What kind of cheese is made backwards

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What kind of cheese is made backwards

What type of cheese is made backwards? Riddle explained

We all love a good riddle, so here goes. What type of cheese is made backwards?

Looking to keep busy during lockdown?

At the moment, we’re all entertaining ideas to help us remain entertained, and indeed, there are lots of ways we can occupy our minds.

You can watch a film or TV series, read a book, take up a new hobby, get more into cooking, and of course, exercise more.

As the lockdown continues, we’re seeing an increasing amount of people make pacts to get into shape and ensure their good health. However, it’s important to note that exercise isn’t all physical.

Your brain needs a workout too, and we’re also seeing so many social media posts serving up riddles and puzzles to help.

It’s interesting to see that there have been some newly devised offerings, but for the most part, we’re looking it a wealth of classics that have been circulating for years. They’re just more prevalent now.

Let’s address one of the best…

What type of cheese is made backwards?

So, here’s the riddle:

“What type of cheese is made backwards?” That’s it, that’s the riddle. Simply told, and like most great riddles, designed to throw you completely off course.

Some will look at the question and think that it’s referring to the process of making the cheese. However, it’s actually far more straightforward than that. Pay careful attention to the choice of words…

Still haven’t got it?

Well, not to worry. We have the answer for you down below.

What type of cheese is made backwards? pic.twitter.com/NbqHqD18h0

Answer: What type of cheese is made backwards?

Essentially, the riddle is asking you to determine the name of the cheese which results from reversing the word “made”. Of course, “made” backwards spells out “edam”.

The semi-hard cheese originated in the Netherlands and is actually named after the town of Edam, located in the province of North Holland. So, there you have it!

Be sure to run this one by your family and friends to see if they can get it.

Have something to tell us about this article? Let us know

What Kind Of Cheese Is Made Backwards? Riddle: Check What Kind Of Cheese Is Made Backwards? Riddle Answer Here

by Shalini K | Updated Oct 02, 2020

What kind of cheese is made backwards? Riddle With Answer In English For Kids, Adults & Teachers

What kind of cheese is made backwards? Riddle: What kind of cheese is made backwards? Riddle is designed to relieve stress and inspire creativity amid the COVID-19 pandemic. What kind of cheese is made backwards? Riddle given on this page have been selected to provide the perfect level of challenge to your brain. These fun tasks will get you out of stress, increase your creativity and sense of humor. One of the best ways to stimulate young minds is to engage them in some brainstorming sessions, and solving riddles is the best way to enhance the thinking skills of young kids. Children not only have loads of fun in solving riddles, but they also learn various new skills. Check out the Riddles on our page and get entertained. Here is the riddle for you to solve ‘What kind of cheese is made backwards? Riddle.’ Share and challenge your friends and family. Have a look!

Here is the What kind of cheese is made backwards? Riddle for you!

Read the What kind of cheese is made backwards? Riddle given below and to solve the puzzle. It’s really fun!

“What type of cheese is made backwards?”

Can you guess the riddle?

What is the answer to the What kind of cheese is made backwards? Riddle?

Check whether the answer you guess is what given below:

The answer for What kind of cheese is made backwards? Riddle is “Edam.”

Explanation:

In this riddle, the one who is trying to solve must read between the lines carefully. It is just given in simple words and can find the answer for this riddle easily. Essentially, the riddle is asking you to determine the name of the cheese which results from reversing the word “made”. Of course, “made” backwards spells out “edam”. The semi-hard cheese originated in the Netherlands and is actually named after the town of Edam, located in the province of North Holland. So, there you have it! Be sure to run this one by your family and friends to see if they can get it.

410.4+2=26 is because 4-2=2 and 4+2=6,so it is 26. Therefore, 7-3=4 and 7+3=10(410).

The time and date will be 01:01:01 on 01/01/01.

At that moment, the time and day could be written as: 12:34, 5/6/78.

If the girls had been on a standing train, the first girl’s calculations would have been correct, but their train was moving. It took 5 minutes to meet a second train, but then it took the second train 5 more minutes to reach where the girls met the first train. So the time between trains is 10 minutes, not 5, and only 6 trains per hour arrive in the city.

Six hundred. We know that 5%, or 30 of the men are wearing one earring. Of the other 95%, or 570, we know that half are wearing two earrings and the other half none. This is the same as if they all wore one.

34 Types of Cheese From Around the World

Last Updated on April 19, 2022 by Michael Joseph

Cheese is a delicious type of dairy food, and it plays a key part in almost every cuisine in the world.

While everyone has their personal favorite, some people like to discover new varieties of cheese.

This article will present a list of delicious cheeses from around the world, alongside their main characteristics and basic nutritional information.

All nutrition data is per 100 grams.

1. American Cheese

American cheese’ is a type of cheese that almost everybody knows.

This cheese is also sometimes known as ‘slice cheese’ or ‘processed cheese,’ containing cheese with additional ingredients such as whey, milk powder, and butter.

While the exact cheese used to make American cheese can vary, using a mild Cheddar or cheese with similar characteristics is common.

This cheese has a mild taste, a kind of stretchy feel, and it melts quickly. We can find it in cheeseburgers around the world.

Per 100 grams, American cheese has 307 calories, and it is moderately high in carbohydrates (for a cheese), fat, and protein (1).

2. Brie

Brie is a soft and creamy cheese from the region of Brie in Northern France.

The cheese has a delicious soft center surrounded by a slightly chewy rind. Brie is much milder and creamier in flavor than its cousin Camembert, and this is down to two things.

First, producers add cream to Brie before fermentation, giving the cheese a higher fat content.

Secondly, much smaller amounts of bacterial cultures (lactic acid) are added to Brie, giving it a lighter flavor.

Brie is one of the most popular cheeses globally, and it pairs well with cured ham, fruits, and wine on a cheese board.

Additionally, various recipes that involve baking Brie are becoming increasingly popular.

Brie has 334 calories per 100 grams, and it is moderately high in protein and fat (2).

3. Burrata

Burrata is a fresh Italian cheese usually made from cow milk.

While Burrata looks firm and a bit like Mozzarella from the outside, it is soft and creamy in the middle.

Nutritionally, Burrata provides a moderately high amount of fat, and it contains slightly less protein than semi-hard cheese varieties (3).

Despite being similar to Mozzarella’s texture and appearance, Burrata has a stronger and more flavorful taste.

4. Camembert

Similar to Brie, this cheese’s origins lie in Northern France. The cheese is named after the town of Camembert, situated in the Normandy region of France.

Camembert and Brie may look the same, and although Camembert is less creamy, it makes up for this by turning up the flavor dials.

For one thing, Camembert is ripened/fermented in smaller sizes, which allows for a faster process. This process means that Camembert will age quicker (and be more pungent) than an equivalent-aged Brie.

The flavor of the two is similar, but Camembert has a more robust and deeper taste. It is much more flavorful, and sometimes it can have slightly sour notes.

Camembert also has a much more pungent smell, which puts some people off.

Every 100 grams of Camembert contains 300 calories, and the cheese is relatively high in fat and protein (4).

5. Cheddar

Possibly the most famous variety of cheese, Cheddar, comes from the village of Cheddar in Somerset, England.

There are many different kinds of Cheddar, and the cheese comes in various strengths.

According to the British Cheese Board, these different strengths of Cheddar depend on how long the cheese was aged;

Mild Cheddar has a soft and smooth texture and a light and almost creamy flavor.

On the other hand, vintage Cheddar is hard and crumbly and has a robust, sharp, and tangy flavor. It may also develop crunchy cheese crystals, these crystals are a result of protein breaking down, but they taste delicious.

Cheddar has 403 calories per 100 grams and provides high amounts of protein and fat (5).

6. Comté

Comté is a French cheese made from unpasteurized cow milk with a mildly sweet taste.

However, the strength of the cheese can vary depending on the length of aging the cheese has undergone. This aging time can range from 4 months to over two years.

Nutritionally, Comté has a high fat content and is also relatively high in protein (6).

Comté melts well, and it is often served as a dip or melted on top of different foods.

7. Cottage Cheese

Cottage cheese is very different from most other varieties, and its closest relation is probably Ricotta.

This famous cheese is made by acidifying curds from milk with a bacterial starter culture.

Due to the different production processes, the nutrition profile is very different from other types of cheese. It has a very low fat content and is much lower in calories.

As a result, cottage cheese is beneficial for those wanting a more protein-dense option.

