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Sheep Milk Cheese
Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the feta of Greece, Roquefort of France, manchego from Spain, the pecorino romano and ricotta of Italy. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk. Nutrition and production Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium content. Sheep milk contains 4.8% lactose, more lactose than cow milk, and is therefore not an alternative for people who are lactose intolerant. Though sheep's milk may be drunk in fresh form, today it is used predominantly in cheese and yogurt making. Well-known cheeses made from sheep milk include the Feta of Bulgaria and Greece, Roquefort of France, Manchego f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roquefort Cheese
Roquefort () is a sheep milk blue cheese from southern France. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, and has a protected designation of origin. Roquefort is white, tangy, creamy and slightly moist, with veins of blue mold. It has a characteristic fragrance and flavor with a taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel weighs between 2.5 and 3kg (5.5 to 6.6lbs), and is about thick. Each kilogram of finished cheese requires about 4.5 liters of milk to produce. In France, Roquefort is often called the "king of cheeses" or the "cheese of kings", although those names are also used for other cheeses. History According to legend, Roquefort cheese was discovered when a youth, eating his lunch of bread and ewes' mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactose Intolerance
Lactose intolerance is caused by a lessened ability or a complete inability to digest lactose, a sugar found in dairy products. Humans vary in the amount of lactose they can tolerate before symptoms develop. Symptoms may include abdominal pain, bloating, diarrhea, flatulence, and nausea. These symptoms typically start thirty minutes to two hours after eating or drinking something containing lactose, with the severity typically depending on the amount consumed. Lactose intolerance does not cause damage to the gastrointestinal tract. Lactose intolerance is due to the lack of the enzyme lactase in the small intestines to break lactose down into glucose and galactose. There are four types: primary, secondary, developmental, and congenital. Primary lactose intolerance occurs as the amount of lactase declines as people grow up. Secondary lactose intolerance is due to injury to the small intestine. Such injury could be the result of infection, celiac disease, inflammatory bowel disea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ossau-Iraty
Ossau-Iraty () is a Basque cheese made from sheep's milk. Origin Ossau-Iraty or Esquirrou is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Béarn and the Irati Forest in the Basque Country. AOC status It has been recognized as an appellation d'origine contrôlée (AOC) product since 1980. It is one of three sheep's milk cheeses granted AOC status in France (the others are Roquefort and Brocciu). It is of ancient origin, traditionally made by the shepherds in the region. Production Production techniques are very much in the essence of old world methods whereby the sheep still graze mountain pastures. The milk must come from the breeds Basco-Béarnaise, Red-face Manech, or Black-face Manech. This is an uncooked cheese made through pressing. When offered as a farm-produced cheese (known as ''fromage fermier'', ''fromage de ferme'' or ''produit fermier''), the AOC regulations s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agour (cheese)
Agar is a gelatinous substance with culinary and microbiological uses. Agar may also refer to : Places Asia * Agar, Madhya Pradesh, a city and municipality in the state of Madhya Pradesh, India, former capital of the Parmar Rajput kingdom ** Agar (Vidhan Sabha constituency) the Madhya Pradesh constituency centered around the town * Agar Malwa district, Madhya Pradesh, India * Agar, Gujarat, a village and former princely state in Rewa Kantha, India * Agar, Turkmenistan, a town Elsewhere * Agar, South Dakota, a US town * Agar Town, a short-lived area in central London * Agar's Island, Bermuda People * Agar (name), a given name and a family name, including a list of persons with the name * Hagar, a Biblical character, sometimes spelled as Agar * Virginia Tango Piatti, pen name ''Agar'' Plants and animals * Agar (dog) or Magyar agár, a dog breed * Agarwood, a fragrant wood used in perfumery Other uses * Agar gun, an early type of machine gun * Agar.io, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abbaye De Bellocq
