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List Of Norwegian Cheeses
This is a list of cheeses from, or connected with, Norway. Brunost cheeses A caramelized brown Norwegian whey cheese. Brunost (brown cheese) is commonly used instead of mysost (whey cheese). It is regarded as one of Norway's most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage. * Brunost / Brunost, Mysost – brunost is made by boiling a mixture of milk, cream, and whey carefully for several hours so that the water evaporates. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown colour and sweetness. * Fløtemysost – a type of brunost or brown cheese made from cow's milk. * Gudbrandsdalsost – a type of brunost consisting of goat milk added to fløtemysost. * Geitost – cheese made from whey, milk and cream from goat. ** Brunost, Ekte geitost ("true goat cheese") – goat cheese containing only goat milk and whey. * Heidal cheese – a dark brown brunost from Heidal wit ... [...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] |
Kraftkar
Kraftkar is a blue cheese from Tingvoll in Nordmøre, Western Norway, made from unskimmed cow's milk and cream, with injected culture of the mold '' Penicillium roqueforti''. The name ''Kraftkar'' ("strongman") relates to the legendary farmhand Tore Nordbø and his supernatural strength and size. History Produced by the cheesemaker Tingvollost, Kraftkar was first introduced in 2004. Awards Kraftkar was awarded gold medal for blue cheese at the World Cheese Awards in 2011, gold medal at the International Cheese Awards in 2013, and silver medal at the 2015 World Cheese Awards. At the 2016 World Cheese Awards in San Sebastián, Kraftkar was selected "World Champion" (all categories), among more than 3,000 participating cheeses from 35 countries. See also * List of cheeses This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caraway
Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been called by many names in different regions, with names deriving from the Latin ''cuminum'' ( cumin), the Greek ''karon'' (again, cumin), which was adapted into Latin as ''carum'' (now meaning caraway), and the Sanskrit ''karavi'', sometimes translated as "caraway", but other times understood to mean "fennel".Katzer's Spice PagesCaraway Caraway (''Carum carvi'' L.)/ref> English use of the term caraway dates to at least 1440, possibly having Arabic origin.Walter William Skeat, Principles of English Etymology, Volume 2, page 319. 189Words of Arabic Origin/ref> Description The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on stems. The main flow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Milk Cheese
Acid-set or sour milk cheese is cheese that has been curdled (coagulated) by natural souring, often from lactic acid bacteria, or by the addition of acid. This type of cheese is technologically simple to produce. When making soft acid-set cheese using bacteria, the coagulum results from production of lactic acid by the starter microorganisms. Cheeses can be classified according to a variety of features including ripening characteristics, special processing techniques (such as cheddaring) or method of coagulation. Acid-setting is a method of coagulation that accounts for around 25% of cheese production. These are generally fresh cheeses like, queso blanco, quark and cream cheese. The other 75%, which includes almost all ripened cheeses, are rennet cheeses. Ricotta and most other whey cheeses are made by first heating the milk to between 90 and 92 degrees Celsius to create coprecipitation of casein and whey protein Whey protein is a mixture of proteins isolated from whey, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nøkkelost
Nøkkelost (Norwegian language, Norwegian: "key cheese") is a common, Norwegian language, Norwegian name for kuminost ("cumin cheese"), a cheese flavored with cumin and cloves. It is semi-hard, yellow, and made from cow's milk, in the shape of wheels or blocks, with a maturation period of three months. Nøkkelost cheese is similar to the Dutch cheese, Friesian Clove, Nagelkaas, which is itself an unprotected name variant of kanterkaas. There are differing theories on the origin of the Norwegian name. The most likely is that it is a false cognate in Norwegian of the Dutch ''Nagelkaas'', which translates to "nail cheese", owing to the nail-like shape of the cloves. Another theory is that as a factory-made variation of the Dutch Leyden cheese, which has its origins in the 17th century, the Norwegian ''nøkkel'' (meaning "key") is a reference to Leiden's coat of arms. There was a version of Nøkkelost manufactured and marketed in the US throughout the 1960s. Kraft Foods first called ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gouda (cheese)
Gouda (, , ; nl, Goudse kaas, "cheese from Gouda") is a sweet, creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner. History The first mention of Gouda cheese dates from 1284, making it one of the oldest recorded cheeses in the world still made today. Cheesemaking traditionally was a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills on to their daughters. During summer months in the city of Gouda, South Holland, there is a cheese market in traditional style once a week primarily as a tourist attraction. Most Dutch Gouda is now produced industrially. However, some 300 Dutch farmers still produce ''boerenkaas'' (“farmer's cheese”) which is a protected form of Gouda made in the traditional manner, using unpasteurized milk. The cheese is named after the master of Goud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norvegia
Norvegia (; Latin for "Norway") is a Norwegian cow's milk cheese produced by Tine. It has a market share of about 60% of white cheeses in Norway.norvegia Store norske leksikon, retrieved 3 Mar, 2019 It is similar to Gouda, has a mild taste and melts easily. There are different types of it. It has been produced since the 1890s. Its recipe details remain a of Tine. See also * * |
Curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ''curds''. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soured Milk
Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vinegar. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk. Traditionally, soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm place for a day, often near a stove. Modern commercial soured milk may differ from milk that has become sour naturally. Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called acidified milk. In the United States, acids used to manufacture acidified milk include acetic acid (commonly found in vinegar), adipi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dairy Product
Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in the Western world such as yogurt, cheese and butter. A facility that produces dairy products is known as a ''dairy''. Dairy products are consumed worldwide to varying degrees (see consumption patterns worldwide). Some people avoid some or all dairy products either because of lactose intolerance, veganism, or other health reasons or beliefs. Production relationship graph Types of dairy product Milk Milk is produced after optional homogenization or pasteurization, in several grades after standardization of the fat level, and possible addition of the bacteria '' Streptococcus lactis'' and ''Leuconostoc citrovorum''. Milk can be broken down into several different categories based on type of product produced, including cream, butt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quark (dairy Product)
Quark or quarg is a type of fresh dairy product made from milk. The milk is souring, soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as Fresh cheese, fresh Sour milk cheese, acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic states, Baltic, Germanic peoples, Germanic and Slavic languages, Slavic-speaking countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket (dessert), junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian language, Russian for cottage cheese is "зернёный тво ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillium Roqueforti
''Penicillium roqueforti'' is a common saprotrophic fungus in the genus ''Penicillium''. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes. The fungus has been a constituent of Roquefort, Stilton, Danish blue, Cabrales, Gorgonzola, and other blue cheeses. Other blue cheeses are made with ''Penicillium glaucum''. Classification First described by American mycologist Charles Thom in 1906, ''P. roqueforti'' was initially a heterogeneous species of blue-green, sporulating fungi. They were grouped into different species based on phenotypic differences, but later combined into one species by Kenneth B. Raper and Thom (1949). The ''P. roqueforti'' group got a reclassification in 1996 due to molecular analysis of ribosomal DNA sequences. Formerly divided into two varieties―cheese-maki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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