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The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. The rind is a pinkish-brown, and the interior is creamy and pale yellow. [2] It has a protected designation of origin so that only such cheese produced in the Lombardy or Piedmont regions of Italy may be designated as Taleggio. [2]
Dyrlægens natmad ("veterinarian's night food") is the Danish name for a smørrebrød, also known as an open-faced sandwich, made with a particular selection of toppings.. The name of this snack originated in the 1920s in Oskar Davidsen's sandwich bread restaurant in Copenha
Gorgonzola blue cheese takes its name from the village of Gorgonzola in Italy where it was first made. [28] Belonging to the family of Stracchino cheeses, Gorgonzola is a whole milk, white, and "uncooked" cheese. [28] This blue cheese is inoculated with Penicillium glaucum which, during ripening, produces the characteristic of blue-green veins ...
Bourekas or burekas (Hebrew: בורקס) are a popular baked pastry in Sephardic Jewish cuisine and Israeli cuisine.A variation of the burek, a popular pastry throughout southern Europe, northern Africa and the Middle East, Israeli bourekas are made in a wide variety of shapes and a vast selection of fillings, and are typically made with either puff pastry, filo dough, or brik pastry ...
Junket evolved from an older French dish, jonquet, a dish of renneted cream in which the whey is drained from curdled cream, and the remaining curds are sweetened with sugar. [1] In medieval England, junket was a food of the nobility made with cream and flavoured with rosewater, spices, and sugar.
Danablu, often marketed under the trademark Danish Blue Cheese within North America, [1] is a strong, blue-veined cheese. [2] This semi-soft creamery cheese is typically drum- or block-shaped and has a yellowish, slightly moist, edible rind.
A platter with cheese and garnishes Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, Clara Peeters, c. 1615. Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep).
Nutrition: Glazed Pumpkin Spice Cake Doughnut (Per 1 Doughnut) Calories: 290 Fat: 14 g (Saturated Fat: 6 g) Sodium: 220 mg Carbs: 39 g (Fiber: <1 g, Sugar: 25 g) Protein: 2 g. Fall arrived really ...