145 Sentences With "hard cheese" | Random Sentence Generator

Nothing wrong with a hard cheese, so you're good to go there.

It's actually a perfect pregnancy snack – hard cheese, crackers, apple slices, grapes, and almonds.

Hard cheese, like Parmesan, can keep in the refrigerator for weeks though, Newgent added.

Or, you can top it with a sprinkle of a parmesan-like hard cheese.

In the past, he's created things like gourd demons and once made a hard cheese Jesus.

Then came the unexpected result: hard cheese indeed, in the Evelyn Waugh sense of the phrase.

Interestingly, despite its higher calorie content, hard cheese like cheddar can be beneficial for your teeth.

In practice, the Paring knife makes it easy to chop up an onion or slice a hard cheese.

"We're not making a hard cheese from it yet, so it's a very soft, fresh cheese," he says.

Fancier forms of cheese work well, too — you can make any hard cheese easier to eat by Fondoodling it.

It's based on the company's Napier cheese—a crumbly, hard cheese with a creamy texture and slightly sharp flavor.

Under the pact, Japan will phase out tariffs as high as 29 percent on European hard cheese over 15 years.

No. This is hard cheese for the masses queuing outside in the hope that a truck carrying something, anything, will arrive.

Even if this is some sort of hard cheese, so it&aposs not that creamy, it actually is on your palate.

Eating hundreds of kilos of hard cheese will probably kill you before it kills your tumor or your nasty case of MRSA.

According to the site, the blocks being used to build the wall are made out of hard cheese and cost $100 each.

For those without melting instruments, raclette's a semi-hard cheese when it's not melted and perfectly delicious consumed in its solid state.

They found that several types of grated, hard cheese sold at big stores, including Wal-Mart, were over the acceptable limits of cellulose.

If I were to serve this, I'd use corn tortillas, proper queso Oaxaca, the melty, stringy Oaxacan hard cheese, and some tomatillo salsa.

Despite the years of decay, the researchers were still able to identify specific peptide markers, identifying the substance as a type of hard cheese.

The margherita with tomato sauce, basil, mozzarella and Grana Padano, a hard cheese similar to Parmesan, released a medley of flavors that belied its simple ingredients.

Beneath her firm tutelage, I'd record my daily meals in a Moleskine: tiny kale salads, one hundred calories of hard cheese, a single slice of Ezekiel bread.

The combination of slate and bamboo makes a nice backdrop for your favorite cheeses, meats, and snacks, plus the built-in wire slicer cuts hard cheese easily.

Aside from getting calcium and other minerals from it, consuming hard cheese generates saliva, which helps make your mouth less acidic and your teeth less prone to cavities.

"Swiss fondue has to use equal amounts of Gruyère, which is a hard cheese, Emmental, and Vacherin, which is a really strong soft cheese that's absolutely sensational," he explains.

Inside the welcome tent, Simon Theakston, a local beer company scion, poured Mr. Staley a pint of bitter as a plate of hard cheese and Yorkshire pie was offered.

"With the same material, we can thus make a cream cheese on Monday, a Camembert on Tuesday and a hard cheese on Wednesday," one of the researchers, Gilles Garric, told the Independent. Incroyable!

More from the Financial Times: Hard cheese for expats as China bans mouldy varieties Three reasons Trump is struggling to deliver his trade agenda China exports underperform in August as imports pick up

" Afterward, shaken by the experience, "out came rolls of salt cured salami, a basket of hard-boiled eggs, a block of hard cheese, towel-wrapped cucumbers, tins of sprats, sardines, cod liver and salmon.

The sheep's milk cheese gets its flavor and texture thanks to live maggots, who eat the cheese, digest it, and then… expel an acid that causes the hard cheese to break down and become spreadable.

In 2008, the European Court of Justice decided that even in translation, "Parmesan" was so evocative of the hard cheese, known in Italy as Parmigiano-Reggiano, that it would not allow cheese made elsewhere to be labeled Parmesan.

She has a keen eye for both the weird (she notes her brother's hands are yellow "like hard cheese"; a voice on TV "sounded like it lived in a lemon") and the lovely (she imagines "the abandoning tilt of a kiss").

Shelves on the back wall stock Salvadoran groceries: brined pacaya palm flowers, their bumpy strands like skinny tentacles; semita de piña, pastry with a secret cache of pineapple jam; pale bricks of queso duro blando, a hard cheese that's eerily light and ready to crumble.

Servings: 1Total time: 20 minutes Ingredients 1 packet Mi Goreng (instant noodles)43 cloves garlic, finely chopped3 tablespoons unsalted butter1 tablespoon oil1 large egg1 large tablespoon kimchi, roughly choppedA small block of hard cheese (whatever is in the fridge)3 fish balls, cut into quarters Directions Author's Note: This recipe is inspired by whatever is in the fridge or freezer.

The most popular videos currently on the channel are tips on how to sneak food and makeup into class in laughably arduous ways: One suggests removing the glue from a glue stick and inserting a block of hard cheese into the container, while another recommends cutting an apple in half, using an Exact-O knife to remove the center, and then stuffing an eyeshadow palette inside.

Servings: 4Prep: 15 minutesTotal: 40 minutes 2 tablespoons vegetable oil 1/3503 pound|230 grams dried black beans, soaked overnight (you can also use 2 cups canned black beans, rinsed and drained) 1 pound fresh ground chorizo 4 bolillos or crunchy French baguette, halved lengthwise 1 pound Oaxaca cheese (any white semi-hard cheese for melting is a good substitute), grated pickled onions tomatillo salsa cilantro leaves, for garnish 1.

