Jun 8, 2016 15:42
8 yrs ago
18 viewers *
Polish term

ser plesniowy

Polish to English Other Cooking / Culinary
bez haczykow
( moze byc z dziurkami)
Change log

Jun 8, 2016 15:42: changed "Kudoz queue" from "In queue" to "Public"

Votes to reclassify question as PRO/non-PRO:

Non-PRO (2): Jakub Kościelniak, Ewa Dabrowska

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Discussion

Robert Adamowicz (asker) Jun 10, 2016:
cheers
Kasia Bogucka Jun 10, 2016:
Z tego linku wynika, że jest. But let's cheese it.
Olga Slattery Jun 10, 2016:
No wlasnie. Tak jak 'zolte sery' sa z natury zolte.
Boursin jest raczej hybryda - posiada cream ale nie czyni go to cream chees'em ;) Ale po co sie wymadrzac... smacznego :)
Kasia Bogucka Jun 10, 2016:
'Boursin is a fresh cream and soft cheese, flavoured with herbs and spices.' http://www.cheese.com/boursin/ Tego typu sery określa się jako 'cream cheese'. One z natury są 'soft'.
Olga Slattery Jun 10, 2016:
@ Kasia A jednoczesnie np. Boursin to tez 'soft cheese'. :)
Olga Slattery Jun 9, 2016:
kontekst? 'Ser plesniowy' bez kontekstu to jak 'ser zolty' w niektorych polskich przepisach kulinarnych... BTW: Kasia, 'tu, na Zielonej Wyspie, mowia na nie soft cheese'????
Bez obrazy, ale chyba mieszkamy na innych Zielonych Wyspach.

Proposed translations

4 mins
Selected

blue cheese

Ja znam tak.

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Note added at 10 mins (2016-06-08 15:52:11 GMT)
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Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.
https://en.m.wikipedia.org/wiki/Blue_cheese

A pod tym linkiem obrazki:

https://www.google.co.uk/search?q=blue cheese&client=safari&...
Peer comment(s):

neutral Joanna Rączka : niewątpliwie blue cheeses są serami pleśniowymi, ale nie tylko one - taki camembert np. albo brie
9 mins
Zgadzam się, też pyszne. Tutaj na Zielonej Wyspie mówią na nie 'soft cheese'. No ale to nie Francja, więc się nie znają :) Pozdrawiam! PS Być może chodzi o to, że w tych 'nie-niebieskich' pleśń występuję tylko na skórce.
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4 KudoZ points awarded for this answer.
21 mins

soft ripened or blue cheese

U nas to się wszystko pleśniowe do jednego worka wrzuca - i roquefort i camembert, i gorgonzolę i brie. A są dwa rodzaje serów pleśniowych i angielski je rozróżnia, za to nie ma wspólnego określenia na oba. Soft ripened - to takie jak camembert i brie, gładkie maziste, miękkie, smarowne (ale w kawałku też można, jak bardziej dojrzałe, to się rozpływają), blue - to roquefort i gorgonzola, czy nasz swojski rokpol lub lazur, albo angielski stilton poprzerastane niebieskimi (zwykle, ale zdarzają się inne odmiany kolorystyczne - zielone, złote itd.) żyłkami. Raczej twarde, nie smarują się.

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+2
26 mins

mould-ripened cheese

A variation on the topic.
Peer comment(s):

agree Beata Claridge
11 hrs
Thanks, Bubz. Now a bit of bread and wine, and we have a party.
agree Kasia Bogucka : You killed two birds with one stone, Frank ;)
1 day 7 hrs
I will be more careful next time. Thank you, Kasia.
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