|
Liederkranz Cheese
Liederkranz is an American re-creation of Limburger cheese, made subtly different by the use of a different bacterial culture for smear-ripening. Liederkranz is a cow's milk cheese, with an edible pale yellow-orange tan crust, and a semisoft, pale interior with a mildly pungent flavor and distinct aroma that could become unpleasantly ammonia-like if aged incorrectly. Liederkranz was created in 1891 by Emil Frey (1867–1951), a young Swiss cheesemaker in Monroe, New York, who later also created Velveeta there in 1923. Frey was apprenticed to Adolph Tode, who ran the Monroe Cheese Company, as well as a New York City delicatessen. They named the cheese after a local singing society, a Liederkranz Club ("singing circle"), perhaps the famous one in New York, or perhaps just on a whim for its Germanic sound. Until the original line went out of production, the cheese was sold in small boxes, with perforations in the sides. The return of the product sees it wrapped in aroma-p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limburger Cheese
Limburger (in southern Dutch contexts Rommedoe, and in Belgium Herve cheese) is a cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian Liège (province), province of Liège. The cheese is especially known for its Odor, strong smell caused by the bacterium ''Brevibacterium linens''. Herve has been produced since the 15th century. History and geographic origins The Herve name has become the modern European protected name for the cheese, while the Limburger name is used for the same style when made in other regions. Herve cheese, or Remoudou, "Fromage de Herve", is still produced in the territory of the old Duchy of Limburg, in Belgium, where it has been produced since the 15th century. Herve is located near Liège, and the borders separating Belgium from the Netherlands and Germany. The "Land of Herve" is a hilly area between the Vesdre and Meuse River, Meuse rivers. The duch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Processed Cheese
Processed cheese (also known as process cheese, cheese food, prepared cheese, cheese product, or plastic cheese) is a food product made from cheese and unfermented dairy ingredients mixed with emulsifiers. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included. As a result, many flavors, colors, and textures of processed cheese exist. Processed cheese typically contains around 50 to 60% traditional cheese. History Processed cheese was first developed in Switzerland in 1911, when Walter Gerber and Fritz Stettler, seeking a cheese with longer shelf life and influenced by cheese sauces such as those used in fondue, added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid again. Shortly after, in 1916, Canadian-American businessman James L. Kraft applied for the first U.S. patent covering a new method of processing cheese, which halted the maturation process. Advantages Pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Drink Introduced In 1891
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
John Steele Gordon
John Steele Gordon (born May 7, 1944) is an American writer who specializes in the history of business and finance. Born and raised in New York City, he graduated from Vanderbilt University. After spending some time in publishing, he left to travel, driving from England to India and back and from New York to Tierra del Fuego, returning as far as Rio de Janeiro. His first book was a how-to book on how to do this type of overland traveling. After working in politics for a few years as a press secretary for two congressmen, he wrote his first book on financial history, ''The Scarlet Woman of Wall Street'' (1988), a history of Wall Street in the 1860s. His history of the national debt, ''Hamilton's Blessing'', was published in 1997 (2nd edition, 2010). In 2004 he published a history of the American economy, An Empire of Wealth. He has also written on technological history, including A Thread Across the Ocean, the story of laying the Atlantic cable in the mid-19th century, and Washing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michigan Quarterly Review
The ''Michigan Quarterly Review'' is an American literary magazine founded in 1962 and published at the University of Michigan, Ann Arbor. The quarterly (known as "MQR" for short) publishes art, essays, interviews, memoirs, fiction, poetry, and book reviews as well as writing "in a wide variety of research areas", according to its Web site. Starting in 1979, with a special issue on the subject of "The Moon Landing and Its Aftermath", one issue each year is given over entirely to a special theme. MQR's special issues include "The Automobile and American Culture," "Detroit: An American City," "Contemporary American Fiction," "The Female Body," "The Male Body," and "Bridges to Cuba". In recent years the magazine has published nonfiction by Margaret Atwood, Carol Gilligan, David M. Halperin, Douglas Hofstadter, Maxine Hong Kingston, Toni Morrison, Joyce Carol Oates, Amos Oz, Richard Rorty, John Updike, and William Julius Wilson and fiction by Sergio Troncoso, Elizabeth Gaffney, Bon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Richfield, Washington County, Wisconsin
