goat's milk cheese
111Turkish cuisine — Variety of Turkish Dishes Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines.[1] …
112Majorero — Country of origin Spain Region Canary Islands Source of milk Goat Pasteurised No Texture semi hard …
113French cuisine — Basil salmon terrine Foie gras …
114Butter — is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most …
115Rennet — (pronEng|ˈrɛnɪt) is a natural complex of enzymes produced in any mammalian stomach to digest the mother s milk, and often used in the production of cheese. Rennet contains a proteolytic enzyme (protease) that coagulates the milk, causing it to… …
116Serbian cuisine — Part of a series on the Culture of Serbia Arts …
117Brunost — is usually sliced very thinly using a metal cheese slicer Brunost (Norwegian), or mesost (Swedish), mysuostur (Icelandic) or myseost (Danish) is a brown Scandinavian whey cheese. The Norwegian name brunost means brown cheese, and the others mean… …
118Chabichou — Other names Chabichou du Poitou Country of origin France Source of milk …
119feta — /fet euh/, n. a soft, white, brine cured Greek cheese made from sheep s milk or goat s milk. [1935 40; < ModGk, short for tyrì phéta, equiv. to tyrí cheese (Gk tyrós) + phéta slice < It fetta (see FETTUCCINE)] * * * ▪ cheese fresh, white,… …
120Jewish cuisine — is a collection of international cookery traditions linked by Jewish dietary laws (kashrus) and Jewish holiday traditions. Certain foods, notably pork and shellfish, are forbidden; meat and dairy are not combined, and meat must be ritually… …
