‘Asiago’.

4.2. Description: L'appellation d'origine protégée «Asiago» est réservée au fromage à pâte semi-cuite produit exclusivement à partir de lait de vache obtenu conformément au cahier des charges, dont on distingue deux types différents, l'Asiago pressato (frais) et l'Asiago d'allevo (affiné).




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'cooked pressed cheese'

Date index:2023-05-27 -

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