75-490: Guayanés is a soft, salty, white cow's-milk cheese originating from the Guayana Region in the south east of Venezuela . This cheese -related article is a stub . You can help Misplaced Pages by expanding it . Cheese Cheese is a type of dairy product produced in a range of flavors, textures , and forms by coagulation of the milk protein casein . It comprises proteins and fat from milk (usually
150-422: A Dutch newspaper. However, the same test also revealed that native Dutch speakers understood 63.9% of a spoken Frisian text, 59.4% of a spoken Afrikaans text and 89.4% of a spoken Dutch text, read aloud by native speakers of the respective languages. The saying "As milk is to cheese, are English and Fries" describes the observed similarity between Frisian and English. One rhyme that is sometimes used to demonstrate
225-477: A blue cheese such as Stilton (hard: cow's milk), Roquefort (medium: ewe's milk) or Bleu d'Auvergne (medium-soft cow's milk); and a soft/medium-soft goat's cheese (e.g. Sainte-Maure de Touraine , Pantysgawn , Crottin de Chavignol ). A cheeseboard 70 feet (21 m) long was used to feature the variety of cheeses manufactured in Wisconsin , where the state legislature recognizes a " cheesehead " hat as
300-755: A crumbly, flavorful Greek cheese. Cheese produced in Europe, where climates are cooler than the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their respective flavors. The earliest ever discovered preserved cheese was found in the Taklamakan Desert in Xinjiang , China, dating back as early as 1615 BCE (3600 years before present). Ancient Greek mythology credited Aristaeus with
375-469: A dairy farmer from Rome , New York, who in 1851 started making cheese in an assembly-line fashion using the milk from neighboring farms; this made cheddar cheese one of the first US industrial foods . Within decades, hundreds of such commercial dairy associations existed. The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheesemaking had come from
450-462: A few runic inscriptions from the region which are probably older and possibly in the Frisian language. These runic writings, however, usually do not amount to more than single- or few-word inscriptions, and cannot be said to constitute literature as such. The Middle Frisian language period ( c. 1550 – c. 1820 ) is rooted in geopolitics and the consequent fairly abrupt halt in
525-662: A new word started to be used: formaticum , from caseus formatus , or "cheese shaped in a mold". It is from this word that the French fromage , standard Italian formaggio , Catalan formatge , Breton fourmaj , and Occitan fromatge (or formatge ) are derived. Of the Romance languages, Spanish, Portuguese , Romanian , Tuscan and some Southern Italian dialects use words derived from caseus ( queso , queijo , caș , cacio and caso for example). The word cheese
600-616: A prominent grammatical feature in almost all West Frisian dialects, with the notable exception of Súdwesthoeksk . Therefore, the New Frisian period is considered to have begun at this time, around 1820. Most speakers of West Frisian live in the province of Friesland in the north of the Netherlands . Friesland has 643,000 inhabitants (2005), of whom 94% can understand spoken West Frisian, 74% can speak West Frisian, 75% can read West Frisian, and 27% can write it. For over half of
675-876: A protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century. The word cheese comes from Latin caseus , from which the modern word casein is derived. The earliest source is from the proto-Indo-European root *kwat- , which means "to ferment , become sour". That gave rise to cīese or cēse (in Old English ) and chese (in Middle English ). Similar words are shared by other West Germanic languages — West Frisian tsiis , Dutch kaas , German Käse , Old High German chāsi —all from
750-441: A range of foodstuffs since ancient times, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach. There is a legend —with variations—about the discovery of cheese by an Arab trader who used this method of storing milk. The earliest evidence of cheesemaking in
825-505: A separation of their fats. Many of these can be coaxed into melting smoothly in the presence of acids or starch . Fondue , with wine providing the acidity, is a good example of a smoothly melted cheese dish. Elastic stringiness is a quality that is sometimes enjoyed, in dishes including pizza and Welsh rarebit . Even a melted cheese eventually turns solid again, after enough moisture is cooked off. The saying "you can't melt cheese twice" (meaning "some things can only be done once") refers to
