Yeah, what kind of ice cream is it? Is it of peanut brickle flavor? What is in it? What exactly is that ice cream dedicated to Sir Elton John? What kind of ice cream is Ben and Jerry's ';Goodbye Yellow Brickle Road';?
In this undated photo released by Ben %26amp; Jerry's Homemade Inc., a pint of Goodbye Yellow Brickle Road is seen. Hoping to honor rocker Elton John before his first-ever Vermont performance, Vermont-based Ben %26amp; Jerry's whipped up a flavor just for him. The limited-batch ice cream, made of chocolate ice cream, peanut butter cookie dough, butter brickle and white chocolate chunks, is a take-off on his 1970s album and song ';Goodbye Yellow Brick Road.'; It will be available from July 18 to July 25 in the company's Vermont scoop shops, with proceeds going to the Elton John AIDS Foundation What kind of ice cream is Ben and Jerry's ';Goodbye Yellow Brickle Road';?
I think it's called ';the hershey highway'; if it has anything to do with Elton John. Hope this helps.
Wednesday, December 9, 2009
MY HP vs 17 MONITOR HAS LOST IT WHITE IT SHOWS AS A YELLOW CREAM COLOR HOW CAN I AJUST BACK TO WHITE?
Barring a loose connection to the video card, if this is a CRT monitor, it is probably just getting old. In my area when I check craigslist.com they have working free monitors posted there several times a week. I scored 4 17';s and a couple 19';s (all working) from the same individual when he upgraded his office to flat screen monitors.
If you can afford it, you are probably better off getting a new flat screen. The quality of the picture is better than the CRT variety with even the cheapest of offerings.
If you can afford it, you are probably better off getting a new flat screen. The quality of the picture is better than the CRT variety with even the cheapest of offerings.
Where can I order green colored vanilla ice cream? and also yellow?
To eat for a school event...i don't even know if this is possible.Where can I order green colored vanilla ice cream? and also yellow?
Follow this simple steps of vanilla ice cream recipe. Here: http://www.myvanillashop.com/vanilla_ice鈥?/a>
And then just add the coloring that you want. Enjoy the school event.Where can I order green colored vanilla ice cream? and also yellow?
Just buy regular vanilla icecream and put green and yellow food coloring in it... sheesh! Is it really that hard to figure it out?
Follow this simple steps of vanilla ice cream recipe. Here: http://www.myvanillashop.com/vanilla_ice鈥?/a>
And then just add the coloring that you want. Enjoy the school event.Where can I order green colored vanilla ice cream? and also yellow?
Just buy regular vanilla icecream and put green and yellow food coloring in it... sheesh! Is it really that hard to figure it out?
We are planing to use yellow,cream,and orange for our wedding. We need some theme ideas. The wedding is in jul
you could do some citrus centerpieces with oranges and lemons and maybe some gerbera daisies.We are planing to use yellow,cream,and orange for our wedding. We need some theme ideas. The wedding is in jul
I recently attended a wedding that used Gerber flowers (like giant daisies) in three colors. It was cheery, simple and elegant.
Your colors sound like a fun place to start!
Congrats and good luck with the design.We are planing to use yellow,cream,and orange for our wedding. We need some theme ideas. The wedding is in jul
Those are wonderful yummy colors. I would do a beach party theme. You can decorate with seashells. Have the guests wear summer colors. Have a summer picnic or barbecue menu. Sherbet, Italian Ices, and or Popsicles for desert. You can have fun creating a summer fun wedding. I hope that helped you out.
I love the ice cream idea. But you could also go tropical, use alot of liiiles
I'm thinking creamsicles for dessert!!! since they are cream and orange! Or creamsicles ice cream....yum!
I'm thinking Ice Cream... orange sherbet with a scoop of vanilla...mmmm....
Hey here is what I can tell you join the site theknot.com they can guide you through all that you need and really remove a lot of stress and tension that comes with planning a wedding and you will also have a notebook up there where you can save your ideas. Congratulations !!!!!!!!!!!!!!!!!!! email me if you need help ethorntonbaby@yahoo.com
not sure on theme but nice flowers would be daises. bright colorful flowers are fun!
I recently attended a wedding that used Gerber flowers (like giant daisies) in three colors. It was cheery, simple and elegant.
Your colors sound like a fun place to start!
Congrats and good luck with the design.We are planing to use yellow,cream,and orange for our wedding. We need some theme ideas. The wedding is in jul
Those are wonderful yummy colors. I would do a beach party theme. You can decorate with seashells. Have the guests wear summer colors. Have a summer picnic or barbecue menu. Sherbet, Italian Ices, and or Popsicles for desert. You can have fun creating a summer fun wedding. I hope that helped you out.
I love the ice cream idea. But you could also go tropical, use alot of liiiles
I'm thinking creamsicles for dessert!!! since they are cream and orange! Or creamsicles ice cream....yum!
I'm thinking Ice Cream... orange sherbet with a scoop of vanilla...mmmm....
Hey here is what I can tell you join the site theknot.com they can guide you through all that you need and really remove a lot of stress and tension that comes with planning a wedding and you will also have a notebook up there where you can save your ideas. Congratulations !!!!!!!!!!!!!!!!!!! email me if you need help ethorntonbaby@yahoo.com
not sure on theme but nice flowers would be daises. bright colorful flowers are fun!
How do I get yellow pollen staines out of a cream carpet?
Resolve Spot Cleaner for Carpets. Sold in the grocery store in a red can with all the other carpet cleaners. This stuff gets everything out I've tried it on so far.How do I get yellow pollen staines out of a cream carpet?
Its really hard! My mum had to get a new carpet, because a vase of lillies spread so much of the stuff on her carpet!How do I get yellow pollen staines out of a cream carpet?
vanish also removes stains on clothes
gently rub with a carpet cleaner, then dry %26amp; vac thoroughly
gently rub with Vanish, then dry thoroughly
steam cleaner, or stick a rug on top
Seems to be a lot of people have this problem! A couple of suggestions are let the natural sunlight get to the pollen or use sticky tape to remove once dry!
Open your windows and wave a pot of honey in the air to attract bees - then they will fly in and collect the pollen. (Though I'm sure that on re-reading this that bees are attracted to nectar - not honey or pollen - but can't be bothered to change it coz it sounds funny in a strange way)! Good luck with the problem solving anyway.wwwnba
Its really hard! My mum had to get a new carpet, because a vase of lillies spread so much of the stuff on her carpet!How do I get yellow pollen staines out of a cream carpet?
vanish also removes stains on clothes
gently rub with a carpet cleaner, then dry %26amp; vac thoroughly
gently rub with Vanish, then dry thoroughly
steam cleaner, or stick a rug on top
Seems to be a lot of people have this problem! A couple of suggestions are let the natural sunlight get to the pollen or use sticky tape to remove once dry!
Open your windows and wave a pot of honey in the air to attract bees - then they will fly in and collect the pollen. (Though I'm sure that on re-reading this that bees are attracted to nectar - not honey or pollen - but can't be bothered to change it coz it sounds funny in a strange way)! Good luck with the problem solving anyway.
Name of painting of plate of cherries on cream tablecloth with yellow stoneware pitcher on dark background?
it is not the picture ';cherries on a plate'; by cezanne, though it is similar.Name of painting of plate of cherries on cream tablecloth with yellow stoneware pitcher on dark background?
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Can you still get tutti-frutti(coloured bits)ice cream or that really yellow creamy cornish ice cream? uk?
The Cornish stuff is fairly easily available, and I saw somewhere quite recently that the Tutti-Frutti stuff was available down in the west country, but I suspect that certain small ice-cream manufacturers DO make (probably small) batches of it from time to time.Can you still get tutti-frutti(coloured bits)ice cream or that really yellow creamy cornish ice cream? uk?
Not seen the tutti-frutti for a few years, since Gino Ginelli sold it. You can still get the yellow cornish though, Tesco do their own or you can it from Wall's.Can you still get tutti-frutti(coloured bits)ice cream or that really yellow creamy cornish ice cream? uk?
You can get cornish icecream in most supermarkets, but tutti frutti seems to have disappeared.
yes in iceland, i`ve seen tutti fruiti and the cornish in my local shop in bucks
Not seen the tutti-frutti for a few years, since Gino Ginelli sold it. You can still get the yellow cornish though, Tesco do their own or you can it from Wall's.Can you still get tutti-frutti(coloured bits)ice cream or that really yellow creamy cornish ice cream? uk?
You can get cornish icecream in most supermarkets, but tutti frutti seems to have disappeared.
yes in iceland, i`ve seen tutti fruiti and the cornish in my local shop in bucks
How can i remove yellow staining caused by storing a cream designer canvas jacket in plastic bag in warm room?
I have a cream Belstaff jacket which has discoloured around the neckline due to being stored in a plastic type suit cover. I have tried soaking in warm water with washing powder but the stain is still there. any advice would be appreciated. thanks.How can i remove yellow staining caused by storing a cream designer canvas jacket in plastic bag in warm room?
BaleeechHow can i remove yellow staining caused by storing a cream designer canvas jacket in plastic bag in warm room?
who cares what brand it is? it would still have a stain if you had got it at primark.
Try vanish,Good Luck
This isn't meant to be a smart aleck answer but, it sounds like you're at the point where you can try anything, you can't ruin it anymore. In other words, if you try something that works, GREAT!, but if not, it's already ruined.
vanish is the only thing i can say
BaleeechHow can i remove yellow staining caused by storing a cream designer canvas jacket in plastic bag in warm room?
who cares what brand it is? it would still have a stain if you had got it at primark.
