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List Of Cheese Soups
Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis. Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist. It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss, French, and Tibetan cuisines. Mass-produced cheese soups may be prepared with the addition of food additives to preserve them and enhance flavor. A list of cheese soups is included in this article. Overview Cheese soup is a part of various cuisines, such as American cuisine, Colombian cuisine, French cuisine, Mexican cuisine, Swiss cuisine and Tibetan cuisine. '' Mote de queso'' is a traditional cheese soup dish in the Córdoba Department of Colombia. In Spanish, "cheese soup" translates to "''sopa de queso''", and a published Mexican recipe from 1893 exists for the dish under this name. In Switzerland, cheese soup is referred to as ''Kassuppe'', and i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Four Cheese Soup
4 (four) is a number, numeral (linguistics), numeral and numerical digit, digit. It is the natural number following 3 and preceding 5. It is the smallest semiprime and composite number, and is tetraphobia, considered unlucky in many East Asian cultures. In mathematics Four is the smallest composite number, its proper divisors being and . Four is the sum and product of two with itself: 2 + 2 = 4 = 2 x 2, the only number b such that a + a = b = a x a, which also makes four the smallest squared prime number p^. In Knuth's up-arrow notation, , and so forth, for any number of up arrows. By consequence, four is the only square one more than a prime number, specifically 3, three. The sum of the first four prime numbers 2, two + 3, three + 5, five + 7, seven is the only sum of four consecutive prime numbers that yields an Parity (mathematics), odd prime number, 17 (number), seventeen, which is the fourth super-prime. Four lies between the first proper pair of twin primes, 3, three and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Language
Spanish ( or , Castilian) is a Romance language of the Indo-European language family that evolved from colloquial Latin spoken on the Iberian peninsula. Today, it is a global language with more than 500 million native speakers, mainly in the Americas and Spain. Spanish is the official language of 20 countries. It is the world's second-most spoken native language after Mandarin Chinese; the world's fourth-most spoken language overall after English, Mandarin Chinese, and Hindustani (Hindi-Urdu); and the world's most widely spoken Romance language. The largest population of native speakers is in Mexico. Spanish is part of the Ibero-Romance group of languages, which evolved from several dialects of Vulgar Latin in Iberia after the collapse of the Western Roman Empire in the 5th century. The oldest Latin texts with traces of Spanish come from mid-northern Iberia in the 9th century, and the first systematic written use of the language happened in Toledo, a prominent c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Processed Cheese
Processed cheese (also known as process cheese, cheese food, prepared cheese, cheese product, or plastic cheese) is a food product made from cheese and unfermented dairy ingredients mixed with emulsifiers. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included. As a result, many flavors, colors, and textures of processed cheese exist. Processed cheese typically contains around 50 to 60% traditional cheese. History Processed cheese was first developed in Switzerland in 1911, when Walter Gerber and Fritz Stettler, seeking a cheese with longer shelf life and influenced by cheese sauces such as those used in fondue, added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid again. Shortly after, in 1916, Canadian-American businessman James L. Kraft applied for the first U.S. patent covering a new method of processing cheese, which halted the maturation process. Advantages Pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queso Chihuahua
In Mexico, queso Chihuahua is commonly recognized as a soft white cheese available in braids, balls or rounds and originates in the Mexican state of Chihuahua. In Chihuahua, it is called ''queso menonita'', after the Mennonite communities of northern Mexico that first produced it, while elsewhere it is called ''queso Chihuahua''. This cheese is now made by both Mennonites and non-Mennonites throughout the state and is popular all over the country. Queso Chihuahua is good for melting and is similar to a mild, white Cheddar or Monterey Jack. It may be used in ''queso fundido'' ( fondue style melted cheese), ''choriqueso'','' quesadillas, chilaquiles, chili con queso'', or sauces. Both Chihuahua cheese and the Chihuahua breed of dogs derive their names from the Chihuahua region, but they are otherwise unrelated. The physicochemical specifications for Chihuahua cheese are 45% maximum moisture, 26% minimum butterfat, 22% minimum milk protein, 55% minimum total solids, 6.5% maximum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queso Blanco
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] |
Muenster Cheese
Muenster ( or ) or munster is a semi-soft cheese from the United States. It is thought to be an imitation of the Alsatian washed-rind Munster cheese, introduced by German immigrants. It is distinct from the processed dairy food ''Sweet Muenster Cheese''. Its name is not related to the German cities of Münster in Westphalia or in Lower Saxony or the Irish province of Munster, but rather to the city of Munster in Alsace, which was part of Germany at the time the cheese was introduced in the US by German immigrants, but is now in France. Muenster is pale in color and smooth in texture with an orange rind. The cheese is made from pasteurized cow's milk. The rind's orange color is from annatto, a sweet and nutty seasoning used to add flavor and color to cheeses such as Cheddar, Colby, Red Leicester, and Mimolette. Muenster usually has a very mild flavor and smooth, soft texture. In some cases, when properly aged, it can develop a strong flavor with a pungent aroma. This cheese is ... [...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 Gou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farmer Cheese
In the United States, farmer cheese (also farmer's cheese or farmers' cheese) is pressed curds, an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. Farmer cheese may be made from the milk of cows, sheep or goat The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...s, with each giving its own texture and flavor. References American cheeses Cheese {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmigiano-Reggiano
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is the Italian adjective for Parma and ''Reggiano'' that for Reggio Emilia). In addition to Reggio Emilia and Parma, it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) which is on the south bank of the River Po. Both "Parmigiano Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO ''Parmigiano Reggiano''. It has been called the " King of Cheeses". Parmigiano Reggiano Production ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gruyère Cheese
Gruyère (, , ; german: Greyerzer) is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the ''appellation d'origine contrôlée'' (AOC), which became the ''appellation d'origine protégée'' (AOP) as of 2013. Gruyère is classified as a Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Unlike Emmental, with which it is often confused, modern Gruyère has few if any eyes, although in the 19th century, this was not always the case. It is the most popular Swiss cheese in Switzerland, and in most of Europe. Uses Gruyère cheese is generally known as one of the fine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheddar Cheese
Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. Cheddar originates from the English village of Cheddar in Somerset. Cheddar cheese is produced all over the world, and ''cheddar cheese'' has no protected designation of origin either in the United Kingdom or the European Union. In 2007, the protected designation of origin name "West Country Farmhouse Cheddar" was registered in the EU and (after Brexit) the UK, defined as cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall and manufactured using traditional methods. Protected Geographical Indication (PGI) was registered for ''Orkney Scottish Island Cheddar'' in 2013 in the EU, which also applies under UK law. Globally, the style and quality of cheeses labelled as cheddar may vary greatly, with some processed cheeses being packaged as "cheddar". Furthermore, certain cheeses that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Churu Cheese
Shosha, also known as ''churul'' or ''churu'', is a type of soft cheese in Tibetan cuisine. Tibetan cheese is a staple food and is often made from animals suited to the climate such as yak and goat. It is a pungent cheese compared with blue cheese. It is used to make beef dish, and ''churu'' cheese soup. See also * List of Tibetan dishes This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and incl ... References Tibetan cheeses Tibetan cuisine {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
