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Dry White Wine Made From Bayanshira And Clairette Grape Sorts. It Has A Balanced Taste, Combining Aromas Of Pear And Lemon.
CONTAINS: De l'alcool
Dry Red Wine Made From Saperavi, Madrasa, Shirvanshahi, Cinsault, Carignan And Mourvedre Grape Sorts. It Has A Rich And Balanced Taste, Combining Aromas Of Rosemary And Prune.
CONTAINS: De l'alcool
Dry White Wine Made From Marsanne, Roussanne, Clairette And Grenache Blanc Grape Sorts. It Has A Rich And Balanced Taste, Combining Aromas Of Peach And Kinkan.
CONTAINS: De l'alcool
Brined Curd White Cheese Made From Sheep's Milk Or From A Mixture Of Sheep And Goat's Milk. It Is A Soft, Brined White Cheese With Small Or No Holes, A Compact Touch, Few Cuts, And No Skin. It Is Formed Into Large Blocks, And Aged In Brine. Its Flavor Is Tangy And Salty, Ranging From Mild To Sharp. It Is Crumbly And Has A Slightly Grainy Texture.
CONTAINS: Laitière
Goat Cheese Has Been Made For Thousands Of Years And Was Probably One Of The Earliest Made Dairy Products. In The Simplest Form, Goat Cheese Is Made By Allowing Raw Milk To Naturally Curdle, And Then Draining And Pressing The Curds. Soft Goat Cheeses Are Made In Kitchens Worldwide, With Cooks Hanging Bundles Of Cheesecloth Filled With Curds In The Warm Kitchen For Several Days To Drain And Cure. If The Cheese Is To Be Aged, It Is Often Brined So It Will Form A Rind, And Then Stored In A Cool Cheese Cave For Several Months To Cure.
CONTAINS: Laitière
Motal Cheese Has A Very Long History And Is Associated With The Movement Of Pastoralists And Their Animals Between Winter And Summer Pastures, And Their Need To Preserve Dairy Products. Motal Is Produced In Small Quantities In Mountain Pastures, Particularly In Late Spring. It Is Named For The Sheep- Or Goatskin Sack In Which It Is Aged And Stored. The Rennet Is Made From A Lamb’s Abomasum, Which Is Cured For A Month In Salted Water With Some Grain And A Piece Of Iron, To Regulate The Ph. To Make The Cheese, A Spoonful Of The Rennet Is Added To Every 10 Liters Of Milk (sheep’s And/or Goat’s Milk). The Curds Are Separated From The Whey And Allowed To Dry, And Then Salted And Packed Into The Skin Sack. Some Shor (another Cheese Typical Of The Caucasus) Is Added, Which Helps The Motal To Season Properly. Mountain Thyme May Also Be Added. It Is Crucial That The Skin Sack Has No Holes In It And That All Of The Air Is Squeezed Out Before It Is Tied Shut. The Sacks Of Cheese Are Then Left In A Cool Place To Mature For At Least A Month, And Ideally 3-6 Months. During Aging, The Sacks Are Turned Every 4-5 Days. It Should Be Noted That Ripening Motal In A Glass, Ceramic, Or Plastic Vessel Is Ineffective For Bringing Out The Cheese’s Distinctive Characteristics. Motal Cheese Is Crumbly And Very Salty. In Finished Form, It Is Usually Divided Into Chunks Of About 0.5-1 Kilogram. It Is Whitish Or Pale Yellow And Tastes Similar To A Mature Blue Cheese. Once Properly Matured, Motal Can Be Stored For Several Years. It Is Eaten With Bread And Pairs Well With Onions, Garlic And Basil, And Dry Red Wines. You Can Also Wrap Motal In A Pita Or Lavash With Chopped Greens (cilantro, Dill, Onions, And Basil) And Fresh Cucumber Slices.
CONTAINS: Laitière, Non végétarien
“cheddar Cheese" Name Is Used Internationally; Its Name Does Not Have A Protected Designation Of Origin. Cheddars Can Be Either Industrial Or Artisan Cheeses. The Flavor, Color, And Quality Of Industrial Cheese Varies Significantly, And Food Packaging Will Usually Indicate A Strength, Such As Mild, Medium, Strong, Tasty, Sharp, Extra Sharp, Mature, Old, Or Vintage; This May Indicate The Maturation Period, Or Food Additives Used To Enhance The Flavor. Artisan Varieties Develop Strong And Diverse Flavors Over Time.
Hyatt Loves Local! Culture, technology and ancient traditions are put together to make famous Azerbaijani wine. Enjoy our special Wine & Cheese set with premium organic local wine and selection of local cheese.
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