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Cheese stoves

Cheese stoves

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Grate the cheeses on a small grater and mix with the tube of melted cheese. You can also add greens if you like.

Take the puff pastry and cut the squares. Fill each square with cheese and fold it like a pillow: d Grow each one and place in the pan. Grease with egg and put in the oven until golden brown.

Serve hot and cold.

Manouri | Greek cheese

Manouri is the Greek cheese that lives in the shade of feta. Feta is known worldwide for its goodness and many uses, but manouri-μανούρι in Greek and pronounced mah-NOOR-ree - se find out under the radar of notoriety. This does not make it less of a treatment.

Semi-soft, fresh cheese, very white

Sometimes called manoypi, this is a semi-soft, fresh, very white cheese made from sheep's or goat's milk whey, which is drained from feta cheese when it is produced.

It's similar to feta cheese in some ways, but it's more creamy - think cheesecake. However, it can be slightly granulated and tends to be a little greasy. Some Greeks swear they will melt on your tongue as well. It is less salty than feta, with a somewhat milky taste and hints of citrus.

This is a cheese with a controlled designation of origin, so if you find something that was not made in Central or Western Macedonia or Thessaly, it is not the real deal. The name recognizes only cheeses made in these areas as bona fide manure.

How to make Manouri

Manouri is produced by adding pasteurized sheep's milk or goat's milk to the whey produced in the manufacture of feta cheese. The shells are drained and packed in plastic, usually in cylinders weighing several kilograms. Like feta, manouri does not have an outer crust or a solidified carcass. It is almost always sold in log-shaped rolls, or as individual pieces cut from a roll.

It has a fat content of between 36 and 38%, a low sodium content of 0.8% and is also very low in cholesterol.

Cooking with Manouri

Whenever a rich cheese is needed, consider manure. It is great in pastries, such as spanakopita, or on its own, just dripped with honey. If yogurt is not something for breakfast or a snack, manors make a pleasant alternative, although it is vaguely similar to vague sour / citrus undertones.

Manouri's texture makes it ideal for breaking up salads or pastas, or you can simply top slices with tomatoes, oregano, onions or peppers for an appetizer. Mix well with other cheeses if you want to include it on a cheese plate or spread.

Outside of Greek cuisine, manors can be replaced with cream cheese when making cheesecake. Chef Terrence Maul of Beyond India Restaurant in Providence, Rhode Island, creates the cheesecake baklava dessert using Greek manou.

In the press

Here is what the Washington Post says about this cheese: & quot; The wonderful thing about Manouri's gentle nature is that it can be used in all sorts of ways, both in delicious and sweet dishes. you can serve a spot of it as a dessert, or with figs (or other fruits) thrown in the wine. You can use it as a filling for a delicious or sweet cake. In other words, you can do something about mangoes and you will probably taste good.

Substitutes for Manouri

Goat cheese, cream cheese, farm cheese or ricotta salad can be replaced with cranberries in most recipes, but there is nothing like the real one. If you can't find it on the local market, we recommend ordering it online.

Who is (part of) the Color Court Association

Adriana can simply be described as an Italian woman who uses milk from Romanian cows to make Italian cheeses near Timișoara. A woman with the desire to participate in the growth of society, Adriana is attentive to every step and every man around her.

"My name is Adriana Formenti, I came from Italy 13 years ago as a volunteer of the Carmelite Ecclesiastical Movement (Catholic Church), to develop social projects. For the first 9 years I stayed in Bucharest to set up, together with some friends, a project for children (family homes for minors from Ciocănari village, Dâmbovița county, together with Mlădița Association). When I finished my work there, in 2011, I bought a house and moved to the country with a post-institutionalized girl, Gabriela, who chose me as my mother. So I started another project for older girls without a family or in difficulty. "

You need: 50 g butter, 40 g flour, 250 ml milk, 4 egg yolks, 1 nutmeg tip, about 80 g grated Parmesan cheese, ½ tablespoon white wine, 5 egg whites at room temperature, 1 teaspoon of fresh lemon, about 100 g diced cheese, 2 tablespoons chopped chives, salt and white pepper to taste and extra flour and butter at room temperature for lining the heat-resistant ceramic dishes.

Grease the heat-resistant ceramic dishes with butter and line them with flour. Then put them in the fridge.

