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→Cheeses: Fleshing out descriptions
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====Cheeses==== | ====Cheeses==== | ||
A list of modern cheeses and their Achaean equivalents. When in doubt, describe the flavour, colour, and texture associated with the cheese rather than relying on a name. For example, the [[ | A list of modern cheeses and their Achaean equivalents. When in doubt, describe the flavour, colour, and texture associated with the cheese rather than relying on a name. For example, the [[Blue Feather Cafe]] in [[Arcadia]] sells a fruit and cheese platter, with the cheese described as "a mouth-watering collection of half a dozen different hues and textures, from a soft, creamy herbed cheese to a firm, aged white wedge." | ||
:NOTE: The term "goat cheese" may encompass any sort of goat's cheese, but typically covers all varieties of the real world equivalent, ''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. | |||
{|class="wikitable" | {|class="wikitable" | ||
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|Agios Isidoros | |Agios Isidoros | ||
|Actar goat cheese | |Actar goat cheese | ||
|A hard yellow cheese made from goat milk, spicy flavour, works with pasta or as a table cheese, pairs well with most wines | |A hard yellow cheese made from goat milk, spicy flavour, it works with pasta or as a table cheese, pairs well with most wines. | ||
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|Asiago | |Asiago | ||
|Amalayan cheese or Shamtotan cheese | |Amalayan cheese or Shamtotan cheese | ||
|The cheese sold by [[Oinodes]] is described as: Pale and somewhat soft, this cheese is an off-white colour with a smooth texture. Its scent is mild, as is its taste, carrying only a hint of cheese flavour as if a bit dry. | |The cheese sold by [[Oinodes]] is described as: Pale and somewhat soft, this cheese is an off-white colour with a smooth texture. Its scent is mild, as is its taste, carrying only a hint of cheese flavour as if a bit dry. | ||
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|Baby Swiss | |||
|goat kid cheese | |||
|A medium-hard cheese that displays small holes and a mild flavour. This cheese is made from whole milk from goats of the [[Sangre Plains|Sangre]] or [[Daoric Plains]], while the lacy variety is made from low-fat milk of the same animals. | |||
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|Blue cheese | |Blue cheese | ||
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|Brie | |Brie | ||
| | |creamy mountain goat cheese | ||
| | |A pale, soft-textured cheese with a slight gray tinge under a rind of white mold. Depending on production, it may retain a salty or smoky flavour and is sometimes soaked in [[kawhe]] and eaten for breakfast. Overripe, the cheese gives off the unpleasant scent of ammonia. | ||
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|Buffalo cheese aka Mozzarella | |Buffalo cheese aka Mozzarella | ||
|Buffalo | |Buffalo cheese | ||
| | |A semi-moist, semi-soft white cheese, typically from the milk of buffaloes of [[Sangre_Plains|Sangre]] or [[Dardanic Plains]], this cheese is frequently used with flatbread sandwiches and wraps, grilled sandwiches, and vegetable salads, or served alone with olive oil. | ||
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|Caboc | |Caboc | ||
| | |creamy mountain goat cheese (More specifically, can be named for the region i.e. Piraeusian cream cheese or Gheladan cream cheese) | ||
| | |A type of primrose-yellow hued cream cheese with a high fat content and a smooth texture (slightly thicker and grainier than clotted cream). Comparable to mascarpone. Made from the milk of highland animals, such as the mountain goats of [[Mount Piraeus]]. | ||
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|Camel milk (See also: Cheese curds) | |||
|Cheese curds | |||
|It is more difficult to create cheese from camel's milk than from the milk of any other animal. Therefore cheese from the milk of camels (such as the ones in [[El'Jazira]]) will almost always result in the form of ''cheese curds''. Any animal able to produce milk, however, has the ability to make cheese curds. | |||
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|Cheddar | |Cheddar | ||
| | |a small wheel of Nimickian farmstead cheese | ||
|Borme uses this cheese in the recipes for the wares he sells, layering it with other ingredients, for example the plate of manaye, or grating it and sprinkling it atop a dish, such as in the potato bake. | |Borme uses this cheese in the recipes for the wares he sells, layering it with other ingredients, for example the plate of manaye, or grating it and sprinkling it atop a dish, such as in the potato bake. The cheese typically has a sharp, full flavour with pungent hints of earthy hazelnut. Its colour ranges from palest yellow to nearly orange and is the product of grass-fed cows. | ||
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|Cheese curds (see also: Camel milk) | |||
|Cheese curds | |Cheese curds | ||
| | |Any animal able to produce milk has the ability to make cheese curds. However, as it is more difficult to create cheese from camel's milk than from the milk of any other animal, cheese from the milk of camels (such as the ones in [[El'Jazira]]) will almost always result in the form of ''cheese curds''. | ||
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|Chèvre | |Chèvre | ||
|Actarian | |goat cheese (particularly from the goats in the [[Actar Valley]], i.e. 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 | |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. | ||
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|Colby | |Colby | ||
