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Mató
Mató () is a fresh cheese of Catalonia made from sheep' or goats' milk, with no salt added. It is usually served with honey, as a traditional and emblematic Catalan dessert known as . Description and origin Mató is a whey cheese similar to non-industrial variants of the fresh cheeses known as ''Brull'' in Maestrat, Ports de Beseit and the Southern Terres de l'Ebre and as ''Brossat'' in Andorra, Pallars, Menorca, Mallorca and parts of Occitania, as well as the ''brocciu'' in Corsica and other types of curd cheese such as Italian ricotta. The Mató from the villages near the Montserrat mountain, such as Ullastrell and Marganell,Marganell Town Hall page is quite famous. Mató is mentioned in the , a 14th-century Catalan cookbook, as well as in the '' [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Catalonia
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya '' comarques'' and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine. History There are several Catalan language cookbooks from the Middle Ages that are known to modern scholars. The ' (1520) was one of the most influential cookbooks of Renaissance Spain. It includes several sauce recipes made with ingredients such as ginger, mace powder ('), cinnamon, saffron, cloves ('), wine and honey. '' Salsa de pagó'' took its name from the peacock ( ca, el paó) that it was intended to be served with, but could accompany any type of poultry, and was part of the medieval Christmas meal. ' (or ' as it's called in the '' Cuoco Napoletano'') was half-roasted (') poultry that was finished in a ''salsa'' thicke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalan Symbols
The national symbols of Catalonia are flags, icons or cultural expressions that are emblematic, representative or otherwise characteristic of Catalonia or Catalan culture. The oldest Catalan symbol is the coat of arms of Catalonia, based on the royal arms of the Crown of Aragon, though a number of theories trace its origin to even older times. It is one of the oldest coats of arms in Europe." Léon Jéquier. Actes du II Colloque international d'héraldique". Breassone.1981. Académie internationale d'héraldique. Les Origines des armoiries. Paris. .Paul Adam Even."L'heraldique catalane au moyen age" in Hidalguia, 22, Mayo-Junio 1957. Madrid. p465.Martí de Riquer. "Heràldica catalana: des l'any 1150 al 1550". Quaderns Crema.1982. Michel Pastoureau. L'origine des armoiries de la Catalogne" in II Simposi numismàtic de Barcelona. 1980.E.Cymys SCEN A legend, considered non-historical, says that the four red bars (''Quatre Pals'' or ''Quatre Barres'') are the result of Charles the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whey Cheese
Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. The production of whey cheese allows cheesemakers to use the remaining whey, instead of discarding it as a waste product. There are two fundamentally different products made of whey and called whey cheese: * Albumin cheese, made by coagulating the albumin in the whey with heat and possibly acid: ricotta, mizithra, and so on. * Norwegian brown cheeses, made by boiling down the whey to concentrate the sugar, and consisting primarily of caramelized milk sugar: mysost and the like. Since these are not primarily made of coagulated milk proteins, they are technically not cheese. Cheese and whey cheese are distinct categories in the Codex Alimentarius. In the appellation system of the European Union, protected whey cheeses are included in class 1.4 for other products of animal or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd Cheese
Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" ''zernyony tvorog'', literally "grainy quark"). Quark is similar to French fromage blanc. It is distinct from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some fresh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montserrat (mountain)
Montserrat () is a multi-peaked mountain range near Barcelona, in Catalonia, Spain. It is part of the Catalan Pre-Coastal Range. The main peaks are Sant Jeroni (1,236 m), Montgrós (1,120 m) and Miranda de les Agulles (903 m). It is well known as the site of the Benedictine abbey, Santa Maria de Montserrat, which hosts the Virgin of Montserrat sanctuary. "Montserrat" literally means "serrated (like the common handsaw) mountain" in Catalan. It describes its peculiar aspect with a multitude of rock formations that are visible from a great distance. The mountain is composed of strikingly pink conglomerate, a form of sedimentary rock. Montserrat was designated as a National Park in 1987. The Monastery of Montserrat which houses the virgin that gives its name to the monastery is also on the mountain, although it is also known as ''La Moreneta'' ("the little tan/dark one" in Catalan). Access The Benedictine Abbey can be reached by road, by the Aeri de Montserrat cable car, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ullastrell
Ullastrell is a village in the province of Barcelona and autonomous community of Catalonia Catalonia (; ca, Catalunya ; Aranese Occitan: ''Catalonha'' ; es, Cataluña ) is an autonomous community of Spain, designated as a '' nationality'' by its Statute of Autonomy. Most of the territory (except the Val d'Aran) lies on the nort ..., Spain. The population in 2014 was 2,056. References External links Government data pages Municipalities in Vallès Occidental {{Barcelona-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marganell
Marganell is a municipality in the ''comarca'' of the Bages in Catalonia, Spain. It is situated on the northern slopes of Montserrat, and is also known as Santa Cecília de Montserrat in reference to the Benedictine monasteries A monastery is a building or complex of buildings comprising the domestic quarters and workplaces of monastics, monks or nuns, whether living in communities or alone (hermits). A monastery generally includes a place reserved for prayer which ... (''See Santa Cecília de Montserrat and Santa Maria de Montserrat, Montserrat monastery''). The agriculture in the municipality is mostly of cereals, and the majority of the active population works elsewhere (until recently, in the cotton mills of Castellbell i el Vilar). Demography References * Panareda Clopés, Josep Maria; Rios Calvet, Jaume; Rabella Vives, Josep Maria (1989). ''Guia de Catalunya'', Barcelona: Caixa de Catalunya. (Spanish). (Catalan). External linksInformation at Consell Comarca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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