ser plesniowy
English translation: blue cheese
| 15:42 Jun 8, 2016 |
| Polish to English translations [PRO] Cooking / Culinary | |||||||
|---|---|---|---|---|---|---|---|
|
| ||||||
|  Selected response from: Kasia Bogucka Ireland Local time: 01:06 | ||||||
Grading comment
| |||||||
| Summary of answers provided | ||||
|---|---|---|---|---|
| 3 +2 | mould-ripened cheese |
| ||
| 4 | blue cheese |
| ||
| 4 | soft ripened or blue cheese |
|
| Discussion entries: 7 | |
|---|---|
Answers
4 mins confidence: 
blue cheese Explanation: Ja znam tak. -------------------------------------------------- Note added at 10 mins (2016-06-08 15:52:11 GMT) -------------------------------------------------- Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria. https://en.m.wikipedia.org/wiki/Blue_cheese A pod tym linkiem obrazki: https://www.google.co.uk/search?q=blue cheese&client=safari&... |
| |
| Login to enter a peer comment (or grade) | ||
21 mins confidence:
soft ripened or blue cheese Explanation: U nas to się wszystko pleśniowe do jednego worka wrzuca - i roquefort i camembert, i gorgonzolę i brie. A są dwa rodzaje serów pleśniowych i angielski je rozróżnia, za to nie ma wspólnego określenia na oba. Soft ripened - to takie jak camembert i brie, gładkie maziste, miękkie, smarowne (ale w kawałku też można, jak bardziej dojrzałe, to się rozpływają), blue - to roquefort i gorgonzola, czy nasz swojski rokpol lub lazur, albo angielski stilton poprzerastane niebieskimi (zwykle, ale zdarzają się inne odmiany kolorystyczne - zielone, złote itd.) żyłkami. Raczej twarde, nie smarują się. Reference: http://www.cheesesociety.org/i-heart-cheese/cheese-glossary/ |
| |
| Login to enter a peer comment (or grade) | ||
26 mins confidence: peer agreement (net): +2
peer agreement (net): +2mould-ripened cheese Explanation: A variation on the topic. |
| |
Login or register (free and only takes a few minutes) to participate in this question. You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy. KudoZ™ translation helpThe KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.
See also: Search millions of term translations Your current localization setting
English
Select a language Close search
| ||
