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Ossau-iraty
Ossau-Iraty () is a Basque cheese made from sheep's milk. Origin Ossau-Iraty or Esquirrou is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Béarn and the Irati Forest in the Basque Country. AOC status It has been recognized as an appellation d'origine contrôlée (AOC) product since 1980. It is one of three sheep's milk cheeses granted AOC status in France (the others are Roquefort and Brocciu). It is of ancient origin, traditionally made by the shepherds in the region. Production Production techniques are very much in the essence of old world methods whereby the sheep still graze mountain pastures. The milk must come from the breeds Basco-Béarnaise, Red-face Manech, or Black-face Manech. This is an uncooked cheese made through pressing. When offered as a farm-produced cheese (known as ''fromage fermier'', ''fromage de ferme'' or ''produit fermier''), the AOC regulations s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daily Telegraph
''The Daily Telegraph'', known online and elsewhere as ''The Telegraph'', is a British daily broadsheet conservative newspaper published in London by Telegraph Media Group and distributed in the United Kingdom and internationally. It was founded by Arthur B. Sleigh in 1855 as ''The Daily Telegraph and Courier''. ''The Telegraph'' is considered a newspaper of record in the UK. The paper's motto, "Was, is, and will be", was included in its emblem which was used for over a century starting in 1858. In 2013, ''The Daily Telegraph'' and '' The Sunday Telegraph'', which started in 1961, were merged, although the latter retains its own editor. It is politically conservative and supports the Conservative Party. It was moderately liberal politically before the late 1870s.Dictionary of Nineteenth Century Journalismp 159 ''The Telegraph'' has had a number of news scoops, including the outbreak of World War II by rookie reporter Clare Hollingworth, described as "the scoop of the cent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Products With Protected Designation Of Origin
French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), a 2008 film * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a type of military jacket or tunic * French's, an American brand of mustard condiment * French (catheter scale), a unit of measurement * French Defence, a chess opening * French kiss, a type of kiss See also * France (other) * Franch, a surname * French Revolution (other) * French River (other), several rivers and other places * Frenching (other) * Justice French (other) Justice French may refer to: * C. G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep's-milk Cheeses
Sheep milk is the milk of domestic sheep. It is commonly used to make cultured dairy products, such as cheese. Some of the most popular sheep cheeses include feta (Greece), pecorino romano (Italy), Roquefort (France) and Manchego (Spain). Sheep breeds Specialized dairy breeds of sheep yield more milk than other breeds. Common dairy breeds include: * East Friesian (Germany) * Sarda (Italy) * Lacaune (France) * British Milk Sheep (UK) * Chios (Greece) * Awassi (Syria) * Assaf (Israel) * Zwartbles (Friesland, Netherlands) In the U.S., the most common dairy breeds are the East Friesian and the Lacaune. Meat or wool breeds do not produce as much milk as dairy breeds, but may produce enough for small amounts of cheese and other products. Milk production period Female sheep (ewes) do not produce milk constantly. Instead, they produce milk during the 80–100 days after lambing. Sheep naturally breed in the fall, which means that a majority of lambs are born in the wint ... [...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 Sheep Milk Cheeses
This is a list of sheep milk cheeses. Sheep milk cheese is prepared from sheep milk (or ewe's milk), the milk of domestic sheep. The milk is commonly used to make cultured dairy products, such as cheese. Sheep milk cheeses * Abbaye de Belloc * Abertam cheese * Anari cheese * Anthotyros * Basco-béarnaise * Beenleigh Blue cheese * Beyaz peynir * Brânză de burduf * Brocciu * Bryndza * Bryndza Podhalańska * Bundz * Cabrales cheese * Caciocavallo * Caciotta * Caș * Casciotta d'Urbino * Castelo Branco cheese * Casu marzu * Cazelle de Saint Affrique * Cherni Vit * Corleggy Cheese * Croglin * Crozier Blue * Dolaz cheese * Duddleswell cheese * Etorki * Feta * Fine Fettle Yorkshire * Ġbejna * Graviera * Halloumi * Idiazabal cheese * Jibneh Arabieh * Kadchgall * Kars gravyer cheese * Kashkaval * Kasseri * Kefalograviera * Kefalotyri * La Serena cheese * Lanark Blue * Lavaş cheese * Lighvan cheese * Manche ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Idiazabal Cheese
Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre regions of Spain. It has a somewhat smokey flavor, but is usually un-smoked. The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quince jam. If aged longer, it becomes firm, dry and sharp and can be used for grating. The Denomination of Origin for Idiazabal cheese was created in 1987 and defines the basic regulations for the product's manufacture. Typically, unpasteurized milk from latxa breed of sheep is used, although in some cases the D.O. permits the use of milk from Carranzana breed, from the Encartaciones in Biscay. The D.O. also stipulates that the milk be curdled with the natural lamb rennet, and permits external smoking of the cheese. The cheeses produced in the following towns in accordance with all the D.O. regulat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eyes (cheese)
Eyes are the round holes that are a characteristic feature of Swiss-type cheese (e.g. Emmentaler cheese) and some Dutch-type cheeses. The eyes are formed by bubbles of carbon dioxide gas during the cheesemaking process. The gas is produced by various species of bacteria in the cheese. Swiss cheese In Swiss-type cheeses, the eyes form as a result of the activity of propionic acid bacteria (''propionibacteria''), notably ''Propionibacterium freudenreichii'' subsp. ''shermanii''.P.L.H. McSweeney, ''Biochemistry of Cheese Ripening: Introduction and Overview'', in: Fox, p. 349 These bacteria transform lactic acid into propionic acid and carbon dioxide, according to the formula: :3 lactate → 2 propionate + acetate + CO2 + H2O The CO2 so produced accumulates at weak points in the curd, where it forms the bubbles that become the cheese's eyes. Not all CO2 is so trapped: in an cheese, about 20 L of CO2 remain in the eyes, while 60 L remain dissolved in the cheese mass and 40 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brocciu
Brocciu () is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains less lactose. Produced on the island of Corsica, brocciu is considered the island's most representative food. Like ricotta, it is a young white cheese and is paired frequently with Corsican white wines. It has been described as "the most famous cheese" in Corsica. The word brocciu is related to the French word '' brousse'' and means fresh cheese made with goat or ewe's milk. Brocciu is made from whey and milk. First, the whey is heated to a low temperature of just a few degrees below and then ewe's milk is added and further heated to just a bit below . After heating, the cheese is drained in rush baskets. The cheese is ready for consumption immediately, although it may be ripened for a few weeks ( or ''brocciu vechju''); the i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
