Meditarranean Flashcards
PARMESAN CHEESE
Parmesan, also known as Parmigiano-Reggiano, is an Italian hard, granular cheese produced from cow’s milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia
PECORINO
Pecorino Romano is a hard, salty Italian cheese, often used for grating, made with sheep’s milk. The name “pecorino” simply means “ovine” or “of sheep” in Italian; the name of the cheese, although protected, is a simple description rather than a brand: “[formaggio] pecorino romano” is simply “sheep’s [cheese] of Rome”. Pecorino usually made after aging more than 5 months.
MOZZARELLA
Mozzarella is a southern Italian cheese traditionally made from Italian buffalo’s milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal’s diet
Burrata
Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella- страчетелла and cream, giving it an unusual, soft texture.
CAMEMBERT-Камемберт
Camembert is a moist, soft, creamy, surface-ripened cow’s milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look and taste to brie cheese, albeit with a slightly lower butterfat content than brie’s typical 60% and 75% by weight. Camembert usually made after aging minimum 3 weeks.
BRIE
Brie is a soft cow’s-milk cheese named after Brie, the French region from which it originated. It is pale-бледный in color with a slight grayish-грэешь tinge-тинж under a rind of white mould-молд . The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment.
Бри - мягкий сыр из коровьего молока, названный в честь Бри, французского региона, из которого он произошел. Он бледного цвета с легким сероватым оттенком под кожурой белой плесени.
GRUYERE-Граяр
Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland-Свитзерланд. It is named after the town of Gruyères in Fribourg. Gruyere made from cow milk after aging minimum 12 months.
ROQUEFORT
Roquefort is a sheep milk cheese from Southern France and is one of the world’s best known blue cheeses. It has highly strong and sophisticated texture and smell. Roquefort cheese made after aging more than 5 months and it is a type of blue cheese.
REBLOCHON
Fresh, young, and tender are the signature features of this mountain cheese from the Savoie, on the eastern border of France close to Alps Valley. The name is derived from the French verb reblocher, which means “to pinch a cow’s udder again.” That lets you understand that Reblochon is made from the thick, rich milk of the second milking. Very creamy texture and golden pale color. Свежий, молодой и нежный — характерные черты этого горного сыра из Савойи, на восточной границе Франции, недалеко от долины Альп. Название происходит от французского глагола reblocher, что означает «снова щипать коровье вымя». Это позволяет понять, что реблошон делается из густого, жирного молока второй дойки. Очень кремовая текстура и бледно-золотистый цвет.
EMMENTAL
Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese. Emmental made from cow milk and could be aged between 2-18 months depending on variety.
GORGONZOLA
Gorgonzola is a veined blue cheese, originally from Italy (Piedmont or Lombardy-Gorgonzola Village) made from unskimmed cow’s milk. It can be buttery or firm, crumbly and quite salty, with a “bite” from its blue veining. It contents %25-%35 fat and it has crumbly and soft texture. In terms of taste so close to Roquefort.
Cheese-Italy
PECORINO-Italy MOZZARELLA-Italy BURRATa-Italy Parmesan Gorgonzola -pimont
France
CAMEMBERT
BRIE
ROQUEFORT
REBLOCHON
Switzerland
EMMENTAL
GRUYERE