It's the sound of Italians stampeding, wielding their cheese knives (the special almond-shaped ones, obvs), and falling over each to bang down the door of the the University of Parma in the hope of getting their hands on new research that claims to prove whether their Parmigiano-Reggiano is actually a legit Parmesan—or if they've been paying premium price for a basic hard cheese blended from cheap ingredients.

It may be served as a soft or hard cheese, depending on the length of aging, from at least forty five days for soft cheese, from six months for hard cheese. Bra has PDO status under European Law.

Hard cheese knives are specially designed for slicing hard cheese. They are sharp, so they can cut exact slices, and often have a forked tip, allowing them to be used as a serving utensil as well. Cheese slicers are also used.

This cheese is composed of little chunks of dried hard cheese that last long when it is chewed.

Creeny is a hard cheese handmade from raw goat's milk. On occasion, a smoked version of Creeny is available.

Food in Tibetan Life By Rinjing Dorfe, pp. 93, 96 Hard cheese is called chura kampo. Extra hard cheese, made from solidified yogurt, is called chhurpi, and is also found in Sikkim and Nepal. Another type of cheese called shosha or churul, with a flavor said to resemble Limburger, is made from cream and the skin of milk.

Green 1999, p. 557. (from "handbags at dawn" an allusion to duelling) ; hard cheese : Bad luck.CED 1991, p. 708. ; hardman or hard man : A man who is ruthless and/or violent.

Swaledale is a full fat hard cheese produced in the town of Richmond in Swaledale, North Yorkshire, England. The cheese is produced from cows’ milk, Swaledale sheep's milk and goats’ milk.

Ashdown Foresters is a cow's milk hard cheese made in England.High Weald DairyBritishCheese.comBritish Fine FoodsGourmet BritainJenny Linford, Great British Cheeses, Dorling Kindersley, 2008, p. 100Guy McDonald, England, New Holland Publishers, 2004, p.

Almogrote is a soft paste made from hard cheese, peppers, olive oil, garlic, and other ingredients, which is typically eaten spread on toast. It is native to La Gomera in the Canary Islands.

Examples of Tibetan cheese. Tibetan hard cheese. Tibetan cheese is a food staple in Tibetan cuisine. Tibetan cheeses include soft cheese curds resembling cottage cheese made from buttermilk called chura loenpa (or ser).

It matures in four to eight weeks.CAIS - The Irish Farmhouse Cheesemakers Association Since 2006, they have also produced Duhallow cheese, a medium hard cheese also made from pasteurised cow's milk using vegetarian rennet. Most is exported to the US.

Parmesan cheese knife, featuring a short, stubby blade Hard cheeses instead require a tough blade, which will not be damaged by the hard cheese. Exemplary is the distinctive Parmesan cheese knife, which is short, thick, and stubby, like an oyster knife.

David writes two successful comedies: "Love on a Crust" and "Hard Cheese". Meanwhile Alan concentrates on his professional life and becomes hugely successful. Joe and David move to a remote country cottage. Uncle Charlie comes to visit (with quite a lot of luggage).

Sbrinz is a very hard cheese produced in central Switzerland. It is often used instead of Parmesan cheese in Swiss cuisine. The cheese is produced in only 42 dairies in central Switzerland. Only local cow's milk is used when producing this cheese.

A type of Tibetan cheese Tibetan cheeses, yogurt and butter are staples. Varieties include soft cheese curds resembling cottage cheese made from buttermilk called chura loenpa (or ser).Food in Tibetan Life By Rinjing Dorfe, pp. 93, 96 Hard cheese is called chura kampo.

This was soon followed by mentions such as one of the finest kitchen tools to come along in decades page 217 and a miracle citrus zester and hard cheese grater. page 243 Initially, it was available from kitchen supply stores and Lee Valley Tools.

Extra hard cheese, made from solidified yogurt, is called chhurpi, and is also found in Sikkim and Nepal. Another type of cheese called shosha or churul, with a flavor said to resemble Limburger is also eaten. It is made from cream and the skin of milk.

Rumi is thought to be derived from the Greek kefalotyri cheese. It is the main hard cheese in Egypt. It belongs to the same family as Pecorino Romano and Manchego. Rumi cheese is made from cows' milk, or from a mixture of cow and buffalo milk.

Some diets limit dairy to 2 cups per day. One diet allows of hard cheese. Several diets allow pudding or custard, sherbet, whipped cream, or ice cream. A couple of diets suggest specific lactose-free products for the lactose intolerant, such as soy milk or whipped cream.

Abertam is a traditional Czech farmhouse hard cheese made from sheep milk. It has the shape of an irregular ball with thin yellow to orange natural rind. It is used as a table cheese or for melting. Abertam is made in Karlovy Vary, a famous spa town.

Keltic Gold is a type of semi-hard cheese from Cornwall in the United Kingdom. It is made by Whalesborough Farm Foods near Bude. During ripening, it is dipped in cider and scrubbed three times each week. The milk comes from Trewithen Dairy and the cider from Cornish Orchards.

Eventually, the name changed from Sonoma Valley Creamery to Sonoma Valley Cheese Factory and finally, the current incarnation: Sonoma Cheese Factory. In its inaugural year, the Factory had $58,000 in sales. The Factory started making hard cheese of the Italian variety. They also produced cottage cheese and cream cheese.

Sbrinz is commonly consumed in several ways; it can be used grated, such as on pasta. It can be eaten in small pieces, often to accompany wine. It is also eaten in thin slices planed from the hard cheese. Sbrinz is often simply enjoyed with bread and butter.

Berkswell is a hard cheese, made at Ram Hall Farm near Berkswell, West Midlands, England. It is made using unpasturised ewe milk and animal rennet. The moulds of cheeses are left in plastic kitchen colanders which give the cheese its distinctive shape. Berkswell may be compared to a mature pecorino.

