The federal ministry of a food in Germany has paid attention to results of research of German sociological society Forsa on a theme of conformity of marks of foodstuff to their contents and sufficient clearness of the given marks for consumers. By results of this poll, many consumers can’t distinguish cheese and a ham from [...]
In the world very many grades of cheese which intensively smell are made, and some have such specific smell that can confuse not skilled buyer. And here paradox – most strongly smelling cheeses have so pleasant taste what to describe it better verses or comparisons with works of art.
Sometimes odorous cheeses can be met and [...]
To cut small tomatoes and to merge superfluous juice. To cut small greens. To rub on a small grater firm cheese. All components to mix and fill with mayonnaise. The received weight accurately to lay out on chips and to decorate with an olive half.
Before the cheese use, it is necessary for pregnant women to cut off carefully a crust, after all on it bacteria listeria accumulate. These bacteria can pose threat both for mother, and for its not born child. Usually immunity of the person copes with these bacteria, but not immunity of the pregnant woman. As the [...]
The Finnish scientists have established that the cheese use strengthens immunity of older persons as it contains set of bacteria-probiotikov. After 70 years immunity strengthening especially important as even ordinary cold can be tightened for a long time and cause complications. Besides, among older persons the risk of internal inflammations, infectious diseases and tumours is [...]
We have to talk about soft cheeses, semifirm cheeses,cheeses from the goat milk. Today, we complete the review In encyclopaedia of the French cheeses, and talk about hard cheeses and Cream cheeses.
Distinctive feature of the given cheeses is presence of a considerable quantity of holes. They are ideally suited for sandwiches and are often mentioned in [...]
In encyclopaedia of the French cheeses we already read about soft cheeses, semifirm cheeses ,cheeses from the goat milk and now lets talk about blue cheeses.
This group of cheeses is called so for green-bluish colour of cheese weight which to it is given by a mycelium (special kinds of a mould). For preparation of these [...]
In encyclopaedia of the French cheeses we already read about soft cheeses, semifirm cheeses and now lets read about cheeses from the goat milk.
The given category of cheeses very much is appreciated among experts on cheese all over the world. Almost each province in France can brag of the unique and unique cheese from the [...]
Considering about encyclopaedia of the French cheeses we already talk about soft cheeses. And now lets talk about semifirm cheeses.
Smooth, oily structure and pliability at cutting – the main distinctive features of this version of cheeses. Moreover, they it is easier, than other cheeses, melt that invariably does their attractive to cookery. As to compatibility [...]
We continue to talk about cheeses. The first part of encyclopaedia of the French cheeses is you can read here
Soft cheeses, recognized the most refined all over the world, by right are considered as top of skill of the French culinary specialists. They differ first of all a brownish shade and a soft, gentle structure; [...]
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