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Cabrales Cheese
Cabrales (Spanish language, Spanish: ''queso de Cabrales'', Asturian language, Asturian: ''quesu Cabrales'') is a blue cheese made in the Artisan cheese, artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor. Official Spanish government regulatory board (in Spanish: see ext. refs for translation) All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of production in Asturias, in the mountains of the Picos de Europa. Production The milk is first heated and curds, curdled by the addition of rennet. The whey is removed from the curds, which are then packed into cyl ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabrales
Cabrales is a municipality in the autonomous community of Asturias, Spain. It is situated between the Sierra de Cuera and the Picos de Europa, and is a region famous for its Cabrales cheese. It is divided into nine parishes; Las Arenas is the largest, with a population 767 as of 2023. The population for the municipality as a whole sat at 1,918 as of 2023. Geography Cabrales lies on the border between Asturias and its neighbouring autonomous community Castile and León. It is a highly mountainous region; it contains within it parts of the Sierra de Cuera and Picos de Europa. It is located on the Central Massif of the Cantabrian Mountains. Two notable peaks in Cabrales are Torre Cerredo and Naranjo de Bulnes, which both sit at an altitude of over 2,500 m; the former is the highest peak in the Cantabrian mountain range. It has a very temperate climate, with an average yearly temperature of 12 °C. The municipality is divided into nine parishes: * Berodia * Bulnes * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cave
Caves or caverns are natural voids under the Earth's Planetary surface, surface. Caves often form by the weathering of rock and often extend deep underground. Exogene caves are smaller openings that extend a relatively short distance underground (such as rock shelters). Caves which extend further underground than the opening is wide are called endogene caves. Speleology is the science of exploration and study of all aspects of caves and the cave environment. Visiting or exploring caves for recreation may be called Caving, ''caving'', ''potholing'', or ''spelunking''. Formation types The formation and development of caves is known as ''speleogenesis''; it can occur over the course of millions of years. Caves can range widely in size, and are formed by various geological processes. These may involve a combination of chemical processes, erosion by water, tectonic forces, microorganisms, pressure, and atmospheric influences. Isotopic dating techniques can be applied to cave sedime ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guinness World Records
''Guinness World Records'', known from its inception in 1955 until 1999 as ''The Guinness Book of Records'' and in previous United States editions as ''The Guinness Book of World Records'', is a British reference book published annually, listing world records both of human achievements and the extremes of the natural world. Sir Hugh Beaver created the concept, and twin brothers Norris and Ross McWhirter co-founded the book in London in August 1955. The first edition topped the bestseller list in the United Kingdom by Christmas 1955. The following year the book was launched internationally, and as of the 2025 edition, it is now in its 70th year of publication, published in 100 countries and 40 languages, and maintains over 53,000 records in its database. The international franchise has extended beyond print to include television series and museums. The popularity of the franchise has resulted in ''Guinness World Records'' becoming the primary international source for cata ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Picón Bejes-Tresviso
Picón Bejes-Tresviso is a blue cheese from Cantabria, in the north of Spain. It has been protected under Denominación de Origen (DO) legislation since 1994, prior to which it was traditionally known as ''Picón de Tresviso'' and ''Queso Picón de Bejes''. The designated area centers in the Liébana valley and production is restricted to the municipalities of Potes, Pesaguero, Cabezón de Liébana, Camaleño, Cillorigo de Liébana, Peñarrubia, Tresviso and Vega de Liébana. Production A mixture of cow's, sheep's and goat's milk is used in its production (although not necessarily from Bejes or Tresviso). The curd is created using a precise dose of rennet and cut into hazelnut-sized pieces, which are then drained and allowed to dry. The curd pieces are placed loosely in the mould, allowing sufficient air to circulate and initiate the growth of penicillium spores. The cheese is then salted and left for an initial drying and curing period of between 12 and 18 days, at a temp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valdeón Cheese
Queso de Valdeón (''Queisu de Valdión'', in Leonese language) is a Spanish blue cheese from León. The cheese is made in Posada de Valdeón, in the northeast of the province of León, and is wrapped in sycamore maple (''Acer pseudoplatanus''), or chestnut leaves before being sent to market. The cheese has a very intense blue flavor, but is not as yellowed or as biting as its cousin Cabrales. Queso de Valdeón has PGI status.EU Queso Valdeon Profile (accessed 23 May 2009) The production of cheese in the Valdeón valley dates back to pre-Roman times, being made at that time with goat's milk as raw material. During the 19th century, cheese production was one of the main occupations in the area, since the production of milk from the cattle that grazed on the high-altitude sheepfol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denomination Of Origin , a protected product name, usually by region of production
