Cheese Ball
Cheese ball or Cheeseball may refer to: * Bocconcini, mozzarella cheese balls * Cheese puffs, a processed snack made from puffed corn and cheese, sometimes ball-shaped * Cheese spread, usually served around Christmas in the United States and Canada ** Cheese ball (hors d'oeuvre), an American style of cheese spread * Edam cheese, a Dutch cheese in the shape of a ball * Fried cheese curds, breaded and fried cheese curds * Pão de queijo Pão de queijo (, "cheese bread" in Portuguese) or Brazilian cheese bread is a small, baked cheese roll or cheese bun, a popular snack and breakfast food in Brazil. It is a traditional Brazilian recipe, originating in the state of Minas Gerais. ...

Bocconcini
Bocconcini (; singular , "small mouthful") are small mozzarella cheese balls. Like other mozzarellas, they are semi-soft, white, and rindless unripened mild cheeses that originated in Naples Naples (; it, Napoli ; nap, Napule ), from grc, Νεάπολις, Neápolis, lit=new city. is the regional capital of Campania and the third-largest city of Italy, after Rome and Milan, with a population of 909,048 within the city's adminis ... and were once made only from the milk of Domestic Asian Water buffalo, water buffalo. Nowadays, they are usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy Food texture, texture, and absorb flavors. It is made in the ''pasta filata'' manner by dipping curds into hot whey, and kneading, pulling, and stretching. Each cheese is about the size, shape, and color of a hardboiled egg: indeed, an alternative name used is , or "Buffalo eggs". Baby (''bambini'') bocconcini can also ...
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Cheese Puffs
Cheese puffs, cheese curls, cheese balls, cheese ball puffs, cheesy puffs, or corn curls are a puffed corn snack, coated with a mixture of cheese or cheese-flavored powders. They are manufactured by extruding heated corn dough through a die that forms the particular shape. They may be ball-shaped, curly ("cheese curls"), straight, or irregularly shaped. Puffcorn is a similar food, without cheese flavoring. History Cheese puffs were invented independently by two companies in the United States during the 1930s. According to one account, Edward Wilson noticed strings of puffed corn oozing from flaking machines in the mid 1930s at the Flakall Corporation of Beloit, Wisconsin, a producer of flaked, partially cooked animal feed. He experimented and developed it into a snack. Clarence J. Schwebke applied for an improved extruder patent in 1939 and the product, named ''Korn Kurls'', was commercialized in 1946 by the Adams Corporation, formed by one of the founders of Flakall and his ...
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Cheese Spread
Cheese spread is a soft spreadable cheese or processed cheese product. Various additional ingredients are sometimes used, such as multiple cheeses, fruits, vegetables and meats, and many types of cheese spreads exist. Pasteurized process cheese spread is a type of cheese spread prepared using pasteurized processed cheese and other ingredients. Overview Cheese spread is prepared using one or more cheeses or processed cheese and sometimes additional ingredients such as vegetables, fruits, meats and various spices and seasonings. Cheese spread is typically spread onto foods such as bread, toast, crackers and vegetables. Cheese spread can be packaged in many ways: *in plastic tubs *in small foil-wrapped triangles or squares grouped together in a cardboard container, such as Dairylea or The Laughing Cow *in a pressurized can in which the cheese product comes out in a string-like form, such as Easy Cheese *in a jar in semi-liquid form, such as Cheez Whiz *as a solid in a butter-li ...
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Cheese Ball (hors D'oeuvre)
A cheese ball is an American hors d'oeuvre that is a type of cheese spread. It first appeared in the 1940s, fell out of fashion, and then had a resurgence in popularity in the 21st century. Ingredients, preparation and serving The cheese ball is typically made from grated hard cheese and softened cream cheese, sometimes with some sort of binder such as mayonnaise; the mixture is shaped, chilled to resolidify, and often rolled in nuts, seeds, or herbs to provide a decorative finish. It is often served with crackers or Crudités, crudites at holiday parties in the United States. Cheese balls are sometimes formed into wheels or logs rather than balls or shaped and decorated to represent a variety of items such as owls or pineapples. Origins The dish is representative of mid-20th century American cuisine, US cuisine. According to ''The Splendid Table, Splendid Table'' the first recipe appeared in a 1944 cookbook by Virginia Safford, a "wildly popular columnist" for the ''Minne ...
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Edam Cheese
Edam ( nl, Edammer, ) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies.History of Edam Cheese
Edam.com. Retrieved 11 April 2007

Content

Most "young" Edam cheese sold in stores has a very mild flavour, slightly salty or nutty, and al ...
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Fried Cheese Curds
Cheese curds are moist pieces of curdled milk, eaten either alone or as a snack, or used in prepared dishes. They are consumed throughout the northern United States and Canada. Notably, cheese curds are popular in Quebec, as part of the dish poutine (made of French fries topped with cheese curds and gravy), and in Wisconsin and Minnesota where they are served breaded and deep fried. Curds are sometimes referred to as "squeaky cheese" or ''crottes de fromage'' (literally: "droppings of cheese"). Production Cheese curds are made from fresh pasteurized milk to which cheese culture and rennet are added. After the milk curdles it is then cut into cubes; the result is a mixture of whey and curd. This mixture is then cooked and pressed to release the whey from the curd, creating the final product. Characteristics Their flavour is mild, but can differ in taste depending on the process by which they were made. It has about the same firmness and density as cheese, but with a springy or ...
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