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Faisselle
Faisselle () is a non-protected French cheese made of raw milk from cows, goats, or sheep. The name comes from the mold in which the cheese is strained: . Production Faisselle is traditionally produced in the centre of France, but because its name is not protected, it can be produced anywhere else in the country. The cheese produced elsewhere uses pasteurized milk to make it appealing to a wider customer base. Composition The cheese is traditionally made from raw milk from cows, goats, or sheep, and is between and on average. Consumption Faisselle is often eaten as a savory dessert served with salt, pepper, and either chives or shallots. It is also eaten as a sweet dessert, served with sugar or honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl .... It is used as an in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rians, Cher
Rians () is a commune in the Cher department in the Centre-Val de Loire region of France. Geography An area of farming and some associated light industry comprising the village and two hamlets situated on the banks of the small river Quatier, about northeast of Bourges, at the junction of the D12, D24 and the D154 roads. An unusual kind of fresh (un pasteurised) cheese, Faisselle Rians, is produced here. Population Sights * The church of St. Christophe, dating from the twelfth century. * The fifteenth-century chateau of Sery. * The two watermills of Malvette and Ecorce. See also *Communes of the Cher department The following is a list of the 286 communes of the Cher department of France. The communes cooperate in the following intercommunalities (as of 2025): References {{authority control[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of 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'origi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fromage Blanc
''Fromage blanc'' (; ; also known as ''maquée'') is a fresh cheese similar to cream cheese originating from the north of France and southern Belgium. The name means "white cheese" in French language, French. ''Fromage frais'' ("fresh cheese") differs from ''fromage blanc'' in that, according to French legislation, ''fromage frais'' must contain live cultures when sold, whereas with ''fromage blanc'', fermentation has been halted. ''Fromage blanc'' is a creamy soft cheese made with whole or skimmed milk and cream. It is a semi-fluid, creamy, viscous paste. Pure ''fromage blanc'' is virtually fat free, but cream is frequently added to improve the flavour, which also increases the fat content, frequently to as high as 8% of total weight. ''Fromage blanc'' can be served either as a dessert similar to yogurt, frequently with added fruit, spread on bread, usually over or under jam, or used in savoury dishes. In many Western countries, ''fromage blanc'' is sold in supermarkets alongsid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cow's-milk Cheeses
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibodies and immune-modulating components that strengthen the immune system against many diseases. As an agricultural product, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or formula) should have two servings of milk products a day, and more than six billion people ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queso Blanco
White cheese includes a wide variety of cheese types discovered in different regions, sharing the sole common characteristic of their white hue. The specific type of white cheese can vary significantly depending on the geographical location. Names * gebna beda * , jubna bayda – Akkawi, Jibneh Arabieh, Nabulsi cheese * , ''bjalo sirene'' * * – Quark (dairy product), Quark or brined white cheese * , ''lefko tyri'' – any brined white cheese that is not feta * , ''gvina levana'' * – ricotta, mozzarella * , ''belo sirenje'' * – fresh Minas cheese * – telemea * * * – costeño cheese, cuajada (cheese), cuajada, llanero cheese, Oaxaca cheese, panela cheese, queso de mano * * White cheese by region The Americas In Latin America, (Spanish language, Spanish) or (Portuguese language, Portuguese) refers to various white cheeses, with the specific type varying by region. is considered an easy cheese to make, as it requires no careful handling and does not ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quark (dairy Product)
Quark or quarg is a type of fresh dairy product made from milk. The milk is souring, soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as Fresh cheese, fresh Sour milk cheese, acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. Quark and its dryer variant Tvorog is traditional in the cuisines of Baltic states, Baltic, Germanic peoples, Germanic and Slavic languages, Slavic-speaking countries as well as amongst Ashkenazi Jews and various Turkic peoples. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket (dessert), junket. In Germany, quark and cottage cheese are considered different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leben (milk Product)
The term leben, variously laban, liben, lben () in the Middle East and North Africa, refers to a food or beverage of fermented milk. Generally, there are two main products known as ''leben'': the yogurt variant for the Levant region and the buttermilk variant for parts of Arabia and North Africa (Maghreb). Leben can be served at breakfast, lunch, or dinner. Buttermilk variant Leben as a drink is traditionally prepared by letting milk ferment for around 24 hours, then churning and removing the butter. The remaining buttermilk can keep for several days at room temperature. In modern times, it is produced industrially. Yogurt variant Leben in parts of the Middle East is traditionally prepared by boiling milk, usually whole milk, then adding yogurt (or previously made, leftover/store-bought leben), and then cooled overnight. In Israel In the early 20th century, small dairies run by Ashkenazi Jews in what was then Ottoman Palestine began producing the yogurt variant in quantity ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farmer Cheese
Farmer's cheese is pressed curds or an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. Farmer's cheese may be made from the milk of cows, sheep or goats, with each giving its own texture and flavor. According to a cheese technologist at the University of Wisconsin–Madison The University of Wisconsin–Madison (University of Wisconsin, Wisconsin, UW, UW–Madison, or simply Madison) is a public land-grant research university in Madison, Wisconsin, United States. It was founded in 1848 when Wisconsin achieved st ..., there are three cheeses known as farmer cheese: * American-style farmer cheese, which is cottage cheese pressed to remove water; * European-style farmer cheese, which is tvorog; and * Wisconsin/Amish-style farmer cheese which is firm and similar to Monterey Jack. References American cheeses Cheese {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd
Curd is obtained by Denaturation (biochemistry), coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a Kefir cheese, culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ''curds''. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cottage Cheese
Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product. Cottage cheese is not Aged cheese, aged. Cottage cheese can be low in calories compared to other types of cheese — similar to yogurt; this makes it popular among dieters and some health devotees. It can be used with various foods such as yogurt, fruit, toast, and granola, in salads, as a dip, and as a replacement for mayonnaise. History Origin A popular story on the origin of cheese was taken from Homer's ''Odyssey'', in which the poet describes how the Cyclops, Polyphemus, made cheese by storing milk in animal stomachs. The enzyme rennin from the stomachs of nursing animals induces a coagulation process separating the curds f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