Both cheese from La Palma and Fuerteventura are protected by the Denominación de Origen label. Other notable cheeses are the Flor de Guía cheese and the queso tierno (tender cheese). Hard cheese is made into a paste called Almogrote in La Gomera island. Grilled cheese with mojo is sometimes served as a starter.

192 As late as the 1870s, farmworkers in Devon were said to eat "bread and hard cheese at 2d. a pound, with cider very washy and sour" for their midday meal.Royle, 2016, p. 193 While this diet was associated with rural poverty, it also gained associations with more idealised images of rural life.

Monterey Jack, sometimes shortened to Jack, is an American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness. In addition to being eaten by itself, it is frequently marbled with Colby to produce Colby-Jack,Wisconsin Cheese: Colby-Monterey Jack . Wisconsin Milk Marketing Board.

Churpee, a kind of hard cheese made from cow or yak's milk, is another popular mini-snack that is both nutritious and a pastime. A form of noodle called thukpa, served with soup and vegetables, is extremely popular in and around the hills of Darjeeling. Chhang and tongba are local alcoholic beverages made from millet.

São Jorge Cheese () is a semi-hard to hard cheese, produced on the island of São Jorge, in the Portuguese archipelago of the Azores, certified as a Região Demarcada do Queijo de São Jorge (Demarcated Region of the Cheese of São Jorge) and regulated as a registered Denominação de Origem Protegida (Denomination of Protected Origin).

L. rhamnosus sometimes is used in yogurt and dairy products such as fermented and unpasteurized milk and semi-hard cheese. While frequently considered a beneficial organism, L. rhamnosus may not be as beneficial to certain subsets of the population; in rare circumstances, especially those primarily involving weakened immune system or infants, it may cause endocarditis.

Tánach referred to hard cheese, and mulchán was skimmed milk cheese. Milk was heated with butter to make a sweet drink called milseán. Milk diluted with water was termed englas. The practice of bleeding cattle and mixing the blood with milk and butter (similar to the practice of the Maasai people) was not uncommon.

52 pag. , Traditionally, leipäjuusto was dried and could then be stored for up to several years. For eating, the dry, almost rock hard cheese was heated on a fire which softened it and produced an especially appetizing aroma. Even today, the cheese may be dried by keeping it in a well ventilated place for a few days.

Across Samogitian borders, this cheese was known as Lithuanian cheese. Historically there were not many varieties of cheese in Lithuania, due to low levels of lactose intolerance. Milk products were usually consumed fresh, or slightly fermented. Semi-hard cheese Liliputas in 2015 was included in EU Protected Designation of Origin and Protected Geographical Indication product lists.

Teviotdale is a full fat hard cheese produced in the area of Teviotdale on the border lands between Scotland and England, within a radius of 90km from the summit of Peel Fell in the Cheviot Hills. The cheese is produced from the milk of the Jersey cattle. There are no known current producers of this cheese.

Maribo is a Danish semi-hard cheese made from cow's milk. Named after the town of Maribo on the island of Lolland, it has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds.

Fourme d'Ambert is a semi-hard French blue cheese. One of France's oldest cheeses, it dates from as far back as Roman times. It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape. The semi-hard cheese is inoculated with Penicillium roqueforti spores and aged for at least 28 days.

FPC products have been on the market since 1990 and as of 2015 had yet to be surpassed in commercial markets. In 1999, about 60% of US hard cheese was made with FPC. Its global market share approached 80%. By 2008, approximately 80% to 90% of commercially made cheeses in the US and Britain were made using FPC.

The typical weight is . Provolone is a semi-hard cheese with taste varying greatly from provolone piccante (sharp, piquant), aged for a minimum of four months and with a very sharp taste, to provolone dolce (sweet) with a very mild taste. In provolone piccante, the distinctive piquant taste is produced with lipase (enzyme) derived from goat. The dolce version uses calf's lipase instead.

Dry Jack was created by accident in 1915, when a San Francisco wholesaler forgot about a number of wheels of fresh Jack he had stored. As World War I intensified and shipments of hard cheese from Europe were interrupted, he rediscovered the wheels, which had aged into a product his customers found to be a good substitute for classic hard cheeses like Parmesan.

Clonmore is a hard cheese made from goat's milk, with a waxed rind. It originates from Charleville, County Cork in Ireland and is produced by Tom and Lena Biggane on their farm outside Newtownshandrum since 2001. It is a gouda style cheese made with vegetarian rennet, covered in a beige waxed rind. Both pasteurised and non-pasteurised (raw milk) versions are available.

Estimated revenues in 2005 were 500 million NIS, with a loss of about $10 million. In August 2007, the Gilead Dairy owned by Tara, acquired Tzuriel Farm for under NIS 20 million. The 'Tzuriel Farm' dairy, specializing in hard- cheese, goat-cheeses, and other semi-firm cheeses was established in 1986 and since 1999 has operated a unique line of soy-based products.

Traditional Lithuanian curd cheese has a Protected Geographical Indication (PGI) label. The most popular way of eating Lithuanian non-fermented white cheese is with fresh honey; it can also be cooked with spices and enjoyed with tea. Food historians estimate that the curd cheese was known for 4-6 thousands of years. Lithuanians started fermenting hard cheese around the 16th century in the region of Samogitia.

Raclette () is a semi-hard cheese that is usually fashioned into a wheel of about 6 kg (13 lb). The Alpine cow milk based dairy product is most commonly used for melting, but is also consumed as a slice. Raclette also is a Swiss dish, also very popular in Savoie (France), based on heating the cheese and scraping off (from French: ) the melted part.

