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Etorki
Etorki is a firm cheese made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department. It is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks. Etorki is produced in ten-inch by four-inch cylinders weighing ten pounds. Cheese critics describe Etorki as "smooth, supple, and velvety." See also * List of sheep milk cheeses This is a list of sheep milk cheeses. Sheep milk cheese is prepared from sheep milk (or ewe's milk), the milk of domestic sheep. The milk is commonly used to make cultured dairy products, such as cheese. Sheep milk cheeses * Abbaye de ... References {{French cheeses French cheeses Sheep's-milk cheeses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Etorki
Etorki is a firm cheese made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department. It is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks. Etorki is produced in ten-inch by four-inch cylinders weighing ten pounds. Cheese critics describe Etorki as "smooth, supple, and velvety." See also * List of sheep milk cheeses This is a list of sheep milk cheeses. Sheep milk cheese is prepared from sheep milk (or ewe's milk), the milk of domestic sheep. The milk is commonly used to make cultured dairy products, such as cheese. Sheep milk cheeses * Abbaye de ... References {{French cheeses French cheeses Sheep's-milk cheeses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sheep Milk Cheeses
This is a list of sheep milk cheeses. Sheep milk cheese is prepared from sheep milk (or ewe's milk), the milk of domestic sheep. The milk is commonly used to make cultured dairy products, such as cheese. Sheep milk cheeses * Abbaye de Belloc * Abertam cheese * Anari cheese * Anthotyros * Basco-béarnaise * Beenleigh Blue cheese * Beyaz peynir * Brânză de burduf * Brocciu * Bryndza * Bryndza Podhalańska * Bundz * Cabrales cheese * Caciocavallo * Caciotta * Caș * Casciotta d'Urbino * Castelo Branco cheese * Casu marzu * Cazelle de Saint Affrique * Cherni Vit * Corleggy Cheese * Croglin * Crozier Blue * Dolaz cheese * Duddleswell cheese * Etorki * Feta * Fine Fettle Yorkshire * Ġbejna * Graviera * Halloumi * Idiazabal cheese * Jibneh Arabieh * Kadchgall * Kars gravyer cheese * Kashkaval * Kasseri * Kefalograviera * Kefalotyri * La Serena cheese * Lanark Blue * Lavaş cheese * Lighvan cheese * Manchego * Manouri * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Country (historical Territory)
The Basque Country ( eu, Euskal Herria; es, País Vasco; french: Pays basque) is the name given to the home of the Basque people. Trask, R.L. ''The History of Basque'' Routledge: 1997 The Basque country is located in the western Pyrenees, straddling the border between France and Spain on the coast of the Bay of Biscay. ''Euskal Herria'' is the oldest documented Basque name for the area they inhabit, dating from the 16th century. It comprises the Autonomous Communities of the Basque Country and Navarre in Spain and the Northern Basque Country in France. The region is home to the Basque people ( eu, Euskaldunak), their language ( eu, Euskara), culture and traditions. The area is neither linguistically nor culturally homogeneous, and certain areas have a majority of people who do not consider themselves Basque, such as the south of Navarre. The concept is still highly controversial, and the Supreme Court of Navarre has ruled against scholarly books that include the Navarre comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mauléon-Licharre
Mauléon-Licharre (; , Occitan: Maulion e Lisharra), or simply Mauléon, is a commune in the Pyrénées-Atlantiques department in southwestern France. It is the capital of the Soule (''Zuberoa'') historical Basque province. It is home to the canvas shoe, the espadrille and etorki cheese. Demographics See also *Communes of the Pyrénées-Atlantiques department The following is a list of the 546 Communes of France, communes of the Pyrénées-Atlantiques Departments of France, department of France. The communes cooperate in the following Communes of France#Intercommunality, intercommunalities (as of 202 ... References External links MAULE-LEXTARRE in the Bernardo Estornés Lasa - Auñamendi Encyclopedia (Euskomedia Fundazioa)(in Spanish) Soule Communes of Pyrénées-Atlantiques Pyrénées-Atlantiques communes articles needing translation from French Wikipedia {{PyrénéesAtlantiques-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyrénées-Atlantiques
Pyrénées-Atlantiques (; Gascon Occitan: ''Pirenèus Atlantics''; eu, Pirinio Atlantiarrak or ) is a department in the southwest corner of France and of the region of Nouvelle-Aquitaine. Named after the Pyrenees mountain range and the Atlantic Ocean, it covers the French Basque Country and the Béarn. Its prefecture is Pau. In 2019, it had a population of 682,621.Populations légales 2019: 64 Pyrénées-Atlantiques INSEE History Originally named Basses-Pyrénées, it is one of the first 83 created during the |
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 Commonw ... [...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] |
Pasteurization
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process. The process is named after the French microbiologist Louis Pasteur whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. By the year 1999, most liquid products were heat treated in a continuous system where heat can be applied using a plate heat exchanger or the direct or indirec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep Milk
Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Sheep breeds Specialized dairy breeds of sheep yield more milk than other breeds. Common dairy breeds include: * East Friesian (Germany) * Sarda (Italy) * Lacaune (France) * British Milk Sheep (UK) * Chios (Greece) * Awassi (Syria) * Assaf (Israel) * Zwartbles (Friesland, Netherlands) In the U.S., the most common dairy breeds are the East Friesian and the Lacaune. Meat or wool breeds do not produce as much milk as dairy breeds, but may produce enough for small amounts of cheese and other products. Milk production period Female sheep (ewes) do not produce milk constantly. Rather, they produce milk during the 80–100 days after lambing. Sheep naturally breed in the fall, which means that a majority of lambs are born in the winter or early spring. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cheeses
This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you govern a country which has two hundred and forty-six varieties of cheese?" There is immense diversity within each variety of cheese, leading some to estimate between 1,000 and 1,600 distinct types of French cheese. French cheeses are broadly grouped into eight categories, 'les huit familles de fromage'. Protected designation of origin Under the Common Agricultural Policy of the European Union, certain established cheeses, including many French varieties, are covered by a protected designation of origin (PDO), and other, less stringent, designations of geographical origin for traditional specialities, such as the EU Protected Geographical Indication. The systems has largely replaced national systems, such as the French appellation d'origine con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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