It has been found that these two stages (the cooking and the successive draining, away from the heat) can vary greatly according to the prevailing technical and technological conditions.
Flaking (if any): The cheese-maker passes through the curd mass using knives to obtain larger or smaller grains depending on the type of cheese desired, and to express the whey.
Flaking (if any): The cheese-maker passes through the curd mass using knives to obtain larger or smaller grains depending on the type of cheese desired, and to express the whey.
Flaking (if any): The cheese-maker passes through the curd mass using knives to obtain larger or smaller grains depending on the type of cheese desired, and to express the whey.
Flaking (if any): The cheese-maker passes through the curd mass using knives to obtain larger or smaller grains depending on the type of cheese desired, and to express the whey.
Flaking (if any): The cheese-maker passes through the curd mass using knives to obtain larger or smaller grains depending on the type of cheese desired, and to express the whey.
Flaking (if any): The cheese-maker passes through the curd mass using knives to obtain larger or smaller grains depending on the type of cheese desired, and to express the whey.
Flaking (if any): The cheese-maker passes through the curd mass using knives to obtain larger or smaller grains depending on the type of cheese desired, and to express the whey.
Flaking (if any): The cheese-maker passes through the curd mass using knives to obtain larger or smaller grains depending on the type of cheese desired, and to express the whey.
It has been found that these two stages (the cooking and the successive draining, away from the heat) can vary greatly according to the prevailing technical and technological conditions.
Flaking (if any): The cheese-maker passes through the curd mass using knives to obtain larger or smaller grains depending on the type of cheese desired, and to express the whey.
Flaking (if any): The cheese-maker passes through the curd mass using knives to obtain larger or smaller grains depending on the type of cheese desired, and to express the whey.
Flaking (if any): The cheese-maker passes through the curd mass using knives to obtain larger or smaller grains depending on the type of cheese desired, and to express the whey.
Flaking (if any): The cheese-maker passes through the curd mass using knives to obtain larger or smaller grains depending on the type of cheese desired, and to express the whey.
Flaking (if any): The cheese-maker passes through the curd mass using knives to obtain larger or smaller grains depending on the type of cheese desired, and to express the whey.
Requêtes fréquentes français :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
Requêtes fréquentes anglais :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
Traduction Translation Traducción Übersetzung Tradução Traduzione Traducere Vertaling Tłumaczenie Mετάφραση Oversættelse Översättning Käännös Aistriúchán Traduzzjoni Prevajanje Vertimas Tõlge Preklad Fordítás Tulkojumi Превод Překlad Prijevod 翻訳 번역 翻译 Перевод