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Bergkäse2
( for, , German, mountain cheese) refers to a number of varieties of cheese produced in the Alps. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies. The term does not say much about the type or production method of the product called mountain cheese, which is usually a hard or semi-hard cheese with no or little holes (also called eyes), usually with a natural rind, but there are also semi-hard cheeses and soft cheeses under this designation. The term is used also generically (especially in Austria) for Swiss-type or Alpine cheeses, which resemble these in taste and texture but do not come from one of the traditional cheese making regions. The texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty. Typical cheeses History In earlier times, almost all cheeses produced in mountainous regions in summer were mountain cheeses in the sense that t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pustertaler (cheese)
The Pustertaler Sprinzen, also called Pustertaler or , is a rare breed of cattle from the Puster Valley in the autonomous province of Bolzano, now in north-eastern Italy. Genetic research carried out in 2001 showed the Barà breed of the province of Turin to be closely similar to the Pustertaler; the two populations have since 2002 been treated and registered as a single breed. It is one of the sixteen minor Italian cattle breeds of limited diffusion recognised and protected by the Ministero delle Politiche Agricole Alimentari e Forestali, the Italian ministry of agriculture. History Pustertaler cattle originate from an area that includes the Pustertal and its tributary valleys, and the eastern parts of the Eisacktal or Isarco valley. Following the construction of the Pustertal railway in the 1860s, hundreds of head were bought and loaded at Bruneck for transport north of the Alps, particularly to the area of Vienna, where the Pustertaler came to be known as the , or Viennese cow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Walliser (cheese)
Walliser may refer to: * people from the Swiss canton of Valais (German: Wallis) * Pennine Alps (German: ''Walliser Alpen'') * Walliser German, an Alemannic dialect spoken in Valais and other regions of the Alps * Cole Walliser (born 1981), a Canadian filmmaker and music video director * Maria Walliser (born 1963), a Swiss former alpine skier * Ursi Walliser Ursi Walliser (born 17 February 1975) is a Swiss skeleton racer who competed in the late 1990s and early 2000s. She is best known for her best overall seasonal finish of second in the women's Skeleton World Cup The Skeleton World Cup season is a y ... (born 1975), a Swiss skeleton racer {{surname Ethonymic surnames ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sbrinz
Sbrinz is a very hard cheese produced in central Switzerland. It is often used instead of Parmesan cheese in Swiss cuisine. The cheese is produced in only 42 dairies in central Switzerland. Only local cow's milk is used when producing this cheese. It is kept in the region until ready for consumption. Contrary to popular belief, the name ''Sbrinz'' does not originally refer to a particular place or region. Nevertheless, the Swiss Cheese Union added to this myth by launching an advertising campaign in the 1990s. As a result of this campaign, there is now an area called ''Sbrinz''. Character Sbrinz is an extra hard full fat cheese. It contains approximately 40% to 45% of fat when dry. The cheese must ripen for 16 months before it can be sold as Sbrinz, and the full flavour only develops after about 24–30 months in storage. History Sbrinz is claimed to be the oldest European cheese. The Celtic ancestors of the Swiss were making cheese centuries before the birth of Christ. This che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gruyère Cheese
Gruyère (, , ; german: Greyerzer) is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the ''appellation d'origine contrôlée'' (AOC), which became the ''appellation d'origine protégée'' (AOP) as of 2013. Gruyère is classified as a Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Unlike Emmental, with which it is often confused, modern Gruyère has few if any eyes, although in the 19th century, this was not always the case. It is the most popular Swiss cheese in Switzerland, and in most of Europe. Uses Gruyère cheese is generally known as one of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vacherin Fribourgeois
Vacherin Fribourgeois (from French, ''Vacherin of Fribourg'') a Swiss semi-hard cheese made from thermised milk. It is produced under Swiss AOC in the canton of Fribourg, where Gruyère also originates. It has a slightly acidic, resiny flavor, akin to Italian Fontina,'' 'Cheeses of the World' '', RolIand Barthelemy; Arnaud Sperat-Czar, (2001) '' 'The Cheese Companion' '', Judy Ridgeway, (2003) with a varying strength depending on the age and type. It is also a basic component lending character to fondues (depending on the recipe). Vacherin Fribourgeois has Swiss AOC status with 6 varieties being available:Vacherin Fribourgeois - Website (accessed 02/Jan/2007) * Classic (aged: 6–12 weeks) * Extra (aged: minimum 12 weeks) * Rustic (aged: minimum 12 weeks, but up to 25 weeks (6 months)) * Alpage (aged: 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emmentaler
Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese. Emmental was first mentioned in written records in 1293, but first called by its present name in 1542. It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental), the Netherlands, Bavaria, and Finland, are widely available and sold by that name. In some parts of the world, the names "Emmentaler" and " Swiss cheese" are used interchangeably for Emmental-style cheese. Production Three types of bacteria are needed to prepare Emmental: '' Streptococcus thermophilus'', '' Lactobacillus helveticus'', and '' Propionibacterium freudenreichii''. Historically, the holes were a sign of imper ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grisons Mountain Cheese
The Grisons () or Graubünden,Names include: *german: (Kanton) Graubünden ; * Romansh: ** rm, label=Sursilvan, (Cantun) Grischun ** rm, label=Vallader, (Chantun) Grischun ** rm, label= Puter, (Chantun) Grischun ** rm, label=Surmiran, (Cantun) Grischun ** rm, label=Sutsilvan, (Cantùn) Grischùn ** rm, label=Rumantsch Grischun, (Chantun) Grischun; * it, (Cantone dei) Grigioni ; *french: (Canton des) Grisons . See also other names. more formally the Canton of the Grisons or the Canton of Graubünden, is one of the twenty-six cantons of Switzerland. It has eleven regions, and its capital is Chur. The German name of the canton, , translates as the "Grey Leagues", referring to the canton's origin in three local alliances, the Three Leagues. The other native names also refer to the Grey League: in Sutsilvan, in the other forms of Romansh, and in Italian. ''"Rhaetia"'' is the Latin name for the area. The Alpine ibex is the canton's heraldic symbol. The largest and easternmos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berner Alpkäse
Berner Alpkäse is a hard cheese produced in the Alps of the Bernese Oberland and adjacent areas of Switzerland. It is classified as a Swiss-type or Alpine cheese, and is a spicy, full-fat, raw milk cheese without holes. The cheese is manufactured exclusively with manual labour, usually on a wood fire. An extra-hard variety of Berner Alpkäse, known as Berner Hobelkäse (literally " planing" cheese), is aged for at least two years and it is this variety that is most widely available. Both Berner Alpkäse and Berner Hobelkäse are certified as AOPs in Switzerland. The cheese is made exclusively from recognized Alpine farms during the Alpine season. Only milk from cows fed on pastures which have not been fertilised artificially may be used. The milk is highly flavoured from the Alpine herbs and is much richer in polyunsaturated fatty-acids than milk from the lowland regions. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appenzeller Cheese
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzellerland region of northeast Switzerland, in the two modern-day cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. It is classified as a Swiss-type or Alpine cheese. History Cheese from Appenzellerland has a documented history of at least 700 years, being first mentioned in a document from 1282. However, the manufacturing process is not mentioned and may have been rather different from today. Today, about 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes are trade secrets. Production A herbal brine, sometimes incorporating wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are ... or cider, is applied to the wheels of cheese while they cure, whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roncal (Käse)
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Roncal may refer to: Places *Roncal – Erronkari, a town in Navarre in northern Spain *Roncal Valley, an eponymous valley in Navarre People *Mally Roncal (b. 1972), American makeup artist and founder and president of Mally Beauty *Pedro Roncal (Pedro Roncal Ciriaco, 1962-2018), Spanish journalist Other *Roncal cheese, a sheep milk cheese from the Valle de Roncal in Spain See also * Rhoncal * Roncalli (other) * Rankle * RANKL Receptor activator of nuclear factor kappa- ligand (RANKL), also known as tumor necrosis factor ligand superfamily member 11 (TNFSF11), TNF-related activation-induced cytokine (TRANCE), osteoprotegerin ligand (OPGL), and osteoclast differentiati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovenská Bryndza (Liptauer Käse)
Slovak may refer to: * Something from, related to, or belonging to Slovakia (''Slovenská republika'') * Slovaks, a Western Slavic ethnic group * Slovak language, an Indo-European language that belongs to the West Slavic languages * Slovak, Arkansas, United States See also * Slovák, a surname * Slovák, the official newspaper of the Slovak People's Party Hlinka's Slovak People's Party ( sk, Hlinkova slovenská ľudová strana), also known as the Slovak People's Party (, SĽS) or the Hlinka Party, was a far-right clerico-fascist political party with a strong Catholic fundamentalist and authorita ... * {{disambiguation, geo Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
