PARMESAN CHEESE

  

Copyright © Philip M. Parker, INSEAD. Terms of Use.

PARMESAN CHEESE

Definition: PARMESAN CHEESE

PARMESAN CHEESE

1. A kind of cheese of a rich flavor, though from skimmed milk, made in Parma, Italy.

Source: Webster's Revised Unabridged Dictionary (1913)
 

 

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Crosswords: PARMESAN CHEESE

English words defined with "PARMESAN CHEESE": half-and-half dressing. (references)
Specialty definitions using "PARMESAN CHEESE": Bengodi. (references)

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Commercial Usage: PARMESAN CHEESE

DomainTitle

Consumer Goods

Source: compiled by the editor from various references; see credits.

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Frequency of Internet Keywords: PARMESAN CHEESE

The following statistics estimate the number of searches per day across the major English-language search engines as identified by various trade publications. Hyperlinks lead to commercial use of the expression at Amazon.com.
 
ExpressionFrequency
per Day

parmesan cheese

41
Source: compiled by the editor from various references; see credits.

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Modern Translations: PARMESAN CHEESE

Language Translations for "PARMESAN CHEESE"; alternative meanings/domain in parentheses.

Danish

  

center til lagring af parmesanost (facility for the curing of Parmesan cheese). (various references)

   

Dutch

  

rijpingslokaal voor parmezaankaas (facility for the curing of Parmesan cheese), kaaspakhuis voor parmezaanse kaas (facility for the curing of Parmesan cheese), kaaspakhuis voor parmezaan (facility for the curing of Parmesan cheese). (various references)

   

French

  

centre de vieillissement du parmesan (facility for the curing of Parmesan cheese). (various references)

   

German

  

Zentrale für die Reifung von Parmesankäse (facility for the curing of Parmesan cheese). (various references)

   

Italian

  

centro di stagionatura del parmigiano (facility for the curing of Parmesan cheese). (various references)

   

Japanese Kanji 

  

パルス幅変調 (palace, Palestine, palette, pallet, parade, partisan, party, pulp, pulp magazine, pulse width modulation). (various references)

   

Japanese Katakana 

  

パルメザンãƒãƒ¼ã‚º . (various references)

   

Pig Latin

  

armesanpay eesechay

   

Portuguese

  

centro de cura de queijo parmesão (facility for the curing of Parmesan cheese). (various references)

   

Spanish

  

centro de maduración de queso parmesano (facility for the curing of Parmesan cheese). (various references)

Source: compiled by the editor from various translation references.

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Anagrams: PARMESAN CHEESE

Scrabble® Enable2K-Verified Anagrams

Words within the letters "a-a-c-e-e-e-e-h-m-n-p-r-s-s"

-4 letters: aphaereses, esperances, marchpanes, pancreases, reemphases.

-5 letters: aphereses, camphenes, cashmeres, cesareans, cheapness, enchasers, enspheres, ephemerae, ephemeras, esperance, marchpane, menarches, permeases, presences, smearcase.

Source: compiled by the editor from various references; see credits.

SCRABBLE® is a registered trademark. All intellectual property rights in and to the game are owned in the U.S.A and Canada by Hasbro Inc., and throughout the rest of the world by J.W. Spear & Sons Limited of Maidenhead, Berkshire, England, a subsidiary of Mattel Inc. Mattel and Spear are not affiliated with Hasbro.

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Alternative Orthography: PARMESAN CHEESE


Hexadecimal (or equivalents, 770AD-1900s) (references)

50 41 52 4D 45 53 41 4E      43 48 45 45 53 45

Leonardo da Vinci (1452-1519; backwards) (references)

    

Binary Code (1918-1938, probably earlier) (references)

01010000 01000001 01010010 01001101 01000101 01010011 01000001 01001110 00100000 01000011 01001000 01000101 01000101 01010011 01000101

HTML Code (1990) (references)

&#80 &#65 &#82 &#77 &#69 &#83 &#65 &#78 &#32 &#67 &#72 &#69 &#69 &#83 &#69

ISO 10646 (1991-1993) (references)

0050 0041 0052 004D 0045 0053 0041 004E      0043 0048 0045 0045 0053 0045

Encryption (beginner's substitution cypher): (references)

50355247395335482374239395339

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INDEX

1. Definition
2. Crosswords
3. Usage: Commercial
4. Expressions: Internet
5. Translations: Modern
6. Anagrams
7. Orthography
8. Bibliography


  

Copyright © Philip M. Parker, INSEAD. Terms of Use.