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Selles-sur-Cher Cheese
Selles-sur-Cher (also spelled ''selles-sur-cher'' in all lower case in French) is a French goat-milk cheese made in Centre-Val de Loire, France. Its name is derived from the commune of Selles-sur-Cher, Loir-et-Cher, where it was first made in the 19th century. The cheese is sold in small cylindrical units, around 8 cm in diameter at the base (reduced to around 7 cm at the top) and 2–3 cm in height, and weighing around 150 g. The central pâte is typical of goat cheese, rigid and heavy at first but moist and softening as it melts in the mouth. Its taste is lightly salty with a persistent aftertaste. The exterior is dry with a grey-blue mould covering its surface, and has a musty odour. The mould is often eaten and has a considerably stronger flavour. Manufacture in France Around of unpasteurised milk are used to make a single cheese. After the milk is soured using the ferment it is heated to around . A small amount of rennet is added and left for 24 hour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Selles-sur-cher 1
Selles-sur-Cher (, ) is a commune in the French department of Loir-et-Cher, administrative region of Centre-Val de Loire, France. The name of the commune is known internationally for its goat cheese, Selles-sur-Cher, which was first made in the village in the 19th century. Name The commune was formerly known as ''Cellule'', then ''Celle-Saint-Eusice'', also spelled ''Selles-Saint-Eusice'' (), ''Selles-Notre-Dame'', ''Selles-en-Berry'' (), before changing to ''Selles-sur-Cher''. Population See also *Communes of the Loir-et-Cher department The following is a list of the 267 communes of the Loir-et-Cher department of France. The communes cooperate in the following intercommunalities (as of 2020):Communes of Loir-et-Cher ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cheeses
This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you govern a country which has two hundred and forty-six varieties of cheese?" There is immense diversity within each variety of cheese, leading some to estimate between 1,000 and 1,600 distinct types of French cheese. French cheeses are broadly grouped into eight categories, 'les huit familles de fromage'. Protected designation of origin Under the Common Agricultural Policy of the European Union, certain established cheeses, including many French varieties, are covered by a protected designation of origin (PDO), and other, less stringent, designations of geographical origin for traditional specialities, such as the EU Protected Geographical Indication. The systems has largely replaced national systems, such as the French appellation d'origine con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Goat Milk Cheeses
Goat cheese is produced using goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured dairy products, including cheese. Myriad goat milk cheeses are produced around the world. Varieties * Anari cheese * Añejo cheese – a firm, aged Mexican cheese traditionally made from skimmed goat's milk, but most often available made from skimmed cow's milk. * Anthotyros * Banon cheese * Bastardo del Grappa * Brunost (known as when made with goat milk) – a Norwegian brown goat cheese with a sweet flavor profile * Bucheron – native to the Loire Valley in France * Cabécou * Cabrales cheese * Caciotta * Caprino cheese * Castelo Branco cheese * Cathare * Chabichou * Chabis * Chevrotin * Circassian cheese * Circassian smoked cheese * Couronne lochoise * Crottin de Chavignol * Dolaz cheese * Faisselle – a non-protected French cheese made of raw milk from goats, cows or sheep * Feta * Formaela * Garrotxa cheese *Gbejna friska ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indre
Indre (; oc, Endre) is a landlocked department in central France named after the river Indre. The inhabitants of the department are known as the ''Indriens'' (masculine; ) and ''Indriennes'' (feminine; ). Indre is part of the current administrative region of Centre-Val de Loire and is bordered by the departments of Indre-et-Loire to the west, Loir-et-Cher to the north, Cher to the east, Creuse, and Haute-Vienne to the south, and Vienne to the southwest. The préfecture (capital) is Châteauroux and there are three subpréfectures at Le Blanc, La Châtre and Issoudun. It had a population of 219,316 in 2019.Populations légales 2019: 36 Indre INSEE Scobedos. History Indre is one of the original 83 departments created during the |
Cher (department)
Cher (; ; Berrichon: ''Char'') is a department in the administrative region of Centre-Val de Loire, France. It is named after the river Cher. In 2019, it had a population of 302,306.Populations légales 2019: 18 Cher INSEE History Cher is one of the original 83 departments created during the on 4 March 1790. Most of it was created, along with the adjacent department of Indre from the former province of . The southeastern corne ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charcoal
Charcoal is a lightweight black carbon residue produced by strongly heating wood (or other animal and plant materials) in minimal oxygen to remove all water and volatile constituents. In the traditional version of this pyrolysis process, called charcoal burning, often by forming a charcoal kiln, the heat is supplied by burning part of the starting material itself, with a limited supply of oxygen. The material can also be heated in a closed retort. Modern "charcoal" briquettes used for outdoor cooking may contain many other additives, e.g. coal. This process happens naturally when combustion is incomplete, and is sometimes used in radiocarbon dating. It also happens inadvertently while burning wood, as in a fireplace or wood stove. The visible flame in these is due to combustion of the volatile gases exuded as the wood turns into charcoal. The soot and smoke commonly given off by wood fires result from incomplete combustion of those volatiles. Charcoal burns at a higher temper ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt. Whey proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin, immunoglobulins, and proteose peptones. Composition Whey protein is the collection of globular proteins isolated from whey. The protein in cow's milk is 20% whey protein and 80% casein protein, whereas the protein in human milk is 60% whey and 40% casein. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey. This protein is typically a mixture of beta-lactoglobulin (~48-58%), alpha-lactalbumin (~13-19%), bovine serum albumin (~6%)(see also serum albumi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase. Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources. Molecular action of rennet enzymes One of the main actions of rennet is its protease chymosin cleaving the kappa casein chain. Casein is the main protein of milk. Cleavage causes casein to stick to other cleaved casein molecules and form a network. It can cluster better in the presence of calcium and phosphate. This is why those chemicals are occasionally added to supplement pre-existing qu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat Cheese
Goat cheese, or chèvre ( or ; from French language, French ''fromage de chèvre'' 'goat cheese'), is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheese, from fresh and soft to aged and hard. Properties History Goats produce high quality, nutrition-rich milk under even the most difficult environments making them valuable to arid or mountainous areas where cows and sheep can not survive. Goats were one of the earliest animals domesticated to suit human needs- more specifically milk production- going back to 8,000 B.C., 10,000 years ago. Goat cheese has been made for at least as far back as 5,000 B.C. Meanwhile, the first documented proof of humans making cheese is 7,500 years ago in Poland. Nutritional value Goat milk has a higher proportion of medium-chain fatty acids such as Hexanoic acid, caproic and caprylic acid, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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