Der Scharfe Maxx is a Swiss hard cheese from the canton of Thurgau. It is a hard cows' milk cheese with a pungent taste that is made from thermized milk. The literal translation of "Der Scharfe Maxx" means "the sharp Maxx" or "the spicy Maxx". The cheese is produced in the Studer cheesery in Hatswil (Hefenhofen) in the canton of Thurgau close to the Lake Constance.

Like Parmigiano Reggiano, Grana Padano is a semi-fat hard cheese which is cooked and ripened slowly for at least nine months. If it passes quality tests, it is fire-branded with the Grana Padano trademark. The cows are milked twice a day. Milk produced in the evening is skimmed to remove the surface layer of cream and mixed with fresh milk produced in the morning.

It is found on soft cheeses like Camembert cheese and semi-hard cheese Saint-Nectaire and Reblochon. For the Camembert cheese the fungi grows on the outside of the cheese forming a rind. The fungus is responsible for the uniform, white, velvety coat on Saint-Marcellin cheese. Lipases and proteases from G. candidum release fatty acids and peptides that provide the cheese with distinctive flavors.

The name syrniki is derived from the word syr (сыр), which now generally means "(hard) cheese" in Russian, but once partly stood for soft curd cheese. The Ukrainian language retains the old Slavic sense of the word, as in domashnii syr (домашній сир, literal translation 'domestic cheese'), whereas in Russian, another old Slavic word for curd cheese, namely the word tvorog (творог), is used.

Bennett shares with the composer Gioachino Rossini, the singer Nellie Melba and some other celebrities the distinction of having a well-known dish named in his honour.Ayto, John. "tournedos" (tournedos Rossin); "Melba" (peach Melba); and "Arnold Bennett", The Diner’s Dictionary, Oxford University Press, 2012. Retrieved 4 June 2020 An omelette Arnold Bennett is one that incorporates smoked haddock, hard cheese (typically Cheddar), and cream.

Chorherrenkäse, also known as Prälatenkäse, is a semi-hard cheese made from cow's milk and sometimes buttermilk. The cheese, which is matured in lactic acid, is made in the Tyrol state of Austria. Chorherrenkäse or Chor Herren Käse translates from German as "chorister cheese." As early as 1469, Chorherrenkäse was cited as a method of payment in the accounting books of the choristers of the Reichersberg Monastery.

BellaVitano is a cow's milk cheese made by the Sartori Company of Plymouth, Wisconsin. Introduced in 1999, BellaVitano Gold is one of a number of different cheeses made by the company. It is a hard cheese with a nutty, fruity flavor and is also available in a number of flavored varieties. The cheese, in its various forms, has won a number of international, national, and state awards.

Hushållsost ("household cheese") is a Swedish cows'-milk cheese. It is a semi- hard cheese, with small granular holes, and is made from whole milk, which gives it a 26 percent fat content. There is also a version with less fat labeled "17% fetthalt". Hushållsost is produced in cylinders weighing each, which are today wrapped in plastic film before being aged around 60 days on average.

Carbonara () is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used.

Formaela () is a hard cheese produced exclusively in Arachova, Greece. It is famous throughout Greece and has been registered in the European Union as a protected designation of origin since 1996. Formaela is prepared mainly from sheep's or goat's milk, has a hard and cohesive shell and is a light yellow color, without holes. It has a particularly pungent taste, and is usually consumed grilled or fried.

Jacob ben Asher, Yoreh De'ah 89:2 Hard and aged cheese has long been rabbinically considered to need extra precaution,Moses Isserles, The Tablecloth 89:2 on the basis that it might have a much stronger and longer lasting taste;David HaLevi Segal, Rows of Gold 89:4 the risk of it leaving a fattier residue has more recently been raised as a concern.Yechiel Michel Epstein, laying the table 89:11 According to these rabbinic opinions, the same precautions (including a pause of up to six hours) apply to eating hard cheese before meat as apply to eating meat in a meal when the meat is eaten first. Judah ben Simeon, a 17th-century doctor in Frankfurt, argued that hard cheese is not problematic if melted.Judah ben Simeon, Yad Yehudah 89:30k Binyomin Forst argues that leniency is proper only for cooked cheese dishes and not dishes topped with cheese.

Hard cheese Džiugas ripens for at least 12 months, is popular among gourmets and being used as to flavour recipes. Džiugas in 2019 included in the EU Protected Designation of Origin list. In the interwar period Šėta was famous for its cheese, which was made in sūrinė (cheese house). Small family farms throughout Lithuania also producing various types of artisan cheeses being sold in eco and farmer markets, restaurants.

B. bifidum is an important intestinal microbe. One study shows that because hard cheese has a higher pH, higher fat content and is more solid, it is more effective in carrying probiotics such as B. bifidum to a person through ingestion.ÖZER, BARBAROS, et al. “Effect of Microencapsulation on Viability of Lactobacillus Acidophilus LA-5 and Bifidobacterium Bifidum BB-12 During Kasar Cheese Ripening.” International Journal of Dairy Technology, vol.

Soft cheese was made using cloth bags filled with soured milk. The thin liquid was drained through the cloth until a soft cheese remained in the bag. A hard cheese was made from fermented soured milk: Milk was poured into special moulds in which it curdled and was then hardened by drying in the sun or by heating numerous, small, cheese molds with holes for draining the whey.

Nazareth cheese, named after Nazareth, the village where it originated, is a Belgian hard cheese. It is now manufactured by Belgomilk, which is part of the Milcobel group.Belgomilk website (Dutch/French) The cheese, which can be identified by its dark brown rind, has a mildly subtle flavour. Quick restaurants have rapidly made a collaboration to serve some "kaas croketten" available in 5 or 13 pièces in every Quick in Belgium. Leker.

