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Bread, Cheese & Ferment

Breads, cheeses and the fermented foods that shaped cuisines

24 cards~4 minReferences included

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3 chapters · 24 cards
  1. 01
    Breads and grains5 cards · ~1 min
  2. 02
    Cheeses and milk7 cards · ~1 min
  3. 03
    Fermentation and preservation12 cards · ~2 min

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01
Prompt: This bread rises with a fermented starter containing wild yeast and bacteria, which also give it a tangy flavour.
Food & DrinkA little curiosity
Bread, cheese or ferment · IDENTIFYThis bread rises with a fermented starter containing wild yeast and bacteria, which also give it a tangy flavour.Think it. Then flip it.
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02
Prompt: A long, narrow loaf with a crisp crust: this is a familiar French bread.
Food & DrinkA little curiosity
Bread, cheese or ferment · RECALLA long, narrow loaf with a crisp crust: this is a familiar French bread.Think it. Then flip it.
✳ ahamora↻ Tap to reveal
03
Prompt: This food is traditionally baked stuck to the inner wall of a hot clay tandoor oven.
Food & DrinkA little curiosity
Bread, cheese or ferment · RECALLThis food is traditionally baked stuck to the inner wall of a hot clay tandoor oven.Think it. Then flip it.
✳ ahamora↻ Tap to reveal

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The questions inside.

Open a question to see its answer.
  1. 01This bread rises with a fermented starter containing wild yeast and bacteria, which also give it a tangy flavour.IDENTIFY
  2. 02A long, narrow loaf with a crisp crust: this is a familiar French bread.RECALL
  3. 03This food is traditionally baked stuck to the inner wall of a hot clay tandoor oven.RECALL
  4. 04Steam creates an interior pocket in this round Middle Eastern flatbread.IDENTIFY
  5. 05This often-dense northern European bread uses flour from Secale cereale, a grain related to wheat and barley.RECALL
  6. 06This English cheese takes its name from a Somerset village and uses a process of stacking and turning cut curd slabs.RECALL
  7. 07This food, known for its edible white rind, takes its name from the French region where it originated.RECALL
  8. 08This protected Italian hard cheese, associated with Parma and Reggio Emilia, must mature for at least twelve months.RECALL
  9. 09This food, famous atop pizza, was traditionally made in Italy from water buffalo milk.RECALL
  10. 10This food's distinctive mold veins are deliberately introduced during the cheesemaking process.RECALL
  11. 11This food, a soft bloomy-rind cheese similar to Brie, is named after a village in Normandy.RECALL
  12. 12A brined white cheese traditionally made in Greece. Traditionally made from sheep's milk or a mix with goat's milk.IDENTIFY
  13. 13This fermented milk food traditionally uses cultures of Lactobacillus bulgaricus and Streptococcus thermophilus.RECALL
  14. 14This food, a staple Korean side dish, is usually fermented from napa cabbage with a mix of seasonings.RECALL
  15. 15This food, cabbage fermented by lactic acid bacteria, is closely associated with German cuisine.RECALL
  16. 16This lightly effervescent drink is made by fermenting sweetened tea with a culture of bacteria and yeast.RECALL
  17. 17This food, fermented from soybeans, forms the savory base of traditional Japanese soup and seasoning.RECALL
  18. 18This food's fermentation process binds soybeans into a firm, sliceable cake, an Indonesian staple.RECALL
  19. 19These preserved cucumbers are soaked in vinegar or fermented in brine.IDENTIFY
  20. 20This food, a tangy fermented milk drink, originated in the Caucasus Mountains region.RECALL
  21. 21These soft South Indian cakes are steamed from a fermented batter commonly made with rice and black gram.IDENTIFY
  22. 22This Chinese seasoning consists of whole salted, fermented soybeans used in black-bean sauces.IDENTIFY
  23. 23This Japanese food consists of fermented soybeans with a characteristic sticky, stringy texture.IDENTIFY
  24. 24This Korean fermented red chilli paste combines savoury, sweet and spicy flavours and is often served with bibimbap.IDENTIFY

Keep following the thread

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