|
Leipäjuusto
Leipäjuusto (bread cheese) or juustoleipä ( fit, kahvijuusto; sv, kaffeost or ''brödost''), also known in the United States as Finnish squeaky cheese, is a Finnish fresh cheese traditionally made from cow's beestings, rich milk from a cow that has recently calved. Reindeer or even goat milk can also be used. Commercially available versions are typically made from cow's milk, and they lack some of the colour and flavour because of this. The cheese originally comes from Southern Ostrobothnia, Northern Finland, and Kainuu.Magnus Nilsson. The Nordic Cookbook (2015) 768 pag. , Name Traditionally, the cheese has been called ''leipäjuusto'' mainly in Ostrobothnia and Lapland and ''juustoleipä'' in Kainuu. Nowadays the two words are interchangeable, but ''leipäjuusto'' is the more common spelling. Other dialects have various names (such as narskujuusto) that refer to the way that fresh leipäjuusto "squeaks" against the teeth when bitten.Susan Raisanen. Squeaky Cheese: The Ultim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leipäjuusto Cheese With Cloudberry Jam
Leipäjuusto (bread cheese) or juustoleipä ( fit, kahvijuusto; sv, kaffeost or ''brödost''), also known in the United States as Finnish squeaky cheese, is a Finnish fresh cheese traditionally made from cow's beestings, rich milk from a cow that has recently calved. Reindeer or even goat milk can also be used. Commercially available versions are typically made from cow's milk, and they lack some of the colour and flavour because of this. The cheese originally comes from Southern Ostrobothnia, Northern Finland, and Kainuu.Magnus Nilsson. The Nordic Cookbook (2015) 768 pag. , Name Traditionally, the cheese has been called ''leipäjuusto'' mainly in Ostrobothnia and Lapland and ''juustoleipä'' in Kainuu. Nowadays the two words are interchangeable, but ''leipäjuusto'' is the more common spelling. Other dialects have various names (such as narskujuusto) that refer to the way that fresh leipäjuusto "squeaks" against the teeth when bitten.Susan Raisanen. Squeaky Cheese: The Ultimat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leipäjuusto 2
Leipäjuusto (bread cheese) or juustoleipä ( fit, kahvijuusto; sv, kaffeost or ''brödost''), also known in the United States as Finnish squeaky cheese, is a Finnish fresh cheese traditionally made from cow's beestings, rich milk from a cow that has recently calved. Reindeer or even goat milk can also be used. Commercially available versions are typically made from cow's milk, and they lack some of the colour and flavour because of this. The cheese originally comes from Southern Ostrobothnia, Northern Finland, and Kainuu.Magnus Nilsson. The Nordic Cookbook (2015) 768 pag. , Name Traditionally, the cheese has been called ''leipäjuusto'' mainly in Ostrobothnia and Lapland and ''juustoleipä'' in Kainuu. Nowadays the two words are interchangeable, but ''leipäjuusto'' is the more common spelling. Other dialects have various names (such as narskujuusto) that refer to the way that fresh leipäjuusto "squeaks" against the teeth when bitten.Susan Raisanen. Squeaky Cheese: The Ultimate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southern Ostrobothnia
South Ostrobothnia ( fi, Etelä-Pohjanmaa; sv, Södra Österbotten) is one of the 19 regions of Finland. It borders the regions of Ostrobothnia, Central Ostrobothnia, Central Finland, Pirkanmaa, and Satakunta. Among the Finnish regions, South Ostrobothnia is the ninth largest in terms of population. Seinäjoki is the regional centre and by far the largest city in the area. As a cultural area, South Ostrobothnia is larger than its current regional borders and includes the region of Ostrobothnia as well. Historical provinces Municipalities The region of South Ostrobothnia is made up of 18 municipalities, of which eight have city status (marked in bold). Järviseutu sub-region: * Alajärvi (10,277) * Evijärvi (2,686) * Lappajärvi (3,394) * Vimpeli (3,212) Kuusiokunnat sub-region: * Alavus (12,354) * Kuortane (3,870) * Soini (2,367) * Ähtäri (6,394) Seinäjoki sub-region: * Ilmajoki (12,165) * Isokyrö () * Kauhava (17,206) * Kurikka (21,734) * Lapua (14,698) * ... [...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] |
Cheese Curds
