"smoother. Once it reaches three months, the cheese produces its notorious smell because of the bacterium used to ferment Limburger cheese and many other smear-ripened cheeses. This is ""Brevibacterium linens"", the same one found on human skin that is partially responsible for body odor and particularly foot odor. One of the most traditional ways of eating limburger is the limburger sandwich. After three months, when the cheese has ripened, it becomes spreadable. The cheese is often spread thick (more than 0.5 cm or 0.2 inch) on firm-textured 100% rye bread, with a large, thick slice of onion, and is typically"
"Blue, is now also being made in the county of Shropshire in a small artisan dairy. Ludlow Blue uses carotene as a colouring agent rather than annatto, which makes the colour more yellow. Shropshire Blue is a blue cheese made from pasteurized cows' milk and uses vegetable rennet. The orange colour comes from the addition of annatto, a natural food colouring. ""Penicillium roqueforti"" produces the veining. The cheese has a deep orange-brown, natural rind and matures for a period of 10–12 weeks with a fat content of about 48 per cent. Made in a similar way to Stilton, it is"
"Shropshire Blue Shropshire Blue is a cow's milk cheese made in the United Kingdom. The cheese was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland by Andy Williamson, a cheesemaker who had trained in the making of Stilton cheese in Nottinghamshire. The cheese was first known as 'Inverness-shire Blue' or 'Blue Stuart', but was eventually marketed as 'Shropshire Blue', a name chosen to help increase its popularity, despite it having no link to the county of Shropshire. After the Castle Stuart dairy was closed down in 1980, the cheese was revived by Elliot Hulme and"
"a soft cheese with a sharp, strong flavour and a slightly tangy aroma. It is slightly sour but sharper than Stilton and generally creamier. Shropshire Blue Shropshire Blue is a cow's milk cheese made in the United Kingdom. The cheese was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland by Andy Williamson, a cheesemaker who had trained in the making of Stilton cheese in Nottinghamshire. The cheese was first known as 'Inverness-shire Blue' or 'Blue Stuart', but was eventually marketed as 'Shropshire Blue', a name chosen to help increase its popularity, despite it having no"
"is not coloured orange as Shropshire Blue is. Historically, it was much favoured in London clubs since the Georgian period. It has a long history, but production ceased in the late 1980s. Recently it has been revived by several manufacturers in England. Cheshire cheese Cheshire cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties, Denbighshire and Flintshire in Wales and Shropshire and Staffordshire in England. Cheshire cheese is one of the oldest recorded named cheeses in British history: it is first mentioned, along with a Shropshire cheese, by Thomas Muffet in"
"in their flavour: ""Blue Monday"" (named after his favourite New Order song) is a creamy Shropshire Blue, sharp with a very faint sourness; ""Little Wallop"" is a soft goats’ milk cheese, washed in Somerset cider brandy and wrapped in vine leaves; and ""Farleigh Wallop"" is a goats cheese made with sprigs of thyme. The latter was voted Best Goats' Cheese at the 2008 British Cheese Awards, where James himself was a judge in 2010. James' range of everyday cheeses hit the shelves of Asda in 2011. The flavour combinations include 'cheddar and tomato ketchup', 'cheddar and salad cream', and 'cheddar"
"Norbury Blue Norbury Blue is an English blue cheese made on Norbury Park farm, situated within Norbury Park, Surrey. It is entirely handmade and the only blue cheese made in the South of England with milk from a closed herd of Friesian cows, fed on GM-free fodder. The cheese is made with vegetarian rennet and unpasteurised cows' milk. A Roquefort type culture ""P. roqueforti"" is used to create the blue marbled effect. It is left to mature at around for three weeks, giving the blue mould time to grow. It is completely natural and contains no artificial colourings. Norbury Blue"
"Slugburger A slugburger (originally Weeksburger) is a traditional Southern food found in the area of Northeast Mississippi, particularly Corinth, New Albany, Booneville, Iuka, Tishomingo, Burnsville, West Tennessee, and northwest Alabama. Consisting of a patty made from a mixture of beef or pork and an inexpensive extender such as soybeans, it is deep fried in oil. It is typically served on a bun with mustard, pickles, onion, and in some places with a side of French fries or onion rings. John Weeks brought his hamburger recipe from Chicago to Corinth in 1917. Weeks had his hamburger meat ground to specification by"
"or Red Leicester. There are several types of fruited bun such as currant buns, Chelsea buns, Bath buns and hot cross buns (the latter marking Good Friday). English Pancakes are served on Shrove Tuesday. Consumption of dairy products in England has varied over time. Historically farms turned surplus milk into cheese and households made simple cream cheese and cottage cheese. The coming of the railways meant fresh milk could be transported quickly to the cities. Until the 1990s milk was generally delivered to customers in reusable glass milk bottles to the door by a milkman driving an electric milk float,"
