For the SwissCheesemodel in physical cosmology , see large scale structure of the cosmos , galaxy filament , and supercluster . Image Emmentaler aoc block.jpg thumb right In the SwissCheesemodel, individual weaknesses are modelled as holes in slices of swisscheese, such as this Emmental cheese Emmental ... rarely approach the ideal of being completely proof against failure. The SwissCheesemodel of accident ..., preconditions for unsafe acts, and the unsafe acts themselves. In the SwissCheesemodel, an organization ... a model in percolation theory , which he analyses as a Bethe lattice . The SwissCheesemodel includes ... Books id ISBN 1593700067 pages 20&ndash 21 ref apply Reason s SwissCheesemodel to the engineering ... the Swisscheesemodel is respected and considered to be a useful method of relating concepts, it has ... cite web publisher Eurocontrol title Revisiting the Swisscheesemodel of accidents date October 2006 url http www.eurocontrol.int eec gallery content public document eec report 2006 017 SwissCheese ... Analysis and Classification System&mdash HFACS The Swisscheesemodel of accident causation publisher ... url http coloradofirecamp.com. swisscheese index.htm date February 2000 cite news ref harv work Pharmacy Times title Sources of Error in Drug Interactions The SwissCheeseModel first1 John R ... cite journal ref harv title The Swisscheesemodel of safety incidents are there holes in the metaphor ... news ref harv title Just How Secure Is Airline Security? The SwissCheeseModel and What We ve Really ... &mdash the application of the SwissCheesemodel to a specific case of medical error See also ... aviation , engineering , and healthcare . It likens human systems to multiple slices of swisscheese ... of swisscheese. The holes in the cheese slices represent individual weaknesses in individual parts ... Lawrence Erlbaum Associates id ISBN 0805816801 &mdash Westrum and Adamski relate Reason s SwissCheese ... cheesemodel last1 Young first1 M.S. last2 Shorrock first2 S.T. last3 Faulkner first3 J.P.E url http ... more details
. ref SwissCheese Niche . http microbewiki.kenyon.edu index.php SwissCheese Niche Inhabitants Microbewiki.kenyon.edu ... acid give Swiss its nutty and sweet flavor. ref Making SwissCheese . David B. Fankhauser, PhD. Professor of Biology and Chemistry. http biology.clc.uc.edu fankhauser CheeseSwissCheeseSwiss ... Story August 2010 Pg 33 ref In general, the larger the eyes in a Swisscheese, the more pronounced .... ref SwissCheese Niche . http microbewiki.kenyon.edu index.php SwissCheese Niche Description of Swiss ... limited the eye size by which Swisscheese receives the Grade A stamp. ref SwissCheese . http www.professorshouse.com .... ref Baby SwissCheese Baby Swiss and Lacy SwissCheese Lacy Swiss are two varieties of US Swiss cheeses ... from low fat milk. ref SwissCheese . http www.recipetips.com glossary term t 33623 swiss cheese.asp Recipetips.com ref The largest manufacturer of Swisscheese in the US is Brewster Dairy , located ... SwissCheese Niche SwissCheese Niche A good scientific resource about the bacteria that make Swisscheese http biology.clc.uc.edu fankhauser CheeseSwissCheeseSwiss Cheese.html Making SwissCheese American cheeses DEFAULTSORT SwissCheese Category American cheeses Category Cow s milk cheeses ar ...pp semi small yes About a kind of cheese produced primarily in Canada and the United States cheeses produced in Switzerland Cheeses of Switzerland other uses Swisscheese disambiguation Infobox cheese name SwissCheese image Image Swisscheese cubes.jpg 250px country US region town source Cow s pasteurised texture aging certification Swisscheese is a generic name in North America for several related varieties of cheese which resemble the Emmental cheeseSwiss Emmental . Some types of Swisscheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as Eyes cheese eyes . Swisscheese has a umami savory , but not very sharp, taste Cn date February 2012 . Swisscheese without eyes is known as blind . ref The Nibble . Cheese Glossary. http www.thenibble.com reviews ... more details
Swisscheese is the name of several types of cheese Cheeses of Switzerland Emmental cheese Emmentaler , commonly referred to as SwisscheeseSwisscheese , in American English, a large family of holey cheeses It may also refer to Swisscheese mathematics , a compact subset of the complex plane SwissCheesemodel , a model of accident causation SwissCheesemodel cosmology , a model used to describe the large scale structure of the cosmos , devised by Albert Einstein and E.G. Straus disambig ... more details
