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Ras Cheese
Rumi cheese ( , also spelled ) is one of the main types of cheese in Egypt. Despite its name ( Rūmī, literally "Roman"), the cheese is Egyptian. It has a pungent smell, and different degrees of saltiness depending on the age. It is also known, e.g. in the United Arab Emirates, as Ras cheese. Description Rumi is the main hard cheese in Egypt. It belongs to the same family as ''pecorino romano'' and ''manchego''. Rumi cheese is made from cows' milk, or from buffalo milk. No starter culture is used. The milk is natural, with full cream. Peppercorns may be added. After 3–4 months the cheese develops an open texture and a sharp, pungent flavor. Rumi is available in disks or as slices with variable weight in vacuum packing. There are 100 calories in an ounce serving, with about 28% saturated fat. Related products The addition of low levels of pregastric esterase (used in blue cheese production) or lipases from ''R. miehei'' or ''R. pusillus'' has been reported to improve the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flickr - Tour D'Afrique - ArabicCheese
Flickr ( ) is an image hosting service, image and Online video platform, video hosting service, as well as an online community, founded in Canada and headquartered in the United States. It was created by Ludicorp in 2004 and was previously a common way for amateur and professional photographers to host high-resolution photos. It has changed ownership several times and has been owned by SmugMug since April 20, 2018. Flickr had a total of 112 million registered members and more than 3.5 million new images uploaded daily. On August 5, 2011, the site reported that it was hosting more than 6 billion images. In 2024, it was reported as having shared 10 billion photos and accepting 25 million per day. Photos and videos can be accessed from Flickr without the need to register an account, but an account must be made to upload content to the site. Registering an account also allows users to create a profile page containing photos and videos that the user has uploaded and also grants the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saturated Fat
A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone, and fatty acids that each contain a long linear or branched chain of carbon (C) atoms. Along the chain, some carbon atoms are linked by single bonds (-C-C-) and others are linked by double bonds (-C=C-). A double bond along the carbon chain can react with a pair of hydrogen atoms to change into a single -C-C- bond, with each H atom now bonded to one of the two C atoms. Glyceride fats without any carbon chain double bonds are called saturated because they are "saturated with" hydrogen atoms, having no double bonds available to react with more hydrogen. Saturated fats are generally solid. All fats, both saturated and unsaturated, contain 9kcal per gram making them more energy dense than both proteins and carbohydrates. Most animal fats are saturated. The fats of plant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Domiati
Domiati cheese (), also referred to as "white cheese" (, ), is a soft white salty cheese made primarily in Egypt, but also in Sudan and other Middle Eastern countries. Typically made from buffalo milk, cow milk, or a mixture, it can also be made from other milks, such as sheep, goat or camel milk. It is the most common Egyptian cheese. Unlike feta and other white cheeses, salt is added directly to the milk, before rennet is added. It is named after the seaport city of Damietta (). Production Domiati production involves pasteurizing milk briefly, then salting a portion of it before adding rennet. This method results in a high-moisture, salty cheese, distinct from feta due to its pre-rennet salting. Domiati can be enjoyed fresh or aged in brine for a few months, enhancing its pickled flavor, the cheese gets more acidic as it ages. Usually, no starter culture is added, instead, the bacteria is already present in the milk used will cause the fermentation, the salting and ripenin ... [...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] |
Egyptian Cuisine
Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. Others include '' ful medames'', mashed fava beans; '' koshary'', lentils and pasta; and '' molokhiyya'', jute leaf stew. A local type of pita known as ( Egyptian Arabic: ) is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type of cheese consumed today. Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly rabbit and poultry such as squab, chicken, duck, quail and goose. Lamb and beef are commonly used in Egyptian cuisine, particularly for grilling and in a variety of stews and traditional dishes. Goat and camel are also eaten but are not as readily available nationwide. Offal is also a popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Areesh Cheese
Areesh cheese ( ') is a traditional Egyptian dairy product similar to cottage cheese, characterized by its soft, white, and crumbly texture. It is commonly made from skimmed buffalo or cow's milk and holds a significant place in Egyptian cuisine. Name The name ''Areesh'' may sometimes be used interchangeably with ''cottage cheese''. Preparation The production of areesh cheese begins with fermenting milk to create '' laban rayeb'', a fermented skimmed milk. This fermented milk is then gently heated, causing the curds to separate from the whey. The curds are collected and drained, resulting in the formation of areesh cheese. This method yields a cheese similar in texture and appearance to cottage cheese. Use The cheese is popular in multiple Arab countries. Areesh cheese is versatile in its culinary applications. It can be consumed fresh, often enjoyed with a drizzle of honey or with chopped tomatoes mixed with herbs and spices to enhance its flavor. Additionally, areesh chee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mish
