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cheese

Cheese

Telemea

Telemea cheese can be made from cow's or sheep's milk. It is similar in appearance to Greek feta, lightly salted and enriched in flavor with herbs. It is stored in wooden barrels called “putini.” It can be served as a snack, as well as an ingredient in salads and as an addition to omelets or other cakes. 1)

Pecorino Romano

Pasta alla carbonara is a dish from the Italian region of Lazio, specifically Rome. According to the Roman recipe, it consists of eggs, black pepper, jowl ( guanciale) and Pecorino Romano cheese. The pasta used is usually spaghetti. 2)

Obatzda

Obatzda (German: Obatzter, Obaatzda) is a cheese paste, a traditional dish in Bavarian cuisine. The paste is made of crumbled camembert cheese with butter and onion. It is seasoned with powdered sweet paprika to give it its characteristic orange color. After seasoning, scoops are formed from the mixture. It is eaten with pretzels and usually served with wheat beer. 3)

Kashkaval

Kashkaval is a rennet cheese made from sheep's or cow's milk. It is soaked in hot brine, and as it matures its rind darkens and its flavor becomes sharply bitter, reminiscent in places of the taste of caramelized onions. The name kashkaval (caciocavallo in Italy), comes from the Latin caseus (cheese) and caballus (horse). Traditionally, the cheese is dried by attaching two pumpkin-shaped caciocavallo balls to a rope and hanging them from a wooden pole as if they were placed on the back of a horse. 4)

Limburger

Limburger cheese is named after Limburg, Belgium, where it first appeared in markets. Bacteria that live in human skin and cause foot odor are used in its production. In 2006, two Dutch scientists received an Antinobel for their research showing that the cheese attracts female mosquitoes that spread malaria as much as the smell of human feet. 5)

cheese.txt · Last modified: 2021/08/05 02:49 by aga