Click to see the original definition of «카스텔마뇨» in the Korean dictionary.
Click to see the automatic translation of the definition in English.
Definition of 카스텔마뇨 in the Korean dictionary
Castelmuno Old-origin cheese is molded by applying a three-day pressure to a cheese mold, removing the mold, making it clear from salt water, and aging for 2 to 6 months in a cave or basement. It is a cylinder wheel type and is made in 5 ~ 15 pounds size and has a red color. Polenta and bread. It is traditionally made by mixing cows' milk and sheep milk. The milk fat is at least 34%. 카스텔마뇨 고대 기원치즈로 치즈금형에 3일간 압력을 가해 성형하고 틀을 제거하고 소금물에서 간이 들게 하고 동굴이나 지하실에서 2~6개월간 숙성시킨다. 원통 바퀴형으로 5~15파운드 정도 크기로 만들어지며 붉은색을 띤다. 폴렌타, 빵과 함께 제공된다. 전통적으로 소 젖과 양 젖을 혼합하여 만든다. 유지방은 최저 34%이다.
Click to see the original definition of «카스텔마뇨» in the Korean dictionary.
Click to see the automatic translation of the definition in English.
The translations of 카스텔마뇨 from Korean to other languages presented in this section have been obtained through automatic statistical translation; where the essential translation unit is the word «카스텔마뇨» in Korean.
The map shown above gives the frequency of use of the term «카스텔마뇨» in the different countries.
Examples of use in the Korean literature, quotes and news about 카스텔마뇨
EXAMPLES
KOREAN BOOKS RELATING TO «카스텔마뇨»
We continue working to improve educalingo. We will very soon complete this bibliographical section with extracts from Korean books in which the term 카스텔마뇨 is used.
REFERENCE
« EDUCALINGO. 카스텔마뇨 [online]. Available <https://educalingo.com/en/dic-ko/kaseutelmanyo>. May 2024 ».