Try vanish,Good Luck
This isn't meant to be a smart aleck answer but, it sounds like you're at the point where you can try anything, you can't ruin it anymore. In other words, if you try something that works, GREAT!, but if not, it's already ruined.
vanish is the only thing i can say
Hi. Do you know how to get rid off yellow stains caused by sun cream on my white top and shorts?
I wore my white shorts and top yesterday, I used regular sun cream - solar ambre but came back home with yellow stains that did not come off in the wash. I soked them before the wash in vanish.Thank u.Hi. Do you know how to get rid off yellow stains caused by sun cream on my white top and shorts?
Here are some ideas:
Grease, Hand Lotion, Makeup (oil-based), Ointment/Salve, %26amp; lotion - Always read and follow the care instructions and any warnings on the garment label. And, follow the General Rules for stain removal (don't dry in dryer if the stain remains after washing, heat will set stains most times).
Saturate light stains with a pretreatment spray stain remover and wait several minutes for it to penetrate. Rub with a heavy-duty liquid laundry detergent. Launder
If color stain remains, launder with chlorine bleach if safe for the fabric, or use an all-fabric bleach. Always test for colorfastness before using bleach.
Place heavy stains face down on folded paper towels. Apply dry cleaning fluid to the back of stain. Replace towels frequently. (Carefully read and follow instructions on the product package.) Let air dry; rinse. Launder in hottest water safe for the fabric.
If color stain remains, treat as a ';Dye Stain.'; in other words you maybe out of luck, dye stain are hard to impossible to remove and are usally removed using dye removers (stronger than bleach).Hi. Do you know how to get rid off yellow stains caused by sun cream on my white top and shorts?
more vanish, but try using a srubbing brush on them too. It might take a couple of goes. Good luck
Was it REALLY a sun cream stain???
;-)
I'm afraid you're stuck with it. Next time, do not launder or attempt any home stain removal. Take the item to the dry cleaner. This is the only sure way to do it, and they can't do you any good if you have already had a go at it.
Maybe you could squirt some more sun cream on, or mustard, and have modern art clothes.
I find Shout is better than Vanish - and BioTex is okay too. After the next washing attempt, leave the stained part of the garments in full sun to dry - keep damping the stain and let the sun do its work (through a window if necessary). Your patience may well be rewarded. Good luck.
Here are some ideas:
Grease, Hand Lotion, Makeup (oil-based), Ointment/Salve, %26amp; lotion - Always read and follow the care instructions and any warnings on the garment label. And, follow the General Rules for stain removal (don't dry in dryer if the stain remains after washing, heat will set stains most times).
Saturate light stains with a pretreatment spray stain remover and wait several minutes for it to penetrate. Rub with a heavy-duty liquid laundry detergent. Launder
If color stain remains, launder with chlorine bleach if safe for the fabric, or use an all-fabric bleach. Always test for colorfastness before using bleach.
Place heavy stains face down on folded paper towels. Apply dry cleaning fluid to the back of stain. Replace towels frequently. (Carefully read and follow instructions on the product package.) Let air dry; rinse. Launder in hottest water safe for the fabric.
If color stain remains, treat as a ';Dye Stain.'; in other words you maybe out of luck, dye stain are hard to impossible to remove and are usally removed using dye removers (stronger than bleach).Hi. Do you know how to get rid off yellow stains caused by sun cream on my white top and shorts?
more vanish, but try using a srubbing brush on them too. It might take a couple of goes. Good luck
Was it REALLY a sun cream stain???
;-)
I'm afraid you're stuck with it. Next time, do not launder or attempt any home stain removal. Take the item to the dry cleaner. This is the only sure way to do it, and they can't do you any good if you have already had a go at it.
Maybe you could squirt some more sun cream on, or mustard, and have modern art clothes.
I find Shout is better than Vanish - and BioTex is okay too. After the next washing attempt, leave the stained part of the garments in full sun to dry - keep damping the stain and let the sun do its work (through a window if necessary). Your patience may well be rewarded. Good luck.
I want to paint my kitchen with a color that will make my cream colored cabinets look less yellow.Suggestions?
We just put new tile in the kitchen and because the tile is darker, it seems to make the cabinets look yellowish...I'm looking for suggestions for a color to paint the kitchen walls that will tone down the yellow.I want to paint my kitchen with a color that will make my cream colored cabinets look less yellow.Suggestions?
I'd suggest a shade of olive green, like ';lemon verbena'; by sherwin williams. the color will harmonize with the yellow tint, rather that highlight it. Check it out:
http://sherlink.sherwin.com/swapp/color_鈥?/a>I want to paint my kitchen with a color that will make my cream colored cabinets look less yellow.Suggestions?
The only way to pick a color (for me) is to get some of those little paint swatches from the store and hold them up to the cabinets in the room and see how they look
Why don't you just paint the cabinets white or black? What color are your walls now? I guess if you didn't want to paint the cabinets, I'd paint the walls orange!
Try a heavily red-toned color, depending on how your house is colored a mahogany or brick red might look nice, or a more dulled reddish would work. This will make the cabinets appear more ';golden'; than just ';yellow'; and will help contrast with the blue tones in the cabinets giving them a more natural look.
I would suggest blue
**because blue ..especially leaning toward violet cancels out yellow**
terracota
There are very many different colour ';Whites'; today at the paint shops. Some are White,White and go more to cream.
I would go for a whiter colour, darker colours make a room look small.
Maybe put a border around if you have tiles halfway up the wall as well, with whites and blues in. Or whatever your kitchen colours are. Hard to say without a picture.
brown or blue. a nice chestnut brown would look hot i think. a nice brown, not a dingy brown.
I'd suggest a shade of olive green, like ';lemon verbena'; by sherwin williams. the color will harmonize with the yellow tint, rather that highlight it. Check it out:
http://sherlink.sherwin.com/swapp/color_鈥?/a>I want to paint my kitchen with a color that will make my cream colored cabinets look less yellow.Suggestions?
The only way to pick a color (for me) is to get some of those little paint swatches from the store and hold them up to the cabinets in the room and see how they look
Why don't you just paint the cabinets white or black? What color are your walls now? I guess if you didn't want to paint the cabinets, I'd paint the walls orange!
Try a heavily red-toned color, depending on how your house is colored a mahogany or brick red might look nice, or a more dulled reddish would work. This will make the cabinets appear more ';golden'; than just ';yellow'; and will help contrast with the blue tones in the cabinets giving them a more natural look.
I would suggest blue
**because blue ..especially leaning toward violet cancels out yellow**
terracota
There are very many different colour ';Whites'; today at the paint shops. Some are White,White and go more to cream.
I would go for a whiter colour, darker colours make a room look small.
Maybe put a border around if you have tiles halfway up the wall as well, with whites and blues in. Or whatever your kitchen colours are. Hard to say without a picture.
brown or blue. a nice chestnut brown would look hot i think. a nice brown, not a dingy brown.
What cake can I make using Yellow Cake Mix and Heavy Whipping Cream?
No fruit in the ingredient list please.
Any recipe with these 2 ingredients is greatly appreciated!
Thanks!What cake can I make using Yellow Cake Mix and Heavy Whipping Cream?
make the cake according to the cake mix (in 2 layers)...be sure to beat the batter at least 3-5 min! .... When it's cool, frost between the layers %26amp; top (and sides, if you have enough) with the heavy whipped cream, whipped to stiff peaks with about 1/2 package lemon jello or pudding dry mix added into the cream.....What cake can I make using Yellow Cake Mix and Heavy Whipping Cream?
make 2 cakes out of the mix and then when they're done and cooled put whipped cream between them and all over the top of the cake and down the sides, and enjoy! =)
Better than Sex Cake It isn't really better but it is really
delicious! You don't want fruit omit it then.
Ingredients
1 package yelllow cake mix 1 cup heavy whipping cream
1 20oz can crushed pineapple with juice 1/4 cup confectioner's sugar
(I can't find canned here so I use fresh and cut1 teaspoon vanilla extract
3/4 cup granulated sugar 3/4 cup flaked coconut toasted
5 3/10 ounces box vanilla pudding mix (Jell-O brand is best)(I can't find this packaged at the store either so
3 cups milk 1/2 cup chopped pecans optional
Instructions for Better than Sex Cake It isn't really better but it is really delicious!
Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
While the cake is baking, combine pineapple with juice and 3/4 cup white sugar in medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally.
Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake.
COOL COMPLETELY.
Meanwhile, make pudding according to package directions and allow to set. Spread over cooled cake.
Whip cream until slightly thickened. Add confectioner's sugar and vanilla, whip until soft peaks form. Spread over top of cake. Chill cake for several hours or until the next day. Sprinkle with Coconut and pecans just before serving. Keep refrigerated.
I think this cake is better served the next day. The flavors have a chance to meld together and it is just wonderful.
cupcakes with whipcream on topwwwnba
Any recipe with these 2 ingredients is greatly appreciated!
