|
Cantal (cheese)
Cantal cheese () is an uncooked firm cheese produced in the Auvergne region of central France: more particularly in the Departments of France, ''département'' of Cantal (named after the Cantal mountains) as well as in certain adjoining districts. Cantal cheese was granted Appellation d'Origine Contrôlée certification in 1956. One of the oldest cheeses in France, Cantal dates back to the times of the Gauls. It came to prominence when Marshal Henri de La Ferté-Senneterre served it at the table of Louis XIV of France. Senneterre is also responsible for the introduction of Saint-Nectaire and Salers (cheese), Salers. Composition There are two types of Cantal cheese: ''Cantal Fermier'', a farmhouse cheese made from raw milk; and ''Cantal Laitier,'' a commercial, mass-produced version made from pasteurized milk. Both have to adhere to the same strict quality controls. The cheese is made only using milk from hay-fed Salers (cattle), Salers cows, and is only harvested from November 15 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantal 03
Cantal (; or ) is a rural Departments of France, department in the Auvergne-Rhône-Alpes Regions of France, region of France, with its Prefectures in France, prefecture in Aurillac. Its other principal towns are Saint-Flour, Cantal, Saint-Flour (the episcopal see) and Mauriac, Cantal, Mauriac; its residents are known as Cantalians ( or '). Cantal borders the departments of Puy-de-Dôme, Haute-Loire, Aveyron, Lot (department), Lot, Lozère and Corrèze, in the Massif Central natural region. Along with neighbouring Lozère and Creuse, Cantal is among the most sparsely populated and geographically isolated departments of France and Aurillac is the departmental capital farthest removed from a major motorway. It had a population of 144,692 in 2019,Populations légales 2019: 15 Cantal INSEE making i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheddar Cheese
Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. It originates from the English village of Cheddar, Somerset, Cheddar in Somerset, South West England. Cheddar is produced all over the world, and ''cheddar cheese'' has no Protected designation of origin, Protected Designation of Origin (PDO). In 2007, the name West Country Farmhouse Cheddar was registered in the European Union and (after Brexit) the United Kingdom, defined as cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall and manufactured using traditional methods. Protected Geographical Indication (PGI) was registered for Orkney Scottish Island Cheddar in 2013 in the EU, which also applies under UK law. Globally, the style and quality of cheeses labelled as cheddar varies greatly, with some processed cheeses packaged as "cheddar". Cheeses similar to Red Leicester are sometimes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Auvergne-Rhône-Alpes
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region. Etymology Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking' (literally 'kitchen'), as originally derived from Latin ''coquere'', 'to cook'. Influences on cuisine A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine. Religious food laws can also exercise an influence on cuisine, such as Indian cuisine and Hinduism that is mainly lacto-vegetarian (avoiding meat and eggs) due to sacred animal worship. Sikhism in Punjabi cuisine, Buddhis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Occitan Cheeses
Occitan may refer to: * Something of, from, or related to the Occitania territory in parts of France, Italy, Monaco and Spain. * Something of, from, or related to the Occitania administrative region of France. * Occitan language, spoken in parts of France, Italy, Monaco and Spain. * Occitans The Occitans () are a Romance-speaking ethnic group originating in the historical region of Occitania (southern France, northeastern Spain, and northwestern Italy and Monaco). They have been also called Gascons, Provençals, and Auvergnats.The O ..., people of France, Italy, Monaco and Spain. {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cheeses
This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you govern a country which has two hundred and forty-six varieties of cheese?" There is immense diversity within each variety of cheese, leading some to estimate between 1,000 and 1,600 distinct types of French cheese. French cheeses are broadly grouped into eight categories, 'les huit familles de fromage'. Protected designation of origin Under the Common Agricultural Policy of the European Union, certain established cheeses, including many French varieties, are covered by a protected designation of origin (PDO), and other, less stringent, designations of geographical origin for traditional specialities, such as the EU Protected Geographical Indication (PGI). The systems has largely replaced national systems, such as the French appellation d'orig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. 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 aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Ancient Dishes
