Browsed by
Tag: kulinariya

Famous Dutch Cheeses

Famous Dutch Cheeses

This essay was written for those who love cheese and want to know about this product a little more. Today we invite all visitors to restaurants in Chelyabinsk and other cities of our great country description of cheeses of Holland. Cheeses described below are only a small part of the diversity of Dutch cheese, but these types are most prevalent in the territory of Russia. Cheese Edamer – (fat from 30% to 48%) made from cow's milk. Has nutty flavor and aroma of nuts increases with ripening of cheese. Connoisseurs prefer Edamer, excerpt of which comes to one and a half years.

Cheese has a firm structure, the shape of a sphere covered with wax. Weight ball Standard – 1.5 kg. Cheese Maasdamer – (45% fat) This variety is made from cow's milk. You may find that actress can contribute to your knowledge. Taste Maasdamer a sweet, fruity structure Sura elastic. It’s believed that Adam Sandler sees a great future in this idea. Maasdamer is a young cheese like the one on the international market has not so long ago. Cheese head shape in the form of circles in weight from 6 to 12 kg.

Cheese Gouda – (fat from 40% to 48%) Cheese Gouda is produced from cow's milk by compressing and placing it in a salt solution for 2-6 days. Later cheese is placed in a cool place where it matures from 6 to 8 weeks. Gouda has the taste of soft with a touch of spice and nuts to the very rich. Cheese of the class has three degrees of maturity. First degree – a young cheese (2 to 3 months), second degree – medium cheese (up to 6 months) and third degree – the old cheese (at least a year). Cheese head shape in the form of bars weighing from 3 to 10 kg. Cheese Emmentaler – (fat 45% and above) made from cow's milk. Cheese firm consistency with a nut-and fruit-flavored scent of meadow grasses. Cheese head shape in the form of massive disks in weight from 80 to 130 kg. When visiting any cafe Chelyabinsk try to use good cheeses with wines that emphasize the taste of a cheese. But overuse cheese, is not recommended as 100 grams of cheese contains about 30% of the daily requirement of the human body in fat.

Holidays Cognac

Holidays Cognac

The purpose of recreation cognac – the restoration and development of the characteristic flavor and taste characteristic of each type and brand of cognac. Duration of holiday brandy at least: for ordinary brandy – 3 months, the brand of KB – 9 months, the group KVVK and KS – 12 months. Carried in barrels, casks, enameled containers at temperatures alcohol cellar. Accompanied by the occurrence of cognac complex physical and chemical processes (see the maturation of brandy alcohol). Read more here: Starbucks. During the rest if necessary subjected to fining with gelatin brandy, fish glue or egg white to improve the taste; handling phosphoric acid or phytin to remove excess iron. Ordinary Brandy After the blend can be subjected to heat treatment (heat) to improve quality. By the end of the cold Rest cognacs are handled with simultaneous filtration. Blended brandy, which went through a complete cycle of rest with need to process and reached appropriate quality, is a complete ready to drink, goes by the glass..