| | |hard table cheese, Petran table cheese | ||
| | |Sold in the [[Horseshoe_Inn]] and described as: Yellow and hard, this chunk of cheese looks only semi-appetising. Its crumbly character indicates that it is probably a bit too dried-out for this type of cheese. When aged appropriately, however, this semi-hard, cow's milk cheese cheese is similar to cheddar but softer and moister resulting in a milder sweet and nutty flavour. It typically works better as a table cheese, sliced for sandwiches, grated for grilling, and as a standalone snack. It is sometimes mixed with other hard cheese to create ''a marbled blend of pale yellow and orange hard cheeses''. | ||
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|Colby Jack | |Colby Jack | ||
| | |a marbled blend of pale yellow and orange hard cheeses | ||
| | |This is a marbled blend of hard table cheeses created from the milk of Petran and Savannah farms. | ||
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|Cottage cheese | |Cottage cheese | ||
| | |creamy curd cheese | ||
| | |This high-protein cheese consists of either small or large curds and is created with the milk leftover from making butter. | ||
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|Cream cheese | |Cream cheese | ||
| | |cream cheese | ||
| | |This is a soft, fresh cheese with a mild flavour and a very high fat content. It is comparable to Mascarpone in texture and taste and used in a wide range of both sweet and savoury recipes. | ||
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|Farmer cheese | |Farmer cheese | ||
| | |(Geographic area with livestock) farm cheese - i.e. Nimickan farm cheese, Savannah farm cheese, Chaghut farm cheese | ||
| | |A soft, white cheese made from the part-skim milk of cows, sheep, or goats providing a range of texture and flavour. Used to fill blintzed and pierogi, sliced thin for sandwiches or wrapped in slices of smoked meats, or on toasted bread. | ||
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|Feta | |Feta | ||
| | |a crumbly aged cheese | ||
|Created from the milk of sheep (or sheep and goats), a crumbly aged cheese is produced in blocks and has a slightly grainy texture. It is a traditional table cheese that also works well in recipes like salads, savoury pastries, omelettes, and grilled sandwiches. | |||
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|Goat cheese i.e. Chèvre | |Goat cheese i.e. Chèvre | ||
|Actarian | |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. | |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. | ||
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. | 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. | ||
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|Goat cheese ([[Dwarf|Dwarven]]) | |||
|Ihnbirian goat cheese, Siroccian goat cheese, or any other variety of Dwarven goat cheese | |||
|Due to the cold and mountainous terrain of Inbhir Ness and the Siroccian mountains, hard varieties of goat cheese are more prevalent among dwarven communities. The salty and tart flavours of dwarven goat cheese are augmented by the presence of their rind which adds a hint of powdery nuttiness. | |||
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|Goat cheese (Mountain) | |||
|Gheladan goat cheese, Piraseusian goat cheese, or any other variety of [[Mountain goats|Mountain goat]] cheese | |||
|Mountain goat cheeses encompass a range of, medium-hard, yellow cheeses with flavours that are more savoury than sharp. They may retain a hint of nuttiness depending on their proximity to Dwarven communities. | |||
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|Gouda | |Gouda | ||
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|The [[Eleusian_Inn]] sells a wheel of cheese described as:White, hard, and made from the milk of a goat, this small wheel of cheese has been made to last for long journeys, or to accompany many a meal. | |The [[Eleusian_Inn]] sells a wheel of cheese described as:White, hard, and made from the milk of a goat, this small wheel of cheese has been made to last for long journeys, or to accompany many a meal. | ||
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| | |Havarti | ||
| | |a soft and buttery cheese | ||
| | |A semi-soft, creamy yellow, cow's milk cheese that can be served sliced, grilled, or melted. The cheese has a sweet, buttery flavour when fresh and becomes more salty with hints of hazelnut when aged. Flavours might include: cranberry, garlic, caraway, dill, coconut, chives, and chilli pepper (such as from Ijel's garden). | ||
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| | |Herve (See also: Limburger) | ||
| | |a pungent block of creamy cheese | ||
| | |This smooth, spreadable cheese has a creamy texture and an aroma not unlike the body odour of an unwashed [[troll]]. Despite its permeating smell, it | ||
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| | |Jack | ||
| | |a block of white Petran cheese | ||
| | |A semi-hard, white cheese with a mild flavour made using cow's milk. NOTE: This works for any variety of the real-world equivalent "Jack" cheeses. | ||
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|Jarlsberg | |Jarlsberg | ||
| | |a wedge of dimpled yellow cheese | ||
| | |This all-purpose, yellow cheese works as both a snack and a cooking ingredient. Although the surface is covered in a random pattern of holes, the semi-firm, buttery cheese has a sweet, mildly nutty flavour. | ||
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|Kasseri | |Kasseri | ||
