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Morbier (French pronunciation: ⓘ) is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. [3] It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. [3]
Austrian cuisine consists of many different local or regional cuisines. In addition to Viennese cuisine , which is predominantly based on the cooking traditions of the Habsburg Empire , there are independent regional traditions in all the states of Austria .
Franconian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia. It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today.
American takes on German favorites include bier-cheese fries, bratwurst chili and spätzle in a Parmesan cream sauce. Desserts include strudel, Black Forest cake and Bavarian cream puffs.
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.
5. Borden American Cheese Singles. The truth is, so many of these cheeses taste identical. Borden and Harris Teeter are really similar, both lacking any distinct flavors that make them unique or ...
6. Fish Sauce. A few drops of fish sauce can elevate your stir-fries, soups, and sauces with deep, savory, salty complexity.Just don't sniff the bottle. Ever. It smells like an old fish market ...
American cheese, a variety of processed cheese usually created from a combination of Colby and cheddar cheeses; Government cheese, variety of processed cheese food; Nacho cheese; Old English, a processed cheese from Kraft, often used in cheese balls, sold in a small glass jar; Pimento cheese; Pizza cheese, some varieties are not cheese but ...