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.

Cooking Styles

Cheese Type	Achaean Equivalent	Description
Asiago	TBA	TBA
Blue cheese	TBA	TBA
Brie	TBA	TBA
Buffalo cheese aka Mozzarella	Buffalo Cheese	a semi-moist, semi-soft white cheese, typically from the milk of buffaloes of Sangre or Dardanic plains. Real world equivalent: Mozzarella.
Caboc	TBA	TBA
Cheddar	Nimickan 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.
Cheese curds	TBA	TBA
Chèvre	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.
Colby	TBA	TBA
Colby Jack	TBA	TBA
Cottage cheese	TBA	TBA
Cream cheese	TBA	TBA
Farmer cheese	TBA	TBA
Feta	TBA	TBA
Goat cheese	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.
Goat cheese i.e. Chèvre	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.
Gouda	TBA	TBA
Goya	TBA	TBA
Havarti	TBA	TBA
Herve	TBA	TBA
Jarlsberg	TBA	TBA
Limburger	TBA	TBA
Moose cheese	TBA	TBA
Mozzarella	Buffalo Cheese	a semi-moist, semi-soft white cheese, typically from the milk of buffaloes of Sangre or Dardanic plains
Muenster cheese	TBA	TBA
Parmesan	TBA	TBA
Pepper Jack cheese	TBA	TBA
Pimento	TBA	TBA
Port	TBA	TBA
Queso Blanco	TBA	TBA
Rice cheese	TBA	Not a dairy product, made from rice/grain
Soy cheese	TBA	Not a dairy product, made from soybeans
Swiss	TBA	TBA
NAME	TBA	TBA
N/A