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GENERAL BOARDS => Geographic Type Posts => France => Topic started by: mohamed on June 02, 2014, 06:00:07 PM

Title: Fiche de fabrication Reblochon
Post by: mohamed on June 02, 2014, 06:00:07 PM
salut a tous,

-je vous propose la Fiche de fabrication du Reblochon en pièce jointe

(http://img15.hostingpics.net/pics/239773reblochoncheese.jpg)
@+
Title: Re: Fiche de fabrication Reblochon
Post by: Andrew Marshallsay on June 18, 2014, 06:49:00 AM
Merci pour la recette, Hidri. Je viens de rentrer de France et aimé le Reblochon, je vais donc le mettre sur ma liste de fromage à faire. Sont ces notes de vos propres marques et, si oui, comment ont-ils tourner? [Si ce poste est un peu étrange, blâmer Google Translate.]
(Thanks for the recipe, Hidri. I have just returned from France and loved the Reblochon, so I will have to put it on my list of cheese to make. Are these notes from your own makes and, if so, how did they turn out? [If this post is a bit strange, blame Google Translate.])
Title: Re: Fiche de fabrication Reblochon
Post by: mohamed on June 18, 2014, 07:32:51 AM
Hi,
sorry I did not understand your request !!
I have difficulty with English
me too I use Google Translate
Title: Re: Fiche de fabrication Reblochon
Post by: jerryg on June 18, 2014, 01:34:05 PM
Il/Elle demande si c'est ton propre recette, si tu l'avais fait. Et si c'est bien marche.


(Thanks for the recipe, Hidri. I have just returned from France and loved the Reblochon, so I will have to put it on my list of cheese to make. Are these notes from your own makes and, if so, how did they turn out? [If this post is a bit strange, blame Google Translate.])[/i]
Title: Re: Fiche de fabrication Reblochon
Post by: Andrew Marshallsay on June 19, 2014, 08:24:42 AM
Jerry: Thanks for the translation.
Hidri: Je comprend. Le Francais est difficile pour moi.
Title: Re: Fiche de fabrication Reblochon
Post by: mohamed on June 19, 2014, 07:22:02 PM
Quote from: jerryg on June 18, 2014, 01:34:05 PM
Il/Elle demande si c'est ton propre recette, si tu l'avais fait. Et si c'est bien marche.


(Thanks for the recipe, Hidri. I have just returned from France and loved the Reblochon, so I will have to put it on my list of cheese to make. Are these notes from your own makes and, if so, how did they turn out? [If this post is a bit strange, blame Google Translate.])[/i]

merci c'est très gentil de votre part

Quote from: Raw Prawn on June 18, 2014, 06:49:00 AM
Merci pour la recette, Hidri. Je viens de rentrer de France et aimé le Reblochon, je vais donc le mettre sur ma liste de fromage à faire. Sont ces notes de vos propres marques et, si oui, comment ont-ils tourner? [Si ce poste est un peu étrange, blâmer Google Translate.]
(Thanks for the recipe, Hidri. I have just returned from France and loved the Reblochon, so I will have to put it on my list of cheese to make. Are these notes from your own makes and, if so, how did they turn out? [If this post is a bit strange, blame Google Translate.])

- it is a card of formation with the French standard
- yes I have to test several times
- you can succeed easily if you neglect any stage of the manufacturing

Quote from: Raw Prawn on June 19, 2014, 08:24:42 AM
Jerry: Thanks for the translation.
Hidri: Je comprend. Le Francais est difficile pour moi.

I too  ^-^