Betekenis van:
cheddar

cheddar
Zelfstandig naamwoord
    • a village in southwestern England where cheddar cheese was first made
    cheddar
    Zelfstandig naamwoord
    • cheddar
    • hard smooth-textured cheese; originally made in Cheddar in southwestern England

    Synoniemen

    Hyperoniemen

    Hyponiemen


    Voorbeeldzinnen

    1. Cheddar
    2. Scottish cheddar
    3. Cheddar cheese
    4. As this is not a generic term for coloured cheddar, the entry in Annex VI should be changed to cover all Cheddar cheeses.
    5. The use of Annatto, Bixin, Norbixin, E 160b, should therefore be allowed in all Cheddar cheeses.
    6. Annex VI to Regulation (EEC) No 2092/91, as amended by Regulation (EC) No 780/2006, allows the use of food additive E 160b (Annatto, Bixin, and Norbixin) on ‘Scottish Cheddar’. As this is not a generic term for coloured cheddar, the entry in Annex VI should be changed to cover all Cheddar cheeses.
    7. Annex III.A to Commission Regulation (EC) No 2535/2001 [2] sets out the maximum quantity of cheddar cheese originating in Australia to be imported by quota period.
    8. Cheddar made from unpasteurised milk, of a fat content of 50 % or more, by weight, in the dry matter, matured for at least nine months, with a free-at-frontier value [2] per 100 kg net, of not less than:
    9. Cheddar made from unpasteurised milk, of a fat content of 50 % or more, by weight, in the dry matter, matured for at least nine months, of a free-at-frontier value per 100 kg net, of not less than:
    10. Annex VI to Regulation (EEC) No 2092/91, as amended by Regulation (EC) No 780/2006, allows the use of food additive E 160b (Annatto, Bixin, and Norbixin) on ‘Scottish Cheddar’.
    11. The Community shall not apply export refunds for exports to South Africa for Gouda, Cheddar and processed cheeses, the three categories of cheese products falling within CN codes 04069021, 04069078 and 040630.
    12. Whole Cheddar cheeses (of the conventional flat cylindrical shape of a net weight of not less than 33 kg but not more than 44 kg and cheeses in cubic blocks or in parallelepiped shape, of a net weight of 10 kg or more) of a fat content of 50 % or more by weight in the dry matter, matured for at least three months
    13. Whole Cheddar cheeses (of the conventional flat cylindrical shape of a net weight of not less than 33 kg but not more than 44 kg and cheeses in cubic blocks or in parallelepiped shape, of a net weight of 10 kg or more) of a fat content of 50 % or more by weight in the dry matter, matured for at least three months
    14. Council Regulation (EC) No 267/2006 of 30 January 2006 concerning the implementation of the Agreements concluded by the EC following negotiations in the framework of Article XXIV.6 to GATT 1994, amending Annex I to Regulation (EEC) No 2658/87 on the tariff and statistical nomenclature and on the Common Customs Tariff [3] provides for an additional allocation of 461 tonnes of cheddar originating in Australia under the annual import tariff quota.
    15. For three categories of cheeses, namely Gouda (corresponding EC Customs code 0406 90 78), Cheddar (corresponding EC Customs code 0406 90 21) and processed cheese, not grated or powdered (corresponding EC Customs code 0406 30), listed in Annex VI, List 4 of the TDCA the current 50 % most favoured nation (MFN) quota reduction applicable on import into South Africa of products originating in the Community should be changed into an in-quota zero duty.