Thanks!What cake can I make using Yellow Cake Mix and Heavy Whipping Cream?
make the cake according to the cake mix (in 2 layers)...be sure to beat the batter at least 3-5 min! .... When it's cool, frost between the layers %26amp; top (and sides, if you have enough) with the heavy whipped cream, whipped to stiff peaks with about 1/2 package lemon jello or pudding dry mix added into the cream.....What cake can I make using Yellow Cake Mix and Heavy Whipping Cream?
make 2 cakes out of the mix and then when they're done and cooled put whipped cream between them and all over the top of the cake and down the sides, and enjoy! =)
Better than Sex Cake It isn't really better but it is really
delicious! You don't want fruit omit it then.
Ingredients
1 package yelllow cake mix 1 cup heavy whipping cream
1 20oz can crushed pineapple with juice 1/4 cup confectioner's sugar
(I can't find canned here so I use fresh and cut1 teaspoon vanilla extract
3/4 cup granulated sugar 3/4 cup flaked coconut toasted
5 3/10 ounces box vanilla pudding mix (Jell-O brand is best)(I can't find this packaged at the store either so
3 cups milk 1/2 cup chopped pecans optional
Instructions for Better than Sex Cake It isn't really better but it is really delicious!
Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
While the cake is baking, combine pineapple with juice and 3/4 cup white sugar in medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally.
Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake.
COOL COMPLETELY.
Meanwhile, make pudding according to package directions and allow to set. Spread over cooled cake.
Whip cream until slightly thickened. Add confectioner's sugar and vanilla, whip until soft peaks form. Spread over top of cake. Chill cake for several hours or until the next day. Sprinkle with Coconut and pecans just before serving. Keep refrigerated.
I think this cake is better served the next day. The flavors have a chance to meld together and it is just wonderful.
cupcakes with whipcream on top
What is an Yellow Cream Liquor? (Not Bailey's Irish Cream)?
I traveled to California and on a day trip to Mexico (6 years ago) ; I walked in to a liquor store and asked about the price of Bailey's Irish Cream. The store clerk suggested we by something not imported and gave us a brown tall bottle with liquor that was creamy, sweet, yellow, and taste a little like eggnog. What might this drink be called, if I wanted to buy it in the USA?What is an Yellow Cream Liquor? (Not Bailey's Irish Cream)?
Its called Rompope. Try upscale liquor stores.What is an Yellow Cream Liquor? (Not Bailey's Irish Cream)?
Carolais or St. Brennan's are both very good Bailey's knock offs. Carolais is in a tall bottle. It might be what you are thinking of. I might have the spelling wrong.
There are a few I know of:
Sheridans Perfect Pour (coffee flavored)
Rompope (Mexican Egg %26amp; Cream Liqueur)
Amarula Cream Liqueur (african liqueur made from Marula fruit)
Carolans Irish Cream
Irish Velvet Liqueur (Irish Cream)
It may have also been Advocaat. It's creamy, sweet, yellow and taste a little like eggnog. But I don't know a brand that sells it in a brown bottle.
Don鈥檛 know one from Mexico- the others similar to Bailey鈥檚- are Ryan鈥檚, Caroline鈥檚, and St. Brennan. Also E%26amp;J (brandy) Cask %26amp; Cream is good too. Now, there鈥檚 one called Amarula (from Africa I think). Not terribly expensive- It tastes like melted ice cream- very good!
It may be Amaretto.
Its called Rompope. Try upscale liquor stores.What is an Yellow Cream Liquor? (Not Bailey's Irish Cream)?
Carolais or St. Brennan's are both very good Bailey's knock offs. Carolais is in a tall bottle. It might be what you are thinking of. I might have the spelling wrong.
There are a few I know of:
Sheridans Perfect Pour (coffee flavored)
Rompope (Mexican Egg %26amp; Cream Liqueur)
Amarula Cream Liqueur (african liqueur made from Marula fruit)
Carolans Irish Cream
Irish Velvet Liqueur (Irish Cream)
It may have also been Advocaat. It's creamy, sweet, yellow and taste a little like eggnog. But I don't know a brand that sells it in a brown bottle.
Don鈥檛 know one from Mexico- the others similar to Bailey鈥檚- are Ryan鈥檚, Caroline鈥檚, and St. Brennan. Also E%26amp;J (brandy) Cask %26amp; Cream is good too. Now, there鈥檚 one called Amarula (from Africa I think). Not terribly expensive- It tastes like melted ice cream- very good!
It may be Amaretto.
Why is my vagina cream yellow?
im not sure why, do i have an infection or something?Why is my vagina cream yellow?
Yes, you do.Why is my vagina cream yellow?
hell hun,
you might have b.v which is a infection due to douching, or multipile sex partners although researchers believe its not a sexual transmitted diease i dont know why they would say multpile sex partners, anyways some discharge can be yellow at times like before and after your period. but i recommend seeing a doctor to get the correct answers. i hope u feel better and good luck
i would goto webmd.com like now
Yes, you do.Why is my vagina cream yellow?
hell hun,
you might have b.v which is a infection due to douching, or multipile sex partners although researchers believe its not a sexual transmitted diease i dont know why they would say multpile sex partners, anyways some discharge can be yellow at times like before and after your period. but i recommend seeing a doctor to get the correct answers. i hope u feel better and good luck
i would goto webmd.com like now
Looking for the food service thats name is a bird the symbol is a blue bird with yellow trucks best Ice cream?
They also have diffrent foods to please help meLooking for the food service thats name is a bird the symbol is a blue bird with yellow trucks best Ice cream?
Blue Bell?Looking for the food service thats name is a bird the symbol is a blue bird with yellow trucks best Ice cream?
schwans?
we had those in PA, great ice cream, home delivered.
Blue Bell?Looking for the food service thats name is a bird the symbol is a blue bird with yellow trucks best Ice cream?
schwans?
we had those in PA, great ice cream, home delivered.
Why did my carpet cleaning machine leave yellow staines on my cream carpet when I used Oxy Clean?
I have cleaned my carpet using my little green machine and oxy clean solution. It has left faint yellow stains behind. I would like to know why this has hapened and if I can get rid of them, thanksWhy did my carpet cleaning machine leave yellow staines on my cream carpet when I used Oxy Clean?
You should always always always spot test your carpet before you clean it with anything you haven't safely used before. All products that claim to be colorsafe have a warning on the packaging telling you to double check before using it.
I learned the hard way by trying a white vinegar-water solution to clean up a mess, and now I have a big brownish spot on my carpet. :(
You can try using a different stain remover, like resolve, and see if it will take out the stain, but most likely the oxy clean has basically dyed your carpet and it will be permanent.
You should always always always spot test your carpet before you clean it with anything you haven't safely used before. All products that claim to be colorsafe have a warning on the packaging telling you to double check before using it.
I learned the hard way by trying a white vinegar-water solution to clean up a mess, and now I have a big brownish spot on my carpet. :(
You can try using a different stain remover, like resolve, and see if it will take out the stain, but most likely the oxy clean has basically dyed your carpet and it will be permanent.
I am buying a new bedsheet, the color is maroon, does it fit my wall paint that is light yellow, or cream???
advice pleaseI am buying a new bedsheet, the color is maroon, does it fit my wall paint that is light yellow, or cream???
http://www3.jcpenney.com/jcp/ProductsHOM鈥?/a>
absolutely....especially if it's something similar to this.....or even a solid maroon color.....just add color coordinated accessories too (wall art/ curtains/ pillows/ rugs) :-)I am buying a new bedsheet, the color is maroon, does it fit my wall paint that is light yellow, or cream???
Cream would work, yellow wouldn't.
Maroon looks good with lighter colors. but i wouldn't recommend yellow.. I have maroon stuff in my room b/c its in honor of Virginia Tech(which is only 2 hours from where I live).. and my walls are painted in a minty/lime green color...and it looks good..
Cream. My room is themed burgundy and cream. Maroon is more purple... definitely don't go with yellow, they're complete opposites on the color spectrum.
bed sheet colors don't matter since you're sleeping in them. and then it's covered up after your bed is made.
Yes, those colors will go nicely together.
Cream all the way, babe!
cream definitely
YES i love it... the cream would readily be great, but if you want to pair it with yellow make sure the kind of yellow isn't the really bright one nor the banana one.. rather you should use the buttery yellow. I love that bedroom scheme!!
yes!!! It goes well with it my room was the same color!! the walls were a tint between yellow, cream and a little orange but not much and my bed sheets were a maroonv color
It would look great...maroon goes with any light color...
yea, that will match rlly well, especially if its cream
http://www3.jcpenney.com/jcp/ProductsHOM鈥?/a>
absolutely....especially if it's something similar to this.....or even a solid maroon color.....just add color coordinated accessories too (wall art/ curtains/ pillows/ rugs) :-)I am buying a new bedsheet, the color is maroon, does it fit my wall paint that is light yellow, or cream???
Cream would work, yellow wouldn't.
Maroon looks good with lighter colors. but i wouldn't recommend yellow.. I have maroon stuff in my room b/c its in honor of Virginia Tech(which is only 2 hours from where I live).. and my walls are painted in a minty/lime green color...and it looks good..
Cream. My room is themed burgundy and cream. Maroon is more purple... definitely don't go with yellow, they're complete opposites on the color spectrum.
bed sheet colors don't matter since you're sleeping in them. and then it's covered up after your bed is made.
Yes, those colors will go nicely together.
