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Pule Cheese
Pule cheese or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk. The cheese is produced in Zasavica Nature Reserve. Pule is reportedly the "world's most expensive cheese", fetching US$1300 per kilogram. It is so expensive because of its difficulty to produce, and its rarity: there are only about 100 jennies in the landrace of Balkan donkeys that are milked for Pule-making and it takes of milk to create of cheese. The taste of Pule cheese is reputed to be similar to that of manchego, a combination of nutty and earthy flavours, accompanied by a crumbly texture. See also * 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 External links * Donkeys Serbian cuisine Serbian che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sremska Mitrovica
Sremska Mitrovica (; sr-Cyrl, Сремска Митровица, ) is a List of cities in Serbia, city in Serbia. It is situated on the left bank of the Sava, Sava river. , the city has a total population of 36,764 inhabitants, while its administrative area has a population of 72,580 inhabitants. As Sirmium, it was a capital of the Roman Empire during the Tetrarchy of 4th century CE. Ten Roman emperors were born in or near this city, Emperors Herennius Etruscus (251), Hostilian (251), Decius, Decius Traian (249–251), Claudius Gothicus (268–270), Quintillus (270), Aurelian (270–275), Marcus Aurelius Probus, Probus (276–282), Maximian (285–310), Constantius II (337–361) and Gratian (367–383). Name The modern town name is ''Sremska Mitrovica'' (). The Hungarian language, Hungarian name was ''Szávaszentdemeter'' while in Croatian language, Croatian it is referred to as ''Srijemska Mitrovica''. In Pannonian Rusyn, it is referred to as . Mitrovica stems from Saint Deme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balkan Donkey
The Balkan donkey or mountain donkey, , is a list of donkey breeds, breed or group of breeds of domestic donkey originating in the Balkan region. It is reported from Serbia and Montenegro. A herd of about 120 Balkan donkeys in the Zasavica (bog), Zasavica Reserve, Sremska Mitrovica, Serbia, are used to make the world's most expensive cheese, pule cheese. References Donkey breeds {{oddtoedungulate-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zasavica (bog)
The Zasavica ( sr-Cyrl, Засавица) is a bog in the region of Mačva, west central Serbia. It is a major wildlife refuge and one of the last authentically preserved wetlands in Serbia. In the 2000s it became a popular attraction with the successful reintroduction of beavers, which had become extinct on the same land areas 100 years before. Location Zasavica is located several kilometers across the Sava River from the town of Sremska Mitrovica. The entire Zasavica system is located in the Mačva region and is administratively divided between the province of Vojvodina (northern part; municipality of Sremska Mitrovica) and Central Serbia (southern part; municipality of Bogatić). It roughly extends between the settlements of Crna Bara (Bogatić), Crna Bara, Banovo Polje, Ravnje (Sremska Mitrovica), Ravnje, Zasavica I, Zasavica II, Salaš Noćajski, Noćaj and Mačvanska Mitrovica. Geography The Zasavica bog is a marshy Upland and lowland (freshwater ecology), lowland in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jenny (donkey)
The donkey or ass is a domesticated equine. It derives from the African wild ass, ''Equus africanus'', and may be classified either as a subspecies thereof, ''Equus africanus asinus'', or as a separate species, ''Equus asinus''. It was domesticated in Africa some years ago, and has been used mainly as a working animal since that time. There are more than 40 million donkeys in the world, mostly in underdeveloped countries, where they are used principally as draught or pack animals. While working donkeys are often associated with those living at or below subsistence, small numbers of donkeys or asses are kept for breeding, as pets, and for livestock protection in developed countries. An adult male donkey is a ''jack'' or ''jackass'', an adult female is a ''jenny'' or ''jennet'', and an immature donkey of either sex is a ''foal''. Jacks are often mated with female horses (mares) to produce '' mules''; the less common hybrid of a male horse (stallion) and jenny is a '' hin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Landrace
