"made of pork tenderloin, which is first brined and marinated in red wine, then dried and smoked. It may be sold immediately after smoking, or aged. As it ages, it becomes harder and more strongly flavored. It may be spiced with coriander. Lountza may be served cooked or uncooked with alcoholic drinks such as zivania or wine. Grilled lountza served with other Cypriot foods such as halloumi and kefalotyri cheese often appears in meze platters. Sandwiches made out of grilled lountza and halloumi are favorite fast food snacks in Cyprus. In Mykonos and Syros, Greece louza is preserved pork loin."
"from sheep and goat milk, since there were few cows on the island until they were brought over by the British in the 20th century. But as demand grew, industrial cheese-makers began using more of the cheaper and more plentiful cow's milk. Halloumi is regularly consumed in many parts of the Levant. It is a traditional component of the Levantine breakfast, eaten either fresh or fried, along with other dishes such as hummus, falafel, and khubz. Halloumi cheese is very similar to Nablusi cheese, named after Nablus, Palestine, its city of origin. Some believe that halloumi cheese is of Levantine"
"relied on halloumi as a source of protein and in many villages the entire community would join forces and make huge batches together. Recipes varied from village to village, with each taking great pride in their special technique and secret ingredients. Halloumi became so important to village life that even the surnames of many Cypriot families reflect their role in halloumi production, with names such as Hallumas, Halluma and Hallumakis common by the 19th century. The cheese is white, with a distinctive layered texture, similar to mozzarella, and has a salty flavour. It is stored in its natural juices. It"
"creation, due to its similarity to Nablusi cheese and the region's long history of consuming halloumi cheese. Halloumi in Israel is sometimes fried in olive oil and served for breakfast with meze. It is also eaten with fish. 100 grams of commercially produced packaged halloumi has a typical composition of: Halloumi Halloumi or haloumi () is a semi-hard, unripened, brined cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. It has a high melting point and so can easily be fried or grilled. Rennet is used to curdle the milk in halloumi production, although"
"also like halloumi that has been aged; kept in its brine, it is much drier, much stronger and much saltier, making it very different from the milder halloumi generally used in the West. Halloumi is registered as a protected Cypriot product within the United States (since the 1990s) but not yet in the European Union. The delay in registering the name halloumi with the EU has been largely due to a conflict between dairy producers and sheep and goat farmers as to whether registered halloumi may contain cow’s milk, and how much. Most Cypriots agree that, traditionally, halloumi was made"
"warm months, and as ""halloumi and lountza"", a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage. The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine. Traditional halloumi is a semicircular shape, about the size of a large wallet, weighing 220–270 g. The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being chewed. Traditional halloumi is made from unpasteurised sheep and goat milk. Many people"
"Remoudou Remoudou, or in wallon ""r'moûdou"", is a Belgian cheese from the Land of Herve. It derives its name from the use of milk from a second milking performed 15 minutes after the usual milking. Hence the Wallon verb ""rimoûd"" meaning ""to re-milk"". This cheese weighs 200 to 500 g. When it is washed with salt it gets a strong taste, and when washed with milk it keeps a mild taste. It is often sold in pieces. It used to be called ""angelot"" and was offered as a gift. Sometimes called ""Fromage de Herve"" (cheese of Herve), it was stored"
"is commonly garnished with mint, a practice based on the fact that halloumi keeps better and stays fresher and more flavoursome when wrapped with mint leaves. In accordance with this tradition, some packages of halloumi contain fragments of mint leaves on the surface of the cheese. The cheese is often used in cooking and can be fried until brown without melting, owing to its higher-than-normal melting point. This makes it an excellent cheese for frying or grilling (as in saganaki) or fried and served with vegetables, or as an ingredient in salads. Cypriots like eating halloumi with watermelon in the"
"halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread. Other dishes cooked in a ""saganaki"" pan include ""shrimp saganaki"" (, ""garídes saganáki""), and ""mussels saganaki"" (, ""mýdia saganáki""), which are typically feta-based and include a spicy tomato sauce. In many United States and Canadian restaurants, after being fried, the saganaki cheese is flambéed at the table (sometimes with a shout of ""opa!""), and the flames then usually extinguished with a squeeze of fresh lemon juice. This"
"episode of season six. Flaounes are a cheese filled pastry interspersed with cheese. The pastry is described as similar to shortcrust in texture. The cheese can be a mix of Graviera, Halloumi, Fresh Anari and/or Kefalotyri. Outside of Europe, these cheeses can sometimes be referred to as ""flaouna"" cheese. Depending on the area of island in which they are made, the recipes vary so that the pastries are either salty, semi-sweet or sweet. They can also sometimes have sesame seeds sprinkled on top or sultanas interspersed with the cheese. Flaouna Flaouna (, ) is a cheese-filled pastry from the island"
"Kalari cheese Kalari (Dogri: कलाड़ी or کلاڑی) is a traditional ripened cheese product indigenous to Rajouri, Poonch and Udhampur of Jammu province of Jammu and Kashmir state of India. It is a very dense cheese that is usually sautéd in its own fat and salted while serving. Kalaris are usually made from cow's or buffalo's milk, though kalaris made from goat's milk are also available, and have a whitish color. Traditionally Kalaris are made from raw (uncooked) full fat milk that is separated using soured milk. The solidified part is packed in doonas (small bowls made of leaves) and sun"
"fresh by Belgian merchants and sold in distant lands. Remoudou was present at the Leipzig and Frankfurt fairs in the 17th century, where it was traded by Herve men for Holstein cattle, and in Lorraine where the Herve merchants were called ""haverlings"". Remoudou Remoudou, or in wallon ""r'moûdou"", is a Belgian cheese from the Land of Herve. It derives its name from the use of milk from a second milking performed 15 minutes after the usual milking. Hence the Wallon verb ""rimoûd"" meaning ""to re-milk"". This cheese weighs 200 to 500 g. When it is washed with salt it gets"
"of Limburg, in Belgium, where according it has been produced since the 15th century. Herve is located near Liège, and the borders separating Belgium from the Netherlands and Germany. The ""Land of Herve"" is a hilly area between the Vesdre and Meuse rivers. The Duchy existed until the French Revolution as a part of the German Holy Roman Empire, and the cheese style became popular in other areas, known by the name of its country of origin. In the US, it was first produced in 1867 by Rudolph Benkerts in his cellar from pasteurized goat's milk. A few years later,"
"which includes Palestine, Lebanon, Syria, Iraq, and Jordan, halawa () is typically the sesame or tahini-based form, which can be flavoured in various ways, and may include pistachios, almonds or chocolate. A large quantity of halawa is exported from Lebanon and Palestine throughout the world. Throughout Lebanese and Palestinian villages, sesame presses may be seen. In Libya and Tunisia, it is called ""halwa shamiya"" (Arabic: حلوى شامية) or simply ""shamiya"", which means Levantine sweet, whereas the word halawa is never used. In the Baltic region it is found as a snack and sold packed in small pieces (70–200 grams). Most"
"said to originate from Jiaomei in Zhangzhou, Fujian. Nguri Nguri (; lit. ""bovine milk"") is a buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture. It is made by shaping with a cheese cloth the mixture of milk and vinegar that has been marinated in a salty brine. It is served as a condiment to plain rice congee. A small bite of this condiment could complement a large mouthful of plain congee, as it is very salty. It is also sometimes referred to"
"jalapeño. For 1 slice weighing 28 g: Havarti Havarti () or cream Havarti () is a semisoft Danish cow's milk cheese. It is a ""table cheese"" that can be sliced, grilled, or melted. In the 1800s, Hanne Nielsen (1829-1903) traveled around Europe to learn about cheesemaking. Nielsen's farm was in Havarthigaard, north of Copenhagen, and in 1852, after returning from her travels, developed the technique to create Havarti, a semi-firm cheese dotted with small holes. Havarti was, however, not introduced in Denmark until around 1920. The original Havarti cheese is different from ""flødehavarti"" (""cream Havarti""), which is made from high-pasteurized"