This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE. Ancient history can be defined as occurring from the beginning of history of writing, recorded human history to: * The Early Middle Ages (the end of the 4th century CE) * The fall of the Western Roman Empire in 476 CE * The Postclassical Era (200–600 CE and 1200–1500 CE, depending on the continent) Although the end date of what constitutes ancient history is Controversy, disputed, some Western culture, Western scholars use the fall of the Western Roman Empire in 476 CE (the most used), the closure of the Platonic Academy in 529 CE, the death of the emperor Justinian I in 565 CE, the spread of Islam in 610 CE or the rise ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Immunocompromised
Immunodeficiency, also known as immunocompromise, is a state in which the immune system's ability to fight infectious diseases and cancer is compromised or entirely absent. Most cases are acquired ("secondary") due to extrinsic factors that affect the patient's immune system. Examples of these extrinsic factors include HIV infection and environmental factors, such as nutrition. Immunocompromisation may also be due to genetic diseases/flaws such as SCID. In clinical settings, immunosuppression by some drugs, such as steroids, can either be an adverse effect or the intended purpose of the treatment. Examples of such use is in organ transplant surgery as an anti- rejection measure and in patients with an overactive immune system, as in autoimmune diseases. Some people are born with intrinsic defects in their immune system, or primary immunodeficiency. A person who has an immunodeficiency of any kind is said to be immunocompromised. An immunocompromised individual may part ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Listeria
''Listeria'' is a genus of bacteria that acts as an intracellular parasite in mammals. As of 2024, 28 species have been identified. The genus is named in honour of the British pioneer of sterile surgery Joseph Lister. ''Listeria'' species are Gram-positive, rod-shaped, and facultatively anaerobic, and do not produce endospores. The major human pathogen in the genus is '' L. monocytogenes''. Although ''L. monocytogenes'' has low infectivity, it is hardy and can grow in a refrigerator temperature of 4 °C (39.2 °F) up to the human body temperature of 37 °C (98.6 °F). [No longer accessible. Archived version availablhere] It is the usual cause of the relatively rare bacterial disease listeriosis, an infection caused by eating foodborne illness, food contaminated with the bacteria. The overt form of the disease has a case-fatality rate of around 20–30%. Listeriosis can cause serious illness in pregnant women, newborns, adults with weakened immune ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gratin
Gratin () is a culinary technique in which a dish (food), dish is topped with a Browning (food process), browned crust, often using breadcrumbs, grated cheese, egg or cheese.Courtine, Robert J. (ed.) (2003) ''The Concise Larousse Gastronomique'' London: Hamlyn The term may be applied to any dish made using this method such as Potato Bake. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an Grilling, overhead grill or broiler to form a golden crust on top and is often served in its baking dish. A ''gratin dish'' is a shallow oven-proof container that is commonly used to prepare gratins and similar dishes. Terminology The etymology of gratin is from the French language words ''gratter'', meaning "to scrape" (from having to scrape the food out of the dish it was cooked in). The technique predates the current name, which did not appear in English until 1846 (''OED'', ''s.v.'' "gratin"). In addition to the well-known potato dishes such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fondue
Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union () in the 1930s. Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, , in which pieces of fruit or pastry are dipped into a melted chocolate mixture, , in which pieces of meat are cooked in hot oil, and (hot pot). Etymology The word is the feminine passive past participle, used as a noun, of the French verb 'to melt', and thus means 'melted'. It is first attested in French in 1735, in Vincent La Chapelle's ,Vincent la Chapelle, ''Le cuisinier moderne'p. 220/ref> and in English in 1878.Oxford English Dictionary, Secon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aligot
Aligot () is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère) region in the southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants. Background Traditionally made with the Tomme de Laguiole ( Tomme fraîche), or Tomme d' Auvergne cheese, aligot is an Occitan speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are also used in place of Tomme, including Cantal, mozzarella and Laguiole. The choice of cheese is important, and strongly affects the result. Tomme is not easily available outside France; many other cheeses are reported to be too strong. The cheese must be mild, with a lactic tang, but not too much salt, and melt easily. A comparison of the cheeses available in the UK found creamy (rather than the crumbly variety) Lancashire to be best, rejecting most other suggest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
