Wexford Irish Cheddar is an award- winning brand, and Carrigbyrne, a full-flavoured soft cheese, is produced near New Ross.
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Crema Dania or Crema Danica is a double cream cheese from Denmark. It has an edible, downy white rind and a soft, buttery, full-flavoured interior. Its fat content is almost high enough for the cheese to qualify as triple cream, so it is quite rich.
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Finally, the so-treated beer is extracted from the mixture." The company provides the following explanation for the layman: "During this unique process, the temperature is reduced until fine ice crystals form in the beer. Then using an exclusive process, the crystals are removed. The result is a full-flavoured balanced beer.
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The tangor (C. reticulata × C. sinensis) is a citrus fruit hybrid of the mandarin orange (Citrus reticulata) and the sweet orange (Citrus sinensis). The name "tangor" is a formation from the "tang" of tangerine and the "or" of "orange". Also called the temple orange, its thick rind is easy to peel and its bright orange pulp is sour-sweet and full-flavoured.
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The same ingredients to make the cheese were not available as in their home country, and the cheese became colonized by different moulds, yeasts, and bacteria in the humid climate. The result was a cheese that was more intense and full-flavoured. The settlers named the cheese after Tilsit, the Prussian town where they had settled. Tilsiter has a medium-firm texture with irregular holes or cracks.
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The Forest of Dean - A Historical and Descriptive Account, 1858, p.151 By 1898 another writer stated it was "almost extinct", commenting that old writers reported it yielded a "rich, full- flavoured and strong cider", commanding a high price, on the right soils.Cooke, C. W. R. A Book about cider and Perry, H. Cox, 1898, p.19 In fact, the Forest Styre seems to have survived for many years afterwards in some areas.
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The Franschhoek Valley was founded by Huguenot settlers who brought with them from their native France their traditions and winemaking expertise. The ward includes some higher elevation vineyard sites which can produce full flavoured white wines with noticeable acidity levels. Franschhoek will soon be South Africa's first wine region to form a classification system (Appellation Grand Prestige) for its wines, with Semillon, Chardonnay and Cabernet Sauvignon being identified as the area's most tried-and-trusted grapes over a number of decades.
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This often results in a more full-flavoured whisky, because lowering the strength by dilution also dilutes the flavour. Independent Bottlers may also not chill filter the whisky, a process which involves removing fatty acids, proteins and esters to give the whisky a clearer appearance. Chill filtering can affect flavour, however, because these compounds account for a lot of the taste (the esters, for example, have a fruit-like aroma). One further measure often not taken when independently bottling whisky is the addition of spirit caramel for colouring.
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Beefeater's history can be traced back to 1862, when James Burrough, born 1835, bought the Cale Street-based Chelsea distillery from Rectifier & Compounder, John Taylor, for the sum of £400 and started to produce his own distinctive style of gin by 1863. At first, the distillery continued with the production of liqueurs started by its previous owners, further establishing its reputation and extending its customer base. The 1876 company stock lists showed an increasing portfolio of gins with brand names such as Ye Old Chelsea and James Bourrough London Dry, as well as Old Tom styles. By spending time experimenting, inventing and using new processes he discovered that blending a particular recipe of botanicals produced a bold, full-flavoured gin, which he named Beefeater Gin.
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Wine has been made in this region for at least 2,600 years, ever since the ancient Greeks founded the city of Marseille in 600 BC. Throughout the region's history, viticulture and winemaking have been influenced by the cultures that have been present in Provence, which include the Ancient Greeks, Romans, Gauls, Catalans and Savoyards. These diverse groups introduced a large variety of grapes to the region, including grape varieties of Greek and Roman origin as well as Spanish, Italian and traditional French wine grapes.J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 551 Oxford University Press 2006 Today the region is known predominantly for its rosé wine, though wine critics such as Tom Stevenson believe that region's best wines are the spicy, full-flavoured red wines. Rosé wine currently accounts for more than half of the production of Provençal wine, with red wine accounting for about a third of the region's production.
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Even if the first poems in Friulian date from the 14th century (anonymous works written in Cividale such as Piruç myò doç inculurit and Soneto furlan, close to the Italian poetic movement Dolce Stil Novo), the birth of a full flavoured Friulian literature dates back only to the 19th century, when Friuli, after the Congress of Vienna, fell entirely under the control of the Austrian empire. This late flourishing had several causes: first, the language of the culture and administration had never been Friulian, but Latin and partly German under the Patriarchal State of Aquileia and Italian, mixed with Venetian under the Serenissima rule. Moreover, Friuli never saw the formation of a literate bourgeoisie that could have fostered the language, in order to have a literary development similar to other European languages. During the 16th century for example, there were only limited poetic forms in Friulian inspired by the works of Francesco Petrarca, including the poems of Nicolò Morlupino from Venzone (1528-1570) and Girolamo Biancone from Tolmezzo (1515-1580).
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Celebrating the diamond jubilee of the foundation of a humble venture which evolved into one of the most august institutions of the nation, marks the beginning of a fresh and sumptuous range of festivities by name, with the warmth of the goddess herself, Hestia of hearth. When minds are impregnated with ideas, souls infused with hopes, thoughts resonating to one rhythm, born is Hestia ’19 amidst troubles and tribulations. When thought knows no bounds and spirit feels no fatigue, we come together and raise our gaze to the glowing sun who feeds the fire in us that lights the hearth of innovation, culture and gratification. Hestia ’19, the techno-managerial- cultural symposium is the right blend of novel technological events with a full flavoured cultural and literary contests along with best workshops, talks and informals. The national level techno-managerial cultural symposium, is a rendezvous of the brain’s left and right sides, an amalgamation of all that is science and all that is art, for science and art must embrace each other to triumph the contemporary world’s challenges.
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