fromage

简明释义

英[frəˈmɑʒ]美[frəˈmɑʒ]

n. （法）奶酪（等于 cheese）

n. （Fromage）人名；（法）弗罗马热

英英释义

单词用法

同义词

反义词

例句

1.What will still look great on the menu: Baked potato and porcini omelette; spiced mussel soup; pasta with duck ragu, braised chicken in vinegar sauce; fromage frais with gooseberries and elderflower.

不错的点餐之选：烤土豆和牛肝菌煎蛋卷；辛香青口汤；鸭肉酱意大利面，醋汁炖鸡肉；清爽干酪配醋栗和接骨木花。

2.What will still look great on the menu: Baked potato and porcini omelette; spiced mussel soup; pasta with duck ragu, braised chicken in vinegar sauce; fromage frais with gooseberries and elderflower.

不错的点餐之选：烤土豆和牛肝菌煎蛋卷；辛香青口汤；鸭肉酱意大利面，醋汁炖鸡肉；清爽干酪配醋栗和接骨木花。

3.The small two-room shop reeked of cheeses aging in the back, with fromage blanc, crottin and buchette odors mixing to form a funky, slightly sweet aroma.

这家两房间的商店散发着柜台后面成熟奶酪的臭味，与法国白乳酪，克罗汀山羊奶酪和纯羊奶奶酪的味道混合在一起，形成一种独特、微甜的香味。

4.Milk and dairy products are important sources of calcium. They include cheese, yoghurt, fromage frais etc. , but not butter, or cream.

按照严格的分类标准来说，奶制品包括奶酪，酸奶，干酪等食品，但是不包括黄油和奶油。

5.Milk and dairy products are important sources of calcium. They include cheese, yogurt, fromage frais, etc.

牛奶和乳制品是钙的重要来源。它们包括芝士，酸奶，新鲜软干酪等等。

6.The sources of calcium include cheese, yoghurt, fromage, etc.

钙的重要来源包括奶酪，酸奶，干酪等。

7.I love to eat fromage for breakfast.

我喜欢在早餐时吃奶酪。

8.The cheese platter included various types of fromage.

奶酪拼盘包含了各种类型的奶酪。

9.Can you pass me the fromage?

你能把奶酪递给我吗？

10.This fromage pairs well with red wine.

这种奶酪与红酒搭配得很好。

11.I prefer soft fromage over hard varieties.

我更喜欢软质的奶酪而不是硬质的。

作文

When it comes to culinary delights, few things can match the exquisite taste of cheese, or as the French say, fromage. This word not only refers to a staple in many diets but also embodies a rich tradition of craftsmanship and flavor. In France, fromage is more than just food; it is a cultural icon that represents the country’s history, geography, and artistry. From the creamy Brie to the sharp Roquefort, each type of fromage tells a story of its origin and the passion of those who create it. The process of making fromage is an art form that has been perfected over centuries. It begins with milk, which can come from cows, goats, or sheep. The choice of milk greatly influences the flavor and texture of the final product. After the milk is collected, it is pasteurized and then cultured with specific bacteria that help to ferment the lactose. This fermentation process is crucial, as it not only develops the flavor but also helps preserve the fromage. Once the milk has fermented, rennet is added to curdle it. The curds are then cut, allowing the whey to drain away. This step is where the cheese-maker’s skill truly shines, as the size of the curds and the duration of cooking will determine the type of fromage being produced. For instance, smaller curds typically lead to harder cheeses, while larger curds result in softer varieties. After the curds have been formed, they are molded into shapes and pressed to remove any remaining whey. The next stage involves salting the fromage, which enhances flavor and acts as a preservative. Depending on the type of cheese, this can be done either by adding salt directly to the curds or by soaking the molded cheese in a brine solution. A significant aspect of fromage production is aging, or affinage. This is where the cheese matures and develops its unique characteristics. Some fromage is aged for just a few weeks, while others can be left to age for several years. During this time, the cheese undergoes various changes in flavor, texture, and aroma. Cheese aficionados often argue that the aging process is the most critical phase in determining the quality of the fromage. In addition to its delightful taste, fromage offers numerous health benefits. It is a good source of protein, calcium, and various vitamins. However, it is essential to consume it in moderation due to its high-fat content. Pairing fromage with fruits, nuts, or bread can enhance its flavors and create a balanced meal. Culturally, fromage plays a significant role in social gatherings and celebrations. In France, it is common to serve a selection of cheeses at the end of a meal, often accompanied by a glass of wine. This tradition encourages conversation and sharing, making fromage a central element in fostering relationships. In conclusion, fromage is not merely a food item; it is a celebration of culture, history, and artistry. Understanding the intricacies involved in its production deepens our appreciation for this beloved delicacy. Whether enjoyed on its own or as part of a gourmet dish, fromage continues to captivate the palates of people around the world.

当谈到烹饪美食时，很少有东西能与奶酪的精致味道相匹敌，或者用法语来说，就是fromage。这个词不仅指的是许多饮食中的主食，而且还体现了一种丰富的工艺和风味传统。在法国，fromage 不仅仅是食物；它是一个文化象征，代表着国家的历史、地理和艺术。从奶油浓郁的布里奶酪到味道尖锐的罗克福奶酪，每一种fromage 都讲述了它的起源故事以及创造它的人们的热情。 制作fromage 的过程是一种艺术形式，经过几个世纪的完善。它始于牛奶，这可以来自奶牛、山羊或绵羊。牛奶的选择极大地影响最终产品的风味和质地。在收集到牛奶后，它会被巴氏消毒，然后与特定的细菌培养物混合，以帮助发酵乳糖。这个发酵过程至关重要，因为它不仅发展了风味，还帮助保存了fromage。 一旦牛奶发酵，便会添加凝乳酶使其凝固。然后切割凝乳，允许乳清排出。这个步骤是奶酪制造者技能真正闪光的地方，因为凝乳的大小和烹饪的持续时间将决定所生产的fromage 类型。例如，较小的凝乳通常会导致较硬的奶酪，而较大的凝乳则会产生较软的品种。 在凝乳形成后，它们会被塑造成形状并压制以去除任何剩余的乳清。下一阶段涉及给fromage 加盐，这增强了风味并作为防腐剂。根据奶酪的类型，这可以通过直接向凝乳中添加盐或将成型的奶酪浸泡在盐水溶液中来完成。 制作fromage 的一个重要方面是熟成或熟化。这是奶酪成熟并发展其独特特性的地方。有些fromage 只熟成几周，而其他一些则可以熟成几年。在此期间，奶酪在风味、质地和香气上经历各种变化。奶酪爱好者常常争论，熟成过程是决定fromage 质量的最关键阶段。 除了令人愉悦的味道外，fromage 还提供了许多健康益处。它是蛋白质、钙和各种维生素的良好来源。然而，由于其高脂肪含量，适量消费非常重要。将fromage 与水果、坚果或面包搭配可以增强其风味并创造均衡的膳食。 在文化上，fromage 在社交聚会和庆祝活动中发挥着重要作用。在法国，通常在餐后提供一系列奶酪，通常搭配一杯葡萄酒。这一传统鼓励交谈和分享，使fromage 成为促进人际关系的核心元素。 总之，fromage 不仅仅是一种食品；它是文化、历史和艺术的庆典。理解其生产过程中涉及的复杂性加深了我们对这一受人喜爱的美食的欣赏。无论是单独享用还是作为美食的一部分，fromage 继续吸引着世界各地人们的味蕾。