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View a machine-translated version of the French article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
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Tomme (French pronunciation: ⓘ), occasionally spelled Tome, is a class of cheeses produced mainly in the French Alps and in Switzerland. [1] It can be made from cow's, ewe's, or goat's milk. [ 1 ] Tommes are normally produced from the skimmed milk [ 1 ] left over after the cream has been removed to produce butter and richer cheeses, or when ...
The anglicisation of non-English words for use in English is just one case of the more widespread domestication of foreign words that is a feature of many languages, sometimes involving shifts in meaning. The term does not cover the unmodified adoption of foreign words into English (e.g. kindergarten) or the unmodified adoption of English words ...
A cheese that is similar to manchego [6] and made in the same region, but from a blend of cows’, goats’, and ewes’ milk, is sold as queso ibérico, or ibérico cheese. Almost 60% of Spanish cheese with Denomination of Origin is Manchego, which makes it the main reference of Spanish cheese. As most of its production is exported, it is one ...
Jul. 5—Toledo Cheese Days Schedule Thursday, July 8, 2021 Cheese Days Kick-Off Celebration 6 p.m. at the Morgan Arts Centre This Cheese Days launch party will feature music, hors d'oeuvres and a ...
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Traditionally made with the Tomme de Laguiole (Tomme fraîche), or Tomme d'Auvergne cheese, aligot is an Occitan speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. [4] Other cheeses are also used in place of Tomme, including Cantal, [5] mozzarella [6] and Laguiole. The choice of cheese is important, and ...