Αφού είναι καθυστερημένος, ας τον μαζέψει κάποιος…
…
Πού ακριβώς κολλάει αυτό?
Το εβαλα εδω, για να μεινει στην ιστορια.
ρε ειστε χειρωτεροι και απο την κριτικη επιτροπη του εξ φακτορ
Πόσους βαθμούς έχουμε?
τπτ γαμησε τα πατος, αφου κανετε σαν γριες σε αγρυπνια
Κωστη. Κλειστη τη ρημαδα/
Από τις λογομαχίες που παρακολούθησες προσπάθησε να θυμηθείς ποιος ξεκίνησε την καθεμιά.
Xfin puedo aktulizar el fotolog ba d kulo y peor peo bno esta foto esta wapa eee san andreas peo enj donosti estaria jarto x el kursal azien mafias kon el r21 turbo d los ertzainas los putos zipallos antidisturbios enbede la swat jajaja los beltzas!!!
jugando al mus y apropiandote kaserios seria la ostia ya m enkanta el san andreas este podrian sakar jajaj estaria to el dia biziao!
Δε καταλαβαινω τιποτα περα απο το μπολντ. Τελικα κασεριε, ενωνεις κοσμο!
Ο κασεριος (εσυ δλδ), τα μαθηματικα, η τεχνη και το σεξ.
Πρεπει να νιωθεις περιφανος.
Βάκιλλε έχεις κάνει πάνω από 3,5 σοβαρά ποστ όσο είσαι στο φόρουμ?
Ναι. Παιξε με over. Εχω πει 3,5 φορες ποσο βλακας εισαι. (:
ο πουστης εκεινος που δεν θυμαμαι το ονομα του
αααααα θεοφανους τον λενε
Μη βριζεις.
Ανοίγω καλοριφέρ κι επανέρχομαι, μια στιγμή…
#-o#-o#-o#-o#-oδεν την παλευεις
Παλι σα γκομενα κανεις ρε κασερι.
αστην εεεεεεεε αστον ηθελα να πω
A,ρε ψυχη μου κηδειες.
Cheese is a food made from milk, usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give “curds and whey”.[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout.
Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.
Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable.
he origin of the word cheese appears to be the Latin caseus,[2] from which the modern word casein is closely derived. The earliest source is probably from the proto-Indo-European root *kwat-, which means “to ferment, become sour”.
In the English language, the modern word cheese comes from chese (in Middle English) and cīese or cēse (in Old English). Similar words are shared by other West Germanic languages — West Frisian tsiis, Dutch kaas, German Käse, Old High German chāsi — all of which probably come from the reconstructed West-Germanic root *kasjus, which in turn is an early borrowing from Latin.
The Latin word caseus is also the source from which are derived the Spanish queso, Portuguese queijo, Malay/Indonesian Language keju (a borrowing from the Portuguese word queijo), Romanian caş and Italian cacio.
The Celtic root which gives the Irish cáis and the Welsh caws are also related.
When the Romans began to make hard cheeses for their legionaries’ supplies, a new word started to be used: formaticum, from caseus formatus, or “molded cheese”. It is from this word that we get the French fromage, Italian formaggio, Catalan formatge, Breton fourmaj and Provençal furmo. Cheese itself is occasionally employed in a sense that means “molded” or “formed”. Head cheese uses the word in this sense.
Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, either in Europe, Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder, had become a sophisticated enterprise by the time the Roman Empire came into being.
Proposed dates for the origin of cheesemaking range from around 8000 BCE (when sheep were first domesticated) to around 3000 BCE. The first cheese may have been made by people in the Middle East or by nomadic Turkic tribes in Central Asia. Since animal skins and inflated internal organs have, since ancient times, provided storage vessels for a range of foodstuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach. There is a widely told legend about the discovery of cheese by an Arab trader who used this method of storing milk. The legend has many individual variations.[3][4]
Dunlop cheese, a traditional cheese from Clerkland Farm, East Ayrshire, Scotland.
Cheesemaking may also have begun independent of this by the pressing and salting of curdled milk in order to preserve it. Observation that the effect of making milk in an animal stomach gave more solid and better-textured curds, may have led to the deliberate addition of rennet.
The earliest archaeological evidence of cheesemaking has been found in Egyptian tomb murals, dating to about 2000 BCE.[5] The earliest cheeses were likely to have been quite sour and salty, similar in texture to rustic cottage cheese or feta, a crumbly, flavorful Greek cheese.
Cheese produced in Europe, where climates are cooler than the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for beneficial microbes and molds, giving aged cheeses their pronounced and interesting flavors. Cheese has become the most popular milk invention.
Ancient Greek mythology credited Aristaeus with the discovery of cheese. Homer’s Odyssey (8th century BCE) describes the Cyclops making and storing sheep’s and goats’ milk cheese. From Samuel Butler’s translation:
[B]'We soon reached his cave, but he was out shepherding, so we went inside and took stock of all that we could see. His cheese-racks were loaded with cheeses, and he had more lambs and kids than his pens could hold…
When he had so done he sat down and milked his ewes and goats, all in due course, and then let each of them have her own young. He curdled half the milk and set it aside in wicker strainers.’’[/B]
By Roman times, cheese was an everyday food and cheesemaking a mature art, not very different from what it is today. Columella’s De Re Rustica (circa 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging. Pliny’s Natural History (77 CE) devotes a chapter (XI, 97) to describing the diversity of cheeses enjoyed by Romans of the early Empire. He stated that the best cheeses came from the villages near Nîmes, but did not keep long and had to be eaten fresh. Cheeses of the Alps and Apennines were as remarkable for their variety then as now. A Ligurian cheese was noted for being made mostly from sheep’s milk, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each. Goats’ milk cheese was a recent taste in Rome, improved over the “medicinal taste” of Gaul’s similar cheeses by smoking. Of cheeses from overseas, Pliny preferred those of Bithynia in Asia Minor.