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Scamorza Chez Un Fromager
() is a southern Italian cow's milk cheese. It can also be made from other milk, but that is less common. It is a (‘stretched curd’) cheese, in which the fresh curd matures in its own whey for several hours to allow the acidity to develop through the conversion of lactose to lactic acid. Artisanal cheese makers generally form the cheese into a round shape, then tie a string around the mass one-third of the distance from the top, and hang it to dry. The resulting shape is pear-like. This is sometimes referred to as "strangling" the cheese. The cheese is usually white unless smoked. When smoked, the colour is almond with a lighter interior. can be substituted for mozzarella in most dishes. Etymology The term may come from the Italian phrases or , both meaning 'severed head'. This would also explain the use of in regional Italian to mean 'fool' or 'idiot'. Production areas In Italy, is more commonly made in the south. Strictly speaking, is a product of Apulia and Cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artisan
An artisan (from , ) is a skilled craft worker who makes or creates material objects partly or entirely by hand. These objects may be functional or strictly decorative, for example furniture, decorative art, sculpture, clothing, food items, household items, and tools and mechanisms such as the handmade clockwork movement of a watchmaker. Artisans practice a craft and may through experience and aptitude reach the expressive levels of an artist. History The adjective "artisanal" is often used in describing hand-processing in contrast to an industrial process, such as in the phrase '' artisanal mining''. Thus, "artisanal" is sometimes used in marketing and advertising as a buzz word to describe or imply some relation with the crafting of handmade food products, such as bread, beverages, cheese or textiles. Many of these have traditionally been handmade, rural or pastoral goods but are also now commonly made on a larger scale with automated mechanization in factorie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoked Cheeses
Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process. Process Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking. The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 20° and 30° C (68° and 86° F). Hot-smoking partially or completely cooks the food by treating it at temperatures ranging from 40° to 90 °C (104° to 194° F). Another method, typically used in less expensive cheeses, is to use artificial smoke flavoring to give the cheese a smoky flavoring and food coloring to give the outside the appearance of having been smoked in the more traditional manner. Common smoked cheeses Some smoked cheeses commonly produced and sold include smoked Gruyère, smoked Gouda (rookkaas), Provolone, Rauchkäse, Scamorza, Sulguni, Oscypek, Fynsk rygeost, and smoked Cheddar. Gall ... [...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] |
List Of Smoked Foods
This is a list of smoked foods. Smoking (cooking), Smoking is the process of seasoning, flavoring, cooking, or food preservation, preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and Fish (food), fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and ''lapsang souchong'' tea are also smoked. Smoked beverages are also included in this list. Smoked foods Beverages * Lapsang souchong – a kind of tea. * Mattha – an Indian buttermilk or yogurt drink that is sometimes smoked. * Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame''Beer'', by Michael Jackson, published 1998, pp.150-151 ** Grätzer. * Suanmeitang – a Chinese smoked plum drink. * Scotch Whisky – some scotch is made from grains that have been smoked over a peat fire. Fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stretch-curd Cheeses
This is a list of stretch-curd cheeses, comprising cheeses prepared using the '' pasta filata'' technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them fibrous structures. Stretch-curd cheeses * Akkawi – a white brined cheese originating from the city of Acre (Akko), Israel. Its texture can be compared to mozzarella, feta or a mizithra, since it does not melt easily. The texture and flavor is a result of its specific culturing from its curds that are kept together for a prolonged period longer than simpler tasting curd cheese such as Syrian cheese when akkai is transformed into cheese. * Braided cheese – made from strips of highly elastic cheese wound together in a braid. Turkey, Armenia, Lebanon, Syria, and many Latin American nations make varieties of braided cheese. * Cacio figurato – a type of ''pasta filata'' cheese manufactured in Sicily, Italy made from cow's mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bari
Bari ( ; ; ; ) is the capital city of the Metropolitan City of Bari and of the Apulia Regions of Italy, region, on the Adriatic Sea in southern Italy. It is the first most important economic centre of mainland Southern Italy. It is a port and university city as well as the city of Saint Nicholas. The city itself has a population of 315,473 inhabitants, and an area of over , while the urban area has 750,000 inhabitants. Its Metropolitan City of Bari, metropolitan province has 1.2 million inhabitants. Bari is made up of four different urban sections. To the north is the closely built old town on the peninsula between two modern harbours, with the Basilica di San Nicola, Basilica of Saint Nicholas, the Cathedral of San Sabino (1035–1171) and the Castello Normanno-Svevo (Bari), Norman-Swabian Castle, which is now also a major nightlife district. To the south is the Murat quarter (erected by Joachim Murat), the modern heart of the city, which is laid out on a rectangular grid-plan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neapolitan Cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman world, Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its Kingdom of Naples, kingdoms, such as that of Kingdom of Aragon, Aragon and Kingdom of France, France. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (Fish as food, fish, crustaceans, Mollusca, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such as ''timballo'' and the ''sartù di riso'', pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like ''pasta e fagioli'' () and other pasta dishes with vegetables. Overview Campania extensiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mario Batali
Mario Francesco Batali (born September 19, 1960) is an American chef, writer, and former restaurateur. Batali co-owned restaurants in New York City; Las Vegas; Los Angeles; Newport Beach, California; Boston; Singapore; Westport, Connecticut; and New Haven, Connecticut, including Babbo in New York City, which received a Michelin star for several years. Batali has appeared on the Food Network, on shows such as ''Molto Mario'' and '' Iron Chef America'', on which he was one of the featured "Iron Chefs". In 2017, the restaurant review site '' Eater'' revealed multiple accusations of sexual misconduct against Batali and, in March 2019, he sold all his restaurant holdings. Early life Batali was born in Seattle on September 19, 1960, to Marilyn (LaFramboise) and Armandino Batali, who founded Seattle's Salumi restaurant in 2006. His father is of Italian descent and his mother is of part French-Canadian ancestry. His paternal grandmother was from Chieti, while his paternal grandfather ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mozzarella
Mozzarella is a Types of cheese#Semi-soft cheese, semi-soft non-aged cheese prepared using the ('stretched-curd') method with origins from southern Italy. It is prepared with cow's milk or buffalo milk, taking the following names: * or mozzarella: cow's milk. * : Italian Mediterranean buffalo, Italian buffalo's milk. Fresh mozzarella is white, while the occasional yellow or brown colour of mozzarella comes from the enzyme R110. 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 packing, vacuum-sealed packages. Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed. Low-moisture mozzarella can be kept refrigerated for up to a month, although 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
