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Camembert Cheese
Camembert (, also , ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look and taste to brie cheese, albeit with a slightly lower butterfat content than brie's typical 60% and 75% by weight. Production The first camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" (approximately 10% of the production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience. The cheese is made by inoculating warmed cow milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to low cylindrical camembert molds. The molds are turned every six to twelve hours to allow the whey to drain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Normandy
Normandy (; french: link=no, Normandie ; nrf, Normaundie, Nouormandie ; from Old French , plural of ''Normant'', originally from the word for "northman" in several Scandinavian languages) is a geographical and cultural region in Northwestern Europe, roughly coextensive with the historical Duchy of Normandy. Normandy comprises mainland Normandy (a part of France) and the Channel Islands (mostly the British Crown Dependencies). It covers . Its population is 3,499,280. The inhabitants of Normandy are known as Normans, and the region is the historic homeland of the Norman language. Large settlements include Rouen, Caen, Le Havre and Cherbourg. The cultural region of Normandy is roughly similar to the historical Duchy of Normandy, which includes small areas now part of the departments of Mayenne and Sarthe. The Channel Islands (French: ''Îles Anglo-Normandes'') are also historically part of Normandy; they cover and comprise two bailiwicks: Guernsey and Jersey, which are B ... [...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] |
Methional
Methional is an organic compound with the formula CH3SCH2CH2CHO. It is a colorless liquid that is a degradation product of methionine. It is a notable flavor in potato-based snacks, namely potato chips, one of the most popular foods containing methional.Faith C. Belanger, Rong Di & Daphna Havkin-Frenkel (2009) Increasing the Methional Content in Potato through Biotechnology, Biotechnology in Flavor Production, 185-188, Traces of the compound can also be found in black tea and green tea based products. Methional contains both aldehyde and thioether functional groups. It is readily soluble in alcohol solvents, including propylene glycol and dipropylene glycol. Occurrence In nature, methional is a thermally-induced volatile flavor compound. For instance, the heat-initiated Maillard reaction of reducing sugars and amino acids forms the initial basis of methional's composition. The formation of methional stems from the interaction of α-dicarbonyl compounds (intermediate products i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
3-methylbutanal
Isovaleraldehyde organic compound, also known as 3-methylbutanal, with the formula (CH3)2CHCH2CHO. It is an aldehyde, a colorless liquid at STP, and found in low concentrations in many types of food. It can be produced commercially and is used as a reagent for the production of pharmaceuticals and pesticides. Synthesis Synthetic routes for the production of isovaleraldehyde vary. One method is by the hydroformylation of isobutene: : CH3CH3CCH2 + H2 + CO → (CH3)2CHCH2CHO A small amount of 2,2-dimethylpropanal side product is also generated. Another method of production involves the isomerization of 3-methylbut-3-en-1-ol using CuO– ZnO as a catalyst. A mixture of 3-methylbut-3-en-1-ol and 3-methylbut-2-en-1-ol may also be used. These starting materials are obtained from a reaction between isobutene and formaldehyde: :CH3CH3CCH2 + CH2O → (CH3)2CHCH2CHO Finally, in beer the compound is produced via a reaction between the amino acid leucine and reductones in the malt. O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diacetyl
Diacetyl (IUPAC systematic name: butanedione or butane-2,3-dione) is an organic compound with the chemical formula (CH3CO)2. It is a yellow liquid with an intensely buttery flavor. It is a vicinal diketone (two C=O groups, side-by-side). Diacetyl occurs naturally in alcoholic beverages and is added as a flavoring to some foods to impart its buttery flavor. Chemical structure A distinctive feature of diacetyl (and other vicinal diketones) is the long C–C bond linking the carbonyl centers. This bond distance is about 1.54 Å, compared to 1.45 Å for the corresponding C–C bond in 1,3-butadiene. The elongation is attributed to repulsion between the polarized carbonyl carbon centers. Occurrence and biosynthesis Diacetyl arises naturally as a byproduct of fermentation. In some fermentative bacteria, it is formed via the thiamine pyrophosphate-mediated condensation of pyruvate and acetyl CoA. Sour (cultured) cream, cultured buttermilk, and cultured butter are produced by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Normande
The Normande is a breed of dairy cattle from the Normandy region of north-west France. It is raised principally for its milk, which is high in fat and suitable for making butter and cheese, but also for its meat, which is marbled and good-flavoured. It is a world breed: it has been exported to many countries and is present on all continents. History The Normande originated in Normandy in the early nineteenth century. It resulted from cross-breeding of local dairy breeds including the Augeronne, the Cauchoise and the Cotentine (all now extinct) with animals of the Durham breed (later known as the Shorthorn), which were imported from England from 1836 onwards. The French population of the Alderney breed was also absorbed into the Normande. A herd-book was started in 1883. Performance testing for bulls was introduced in 1952. The Normande is a significant breed in France. In the 1960s there were some 4.5 million head, representing about a quarter of the national herd. In 200 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