Infobox Software name SWISSMODEL developer Torsten Schwede Lab, Swiss Institute of Bioinformatics SIB ... name pmid12824332 cite journal author Schwede T, Kopp J, Guex N, Peitsch MC title SWISSMODEL an automated ... K, Bordoli L, Kopp J, and Schwede T title The SWISSMODEL Workspace A web based environment for protein ... structures templates to build models for evolutionary related proteins targets . Today, SWISSMODEL consists of three tightly integrated components 1 The SWISSMODEL pipeline a suite of software tools and databases for automated protein structure modelling, ref name pmid12824332 2 The SWISSMODEL Workspace a web based graphical user workbench, ref name pmid16301204 3 The SWISSMODEL Repository ..., et al. title The SWISSMODEL Repository and associated resources journal Nucleic Acids Research year 2009 volume 37 pages D387 392 pmid 18931379 doi 10.1093 nar gkn750 ref SWISSMODEL pipeline comprises ... sequences. The templates are stored in the SWISSMODEL Template Library SMTL , which is derived from ... minimization. SWISSMODEL implements a rigid fragment assembly approach for modelling. Assessment of the model s quality using three independent methods QMEAN, ANOLEA, GROMOS . The SWISSMODEL ..., and Schwede T title Automated comparative protein structure modeling with SWISSMODEL and Swiss PdbViewer ... may be repeated iteratively until a satisfactory model is achieved. The SWISSMODEL Workspace is accessible ... modelling. The tool is free for academic use. The SWISSMODEL Repository provides access to an up ... general interest. SWISSMODEL Repository is integrated with several external resources, such as UniProt ... year 2011 volume 12 pages 45 54 pmid 21472436 ref New developments of the SWISSMODEL expert system ... features to models. 1 and 2 are available when using the automated mode of the SWISSMODEL Workspace 3 is always provided when calculating an homology model using the SWISSMODEL Workspace, and 4 is available in the SWISSMODEL Repository. In the past, the accuracy, stability and reliability of the SWISS ... more details
Model for the Formation of the Martian Polar Swisscheese Features author Byrne, S. Ingersoll, A. P ... 0935 ref gallery Image SwissCheese in South.JPG SwissCheese like ice formations as seen by Mars Global Surveyor. Image SwissCheese Layers.JPG SwissCheese like ice formations as seen by Mars Global Surveyor showing layers. Image SwissCheese Terrain close up.JPG Close up of SwissCheese Terrain ... more details
The SwissCheese Union Schweizer K seunion AG was a cartel in Switzerland engaged in the promotion of cheese and cheese products from Switzerland. The SwissCheese Union promoted subjective and objective quality of cheese, but also acted as a regulator, such as on price. The SwissCheese Union was successful in campaigning for cheese fondue and raclette becoming national dishes in Switzerland. Citation needed date February 2010 Before that, they were both regional dishes. The Union exported the surplus of the subsidized Swiss production abroad. External links http www.moneyhouse.ch u schweizerische kaseunion ag in liq CH 035.3.000.012 8.htm Schweizerische K seunion AG in Liq. , Moneyhouse German language http www.wto.org english tratop e tpr e tp32 e.htm Trade policy review of Switzerland May 1996 , World Trade Organization Category Defunct companies of Switzerland Category Economy of Switzerland food company stub Switzerland company stub de Schweizerische K seunion ... more details
Other uses Swisscheese disambiguation In mathematics , a Swisscheese is a compact space compact subset of the complex plane obtained by removing from a closure mathematics closed disc some countable Union set theory union of open set open discs . More generally, a Swisscheese may be all or part of Euclidean space R sup n sup &ndash or of an even more complicated manifold &ndash with holes in it. References Cite journal last van den Berg first M. coauthors Bolthausen, E. and den Hollander, F. title On the volume of the intersection of two Wiener sausages journal Annals of Mathematics volume 159 date 2004 pages 741 783 accessdate 2007 05 26 doi 10.4007 annals.2004.159.741 issue 2 Category Complex analysis Mathanalysis stub ... more details