Cheese curds are moist pieces of curdled milk, eaten either alone or as a snack, or used in prepared dishes. They are consumed throughout the northern United States and Canada. Notably, cheese curds are popular in Quebec, as part of the dish poutine (made of French fries topped with cheese curds and gravy), and in Wisconsin and Minnesota where they are served breaded and deep fried. Curds are sometimes referred to as "squeaky cheese" or ''crottes de fromage'' (literally: "droppings of cheese"). Production Cheese curds are made from fresh pasteurized milk to which cheese culture and rennet are added. After the milk curdles it is then cut into cubes; the result is a mixture of whey and curd. This mixture is then cooked and pressed to release the whey from the curd, creating the final product. Characteristics Their flavour is mild, but can differ in taste depending on the process by which they were made. It has about the same firmness and density as cheese, but with a springy o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beestings
Colostrum, also known as beestings or first milk, is the first form of milk produced by the mammary glands of mammals (including humans) immediately following delivery of the newborn. Colostrum powder is rich in high protein and low in sugar and fat. It strengthens your baby's immune system and is filled with white blood cells to protect it from infection. Most species will begin to generate colostrum just prior to giving birth. Colostrum has an especially high amount of bioactive compounds compared to mature milk to give the newborn the best possible start to life. Specifically, colostrum contains antibodies to protect the newborn against disease and infection, and immune and growth factors and other bioactives that help to activate a newborn's immune system, jumpstart gut function, and seed a healthy gut microbiome in the first few days of life. The bioactives found in colostrum are essential for a newborn's health, growth and vitality. At birth, the surroundings of the newbor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saganaki
In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. It is commonly flambéed in North America. Etymology The dishes are named for the frying pan in which they are prepared, called a ''saganaki'', which is a diminutive of ''sagani'', a frying pan with two handles, which comes from the Turkish word ''sahan'' 'copper dish', itself borrowed from Arabic صحن (ṣaḥn). Description The cheese used in ''saganaki'' is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread. Other dishes cooked in a ''saganaki'' pan include ''shrimp saganaki'' ( el, γαρίδες σαγανάκι, ... [...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] |
Halloumi
Halloumi or haloumi (, el, χαλούμι, haloúmi; tr, hellim}) is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation. Halloumi is often associated with the island of Cyprus, where it has been produced by a multi-ethnic population for many centuries. It is also popular throughout the Eastern Mediterranean. It became widely available in Turkey after 2000. By 2013, demand in the United Kingdom had surpassed that in every other European country except Cyprus. In the United States, ''Halloumi'' is a registered trademark owned by the government of Cyprus, while in the UK it is owned by the Foundation for the Protecti ... [...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] |
Finnish Cheeses
Finnish may refer to: * Something or someone from, or related to Finland * Culture of Finland * Finnish people or Finns, the primary ethnic group in Finland * Finnish language, the national language of the Finnish people * Finnish cuisine See also * Finish (other) * Finland (other) * Suomi (other) Suomi means ''Finland'' in Finnish. It may also refer to: *Finnish language * Suomi (surname) * Suomi, Minnesota, an unincorporated community * Suomi College, in Hancock, Michigan, now referred to as Finlandia University * Suomi Island, Western ... * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Cheese
Fried cheese is a dish of cheese that is fried in oil. Fried cheese can be dipped in a batter before frying, and can be pan-fried or deep fried. It can be served as an appetizer or a snack. Fried cheese is a common food in Brazil and the Dominican Republic, and is typically served as a breakfast dish in Costa Rica, Cyprus, Greece, Lebanon, Syria and Turkey. Fried cheese is served as a tapas dish in Spain; fried cheese balls are ''delicias de queso'' 'cheese delights'. Fried cheese is also found in Italian cuisine. Fried cheese is typically served hot, right after being cooked. It may be accompanied with a dipping sauce or coated with a dressing. History Fried cheese was a popular dish in Cairo during the Middle Ages, and remained a part of the cuisine under Ottoman rule. Since then, its popularity has decreased. Dishes Fried cheese curds are made from cheese curds and often served with a dipping sauce. Queso frito 'fried cheese' has many variations. Spanish versions sometim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Curd")
.jpg "Click for more on -> Cow's-milk Cheeses")
