Sweet Cheese (Sweet Seeds). Das Kreuzen von Cheese und Black Jack führte zu einer geschmackvollen Mischung dieser "absoluten Knüller". Rechne mit einer. Entdecken Sie eine der neuesten Kreationen von Sweet Seeds: Sweet Cheese F1 Fast Version! Herrlich beeindruckend ✅ Eine Referenz in der Cannabis-Welt! Sweet cheese. Die Region Castelo Branco ist vor allem für ihre schmackhaften Käsesorten bekannt. Aber wäre Ihnen jemals die Kombination von Käse und.
Sweet Cheese F1 Fast VersionBei den Sweet Cheese Hanfsamen von Sweet Seeds handelt es sich um eine feminisierte Cannabissorte, die aus der Fusion zweier waschechter. Eigenschaften: Genetik: Sweet Cheese Auto x Sweet Cheese Auto; Genotyp: Sativa-Dominanz; Geschmack und Geruch: Skunk, würzig, gereifter Käse; Effekte. Sweet Cheese F1 Fast Version von Sweet Seeds: Indoor/Outdoor, Feminisiert, Indica/centerforcaninesports.com Cheese x Sweet Cheese centerforcaninesports.com's auch im 25er und er.
Sweet Cheese Sweet Cheese: An Award-Winning Sativa-Dominant Strain VideoHalawet El Jibn - Sweet Cheese Rolls
I look for small air bubbles to form and the surface to not be shiny. Fip the iron over to release the crepe. I like to use a pie pan and separate the crepes with wax paper to prevent them from sticking together.
Cover with foil to keep warm as you cook. Use an inverted spatula to gently begin to peel any crepes that stick a bit to the iron. This iron only requires the crepe to be cooked on one side, as crepes are traditionally made.
The iron makes this process quick, so you will move quickly through the batter. This easy crepe recipe has more volume than many and will create at least a dozen crepes!
Honestly, the best part of the crepes is the yummy goodness you choose to put inside. There are so many options from juicy berries with sweet whipped cream to rich nutella.
Some of my favorites are:. Absolutely yummy , easily made with common ingredients and stores well for up to a week in the fridge. Pair the sweet cream cheese with fresh fruit such as strawberries or peaches.
A kid friendly version is just a good smear of strawberry jam with the sweet cream cheese! I like to mix my batter in a blender to mix the ingredients quickly until smooth.
Once well blended, putting the batter into the refrigerator to chill allows the gluten in the flour to relax and absorb all of the liquid.
This will produce melt in your mouth crepes. To prevent rubbery crepes, allowing the batter to rest for at least 20 to 30 minutes prior to cooking will help minimize this.
Cook the crepes over medium high heat, finishing them in about a minute will ensure a soft crepe. Store your crepes in a pie pan as you are cooking them.
I like to put a small piece of wax paper between each to prevent them from sticking. Cover with foil to keep warm. Store crepes in the fridge for up to 5 days, either flat or folded.
Once chilled, they open easily to fill with the filling of your choice. This easy crepes recipe is made easier with an electric crepe maker.
I love making memories for my children with food…they all cheer when they see me making crepes for breakfast. Skip to content.
Spread the love. Jump to Recipe Print Recipe. Easy crepes recipe creates thin, sweet and light crepes perfect for dessert or breakfast. Prep Time 5 mins.
Cook Time 15 mins. Resting Time 30 mins. Total Time 50 mins. Course: Breakfast, Brunch, Sweets. Cuisine: French. Instructions Add all ingredients as ordered into a blender and blend until smooth and well mixed.
Scrape sides and mix again briefly. Place batter in the refrigerator for at least 20 to 30 minutes. Cook crepes with preferred method: Using a nonstick 10 inch crepe pan heated over medium high heat, melt a small amount of butter in the pan.
Pour about 3 to 4 tablespoons of crepe batter into the center of the pan. Using a crepe spreader, swirl the batter into a thin, even layer on the pan.
Alternatively, swirl the pan as pouring the batter into the pan to spread evenly. Cook until the top no longer appears shiny, about 15 seconds.
Flip and allow to cook another seconds. Remove from pan. It does not contain high levels of fat, so its taste is mild and light. All producers make it in a similar manner, although every family has their own small secret that distinguishes their cheese, of which they are rather protective.
What is known is that this cheese is made by combining the skimmed and whole cow milk. After adding the rennet, which makes milk curd, the cheese is drained and then frequently turned and folded.
It is this manipulation that creates thin layers — leafs — that give it a characteristic texture. The Netherlands is one of the major cheese producing countries of Europe, with a tradition of cheesemaking as shown by the Dutch cheese markets.