Melt the butter in a saucepan over medium heat. Add flour and with the help of a whisk, mix until you get a homogeneous composition, about 1 minute. Remove from the heat, add the milk, nutmeg, a pinch of salt and white pepper and continue to stir for another 1 minute. Put it back on the fire and stir with a whisk until you get a thick cream. Remove from the heat and incorporate the 4 yolks, along with the wine, chopped chives and grated Parmesan cheese. Cover with a lid and set aside. Preheat the oven to 200 degrees.

Using a food processor, whisk the egg whites together with the fresh lemon. Mix a quarter of the beaten egg whites using a spoon, and fold the rest from the bottom up using a silicone spatula to keep the air bubbles inside. Fill each bowl halfway then add a few diced cheese each and top with the composition to near the top. Smooth the tip with a spatula. Using a napkin, wipe the inside edges of the dishes. Put them on a tray and put them in the oven you previously heated to 200 degrees. Leave them there for about 15 minutes, until they grow and brown nicely. Do not open the oven door in any way. Once cooked, serve immediately.

It is a dish with a lot of personality, with a lot of character. Experience both salty and sweet soufflés and you will see that in a short time they will become indispensable on your table.

Cheese guide

Cheese is one of the most complex foods made from milk. Whether we are talking about cow's milk cheeses, or other mammals (sheep, buffalo, goat or even reindeer and camel), cheeses are a fantastic source of calcium and fat for the body.

There are over 650 types of cheese worldwide, most of which are made from cow's milk.

Types of cheeses

The classification of cheeses can be done according to several criteria & # 8211 type of milk from which they are prepared, fat content, consistency, manufacturing process, coating, use, country of origin.

1. by type of milk

  • cow's milk cheeses (telemea, sweet curd, urda, cheese, mozzarella, parmesan, provolone, mascarpone, brie, leerdammer, gouda, etc.)
  • sheep's milk cheeses (bellows cheese, sheep's milk, sheep's curd, nasal, pecorino, roquefort, etc.)
  • goat's milk cheeses (feta, chevre de montrachet, Caprino, Brunost, Pantysgawn, mató, Castelo Branco, Crottin de Chavignol etc)
  • buffalo milk cheeses (buffalo mozzarella, buffalo telemea, etc.)
  • mare's milk cheeses (Airag)
  • camel's milk cheeses (Caravans)
  • Yak milk cheeses (Tibet)
  • milk cheese & # 8211 for example, cow's and sheep's milk (halloumi), cow's milk and reindeer's milk (Juustoleipa)
  • Vegetarian cheeses & # 8211 made without animal clot (a plant substitute is used instead of clot)

2. by fat content

  • low-fat cheeses (less than 20% fat) & # 8211 low-fat cottage cheese, urda, ricotta, cottage cheese, etc.
  • semi-fat cheeses (between 20% and 40% fat) & # 8211 curd, telemea, mozzarella, halloumi etc
  • fatty cheeses (between 40% and 60% fat) & # 8211 bellows cheese, feta, cheese, brie, gorgonzola, roquefort etc
  • very fatty cheeses (over 60% fat) & # 8211 mascarpone

3. by consistency & # 8211 a more arbitrary criterion for classifying cheeses. The consistency of the cheese is given by the higher or lower liquid content (content that depends on the type of production as well as the maturation and pressing process).

  • soft cheeses & # 8211 mascarpone, ricotta, urda etc
  • Semi cheeses & # 8211 curd, telemea, roquefort, brie, cheese, emmenthaler, raclette etc
  • hard cheeses & # 8211 parmesan, pecorino romano etc

4. after the preparation process

  • moldy cheeses on the outside & # 8211 ripen from the outside in (brie, etc.)
  • Cheese with mold inside & # 8211 matures with blue mold that runs like veins the entire core of the cheese (Roquefort etc)
  • brine cheeses & # 8211 telemea, feta
  • scalded cheeses & # 8211 mozzarella, halloumi
  • melted cheeses & # 8211 from cheese scraps
  • kneaded cheeses & # 8211 bellows cheese

5. by age

  • fresh cheeses & # 8211 cottage cheese, curd, mozzarella etc
  • whey cheese & # 8211 urda, ricotta
  • matured cheeses & # 8211 all cheeses that are left to mature and keep more like fresh cheeses (cheese, roquefort, emmenthaler etc)

6. after use in cooking & # 8211 a classification used mainly to find a substitute for a certain type of cheese depending on the dish prepared

