"with which the cheese is washed during its ripening; it is immersed in perry made from the local Stinking Bishop pear (from which the cheese gets its name) every four weeks while it matures. This process makes it a monastic type of cheese which owes its origin to the Cistercian monks who once farmed the pastures of Hunts Court Farm whence it was launched in 1994. As with many monastic cheeses, this variety is matured in humid cave-like conditions. To increase the moisture content and to encourage bacterial activity, salt is not added until the cheese is removed from its"
"Perry Perry is an alcoholic beverage made from fermented pears, similar to the way cider is made from apples. It has been common for centuries in England, particularly in the Three Counties (Gloucestershire, Herefordshire and Worcestershire); it is also made in parts of South Wales and France, especially Normandy and Anjou. In more recent years, commercial perry has also been referred to as ""pear cider"", but some organisations (such as CAMRA) do not accept this as a name for the traditional drink. The National Association of Cider Makers, on the other hand, disagrees, insisting that the terms perry and pear"
"Stinking Bishop cheese, related a story that Bishop got angry at his kettle one day for not heating fast enough and in retaliation shot it. This story, although apocryphal, illustrates the sort of behaviour which earned Bishop his reputation for irascibility. 'Moorcroft' is a medium sized pear of rounded-conical shape; it has a greenish-yellow skin, turning bright yellow, and some russetting. Its juice has medium acidity and tannin with little or no citric acid present: in the 19th century it was praised for making perry with good alcoholic strength and flavour. Stinking Bishop pear Stinking Bishop is a variety of"
"seeing a surge in the popularity of Pear Cider with Old Mout Cidery, Mac's, and Monteith's Brewery each producing a pear cider. Japanese perry is called 'Nashi pear's sparkling wine' or 'Pear ' (in Japan, is a fermented alcoholic beverage made from the unfiltered juice of apples. Cider in Japan refers to a soft drink similar to Sprite or lemonade). In Japan, the most commonly used pear is the Nashi pear. Nashi pears are used for both cider and eating purposes. Pear Cidre can be used as marketing terms to describe canned or bottled ciders containing a cider widget, or"
"include cider. Besides kir and snakebite, an example is Black Velvet in a version of which cider may replace champagne. Cider may also be used to make vinegar. Apple cider vinegar is noted for its high acidity and flavour. Other fruits can be used to make cider-like drinks. The most popular is made from fermented pear juice, known as perry. It is called ""poiré"" in France and produced mostly in Lower Normandy there. A branded sweet perry known as Babycham, marketed principally as a women's drink and sold in miniature Champagne-style bottles, was once popular but has become unfashionable. Another"
"often accompanied by cheese, such as Herve cheese or , the latter making a dish called . It is also used as a sauce or part of a sauce in numerous dishes, serving as pancake sauce on boûkète, or on lacquemant waffles, or sauce for the cooked pear dessert of . Sauces with sirop de Liège are even used in the meat dishes boulets à la Liégeoise (meatballs) and (rabbit). Sirop de Liège Sirop de Liège (French for ""syrup from Liège"", ""Luikse stroop"" in Dutch) is a Belgian jam or jelly-like spread made of evaporated fruit juices. Apple and pear"
"a group of esters that affords them their prominent pear aroma. Another important attribute of perry pears that distinguishes them from cider apples is their relatively higher content ratio of sorbitol to other sugars, such as fructose. Because sorbitol is not readily fermented by yeast, it is not converted to ethanol, and perry therefore tends to have more residual sugar than cider produced from the fermentation of apples. In addition to producing a sweeter beverage, sorbitol also contributes to increased body and a softer mouthfeel in the finished perry. Compared to apples, pear pressing is made more difficult by the"
"research, and was formerly produced from authentic perry pears, though today it is produced from concentrate, the firm's pear orchards having now been dug up. Aimed at the female drinker at a time when wine was not commonly available in UK pubs, Babycham was sold in miniature Champagne-style bottles; the drink was for many years a strong seller and made a fortune for the Showering family. A competing brand of commercial perry, Lambrini, is manufactured in Liverpool by Halewood International. The Irish drinks company Cantrell and Cochrane, Plc (C&C), more famous for its Magners and Bulmers ciders, launched a similar"
"Paneer Paneer () is a fresh cheese common in the Indian subcontinent, especially in India. It is an unaged, non-melting farmer cheese made by curdling milk with a vegetable-derived acid, such as lemon juice. Its acid-set form (cheese curd or acid-set cottage cheese) is called chhena. The word ""paneer"" is of Persian origin. The Turkish word ""peynir"", the Persian word ""panir"", the Azerbaijani word ""pendir"", and the Armenian word ""panir"" (պանիր), all derived from ""paneer"", refer to any type of cheese. The origin of paneer itself is debated. Vedic Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer. Vedic"
"varieties, such as Beurre d'Anjou, ripen only with exposure to cold. Fermented pear juice is called perry. In Britain, the place name ""Perry"" can indicate the historical presence of pear trees. Relatively few cultivars of European or Asian pears are widely grown worldwide. Only about 20-25 European and 10-20 Asian cultivars represent virtually all the pears of commerce. Almost all European cultivars were chance seedlings or selections originating in western Europe, mostly France. The Asian cultivars all originated in Japan and China. 'Bartlett' (Williams) is the most common pear cultivar in the world, representing about 75% of US pear production."
"understood what perry was and were told that it was ""like cider, but made from pears"". The use of the term ""pear cider"", instead of perry, is one of the reasons for a new commercial lease of life to a drink that was in decline; in two years sales of the drink increased from £3.4 million to £46 million. The brewers Brothers, Gaymers and Bulmers/Magners now all have their own brands of pear cider, and Tesco and other major supermarkets have increased the number of pear ciders that they sell. The term ""pear cider"" is seen by the manufacturers as"
"Herve cheese Herve is a Belgian rind washed soft cheese made from cow's milk. The aging process takes place in ripening cellars of the Herve countryside, sometimes cut into its chalky rock. Herve comes from the Belgian town of the same name, which was part of the Duchy of Limburg. It has been produced since the 15th century. Other variants of pungent and soft ""Limburger"" cheeses are now made in many countries, using the name derived from the old Duchy. It is sometimes flavored with herbs. Herve has a pale yellow interior with a glossy reddish-brown coating created by the"
"a kind of perry), from apples (a kind of Apfelwein or cider), and from a mixture of apples and pears. While the term ""Most"" can also be used to refer to grape must, in the Mostviertel region it refers to the local perry and cider. The Mostviertel is made up of the following districts: Mostviertel Mostviertel (English: ""Must Quarter"") is the southwestern quarter of the four quarters of Lower Austria (the northeast state of the 9 states in Austria). It is bordered on the north by the Danube and to the south and west by the state borders of Styria"
"answer for the origin of the name, although one popular theory is that it is a portmanteau of the words provolone and mozzarella, two of the cheeses for which it is substituted. Another rumored name origin is that ""Provel"" comes from the name provolone, removing the ""-one"" as it is made up of more than one type of cheese. As a processed cheese, Provel is subject to FDA guidelines on labeling cheese. The trademark on the Provel name, first used in 1947, is currently held by the Churny Company, Inc. of Glenview, Illinois. Churny is now a wholly owned subsidiary"
"the name ""Black Worcester"". Up until 1956, the Worcestershire Yeomanry Cavalry have used an image of the pear blossom for badges. It is still used on the County Council and County Cricket Club badge. The pear is rarely distinguished in blazon, if not in visual form, from the regular pear when there is a pun to be made on the name ""Warden."" The name of 'Warden pear' may refer to any one of a number of pear varieties that do not truly ripen and must therefore be cooked to be edible. They are used to make ""Warden pies""; ""I must"
"increasing complexity of flavour. However, if high levels of citric acid are present, as in pear pomace, malolactic fermentation bacteria catabolyse citric acid to acetic acid and oxaloacetic acid, instead of lactic acid. This results in a floral, citrus-like aroma in the final product, lacking the diacethyl odour typical for most products that have undergone a malolactic fermentation. The earliest known reference to fermented alcoholic drinks being made from pears is found in Pliny, but perry making seems to have become well established in what is today France following the collapse of the Roman empire; references to perry making in"
"often imported.) Others, including the industry trade National Association of Cider Makers, maintain that the terms ""perry"" and ""pear cider"" are interchangeable. Its own rules specify that perry or pear cider may contain no more than 25% apple juice. The beverage is becoming increasingly popular in Australia. Small local manufacturers are beginning to appear such as Gypsy Cider, brewed by 2 Brothers Brewery in Melbourne, Henry's of Harcourt (VIC) and LOBO Cider and Paracombe Premium Perry in the Adelaide Hills. Few traditional European Perry pears are available; it is believed that Moorcroft, Gin, Green Horse & Yellow Huffcap varieties are"
"which now exist only as single trees on isolated farms; for example, the Welsh Cider Society recently rediscovered the old Monmouthshire varieties ""Burgundy"" and the ""Potato Pear"" as well as a number of further types unrecorded up to that point. ""Pear cider"" has in recent years been used as an alternative name for alcoholic drinks containing pear juice, in preference to the term perry . According to the BBC, the term was first used when Brothers Cider, a product industrially made from pear concentrate, rather than the traditional method using perry pears, was sold at Glastonbury Festival in 1995: nobody"
