Hard Cheese
From Eating Asturias, the Encyclopedia of Asturian Gastronomy
Hard cheeses are pressed for anywhere from a few hours to even weeks in order remove the whey and compact the curd. While not the most famous of the Asturian cheeses, they are some of the most interesting. Usually enjoyed by themselves, as part of a tabla of cheese, these are rarely used in Asturian cooking.
| Page schema | |
| Form: Cheese | |
| CreateTitle | Create a new cheese |
| EditTitle | Edit an existing cheese |
| Template: Cheese Body | |
| format | sections |
| Connecting property | |
| Field: Introduction | |
| Display | nonempty |
| Form input | |
| Input type | textarea |
| on | |
| Semantic property: Cheese Introduction | |
| Type | Text |
| Field: Packaging | |
| Label | Packaging |
| Form input | |
| Input type | textarea |
| Cheese Packaging Description | |
| Semantic property: Cheese Packaging | |
| Type | Text |
| Field: Rind | |
| Display | nonempty |
| Label | Rind |
| Form input | |
| Input type | textarea |
| Cheese rind description | |
| Semantic property: Cheese Rind | |
| Type | Text |
| Field: Paste | |
| Display | nonempty |
| Label | Paste |
| Form input | |
| Input type | textarea |
| Cheese Paste Description | |
| Semantic property: Cheese Paste | |
| Type | Text |
| Field: Aroma | |
| Display | nonempty |
| Label | Aroma |
| Form input | |
| Input type | textarea |
| Cheese Aroma Description | |
| Semantic property: Cheese Aroma | |
| Type | Text |
| Field: Flavor | |
| Display | nonempty |
| Label | Flavor |
| Form input | |
| Input type | textarea |
| Cheese Flavor Profile | |
| Semantic property: Cheese Flavor | |
| Type | Text |
| Field: Uses | |
| Display | nonempty |
| Label | How To Eat This Cheese |
| Form input | |
| Input type | textarea |
| on | |
| Semantic property: Cheese Uses | |
| Type | Text |
| Field: Sources | |
| Display | nonempty |
| Label | Find This Cheese |
| Form input | |
| Input type | textarea |
| on | |
| Semantic property: Cheese Sources | |
| Type | Text |
Pages in category "Hard Cheese"
The following 4 pages are in this category, out of 4 total.