"Manouri Manouri (μανούρι) is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece. Manouri is creamier than feta, because of the addition of cream to the whey. It has about 36-38% fat, but only 0.8% salt content, making it much less salty than feta. It is used in salads, pastries, or as a dessert cheese. It can be substituted for cream cheese in dishes such as cheesecake. Manouri was featured in the Washington Post: ""Manouri’s"
"Hoşmerim Höşmerim is a Turkish dessert popular in the Aegean, Marmara, Trakya and Central Anatolia regions of Turkey. It is sometimes called ""peynir helva"" or ""cheese halva"". It is generally consumed after a meal as a light dessert and may be topped with ice cream, honey or nuts. Höşmerim has been served for 50–55 years as a commercial product in the markets and pastry shops. However, most of its manufacture occurs on a small scale. Recipes and methods may differ from one region to another. Traditional recipes include fresh unsalted cheese, semolina and powdered sugar. Commercially produced ""höşmerim"" may include"
"into the Roman period, and it was given as an exotic eastern delicacy by King Peter I of Cyprus to King Casimir the Great of Poland at the Congress of Kraków, held in Poland in 1364. Also popular is mahalepi;, a kind of blancmange made from corn flour usually flavoured with rose water or mahlep. Cyprus delights, or loukoumia (), are one of Cyprus's protected geographical indication (PGI) by the European Union. It is a family of confections based on a gel of starch and sugar, flavored with lemon, rose water, mastic or other fruits with or without chopped dates,"
"Edam cheese 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. Edam is traditionally sold in rounded cylinders 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. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies. A major producer of Edam is the FrieslandCampina company in Marum, The Netherlands. In the"
"Chaumes Chaumes is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord (South West of France), made by traditional cheese-making processes. Translated literally, ""chaumes"" is French for ""stubble"". The cheese is mass produced in factories. Based upon traditional Trappist-style cheeses, it is a rather popular cheese among modern French varieties, in particular with children. It is a soft pale cheese with a rich full-bodied flavour and smooth creamy and quite rubbery texture. Its aroma comes from the soft rind, which has a bright tangerine-orange color. The rind appears after several washings of the crust, along with brushing with some ferments."
"to neighboring Senegal. It can now be purchased in select stores in New York. Caravane cheese Caravane is the brand name of a camel milk cheese produced in Mauritania by Tiviski, a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, is very difficult to produce, and yields a product that is low in lactose. As Mauritanians do not generally eat cheese, and the European Commission has not yet fully implemented policies designed for dromedary milk products, Caravane is difficult to find in Europe."
"Havarti Havarti () or cream Havarti () is a semisoft Danish cow's milk cheese. It is a ""table cheese"" that can be sliced, grilled, or melted. In the 1800s, Hanne Nielsen (1829-1903) traveled around Europe to learn about cheesemaking. Nielsen's farm was in Havarthigaard, north of Copenhagen, and in 1852, after returning from her travels, developed the technique to create Havarti, a semi-firm cheese dotted with small holes. Havarti was, however, not introduced in Denmark until around 1920. The original Havarti cheese is different from ""flødehavarti"" (""cream Havarti""), which is made from high-pasteurized milk, so that the whey proteins that"
"awards. These include: Cahill's Farm Cheese Cahill's Farm Cheese is handmade Cheddar cheese from Newcastlewest County Limerick in Ireland. Cheese has been made on the Cahill family farm since the 1950s, but it was not until the 1980s that Cahill's began commercial cheese production end export. All products are made from vintage cheddar cheese and blended with an added flavour. For example the producer's 'Ballintubber Cheese with Chives' is a black waxed cheese flavoured with fresh chives. And the 'Plain Porter Cheese' is a brown waxed cheese flavoured with Guinness. The products are made using vegetarian rennet. Cahill's Cheeses has"
"an image of the Italian geologist and paleontologist Antonio Stoppani, whose geological treatise ""Il bel paese"" gave its name to Galbani's cheese; but while on the wrapping of the cheese made in Italy Stoppani's image comes with a map of Italy, cheese made in the United States has a map of the Americas. Bel Paese (cheese) Bel Paese () is a semi-soft Italian cheese. It was invented in 1906 by Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy. The name Bel Paese comes from the title of a book written by Antonio"
