|
Scharfe Maxx
Der Scharfe Maxx is a Swiss hard cheese from the canton of Thurgau. It is a hard cows' milk cheese with a pungent taste that is made from thermized milk. The literal translation of "Der Scharfe Maxx" means "the sharp Maxx" or "the spicy Maxx". It is classified as a Swiss-type or Alpine cheese. The cheese is produced in the Studer cheesery in Hatswil (Hefenhofen) in the canton of Thurgau close to the Lake Constance. The cheesery is run by the Studer family in the third generation. The ''Scharfe Maxx'' tastes similar to an Appenzeller, but is creamier and more piquant. Similar to other Appenzeller cheeses, the Scharfe Maxx is made with thermized milk. See also *Culinary Heritage of Switzerland *List of Swiss cheeses This is a list of the varieties of traditional cheeses made in Switzerland. Switzerland produces over 475 varieties of cheese, a milk-based food produced in a large range of flavors, textures, and forms. Cow's milk is used in about 99 percent of ... Reference ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Switzerland
; rm, citad federala, links=no). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Lucerne, Neuchâtel, St. Gallen a.o.). , coordinates = , largest_city = Zurich , official_languages = , englishmotto = "One for all, all for one" , religion_year = 2022 , religion_ref = , religion = , demonym = , german: link=no, Schweizer/Schweizerin, french: link=no, Suisse/Suissesse, it, svizzero/svizzera or , rm, Svizzer/Svizra , government_type = Federal assembly-independent directorial republic , leader_title1 = Federal Council , leader_name1 = , leader_title2 = , leader_name2 = Viktor Rossi , legislature = Federal Assembly , upper_house = Counci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thurgau
Thurgau (; french: Thurgovie; it, Turgovia), anglicized as Thurgovia, more formally the Canton of Thurgau, is one of the 26 cantons forming the Swiss Confederation. It is composed of five districts and its capital is Frauenfeld. Thurgau is part of Eastern Switzerland. It is named for the river Thur, and the name ''Thurgovia'' was historically used for a larger area, including part of this river's basin upstream of the modern canton. The area of what is now Thurgau was acquired as subject territories by the cantons of the Old Swiss Confederacy from the mid 15th century. Thurgau was first declared a canton in its own right at the formation of the Helvetic Republic in 1798. The population, , is . In 2007, there were a total of 47,390 (or 19.9% of the population) who were resident foreigners. History In prehistoric times the lands of the canton were inhabited by people of the Pfyn culture along Lake Constance. During Roman times the canton was part of the province ''Raetia' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hefenhofen
Hefenhofen is a municipality in the district of Arbon in the canton of Thurgau in Switzerland. History Hefenhofen is first mentioned in 817 as ''Hebinhova''. Hefenhofen was a fief of the Abbey of Saint Gall and until the 17th century it was part of the Bailiwick of Hagenwil. In 1600, the low court of Hefenhofen was formed, which included Auenhofen, Hatswil, Moos and Tonhub. In 1644 the Lords of Bernhausen divided their lands, which included Hefenhofen. From 1644 until 1798 a number of different individuals owned the village. Since the Protestant Reformation Hefenhofen had belonged to the Reformed parish of Sommeri. In 1870, the political and geographic municipalities were merged into the combined municipality of Hefenhofen. In the 19th century the major economic activities included fruit production and weaving. Towards the end of the 19th century, this transitioned to cattle and dairy farming. In 1900 Hefenhofen included several farms and silk embroidery industry. The only hea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thermization
Thermization, also spelled thermisation, is a method of sanitizing raw milk with low heat. "Thermization is a generic description of a range of subpasteurization heat treatments (57 to 68°C × 10 to 20 s) that markedly reduce the number of spoilage bacteria in milk with minimal heat damage." The process is not used on other food products, and is similar to pasteurization but uses lower temperatures, allowing the milk product to retain more of its original taste. In Europe, there is a distinction between cheeses made of thermized milk and raw-milk cheeses. However, the United States' Food and Drug Administration (FDA) places the same regulations on all unpasteurized cheeses. As a result, cheeses from thermized milk must be aged for 60 days or more before being sold in the United States, the same restriction placed on raw-milk cheeses by the FDA. Thermization involves heating milk at temperatures of around for 15 seconds, while pasteurization involves heating milk at for 15 seconds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hard Cheese
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 51 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme result ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss-type Cheeses