"heavily pressed and shaped. Dry salt is rubbed on the top. The cheese must be aired for several days before it can be eaten, or it can be set in dry rooms to age. After ageing, the cheese can be rubbed with oil or gofio to prevent excessive drying and give it different tastes and textures. Majorero Majorero () is a goat milk cheese from Spain. Similar to Manchego, this firm cheese has a milky, nutty flavour that goes well with various pear products. It is pale white in colour, and comes in large wheels. Currently it is protected under"
"Stinking Bishop pear Stinking Bishop is a variety of pear bred near Dymock in Gloucestershire, England, primarily for perry. The main name of the cultivar is actually Moorcroft, named after the farm at Colwall where it first arose, and 'Stinking Bishop' is only one of several other names, including 'Malvern Hills', 'Malvern Pear', 'Choke Pear', and 'Choker'. The synonym 'Stinking Bishop' refers to Frederick (or Percy) Bishop, who owned Moorcroft Farm in the early 1800s and was presumably the cultivar's breeder. Bishop allegedly had an ugly temperament. In a 2005 American National Public Radio interview, Charles Martell, the maker of"
"Manufacture of cheddar cheese The manufacture of Cheddar cheese includes the process of ""cheddaring"", which makes this cheese unique. Cheddar cheese is named for the village of Cheddar in Somerset in South West England where it was originally made. The manufacture has since spread around the world and the name has become generic. In general, the milk is raw milk (whole or 3.3%). The milk must be ""ripened"" before adding in the rennet. The term ""ripening"" means allowing the Lactic acid bacteria (LAB) to turn lactose into lactic acid, which lowers the pH of the solution, greatly aiding in the"
"son George Kern. The name ""derby pie"" was chosen because the various family members each had a different name for the creation, so to resolve the naming quandary they put the various names in a hat, and pulled out the paper which said ""derby pie"". The name ""derby pie"" is a registered trademark of Kern's Kitchen, which registered the name in 1968. The company uses the name in the form ""DERBY-PIE"" in official literature and advertisements. The recipe is kept secret, known only to a small group of Kern family members and a single Kern's Kitchen employee (who actually mixes"
"Cheese and onion pie Cheese and onion pie is a savoury dish, the basis of which is an outer layer of savoury pastry filled with a mixture of cheese, onion, herbs and sometimes potato. Many recipes contain Lancashire cheese, indicating parentage of North West England. Whilst the dish may have its origins in French cuisine (Tarte a L'Oignon), this was a food traditionally popular with the working classes of Northern England, due to a combination of relatively cheap ingredients which provided sustenance to workers, particularly in the mining, steel, and manufacturing industries. Today there are artisan versions of the dish"
"being more marketeable to the younger 18–34 demographic and by differentiating their products from previous brands associated with the word perry, such as Babycham and Lambrini that are either associated with the female market or deemed out of fashion by the younger demographic. CAMRA defines perry and pear cider as different drinks, stating that ""pear cider"" as made by the large industrial cidermakers is a pear-flavoured drink, or more specifically a cider-style drink flavoured with pear concentrate, whereas ""perry"" should be made by traditional methods from perry pears only. (Brothers, Bulmers and other pear ciders are made from pear concentrate,"
"they tended to throw a haze, though in modern commercial production this is overcome with filtration and use of a centrifuge. Good perry pears should have higher concentrations of tannins, acids, and other phenolic compounds. Some of the pears considered to produce consistently excellent perry include the Barland, Brandy, Thorn, and Yellow Huffcap cultivars. Compared to cider apples, perry pears have fewer volatile components and consequently fewer aromatics in the finished product. Their tannin profile is very different to that of cider apples, with a predominance of astringent over bitter flavours. They do, however, contain a high concentration of deca-2,4-dienoate,"
"particularly known for their picturesque names, such as the various ""Huffcap"" varieties ('Hendre Huffcap', 'Red Huffcap', 'Black Huffcap', all having an elliptical shape), those named for the effects of their product ('Merrylegs', 'Mumblehead'), pears commemorating an individual ('Stinking Bishop', named for the man who first grew it, or 'Judge Amphlett', named for Assizes court judge Richard Amphlett), or those named for the place they grew ('Hartpury Green', 'Bosbury Scarlet', 'Bartestree Squash'). The perry makers of Normandy grew their own distinctive varieties such as ""Plant de Blanc"", ""Antricotin"" and ""Fausset""; the perry of Domfront, which has been recognised with AOC status"
