Post by Head Moderator on Jan 31, 2012 23:46:55 GMT -5
Specialty Cheeses
Butter Hollow White (Sarkotos)
Butter Hollow White is a popular cheese coming from the dairylands of Butter Hollow in Sarkotos. This cheese is a thick and soft white cheese that is found in large 80 pound wheels sealed in a peculiar mixture of beeswax and stone dye. Most people of Sarkotos and Kyngfeld eat this cheese with large amounts of mead and a bowl of honey steamed apples, which is how you will normally find it served in the local inns and taverns.
Ballari Curdle
Made of sheepsmilk and treated with a variety of secret ingredients, Ballari Curdle is a soft and velvety cheese. It is noticeable for the purplish-green veins that run through the cheese that give the cheese it’s pungent flavor --and it’s danger. The veins in the cheese are poisonous to humans and eating large amounts of Ballari Curdle is highly discouraged. Some are drawn to the thrill of the cheese, plus the closer one cuts to a vein, the better the cheese tastes.
Goblin Cheese
A semi-hard and salty cheese, it is so popular among goblins and orcs that it is simply called Goblin Cheese. It is one of the cheapest cheeses that can be purchased from a well stocked cheesemonger. Goblins generally eat the cheese with live insects such as grasshoppers and roaches and goblin made cheese sometimes even has crushed insects in it.
Rumerian Black-Rind (Rumeria)
This gourmet cheese is very hard and grates rather than slices, it also has a strange smell though the taste makes up for this. Made in hanging bladders cut from sheep’s stomach, this cheese gets it’s name from the rotting container it is aged in. Once the bladder falls, the cheese is considered ripe. What most nobles do not know is that Black-Rind is actually an Orcish cheese that was picked up by several local cheesemakers in Rumeria.
Orcjaw Cheese
This cheese is a hard and crumbly cheese that smells vaguely of wet feet. Popular among dwarves and especially gnomes, it is made of goat’s milk and takes roughly three months to age properly. Once aged, it takes exposure to either high heat or standing water to cause the cheese to spoil. Both races favor it with hard ciders and beers, and it is the cause of the dwarves legendary halitosis.
Chantry Dry Cheese (Rumeria)
This rare cheese is favored by dwarven lords and nobles, but after being aged in an ice cavern for nearly a year, the cheese is so dry that it crumbles like dust when rubbed between the fingers. They like to roll joints of meat in a crusting of the cheese dust and wash the rest down with great gulps of black stout and ale. This cheese is also popular among human nobles who like to use it as a pungent topping for blander meats like white boar and fish.
Lastai Red Cheese
This cheese is made by the clerics of the Goddess of Love and Passion, milked from the Temple’s herd and processed and aged exclusively by the temple maidens. This cheese is impregnated with essence of roses, pomegranate, and raspberry, giving it a pinkish red color and a sophisticated and sometimes sour taste. According to the clerics of the goddess, this cheese can only be appreciated when eaten off of the naked body of a comely woman.
Darklea Green (Madder)
This brine packed cheese is made in the Darklea Swamp in Madder, where almost any sort of milk is curdled with brine and blended with a variety of herbs and botanicals from the marshes. The resultant feta like cheese is soft and crumbly and depending on the seasoning, can have a variety of flavors. The most common flavor is a woodsy pickled flavor that lends itself well to smoked meats and dark lagers.
Corpse Cheese
One of the less savory cheeses, Corpse Cheese is popular among necromancers and those who deal with the dead. This cheese uses large amounts of rendered humanoid fat as well as milk fat in the curing process. The cheese has a wet and sloughing consistency that many liken to vomit, and the smell isn't much better. Necromancers and others who are constantly surrounded by death and the undead find that the cheese has a mellow flavor. Others find that even a taste of the cheese induces violent nausea and stomach cramps.
Kir'viir Hard
This cheese is one of the few true elven cheeses and as such is ripened over a period of six years at the bare minimum and can cost as much as a horse would. It is white, and has many tiny holes in it, slices easily, and goes well with fruits, light wine, and white meats. Outside of Kir'viir it is simply known as Kir'viir Hard.
Kir'viir Soft
Another of the rare Elven cheeses, it is a soft and runny cheese made in small wheels and hung from the branches of their great trees. The cheese is ripened by the sun and the pollen of the trees and each wheel carries the taste of the trees and sun. It is best served with either strong red wine, or used to make luxurious sauces for exotic meats. Elves seldom sell this cheese, instead giving it as gifts. It is simply known as Kir'viir Soft.