The history of cheesemaking in Poland goes back to BC, when cheese similar to mozzarella was produced in Neolithic times in Kujawy north-central Poland.
The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life.
Switzerland is home to over varieties of cheese. The remaining share is made up of sheep milk and goat milk.
The Levant is a geographical region east of the Mediterranean Sea which includes the countries of Syria , Lebanon , Israel , Jordan , Palestine and sometimes it includes Cyprus and the Turkish province of Hatay.
After a couple days or after any refrigeration they can be "regenerated" with a couple seconds in a microwave, but they will not be the same or as fresh.
They are good in an omelete or breaded and fried at this point. After a few days they will be like a young colby or cheddar. Some types of cheese were either developed in various locales independently usually as un-aged products from the beginning stages of dairy processing and cheesemaking , or are not actually cheese products.
Examples include:. From Wikipedia, the free encyclopedia. This is a dynamic list and may never be able to satisfy particular standards for completeness.
You can help by adding missing items with reliable sources. See also: African cuisine. See also: Ethiopian cuisine. See also: Asian cuisine.
See also: Azerbaijani cuisine. See also: Bangladeshi cuisine. See also: Tibetan cheese. See also: Indian cuisine.
See also: Indonesian cuisine. See also: Japanese cuisine. See also: Korean cuisine. See also: Mongolian cuisine. See also: Nepalese cuisine. See also: Philippine cuisine.
See also: European cuisine. See also: Albanian cuisine. See also: Armenian cuisine. See also: Austrian cuisine. See also: Belgian cuisine. See also: Bulgarian cuisine.
See also: Croatian cuisine. See also: Cypriot cuisine. See also: Czech cuisine. See also: Danish cuisine. Main article: List of British cheeses.
See also: British Cuisine. See also: Estonian cuisine. See also: Finnish cuisine. Main article: List of French cheeses.
See also: French cuisine. See also: Georgian cheese and Georgian cuisine. Main article: List of German cheeses.
See also: German cuisine. See also: Greek cuisine. See also: Hungarian cuisine. Main article: List of Irish cheeses. See also: Irish cuisine.
See also: Italian cuisine and Geographical indications and traditional specialities in the European Union.
See also: Kosovan cuisine. See also: Ashkenazi Jewish cuisine. See also: Latvian cuisine. See also: Lithuanian cuisine.
See also: Maltese cuisine. Main article: List of Dutch cheeses. See also: Dutch cuisine. See also: Norwegian cuisine. Main article: List of Polish cheeses.
See also: Polish cuisine. See also: Portuguese cuisine and List of Portuguese cheeses with protected status. See also: Romanian cuisine.
See also: Russian cuisine. Main article: Serbian cheeses. See also: Serbian cuisine. See also: Slovakian cuisine.
See also: Slovenian cuisine. Main article: List of Spanish cheeses. See also: Spanish cuisine. See also: Swedish cuisine. Main article: List of Swiss cheeses.
See also: Swiss cuisine. See also: Ukrainian cuisine. Main article: Egyptian cheese. See also: Egyptian cuisine. See also: Iranian cuisine. See also: Israeli cuisine.
See also: Turkish cuisine. See also: Cuisine of the Americas. See also: Canadian cuisine. See also: Costa Rican cuisine. See also: Salvadoran cuisine.
See also: Honduran cuisine. Main article: Cheeses of Mexico. See also: Mexican cuisine. See also: Nicaraguan cuisine. Main article: List of American cheeses.
See also: Australian cuisine. See also: New Zealand cuisine. See also: Argentine cuisine. See also: Bolivian cuisine. See also: Brazilian cuisine.
See also: Chilean cuisine. See also: Colombian cuisine. See also: Venezuelan cuisine. Food portal Society portal Lists portal. The Nibble.
Lifestyle Direct, Inc. Retrieved 8 October Retrieved 10 January Eugene Weekly. Retrieved 28 December The Oxford Companion to Cheese.
Oxford Companions. Oxford University Press. Archived from the original on 20 June Retrieved 9 May Retrieved 24 October Archived from the original on 16 July Cheese For Dummies.
Archived from the original on 14 July Government publication: Doane, C. P; Walter, Homer E. Cheese Varieties and Descriptions.
Department of Agriculture. Retrieved 13 September Culture magazine. Archived from the original on 4 April Retrieved 7 May Beer: The Ultimate World Tour.
Race Point Publishing. Retrieved 29 December Udruzenje Okusi Hercegovinu — Promocija tipicnih hercegovackih proizvoda. Retrieved 6 April The Rough Guide to Croatia.
