Ein Leckerbissen für Marihuana Kenner, die auf der Suche nach einer erfrischenden, erhebenden Cannabis Sorte sind. Die feminisierte Sweet Cheese von. Sweet Cheese produziert innerhalb von 9 Wochen Blütezeit g/m². Der Rausch ist stark, mit einer lange anhaltenden, euphorischen und entspannenden . Sweet Cheese von Sweet Seeds: feminisierte Samen, Cheese x Black Jack, große Produktion, Geschmack mit Hauch von Käse und h2u.se Seeds .
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Sweet Cheese For a delicious, traditional Easter dish that's also great for snacking, treat yourself to sweet cheese. Rap the curds in porous cheesecloth and squeeze out as much water as you can.
Boiled eggs, wheat crackers, and sweet cheese make up a much beloved Easter tradition in Hungary. Cook the mixture till it resembles yellow cottage cheese.
Tie the cloth up into a bag and let it drain overnight. A Gourmet Globe Next, fold the cheesecloth in half and then in half again, to make a four-layered square of material.
For the Love of Insects. Piled high on a graham cracker crust or brownie. One of two three layer cheesecakes. Traditionally prepared as a layer cake plus sweet cheese blended with a hint of pineapple flavor.
Baked in between two moist fluffy layers of pineapple upside down cake. Surrounded with cream cheese icing and topped with decorative pineapples and cherries.
Traditionally prepared as a layer cake plus sweet cheese blended with white chocolate and a hint of raspberry flavor. Baked in between two moist fluffy layers of red velvet cake.
Topped with cream cheese icing. Sweet cheese blended with the sweetest potato and hint of maple flavor. Topped with a brown sugar crisp, a marshmallow swirl, and sugared cranberries.
Baked atop of a cinnamon graham cracker crust. Sweet cheese filling flavored with butter. Baked atop of a moist brownie crust.
Drizzled with caramel and sprinkled with chocolate toffee bits. Sweet Cheese topped with a crunchy apple crisp and baked atop an oatmeal cookie crust.
Sweet cheese blended with milk chocolate and baked atop a chocolate cookie crust. Drizzled with white chocolate. Sweet cheese blended with dark german chocolate.
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. 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, vinegar , or any other food acids.
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.
Produced mostly in eastern Indian states of Odisha and West Bengal , it is the chief ingredient of most of the sweets produced here. It is used in various Hindu religious rituals.
The earliest reference of cheese in India dates back to BCE. 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 was generally homemade in Cuttack region of Orissa households, but now ts production has become very rare.
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.
Also known as Kiladi or Maish Krej Kashmiri: 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.
It 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 offers vacation programs for children and tourists, with programs lasting for one day or more, in which guests learn how to make cheese.
The cheese produced there is called Imsil cheese, following the county name. 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 it's colour, it's variation of the Balkanic sirene.
One of the most popular types of cheese in Albania, widely used as an appetizer or side dish. It's considered a traditional Albanian cheese, and is widely used as a side dish.
This is an Albanian term usually used for Gouda, it means 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's one of the most used ingredients for byrek. It's 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 mozarella 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. A cow 's-milk cheese made in mountain valleys in Vorarlberg in western Austria. The Montafoner Sauerkäse dialect: 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. A strongly flavored, rennet -free cows-milk cheese made in the Zillertal , Austria.
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. 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.
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.
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. Travnik , Bosnia and Herzegovina. It was originally made from sheep milk, but there are varieties made from cow milk.
This cheese is white in color, and can either have small irregular holes scattered in it, or be solid without holes. Its taste is dry and salty.
The milk has a special taste that comes from the variety of different herbs that sheep are eating while grazing on the mountain.
Made from sheep milk , Cherni Vit cheese owes the green color of its crust and its characteristic taste to the formation of mold.
This occurs naturally due to the specific conditions in the region and the technology of production. Produced for centuries, Cherni Vit cheese was nearly extinct in the s until it was rediscovered and popularized by Slow Food representatives.
A type of yellow cheese made of sheep milk , cow milk or goat milk. In Albania , Republic of Moldova , Bulgaria , Republic of Macedonia , Serbia and Romania , the term is often used to refer to all yellow cheeses or even any cheese other than sirene.
It is made of goat milk, sheep milk , cow 's milk or a combination of milks. It is commonly produced in blocks, and has a slightly grainy texture. Croatian island of Pag.
A hard, distinctively flavored sheep milk cheese. It is generally regarded as the most famous of Croatian artisan cheeses and is found in many export markets outside Croatia, also known as Godsips cheese.
Commonly made using cow milk , but can be made with goat or sheep's milk, it has a smooth texture and a mild salty taste.
A fresh mild whey cheese produced in Cyprus. Although much less known than other Cypriot cheeses e. The whey used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi or kefalotyri cheese.
A Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk , and sometimes also cow milk. It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese.
A hard, salty yellow cheese made from sheep or goat 's milk in Greece and Cyprus. Depending on the mixture of milk used in the process the color can vary between yellow and white.
A traditional Czech farmhouse hard cheese made from sheep milk. It has the shape of an irregular ball with thin yellow to orange natural rind.
It is used as a table cheese or for melting. A ripened soft cheese that is easily recognizable per its strong scent and yellowish color.
It is named after the city of Olomouc and contains only 0. A semi-soft, aged cow's milk cheese, and a common household cheese in Denmark.
The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales. Danablu is a strong, blue-veined cheese.
This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind.
Esrom, or Danish Port Salut cheese , is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour.
It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture.
A semi-hard Danish cheese named after the island of Fyn. It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
Also known as cream Havarti , a semi-soft cow's milk cheese made like most cheeses by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged.
It is a washed curd cheese, which contributes to the subtle flavor. It is interior-ripened, rindless, smooth and slightly bright-surfaced.
It has very small and irregular openings "eyes" distributed in the mass. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese.
The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic. A semi-hard cheese made from cow's milk.
It has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax.
Its flavour is tangy, and it is sometimes seasoned with caraway seeds. A semi-hard cow's milk cheese made in the region of Mols.
It is very similar to Edam, with a delicate, light flavour that is slightly tangy and salty. It has small, regular holes and is covered in a red wax coating.
A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese.
It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days. It is similar to Emmentaler, although its flavour is milder: It is the national cheese of Denmark.
A semi-soft cow's milk cheese from Northwest Jutland. It is comparable to Gouda, with caramelly and briny tasting notes. It is loaf-shaped, with a cream-colored, holey interior and a yellow rind.
It has a slightly salty, smooth, and lactic flavor. Semi hard cheese with little sour flavor made from cow's milk, produced by Valio.
Semi hard Dutch-type cheese made from cow's milk, produced by Estover. Semi hard smoked cheese made from cow's milk, produced by Saaremaa Piimatööstus.
Also available with garlic. Blue cheese made from cow's milk, produced by Valio. Made from partially skimmed cow's milk, similar to Emmental except that it is pasteurized.