 | Englisch  | Deutsch |  |
 | FoodInd. ripe {adj} [cheese etc.] | 141 ausgereift |  |
 | FoodInd. ripe {adj} [cheese etc.] | 42 abgelagert |  |
 | gastr. shaved {adj} {past-p} [cheese, truffles, etc.] | 8 gehobelt [Käse, Trüffel usw.] |  |
 | photo. [Cheese! (said to smile while being photographed)] | 6 Ameisenscheiße! [sagt man, um zu lächeln, wenn man fotografiert wird] |  |
 | gastr. cheese {adj} [attr.] [e.g. cheese counter, cheese cake] | 6 Käse- [z. B. Käsetheke, Käsekuchen] |  |
 | frying {adj} [e.g. fat / grease, pan, cheese] | Brat- [z. B. Fett, Pfanne, Käse] |  |
 | sheep's {adj} [attr.] [e.g. cheese, milk] | Schafs- [z. B. Käse, Milch] |  |
Verben |
 | chem. FoodInd. mining to refine sth. [cheese, metal, sugar, etc.] | 6 etw. affinieren [Käse, Metall, Zucker usw.] |  |
 | to mature [wine, cheese] | reif werden |  |
Substantive |
 | gastr. rind [of cheese] | 77 Rinde {f} |  |
 | agr. FoodInd. dairy [for making cheese] | 62 Käserei {f} |  |
 | gastr. [curd cheese with wild garlic] | 58 Bärlauchtopfen {m} [österr.] |  |
 | gastr. [mild, full-fat cheese] | 57 Butterkäse {m} |  |
 | maturing [also of cheese, beer, etc] | 20 Reifung {f} [auch von Käse, Bier etc.] |  |
 | gastr. Appenzeller [cheese] | 11 Appenzeller {m} [Käse] |  |
 | gastr. [pasta in drop-shape with melted cheese and roasted onions] | 7 Kässpatzen {pl} [typisch Allgäu] |  |
 | gastr. Bryndza [Slovakian cheese] | 7 Brimsen {m} [österr.] |  |
 | gastr. chèvre [cheese] | 7 Ziegenkäse {m} |  |
 | gastr. chèvre [cheese] | 7 Ziegenmilchkäse {m} |  |
 | gastr. [strudel with soft quark cheese] | 6 Topfenstrudel {m} [österr.] |  |
 | grating [e.g. of cheese] | 6 Raspeln {n} [z. B. von Käse] |  |
 | gastr. Obatzda [Bavarian cheese spread] | 6 Obatzda {m} [auch: Obatzter, Obazda] |  |
 | FoodInd. truckle [cheese] | 6 [Käse in Form eines Zylinders, z. B. Cheddar] |  |
 | [Alpine farm producing and selling home-made snacks (esp. cheese, milk)] | Almausschank {m} |  |
 | gastr. [bryndzové halušky: potato dumplings with sheep cheese] | Brimsennocken {pl} [Nationalgericht der Slowakei] |  |
 | gastr. [cheese cream tart] | Käsesahnetorte {f} [auch: Käse-Sahne-Torte] |  |
 | gastr. [cheese spread made from Camembert or Romadur, butter, onions, spices, ...] | Angemachter {m} [fränk.] [Obatzda] |  |
 | gastr. [cheese spread made from Camembert or Romadur, butter, onions, spices, ...] | Gerupfter {m} [fränk.] [Obatzda] |  |
 | gastr. [cheese-stuffed bacon-wrapped cervelat / bockwurst] | Arbeiter-Cordon-bleu {n} [hum.] [bes. schweiz.] |  |
 | gastr. [dough made with curd cheese] | Topfenteig {m} [österr.] [Quarkteig] |  |
 | gastr. [ham, cheese, salami, etc. served on a wooden plate] | Brettljause {f} [österr.] |  |
 | gastr. [small pancakes; Saxon dish made from dough containing mashed potatoes, quark cheese, eggs and flour] | Quarkkeulchen {n} [FALSCH für: Quarkkäulchen] |  |
 | gastr. [small pancakes; Saxon dish made from dough containing mashed potatoes, quark cheese, eggs and flour] | (sächsisches) Quarkkäulchen {n} |  |
 | gastr. [traditional afternoon snack of cold meats, cheese, bread, etc.] | Marende {f} [bes. Südtirol] |  |
 | FoodInd. gastr. affinage [the act or process of aging cheese] | Affinage {f} [Käseveredelung] |  |
 | gastr. burrata [Italian fresh cheese] | Burrata {f} [italienischer Frischkäse] |  |
