0_Wizard
Hi, are you a cheese fan?
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Janne Tuohino
Janne Tuohino (born 22 May 1975 in Kiiminki, Finland) is a rally driver. His began his rally career in 1993 when he entered a Toyota Starlet in a rally sprint. Although his first true rally was in January 1994, in which he drove a Ford Escort RS 2000. By the end of 1994 he was driving in Lancia Delta in which he competed most of his Finnish rallies. His father helped pay for the Lancia. After receiving an international rally licence he imported an Opel Kadett from neighbouring Sweden. With his newly acquired licence he entered the Finnish Rally Championship. Near the end of the championship he replaced the Kadett with an Opel Astra.
Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
Hi-5 (Australian band)
Hi-5 are an Australian children's musical group formed in 1998, who are associated with the children's television series of the same name. As of December 2016, the members are Lachie Dearing, Courtney Clarke, Shay Clifford, Joe Kalou and Bailey Spalding. The group is aimed at preschoolers, composed of five performers who entertain and educate children through music, movement and play. "Hi-5" was created by Helena Harris and Posie Graeme-Evans, initially a television series for the Nine Network, which premiered in 1999. The cast of the show became a recognised musical group for children. The original members were Kellie Crawford, Kathleen de Leon Jones, Nathan Foley, Tim Harding and Charli Robinson.
List of Duck Dodgers characters
This is a list of characters from the American animated television series "Duck Dodgers". Captain Duck Edgar Dumas Aloysius Eoghain Dodgers, the star of the show, was played by the fictional character Daffy Duck. He was voiced by Joe Alaskey. Duck Dodgers was accidentally frozen for over three centuries. He was revived by Dr. I.Q. Hi in the middle of the 24th century. Through scheming and lies, he managed to trick everyone into believing he was a 21st-century hero. In reality, he was only a water boy for a football team. He is arrogant, selfish, greedy, lazy, cowardly, gullible, and not particularly intelligent.
Beecher's Handmade Cheese
Beecher's Handmade Cheese is an artisan cheesemaker and retail shop with locations in the Pike Place Market, Seattle, Washington and New York City's Flatiron District. The company was founded by Kurt Beecher Dammeier in 2003 and opened in the Pike Place Market after Dammeier obtained a difficult to obtain storefront lease in the Market. Because Dammeier had never been a cheesemaker, he sought out the assistance of Brad Sinko, who helped run a family cheese-making business in Oregon. A second location was opened in 2011 in the Flatiron neighborhood of Manhattan in New York City. Unlike most artisan cheese makers, Beecher's mainly uses pasteurized milk and operates a high-volume modern production facility, with multiple farms supplying milk.
Cheeses of Mexico
Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk.
2009–10 Sunderland A.F.C. season
The 2009–10 season is Sunderland's third consecutive season in the top division of English football, the Premier League. Ricky Sbragia was replaced by Steve Bruce in the close season. His aim is to improve on the club's 16th position the previous season. Darren Bent was the top scorer in the Premier League with 24 goals. Andy Reid was the top scorer in the League Cup with two goals. Fraizer Campbell was the top scorer in the FA Cup with two goals. Darren Bent was the top scorer in all competitions with 25 goals. At the end of the season, Darren Bent won both the club's official Player of the Season and the SAFC Supporters' Association awards.
1_Apprentice
Yes, I am, it is so delicious
0_Wizard
Do you have a favorite? Mine is would have to be Red Leicester
The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto.
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Cheese
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Red Leicester
Red Leicester (also known simply as Leicester or Leicestershire Cheese) is an English cheese, made in a similar manner to Cheddar cheese, although it is crumblier, sold at 3 to 12 months of age. The rind is reddish-orange with a powdery mould on it. Since the 18th century it has been coloured orange by adding annatto extract during manufacture. It is a cow's milk cheese, originally from Leicestershire, England, and is named after the city of Leicester. Traditionally made wheels are fairly firm and dry, with a friable texture and a slightly sweet mellow flavour that becomes stronger as the cheese matures.
Leicestershire
Leicestershire ( or ; abbreviation Leics.) is a landlocked county in the English Midlands. The county borders Nottinghamshire to the north, Lincolnshire to the north-east, Rutland to the east, Northamptonshire to the south-east, Warwickshire to the south-west, Staffordshire to the west, and Derbyshire to the north-west. The border with most of Warwickshire is Watling Street (the A5). Leicestershire takes its name from the City of Leicester (unitary authority) located at its centre and administered separately from the rest of the county. The ceremonial county (non-metropolitan county plus the City of Leicester) has a total population of just over 1 million (2016 est.