carbon dioxide gas bubbles during aging, giving Swisscheese or Emmental cheese Emmental its holes called ... have been made for Swiss Gruy re cheese Gruy re , Emmental cheese Emmental and Sbrinz , and for French ...Other uses pp semi protected small yes pp move indef File Cheese platter.jpg 300px thumb A platter with cheese and garnishes File Kaasmarkt2 close.jpg thumb 300px Wheels of Gouda cheese Gouda Cheese is a generic term for a diverse group of milk based food products. Cheese is produced throughout the world in wide ranging flavors, textures, and forms. Cheese consists of proteins and fat from milk , usually ... form. ref cite web title Fankhauser s Cheese Page first David B. last Fankhauser year 2007 accessdate 2007 09 23 url http biology.clc.uc.edu fankhauser Cheese CHEESE.HTML ref Some cheeses have mold s on the rind ... of cheese are produced. Their styles, Mouthfeel textures and flavors depend on the origin of the milk ... extracted from various species of the Cynara thistle family. Cheese is valued for its portability, long life, and high content of fat , protein , calcium , and phosphorus . Cheese is more compact and has ... priced milk, and lower shipping costs. The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when markets are favorable. Etymology File Cheese market Basel.jpg thumb Cheese on market stand in Basel , Switzerland The word cheese comes from Latin caseus ... root kwat , which means to ferment, become sour . More recently, cheese comes from chese in Middle ..., a new word started to be used formaticum , from caseus formatus , or molded cheese as in formed , not moldy ... Proven al furmo are derived. Cheese itself is occasionally employed in a sense that means molded or formed . Head cheese uses the word in this sense. History main History of cheese Origins File Ricotta al forno pezzo.jpg thumb A piece of soft curd cheese, oven baked to increase shelf life longevity Cheese is an ancient food whose origins predate prehistory recorded history . There is no conclusive ... more details
Infobox Magazine title Cheese image file Cheese Cover.jpg image size 150px image caption Magazine Cover for March 2007 editor editor title staff writer frequency Monthly circulation 117,667 2009 category Sh jo manga company Shogakukan publisher firstdate 1996 country Japan language Japanese website http www.cheese.shogakukan.co.jp issn Cheese is a monthly Japanese sh jo manga magazine under the publication of Shogakukan . In their official website they also refer to themselves as Monthly Cheese The magazine caters to young female readers. The theme of the featured manga revolves around romance and mature relationships. The serialization is said to be running as of 1996 and is sister comics to Shogakukan s other magazines like Sho comic . Manga artists and series listed in Cheese Shimaki Ako Tonari no Shugoshin Guardian Next Door Boku ni Natta Watashi Secret Girl Gekka no Kimi Koi ni Ochita Oujisama The Prince Who Fell in Love Muchakucha Daisuki Love You Like Crazy Suki ni Naru Made Matte Triple Kiss Kotomi Aoki Kanojo wa Uso o Aishisugiteru Miki Aihara Sensei no Okiniiri Teacher s Pet Honey Hunt Mayu Shinjo Midara na Senritsu Hiwai na Yubisaki Rei Toma Dawn of the Arcana References references External links http cheese.shogakukan.co.jp Cheese Official Website http comipedia.com magazine cheese Other Shougokan related information Shogakukan manga magazines Category Japanese monthly manga magazines Category Sh jo manga magazines Category Magazines established in 1996 Category Shogakukan magazines Category 1996 establishments in Japan Anime mag stub br Cheese ca Cheese it Cheese ja Cheese ... more details
About the radio station the Calvin College sculpture Jaunt sculpture Infobox Radio Station name The Cheese airdate 2006 , in Wainuiomata frequency 87.9 FM area Lower Hutt, Wellington Christchurch and Internet format Adult contemporary music owner Grant Thoms erp branding Hits Of The 80s, 90s and Today website http www.thecheese.co.nz thecheese.co.nz The Cheese is a Low power broadcasting LPFM Low Power FM radio station which broadcasts from Lower Hutt , a region close to Wellington in New Zealand . The station broadcasts 24 hours a day. The Cheese is licenced with Australasian Performing Right Association APRA and PPNZ in New Zealand for music broadcasting rights and operates under the NZ laws governing LPFM transmission. History The Cheese commenced broadcasting on Saturday July 1, 2006. The station can be heard in Lower Hutt on 87.9 MHz FM with simulcasting via their website www.thecheese.co.nz. Subscribers to TelstraClear can hear The Cheese on channel 511. Format The Cheese broadcasts a mix of music from the 80s, 90s, recent and current hits. References City Life Magazine 1 February 2007. http www.thecheese.co.nz wp content uploads 2007 02 cheese citylife 1stfeb2007.jpg Image of article coord missing New Zealand Category Radio stations in New Zealand ... more details
