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As more ingredients than were necessary had been presented, three smaller cheeses were created, [4] but Leland dedicated the largest cheese to Jefferson, calling the cheese "the greatest cheese ever put to press in the New World or Old." [3] The final product weighed 1,235 pounds (560 kg), was 4 feet (1.2 m) wide, and 15 inches (380 mm) thick.
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 ...
To whip up her five-cheese penne, you'll need: 1/2 cup freshly grated pecorino Romano. 1/2 cup shredded Italian fontina. 1/4 cup crumbled Italian Gorgonzola
Photo credit: Flickr/Chris Vaughan. Gouda. Brie. Pecorino Romano. These are just three of the hundreds upon hundreds of varieties of cheese in the world. We eat it with crackers and wine, have it ...
The dozen may be one of the earliest primitive integer groupings, perhaps because there are approximately a dozen cycles of the Moon, or months, in a cycle of the Sun, or year. Twelve is convenient because it has a maximal number of divisors among the numbers up to its double, a property only true of 1, 2, 6, 12, 60, 360, and 2520. [1]
There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criteria may be used either singly or in combination, [1] with no method used universally. [2]
Introduced in 2007 as part of a back-to-basics rebranding of the perpetual fast-food underdog, the Baconator consists of a half-pound of beef, multiple slices of gooey American cheese, and six ...
Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies. [1]