East Midlands
The East Midlands is one of nine official regions of England at the first level of NUTS for statistical purposes. The eastern part of the Midlands, it consists of Derbyshire, Leicestershire, Lincolnshire (except North and North East Lincolnshire), Northamptonshire, Nottinghamshire and Rutland. The region has an area of , and was home to over 4.5 million people in 2011. There are five principal urban centres, Derby, Leicester, Lincoln, Northampton and Nottingham; and a number of next tier centres including Boston, Chesterfield, Corby, Grantham, Hinckley, Kettering, Loughborough, Mansfield, Newark and Wellingborough.
Leicester
Leicester ( ) is a city and unitary authority area in the East Midlands of England, and the county town of Leicestershire. The city lies on the River Soar and close to the eastern end of the National Forest. In the 2011 census the population of the City of Leicester unitary authority was 329,839 making it the most populous municipality in the East Midlands region. The associated urban area is also the 11th most populous in England and the 13th most populous the United Kingdom. Leicester is at the intersection of two major railway lines—the north/south Midland Main Line and the east/west Birmingham to London Stansted CrossCountry line; as well as the confluence of the M1/M69 motorways and the A6/A46 trunk routes.
Robert Dudley, 1st Earl of Leicester
Robert Dudley, 1st Earl of Leicester (24 June 1532 – 4 September 1588) was an English nobleman and the favourite and close friend of Elizabeth I's, from her first year on the throne until his death. He was a suitor for the queen's hand for many years. Dudley's youth was overshadowed by the downfall of his family in 1553 after his father, the Duke of Northumberland, had failed to establish Lady Jane Grey on the English throne. Robert Dudley was condemned to death but was released in 1554 and took part in the Battle of St. Quentin under Philip II of Spain, which led to his full rehabilitation. On Elizabeth I's accession in November 1558, Dudley was appointed Master of the Horse.
Leicester City F.C.
Leicester City Football Club is an English professional football club based at the King Power Stadium in Leicester. They compete in the Premier League, England's top division of football. The club was founded in 1884 as Leicester Fosse F.C., playing on a field near Fosse Road. They moved to Filbert Street in 1891, were elected to the Football League in 1894 and adopted the name Leicester City in 1919. They moved to the nearby Walkers Stadium in 2002, which was renamed the King Power Stadium after a change of ownership in 2011. Leicester City won the 2015–16 Premier League, their first top-level football championship.
History of Leicester Tigers
History of Leicester Tigers details the history of the rugby union club based in Leicester, England. Nicknamed the Tigers from 1895, Leicester have been a prominent club from the earliest days of organised English rugby dominating midlands rugby before the First World War; providing British Lions captains in 1930, 1936, 1997 and 2001; and winning 20 major titles since 1979 including a record 10 Premiership Rugby titles. Leicester Football Club was formed in a meeting held in the city's George Hotel on 3 August 1880 by the merger of three smaller teams: Leicester Societies AFC, Leicester Amateur FC and Leicester Alert.
1_Apprentice
Oh yes, mine is anyone mixed with strawberry
0_Wizard
I do like a sweet cheese too! Do you know how cheese is made?
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Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Beecher's Handmade Cheese
Beecher's Handmade Cheese is an artisan cheesemaker and retail shop with locations in the Pike Place Market, Seattle, Washington and New York City's Flatiron District. The company was founded by Kurt Beecher Dammeier in 2003 and opened in the Pike Place Market after Dammeier obtained a difficult to obtain storefront lease in the Market. Because Dammeier had never been a cheesemaker, he sought out the assistance of Brad Sinko, who helped run a family cheese-making business in Oregon. A second location was opened in 2011 in the Flatiron neighborhood of Manhattan in New York City. Unlike most artisan cheese makers, Beecher's mainly uses pasteurized milk and operates a high-volume modern production facility, with multiple farms supplying milk.
Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
Cheeses of Mexico
Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk.
Juhannusjuusto
Juhannus- aka makiajuusto (Midsummer- or sweet cheese) is a Ostrobothnian dish which is also called red whey and cheese soup. Like the name suggests it is eaten on Midsummer and more widely in the summer season. The sweet cheese floating in the red whey is eaten cold usually as a dessert. Sugar can be added according to one's taste. The ingredients usually are full-fat milk and rennet. It is difficult to prepare, so is mainly served at various summer feasts.
1_Apprentice
I love it but I don't really know, can you please tell me
0_Wizard
It is often made from milk by coagulating the milk protein casein. 
