| http://dbpedia.org/ontology/abstract
|
Bondost (sometimes spelled bond-ost, Swedi … Bondost (sometimes spelled bond-ost, Swedish for "farmer cheese") is a Swedish cheese, also made in the United States, chiefly in New York. This cow's-milk cheese is cylindrical in shape, about 13 cm (5.1 in) across and 9 cm (3.5 in) high. After the milk (either raw or pasteurized) is curdled, heated, cut, salted, stirred, pressed into forms, and immersed into brine for a day or two, the new cheese is ripened for six to eight weeks. Sometimes bondost is spiced with cumin or caraway seeds, which are incorporated into the curd just before it is molded. It has a firm texture providing a mild tasting cheese that can be served as an appetizer or for snacking. When produced, it is brine cured, allowed to dry, and ready to serve in approximately 2 months. Several varieties are cured for 1 to 2 days, while the most flavorful varieties are cured for several weeks.ful varieties are cured for several weeks.
, Bondost (a veces deletreado bond-ost, suec … Bondost (a veces deletreado bond-ost, sueco para "queso de granjero") es un queso sueco, también elaborado en los Estados Unidos, principalmente en Nueva York. Este queso de leche de vaca tiene forma cilíndrica, mide unos 13 cm de diámetro y 9 cm de alto. Una vez que la leche (cruda o pasteurizada) se cuaja, se calienta, se corta, se sala, se revuelve, se prensa en moldes y se sumerge en salmuera durante uno o dos días. Luego el queso fresco se deja madurar durante seis a ocho semanas. A veces, el bondost se condimenta con comino o semillas de alcaravea, que se incorporan a la cuajada justo antes de moldearla. El queso tiene una textura firme que proporciona un queso de sabor suave que se puede servir como aperitivo o para picar. Cuando se produce, se cura en salmuera, se deja secar y está listo para servir en aproximadamente a los 2 meses. Algunas variedades se curan durante apenas 1 o 2 días, mientras que las variedades más sabrosas se curan durante varias semanas. sabrosas se curan durante varias semanas.
|
| http://dbpedia.org/ontology/wikiPageID
|
4527907
|
| http://dbpedia.org/ontology/wikiPageLength
|
1961
|
| http://dbpedia.org/ontology/wikiPageRevisionID
|
1000159532
|
| http://dbpedia.org/ontology/wikiPageWikiLink
|
http://dbpedia.org/resource/New_York_%28state%29 +
, http://dbpedia.org/resource/Cattle +
, http://dbpedia.org/resource/Category:Cow%27s-milk_cheeses +
, http://dbpedia.org/resource/Category:Swedish_cheeses +
, http://dbpedia.org/resource/Cumin +
, http://dbpedia.org/resource/United_States +
, http://dbpedia.org/resource/Caraway_seed +
, http://dbpedia.org/resource/Sweden +
, http://dbpedia.org/resource/Pasteurization +
, http://dbpedia.org/resource/Category:Cuisine_of_Wisconsin +
|
| http://dbpedia.org/property/aging
|
6
|
| http://dbpedia.org/property/country
|
http://dbpedia.org/resource/Sweden +
|
| http://dbpedia.org/property/name
|
Bondost
|
| http://dbpedia.org/property/source
|
Cows
|
| http://dbpedia.org/property/texture
|
Firm
|
| http://dbpedia.org/property/wikiPageUsesTemplate
|
http://dbpedia.org/resource/Template:Annotated_link +
, http://dbpedia.org/resource/Template:Cite_book +
, http://dbpedia.org/resource/Template:Sweden-stub +
, http://dbpedia.org/resource/Template:Wisconsin-stub +
, http://dbpedia.org/resource/Template:Cheese-stub +
, http://dbpedia.org/resource/Template:No_footnotes +
, http://dbpedia.org/resource/Template:Convert +
, http://dbpedia.org/resource/Template:Swedish_cheeses +
, http://dbpedia.org/resource/Template:Short_description +
, http://dbpedia.org/resource/Template:Portal +
, http://dbpedia.org/resource/Template:Infobox_cheese +
|
| http://purl.org/dc/terms/subject
|
http://dbpedia.org/resource/Category:Cow%27s-milk_cheeses +
, http://dbpedia.org/resource/Category:Swedish_cheeses +
, http://dbpedia.org/resource/Category:Cuisine_of_Wisconsin +
|
| http://purl.org/linguistics/gold/hypernym
|
http://dbpedia.org/resource/Cheese +
|
| http://www.w3.org/ns/prov#wasDerivedFrom
|
http://en.wikipedia.org/wiki/Bondost?oldid=1000159532&ns=0 +
|
| http://xmlns.com/foaf/0.1/isPrimaryTopicOf
|
http://en.wikipedia.org/wiki/Bondost +
|
| owl:sameAs |
http://dbpedia.org/resource/Bondost +
, http://rdf.freebase.com/ns/m.0c7873 +
, http://es.dbpedia.org/resource/Bondost +
, http://ro.dbpedia.org/resource/Bondost +
, https://global.dbpedia.org/id/3W5SC +
, http://www.wikidata.org/entity/Q3797576 +
|
| rdf:type |
http://dbpedia.org/class/yago/Food100021265 +
, http://dbpedia.org/class/yago/Matter100020827 +
, http://dbpedia.org/class/yago/DairyProduct107843775 +
, http://dbpedia.org/ontology/Cheese +
, http://dbpedia.org/class/yago/Cheese107850329 +
, http://dbpedia.org/class/yago/Food107555863 +
, http://dbpedia.org/class/yago/PhysicalEntity100001930 +
, http://dbpedia.org/class/yago/Substance100020090 +
, http://dbpedia.org/class/yago/Solid115046900 +
, http://dbpedia.org/ontology/Food +
, http://www.wikidata.org/entity/Q2095 +
, http://dbpedia.org/class/yago/Foodstuff107566340 +
|
| rdfs:comment |
Bondost (sometimes spelled bond-ost, Swedi … Bondost (sometimes spelled bond-ost, Swedish for "farmer cheese") is a Swedish cheese, also made in the United States, chiefly in New York. This cow's-milk cheese is cylindrical in shape, about 13 cm (5.1 in) across and 9 cm (3.5 in) high. After the milk (either raw or pasteurized) is curdled, heated, cut, salted, stirred, pressed into forms, and immersed into brine for a day or two, the new cheese is ripened for six to eight weeks. Sometimes bondost is spiced with cumin or caraway seeds, which are incorporated into the curd just before it is molded.ed into the curd just before it is molded.
, Bondost (a veces deletreado bond-ost, suec … Bondost (a veces deletreado bond-ost, sueco para "queso de granjero") es un queso sueco, también elaborado en los Estados Unidos, principalmente en Nueva York. Este queso de leche de vaca tiene forma cilíndrica, mide unos 13 cm de diámetro y 9 cm de alto. Una vez que la leche (cruda o pasteurizada) se cuaja, se calienta, se corta, se sala, se revuelve, se prensa en moldes y se sumerge en salmuera durante uno o dos días. Luego el queso fresco se deja madurar durante seis a ocho semanas. deja madurar durante seis a ocho semanas.
|
| rdfs:label |
Bondost
|
