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Glossary C

The food glossary +++ Popular Articles: 'Cuisine', 'Coriander', 'Confection'

Calamar

Calamar in the food context refers to squid, a marine mollusk that is widely consumed in various cuisines around the world. Squid is known for its tender, white flesh and mild seafood flavor. It is a versatile ingredient used in a variety of dishes, from appetizers to main courses, and is popular in both Mediterranean and Asian cuisines. Squid can be prepared in numerous ways, making it a favorite among seafood enthusiasts.

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Cabrales

Cabrales refers to a strong, semi-hard goat or cows' milk cheese. Varieties include blue veined and a style wrapped in leaves for extra flavor.
It is a full-fat, mature, blue cheese; cylindrical with flat faces; smooth, compact, white paste with blue-green areas and veins; piquant flavour; weight 2-5 kg.

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Caciotta sarda

Caciotta sarda refers to a sheep's cheese which matured for 20 - 30 days.

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Cheesecloth

Cheesecloth refers to a coarsely woven cloth used for draining cheese, making bouquet garni or any number of other kitchen chores.

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Cooked pressed cheese

Cooked pressed cheese also known as firm cheese refers to cheeses which originated from the Jura or the Alps where the mountain-dwellers traditionally produced a supply for the winter in the high mountain pastures.These are large cheeses, with a blond rind and a pale yellow interior that in some varieties is typically filled with holes.

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Coleslaw

Coleslaw, in the food context, refers to a salad made primarily from shredded raw cabbage and often mixed with grated carrots. Coleslaw is typically dressed with a creamy mayonnaise-based dressing or a vinegar-based dressing, which gives it a tangy and refreshing flavor. This dish is popular in many countries and is commonly served as a side dish, especially with barbecue meals, sandwiches, or fried chicken.

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  1. Calamansi
  2. Cana de Cajeu
  3. Chè
  4. Cut comb honey

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