Pule cheese, said to be the world's most expensive was in the news in Dec 2012 when Novak Djokovic bought the world's supply for his restaurant chain. It is made from the milk of what animal?
"sour milk, kajmak, yogurt and pavlaka are common breakfast foods, consumed daily. White cheese, called ""sir"" are much more common in Serbia than yellow cheeses. There are numerous varieties, some of which have been awarded for their quality, such as the white cheese with walnuts from Babine, which won the 2012 ""best autochtonic cheese"" award. Serbian Pule cheese, made from donkey milk, is the most expensive cheese in the world. Although less common, several yellow cheese are locally produced. Every autumn or early winter, on an event called ""svinjokolj"" pigs are slaughtered and meat is dried in the cold air,"
"organisations from Sremska Mitrovica to announce an award for those who capture otter on camera. Fur animals also live in Zasavica, most notably muskrat. Eurasian shrew, striped field mouse, fat dormouse and several species of bats are listed as rarities in Serbia. Zasavica is the location of the only farm of the Balkan donkey on the territory of former Yugoslavia. Farm was founded in the early 1990s and holds some 120 donkeys. They are kept for meat but mostly for their milk, which is used to make the pule cheese, one of the most expensive in the world with the"
"cheeses include the feta of Greece, Roquefort of France, Manchego of Spain; Serra da Estrela from Portugal; pecorino Romano (the Italian word for sheep is ""pecora""), pecorino Sardo, and ricotta of Italy; Pag cheese of Croatia; Ġbejna of Malta; and Gomolya of Hungary; and Bryndza (""Slovenská bryndza"" from Slovakia, brânza de burduf from Romania and ""Bryndza Podhalańska"" from Poland). Yogurts, especially some forms of strained yogurt, may also be made from sheep's milk. Milk composition analysis, per 100 grams: Sheep milk is extremely high in fat and conjugated linoleic acid (CLA) compared to other milk producing species. There is also"
"price of 1,000 euros per kilogram (there are farms of the Balkan donkeys in Italy, Belgium and France with over 700 animals). Meat is used for the sausages and kulen while the milk is also used in the cosmetic industry (creams, soaps) but for the cream liqueur, too. Every April, a festival called World's Donkey Day is held. Teams from several countries (Serbia, Hungary, Slovenia, Bosnia and Herzegovina, etc.) compete in the preparation of the donkey stew, while other meat and milk products are being exchanged and tasted. The main attraction in the reservation are the reintroduced beavers. Zoologist Alfred"
"that milking a sow's numerous small teats is very cumbersome, and that sows can't store their milk as cows can. A few pig farms do sell pig cheese as a novelty item; these cheeses are exceedingly expensive. In 2012, the largest producer of milk and milk products was India followed by the United States of America, China, Pakistan and Brazil. All 28 European Union members together produced 153.8 million tonnes of milk in 2013, the largest by any politico-economic union. Increasing affluence in developing countries, as well as increased promotion of milk and milk products, has led to a rise"
"income from cheese sales. Kunik cheese Kunik is a semi-aged, triple cream wheel cheese made from 25% Jersey cow cream and 75% goat's milk. It has an edible, bloomy white rind; a tangy, buttery flavor; and a thick, smooth, creamy texture. The addition of high-milkfat Jersey cow cream makes the cheese more rich and flavorful than a brie cheese, but less pungent than a pure goat cheese. According to one reviewer, ""it may very well be the sexiest cheese in the U.S.A."". Kunik is produced at Nettle Meadow Goat Farm in Thurman, New York. The farm is basically an animal"
"content. Sheep milk contains 4.8% lactose, more lactose than cow milk, and is therefore not an alternative for people who are lactose intolerant. Though sheep's milk may be drunk in fresh form, today it is used predominantly in cheese and yogurt making. Well-known cheeses made from sheep milk include the Feta of Bulgaria and Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano (the Italian word for sheep is ""pecore"") and Ricotta of Italy. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk. Many of these products are now often made with cow's milk,"
"in the 1980s and their sons were later involved. Jeff Reade died in April 2013 and his memory was honoured at the British Cheese awards. In 2003 the herd was predominantly Friesian cows. Isle of Mull Cheddar Isle of Mull Cheddar is a very sharp white cheddar cheese with a blue vein, from the Inner Hebrides, Scotland. It is made from unpasteurised milk. The cows on the Sgriob-ruadh farm are grass-reared with fermented grain from the nearby Tobermory distillery also used for fodder. Milk is taken directly to the cheesemaking vats without being pasteurised. The ivory colour of the cheese"
"some parts of the world and for gourmet products. For example, buffalo milk is used to make mozzarella in Italy and ""gulab jamun"" dessert in India, while sheep milk is used to make blue Roquefort cheese in France. Beef is an excellent source of zinc, selenium, phosphorus, iron, and B vitamins. Bison meat is lower in fat and cholesterol than beef, but has a higher protein content. Bovid leather is tough and durable, with the additional advantage that it can be made into leathers of varying thicknesses - from soft clothing leather to hard shoe leather. While goat and cattle"
"Gouda cheese Gouda ( , ; , ""cheese from Gouda"") is a mild, yellow cheese made from cow's milk. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner. The first mention of Gouda cheese dates from 1184, making it one of the oldest recorded cheeses in the world still made today. Cheesemaking traditionally was a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills on to their daughters. To this day, farmers from the surrounding region gather in"
