Caillé is the French word for "Curds"; clotted or curdled; curds of milk. (Not to be confused with Caille).
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Caille | ■■■ |
Caille is the French word for "Quail", a kind of poultry, used for various French dishes. Quail eggs . . . Read More | |
Clotted cream | ■■ |
Clotted cream refers to a specialty food of Southwestern England that is prepared by heating rich unpasteurized . . . Read More | |
Ashta | ■■ |
Ashta is a form of Clotted cream made by skimming boiling milk. It is used in many Lebanese sweets, especially . . . Read More | |
Suzma | ■■ |
Suzma refers to Uzbekistan's strained clotted milk similar to cottage cheese , which are eaten plain, . . . Read More | |
Nevzine | ■■ |
Nevzine refer to Turkish baked pudding with molasses. - Nevzine is most famous dessert of Kayseri, Turkey. . . . Read More | |
Kemalpasa Tatlisi | ■■ |
Kemalpasa Tatlisi refer to a a very popular Turkish dessert which are sponge pastry rolls in syrup. The . . . Read More | |
Cafe au Lait | ■■ |
Cafe au Lait refers to a coffee drink prepared with half French roast coffee and half steamed milk -- . . . Read More | |
Fromage de brebis | ■■ |
Fromage de brebis is a French ewe's milk cheese, which can be anything from Broccio to Roquefort. It . . . Read More | |
Gratin dauphinois | ■■ |
Gratin dauphinois is a French culinary dish made of thinly sliced potatoes that have been baked in milk, . . . Read More | |
Beurre allege | ■■ |
Beurre allege refers to French butter that contains between 41 and 65 percent milk fat, with the addition . . . Read More |