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#1732798498560900-594: A state symbol. The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple cream cheeses can contain 36% fat and 7% protein. In general, cheese is a rich source (20% or more of the Daily Value , DV) of calcium , protein , phosphorus , sodium and saturated fat . A 28-gram (one ounce ) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 202 milligrams of calcium. Nutritionally, cheese
975-411: A thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised , the butterfat content, the bacteria and mold , the processing, and how long they have been aged . Herbs, spices, or wood smoke may be used as flavoring agents . The yellow-to-red color of many cheeses
1050-541: Is a West Germanic language spoken mostly in the province of Friesland ( Fryslân ) in the north of the Netherlands , mostly by those of Frisian ancestry . It is the most widely spoken of the Frisian languages . In the study of the evolution of English , West Frisian is notable as being the most closely related foreign tongue to the various dialects of Old English spoken across the Heptarchy , these being part of
1125-410: Is a different French cheese for every day of the year, and Charles de Gaulle once asked "how can you govern a country in which there are 246 kinds of cheese?"). At refrigerator temperatures, the fat in a piece of cheese is as hard as unsoftened butter, and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it
1200-697: Is almost always just called "Frisian" (in Dutch: Fries for the Frisian language and Westfries for the Dutch dialect). The unambiguous name used for the West Frisian language by linguists in the Netherlands is Westerlauwers Fries [ˈʋɛstərˌlʌu.ərs ˈfris] (West Lauwers Frisian), the Lauwers being a border river that separates the Dutch provinces of Friesland and Groningen . In
1275-621: Is based on moisture content, which is then further discriminated by fat content and curing or ripening methods. Some attempts have been made to rationalise the classification of cheese—a scheme was proposed by Pieter Walstra which uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods which produces 18 types, which are then further grouped by moisture content. The British Cheese Board once claimed that Britain has approximately 700 distinct local cheeses; France and Italy have perhaps 400 each (a French proverb holds there
1350-509: Is essentially concentrated milk, but altered by the culturing and aging processes: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium, though values for water-soluble vitamins and minerals can vary widely. West Frisian language West Frisian , Frisian, or English on Expert (West Frisian: Frysk [frisk] or Westerlauwersk Frysk ; Dutch : Fries [fris] , also Westerlauwers Fries ),
1425-492: Is largely a result of the breakdown of casein proteins and milkfat into a complex mix of amino acids , amines , and fatty acids . Some cheeses have additional bacteria or molds intentionally introduced before or during aging. In traditional cheesemaking, these microbes might be already present in the aging room; they are allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on
1500-589: Is no difference between ei and ij , whereas in Clay Frisian, there is no difference between ei and aai . Other phonological differences include: Some lexical differences between Clay Frisian and Wood Frisian include: West Frisian uses the Latin alphabet. A, E, O and U may be accompanied by circumflex or acute accents. In alphabetical listings both I and Y are usually found between H and J. When two words differ only because one has I and
1575-512: Is not a proper Frisian") was used, according to legend, by the 16th century Frisian rebel and pirate Pier Gerlofs Donia as a shibboleth that he forced his captives to repeat to distinguish Frisians from Dutch and Low Germans . Here is a short example of the West Frisian language in comparison with English , Old English , and Dutch . Not all Frisian varieties spoken in Dutch Friesland are mutually intelligible . The varieties on
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#17327984985601650-649: Is occasionally employed, as in Head cheese , to mean "shaped in a mold". Cheese is an ancient food whose origins predate recorded history . There is no conclusive evidence indicating where cheesemaking originated, whether in Europe , Central Asia or the Middle East . The earliest proposed dates for the origin of cheesemaking range from around 8000 BCE, when sheep were first domesticated . Because animal skins and inflated internal organs have provided storage vessels for
