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Toma Cheese
Toma is a soft or semi-hard Italian cow's milk cheese, noted for its excellent melting qualities. It is made primarily in the Aosta Valley (it is one of the region's specialties) and Piedmont regions of Northwestern Italy. Toma varies with region and locale of production, and is closely related to the French tomme. The Toma Piemontese variety from Piedmont has Protected Designation of Origin status under EU legislation, while the Toma di Gressoney or Tomme de Gressoney (French), produced in the Gressoney Valley, is officially recognized as a ''Prodotto agroalimentare tradizionale'' and is included in the Ark of Taste catalogue of heritage foods. Toma is not very common in Central and South Italy, with Basilicata as the only main producer. The Toma Lucana is also recognized as a PAT. It can have a fat content of 45%–52%. See also * Tomme * List of cheeses This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-rangin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toma Piemontese DOP
Toma or TOMA may refer to: Places *Toma, Burkina Faso, a town in Nayala province *Toma Department Toma is a department or commune of Nayala Province in western Burkina Faso. Its capital is the town of Toma. According to the 2019 census the department has a total population of 39,109. Towns and villages * Toma (15,851 inhabitants) (capital) * ..., a department in Nayala province *Toma, Banwa, Burkina Faso, a town *Tōma, Hokkaidō, Japan, a town **Tōma Station, its railway station *Toma, a town in East New Britain, Papua New Guinea People *Toma (name), list of people with this name *Loma people or Toma, an ethnic group from border region between Guinea and Liberia **Loma language Music and television *Toma (TV series), ''Toma'' (TV series), an American series *Toma (song), "Toma" (song), by rapper Pitbull *"Toma" (song), by artist Puscifer Other uses *La Toma, a 1598 assertion of Spanish possession of land north of Rio Grande *Siege of Toma, a military action in 1914 in Germ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prodotto Agroalimentare Tradizionale
''Prodotto agroalimentare tradizionale'' (PAT) is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union. A list of approved products is published by the Ministry of Agricultural, Food and Forestry Policies. It lists only products that do not qualify for pan-European approval, and as such PAT is only applicable within Italy. The denomination is attributed by each regional government, in collaboration with the Ministry of Agricultural, Food and Forestry Policies. In 2019 a total of 5128 products carried PAT certification; the region with the largest number of approved products was Campania, with 531. Classification PAT products are classified in ten categories: drinks; meats; condiments; cheeses; oils and fats; vegetables and vegetable products; pasta, bread and patisserie; delicatessen; fish and seafood; and products of animal origin other than those above. See also * List of Italian products w ... [...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] |
Cow's-milk Cheeses
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 digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains 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 collected from farm animals. In 2011, 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 Netherlands are the largest exporters of mi ... [...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] |
Piedmontese Cheeses
Piedmontese (; autonym: or , in it, piemontese) is a language spoken by some 2,000,000 people mostly in Piedmont, northwestern region of Italy. Although considered by most linguists a separate language, in Italy it is often mistakenly regarded as an Italian dialect. It is linguistically included in the Gallo-Italic languages group of Northern Italy (with Lombard, Emilian, Ligurian and Romagnolo), which would make it part of the wider western group of Romance languages, which also includes French, Occitan, and Catalan. It is spoken in the core of Piedmont, in northwestern Liguria, near Savona and in Lombardy (some municipalities in the westernmost part of Lomellina near Pavia). It has some support from the Piedmont regional government but is considered a dialect rather than a separate language by the Italian central government. Due to the Italian diaspora Piedmontese has spread in the Argentinian Pampas, where many immigrants from Piedmont settled. The Piedmontese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 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 aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomme
Tomme (), occasionally spelled Tome, is a type of cheese and is a generic name given to a class of cheese produced mainly in the French Alps and in Switzerland.Joel Robuchon et al., ''Larousse Gastronomique'' (New York, New York: Clarkson Potter, 2001), page 1220. It can be made from cow's, ewe's, or goat's milk. Tommes are normally produced from the skimmed milk left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat. However, Tomme de Boudane and Tomme de Revard can contain as much as 20–40% fat. Tomme cheeses date back to ancient history. There are many varieties of Tommes, which are usually identified by their place of origin. The most famous of these is Tomme de Savoie. Other Tommes include Tomme Boudane, Tomme au Fenouil, Tomme de Crayeuse, Tomme d'Aydius, Tomme de Grandmère, Tomme Affinée and Tomme du Revard. Tomme de Montagne is a collec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basilicata
it, Lucano (man) it, Lucana (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-77 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €12.6 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €22,200 (2018) , blank2_name_sec1 = HDI (2018) , blank2_info_sec1 = 0.853 · 17th of 21 , blank_name_sec2 = NUTS Region , blank_info_sec2 = ITF , web ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ark Of Taste
The Ark of Taste is an international catalogue of endangered heritage foods which is maintained by the global Slow Food movement. The Ark is designed to preserve at-risk foods that are sustainably produced, unique in taste, and part of a distinct ecoregion. Contrary to the most literal definition of plant and animal conservation, the Ark of Taste aims to maintain edibles in its purview by actively encouraging their cultivation for consumption. By doing so, Slow Food hopes to promote the growing and eating of foods which are sustainable and preserve biodiversity in the human food chain. Foods included in the list are intended to be "culturally or historically linked to a specific region, locality, ethnicity or traditional production practice", in addition to being rare. Which foods meet these criteria is decided by an adjudicating committee made up of members of the Slow Food nonprofit organization; all candidates go through a formal nomination process which includes tastings and i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gressoney-Saint-Jean
Gressoney-Saint-Jean (Gressoney wae, Greschòney Zer Chilchu; frp, Gressonèy-Sèn-Dzan; german: Kressenau Sankt Johann) is a town and ''comune'' in the Aosta Valley region of north-western Italy. Geography The town is situated in a valley formed by the torrent Lys which is fed by the Lys glacier. History, Walser culture and language Though Gressoney-Saint-Jean and Gressoney-La-Trinité form two separate ''comunes'' they form a Walser German cultural unity known as or in (or simply ), the local Walser German dialect, or in German. Image:Castello di Savoia - Gressoney-St.Jean.jpg, The Savoy castle File:Plaque inondation Gressoney-St-Jean.JPG, Memorial plaque of the 1868 flood written in German and Italian In 1868, the Lys flooded the village. From 1928 until 1946 the two were united into one commune, officially named Gressoney, which from 1939 onward was Italianized as ''Gressonei''. After WWII, the two former communes were reconstituted. An example of Greschòneyt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soft 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] |
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