"stocked a generic ""British Blue cheese"". Other makers have adopted their own names and styles. Other examples of blue cheeses include Gorgonzola cheese of Italy, which is made from cows' milk; and the French cheeses Fourme d'Ambert from Auvergne and made with cows' milk and Roquefort, which is made with ewes' milk. Blue Stilton is often eaten with celery or pears. It is also commonly added as a flavouring to vegetable soup, most notably to cream of celery or broccoli. Alternatively it is eaten with various crackers, biscuits and bread. It can also be used to make a blue cheese"
"and stilton. Other traditional soups include vegetable, oxtail, cauliflower, artichoke, asparagus, spinach, parsnip, chestnut, watercress and chilled cucumber. Broth consists of meat and vegetables cooked in stock, sometimes thickened with barley or other cereals. Brown Windsor soup appeared in the 1953 Ealing film comedy The Captain's Paradise and, although opinion is divided as to whether and for how long it actually existed in real life, recipes for it can now be found. Worcestershire sauce and brown sauce, along with ketchup, are distinctive English condiments. Bovril and Marmite are food pastes with a distinctive flavour. English desserts include (Bramley) apple pie,"
"he had reclaimed the Nathan's title days earlier. Slugburger A slugburger (originally Weeksburger) is a traditional Southern food found in the area of Northeast Mississippi, particularly Corinth, New Albany, Booneville, Iuka, Tishomingo, Burnsville, West Tennessee, and northwest Alabama. Consisting of a patty made from a mixture of beef or pork and an inexpensive extender such as soybeans, it is deep fried in oil. It is typically served on a bun with mustard, pickles, onion, and in some places with a side of French fries or onion rings. John Weeks brought his hamburger recipe from Chicago to Corinth in 1917. Weeks"
"Harry Hanlin of Cheshire, but once again the manufacture soon ceased. The cheese is now made by the Long Clawson, Leicestershire and the Cropwell Bishop and Colston Bassett dairies in Nottinghamshire. Since 2010, Shropshire Blue has been made by the Shropshire Cheese Company, a Shropshire Dairy Farm on the Welsh Border. An alternative claim to the first production of the cheese, from the Shropshire-based company Westry Roberts, suggests that the cheese originated in the county that it bears the name of in the 1970s; an archived article from 1977 would appear to back up this claim. A variant, called Ludlow"
"be one of the most common spoilage molds of silage. It is also one of several different moulds that can spoil bread. The chief industrial use of this species is the production of blue cheeses, such as its namesake Roquefort, Bleu de Bresse, Bleu du Vercors-Sassenage, Brebiblu, Cabrales, Cambozola (Blue Brie), Cashel Blue, Danish blue, polish Rokpol made from cow's milk, Fourme d'Ambert, Fourme de Montbrison, Lanark Blue, Shropshire Blue, and Stilton, and some varieties of Bleu d'Auvergne and Gorgonzola. (Other blue cheeses, including Bleu de Gex and Rochebaron, use ""Penicillium glaucum"".) Strains of the microorganism are also used to"
"Blue is widely acclaimed and has won numerous awards. The highlights are: Crozier Blue has won many prestigious awards, the highlights being: J&L Grubb J&L Grubb was set up by Jane and Louis Grubb in 1984 at their farm in Beechmount, near Fethard, South Tipperary. Jane originally experimented in an old copper brewer's vat before settling on the recipe for their first cheese, Cashel Blue. Cashel Blue is a hand-made, semi-soft, mildly blue veined and slightly acidic blue cheese with a creamy texture, made from cows milk. Over half the milk used in the production of Cashel Blue comes from"
"Plum, Blueberry, Passion Fruit, Blackberry, Raspberry, Strawberry-Banana, Mango, Melon, Tropical Punch, Green Apple, Blue Raspberry, Watermelon, Mixed Berries & Cream, Peaches & Cream, Orange Cream, and Strawberry & Cream. Europe and the United States also has the ""Sour"" assortment, which includes Apple, Cherry, Pineapple and Raspberry, as well as Strawberry Mix. As of early 2010 it was decided that Strawberry was the most popular flavor in the United Kingdom. Lime is also very popular within this demand. Starburst in the UK is vegan, its packaging and website clearly stating ""Suitable for Vegetarians"", and also does not contain any artificial colors"
"has a moist, creamy texture with a pleasantly musty aroma. It is tangy like Roquefort with the creaminess of rich Brie. The blue veins have a smoky, earthy flavour. Norbury Blue cheese has a dark, bark-like rind and a delicately marbled, white interior. Norbury Blue Norbury Blue is an English blue cheese made on Norbury Park farm, situated within Norbury Park, Surrey. It is entirely handmade and the only blue cheese made in the South of England with milk from a closed herd of Friesian cows, fed on GM-free fodder. The cheese is made with vegetarian rennet and unpasteurised cows'"
