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Tibetan hard cheese. Tibetan cheese is a food staple in Tibetan cuisine. Tibetan cheeses include soft cheese curds resembling cottage cheese made from buttermilk called chura loenpa (or ser). [1] Hard cheese is called chura kampo. Extra hard cheese, made from solidified yogurt, is called chhurpi, and is also found in Sikkim and Nepal. [2]
Production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg, Switzerland. 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.
Inside the Tillamook Cheese Factory Creamery plant with small cheese block processing lines Cheese vat where milk is stirred after cultures and rennet are added to make cheese Cheese on sale at a creamery in the San Francisco ferry building. A creamery or cheese factory is a place where milk and cream are processed and where butter and cheese ...
Yancey's Fancy is a major athletic sponsor of the Buffalo Bills (NFL), Buffalo Sabres (NHL), and the Rochester Americans (AHL). The company did sponsors Watkins Glen International constantly for the Finger lakes Wine Festival, which has been listed by the American Bus Association as one of North America's Top 100 events for 2011, 2012, and 2013.
It is a supplier of cheese curds for state fairs in Minnesota, Wisconsin, Iowa and Alaska. [1] The Ellsworth Cooperative Creamery sponsors the annual Cheese Curd Festival in Ellsworth. Begun in 2001, the festival features vendor booths, a beer garden, live auctions, parades, activities for children, and cheese curd eating contests. [7]
The Cheesecake Factory Incorporated is an American restaurant company and distributor of cheesecakes based in the United States. It operates 219 full-service restaurants: 206 under the Cheesecake Factory brand and 7 under the Grand Lux Cafe brand, not including the number of restaurants operated under the North Italia nor any of Fox Restaurant Brands' names.
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In 1941, Gossner opened a cheese factory in Cache Valley, Utah, a location he chose because the climate and elevation resembled that of Switzerland, and because of the abundant supply of local milk. In 1946, his factory was the largest Swiss cheese factory in the world, producing 120 200-pound (91 kg) wheels of cheese each day.