Notability date February 2012 Unreferenced date July 2010 Mergeto Hot dog variations date March 2011 A cheese dog is a hot dog served with cheese on it. Cheese types Normally, melted cheddar or American cheese are used, although other cheeses are possible. Cheese placement The cheese may be on the bun , on the wiener , or a strip of cheese processed inside the hot dog. Bun or toast? A traditional hot dog bun may be used, but recently it is commonly substituted with a slice of toast . Carolina dog The most common form is known as a Carolina dog , which has a piece of cheese inserted in the middle of weiner, or just substitutes a large hunk of cheese for the hot dog altogether. Swiss schnauzer A Swiss schnauzer is a regional variation consisting of a bratwurst served with Swiss cheese and sauerkraut . Coney dog Cheese is also often served on chili dogs , especially the Cincinnati Coney dog Coney . References reflist Hot dog variations DEFAULTSORT Cheese Dog Category Hot dogs Category American cuisine ... more details
cheese Munster and Port Salut . Cheeses that range in texture from semi soft to firm include Swiss style cheeses such as Emmental cheese Emmental and Gruy re cheese Gruy re . The same bacteria that give such cheeses their Eyes cheese eyes also contribute to their aromatic and sharp flavours. Other semi soft to firm cheeses include Gouda cheese Gouda , Edam cheese Edam , Jarlsberg cheese Jarlsberg and Cantal cheese Cantal . Cheeses of this type are ideal for melting and are often served on toast ... cheese Neufch tel the model for American style cream cheese , and fresh goat s milk Ch vre ...File Blue Stilton Quarter Front.jpg thumb Stilton cheese Stilton , a blue cheese from England. There are many types of cheese , with around 500 different varieties recognised by the International Dairy ...&dq approximately 500 varieties of cheese recognized&hl en&ei zIyHTeOuBoKDhQeX5pW1BA&sa X&oi book ... 20recognized&f false title Fundamentals of cheese science author Patrick F. Fox, P. F. Fox page 388 ... title Cheese chemistry, physics and microbiology, Volume 1 author Patrick F. Fox, P. F. Fox page ..., ref cite web url http www.dairyscience.info cheese manufacture 114 classification of cheese types using calcium and ph.html title Classification of cheese types using calcium and pH publisher ... Barbara Ensrud, 1981 The Pocket Guide to Cheese , Lansdowne Press Quarto Marketing Ltd., ISBN 0 7018 ... cite web url http www.egr.msu.edu steffe handbook tbl141.html title Classification of Cheese publisher ... of cheese a scheme was proposed by Pieter Walstra which uses the primary and secondary starter ... are arbitrary, and many types of cheese are made in softer or firmer variations. The factor that controls cheese hardness is moisture content, which depends on the pressure with which it is packed ... cheeses. Cheeses that are classified as semi hard to hard include the familiar Cheddar cheese Cheddar , originating in the village of Cheddar in England but now used as a generic term for this style of cheese ... more details
Sakura cheese is a soft cheese created in Hokkaid , Japan . It is the first widely acclaimed Japanese cheese, as cheeses in general were a Europe an Mediterranean phenomenon until spread to the rest of the world during the days of European imperialism. This cheese is a creamy white, and is flavoured with mountain cherry leaves. Sakura means cherry blossom in Japanese. It has the rare distinction of winning a gold medal at the Mountain Cheese Olympics in Appenzell , Switzerland , which normally favors Swiss, Italian, or French cheeses almost exclusively for awards. The medal was in the soft cheese category. References references Category Japanese cheeses cheese stub bg es Sakura queso pt Sakura queijo ... more details
T te de Moine Swisscheese into the form of rosettes that resemble Chanterelle mushrooms also ...Refimprove date March 2011 File BeechwGrapesOrangeMat540.jpg thumb A cheese cutter, an alternative cheese knife A cheese knife is a type of kitchen knife specialized for the cutting of cheese . Different cheeses require different knives, according primarily to hardness most often cheese knife refers to a knife designed for soft cheese. Soft cheeses require a sharp knife. As these cheeses are often sticky, a cheese knife will be serrated and often have holes to prevent sticking. Soft cheese knives File Cheese knife.JPG thumb Cheese knife Soft cheese knives have several special characteristics which make them ideal for cutting cheese. Cheese knives are designed to deal with the adhesion stickiness of soft cheese. When the cheese does not stick to the blade, it allows for pieces of cheese to be presented more attractively, with