Talk:Ingredients

Introduction

This is a working repository of Achaean origins for certain foods. It is probably going to be rigorously debated, but the basic minimum for an entry would be:

• A credible point of origin (i.e. Actar is known for its goats not sheep, it's more likely to produce a goat cheese as a regional specialty)
• A basic description of the flavour/smell/appearance/consistency when cooked/uncooked
• Appended note if there is a real world equivalent

Completed and approved entries will be entered into the guild's manuscript in Delos for IG reference.

Cheeses

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.
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.

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.

Buffalo Cheese: a semi-moist, semi-soft white cheese, typically from the milk of buffaloes of Sangre or Dardanic plains. Real world equivalent: Mozzarella.