. "Basket"@pt . . . . "2202"^^ . . . . . . . . . . . . . . . . . . . . . . "3079540"^^ . . "Basket cheese"@en . "Basket (turco: Sepet peyniri) \u00E9 um queijo feito de leite de vaca e \u00E9 encontrado em dois tipos; fresco e seco. O basket fresco n\u00E3o tem sal, enquanto o seco tem um sabor salgado moderado. O queijo tem este nome gra\u00E7as a seu formato de cesta (\"basket\" em ingl\u00EAs). Comum tanto na It\u00E1lia quanto no Oriente M\u00E9dio. Os italianos geralmente usam este queijo durante a P\u00E1scoa a fim de dar liga em alguns ingredientes em certos pratos. Tamb\u00E9m \u00E9 um componente comum no \"antepasto\". Ele n\u00E3o derrete quando frito e pode ser substitu\u00EDdo pelo paneer em pratos indianos."@pt . "Basket cheese"@en . . . . . "Basket cheese is a kind of cheese originating from Mediterranean regions. As its name suggests, the cheese is traditionally formed inside a basket, which leaves a woven imprint on its surface. Fresh basket cheese has no salt taste, while dry basket cheese is mildly salty. Turkish basket cheese, or sepet peyniri, is a fresh-curd cheese that originates from the Aegean Region. Traditionally, it is made from goat milk, but sheep's and cow's milk are often used. The cheese is most associated with seaside towns, particularly Karaburun, \u00C7esme, and Ayvalik, where it is generally made from sheep's milk and known as kelle cheese. It is traditionally made using baskets of reed called gova, but commercial sepet peyneri is often shaped in plastic containers. In Italy, basket cheese is an ingredient in several savory pies traditionally served during Easter."@en . . "1111937626"^^ . . "Basket (turco: Sepet peyniri) \u00E9 um queijo feito de leite de vaca e \u00E9 encontrado em dois tipos; fresco e seco. O basket fresco n\u00E3o tem sal, enquanto o seco tem um sabor salgado moderado. O queijo tem este nome gra\u00E7as a seu formato de cesta (\"basket\" em ingl\u00EAs). Comum tanto na It\u00E1lia quanto no Oriente M\u00E9dio. Os italianos geralmente usam este queijo durante a P\u00E1scoa a fim de dar liga em alguns ingredientes em certos pratos. Tamb\u00E9m \u00E9 um componente comum no \"antepasto\". Ele n\u00E3o derrete quando frito e pode ser substitu\u00EDdo pelo paneer em pratos indianos."@pt . "Cows"@en . . . . . . "Basket cheese is a kind of cheese originating from Mediterranean regions. As its name suggests, the cheese is traditionally formed inside a basket, which leaves a woven imprint on its surface. Fresh basket cheese has no salt taste, while dry basket cheese is mildly salty. In Italy, basket cheese is an ingredient in several savory pies traditionally served during Easter."@en . . . .