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Denomination may refer to: * Religious denomination, such as a: ** Christian denomination ** Jewish denomination ** Islamic denomination ** Hindu denominations ** Buddhist denomination * Denomination (currency) * Denomination (postage stamp) * Protected designation of origin The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acer Pseudoplatanus
''Acer pseudoplatanus'', known as the sycamore in the British Isles and as the sycamore maple in the United States, is a species of maple native to Central Europe and Western Asia. It is a large deciduous, broad-leaved tree, tolerant of wind and coastal exposure. Although native to an area ranging from France eastward to Ukraine, northern Turkey and the Caucasus, and southward to the mountains of Italy and northern Iberia, the sycamore establishes itself easily from seed and was introduced to the British Isles by 1500. It is now Naturalisation (biology), naturalised there and in other parts of Europe, North America, Australia and New Zealand, where it may become an invasive species. The sycamore can grow to a height of about and the branches form a broad, rounded Crown (botany), crown. The Bark (botany), bark is grey, smooth when young and later flaking in irregular patches. The leaves grow on long Petiole (botany), leafstalks and are large and List of botanical terms#palmate, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protected Designation Of Origin
The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned. Features The characteristics of the products protected are essentially linked to their terroir. The European or UK PDO logo, of which the use is compulsory, documents this link. European Regulation 510/2006 of 20 March 2006 acknowledges a priority to establish a community protection system that ensures equal conditions of competition between producers. This European Regulation is intended to guarantee the reputation of regional products, adapt existing national protections to make them comply with the requirements of the World Trade Organization, and info ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roquefort
Roquefort () is a sheep milk blue cheese from southern France. Though similar cheeses are produced elsewhere, European Union law, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, and has a protected designation of origin. Roquefort is white, tangy, creamy and slightly moist, with veins of blue Mold (fungus), mold. It has a characteristic fragrance and flavor with a taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel weighs between 2.5 and 3kg (5.5 to 6.6lbs), and is about thick. Each kilogram of finished cheese requires about 4.5 liters of milk to produce. In France, Roquefort is often called the "king of cheeses" or the "cheese of kings", although those names King of Cheeses, are also used for other cheeses. History According to legend, Roquefort cheese was discovered wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gorgonzola
Gorgonzola (, ) is a famously pungent Italian blue cheese made from unskimmed cow's milk; believed to have been created in the 9th century; now with use of its name controlled under the criteria of a Protected Designation of Origin (PDO). Gorgonzola is available in two primary variations: ''Dolce'' with a more delicate flavor and buttery consistency, vs ''Piccante'' with a more pungent flavor and firm, crumbly texture. Either can be quite salty, with a "bite" from their blue veining. More recently, a variation has been marketed widely, featuring a layered block alternating the more assertive Gorgonzola with the more delicate Mascarpone, marketed as ''Gorgonzola e Mascarpone.'' The cheese takes its name from Lombardy, Lombardian town of Gorgonzola, Milan, where the cheese originated and which celebrates an annual September Gorgonzola festival, called the ''Sagra Nazionale del Gorgonzola''. Within the European Union and countries recognizing Protected designation of origin, Pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mold (fungus)
A mold () or mould () is one of the structures that certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not all fungi form molds. Some fungi form mushrooms; others grow as single cells and are called microfungi (for example yeasts). A large and taxonomically diverse number of fungal species form molds. The growth of hyphae results in discoloration and a fuzzy appearance, especially on food. The network of these tubular branching hyphae, called a mycelium, is considered a single organism. The hyphae are generally transparent, so the mycelium appears like very fine, fluffy white threads over the surface. Cross-walls (septa) may delimit connected compartments along the hyphae, each containing one or multiple, genetically identical nuclei. The dusty texture of many molds is caused by profuse production of asexual spores (conidia) form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillium
''Penicillium'' () is a genus of Ascomycota, ascomycetous fungus, fungi that is part of the mycobiome of many species and is of major importance in the natural environment, in food spoilage, and in food and drug production. Some members of the genus produce penicillin, a molecule that is used as an antibiotic, which kills or stops the growth of certain kinds of bacteria. Other species are used in cheesemaking. According to the ''Dictionary of the Fungi'' (10th edition, 2008), the widespread genus contains over 300 species. Taxonomy The genus was first described in the scientific literature by Johann Heinrich Friedrich Link in his 1809 work ; he wrote, , () where means "having tufts of fine hair". Link included three species—''Penicillium candidum, P. candidum'', ''Penicillium expansum, P. expansum'', and ''Penicillium glaucum, P. glaucum''—all of which produced a brush-like conidiophore (asexual spore-producing structure). The common apple rot fungus ''P.&n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
