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nager dans l"abondance - translation to Αγγλικά

SEMI-HARD, FRAGRANT, RAW-MILK CHEESE MADE IN HAUTE-SAVOIE, FRANCE; NAMED AFTER THE FRENCH COMMUNE ABONDANCE

Abondance (cheese)

nager dans l'abondance

be rolling in money, be wealthy, be rich

Ορισμός

L

·add. ·noun An elevated road; as, to ride on the L.

II. L ·- As a numeral, L stands for fifty in the English, as in the Latin language.

III. L ·noun A short right-angled pipe fitting, used in connecting two pipes at right angles.

IV. L ·add. ·adj Having the general shape of the (capital) letter L; as, an L beam, or L-beam.

V. L ·add. ·adj Elevated;

- a symbol for el. as an abbreviation of elevated in elevated road or railroad.

VI. L ·noun An extension at right angles to the length of a main building, giving to the ground plan a form resembling the letter L; sometimes less properly applied to a narrower, or lower, extension in the direction of the length of the main building; a wing.

VII. L ·- L is the twelfth letter of the English alphabet, and a vocal consonant. It is usually called a semivowel or liquid. Its form and value are from the Greek, through the Latin, the form of the Greek letter being from the Phoenician, and the ultimate origin prob. Egyptian. Etymologically, it is most closely related to r and u; as in pilgrim, peregrine, couch (·Fr. collocare), aubura (·Fr. ·Lat. alburnus).

Εμφάνιση περισσότερων ορισμών

Βικιπαίδεια

Abondance cheese

Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France. Its name comes from a small commune also called Abondance. A round of Abondance weighs approximately 10 kg (22 lb), and its aroma is comparable to Beaufort, another French cheese variety. Abondance is made exclusively from milk produced by the Abondance, montbéliarde, and tarine breeds of cattle. By 2022, the herd producing the milk for Abondance cheese will need to be a minimum of 55 percent of the herd. In 1998, 873 tonnes were produced (+16.4 percent since 1996), 34 percent from local farms.

Abondance cheese was granted an Appellation d'origine contrôlée or AOC in 1990.

The region has been known for its cheese since at least the 14th century when monks from the Sainte Marie d'Abondance Monastery are recorded to have supplied cheese to the papal conclave at Avignon.

Abondance cheese can be either artisanal or farm-made; it is now made exclusively in the area of Abondance in Chablais, Haute-Savoie.

The ageing period for Abondance is a minimum of three months on specially-prepared spruce boards.

https://en.wikipedia.org/wiki/Abondance cheese