Crossword Solver > found answer > SEMIHAR

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semihar

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The answer SEMIHAR has 0 possible clue(s) in existing crosswords.

Searching in Word Games ...

The word SEMIHAR is NOT valid in any word game. (Sorry, you cannot play SEMIHAR in Scrabble, Words With Friends etc)

There are 7 letters in SEMIHAR ( A¹E¹H⁴I¹M³R¹S¹ )

To search all scrabble anagrams of SEMIHAR, to go: SEMIHAR?

Rearrange the letters in SEMIHAR and see some winning combinations

5 letters out of SEMIHAR

4 letters out of SEMIHAR

3 letters out of SEMIHAR

AHI AHS AIM AIR AIS AMI ARE ARM ARS ASH EAR EMS ERA ERS HAE HAM HAS HEM HER HES HIE HIM HIS IRE ISM MAE MAR MAS MIR MIS RAH RAI RAM RAS REI REM RES RIA RIM SAE SEA SEI SER SHA SHE SIM SIR SRI

2 letters out of SEMIHAR

AE AH AI AM AR AS EH EM ER ES HA HE HI HM IS MA ME MI RE SH SI

Searching in Dictionaries ...

Definitions of semihar in various dictionaries:

No definitions found

Word Research / Anagrams and more ...

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Semihar might refer to
Types of cheese are grouped or classified according to criteria such as length of fermentating, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.The combination of types produces around 50 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results in 18 types, which are then further grouped by moisture content.

Semihar might refer to

Types of cheese are grouped or classified according to criteria such as length of fermentating, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.The combination of types produces around 50 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results in 18 types, which are then further grouped by moisture content.

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