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Orzotto (Italian pronunciation: [orˈdzɔtto]) is an Italian dish similar to risotto, but made with pearl barley instead of rice. Orzotti are a speciality of the Friuli-Venezia Giulia region of northeastern Italy. [1] [2] The name is a portmanteau of orzo (the Italian word for barley) and risotto.
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The cheese has been sold since 1983 [1] and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue brie . It is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola , Roquefort , and Stilton .
Domiati – a soft white salty cheese made primarily in Egypt, [7] but also in Sudan and other Middle Eastern countries. Typically made from buffalo milk, cow milk, or a mixture, it can also be made from other milks, such as sheep, goat or camel milk. Kesong puti – a Filipino soft, unaged, white cheese made from unskimmed carabao's milk, salt ...
Raclette, a cheese made to be melted and scraped over food, hails from countries like France and Switzerland and has a slightly pungent aroma and a salty, slightly nutty flavor.
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.
Mató is a whey cheese [3] similar to non-industrial variants of the fresh cheeses known as Brull in Maestrat, Ports de Beseit and the Southern Terres de l'Ebre [4] and as Brossat in Andorra, Pallars, Menorca, Mallorca and parts of Occitania, [5] as well as the brocciu in Corsica and other types of curd cheese such as Italian ricotta.
“Saturated fats are found in abundance in fatty meats, some processed meats, cheese, lard, coconut and palm oil, and in foods manufactured with lard and coconut and palm oil,” says Ward.