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The earliest known documentation of annatto's use in cheese is in a 1743 Dutch volume Huishoudelyk Woordboek (Household Dictionary), according to American scientist Paul Kindstedt of the University of Vermont. Other historical documents from the period confirm that annatto (then called "orleaan" or "orleans") was being used to color cheese by ...
Farmstead cheese, more commonly known in Europe as farmhouse cheese, is produced from the milk collected on the same farm where the cheese is produced. Unlike artisan cheese , which may also include milk purchased and transported from off-farm sources, farmstead cheese makers use milk only from animals they raise. [ 1 ]
Donnelly developed an interest in artisan cheese and controlling the threat of Listeria contamination in artisan cheese. In 2004, she and her colleague Paul Kindstedt became co-directors of the Vermont Institute for Artisan Cheese (VIAC) [5] at UVM, an organization that provided education to over 1500 individuals from 48 states and 13 countries ...
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Kinstedt, Paul, Cheese and Culture: A History of Cheese and its Place in Western Civilization, 2012, Chelsea Green Publishing, ISBN 1603584129, 9781603584128, google books Lortal, Sylvie, "Cheeses made with Thermophilic Lactic Starters", Chapter 16 in Handbook of Food and Beverage Fermentation Technology , 2004, CRC Press, ISBN 0203913558 ...
ChronoZoom is a timeline for Big History being developed for the International Big History Association by Microsoft Research and University of California, Berkeley; Asian Studies online: a timeline of major developments; Alabama Civil War Timeline; Asian Studies online:timelines data base
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Bocconcini is a small mozzarella cheese the size of an egg.. This is a list of stretch-curd cheeses, comprising cheeses prepared using the pasta filata technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them fibrous structures.