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Young fontina has a softer texture and can be suitable for fondue. Fonduta alla valdostana (in Italian) or Fondue à la valdôtaine [14] (in French) is a traditional dish of fontina whipped with milk, eggs, and truffles. Mature fontina is a hard cheese, and still melts well. A good pairing is Nebbiolo, a red wine with flavors of wild cherry and ...
The older the vacherin gets, the stronger the smell of ammonia due to microorganism activity in the cheese. Vacherin d'alpage (Alpine Vacherin) is made from the milk of cows pasturing in alpine meadows and hence has a much richer taste.
Its grilled cheese (which is great with tomato soup, by the way) includes cheddar, gruyere, and fontina cheese. Its mac and cheese is made with a creamy cheese sauce and white cheddar cheese. Amy ...
6. Fish Sauce. A few drops of fish sauce can elevate your stir-fries, soups, and sauces with deep, savory, salty complexity.Just don't sniff the bottle. Ever. It smells like an old fish market ...
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This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
Asiago. An Italian cow's milk cheese, Asiago can be found in two varieties: pressed or ripened. Pressed asiago has semi-soft, creamy texture with a sweet and nutty flavor.