|
Majorero
Majorero () is a goat milk cheese from Spain. Similar to Manchego, this firm cheese has a milky, Nut (fruit), nutty flavour that goes well with various pear products. It is pale white in colour, and comes in large wheels. Currently, it is protected under European Law with Protected Designation of Origin (PDO) status. Majorero comes from the island of Fuerteventura in the Canary Islands. The word ''Mahorero'' (''Majorero'') is a Guanche language, Guanche word still used today to describe the people of Fuerteventura. This island has a rich farming tradition, and goats were very important to their economy. It is from the Majorera goat that this particular cheese is made. The goat produces a thick, aromatic and high-fat milk. Majorero cheese is usually available in three ways: in its natural rind rubbed with oil, rubbed with Pimenta (genus), pimenta, or with roasted gofio. The cheese has a slightly gummy texture. The taste is acidic, with a buttery but not salty taste. This che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fuerteventura
Fuerteventura () is one of the Canary Islands, in the Atlantic Ocean, geographically part of Macaronesia, and politically part of Spain. It is located away from the coast of North Africa. The island was declared a biosphere reserve by UNESCO in 2009. Fuerteventura belongs to the Province of Las Palmas, one of the two provinces that form the autonomous community of the Canary Islands. The island's capital is Puerto del Rosario, where the Insule Council is found (the government of the island). Fuerteventura had 124,152 inhabitants (), the fourth largest population of the Canary Islands and the third of the province. At , it is the second largest of the Canary Islands, after Tenerife. From a geological point of view, Fuerteventura is the oldest island in the archipelago. Toponymy The island's name is a compound formed by the Spanish words ''fuerte'' (either "strong" or "fort") and ''ventura'' ("fortune"). Traditionally, Fuerteventura's name has incorrectly thought to have been a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Cheeses
A wide variety of cheeses are made throughout the country of Spain. Some of the Spanish cheeses are internationally renowned, such as the Manchego cheese, Manchego cheese of La Mancha. Some regions are better known for their cheeses than others; 26 cheeses are classified as Denominación de origen, Protected Designation of Origin (D.O.P.—) and 3 additional cheeses are classified as Protected Geographical Indication (I.G.P. - ''Indicación Geográfica Protegida'') by Spain and the European Union. Many of the cheeses are manufactured from single types of milk (cow, goat or sheep), but a few are mixtures of different milks, and the milk may be raw, pasteurised or creamy. The cheeses are made in a wide variety of styles including fresh, cured, semi-cured and pressed paste, and some are inoculated with mould to make blue varieties. There is a huge variation in the presentation of cheeses, from the hard, dark-skinned, two-kilo Manchego to the soft, small ''quesitos''. A list of Spa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Goat Milk Cheeses
Goat cheese is produced using goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured dairy products, including cheese. Myriad goat milk cheeses are produced around the world. Traditional varieties * * Añejo cheese – a firm, aged Mexican cheese traditionally made from skimmed goat's milk, but most often available made from skimmed cow's milk. * * * * Brunost (known as when made with goat milk) – a Norwegian brown goat cheese with a sweet flavor profile * Bucheron – native to the Loire Valley in France * Cabécou * Cabrales cheese * Caciotta * Caprino cheese * Castelo Branco cheese * Cathare * Chabichou * Chabis * Chevrotin * Circassian cheese * Circassian smoked cheese * Couronne lochoise * Crottin de Chavignol * Dolaz cheese * Faisselle – a non-protected French cheese made of raw milk from goats, cows or sheep * Feta * Formaela * Garrotxa cheese * Gbejna friska - a fresh cheeselet similar to ric ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queso Majorero A La Plancha
Queso (Spanish for "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 prod ...") may refer to: * Chile con queso, a cheesy sauce * Queso Records * Queso blanco, a white cheese * Queso Chihuahua * Queso flameado * an obsolete TCP/IP stack fingerprinting tool that was well known in the late 1990s * Queso, a character from '' The Lingo Show'', a kids' TV show * "Queso", a 2015 song by Lil Uzi Vert from the album '' Luv Is Rage'' {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Majorera
