Keso
An Keso[1] amo an pagkaon nga protina ngan tambok tikang ha gatas. An Kiseyo usa na klase sin keso na nagtitikang san gatas san karabaw ngan ginhihimo sa Gandara, Samar.
Pinanbasaran igliwat
- ↑ Abuyen, Tomas A. Diksyunaryo Waray-Waray [Visaya] English-Tagalog. Kalayaan Press Mktg. Ent., Inc. Quezon City. Tuig 2000. ISBN 971-08-6050-X. Pakli Ihap 166.
Bibliograpiya igliwat
- Ensrud, Barbara (1981). The Pocket Guide to Cheese. Sydney: Lansdowne Press. ISBN 0-7018-1483-7.
- Jenkins, Steven (1996). Cheese Primer. Workman Publishing Company. ISBN 0-89480-762-5.
- McGee, Harold (2004). "Cheese". On Food and Cooking (Revised ed.). Scribner. pp. 51–63. ISBN 0-684-80001-2. https://archive.org/details/onfoodcookingsci0000mcge_e4f3.
- Mellgren, James (2003). "2003 Specialty Cheese Manual, Part II: Knowing the Family of Cheese". Ginkuhà 12 Oktubre 2005.
Padugang nga barasahon igliwat
- Layton, T. A. (1967) The ... Guide to Cheese and Cheese Cookery. London: Wine and Food Society (reissued by the Cookery Book Club, 1971)
Mga sumpay ha gawas igliwat
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This audio file was created from a revision of the "Keso" article dated 2006-08-05, and does not reflect subsequent edits to the article. (Audio help)
- Cheese Making Illustrated Ginhipos 2013-01-29 han Wayback Machine – The science behind homemade cheese.
- The Complete Book of Cheese at Project Gutenberg
- Cheese.com – includes an extensive database of different types of cheese.
- Classification of cheese – why is one cheese type different from another?