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During the ancient Rome era, valued foreign cheeses were transported to Rome to satisfy the tastes of the social elite. Ancient Greek mythology credited Aristaeus with the discovery of cheese. Homer's Odyssey (late 8th century BC) describes the Cyclops producing and storing sheep's and goat's milk and cheese:
This is a list of notable cheesemakers. Cheesemakers are people or companies that make cheese , who have developed the knowledge and skills required to convert milk into cheese. Cheesemaking involves controlling precisely the types and amounts of ingredients used and the parameters of the cheesemaking process, to make specific types and ...
One of the ancient cheesemakers' earliest tools for cheesemaking, cheese molds or strainers, can be found throughout Europe, dating back to the Bronze Age. [4] Baskets were used to separate the cheese curds, but as technology advanced, these cheese molds would be made of wood or pottery.
During the 12th and 13th century in Europe there was a radical change in the rate of new inventions, innovations in the ways of managing traditional means of production, and economic growth. In less than a century there were more inventions developed and applied usefully than in the previous thousand years of human history all over the globe.
In England, they were deliberately introduced by the 13th century and their colonies were carefully protected. [70] Further south, domesticated rabbits were commonly bred and raised both for their meat and fur. It is frequently and falsely claimed that they were of particular value for monasteries because newborn rabbits were allegedly declared ...
1862 map of Jerusalem showing the Valley of Tyropoeon. Tyropoeon Valley (Greek: φάραγξ τῶν τυροποιῶν pharanx tōn tyropoiōn i.e., "Valley of the Cheesemakers" or "Cheesemongers"), is the name given by the first-century Jewish-Roman historian Josephus to the valley or rugged ravine, which in his times separated Jerusalem's Temple Mount (Mount Moriah) from the Western Hill ...
The term "corporation" was never used outside of Italy (Corporazioni delle arti e dei mestieri). In other countries, they were called métiers ("craft bodies") in France, guilds in England, Zünfte in Germany, gremios in Castile, gremis in Catalonia and València, grémios in Portugal, συντεχνία in Greece, and with others denominations.
Ageing period: 30 days. Syr: A firm quark version, somewhat similar to cottage cheese. It is often called syr, although the name could refer to any cheese in general; to differentiate it from other cheeses, names kyslomolochnyi syr and domashnii syr are common. Ukrainskyi: Hard cheese 50% of fat in dry matter. Vurda: Hutsulshchyna: Sort of whey ...