スモークチーズ
1. smoked cheese
2. Smoked cheeseSmoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer "skin," which is a result of this curing process. Smoke curing is typically done in one of two ways: cold-smoking and hot-smoking. The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 70° to 90°F. Hot-smoking partially or completely cooks the food by treating it at temperatures ranging from 100° to 190°F.
Read “Smoked cheese” on English Wikipedia
Read “スモークチーズ” on Japanese Wikipedia
Read “Smoked cheese” on DBpedia
Read “Smoked cheese” on English Wikipedia
Read “スモークチーズ” on Japanese Wikipedia
Read “Smoked cheese” on DBpedia
スモーク・チーズ
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