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fromage fribourgeois, vacherin mont d'or and tête de moine
fromage fribourgeois, vacherin mont d'or και tête de moine
Last Update: 2014-11-21
Usage Frequency: 4
Quality:
ofa minimum fat content of 45% by weight, in the dry matter, matured for at least 18 days in the case of vacherin mont d'or, at least two months in the case of fromage fribourgeois and at least three months in the case of the others:
Με ελάχιστη περιεκτικότητα σε λιπαρές ουσίες 45 % κατά βάρος ξερής ύλης και ωρίμανσης τουλάχιστον τριών μηνών:
Last Update: 2014-02-06
Usage Frequency: 2
Quality:
