"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 Stoppani. It is Italian for ""beautiful country"", and is used as a phrase for Italy itself. Originally produced in Melzo, a small village near Milan in the Lombardy region, it is now made in both Italy and the United States. Bel Paese is a cow's milk cheese. It matures for six to eight"
"Mascarpone Mascarpone (, or ; ) is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar, citric acid or acetic acid. It is recognized as a """" (traditional regional food product). After denaturation, the whey is removed without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine. The traditional method is to use lemon juice at a rate of three tablespoons per pint of heated heavy cream. It is allowed to cool to room temperature, poured into a"
"is considered a specialty in the region. It is one of the main ingredients in the modern Italian dessert known as tiramisu, and is sometimes used instead of, or along with, butter or Parmesan cheese to thicken and enrich risotto. Mascarpone is also used in cheesecake recipes. Mascarpone Mascarpone (, or ; ) is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar, citric acid or acetic acid. It is recognized as a """" (traditional regional food product). After denaturation, the whey is removed without pressing or aging. Mascarpone may also be"
"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,"
"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"
"garlic and pepper flavor. Gaperon is a speciality of Auvergne country and originated from the plateau of Limagne, between Clermont-Ferrand and Vichy in the Puy de Dôme region. It was originally made with the ""babeurre"", which is the leftover liquid from making butter (buttermilk). Milk which was left over after butter-making was mixed with fresh milk to make the cheese curds and further mixed with the local pink garlic and pepper. In the old days, the Gaperon was ripened in the fresh air as it was hung in the farmhouse kitchen or the storeroom. Gaperon Gaperon is a French cheese"
"and inside it is nowhere better than in the Toscana (referring to the Café Toscana in Dresden))"" Eierschecke Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a sheet cake made of yeast dough topped with apple, quark (curd) and poppy seeds and parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] The term originates from a piece of men's clothing in the 14th century which was called ""Schecke"" and was made up of a medium-length tunic with a very tight waistline and was worn with a Dusing, a"
"the United States. Cathare Cathare is a goat's milk cheese from the Languedoc-Roussillon region of France. The cheese comes in flat discs whose face is covered in charcoal powder with the Occitan cross inscribed. Under the rind, Cathare is pure white with a soft, creamy texture. Its goat-milk flavor intensifies as it ages, and reaches its prime after two to three weeks, which makes it typically unavailable in the United States, due to the Food and Drug Administration's stance that raw milk soft cheeses can pose as a health risk. The sale of raw milk cheese aged under 60 days"
"with orange-flower water and shaped into roses and other delicate flowers before they are baked. Marzipan can also be made from oatmeal, farina, or semolina. In Iran, marzipan fruit is a traditional Passover treat, replacing biscuits and cakes. In Latin American cuisine, marzipan was brought from Spain and is known by the ""Castilian"" (Spanish) word ""mazapán"" and is also traditionally eaten at Christmas, although Latin American ""mazapán"" is generally made with peanuts in place of almonds as the Spanish ""mazapán"". In the Indian state of Goa, marzipan ("") was introduced from Portugal. However, the Goan version uses cashew nuts instead"
"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."
"Mimolette Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as ""Boule de Lille"" after its city of origin, or ""vieux Hollande"" for being made after the tradition of Edam cheese. It was originally made by the request of Louis XIV, who – in the context of Jean-Baptiste Colbert's mercantilistic policies – was looking for a native French product to replace the then very popular Edam. To make it distinct from Edam he seasoned it with annatto to give it a sweet and nutty flavor and a distinct orange color. It"
"traced to an Italian monastery of the 8th or 9th century. The monks came to France in 1533, joined by the pastry chefs of Catherine de Medici, wife of King Henri II. Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to Nancy seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaroon cookies, and thus became known as the ""Macaroon Sisters"". Italian Jews later adopted the cookie because it has no flour or leavening (macaroons are leavened by egg whites) and can be eaten during the eight-day observation of Passover."
