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Imeruli, [3] cheese from Imereti region; Kalti [2] Rotten cheese [2] Sulguni, [3] cheese from Samegrelo region. It is sometimes smoked. [1] Svanetian marchvi [2] Tenili cheese, a variety of string cheese from Meskheti region of southern Georgia. In 2013, it was inscribed on the list of Intangible cultural heritage of Georgia. [2]
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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.
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 ...
Portugal formerly had a large empire and the cuisine has been influenced in both directions. Other Portuguese influences reside in the Chinese territory of Macau ( Macanese cuisine ) and territories who were part of the Portuguese India , such as Goa or Kerala , where vindalho (a spicy curry ), shows the pairing of vinegar, chilli pepper and ...
São Jorge cheese is one of Portugal’s best kept secrets. Made in a remote, volcanic island under constant humidity, this cheese is packed with moisture, hints of spiciness, and a grassy scent.
A typical wheel of Roquefort weighs between 2.5 and 3 kg (5.5 and 6.6 lb), and is about 10 cm (4 in) thick. Each kilogram of finished cheese requires about 4.5 litres (1.2 US gal) of milk to produce. In France, Roquefort is often called the "King of Cheeses" or the "Cheese of Kings", although those names are also used for other cheeses. [91]
Imeretian (Imeruli) khachapuri is the most popular form, made with a yeast dough filled with white Imeretian salted cheese. [8] Adjarian (Acharuli/Adjaruli), named for Adjara, a region of Georgia on the Black Sea, is a boat-shaped khachapuri, with cheese, butter, and an egg yolk in the middle. Traditionally, tangy imeruli and sulguni cheeses ...