| 词条 | Abertam cheese |
| 释义 |
| name = Abertam | image = | othernames = | country = Czech Republic | region = | town = | source = Ewes | pasteurised = | texture = Hard | fat = 45% | protein = | dimensions = | weight = | aging = 2 months | certification = }} Abertam is a traditional Czech farmhouse hard cheese made from sheep milk.[1] It has the shape of an irregular ball with thin yellow to orange natural rind.[2] It is used as a table cheese or for melting. Abertam is made in Karlovy Vary, a famous spa town. The natural pastures of this mountainous part of Bohemia provide the sheep with a rich diet that is revealed in the robust flavour of the hard pressed cheese.[3] The cheese ripens in two months. References1. ^{{cite book|author=George Patrick Sanders|title=Cheese Varieties and Descriptions|url=https://books.google.com/books?id=DI8wAAAAYAAJ|year=1953|publisher=U.S. Department of Agriculture|page=4}} {{cheese-stub}}2. ^{{cite book|author1=Culture Magazine|author2=Laurel Miller|author3=Thalassa Skinner|title=Cheese For Dummies|url=https://books.google.com/books?id=tRdj4Slk2_QC&pg=PA212|date=15 May 2012|publisher=John Wiley & Sons|isbn=978-1-118-09939-1|page=212}} 3. ^{{cite book|author1=Jeanette Hurt|author2=Steve Ehlers|title=The Complete Idiot's Guide to Cheeses of the World|url=https://books.google.com/books?id=1WuifJuVavEC&pg=PA309|date=1 April 2008|publisher=DK Publishing|isbn=978-1-4406-3618-9|page=309}} 2 : Czech cheeses|Sheep's-milk cheeses |
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