Cheese is a generic term for a diverse group of milk-based food products. Although most cheese is produced from cow, sheep, or goat’s milk, it can and has been made from a plethora of milk-producing animals. A farm in Bjurholm, Sweden actually makes moose cheese. You can hardly estimate how many kinds of cheeses there are in the world. Cheese varies from place to place depending on the animal grazed there, the quality of grass the animals eat, the qualities and condition of the animals milk, the process of making, the method and extent of curing, the butterfat content, the acid, the bacteria and mold.
Cheese may be divided into two classes, hard cheeses, which improve with age under suitable conditions, and soft cheeses, which are usually not used for cooking. Most soft cheeses should be used within a few days of purchase--they spoil faster than firmer cheeses.
Very hard cheeses include Parmigiano-Reggiano, Aged Gouda, Pecorino Toscano, Sbrinz, Parmesan and Romano; among the hard cheeses are Cheddar, Edam, Emmental, Gouda, Gruyère, Provolone, and Swiss. The semisoft cheeses include brick, Gorgonzola, Limburger, Roquefort, Muenster, and Stilton; some of the soft cheeses are Brie, Camembert, cottage, Neufchâtel, and Ricotta.
Cheese may be divided into two classes, hard cheeses, which improve with age under suitable conditions, and soft cheeses, which are usually not used for cooking. Most soft cheeses should be used within a few days of purchase--they spoil faster than firmer cheeses.
Very hard cheeses include Parmigiano-Reggiano, Aged Gouda, Pecorino Toscano, Sbrinz, Parmesan and Romano; among the hard cheeses are Cheddar, Edam, Emmental, Gouda, Gruyère, Provolone, and Swiss. The semisoft cheeses include brick, Gorgonzola, Limburger, Roquefort, Muenster, and Stilton; some of the soft cheeses are Brie, Camembert, cottage, Neufchâtel, and Ricotta.
Whatever kind of cheese it is, it is good as spread on bread or crackers to be served as snacks.
“A cheese may disappoint. It may be dull, it may be naive, it may be over sophisticated. Yet it remains, cheese, milk’s leap toward immortality.”
~ Clifton Fadiman ~
If you want to enjoy coffee this summer even at noon time, try this refreshing Mocha shake.
Ingredients:
1 sachet 3 in 1 instant coffee
3 tbsp. powdered chocolate
2 tbsp. sugar
1/4 cup fresh milk
1/4 cup water
1 1/2 cup ice cubes
Procedure:
Mix all ingredients in a blender until smooth. Enjoy your refreshing Mocha Shake.
Chopseuy is a Philippine dish that has different varieties of vegetables in it. The dish originated from Chinese, it was originally composed of vegetables, meat, shrimps with a thick sauce that has a hint of sweetness and saltness cooked in a hot wok, it has bean sprouts, cabbage and celery and is bound by thick sauce. But the Filipinos had made a different version that makes the dish distinctly Filipino. We added different kind of vegetable that makes the dish more healthy and delicious. (source) Here is my version of chopseuy.
Ingredients:
2 cloves garlic, minced
1 medium onion, sliced
200 g. chicken meat, cut in small pieces
200 g. shrimp, peeled and deveined
100 g. snow peas
small cabbage, cut into 1/2 inch thick
1 chayote, cut into small pieces 1/2 inch thick
carrot, cut into strips
1/4 cup black fungus, soaked and sliced
Chinese kikiam, cut into pieces 1 inch x 2 inches
4 tbsp. oyster sauce
1/2 cup water
1 tbsp. cornstarch diluted in 2tbsp. water
salt
cooking oil
Procedure:
Heat oil in a wok. Saute onion and garlic until golden brown. Add chicken meat then stir fry. Add chayote and carrots. Then add the remaining vegetables, kikiam and the shrimp. Stir in oyster sauce and water. Add the diluted cornstarch while stirring constantly. Do not overcook the vegetables.
You can also add cauliflower and young corn if you want. Bon appetite!