crisper shapes compared to cheese cut with standard knives. The blades of cheese knives are usually made of a material, such as stainless steel , which is resistant to the stickiness of cheese. Another design feature often found is the presence of holes in the blade to help to prevent the cheese from sticking to it. Some soft cheese knives also include a ridge, which runs vertically near the top of the blade. This helps separate the cheese as it is being sliced .... A cheese knife, on the other hand, is similar to a cleaver knife cleaver in that it starts out thinner at the handle and then gets wider away from the base. The non sticky characteristics of a cheese ... s compare also egg slicer . Hard cheese knives File Parmesan cheese knife from sign.jpg thumb A Parmesan cheese knife, featuring a short, stubby blade. Hard cheeses instead require a tough blade, which will not be damaged by the hard cheese. Exemplary is the distinctive Parmesan cheese knife ... for cutting cheese, such as a wire Cheese cutter cheese cutter , which completely avoids adhesion ... more details
Infobox Cheese name Maasdam image File Maasdam cheese.jpg 260px othernames country The Netherlands regiontown All Holland region town source Cow s pasteurised Yes texture semi hard fat 45 ref name maasdam protein dimensions weight aging 1 3 months certification ?? Maasdam cheese is a Netherlands Dutch cheese in a SwisscheeseSwiss style . ref name maasdam http www.cheesepartnersholland.com cheeses enmaasdam Maasdam Characteristic Dutch cheese ref Made from cow s milk ref name maasdam , it is aged for at least 4 weeks. It ripens faster than other Dutch cheeses. Maasdam has internal holes from the ripening process, and a smooth yellow rind. Sometimes it is waxed like Gouda cheese Gouda . The cheese was created to compete with the popular Swiss Emmental cheese Emmental by being less expensive and quicker to produce. In the process of making a cheese with the same general components as Swiss cheeses, the Dutch ended up with a cheese that is nutty and sweet, but softer than Emmental due to a higher moisture content. ref name maasdam The style was introduced in 1984 by the Baars company as the trademarked Leerdammer cheese, though it is now made by other Dutch companies under the name Maasdam. References Reflist Commons category See also Leerdammer cheesecheese stub Dutch cheeses Category Dutch cheeses Category Cow s milk cheeses bg es Queso maasdam id Maasdam pl Mazdamer pt Maasdam ru uk ... more details
, showing a green cheese. Green cheese is a name applied to several varieties of cheese that are green in colour. The term was first used in English to mean fresh cheese, not thoroughly dried. The Oxford English Dictionary gives a reference from the year 1542 of the four sorts of cheese. The first sort is green cheese, it tells the reader, not green by reason of color but for its newness, for the whey is not half pressed out of it as yet. Varieties Green cheese varieties include Basiron Pesto a grass coloured Dutch Gouda with added Pesto to give it a deep green colour. Cherni Vit cheese Cherni Vit Green cheese from Bulgaria. Dolce verde literally sweet green , an Italian cheese A Friesland Frisian cheese made from low fat milk flavoured with parsley. It has been immortalised in the Frisian ... and bread and green cheese, who can t say that is no true Frisian. ref The History of English A Linguistic ... A variety of cheddar with herbs and chives, sealed in green wax, produce by the Snowdonia Cheese Company. The colour is a pale greenish yellow. Sage Derby cheese Schabziger Swiss green cheese Vermont sage cheese There are many other cheeses which are wholly or partly green in colour due to the addition of herbs. The veins of most so called blue cheeses , such as Gorgonzola cheese gorgonzola , Maytag Blue cheese maytag , roquefort , or Stilton cheese stilton are in fact green. Green cheese in popular culture It is sometimes fancifully claimed that the Moon is made of green cheese . Keynes green cheese metaphor John Maynard Keynes made a mysterious reference to green cheese in his The General ... but to persuade the public that green cheese is practically the same thing and to have a green cheese .... ref http www.nytimes.com 2000 06 04 opinion reckonings green cheese rules.html RECKONINGS Green Cheese Rules, Paul Krugman ref Notes reflist See also The Moon is made of green cheese DEFAULTSORT Green Cheese Category Cheeses cheese stub ... more details
