|
Braided Cheese
Braided cheese is a dairy product made from strips of highly elastic cheese wound together in a braid. Kurdistan, Turkey, Armenia, Lebanon, Syria, and many Latin American nations make varieties of braided cheese. These cheeses can be used in a variety of dishes or eaten plain. Some varieties benefit from a soak in cold water, to soften the cheese, and to remove excess salt. Kurdish Penêrê Honandî, Syrian Akawi, Turkish Örgü peyniri and Latin American Asadero are all examples of braided cheese. See also * String cheese * Chechil * List of stretch-cured cheeses * Oaxaca cheese Oaxaca cheese ( es, queso Oaxaca) ( ), also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese that originated in Mexico. It is similar to unaged Monterey Jack, but with a texture similar to mozzarella or string cheese. ... * Korbácik References Stretched-curd cheeses Turkish cuisine Turkish cheeses {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korbáčik
Korbáčik (; pl, korbacz , Goral dialect: ; ; * pl, korbacze, links=no , Goral dialect: . , after the pattern woven onto the strings) is a type of semi-hard or medium hard string cheese. It originates from the Orava region of northern Slovakia and South Poland as well as many other Goralic Regions. It is made from (usually smoked) cheese interwoven into fine braids. There are two main variants of the korbáčik: smoked and unsmoked. In addition to these, it is not uncommon to produce salty variants, as well as with garlic. The basis for the production is milk, either from cow or from sheep. See also * List of smoked foods * 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 ... * Notes References Slovak cheeses Slovak cuisine Sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oaxaca Cheese
Oaxaca cheese ( es, queso Oaxaca) ( ), also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese that originated in Mexico. It is similar to unaged Monterey Jack, but with a texture similar to mozzarella or string cheese. History It is named after the state of Oaxaca in southern Mexico, where it was first made. The string cheese process was brought to Mexico by the Dominican friars that settled in Oaxaca. The cheese is available in several different shapes. The name "quesillo" is the one given by the region where it originated, then it adopted the name of Oaxaca cheese, the only real difference lies in where this dairy product was produced or where it is purchased, but in essence it is the same thing. However, there are those who believe that it would be better to keep the name Oaxaca cheese because this denomination would make this state famous outside the country and, like manchego cheese, gouda cheese or others, the name would be associated with a spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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. * Cacio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chechil
Chechil ( hy, չեչիլ) or chechili ( ka, ჩეჩილი) is an Armenian brined string cheese,Petrosian., I. and Underwood., D. (2006). ''Armenian Food: Fact, Fiction and Folklore''. Yerkir Publishing, Bloomington, Indiana, USA. popular in Armenia and Georgia. It has a consistency approximating that of mozzarella or sulguni and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes. Chechil is a smoked, braided, salty, string-cheese beer snack that is enjoyed by beer drinkers and enthusiasts across the globe. Chechil is made from pasteurized cow milk and is low in fat. Its taste is salty, very chewy, and with a smoky flavor to it. Its consistency is firm and smooth. Chechil is one of the cheeses produced in the Armenian Highlands and is also called ''husats'' or ''tel''. It is a kneaded or pulled cheese, and the art of the cheese-maker is in stretching it thin so that it yields a "chicken-breast texture". The cheese is often sold ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
String Cheese
String cheese is any of several different types of cheese where the manufacturing process aligns the proteins in the cheese, which makes it stringy. When mozzarella is heated to 60 °C (140 °F) and then stretched, the milk proteins line up. It is possible to peel strings or strips from the larger cheese. Central Europe In Slovakia, korbáčiky is made, which is a salty sheep milk cheese, available smoked or unsmoked. It is traditionally made by hand-pulling steamed sheep's cheese into strings and braiding them. Cow milk versions are also available. Eastern Europe/West Asia In Turkey, the most common type of string cheese is dil peyniri ("tongue cheese"), a fresh white cheese made from cow's milk, traditionally in the provinces of Bilecik Province, Bilecik and Bursa Province, Bursa. The stringy texture of dil becomes even more prominent when the cheese is melted. In Armenia, traditional string cheese, chechil, is made with a white base. The type of milk used usual ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asadero
Asadero cheese (''queso asadero'' meaning "roastable" or "for grilling," also spelled "azadero") is a white, flat Mexican cheese that is made fresh from goat and cow's milk. "Asadero" is the kind of cheese, and individual pieces of the cheese are called "asaderos." The milk is mixed with another mixture of milk and rennet and then boiled for thirty minutes. The mixture is churned, cooked again and then flattened into flat, round shapes while it is still hot. It is a mild cheese that melts well. It is often eaten with bread or tortillas. Asadero is sometimes confused with Chihuahua and Oaxaca cheeses. Asadero cheese began to be made during the Mexican Revolution in Chihuahua. The cheese was also made in Durango. Later, the recipe was brought with immigrants to the Southwestern United States. In the past, recipes for asadero cheese may have used the poisonous silverleaf nightshade berries to curdle the milk instead of rennet. See also * Cheeses of Mexico Cheeses in Mexico ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akawi
Akkawi cheese ( ar, جبنة عكاوي, jubna ʿakkāwī, also Akawi, Akawieh and Ackawi) is a white brine cheese named after the city of Akka (Acre, present-day Israel). Etymology Akkawi cheese is named after the port city of Akka ( ar, عكّا) (Acre, present-day Israel, also known as Akko ( he, עַכּוֹ, ''ʻAkkō'')). Akkawi in Arabic means "from Akka". Production and storage Akkawi is commonly made with pasteurized cow's milk, but can also be made with goat or sheepmilk. This cheese is largely produced in the Middle East, notably in Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus. In these regions, people usually eat it with a soft flatbread during lunch and dinner. Akkawi is hand-packed into square draining hoops and then cured in a salted whey brine for two days. Texture and taste The color is white and it has a smooth texture and a mild salty taste. It is commonly used as a table cheese eaten by itself or paired with fruit. The texture can be compa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dairy Product
Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in the Western world such as yogurt, cheese and butter. A facility that produces dairy products is known as a '' dairy''. Dairy products are consumed worldwide to varying degrees (see consumption patterns worldwide). Some people avoid some or all dairy products either because of lactose intolerance, veganism, or other health reasons or beliefs. Production relationship graph Types of dairy product Milk Milk is produced after optional homogenization or pasteurization, in several grades after standardization of the fat level, and possible addition of the bacteria ''Streptococcus lactis'' and ''Leuconostoc citrovorum''. Milk can be broken down into several different categories based on type of product produced, including cream, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.JPG "Click for more on -> Braided Cheese")
.jpg "Click for more on -> Korbáčik")
.jpg "Click for more on -> String Cheese")
