Polish term
ser plesniowy
( moze byc z dziurkami)
4 | blue cheese |
Kasia Bogucka
![]() |
3 +2 | mould-ripened cheese |
Frank Szmulowicz, Ph. D.
![]() |
4 | soft ripened or blue cheese |
Joanna Rączka
![]() |
Jun 8, 2016 15:42: changed "Kudoz queue" from "In queue" to "Public"
Non-PRO (2): Jakub Kościelniak, Ewa Dabrowska
When entering new questions, KudoZ askers are given an opportunity* to classify the difficulty of their questions as 'easy' or 'pro'. If you feel a question marked 'easy' should actually be marked 'pro', and if you have earned more than 20 KudoZ points, you can click the "Vote PRO" button to recommend that change.
How to tell the difference between "easy" and "pro" questions:
An easy question is one that any bilingual person would be able to answer correctly. (Or in the case of monolingual questions, an easy question is one that any native speaker of the language would be able to answer correctly.)
A pro question is anything else... in other words, any question that requires knowledge or skills that are specialized (even slightly).
Another way to think of the difficulty levels is this: an easy question is one that deals with everyday conversation. A pro question is anything else.
When deciding between easy and pro, err on the side of pro. Most questions will be pro.
* Note: non-member askers are not given the option of entering 'pro' questions; the only way for their questions to be classified as 'pro' is for a ProZ.com member or members to re-classify it.
Proposed translations
blue cheese
--------------------------------------------------
Note added at 10 mins (2016-06-08 15:52:11 GMT)
--------------------------------------------------
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&...
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.
|
soft ripened or blue cheese
mould-ripened cheese
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.
|
Discussion
Boursin jest raczej hybryda - posiada cream ale nie czyni go to cream chees'em ;) Ale po co sie wymadrzac... smacznego :)
http://www.cheesecrafts.com/#!ireland/txg1u
Bez obrazy, ale chyba mieszkamy na innych Zielonych Wyspach.