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Tesyn
Goat cheese is produced using goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured dairy products, including cheese. Myriad goat milk cheeses are produced around the world. Varieties * Anari cheese * Añejo cheese – a firm, aged Mexican cheese traditionally made from skimmed goat's milk, but most often available made from skimmed cow's milk. * Anthotyros * Banon cheese * Bastardo del Grappa * Brunost (known as when made with goat milk) – a Norwegian brown goat cheese with a sweet flavor profile * Bucheron – native to the Loire Valley in France * Cabécou * Cabrales cheese * Caciotta * Caprino cheese * Castelo Branco cheese * Cathare * Chabichou * Chabis * Chevrotin * Circassian cheese * Circassian smoked cheese * Couronne lochoise * Crottin de Chavignol * Dolaz cheese * Faisselle – a non-protected French cheese made of raw milk from goats, cows or sheep * Feta * Formaela * Garrotxa cheese *Gbejna fri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat Cheese
Goat cheese, or chèvre ( or ; from French language, French ''fromage de chèvre'' 'goat cheese'), is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheese, from fresh and soft to aged and hard. Properties History Goats produce high quality, nutrition-rich milk under even the most difficult environments making them valuable to arid or mountainous areas where cows and sheep can not survive. Goats were one of the earliest animals domesticated to suit human needs- more specifically milk production- going back to 8,000 B.C., 10,000 years ago. Goat cheese has been made for at least as far back as 5,000 B.C. Meanwhile, the first documented proof of humans making cheese is 7,500 years ago in Poland. Nutritional value Goat milk has a higher proportion of medium-chain fatty acids such as Hexanoic acid, caproic and caprylic acid, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valençay 04
Valençay () is a commune in the Indre department in the administrative region of Centre-Val de Loire, France. Geography Valençay is situated in the Loire Valley. It sits at the end of a plateau. on a hillside overlooking the River Nahon. Valençay is part of Berry. History The commune was formed by the union of three settlements: the "Bourg-de-l'Eglise", the "Bas-Bourg" and what is called the "old quarter." The chateau is a part of the Loire Valley by virtue of the date of its construction and its dimensions, which give it a similar appearance to Chambord. A 12th century castle existed on this site, was demolished and construction of its replacement began in 1520, albeit slowly. The chateau was born in the 16th and 17th centuries by the Estampes family. Louis of Estampes, governor and baillif of Blois, undertook the building of the large round tower at the end of the entrance wing. He died in 1530, leaving the tower unfinished. The tower rises above the entry. Work on V ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Couronne Lochoise
Couronne lochoise. Couronne lochoise is a soft and creamy raw goat's milk cheese originating in the farmlands of the Loches area of Touraine in the Loire Valley, France. Its name literally translates to "Crown of Loches", which references its doughnut shape. Its texture and taste resembles that of buttered pastry. See also * List of goat milk cheeses Goat cheese is produced using goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured dairy products, including cheese. Myriad goat milk cheeses are produced around the world. Varieties * Anari cheese * Añejo ch ... External linksCouronne Lochoise description [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Circassian Smoked Cheese
Circassian smoked cheese is a smoked low-fat Circassian cheese, especially produced in the eastern Marmara region The Marmara Region ( Turkish: ''Marmara Bölgesi'') is a geographical region of Turkey. Located in northwestern Turkey, it is bordered by Greece and the Aegean Sea to the west, Bulgaria and the Black Sea to the north, the Black Sea Region to th ... of Turkey. It is light yellow or cream-colored with a thick crust. After curdling and straining, the bottom and top of the cheese are salted and it is smoked with pinewood or thick pitch pine in smoking rooms. This process makes the cheese both more flavorful and more long-lasting. See also * List of smoked foods * References {{Reflist Goat's-milk cheeses Circassian cuisine Smoked cheeses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Circassian Cheese
Circassian cheese ( ady, адыгэ къуае , russian: адыгейский сыр ''adygeyskiy syr'', is a cheese found across the North Caucasus, the Levant The Levant () is an approximate historical geographical term referring to a large area in the Eastern Mediterranean region of Western Asia. In its narrowest sense, which is in use today in archaeology and other cultural contexts, it is ... and other areas with a Circassian diaspora. The cheese is prepared with raw cow, sheep and/or goats milk (Adyghean cheese - only with cow milk) and molded into a wooden basket. Circassian cheese is a mild type of cheese that does not melt when baked or fried, and can be crumbled. Circassian cheese is often consumed fresh, or after having been dried by the sun or in the oven. There is also a fumed Circassian cheese. There is an annual festival for Circassian cheese in Maykop, the capital of the Republic of Adyghea, Russia, held during the Circassian cultural festival w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chevrotin
Chevrotin is a soft goat milk based cheese produced in the historical region of Savoy, (France). Since 2002 it has had an AOC designation. Production Chevrotin has been produced since the 17th century in the Alpine foothills of the Savoyard Chablais, Bauges and Aravis districts. The landscape presents difficulties to agriculture, with steep gradients, a damp climate and a thin limestone-based soil that supports a restricted vegetation. The only domesticated animals that can feed here are goats that are able to move around with the same sure-footedness as the chamois who live nearer the mountain peaks. Chevrotin is made from filtered but unpasteurised goat milk. In order to produce cheese meeting the AOC criteria, the milk must be produced by a herd of 80% alpine breed goats. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chabis