Cream all the way, babe!
cream definitely
YES i love it... the cream would readily be great, but if you want to pair it with yellow make sure the kind of yellow isn't the really bright one nor the banana one.. rather you should use the buttery yellow. I love that bedroom scheme!!
yes!!! It goes well with it my room was the same color!! the walls were a tint between yellow, cream and a little orange but not much and my bed sheets were a maroonv color
It would look great...maroon goes with any light color...
yea, that will match rlly well, especially if its cream
Can anyone tell me the name of plant/small tree that has trumpet like flowers yellow or pink or cream.?
I am in CA, I see them often. They could be rooted from a small branch and grow even to a big tree. It is easy to grow and when adult and blooming the whole tree looks like huge chandelier. The trumpets are hanging down. They are the same size and same shape. It is sooo beautiful.Can anyone tell me the name of plant/small tree that has trumpet like flowers yellow or pink or cream.?
They are called Angels Trumpet. They are said to attract bats, but I have yet to see that for myself.Can anyone tell me the name of plant/small tree that has trumpet like flowers yellow or pink or cream.?
The common name is Angel's Trumpet, or Datura. They are root hardy (top may freeze back, but plant will survive) and should do well in California. Some parts are poisonous and/or halucinogenic---do not eat any of it. Nice fragrance in the evening...Lise from Texas
Angel's Trumpet or Brugmansia
They are MOON PlANTS
It's called a trumpet plant...Or I think some people call it Michael's Trumpet!wwwnba
They are called Angels Trumpet. They are said to attract bats, but I have yet to see that for myself.Can anyone tell me the name of plant/small tree that has trumpet like flowers yellow or pink or cream.?
The common name is Angel's Trumpet, or Datura. They are root hardy (top may freeze back, but plant will survive) and should do well in California. Some parts are poisonous and/or halucinogenic---do not eat any of it. Nice fragrance in the evening...Lise from Texas
Angel's Trumpet or Brugmansia
They are MOON PlANTS
It's called a trumpet plant...Or I think some people call it Michael's Trumpet!
The tip my vagisil cream container turned yellow?
Like, the lid...or thing that you turn to open the container? It turned yellow. What does that mean?The tip my vagisil cream container turned yellow?
It could mean that it was sitting in something yellow close by such as something like paint (an example only), but I would recommend checking with the pharmacist as well to see what they say.
It could mean that it was sitting in something yellow close by such as something like paint (an example only), but I would recommend checking with the pharmacist as well to see what they say.
Need a cake recipe-uses yellow cake, vanilla pudding, cream cheese, cool whip and strawberries-Thanks?
Red Velvet Cake
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1 ounce red food coloring
1/2 cup vegetable oil
1 cup water
1 tablespoon distilled white vinegar
1 tablespoon unsweetened cocoa powder
1 cup cold milk
1 (8 ounce) package cream cheese
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.
=========
Millionaire's Cake!
1 (20 ounce) can crushed pineapple with juice
1 (18.25 ounce) package yellow cake mix
1 (8 ounce) package cream cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
Drain pineapple. Put pineapple in a clean layered cheesecloth and wring out remaining juice. If pineapple is not well drained, it will make the filling runny.
Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan. Discard or find another use for the remaining half of the batter.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until done. Let cake cool in pan on a wire rack.
Beat softened cream cheese until fluffy. Slowly add milk, combining thoroughly. Add instant pudding and beat until thick. Pudding mixture will thicken when refrigerated. When cake is cool and pudding mixture is thickened you can assemble the cake. Spread pudding mixture on top of the cooled cake. Sprinkle drained pineapple over pudding. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all. Refrigerate. Enjoy!
========
Strawberry Cake and Frosting
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package strawberry flavored gelatin mix
3 tablespoons all-purpose flour
1/2 cup water
2/3 cup vegetable oil
4 eggs
1 (10 ounce) package frozen strawberries
1/2 cup butter
4 3/4 cups confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.
======Need a cake recipe-uses yellow cake, vanilla pudding, cream cheese, cool whip and strawberries-Thanks?
No cream cheese but close
STRAWBERRY %26amp; CREAM SPECTACULAR CAKE
A baked yellow or chocolate cake, baked with 2 (9 inch) round layer pans
Strawberry Cream Filling (recipe below)
3/4 c. red currant jelly
STRAWBERRY CREAM FILLING:
2 pts. fresh strawberries, hulled
2 c. heavy cream
1/4 c. sugar
1 tsp. vanilla
For Filling: Chop enough strawberries to make 1 cup. Slice remaining berries to decorate the cake. Combine cream, sugar and vanilla in a chilled bowl. Beat until soft peaks form. SET ASIDE 1 CUP OF WHIPPED CREAM. Fold the 1 cup berries into 1 cup of whipped cream.
1. Fill cake layers with Strawberry Cream Filling.
2. Take sliced strawberries reserved from filling recipe and arrange them in a circle around the top of cake, placing points toward the edge. Make another circle of berries within this circle and continue in same way until top is covered. Refrigerate 10 minutes.
3. Melt currant jelly in small saucepan over low heat, stirring constantly. Carefully spoon or brush jelly over strawberries on cake.
4. Frost sides of cake using some of the reserved whipped cream. Spoon remaining whipped cream mixture in puffs around top edge of cake. Refrigerate until serving time.
Strawberry Cake
1 (18.25 ounce) box yellow or white cake mix
1 small box strawberry gelatin
3/4 cup vegetable oil
1 cup chopped nuts (optional)
4 eggs
2 tablespoons flour
1 (10 ounce) package frozen sliced strawberries, thawed,
or 1 pint fresh berries sprinkled with 1/2 cup sugar
1/2 pint heavy cream, whipped
Preheat oven to 350 degrees F. Grease a 10-inch angel food or Bundt pan.
Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl. Beat on medium-high speed for 3 minutes or until well blended. Pour batter into pan and bake for 55 to 65 minutes or until tester comes out clean. Cool 10 minutes on rack.
Turn out and cool completely. Serve plain or with lightly sweetened whipped cream.Need a cake recipe-uses yellow cake, vanilla pudding, cream cheese, cool whip and strawberries-Thanks?
Strawberry Dream Cake
Cake:
1 box of white cake mix (yellow OK)
1 small-sized box of strawberry Jell-O
1 cup mashed fresh ripe strawberries
1 cup Canola oil
1/2 cup whole milk
4 eggs
1 cup angel flake coconut
1/2 cup chopped pecans
Icing:
1 (8 ounce) package cream cheese
1/2 cup butter, room temperature
3 1/2 cups confectioners' sugar
3/4 cup fresh ripe strawberries
1/2 cup flaked coconut
1/2 cup chopped pecans, toasted
To make the cake layers: Preheat oven to 350潞F and grease and flour 3 (9 inch) layer pans. In a large bowl, stir together cake mix and Jell-O. Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in the coconut and pecans. Divide the batter among the prepared pans.
Bake 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the Strawberry Cream Cheese Icing: Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth. Blend in the confectioners' sugar and drained strawberries. Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans. Frost cake between layers, on top and sides. Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.
-------------------------------
Strawberry Sheet Cake %26amp; Icing
CAKE:
1-box White Cake mix
1 small box strawberry jell-o
陆 cup frozen strawberries, thawed
陆- cup water
1 cup oil
4 eggs
ICING:
16 oz. box powdered sugar
1/4- cup butter, room temp
陆 cup frozen strawberries, thawed
CAKE: Preheat oven to 325潞F. Mix jello and cake mix together, add water and oil; mix on med. speed. Add eggs, one at a time, beating well. Add berries. Bake 30 to 45 minutes in greased/floured 9 x 13 baking pan.
ICING: Cream butter, powdered sugar and strawberries together. Spread on cooled cake
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1 ounce red food coloring
1/2 cup vegetable oil
1 cup water
1 tablespoon distilled white vinegar
1 tablespoon unsweetened cocoa powder
1 cup cold milk
1 (8 ounce) package cream cheese
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.
=========
Millionaire's Cake!
1 (20 ounce) can crushed pineapple with juice
1 (18.25 ounce) package yellow cake mix
1 (8 ounce) package cream cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
Drain pineapple. Put pineapple in a clean layered cheesecloth and wring out remaining juice. If pineapple is not well drained, it will make the filling runny.
Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan. Discard or find another use for the remaining half of the batter.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until done. Let cake cool in pan on a wire rack.
Beat softened cream cheese until fluffy. Slowly add milk, combining thoroughly. Add instant pudding and beat until thick. Pudding mixture will thicken when refrigerated. When cake is cool and pudding mixture is thickened you can assemble the cake. Spread pudding mixture on top of the cooled cake. Sprinkle drained pineapple over pudding. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all. Refrigerate. Enjoy!
========
Strawberry Cake and Frosting
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package strawberry flavored gelatin mix
3 tablespoons all-purpose flour
1/2 cup water
2/3 cup vegetable oil
4 eggs
1 (10 ounce) package frozen strawberries
1/2 cup butter
4 3/4 cups confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.
======Need a cake recipe-uses yellow cake, vanilla pudding, cream cheese, cool whip and strawberries-Thanks?
No cream cheese but close
STRAWBERRY %26amp; CREAM SPECTACULAR CAKE
A baked yellow or chocolate cake, baked with 2 (9 inch) round layer pans
Strawberry Cream Filling (recipe below)
3/4 c. red currant jelly
STRAWBERRY CREAM FILLING:
2 pts. fresh strawberries, hulled
2 c. heavy cream
1/4 c. sugar
1 tsp. vanilla
For Filling: Chop enough strawberries to make 1 cup. Slice remaining berries to decorate the cake. Combine cream, sugar and vanilla in a chilled bowl. Beat until soft peaks form. SET ASIDE 1 CUP OF WHIPPED CREAM. Fold the 1 cup berries into 1 cup of whipped cream.
