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God the Father turning the press and the Lamb of God at the chalice. Prayer book of 1515–1520. The image was first used c. 1108 as a typological prefiguration of the crucifixion of Jesus and appears as a paired subordinate image for a Crucifixion, in a painted ceiling in the "small monastery" ("Klein-Comburg", as opposed to the main one) at Comburg.
Farmstead cheese, more commonly known in Europe as farmhouse cheese, is produced from the milk collected on the same farm where the cheese is produced. Unlike artisan cheese , which may also include milk purchased and transported from off-farm sources, farmstead cheese makers use milk only from animals they raise. [ 1 ]
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Ancient Egyptian pressing basin, in which grapes were probably trodden by human feet in the Marea region around present-day Lake Mariout. The exact origins of winemaking (and, thus, of pressing grapes) are not known, but most archaeologists believe that it originated somewhere in the Transcaucasia between the Black and Caspian Seas in the land that now includes the modern countries of Russia ...
Preserved cheese dating from 1615 BC was found in the Taklamakan Desert in Xinjiang, China. [36] Local cheese today is commonly made or available in most of South Asia in the form of paneer and related cheeses. Rubing in Yunnan, China is similar to paneer. Mainstream Chinese culture is not dairy-centric, but some outlying regions of the country ...
for some reason I made the grapes transparent again during the last correction: 23:42, 9 November 2009: 678 × 585 (341 KB) Franklin.vp: little more space on the left: 01:32, 8 November 2009: 678 × 585 (238 KB) Franklin.vp: The fruit in the background was transparent. This could be a problem for using the image in different contests. 15:48, 27 ...
The official position taken by the Wikimedia Foundation is that "faithful reproductions of two-dimensional public domain works of art are public domain".This photographic reproduction is therefore also considered to be in the public domain in the United States.
Bocconcini is a small mozzarella cheese the size of an egg.. This is a list of stretch-curd cheeses, comprising cheeses prepared using the pasta filata technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them fibrous structures.