Retrieved 24 October — via Internet Archive. Animal farming and environmental interactions in the Mediterranean region.
Retrieved 24 October — via Google Books. Dairy Sci. S 04 British Food Journal. Retrieved 2 January Geography has left Cyprus heir to numerous culinary traditions—particularly those of the Levant , Anatolia , and Greece — but some dishes, such as the island's halloumi cheese [ The glutton's glossary: a dictionary of food and drink terms.
Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk. Cyprus has managed to secure EU recognition of halloumi as a traditional cheese of Cyprus; therefore no other country may export cheese of the same name.
The New York Times. Retrieved 27 December DK Publishing. Alpha Books. The Free Dictionary. Gundel's Hungarian cookbook. Budapest: Corvina. Delicious Food Of Montenegro.
Retrieved 7 April Produksjon av meieriprodukter. Retrieved 15 June Techpress FPI Limited. International Dictionary of Food and Cooking.
Retrieved 11 June Lonely Planet. Mohant cheese. Taste Slovenia. Darila Rokus d. Travel Guide. Lebanese Cuisine. New York: St. Martin's Griffin.
Feta and Related Cheeses. Woodhead Publishing. Retrieved 13 August Brined Cheeses. Rough Guide Phrasebook: Turkish: Turkish. Quebec artisans.
The cream of the crop in French. The Rough Guide to Portugal. Harper Collins. Food Culture in Mexico. Greenwood Publishing Group. Retrieved 8 January Gramercy Publishing Company: New York.
Monterey Jack is a stirred curd Cheddar without any annatto coloring. It is sweeter than most and milder when young.
Pardo, F. Diccionario de cocina venezolana. Editorial Alfa. The Atlantic. Retrieved 30 December Great Balls of Cheese. HMH Books. For Dummies.
Ulysses Press. Edible Medicinal and Non-medicinal Plants. Springer Netherlands. Cheese at Wikipedia's sister projects. Cheese ripening Dairy salt.
Category: Cheese Cheese dishes Cheesemakers List of cheeses. Blue cheeses. List of blue cheeses. Smoked cheese. Category: Smoked cheeses. Whey cheeses.
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Brazilian cheeses. British cheeses. Caerphilly Pantysgawn Tintern Y Fenni. Coleraine Cheddar. List of English cheeses. Canadian cheeses. Category: Canadian cheeses.
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A soft cow's milk cheese commonly made by the Fulani people that is sold in many units in Parakou , a city in Central Benin.
A cottage cheese that is mild and crumbly. The brand name of a camel milk cheese produced in Mauritania by Tiviski ,  a company founded by Nancy Abeiderrhamane in The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen , and is very difficult to produce, but yields a product that is low in lactose.
It is also available and consumed in Senegal. Fresh, unripened curd cheese made from water buffalo milk. A crumbly and moist form of farmers cheese or paneer , it is used to make desserts such as rasgulla.
Tibetan dried cheese is a Tibetan cheese and important within the cuisine of Tibet. Chura kampo is made from the curds that are left over from boiling buttermilk.
It is a soft cheese, similar to cottage cheese , made from the curds that are left over from boiling buttermilk. A buffalo's milk cheese of Fujian province, China.
It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture. A firm, fresh goat milk cheese made in the Yunnan Province of China by people of the Bai and Sani recognized as a branch of the Yi in China minorities.
An Asian cheese that originated in a Portuguese colony Bandel located in eastern India. Made by separating the curds from whey with lemon juice.
It is then molded and drained in small baskets and smoked. A fresh cheese common in South Asian cuisine.
In eastern parts of Indian subcontinent , it is generally called Chhana. It is an unaged , acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, yogurt , vinegar , or any other food acids.
Produced mostly in eastern Indian states of Odisha and West Bengal , it is the chief ingredient of most of the sweets produced here.
A fresh, unripened curd cheese made from cow or water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla.
It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to BCE. Dahi Chhana. It was generally homemade in Cuttack region of Orissa households, but now its production has become very rare.
Very similar to chhana in texture, it has a deep, reddish-brown color, and is more flavorful and distinctly tasteful. It is rich in whey protein.
It is produced from traditional buttermilk , and a big quantity of milk is required to produce even a small amounts of Dahi Chhana.
It has a long shelf life, and can be kept in earthen sikkas for months. Originates from Kalimpong , a hill station in the Indian state of West Bengal.
When unripe, Kalimpong cheese is a little like the Welsh Caerphilly , slightly acidic and a little crumbly with a relatively smooth edible rind and not particularly strong-smelling.
Enrekang Regency , South Sulawesi. Dangke is a traditional food made from buffalo milk fermented traditionally processed.
Dangke also known for having a protein content of beta-carotene which is quite high. A soft cheese that is creamy white and flavored with mountain cherry leaves.
Sakura means "cherry blossom" in Japanese. Imsil Cheese Village is located near the town of Imsil within the county of Imsil.
It provides vacation programs for children and tourists, with programs lasting for one day or more, in which guests learn how to make cheese.
Byaslag . Prepared with cow or yak milk, this cheese has a lumpish curd and is somewhat sour in flavor.
A firm yak 's-milk cheese made in Nepal by Tibetan nomads in collaboration with the Trace Foundation. Milk is heated and ripened in big copper vats, curdled, drained and molded into 10—12 pound wheels.
The cheese is dry-cured in Tibetan red salt, aged, then wrapped in scarves and packed in bamboo baskets. A yak 's-milk cheese , influenced by Tibetan cuisine.
Depending on how it is prepared, Chhurpi can be either hard and chewy, or soft. A soft, white cheese, similar to cottage cheese, made from unskimmed carabao 's milk , salt and rennet.
Named after its color, it is a variation of the Balkanic sirene. One of the most popular types of cheese in Albania, widely used as an appetizer or side dish.
It is considered a traditional Albanian cheese, and is widely used as a side dish. This is an Albanian term usually used for Gouda , meaning pizza cheese.
While Italian restaurants started opening in Albania and using mozzarella or pizzottella for pizza, Albanian families and restaurants started using Gouda since it was cheaper and had a similar taste.
It is usually salted and it is one of the most used ingredients for byrek. Its taste can be compared to ricotta when served unsalted.
A brined string cheese that originated in Armenia , it has a consistency approximating that of suluguni or mozzarella and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes.
A group of cheeses produced in the Alps. Made in mountain valleys in Vorarlberg in western Austria . A cow 's-milk cheese. Sour milk cheese is a lean cheese, so its fat content is very low.
The protein content, however, does not suffer from fat loss due to the cream sabot. It is known in Vorarlberg since the 12th century and is similar to the Tyrolean grey cheese.
Made from pasteurized milk , Mondseer is a semi-solid cheese similar to Muenster cheese or Limburger. The surface is brushed by hand with salt water red smear , and maturation takes four to six weeks.
It has a mild to slightly spicy aroma and a sweet and sour taste. Its natural rind is yellow-orange in color. Tyrolean grey Tiroler Graukäse.
Made in the Zillertal , Austria. A strongly flavored, rennet -free cows-milk cheese, it owes its name to the grey mould that usually grows on its rind.
It is extremely low in fat around 0. Made from cow's milk , it has a smooth texture and a sharp and citrus flavor, along with a strong and salty bite.
Brands, and varieties, of cheeses produced by Chimay Brewery , some soaked in Chimay Ale. An aged cheese made from unpasteurized cow's milk.
It is traditionally aged in humid caves. Le Wavreumont . Produced from cow's milk, this cheese is semi-soft and its coloration varies from yellow to ivory depending upon the season in which its produced.
Limburger cheese. Originated during the 19th century in the historical Duchy of Limburg , which is now divided among modern-day Belgium , Germany , and Netherlands.
The cheese is especially known for its pungent odor. One of the most traditional forms of eating Limburger is the Limburger sandwich.
A loaf-shaped cheese made from cow's milk. The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma.
Passendale , Belgium. Named after Passendale, the village where it originated, it is one of the best-known cheeses in Belgium. It resembles a loaf of bread and has a round shape and a hard, but edible brown rind with spots of white.
Inside, the flesh is golden, dotted with small holes and very creamy. It has a firm and damp consistency, slightly sweet bouquet and mild flavor.
The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude.
Land of Herve , Belgium. It derives its name from the use of milk removed 15 minutes after the usual milking.
When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste. It is often sold in pieces. An aged cheese made from unpasteurized goat milk that is traditionally aged in humid caves.
When young, the interior is sweet, with age the flavor becomes spicy. Livno , Bosnia and Herzegovina. The cheese is ready after an average of 60 to 66 days in a controlled environment.
The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d.
Livno, with yearly production exceeding metric tons. Herzegovina "squeaking" cheese . Trappista or Trapist is a traditional Bosnian semi-hard cow's-milk cheese made by Trappists branch of Cistercians order of Mariastern abbey in Banja Luka, Bosnia and Herzegovina.
It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both.