Silter is an Italian hard cheese made within the Alpine Lombardy region around Province of Brescia and surrounding areas and traditionally produced with unpasteurised cows milk during summer months and September,Formaggio.it Entry (Italian Language) (Accessed November 2015)Italiancheese.org Entry (Accessed November 2015) is brined,Slow Food Editore, Italian Cheese, and aged for a minimum of 6 months. As of 2015, within the EU, it has PDO certification.

Edam (, ) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland.Official Edam Town website Tourist information. Retrieved 11 April 2007 Edam is traditionally sold in flat ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens.

Corleggy is a hard cheese handmade from raw goat's milk. Every individual cheese is matured from eight weeks to four months, depending on the season, weather, and humidity, and the seasonality of the grass and herbs available to the goats at the time of making the cheese. The rind of Corleggy is natural, formed by bathing the cheeses in sea salt brine. On occasion, a smoked version of Corleggy is available.

During the mid to late 1940s, Sonoma Cheese Factory sold cottage cheese and cream cheese to the Kraft Foods. Eventually, the lack of easy access to fresh milk, due to dairy farm industrialization, caused the Viviani's to focus strictly on semi-hard cheese. It was during this time when they created Sonoma Jack, their most famous cheese. Celso Viviani died in 1955 and his son, Pete Viviani oversaw full operations.

At its inception, the Sonoma Cheese Factory produced Italian-style hard cheeses and fresh cheeses, specifically cottage and cream cheese. Eventually, production shifted towards semi-hard cheeses, including their flagship cheese: Jack. Made from pasteurized cow milk, the Factory's Jack is a semi-hard cheese. They were the first cheese company in California to make a pepper Jack, which uses jalapeño and chili flakes for a spicy flavor.

Coquetdale cheese is a full-fat semi-hard cheese, made from pasteurised cow's milk and vegetarian rennet. The cheese, which takes its name from Coquetdale, Northumberland, is produced by the Northumberland Cheese Company. Coquetdale cheese is ripened in a mould for ten weeks, during which time it develops a yellowish-grey natural rind. The producers describe Coquetdale as "rich, clean and creamy with a melting texture and a long, fruity finish".

The municipal holiday is September 29. The seat of the municipality, Fornos de Algodres, is a historic town and boasts panoramic views of the upper Mondego river Valley and a nineteenth-century market with nearby winding cobbled streets as well as the Serra da Estrela, the highest mountain range in mainland Portugal. Cities nearby: Mangualde, Gouveia, Seia, Guarda, Viseu, Trancoso, Pinhel. Gastronomy: Queijo da Serra (hard cheese); requeijões (soft cheese).

Breakfast usually consists of coffee or tea with open sandwiches. The sandwich is often buttered (with margarine), with toppings such as hard cheese or cold cuts.www.vesijalanjalki.org: liha Finns usually do not have sweets on their breads such as jam, or chocolate. Sour milk products such as yogurt or viili are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit, or jam.

Le Rustique is a brand of French cheese owned by the Compagnie des Fromages et RichesMonts (CF&R;). Le Rustique was created in 1975 in Normandy, France with a recipe of camembert. The brand then launched other soft cheeses including brie, camembert light and coulommiers. Le Rustique is sold in France and over 60 other countries, it is best known for its camembert and brie but also commercializes hard cheese slices and raclette cheese.

Berner Alpkäse is a hard cheese produced in the Alps of the Bernese Oberland and adjacent areas of Switzerland. It is a spicy, full-fat, raw milk cheese without holes. The cheese is manufactured exclusively with manual labour, usually on a wood fire. An extra-hard variety of Berner Alpkäse, known as Berner Hobelkäse (planing cheese), is aged for at least two years and it is this variety that is most widely available.

Less moisture meant that the cheese would be more firm. In Ireland, some cheeses ranged from a dry and hard cheese (mullahawn) to a semi-liquid cheese (millsén). The designs and patterns were often used to decorate the cheeses and differentiate between them. Since many monastic establishments and abbeys owned their share of milk animals at the time, it was commonplace for the cheeses they produced to bear a cross in the middle.

Graviera ( ) is a cheese from Greece produced in various parts of Greece, the main of which are: Crete, Lesbos, Naxos and Amfilochia. It is not to be confused with the Swiss cheese gruyère, which is a related cheese that in some languages has a name similar to Graviera. Graviera is Greece’s second most popular cheese after feta. Made in wheels, the rind of the hard cheese is marked with the characteristic crisscross pattern of its draining cloth.

Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as cottage cheese or strained yogurt.

Grevé Grevé is a Swedish cow's milk cheese which is similar to Emmental cheese. The semi-hard cheese has a nut-like, slightly sweet taste and a fat content of 30-45%. It was first produced in 1964 at Örnsköldsvik in Västernorrland County, Sweden. The name Grevé does not mean anything; the cheese was created with the working name Alpost and when finished they wanted a name that sounded similar to Swiss cheese names, for example Gruyère.

In the days before King Arthur, a king held his court in Colchester. He had a beautiful daughter by his beautiful wife. When his wife died, he married a hideous widow with a daughter of her own, for her riches, and his new wife set him against his daughter. His daughter begged leave to go and seek her fortune, and he permitted it, and his wife gave her brown bread, hard cheese, and a bottle of beer.

Zamorano () is a sheep's milk cheese made in the province of Zamora, Spain. This is a hard cheese which is typically aged about 6 months. The cheeses are turned often and rubbed with olive oil, giving the cheese its characteristic dark color. This cheese owes its flavor character to the breed of sheep, the "small, scruffy" Churra and the Castilian sheep, predominant in the region, to the cold and humid climate conditions, and to its long aging in cellars.

