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Bergkäse
( for, , German, mountain cheese) refers to a number of varieties of cheese produced in the Alps. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies. The term does not say much about the type or production method of the product called mountain cheese, which is usually a hard or semi-hard cheese with no or little holes (also called eyes), usually with a natural rind, but there are also semi-hard cheeses and soft cheeses under this designation. The term is used also generically (especially in Austria) for Swiss-type or Alpine cheeses, which resemble these in taste and texture but do not come from one of the traditional cheese making regions. The texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty. Typical cheeses History In earlier times, almost all cheeses produced in mountainous regions in summer were mountain cheeses in the sense that t ... [...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] |
Bergkäse2
( for, , German, mountain cheese) refers to a number of varieties of cheese produced in the Alps. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies. The term does not say much about the type or production method of the product called mountain cheese, which is usually a hard or semi-hard cheese with no or little holes (also called eyes), usually with a natural rind, but there are also semi-hard cheeses and soft cheeses under this designation. The term is used also generically (especially in Austria) for Swiss-type or Alpine cheeses, which resemble these in taste and texture but do not come from one of the traditional cheese making regions. The texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty. Typical cheeses History In earlier times, almost all cheeses produced in mountainous regions in summer were mountain cheeses in the sense that t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
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 a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sbrinz
Sbrinz is a very hard cheese produced in central Switzerland. It is often used instead of Parmesan cheese in Swiss cuisine. The cheese is produced in only 42 dairies in central Switzerland. Only local cow's milk is used when producing this cheese. It is kept in the region until ready for consumption. Contrary to popular belief, the name ''Sbrinz'' does not originally refer to a particular place or region. Nevertheless, the Swiss Cheese Union added to this myth by launching an advertising campaign in the 1990s. As a result of this campaign, there is now an area called ''Sbrinz''. Character Sbrinz is an extra hard full fat cheese. It contains approximately 40% to 45% of fat when dry. The cheese must ripen for 16 months before it can be sold as Sbrinz, and the full flavour only develops after about 24–30 months in storage. History Sbrinz is claimed to be the oldest European cheese. The Celtic ancestors of the Swiss were making cheese centuries before the birth of Christ. This chee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montasio
''Montasio'' is a mountain cheese made from cow's milk produced in northeastern Italy in the regions of Friuli-Venezia Giulia and Veneto. It was awarded a protected designation of origin (PDO) in 1986. History It takes its name from the famous Montasio plateau, where cheese has been produced since 1200; the first production techniques were refined at the abbey of San Gallo di Moggio Udinese, while the first evidence of the name dates back to the decree of 22 August 1773, when the Council of the city of Udine imposed on traders the sale at a fixed price of some products, including this cheese, which, we learn from that document, the price of 19 soldi a pound was imposed.''DOC cheeses of Italy'', p. 64 Already in 1880, a cooperative movement of dairies was formed to support the production of this cheese.''DOC cheeses of Italy'', p. 64 A decree of the Ministry of Agriculture and Forests of 16 March 1987, assigned the Montasio Producers Association the tasks of supervision, con ... [...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 or cider Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, ..., is applied to the wheels of cheese while they cure, which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovenská Bryndza (Liptauer Käse)
Slovak may refer to: * Something from, related to, or belonging to Slovakia (''Slovenská republika'') * Slovaks, a Western Slavic ethnic group * Slovak language, an Indo-European language that belongs to the West Slavic languages * Slovak, Arkansas, United States See also * Slovák, a surname * Slovák, the official newspaper of the Slovak People's Party Hlinka's Slovak People's Party ( sk, Hlinkova slovenská ľudová strana), also known as the Slovak People's Party (, SĽS) or the Hlinka Party, was a far-right clerico-fascist political party with a strong Catholic fundamentalist and authorit ... * {{disambiguation, geo Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roncal (Käse)
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Roncal may refer to: Places *Roncal – Erronkari, a town in Navarre in northern Spain *Roncal Valley, an eponymous valley in Navarre People * Mally Roncal (b. 1972), American makeup artist and founder and president of Mally Beauty * Pedro Roncal (Pedro Roncal Ciriaco, 1962-2018), Spanish journalist Other * Roncal cheese, a sheep milk cheese from the Valle de Roncal in Spain See also * Rhoncal * Roncalli (other) * Rankle * RANKL Receptor activator of nuclear factor kappa- ligand (RANKL), also known as tumor necrosis factor ligand superfamily member 11 (TNFSF11), TNF-related activation-induced cytokine (TRANCE), osteoprotegerin ligand (OPGL), and osteoclast differentiati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emmentaler
Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese. Emmental was first mentioned in written records in 1293, but first called by its present name in 1542. It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental), the Netherlands, Bavaria, and Finland, are widely available and sold by that name. In some parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese. Production Three types of bacteria are needed to prepare Emmental: ''Streptococcus thermophilus'', ''Lactobacillus helveticus'', and ''Propionibacterium freudenreichii''. Historically, the holes were a sign of imperfectio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berner Alpkäse
Berner Alpkäse is a hard cheese produced in the Alps of the Bernese Oberland and adjacent areas of Switzerland. It is classified as a Swiss-type cheeses, Swiss-type or Alpine cheese, and is a spicy, full-fat, raw milk cheese without holes. The cheese is manufactured exclusively with manual labour, usually on a wood fire. An extra-hard variety of Berner Alpkäse, known as Berner Hobelkäse (literally "Plane (tool), planing" cheese), is aged for at least two years and it is this variety that is most widely available. Both Berner Alpkäse and Berner Hobelkäse are certified as Appellation d'origine protégée (Switzerland), AOPs in Switzerland. The cheese is made exclusively from recognized Alpine farms during the Alpine season. Only milk from cows fed on pastures which have not been fertilised artificially may be used. The milk is highly flavoured from the Alpine herbs and is much richer in polyunsaturated fatty-acids than milk from the lowland regions. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grisons Mountain Cheese
The Grisons () or Graubünden,Names include: *german: (Kanton) Graubünden ; * Romansh: ** rm, label=Sursilvan, (Cantun) Grischun ** rm, label=Vallader, (Chantun) Grischun ** rm, label= Puter, (Chantun) Grischun ** rm, label=Surmiran, (Cantun) Grischun ** rm, label=Sutsilvan, (Cantùn) Grischùn ** rm, label=Rumantsch Grischun, (Chantun) Grischun; * it, (Cantone dei) Grigioni ; *french: (Canton des) Grisons . See also other names. more formally the Canton of the Grisons or the Canton of Graubünden, is one of the twenty-six cantons of Switzerland. It has eleven regions, and its capital is Chur. The German name of the canton, , translates as the "Grey Leagues", referring to the canton's origin in three local alliances, the Three Leagues. The other native names also refer to the Grey League: in Sutsilvan, in the other forms of Romansh, and in Italian. ''"Rhaetia"'' is the Latin name for the area. The Alpine ibex is the canton's heraldic symbol. The largest and easternmost ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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