1. Fill cake layers with Strawberry Cream Filling.
2. Take sliced strawberries reserved from filling recipe and arrange them in a circle around the top of cake, placing points toward the edge. Make another circle of berries within this circle and continue in same way until top is covered. Refrigerate 10 minutes.
3. Melt currant jelly in small saucepan over low heat, stirring constantly. Carefully spoon or brush jelly over strawberries on cake.
4. Frost sides of cake using some of the reserved whipped cream. Spoon remaining whipped cream mixture in puffs around top edge of cake. Refrigerate until serving time.
Strawberry Cake
1 (18.25 ounce) box yellow or white cake mix
1 small box strawberry gelatin
3/4 cup vegetable oil
1 cup chopped nuts (optional)
4 eggs
2 tablespoons flour
1 (10 ounce) package frozen sliced strawberries, thawed,
or 1 pint fresh berries sprinkled with 1/2 cup sugar
1/2 pint heavy cream, whipped
Preheat oven to 350 degrees F. Grease a 10-inch angel food or Bundt pan.
Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl. Beat on medium-high speed for 3 minutes or until well blended. Pour batter into pan and bake for 55 to 65 minutes or until tester comes out clean. Cool 10 minutes on rack.
Turn out and cool completely. Serve plain or with lightly sweetened whipped cream.Need a cake recipe-uses yellow cake, vanilla pudding, cream cheese, cool whip and strawberries-Thanks?
Strawberry Dream Cake
Cake:
1 box of white cake mix (yellow OK)
1 small-sized box of strawberry Jell-O
1 cup mashed fresh ripe strawberries
1 cup Canola oil
1/2 cup whole milk
4 eggs
1 cup angel flake coconut
1/2 cup chopped pecans
Icing:
1 (8 ounce) package cream cheese
1/2 cup butter, room temperature
3 1/2 cups confectioners' sugar
3/4 cup fresh ripe strawberries
1/2 cup flaked coconut
1/2 cup chopped pecans, toasted
To make the cake layers: Preheat oven to 350潞F and grease and flour 3 (9 inch) layer pans. In a large bowl, stir together cake mix and Jell-O. Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in the coconut and pecans. Divide the batter among the prepared pans.
Bake 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the Strawberry Cream Cheese Icing: Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth. Blend in the confectioners' sugar and drained strawberries. Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans. Frost cake between layers, on top and sides. Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.
-------------------------------
Strawberry Sheet Cake %26amp; Icing
CAKE:
1-box White Cake mix
1 small box strawberry jell-o
陆 cup frozen strawberries, thawed
陆- cup water
1 cup oil
4 eggs
ICING:
16 oz. box powdered sugar
1/4- cup butter, room temp
陆 cup frozen strawberries, thawed
CAKE: Preheat oven to 325潞F. Mix jello and cake mix together, add water and oil; mix on med. speed. Add eggs, one at a time, beating well. Add berries. Bake 30 to 45 minutes in greased/floured 9 x 13 baking pan.
ICING: Cream butter, powdered sugar and strawberries together. Spread on cooled cake
I have cream furniture and my pillows are cream yellow red and green what color should i paint my walls?
i would go with a red accent wall where the largest of your furniture is. then do the other walls a cream color. This way the room is all white, but isn't too dark eitherI have cream furniture and my pillows are cream yellow red and green what color should i paint my walls?
I would go with a medium brown that has a green tint. Will go prefect with the furniture!! Plus it will be more relaxing then RED which has been proven to increase your blood pressure when you first enter the room.
GOOD LUCK!I have cream furniture and my pillows are cream yellow red and green what color should i paint my walls?
i say a light version of the green or yellow, maybe some kind of border to compliment all the colors you have.
a dark yellow or very light brown color
I would go with a medium brown that has a green tint. Will go prefect with the furniture!! Plus it will be more relaxing then RED which has been proven to increase your blood pressure when you first enter the room.
GOOD LUCK!I have cream furniture and my pillows are cream yellow red and green what color should i paint my walls?
i say a light version of the green or yellow, maybe some kind of border to compliment all the colors you have.
a dark yellow or very light brown color
Why are cheese and butter yellow, when cream is white?
The yellow color in cheese comes from oxidation. The same with butter, which is why the longer you leave it out uncovered, the more yellow it becomes. Cheese is typically the same. Not all cheeses are yellow though. It depends on the cultures that are added to allow it to turn the certain colors.
If you've ever noticed when you leave cheese out or an end unprotected, that one will get harder due to oxidation, but you'll aslo notice that it is a deeper color as well. Its like when copper oxidizes, and turns green. That is the same thing only with the cheese, it is an organic oxiation, and does not change a complete color but darker.Why are cheese and butter yellow, when cream is white?
For other uses of the term ';Cheese';, see Cheese (disambiguation).
This article is part
of the Cuisine series
Preparation techniques and cooking items
Techniques - Utensils
Weights and measures
Ingredients and types of food
Spices and Herbs
Sauces - Soups - Desserts
Cheese - Pasta - Bread
Other ingredients
Regional cuisines
Asia - Europe - Caribbean
South Asian - Latin America
Mideast - North America - Africa
Other cuisines...
See also:
Famous chefs - Kitchens - Meals
Wikibooks: Cookbook
Cheese is a solid food made from the curdled milk of cows, goats, sheep, water buffalo or other mammals. The milk is curdled using some combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.
There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using different species of bacteria and molds, different levels of milk fat, variations in length of aging, differing processing treatments (cheddaring, pulling, brining, mold wash) and different breeds of cows, sheep, or other mammals. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. Cheeses are eaten both on their own and cooked into various dishes; most cheeses melt when cooked.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme traditionally obtained from the stomach lining of young cattle, but now also laboratory produced. Substitute ';vegetable rennets'; have been extracted from various species of the Cynara thistle family.
The word cheese is derived, through Middle English chese and Old English cīese or cēse, from the Latin caseus.
Contents [hide]
1 History
1.1 Origins
1.2 Classical times
1.3 Post-classical Europe
1.4 Modern era
2 Cultural attitudes
3 Types of cheese
3.1 Fresh
3.2 Distinctively aged
3.3 Other categories
4 Health and nutrition
5 Making cheese
5.1 Curdling
5.2 Curd processing
5.3 Aging
6 Eating and cooking
7 Cheese in language
8 Notes
9 References
10 External links
[edit]
History
Cheese is an ancient food whose origins may predate recorded history. Probably discovered in Central Asia or the Middle East, cheesemaking spread to Europe and had become a sophisticated enterprise by Roman times. As Rome's influence receded, distinct local cheesemaking techniques emerged. This diversity reached its peak in the early industrial age and has declined somewhat since then due to mechanization and economic factors.
Cheese has served as a hedge against famine and a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is lighter-weight, more compact, and has a longer shelf life than the milk from which it is made. Cheesemakers can place themselves near the center of a dairy region and benefit from fresher milk, lower milk prices, and lower shipping costs. Cheese's substantial storage life lets a cheesemaker sell when prices are high or when money is needed.
[edit]
Origins
The exact origins of cheesemaking are debated or unknown, and estimates range from around 8000 BCE (when sheep were domesticated) to around 3000 BCE. Credit for the discovery most likely goes to nomadic Turkic tribes in Central Asia, around the same time that they developed yogurt, or to people in the Middle East. A common tale about the discovery of cheese tells of an Arab nomad carrying milk across the desert in a container made from an animal's stomach, only to discover the milk had been separated into curd and whey by the rennet from the stomach.
Folktales aside, cheese likely began as a way of preserving soured and curdled milk through pressing and salting, with rennet introduced later— perhaps when someone noticed that cheese made in an animal stomach produced more solid and better-textured curds. The earliest archaeological evidence of cheesemaking has been found in Egyptian tomb murals, dating to about 2300 BCE. The earliest cheeses would likely have been quite sour and salty, similar in texture to rustic cottage cheese or feta.
From the Middle East, basic cheesemaking found its way into Europe, where cooler climates meant less aggressive salting was needed for preservation. With moderate salt and acidity, the cheese became a suitable environment for a variety of beneficial microbes and molds, which are what give aged cheeses their pronounced and interesting flavors.
[edit]
Classical times
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:
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...
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.
[edit]
Post-classical Europe
Rome spread a uniform set of cheesemaking techniques throughout much of Europe, and introduced cheesemaking to areas without a previous history of it. As Rome declined and long-distance trade collapsed, cheese in Europe diversified further, with various locales developing their own distinctive cheesemaking traditions and products. France and Italy are the nations with the most diversity in locally made cheeses— today with approximately 400 each. (A French proverb holds there is a different French cheese for every day of the year, and Charles de Gaulle once asked ';how can you govern a country in which there are 246 kinds of cheese?';[1]) Still, the advancement of the cheese art in Europe was slow during the centuries after Rome's fall. Many of the cheeses we know best today were first recorded in the late Middle Ages or after— cheeses like cheddar around 1500 CE, Parmesan in 1597, Gouda in 1697, and Camembert in 1791.[2]
In 1546, John Heywood wrote in Proverbes that ';the moon is made of a greene cheese.'; (Greene refers here not to the color, as many now think, but to being new or unaged.)[3] Variations on this sentiment were long repeated. Although some people assumed that this was a serious belief in the era before space exploration, it is more likely that Heywood was indulging in nonsense.