On the negative side, some people find the appearance of cottage cheese off-putting. They may have a point because the lumpy texture resembles cold rice pudding.

However, it does taste good, and it has a mild, salty, and creamy taste.

We can also use it in various recipes, such as these delicious cottage cheese pancakes.

One hundred grams of cottage cheese will provide 98 calories; it is low in carbohydrates and fat and moderately high in protein (7).

The solid form of curds, known simply as ‘cheese curds,’ is another popular form of cheese.

8. Cream Cheese

Although cream cheese may seem like a more recent cheese product, it has hundreds of years of history.

The first known mentions of the cheese go back to 1583, making cream cheese almost 500 years old.

Cream cheese comes in different varieties and flavors, and it tastes delicious, either plain or with additional seasonings like garlic and chives.

Nutritionally, cream cheese is quite different from hard and semi-hard types of cheese. It has a much higher fat content and less protein.

Per 100 grams, cream cheese provides 350 calories. It is also relatively low in carbohydrates and protein but has a very high fat content (8).

9. Epoisses

Epoisses is a highly flavorful French cheese with a powerful smell.

The cheese is a washed-rind cheese that looks slightly similar to Brie and Camembert, but it has a darker orange-colored rind.

As well as being flavorful, the cheese is very soft and creamy.

Most produced Epoisses cheese is unpasteurized. However, only pasteurized versions of Epoisses are sold in the United States due to food safety laws.

Epoisses contains 290 calories per 100 grams; it is high in fat and a moderately high source of protein (9).

10. Feta Cheese

Feta is a famous Greek cheese made from either sheep or sheep and goat’s milk.

Unlike many other kinds of cheese, Feta is not named after its place of origin, and “Feta” actually means “slice” in English.

Feta has quite a unique taste, and it is very soft and creamy with a salty and tangy taste. However, the flavor can vary greatly depending on how it is prepared or cooked.

For instance, there are many ways to serve Feta; it can be grilled, eaten raw in a salad, or marinated in olive oil and several herbs.

Feta cheese has a couple of specific health benefits too;

Feta is available either in a block or in “crumbled” form, and it is usually packed in a brine solution.

One hundred grams of Feta provides 265 calories, and it is a moderate source of protein and fat (10).

11. Fontina

Fontina is another famous Italian cheese with a semi-soft texture.

Although the cheese is relatively mild in flavor, it has slightly nutty and fruity tones, and it is enjoyable to eat.

Since Fontina is very soft and melts well, it is a good cheese for use in the kitchen. For example, it works well as a topping for pizza, in toasted sandwiches, and sprinkled on the top of oven-cooked dishes.

Per 100 grams, Fontina has 389 calories, and it is low in carbohydrates and high in fat and protein (11).

12. Gorgonzola

Gorgonzola is a robust cheese from Italy that packs a big flavor.

There are two primary varieties of this cheese; Dolce and Piccante.

Typically aged for less than three months, Dolce Gorgonzola is soft, creamy, and almost spreadable cheese.

For blue cheese, it is deceptively mild and has a slightly sweet flavor. However, the key words there are “for blue cheese” – Dolce Gorgonzola is still sharp and intense compared to other cheeses.

On the other hand, Piccante Gorgonzola ages six to twelve months, and the extra aging time is apparent when you first taste it.

The texture is semi-hard and crumbly, and the flavor is intense. For this reason, it is better paired with food rather than eaten alone.

Gorgonzola has 353 calories per 100 grams, and it offers high amounts of protein and fat (12).

13. Gouda

Gouda is a Dutch cheese from the town of Gouda in the Southern Netherlands.

Interestingly, the taste, texture, and flavor of Gouda can vary a lot.

Due to the vast differences in aging time (anywhere from 1 month to 36 months), two different types of Gouda can taste entirely different.

Younger cheeses are mild in flavor with a smooth, semi-hard texture; older Gouda is hard and crumbly, with a deeper flavor.

Similar to Cheddar, Dutch cheesemakers classify Gouda by six different grades, depending on the age;

A typical Gouda has 356 calories per 100 grams, and it provides high amounts of fat and protein (13).

14. Gruyère

Gruyère is a Swiss cheese from the medieval town of Gruyères in Fribourg, Switzerland.