Lich King Cheese
A fanciful name given to a cheese only recently rediscovered. The recipe for making the cheese was found in the ruins of a lich’s lair and one of the survivors returned with the recipe and started making the cheese rather than venture back into the underground crypt again. The cheese is slightly rubbery, and is best served warmed or fried. There is a distinctive "squeeking" sound made when one eats this cheese, but the slightly salty taste is quite delicious.
Seedpod Cheese
Seedpod Cheese is a common druidic cheese that is rendered from the seeds of a plant rather than the flesh of an animal. The cheese is very similar in texture and color to common cheeses, but the taste is decidely ‘beany’ and it is not very popular. The cheese doesn't go bad, and can be ground down to a powder and added to flour to make a stout loaf of bread or fortify a weak stew. When eaten by itself, the cheese is also oily.
Goldbottle Cheese
The most famous of the halfling cheeses, Goldbottle is a very versatile cheese, it can be served with bread and fruit, consumed with light wines or any ales, can be easily melted for dips and sauces, and is considered an all round good cheese. It is more common in cities with a large halfling population as it is only made by halflings.
Feylan Cheese
This cheese is from an old recipe that makes a decent cheese and mixes a mildly euphoric and hallucinogenic herb into it. When eaten, this cheese causes the eater to become very mellow and relaxed at which point they generally start to see visions, and hear phantom sounds. Many consider Feylan to be the only cheese that can be eaten with absinthe.
Helfstyn Cheese
This cheese is first made as a common cheese, but then it is wrapped in a liner filled with alchemical agents and buried at least eight feet in the earth. After a year, the cheese is dug up, rinsed, and allowed to finish aging for another year in a dry cave. Those who eat this expensive cheese find their bodies more resistant to injury, though some excessive eaters find their extremities starting to loose sensation as they become more and more durable.
Hoofkin Cheese (Rumeria)
Made from the milk of mares, this cheese is a bitter and hard cheese that is best consumed after being soaked in beer or ale. Hoofkin does have a high protein content and is good for long distance rations. A border delicacy involves broiling a piece of boar loin slathered in Hoofkin and arrowgrass seed. Most folk consider Hoofkin to be a barbarian cheese and generally avoid it.
Alzorc Sea Cheese
This cheese is only found in northern and arctic climates as it is gathered from the teats of small to medium sized whales. The bards of Alzorc use sea songs to placate the great mammals long enough for divers to milk them and escape. The milk is then curdled and packed in brine and ice to make a hard and brittle cheese. This very fatty cheese has a very high calorie content and can keep a man on his feet for days before his strength begins to fade from hunger.
Snofrisk Cheese
80% goat and 20% cow milk makes up this white and creamy cheese, soft enough to be used as a spread. Very popular in inns and taverns served with crackers or hard bread.
Cider Cheese (Bryony)
This soft, unripened cow’s milk cheese comes beautifully wrapped in grape leaves that have been soaked in apple cider. The very creamy cheese is briny with a hint of sweetness.
Specialty Breads
Specklebread
This is a loaf bread that is made with raisins that have been soaked in tea overnight. This bread is made fresh every day.
Country White
This crusty white bread has a strong sourdough flavor and a chewy interior with an open texture. It makes great sandwich bread and is a good companion for soups and salads.
Farmers Bread
The white and whole wheat flours are well balanced to preserve an open crumb. This Bread has a strong sourdough flavor with interesting texture created through the addition of cracked wheat, wheat bran and wheat germ.
Soda Bread
Potato Bread
Sourdough Biscuits
Bagels
Ring shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface.
Baguette
Thin elongated loaf, made of water, flour, yeast, salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion.
Flatbread
Lavash Bread
Paper thin flatbread
Beer Bread
Hard Tack
A simple type of cracker or biscuit, made from flour, water, and sometimes salt.
Black Bread
Made of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy.
Brown Bread
Made of a significant amount of whole grain flour, usually rye or wheat; sometimes made with molasses or coffee. Also known as "wholemeal bread".
Yule Bread
Baked during Yule season with a solid silver coin in the dough for good luck; the family member whose bread piece contains the coin is viewed as the most fortunate for that year.
Rustica
A bread with cheese and ham baked inside of it.