Search results
Results From The WOW.Com Content Network
This is the pronunciation key for IPA transcriptions of Old English on Wikipedia. It provides a set of symbols to represent the pronunciation of Old English in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
Casu martzu [1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. ' rotten/putrid cheese '), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae ().
The Merriam-Webster Online Dictionary suggests the first pronunciation. Similarly, this pronunciation markup guide will choose the most widely used form. NOTE: This guide is designed to be simple and easy to use. This can only be achieved by giving up scope and freedom from occasional ambiguity.
The emulsifiers found in American cheese may not be easy to pronounce, but they do eliminate that issue so you get perfectly melty grilled cheese sandwiches. In the manufacturing process, American ...
Mizithra or myzithra (Greek: μυζήθρα) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. [1] It is sold both as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to Italian ricotta salata. The ratio of milk to whey is usually 7 to 3.
Fløtemysost or Fløytemysost is a type of brunost or brown cheese made from cow's milk. [1] Fløtemysost has a mild taste and bright color. The mild flavor has made fløtemysost very popular. Geitost, which is made from goat's milk, is the counterpart to fløtemysost. Goat cheese has a stronger taste than fløtemysost. [2] [3]
If you've been having trouble with any of the connections or words in Saturday's puzzle, you're not alone and these hints should definitely help you out. Plus, I'll reveal the answers further down
Ziger (left) is a byproduct of the manufacture of hard cheese (Mutschli, right). Ziger (German), Sérac (French) or Ricotta (Italian), is a group of fresh cheeses produced in Switzerland . Ziger is nationally widespread as it is the by-product of the manufacture of hard Swiss-type cheeses , such as Gruyère and Emmental .