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 cheese, also known as salty cheese, is one of the oldest cheese ever. It is traditionally made in the country of Greece. It is prepared using sheep, buffalo and cow's milk together or separately. The milk is immersed in salt and cured in a brine solution for a couple of months.