It is a hard cheese with a dense, compact texture and a good depth of flavors.

Gruyère ages between 6 months and a year, and this longer aging time is responsible for the harder texture. In addition, as the cheese matures, so too does the flavor.

Gruyère can be eaten alone, but it is often used for culinary purposes and makes a delicious grated topping on many foods. It is also a common ingredient in toasted sandwiches, and a variety of French soups and stews use it.

If you can find it, the unpasteurized version of Gruyère is delicious.

Gruyère typically provides 413 calories per 100 grams, and it contains more fat and protein than most other types of cheese (14).

15. Halloumi

As shown above, Halloumi contains 311 calories per 100 grams, and it is rich in fat and protein (15).

Halloumi is an interesting Cypriot variety of cheese usually cooked before eating.

The reason is that the cheese has a high melting point, meaning that it can be fried or grilled without melting. Compared to other cheeses, Halloumi contains more sodium, so it has a somewhat salty taste.

Another unique characteristic of Halloumi is that it has a somewhat rubbery texture and feels like it is squeaking when chewed.

Most Halloumi is made from goat and sheep milk.

See this full guide to Halloumi for more information.

16. Havarti

Havarti is a semi-soft Danish table cheese, and it provides 393 calories per 100 grams. It is also very high in fat and moderately rich in protein (16).

Like all cheeses, the flavor of Havarti develops as it ages; young Havarti has a mild, buttery texture and a slightly tangy taste. In contrast, older varieties are still smooth and creamy but taste sharper with a salty and robust flavor.

However, the typical aging process of Havarti lasts for around three months.

Havarti makes a great pairing with wine, cured meat, and fruit, and many people like to grill it.

17. Jarslberg

Jarlsberg is a famous Norwegian cheese with a mild and nutty flavor.

The cheese has an attractive appearance thanks to its large holes throughout, and it’s one of the best-tasting cheese options.

One of the best things about Jarlsberg is the versatility of the cheese, and its texture and flavor work well in a wide range of different dishes.

Since Jarlsberg melts quickly, it is often used for making fondue and cheese dip products.

Per 100 grams, Jarlsberg contains 351 calories and high amounts of protein and fat (17).

18. Manchego

Manchego is a delicious Spanish cheese made from sheep’s milk. It has a soft to mildly firm texture, and it is very creamy due to its high fat content.

On this note, Manchego has one of the highest fat (39.3g) and calorie (464 kcals) contents among popular cheese varieties (18).

Although Manchego has a distinct, slightly sharp, and sweet taste, it is still relatively mild and easy to eat alone.

Manchego is the most popular cheese in Spain, and its origins may go back thousands of years.

19. Manouri

Manouri is a fresh semi-soft cheese from Greece with a light and creamy texture.

It shares some similarities with Feta and could be called a creamier version. However, it has a less salty taste as it does not come packed in brine.

Cream is added to Manouri during the production process, which contributes to the taste, and gives the cheese a relatively high fat content.

Per 100 grams, Manouri cheese has 321 calories, and it is low in carbohydrates, high in fat, and relatively high in protein (19).

Manouri can be used in numerous ways, whether in savory meals or dessert recipes.

20. Mascarpone

Mascarpone is a soft cream cheese from Italy and can be made with cow’s milk or cream.

Notably, it is a fresh cheese and does not undergo fermentation,

Mascarpone has many uses, and it spreads easily like standard cream cheese.

Popular foods that use Mascarpone include the Italian desserts tiramisu and risotto, and many cheesecakes use it.

Mascarpone has a delicious light, creamy, and very mild taste.

Some people say it is a more flavorful version of cream.

Nutritionally, 100 grams of Mascarpone provides 429 calories, moderate protein, and significant amounts of fat (20).

21. Monterey Jack

Monterey Jack is one of the most popular cheese options in the United States.

It has a mild flavor, a light creamy color, and it melts well, making it suitable for a range of uses.

The cheese is made from cow’s milk and has a semi-hard texture.

According to the ‘true story of Monterey Jack,’ this famous cheese first originated in the 1700s.

Per 100 grams, Monterey Jack has 373 calories and high amounts of protein and fat (21).

22. Mozzarella

Mozzarella is one of the best-known cheeses in the world.

