8,492
edits
Difference between revisions of "Talk:Ingredients"
Jump to navigation
Jump to search
→Cheeses
| Line 11: | Line 11: | ||
'''Actarian Goat Cheese:''' A white cheese typically known for its salty and slightly sour flavours and often pungent smell. Soft and hard varieties exist, with hard varieties taking on a typical yellowish cheese hue due to the formation of rind. On cooking, the cheese becomes more soft and pliable, or may take on a slightly molten consistency, but not to the point of runniness like other cheeses do. | '''Actarian Goat Cheese:''' A white cheese typically known for its salty and slightly sour flavours and often pungent smell. Soft and hard varieties exist, with hard varieties taking on a typical yellowish cheese hue due to the formation of rind. On cooking, the cheese becomes more soft and pliable, or may take on a slightly molten consistency, but not to the point of runniness like other cheeses do. | ||
<br />NOTE: May encompass any sort of goat's cheese, but typically all varieties of chèvre. Goat's milk may also be used as an alternative milk source for other types of cheeses, do adjust your recipe accordingly for such situations. | <br />NOTE: May encompass any sort of goat's cheese, but typically all varieties of chèvre. Goat's milk may also be used as an alternative milk source for other types of cheeses, do adjust your recipe accordingly for such situations. | ||
'''Buffalo Cheese:''' a semi-moist, semi-soft white cheese, typically from the milk of buffaloes of Sangre or Dardanic plains. Real world equivalent: Mozzarella. | |||
===Pastas=== | ===Pastas=== | ||
===Cooking Styles=== | ===Cooking Styles=== | ||