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Pages in category "Austrian cheeses" The following 12 pages are in this category, out of 12 total. This list may not reflect recent changes. ...
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
In the German military, Waffenfarbe (German: "branch-of-service colors" or "corps colors") is a visual method that the armed forces use to distinguish between different corps or troop functions in its armed services.
A number of European cheeses have been granted Protected Geographical Status under European Union and UK law through the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) regimes. The legislation is designed to protect regional foods and came into force in 1992 and applies ...
It was recognised as the longest cheese table in the world (500 m) by the Guinness book of the records. The production of cheese has a long tradition in the Bregenz Forest. The Celts first brought the region into contact with livestock and alpine agriculture. They used alpine pastures and already practiced professional Alpine cheese making. [7]
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. Cheesemaking involves controlling precisely the types and ...
Tasting 10 different brands of cream cheese—all with similar textures and flavors—is not for the faint of heart. But the good news is that we became cream cheese connoisseurs, experts in the ...
The term is used also generically (especially in Austria) for Swiss-type or Alpine cheeses, which resemble these in taste and texture but do not come from one of the traditional cheese making regions. The texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty.