Click to see the original definition of «생마르쉘랭» in the Korean dictionary.
Click to see the automatic translation of the definition in English.
Definition of 생마르쉘랭 in the Korean dictionary
Saint-Marchelin Origin and Features: French cheese, originally made from goat's milk, but now made from cow's milk. The best quality is made from April to September, and it is a small disk-shaped shell with a blue-gray mold and weighs about 100 grams. This cheese tastes creamy and tastes a bit bitter. 생마르쉘랭 산지 및 특징 : 프랑스산 치즈로, 원래는 염소젖으로 만들지만 현재는 소젖으로 만든다. 4~9월에 만든 것이 품질이 가장 좋으며 소형의 원반형에 껍질에는 청회색 곰팡이가 되어 있고 무게는 100g 정도 나간다. 이 치즈는 크림 성분이 많은 상태로 시식되며 약간 씁쓸한 맛이 난다.
Click to see the original definition of «생마르쉘랭» in the Korean dictionary.
Click to see the automatic translation of the definition in English.
The translations of 생마르쉘랭 from Korean to other languages presented in this section have been obtained through automatic statistical translation; where the essential translation unit is the word «생마르쉘랭» in Korean.
The map shown above gives the frequency of use of the term «생마르쉘랭» in the different countries.
Examples of use in the Korean literature, quotes and news about 생마르쉘랭
EXAMPLES
KOREAN BOOKS RELATING TO «생마르쉘랭»
We continue working to improve educalingo. We will very soon complete this bibliographical section with extracts from Korean books in which the term 생마르쉘랭 is used.
REFERENCE
« EDUCALINGO. 생마르쉘랭 [online]. Available <https://educalingo.com/en/dic-ko/saengmaleuswellaeng>. Apr 2024 ».
