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Culinary Dictionary
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| Category: Cheeses and dairy products |
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| There are 18 entries. | ||
| Pages: 1 |
| Image | Term | Definition |
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American cheese | The United States has more or less followed the Europeans lead when it comes to making cheese. The basic difference between the two is that US chee[...] |
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Bocconcini | Is a type of cheese from Naples, Italy made from water buffalo milk, although cow's milk is occasionally mixed in too. This type of cheese is whit[...] |
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Bocconcini Cheese | Bocconcini are Italian cheese balls. Bocconcini are about the size of cherry tomatoes. Bocconcini means small mouthfuls in Italian and there is a bite[...] Learn more |
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Camembert | Camembert is a soft, creamy French cheese. Camembert is made from unpasteurized cow's milk, and is ripened by the moulds Penicillium candida and Peni[...] Learn more |
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Cheddar | A firm cheese made from whole cow's milk (generally pasteurized) produced principally in Wisconsin, New York and Vermont; ranges from white to ora[...] |
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Clotted Cream | Traditionally served with tea and scones; a 55% (min) milk fat product made by heating shallow pans of milk to about 82 degrees C, holding them at thi[...] Learn more |
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Cream | To soften fat by beating it with a spoon or beater until it can be whipped almost like very thick cream; also means to blend fat and sugar smoothly to[...] Learn more |
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Crème fraîche | A typical French ingredient similar to sour cream, only with a lighter, creamier taste and texture. How to make it: Place 1cup heavy cream [...] |
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Feta | Feta is a brined curd cheese traditionally made in Greece with goat’s and sheep milk. Feta is an aged cheese, commonly produced in blocks, and has a[...] Learn more |
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Goat cheese | Is a type of cheese made from the milk of goats, that typical comes in either a smooth, spreadable form or can be aged hard or semi-firm to form fe[...] |
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Gruyère | A cow's milk cheese moderate in fat with a rich, sweet, nutty flavor. Favored as a quick snack and its prowess in cooked dishes, GruyèreLearn more |
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Half and Half | A mixture of half cream and half whole milk, widely used in north America with coffee.[...] Learn more |
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Heavy Cream | Also known as whipping cream, is a rich dairy product with a butterfat content of at least 36 percent. For the best flavor and cooking properties, buy[...] Learn more |
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Kefir | A fermented milk drink similar to a lassie, flavored with salt or spices. Where available, camel's milk can also be used. Production of tr[...] |
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Rennet | An extract from the stomach of lambs and calves used in cheese making to coagulate milk. Rennets can also be obtained from such vegetables as cardoons[...] Learn more |
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Skimmed Milk | Milk from which cream has been removed.[...] Learn more |
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Unsalted butter | What it says, butter without the 1.5 - 2% added salt that `normal' butter has. Often recommended for cooking. Many people prefer the taste of unsalte[...] Learn more |
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Whole Milk | Milk from which the cream has not been removed.[...] Learn more |