[edit]
Modern era
St Pat Goat's Milk CheeseThe first factory for the industrial production of cheese opened in Switzerland in 1815, but it was in the United States where large-scale production first found real success. Credit usually goes to Jesse Williams, a dairy farmer from Rome, New York, who in 1851 started making cheese in an assembly-line fashion using the milk from neighboring farms. Within decades hundreds of such dairy associations existed.
The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheesemaking had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced.
Factory-made cheese overtook traditional cheesemaking in the World War II era, and factories have been the source of most cheese in America and Europe ever since. Today, Americans buy more processed cheese than ';real';, factory-made or not.[4] Worldwide, cheese is a major agricultural product. According to the Food and Agricultural Organization of the United Nations, over 18 million metric tons of cheese was produced worldwide in 2004. This is more than the yearly production of coffee beans, tea leaves, cocoa beans and tobacco combined. Germany is the largest importer of cheese from France, the major exporter.
[edit]
Cultural attitudes
A cheese seller in a french marketCheese is rarely found in East Asian dishes, as dairy products in general are rare. However, East Asian sentiment against cheese is not universal. Cheese made from yaks' (chhurpi) or mares' milk is common on the Asian steppes; the national dish of Bhutan, ema datsi, is made from homemade cheese and hot peppers; and cheese is used in India, where paneer curries are popular. Even in China, cheese consumption is increasing, with annual sales more than doubling from 1996 to 2003 (to a still small 30 million U.S. dollars a year).[5] Certain kinds of Chinese preserved bean curd are sometimes misleadingly referred to in English as ';Chinese cheese';, due to their texture and strong flavor.
Strict followers of the dietary laws of Judaism and Islam must avoid cheeses made with rennet from animals not slaughtered in a manner adhering to kosher or halal[6] laws. Both faiths allow cheese made with vegetable-based rennet or with rennet made from animals that were processed in a kosher or halal manner. Many less-orthodox Jews also believe that rennet undergoes enough processing to change its nature entirely, and do not consider it to ever violate kosher law. (See Cheese and kashrut.) As cheese is a dairy food under kosher rules it cannot be eaten in the same meal with any meat.
Many vegetarians avoid any cheese made from animal-based rennet. Most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus Mucor miehei. Vegans and other dairy-avoiding vegetarians do not eat real cheese at all, but some vegetable-based substitute cheeses (usually soy based) are available.
Even in cultures with long cheese traditions, it is not unusual to find people who perceive cheese — especially pungent-smelling or mold-bearing varieties such as Limburger or Roquefort — as unappetizing, unpalatable, or disgusting. Food-science writer Harold McGee proposes that cheese is such an acquired taste because it is produced through a process of controlled spoilage and many of the odor and flavor molecules in an aged cheese are the same found in rotten foods. McGee notes ';An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it's no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to.';[7]
[edit]
Types of cheese
Main article: List of cheeses
No one categorization scheme can capture all the diversity of the world's cheeses. These are some commonly used classifications.
A cheese platter with many types of cheese.[edit]
Fresh
For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include cottage cheese, Romanian Caş, Neufchâtel (the model for American-style cream cheese), and fresh goat's milk chèvre. Such cheeses are soft and spreadable, with a mild taste. Fresh cheeses without additional preservatives can spoil in a matter of days.
Whey cheeses are fresh cheeses made from the whey discarded while producing other cheeses. Ricotta, Romanian Urda and Norwegian Geitost are examples.
Traditional Mozzarella also falls into the fresh cheese category. Fresh curds are stretched and kneaded in hot water to form a ball of Mozzarella, which in southern Italy is usually eaten within a few hours of being made. Other firm fresh cheeses include paneer and queso fresco.
[edit]
Distinctively aged
Soft-ripened cheeses such as Brie and Camembert are made by allowing white Penicillium candida or P. camemberti mold to grow on the outside of a soft cheese for a few days or weeks. The mold forms a white crust and contributes to the smooth, runny, or gooey textures and more intense flavors of these aged cheeses. Goats' milk cheeses are often treated in a similar manner, sometimes with white molds and sometimes with blue.
Blue-mold cheeses like Roquefort, Gorgonzola, and Stilton are produced by inoculating loosely pressed curds with Penicillium roqueforti or Penicillium glaucum molds. The mold grows within the cheese as it ages. These cheeses have distinct blue veins and, often, assertive flavors. Their texture can be soft or firm.
Washed-rind cheeses are periodically bathed in a saltwater brine as they age, making their surfaces amenable to a class of bacteria (the reddish-orange ';smear bacteria';) which impart pungent odors and distinctive flavors. Washed-rind cheeses can be soft (Limburger), semi-hard (Munster), or hard (Appenzeller).
[edit]
Other categories
A Gouda cheese marketCategorizing cheeses by firmness is a common but inexact practice. The lines between ';soft';, ';semi-soft';, ';semi-hard';, and ';hard'; are arbitrary, and many types of cheese are made in softer or firmer variations. Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into molds under more pressure and aged for a longer time.
The familiar cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester) whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium. A similar curd-washing takes place when making the Dutch cheeses Edam and Gouda.
Swiss-style cheeses like Emmental and Gruyère are generally quite firm. The same bacteria that give Emmental its holes contribute to their aromatic and sharp flavors. The hardest cheeses — ';grating cheeses'; such as Parmesan, Pecorino, and Romano — are quite firmly packed into large forms and aged for months or years.
Processed cheese is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, preservatives, and food coloring. It is inexpensive, consistent, and melts smoothly. This is the most-consumed category of cheese in the United States. The most familiar processed cheese may be pre-sliced mild yellow American Cheese or Velveeta. Many other varieties exist, including Easy Cheese, a Kraft Foods brand sold in a spray can.
[edit]
Health and nutrition
Cheese selection on market stand in Basel, Switzerland.In general, cheese supplies a great deal of calcium, protein, and phosphorus. A 30 gram (one ounce) serving of cheddar cheese contains about seven grams of protein and 200 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk: it takes about 200 grams (seven ounces) of milk to provide that much protein, and 150 grams to equal the calcium.[8]
Cheese shares milk's nutritional disadvantages as well. The Center for Science in the Public Interest condemns cheese as America's number one source of saturated fat, adding that the average American ate 30 pounds (13.6 kg) of cheese in the year 2000, up from 11 pounds (5 kg) in 1970.[9] Their recommendation is to limit full-fat cheese consumption to two ounces (60 grams) a week. Whether cheese's highly saturated fat actually leads to an increased risk of heart disease is called into question when considering France and Greece, which lead the world in cheese eating (more than 14 ounces (400 grams) a week per person, or over 45 pounds (20 kg) a year) yet have relatively low rates of heart disease.[10] This seeming discrepancy is called the French Paradox; the higher rates of consumption of red wine in these countries is often invoked as at least a partial explanation.
A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S. Food and Drug Administration states that soft raw-milk cheeses can cause ';serious infectious diseases including listeriosis, brucellosis, salmonellosis and tuberculosis';.[11] It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days. Australia has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss Gruyère, Emmental and Sbrinz, and for French Roquefort.[12] Some say these worries are overblown, pointing out that pasteurization of the milk used to make cheese does not ensure its safety in any case.[13] This is supported by statistics showing that in Europe (where young raw-milk cheeses are still legal in some countries), most cheese-related food poisoning incidents were traced to pasteurized cheeses. Pregnant women may face an additional risk from cheese; the U.S. Centers for Disease Control has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the listeria risk to the unborn baby.[14]
Some studies claim to show that cheeses including Cheddar, Mozzarella, Swiss and American can help to prevent tooth decay.[15] Several mechanisms for this protection have been proposed:
The calcium, protein, and phosphorus in cheese may act to protect tooth enamel.
Cheese increases saliva flow, washing away acids and sugars.
Cheese may have an antibacterial effect in the mouth.
Cheese is often avoided by those who are lactose intolerant, but ripened cheeses like Cheddar contain only about 5% of the lactose found in whole milk, and aged cheeses contain almost none.[16] Some people suffer reactions to amines found in cheese, particularly histamine and tyramine. Some aged cheeses contain significant concentrations of these amines, which can trigger symptoms mimicking an allergic reaction: headaches, rashes, and blood pressure elevations.
[edit]
Making cheese
[edit]
Curdling
The only strictly required step in making any sort of cheese is separating the milk into solid curds and liquid whey. Usually this is done by acidifying the milk and adding rennet. The acidification is accomplished directly by the addition of an acid like vinegar in a few cases (paneer, queso fresco), but usually starter bacteria are employed instead. These starter bacteria convert milk sugars into lactic acid. The same bacteria (and the enzymes they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the Lactococci, Lactobacilli, or Streptococci families. Swiss starter cultures also include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes.
Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity—important because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties.
[edit]
Curd processing
During industrial production of Emmental cheese, the as-yet-undrained curd is broken up by rotating mixers.At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd.
Some hard cheeses are then heated to temperatures in the range of 35°C–55°C (100°F–130°F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria which survive this step—either lactobacilli or streptococci.
Salt has a number of roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms up a cheese’s texture in an interaction with its proteins. Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds.
A number of other techniques can be employed to influence the cheese's final texture and flavor. Some examples:
Stretching: (Mozzarella, Provolone) The curd is stretched and kneaded in hot water, developing a stringy, fibrous body.
