File:Quesodemano.png
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Summary
| Description |
Español: quesos de venezuela. es:Queso de mano; Origen: El origen del queso de mano data aproximadamente desde el siglo XVI, donde la actividad pecuaria era una de las más importantes en Venezuela, especialmente en la región de los llanos. Lugar donde se ha elaborado desde entonces un extraordinario queso de mano, cuya fama ha trascendido en el tiempo, y llegado hasta nosotros. El queso de mano (Llamado así por el uso de las manos al momento de su elaboración), es un queso blanco fresco de pasta hilada obtenido del proceso de coagulación enzimática de la leche de vaca cruda, entera o descremada
English: en:Queso de Mano; Origin: The origin of hand cheese dating roughly from the sixteenth century, where the livestock was one of the most important in Venezuela, especially in the plains region. The place has since developed an extraordinary hand cheese, whose fame has transcended time and survived. The hand cheese (Named for the use of the hands at the time of preparation), is a white cheese pasta filata obtained from enzymatic coagulation process raw cow milk, whole or skim. |
| Date | miércoles 11 de marzo de 2009 |
| Source | lacocinadegabar.blogspot |
| Author | Cocinandoenlared |
Licensing
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I, the copyright holder of this work, release this work into the public domain. This applies worldwide. In some countries this may not be legally possible; if so: I grant anyone the right to use this work for any purpose, without any conditions, unless such conditions are required by law. |
File history
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 21:34, 28 March 2009 | | 296 × 296 (195 KB) | Cocinandoenlared | reduce size |
| 21:13, 28 March 2009 |  | 1,096 × 1,096 (1.25 MB) | Cocinandoenlared | {{Information |Description={{es|1=quesos de venezuela}} |Source=lacocinadegabar.blogspot |Author=Cocinandoenlared |Date=miércoles 11 de marzo de 2009 |Permission= |other_versions= }} Queso de mano <!--{{ImageUpload|full}}--> [[C |
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