1725-481: Is produced by adding annatto . Other added ingredients may include black pepper , garlic, chives or cranberries . A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses. Most cheeses are acidified by bacteria, which turn milk sugars into lactic acid ; the addition of rennet completes the curdling. Vegetarian varieties of rennet are available; most are produced through fermentation by
1800-468: Is that in the Old Frisian period ( c. 1150 – c. 1550 ) grammatical cases still occurred. Some of the texts that are preserved from this period are from the 12th or 13th, but most are from the 14th and 15th centuries. Generally, these texts are restricted to legal documents. Although the earliest definite written examples of Frisian are from approximately the 9th century, there are
1875-406: Is widely advised that cheeses be allowed to warm up to room temperature before eating. If the cheese is further warmed, to 26–32 °C (79–90 °F), the fats will begin to "sweat out" as they go beyond soft to fully liquid. Above room temperatures, most hard cheeses melt. Rennet-curdled cheeses have a gel -like protein matrix that is broken down by heat. When enough protein bonds are broken,
1950-663: The Anglo-Frisian branch of the West Germanic family. The name "West Frisian" is only used outside the Netherlands, to distinguish this language from the closely related Frisian languages of East Frisian , including Saterland Frisian , and North Frisian spoken in Germany . Within the Netherlands, however, "West Frisian" refers to the West Frisian dialect of the Dutch language while the West Frisian language
2025-629: The Helvetii . Cheese was an everyday food and cheesemaking a mature art in the Roman empire. Pliny's Natural History (77 CE) devotes a chapter (XI, 97) to describing the diversity of cheeses enjoyed by Romans of the early Empire. He stated that the best cheeses came from the villages near Nîmes , but did not keep long and had to be eaten fresh. Cheeses of the Alps and Apennines were as remarkable for their variety then as now. A Ligurian cheese
2100-613: The River Thames Ceswican , meaning "Cheese farm". In 1022, it is mentioned that Vlach ( Aromanian ) shepherds from Thessaly and the Pindus mountains, in modern Greece , provided cheese for Constantinople . Many cheeses popular today were first recorded in the late Middle Ages or after. Cheeses such as Cheddar around 1500, Parmesan in 1597, Gouda in 1697, and Camembert in 1791 show post-Middle Ages dates. In 1546, The Proverbs of John Heywood claimed "
2175-561: The enzymes they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the Lactococcus , Lactobacillus , or Streptococcus genera. Swiss starter cultures include Propionibacterium freudenreichii , which produces propionic acid and carbon dioxide gas bubbles during aging, giving Emmental cheese its holes or eyes . Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets
2250-489: The 11 towns, use two names (both Dutch and West Frisian) or only a West Frisian name. Within ISO 639 West Frisian falls under the codes fy and fry , which were assigned to the collective Frisian languages. The mutual intelligibility in reading between Dutch and Frisian is poor. A cloze test in 2005 revealed native Dutch speakers understood 31.9% of a West Frisian newspaper, 66.4% of an Afrikaans newspaper and 97.1% of
2325-460: The 1970s. Frisian is still spoken by some Dutch Canadians , Dutch Americans , Dutch Australians and Dutch New Zealanders . Apart from the use of West Frisian as a first language, it is also spoken as a second language by about 120,000 people in the province of Friesland. West Frisian is considered by UNESCO to be a language in danger of becoming extinct , officially listed as "vulnerable". In 1951, Frisian language activists, protesting at
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2400-605: The Clay Frisian and Wood Frisian dialects are the words my ("me"), dy ("you"), hy ("he"), sy ("she" or "they"), wy ("we"), and by ("by"), which are pronounced in the Wood Frisian as mi , di , hi , si , wi , and bi and in Clay Frisian as mij , dij , hij , sij , wij , and bij . Other differences are in the pronunciation of the diphthongs ei , ai , and aai which are pronounced ij , ai , and aai in Wood Frisian, but ôi , òi , and ôi in Clay Frisian. Thus, in Wood Frisian, there
2475-589: The Frisian landscape. In the western and north-western parts of the province, the region where Clay Frisian is spoken, the soil is made up of thick marine clay, hence the name. While in the Clay Frisian-speaking area ditches are used to separate the pastures, in the eastern part of the province, where the soil is sandy, and water sinks away much faster, rows of trees are used to that purpose. The natural landscape in which Wâldfrysk exists mirrors The Weald and North Weald areas of south-eastern England –