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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A2 milk
A2 milk is cow's milk that mostly lacks a form of β-casein proteins called A1 and instead has mostly the A2 form. Milk like this was brought to market by The a2 Milk Company and is sold mostly in Australia, New Zealand, China, United States and the United Kingdom. The a2 Milk Company claims that milk containing A1 proteins is harmful, but a 2009 European Food Safety Authority (EFSA) review found that there was insufficient evidence to prove that bioactive peptides in A1 milk have a negative effect on health. A1 and A2 beta-casein are genetic variants of the beta-casein milk protein that differ by one amino acid.
Lactalbumin
Lactalbumin, also known as "whey protein", is the albumin contained in milk and obtained from whey. Lactalbumin is found in the milk of many mammals. There are alpha and beta lactalbumins; both are contained in milk. Scientific studies suggest that certain types of lactalbumin (whey protein) can significantly improve immune responsiveness and increase levels of glutathione systemically in animals and possesses antiviral (against viruses), anti-apoptotic (impede cell death) and anti-tumor (against cancers or tumors) activities in humans. 1. Influence Of Dietary Lactalbumin Hydrolysate On The Immune System Of Mice And Resistance To Salmonellosis Bounous G., Stevenson M.M., Kongshavn P.A.
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who breastfeed) before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy. Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the world's largest producer of milk, and is the leading exporter of skimmed milk powder, yet it exports few other milk products.
Casein
Casein ( "kay-seen", from Latin "caseus", "cheese") is the name for a family of related phosphoproteins (αS1, αS2, β, κ). These proteins are commonly found in mammalian milk, comprising c. 80% of the proteins in cow's milk and between 20% and 45% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphorus. Casein contains a high number of proline residues, which do not interact. There are also no disulfide bridges.
Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
Milk protein concentrate
Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. The United States officially defines MPC as “any complete milk protein (casein plus lactalbumin) concentrate that is 40 percent or more protein by weight.” In addition to ultrafiltered milk products, the MPC classification includes concentrates made through other processes, such as blending nonfat dry milk with highly concentrated proteins, such as casein. To make milk protein concentrate, whole milk is first separated into cream and skim milk. The skim milk is then fractionated using ultrafiltration to make a skim concentrate that is lactose-reduced.
The a2 Milk Company
The a2 Milk Company Limited (previously known as A2 Corporation) is an ASX 200 public listed company that commercialises intellectual property relating to a2 milk, as well as the milk and related products like infant formula. The a2 Milk Company is the successor of A2 Corporation Limited, a New Zealand company founded in 2000 by Dr Corran McLachlan, who was researching health effects of A1 beta-casein; and Howard Paterson who was one of New Zealand's richest men, a significant dairy farmer, and an important stakeholder in Fonterra, a dairy cooperative. The company commercialised a genetic test to determine whether a cow will produce milk without the A1 protein, and to market a2 Milk.
1_Apprentice
Wow, really? From milk, no wonder its that good
0_Wizard
I know! I much prefer my cheese to melted though. Most cheeses melt at cooking temperature
Most cheeses melt at cooking temperature.
chosen_Cheese_0
Milk
partner_4_Milk
Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
Cheeses of Mexico
Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk.
Pizza cheese
Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza. These include processed and modified cheese such as mozzarella-like processed cheeses and mozzarella variants. The term can also refer to any type of cheese suitable for use on pizza. The most popular cheeses used in the preparation of pizza are mozzarella (accounting for about 30%), provolone, cheddar and Parmesan. Emmental, Romano and ricotta are often used as toppings, and processed pizza cheeses manufactured specifically for pizza are mass-produced.
Beecher's Handmade Cheese
Beecher's Handmade Cheese is an artisan cheesemaker and retail shop with locations in the Pike Place Market, Seattle, Washington and New York City's Flatiron District. The company was founded by Kurt Beecher Dammeier in 2003 and opened in the Pike Place Market after Dammeier obtained a difficult to obtain storefront lease in the Market. Because Dammeier had never been a cheesemaker, he sought out the assistance of Brad Sinko, who helped run a family cheese-making business in Oregon. A second location was opened in 2011 in the Flatiron neighborhood of Manhattan in New York City. Unlike most artisan cheese makers, Beecher's mainly uses pasteurized milk and operates a high-volume modern production facility, with multiple farms supplying milk.
Sous-vide
Sous-vide (; French for "under vacuum") is a method of cooking in which food is vacuum-sealed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. Three characteristics of sous-vide cooking, each of which developed separately, are low-temperature cooking, containerized cooking that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
1_Apprentice
OK, maybe because it is prepared with milk. That is good