"Haleem Haleem is a stew popular in the Middle East, Central Asia, and the Indian subcontinent. Although the dish varies from region to region, it always includes wheat or barley, and sometimes meat and/or lentils. Popular variations include keşkek in Turkey, Iran, Afghanistan, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq; Hareesa in the Arab world and Armenia; Halim in Bangladesh and West Bengal; Khichra in Pakistan and India. Americans also have a similar dish called Farina. Haleem is made of wheat, barley, meat (usually minced meat of beef or mutton (goat meat or Lamb and mutton) or chicken), lentils and spices,"
"Quince cheese Quince cheese is a sweet, thick jelly made of the pulp of the quince fruit. Quince cheese is a common confection in several countries. Traditionally and predominantly from the Iberian Peninsula, in Spain it is called ""dulce de membrillo"" and ""marmelada"" in Portugal, where it is a firm, sticky, sweet reddish hard paste made of the quince (""Cydonia oblonga"") fruit. It is also very popular in Brazil (as ""marmelada""), France (as ""pâte de coing""), Argentina (as ""dulce de membrillo""), Uruguay, Italy, Chile, Peru, Mexico and Israel (where it is a typical Sephardi dish). In some countries, including Australia,"
"the name Λουκούμι Γεροσκήπου (Loukoumi Geroskipou) for Turkish delight made in Yeroskipou, Cyprus. Turkish delight was an early precursor to the jelly bean that inspired its gummy interior. There are gourmand perfumes that are based upon Turkish Delight, such as ""Loukhoum"" by Ava Luxe, ""Loukhoum"" by Keiko Mecheri, and ""Rahät Loukoum"" by Serge Lutens. Turkish delight Turkish delight or lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, and hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic, Bergamot orange, or"
"Italian origin, very similar foods are documented in Ancient Greek cuisine: the Cretan ""koptoplakous"" (κοπτοπλακοῦς) or ""gastris"" (γάστρις) was a layer of ground nuts sandwiched between two layers of sesame crushed with honey. Herodotus also mentions ""sweet cakes of sesame and honey"", but with no detail. Various kinds of sesame candy are found in Indian cuisine. The Assamese ""tilor laru"" is an Assamese breakfast snack. The Maharashtran ""tilgul ladoo"" is a ball of sesame and sugar flavored with peanuts and cardamom and associated with the festival of Makar Sankranti. Sesame Candy or Rewri is also widely eaten in Pakistan. The"
"of 25 tons is mostly consumed in Çorum and its neighbouring provinces Kastamonu, Samsun and Ankara. Tulum cheese Tulum cheese () is a traditional Turkish goat's milk cheese ripened in a goatskin casing, called ""tulum"" in Turkish. Due to its unique flavor, it is preferred as meze to rakı in Turkey. Tulum cheese is made by heating high-fat goat's milk to a temperature of and subsequently souring it through addition a starter culture. The milk then starts to coagulate. After about an hour, the milk is entirely converted into curds and whey. The curd is drained and repeatedly cut by"
"Brocciu Brocciu is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese; it is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu does not contain lactose. Produced on the island of Corsica, brocciu is considered the island's most representative food. Like ricotta, it is a young white cheese and is paired frequently with Corsican white wines. The word brocciu is related to the French word ""brousse"" and means fresh cheese made with goat or ewe's milk. Brocciu is made from whey"
"On the Indian subcontinent, semolina (called Suji) is used for such confection or sweetmeat [Halwa]]. Such a preparation is also a popular dessert in Greece (""halvas"") and Cyprus (""halvas""). In Greece, the dessert galaktoboureko is made by making a custard from the semolina and then wrapping it in phyllo sheets. In Cyprus, the semolina may be mixed also with almond cordial to create a light, water-based pudding. In Turkey (""Helva""), Bulgaria (""Halva""), Iran (""Halva""), India (""Halva""), Bangladesh (""Halua""), Palestine (""Khalwa""), and Arab countries, ""halawa"" is sometimes made with semolina scorched with sugar, butter, milk, and pine nuts. In Nepal, semolina"
"Tiramisu Tiramisu (from the Italian language, spelled ""tiramisù"" , meaning ""pick me up"" or ""cheer me up"") is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions of Veneto, Friuli-Venezia Giulia, Piedmont, and others. Most accounts of the origin of tiramisu date its invention to the 1960s in the region of Veneto, Italy, at the restaurant ""Le Beccherie"" in Treviso. Specifically,"