Cheddaring: (Cheddar, other English cheeses) The cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or milled) for a long period of time, taking the sharp edges off the cut curd pieces and influencing the final product's texture.
Washing: (Edam, Gouda, Colby) The curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.
Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moisture — the molds are designed to allow water to escape — and unifies the curds into a single solid body.
[edit]
Aging
A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed—cheese curds are eaten on their own—but usually cheeses are left to rest under carefully controlled conditions. This aging period (also called ripening, or, from the French, affinage) can last from a few days to several years. As a cheese ages, microbes and enzymes transform its texture and intensify its flavor. This transformation is largely a result of the breakdown of casein proteins and milkfat into a complex mix of amino acids, amines, and fatty acids.
Vacherin du Haut-Doubs cheese, a French cheese with a white Penicillium mold rind.Some cheeses have additional bacteria or molds intentionally introduced to them before or during aging. In traditional cheesemaking, these microbes might be already present in the air of the aging room; they are simply allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on the environment where the cheese ages.
For the blue cheeses (Roquefort, Stilton, Gorgonzola), Penicillium mold is introduced to the curd before molding. During aging, the blue molds (P. roqueforti or P. glaucum ) grow in the small fissures in the cheese, imparting a sharp flavor and aroma. The same molds are also grown on the surface of some aged goat cheeses. The soft cheeses Brie and Camembert, among others, get a surface growth of other Penicillium species, white-colored P. candidum or P. camemberti. The surface mold contributes to the interior texture and flavor of these small cheeses.
Some cheeses are periodically washed in a saltwater brine during their ripening. Not only does the brine carry flavors into the cheese (it might be seasoned with spices or wine), but the salty environment may nurture the growth of the Brevibacterium linens bacteria, which can impart a very pronounced odor (Limburger) and interesting flavor. The same bacteria can also have some impact on cheeses that are simply ripened in humid conditions, like Camembert. Large populations of these ';smear bacteria'; show up as a sticky orange-red layer on some brine-washed cheeses.
[edit]
Eating and cooking
At refrigerator temperatures, the fat in a piece of cheese is as hard as unsoftened butter, and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to room temperature before eating. Warm up a piece of cheese up a little more, to 26–32°C (80–90°F), and the fats start to ';sweat out'; as they go beyond soft to fully liquid.[17]
At higher temperatures, most cheeses melt. Rennet-curdled cheeses have a gel-like protein matrix that is broken down by heat. When enough protein bonds are broken, the cheese itself turns from a solid to a viscous liquid. Soft, high-moisture cheeses will melt at around 55°C (130°F), while hard, low-moisture cheeses such as Parmesan remain solid until they reach about 82°C (180°F).[18] Acid-set cheeses, including halloumi, paneer, some whey cheeses and many varieties of fresh goat cheese, have a protein structure that remains intact at high temperatures. When cooked, these cheeses just get firmer as water evaporates.
Some cheeses, like raclette, melt smoothly; many tend to become stringy or suffer from a separation of their fats. Many of these can be coaxed into melting smoothly in the presence of acids or starch. Fondue, with wine providing the acidity, is a good example of a smoothly-melted cheese dish.[19] Elastic stringiness is a quality that is sometimes enjoyed, in dishes including pizza and Welsh rabbit. Even a melted cheese eventually turns solid again, after enough moisture is cooked off. As its temperature continues to rise, cheese will brown and eventually burn.
[edit]
Cheese in language
Throughout the history of the English language, the word cheese has been chese (in Middle English) and cīese or cēse (in Old English). Similar words are shared by other West Germanic languages — 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 — from which are derived the Spanish queso, Portuguese queijo, Romanian caş and Italian cacio — and the Celtic root which gives the Irish cáis and the Welsh caws are also related. This whole group of words is probably derived from the proto-Indo-European root *kwat-, which means ';to ferment, become sour';.
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.
In modern English slang, something ';cheesy'; is kitsch, cheap, inauthentic, or of poor quality. One can also be ';cheesed off';— unhappy or annoyed. Such negative connotations might derive from a ripe cheese's sometimes-unpleasant odor. Almost certainly the odor explains the use of ';cutting the cheese'; as a euphemism for flatulence, and the term ';cheesy feet'; to mean feet which smell. A more upbeat slang use is seen in ';the big cheese';, an expression referring to the most important person in a group, the ';big shot'; or ';head honcho';. This use of the word probably derived not from the word cheese, but from the Persian or Hindi word chiz, meaning a thing.[20]
A more whimsical bit of American and Canadian slang refers to school buses as ';cheese wagons';, a reference to school bus yellow. People getting their photo taken are often encouraged to ';say cheese!';, as the word ';cheese'; contains the phoneme /i/, a long vowel which requires the lips to be stretched in the appearance of a smile.[21] People from Wisconsin and the Netherlands, both centers of cheese production, have been called cheeseheads. This nickname has been embraced by Wisconsin sports fans — especially fans of the Green Bay Packers or Wisconsin Badgers — who are now seen in the stands sporting plastic or foam hats in the shape of giant cheese wedges.
[edit]
Notes
^ Quoted in Newsweek, October 1, 1962 according to The Columbia Dictionary of Quotations (Columbia University Press, 1993 ISBN 0-2310719-4-9 p 345). Numbers besides 246 are often cited in very similar quotes; whether these are misquotes or whether de Gaulle repeated the same quote with different numbers is unclear.
^ Smith, John H. (1995). Cheesemaking in Scotland - A History. The Scottish Dairy Association. ISBN 0-9525323-0-1.. Full text, Chapter with cheese timetable.
^ Cecil Adams (1999). Straight Dope: How did the moon=green cheese myth start?. Retrieved October 15, 2005.
^ McGee, Harold (2004). On Food and Cooking (Revised Edition). Scribner. ISBN 0-684-80001-2. p 54. ';In the United States, the market for process cheese [...] is now larger than the market for 'natural' cheese, which itself is almost exclusively factory-made.';
^ Rebecca Buckman (2003). ';Let Then Eat Cheese';. Far Eastern Economic Review 166 n. 49: 41. Full text
^ Toronto Public Health. Frequently Asked Questions about Halal Foods. Retrieved October 15, 2005.
^ McGee p 58, ';Why Some People Can't Stand Cheese.';
^ Nutritional data from CNN Interactive. Retrieved October 20, 2004.
^ Center for Science in the Public Interest (2001). Don't Say Cheese. Retrieved October 15, 2005.
^ McGee, p 67. McGee supports both this contention and that more food poisonings in Europe are caused by pasteurized cheeses than raw-milk.
^ FDA Warns About Soft Cheese Health Risk. Retrieved October 15, 2005.
^ Chris Mercer (2005). Australia lifts Roquefort cheese safety ban. Retrieved October 22, 2005.
^ Janet Fletcher. The Myths About Raw-Milk Cheese. Retrieved October 15, 2005.
^ Listeria and pregnancy, from the American Pregnancy Association. Retrieved 28 February 2006.
^ National Dairy Council. Specific Health Benefits of Cheese. Retrieved October 15, 2005.
^ Lactose Intolerance FAQs from the American Dairy Association. Retrieved October 15, 2005.
^ McGee, p. 63.
^ McGee, p. 64.
^ McGee, p. 66.
^ Michael Quinion (2000). World Wide Words: Big Cheese. Retrieved October 15, 2005.
^ Straight Dope Staff Report (2005). Why do photographers ask you to say ';cheese';?. Retrieved October 15, 2005.
[edit]
Dictionary definitions from Wiktionary
Textbooks from Wikibooks
Quotations from Wikiquote
Source texts from Wikisource
Images and media from Commons
News stories from Wikinews
Production of cheese — From Food-info.net.
Complete Recipes: Cheese
University of Guelph Food Science Cheese Site
Cheese Recipes - eLook - Contains a listing of over 1,100 recipes.
Cheese Making Illustrated — The science behind homemade cheese.
The Complete Book of Cheese, available freely at Project Gutenberg
Cheese.com — includes an extensive database of different types of cheeseWhy are cheese and butter yellow, when cream is white?
not all cheeses are yellow, they turn yellow from aging with certain bacteria
not all butter is yellow, it usually turns yellow if you leave it out
most milk products are naturally off white just like the cream.
Some cheeses have color added. Butter is yellow because it is concentrated fat from the cream, heavy cream is 40% fat and it is creamy colored. Regular cream is 20% fat and it is lighter. Cheese food products especially have alot of food coloring added.
GOOD QUESTION!
not all cheese is yellow
real homemade butter is a very pale yellow, almost white, it gets that color from the fat. The kind you get at the store has coloring added. Cheese (esp. the orange kind) has coloring added, most of it will be a cream color naturally.
If you've ever noticed when you leave cheese out or an end unprotected, that one will get harder due to oxidation, but you'll aslo notice that it is a deeper color as well. Its like when copper oxidizes, and turns green. That is the same thing only with the cheese, it is an organic oxiation, and does not change a complete color but darker.Why are cheese and butter yellow, when cream is white?
For other uses of the term ';Cheese';, see Cheese (disambiguation).
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Cheese is a solid food made from the curdled milk of cows, goats, sheep, water buffalo or other mammals. The milk is curdled using some combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.