Chabis is a French cheese with a delicate flavour and a texture that becomes firmer as it matures. Chabis is a soft cheese produced without heating or pressing, using goat's milk. It features a "croûte fleurie" coating of soft white mould reminiscent of such better known cheeses as Camembert. Originating in the Nouvelle-Aquitaine region of western France, the cheese is formed in small discs each of approximately 100 g. Both farm-produced and factory-manufactured versions exist. The best time of year for Chabis is between April and August, though it can be enjoyed through from March until December. Ideally, the cheese should be left to ripen for about twenty days following manufacture. Herbs and spices are frequently added to the cheese for taste. See also * List of goat milk cheeses Goat cheese is produced using goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured dairy products, including cheese. Myriad goat milk cheeses are produced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chabichou
Chabichou (also known as Chabichou du Poitou) is a traditional semi-soft, unpasteurized, natural-rind French goat cheese (''or Fromage de Chèvre'') with a firm and creamy texture. Chabichou is formed in a cylindrical shape which is called a "bonde", per the shape of the bunghole of a wine barrel. and is aged for 10 to 20 days. It is the only goat cheese that is soft ripened allowed by Protected Designation of Origin regulations to be produced using pasteurized milk. Chabichou is very white and smooth, and flexible to the palate, with a fine caprine odor. History The legend of Chabichou goes back to 732, at the time of the defeat of the Arabs in the area, in the 8th century, after the Battle of Poitiers. Many of them left the area but some settled there with their families and, in particular, their goat herds. The countryside was appropriate for grazing the "poor man's cow", as the pastures were excellent. The cheese was then named cheblis ("goat", in Arabic), which would beco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chabichou2
Chabichou (also known as Chabichou du Poitou) is a traditional semi-soft, unpasteurized, natural-rind French goat cheese (''or Fromage de Chèvre'') with a firm and creamy texture. Chabichou is formed in a cylindrical shape which is called a "bonde", per the shape of the bunghole of a wine barrel. and is aged for 10 to 20 days. It is the only goat cheese that is soft ripened allowed by Protected Designation of Origin regulations to be produced using pasteurized milk. Chabichou is very white and smooth, and flexible to the palate, with a fine caprine odor. History The legend of Chabichou goes back to 732, at the time of the defeat of the Arabs in the area, in the 8th century, after the Battle of Poitiers. Many of them left the area but some settled there with their families and, in particular, their goat herds. The countryside was appropriate for grazing the "poor man's cow", as the pastures were excellent. The cheese was then named cheblis ("goat", in Arabic), which would becom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cathare
Cathare is a goat's milk cheese from the Languedoc-Roussillon region of France. The cheese comes in flat discs whose face is covered in charcoal powder with the Occitan cross inscribed. Under the rind, Cathare is pure white with a soft, creamy texture. Its goat-milk flavor intensifies as it ages, and reaches its prime after two to three weeks, which makes it typically unavailable in the United States, due to the Food and Drug Administration's stance that raw milk soft cheeses can pose a health risk. The sale of raw milk cheese aged under 60 days is illegal in the United States. See also * List of goat milk cheeses Goat cheese is produced using goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured dairy products, including cheese. Myriad goat milk cheeses are produced around the world. Varieties * Anari cheese * Añejo che ... References French cheeses Occitan cheeses Goat's-milk cheeses {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castelo Branco Cheese
Castelo Branco (Portuguese: ''Queijo de Castelo Branco'') is a cheese named after the city of the same name in Portugal, the main city of the district where it is produced. Since 1996 Castelo Branco cheese has had a Protected designation of origin (PDO), being one of the three ''Beira Baixa cheeses'' (PDO) (Portuguese: ''Queijos da Beira Baixa DOP''). The cheese is made from goat or sheep milk, and has a soft texture. Typically, the cheese takes 40 days to mature when made with goat's milk, and 50 days when made with ewe's milk. The fat content is around 45% and the cheese is usually a close-to-white colour. See also Cheeses sometimes also known as Castelo Branco cheese: *Beira Baixa yellow cheese (Portuguese: ''Queijos Amarelo Beira Baixa DOP''P) *Beira Baixa spicy cheese (Portuguese: ''Queijos Picante da Beira Baixa DOP'') [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caprino Cheese
Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name of the cheese derives from the Italian word for goat, . With modern methods of production, the cheese is made from cow's milk as well or a combination of both cow's and goat's milks. The two major styles of caprino are ''fresco'' (fresh) and ''stagionato'' (aged).Italian Cooking & Living. Production The cheese begins production by adding a whey-based starter culture to whole or part-skim raw milk. The milk is then heated to promote coagulation that takes place within 24 hours. Once the coagulation occurs, the curd is removed to a mold without milling. The molds sit for a period of 24 hours for the whey to drain out completely. The cheese is then salted and turned a number of times and then allowed to age depending on product desired. Versions include those aged for 30 days or longer, and those seasoned with parsley, garlic, chives, and ground pepper. ''Caprino fresco'' (fresh ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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