The most common feature of fireworks is a paper or pasteboard tube or casing filled with the combustible material, often pyrotechnic stars. A number of these tubes or cases are often combined so as to make, when kindled, a great variety of sparkling shapes, often variously colored.
People who think they don't like goat cheese -- a big contingent, in my experience -- can have an epiphany when they encounter goat Gouda. This smooth, velvety, sweet cheese from Holland bears little resemblance to the chalky, tart, fresh chevre that many Americans dislike. With its caramel scent and cooked-milk taste, goat Gouda appeals to our sweet tooth. Traditional Dutch Gouda is made with cow's milk, but goat's milk versions are now commonplace. The production process is similar. The milk is pasteurized, cultured and curdled. To achieve a dense, tight texture and produce a wheel with aging potential, the cheesemakers must encourage the curds to expel their whey.
Its color ranges from bright orange to dark brown, and its flavor ranges from mildly spicy to nearly unbearable. Spanish cheeses also make delightful traditional tapas. Foremost in this category is Manchego, a soft, crumbly sheepâs milk cheese that is also frequently sliced thin and marinated in olive oil.Manchego cheese has its own Denomination of Origin in La Mancha and must be made from Manchego sheepâs milk.Cabrales is another Spanish cheese not to be missed.ts color ranges from bright orange to dark brown, and its flavor ranges from mildly spicy to nearly unbearable. Spanish cheeses also make delightful traditional tapas. Foremost in this category is Manchego, a soft, crumbly sheepâs milk cheese that is also frequently sliced thin and marinated in olive oil.