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Quark (dairy Product)
Quark or quarg is a type of fresh dairy product made from milk. The milk is souring, soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as Fresh cheese, fresh Sour milk cheese, acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic states, Baltic, Germanic peoples, Germanic and Slavic languages, Slavic-speaking countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket (dessert), junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian language, Russian for cottage cheese is "зернёный Ñ‚Ð²Ð¾Ñ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fromage Blanc
''Fromage blanc'' (; ; also known as ''maquée'') is a fresh cheese originating from the north of France and southern Belgium. The name means "white cheese" in French. ''Fromage frais'' ("fresh cheese") differs from ''fromage blanc'' in that, according to French legislation, ''fromage frais'' must contain live cultures when sold, whereas with ''fromage blanc'', fermentation has been halted. ''Fromage blanc'' is a creamy soft cheese made with whole or skimmed milk and cream. It is similar to some kinds of quark. Pure ''fromage blanc'' is virtually fat free, but cream is frequently added to improve the flavour, which also increases the fat content, frequently to as high as 8% of total weight. ''Fromage blanc'' can be served either as a dessert similar to yogurt, frequently with added fruit, spread on bread, usually over or under jam, or used in savoury dishes. In many Western countries, ''fromage blanc'' is sold in supermarkets alongside yogurts. See also * List of French cheeses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Germania (book)
The ''Germania'', written by the Roman historian Publius Cornelius Tacitus around 98 AD and originally entitled ''On the Origin and Situation of the Germans'' ( la, De origine et situ Germanorum), is a historical and ethnographic work on the Germanic peoples outside the Roman Empire. Contents The ''Germania'' begins with a description of the lands, laws, and customs of the Germanic people (chapters 1–27); it then describes individual peoples, beginning with those dwelling closest to Roman lands and ending on the uttermost shores of the Baltic, among the amber-gathering Aesti, the Fenni, and the unknown peoples beyond them. Tacitus says (chapter 2) that physically, the Germanic peoples appear to be a distinct nation, not an admixture of their neighbors, since nobody would desire to migrate to a climate as horrid as that of Germania. They are divided into three large branches, the Ingaevones, the Irminones, and the Istaevones, deriving their ancestry from three sons of Man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
