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- Smoked_cheese abstract "Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process.Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking. The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 20° to 30° C (68° to 86° F). Hot-smoking partially or completely cooks the food by treating it at temperatures ranging from 40° to 90° C (104° to 194° F). Another method of \"curing\" used in less expensive cheeses is to use artificial smoke flavoring to give the cheese a smoky flavoring and food coloring to give the outside the appearance of having been smoked in the more traditional manner.Some smoked cheeses commonly sold include smoked Gruyère, smoked Gouda (rookkaas), Provolone, Rauchkase, Scamorza, Sulguni, Oscypek and smoked Cheddar.".
- Smoked_cheese wikiPageID "6139025".
- Smoked_cheese wikiPageLength "1691".
- Smoked_cheese wikiPageOutDegree "18".
- Smoked_cheese wikiPageRevisionID "664844105".
- Smoked_cheese wikiPageWikiLink Category:Smoked_cheeses.
- Smoked_cheese wikiPageWikiLink Celsius.
- Smoked_cheese wikiPageWikiLink Cheddar_cheese.
- Smoked_cheese wikiPageWikiLink Cheese.
- Smoked_cheese wikiPageWikiLink Fahrenheit.
- Smoked_cheese wikiPageWikiLink Gouda_cheese.
- Smoked_cheese wikiPageWikiLink Gruyère_cheese.
- Smoked_cheese wikiPageWikiLink Liquid_smoke.
- Smoked_cheese wikiPageWikiLink List_of_smoked_foods.
- Smoked_cheese wikiPageWikiLink Oscypek.
- Smoked_cheese wikiPageWikiLink Pellicle_(cooking).
- Smoked_cheese wikiPageWikiLink Provolone.
- Smoked_cheese wikiPageWikiLink Rauchkäse.
- Smoked_cheese wikiPageWikiLink Scamorza.
- Smoked_cheese wikiPageWikiLink Smoking_(cooking).
- Smoked_cheese wikiPageWikiLink Sulguni.
- Smoked_cheese wikiPageWikiLinkText "Cheeses".
- Smoked_cheese wikiPageWikiLinkText "Smoked cheese".
- Smoked_cheese wikiPageWikiLinkText "Smoked".
- Smoked_cheese wikiPageWikiLinkText "smoked cheese".
- Smoked_cheese wikiPageWikiLinkText "smoked".
- Smoked_cheese wikiPageUsesTemplate Template:Cheese.
- Smoked_cheese wikiPageUsesTemplate Template:Cheese-stub.
- Smoked_cheese wikiPageUsesTemplate Template:Commonscat.
- Smoked_cheese wikiPageUsesTemplate Template:Portal-inline.
- Smoked_cheese wikiPageUsesTemplate Template:Reflist.
- Smoked_cheese wikiPageUsesTemplate Template:Smoked_cheese.
- Smoked_cheese subject Category:Smoked_cheeses.
- Smoked_cheese type Cheese.
- Smoked_cheese type Food.
- Smoked_cheese type Type.
- Smoked_cheese type Redirect.
- Smoked_cheese type Type.
- Smoked_cheese type FunctionalSubstance.
- Smoked_cheese type Thing.
- Smoked_cheese type Q2095.
- Smoked_cheese comment "Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process.Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking. The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 20° to 30° C (68° to 86° F).".
- Smoked_cheese label "Smoked cheese".
- Smoked_cheese sameAs Q2632885.
- Smoked_cheese sameAs Queso_ahumado.
- Smoked_cheese sameAs Fromage_fumé.
- Smoked_cheese sameAs גבינה_מעושנת.
- Smoked_cheese sameAs スモークチーズ.
- Smoked_cheese sameAs Rookkaas.
- Smoked_cheese sameAs m.0fs5cs.
- Smoked_cheese sameAs Копчёный_сыр.
- Smoked_cheese sameAs Q2632885.
- Smoked_cheese wasDerivedFrom Smoked_cheese?oldid=664844105.
- Smoked_cheese isPrimaryTopicOf Smoked_cheese.