Abbaye de Belloc () is a French Pyrenees semi-hard cheese from the Pays Basque region, made from unpasteurized sheep milk. Production of this Ossau-Iraty cheese is regulated by A.O.C. laws. History ''Abbaye de Belloc'' is believed to have been first made by the Benedictine monks of the Abbaye Notre-Dame de Belloc, of southwestern France, who passed the recipe onto shepards from the Basque regino. A recipe suggests this cheese has a history of at least 3,000 years. These monks continue to make the cheese traditionally today. Production ''Abbaye de Belloc'' is produced from the milk of a centuries-old breed of red-nosed Manech ewes particular to the Basque region, delivered by farms neighboring Belloc Abbey. Production of this cheese varies, but possible ingredients including bacterial culture, salt, and animal rennet. The cheese is made into wheels weighing 5 kg with a natural, crusty, brownish colored rind with patches of red, orange and yellow. Abbaye De Belloc is ag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land border, as well as List of islands of Italy, nearly 800 islands, notably Sicily and Sardinia. Italy shares land borders with France to the west; Switzerland and Austria to the north; Slovenia to the east; and the two enclaves of Vatican City and San Marino. It is the List of European countries by area, tenth-largest country in Europe by area, covering , and the third-most populous member state of the European Union, with nearly 59 million inhabitants. Italy's capital and List of cities in Italy, largest city is Rome; other major cities include Milan, Naples, Turin, Palermo, Bologna, Florence, Genoa, and Venice. The history of Italy goes back to numerous List of ancient peoples of Italy, Italic peoples—notably including the ancient Romans, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta () protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used. In this form, it is somewhat similar in texture to some fresh cheese variants, though considerably lighter. It is hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Language
Italian (, , or , ) is a Romance language of the Indo-European language family. It evolved from the colloquial Latin of the Roman Empire. Italian is the least divergent language from Latin, together with Sardinian language, Sardinian. It is spoken by about 68 million people, including 64 million native speakers as of 2024. Italian is an official language in Languages of Italy, Italy, Languages of San Marino, San Marino, Languages of Switzerland, Switzerland (Ticino and the Grisons), and Languages of Vatican City, Vatican City; it has official Minority language, minority status in Minority languages of Croatia, Croatia, Slovene Istria, Romania, Bosnia and Herzegovina, and the municipalities of Santa Teresa, Espírito Santo, Santa Tereza, Encantado, Rio Grande do Sul, Encantado, and Venda Nova do Imigrante in Languages of Brazil#Language co-officialization, Brazil. Italian is also spoken by large Italian diaspora, immigrant and expatriate communities in the Americas and Austral ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecorino Romano Cheese
Pecorino is an Italian cuisine, Italian Types of cheese#Hard cheese, hard cheese produced from sheep's milk. The name derives from , which means 'sheep' in Italian language, Italian. Overview Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under European Union law, is probably the best known outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century. Most is produced on the island of Sardinia, though its production zone also includes Lazio and the Tuscany, Tuscan provinces of Grosseto and Siena. Ancient Roman authors wrote about this cheese and its production technique. The other five mature PDO cheeses are the from Sardinia (''casu berbeghinu'' in Sardinian language); , whose production was already attested by Pliny the Elder in his ''Natural History (Pliny), Natural History''; (or ''picurinu sicilianu'' in Sicilian language, Sicilian) from Sicily; f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manchego
Manchego (, ) is a cheese made in the La Mancha region of Spain from the Sheep milk, milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk. The designation is protected under Spain's denominación de origen regulatory classification system, and the cheese has been granted Protected Geographical Status, Protected Designation of Origin (PDO) status by the European Union. PDO requirements A must satisfy these requirements: * It must be produced within designated parts of the provinces of Albacete Province, Albacete, Ciudad Real Province, Ciudad Real, Cuenca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greece
Greece, officially the Hellenic Republic, is a country in Southeast Europe. Located on the southern tip of the Balkan peninsula, it shares land borders with Albania to the northwest, North Macedonia and Bulgaria to the north, and Turkey to the east. The Aegean Sea lies to the east of the Geography of Greece, mainland, the Ionian Sea to the west, and the Sea of Crete and the Mediterranean Sea to the south. Greece has the longest coastline on the Mediterranean Basin, spanning List of islands of Greece, thousands of islands and nine Geographic regions of Greece, traditional geographic regions. It has a population of over 10 million. Athens is the nation's capital and List of cities and towns in Greece, largest city, followed by Thessaloniki and Patras. Greece is considered the cradle of Western culture, Western civilisation and the birthplace of Athenian democracy, democracy, Western philosophy, Western literature, historiography, political science, major History of science in cl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
