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Alnus serrulata is a large shrub or small tree that may grow up to 2.5–4 m (8.2–13.1 ft) high and 15 cm (5.9 in) in diameter. The scientific name originates from alnus which is an old name for alder; serrulata points to the finely-toothed leaf margins which it possesses. It takes about 10 yrs to mature.
Female alder catkins after shedding their seeds Alnus serrulata male catkins. Alders are trees of the genus Alnus in the birch family Betulaceae.The genus includes about 35 species [2] of monoecious trees and shrubs, a few reaching a large size, distributed throughout the north temperate zone with a few species extending into Central America, as well as the northern and southern Andes.
Alnus glutinosa, the common alder, black alder, European alder, European black alder, or just alder, is a species of tree in the family Betulaceae, native to most of ...
She uses a secret ingredient (and it's not butter!) to make her grilled cheeses as golden and crispy as possible.
Casu martzu [1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. ' rotten/putrid cheese '), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae ().
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]
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.
This is a list of notable cheese dishes in which cheese is used as a primary ingredient or as a significant component of a dish or a food. Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein .