Esrom

Documenti Ufficiali & Fonti

• Scheda di sintesi PDF
• Atto di registrazione EUR-Lex

1. eAmbrosia — Esrom (PGI-DK-0329)
2. Wikidata Q770481 (CC0)
3. Esrom — en.wikipedia (CC BY-SA 4.0) Commonly used as a table or melting cheese, it is also good in casseroles or sandwiches and is similar to havarti or Saint Paulin.
4. Esrom — es.wikipedia (CC BY-SA 4.0)
5. Esrom — fr.wikipedia (CC BY-SA 4.0) Il contient de nombreux petits trous et a une texture élastique et onctueuse.
6. Эсром — ru.wikipedia (CC BY-SA 4.0)
7. Scheda di sintesi — Esrom (eAmbrosia, EN, PDF) Maturation time: minimum 2 weeks. We wish to produce Esrom in a slightly taller form as quality is improved when cheeses of a minimum weight of 2 kg are up to 7 cm high. Composition: — Esrom 20+: minimum fat in dry matter 20 %, minimum dry matter 47 %. — Esrom 30+: minimum fat in dry matter 30 %, minimum dry matter 48 %. Smell and flavour: mild, acidic, aromatic with hints of surface ripening. 4.5 M e th od of p r odu c ti on: Raw Danish cows' milk is standardised as regards fat content and pasteurised at low temperature.
8. formaggio.it — Esrom I.G.P. Media, medio elevata, piccante. 10-12 settimane, durante le quali la crosta del formaggio viene lavata con salamoia. Pasta semidura La crosta è sottile, con presenza di morchia, di colore arancione.
9. cheese.com — Esrom
10. GOV.UK — Esrom (Open Government Licence v3.0)

Wikipedia: ru de es en fr

Altre schede: TasteAtlas