A Fonterra cooperative dairy factory in Australia Interior of a cheese factory in Seine- et-Marne, France Dairy plants process the raw milk they receive from farmers so as to extend its marketable life. Two main types of processes are employed: heat treatment to ensure the safety of milk for human consumption and to lengthen its shelf-life, and dehydrating dairy products such as butter, hard cheese and milk powders so that they can be stored.

Wai-Wai is a packaged Nepalese snack made of noodles which are eaten either dry or in soup form. Churpee, a kind of hard cheese made from yak's or chauri's (a hybrid of yak and cattle) milk, is sometimes chewed. A form of noodle called Thukpa, served in soup form is popular in Kalimpong. There are a large number of restaurants which offer a wide variety of cuisines, ranging from Indian to continental, to cater to the tourists.

FPC products have been on the market since 1990 and are considered the ideal milk-clotting enzyme. FPC was the first artificially produced enzyme to be registered and allowed by the US Food and Drug Administration. In 1999, about 60% of US hard cheese was made with FPC and it has up to 80% of the global market share for rennet. By 2008, approximately 80% to 90% of commercially made cheeses in the US and Britain were made using FPC.

The cheese is prepared with full cream, pasteurised ewe's milk, often by farm-based cheese producers. The cheese is ready to be eaten after a maturation period of just twenty days. However, it is generally regarded as a hard cheese, frequently used for grating, and to achieve this characteristic hard texture, the cheese should be left alone for at least four months. The cheese usually takes the form of a semi-flattened sphere, typically with a diameter between and a height between .

During the ancient Rome era, valued foreign cheeses were transported to Rome to satisfy the tastes of the social elite. Ancient Greek mythology credited Aristaeus with the discovery of cheese. Homer's Odyssey (late 8th century BC) describes the Cyclops producing and storing sheep's and goat's milk and cheese: A letter of Epicurus to his patron requests a wheel of hard cheese so that he may make a feast whenever he wishes. Pliny recorded the Roman tradition that Zoroaster had lived on cheese.

It is an unaged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form, (cheese curd) before pressing, is called chhena. In Nepal, the Dairy Development Corporation commercially manufactures cheese made from yak milk and a hard cheese made from either cow or yak milk known as chhurpi. The national dish of Bhutan, ema datshi, is made from homemade yak or mare milk cheese and hot peppers.

Several broken jars were found on the site. In some of them the contained solidified material was analyzed through advanced proteomic techniques by scientists of the University of Catania in Italy in collaboration with the archaeologists of the Cairo University. The results showed that the content was probably a hard cheese of bovine and sheep-goat origin. At the time of analyses, it was found to be the oldest solid cheese ever discovered and analyzed with modern scientific and technical protocols.

Lynher Dairies Despite its historic connotations, Cornish Yarg is actually the product of the British cheesemaking renaissance in the 1980s while its roots are inspired by traditional British Territorial cheeses. The cheese is produced at Lynher Dairies Cheese Company on Pengreep Farm near Truro, by Catherine Mead, Dane Hopkins, and team. "Yarg" is simply "Gray" spelt backwards. It is named after Alan and Jenny Gray, enterprising farmers who found a 1615 recipe by Gervase Markham for a nettle- wrapped semi-hard cheese in their attic.

Little Derby is a Derby-style cheese made outside Derbyshire, similar in flavour and texture to Cheddar, but without the annatto colouring used in Derby cheese. One manufacturer of the cheese, Fowlers, is based in Earlswood, Warwickshire, having moved from Derbyshire in 1918. Their Little Derby cheese is made with pasteurised cow's milk, producing a semi-hard cheese with a fat content of about 48%. Annatto is not used, but the rinds of the diameter wheels are washed with red wine to give an orange colour.

The Master of Ceremonies (MC) holding the cheese The cheese currently used in the event is Double Gloucester, a hard cheese traditionally made in a circular shape. Each is protected for the rolling by a wooden casing round the side, and is decorated with ribbons at the start of the race. Formerly, three cheeses were presented by parishioners, and the cheeses were usually rolled by them. A collection is usually made now to purchase them, as well as sweets, and also to provide prize money.

Breakfast is seen as a substantial meal and usually consists of open sandwiches. The sandwich is often buttered, with savoury toppings such as hard cheese or cold cuts. Sour milk products such as yoghurt or viili are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit or jam. A third food that is commonly eaten at breakfast is porridge (puuro), often made of rolled oats, and eaten with a pat of butter (voisilmä, lit.

The young pecorino sardo is about a couple of months old; the mature type is more than six months old and needs strictly controlled temperature and humidity. In the United States it is most often found as a hard cheese, its more mature form. Pecorino sardo is not as well known outside Italy as romano or pecorino toscano, although a good deal of pecorino romano is actually made in Sardinia, as Sardinia is within romano's PDO area. Pecorino sardo can be processed further into casu marzu by the introduction of cheese fly maggots.

Parmigiano-Reggiano is a well-known Italian hard cheese Emilia-Romagna is known for its egg and filled pasta made with soft wheat flour. The Romagna subregion is renowned for pasta dishes like cappelletti, garganelli, strozzapreti, sfoglia lorda, and tortelli alla lastra as well as cheeses such as squacquerone, Piadina snacks are also a specialty of the subregion. In the Emilia subregion, except Piacenza which is heavily influenced by the cuisines of Lombardy, rice is eaten to a lesser extent. Polenta, a maize-based dish, is common in both Emilia and Romagna.

The situation of cheese is complicated as hard cheese usually involves rennet, an enzyme that splits milk into curds and whey. Most forms of rennet were formerly derived from the stomach linings of animals, but currently rennet is most often made recombinantly in microbes (though most European cheese still uses animal rennet). Because the rennet could be derived from animals, it could potentially be nonkosher. Only rennet made recombinantly, or from the stomachs of kosher animals, if they have been slaughtered according to the laws of kashrut, is kosher.

