Ward, Artemas (1911). The Grocer's Encyclopedia. p. 123. SAGE CHEESE: is made by the Cheddar process and in many shapes and sizes. Its distinguishing characteristic is the flavor of sage and its green mottled appearance when cut. The color is obtained either by mixing green sage leaves in the curd before pressing, or by the addition to the main curd of "green curd" obtained by the aid of the juice of green corn—in the latter case, the sage flavor being obtained by the use of sage extract. Parsley, spinach and marigold leaves, bruised and seeped before use, are sometimes employed in place of sage leaves
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เซจดาร, งกฤษ, sage, derby, ɑːr, เป, นชน, ดย, อยหน, งของดาร, เป, นช, สประเภทก, งแข, รอยด, างส, เข, ยวในเน, รสชาต, และม, รสของ, salvia, officinalis, เสจ, เข, ยวน, นได, มาจากพ, ชเสจ, sage, หร, อบางคร, งอาจเต, มส, ผสมอาหารส, เข, ยวลงไปในเค, งผลให, สม, กษณะลวดลายมา. escdarbi xngkvs Sage Derby ˈ d ɑːr b i epnchnidyxyhnungkhxngdarbichis epnchispraephthkungaekhng mirxydangsiekhiywinenux mirschaticud aelamirskhxng Salvia officinalis esc 1 2 3 siekhiywnnidmacakphuchesc sage hruxbangkhrngxacetimsiphsmxaharsiekhiywlngipinekhird sngphlihchismilksnalwdlaymarebil aelamirscang khxngsmuniphr 4 siekhiywxacmacakesc phkokhmkhn ibaemriokld hruxkhawophdekhiyw sunghakimidichsiekhiywcakesc caichrsskdescthiimmisiphsmlngipephuxihekidrsesccang phsmlngipinekhird 5 caknnnaipbmodyichewlahnungthungsameduxn 4 escdarbiSage Derbypraethsthinkaenidpraethsxngkvsekhtxistmidaelnsemuxngdarbinmwwphiwkungaekhngikhmn45 hmk1 3 eduxnprawti aekikhkarphlitkhrngaerkmiinrawstwrrsthi 17 inpraethsxngkvs dngedimmkphlitinoxkasphiessechnvdukalekbekiyw khristmas aetinpccubnmikarphlitephuxbriophkhtlxdthngpixangxing aekikh Sage Derby British Cheese Board khlngkhxmuleka ekbcak aehlngedim emux 2020 02 13 subkhnemux 4 August 2017 Sage Derby cheese com subkhnemux 1 August 2017 Maffra Sage Derby cheese com subkhnemux 1 August 2017 4 0 4 1 Harbutt Juliet 1999 Cheese p 170 ISBN 9781572232006 Ward Artemas 1911 The Grocer s Encyclopedia p 123 SAGE CHEESE is made by the Cheddar process and in many shapes and sizes Its distinguishing characteristic is the flavor of sage and its green mottled appearance when cut The color is obtained either by mixing green sage leaves in the curd before pressing or by the addition to the main curd of green curd obtained by the aid of the juice of green corn in the latter case the sage flavor being obtained by the use of sage extract Parsley spinach and marigold leaves bruised and seeped before use are sometimes employed in place of sage leaves ekhathungcak https th wikipedia org w index php title escdarbi amp oldid 9710851, wikipedia, วิกิ หนังสือ, หนังสือ, ห้องสมุด,
