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27 relations: Ancient history, Appellation d'origine protégée (Switzerland), Bacteria, Bavaria, Canton of Bern, Cattle, Culinary Heritage of Switzerland, Emmental, Eyes (cheese), Finland, Fondue, France, Geographical indications and traditional specialities in the European Union, Gratin, Grevé, Gruyère cheese, Jarlsberg cheese, Lactobacillus helveticus, Leerdammer, List of Swiss cheeses, Maasdam cheese, Propionibacterium freudenreichii, Rennet, Streptococcus thermophilus, Switzerland, Types of cheese, Umami.
Ancient history
Ancient history is the aggregate of past events, "History" from the beginning of recorded human history and extending as far as the Early Middle Ages or the post-classical history.
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Appellation d'origine protégée (Switzerland)
In Switzerland, the appellation d'origine protégée (AOP, protected designation of origin) is a geographical indication protecting the origin and the quality of traditional food products other than wines (wines have another label called appellation d'origine contrôlée, AOC).
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Bacteria
Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.
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Bavaria
Bavaria (Bavarian and Bayern), officially the Free State of Bavaria (Freistaat Bayern), is a landlocked federal state of Germany, occupying its southeastern corner.
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Canton of Bern
The canton of Bern (Bern, canton de Berne) is the second largest of the 26 Swiss cantons by both surface area and population.
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Cattle
Cattle—colloquially cows—are the most common type of large domesticated ungulates.
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Culinary Heritage of Switzerland
The Culinary Heritage of Switzerland (Kulinarisches Erbe der Schweiz, Patrimoine culinaire suisse, Patrimonio culinario svizzero, Patrimoni culinar svizzer) is a multilingual online encyclopedia of traditional Swiss cuisine and produce.
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Emmental
The Emmental is a valley in west central Switzerland, forming part of the canton of Bern.
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Eyes (cheese)
Eyes are the round holes that are a characteristic feature of Swiss-type cheese (e.g. Emmentaler cheese) and some Dutch-type cheeses.
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Finland
Finland (Suomi; Finland), officially the Republic of Finland is a country in Northern Europe bordering the Baltic Sea, Gulf of Bothnia, and Gulf of Finland, between Norway to the north, Sweden to the northwest, and Russia to the east.
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Fondue
Fondue is a Swiss dish of melted cheese served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks.
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France
France, officially the French Republic (République française), is a sovereign state whose territory consists of metropolitan France in Western Europe, as well as several overseas regions and territories.
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Geographical indications and traditional specialities in the European Union
Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promote and protect names of quality agricultural products and foodstuffs.
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Gratin
Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.
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Grevé
Grevé is Swedish cow's milk cheese, similar to Emmental.
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Gruyère cheese
Gruyère (or;, German: Greyerzer) is a hard yellow cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Bern in Switzerland.
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Jarlsberg cheese
Jarlsberg is a mild cow's-milk cheese with large regular holes, that originates from Jarlsberg, Norway.
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Lactobacillus helveticus
Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus.
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Leerdammer
Leerdammer is a Dutch semihard cheese made from cow's milk.
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List of Swiss cheeses
Switzerland is home to about over 450 varieties of cheese.
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Maasdam cheese
Maasdam cheese is a Swiss-style Dutch cheese.
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Propionibacterium freudenreichii
Propionibacterium freudenreichii is a Gram-positive, non-motile bacterium that plays an important role in the creation of Emmental cheese, and to some extent, Jarlsberg cheese, Leerdammer and Maasdam cheese.
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Rennet
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals.
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Streptococcus thermophilus
Streptococcus thermophilus also known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group.
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Switzerland
Switzerland, officially the Swiss Confederation, is a sovereign state in Europe.
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Types of cheese
Types of cheese are grouped or classified according to criteria such as length of fermentating, texture, methods of making, fat content, animal milk, country or region of origin, etc.
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Umami
Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).
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References
[1] https://en.wikipedia.org/wiki/Emmental_cheese
