Food Directory

Food Home:- Cheese:

 

• 365 Cheeses - Originally intended to provide brief reviews of 365 different cheeses, the project was stopped at 157.
• A Cheese a Day - A blog containing cheese reviews and news. Hasn't been regularly updated since late 2007.
• All Things Cheese - Recipes and information about all types of cheese.
• American Cheese Society - From the not-for-profit organization which promotes cheeses. General information for all cheese types.
• Black Diamond - The snack that peels with a twist. Cheestrings product info, games, activities and contests. [Requires Flash.]
• British Cheese Board - Information on British cheeses, including links to producers and recipes.
• Cheese 101 - A cheese primer for beginner cooks from the Reluctant Gourmet.
• Cheese Community - This site allows users to review different cheeses and read the opinions of others. It also includes articles dealing with cheese-related topics like how to best serve cheese and what kind of cheese makes the tastiest grilled cheese sandwich.
• Cheese Matters - Whether you are a new explorer or a seasoned traveller in the world of cheese, Cheese Matters will show you how to enjoy cheese at its best. Australian site which Includes nutrition information, etiquette, and an "Ask the Foodie" column.
• Cheese.com - Everything you want to know about cheese. Includes search features.
• CheeseForum.org - Forum to discuss different types of cheese (e.g., Rennet Coagulated - Soft Brine Preserved) and cheese-making techniques. Site also features an extensive cheese glossary.
• Cheeses From Spain - The Spanish Trade Commission's visual guide to hundreds of regional Spanish "quesos"
• Cheeses of France - Origin of cheese and specific information about French cheese.
• Cook's Thesaurus: Cheeses - Synonyms, equivalents, and substitutions for a variety of semi-firm cheeses.
• Epicurious: Cheese - General introduction to cheese and links to more specific descriptions of many gourmet cheeses.
• French Cheeses - Overview 400 French cheeses with wines, regions, and seasonal recommendations.
• Greek Cheeses - Descriptions of the varieties commonly used, including feta.
• Hispanic Cheeses - A guide to Hispanic cheeses and creams.
• I Love Cheese - The American Dairy Association's official site includes recipes and information on nutrition and storage of cheese.
• Moldy Cheese: Is It Unsafe to Eat? - A chart of which cheese types are and are not safe to eat after they go moldy, presented by the Mayo Clinic.
• Netherland's Cheese - Information on cheesemaking, cheese markets, museums, and serving suggestions for cheeses from the Netherlands.
• Real California Milk - The official site for the California Milk Advisory Board includes dairy and cheesemaker listings and a virtual cheese-making tour.
• Safe Handling of Cheese - Factsheet from Clemson University: Recommendations for storage and handling of cheese.
• Sarah Kaufmann Sculptures - Official site for nationally recognized cheese sculptor Sarah Kaufmann. Includes a photo gallery and media coverage.
• Serious Eats: Serious Cheese - Information about shopping for and pairing gourmet cheese. Blog updated about every two weeks.
• Switzerland Cheese in Canada - Cheese photographs and descriptions, recipes, points of sale in Canada, and promotional contests of authentic Switzerland cheese.
• The Cheese Goddess - Blog about different varieties of cheese, including facts, trivia, and news items about the culinary culture of cheese.
• The Cheeseweb - Information about cheese, cheesemakers, cheese sellers and cheese events around the world.
• Truth About Cheese - Brief comments on a selection of popular cheeses.
• Vermont Cheese Council - Trade organization to advance the production and image of premier cheeses from the state.
• Washington Cheese Guild - Cheesemaking how-to instructions and information on the science of cheese.
• Whatleigh's Grilled Cheese - Recipes, ideas and advice on making the perfect grilled cheese sandwich.
• Wisconsin Milk Marketing Board - Information on varieties of Wisconsin cheese, recipes and videos.

Random Indian Recipes:-

• Nimbu ka Meetha Aachar
  Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ...
  
  
• Phodnicha Bhat
  Chop onion,green chilly and coriander leaves finely. In a pan heat oil and add mustard seeds. When it starts to splutter add finely chopped green chilly and kadipatta. Now add finely chopped onion and fry for 2-3 min till transperent. Add asafoetida and turmeric powder. Now add cooked rice with salt. Mix finely and...
  
  
• Aluchi Bhaji
  Soak the peanuts for an hour and cook in a pressure cooker. Clean the alu (colocassia leaves) well and shred them finely. Heat oil in a pan and add crushed garlic cloves. Allow to turn brown on low flame and add asafoetida. Now add shreded leaves and finely chopped green chilly. Saute finely on mid flame and add cooked peanuts.
  
  
• Mohanthal
  Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares.
  
  
• Sarson ka Saag
  Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.
  
  
• Kadai Paneer
  Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti.
  
  
• Gobi Manchurian
  Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ...
  
  
• Paanipuri ki puri
  In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water. The dough should be hard. Cover the bowl and put in a refrigerator for 2 hrs. After 2 hrs make small balls and roll out small puris very thinly. You may roll out big thin chapati and then cut small puris with...
  
  
• Vanila Ice Cream
  Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set.
  
  
• Medu Vada
  Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar.