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Farmstead cheese, less commonly known 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 ]
Origins aside, cheese produced from sheep-goat milk was a common food in ancient Greece and an integral component of later Greek gastronomy. [17] [18] [23] The first unambiguous documentation of preserving cheese in brine appears in Cato the Elder's De Agri Cultura (2nd century BC), though the practice was surely much older. [24]
A computer screen showing a background wallpaper photo of the Palace of Versailles A wallpaper from fractal. A wallpaper or background (also known as a desktop background, desktop picture or desktop image on computers) is a digital image (photo, drawing etc.) used as a decorative background of a graphical user interface on the screen of a computer, smartphone or other electronic device.
Cheese-making was known in Europe at the earliest level of Hellenic myth. [ a ] According to Pliny the Elder , cheese became a sophisticated enterprise at the start of the ancient Rome era. [ 20 ] During the ancient Rome era, valued foreign cheeses were transported to Rome to satisfy the tastes of the social elite.
The photograph depicts a lush green rolling hill with cirrus clouds during a daytime sky, with mountains far in the background. [ 1 ] [ 2 ] It was taken by Charles O'Rear , a former National Geographic photographer and resident of St. Helena , California, in the Napa Valley region north of San Francisco, while on his way to visit his girlfriend ...
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
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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.