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Vacherin Mont-d'Or
Vacherin Mont d'Or (), or simply Vacherin (), is a cow's milk (French ''vache'', "cow") cheese. Two main types of French or Swiss Vacherin cheeses exist. One type of Vacherin cheese is called mont d'Or, or Vacherin du Haut-Doubs, from France,'' 'French Cheeses' '', DK, '' 'Cheeses of the World' '', RolIand Barthelemy; Arnaud Sperat-Czar, (2001) or Vacherin Mont-d'Or from Switzerland (though it tends to just be called ''Vacherin'' in the local shops). It is a soft, rich, seasonal cheese made from cow's milk in Switzerland and France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and has a grayish-yellow washed rind. The cheese is wrapped in a "''sangle''" made from the cambium of a Norway spruce tree (French: ') for about two weeks at least, which gives the cheese a unique flavour. It typically contains 45 to 50 percent milk fat (in dry matter), and is produced between August 15 and March 15, and sold between September 10 and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vacherin Fribourgeois
Vacherin Fribourgeois (, ''Vacherin of Fribourg'') a Swiss semi-hard cheese made from thermisation, thermised milk. It is produced under Swiss appellation d'origine contrôlée, AOC in the canton of Fribourg, where Gruyère (cheese), Gruyère also originates. It has a slightly acidic, resiny flavor, akin to Italian Fontina,'' 'Cheeses of the World' '', RolIand Barthelemy; Arnaud Sperat-Czar, (2001) '' 'The Cheese Companion' '', Judy Ridgeway, (2003) with a varying strength depending on the age and type. It is also a basic component lending character to fondues (depending on the recipe). Vacherin Fribourgeois has Swiss AOC status with 6 varieties being available:Vacherin Fribourgeois - Website (accessed 02/Jan/2007) * Classic (aged: 6–12 weeks) * Extra (aged: minimum 12 weeks) * Rustic (aged: minimum 12 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thermized
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 second ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cheeses
Switzerland has a strong and ancestral dairy farming and cheesemaking tradition. The breeding of cattle, sheep and goats for milk is attested in the Neolithic period and, since Antiquity, cheese has been exported from the Alpine regions. The rugged nature of the country makes approximately 80% of the agricultural land unsuitable for cultivation, which is therefore mainly exploited for cattle and sheep farming. This mode of exploitation has forged a large part of the Swiss landscape, in the Alps, the Jura and on the Swiss Plateau. Today, cheese dairies and mountain pastures in Switzerland produce nearly 500 varieties of cheese, not counting fresh cheeses. Most of these, and all the ones very well known internationally, are semi-hard Alpine or Swiss-type cheeses such as Emmental and Gruyère. Dairy products in general are highly appreciated throughout the country, with butter and cream being classic ingredients of Swiss cuisine. History The breeding of cattle, sheep and goats ... [...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] |
Culinary Heritage Of Switzerland
The Culinary Heritage of Switzerland (, , , ) is a multilingual online encyclopedia of traditional Swiss cuisine and produce In American English, produce generally refers to wikt:fresh, fresh List of culinary fruits, fruits and Vegetable, vegetables intended to be Eating, eaten by humans, although other food products such as Dairy product, dairy products or Nut (foo .... 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 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 historians, archivists and farmer's wives. It made the encyclopedia, with an initial scope of some 400 articles, available to the public ... [...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 cheese, Emmental, Gruyère cheese, Gruyère and Appenzeller cheese, Appenzeller, as well as many other traditional varieties from Switzerland and neighbouring countries with Alpine regions. Their distinct character arose from the requir ... [...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] |
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] |
Swiss Television
Schweizer Fernsehen (SF; "Swiss Television") was the German-language division of SRG SSR, in charge of production and distribution of television programmes in Switzerland for German-speaking Switzerland. It had its head office in Zürich. . Schweizer Fernsehen. Retrieved on 1 November 2009. Its most viewed programme was ''Tagesschau'' (news), daily at 7:30 pm. It was formerly called SF DRS (''Schweizer Fernsehen der deutschen und rätoromanischen Schweiz''; "Swiss television of German and Romansh Switzerland") until 2005. On 1 January 2011, Schweizer Fernsehen and |
Fondue
Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union () in the 1930s. Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, , in which pieces of fruit or pastry are dipped into a melted chocolate mixture, , in which pieces of meat are cooked in hot oil, and (hot pot). Etymology The word is the feminine passive past participle, used as a noun, of the French verb 'to melt', and thus means 'melted'. It is first attested in French in 1735, in Vincent La Chapelle's ,Vincent la Chapelle, ''Le cuisinier moderne'p. 220/ref> and in English in 1878.Oxford English Dictionary, Secon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spruce
A spruce is a tree of the genus ''Picea'' ( ), a genus of about 40 species of coniferous evergreen trees in the family Pinaceae, found in the northern temperate and boreal ecosystem, boreal (taiga) regions of the Northern hemisphere. ''Picea'' is the sole genus in the subfamily Piceoideae. Spruces are large trees, from about 20 to 60 m (about 60–200 ft) tall when mature, and have Whorl (botany), whorled branches and cone (geometry), conical form. Spruces can be distinguished from other Genus, genera of the family Pinaceae by their pine needle, needles (leaves), which are four-sided and attached singly to small persistent peg-like structures (pulvini or sterigmata) on the branches, and by their seed cone, cones (without any protruding bracts), which hang downwards after they are pollinated. The needles are shed when 4–10 years old, leaving the branches rough with the retained pegs. In other similar genera, the branches are fairly smooth. Spruce are used as food pla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Comté Cheese
Comté () is a List of French cheeses, French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses, at around annually. It is classified as an Alpine cheese. The cheese is made in discs, each between in diameter, and around in height. Each disc weighs up to with a fat in dry matter (FDM) content around 45%. The rind is usually a dusty-brown colour, and the internal paste, wikt:pâte, pâte, is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild and slightly sweet. Production Fresh from the farm, milk is poured into large copper vats where it is gently warmed. Each cheese requires up to of milk. Rennet is added, causing the milk to coagulate (curdle). The curds are then cut into tiny white grains that are the size of rice or wheat which are then stirred b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
