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.
Feta is a classic and famous Greek curd cheese whose tradition dates back thousands of years and is still made by shepherds in the Greek mountains with unpasteurized milk. Feta cheese originated in an area that now includes Greece and Bulgaria**. Originally made with goat's or sheep's milk, but today much is often made commercially with pasteurized cow's milk (the firmer cow's milk version is made for export).