"ham, with coleslaw, Russian dressing and Swiss cheese on three slices of rye bread is also known as a sloppy joe. Sloppy joe A sloppy joe is a sandwich consisting of ground beef or pork, onions, tomato sauce or ketchup, Worcestershire sauce, and other seasonings, served on a hamburger bun. The dish originated in the United States during the early 20th century. Early and mid-20th century American cookbooks offer plenty of sloppy joe-type recipes, though they go by different names: Toasted Deviled Hamburgers, Chopped Meat Sandwiches, Spanish Hamburgers, Hamburg a la Creole, Beef Mironton, and Minced Beef Spanish Style. Marilyn"
"county. Stilton and Red Leicester cheeses and the pork pie are the three most famous contributions to English cuisine from Leicestershire. Leicestershire food producers include Claybrooke mill, one of the very few commercially working watermills left in Britain producing a range of over 40 flours; meat from rare and minority breeds from Brockleby's; and Christmas turkey and goose from Seldom Seen Farm. Two dairies produce Red Leicester cheese in the county, Long Clawson and the Leicestershire Handmade Cheese Company. All-natural non-alcoholic fruit cordials and pressed drinks are made by Belvoir Fruit Farms and sold in supermarkets across Britain. Swithland Spring"
"Sloppy joe A sloppy joe is a sandwich consisting of ground beef or pork, onions, tomato sauce or ketchup, Worcestershire sauce, and other seasonings, served on a hamburger bun. The dish originated in the United States during the early 20th century. Early and mid-20th century American cookbooks offer plenty of sloppy joe-type recipes, though they go by different names: Toasted Deviled Hamburgers, Chopped Meat Sandwiches, Spanish Hamburgers, Hamburg a la Creole, Beef Mironton, and Minced Beef Spanish Style. Marilyn Brown, Director of the Consumer Test Kitchen at H.J. Heinz in Pittsburgh, says their research at the Carnegie Library suggests that"
"pastures close to the farm. It has large blue flecks, made by the action of ""Penicillium roqueforti"", the same fungus used in Roquefort, Stilton, and other blue cheeses. Crozier Blue is a hand-made, semi-soft, blue veined, medium-strength blue cheese with a creamy texture. Made in Ireland, this is one of the country's few blue cheeses, made from sheep's milk. It is made on the farm of Jane and Louis Grubb by their daughter Sarah Furno. Crozier Blue is a more recent creation from the farm which produces a sister cheese Cashel Blue cheese made using from cow's milk . Cashel"
"which is made by a local distiller in cooperation with Łódź Jewish Community. Its brand in English is called Strykover Slivovitz. It holds a Kosher for Passover certificate. Its roots and concept is again tied with the traditions of Pejsachówka and Jewish heritage in past Poland. Šljivovica () is the national drink of Serbia in domestic production for centuries, and plum is the national fruit. Šljivovica has a Protected Designation of Origin (PDO). Plum and its products are of great importance to Serbs and are a part of numerous traditional customs. A Serbian meal usually starts or ends with plum"
"Luther Burger A Luther Burger, or doughnut burger (among several naming variations), is a hamburger or cheeseburger with one or more glazed doughnuts in place of the bun. These sandwiches have a disputed origin, and tend to run between approximately . According to legend, the burger was named for and was a favorite (and possible invention) of singer, songwriter and record producer Luther Vandross. This origin is mentioned in a January 2006 episode of animated series ""The Boondocks"", ""The Itis"", in which the character Robert Freeman creates a restaurant which serves the burger. Mulligan's, a suburban bar in Decatur, Georgia,"
"the emulsion) is a potential problem with blue cheese dressing. Microbial spoilage is a concern for any type of processed food. Studies have shown that ""Saccharomyces bailii"" and ""Lactobacillus fructivorans"" are two common microorganisms that spoil salad dressings. ""Lactobacillus fructivorans"" is a facultative anaerobe that is acid tolerant, and can survive in a low pH food such as blue cheese dressing. Blue cheese dressing Blue cheese dressing is a popular salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise, and either or all buttermilk, sour cream or yogurt, milk, vinegar,"
"Oxford Blue (cheese) Oxford Blue is a variety and brand of blue cheese produced in Burford, Oxfordshire, England. It is a soft and creamy cheese that has tangy, aromatic and spicy qualities. Oxford Blue was created by French baron Robert Pouget in 1995, and by 2013, around five tonnes were produced monthly. Oxford Blue is prepared using unpasteurised cow's milk and is ripened (aged) for 14 to 16 weeks. Its rind is sticky and wet in texture. The cheese is soft, creamy and moist, has aromatic, tangy and spicy qualities, and has traces of white wine and chocolate in its"