  • cheddar type (yellow cheeses, easy to melt and used in au gratin: Cheddar, Colby, Monterey Jack, Gouda)
  • Swiss type (cheeses with strong taste, easy to slice: Gruyère, Emmentaler, cheese, Stillton)
  • Parmesan cheese (hard cheeses, easy to grate: Parmigiano Reggiano, Pecorino, Romano, Asiago)
  • type cheese with blue mold (cheeses with strong, crumbly flavors, suitable for sauces: Gorgonzola, Stilton, Bleu d & # 8217Avergne, Roquefort)
  • ricotta type (soft, fine-tasting cheeses, suitable for pies, desserts: ricotta, cottage cheese, urda)
  • cream cheese type (spreadable cream cheese, easy to incorporate: cream cheese, Neufchâtel, soft goat cheeses)
  • mozzarella type (semi-soft cheeses, used for pizza: Mozzarella, Oaxaca)

Consumption of cheese

For a balanced diet, moderate consumption of cheeses is recommended, especially for those with a high fat content. It is necessary to read the labels carefully to know what the fat content is, especially for cheeses used in cooking where the quantities may be higher.

The countries that consume the largest quantities of cheese per capita (Greece, France, Italy, Switzerland, the Netherlands) are all on the European continent where cheese consumption clearly dominates Asia, for example, where lactose intolerance is quite common. and cheeses are often replaced with tofu (vegetable milk cheese).

The cheeses are consumed as such in cheese platters combined with fruit or other cold appetizers (it is important that the cheeses are served at room temperature, not cold), as a base for sandwiches or sandwiches, but are also widely used in cooking & # 8211 au gratin, pizza, sauces, desserts or savory tarts, etc.

7 famous European cheeses that you must try

Manchego (Spain)

It is matured between 60 days and 2 years, and the longer the maturation, the more pungent its taste becomes. It bears the name of the sheep from whose milk it is made, and its color may differ, from whitish to yellow.

Feta (Greece)

It is made from a mixture of sheep's milk and goat's milk and lasts about three months. We also know about it that it is kept in brine, because the process by which it is done involves pressing the cream cheese in salted water.

Roquefort (France)

It is a blue mold cheese made from sheep's milk. It is crumbly, pungent in taste, with slight notes of nuts and jam, depending on how long it is ripe (usually at least 5 months).

Emmentaler (Switzerland)

It is one of the famous Swiss cheeses with holes in them. These holes are formed from the carbon dioxide released by the bacteria in the milk during the maturation process. It is a semi-hard cheese, a little sweet and which melts very well. For this reason, we recommend it in a cheese sandwich or in a fondue.

Cheddar (United Kingdom)

It takes its name from the process by which it is manufactured (cheddarring). The milk is cooked, then divided into several pieces. These pieces are pressed together to form a block of cheese. It is this process that gives the cheddar the distinct notes of walnuts. Like Emmentaler, this type of cheese melts very well.

Halloumi (Cyprus)

It is an unripe cheese, kept in brine, which is why it has a salty taste. It is normally made from goat's milk and sheep's milk, although some newer recipes also indicate the use of cow's milk. Halloumi can be eaten as such, fried or grilled.

Mozzarella (Italy)

It is perhaps the most famous cheese in Italy. It is made from buffalo milk (or at least it should be). & ldquoThe mozzarella case & rdquo is heated in hot water, squeezed and massaged until it acquires a fine texture, after which the balls are formed. It goes great in salads or melted on pizza.

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Meatballs in cheese sauce

One of the best meatballs with sauce you will eat in your life, especially if you love white sauces. It's a recipe where you only need basic knowledge and 30 free minutes. Super tasty, super fast and very good looking. To the liking of the whole family, guaranteed!

Soften the bread, squeeze it with water. Beat the egg. Chop the onion, parsley, garlic, grate the potato and carrot and mix. In a large bowl put the minced meat, add the vegetables, bread and beaten egg. Season. Form the meatballs and put them in a large frying pan (in series, 5-8 minutes each), until they are browned on both sides.

When the meatballs are done, take them all out on a napkin to absorb the fat. In the same large pan, melt the butter, add & # 8211 in turn and stirring continuously & # 8211 flour, milk. when the sauce has formed and thickened, add the grated cheeses one at a time. mix and leave on the fire for 1-2 minutes to combine the flavors. Add the meatballs and leave them to cook as long as you think is needed.