A landrace is a Domestication, domesticated, locally adapted, often traditional variety of a species of animal or plant that has developed over time, through adaptation to its natural and cultural Environment (biophysical), environment of agriculture and pastoralism, and due to isolation from other populations of the species. Landraces are distinct from cultivars and from standard breeds. A significant proportion of farmers around the world grow landrace crops, and most plant landraces are associated with traditional agricultural systems. Landraces of many crops have probably been grown for millennia. Increasing reliance upon modern plant cultivars that are bred to be uniform has led to a reduction in biodiversity, because most of the genetic diversity of domesticated plant species lies in landraces and other traditionally used varieties. Some farmers using scientifically improved varieties also continue to raise landraces for agronomic reasons that include better adaptation to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manchego
Manchego (, ) is a cheese made in the La Mancha region of Spain from the Sheep milk, milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk. The designation is protected under Spain's denominación de origen regulatory classification system, and the cheese has been granted Protected Geographical Status, Protected Designation of Origin (PDO) status by the European Union. PDO requirements A must satisfy these requirements: * It must be produced within designated parts of the provinces of Albacete Province, Albacete, Ciudad Real Province, Ciudad Real, Cuenca ... [...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 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] |
Donkeys
The donkey or ass is a domesticated equine. It derives from the African wild ass, ''Equus africanus'', and may be classified either as a subspecies thereof, ''Equus africanus asinus'', or as a separate species, ''Equus asinus''. It was domesticated in Africa some years ago, and has been used mainly as a working animal since that time. There are more than 40 million donkeys in the world, mostly in underdeveloped countries, where they are used principally as draught or pack animals. While working donkeys are often associated with those living at or below subsistence, small numbers of donkeys or asses are kept for breeding, as pets, and for livestock protection in developed countries. An adult male donkey is a ''jack'' or ''jackass'', an adult female is a ''jenny'' or ''jennet'', and an immature donkey of either sex is a ''foal''. Jacks are often mated with female horses (mares) to produce '' mules''; the less common hybrid of a male horse (stallion) and jenny is a '' hin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serbian Cuisine
Serbian cuisine () is a Balkan cuisine that consists of the culinary methods and traditions of Serbia. Its roots lie in Serbian history, including centuries of cultural contact and influence with the Greeks and the Byzantine Empire, the Ottomans, and Serbia's Balkan neighbours, especially during the existence of Yugoslavia. Historically, Serbian food develops from pastoral customs that involved the keeping of sheep in mountain highlands, in a climate and regional context that favoured animal husbandry over vegetable farming; Serbian food is therefore traditionally richer in animal products and basic grains—corn, wheat and oats—than fresh vegetable dishes. Following the abandonment of widely practiced pastoral lifestyles, Serbian food emerged through the Middle Ages heavily dependent not on lamb or mutton, but on the keeping of pigs for the annual cull and the production of various cured meats, such as sausages, bacon and ham products. The Serbian government has passed laws ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serbian Cheeses
There are several regional types of Serbian cheeses, such as the Sjenica, Zlatar, Svrljig and Homolje cheeses. The Pule cheese has gained much notoriety since 2000s as it became the most expensive cheese in the world. Types *Cer cheese (''cerski sir''), made from goat milk, produced in the Cer mountain region *Homolje cheese (''homoljski sir''), white brined cheese, from cow, goat or sheep milk, produced in the Homolje valley and mountains *Krivi Vir caciocavallo (''krivovirski kačkavalj''), yellow hard cheese, from sheep, cow and goat milk, produced in the Zaječar region, named after Krivi Vir *Mokrin cheese (''mokrinski sir''), white brined cheese, named after Mokrin *Pirot caciocavallo (''pirotski kačkavalj''), hard cheese, produced in the Pirot region * Pule cheese (''pule''), smoked cheese, made from donkey milk, produced in Zasavica, world's most expensive cheese * Šar cheese (''šarski sir''), hard cheese, produced in Gora, Opolje and Štrpce (in Kosovo), name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
