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List Of Stretch-cured Cheeses
This is a list of stretch-curd cheeses, comprising cheeses prepared using the ''pasta filata'' technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them fibrous structures. Stretch-curd cheeses * Akkawi – a white brined cheese originating from the city of Acre (Akko), Israel. Its texture can be compared to mozzarella, feta or a mizithra, since it does not melt easily. The texture and flavor is a result of its specific culturing from its curds that are kept together for a prolonged period longer than simpler tasting curd cheese such as Syrian cheese when akkai is transformed into cheese. * Braided cheese – made from strips of highly elastic cheese wound together in a braid. Turkey, Armenia, Lebanon, Syria, and many Latin American nations make varieties of braided cheese. * Cacio figurato – a type of pasta filata cheese manufactured in Sicily, Italy made from cow's milk. * Cacioc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bocconcini Gobeirne
Bocconcini (; singular , "small mouthful") are small mozzarella cheese balls. Like other mozzarellas, they are semi-soft, white, and rindless unripened mild cheeses that originated in Naples and were once made only from the milk of water buffalo. Nowadays, they are usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture, and absorb flavors. It is made in the ''pasta filata'' manner by dipping curds into hot whey, and kneading, pulling, and stretching. Each cheese is about the size, shape, and color of a hardboiled egg: indeed, an alternative name used is , or "Buffalo eggs". Baby (''bambini'') bocconcini can also be purchased; these are a smaller version, about the size of large grapes or cherries. This smaller version is also known as ''ciliegine'' (''small cherries''). Bocconcini of water buffalo's milk are still produced in the provinces of Naples, Caserta, and Salerno, as ''bocconcini alla panna di bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep Milk
Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Sheep breeds Specialized dairy breeds of sheep yield more milk than other breeds. Common dairy breeds include: * East Friesian (Germany) * Sarda (Italy) * Lacaune (France) * British Milk Sheep (UK) * Chios (Greece) * Awassi (Syria) * Assaf (Israel) * Zwartbles (Friesland, Netherlands) In the U.S., the most common dairy breeds are the East Friesian and the Lacaune. Meat or wool breeds do not produce as much milk as dairy breeds, but may produce enough for small amounts of cheese and other products. Milk production period Female sheep (ewes) do not produce milk constantly. Rather, they produce milk during the 80–100 days after lambing. Sheep naturally breed in the fall, which means that a majority of lambs are born in the winter or early sprin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States Department Of Agriculture
The United States Department of Agriculture (USDA) is the federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food. It aims to meet the needs of commercial farming and livestock food production, promotes agricultural trade and production, works to assure food safety, protects natural resources, fosters rural communities and works to end hunger in the United States and internationally. It is headed by the Secretary of Agriculture, who reports directly to the President of the United States and is a member of the president's Cabinet. The current secretary is Tom Vilsack, who has served since February 24, 2021. Approximately 80% of the USDA's $141 billion budget goes to the Food and Nutrition Service (FNS) program. The largest component of the FNS budget is the Supplemental Nutrition Assistance Program (formerly known as the Food Stamp program), which is the cornerstone of USD ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moliterno (cheese)
__NOTOC__ Moliterno ( Lucano: ''Mulitiernu'') is an Italian pasta filata cheese that is produced in a similar manner as caciocavallo and other pasta filata cheeses. When the cheese is prepared using only sheep milk, it is prepared in a different manner, and is referred to as pecorino moliterno or pecorino di moliterno, the latter referring to the cheese made in the town of Moliterno in the southern Italian region of Basilicata. Pecorino moliterno is produced as a hard cheese, and during the curing process olive oil is rubbed into its surface, which produces a rind to prevent the loss of moisture. When the cheese is first drained into baskets before aging, it takes on the shape of the ridges in the baskets, and some people refer to the cheese as pecorino incanestrato, from the Italian word "canestra" for basket. History Moliterno was first produced in the Calabria and Lucania regions of Southern Italy. Today, it is produced in the Basilicata region of Southern Italy. See also * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashkaval
Kashkaval ; bg, кашкавал ; mk, кашкавал ; sr, качкаваљ, kačkavalj; sq, kaçkavall; russian: кашкавал; tr, kaşkaval or ; ar, قشقوان, qashqawān. is a type of cheese made from cow's milk, sheep's milk or both. In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, ''kashkaval'' is translated as "yellow cheese" (whereas '' sirene'' is usually translated as "white cheese" or simply "cheese"). Etymology The name ''kashkaval'' possibly comes from Latin ('cheese') and ('horse'), by means of the Italian ''caciocavallo'', with the widely accepted explanation that the word ''cavallo'' ('horse') comes from the cheese being traditionally dried by attaching two gourd shaped balls of caciocavallo with a single rope and hanging them to a wooden pole as if placed on a horse's back. Another theory exists. Some r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase. Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources. Molecular action of rennet enzymes One of the main actions of rennet is its protease chymosin cleaving the kappa casein chain. Casein is the main protein of milk. Cleavage causes casein to stick to other cleaved casein molecules and form a network. It can cluster better in the presence of calcium and phosphate. This is why those chemicals are occasionally added to supplement pre-existi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anatolia