Focaccia with cheese and cream baked fluffy pie recipe

Focaccia with cheese and cream baked fluffy pie recipe. How to make cheese pie, cheddar, mozzarella and other cheeses? Fluffy dough for baked pie. Cheese focaccia recipe. Salted pie recipes.

This focaccia with cheese and cream is extremely tasty and flavorful. A pie with very fluffy leavened dough covered with a layer of cream and some kinds of grated or crushed cheese.

I was craving a salty pie and I didn't feel like it classic pizza so I made a soft focaccia dough (see here the classic recipe) which I decorated with what I had in the fridge. There are several variants of "focaccia ai formaggi" presented even by Italians. The cream is added by me.

Focaccia has a much thicker top than pizza and the texture should be fluffy, not crunchy. I didn't put ham or salami, but I stayed in the lacto-vegetarian register: that is, with cheese and cream. You can use 2-3-4 kinds of cheese: plain or smoked cheese, Gouda, Tilsit, Emmentaler, Cheddar, fresh or matured mozzarella (harder) etc. For extra flavor I also put cheese with noble blue mold. I used Danish Blue but you can also choose spicy gorgonzola, Roquefort, Stilton, Gran Bavarese, Bleu d & # 8217Auvergne, Dorblu etc.

I do not recommend the telemeau because it does not melt nicely but rather dries in the oven and becomes hard. Instead of blue cheese you can put pieces of bellows greasy cheese which is also slightly spicy and has a strong aroma. Or you can use cheeses matured with white mold: Camembert, Brie, etc.

The cream I use is one in a bucket or a glass and contains 24% fat (as for sarmale or papanaşi). Find something like this from Albalact, Muller, etc. The weaker the cream, the waterier it is and it will moisten the top (which we don't want).

From the quantities below results a tray (approx. 30 & # 21540 cm) of focaccia with cheese and cream or fluffy pie with cheese. I made a double portion of dough because I baked 2 trays.

Romanian cheeses, with recipes from foreigners

Preparations for the holiday meal have begun! Small producers who have relied on delicacies receive orders on the conveyor belt. Cheeses matured with wine, walnut kernels, chili or basil can be special gifts for loved ones. And in the country there are producers who have learned to make art from old crafts.

Preparations for the holiday meal have begun! Small producers who have relied on delicacies receive orders on the conveyor belt. Br & acircnzets matured with wine, walnut kernels, chili or basil can be special gifts for loved ones. And in the country there are producers who have learned to make art from old crafts.

In the middle of nature, in the village of Glăjărie, in Mureş, two young people founded two years ago a family business with a mature family. & Icircn household, the two spouses work only with 100% natural products.

We started with one cow at the beginning of the business, now we already have six cows.

Balint takes care of the animals, and his wife takes care of the cheeses. The specialties are matured in a cellar built 70 years ago. The walls are mountain stone and the ceiling is made of oak beams.

When the room is cool in summer and around 12 degrees in winter, the frost is left between three and six months.

The two young men learned the secrets of the mature business for five years while working on a farm in Hungary. & Icircn 2017, homesickness brought him back & icircn Rom & acircnia. Since this year, the orders for the matured cheese have increased, which costs approximately 35 lei per kilogram.

100 kilometers away, in the town of Cund, another young man opened his business with a ripe cheese after learning the secrets of Austrian and German recipes in Switzerland.

He also found his inspiration in Swiss cuisine, and for two years Istvan has been marketing a delicacy appreciated by Romanians.

Regardless of the assortment, the gift can be a precious gift in the holiday basket.

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  • 700 g broccoli (cleaned and cut into bunches)
  • 250 g quark
  • 130 g cheese (Emmentaler)
  • 2 tablespoons grated Parmesan cheese
  • 200 g cream cheese
  • 5-6 tablespoons olive oil
  • nutmeg
  • salt and pepper

I cleaned the broccoli, washed them and let them drain and then boiled them for 5-6 minutes in salted water.

I then drained the water and transferred them to an oven dish, in which I put the olive oil.

I put the quark and cream cheese in place with a teaspoon, grated the cheese and Parmesan cheese on top and sprinkled nutmeg, salt and pepper.

Preheat the oven and put the tray for 20-25 minutes at 180 ° C.

Serve while still hot.

Good job and good appetite!

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Video: Τυρί δαμάσκηνου Φυσικό επιδόρπιο Μαγειρική Irina (June 2022).


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