"cheese is ""an exquisite and soft unripened cheese with an intense white color, no eyes and usually without bark or very thin crust, a native of Briviesca, a town that has an important livestock of sheep breeding Churra."" It is one of the most appreciated and best known European cheeses. At first, it was made from raw sheep milk and animal rennet, seasoned with salt. Then it was put into clay jars and dried in cold, wet places. Nowadays, it is made from ""pasteurized sheep's milk, cow or mixture of both."" Extra salts and rennet are added after the cheese"
"a ""dual-purpose animal...having very rich milk used for specialty cheese production and beef marketed as a premium product."" There is much speculation on the breed's evolution, but Italian professor Silvano Maletto theorizes based on evidence obtained from fossil records and cave writings that the breed descends from ancient Aurochs cattle and the Pakistan Zebu cattle. Reports of the first historical evidence for breeding Piedmontese cattle dates back only to the late 1800s, and credits the work of another Italian professor, Domenico Vallada. In 1979, the Piedmontese Breeding Co-operative, Ltd. of Saskatchewan, Canada (PBL Co-op of Canada) began preparations to import"
"it from other capons from other regions. In Bresse, it is exclusively produced from the Bresse blue foot breed (patte bleue), and fed a certain diet which makes it even more tender than from other regions and breeds, making it the world's best, most sought after and expensive chicken. It is also produced in many regions of northern Italy, such as Piedmont, Friuli-Venezia Giulia, Emilia-Romagna and Marche. In the early 20th century, capon was commonly eaten for the main family feast on Christmas in Tuscany and northern Italian regions, which was a rare treat for peasant or working class families."
"Buffalo mozzarella Buffalo mozzarella (; ) is a mozzarella made from the milk of Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno. The term mozzarella derives from the procedure called ""mozzare"" which means ""cutting by hand"", separating from the curd, and serving in individual pieces, that is, the process of separation of the curd into small balls. It is appreciated for its versatility and elastic texture and often called ""the queen of the Mediterranean cuisine"", ""white gold"" or ""the pearl of the table"". The buffalo mozzarella sold as"
"Sheep milk cheese Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the Feta of Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano and Ricotta of Italy. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk. Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium"
"cheeses—grating cheeses such as Grana Padano, Parmesan or Pecorino—are quite firmly packed into large forms and aged for months or years. Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cow's milk, many parts of the world also produce cheese from goats and sheep. Examples include Roquefort (produced in France) and Pecorino (produced in Italy) from ewe's milk. One farm in Sweden also produces cheese from moose's milk. Sometimes cheeses"
"Veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young males of dairy breeds who are not used for breeding. Generally, veal is more expensive than beef from older cattle. Some methods or aspects of veal production are controversial due to animal welfare concerns. There are several types of veal, although some terminology varies by country. Types of veal include: Veal has been an important ingredient in Italian, French and other Mediterranean cuisines from ancient times."
"in fresh form, today it is used predominantly in cheese and yogurt making. Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium content. Well-known cheeses made from sheep milk include the Feta of Bulgaria and Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano (the Italian word for sheep is ""pecore"") and Ricotta of Italy. Yogurts, especially some forms"
"the Gorgon in the ""Inferno IX"". Bloom masters the monster by digesting her."" Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a ""bite"" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along"
"Italy, which has the highest consumption of equine meat in Europe and where donkey meat is the main ingredient of several regional dishes, about 1000 donkeys were slaughtered in 2010, yielding approximately 100 tonnes of meat. Asses' milk may command good prices: the average price in Italy in 2009 was €15 per litre, and a price of €6 per 100 ml was reported from Croatia in 2008; it is used for soaps and cosmetics as well as dietary purposes. The niche markets for both milk and meat are expanding. In the past, donkey skin was used in the production of"
"species are harvested from the wild for personal consumption or commercial sale. Milk mushrooms, morels, chanterelles, truffles, black trumpets, and ""porcini"" mushrooms (""Boletus edulis"") (also known as king boletes) demand a high price on the market. They are often used in gourmet dishes. Certain types of cheeses require inoculation of milk curds with fungal species that impart a unique flavor and texture to the cheese. Examples include the blue color in cheeses such as Stilton or Roquefort, which are made by inoculation with ""Penicillium roqueforti"". Molds used in cheese production are non-toxic and are thus safe for human consumption; however,"
"Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a ""bite"" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along with spores of the mold ""Penicillium glaucum"". ""Penicillium roqueforti"", used in Roquefort cheese,"