2550-613: The Frisian language has been lost. Old Frisian bore a striking similarity to Old English . This similarity was reinforced in the late Middle Ages by the Ingvaeonic sound shift, which affected Frisian and English, but the other West Germanic varieties hardly at all. Both English and Frisian are marked by the suppression of the Germanic nasal in a word like us ( ús ), soft ( sêft ) or goose ( goes ): see Ingvaeonic nasal spirant law . Also, when followed by some vowels
2625-414: The Frisian poet Gysbert Japiks (1603–1666), a schoolteacher and cantor from the city of Bolsward ( Boalsert ), who largely fathered modern West Frisian literature and orthography, was an exception to the rule. His example was not followed until the 19th century, when entire generations of Frisian authors and poets appeared. This coincided with the introduction of the so-called newer breaking system,
2700-501: The Germanic k developed into a ch sound. For example, the West Frisian for cheese and church is tsiis and tsjerke , whereas in Dutch they are kaas and kerk . Modern English and Frisian on the other hand have become very divergent, largely due to wholesale Norse and French imports into English and similarly heavy Dutch and Low German influences on Frisian. One major difference between Old Frisian and modern Frisian
2775-428: The Germanic words wald and weald are cognate. Although Klaaifrysk and Wâldfrysk are mutually very easily intelligible, there are, at least to native West Frisian speakers, a few very conspicuous differences. These include the pronunciation of the words my ("me"), dy ("thee"), hy ("he"), sy ("she" or "they"), wy ("we") and by ("by"), and the diphthongs ei and aai . Of
2850-629: The Middle East, the Indian subcontinent , and areas influenced by those cultures. But with the spread, first of European imperialism, and later of Euro-American culture and food, cheese has gradually become known and increasingly popular worldwide. The first factory for the industrial production of cheese opened in Switzerland in 1815, but large-scale production first found real success in the United States. Credit usually goes to Jesse Williams,
2925-551: The archaeological record dates back to 5500 BCE and is found in what is now Kuyavia , Poland, where strainers coated with milk-fat molecules have been found. The earliest evidence of cheesemaking in the Mediterranean dates back to 5200 BCE, on the coast of the Dalmatia region of Croatia . Cheesemaking may have begun independently of this by the pressing and salting of curdled milk to preserve it. Observation that
3000-405: The cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd. Some hard cheeses are then heated to temperatures in the range of 35–55 °C (95–131 °F). This forces more whey from the cut curd. It also changes
3075-400: The cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity—important because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties. While rennet
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3150-577: The cheese itself turns from a solid to a viscous liquid. Soft, high-moisture cheeses will melt at around 55 °C (131 °F), while hard, low-moisture cheeses such as Parmesan remain solid until they reach about 82 °C (180 °F). Acid-set cheeses, including halloumi , paneer , some whey cheeses and many varieties of fresh goat cheese , have a protein structure that remains intact at high temperatures. When cooked, these cheeses just get firmer as water evaporates. Some cheeses, like raclette , melt smoothly; many tend to become stringy or suffer from
3225-494: The curds into a single solid body. A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed— cheese curds are eaten on their own—but normally cheeses are left to rest under controlled conditions. This aging period (also called ripening, or, from the French, affinage ) lasts from a few days to several years. As a cheese ages, microbes and enzymes transform texture and intensify flavor. This transformation
3300-547: The discovery of cheese. Homer 's Odyssey (8th century BCE) describes the monstrous Cyclops making and storing sheep's and goats' milk cheese (translation by Samuel Butler ): We soon reached his cave, but he was out shepherding, so we went inside and took stock of all that we could see. His cheese-racks were loaded with cheeses, and he had more lambs and kids than his pens could hold... When he had so done he sat down and milked his ewes and goats, all in due course, and then let each of them have her own young. He curdled half
