ชีสเปลือกหนา (Very Hard Cheese) ซึ่

ชีสเปลือกหนา (Very Hard Cheese) ซึ่งผ่านกรรมวิธีนำหางนมออกมามากจนแทบไม่เหลือความชื้นอยู่เลย แล้วยังบ่มนานกว่าชนิดอื่นจนมีเปลือกนอกหนาและเนื้อแข็ง อาทิ Parmigiano, Reggiano และพาเมซานชีส (Parmesan cheese) ที่เราคุ้นเคยเพราะนิยมนำมาขูดลงบนพาสต้าเพิ่มความเข้มข้นและให้รสเค็มนิดๆ โดยนำมาปรุงเป็นเมนูอย่างสปาเก็ตตี้คาโบนารา, ริซอตโต้ หรือซีซาร์สลัด

Results (English) 1:

She saplueak thick (Very Hard Cheese) that mercury brought out whey so rarely, there is also usually a rest humidity curing than other types until the outer shell is thick, solid, such as Parmigiano Reggiano, and body and take your San cheese (Parmesan cheese) that we are familiar with it because of the abrasion on the pasta, add salt to taste and concentration through a comprehensive menu would be Spaghetti-Hotel Nara, risotto or Caesar salad.

Results (English) 2:

Thick rind cheese (Very Hard Cheese), which processed skim milk coming out so much that almost no moisture at all. Then incubated over until a cortical thickness and other hardwoods such as Parmigiano, Reggiano and Parmesan cheese (Parmesan cheese) because we used grated onto pasta commonly used to improve concentration and slightly salty. The menu is cooked spaghetti carbonara McNamara, risotto or Caesar salad.

Results (English) 3:

Cheese thick shell (Very Hard Cheese), which through a process of the skim milk come out almost no residual moisture. Yet another type of curing longer until the shell is thick and solid, such as ParmigianoReggiano and parmesan cheese (Parmesan cheese) that we are familiar with, because the popular scraping down on the pasta increase concentration and a little salty flavoring The cook is a menu like spaghetti carbonara, a risotto or Caesar salad.