Reggianito is a very hard, granular, cows' milk cheese from Argentina whose origins lie with immigrant Italians who wished to make a cheese reminiscent of their native Parmigiano Reggiano. The name—the Spanish diminutive of "Reggiano"—refers to the fact that the cheese is produced in small wheels, rather than the huge Parmigiano-Reggiano drums. The cheese is generally used for cooking or for grating over pasta dishes. The aging period of 5–6 months, although longer than that of any other South American hard cheese, is shorter than that of Parmigiano-Reggiano.

In Austria, Alpkäse refers to a hard cheese that resembles Bergkäse in taste and texture. The difference between these cheeses lies in the period and place of production. Bergkäse is produced in the low mountain range (between 600 and 1500 m) and year-round, so even in winter, when the animals are in the stables and fed with hay. Alpkäse, on the other hand, is only produced in the summer between May and September on high mountain meadows above 1500 m (Alpine pastures or alps), where the animals graze Alpine herbs.

The fine-grained tapioca starch is called polvilho, and it is classified as either "sweet" or "sour". Sour polvilho is commonly used in dishes such as pão de queijo or "cheese bread", in which the starch is mixed with a hard cheese, usually matured Minas cheese (could be substituted by Parmesan cheese), eggs and butter and baked in the oven. The final result is an aromatic, chewy and elastic kind of bread that is ubiquitous across the country. Toasted cassava flour is mixed into mashed beans to make the dish tutu de feijão.

Pecorino sardo, also known as fiore sardo, is a firm cheese from the Italian island of Sardinia which is made from sheep milk: specifically from the milk of the local Sardinian breed. It was awarded Denominazione d'Origine status in 1991 and granted Protected designation of origin (PDO in English and DOP in Italian) protection in 1996, the year in which this European Union certification scheme was introduced. Pecorino sardo is an uncooked hard cheese made from fresh whole sheep's milk curdled using lamb or kid rennet. The mixture is poured into moulds that will give the cheese its characteristic shape.

In 1972 it was decreed that rennet, even if derived from unclean animals, was so transformed that it constituted a wholly new item (Panim Chadashot ba'u l'Khan) and therefore all hard cheese could be considered kosher. The 1970s and 1980s saw the emergence of women's rights on the main agenda. Growing pressure led the CJLS to adopt a motion that females may be counted as part of a quorum, based on the argument that only the Shulchan Aruch explicitly stated that it consist of men. While accepted, this was very controversial in the Committee and heavily disputed.

Salers () is a French semi-hard cheese from the volcanic region in the mountains of Auvergne, central France. It is a pressed, uncooked cheese made from Salers cow's milk between the fifteenth of April and the fifteenth of November. It is similar to Cantal cheese – which is produced from the same cows' milk when they are fed on hay during the remaining months of the year – and has been estimated to have been fabricated in this region for at least 2000 years. It came to prominence when Maréchal de Senneterre served it at the table of Louis XIV of France.

Bludge, dressed as Santa, then comes down the chimney to deliver gifts to everyone, including a real Smith Royal oboe for Megan. Josh's girlfriend Mindy, who had left town for the holidays, arrives too after hearing about everything that happened, and Steve gets "Sally" (the wood chipper) to make snow by using 7,000 pounds of hard cheese. Drake and Josh's parents then arrive home from their troubled vacation at their "bungalow", which was blown away earlier in a tropical storm. As everyone plays in the blanket of "cheese snow", they truly have the best Christmas ever.

Additional species of interest (that is, potential candidates for endangered species status) are the Salinas kangaroo rat and the silver-sided legless lizard. There is a variety of natural habitat in Monterey: littoral zone and sand dunes; closed-cone pine forest; and Monterey Cypress. There are no dairy farms in the city of Monterey; the semi-hard cheese known as Monterey Jack originated in nearby Carmel Valley, California, and is named after businessman and land speculator David Jack. The closed-cone pine habitat is dominated by Monterey pine, Knobcone pine and Bishop pine, and contains the rare Monterey manzanita.

In Serbia, kačkavalj is traditionally a sheep milk hard cheese, and as such a protected brand of the city of Pirot. Other cheeses, made from a mix of cow and sheep milk, are sometimes also branded as kačkavalj but they cannot be defined as pirotski (of Pirot). Kačkavalj is one of the six traditional cheeses of Serbia. The production process (in Serbian) can be seen online, and according to a TV show video clip, it was brought to Pirot in the 1810s with the Dalmatian or Italian cheesemakers who settled in then-Ottoman Empire; the cheese was distributed throughout the Balkans (specifically mentioned in the link are Salonica and Istanbul).

A popular food in Darjeeling is the momo, a steamed dumpling containing chicken, mutton, pork, beef or vegetables cooked in a doughy wrapping served with a watery vegetable soup and spicy tomato sauce/chutney. Indigenous fermented food products such as gundruk (fermented and dried leafy vegetable), kinema (fermented soybean), and sinki (fermented and dried raddish) are consumed by the people. Wai-Wai is a favorite packaged snack of Darjeeling hills comprising noodles that are eaten either dry or with soup. Hard chhurpi, a type of hard cheese made from cow or yak's milk, is another popular mini- snack that is both nutritious and masticatory.

Turkish tea and peynirli poğaça Every place makes its own version, or more than one variety, and so they come in all different textures and flavors. Some pogača are only one inch around and one inch high; others are much larger. Some have a crumbly scone-like consistency inside, while others are more tender like a fresh dinner roll or croissant. Many different ingredients can be used either in the dough, sprinkled on top before baking, or both: medium-firm fresh cheeses, aged dry hard cheese(s), pork crackling (tepertő), cabbage, black pepper, hot or sweet paprika, garlic, red onion, caraway seeds, sesame seeds, sunflower seeds or poppy seeds.

