Emmental, Roquefort and Ricotta are various types of cheeses that come from different regions of the world.
Emmental is a yellow, medium-hard Swiss cheese that originated in the Emmental district of the canton of Bern. It's referred to as a Swiss or Alpine cheese. Emmental was first referenced in written documents in 1293, but it wasn't until 1542 that it was given its current name. It has a flavorful but not overpowering flavor.
Roquefort is a blue cheese made from sheep's milk that originated in Southern France. It is one of the most well-known blue cheeses in the world. Despite the fact that comparable cheeses are made elsewhere, EU legislation states that only those aged in Roquefort-sur-natural Soulzon's Combalou caves are allowed to use the name Roquefort, as it is a protected geographical indicator.
Ricotta
is an Italian whey cheese created from whey left over from the making
of other cheeses from sheep, cow, goat, or Italian water buffalo milk.
It's manufactured the same way as other whey cheeses by coagulating the
proteins left over after casein has been used to form cheese, namely
albumin and globulin.
No comments:
Post a Comment