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Montasio
''Montasio'' is a mountain cheese made from cow's milk produced in northeastern Italy in the regions of Friuli-Venezia Giulia and Veneto. It was awarded a protected designation of origin (PDO) in 1986. History It takes its name from the famous Montasio plateau, where cheese has been produced since 1200; the first production techniques were refined at the abbey of San Gallo di Moggio Udinese, while the first evidence of the name dates back to the decree of 22 August 1773, when the Council of the city of Udine imposed on traders the sale at a fixed price of some products, including this cheese, which, we learn from that document, the price of 19 soldi a pound was imposed.''DOC cheeses of Italy'', p. 64 Already in 1880, a cooperative movement of dairies was formed to support the production of this cheese.''DOC cheeses of Italy'', p. 64 A decree of the Ministry of Agriculture and Forests of 16 March 1987, assigned the Montasio Producers Association the tasks of supervision, con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jôf Di Montasio
The Jôf di Montasio (Italian, fur, Jôf dal Montâs, sl, Montaž, german: Montasch) is located in the Province of Udine, in the Friuli-Venezia Giulia region of northeastern Italy. With its elevation of , it is the second highest mountain of the Julian Alps, surpassed only by Triglav. The Julian Alps are part of the Southern Limestone Alps System. History Since medieval times, the steep rocks of the Montasio massif, stretching about in an east–west direction, formed the natural border between the Imperial Duchy of Carinthia in the north and the Venetian ''Domini di Terraferma'' in the south. In World War I the mountain crest up to the Sella Nevea pass was part of the Italian Front and permanently manned by the Alpini. However, no hostilities happened here as the northern slope of the mountain was too steep for an attack by the Austro-Hungarian Army. Culture In the valleys around the mountain, local people speak four languages - Italian, Friulian, Slovene, and German. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Friulano (cheese)
Friulano is the name of a firm cow's milk cheese made in Canada named after the Friuli region of Italy. It is rindless and interior-ripened with a yellow surface and interior. It is salty and tastes slightly of hazelnut. It is sometimes called Italian Cheddar, though it is not cheddared and does not taste like a Cheddar. It closely resembles Italian Montasio cheese which it strives to imitate, but has a different name since, in Canada, the name Montasio can only be used for cheeses made in the Montasio mountains of the Friuli region of Italy. 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 produced. Their styles, textures and flavors dep ... References External links * Canadian cheeses Cow's-milk cheeses Italian-Canadian culture {{Cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Products With Protected Designation Of Origin
This is a list of Italian EU protected geographical indications as defined in the Council of the European Union Regulation CE 510/2006, which fall into three schemes. * 138 Italian products have Protected designation of origin (PDO) or D.O.P. () * 83 Italian products have Protected geographical indication (PGI) or I.G.P. () * 2 Italian products are Traditional specialty guaranteed (TSG). They are: mozzarella and pizza napoletana To which they must be added: * 39 Italian products have Geographical indication (GI) or I.G. () PDO, PGI, TSG Sources: Official data of the Italian Ministry of Agriculture updated on 15 February 2011 and of thQuality schemes explainedon the Europa.eu website. GI List of GI products, pursuant to Annex III of thLegislative Resolution of the European Parliament n ° P6-TA-2007-0259 of 19 June 2007 "on the proposal for a Regulation of the European Parliament and of the Council relating to the definition, designation, presentation and labeling of alcoholic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Friuli-Venezia Giulia
(man), it, Friulana (woman), it, Giuliano (man), it, Giuliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-36 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €38 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €31,200 (2018) , blank2_name_sec1 = HDI (2019) , blank2_info_sec1 = 0.903 · 7th of 21 , blank_name_sec2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bergkäse
( for, , German, mountain cheese) refers to a number of varieties of cheese produced in the Alps. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies. The term does not say much about the type or production method of the product called mountain cheese, which is usually a hard or semi-hard cheese with no or little holes (also called eyes), usually with a natural rind, but there are also semi-hard cheeses and soft cheeses under this designation. The term is used also generically (especially in Austria) for Swiss-type or Alpine cheeses, which resemble these in taste and texture but do not come from one of the traditional cheese making regions. The texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty. Typical cheeses History In earlier times, almost all cheeses produced in mountainous regions in summer were mountain cheeses in the sense that t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Texture
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture. It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. It is evaluated from initial perception on the palate, to first bite, through chewing to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Research indicates texture and mouthfeel can also influence satiety with the effect of viscosity most significant. Mouthfeel is often related to a product's water activity—hard or crisp products having lower water activities and soft products having intermediate to high water activities. Qualities perceive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cheeses
Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Italian, regional variants of the Italian language ** Languages of Italy, languages and dialects spoken in Italy ** Italian culture, cultural features of Italy ** Italian cuisine, traditional foods ** Folklore of Italy, the folklore and urban legends of Italy ** Mythology of Italy, traditional religion and beliefs Other uses * Italian dressing, a vinaigrette-type salad dressing or marinade * Italian or Italian-A, alternative names for the Ping-Pong virus, an extinct computer virus See also * * * Italia (other) * Italic (other) * Italo (other) * The Italian (other) * Italian people (other) Italian people may refer to: * in terms of ethnicity: all ethnic Italians, in and outside of Italy * in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheeses Of Veneto
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] |
Protected Geographical Indications In The European Union
Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promote and protect names of agricultural products and foodstuffs. Products registered under one of the three schemes may be marked with the logo for that scheme to help identify those products. The schemes are based on the legal framework provided by the EU Regulation No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. This regulation applies within the EU as well as in Northern Ireland. Protection of the registered products is gradually expanded internationally via bilateral agreements between the EU and non-EU countries. It ensures that only products genuinely originating in that region are allowed to be identified as such in commerce. The legislation first came into forc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semi-hard 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 results ... [...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] |
Udine
Udine ( , ; fur, Udin; la, Utinum) is a city and ''comune'' in north-eastern Italy, in the middle of the Friuli Venezia Giulia region, between the Adriatic Sea and the Alps (''Alpi Carniche''). Its population was 100,514 in 2012, 176,000 with the urban area. Names and etymology Udine was first attested in medieval Latin records as ''Udene'' in 983 and as ''Utinum'' around the year 1000. The origin of the name ''Udine'' is unclear. It has been tentatively suggested that the name may be of pre-Roman origin, connected with the Indo-European root *''odh-'' 'udder' used in a figurative sense to mean 'hill'. The Slovene name ''Videm'' (with final -''m'') is a hypercorrection of the local Slovene name ''Vidan'' (with final -''n''), based on settlements named ''Videm'' in Slovenia. The Slovene linguist Pavle Merkù characterized the Slovene form ''Videm'' as an "idiotic 19th-century hypercorrection." History Udine is the historical capital of Friuli. The area has been inhabited si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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