Kefalotyri or kefalotiri () is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri.Ridgway, J., The Cheese Companion (2002), Depending on the mixture of milk used in the process the color can vary between yellow and white. A very hard cheese, kefalotyri can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating.

Gloucester is a traditional, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century, at one time made only with the milk of the once nearly extinct Gloucester cattle. There are two types of Gloucester cheese: Single and Double; both are traditionally made from milk from Gloucestershire breed cows farmed within the English county of Gloucestershire. Both types have a natural rind (outer layer) and a hard texture, but Single Gloucester is more crumbly, lighter in texture and lower in fat. Double Gloucester is allowed to age for longer periods than Single, and it has a stronger and more savoury flavour.

Mimolette, a hard cheese from France Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into moulds under more pressure and aged for a longer time than the soft cheeses. Cheeses that are classified as semi-hard to hard include the familiar Cheddar, originating in the village of Cheddar in England but now used as a generic term for this style of cheese, of which varieties are imitated worldwide and are marketed by strength or the length of time they have been aged. Cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester), whose curd is cut, gently heated, piled, and stirred before being pressed into forms.

Schnitzel is also very popular in the Czech Republic, where it is known as a smažený řízek or just řízek, and is made of pork, chicken, or veal. It is often served with boiled or mashed potatoes or potato salad. It also used to be and to some degree still is a typical packed lunch for day trips, when it was consumed with bread (often between two slices of bread as a sandwich). During the communist period, a deep-fried breaded hard cheese called smažený sýr (literally, "fried cheese") became popular, mainly among the youth and students, especially served with tartar sauce, a slice of lemon, and boiled new potatoes with melted butter and parsley greens.

They require more protein intake during breeding season, more carbohydrates when rearing young, and more calcium during egg production. In captivity, their diets may include grass seeds, beans, nuts, fruits (apples, papaya, bananas, oranges, grapefruits, strawberries, raspberries, blackberries, gooseberries, currants, rowans, elderberries, hawthorn berries, rose hips, cucumbers and tomatoes), vegetables (spinach, Chinese cabbage, cress, roquette, kale, broccoli, carrots, alfalfa, peas, endive, and sweet potatoes), dandelions, chickweed, soaked corn, germinated sunflower seeds and spray millet. They may also eat fruit tree buds (elderberry bushes, willows, hawthorn, and aspen), ant eggs, mealworms or their substitutes (hard-boiled eggs, bread, biscuits, hard cheese or low-fat cottage cheese). Cuttle bones, mineral blocks, and gravel or ground oyster shells may be given to aid in mechanical digestion.

Raschera is an Italian pressed fat or medium fat, semi-hard cheese made with raw or pasteurized cow milk, to which a small amount of sheep's and/or goat's milk may be added. It has an ivory white color inside with irregularly spaced small eyes, and a semi-hard rind which is red gray sometimes with yellow highlights. It has a savory and salty taste, similar to Muenster cheese, and can be moderately sharp if the cheese has been aged. The cheese was given an Italian protected designation of origin (DOP) in July 1996, and may also carry the name "di alpeggio" (from mountain pasture) if the cheese was made in the mountainous areas of its designated Province of Cuneo.

Beside Mozzarella, mass- produced pizzas often use Parmesan, Romano, Asiago, and other Italian-style cheeses, though some use non-Italian cheeses such as Edam, Emmental and Blue cheese. The choice of cheeses is not random, they should be full-fat or semi- fat and vary in flavour. Besides Mozzarella, the quattro formaggi usually combines a blue or mature cheese, a soft cheese (such as Emmental or Gruyere) or a creamy cheese (such as Robiola or Stracchino), and a hard cheese (parmesan or pecorino, grated). Unlike other pizzas, like the Napolitan or the Margherita, which have an old, rich, and documented history, the Quattro Formaggi, despite its popularity and preponderance, has a less clear origin, certainly due to its composition being so obvious.

Thakali cuisine—transitional between Himalayan and lowland cuisines—is eaten by Thakali people living in Thak-Khola Valley, an ancient and relatively easy trade route through the high Himalaya. This cuisine is also served in inns (bhattis) run by Thakalis alongside other trade routes and in Pokhara and other towns in the hills of central Nepal, that were said to offer the best food and accommodations before the great proliferation of facilities catering to foreign trekkers. Hard chhurpi cheese made from yak milk Very few Thakali own their own yaks, so butter made from the yak milk is usually purchased at the market, along with other staples like rice, tea, lentils, sugar and spices. After butter is produced, a hard cheese called chhurpi is made with the buttermilk.

In episode 1 of the 2nd series, "Hard Cheese", the 'Laxton Grange Hotel' was filmed at Oakley Court, adjoining Bray Studios in Berkshire. The local cheese-merchant confesses his indiscretions to Henry in the garden at the Flower Pot Hotel at Aston near Remenham, also in Berkshire. Henry and Cambridge examine a large map at one point which reveals other locations in Berkshire: Henry's home town of 'Middleton' is a non-existent town located at Waltham St Lawrence; 'Laxton' is broadly based on the town of Bracknell, though actually located at nearby Warfield; 'Brayfield' is broadly based on Maidenhead, being located at Braywick on the town's southern edge; adjoining this is 'Sommersby' based on Twyford relocated to Woolley Green. In episode 5 of the 2nd series, "Dead Right", Henry has a picnic with the psychic down by the River Thames in the churchyard at Bisham in East Berkshire.