The Cabra Majorera is a Spanish breed of dairy goat native to the islands of Fuerteventura and Lanzarote in the Canary Islands. It is one of three goat breeds from the islands, the others being the Palmera of La Palma and the Tinerfeña of Tenerife; the Güera of North Africa also originates in the Canaries. The Majorera is a particularly strong breed and has been exported to Africa and Latin America Latin America is the cultural region of the Americas where Romance languages are predominantly spoken, primarily Spanish language, Spanish and Portuguese language, Portuguese. Latin America is defined according to cultural identity, not geogr .... Majorero cheese is made from its milk. References {{goat-stub Fuerteventura Dairy goat breeds Goat breeds originating in Spain Mammals of the Canary Islands Goat breeds ... [...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] |
Whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt. Whey proteins consist of β-lactoglobulin (48%–58%), α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine serum albumin, heavy and light chain immunoglobulins and several minor whey proteins. Composition Sweet whey and acid whey are similar in gross nutritional analysis. By mass both contain 93% water, about 0.8% protein, and about 5.1% carbohydrates. Sweet whey contains about 0.4% fat while sour whey contains about 0.1% fat. The carbohydrates are mainly lactose. The proteins are known as lactalbumin. Whey also contains some minerals."Whey." ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curdle
Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu; undesirable in the production of a sauce, cheese fondue or a custard. Method In curdling, the pH of the milk decreases and becomes more acidic. Independently floating casein molecules attract one another, forming "curdles" that float in a translucent whey. At warmer temperatures, the clumping reaction occurs more quickly than at colder temperature. Curdling occurs naturally if cows' milk is left open in a warm environment to air for a few days. Cheese and tofu Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the resulting curds are then pressed. Egg sauces In hot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milking
Milking is the act of removing milk from the mammary glands of cattle, water buffalo, humans, goats, sheep, and, more rarely, camels, horses, and donkeys. Milking may be done by hand or by machine, and requires the animal to be currently or recently pregnant. The milker may refer either to the animal that produces the milk or the person who milks said animal. Hand milking Hand milking is performed by massaging and pulling down on the teats of the udder, squirting the milk into a bucket. Two main methods are used: *The top of the teat is pinched shut between finger and thumb, trapping milk in the lower part, which is then squeezed by the other fingers, squirting the milk out through the hole in the tip of the teat. *The top of the teat is pinched shut by the fingers and thumb, which are then slid down the teat, pushing the milk towards the bottom. Machine milking Most milking in the developed world is done using automatic milking, milking machines. Teat cups are attached to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gofio
Gofio is a sort of Canarian flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt. Gofio has been an important ingredient in Canarian cooking for some time, and Canarian emigrants have spread its use to the Caribbean (notably in Cuba, Dominican Republic, Puerto Rico, and Venezuela) and the Western Sahara. There are various ways to use it, such as kneading, dissolving in soup, and baking. It can also be used as a thickener. It is also found in Argentina, Uruguay, and Chile, where it is known as ''harina tostada'' and is employed in a wide variety of recipes. The gofio commercially available in the Canary Islands is always finely ground, like ordinary flour, despite the definition given in the Spanish '' Dictionary of the Royal Academy''. In 2014, the name ''Gofio Canario'' was added to the register of Protected designation of origin and Pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pimenta (genus)
''Pimenta'' is a genus of flowering plants in the myrtle family, Myrtaceae described as a genus in 1821. It is native to Central and South America, Mexico, and the West Indies The West Indies is an island subregion of the Americas, surrounded by the Atlantic Ocean, North Atlantic Ocean and the Caribbean Sea, which comprises 13 independent island country, island countries and 19 dependent territory, dependencies in thr .... Well-known species include allspice (''P. dioica'') and the West Indian bay tree ( ''P. racemosa''). The name is mostly probably derived from the Portuguese word "pimenta", with the same meaning of the Spanish word ''pimienta'', meaning "peppercorn." It refers to the berries of ''P. dioica''. Species 20 species are accepted. References External links Flora of the Neotropical realm Taxa described in 1821 Taxa named by John Lindley {{Myrtaceae-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