"burgers are designed after consulting with distributors for the kinds of ingredients that are most shipped to a particular city or geographic area. For instance, Smashburger's Colorado locations serve burgers with roasted green chiles, while locations in Miami serve burgers with grilled chorizo. In Minneapolis, the chain has a double-cheese, double-onion variety evoking Scandinavian and Germanic cuisine. Its Oklahoma variety features locally-popular fried pickles, while Boston locations serve a burger with onions and a cranberry chutney supplied locally by Ocean Spray. The burgers tend to be original creations as opposed to duplicating local flavors; in the case of Minneapolis the"
"beetroot, a cousin of the Norwegian ""lapskaus"" and Liverpool's lobscouse, all offshoots off an old-time one-pot meal that used to be the main component of the common sailor's humdrum diet on the high seas). ""Alsterwasser"" (in reference to the city's river, the Alster) is the local name for a type of shandy, a concoction of equal parts of beer and carbonated lemonade (""Zitronenlimonade""), the lemonade being added to the beer. There is the curious regional dessert pastry called Franzbrötchen. Looking rather like a flattened croissant, it is similar in preparation but includes a cinnamon and sugar filling, often with raisins"
"Penicillium glaucum Penicillium glaucum is a mold that is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron, and some varieties of Bleu d'Auvergne and Gorgonzola. (Other blue cheeses, including Bleu de Bresse, Bleu du Vercors-Sassenage, Brebiblu, Cambozola, Cashel Blue, Danish blue, Fourme d'Ambert, Fourme de Montbrison, Lanark Blue, Roquefort, Shropshire Blue, and Stilton use ""Penicillium roqueforti"".) In 1874, Sir William Roberts, a physician from Manchester, noted that cultures of the mold did not display bacterial contamination. Louis Pasteur would build on this discovery, noting that ""Bacillus anthracis"" would not grow in the presence"
"breakfast specialty is the Crispbread or ""Knäcke"", eaten with a variety of toppings such as ham, cheese, fruits, and butter. Lentil stews and soups are very popular as a working lunch. Regional specialties in Schleswig-Holstein, Mecklenburg-Vorpommern and Lower Saxony include ""Blutwurst"" or Blood sausage and a variety of Blood puddings commonly eaten for brunch. Another Northern German regional specialty are ""Hackbraten"", meatloaves, made from a mixture of ground pork and beef and served with mashed potatoes, brown sauce and lingonberry jam. Many traditional meat-based lunch dishes are served with boiled or mashed potatoes and brown sauce. Eating brunch is very"
"Limburger sandwich A Limburger sandwich is a type of sandwich prepared with Limburger cheese. They are traditionally prepared with sliced Limburger, buttered rye bread, sliced onion and mustard. Several variations exist, such as those that add bologna, lettuce, tomato, roasted walnuts, and use white or French bread. Sometimes the rind of the cheese is rinsed or removed to reduce the amount of odor from the cheese. In the early 20th century, Limburger sandwiches became a popular lunch for working people due to their affordability and nutritious qualities. They were frequently accompanied with a glass of beer. During prohibition in the"
"Lincolnshire sausage Lincolnshire sausages are a distinctive variety of pork sausage developed in and associated with the English county of Lincolnshire. A widely available variety at most UK butchers and supermarkets, the sausage is commonly dominated by the herb sage, rather than the more peppery flavour balance found in other regional English sausages such as the Cumberland sausage. Other herbs such as parsley and thyme are often used, although these are not considered authentic Lincolnshire sausages. Lincolnshire sausages are also characterised by their open, chunky texture, the result of the constituent pork being coarsely ground rather than minced. Lincolnshire sausages"
"pie, fish pie, Lancashire hotpot, scouse, Beef Wellington, steak and kidney pudding, stuffed marrow savoury bacon roll, Somerset pork casserole, Shropshire fidget pie, boiled beef and carrots, rissoles, faggots, liver and bacon in onion gravy, sausage and mash, and toad in the hole. Butchers sell artisanal sausages, which are sometimes made from the meat of pedigree breeds such as Gloucester Old Spot pigs. English sausages generally contain about 70 per cent meat, bread rusk and seasonings. Cumberland, Lincolnshire and Oxford sausages are regional varieties. The best-known types of English ham are from Wiltshire and York. Game dealers sell venison and"
"(green packet), Barbecue (orange packet) and Cheese & Onion (yellow packet) have remained the mainstay flavours of the brand since the 1980s. Many other 'limited edition' variants have also been tried over the years. Seven years later, Associated Products and Distribution Pty Ltd (APD), partnered with PepsiCo beverages Ltd, which had built up a significant snack food company that sold chips and nuts and bought a 41.5% share of Smith's Potato Crisps (Australia)'s parent company. Over the next 20 years, other takeovers and new products (including Twisties and Burger Rings brands) drove growth. PepsiCo took over the company in 1998."