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Tomme (French pronunciation: ⓘ), occasionally spelled Tome, is a class of cheeses produced mainly in the French Alps and in Switzerland. [1] It can be made from cow's, ewe's, or goat's milk. [ 1 ] Tommes are normally produced from the skimmed milk [ 1 ] left over after the cream has been removed to produce butter and richer cheeses, or when ...
Locals, however, pronounce the name as /ˈskuːkəl/ SKOO-kəl. The US state of Oregon is home to a county, city, river, bay, state forest, museum, Native American tribe, and dairy processing company called Tillamook. Residents pronounce it as / ˈ t ɪ l ə m ʊ k /, while nonresidents often mistakenly say / ˈ t ɪ l ə m uː k /. [75]
The emulsifiers found in American cheese may not be easy to pronounce, but they do eliminate that issue so you get perfectly melty grilled cheese sandwiches. In the manufacturing process, American ...
Mizithra or myzithra (Greek: μυζήθρα) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. [1] It is sold both as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to Italian ricotta salata. The ratio of milk to whey is usually 7 to 3.
Spoon the mac and cheese into a greased baking pan. Sprinkle more cheese on top, and bake at 350° until the mac and cheese is golden brown on the top, which should take 20–25 minutes. Let it ...
Schizosaccharomyces pombe is often used to study cell division and growth because of conserved genomic regions also seen in humans including: heterochromatin proteins, large origins of replication, large centromeres, conserved cellular checkpoints, telomere function, gene splicing, and many other cellular processes.
Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique [3] gives the ingredients as 1 kg potatoes; 500 g tomme fraîche, Laguiole, or Cantal cheese; 2 garlic cloves; 30 g butter; salt and pepper.
Chaumes (/ ˈ ʃ oʊ m /; French pronunciation: ⓘ) is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord in south west France, [1] made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble. [2]