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It normally weighs about 2 kg (approximately 4.5 pounds) and is made from cow's milk. Its name comes from the French word mi-mou (feminine mi-molle), meaning "semi-soft", which refers to the oily texture of this otherwise hard cheese. [4] The bright orange color of the cheese comes from the natural seasoning annatto. [5]
hard cheese/hard lines Bad luck. [162] [163] hardman or hard man A man who is ruthless and/or violent. [164] [165] helmet The glans of the penis. [166] henry A henry is (or was) an eighth of an ounce (as in Henry the 8th) = in weight to a decimal penny honk Vomit. [167] hook it To run away quickly. [168] hooky or hookey 1.
Cheeses that are classified as semi-hard to hard include the familiar Cheddar, originating in the village of Cheddar in England but now used as a generic term for this style of cheese, of which varieties are imitated worldwide and are marketed by strength or the length of time they have been aged.
Most of the cheese was then transported from there across the Alps. Customers in northern Italy soon named the cheese "Sbrinz" after this place. The term then also became common in Switzerland. A second explanation is based on the adoption of the Lombard dialect word "sbrinzo", a term for hard cheese. [1]
While slang is usually inappropriate for formal settings, this assortment includes well-known expressions from that time, with some still in use today, e.g., blind date, cutie-pie, freebie, and take the ball and run. [2] These items were gathered from published sources documenting 1920s slang, including books, PDFs, and websites.
Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating Kashkawan: A type of yellow cheese made of sheep milk. In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). Qishta
Cheddar cheese Country of origin England Region Somerset Town Cheddar, Somerset Source of milk Cow Pasteurised Depends on variety Texture Relatively hard Aging time 3–24 months depending on variety Certification West Country Farmhouse Cheddar (PDO) Orkney Scottish Island Cheddar (PGI) Named after Cheddar Related media on Commons Cheddar cheese (or simply cheddar) is a natural cheese that is ...
Provolone (/ ˌ p r oʊ v ə ˈ l oʊ n eɪ, ˌ p r oʊ v ə ˈ l oʊ n i, ˌ p r oʊ v ə ˈ l oʊ n /, [3] Italian: [provoˈloːne]) is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region, [4] near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long.