3375-429: The early Middle Ages the Frisian lands stretched from the area around Bruges , in what is now Belgium , to the river Weser , in northern Germany . At that time, the Frisian language was spoken along the entire southern North Sea coast. Today this region is sometimes referred to as "Greater Frisia " or Frisia Magna , and many of the areas within it still treasure their Frisian heritage, even though in most places
3450-795: The effect of making cheese in an animal stomach gave more solid and better-textured curds may have led to the deliberate addition of rennet. Early archeological evidence of Egyptian cheese has been found in Egyptian tomb murals, dating to about 2000 BCE. A 2018 scientific paper stated that the world's oldest cheese, dating to approximately 1200 BCE (3200 years before present), was found in ancient Egyptian tombs. In 2024, even older preserved remnants of cheese were identified on mummies in Xiaohe Cemetery in present-day Xinjiang . The earliest cheeses were likely quite sour and salty, similar in texture to rustic cottage cheese or feta ,
3525-542: The end of a meal before or following dessert, or replacing the last course. The British tradition is to have cheese after dessert, accompanied by sweet wines like Port . In France, cheese is consumed before dessert, with robust red wine. A cheeseboard typically has contrasting cheeses with accompaniments, such as crackers, biscuits, grapes, nuts, celery or chutney . A cheeseboard typically contains four to six cheeses, for example: mature Cheddar or Comté (hard: cow's milk cheeses); Brie or Camembert (soft: cow's milk);
3600-555: The environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced. Factory-made cheese overtook traditional cheesemaking in the World War II era, and factories have been the source of most cheese in America and Europe ever since. By 2012, cheese was one of the most shoplifted items from supermarkets worldwide. In 2021, world production of cheese from whole cow milk
3675-902: The environment where the cheese ages. These cheeses include soft ripened cheeses such as Brie and Camembert , blue cheeses such as Roquefort , Stilton , Gorgonzola , and rind-washed cheeses such as Limburger . There are many types of cheese, with around 500 different varieties recognized by the International Dairy Federation, more than 400 identified by Walter and Hargrove, more than 500 by Burkhalter, and more than 1,000 by Sandine and Elliker. The varieties may be grouped or classified into types according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc.—with these criteria either being used singly or in combination, but with no single method being universally used. The method most commonly and traditionally used
3750-678: The exclusive use of Dutch in the courts, caused a riot in Leeuwarden . The resulting inquiry led to the establishment of a committee of inquiry. This committee recommended that the Frisian language should receive legal status as a minority language. Subsequently, the Use of Frisian in Legal Transactions Act of 11 May 1956 was passed, which provided for the use of Frisian in transactions with the courts. Since 1956, West Frisian has an official status along with and equal to Dutch in
3825-403: The fact that oils leach out during the first melting and are gone, leaving the non-meltable solids behind. As its temperature continues to rise, cheese will brown and eventually burn. Browned, partially burned cheese has a particular distinct flavor of its own and is frequently used in cooking (e.g., sprinkling atop items before baking them). A cheeseboard (or cheese course) may be served at
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#17327984985603900-537: The fungus Mucor miehei , but others have been extracted from Cynara thistles. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice . Cheese is valued for its portability, long shelf life , and high content of fat, protein, calcium , and phosphorus . Cheese is more compact and has a longer shelf life than milk. Hard cheeses , such as Parmesan , last longer than soft cheeses, such as Brie or goat's milk cheese . The long storage life of some cheeses, especially when encased in
3975-530: The highest consumers of cheese in 2014, averaging 25 kg (55 lb) per person per annum. A required step in cheesemaking is to separate the milk into solid curds and liquid whey . Usually this is done by acidifying ( souring ) the milk and adding rennet . The acidification can be accomplished directly by the addition of an acid, such as vinegar, in a few cases ( paneer , queso fresco ). More commonly starter bacteria are employed instead which convert milk sugars into lactic acid . The same bacteria (and