 | gastr. Cantal [French hard cheese from the Département Cantal] | Cantal {m} [französischer Hartkäse aus dem Département Cantal ] |  |
 | gastr. eye [cheese, esp. Emmental] | Loch {n} [Käse, bes. Emmentaler] |  |
 | gastr. eyes [cheese, esp. Emmental] | Käselöcher {pl} |  |
 | gastr. Girolle® [for scraping Tête de Moine cheese] | Girolle® {f} [Drehhobel zum Schaben von Tête de Moine-Käse] |  |
 | gastr. grater [for cheese, etc.] | Rappe {f} [westmitteldeutsch] [Raspel] |  |
 | gastr. Khachapuri [Georgian cheese pastry] | Chatschapuri {m} [Georgisches Käsebrot] |  |
 | gastr. Leerdammer® [Dutch semihard cheese] | Leerdammer-Käse {m} [Leerdammer®] |  |
 | Nagelkaas ["nail cheese": Frisian clove cheese] | Nagelkaas {m} [Gewürznelkenkäse] |  |
 | FoodInd. gastr. reblochon [also: Reblochon] [French cheese from Savoy] | Reblochon {m} [Savoyer Käse] |  |
 | gastr. serac [a type of ricotta-like whey cheese from Swiss French] | Sérac {m} [Molkenkäse] |  |
 | FoodInd. gastr. Taleggio [also: taleggio] [cheese] | Taleggio {m} [Käse] |  |
 | FoodInd. gastr. tomme [cheese made in Savoy] | Tomme de Savoie {m} |  |
2 Wörter: Verben |
 | to go runny [icecream, sauce, cheese etc.] | zerlaufen [Speiseeis, Soße, Käse etc.] |  |
2 Wörter: Substantive |
 | FoodInd. cheese alternative [cheese analogue] | Kunstkäse {m} [Analogkäse] |  |
 | FoodInd. cheese borer [cheese tester] | Käsebohrer {m} [zum Beurteilen und Prüfen von Käse] |  |
 | FoodInd. cheese surrogate [cheese analogue] | Käsesurrogat {n} [Analogkäse] |  |
 | FoodInd. cheese surrogate [imitation cheese, substitute cheese] | Käseimitat {n} [Käsesurrogat] |  |
 | gastr. cheesy chips [Br.] [chips and cheese] | Käsechips {pl} [Pommes frites mit Käse (überzogen)] |  |
 | gastr. cheesy chips [Br.] [chips and cheese] | Käsefritten {pl} [ugs.] [Pommes frites mit Käse (überzogen)] |  |
 | FoodInd. laboratory cheese [analog cheese] | Laborkäse {m} [Analogkäse] |  |
 | EU FoodInd. maturing plant [cheese] | Reifungsbetrieb {m} [Käseherstellung] |  |
 | FoodInd. plastic cheese [coll.] [pej.] [analog cheese] | Plastikkäse {m} [ugs.] [pej.] [Analogkäse] |  |
 | FoodInd. gastr. Taleggio cheese [also: taleggio cheese] | Taleggiokäse {m} |  |
 | FoodInd. gastr. Taleggio cheese [also: taleggio cheese] | Taleggio-Käse {m} |  |
 | gastr. Teleme cheese [an American semi-soft cheese] | Teleme-Käse {m} |  |
 | gastr. Telemea (cheese) [traditional Romanian cheese] | Telemea-Käse {m} [rumänische Käsesorte] |  |
3 Wörter: Andere |
 | six-month old {adj} [child; aged cheese, wine, etc.] | halbjährig |  |
3 Wörter: Substantive |
 | gastr. (German) cooked cheese [also: cooking cheese] | Brennkäse {m} [regional, z. B. Odenwald] [Kochkäse] |  |
 | gastr. alpine herder's macaroni [approx. translation] [similar to macaroni and cheese] | Älplermagronen {pl} [schweiz.] |  |
 | FoodInd. gastr. double-cream cheese [cheese made from milk with at least 60% butterfat] | Doppelrahmstufe {m} [Käse mit Fettgehalt i. Tr. von mind. 60 %] |  |
 | gastr. pasta filata cheese [pulled curd cheese] | Filatakäse {m} |  |
 | gastr. pasta filata cheese [pulled curd cheese] | Pasta-filata-Käse {m} |  |
 | gastr. Romadour / Romadur cheese [red smear cheese] | Romadur {m} [Rotschmierkäse] |  |
Dieses Deutsch-Englisch-Wörterbuch basiert auf der Idee der freien Weitergabe von Wissen.
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