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- Q1626037 subject Q16781633.
- Q1626037 subject Q6808578.
- Q1626037 subject Q7026444.
- Q1626037 subject Q8295975.
- Q1626037 subject Q8991650.
- Q1626037 abstract "Maredsous is a semi-hard loaf-shaped cheese made from cow's milk. It is suitable for slicing, and characterised by an orange coloured rind. The cheese has been produced at Maredsous Abbey in Belgium since 1953. It is matured in the abbey cellars where the even temperature of 12° C and the 95% humidity favour the micro-organisms that transform the raw curd into cheese. The cheese is lightly pressed, then washed in brine. Each cheese is washed by hand every two days, starting with the older cheeses. The water used for the washing of the older cheeses picks up the appropriate bacteria which are then transferred to the younger cheeses when the same water is used for washing these. The maturing process in the cellar takes place over 22 days.Maredsous is now an industrially produced cheese, produced by Groupe Bel. The only cheeses still manufactured at the abbey are in the traditional sizes of 390g, 800g and 2.5kg. There are five varieties available: Maredsous Tradition, Mi-Vieux (semi-aged), Fumé (smoked), Fondu (fondue), Frais (the fresh cheese), Light, and Fagotin.".
- Q1626037 wikiPageWikiLink Q10943.
- Q1626037 wikiPageWikiLink Q1125.
- Q1626037 wikiPageWikiLink Q1455981.
- Q1626037 wikiPageWikiLink Q16781633.
- Q1626037 wikiPageWikiLink Q193713.
- Q1626037 wikiPageWikiLink Q2719216.
- Q1626037 wikiPageWikiLink Q31.
- Q1626037 wikiPageWikiLink Q491034.
- Q1626037 wikiPageWikiLink Q493522.
- Q1626037 wikiPageWikiLink Q545889.
- Q1626037 wikiPageWikiLink Q5620025.
- Q1626037 wikiPageWikiLink Q622563.
- Q1626037 wikiPageWikiLink Q6808578.
- Q1626037 wikiPageWikiLink Q7026444.
- Q1626037 wikiPageWikiLink Q8295975.
- Q1626037 wikiPageWikiLink Q830.
- Q1626037 wikiPageWikiLink Q8495.
- Q1626037 wikiPageWikiLink Q8991650.
- Q1626037 comment "Maredsous is a semi-hard loaf-shaped cheese made from cow's milk. It is suitable for slicing, and characterised by an orange coloured rind. The cheese has been produced at Maredsous Abbey in Belgium since 1953. It is matured in the abbey cellars where the even temperature of 12° C and the 95% humidity favour the micro-organisms that transform the raw curd into cheese. The cheese is lightly pressed, then washed in brine.".
- Q1626037 label "Maredsous cheese".