Richfield is a village in Washington County, Wisconsin, United States. The population was 11,739 at the 2020 census. The previously unincorporated communities of Hubertus and Pleasant Hill are located in the village as well as the communities of Colgate, and Lake Five, which are partially located in Richfield. History The Richfield area was originally inhabited by Native Americans, including the Menominee and Potawatomi peoples. In 1831, The Menominee surrendered their claims to the land to the United States Federal Government through the Treaty of Washington, and the Potawatomi surrendered claims in 1833 through the 1833 Treaty of Chicago, which (after being ratified in 1835) required them to leave the area by 1838. While many Native people moved west of the Mississippi River to Kansas, some chose to remain, and were referred to as "strolling Potawatomi" in contemporary documents because many of them were migrants who subsisted by squatting on their ancestral lands, which w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
DCI Cheese Company
DCI Cheese Company is a United States food industry company specializing in cheese, headquartered in Richfield, Wisconsin (in Mayville, Wisconsin before 2005). Established in 1975 as Dan Carter, Inc., a consulting firm for cheesemakers, it rapidly grew into a cheese manufacturer and marketer and changed its name to DCI Cheese Company in 2003. Acquired by the Fairmount Food Group in 2005, DCI continues to operate as one of the leading specialty cheese companies in the United States. As of 2007 the company is a $500 million business with over 20 unique, company-owned cheese brands. In 2011, Saputo Inc., a Montreal-based cheese manufacturer with several Wisconsin plants, acquired DCI Cheese Company Inc. of Richfield for $270.5 million. Brands Fully owned or exclusively-held brands include: * Alpenhaus * Black Diamond * Black River * Chevrion * County Line * Great Midwest * Ilchester * Il Giardino * Joan of Arc * King's Choice * Landana * Mun-chee * Nikos * Organic Creamery * Prima D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fonterra
Fonterra Co-operative Group Limited is a New Zealand multinational publicly traded dairy co-operative owned by around 9,000 New Zealand farmers. The company is responsible for approximately 30% of the world's dairy exports and with revenue exceeding NZ $22 billion, making it New Zealand's largest company. It is the sixth-largest dairy company in the world as of 2022, as well as the largest in the Southern Hemisphere. Fonterra was established in October 2001 following the merger of the country's two largest dairy co-operatives, New Zealand Dairy Group and Kiwi Cooperative Dairies, with the New Zealand Dairy Board. The name Fonterra comes from Latin , meaning "spring from the land". History In New Zealand, as in most Western countries, dairy co-operatives have long been the main organisational structure in the industry. The first dairy co-operative was established in Otago in 1871. By 1920, there were 600 dairy processing factories of which about 85% were owned by co-operat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
ConAgra
Conagra Brands, Inc. (formerly ConAgra Foods) is an American consumer packaged goods holding company headquartered in Chicago, Illinois. Conagra makes and sells products under various brand names that are available in supermarkets, restaurants, and food service establishments. Based on its 2021 revenue, the company ranked 331st on the 2022 Fortune 500. History Founding and success ConAgra was founded in 1919 by Frank Little and Alva Kinney, who brought together four grain mills as Nebraska Consolidated Mills (NCM) at Grand Island, Nebraska. The headquarters were moved to Omaha in 1922. The company ran at a profit until 1936, when Kinney retired. In 1940, the company began producing flour at its own mill, and in 1942 ventured into the livestock feed business. That year, NCM president R. S. Dickinson opened the company's first out-of-state facility in Alabama with a flour mill and animal feed plant. After researching new uses for its flour, NCM funded the establishment of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beatrice Foods
Beatrice Foods Company was a major American food processing company founded in 1894. In 1987, its international food operations were sold to Reginald Lewis, a corporate attorney, creating TLC Beatrice International, after which the majority of its domestic (U.S.) brands and assets were acquired by KKR, with the bulk of its holdings sold off. By 1990, the remaining operations were ultimately acquired by ConAgra Foods. History Early years 1894-1912 The Beatrice Creamery Company was founded in 1894 by George Everett Haskell and William W. Bosworth, by leasing the factory of a bankrupt firm of the same name located in Beatrice, Nebraska. At the time, they purchased butter, milk, and eggs from local farmers and graded them for resale. They promptly began separating the butter themselves at their plant, making their own butter on site and packaging and distributing it under their own label. They devised special protective packages and distributed them to grocery stores and restau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smear-ripening
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 51 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