It originates from Southern Italy, traditionally made from Italian Buffalo’s milk. However, Mozzarella from cow, goat, and sheep’s milk has been produced in recent times.

Mozzarella comes in two main varieties; fresh and dried.

The fresh version is delicious alone or with some olive oil and herbs. It is also a frequent ingredient in various salads.

This fresh version provides 318 calories and high amounts of protein and fat per 100 grams (22).

On the contrary, dried Mozzarella is for culinary purposes; most commonly pizza, lasagna, and other baked dishes.

23. Muenster

Muenster is a semi-soft cheese from the United States. The cheese is made with cow milk, and it has a mild and enjoyable flavor.

While the name sounds European, Muenster is believed to be based on Munster cheese from France. However, it is one of the earliest varieties of cheese to originate in the United States, in the 1800s (23).

Muenster is another cheese that melts well, so it tends to be a good fit for grilled cheese sandwiches, cheese toppings, and various other dishes.

Per 100 grams, Muenster cheese has 368 calories, and it is high in both protein and fat (24).

24. Myzithra

Myzithra, also known as Mizithra, is a Greek cheese made from sheep or goat milk.

It is most often produced as a soft, fresh cheese with a mildly sweet flavor. However, longer aged, harder varieties of Myzithra also exist.

The fresh variety of Myzithra contains no salt, making it a good option for individuals watching their sodium intake.

Myzithra can be used for both savory dishes and in desserts, and its mild flavor can adapt to various recipes.

Nutritionally, 100 grams of Myzithra provides 286 calories, and it is moderately high in carbohydrates for a cheese. Myzithra has a relatively high fat content and is a moderate source of protein (25).

25. Paneer

Paneer is a fresh variety of cheese from India usually served in small cubes.

The appearance and texture of Paneer somewhat resemble tofu, mainly when used in cooked dishes.

Paneer is very similar to cottage cheese in how its made and its overall characteristics. However, Paneer is not salted, and it has a firmer texture.

It is also quite bland alone, which lends itself to the wide variety of recipes paneer features in. In India, Paneer is often eaten after being spiced or used in curries like this one.

Paneer contains 365 calories and large amounts of fat and protein per 100 grams (26).

26. Parmigiano-Reggiano (Parmesan)

Parmigiano-Reggiano (also known as Parmesan) is a dry, crumbly, hard cheese with a strong, robust flavor.

People often refer to the cheese as Parmesan, and it has a protected designation of origin (POD status). This designation means that the cheese can only be from its home region in Northern Italy.

Parmesan usually comes in unpasteurized form, and it undergoes an aging time of between one and three years.

Consequently, it is rich in flavor and can be overpowering when eaten alone.

Usually, Parmesan is used as a condiment for various dishes and may come in a granular, powdery form.

27. Pecorino Romano

Pecorino Romano is one of the world’s oldest (and favorite) cheeses, and when you taste it, it is easy to understand why.

The cheese goes back to Roman times, and it was part of the staple diet for Roman legions.

Pecorino Romano uses sheep’s milk, and it is very hard and salty. It is very similar to Parmesan, but it tastes much saltier and sharper.

For those who appreciate intense flavors, Pecorino Romano is an excellent choice. However, those looking for something less powerful might want to try Parmesan.

Pecorino Romano should not be confused with generic ‘Romano’ cheeses in the North Americas. These cheeses use cow’s milk and are much milder in intensity.

Per 100 grams, Pecorino Romano provides 393 calories and significant amounts of fat and protein (28).

28. Provolone

Provolone is a popular Italian cheese that can vary from mild and light to strong and sharp, depending on the production and aging time.

The cheese originated in Southern Italy in the 1800s, and it is made with cow’s milk.

It is also possible to buy smoked provolone cheese, which has an extra rich and smoky flavor.

One hundred grams of Provolone cheese has 351 calories, low amounts of carbohydrate, and more than 25 grams of both fat and protein (29).

29. Ricotta

Ricotta is a soft, fresh Italian cheese made from whey.

Per 100 grams, Ricotta contains 148 calories and moderate amounts of carbohydrate, fat, and protein (30).

This cheese has a mild, slightly sweet, and creamy texture, and it is one of the most popular types of cheese in the world.

Ricotta has some excellent nutritional benefits too. For one thing, particularly the low-fat version of Ricotta is significantly lower in calories than most other cheese options, and it is an excellent source of protein.