Parma Raw Parmesan Cheese Alternative Walnut based ref SwissCheeseSwiss ref http www.galaxyfoods.com ourbrands usa rice.asp Rice based Swisscheese by Galaxy Nutritional Foods ref EndMultiCol ...Image Sheese vegan medium cheddar.jpg thumb 250px Sliced soy cheese on a snack platter Image Chives Cream Sheese.jpg thumb 250px Open package of soy cream cheeseCheese analogues are products used as culinary replacements for cheese. These include vegetarian cheese substitutes as well as some dairy products, such as processed cheese or Kraft Singles , that do not qualify as true cheeses. These foods may be intended as replacements to cheese, as with vegetarian products or as imitations, as in the case ... for real cheese, but have properties such as different melting points or lower costs that make them attractive to businesses. Vegetarian Cheese Analogues Vegetarian cheese analogues are cheese substitutes ... dairy non dairy ingredients. Cheese analogues, just like plant milk plant based milk substitute s, are available in many of the same varieties as their cheese counterparts. These products are usually ... or milk allergy milk allergies . Brands The following most widely known vegan cheese brands ... certified ref FYH Vegan Gourmet Cheese, ref http www.followyourheart.com cheese.php About FYH Cheese ... ref Teese, ref http www.teesecheese.com Teese Vegan Cheese from Chicago Soydairy ref and Tofutti ... Dr Cow cashew nut cream cheese ref Chreese and Veganrella ref http urbanvegan.blogspot.com 2007 07 great vegan cheese meltdown.html Comparison of 4 vegan cheese brands ref all are Product certification certified vegan and therefore 100 casein free . Types Cheese analogues are available in these types MultiCol 47 American Cheese American ref http www.tofutti.com cheese amer.shtml Tofutti American soy cheese slices ref ref http www.galaxyfoods.com ourbrands usa galaxy.asp Galaxy Nutritional Foods American flavor from rice ref Blue cheese Blue ref http www.buteisland.com a blue sheese.htm Blue ... more details
Jossi, a cheese maker of Swiss descent. The loaf shaped cheese displays numerous fine holes when it is sliced ...Unreferenced date July 2008 File Brickcheese.jpg thumb right A package of brick cheese. Brick cheese is a cheese from Wisconsin , USA , made in brick shaped form. The color ranges from pale yellow to white, and the cheese has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is medium soft, crumbles easily and is somewhat sticky to the knife. Brick cheese is well suited to slicing for sandwiches , specifically grilled cheese sandwiches, or appetizers and also melts well. Served with corn polenta in the Midwest, where the brick cheese is thinly sliced and caused ... Brick cheese was originally produced in Wisconsin. The cheese making process was derived from white ... fat content and a slightly altered protein structure. The resultant brick cheese has a slightly softer taste and a distinctly sharper finish. Production process Brick cheese is made in the form of a large rectangular or brick shape, but may also be named brick because the cheese curds are pressed with clay fired bricks. Cheese producers in Theresa, Wisconsin , use red clay brick in order to produce the consistent texture and even temperament that has made brick cheese popular across the Mid ... England Cheeses ref Culturing Brevibacterium linens grows on the surface of brick cheese and is surface ripened . Brevibacterium linens is also the bacteria responsible for the aging of Limburger cheese and many French cheese varieties. Cheesemakers often refer to the growth of the bacteria as a schmear . The cheese is placed on wooden shelves, then gets washed with a whey and water mixture and turned. After several days the cheese is then packaged. Regulations & FDA Codes The US Code of Food Regulations defines what the fat and moisture content of brick cheese must be. This Standard of Identity does not take into account that brick cheese should be surface ripened with B. linens . Brick is an American ... more details
Image Cheese Days Logo 2008.jpg thumb 200px right The official logo and button design for Cheese Days 2008. Cheese Days is a biannual celebration of cheese and the dairy industry, taking place in Monroe, Wisconsin . The weekend long event typically occurs on the third weekend in September of even numbered years in the historic downtown area known as the Square . The festivities include carnival rides, a variety of local food, restaurant, craft, and club stands, live, traditional Swiss Germanic music including polka s and waltz es , and a culmination of it all into a two hour parade on the Sunday afternoon. Over one hundred thousand people come for the festivities throughout the three day event. External links http www.cheesedays.org Official Cheese Days Website coord missing Wisconsin Category Festivals in Wisconsin Category Visitor attractions in Green County, Wisconsin ... more details
