A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.
Mozzarella is a traditionally southern Italian cheese made from Italian buffalo's milk by the pasta filata method.
Pizza is a savory dish of Italian origin consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients, which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo.
Feta is a Greek brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is a soft, brined white cheese with small or no holes, a compact touch, few cuts, and no skin. It is formed into large blocks, and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. It is crumbly and has a slightly grainy texture. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita and tyropita. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked, as part of a sandwich, in omelettes, and many other dishes.
Pecorino cheeses are hard Italian cheeses made from sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian.
Parmigiano-Reggiano is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months.
Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Cheese spread is a soft spreadable cheese or processed cheese product. Various additional ingredients are sometimes used, such as multiple cheeses, fruits, vegetables and meats, and many types of cheese spreads exist. Pasteurized process cheese spread is a type of cheese spread prepared using pasteurized processed cheese and other ingredients.
Tomato soup is a soup with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs. Popular toppings for tomato soup include sour cream or croutons. In the United States, the soup is frequently served with crackers, which may be crumbled onto the soup by the diner, and a grilled cheese sandwich. Tomato soup is one of the top comfort foods in Poland and the United States. It can be made fresh by blanching tomatoes, removing the skins, then blending them into a puree.
Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis. Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist. It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss, French, and Tibetan cuisines. Mass-produced cheese soups may be prepared with the addition of food additives to preserve them and enhance flavor. A list of cheese soups is included in this article.
Rumi cheese is one of the main types of cheese in Egypt. It has a pungent smell, and different degrees of saltiness depending on the age.
Cheese and crackers, also known as cheese and biscuits outside the US and Canada, is a common dish consisting of crackers paired with various cheeses. Historically the fare of sailors, soldiers, and pioneers, it had become a regular menu item in American restaurants and bars by the 1850s. Many types of cheeses are used, and it is often paired with wine. Mass-produced brands of cheese and crackers include Handi-Snacks, Ritz, Jatz and Lunchables.
Crutin is an Italian cheese prepared using cow's milk and black truffle shavings that is prepared in Langhe, Piedmont. It is a crumbly cheese with a pale yellow coloration, and has a slight citrus flavor and aroma as well as the flavor of truffles. The aroma of cellars where it is aged can also be inherent in the cheese. It is typically aged for one to two months.
Nieheimer is a sour milk cheese made using cow's milk and named after Nieheim, a town in Höxter district in North Rhine-Westphalia, Germany. It is prepared from curds that are first formed into a cake form and aged for around five to eight days. After this time, the cakes are broken down into smaller pieces, salt and caraway seeds are added, and the pieces are then covered with straw while drying. Milk or beer is also sometimess added at this time. After being flavored, the cheese is then placed into casks that are packed with layers of hops and further ripened. Nieheimer is prepared without the use of rennet.