World War I
World War I (28 July 1914 11 November 1918), often abbreviated as WWI, was one of the deadliest global conflicts in history. Belligerents included much of Europe, the Russian Empire, the United States, and the Ottoman Empire, with fighting occurring throughout Europe, the Middle East, Africa, the Pacific, and parts of Asia. An estimated 9 million soldiers were killed in combat, plus another 23 million wounded, while 5 million civilians died as a result of military action, hunger, and disease. Millions more died in genocides within the Ottoman Empire and in the 1918 influenza pandemic, which was exacerbated by the movement of combatants during the war. Prior to 1914, the European great powers were divided between the Triple Entente (comprising France, Russia, and Britain) and the Triple Alliance (containing Germany, Austria-Hungary, and Italy). Tensions in the Balkans came to a head on 28 June 1914, following the assassination of Archduke Franz Ferdin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungi
A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from the other eukaryotic kingdoms, which by one traditional classification include Plantae, Animalia, Protozoa, and Chromista. A characteristic that places fungi in a different kingdom from plants, bacteria, and some protists is chitin in their cell walls. Fungi, like animals, are heterotrophs; they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. Fungi do not photosynthesize. Growth is their means of mobility, except for spores (a few of which are flagellated), which may travel through the air or water. Fungi are the principal decomposers in ecological systems. These and other differences place fungi in a single group of related organisms, named the ''Eumycota'' (''t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Napoleon III
Napoleon III (Charles Louis Napoléon Bonaparte; 20 April 18089 January 1873) was the first President of France (as Louis-Napoléon Bonaparte) from 1848 to 1852 and the last monarch of France as Emperor of the French from 1852 to 1870. A nephew of Napoleon I, he was the last monarch to rule over France. Elected to the presidency of the Second Republic in 1848, he seized power by force in 1851, when he could not constitutionally be reelected; he later proclaimed himself Emperor of the French. He founded the Second Empire, reigning until the defeat of the French Army and his capture by Prussia and its allies at the Battle of Sedan in 1870. Napoleon III was a popular monarch who oversaw the modernization of the French economy and filled Paris with new boulevards and parks. He expanded the French overseas empire, made the French merchant navy the second largest in the world, and engaged in the Second Italian War of Independence as well as the disastrous Franco-Prussian War, dur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pays D'Auge
The Pays d'Auge (, literally ''Land of Auge'') is an area in Normandy, straddling the ''départements'' of Calvados and Orne (plus a small part of the territory of Eure). The chief town is Lisieux. Geography Generally it consists of the basin of the Touques River. The Pays d'Auge is divided into the following cantons: Canton of Cabourg, Canton of Dozulé, Canton of Trouville Deauville, Canton of Honfleur, Canton of Troarn, Canton of Cambremer, Canton of Pont-l'Evêque, Canton of Blangy-le-Château, Canton of Mézidon-Canon, Canton of Lisieux, Canton of Saint-Pierre-sur-Dives, Canton of Livarot, Canton of Orbec, Canton of Trun, Canton of Vimoutiers, Canton of Exmes and Canton of Gacé. Economy The landscape of this area is considered typical of Normandy—agricultural and producing dairy produce and apples. It is noted for its cheeses, especially Camembert (named for a place in Pays d'Auge), Livarot and Pont-l'Évêque, also names of villages. The Pays d'Auge has bee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brie (region)
Brie (; ) is a historic region of northern France notable in modern times for Brie cheese. It was once divided into three sections ruled by different feudal lords: the western ''Brie française'', corresponding roughly to the modern department of Seine-et-Marne in the Île-de-France region; the eastern ''Brie champenoise'', forming a portion of the modern department of Marne in the historic region of Champagne (part of modern-day Grand Est); and the northern ''Brie pouilleuse'', forming part of the modern department of Aisne in Picardy. The Brie forms a plateau with few eminences, varying in altitude between roughly in the west, and in the east. Its scenery is varied by forests of some size—the chief being the Forest of Sénart, the , and the . The surface soil is clay in which are embedded fragments of siliceous sandstone, used for millstones and constructional purposes; the subsoil is limestone. The Marne and its tributaries the Grand Morin and the Petit Morin are the chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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