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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 ...
Bonifaz – a soft, white mold cheese. [5] [6] [7] Butterkäse – translated as "butter cheese" in German, it is a semi-soft, cow's milk cheese that is moderately popular in Germanic Europe, and occasionally seen throughout the rest of the world.
J Sainsbury plc, trading as Sainsbury's, [a] is a British supermarket and the second-largest chain of supermarkets in the United Kingdom.. Founded in 1869 by John James Sainsbury with a shop in Drury Lane, London, the company was the largest UK retailer of groceries for most of the 20th century.
Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mould Penicillium added so that the final product is spotted or veined throughout with blue, blue-grey or blue-green mould, and carries a distinct savour, either from the mould or various specially cultivated bacteria.
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.
Sainsbury's Local shop was also ground-breaking in terms of staff training. In most Sainsbury's shops, colleagues were trained for specific departments (e.g. checkouts, café, fresh foods, GM). The small size of Sainsbury's Local shops meant that staff needed a high level of product knowledge across all departments.
A traditional cheese-making chalet in the Gruyère valley alpage, Switzerland. According to the Historia Augusta, the Roman emperor Antoninus Pius fell ill and died in 161 after eating a large quantity of "Alpine cheese" ("cum Alpinum caseum in cena edisset avidius") at Lorium, near Rome. [20]
In larger coopératives quantities of cheese produced may be relatively large, akin to some industriel producers (many may be classed as factory-made [5]). Industriel: factory-made cheese from milk sourced locally or regionally, perhaps all over France (depending on the AOC/PDO regulations for specific cheeses).
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