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Alpkäse
Alpkäse () is a type of cheese made with cow's milk in the Alpine region (Austria, Italy, Switzerland, and Germany). It is classified as a Swiss-type cheeses, Swiss-type or Alpine cheese. The first written mentions of the alpkäse cheese from Bern are from 1548. Similar to the majority of Granular cheese, hard/Types of cheese#Semi-hard cheese, semi-hard cheese, the more it is Cheese ripening, matured, the more flavour it develops. The alpkäse cheese from Trentino Alto Adige is made from cow milk. Some of those cheese varieties, exceeding 60 products, native to that place include Asiago Antico Maso Rosso, Arunda, Asiago d'allevo, Asiago Mezzano cheese and Asiago Pressato Trentino cheese. Austria In Austria, Alpkäse refers to a hard cheese that resembles Vorarlberger Bergkäse in taste and texture. The difference between these cheeses lies in the period and place of production. Bergkäse is produced in the low mountain range (between 600 and 1500 m) and year-round, so even in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vorarlberg
Vorarlberg ( ; ; , , or ) is the westernmost States of Austria, state () of Austria. It has the second-smallest geographical area after Vienna and, although it also has the second-smallest population, it is the state with the second-highest population density (also after Vienna). It borders three countries: Germany (Bavaria and Baden-Württemberg via Lake Constance), Switzerland (Grisons and Canton of St. Gallen, St. Gallen), and Liechtenstein. The only Austrian state that shares a border with Vorarlberg is Tyrol (state), Tyrol, to the east. The capital of Vorarlberg is Bregenz (29,698 inhabitants), although Dornbirn (49,845 inhabitants) and Feldkirch, Vorarlberg, Feldkirch (34,192 inhabitants) have List of cities and towns in Austria, larger populations. Vorarlberg is also the only state in Austria where the local dialect is not Austro-Bavarian dialects, Austro-Bavarian, but rather an Alemannic dialects, Alemannic dialect; it therefore has much more in common culturally with (hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vorarlberger Bergkäse
Vorarlberger Bergkäse (German language, German for 'Vorarlberg mountain cheese') is a regional cheese specialty from the Austria, Austrian state of Vorarlberg. It is protected within the framework of the Geographical indications and traditional specialities in the European Union, European designation of origin (PDO). Characteristics Vorarlberger Bergkäse matures for 3 to 6 months, some even for up to 2 years and longer. It has a typical round loaf shape with a diameter of around 55 to 65 cm and a weight of up to 35 kg. The Bregenzerwald Bergkäse has small holes that are considered a quality feature. The aroma ranges from mild to spicy, the taste is nutty and has typical herbal notes. The fat content is 45% i. Tr. (":de:Fett_in_der_Trockenmasse, in der Trockenmasse"). Production Vorarlberger Bergkäse is made exclusively from natural raw milk in accordance with the specifications that were defined for the protection of the term and only in alpine dairies in the Bregenz Fore ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss-type Cheeses
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands (''alpage'' in French), and then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance.Donnelley, 3–5; Thorpe, 262–268; Oxford, 15–19 Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting. The best-known cheeses of the type, all made from cow's milk, include the Swiss Emmental cheese, Emmental, Gruyère cheese, Gruyère and Appenzeller cheese, Appenzeller, as well as the French Beaufort cheese, Beaufort and Comté cheese, Comté (from the Jura Mountains, near the Alps). Both countries have many ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Types Of Cheese
There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criteria may be used either singly or in combination, with no method used universally. The most common traditional categorization is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The combination of types produces around 51 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalize the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results in 18 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alpine Transhumance
Alpine transhumance is transhumance as practiced in the Alps, that is, a seasonal droving of grazing livestock between the valleys in winter and the high mountain pastures in summer (German ' from the term for "seasonal mountain pasture", '). Transhumance is a traditional practice that has shaped much of the landscape in the Alps, as without it, most areas below would be forests. While tourism and industry contribute today much to Alpine economy, seasonal migration to high pastures is still practiced in Bavaria, Austria, Slovenia, Italy, France and Switzerland, except in their most frequented tourist centers. In some places, cattle are taken care of by local farmer families who move to higher places. In others, this job is for herdsmen who are employees of the cooperative owning the pastures. Most Alpine pastures are below ; all are below . The higher regions not suitable for transhumance are known as the High Alps. Etymology The German word ''Alp'' or ''Alm'' (meaning "s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tour D'Aï3
