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Caşcaval Pane
Kashkaval ; bg, кашкавал ; mk, кашкавал ; sr, качкаваљ, kačkavalj; sq, kaçkavall; russian: кашкавал; tr, kaşkaval or ; ar, قشقوان, qashqawān. is a type of cheese made from cow's milk, sheep's milk or both. In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, ''kashkaval'' is translated as "yellow cheese" (whereas ''sirene'' is usually translated as "white cheese" or simply "cheese"). Etymology The name ''kashkaval'' possibly comes from Latin ('cheese') and ('horse'), by means of the Italian '' caciocavallo'', with the widely accepted explanation that the word ''cavallo'' ('horse') comes from the cheese being traditionally dried by attaching two gourd shaped balls of caciocavallo with a single rope and hanging them to a wooden pole as if placed on a horse's back. Another theory exists. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aromanian People
The Aromanians ( rup, Armãnji, Rrãmãnji) are an ethnic group native to the southern Balkans who speak Aromanian, an Eastern Romance language. They traditionally live in central and southern Albania, south-western Bulgaria, northern and central Greece and North Macedonia, and can currently be found in central and southern Albania, south-western Bulgaria, south-western North Macedonia, northern and central Greece, southern Serbia and south-eastern Romania (Northern Dobruja). An Aromanian diaspora living outside these places also exists. The Aromanians are known by several other names, such as "Vlachs" or "Macedo-Romanians" (sometimes used to also refer to the Megleno-Romanians). The term "Vlachs" is used in Greece and in other countries to refer to the Aromanians, with this term having been more widespread in the past to refer to all Romance-speaking peoples of the Balkan Peninsula and Carpathian Mountains region (Southeast Europe). Their vernacular, Aromanian, is an East ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smântână
Smetana (or ''smotana'') is a type of sour cream from Central and Eastern Europe. It is a dairy product produced by souring heavy cream. It is similar to ''crème fraîche'' (28% fat), but nowadays mainly sold with 9% to 42% milkfat content depending on the country. Its cooking properties are different from ''crème fraîche'' and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking. Uses and distribution Smetana is also used in other central Central and Eastern European cuisines in appetizers, main courses, soups and desserts. For example, it may be blended with soups, vegetable salads, cole slaw, and meat dishes. It is served with dumplings (''pelmeni'', ''pierogi'', ''varenyky''), or with pancakes (''bliny'', '' palacsinta'', ''naleśniki'', ''oladyi'', ''syrniki''). It is also used as a filling in savoury pancakes. Smetana can be blended to a Liptauer-like cheese spread with quark or cottage cheeses, onions, paprik ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheddar Cheese
Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. Cheddar originates from the English village of Cheddar in Somerset. Cheddar cheese is produced all over the world, and ''cheddar cheese'' has no protected designation of origin either in the United Kingdom or the European Union. In 2007, the protected designation of origin name "West Country Farmhouse Cheddar" was registered in the EU and (after Brexit) the UK, defined as cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall and manufactured using traditional methods. Protected Geographical Indication (PGI) was registered for ''Orkney Scottish Island Cheddar'' in 2013 in the EU, which also applies under UK law. Globally, the style and quality of cheeses labelled as cheddar may vary greatly, with some processed cheeses being packaged as "cheddar". Furthermore, certain cheeses that are sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gouda (cheese)
Gouda (, , ; nl, Goudse kaas, "cheese from Gouda") is a sweet, creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner. History The first mention of Gouda cheese dates from 1284, making it one of the oldest recorded cheeses in the world still made today. Cheesemaking traditionally was a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills on to their daughters. During summer months in the city of Gouda, South Holland, there is a cheese market in traditional style once a week primarily as a tourist attraction. Most Dutch Gouda is now produced industrially. However, some 300 Dutch farmers still produce ''boerenkaas'' (“farmer's cheese”) which is a protected form of Gouda made in the traditional manner, using unpasteurized milk. The cheese is named after the master of Goud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emmental (cheese)
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 imperfection, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
