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Difference between revisions of "Talk:Ingredients"
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→Cheeses
(→Cheeses: Filling in the blanks) |
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|TBA | |TBA | ||
|TBA | |TBA | ||
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|Marscapone | |||
|TBA | |||
|Not really a cheese, but more like a thickened cream. It is richer than cream cheese with a fluffy, spreadable texture that makes it a go-to for desserts or sauces. | |||
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|Moose cheese | |Moose cheese | ||
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|Not a dairy product, made from rice/grain | |Not a dairy product, made from rice/grain | ||
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|Ricotta | |||
|Vashnari whey cheese | |||
|A kind of whey cheese, usually made from sheep's milk. Traditionally made as a by-product of boiling, it has a short lifespan and thus commonly used fresh. Being creamy pale white and soft with a faintly sweet flavour, its mildness makes it perfect for desserts or thickening sauces without being overwhelming. Aged varieties (through smoking or salting) do exist, but the flavours and consistency of the cheese are largely changed by the aging process. | |||
|Soy cheese | |Soy cheese | ||
|N/A | |N/A | ||