The fresh-cheese class — mesophilic LAB ferment, high casein protein, cornerstone of classic Central European cuisines.
central-european
Chapters
- Algae7
- Bee products3
- Beef liver1
- Belsőségek (állati eredetű mikrotápanyag-koncentrátumok1
- Beverages (polyphenol / live cultures13
- Bone broth / collagen3
- Cacao1
- Dried fruits / natural sweeteners4
- Eggs4
- Fermentált zöldségek / italok6
- Fermented dairy3
- Fermented foods (plant12
- Fiber supplements9
- Fish / seafood13
- Friss gyümölcsök3
- Fruits (fresh30
- Gabonák és pszeudocereáliák4
- Grains / Pseudocereals21
- Italok (tea, kávé, gyógynövény-italok2
- Legumes7
- Mushrooms9
- Nuts and seeds15
- Oils / fats12
- Spices35
- Sprouts5
- Tejtermékek (élő kultúrákkal7
- Vegetables and root vegetables27
- Yeasts2
Recent Posts
- XXII. 1. Beef Liver (pasture-raised) 04 Jun 2026
- XV. 35. Asafoetida (Hing) 04 Jun 2026
- XV. 33. Bay Leaf 04 Jun 2026
- XV. 32. Vanilla 04 Jun 2026
- XV. 34. Paprika (Hungarian Spice) 04 Jun 2026
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