"Bastardo del Grappa Bastardo del Grappa is a traditional cheese produced in the foothills of Monte Grappa massif and in the provinces of Treviso, Belluno, and Vicenza, in Italy. Bastardo del Grappa is a certified PAT cheese qualifying it as a genuine Italian product. The history of the semi-fat cheese ""bastardo"" dates back to 800 AD, a time in which it was produced in the pastures of the Veneto region. It is so named because of the milk, with the addition of goat's milk in its composition, can not be turned into Morlacco cheese. Although the story also shows that"
"cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and Mascarpone. Early prototypes of cream cheese are mentioned in England as early as 1583 and in France as early as 1651. Recipes are recorded soon after 1754, particularly from Lincolnshire and the southwest of England. Recipes for cream cheese can be found in U.S. cookbooks and newspapers beginning in the mid-18th century. By the 1820s the dairy farms in and around Philadelphia and"
"Mountain Cheese Olympics The Mountain Cheese Olympics are a festival held in Appenzell, Switzerland, intended to promote the economic interests of mountain regions, focusing on cheese because ""mountain cheese"" is considered to have separate qualities from other kinds of cheese. Mountain cheeses are most often made from sheep or goat milk, and tend to be softer. Though it was started primarily by Switzerland, France, and Italy, who also happen to dominate its awards, there are typically over 100 entries, from all over the world, including Japan, Mexico, and Ethiopia. One of the upset winners in 2004 was Sakura cheese, from"
"Camembert Camembert (; ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France. It is similar to Brie, which is native to a different region of France. The first camembert was made from unpasteurized milk, and the AOC variety ""Camembert de Normandie"" (approximately 10 % of the production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience. The cheese is made by inoculating warmed cow milk with"
"(sharp/piquant), aged for a minimum of four months and with a very sharp taste, to ""provolone dolce"" (sweet) with a very mild taste. In ""provolone piccante"", the distinctive piquant taste is produced with lipase (enzyme) derived from goat. The ""Dolce"" version uses calf's lipase instead. Both ""provolone valpadana"" and ""provolone del Monaco ""(from the Naples area of Italy) have received the DOP (Protected Designation of Origin) seal from the European Union, meaning no country other than Italy may legally produce a cheese called that. In Brazil, Argentina, Bolivia and Uruguay, small discs of locally produced pulled-curd provolone of in diameter"
"Macaroni and cheese Macaroni and cheese—also called mac and cheese or mac n cheese in American and Canadian English, can sometimes be called macaroni pie in Caribbean English, and macaroni cheese in the United Kingdom—is a dish of English origin, consisting of cooked macaroni pasta and a cheese sauce, most commonly cheddar. It can also incorporate other ingredients, such as breadcrumbs, meat and vegetables. Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix. The cheese is often first incorporated"
"dish in North America, and is often made with elbow macaroni. The same dish, known simply as macaroni cheese, is also popular in Great Britain, where it originated. A sweet macaroni pudding containing milk and sugar (and rather similar to a rice pudding) was also popular with the British during the Victorian era. In areas with large Chinese populations open to Western cultural influence, such as Hong Kong, Macao, Malaysia and Singapore, the local Chinese have adopted macaroni as an ingredient for Chinese-style Western cuisine. In Hong Kong's ""cha chaan teng"" (""tea restaurants"") and Southeast Asia's ""kopi tiam"" (""coffee shops""),"
"Manchego Manchego (officially , ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. Official cheese is to be aged for between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of"
"the mouth. Macarons can be found in a wide variety of flavors that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha). Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, French queen Catherine de' Medici's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France. According to ""Larousse Gastronomique"" the macaron was created in 1791 in a convent near Cormery. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked"
"believed to have been introduced to Eastern Europe through the Turks (""badem ezmesi"" in Turkish, and most notably produced in Edirne), there is some dispute between Hungary and Italy over its origin. In Sicily it was (1193) known as ""panis martius"" or ""marzapane"", ""i.e."", March Bread. Marzipan became a specialty of the Hanseatic League port towns. In particular, the cities of Lübeck and Tallinn have a proud tradition of marzipan manufacture. Examples include Lübecker Marzipan (""PGI""). The city's manufacturers like Niederegger still guarantee their marzipan to contain two-thirds almonds by weight, which results in a product of highest quality. Historically,"
