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Limburger
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 province of Liège. The cheese is especially known for its 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 "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 rivers. The duchy existed until the French Revolution as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Limburger Edit
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] |
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] |
Land Of Herve
The (''Land of Herve'') is a 420 km2 natural region of Wallonia, between the rivers Vesdre and Meuse and the borders separating Belgium from the Netherlands and Germany. The region is named after the ancient town of Herve, which is at its centre. Economically the Pays de Herve mainly has an agricultural character. The region is known for Herve cheese. Towns Population centres in this region are: Aubel, Beyne-Heusay, Blegny, Dalhem, Fléron, Herve, Kelmis, Lontzen, Olne, Plombières, Soumagne, Thimister-Clermont, Visé, Voeren and Welkenraedt Welkenraedt (; Ripuarian: ; wa, Welkenrote) is a municipality of Wallonia located in the province of Liège, Belgium. On January 1, 2018, Welkenraedt had a total population of 9,920. The total area is 24.47 km² which gives a population d .... Maps Natural regions of Belgium Areas of Belgium Regions of Flanders Regions of Wallonia Landforms of Flanders Landforms of Wallonia Landforms of Liège Province Land ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Body Odor
Body odor or body odour (BO) is present in all animals and its intensity can be influenced by many factors (behavioral patterns, survival strategies). Body odor has a strong genetic basis, but can also be strongly influenced by various diseases and physiological conditions. Though body odor has played an important role (and continues to do so in many life forms) in early humankind, it is generally considered to be an unpleasant odor amongst many human cultures. Causes In humans, the formation of body odors is caused by factors such as diet, sex, health, and medication, but the major contribution comes from bacterial activity on skin gland secretions. Humans have three types of sweat glands: eccrine sweat glands, apocrine sweat glands and sebaceous glands. Eccrine sweat glands are present from birth, while the latter two become activated during puberty. Among the different types of human skin glands, body odor is primarily the result of the apocrine sweat glands, which secret ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smear-ripened Cheese
Washed-rind or smear-ripened cheeses are cheeses which are periodically treated with brine or mold-bearing agents. This encourages the growth of certain bacteria on their surface which give them distinctive flavors. There are hard and soft washed-rind cheeses. The softer ones are sometimes distinguished as "smear-ripened". Conversely, the term "washed rind" is sometimes reserved only for the hard ones. Production Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (''Brevibacterium linens'', the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. at Practically Edible Food Encyclope ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacterium
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria are vital in many stages of the nutrient cycle by recycling nutrients such as the fixation of nitrogen from the atmosphere. The nutrient cycle includes the decomposition of dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, such as hydrogen sulphide and methane, to energy. Bacteria also live in symbiotic and parasitic relationshi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Feta
Feta ( el, φέτα, ) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes ''spanakopita'' "spinach pie" and ''tyropita'' "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes. Since 2002, feta has been a protected designation of origin in the European Union. EU legislation and similar legislation in 25 other countries limits the name ''feta'' to cheeses produced in the traditional way in mainland Greece and Lesbos Prefecture, which ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibody, antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is Milking, collected from farm animals. In 2011, Dairy farming, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rind-washed Cheese
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 resul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Hamburg, Ontario
New Hamburg is a community of approximately 11,953 (2011 stats) in the township of Wilmot, Ontario, Canada. It is in the far western part of the Regional Municipality of Waterloo, near the regional border with Perth County. It is adjacent to the community of Baden, which sits to its east and is also a part of the township of Wilmot. The nearest cities are Kitchener, Waterloo, and Stratford. The Nith River winds throughout the town and flows through the downtown core, which is home to a 50-foot waterwheel built in 1990. The weekly newspaper serving the community is the '' New Hamburg Independent''. The downtown has been designated a Heritage Conservation District. History Located on the Nith River just over from Berlin (now Kitchener) this settlement was in an area with rich soil. The settlement was laid out in 1832 and was settled primarily by Germans, both Mennonites and others, direct from Germany. A historical plaque honours Josiah Cushman, an Amish Mennonite from Germ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monroe, Wisconsin
Monroe, known as "the Swiss Cheese Capital of the USA", is a city in and the county seat of Green County, Wisconsin, United States. The population was 10,661 at the 2020 census. The city is bordered by the Town of Monroe to the north and the Town of Clarno to the south. Geography According to the United States Census Bureau, the city has a total area of , all of it land. Demographics As of 2000 the median income for a household in the city was $36,922, and the median income for a family was $47,361. Males had a median income of $32,050 versus $22,112 for females. The per capita income for the city was $21,657. About 2.4% of families and 5.4% of the population were below the poverty line, including 4.3% of those under age 18 and 8.1% of those age 65 or over. 2020 census As of the census of 2020, the population was 10,661. The population density was . There were 5,126 housing units at an average density of . The racial makeup of the city was 89.2% White, 0.7% Black or African ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antwerp, New York
Antwerp is a town in Jefferson County, New York, United States. The population was 1,846 at the 2010 census. The town is named after Antwerp in Belgium, the home of one of the early investors in the town. The town of Antwerp contains a village also called Antwerp. The town is at the eastern corner of the county and is northeast of Watertown. History Settlement began ''circa'' 1803 near what is now Oxbow. The town was created from part of the town of Le Ray in 1810. In 1855, the town had the second largest number of cows in New York. Geography According to the United States Census Bureau, the town has a total area of , of which are land and , or 2.19%, are water. The northeastern town line is the border of St. Lawrence County. The southeastern town line is the border of Lewis County. The Oswegatchie River flows through the northern part of the town and loops back at Oxbow. U.S. Route 11, a northeast to southwest highway, passes through the town. The southeastern por ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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