4050-461: The inhabitants of the province of Friesland, 55% ( c. 354,000 people ), West Frisian is the native language. In the central east, West Frisian speakers spill over the province border, with some 4,000–6,000 of them actually living in the province of Groningen , in the triangular area of the villages Marum (West Frisian: Mearum ), De Wilp ( De Wylp ), and Opende ( De Grinzer Pein ). Also, many West Frisians have left their province in
4125-466: The islands are rather divergent, and Glottolog distinguishes four languages: The dialects within mainstream mainland West Frisian are all readily intelligible. Three are usually distinguished: The Súdwesthoeksk ("South Western") dialect, which is spoken in an area called de Súdwesthoeke ("the Southwest Corner"), deviates from mainstream West Frisian in that it does not adhere to
4200-520: The last 60 years for more prosperous parts of the Netherlands. Therefore, possibly as many as 150,000 West Frisian speakers live in other Dutch provinces, particularly in the urban agglomeration in the West, and in neighbouring Groningen and newly reclaimed Flevoland . A Frisian diaspora exists abroad; Friesland sent more emigrants than any other Dutch province between the Second World War and
4275-546: The milk and set it aside in wicker strainers. Columella 's De Re Rustica (c. 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging. According to Pliny the Elder , it had become a sophisticated enterprise by the time the Roman Empire came into being. Pliny the Elder also mentions in his writings Caseus Helveticus , a hard Sbrinz -like cheese produced by
4350-402: The milk of cows , buffalo , goats or sheep ). During production, milk is usually acidified and either the enzymes of 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. Over
4425-509: The moon is made of a green cheese " ( Greene may refer here not to the color, as many now think, but to being new or unaged). Variations on this sentiment were long repeated and NASA exploited this myth for an April Fools' Day spoof announcement in 2006. Until its modern spread along with European culture, cheese was nearly unheard of in east Asian cultures and in the pre-Columbian Americas and had only limited use in sub-Mediterranean Africa, mainly being widespread and popular only in Europe,
4500-511: The oath in Frisian in courts anywhere in the Netherlands . Primary education in Friesland was made bilingual in 1956, which means West Frisian can be used as a teaching medium. In the same year, West Frisian became an official school subject, having been introduced to primary education as an optional extra in 1937. It was not until 1980, however, that West Frisian had the status of a required subject in primary schools, and not until 1993 that it
4575-423: The other one has Y (such as stikje and stykje ), the word with I precedes the one with Y. In handwriting, IJ (used for Dutch loanwords and personal names) is written as a single letter (see IJ (digraph) ), whereas in print the string IJ is used. In alphabetical listings IJ is most commonly considered to consist of the two letters I and J, although in dictionaries there is an entry IJ between X and Z telling
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#17327984985604650-414: The outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds. Other techniques influence a cheese's texture and flavor. Some examples are: Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moisture—the molds are designed to allow water to escape—and unifies
4725-484: The palpable similarity between Frisian and English is "Bread, butter and green cheese is good English and good Fries", which does not sound very different from " Brea, bûter en griene tsiis is goed Ingelsk en goed Frysk ". Another rhyme on this theme, " Bûter, brea en griene tsiis; wa't dat net sizze kin is gjin oprjochte Fries " ( example ; in English, "Butter, bread and green cheese, whoever can't say that
4800-450: The province of Friesland . It is used in many domains of Frisian society, among which are education, legislation, and administration. In 2010, some sixty public transportation ticket machines in Friesland and Groningen added a West Frisian-language option. Although in the courts of law the Dutch language is still mainly used, in the province of Friesland , Frisians have the right to give evidence in their own language. Also, they can take
