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What type of cheese you are?
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رد : What type of cheese you are?
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04-09-2007, 11:14 مساءً
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انا من نوع اسمه ملكة الجبن....خخخخخخخخخخخخخخخخخخخخخخ
وهو نوع معقد الطعم...
وطلعت مزاجي...((يعني متقلب الشخصية)) <<غير صحيح...
You are a cheese with a complex flavor. Your moods are affected by your current environments. You are sophisticated and mature but sometimes a little superstitious.
Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings. In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and the flavor is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process is finished, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie must be served at room temperature.
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عضو ماسي
(¯`·._تباً للغربة ما اقساها¯`·._)
الجنس : 
الدولـة : 
رقم العضوية : 3811
تاريخ التسجيل: Nov 2006
الإقامة: USA - Colorado
المشاركات : 1,074
المواضيع : 69
عدد مشاركات اليوم :
نقد عربي: 208,698
المصرف: 0
المجموع نقد عربي: 208,698
تبرع
نقاط الترشيح :
92
المستوى :
الـــهدايـا :
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رد : What type of cheese you are?
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04-11-2007, 10:44 مساءً
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You are gorgonzola!
You are a soft, spicy-flavored, white marbled blue-green cheese. You are skeptical, an excellent contrast from the other cheeses. You are sarcastic and cynical at times, but tradition is important to you.
Gorgonzola is a traditional, creamery and co-operative, blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. Gorgonzola is made in the northern Italian village, according to which the cheese has its name, either from unpasteurized or pasteurized milk to which the mould is added. At about four weeks the cheeses are pierced with thick needles to encourage the spread of the mould. Gorgonzola ripens in three to six months. The cheese is usually wrapped in foil to keep it moist. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mould. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips. [ Country: Italy || Milk: cow milk || Texture: soft ]
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عضو ماسي
الدولـة : 
 
أوسمة العضو: 2
رقم العضوية : 415
تاريخ التسجيل: Dec 2003
الإقامة: بلد الخير الكويت
المشاركات : 8,891
المواضيع : 322
عدد مشاركات اليوم :
نقد عربي: 829,393
المصرف: 0
المجموع نقد عربي: 829,393
تبرع
نقاط الترشيح :
532
المستوى :
الـــهدايـا :
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