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.
What is feta cheese? Answer: Feta cheese is a rich and creamy soft cheese of Greece, authentically made of whole sheep's milk, although many are now made with goat's milk or a mixture of the two.It has been around for centuries, and hardly a Greek meal does not incorporate feta cheese in some manner.owever, modern-day, less robust versions may be made from cow's milk, skimmed milk, or partially-skimmed milk. Feta cheese is classified as a soft cheese made of 45 to 60 percent fat whole sheep's or goat's milk. The better fetas are aged (but not ripened) 4 to 6 weeks, cured in a salty whey and brine.