4875-575: The reconstructed West-Germanic form *kāsī , which in turn is an early borrowing from Latin. The Online Etymological Dictionary states that "cheese" derives from: Old English cyse (West Saxon), cese (Anglian) ... from West Germanic *kasjus (source also of Old Saxon kasi , Old High German chasi , German Käse , Middle Dutch case , Dutch kaas ), from Latin caseus [for] "cheese" (source of Italian cacio , Spanish queso , Irish caise , Welsh caws ). The Online Etymological Dictionary states that
4950-401: The so-called newer breaking system, a prominent grammatical feature in the three other main dialects. The Noardhoeksk ("Northern") dialect, spoken in the north eastern corner of the province, does not differ much from Wood Frisian. By far the two most-widely spoken West Frisian dialects are Clay Frisian ( Klaaifrysk ) and Wood Frisian ( Wâldfrysk ). Both these names are derived from
5025-485: The taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria that survive this step—either Lactobacilli or Streptococci . Salt has roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms cheese's texture in an interaction with its proteins . Some cheeses are salted from
5100-474: The two, Wâldfrysk probably has more speakers, but because the western clay area was originally the more prosperous part of the mostly agricultural province, Klaaifrysk has had the larger influence on the West Frisian standardised language. There are few if any differences in morphology or syntax among the West Frisian dialects, all of which are easily mutually intelligible , but there are slight variances in lexicon . The largest difference between
5175-442: The use of Frisian as a written language. Until the 16th century, West Frisian was widely spoken and written, but from 1500 onwards it became an almost exclusively oral language, mainly used in rural areas. This was in part due to the occupation of its stronghold, the Dutch province of Friesland ( Fryslân ), in 1498, by Albert III, Duke of Saxony , who replaced West Frisian as the language of government with Dutch. This practice
5250-480: The word is of: unknown origin; perhaps from a PIE root *kwat- "to ferment, become sour" (source also of Prakrit chasi "buttermilk;" Old Church Slavonic kvasu "leaven; fermented drink ," kyselu "sour," - kyseti "to turn sour;" Czech kysati "to turn sour, rot;" Sanskrit kvathati "boils, seethes;" Gothic hwaþjan "foam"). When the Romans began to make hard cheeses for their legionaries ' supplies,
5325-458: Was 22.2 million tonnes , with the United States accounting for 28% of the total, followed by Germany, France, Italy and the Netherlands as secondary producers (table). As of 2021, the carbon footprint of a kilogram of cheese ranged from 6 to 12 kg of CO 2 eq , depending on the amount of milk used; accordingly, it is generally lower than beef or lamb, but higher than other foods. France , Iceland, Finland, Denmark and Germany were
5400-469: Was continued under the Habsburg rulers of the Netherlands ( Charles V, Holy Roman Emperor , and his son Philip II, King of Spain ). When the Netherlands became independent in 1585 , West Frisian did not regain its former status, because Holland rose as the dominant part of the Netherlands and its language, Dutch, as the dominant language in judicial, administrative and religious affairs. In this period
5475-511: Was given the same position in secondary education. In 1997, the province of Friesland officially changed its name from the Dutch form Friesland to the West Frisian Fryslân . So far 4 out of 18 municipalities ( Dantumadiel , De Fryske Marren , Noardeast-Fryslân , Súdwest-Fryslân ) have changed their official geographical names from Dutch to West Frisian. Some other municipalities, like Heerenveen and
5550-569: Was noted for being made mostly from sheep's milk, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each. Goats' milk cheese was a recent taste in Rome, improved over the "medicinal taste" of Gaul 's similar cheeses by smoking . Of cheeses from overseas, Pliny preferred those of Bithynia in Asia Minor. c. 1000, Anglo-Saxons in England named a village by
5625-433: Was traditionally produced via extraction from the inner mucosa of the fourth stomach chamber of slaughtered young, unweaned calves, most rennet used today in cheesemaking is produced recombinantly . The majority of the applied chymosin is retained in the whey and, at most, may be present in cheese in trace quantities. In ripe cheese, the type and provenance of chymosin used in production cannot be determined. At this point,
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