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Queso De Mano
''Queso de mano'' ("cheese of the hand") is a type of soft, white cheese (queso fresco) most commonly associated with Venezuelan cuisine. It is most often used as a filling for arepas and cachapas, cachapa. The taste and consistency of the cheese most closely resembles that of mozzarella but is built up in layers. Preparation Queso de mano is prepared using a combination of cow's milk and Sheep, ewe's milk curd. The resulting product is called cuajada. Once this step is attained, the cuajada is mixed with hot water to ensure the elasticity of the cheese. The mixture is then cooled in special molds which give the resulting cheese a roughly spherical appearance. Variants A local version of the cheese, called guayanés cheese is popular in the state of Bolívar (state), Bolivar. See also * List of cheeses References {{reflist Venezuelan cheeses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Cachapa Oriental
LA most frequently refers to Los Angeles, the second most populous city in the United States of America. La, LA, or L.A. may also refer to: Arts and entertainment Music *La (musical note), or A, the sixth note *"L.A.", a song by Elliott Smith on Figure 8 (album), ''Figure 8'' (album) *L.A. (EP), ''L.A.'' (EP), by Teddy Thompson *''L.A. (Light Album)'', a Beach Boys album *L.A. (Neil Young song), "L.A." (Neil Young song), 1973 *The La's, an English rock band *L.A. Reid, a prominent music producer *Yung L.A., a rapper *Lady A, an American country music trio *L.A. (Amy Macdonald song), "L.A." (Amy Macdonald song), 2007 *"La", a song by Australian-Israeli singer-songwriter Old Man River (musician), Old Man River *''La'', a Les Gordon album Other media *l(a, a poem by E. E. Cummings *La (Tarzan), fictional queen of the lost city of Opar (Tarzan) *''Lá'', later known as Lá Nua, an Irish language newspaper *La7, an Italian television channel *LucasArts, an American video game deve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queso Fresco
White cheese includes a wide variety of cheese types discovered in different regions, sharing the sole common characteristic of their white hue. The specific type of white cheese can vary significantly depending on the geographical location. Names * gebna beda * , jubna bayda – Akkawi, Jibneh Arabieh, Nabulsi cheese * , '' bjalo sirene'' * * – Quark or brined white cheese * , ''lefko tyri'' – any brined white cheese that is not feta * , '' gvina levana'' * – ricotta, mozzarella * , '' belo sirenje'' * – fresh Minas cheese * – telemea * * * – costeño cheese, cuajada, llanero cheese, Oaxaca cheese, panela cheese, queso de mano * * White cheese by region The Americas In Latin America, (Spanish) or ( Portuguese) refers to various white cheeses, with the specific type varying by region. is considered an easy cheese to make, as it requires no careful handling and does not call for rennet or bacterial culture. It is usually made by heating ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arepa
''Arepa'' () is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese, '' cuajada'' (fresh cheese), various types of meat, avocado, or (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican '' gordita,'' the Salvadoran '' pupusa'', the Ecuadorian , and the Panamanian or . Origins The is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the , and the clay slabs on which they were cooked, were often found at archaeological sites in the area. Although it has not been specified in which country an ' was cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cachapas
''Cachapa'' is a traditional dish made from maize flour from Venezuela. Like ''arepas'', they are popular at roadside stands. They can be made like pancakes of fresh corn dough, or wrapped in dry corn leaves and boiled (''cachapa de hoja''). The most common varieties are made with fresh ground corn mixed into a thick batter and cooked on a '' budare'', like pancakes; the ''cachapa'' is slightly thicker and lumpier because of the pieces from corn kernels. ''Cachapas'' are traditionally eaten with ''queso de mano'' (hand adecheese), a soft, mozzarella-like cheese, and occasionally with fried pork ''chicharrón'' on the side. ''Cachapas'' can be very elaborate, some including different kinds of cheese, milky cream, or jam. They can be prepared as an appetizer, generally with margarine, or as a full breakfast with hand cheese and fried pork. In Costa Rica, ''chorreadas'' are similar. Etymology In the Llanos Orientales, they are known as ''arepas de maiz jojoto'' or ''tierno'' (so ... [...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] |
Sheep
Sheep (: sheep) or domestic sheep (''Ovis aries'') are a domesticated, ruminant mammal typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female is referred to as a ''ewe'' ( ), an intact male as a ''ram'', occasionally a ''tup'', a castrated male as a ''wether'', and a young sheep as a ''lamb''. Sheep are most likely descended from the wild mouflon of Europe and Asia, with Iran being a geographic envelope of the domestication center. One of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat ( lamb, hogget or mutton), and milk. A sheep's wool is the most widely used animal fiber, and is usually harvested by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuajada
Cuajada ( milk curd) is a dairy product traditionally made from sheep's milk, but now it is more often made industrially from cow's milk. It is popular in the northern regions of Spain (Asturias, Cantabria, Basque Country, Navarre, Aragon, Castile and Leon, and La Rioja). In Latin America it is popular in Colombia, Venezuela, and in the Central American countries of El Salvador, Honduras, Nicaragua, and in the northern region of Costa Rica. Raw warmed milk is mixed with rennet or plant extracts and left to curdle. It was traditionally made in a wooden vessel called ''kaiku'' and heated with a red-hot poker, giving it a distinct faintly burned taste. ''Cuajada'' means "curdled" in Spanish. In Basque, it is called ''mamia.'' Cuajada is usually served as dessert with honey and walnuts or sometimes sugar, and less often, for breakfast with fruit or honey. In Colombia, it is typically served with ''melado'', a thick syrup made of ''panela''. In Nicaragua, salt is usually added to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guayanés Cheese
Guayanés is a soft, salty, white cow's-milk cheese originating from the Guayana Region in the south east of Venezuela. See also * 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 dep ... References * Cow's-milk cheeses Venezuelan cheeses {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolívar (state)
Bolívar (, ) is one of the 23 States of Venezuela, states of Venezuela. The state capital city is Ciudad Bolívar and the largest city is Ciudad Guayana. Bolívar State covers a total surface area of and as of the 2011 census, had a population of 1,410,964. The state contains Angel Falls. History Spanish Colonization During the time of the Spanish Empire, it was part of the New Andalusia Province, province of Nueva Andalucía and later it was annexed to the Guayana Province, province of Guayana from 1777 when King Charles III of Spain, Charles III created the Captaincy General of Venezuela. The capital of the state, Ciudad Bolivar was founded on December 21, 1595 by Antonio de Berrío, who had come from Nueva Granada (present-day Colombia) with the mission of populating Guyana. The town, originally called Santo Tomás de Guayana, was a fortified port that had to move three times, since it was the target of constant assaults by Caribbean Indians and European corsairs, among ... [...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] |