"Gamonéu cheese Gamonéu cheese (Spanish: Queso de Gamonéu. Asturian: Quesu Gamonéu) is a fatty Spanish cheese made in certain parts of the Principality of Asturias. Taking its name from the village of Gamonéu where it was originally made, Gamonéu cheese has a Protected Designation of Origin. It is a lightly smoked cheese with a thin, natural rind that is coloured brownish with some red, green and blue patches. Moulds on the rind slightly invade the interior of the cheese. Gamonéu cheese is sold in the form of cylinders with flat ends in weights varying between 500g (18 oz) to 7"
"a poor man's cheese. Caboc is Scotland's oldest cheese, dating from the 15th century in the Scottish Highlands. The cheese was first made by Mariota de Ile, the daughter of the chieftain of the Clan MacDonald of the Isles. At 12 years old, Mariota was in danger of being abducted by the Clan Campbell, who planned to marry her to one of their own and seize her lands. Mariota escaped to Ireland, where she learned how to make cheese. On her return, she passed the recipe to her daughter, who in turn passed it onto her daughter. The recipe is"
"whole milk from that of the morning. After 20 days of aging, the cheese is ready for consumption, but it can be left to age for up to three months. Morlacco Morlacco or Morlacco di Grappa cheese originates from Mount Grappa (provinces of Vicenza, Treviso, and Belluno in Italy) where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlacchia. The local Burlina cows - a breed that is at risk of extinction - produced the milk used for this cheese. The Burlina cow is small and"
"use it as an alternative to the somewhat stodgier Christmas Cake. Panettone is popular within Italian communities around the world, and can commonly be found in Italian grocery stores in the US, Canada, and the UK. In Italy, panettone comes with an often varied history, but one that invariably states that its birthplace was Milan. The word ""panettone"" derives from the Italian word ""panetto"", a small loaf cake. The augmentative Italian suffix ""-one"" changes the meaning to ""large cake"". The origins of this cake appear to be ancient, dating back to the Roman Empire, when ancient Romans sweetened a type"
"Morlacco Morlacco or Morlacco di Grappa cheese originates from Mount Grappa (provinces of Vicenza, Treviso, and Belluno in Italy) where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlacchia. The local Burlina cows - a breed that is at risk of extinction - produced the milk used for this cheese. The Burlina cow is small and hardy and has a piebald black and white coat. Today, Morlacco di Grappa cheese is once again produced on Mount Grappa with skimmed milk from the evening’s milking mixed with"
"calories per 100 g, with proteins exceeding 20%. A minimum of 27% of fats and humidity of 40% at the most. Bastardo del Grappa Bastardo del Grappa is a traditional cheese produced in the foothills of Monte Grappa massif and in the provinces of Treviso, Belluno, and Vicenza, in Italy. Bastardo del Grappa is a certified PAT cheese qualifying it as a genuine Italian product. The history of the semi-fat cheese ""bastardo"" dates back to 800 AD, a time in which it was produced in the pastures of the Veneto region. It is so named because of the milk, with"
"include the chocolate and marzipan topping. Tunis cake A Tunis cake is a Madeira cake topped with a thick layer of chocolate and decorated with marzipan fruits. It is traditionally eaten at Christmas. The origins of the cake are Edwardian. Scottish bakery Macfarlane Langs produced commercial Tunis Cakes in the 1930s, and when they merged with McVitie & Price in 1948 to form a company called United Biscuits (which still owns the McVitie’s brand) the recipe passed to the new company. McVitie's produced a Tunis cake until the mid 1980s. It is now sold seasonally by some supermarkets in the"
"the city of Königsberg in East Prussia was also renowned for its distinctive marzipan production. Königsberg marzipan remains a special type of marzipan in Germany that is golden brown on its surface and sometimes embedded with marmalade at its centre. Another possible geographic origin is in Spain, then known as Al-Andalus. In Toledo (850-900, though more probably 1150 during the reign of Alfonso VII) this specialty was known as ""Postre Regio"" (instead of ""Mazapán"") and there are also mentions in The Book of One Thousand and One Nights of an almond paste eaten during Ramadan and as an aphrodisiac. Mazapán"
"it is served with ""crema di mascarpone"", a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute. Efforts are under way to obtain Protected Designation of Origin and Denominazione di origine controllata status for this product, but these have not yet been successful. Former Italian Agriculture Minister Paolo De Castro was known to be looking at ways to protect genuine Italian cakes from growing competition in South America, and exploring whether action could be taken at the World Trade"
"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"
"announcement in 2006. Until its modern spread along with European culture, cheese was nearly unheard of in east Asian cultures, in the pre-Columbian Americas, and only had limited use in sub-Mediterranean Africa, mainly being widespread and popular only in Europe, the Middle East, the Indian subcontinent, and areas influenced by those cultures. But with the spread, first of European imperialism, and later of Euro-American culture and food, cheese has gradually become known and increasingly popular worldwide. The first factory for the industrial production of cheese opened in Switzerland in 1815, but large-scale production first found real success in the United"