These low-fat versions of Ricotta are very popular with athletes and bodybuilders due to their impressive protein density.

30. Roquefort

Roquefort is the French entry into the world of blue cheese, and it is known locally as the ‘king of cheese.’

Roquefort comes from sheep’s milk, and it is ripened in the caves of Roquefort-sur-Soulzon, Southern France.

Reportedly, these caves contain a particular type of bacteria in their soil, which gives Roquefort (and other blue cheeses) some unique characteristics.

This bacteria is known as Penicillium roqueforti, and studies suggest that it may help to guard against cardiovascular disease.

Producers typically age Roquefort for around five months, and it has a sharp, tangy flavor.

Roquefort has 369 calories per 100 grams, and it provides high amounts of protein and fat (31).

31. Stilton

Blue Stilton is one of the most famous types of cheese from England, and producers now export it around the world.

Stilton has a long and rich history too, and it has played a part in the English diet since the early 18th century.

While the cheese is quite strong and flavorful, it isn’t quite as sharp as other blue cheese varieties, and it has a more mellow taste.

The cheese has some interesting nutrition benefits, and it is an excellent source of vitamin K2.

Stilton provides large amounts of dietary fat and protein, and it contains 393 calories per 100 grams (32).

See this full guide to Stilton for more information.

32. String Cheese

Like other cheese products like cream cheese, string cheese undergoes more significant processing than regular cheese.

Calculated per 100 grams, string cheese would offer 295 calories and high amounts of fat and protein (33).

However, the extent of processing doesn’t always influence the respective health properties of food.

In the case of string cheese, it is very similar nutritionally to regular cheese.

The minimal manufacturing process requires only heat treatment and no extra ingredients.

33. Taleggio

Taleggio is an aged Italian semi-soft cheese with some unique characteristics.

For one thing, the cheese has a pungent smell, and the taste of the cheese has fruity and nutty tones.

Despite the aroma of Taleggio, it has a mild and creamy texture and does not taste too strong.

Taleggio melts well, and it works in a range of foods, from salads and cheese platters to being crumbled on top of dishes.

Per 100 grams, Taleggio has 286 calories, and it is moderately high in protein and fat (34).

34. Wensleydale

Wensleydale is a famous British cheese originally from the village of Wensleydale in North Yorkshire, England.

Wensleydale has a white to pale-yellow appearance, and it is a crumbly cheese.

The flavor is somewhat tart, hence it is sometimes combined with fruit to sweeten the overall taste, especially cranberries and apricots.

Although it is available in white and blue versions, white Wensleydale is far more prevalent.

What is the Best Cheese?

The “best cheese” is very subjective and depends on the individual.

In short, the “best cheese” is simply the one you enjoy the most.

Раздел 6. Приготовление пищи.

Содержание учебного материала

Лексика: Слова, клише и выражения по темам:

Тема 6.1 Праздничный стол.

Тема 6.2 Что такое фондю?

Грамматика: Participle I. Continuous Tenses. Местоимения every, each, other/another, one(s).

Фонетика: Интонационные модели разделительных вопросов.

Методические указания по изучению раздела 6.

Прочитайте и устно переведите текст на русский язык.

What Is a Fondue?

Have you ever eaten a fondue? If not, we can help you. We are going to make a fondue together now. Something from the history of the name of this dish. Fondue is a French word for «melted» because the principle of its preparing is based on cheese or fat melting. First of all we advise you to choose wine and cheese for preparing a tasty dish. A Swiss cheese fondue is normally made from the Swiss cheese Emmentaler and Gruyere, but any hard cheese can be used. You could take cheddar, for example. You need alcohol in a fondue, not just for flavour, but to lower the boiling point and stop the protein in the cheese from curdling. Use dry Swiss white wine if you can, or a Riesling.

Don’t forget about the fondue set, it consists of a cast-iron set, a tablemat stand and special forks.

Then take 1 large garlic clove, peeled and cut in half, 400 ml dry white wine, 1 teaspoon fresh lemon juice, 350 g grated cheese Gruyere and 350 g grated cheese Emmentaler, 1 tablespoon corn flour, 2 tablespoons kirsch and a large pinch of ground nutmeg. For serving you should have 1 — 2 French sticks and/or a bowl of freshly boiled small new potatoes and green salad. (Per serving for six 499 calories, protein 34 g, carbohydrate 3 g, fat 35 g, saturated fat 22 g, fibre trace, added sugar none, salt 1.34 g.)

