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Queso De Mano
''Queso de mano'' ("cheese of the hand") is a type of soft, white cheese (queso fresco) most commonly associated with Venezuelan cuisine. It is most often used as a filling for arepas and cachapa. The taste and consistency of the cheese most closely resembles that of mozzarella but is built up in layers. Preparation Queso de mano is prepared using a combination of cow's milk and ewe's milk curd. The resulting product is called cuajada. Once this step is attained, the cuajada is mixed with hot water to ensure the elasticity of the cheese. The mixture is then cooled in special molds which give the resulting cheese a roughly spherical appearance. Variants A local version of the cheese, called guayanés cheese is popular in the state of Bolivar. See also * 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Cachapa Oriental
LA most frequently refers to Los Angeles, the second largest city in the United States. La, LA, or L.A. may also refer to: Arts and entertainment Music * La (musical note), or A, the sixth note * "L.A.", a song by Elliott Smith on ''Figure 8'' (album) * ''L.A.'' (EP), by Teddy Thompson * ''L.A. (Light Album)'', a Beach Boys album * "L.A." (Neil Young song), 1973 * The La's, an English rock band * L.A. Reid, a prominent music producer * Yung L.A., a rapper * Lady A, an American country music trio * "L.A." (Amy Macdonald song), 2007 * "La", a song by Australian-Israeli singer-songwriter Old Man River Other media * l(a, a poem by E. E. Cummings * La (Tarzan), fictional queen of the lost city of Opar (Tarzan) * ''Lá'', later known as Lá Nua, an Irish language newspaper * La7, an Italian television channel * LucasArts, an American video game developer and publisher * Liber Annuus, academic journal Business, organizations, and government agencies * L.A. Screenings, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queso Fresco
Queso blanco (), literally ''white cheese'' in Spanish, can refer to many different kinds of cheeses whose only common trait is their white color. The specific cheese referred to depends on the region. Production Queso blanco is considered one of the easier cheeses to make, as it requires no careful handling and does not call for rennet or bacterial culture. It is usually made by heating whole fresh milk to near-boiling, adding an acidifying agent such as vinegar, stirring until curds form, then draining the curds in cheesecloth for three to five hours. Such cheeses are also known as "bag cheeses," as the curds are normally hung in a bag of cheesecloth to drain. Many Mexican home cooks make their own instead of purchasing it; when made for the evening meal, it is often prepared in the early afternoon and left to drain until evening. As it is highly perishable, it must be refrigerated or used immediately once the whey has drained out. Common uses Queso blanco and queso fres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arepa
''Arepa'' () is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuisines of Bolivia, Panama and other countries. It is commonly eaten in those countries and can be served with accompaniments such as cheese, ''cuajada'' (fresh cheese), various meats, chicken, avocado, or ''diablito'' (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. It is similar to the Mexican ''gordita,'' the Salvadoran ''pupusa'', the Ecuadorian ''tortilla de maíz'' and the Panamanian ''tortilla'' or ''changa''. Origins The ''arepa'' is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the ''arepas'', and the clay slabs on which they were cooked, were often found at archaeological sites in the a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cachapas
''Cachapa'' is a traditional dish made from maize flour from Venezuela. Like ''arepas'', they are popular at roadside stands. They can be made like pancakes of fresh corn dough, or wrapped in dry corn leaves and boiled (''cachapa de hoja''). The most common varieties are made with fresh ground corn mixed into a thick batter and cooked on a ''budare'', like pancakes; the ''cachapa'' is slightly thicker and lumpier because of the pieces from corn kernels. ''Cachapas'' are traditionally eaten with '' queso de mano'' (handadecheese), a soft, mozzarella-like cheese, and occasionally with fried pork ''chicharrón'' on the side. ''Cachapas'' can be very elaborate, some including different kinds of cheese, milky cream, or jam. They can be prepared as an appetizer, generally with margarine, or as a full breakfast with hand cheese and fried pork. In Costa Rica, ''chorreadas'' are similar. Etymology In Colombia, cachapas are known as ''arepas de choclo'' (corn arepas). In the Llanos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mozzarella
Mozzarella (, ; nap, muzzarella ) is a southern Italian cheese traditionally made from Italian buffalo's milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal's diet. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad. Etymology ''Mozzarella'', derived from the Southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche, is the diminutive form of ("cut"), or ("to cut off") derived from the method of working. The term is first ment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep
Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus ''Ovis'', in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female is referred to as a ''ewe'' (), an intact male as a ''ram'', occasionally a ''tup'', a castrated male as a ''wether'', and a young sheep as a ''lamb''. Sheep are most likely descended from the wild mouflon of Europe and Asia, with Iran being a geographic envelope of the domestication center. One of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat (lamb, hogget or mutton) and milk. A sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. In Commonw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuajada
Cuajada ( milk curd) is a cheese product. Traditionally it is made from ewe's milk, but now it is more often made industrially from cow's milk. It is popular in the northern regions of Spain (Asturias, Basque Country, Navarre, Aragon, Castile and Leon, La Rioja). In Latin America it is popular in Colombia and in the Central American countries of El Salvador, Honduras and Nicaragua. Raw warmed milk is mixed with rennet or plant extracts and left to curdle. It was traditionally made in a wooden vessel called 'kaiku' and heated with a red-hot poker, giving it a distinct faintly burned taste. ''Cuajada'' means 'curdled' in Spanish. In Basque, it is called ''mamia.'' Cuajada is usually served as dessert with honey and walnuts or sometimes sugar, and, less often, for breakfast with fruit or honey. In Colombia, it is typically served with ''melado'', a thick syrup made of panela. In Nicaragua salt is usually added to the cuajada, which is eaten with güirilas and other dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guayanés Cheese
Guyanés is a soft, salty, white cow's-milk cheese originating from the Guayana Region in the south east of Venezuela. See also * 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 dep ... References * Cow's-milk cheeses Venezuelan cheeses {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolívar (state)
Bolívar ( es, Estado Bolívar, ) is one of the 23 states of Venezuela. The state capital city is Ciudad Bolívar, but the largest city is Ciudad Guayana. Bolívar State covers a total surface area of and as of the 2011 census, had a population of 1,410,964. The state contains Angel Falls. History Spanish Colonization During the time of the Spanish Empire, it was part of the province of Nueva Andalucía and later it was annexed to the province of Guayana from 1777 when King Charles III created the Captaincy General of Venezuela. The capital of the state, Ciudad Bolivar was founded on December 21, 1595 by Antonio de Berrío, who had come from Nueva Granada (present-day Colombia) with the mission of populating Guyana. The town, originally called Santo Tomás de Guayana, was a fortified port that had to move three times, since it was the target of constant assaults by Caribbean Indians and European corsairs, among whom Sir Walter Raleigh stood out in 1617. In 1764 it foun ... [...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] |
