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Chhena (Hindustani: [ˈtʃʰeːna]) or chhana (Bengali:) is a kind of acid-set cheese originating in the Indian subcontinent that is made from water buffalo [1] [2] or cow [2] milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining out the whey.
Chhena poda (transl. Burnt cheese) is a cheese dessert from the Indian state of Odisha. Chhena poda literally means Baked Cheese in Odia. [1] It is made of well-kneaded homemade fresh cheese chhena, sugar, semolina, and is baked for several hours until it browns. [2]
However, the basic ingredient is fresh curd cheese called chhenna. [1] Fresh chhena is thoroughly kneaded and rolled up into shapes similar to pretzels, before being deep fried. The fully fried chhena pretzels are then soaked in a sugary syrup. Chhena jilapis are served either hot or chilled.
All cheese undergoes some degree of processing, but American cheese especially so. Experts explain whether or not American cheese is considered real cheese.
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
Rheaume says aging cheese is an active process: The term "aging" sounds misleading because it implies a passive approach. During the aging process, cheese may be wrapped to prevent a rind from ...
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Once opened, the type of shredded cheese will determine how long it lasts. Hutchings said that hard cheeses like parmesan and Swiss should be eaten within a month of purchase. Soft cheese like ...