1) Rub the sides and base of the fondue pot with the cut garlic. Pour in the wine and lemon juice and heat on the point of simmering.

2) Turn the heat down low and add the cheese, a handful at time, stirring well with a large wooden fork or spoon. Stir slowly and continuously over a low heat so the mixture just bubbles gently. The cheese will take a good few minutes to melt into the wine, but be patient and you’ll end up with a lovely smooth sauce.

3) When all the cheese has been added, blend the corn flour and kirsch in a small bowl and then mix into the pot. Stir until the mixture is smooth. Season with pepper and nutmeg. Transfer to the fondue burner at the table and serve with the chunks of bread and/or potatoes for dipping, and a big green salad to eat after the fondue is finished.

This recipe is good enough as a main course (4 — 6 servings) or an appetizer (12 servings). It takes you 10 minutes for preparation and 15 minutes for cooking.

Fondue etiquette. During the meal stir the fondue from time to time in a figure eight. Keeping it on the move will stop it becoming lumpy and sticking to the bottom. If the mixture gets too thick, add a little warmed wine and stir well, but don’t ever let the fondue boil.

When the fondue is nearly finished, there will be a crusty layer of cheese on the bottom. Scrape this out and divide it between the guests, it’s delicious. You can serve the bread lightly baked or toasted, but day-old bread is best for dipping.

Don’t ever drink water with a fondue as this causes violent indigestion. The water coagulates the cheese into a solid mass giving you terrible stomach pains. Do as the Swiss do — drink white wine or hot tea.

Словарь к тексту

fondue фондю (блюдо из кусочков мяса, рыбы, сыра или фруктов, готовится в кипящем масле или вине на открытом огне непосредственно на столе в специальном приборе)

cheese fondue фондю из сыра

to melt плавиться

Emmentaler эмменталь (сорт светло- желтого твердого неострого швейцарского сыра с крупными дырками)

Gruyere грюер (сорт твердого швейцарского сыра с запахом орехов)

boiling point температура кипения

protein f’prautein] белок

to curdle сворачиваться

Riesling рислинг (сладкое или сухое белое вино с легким цветочным вкусом)

fondue set набор для приготовления

cast-iron set чугунный котелок с горелкой

tablemat stand подставка (для котелка)

kirsch вишневая наливка

nutmeg тертый мускатный орех

French stick багет (французский длинный

to stir мешать, перемешивать

to bubble кипеть

chunk кусок, ломоть

to stick прилипать

indigestion несварение, нарушение пищеварения

to coagulate свертывать, коагулировать

Лексические упражнения

1. Найдите в тексте английские эквиваленты к следующим словосочетаниям и выражениям:

любой твердый сыр; не только для аромата; чтобы понизить точку кипения; не забудьте о наборе для приготовления фондю; очищенный и разрезанный пополам; для подачи вам следует иметь 1 — 2 багета; этот рецепт хорош (годится) для второго блюда или для закуски; вам потребуется 10 минут для подготовки и 15 минут для приготовления; мешайте фондю время от времени в виде цифры восемь; если смесь становится очень густой; не позволяйте фондю кипеть; хрустящий слой сыра на дне; это вызывает сильное несварение; вода коагулирует сыр в твердую массу; сильные желудочные боли.

2. Ответьте на вопросы к тексту:

1. What kind of cheese is normally fondue made of?

2. Do you need alcohol in a fondue?

3. Which wine is better for a Swiss fondue?

4. What does a fondue set consist of?

5. How many ingredients should you have for a fondue?

6. Could you name all of these ingredients?

7. How long does it take you for preparation and for cooking?

8. Why should you stir the fondue from time to time?

9. What should we do if the mixture (fondue) gets too thick?

10. Day-old bread is best for dipping, isn’t it?

11. Which is better, to drink water, white wine or hot tea with a fondue?

12. Would you like to taste this Swiss fondue?

13. Do you want to become a good cook of Swiss fondue?

3. Прочитайте диалог по ролям и переведите, используя лексику раздела:

Making Cabbage Rolls

Jane: Most of all I like cooking salads. What about you? Olga: As for me, I prefer making meat dishes. Jane: What did you cook last?

