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Idiazabal Cheese
Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre. It has a somewhat smokey flavor, but is usually un-smoked. The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quince jam. If aged longer, it becomes firm, dry and sharp and can be used for grating. The Denomination of Origin for Idiazabal cheese was created in 1987 and defines the basic regulations for the product's manufacture. Typically, unpasteurized milk from latxa breed of sheep is used, although in some cases the D.O. permits the use of milk from Carranzana breed, from the Encartaciones in Biscay. The D.O. also stipulates that the milk be curdled with the natural lamb rennet, and permits external smoking of the cheese. The cheeses produced in the following towns in accordance with all the D.O. regulations, are therefore ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Idiazabal2
, population_note = , population_density_km2 = auto , blank_name_sec1 = , blank_info_sec1 = , timezone = CET , utc_offset = +1 , timezone_DST = CEST , utc_offset_DST = +2 , postal_code_type = Postal code , postal_code = 20213 , area_code_type = Dialing code , area_code = , leader_title = Mayor , leader_name = Iñaki Alberdi , leader_party = EH Bildu , website = , footnotes = Idiazabal is a town and municipality in the Goierri region of the province of Gipuzkoa, in the autonomous community of the Basque Country, northern Spain. The area has given its name to the renowned Idiazabal cheese of the region, one of the best-known products of the Basque cuisine Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, ''marmitako'' and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aizkorri
Aizkorri or Aitzgorri (, meaning in Basque 'bare stone', literally 'red stone') is a massif, the highest one of the Basque Autonomous Community (Spain) with 1,551 m AMSL at its highest point (peak Aitxuri, meaning 'white stone'). The massif is formed by a crest of limestone summits aligned north-west to south-east all in a row at the south of the province of Gipuzkoa, namely Artzanburu, Andreaitz, Arbelaitz (1,513 m), Iraule (1,511 m), Aitxuri, Aketegi (1,549 m) and Aizkorri (1,528 m). Despite its slightly lower height, this summit is the most popular one. The Aizkorri massif is one of the most conspicuous geological formations on the Basque Mountains range. The mountain range is delimited at either end by the Biozkornia and San Adrian passes. On the one end the massif stretches west to the Aloña massif, on the other one to the Altzania massif (highest summit Aratz). The major Madrid-Irun railway cuts its way through the northern steep slopes of the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Cuisine
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, ''marmitako'' and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, '' pintxos'' (Basque ''tapas)'', Idiazabal sheep's cheese, ''txakoli'' ( sparkling white-wine), and Basque cider. A ''basquaise'' is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. Overview Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. Olive oil is more commonly used than vegetab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Cheeses
A wide variety of cheeses are made throughout the country of Spain. Some of the Spanish cheeses are internationally renowned, such as the Manchego cheese of La Mancha. Some regions are better known for their cheeses than others; 26 cheeses are classified as Protected Designation of Origin (D.O.P.—''Denominación de Origen Protegida'') by Spain and the European Union. Many of the cheeses are manufactured from single types of milk (cow, goat or sheep), but a few are mixtures of different milks, and the milk may be raw, pasteurised or creamy. The cheeses are made in a wide variety of styles including fresh, cured, semi-cured and pressed paste, and some are inoculated with mould to make blue varieties. There is a huge variation in the presentation of cheeses, from the hard, dark-skinned, two-kilo Manchego to the soft, small ''quesitos''. A list of Spanish cheeses follows, grouped by an alphabetical ordering of geographic regions. Andalucía * Queso de las Alpujarras ( P.D.O.) * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheeses With Designation Of Origin Protected In The European Union
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 anna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ossau-Iraty
