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Some croutons are prepared with the addition of cheese. [3] Nearly any type of bread—in a loaf [1] or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread [1] or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain fresh far longer than unprepared bread.
British colonists made cheddar cheese soon after their arrival in North America. By 1790, American-made cheddars were being exported back to England. According to Robert Carlton Brown, author of The Complete Book of Cheese, what was known in America as yellow cheese or store cheese was known as American cheddar or Yankee cheddar in England. [3]
The English method of producing cheddar cheese was known in America as "the Joseph Harding Method". [10] [11] Joseph Harding described good cheese as: "close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching to that of a hazlenut". [12]
Cardini made do with what he had, adding the dramatic flair of table-side tossing by the chef. [3] Some other accounts of the history state that Alex Cardini, Caesar Cardini's brother, made the salad, and that the salad was previously named the "Aviator Salad" because it was made for aviators who traveled over during Prohibition. [4]
Humboldt Fog, made in California; Liederkranz cheese; Monterey Jack. Pepper jack cheese, variety of Monterey Jack; Pinconning cheese, aged variety of Colby; Pizza cheese, specially made for its melting qualities; Muenster cheese, extremely mild, semi-soft with annatto exterior, nothing like name-controlled washed rind Alsacian Muenster
A disused stone cheese-press at the farm Auchabrack, in Aberdeenshire, Scotland. In 1546, The Proverbs of John Heywood claimed "the moon is made of a greene cheese" (Greene referring to being new or unaged). [29] Variations on this sentiment were long repeated and NASA exploited this myth for an April Fools' Day spoof announcement in 2006. [30]
A platter with cheese and garnishes Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, Clara Peeters, c. 1615. Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep).
The gratinée lyonnaise, originating in the restaurants of Lyon, is a more luxurious version of the basic soupe à l'oignon, enriched with wine, bread, eggs and gratinéed cheese. [7] Another French onion soup is velouté Soubise, in which puréed onions are blended with veal stock, enriched with cream and egg yolks and served with croutons. [25]