Mish ( ) is a traditional Egyptian cheese that is made by fermenting salty cheese for several months or years. Mish may be similar to cheese that has been found in the tomb of the First Dynasty Pharaoh Hor-Aha at Saqqara, from 3200 BC. It is generally prepared at home, although some is sold in local markets. When ripe it is a yellowish-brown color, and tastes sharp, salty and pungent. Products similar to mish are made commercially from different types of Egyptian cheese such as ''domiati'' or '' ras'', with different aging times. Preparation Mish is usually made at home from Areesh cheese. The cheese is drained, rinsed and layered with salt in an earthenware jar. The jar is then filled with a pickling solution of buttermilk, sour skim milk, whey, red and green peppers. Some old mish is added to start the fermentation. The sealed container is then left for a year or more at ambient temperature. The container may be opened so that some can be removed for consumption, and fresh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Domiati
Domiati cheese (), also referred to as "white cheese" (, ), is a soft white salty cheese made primarily in Egypt, but also in Sudan and other Middle Eastern countries. Typically made from buffalo milk, cow milk, or a mixture, it can also be made from other milks, such as sheep, goat or camel milk. It is the most common Egyptian cheese. Unlike feta and other white cheeses, salt is added directly to the milk, before rennet is added. It is named after the seaport city of Damietta (). Production Domiati production involves pasteurizing milk briefly, then salting a portion of it before adding rennet. This method results in a high-moisture, salty cheese, distinct from feta due to its pre-rennet salting. Domiati can be enjoyed fresh or aged in brine for a few months, enhancing its pickled flavor, the cheese gets more acidic as it ages. Usually, no starter culture is added, instead, the bacteria is already present in the milk used will cause the fermentation, the salting and ripenin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blue Cheese
Blue cheese is any cheese made with the addition of Microbial food cultures, cultures of edible Mold (fungus), molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in flavor from mild to strong and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard. They may have a distinctive smell, either from the mold or from various specially cultivated bacteria such as ''Brevibacterium linens''. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in temperature-controlled environments. History Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels which happened to be favorable environments for varieties of harmless mold. Analysis of paleofeces sampled in the salt mines of Hallstatt , Hallstatt, Au ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ounce
The ounce () is any of several different units of mass, weight, or volume and is derived almost unchanged from the , an Ancient Roman unit of measurement. The avoirdupois ounce (exactly ) is avoirdupois pound; this is the United States customary and British imperial ounce. It is primarily used in the United States. Although the avoirdupois ounce is the mass measure used for most purposes, the ' troy ounce' of exactly is used instead for the mass of precious metals such as gold, silver, platinum, palladium, rhodium, etc. The term 'ounce' is also used in other contexts: * The ounce-force is a measure of force (see below). * The fluid ounce is a measure of volume. Historically, a variety of different ounces measuring mass or volume were used in different jurisdictions by different trades and at different times in history. Etymology ''Ounce'' derives from the Ancient Roman (meaning: a twelfth), a unit in the Ancient Roman units of measurement weighing about 27 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egyptian Cheese
Egyptian cheese ( ' ) has a long history, and continues to be an important part of the Egyptian diet. There is evidence of cheese-making over 5,000 years ago in the time of the First Dynasty of Egypt. In the Middle Ages, the city of Damietta was famous for its soft, white cheese. Cheese was also imported, and the common hard yellow cheese, ''rumi'', takes its name from the Arabic word for "Roman". Although many rural people still make their own cheese, notably the fermented '' mish'', mass-produced cheeses are becoming more common. Cheese is often served with breakfast, and is included in several traditional dishes, and even in some desserts. History Ancient Egypt The manufacture of cheese is depicted in murals in Egyptian tombs from 2,000 BC. Two alabaster jars found at Saqqara, dating from the First Dynasty of Egypt, contained cheese. These were placed in the tomb about 3,000 BC. They were likely fresh cheeses coagulated with acid or a combination of acid and heat. An e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