Anatolia, tr, Anadolu Yarımadası), and the Anatolian plateau, also known as Asia Minor, is a large peninsula in Western Asia and the westernmost protrusion of the Asian continent. It constitutes the major part of modern-day Turkey. The region is bounded by the Turkish Straits to the northwest, the Black Sea to the north, the Armenian Highlands to the east, the Mediterranean Sea to the south, and the Aegean Sea to the west. The Sea of Marmara forms a connection between the Black and Aegean seas through the Bosporus and Dardanelles straits and separates Anatolia from Thrace on the Balkan peninsula of Southeast Europe. The eastern border of Anatolia has been held to be a line between the Gulf of Alexandretta and the Black Sea, bounded by the Armenian Highlands to the east and Mesopotamia to the southeast. By this definition Anatolia comprises approximately the western two-thirds of the Asian part of Turkey. Today, Anatolia is sometimes considered to be synonymous w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levant
The Levant () is an approximate historical geographical term referring to a large area in the Eastern Mediterranean region of Western Asia. In its narrowest sense, which is in use today in archaeology and other cultural contexts, it is equivalent to a stretch of land bordering the Mediterranean in South-western Asia,Gasiorowski, Mark (2016). ''The Government and Politics of the Middle East and North Africa''. }, ), meaning "the eastern place, where the Sun rises". In the 13th and 14th centuries, the term ''levante'' was used for Italian maritime commerce in the Eastern Mediterranean, including Greece, Anatolia, Syria-Palestine, and Egypt, that is, the lands east of Venice. Eventually the term was restricted to the Muslim countries of Syria-Palestine and Egypt. In 1581, England set up the Levant Company to monopolize commerce with the Ottoman Empire. The name ''Levant States'' was used to refer to the French mandate over Syria and Lebanon after World War I. This is pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat Milk
Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay in suspension for a longer period of time than cow's milk; therefore, it does not need to be homogenized. Eventually, the cream will rise to the top over a period of a few days. If the milk is to be used to make cheese, homogenization is not recommended, as this changes the structure of the milk, affecting the culture's ability to coagulate the milk and the final quality and yield of cheese. Dairy goats in their prime (generally around the third or fourth lactation cycle) average——of milk production daily—roughly —during a ten-month lactation, producing more just after freshening and gradually dropping in production toward the end of their lactation. The milk generally averages 3.5% butterfat. Сheese Goat milk is commonly proc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halloumi
Halloumi or haloumi (, el, χαλούμι, haloúmi; tr, hellim}) is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation. Halloumi is often associated with the island of Cyprus, where it has been produced by a multi-ethnic population for many centuries. It is also popular throughout the Eastern Mediterranean. It became widely available in Turkey after 2000. By 2013, demand in the United Kingdom had surpassed that in every other European country except Cyprus. In the United States, ''Halloumi'' is a registered trademark owned by the government of Cyprus, while in the UK it is owned by the Foundation for the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galbani
Lactalis is a French multinational dairy products corporation, owned by the Besnier family and based in Laval, Mayenne, France. The company's former name was Besnier SA. Lactalis is the largest dairy products group in the world, and is the second largest food products group in France, behind Danone. It owns brands such as Parmalat, Président, Siggi's Dairy, Skånemejerier, Rachel's Organic, and Stonyfield Farm. History André Besnier started a small cheesemaking company in 1933 and launched its ''Président'' brand of Camembert in 1968. In 1990, it acquired Group Bridel (2,300 employees, 10 factories, fourth-largest French dairy group) with a presence in 60 countries. In 1992, it acquired United States cheese company Sorrento. In 1999, ''la société Besnier'' became ''le groupe Lactalis'' owned by Belgian holding company BSA International SA. In 2006, they bought Italian group Galbani, and in 2008, bought Swiss cheesemaker Baer. They bought Italian group Parmalat in a 2011 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galbanino
Galbanino is a soft, mild, cheese produced by the Italian company Galbani. It most closely resembles a mild provolone cheese. See also * List of stretch-cured cheeses This is a list of stretch-curd cheeses, comprising cheeses prepared using the ''pasta filata'' technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them ... References Italian cheeses Stretched-curd cheeses {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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