Ossau-Iraty is an Occitan-Basque cheese made from sheep milk. Origin Ossau-Iraty or Esquirrou is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Béarn and the Irati Forest in the Basque Country. AOC status It has been recognized as an appellation d'origine contrôlée (AOC) product since 1980. It is one of three sheep's milk cheeses granted AOC status in France (the others are Roquefort and Brocciu). It is of ancient origin, traditionally made by the shepherds in the region. Production Production techniques are very much in the essence of old world methods whereby the sheep still graze mountain pastures. The milk must come from the breeds Basco-béarnaise, Red-face Manech, or Black-face Manech. This is an uncooked cheese made through pressing. When offered as a farm-produced cheese (known as ''fromage fermier'', ''fromage de ferme'' or ''produit fermier'') the AOC regulations ... [...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 di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coagulation
Coagulation, also known as clotting, is the process by which blood changes from a liquid to a gel, forming a blood clot. It potentially results in hemostasis, the cessation of blood loss from a damaged vessel, followed by repair. The mechanism of coagulation involves activation, adhesion and aggregation of platelets, as well as deposition and maturation of fibrin. Coagulation begins almost instantly after an injury to the endothelium lining a blood vessel. Exposure of blood to the subendothelial space initiates two processes: changes in platelets, and the exposure of subendothelial tissue factor to plasma factor VII, which ultimately leads to cross-linked fibrin formation. Platelets immediately form a plug at the site of injury; this is called ''primary hemostasis. Secondary hemostasis'' occurs simultaneously: additional coagulation (clotting) factors beyond factor VII ( listed below) respond in a cascade to form fibrin strands, which strengthen the platelet plug. Disorders of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Atlantic
''The Atlantic'' is an American magazine and multi-platform publisher. It features articles in the fields of politics, foreign affairs, business and the economy, culture and the arts, technology, and science. It was founded in 1857 in Boston, as ''The Atlantic Monthly'', a literary and cultural magazine that published leading writers' commentary on education, the abolition of slavery, and other major political issues of that time. Its founders included Francis H. Underwood and prominent writers Ralph Waldo Emerson, Oliver Wendell Holmes Sr., Henry Wadsworth Longfellow, Harriet Beecher Stowe, and John Greenleaf Whittier. James Russell Lowell was its first editor. In addition, ''The Atlantic Monthly Almanac'' was an annual almanac published for ''Atlantic Monthly'' readers during the 19th and 20th centuries. A change of name was not officially announced when the format first changed from a strict monthly (appearing 12 times a year) to a slightly lower frequency. It was a mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Assaf (sheep)
Assaf is a breed of domesticated sheep from Israel. The Assaf sheep is the product of crossbreeding the Awassi and East Friesian. The Assaf is a dual purpose breed, raised for both milk and meat. Both sexes display white and are unicolored. See also *Agricultural research in Israel *Sheep husbandry *Agriculture in Israel Agriculture in Israel is a highly developed industry. Israel is a major exporter of fresh produce and a world-leader in agricultural technologies despite the fact that the geography of the country is not naturally conducive to agriculture. More ... References {{Authority control Sheep breeds Animal breeds originating in Israel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aralar (town)
Aralar may refer to: *Aralar Range, a mountain range *Aralar (Basque political party) Aralar was a Basque nationalism, Basque socialism, socialist and separatist political party in Spain. It was opposed to the violent struggle of ETA (separatist group), ETA. History Aralar was born in the 1990s from a critical tendency within Herr ..., a political party {{dab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urbasa
The Urbasa Range (''Urbasa mendilerroa'' in Basque and ''Sierra de Urbasa'' in Spanish) is a mountain range of western Navarre, Spain, part of the Basque Mountains. Its highest point is the 1,183-metre-high Baiza. Urbasa is a karstic range where numerous nummulites fossils have been found.A. Borja and M. Collins, ''Oceanography and marine environment of the Basque Country'', Together with the neighboring Andia The Andia Range (''Andimendi'' in Basque and ''Sierra de Andía'' in Spanish) is a mountain range of western Navarre, Spain, part of the Basque Mountains. Its highest point is the 1,493-metre-high Beriain. Together with the neighboring Urbasa ra ... range, Urbasa is part of the Urbasa-Andia Natural Park. Peaks # Baiza 1,183 m. # Iruaitzeta 1,144 m. # Santa Marina 1,068 m. # Bargagain 1,157 m. References External links Urbasa-Andia Natural Park {{Coord, 42, 50, 18, N, 2, 09, 57, W, type:mountain_source:kolossus-frwiki, display=title Basque Mountains Mounta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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