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Winchester Cheese Company
Winchester Cheese Company was an artisan cheese producer in the town of Winchester, California, in Riverside County, Southern California. The company was started by Jules Wesselink, who was born in the Netherlands and came to the United States when he was in his 20s. He worked at his future in-laws' dairy before moving to Artesia in the 1950s to start his own dairy. He later moved to "a mountain rimmed valley situated in Winchester, near Temecula, about two hours southeast of Los Angeles and not far from San Diego." After a plunge in dairy prices he visited his home town of Haarlem in the Netherlands in 1995, to learn the craft of Gouda cheesemaking. Upon his return he started producing Gouda boerenkaas ("farmer's cheese"), first from milk supplied by his own Holstein cows, a Dutch breed, and after 2001 from other suppliers. Commercial production started in 1996 and by 2008 was up to about 100,000 pounds annually. Winchester Cheese Company expanded over the years and eventually in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artisan Cheese
Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result, the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass-produced cheeses produced in large-scale operations, often shipped and sold right away. Part of the artisanal cheese-making process is the aging and ripening of the cheeses to develop flavor and textural characteristics. One type of artisanal cheese is known as farmstead cheese, made traditionally with milk from the producer's own herds of cows, sheep, and goats. Artisan cheeses may be made by mixing milk from multiple farms, whereas the more strict definition of farmstead cheese (or farmhouse cheese) requires that milk come only from one farm. Definition There has been a lot of discussion relating to what truly defines artisanal cheese. According to the American Cheese Society, “The word � ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheesemaking
Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies. History Cheesemaking is documented in Egyptian tomb drawings and in ancient Greek literature. Cheesemaking may have originated from Nomad, nomadic herdsmen who stored milk in vessels made from sheep's and goats' stomachs. Because their stomach linings contains a mix of lactic acid, bacteria as milk contaminants and rennet, the milk would fermentation (food), ferment and coagulation (milk), coagulate.Kats, Sandor Ellix; Pollan, Michael (2015). The Art of Fermentation an In-depth Exploration of Essential Concepts and Processes from around the World. Vermont: Chelsea Green Publishing. A product reminiscent of yogurt would have been produced, wh ... [...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] |
Cheesemakers
Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies. History Cheesemaking is documented in Egyptian tomb drawings and in ancient Greek literature. Cheesemaking may have originated from nomadic herdsmen who stored milk in vessels made from sheep's and goats' stomachs. Because their stomach linings contains a mix of lactic acid, bacteria as milk contaminants and rennet, the milk would ferment and coagulate.Kats, Sandor Ellix; Pollan, Michael (2015). The Art of Fermentation an In-depth Exploration of Essential Concepts and Processes from around the World. Vermont: Chelsea Green Publishing. A product reminiscent of yogurt would have been produced, which through gentle agitation and the separation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cheesemakers
This is a list of notable cheesemakers. Cheesemakers are people or companies that make cheese, who have developed the knowledge and skills required to convert milk into cheese. Cheesemaking involves controlling precisely the types and amounts of ingredients used and the parameters of the cheesemaking process, to make specific types and qualities of cheese. The milk may be from a cow, goat, sheep or buffalo, although worldwide cow's milk is most commonly used. Cheesemakers also need to be skilled in grading cheese to assess quality, assessing defects and suitability for release, and cheese ripening. The craft of making cheese dates back at least 5,000 years. Archaeological evidence exists of Egyptian cheese being made in the ancient Egyptian civilizations. Cheesemakers A * American Cheese Society – nonprofit organization that promotes the United States cheese industry and represents artisan cheesemakers * Amul is an Indian dairy cooperative, based at Anand in the state of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artisan Cheese
Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result, the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass-produced cheeses produced in large-scale operations, often shipped and sold right away. Part of the artisanal cheese-making process is the aging and ripening of the cheeses to develop flavor and textural characteristics. One type of artisanal cheese is known as farmstead cheese, made traditionally with milk from the producer's own herds of cows, sheep, and goats. Artisan cheeses may be made by mixing milk from multiple farms, whereas the more strict definition of farmstead cheese (or farmhouse cheese) requires that milk come only from one farm. Definition There has been a lot of discussion relating to what truly defines artisanal cheese. According to the American Cheese Society, “The word � ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumin
Cumin ( or , or Article title ) (''Cuminum cyminum'') is a in the , native to the . Its seeds – each one contained within a fruit, which is dried – are used in the |
Jalapeño
The jalapeño ( , , ) is a medium-sized chili pepper pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and hangs down with a round, firm, smooth flesh of wide. It can have a range of pungency, with Scoville heat units of 4,000 to 8,500. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper. History and etymology The jalapeño is variously named ''huachinango'', for the ripe red jalapeño, and ''chile gordo'' (meaning "fat chili pepper") also known as ''cuaresmeño.'' The name ''jalapeño'' is Spanish for "from Xalapa", the capital city of Veracruz, Mexico, where the pepper was traditionally cultivated. The name ''Xalapa'' is itself of Nahuatl origin, formed from roots ''xālli'' "sand" and ''āpan'' "water place". Genetic analysis of ''Capsicum annuum'' places jalapeños as a distinct genetic clade wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farmer's Markets
A farmers' market (or farmers market according to the AP stylebook, also farmer's market in the Cambridge Dictionary) is a physical retail marketplace intended to sell foods directly by farmers to consumers. Farmers' markets may be indoors or outdoors and typically consist of booths, tables or stands where farmers sell their produce, live animals and plants, and sometimes prepared foods and beverages. Farmers' markets exist in many countries worldwide and reflect the local culture and economy. The size of the market may be just a few stalls or it may be as large as several city blocks. Due to their nature, they tend to be less rigidly regulated than retail produce shops. They are distinguished from public markets, which are generally housed in permanent structures, open year-round, and offer a variety of non-farmer/non-producer vendors, packaged foods and non-food products. History The current concept of a farmers' market is similar to past concepts, but different in relation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greater Los Angeles Area
Greater Los Angeles is the second-largest metropolitan region in the United States with a population of 18.5 million in 2021, encompassing five counties in Southern California extending from Ventura County in the west to San Bernardino County and Riverside County in the east, with Los Angeles County in the center and Orange County to the southeast. According to the U.S. Census Bureau, the Los Angeles–Anaheim–Riverside combined statistical area covers , making it the largest metropolitan region in the United States by land area. Of this, the contiguous urban area is , the remainder mostly consisting of mountain and desert areas. In addition to being the nexus of the global entertainment industry (films, television, and recorded music), Greater Los Angeles is also an important center of international trade, education, media, business, tourism, technology, and sports. It is the 3rd largest metropolitan area by nominal GDP in the world with an economy exceeding $1 trillion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Holstein Cow
Holstein Friesians (often shortened to Holsteins in North America, while the term Friesians is often used in the UK and Ireland) are a breed of dairy cattle that originated in the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern Germany. They are known as the world's highest-producing dairy animals. Dutch and German breeders developed the breed with the goal of producing animals that could most efficiently use grass, the area's most abundant resource, as their food. Over the centuries, the result was a high-producing, black-and-white dairy cow. The Holstein-Friesian is the most widespread cattle breed in the world; it is found in more than 150 countries. With the growth of the New World, a demand for milk developed in North America and South America, and dairy breeders in those regions at first imported their livestock from the Netherlands. However, after about 8,800 Friesians ( black pied German cows) had been imported, Europe stopped ... [...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] |
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