They are known for the mouldy spots and the emblematic blue veins that gave them their name. They can have a creamy or semi-hard texture. Made with cow, sheep, goat, or buffalo milk, they have a very characteristic aroma, coming from the fungus Penicillium Roqueforti used as a starter culture for producing these cheeses but other strains of Penicillium can be used.
You have probably heard someone describe a wine as complex. But do you know exactly how to tell if a wine is complex? And if a wine has complexity, it may have several complexity degrees. Can any of us be able to realize that complexity? Or is it a rather complex task?
Have you ever had a wine and felt a hot feeling resembling a soft spicy pepper? Did you find it strange? Be aware that this feeling is a neurological response to certain chemical compounds in contact with the tongue. With wine, a high alcohol content or high acidity could contribute to this warming sensation. But not only!
It is a traditional cake, indispensable on the Christmas table of the people from Madeira. The inspiration for its creation came from the introduction of sugar cane in Madeira, dating from the XV-XVI centuries. Later European and Indian spices add to it.
Canned fish has a long tradition in Portugal and is one of the symbols of its cuisine. Preserving fish by salting is an age-old method technology has evolved, and the two World Wars boosted since they are easy to transport, have a long storage life and are very nutritious.
Chablis is the name of one of the five sub-regions of the remarkable Burgundy wine region. Situated in the northern part of Burgundy, between Paris and Beaune and close to the Champagne region, it is an exceptional quality white wine region produced from a single grape variety, Chardonnay.
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