Tour or Tours may refer to: Travel * Tourism, travel for pleasure * Tour of duty, a period of time spent in military service * Campus tour, a journey through a college or university's campus * Guided tour, a journey through a location, directed by a guide * Walking tour, a visit of a historical or cultural site undertaken on foot Entertainment * Concert tour, a series of concerts by a musical artist or group of artists in different locations * Comedy tour, an organized trip where comedians travel to various places; see List of stand-up circuits * Touring theatre, independent theatre that travels to different venues Sports * Professional golf tours, otherwise unconnected professional golf tournaments * Tennis tour, tennis played in tournament format at a series of venues * Events in various sports named the Pro Tour (other) * Tour de France ('), the world's biggest bicycle race Places * Tour-de-Faure, Lot, France * Tour-en-Bessin, Calvados, France * Tour-en-Sologne, Lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cow's-milk Cheeses
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibodies and immune-modulating components that strengthen the immune system against many diseases. As an agricultural product, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or formula) should have two servings of milk products a day, and more than six billion people ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cheeses And Dairy Products
Switzerland has a strong and ancestral dairy farming and cheesemaking tradition. The breeding of cattle, sheep and goats for milk is attested in the Neolithic period and, since Antiquity, cheese has been exported from the Alpine regions. The rugged nature of the country makes approximately 80% of the agricultural land unsuitable for cultivation, which is therefore mainly exploited for cattle and sheep farming. This mode of exploitation has forged a large part of the Swiss landscape, in the Alps, the Jura and on the Swiss Plateau. Today, cheese dairies and mountain pastures in Switzerland produce nearly 500 varieties of cheese, not counting fresh cheeses. Most of these, and all the ones very well known internationally, are semi-hard Alpine or Swiss-type cheeses such as Emmental and Gruyère. Dairy products in general are highly appreciated throughout the country, with butter and cream being classic ingredients of Swiss cuisine. History The breeding of cattle, sheep and goats ... [...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 wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Geographical Indications And Traditional Specialities In The European Union
Three European Union schemes of geographical indications and Traditional food, traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect names of agricultural products and foodstuffs, wines and spirits. Products registered under one of the three schemes may be marked with the logo for that scheme to help identify those products. The schemes are based on the legal framework provided by the EU Regulation No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. This regulation applies within the EU as well as in Northern Ireland. Protection of the registered products is gradually expanded internationally via bilateral agreements between the EU and non-EU countries. It ensures that only products genuinely originating in that region are allowed to be identified as such in commerce. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tyrol
Tyrol ( ; historically the Tyrole; ; ) is a historical region in the Alps of Northern Italy and western Austria. The area was historically the core of the County of Tyrol, part of the Holy Roman Empire, Austrian Empire and Austria-Hungary, from its formation in the 12th century until 1919. In 1919, following World War I and the dissolution of Austria-Hungary, it was divided into two modern administrative parts through the Treaty of Saint-Germain-en-Laye (1919), Treaty of Saint-Germain-en-Laye: * State of Tyrol (state), Tyrol: Formed through the merger of North Tyrol, North and East Tyrol, as part of Austria. * Region of Trentino-Alto Adige: At that time still with Souramont (Cortina d'Ampezzo, Livinallongo del Col di Lana and Colle Santa Lucia) and the municipalities Valvestino, Magasa, Lombardy, Magasa, and Pedemonte. This was seized in 1918 by the Kingdom of Italy, and since 1946 has been part of the Italy, Italian Republic. With the founding of the European region Tyrol- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
