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Smoked Cheeses
Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process. Process Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking. The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 20° and 30° C (68° and 86° F). Hot-smoking partially or completely cooks the food by treating it at temperatures ranging from 40° to 90 °C (104° to 194° F). Another method, typically used in less expensive cheeses, is to use artificial smoke flavoring to give the cheese a smoky flavoring and food coloring to give the outside the appearance of having been smoked in the more traditional manner. Common smoked cheeses Some smoked cheeses commonly produced and sold include smoked Gruyère, smoked Gouda (rookkaas), Provolone, Rauchkäse, Scamorza, Sulguni, Oscypek, Fynsk rygeost, and smoked Cheddar. Gall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta Affumicata Della Sila
Ricotta () 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 () 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 varies depending on the milk used. In this form, it is somewhat similar in texture to some fresh cheese variants, though considerably lighter. It is highly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rauchkäse
Rauchkäse (smoke cheese) is a German variety of smoked cheese, known for being semi-soft with a smoky brown rind. The most famous variety is Bruder Basil, named for dairy entrepreneur Basil Weixler, whose dairy company is still in operation today. It is typically smoked using birch or spruce woods. See also * * German cuisine * List of German cheeses * List of cheeses * List of smoked foods This is a list of smoked foods. Smoking (cooking), Smoking is the process of seasoning, flavoring, cooking, or food preservation, preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoke ... References German cheeses Smoked cheeses {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Smoked Foods
This is a list of smoked foods. Smoking (cooking), Smoking is the process of seasoning, flavoring, cooking, or food preservation, preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and Fish (food), fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and ''lapsang souchong'' tea are also smoked. Smoked beverages are also included in this list. Smoked foods Beverages * Lapsang souchong – a kind of tea. * Mattha – an Indian buttermilk or yogurt drink that is sometimes smoked. * Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame''Beer'', by Michael Jackson, published 1998, pp.150-151 ** Grätzer. * Suanmeitang – a Chinese smoked plum drink. * Scotch Whisky – some scotch is made from grains that have been smoked over a peat fire. Fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oscypek
Oscypek (, Polish plural: ''oscypki''), rarely oszczypek, is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Oscypek is made by an expert named "baca", a term also denoting a shepherd in the mountains. The cheese is a traditional holiday cheese in some European countries and is often pan-fried and served with cranberry jam (''żurawina'') on the side. Process and varieties A similar cheese is made in the Slovak Tatra Mountains under the name oštiepok. The cheeses differ in the ratio of their ingredients, the cheesemaking process and the characteristics of the final product. Oscypek needs to be made from at least 60% sheep's milk, and must weigh between 600 and 800g and measure between 17 and 23 cm. It can only be produced between late April to early October, when the sheep used is fed on fresh mountain grass. Oscypek is made using salted sheep's milk, with the addition of cows' or goats' milk strictly regulated by the pro ... [...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] |
Oscypek
Oscypek (, Polish plural: ''oscypki''), rarely oszczypek, is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Oscypek is made by an expert named "baca", a term also denoting a shepherd in the mountains. The cheese is a traditional holiday cheese in some European countries and is often pan-fried and served with cranberry jam (''żurawina'') on the side. Process and varieties A similar cheese is made in the Slovak Tatra Mountains under the name oštiepok. The cheeses differ in the ratio of their ingredients, the cheesemaking process and the characteristics of the final product. Oscypek needs to be made from at least 60% sheep's milk, and must weigh between 600 and 800g and measure between 17 and 23 cm. It can only be produced between late April to early October, when the sheep used is fed on fresh mountain grass. Oscypek is made using salted sheep's milk, with the addition of cows' or goats' milk strictly regulated by the pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sulguni
Sulguni ( ka, სულგუნი, სულუგუნი ''sulguni, suluguni''; ''selegini'') is a brined Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its nickname "pickle cheese". Its color ranges from white to pale yellow. Sulguni is often deep-fried, which masks its odor. It is often served in wedges. Sulguni is patented by Georgia since 24 January 2012. A typical sulguni cheese is shaped as a flat disc, 2.5 to 3.5 centimeters thick. It weighs and contains 50% water and between 1% and 5% salt. Dry fat content averages 45%.Gudkov, p. 296. Sulguni is produced only of natural ingredients: normalized cow milk by clotting by rennet with pure cultures of lactic bacteria. Etymology The name is etymologized as (''selegini''). A folk etymology posits that the name ''sulguni'' comes from two Georgian words: ''suli'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scamorza
() is a Southern Italy, southern Italian Cattle, cow's milk cheese. It can also be made from other milk, but that is less common. It is a (‘stretched curd’) cheese, in which the fresh curd matures in its own whey for several hours to allow the acidity to develop through the conversion of lactose to lactic acid. Artisan, Artisanal cheese makers generally form the cheese into a round shape, then tie a string around the mass one-third of the distance from the top, and hang it to dry. The resulting shape is pear-like. This is sometimes referred to as "strangling" the cheese. The cheese is usually white unless Smoked cheese, smoked. When smoked, the colour is almond with a lighter interior. can be substituted for mozzarella in most dishes. Etymology The term may come from the Italian phrases or , both meaning 'severed head'. This would also explain the use of in regional Italian to mean 'fool' or 'idiot'. Production areas In Italy, is more commonly made in the south. Stri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provolone
Provolone (, ) is an Italian semi-hard cheese made from cow's milk. It is an aged ''pasta filata'' ('stretched-curd') cheese originating in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is northwestern Italy and, in particular, the city of Cremona. Provolone, ''provola'', and '' provoleta'' are versions of the same basic cheese. Some versions of provolone are smoked. History and varieties The term ''provolone'' (meaning 'large ''provola''') appeared around the end of the 19th century, when it started to be manufactured in the southern regions of Italy and assumed its current large size. The smaller sized variant is called ''provola'' () and comes in plain and smoked (''affumicata'') varieties. Provolone is a semi-hard cheese with taste varying greatly from ''provolone piccante'' (sharp, piquant), aged for a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a type of dairy product produced in a range 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 either the enzymes of 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, 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 pasteurised, 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. Other added ingredients may include black pepper, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gouda (cheese)
Gouda cheese (, , ; , "cheese from Gouda") is a creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular and produced cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner. History The cheese is named after the city of Gouda, South Holland because it was traded there. In the Middle Ages, Dutch cities could obtain certain feudal rights which gave them primacy or a total monopoly on certain goods. Within the County of Holland, Gouda acquired market rights on cheese, the sole right to have a market in which the county's farmers could sell their cheese. All the cheeses would be taken to the market square in Gouda to be sold. Teams consisting of the guild of cheese-porters, identified by distinct differently coloured straw hats, carried the farmers' cheeses, which typically weighed about , in barrows. Buyers then sampled the cheeses and negotiated a price using a r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gruyère Cheese
Gruyère (, , ; , ) is a hard Swiss cheeses and dairy products, Swiss cheese that originated in the cantons of Canton of Fribourg, Fribourg, Vaud, Canton of Neuchâtel, Neuchâtel, Canton of Jura, Jura, and Canton of Bern, Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the (AOC), which became the (AOP) as of 2013. Gruyère is classified as a Swiss-type cheeses, 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 cheese, Emmental, with which it is often confused, modern Gruyère has few if any Eyes (cheese), eyes, although in the 19th century, this was not always the case. The small cracks that can develop in Gruyère cheese are often ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
