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Chhurpi (Tibetan: ཆུར་བ།, THL: churwa), otherwise known as durkha and chogo/chugo, is a traditional cheese consumed in Nepal, Bhutan and parts of Northeastern India. [1] [2] The two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice) [3] and a very hard variety. Chhurpi is considered one of the ...
Some foods, like ice cream cones, don't require any special equipment to get to the good stuff, but you'd be hard-pressed to finish a whole cone without at least some very sticky fingers.
Casu martzu is created by leaving whole pecorino cheeses outside with part of the rind removed to allow the eggs of the cheese fly Piophila casei to be laid in the cheese. A female P. casei can lay more than 500 eggs at one time. [2] [8] The eggs hatch and the larvae begin to eat through the cheese. [9]
Similarly, blue cheese also ranks high in the fat content category, with 8 grams of fat and 100 calories, per one-ounce serving. Check out the slideshow above for the 12 best and worse cheeses for ...
Emmental cheese is "true" Swiss cheese; i.e. it originates from the Emme valley, Switzerland. [2]It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental), [3] the Netherlands, [4] Bavaria, and ...
A semi-hard cheese made from cow's milk. The aged cheese has a mild, sweet, nutty flavor and small round holes. It is aged for three or four months, but often up to 12 or even 24 months. Hushållsost: A semi-hard cows'-milk cheese with small granular holes and aged around 60 days on average. The taste is described as mild yet somewhat sour ...
Parmesan cheese, a hard cheese originally from the Italian province of Parma. Hard cheeses are packed tightly into forms (usually wheels) and aged for months or years until their moisture content is significantly less than half of their weight, leading to a firm and granular texture. Most of the whey is removed before pressing the curd.
For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to room temperature before eating. If the cheese is further warmed, to 26–32 °C (79–90 °F), the fats will begin to "sweat out" as they go beyond soft to fully liquid. [49] Above room temperatures, most hard cheeses melt.