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Cherni Vit (cheese)
Cherni Vit ( bg, „Черни Вит“) is a Bulgarian cheese exclusively produced in and around the village of Cherni Vit in Teteven Municipality, Lovech Province. Made from sheep milk, Cherni Vit cheese owes the green colour of its crust and its characteristic taste to the formation of mold. This occurs naturally due to the specific conditions in the region and the technology of production. Produced for centuries, Cherni Vit cheese was nearly extinct in the 2000s until it was rediscovered and popularised by Slow Food representatives. History Cherni Vit cheese has been continuously produced in Cherni Vit, a village at the northern foot of the Balkan Mountains, for several centuries. However, in the past the mold was considered poisonous by the locals, who would often throw mouldy batches of cheese away, considering it an undesired side effect of cheese production. Although it was very popular in the village in the mid-20th century, in the 1970s green cheese quickly began to di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep
Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female is referred to as a ''ewe'' (), an intact male as a ''ram'', occasionally a ''tup'', a castrated male as a ''wether'', and a young sheep as a ''lamb''. Sheep are most likely descended from the wild mouflon of Europe and Asia, with Iran being a geographic envelope of the domestication center. One of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat (lamb, hogget or mutton) and milk. A sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. In Comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mold (fungus)
A mold () or mould () is one of the structures certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not all fungi form molds. Some fungi form mushrooms; others grow as single cells and are called microfungi (for example yeasts). A large and taxonomically diverse number of fungal species form molds. The growth of hyphae results in discoloration and a fuzzy appearance, especially on food. The network of these tubular branching hyphae, called a mycelium, is considered a single organism. The hyphae are generally transparent, so the mycelium appears like very fine, fluffy white threads over the surface. Cross-walls (septa) may delimit connected compartments along the hyphae, each containing one or multiple, genetically identical nuclei. The dusty texture of many molds is caused by profuse production of asexual spores (conidia) formed by dif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brined Cheeses
In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period. Meat Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. Meat is soaked anywhere from 30 minutes to several days. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to a broiler fryer chicken. Similarly, a large roas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saint George's Day
Saint George's Day is the feast day of Saint George, celebrated by Christian churches, countries, and cities of which he is the patron saint, including Bulgaria, England, Georgia, Portugal, Romania, Cáceres, Alcoy, Aragon and Catalonia. Saint George's Day is celebrated on 23 April, the traditionally accepted date of the saint's death in the Diocletianic Persecution. Date In the calendars of the Lutheran Churches, those of the Anglican Communion, and the General Calendar of the Roman Rite, the feast of Saint George is normally celebrated on 23 April. Since Easter often falls close to Saint George's Day, the church celebration of the feast may be moved from 23 April: for 2011, 2014, 2019 and 2022 the Lutheran, Anglican and Catholic calendars celebrated Saint George's Day on the first available weekday after the Octave of Easter (see Easter Week) (2 May 2011, 28 April 2014, 29 April 2019 and 25 April 2022 respectively). The church celebration of nearly all saints' days ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teteven Sheep
Teteven ( bg, Тетевен, ) is a town on the banks of the Vit river, at the foot of Stara Planina mountain in north central Bulgaria. It is the administrative centre of the Teteven Municipality which is a part of Lovech Province. As of December 2010, the town had a population of 10,733 inhabitants. Geography Teteven is located in a mountainous area, in the foothills of the Balkan mountains between the peaks Ostrich, Petrahilya, Cherven, Treskavets and Vezhen. The river Vit meanders through the town. The altitude of Teteven district varies from 340 to 2100 m, and in the town center it is 415 m. The climate is temperate continental with cold winters and cool summers. The territory of Teteven is about 697 km², which is 16.86% of the territory of Lovech district. History The town was first mentioned in a written document in 1421. It is thought that the town's name comes from the family of a certain Tetyo (''Tetyov rod''), who settled in the area and founded the town. Olde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karakachan Sheep
The Sarakatsani ( el, Σαρακατσάνοι, also written Karakachani, bg, каракачани) are an ethnic Greek population subgroup who were traditionally transhumant shepherds, native to Greece, with a smaller presence in neighbouring Bulgaria, southern Albania, and North Macedonia. Historically centred on the Pindus mountains and other mountain ranges in continental Greece, most Sarakatsani have abandoned the transhumant way of life and have been urbanised. Name The most widely accepted theory for the origin of the name "Sarakatsani" is that it comes from the Turkish word ''karakaçan'' (from ''kara'' = 'black' and ''kaçan'' = 'fugitive'), used by the Ottomans, in reference to those people who dressed in black and fled to the mountains during the Ottoman rule. According to another theory, the name derives from the village of Sakaretsi, the supposed homeland of the Sarakatsani. History and origin Despite the silence of the classical and medieval writers, scholars a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Air Humidity
Humidity is the concentration of water vapor present in the air. Water vapor, the gaseous state of water, is generally invisible to the human eye. Humidity indicates the likelihood for precipitation, dew, or fog to be present. Humidity depends on the temperature and pressure of the system of interest. The same amount of water vapor results in higher relative humidity in cool air than warm air. A related parameter is the dew point. The amount of water vapor needed to achieve saturation increases as the temperature increases. As the temperature of a parcel of air decreases it will eventually reach the saturation point without adding or losing water mass. The amount of water vapor contained within a parcel of air can vary significantly. For example, a parcel of air near saturation may contain 28 g of water per cubic metre of air at , but only 8 g of water per cubic metre of air at . Three primary measurements of humidity are widely employed: absolute, relative, and specific. Ab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brine
Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature). Brine forms naturally due to evaporation of ground saline water but it is also generated in the mining of sodium chloride. Brine is used for food processing and cooking ( pickling and brining), for de-icing of roads and other structures, and in a number of technological processes. It is also a by-product of many industrial processes, such as desalination, so it requires wastewater treatment for proper disposal or further utilization ( fresh water recovery). In nature Brines are produced in multiple ways in nature. Modification of seawater via evaporation results in the concentration of salts in the residual fluid, a characteristic geologic depos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirene
Sirene ( sq, djathë i bardhë; bg, сирене ; mk, сирење; sr, сир, italics=no/) also known as "white brine sirene" ( bg, бяло саламурено сирене, links=no) is a type of brined cheese made in the Balkans (South-Eastern Europe), especially popular in Bulgaria, Serbia, Montenegro, Bosnia and Herzegovina, North Macedonia, Romania, Albania, Greece and also in Israel and Lebanon. It is made of the milk of goats, sheep, or cows, or a mixture of these.,Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review, Efstathios Alichanidis & Anna Polychroniadou, Dairy Sciеnce & Technology, Volume 88, Number 4–5, July–October 2008 It is slightly crumbly, with at least 46–48% of dry matter containing 44–48% of fat. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, in salads, and in baking. Recipes Sirene, together with yogurt, is a national food of all ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balkans
The Balkans ( ), also known as the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throughout the whole of Bulgaria. The Balkan Peninsula is bordered by the Adriatic Sea in the northwest, the Ionian Sea in the southwest, the Aegean Sea in the south, the Turkish Straits in the east, and the Black Sea in the northeast. The northern border of the peninsula is variously defined. The highest point of the Balkans is Mount Musala, , in the Rila mountain range, Bulgaria. The concept of the Balkan Peninsula was created by the German geographer August Zeune in 1808, who mistakenly considered the Balkan Mountains the dominant mountain system of Southeast Europe spanning from the Adriatic Sea to the Black Sea. The term ''Balkan Peninsula'' was a synonym for Rumelia in the 19th century, the European provinces of the Ottoman Empire. It had a ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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