Timizart | |
|---|---|
Commune and town | |
 | |
 | |
  Timizart | |
| Coordinates: 36°48′N4°16′E / 36.800°N 4.267°E | |
| Country |  Algeria |
| Province | Tizi Ouzou Province |
| Time zone | UTC+1 (CET) |
Timizart is a town and commune in Tizi Ouzou Province in northern Algeria. [1]
Timizart | |
|---|---|
Commune and town | |
| | |
| | |
| Timizart | |
| Coordinates: 36°48′N4°16′E / 36.800°N 4.267°E | |
| Country | Algeria |
| Province | Tizi Ouzou Province |
| Time zone | UTC+1 (CET) |
Timizart is a town and commune in Tizi Ouzou Province in northern Algeria. [1]
The Tmizart economy is based mainly on the retail and transport.
It is also characterized by agriculture based on polyculture and animal husbandry. The herd is made up of cattle, most of which are raised for dairy or meat production. Sheep and goats are also raised here.
Timizart is famous for its cheeses (Tomme, Edam cheese, Gouda cheese, Goat cheese...). [2]
A commune is an alternative term for an intentional community. Commune or comună or comune or other derivations may also refer to:
Goat cheese, goat's cheese, or chèvre ( or ; from French fromage de chèvre "goat cheese", is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheeses, from fresh and soft to aged and hard.
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Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. More recently, efforts have been made to promote sheep's milk cheeses. Most cheeses are made with raw (unpasteurized) milk. Cheeses are made in the home, on small farms or ranches, and by major dairy product firms. Between 20 and 40 different varieties of cheese are made in Mexico, depending on how one classifies them. Some, such as Oaxaca and panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. Some of the least common are in danger of extinction.
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