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Monte Veronese
Monte Veronese is an Italian cheese made from cow's milk which is produced in the northern part of the province of Verona, more specifically in the Lessinia, Lessini Mountains or the Veronese Alpine foothills, prealps. Like Asiago it comes in two varieties, one fresh and one Aging (food), matured. Monte Veronese was awarded Italian ''Denominazione di origine controllata, denominazione di origine'' status in 1993 and European Union, European protected designation of origin (Italian language, Italian: Protected designation of origin, DOP) status in 1996. Varieties Monte Veronese latte intero The fresh Monte Veronese is made from unpasteurized Milk, whole milk ( in Italian language, Italian) and has a brief Cheese ripening, aging period, from a minimum of 25 days to two months. The paste is white or slightly yellowish in color, with fine and uniformly distributed Eyes (cheese), eyes, and has a sweet, intense flavor. Monte Veronese d'allevo The Hard cheese, hard paste Monte Verones ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Language
Italian (, , or , ) is a Romance language of the Indo-European language family. It evolved from the colloquial Latin of the Roman Empire. Italian is the least divergent language from Latin, together with Sardinian language, Sardinian. It is spoken by about 68 million people, including 64 million native speakers as of 2024. Italian is an official language in Languages of Italy, Italy, Languages of San Marino, San Marino, Languages of Switzerland, Switzerland (Ticino and the Grisons), and Languages of Vatican City, Vatican City; it has official Minority language, minority status in Minority languages of Croatia, Croatia, Slovene Istria, Romania, Bosnia and Herzegovina, and the municipalities of Santa Teresa, Espírito Santo, Santa Tereza, Encantado, Rio Grande do Sul, Encantado, and Venda Nova do Imigrante in Languages of Brazil#Language co-officialization, Brazil. Italian is also spoken by large Italian diaspora, immigrant and expatriate communities in the Americas and Austral ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cow's-milk Cheeses
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibodies and immune-modulating components that strengthen the immune system against many diseases. As an agricultural product, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or formula) should have two servings of milk products a day, and more than six billion people ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheeses Of Veneto
Cheese is a type of dairy product produced in a range 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 either the enzymes of 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, 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 pasteurised, 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. Other added ingredients may include black pepper, garlic, chives or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pungency
Pungency ( ) is the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy ( ) is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Piquant ingredients include chili peppers, wasabi, horseradish and mustard. The primary substances responsible for pungent taste are capsaicin, piperine (in peppers) and allyl isothiocyanate (in radishes, mustard and wasabi). Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp smell or flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the ambiguity arising from use of "hot", which can also refer to temperature, and "spicy", which can also refer to spices. For instance, a pumpkin pie can be both hot (out of the oven) a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grating Cheese
A grating is any regularly spaced collection of essentially identical, parallel, elongated elements. Gratings usually consist of a single set of elongated elements, but can consist of two sets, in which case the second set is usually perpendicular to the first (as illustrated). When the two sets are perpendicular, this is also known as a grid (as in grid paper) or a mesh. As filters A grating covering a drain (as illustrated) can be a collection of iron bars (the identical, elongated elements) held together (to ensure the bars are parallel and regularly spaced) by a lighter iron frame. Gratings over drains and air vents are used as filters, to block movement of large solids (e.g. people) and to allow movement of liquids. A register is a type of grating used in heating, ventilation, and air conditioning, which transmits air, while stopping solid objects. File:Vindobona Hoher Markt-71.JPG, Grating - drain cover, ancient Roman architecture at Vindobona, Austria. File:Montreal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Table Cheese
Table may refer to: * Table (database), how the table data arrangement is used within the databases * Table (furniture), a piece of furniture with a flat surface and one or more legs * Table (information), a data arrangement with rows and columns * Table (landform), a flat area of land * Table (parliamentary procedure) * Table (sports), a ranking of the teams in a sports league * Tables (board game) * Mathematical table * Tables of the skull, a term for the flat bones * Table, surface of the sound board (music) of a string instrument * ''Al-Ma'ida'', the fifth ''surah'' of the Qur'an, occasionally translated as “The Table” * Calligra Tables, a spreadsheet application * Water table See also * Spreadsheet, a computer application * Table cut, a type of diamond cut * The Table (other) * Table Mountain (other) * Table Rock (other) * Tabler (other) * Tablet (other) Tablet may refer to: Medicine * Tablet (pharmacy), a mixture of pharma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semi-skimmed Milk
Skimmed milk (British English), or skim milk (American English), is made when all the milkfat is removed from whole milk. It tends to contain around 0.1% to 0.3% fat. Background Historically, skimmed milk was used for fattening pigs, and was recommended as "not only the very best supplement for growing pigs, but is of almost equal value for fattening purposes" as it "furnishes a complete protein" and makes the feed "more palatable". Terminology In the United Kingdom, milk has been traditionally marketed and labelled as follows since being proposed by John Morris of the British Retail Consortium in 1998, which based the colours on Marks & Spencer Marks and Spencer plc (commonly abbreviated to M&S and colloquially known as Marks & Sparks or simply Marks) is a major British multinational retailer based in London, England, that specialises in selling clothing, beauty products, home produc ... cream packaging (blue for double cream, green for crème fraîche and red for single c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hard Cheese
There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criteria may be used either singly or in combination, with no method used universally. The most common traditional categorization is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. 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 rationalize 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 in 18 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eyes (cheese)
Eyes are the round holes that are a characteristic feature of Swiss-type cheese (e.g. Emmentaler cheese) and some Dutch-type cheeses. The eyes are formed by bubbles of carbon dioxide gas during the cheesemaking process. The gas is produced by various species of bacteria in the cheese. Swiss cheese In Swiss-type cheeses, the eyes form as a result of the activity of propionic acid bacteria (''propionibacteria''), notably ''Propionibacterium freudenreichii'' subsp. ''shermanii''.P.L.H. McSweeney, ''Biochemistry of Cheese Ripening: Introduction and Overview'', in: Fox, p. 349 These bacteria transform lactic acid into propionic acid and carbon dioxide, according to the formula: :3 lactate → 2 propionate + acetate + CO2 + H2O The CO2 so produced accumulates at weak points in the curd, where it forms the bubbles that become the cheese's eyes. Not all CO2 is so trapped: in an cheese, about 20 L of CO2 remain in the eyes, while 60 L remain dissolved in the cheese mass and 40 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Ripening
Cheese ripening, alternatively cheese maturation or affinage, is a process in Cheesemaker, cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of "''ripening agents''", determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is "characterized by a series of complex physical, chemical and microbiological changes" that incorporates the agents of "bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants". The majority of cheese is ripened, except for Types of cheese#Fresh, whey, and stretched curd cheeses, fresh cheese. History Cheese ripening was not always the highly industrialised process it is today; in the past, cellars and caves were used to ripen cheeses instead of the current highly regulated process involving machinery and biochemistry. Some cheeses still are made using more historical methods, such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
