-
group are also
described as "'cooked
pressed cheeses'",
fromages à pâte
pressée cuite in French. Most
varieties have few if any holes, or
holes that are...
- 128.
Manvell &
Fraenkel 2011, p. 393.
Overy 2001, p. 205. P****auer Neue
Pressee 2018. Der
Spiegel 2019.
Bayerische Staatkanzlei 2019, § 40.
Buchheim &...
-
cette acception, est un sous-produit de la
fabrication des
fromages à pâte
pressée cuite, de type Gruyère ou
Emmentaler [Sérac, in this sense, is a by-product...
-
France and Belgium: In French, it is
referred to as
fromage de tête, tête
pressée, tête fromagée (which
translates as 'cheesed head') or pâté de tête. Germany:...
-
Archived from the
original on 25
March 2015. "1988 :
Steffi Graf était
pressée". www.rolandgarros.com (in French). Fédération Française de
Tennis (FFT)...
-
group are also
described as "'cooked
pressed cheeses'",
fromages à pâte
pressée cuite in French. Most
varieties have few if any
holes or "eyes", or holes...
-
group are also
described as "cooked
pressed cheeses",
fromages à pâte
pressée cuite in French.
Their distinct character arose from the
requirements of...
-
directly referenced. The
original French of Une Tempête reads, "l’orange
pressée, on en
rejette l’écorce,"
which Richard Miller translated to, "Once you've...
-
cette acception, est un sous-produit de la
fabrication des
fromages à pâte
pressée cuite, de type Gruyère ou Emmentaler ; c'est
pourquoi il a une
telle importance...
- dégâts considérables" (in French). Le Républican Lorrain.
Agence France-
Pressee.
January 3, 2014.
Retrieved January 19, 2014. "Forte Tempête Tropicale...
