rindless การใช้

• It is rindless and interior-ripened with a yellow surface and interior.
• Rindless bacon, however, is quite common.
• Havarti is an interior-ripened cheese that is rindless, smooth, and slightly bright-surfaced with a cream to yellow color depending on type.
• Under secretary-manager George R . Lawson ( CEO-1944-1950 ), the cooperative began producing rindless cheese in 1946 and bottled milk the following year.
• Like Roquefort, Ewe's Blue is a rindless, foil-wrapped sheep's milk wheel weighing about 5 pounds; unlike Roquefort, it is made with pasteurized milk.
• In Canada the term " farmer's cheese " means a kind of hard, rindless white cheese which is firm but springy in texture with a mild, milky and buttery flavor which may be used in a way likened to cheddar.
• Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white.
• 2 tbsp plain flour 600ml vegetable or fresh chicken stock 150ml low-fat milk 1 tbsp dry sherry, optional 120ml single cream 4 rashers rindless bacon, cooked until crisp and chopped, optional Salt & pepper Parsley to garnish Method Melt butter in a large saucepan and fry onion, garlic and mushroom until soft . Sprinkle over flour and stir.