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Mga Sangkap ng Pagkain - Cheese
Dito mo malalaman ang mga pangalan ng iba't ibang uri ng keso sa Ingles tulad ng "mozzarella", "cottage cheese", at "ricotta".
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a mild processed cheese based on cheddar with a soft texture, usually sliced and wrapped in plastic
American cheese, Amirikano na keso
a rich creamy cheese with a soft texture and a white rind that has a strong taste and is originally made in Normandy, France
kamambert, keso ng camembert
a type of hard yellow cheese from Cheddar, England
Kesong Cheddar, Cheddar na keso
the outer, edible layer that develops during the aging process of certain cheeses
balat ng keso, balat ng kesong matagal nang inayos
a crumbly and tangy cheese originating from the English county of Cheshire
Kesong Cheshire, Keso ng Cheshire
a mild white cheese made with curds of milk which its cream has been taken
keso puti, keso ng kubo
a type of smooth soft cheese that is made from whole milk and cream
kesong crema, cream cheese
a type of cottage cheese that is low in fat
keso ng pangsahog, keso ng kutit
a mild semi-firm cheese that is round and wrapped in red wax, originally made in the Netherlands
Kesong Edam, Keso ng Edam
a fresh cheese made from cow's milk that has a mild, slightly tangy flavor
keso ng magsasaka, keso ng mga magsasaka
a Greek cheese taken from a mixture of goat's and sheep's milk that is white and has holes in it
kesong feta, feta na keso
a fresh and creamy cheese that is white in color originally made in northern France or southern Belgium
pastyang sariwa, pasta ng gatas
any cheese that is made from goat's milk
keso mula sa kambing, kambing na keso
an Italian blue cheese with a pungent taste and smell
gorgonzola, asukal na gorgonzola
a cheese product made by blending natural cheese with emulsifying salts and other ingredients
keso ng proseso, pinrosesong keso
a white whey cheese that is soft and unsalted, made in Italy
ricotta, puting keso
a type of English cheese with a strong flavor that is made in Leicestershire, usually with blue mold
stilton, stilton na keso
cheese, usually mozzarella that is formed in tube shape
pansit na keso, kinayang keso
a soft salty cheese with blue mold and a strong flavor
Keso ng Danish Blue, Danish Blue na keso
a yellow semi-hard cheese from Switzerland that has a lot of holes, similar to Gruyère
Emmental, Keso ng Emmental
a soft creamy cheese with a strong taste and a firm white skin made from cow's milk, originally made in France
brie, pasta ng brie
a type of soft cheese made from sour milk that is partially cooked, from a Scottish origin
Crowdie, Cream cheese (Scottish)
a white cheese made in Greece that is semi-hard and is used in cooking
halumi, halloumi
a soft and creamy cheese that is made in Italy
mascarpone, kesong mascarpone
a white uncured cheese that is used in Indian, Iranian or afghan cuisines
paneer, pastang gatas
a type of curd cheese made in central Europe that is low in fat
kwark, kwark na keso
a French blue cheese made from sheep's milk and ripened in limestone caves that has a strong taste
Roquefort, Keso ng Roquefort
cheese that has been shredded or grated into small pieces using a grater or other similar tool
ginadgad na keso, kesong ginadgad
a firm Swiss cheese with holes in it that has a strong taste
Gruyère, kesong Gruyère
a white American cheese with a mild taste, made from whole milk
Keso ng Jack, Jack na keso
a pungent and creamy cheese made from cow's milk, known for its strong aroma
limburger, keso ng limburger
a mild semi-soft cheese that is white in color and is unsalted, used in Italian cuisine
mozzarella, pasta na keso
a whitish cheese with a hard texture that is grated and used in Italian cuisine
Parmesan, kesong Parmesan
a soft white type of curd cheese
keso de pot, malambot na puting keso
a mild, semi-soft cheese with a creamy texture, originally made in the United States
keso ng ladrilyo, keso ng pader