Olga: 1 made cabbage rolls last Sunday for my sister’s birthday party. It’s her favourite dish.

Jane: Can it be called golubtsy?

Olga: Yes. Both of these names are for the same dish.

Jane: I like it too. Do you boil cabbage leaves?

Olga: I place whole head in a large kettle with boiling water and boil it 2 — 3 minutes.

Jane: And how do you prepare the filling?

Olga: I saute [3] meat with onion, add rice, eggs, salt and pepper, place three tablespoons of this mixture on each cabbage leaf and wrap it.

Jane: And what kind of mixture do you pour over the cabbage rolls?

Olga: I mix tomatoes, bouillon, sugar, salt and pepper.

Jane: Do you cook them in oven?

Olga: Yes, about one hour, turning occasionally.

Грамматические упражнения

1. Образуйте Participle I и Participle II от следующих глаголов:

2. Поставьте глаголы в скобках в Present Simple или Present Continuous:

1.Mother (to cook) very tasty soups. 2. Look! Children (to play) in the yard. 3. Nick (to make) breakfast every morning. 4. I can’t speak to you now as I (to do) my homework. 5. They (not to watch) TV at the moment, they (to read) newspapers. 6. I usually (to have) dinner after work. 7. My parents (to have) dinner now. 8. You (to cook) every day? 9. You (to cook) meal now? 10. My brother (not to play) computer games now, he (to watch) TV. 11. I (not to drink) coffee now. I (to write) a composition. 12. Look! The baby (to sleep). He always (to sleep) after dinner.

3. Поставьте глаголы в скобках в Past Simple или Past Continuous:

4. Вставьте местоимения each, every, all, everything, everybody/everyone.

5. Вставьте местоимение other или another:

6. Переведите предложения на русский язык, обращая внимание на значение местоимения one (ones):

1. То cross the street, one must wait for a green light. 2. What apples will you take? — The red ones. 3. This salad is better than the one we had yesterday. 4. Don’t buy those potatoes. Buy the other ones. 5.1 need one of these streets. 6. It’s one of the best shops in our town. 7. These spoons are dirty. Can we have some clean ones? 8. These chocolates are nice. Would you like one? 9. This boy is one of her brothers. 10. One should always come to classes in time. 11. One can do it easily.

Вопросы для самопроверки к разделу 6.

1. Как образуется Participle I?

2. В каких случаях употребляется Participle I?

3. Как образуются времена группы Continuous?

4. Какой вспомогательный глагол в этой группе времён? Назовите его формы.

5. В каких предложениях требуется вспомогательный глагол в этом времени?

6. Какие действия обозначает глагол во времени Present Continuous?

7. Какие действия обозначает глагол во времени Past Continuous?

8. Какие действия обозначает глагол во времени Future Continuous?

9. В каком времени глагол обозначает действия, происходящие в момент речи?

10. В каком времени глагол обозначает действия, происходившие в определённый момент в прошлом?

11. В каком времени глагол обозначает действия, которые будут привычными в будущем?

12. Объясните разницу в употреблении слов every и each.

13. Объясните разницу в употреблении слов other и another.

14. Назовите случаи употребления слова one(s).

Раздел 7. Обслуживание.

Содержание учебного материала

Лексика: Слова, клише и выражения по темам:

Тема 7.1 Планирование меню.

Тема 7.2 Сервировка стола.

Тема 7.3 Выбор правильного вина.

Грамматика: Perfect Tenses. Многозначность глаголов: be, have. Предлоги.

Фонетика: Нейтральные звуки.

Общие условия выбора системы дренажа: Система дренажа выбирается в зависимости от характера защищаемого.

Механическое удерживание земляных масс: Механическое удерживание земляных масс на склоне обеспечивают контрфорсными сооружениями различных конструкций.

34 Cheese Jokes Which Are Totally Grate

Is your ability not to laugh stronger than the pong of these funny cheese jokes? | Best Cheese Jokes

Hold onto your nose, these cheese jokes stink!

If you’re after another portion of comedy when you’re done here, check out our banana jokes too, or scramble up some laughs with our hilarious egg jokes.

What kind of cheese do tigers prefer?