Curd curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word "curdled" is generally used. In England, curds produced using rennet are referred to as junket; true curds and whey are produced from the natural separation of milk due to its environment (temperature, acidity). Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec, parts of Ontario, and Atlantic
Whisky with food by the increasing number of books and websites specifically dedicated to whisky and food pairings. Burns Night has a tradition of consuming a shot of whisky with haggis. Few Scottish cook books contain reference to the use of whisky in cooking. There are only a few traditional recipes such as cranachan or trifle. Lastly, most cooks and professional chefs only consider the use of brandy, sherry, or port in the cooking process. There are many theories as to why whisky has been overlooked for a long time. One theory is that whisky was considered too precious a drink and its