"Moose cheese Moose cheese is cheese created from moose milk. Varieties of moose cheese are produced in Sweden by Christer and Ulla Johansson at their location called ""Moose House"" or ""Elk House"". Three varieties of moose cheese are produced. The Elk House (""Älgens Hus"") farm in Bjurholm, Sweden, run by Christer and Ulla Johansson, is believed to be the world's only producer of moose cheese. It has three milk-producing moose, whose milk yields roughly 300 kilograms of cheese per year; the cheese sells for about US$1,000 per kilogram (approximately US$455 per pound). Three varieties of cheese are produced: a rind-style,"
"14, 2008. A number of retailers have ceased the sale of foie gras produce following campaigns and protests over production methods. These include Amazon.co.uk, Waitrose, Sainsbury's, Lidl, House of Fraser and Harvey Nichols. Foie gras controversy The production of foie gras (the liver of a duck or a goose that has been specially fattened) involves the controversial force-feeding of birds with more food than they would eat in the wild, and more than they would voluntarily eat domestically. The feed, usually corn boiled with fat (to facilitate ingestion), deposits large amounts of fat in the liver, thereby producing the fatty"
"a blue and a feta-style. The cheese is served at the Älgens Hus' restaurant, located in Sweden. Moose cheese Moose cheese is cheese created from moose milk. Varieties of moose cheese are produced in Sweden by Christer and Ulla Johansson at their location called ""Moose House"" or ""Elk House"". Three varieties of moose cheese are produced. The Elk House (""Älgens Hus"") farm in Bjurholm, Sweden, run by Christer and Ulla Johansson, is believed to be the world's only producer of moose cheese. It has three milk-producing moose, whose milk yields roughly 300 kilograms of cheese per year; the cheese sells"
"but he stated that, due to the milk's high protein content, the cheese became hard far too quickly. He was not aware of any attempts to make moose ice cream. Moose milk Moose milk, also known as elk milk, refers to milk produced by moose (""Alces alces""). Though it is most commonly consumed by moose calves, its production has also been commercialised in Russia, Sweden and Canada. Moose milk is high in butterfat (10%) and solids (21.5%), according to data collected on Russian moose; research into American moose milk is in a less advanced state than in Russia, but appears"
"company name was changed to À la Table de Spanghero, and by June 2012 executives Laurent, David and Jean-Marc Spanghero had all left the company. In February 2013, Lur Berri owned 99% of Spanghero. In June 2011 the company had to withdraw of mince because of suspected contamination by E.coli, which causes potentially fatal food poisoning. Further analysis showed the absence of pathogenic bacteria. Spanghero is implicated in the 2013 horse meat contamination scandal, having supplied meat labelled as beef but actually horse to Comigel, which was then used in frozen food products such as lasagne, sold in the United"
"Roquefort Roquefort ( ; ; ) is a sheep milk cheese from the south of France, and together with Bleu d'Auvergne, Stilton, and Gorgonzola is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic odor and flavor with a notable taste of butyric"
"include Pag cheese and Ovidur. Polish sheep milk cheeses include oscypek and bryndza. Portuguese sheep milk cheeses include Castelo Branco, Azeitão, Rabaçal, Saloio, Serpa and Serra. In Spain is Roncal, made in the Roncal Valley, and is protected by the Protected designation of origin (PDO). Other cheeses from Spain are Torta del Casar and Manchego. Sheep milk cheese Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the Feta of Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano and Ricotta of Italy. Yogurts, especially some forms of strained yogurt, may"
"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. In Yunnan, China, several ethnic minority groups produce Rushan and Rubing from cow's milk. Cheese consumption may be increasing in China, with annual sales doubling from 1996 to 2003 (to a still small 30 million U.S. dollars a year). Certain kinds of Chinese preserved bean curd are sometimes misleadingly referred to in English as ""Chinese cheese"" because of their texture and strong flavor. Strict followers of the dietary laws"
"beer or wine, or may be part of a meal. Murcian cheese Murcian cheese (Spanish: ""queso de Murcia"") is a fatty goats' milk cheese from the Murcia region of south-east Spain. It has a Protected Designation of Origin. The cheese is made only from milk from goats of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone. The cheese is made in two forms: The goats are milked daily and after filtration the milk is warmed and curdled with an animal enzyme or another authorised agent. Depending on the"
"gets, the stronger the smell of ammonia due to microorganism activity in the cheese. Vacherin d'alpage is made from the milk of cows pasturing in alpine meadows and hence has a much richer taste. Vacherin Vacherin is a cow's milk (French ""vache"", ""cow"") cheese. Two main types of French or Swiss Vacherin cheeses exist. One type of Vacherin cheese is called Mont d'Or, or Vacherin du Haut-Doubs, from France, or Vacherin Mont d'Or from Switzerland (though it tends to just be called ""Vacherin"" in the local shops). It is a soft, rich, seasonal cheese made from cow's milk in Switzerland"
"and intellectual history until it was secularised in 1798. ""St Gall"" is the name of a wheel shaped hard cheese made from the milk of Friesian cows, which won a Gold Medal at the World Cheese Awards held in Dublin 2008. Robertson Davies, in his book, ""The Manticore"", interprets the legend in Jungian psychological terms. In the final scene of the novel where David Staunton is celebrating Christmas with Lizelloti Fitziputli, Magnus Eisengrim, and Dunstan Ramsay he is given a gingerbread bear. Ramsay explains that Saint Gall made a pact of peace with a bear who was terrorising the citizens"