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Tulum cheese is a goat cheese made in Turkey. (Turkish: tulum peyniri) is a traditional Turkish goat cheese ripened in a goatskin casing, called tulum in Turkish. Due to its unique flavor, it is preferred as meze to rakı in Turkey. Sepet cheese and Kaşar cheese are produced from goat milk and marketed as Goat Sepet cheese and Goat Kaşar cheese.
Anari cheese – Type of goat cheese; Añejo cheese – a firm, aged Mexican cheese [3] traditionally made from skimmed goat's milk, but most often available made from skimmed cow's milk. Anthotyros – Traditional Greek whey cheese; Banon cheese – French goat cheese; Bastardo del Grappa – Italian cheese
Mizithra or myzithra (Greek: μυζήθρα) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. [1] It is sold both as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to Italian ricotta salata. The ratio of milk to whey is usually 7 to 3.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
This fresh cheese, very common in South Asian cuisine, is generally called Chhena in northern parts of the Indian Subcontinent. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Podmleč: Serbia: Western Serbian dairy product similar to clotted cream.
Cheese is a food of high nutritional value, composed of proteins, lipids, water and mineral salts, made from cow's milk (cattle), sheep's milk or goat's milk, to which has been added lactic ferments or rennet. [1] In Switzerland, over 475 varieties of cheese are produced, in a wide variety of flavors, textures, and forms.
A sample nutrition facts label, with instructions from the U.S. Food and Drug Administration [1] Nutrition facts placement for two Indonesian cartons of milk The nutrition facts label (also known as the nutrition information panel, and other slight variations [which?]) is a label required on most packaged food in many countries, showing what nutrients and other ingredients (to limit and get ...
The tulum cheese of İzmir differs from other regional tulum cheese varieties in processing and characteristic. Produced in Aegean Region provinces like İzmir, Aydın , Manisa , Muğla and Balıkesir , it is made of raw milk heated to 60–65 °C (140–149 °F), and cooled immediately down to acidifying temperature.