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Banon (cheese)
Banon is a French cheese made in the region around the town of Banon in Provence, south-east France. Also known as Banon à la feuille, it is an unpasteurized cheese made from goat's milk and is circular in shape, around in diameter and in height, and weighing around 100 g. This pungent uncooked, unpressed cheese consists of a fine soft white pâte that is wrapped in chestnut leaves and tied with raffia prior to shipment. The Provençal specialty ''fromage fort du Mont Ventoux'' is created by placing a young banon in an earthenware jar. The cheese is then seasoned with salt and pepper, doused in vinegar and eau-de-vie and left in a cool cellar to ferment. The concoction will develop an increasingly fierce taste capable of lasting for many years . History Small goat's cheeses have been made in the dry hills of Provence since Roman times. As it is sold today, the cheese was first made by a couple in the village of Puimichel near to the town of Banon in the département of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banon , a French writer and journalist
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Banon may refer to: * Banon cheese, French cheese * Banon, Alpes-de-Haute-Provence, a commune in the Alpes-de-Haute-Provence department in France * Characters of Final Fantasy VI#Banon, a character in Final Fantasy VI * Tristane Banon Tristane Banon (born 13 June 1979) is a French journalist and writer. She is the daughter of Anne Mansouret and Gabriel Banon. She is a regular contributor on youth affairs at the French news website Atlantico. Early life and education Trista ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fromage Fort
Fromage fort (literally "strong cheese") is a French cheese spread traditionally made by blending together pieces of different leftover cheeses, white wine (or other spirits), garlic, and various herbs. Other ingredients include pepper and leek broth. Aging is optional. Blue cheese, while one of the possible components, is usually included in small quantities, as its flavor is often stronger than other traditional ingredients. Cheeses used in ''fromage fort'' include: * Camembert * Brie * List of Swiss cheeses, Swiss cheese * Parmigiano-Reggiano * Goat milk cheese Similar products Obatzda, from Germany is produced by blending cheeses, flavourings, butter, and beer. See also * List of spreads References {{Cheese-stub French cuisine Cheese dishes Spreads (food) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Provence
Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the France–Italy border, Italian border to the east; it is bordered by the Mediterranean Sea to the south. It largely corresponds with the modern administrative Regions of France, region of Provence-Alpes-Côte d'Azur and includes the Departments of France, departments of Var (department), Var, Bouches-du-Rhône, Alpes-de-Haute-Provence, as well as parts of Alpes-Maritimes and Vaucluse.''Le Petit Robert, Dictionnaire Universel des Noms Propres'' (1988). The largest city of the region and its modern-day capital is Marseille. The Ancient Rome, Romans made the region the first Roman province beyond the Alps and called it ''Provincia Romana'', which evolved into the present name. Until 1481 it was ruled by the List of rulers of Provence, Counts of Provence from their capital in Aix- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheeses With Designation Of Origin Protected In The European Union
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. 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 how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding anna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Goat Milk Cheeses
Goat cheese is produced using goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured dairy products, including cheese. Myriad goat milk cheeses are produced around the world. Varieties * Anari cheese * Añejo cheese – a firm, aged Mexican cheese traditionally made from skimmed goat's milk, but most often available made from skimmed cow's milk. * Anthotyros * Banon cheese * Bastardo del Grappa * Brunost (known as when made with goat milk) – a Norwegian brown goat cheese with a sweet flavor profile * Bucheron – native to the Loire Valley in France * Cabécou * Cabrales cheese * Caciotta * Caprino cheese * Castelo Branco cheese * Cathare * Chabichou * Chabis * Chevrotin * Circassian cheese * Circassian smoked cheese * Couronne lochoise * Crottin de Chavignol * Dolaz cheese * Faisselle – a non-protected French cheese made of raw milk from goats, cows or sheep * Feta * Formaela * Garrotxa cheese *Gbejna friska ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eau De Vie
