Traduction de «Emmenthaler cheese » (Anglais → Français) :

Emmenthaler swiss cheese [ Emmenthaler cheese ]

Emmental cheese [ Ementhal cheese | Emmenthaler cheese | Emmentaler cheese ]

bronchitis of cheese makers | cheese washer's asthma | cheese washer's disease | cheese washer's lung | cheese worker's lung | cheesewasher's disease | cheesewasher's lung

fresh cheese [ cottage cheese | cream cheese ]

cheese head screw | cheese headed screw | cheese screw | fillister head screw | flat fillister screw | slotted cheese headscrew

collection of cheese | diversity of cheese | choice of cheese | variety of cheese

blue-veined cheese [ blue cheese | Bresse blue | Danish blue | Roquefort | Stilton ]

cottage cheese | curd | curds | whey cheese | white cheese

blue cheese [ bleu cheese | blue-mould cheese | blue-mold cheese | blue mold-ripened cheese | blue-veined cheese | blue vein cheese | blue veined cheese ]

WHEREAS THE IMPORT LEVY ON SPECIAL MILK FOR INFANTS , HAVARTI CHEESE AND PROCESSED CHEESES DERIVED FROM EMMENTHALER , GRUYERE OR APPENZELL MUST BE CALCULATED CONSISTENTLY WITH RELEVANT COMMUNITY COMMITMENTS ; WHEREAS PRECISE RULES MUST BE LAID DOWN TO THAT END ;

WHEREAS , FOR PROCESSED CHEESES OTHER THAN THOSE DERIVED FROM EMMENTHALER , GRUYERE OR APPENZELL AND FOR THE SAME REASONS AS LED TO THE ADOPTION OF THE PRESENT SYSTEM , A SYSTEM FOR DERIVING THE LEVY SHOULD BE ADOPTED WHICH IS IDENTICAL TO THAT USED FOR THOSE PRODUCTS UP TO THE PRESENT TIME ; WHEREAS A CENTRAL FEATURE OF THIS SYSTEM IS THE USE AS CALCULATION FACTORS OF THE LEVIES ON BUTTER AND ON THE PILOT PRODUCT OF GROUP 11 ; WHEREAS A CHANGE IN THE MANUFACTURING PROCESS OF THESE PRODUCTS AND A GROWTH IN DEMAND FOR A PRODUCT WITH A HIGHER FAT CONTENT HAVE SHOWN THAT THE PERCENTAGES USED UP TILL NOW FOR SUCH DERIVATION DO NOT IN ALL CASES ALLOW THE OBJECTIVES OF THE LEVY SYSTEM TO BE ATTAINED ; WHEREAS THEREFORE THEY MUST BE FIXED AT MO ...[+++]RE SUITABLE LEVELS ;