Infobox Cheese name Colby image Image Colby Cheese.jpg 250 px othernames Colby Swiss Cheddar country ... protein dimensions weight aging None certification Colby is a cow s milk cheese . It was originally called Colby Swiss Cheddar . ref http www.mousehousecheese.com products.asp?dept 6&subofdept 2 Colby ... notes the town s relationship to the cheese. Joseph F. Steinwand in 1874 developed a new type of cheese at his father s cheese factory near Colby, Wisconsin . The cheese was named after the village, ref http www.ilovecheese.com cheese profile.asp?Cheese Colby Colby cheese at www.ilovecheese.com ref ... index.cgi?read 3779 History The Home of Colby Cheese ref An 1898 issue of the Colby Phonograph ..., that he sells the genuine Steinwand Colby Cheese. After the turn of the century Wisconsin became known as one of the great cheese producing centers in the United States. Properties Colby is similar to Cheddar cheese Cheddar , but does not undergo the Manufacturing of cheddar cheese Cheddaring cheddaring process. ref name kowsikowski Kowsikowski, F., and V. Mistry. 1997. Cheese and Fermented Milk ... cheese than Cheddar because it is produced through a washed curd process. Colby is considered semi hard Sans kendrall . ref name wisc edu http www.wisc.edu foodsafety ffa colby.htm Colby cheese ... just over 8 liters for a kilogram of cheese. Monterey Jack cheese is produced almost identically as Colby ... Colby cheeses. ref name TrueStarHealth Longhorn cheese refers to a mild Cheddar or Colby cheese ... and half rounds. ref http www.foodreference.com html flonghorncheese.html Longhorn cheese food ... http www.truestarhealth.com Notes 1720006.html Colby cheese at truestarhealth.com ref Colby cheeses are typically sold in half rounds. Pinconning cheese is a sharp aged relative of Colby cheese. Uses Because it is such a mild cheese, Colby is seldom used in cooking however, it was the cheese used in the original recipe for nachos . It is used as a table cheese, for grating and grilling, and in snack ... more details
of Swiss type cheese ref name Metabolism 366 P.L.H. McSweeney and P.R Fox Metabolism of Residual ...Cheese ripening or alternatively cheese maturation is a process in Cheesemaker cheesemaking . It is responsible for the distinct flavour of cheese , and through the modification of ripening agents , determines .... ref name Guelph cite web last first authorlink coauthors title CheeseCheese Ripening work publisher ... first authorlink coauthors title Monitor biochemical changes during cheese ripening with infrared microspectroscopy ... , added mould s or yeast s, and environmental contaminants. ref name Guelph The majority of cheese is ripened, save for wikt freshness fresh cheese. ref name Guelph History Cheese ripening was not always ... cheeses still are made using more historical methods, such as the blue cheese Roquefort , which is required ..., Patrick. Cogan, Timothy. Guinee, Timothy. Fundamentals of Cheese Science . p. 350. ref However, with invention ... more efficient at producing a consistent quality of cheese, at a faster pace and a lower cost, depending on the type of cheese. ref name Fox, Patrick p. 350 Process After the initial manufacturing process of the cheese is done, the cheese ripening process occurs. This process is especially important, since it defines the flavour and texture of the cheese, which differentiates the many varieties. Duration is dependant on the type of cheese and the desired quality, but three weeks to two or more years is the general requirement for most cheeses. ref name Fox, Patrick p. 389 Fox, Patrick. Cheese ... enzymes, and non starter bacteria . Each of these factors affect the cheese ripening process ... how each of these elements work, so that they are able to maintain the quality of the cheese, while producing the cheese at an acceptable investment of time and cost. ref Fox, Patrick. Cheese ... that define cheese ripening glycolysis , proteolysis , and lipolysis . ref Fox, Patrick. Cheese Chemistry, Physics and Microbiology . p. 392. ref By taking the cheese through a series of maturation ... more details