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands (''alpage'' in French), and then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance.Donnelley, 3–5; Thorpe, 262–268; Oxford, 15–19 Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting. The best-known cheeses of the type, all made from cow's milk, include the Swiss Emmental, Gruyère and Appenzeller, as well as the French Beaufort and Comté (from the Jura Mountains, near the Alps). Both countries have many other traditional varieties, as do the Alpine regions of Austria (Alpkäse) and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lake Constance
Lake Constance (german: Bodensee, ) refers to three bodies of water on the Rhine at the northern foot of the Alps: Upper Lake Constance (''Obersee''), Lower Lake Constance (''Untersee''), and a connecting stretch of the Rhine, called the Lake Rhine (''Seerhein''). These waterbodies lie within the Lake Constance Basin () in the Alpine Foreland through which the Rhine flows. The lake is situated where Germany, Switzerland, and Austria meet. Its shorelines lie in the German states of Baden-Württemberg and Bavaria, the Swiss cantons of St. Gallen, Thurgau, and Schaffhausen, and the Austrian state of Vorarlberg. The actual location of the border is disputed. The Alpine Rhine forms in its original course the Austro-Swiss border and flows into the lake from the south. The High Rhine flows westbound out of the lake and forms (with the exception of the Canton of Schaffhausen) the German-Swiss border as far as to the city of Basel. The most populous towns on the Upper Lake ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appenzeller Cheese
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzellerland region of northeast Switzerland, in the two modern-day cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. It is classified as a Swiss-type or Alpine cheese. History Cheese from Appenzellerland has a documented history of at least 700 years, being first mentioned in a document from 1282. However, the manufacturing process is not mentioned and may have been rather different from today. Today, about 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes are trade secrets. Production A herbal brine, sometimes incorporating wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are ... or cider, is applied to the wheels of cheese while they cure, whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Heritage Of Switzerland
The Culinary Heritage of Switzerland (german: Kulinarisches Erbe der Schweiz, french: Patrimoine culinaire suisse, it, Patrimonio culinario svizzero, rm, Patrimoni culinar svizzer) is a multilingual online encyclopedia of traditional Swiss cuisine and produce. History The project was initiated after Swiss MP Josef Zisyadis's parliamentary motion in 2000. After obtaining CHF 2 million of funding by the Swiss federal government, the Swiss cantons The 26 cantons of Switzerland (german: Kanton; french: canton ; it, cantone; Sursilvan and Surmiran: ; Vallader and Puter: ; Sutsilvan: ; Rumantsch Grischun: ) are the member states of the Swiss Confederation. The nucleus of the Swiss Confe ... and private sponsors, the private association "Culinary Heritage of Switzerland" was founded in 2003. The association hired a team of researchers, including ethnologists and historians, to write the articles and carry out field research by interviewing Swiss bakers, butchers, cultural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Swiss Cheeses
This is a list of the varieties of traditional cheeses made in Switzerland. Switzerland produces over 475 varieties of cheese, a milk-based food produced in a large range of flavors, textures, and forms. Cow's milk is used in about 99 percent of the cheeses Switzerland produces. The remaining share is made up of sheep milk and goat milk. The export of these cheeses, some 40% of production in 2019, is economically important for Switzerland. The best known Swiss cheeses are of the class known as Swiss-type cheeses, also known as Alpine cheeses, a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. These include Emmental, Gruyère and Appenzeller, as well as many other traditional varieties from Switzerland and neighbouring countries with Alpine regions. Their distinct character arose from the requirements of cheese made in the summer on high Alp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cheeses
Swiss may refer to: * the adjectival form of Switzerland * Swiss people Places *Swiss, Missouri *Swiss, North Carolina * Swiss, West Virginia * Swiss, Wisconsin Other uses *Swiss-system tournament, in various games and sports *Swiss International Air Lines **Swiss Global Air Lines, a subsidiary *Swissair, former national air line of Switzerland *.swiss alternative TLD for Switzerland See also *Swiss made, label for Swiss products *Swiss cheese (other) *Switzerland (other) *Languages of Switzerland, none of which are called "Swiss" *International Typographic Style, also known as Swiss Style, in graphic design *Schweizer (other), meaning Swiss in German *Schweitzer Schweitzer is a surname. Notable people with the surname include: * Albert Schweitzer, German theologian, musician, physician, and medical missionary, winner of the 1952 Nobel Peace Prize * Anton Schweitzer, opera composer * Brian Schweitzer, forme ..., a family name meaning Swiss in German * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cow's-milk Cheeses
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is collected from farm animals. In 2011, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the Netherlands are the largest exporters o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Cow's-milk Cheeses")