Você procurou por: reblochon fermier (Francês - Inglês)

fermier
tenant farmer

fermier.
farmer. 农夫.

« fermier »)
commission

coq fermier
rural cock

sous-fermier
underlessee

brodequin fermier
heavy-duty boot

métier : : fermier.
occupation: farmer.

reblochon ou reblochon de savoie
reblochon or reblochon de savoie

useproduit séché (6026) reblochon
use aromatic plant (6006) s p in a c h

reblochon ou reblochon de savoie (aop)
reblochon ou reblochon de savoie (pdo)

60 g de fromage (reblochon, cantal, etc.)
60 g of cheese (reblochon, cantal, etc.)

http://perso.orange.fr/aoc-reblochon/
http://pestouille.free.fr/polnareff/

reblochon bd varíete de fromage republique du cap vert use cap vart
raspberries uf rubus ideus ΒΤΊ benies btz fruits

le reblochon est fabriqué à partir de lait de vache entier.
the reblochon is made from whole cow's milk.

effect of milk urea content on characteristics of matured reblochon cheeses.
effect of milk urea content on characteristics of matured reblochon cheeses.

beaufort, reblochon, tomme de savoie, raclette, charcuterie et vins.
local cheeses (beaufort, reblochon, tomme de savoie, raclette) wine, sausage, ham, honey and a lot of other local products .

coupez le reblochon en fines lamelles, après avoir éliminé la croûte.
take the rind of the reblochon, then cut into thin slices.

il existe deux types de reblochon fermier, le reblochon (a une marque verte) et le fruité reblochon (marque rouge).
there are two types of reblochon, the reblochon fermier (has a green mark) and the reblochon fruitier (red mark).

dans l'image de droite, l'on voit la pose des médaillons en caséine qui sont la marque de garantie de la production artisanale du véritable "reblochon fermier".
green casein medallions are then placed on each cheese as a guarantee of their production as true farm cheeses, "reblochon fermier".

les deux types de reblochon sont le reblochon fermier, identifié par une plaque de caséine verte apposée sur le talon du fromage, et le reblochon fruitier, qui peut porter une plaque de caséine rouge sur l'une de ses faces.
a ripe cheese may weigh between 450 and 550 grams.two types of reblochon are produced: reblochon fermier, identified by a green casein tag on the cheese's edge, is produced exclusively on farms in the thônes valley area; reblochon fruitier, identified by a red casein tag on the flat face of the cheese, may be produced in farmers' co-ops or cheese factories within a larger area of savoie and haute savoie. connoisseurs prefer the cheeses of june, july and august, as the cows have been eating fresh young grass and flowers rather than hay; the milk and the cheese are consequently more flavorful.