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Alpkäse
Alpkäse is a type of cheese made with cow milk in the Alpine region (Austria, Italy, Switzerland, Germany). It is classified as a Swiss-type or Alpine cheese. The origin of this type of cheese is associated with the Alps located in Germany and Austria. Emmental in nature like its cousin the Swiss cheese, it is featured with tiny holes known as 'teardrops". Similar to the majority of hard/semi-hard cheese, the more it is matured, the more flavour it develops. The alpkäse cheese from Trentino Alto Adige is made from cow milk. Some of those cheese varieties, exceeding 60 products, native to that place include Asiago Antico Maso Rosso, Arunda, Asiago d'allevo, Asiago Mezzano cheese and Asiago Pressato Trentino cheese. Austria In Austria, Alpkäse refers to a hard cheese that resembles Vorarlberger Bergkäse in taste and texture. The difference between these cheeses lies in the period and place of production. Bergkäse is produced in the low mountain range (between 600 and 1500 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vorarlberg
Vorarlberg ( , ; gsw, label=Vorarlbergisch, Vorarlbearg, , or ) is the westernmost States of Austria, state () of Austria. It has the second-smallest geographical area after Vienna and, although it also has the second-smallest population, it is the state with the second-highest population density (also after Vienna). It borders three countries: Germany (Bavaria and Baden-Württemberg via Lake Constance), Switzerland (Grisons and Canton of St. Gallen, St. Gallen), and Liechtenstein. The only Austrian state that shares a border with Vorarlberg is Tyrol (state), Tyrol, to the east. The capital of Vorarlberg is Bregenz (29,698 inhabitants), although Dornbirn (49,845 inhabitants) and Feldkirch, Vorarlberg, Feldkirch (34,192 inhabitants) have List of cities and towns in Austria, larger populations. Vorarlberg is also the only state in Austria in which the local dialect is not Austro-Bavarian dialects, Austro-Bavarian, but rather an Alemannic dialects, Alemannic dialect; it therefore ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vorarlberger Bergkäse
Vorarlberger Bergkäse ("Vorarlberg mountain cheese") is a regional cheese specialty from the Austria, Austrian state of Vorarlberg. It is protected within the framework of the Geographical indications and traditional specialities in the European Union, European designation of origin (PDO). Characteristics Vorarlberger Bergkäse matures for 3 to 6 months, some even for up to 2 years and longer. It has a typical round loaf shape with a diameter of around 55 to 65 cm and a weight of up to 35 kg. The Bregenzerwald Bergkäse has small holes that are considered a quality feature. The aroma ranges from mild to spicy, the taste is nutty and has typical herbal notes. The fat content is 45% i. Tr. (":de:Fett_in_der_Trockenmasse, in der Trockenmasse"). Production Vorarlberger Bergkäse is made exclusively from natural raw milk in accordance with the specifications that were defined for the protection of the term and only in alpine dairies in the Bregenz Forest, in the Großwalsertal an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alpine Pasture
Alpine transhumance is transhumance as practiced in the Alps, that is, a seasonal droving of grazing livestock between the valleys in winter and the high mountain pastures in summer (German ' from the term for "seasonal mountain pasture", '). Transhumance is a traditional practice that has shaped much of the landscape in the Alps, as without it, most areas below would be forests. While tourism and industry contribute today much to Alpine economy, seasonal migration to high pastures is still practiced in Bavaria, Austria, Slovenia, Italy, France and Switzerland, except in their most frequented tourist centers. In some places, cattle are taken care of by local farmer families who move to higher places. In others, this job is for herdsmen who are employees of the cooperative owning the pastures. Most Alpine pastures are below ; all are below . The higher regions not suitable for transhumance are known as the High Alps. Etymology The German word ''Alp'' or ''Alm'' (meaning "sea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Italian Cheeses
:''This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it.'' This is an article of Italian cheeses. Italy is the country with the highest variety of cheeses in the world, with over 2500 traditional varieties, among which are about 500 commercially recognized cheeses and more than 300 kinds of cheese with protected designation of origin ( PDO, PGI and PAT). Fifty-two of them are protected at a European level. In terms of raw production volume, Italy is the third largest cheese producer in the European Union, behind France and Germany. Lombardy is the first Italian region for number of protected cheeses, with 77 varieties including Granone Lodigiano, ancestor of all Italian granular cheeses such as Grana Padano and Parmigiano-Reggiano, Mascarpone, and the well-known Gorgonzola blue cheese. Italian cheeses Mozzarella and Ricotta are some of the most popular cheeses worldwide. See List of Italian DOP cheeses for a list of those I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alpine Transhumance
Alpine transhumance is transhumance as practiced in the Alps, that is, a seasonal droving of grazing livestock between the valleys in winter and the high mountain pastures in summer (German language, German ' from the term for "seasonal mountain pasture", '). Transhumance is a traditional practice that has shaped much of the landscape in the Alps, as without it, most areas below would be forests. While tourism and industry contribute today much to Alpine economy, seasonal migration to high pastures is still practiced in Bavaria, Austria, Slovenia, Italy, France and Switzerland, except in their most frequented tourist centers. In some places, cattle are taken care of by local farmer families who move to higher places. In others, this job is for herdsmen who are employees of the cooperative owning the pastures. Most Alpine pastures are below ; all are below . The higher regions not suitable for transhumance are known as the High Alps. Etymology The German word ''Alp'' or ''Alm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semi-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 results ... [...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 It ... [...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 of mi ... [...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 where che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cheeses And Dairy Products
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 i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Geographical Indications And Traditional Specialities In The European Union
Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promote and protect names of agricultural products and foodstuffs. Products registered under one of the three schemes may be marked with the logo for that scheme to help identify those products. The schemes are based on the legal framework provided by the EU Regulation No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. This regulation applies within the EU as well as in Northern Ireland. Protection of the registered products is gradually expanded internationally via bilateral agreements between the EU and non-EU countries. It ensures that only products genuinely originating in that region are allowed to be identified as such in commerce. The legislation first came into forc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tyrol
Tyrol (; historically the Tyrole; de-AT, Tirol ; it, Tirolo) is a historical region in the Alps - in Northern Italy and western Austria. The area was historically the core of the County of Tyrol, part of the Holy Roman Empire, Austrian Empire and Austria-Hungary, from its formation in the 12th century until 1919. In 1919, following World War I and the dissolution of Austria-Hungary, it was divided into two modern administrative parts through the Treaty of Saint-Germain-en-Laye: * State of Tyrol: Formed through the merger of North and East Tyrol, as part of Austria * Region of Trentino-Alto Adige: At that time still with Souramont (Cortina d'Ampezzo, Livinallongo del Col di Lana and Colle Santa Lucia) and the municipalities Valvestino, Magasa, and Pedemonte, seized in 1918 by the Kingdom of Italy, and thus since 1946 part of the Italian Republic. With the founding of the European region Tyrol-South Tyrol-Trentino the area has its own legal entity since 2011 in the form of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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