Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France.
Tomme de Savoie is an upland variety of Tomme cheese, specifically, one from Savoy in the French Alps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind. Tomme de Savoie dates back to ancient history.
Monterey Jack, sometimes shortened to Jack, is a Californian white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness. It has been called "an American original" and "as a vestige of Spanish rule in the early nineteenth century, derives from a Franciscan monastic style of farmer's cheese."
Annatto is an orange-red condiment and food coloring derived from the seeds of the achiote tree, native to tropical regions. It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery".
Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).
Humboldt Fog is a goat milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County. It is named for the local ocean fog which rolls in from Humboldt Bay.
Fontina is a cow's milk cheese, first produced in Italy. Over time, production of Fontina has spread worldwide, including the United States, Denmark, Sweden, Quebec, France and Argentina.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since antiquity, and later spread around the world together with waves of Italian diaspora. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best known and most appreciated gastronomies worldwide.
Odalengo Piccolo is a commune (comune) of the Province of Alessandria in the northwest Italian region Piedmont. At the start of 2009 it had a population of 264. It is located in the Val Cerrina about 40 kilometres (25 mi) east of Turin, about 13 kilometres (8 mi) north of Asti and some 20 kilometres (12 mi) southwest of Casale Monferrato. The municipality extends over an area of 7.63 square kilometres (2.95 sq mi) in the hills to the south of the Stura del Monferrato torrent, where areas of woodland are interspersed by vineyards. It borders on the communes of Alfiano Natta, Castelletto Merli, Cerrina Monferrato, Odalengo Grande, and Villadeati.
Cheese is a dairy product produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
Vinaigrette is made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases.
Tartufo is an Italian ice cream dessert originating from Pizzo, Calabria. It is usually composed of two or more flavors of ice cream, often with either fruit syrup or frozen fruit — typically raspberry, strawberry, or cherry — in the center. It is typically covered in a shell made of chocolate or cocoa, but cinnamon or nuts are also used.
The summer truffle or burgundy truffle is a species of truffle, found in almost all European countries.
Washed-rind or smear-ripened cheeses are cheeses which are periodically treated with brine or mold-bearing agents. This encourages the growth of certain bacteria on their surface which give them distinctive flavors. Washed-rind cheeses can be hard or soft. The softer ones are sometimes distinguished as "smear-ripened". Conversely, the term "washed rind" is sometimes reserved only for the hard ones.
Bonne Bouche is an aged goat's milk cheese made by Vermont Creamery, of Websterville, Vermont, United States. "Bonne bouche" is French for "tasty bite".
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, cheese, and wine. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Formai de Mut dell'Alta Valle Brembana is an Italian cheese prepared from raw cow's milk that originated in Lombardy, Italy. It is prepared in a similar manner to Fontina d'Aosta cheese at Alta Valle Brembana in high pasture lands and in Bergamo, Lombardy. It is rarely found outside of Lombardy, and it is produced in "very limited quantities". It was classified with a protected designation of origin status in 1996.
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.