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|The cheese [[Blaan]] gives to [[newbies]] who wish to enter the [[Black Warren]] is described as a ripe piece of sheep's cheese. Closer inspection reveals: Of exceptional quality and ripened so as to be tempting to even the most desensitised nose, this sliver of cheese is beginning to run. Cultured from sheep's milk from the northern valley of Lodi, the delicacy bears the palest yellow colouration, and the slightly glossy sheen of ripe quality. | |The cheese [[Blaan]] gives to [[newbies]] who wish to enter the [[Black Warren]] is described as a ripe piece of sheep's cheese. Closer inspection reveals: Of exceptional quality and ripened so as to be tempting to even the most desensitised nose, this sliver of cheese is beginning to run. Cultured from sheep's milk from the northern valley of Lodi, the delicacy bears the palest yellow colouration, and the slightly glossy sheen of ripe quality. | ||
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|Limburger | |Limburger (See also: Herve) | ||
| | |a pungent block of creamy cheese | ||
| | |This smooth, spreadable cheese has a creamy texture and an aroma not unlike the body odour of an unwashed [[troll]]. Despite its permeating smell, it | ||
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|Marscapone | |Marscapone | ||
| | |a milky-white cream cheese | ||
|Not | |Not a true 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. The milky-white cheese is easy to spread and is an acceptable replacement for butter to thicken and enrich rice, pasta, or other dishes cooked in broth to a creamy consistency. | ||
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|Monterey Jack | |||
|a block of Petran cheese, a block of mild white cheese | |||
|A semi-hard, white cheese with a mild flavour made using the milk of [[Petra|Petran]] cows. | |||
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|Moose cheese | |Moose cheese | ||
| | |a hard block of moose cheese, blue-veined moose cheese, or crumbled moose cheese | ||
| | |Produced from moose found on [[Ulangi]], moose cheese comes in three styles: hard, blue-veined, and crumbled. | ||
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|Mozzarella | |Mozzarella | ||
|Buffalo | |Buffalo cheese | ||
|A semi-moist, semi-soft white cheese, typically from the milk of buffaloes of [[Sangre_Plains|Sangre]] or [[Dardanic Plains]] | |A semi-moist, semi-soft white cheese, typically from the milk of buffaloes of [[Sangre_Plains|Sangre]] or [[Dardanic Plains]], this cheese is frequently used with flatbread sandwiches and wraps, grilled sandwiches, and vegetable salads, or served alone with olive oil. | ||
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|Muenster cheese | |Muenster cheese | ||
| | |a pale wedge of Savannah cheese | ||
| | |A pale, smoothly textured cheese made from cow's milk. The an orange rind, flavoured with annatto, gives the cheese a sweet and nutty taste. When aged it develops a stronger flavour and pungent aroma. It works well with an appetizer but also melts well, making it the perfect choice for sandwiches, pasta and cheese dishes, and in wraps. | ||
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|Parmesan | |Parmesan | ||
|Piraeusan | |a hard block of aged Piraeusan cheese, finely grated Piraeusan cheese, Piraeusan cheese sauce | ||
|A hard, aged white cheese frequently grated over dishes, such as pasta or salad, or stirred into soups and sauces, or roasted and eaten as a standalone snack, typically from the milk of mountain ewes of [[Mount_Piraeus]] | |A hard, aged white cheese frequently grated over dishes, such as pasta or salad, or stirred into soups and sauces, or roasted and eaten as a standalone snack, typically from the milk of mountain ewes of [[Mount_Piraeus]] | ||
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|Pepper Jack | |Pepper Jack | ||
| | |a wedge of peppered Petran cheese | ||
| | |A semi-hard, white cheese with a mild flavour made using cow's milk, made spicy with the addition of chilli peppers from [[Ijel]]'s garden in [[Petra]]. | ||
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|Pimento | |Pimento or Pimiento | ||
| | |spicy cheese relish | ||
| | |Often mistaken for cheese, this spicy cheese relish combines Nimickian farmstead cheese, paprika, several types of pepper from Ijel's garden in Petra, onions, garlic, and dill pickles. It slathers equally well on corn chips, sandwiches, and finger foods. | ||
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|Pecorino | |Pecorino | ||
| | |a wedge of hard sheep's cheese | ||
| | |This hard cheese is made with sheep's milk, and often contains an additional ingredient to lend an added flavour. This ingredient might include, but is not limited to, any of the following: black peppercorns, chilli pepper flakes, nuts, or truffle. The cheese itself may be an ingredient in savoury dishes, or sweetened with honey and nuts and used with fruit (such as pears) to finish a meal. | ||
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|Port | |Port wine cheese | ||
| | |a wine and cheese spread | ||
| | |Not a true cheese, port wine cheese is a spread made from combining Nimickian farmstead cheese, tangy cream cheese, and sweet red wine. | ||
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|Queso Blanco | |Queso Blanco | ||
| | |a soft wedge of creamy white cheese | ||
| | |This creamy white cheese has a soft texture and is used in both savoury and sweet recipes. It is made either from cow's milk, or a combination of cow's and goat's milks. Popular uses for this cheese might include eaten as a snack, included with meat, lettuce, and chilli peppers in a wrap, crumbled over soup or salad, or used as an ingredient in cheesecake. | ||
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|Rice cheese | |Rice cheese | ||