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Feta (Greek: φέτα, féta) is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk.It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in b
Golden Cross – soft white goat's milk cheese made from the milk of hay-fed goats, it receives a light dusting of charcoal. [45] Grimbister – crumbly, white, cows' milk cheese, similar to Wensleydale, made on Orkney. [46] Gruth Dhu – soft Scottish cheese [47] Harlech [48] Huntsman – combination of Double Gloucester and Stilton. [49]
Salads: shopska salad with tomatoes, bell peppers, cucumbers, onions and sirene. Ovcharska salad ('shepherd's salad') with the above-mentioned vegetables, cheese, ham, boiled eggs and olives. Tomatoes with sirene is a traditional light salad during the summer. Eggs: fried eggs and omelettes with sirene.
For vegetarians, combine ⅓ cup chickpeas and 1 ounce feta cheese or ½ cup cooked lentils and 1 ounce goat cheese crumbles. NUTRITION INFORMATION (using salmon for the macros): Calories: 748
Crumbly, grainy 40-month Parmigiano Reggiano PDO is added to enrich the ricotta filling, giving it just the right amount of saltiness. Serve with a green salad for a nutritious meal the family ...
Bulgarit, or Bulgarian cheese is a white, crumbly cheese that is made from sheep milk. It is different than the Bulgarian sirene, Bulgarit is a cheese originating from the Bulgarian Jews, who brought it to Israel and traditionally used it in a variety of dishes such as bourekas. Bulgarit is a tangy, slightly salty flavor and a texture that is ...
Blue cheese is a semi-soft, crumbly cheese typically made from cow’s, sheep’s, or goat’s milk, and the term “blue” is actually an umbrella term for many varieties of cheese: Gorgonzola ...
Examples include queso blanco duro (hard white cheese called llanero), queso semi-blando (semi-soft cheese, called paisa or palmita), or very tender types like guayanés cheese or queso de mano. The hard version is grated as a side for the national dish pabellón , and it's also used as a topping for pasta and as a filling for arepas and ...