"It is soft and with some acid flavor, and can be preserved for about 45 days. The name “kesú paraguai” (Paraguay cheese) comes from the transformation of the words “cheese” (queso in Spanish) and “Paraguay” (Paraguay, as the country) into Guaraní. The use of the word “paraguai” with an “I” instead of a “y” is because in Guaraní, the “y” is pronounced differently from the Spanish pronunciation and has another meaning, which is “water”. The ingredients used in the manufacture of “Paraguay cheese” are both dairy products: whole milk and curd. The preparation consists of three processes: the treatment of"
"which are cold-filtered rather than pasteurised. Higher quality pear cider is sold in champagne-style bottles (cidre bouché). Many pear ciders are sold in corked bottles, but some screw-top bottles exist. In the Mostviertel region of Lower Austria, '' is a traditional fermented alcoholic beverage made from the unfiltered juice of pears. In some parts of Austria, Most can also be made of apples or a combination of apples and pears. Perry Perry is an alcoholic beverage made from fermented pears, similar to the way cider is made from apples. It has been common for centuries in England, particularly in the"
"for both its cheese and its wine. The province Berry has been the home to many cheeses for centuries, and has produced Selles-sur-Cher, Crottin de Chavignol and Pouligny-Saint-Pierre among others. One apocryphal tale has it that Napoleon having returned from his disastrous campaigns in Egypt stopped at the castle at Valençay. Their local pyramidal cheese apparently aroused unpleasant memories as he alleged then cut the top off in fury with his sword leaving the shape that survives to the present. The curd is drained and placed in a mould. After being removed it is covered with charcoal dust and left"
"cheese was called ""sap"", as in tree sap. Schabziger Schabziger or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of the skimmed cow milk and a special kind of herb, blue fenugreek (""Trigonella caerulea""), also called blue melilot. The milk and melilot sap are heated to then an acid (lactic, citric or acetic) is added causing curdling. The whey and curd are separated. The whey is further curdled at and separated. The whey-condensate is called ""Ziger"" and is pressed into cones for 6 to 8 days. The cones are then dried"
"made from unpasteurized cow’s milk in the Alsatian Vogesen Mountains in Alsace. A regional variation is also produced in the Franche-Comté region in France. The name Munster-Géromé, used today in France, is a protected A.O.C. and is strictly regulated in its production technique and source geography. The American ""muenster"" name distinguishes these cheeses. Its taste varies from bland, like a white American cheese, to sharp, like a Monterey Jack cheese. Muenster is pale in color and smooth in texture with an orange rind. The cheese is made from cow's milk. The rind's orange color is from annatto, a sweet and"
"Processed cheese Processed cheese (also known as prepared cheese, cheese product, or cheese singles) is a food product made from cheese (and sometimes other, unfermented, dairy by-product ingredients), plus emulsifiers, saturated vegetable oils, extra salt, food colorings, whey or sugar. As a result, many flavors, colors, and textures of processed cheese exist. Its invention is credited to Walter Gerber of Thun, Switzerland, in 1911. Processed cheese has several technical advantages over natural cheese, including a far longer shelf-life, resistance to separating when cooked (meltability), and a uniform look and physical behavior. Its mass-produced nature provides arguably its greatest advantage over"
"quantities of unfermentable sugar alcohols, particularly sorbitol. The presence of sorbitol can give perry a residual sweetness, in addition to a mild laxative effect. Pear juices contain rather low levels of amino acids, sources of nitrogen such as aspargine, aspartic acid and glutamic acid. After initial fermentation, many perries go through malolactic fermentation. On average, compared to apples, pears have higher levels of titrable acidity, most of it being citric acid. In environments with high levels of malic acid, such as grape must in winemaking, malolactic fermentation bacteria convert malic acid to lactic acid, reducing the perception of acidity and"