An ''eau de vie'' ( French for spirit, §16, §17 literally " water of life") is a clear, colourless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavor is typically very light. In English-speaking countries, ''eau de vie'' refers to a distilled beverage made from fruit other than grapes. Similar terms may be local translations or may specify the fruit used to produce it. Although ''eau de vie'' is a French term, similar beverages are produced in other countries (e.g., German'' Schnaps'', Greek ''ρακί'', Turkish ''rakı'', Balkan ''rakia'', Romanian ''țuică'', Czech and Slovak ''pálenka'', Hungarian ''pálinka'', and Sri Lankan coconut ''arrack''). In French, however, ''eau de vie'' is a generic term for distilled spirits. The proper French term for fruit brandy is ''eau-de-vie de fruit'', while ''eau-de-vie de vin'' means wine spirit (brandy), and several further categories of spirits (distilled from grape pomace, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Affinage
Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of "''ripening agents''", determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is "characterized by a series of complex physical, chemical and microbiological changes" that incorporates the agents of "bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants". The majority of cheese is ripened, except for fresh cheese. History Cheese ripening was not always the highly industrialised process it is today; in the past, cellars and caves were used to ripen cheeses instead of the current highly regulated process involving machinery and biochemistry. Some cheeses still are made using more historical methods, such as the blue cheese Roquefort, which is required to be ripened in de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puimichel
Puimichel (; oc, Puegmichèu) is a commune in the Alpes-de-Haute-Provence department in southeastern France. Population See also *Communes of the Alpes-de-Haute-Provence department The following is a list of the 198 Communes of France, communes of the Alpes-de-Haute-Provence Departments of France, department of France. The communes cooperate in the following Communes of France#Intercommunality, intercommunalities (as of 2020 ... References Communes of Alpes-de-Haute-Provence Alpes-de-Haute-Provence communes articles needing translation from French Wikipedia {{AlpesHauteProvence-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roman Times
In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC), Roman Republic (509–27 BC) and Roman Empire (27 BC–476 AD) until the fall of the western empire. Ancient Rome began as an Italic settlement, traditionally dated to 753 BC, beside the River Tiber in the Italian Peninsula. The settlement grew into the city and polity of Rome, and came to control its neighbours through a combination of treaties and military strength. It eventually dominated the Italian Peninsula, assimilated the Greek culture of southern Italy (Magna Grecia) and the Etruscan culture and acquired an Empire that took in much of Europe and the lands and peoples surrounding the Mediterranean Sea. It was among the largest empires in the ancient world, with an estimated 50 to 90 million inhabitants, roughly 20% of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eau-de-vie
An ''eau de vie'' ( French for spirit, §16, §17 literally " water of life") is a clear, colourless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavor is typically very light. In English-speaking countries, ''eau de vie'' refers to a distilled beverage made from fruit other than grapes. Similar terms may be local translations or may specify the fruit used to produce it. Although ''eau de vie'' is a French term, similar beverages are produced in other countries (e.g., German'' Schnaps'', Greek ''ρακί'', Turkish ''rakı'', Balkan ''rakia'', Romanian ''țuică'', Czech and Slovak ''pálenka'', Hungarian ''pálinka'', and Sri Lankan coconut ''arrack''). In French, however, ''eau de vie'' is a generic term for distilled spirits. The proper French term for fruit brandy is ''eau-de-vie de fruit'', while ''eau-de-vie de vin'' means wine spirit ( brandy), and several further categories of spirits (distilled from grape pomace, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earthenware
Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze, which the great majority of modern domestic earthenware has. The main other important types of pottery are porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify. Earthenware comprises "most building bricks, nearly all European pottery up to the seventeenth century, most of the wares of Egypt, Persia and the near East; Greek, Roman and Mediterranean, and some of the Chinese; and the fine earthenware which forms the greater part of our tableware today" ("today" being 1962).Dora Billington, ''The Technique of Pottery'', London: B.T.Batsford, 1962 Pit fired earthenware dates back to as early as 29,000–25,000 BC, and for millennia, only earthenware pottery was made, with stoneware graduall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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