Category milk and derivatives

What is Castelmagno? Castelmagno is a typical Italian cheese (from the province of Cuneo), which since 1996 has been recognized as a Protected Designation of Origin (DOP). Historically speaking, Castelmagno cheese as we know it today is at least 300 years old. Produced with whole or semi-skimmed raw milk, mainly cow's, it has a white, semi-hard and slightly marbled texture ; the rind is yellow

What is Cheddar Cheddar is a food that is one of the dairy products. It is a typical Anglo-Saxon cheese, with a relatively compact consistency, with an intense flavor, sometimes acidulous, and an off-white or orange color (if color additives such as annatto or E160b are added). Cheddar originates from the English village of Cheddar, in Somerset; however, many similar cheeses are also produced elsewhere and can be found almost all over the world (USA, New Zealand, Australia, etc

Recently the new "Holy Grail" of nutrition and dietetics has been brought to light: the paleodieta . Also called "caves diet" , the paleodieta intends to revive the type of diet that characterized the human populations experienced in the period before the discovery of agriculture and breeding, which took place about 10, 000 years ago; it suggests consuming only foods obtained through hunting and gathering: Fruit and berries Seeds and nuts species Caterpillars, worms, snails, snails, insects, crustaceans and rarely eggs and honey Carrion of other animals and do not recommend:

Generalities and types The cream of milk or fresh cream is a product that belongs to the II fundamental group of foods (that of Milk and Derivatives). It represents a by-product of cow's milk, although it could be obtained from any type of animal milk. In Italian commerce, three types of cream are mainly distributed, which differ in the percentage of fat: 10-12%: from cafeteria 30-35%: common or pastry 48%: double cream In some countries of the world milk cream is also marketed in different lipid percentages

What is Crescence? The growth - more or less correctly called also stracchino - is a soft cheese typical of northern Italy, obtained from pasteurized cow's milk subjected to rennet coagulation, with subsequent seasoning (better defined refining ) of 7-10 days at low temperatures. Crescence looks like a soft block in the shape of a parallelepiped, with a side of 18cm, flat faces, a 4-5cm heel and an average weight of 1

What is Emmental Emmental (also called emmenthal or emmentaler ) is a hard Swiss cheese made from cow's milk and characterized by the presence of large and numerous holes in it (more or less regular depending on the type of processing). The emmental takes its name from its area of ​​origin (Emmental valley, in the canton of Bern - central Alps); the Swiss one is marketed in three different types: sweet, seasoned and mature. Em

Generality Feta is a fresh cheese that has its historical roots in ancient Greece. It is produced exclusively from sheep's milk, or alternatively from sheep's milk and goat's milk in a 7: 3 proportion. Because of the preservation method, which involves immersion in brine curd for about 3 months, the feta has a characteristic white color and a sour taste

What are The appropriate term to define the cottage cheese is Cottage Cheese ; although this fresh cheese was already widely produced in Central Europe, its commercial distribution and its export overseas were made by US food companies at the beginning of the twentieth century. The milk flakes are creamy white in color and are vaguely reminiscent of the "polystyrene"; the smell is acidic, while the taste (in the traditional recipe) strongly prefers the flavor of milk cream

What's this Fior di latte is a fresh cheese made from whole cow's milk with stringy paste. The history of the flower of milk has rather ancient roots. A native of central-southern Italy, this fresh cheese is native to the area between the regions of Campania and Puglia. From the nutritional point of view, the fior di latte belongs to the II fundamental group of foods - foods rich in proteins with high biological value, specific vitamins and minerals

Streaked: What and which are These cheeses are blue-veined cheeses which, within the dough, have colonies of molds that appear in the form of green, gray or blue veins. The term " blue cheese" derives from the Milanese dialectal word " erborin ", which means parsley (typical green aromatic herb)