Unreferenced stub auto yes date December 2009 Infobox Cheese name Dubliner image File Dubliner cheese.JPG 220px other names country Republic of Ireland Ireland region area of manufacture County Cork source Cow s pasteurized texture Hard fat protein dimensions weight aging 12 months certification Dubliner is a sweet mature cheese aged over twelve months manufactured by Carbery and marketed internationally under the auspices of the Irish Dairy Board under the Kerrygold brand. The cheese is named after the city of Dublin , although it is made in County Cork . It combines the sharpness of mature Cheddar cheese cheddar , the nuttiness of Swisscheese, and the bite of Parmesan . The cheese was developed by John Lucey and his secret recipe is exclusively held by the company Carbery. Dubliner cheese may contain natural calcium lactate crystals, which appear as small white pieces. Image Dubliner Irish Cheese.jpeg thumb left Bricks of Dubliner Irish cheeses DEFAULTSORT Dubliner Cheese Category 1996 introductions Category Irish cheeses Category Cow s milk cheeses Cheese stub fr Dubliner fromage ... more details
Infobox Cheese name Tilsit image Image Cheese 03 bg 042806.jpg 250px Tilsiter cheese othernames Tilsit cheese, Tilsiter cheese country East Prussia region town source pasteurised texture semi hard fat protein dimensions weight aging certification Tilsit cheese or Tilsiter cheese is a light yellow semi hard smear ripened ref Fox, Patrick. Cheese Chemistry, Physics and Microbiology . p. 200. ref cheese , created in the mid 19th century by Prussian Swiss settlers, the Westphal family, from the Emmental valley. The original buildings from the cheese plant still exist in Sovetsk, Kaliningrad Oblast Sovetsk , Russia, formerly Tilsit, on the Neman River in East Prussia . ref name Westphal cite book last Westphal first Henriette authorlink Henriette Westphal coauthors title Tilsiter, Unser Haus publisher date 1887 location pages url doi id isbn ref The same ingredients to make the cheese were not available as in their home country and the cheese became colonized by different molds, yeasts, and bacteria in the humid climate. The result was a cheese that was more intense and full flavoured. The settlers named the cheese after Tilsit , the Prussian town they settled at. ref name Westphal cite book last Westphal first Henriette coauthors title Tilsiter, Unser Haus publisher date 1887 location pages url doi id isbn ref Tilsiter has a medium firm texture with irregular holes or cracks. Commercially produced Tilsiter is made from pasteurized cow s milk , ranges from 30 to 60 percent milk fat ... Standard For Tilsiter ref and has a dark yellow rind. After the main part of its production, the cheese ... to hearty brown rye breads and dark beers. It is a common table cheese, yet versatile. Tilsit can ... recipe, Tilsiter has been manufactured in Switzerland since 1893. Swiss Tilsiter is mainly produced ... Swiss cheeses Category German cheeses Category Swiss cheeses Category cow s milk cheeses Category East Prussia Category Culinary Heritage of Switzerland Category Smear ripened cheeses cheese stub ... more details
Infobox Cheese name Sams image othernames country Denmark regiontown region town source cow pasteurised yes texture semi hard fat 30 45 protein dimensions weight aging 3 6 months certification Sams is a Denmark Danish cow s milk cheese named after the island of Sams . It was invented in the early 19th century when the king of Denmark invited Switzerland Swiss cheesemakers to teach their skill. It is similar to Emmentaler , although its flavour is milder gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Sams s interior has a supple, elastic texture a yellow colour and a few large, irregular holes. The cheese has goldenrod coloured rind covered with a yellow wax. It is the national cheese of Denmark. Notes reflist External links Danish cheeses DEFAULTSORT Samso Cheese Category Danish cheeses Category Cow s milk cheeses Cheese stub de Sams K se id Sams pl Samsoe ser ru ... more details
carbon dioxide CO sub 2 sub Water H sub 2 sub O ref T. Beresford, A. Williams The Microbiology of Cheese ... , where it forms the bubbles that become the cheese s eyes. ref name Sweeney 349 Not all CO sub 2 sub is so trapped in a 80 kg cheese, about 20 l CO sub 2 sub remain in the eyes, while 60 l remain dissolved in the cheese mass and 40 l are lost from the cheese. ref name Metabolism 366 Dutch cheese In Dutch type cheeses, the CO sub 2 sub that forms the eyes results from the metabolisation ... Polychroniadou, A. 2001 . Eyes in cheese a concise review. Milchwissenschaft 56, 74 77. References cite book title Cheese Chemistry, Physics, and Microbiology, Volume 1 General Aspects publisher Academic Press isbn 9780122636523 editor Fox, P.F. Footnotes reflist DEFAULTSORT Eyes Cheese Category Cheese pl Oka serowarstwo ... more details
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