(formaggio)
21Pamesello — Parmigiano Reggiano Herkunft Italien (Modena, Parma, Reggio nell’Emilia, Mantova (südlich des Po), Bologna (westlich des Ren …
22Parmesankäse — Parmigiano Reggiano Herkunft Italien (Modena, Parma, Reggio nell’Emilia, Mantova (südlich des Po), Bologna (westlich des Ren …
23Parmiggiano Reggiano — Parmigiano Reggiano Herkunft Italien (Modena, Parma, Reggio nell’Emilia, Mantova (südlich des Po), Bologna (westlich des Ren …
24Parmigiano — Reggiano Herkunft Italien (Modena, Parma, Reggio nell’Emilia, Mantova (südlich des Po), Bologna (westlich des Ren …
25Parmigiano-Reggiano — Herkunft Italien (Modena, Parma, Reggio nell’Emilia, Mantova (südlich des Po), Bologna (westlich des Ren …
26Parmigiano Reggiano — Herkunft Italien (Modena, Parma, Reggio nell’Emilia, Mantova (südlich des Po), Bologna (westlich des Ren …
27Buffalo mozzarella — Fresh Mozzarella di Bufala Campana A water buffalo on a farm in Paestum, Campania …
28Asiago cheese — (pron en|azi ago) is an Italian cheese that according to the different aging can assume different textures, from smooth for the fresh Asiago cheese (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d allevo) of which the flavor… …
29Liptauer — is a dish or cheese spread made with sheep s milk cheese [Gundel´s Hungarian Cookbook, Karoly Gundel. ] , goat s milk cheese, quark cheese or cottage cheese, part of Hungarian cuisine .The name for Liptauer in Hungarian is Liptói Túró or Körözött …
30Brös — (also Bros, Bross, Brus or Bruss) is a Piedmontese preparation of cheese and grappa which, in former centuries, was typical of the peasant cuisine of the Upper Langa. Its pungent flavour gave rise to the proverb “Only love is stronger than Brös” …