There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using different species of bacteria and molds, different levels of milk fat, variations in length of aging, differing processing treatments (cheddaring, pulling, brining, mold wash) and different breeds of cows, sheep, or other mammals. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. Cheeses are eaten both on their own and cooked into various dishes; most cheeses melt when cooked.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme traditionally obtained from the stomach lining of young cattle, but now also laboratory produced. Substitute ';vegetable rennets'; have been extracted from various species of the Cynara thistle family.
The word cheese is derived, through Middle English chese and Old English cīese or cēse, from the Latin caseus.
Contents [hide]
1 History
1.1 Origins
1.2 Classical times
1.3 Post-classical Europe
1.4 Modern era
2 Cultural attitudes
3 Types of cheese
3.1 Fresh
3.2 Distinctively aged
3.3 Other categories
4 Health and nutrition
5 Making cheese
5.1 Curdling
5.2 Curd processing
5.3 Aging
6 Eating and cooking
7 Cheese in language
8 Notes
9 References
10 External links
[edit]
History
Cheese is an ancient food whose origins may predate recorded history. Probably discovered in Central Asia or the Middle East, cheesemaking spread to Europe and had become a sophisticated enterprise by Roman times. As Rome's influence receded, distinct local cheesemaking techniques emerged. This diversity reached its peak in the early industrial age and has declined somewhat since then due to mechanization and economic factors.
Cheese has served as a hedge against famine and a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is lighter-weight, more compact, and has a longer shelf life than the milk from which it is made. Cheesemakers can place themselves near the center of a dairy region and benefit from fresher milk, lower milk prices, and lower shipping costs. Cheese's substantial storage life lets a cheesemaker sell when prices are high or when money is needed.
[edit]
Origins
The exact origins of cheesemaking are debated or unknown, and estimates range from around 8000 BCE (when sheep were domesticated) to around 3000 BCE. Credit for the discovery most likely goes to nomadic Turkic tribes in Central Asia, around the same time that they developed yogurt, or to people in the Middle East. A common tale about the discovery of cheese tells of an Arab nomad carrying milk across the desert in a container made from an animal's stomach, only to discover the milk had been separated into curd and whey by the rennet from the stomach.
Folktales aside, cheese likely began as a way of preserving soured and curdled milk through pressing and salting, with rennet introduced later— perhaps when someone noticed that cheese made in an animal stomach produced more solid and better-textured curds. The earliest archaeological evidence of cheesemaking has been found in Egyptian tomb murals, dating to about 2300 BCE. The earliest cheeses would likely have been quite sour and salty, similar in texture to rustic cottage cheese or feta.
From the Middle East, basic cheesemaking found its way into Europe, where cooler climates meant less aggressive salting was needed for preservation. With moderate salt and acidity, the cheese became a suitable environment for a variety of beneficial microbes and molds, which are what give aged cheeses their pronounced and interesting flavors.
[edit]
Classical times
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:
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...
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.
[edit]
Post-classical Europe
Rome spread a uniform set of cheesemaking techniques throughout much of Europe, and introduced cheesemaking to areas without a previous history of it. As Rome declined and long-distance trade collapsed, cheese in Europe diversified further, with various locales developing their own distinctive cheesemaking traditions and products. France and Italy are the nations with the most diversity in locally made cheeses— today with approximately 400 each. (A French proverb holds there is a different French cheese for every day of the year, and Charles de Gaulle once asked ';how can you govern a country in which there are 246 kinds of cheese?';[1]) Still, the advancement of the cheese art in Europe was slow during the centuries after Rome's fall. Many of the cheeses we know best today were first recorded in the late Middle Ages or after— cheeses like cheddar around 1500 CE, Parmesan in 1597, Gouda in 1697, and Camembert in 1791.[2]
In 1546, John Heywood wrote in Proverbes that ';the moon is made of a greene cheese.'; (Greene refers here not to the color, as many now think, but to being new or unaged.)[3] Variations on this sentiment were long repeated. Although some people assumed that this was a serious belief in the era before space exploration, it is more likely that Heywood was indulging in nonsense.
[edit]
Modern era
St Pat Goat's Milk CheeseThe first factory for the industrial production of cheese opened in Switzerland in 1815, but it was in the United States where large-scale production first found real success. Credit usually goes to Jesse Williams, a dairy farmer from Rome, New York, who in 1851 started making cheese in an assembly-line fashion using the milk from neighboring farms. Within decades hundreds of such dairy associations existed.
The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheesemaking had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced.
Factory-made cheese overtook traditional cheesemaking in the World War II era, and factories have been the source of most cheese in America and Europe ever since. Today, Americans buy more processed cheese than ';real';, factory-made or not.[4] Worldwide, cheese is a major agricultural product. According to the Food and Agricultural Organization of the United Nations, over 18 million metric tons of cheese was produced worldwide in 2004. This is more than the yearly production of coffee beans, tea leaves, cocoa beans and tobacco combined. Germany is the largest importer of cheese from France, the major exporter.
[edit]
Cultural attitudes
A cheese seller in a french marketCheese is rarely found in East Asian dishes, as dairy products in general are rare. However, East Asian sentiment against cheese is not universal. Cheese made from yaks' (chhurpi) or mares' milk is common on the Asian steppes; the national dish of Bhutan, ema datsi, is made from homemade cheese and hot peppers; and cheese is used in India, where paneer curries are popular. Even in China, cheese consumption is increasing, with annual sales more than doubling from 1996 to 2003 (to a still small 30 million U.S. dollars a year).[5] Certain kinds of Chinese preserved bean curd are sometimes misleadingly referred to in English as ';Chinese cheese';, due to their texture and strong flavor.
Strict followers of the dietary laws of Judaism and Islam must avoid cheeses made with rennet from animals not slaughtered in a manner adhering to kosher or halal[6] laws. Both faiths allow cheese made with vegetable-based rennet or with rennet made from animals that were processed in a kosher or halal manner. Many less-orthodox Jews also believe that rennet undergoes enough processing to change its nature entirely, and do not consider it to ever violate kosher law. (See Cheese and kashrut.) As cheese is a dairy food under kosher rules it cannot be eaten in the same meal with any meat.
Many vegetarians avoid any cheese made from animal-based rennet. Most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus Mucor miehei. Vegans and other dairy-avoiding vegetarians do not eat real cheese at all, but some vegetable-based substitute cheeses (usually soy based) are available.
Even in cultures with long cheese traditions, it is not unusual to find people who perceive cheese — especially pungent-smelling or mold-bearing varieties such as Limburger or Roquefort — as unappetizing, unpalatable, or disgusting. Food-science writer Harold McGee proposes that cheese is such an acquired taste because it is produced through a process of controlled spoilage and many of the odor and flavor molecules in an aged cheese are the same found in rotten foods. McGee notes ';An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it's no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to.';[7]
[edit]
Types of cheese
Main article: List of cheeses
No one categorization scheme can capture all the diversity of the world's cheeses. These are some commonly used classifications.
A cheese platter with many types of cheese.[edit]
Fresh
For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include cottage cheese, Romanian Caş, Neufchâtel (the model for American-style cream cheese), and fresh goat's milk chèvre. Such cheeses are soft and spreadable, with a mild taste. Fresh cheeses without additional preservatives can spoil in a matter of days.
Whey cheeses are fresh cheeses made from the whey discarded while producing other cheeses. Ricotta, Romanian Urda and Norwegian Geitost are examples.
Traditional Mozzarella also falls into the fresh cheese category. Fresh curds are stretched and kneaded in hot water to form a ball of Mozzarella, which in southern Italy is usually eaten within a few hours of being made. Other firm fresh cheeses include paneer and queso fresco.
[edit]
Distinctively aged
Soft-ripened cheeses such as Brie and Camembert are made by allowing white Penicillium candida or P. camemberti mold to grow on the outside of a soft cheese for a few days or weeks. The mold forms a white crust and contributes to the smooth, runny, or gooey textures and more intense flavors of these aged cheeses. Goats' milk cheeses are often treated in a similar manner, sometimes with white molds and sometimes with blue.
Blue-mold cheeses like Roquefort, Gorgonzola, and Stilton are produced by inoculating loosely pressed curds with Penicillium roqueforti or Penicillium glaucum molds. The mold grows within the cheese as it ages. These cheeses have distinct blue veins and, often, assertive flavors. Their texture can be soft or firm.
Washed-rind cheeses are periodically bathed in a saltwater brine as they age, making their surfaces amenable to a class of bacteria (the reddish-orange ';smear bacteria';) which impart pungent odors and distinctive flavors. Washed-rind cheeses can be soft (Limburger), semi-hard (Munster), or hard (Appenzeller).
[edit]
Other categories
A Gouda cheese marketCategorizing cheeses by firmness is a common but inexact practice. The lines between ';soft';, ';semi-soft';, ';semi-hard';, and ';hard'; are arbitrary, and many types of cheese are made in softer or firmer variations. Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into molds under more pressure and aged for a longer time.
The familiar cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester) whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium. A similar curd-washing takes place when making the Dutch cheeses Edam and Gouda.
Swiss-style cheeses like Emmental and Gruyère are generally quite firm. The same bacteria that give Emmental its holes contribute to their aromatic and sharp flavors. The hardest cheeses — ';grating cheeses'; such as Parmesan, Pecorino, and Romano — are quite firmly packed into large forms and aged for months or years.
Processed cheese is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, preservatives, and food coloring. It is inexpensive, consistent, and melts smoothly. This is the most-consumed category of cheese in the United States. The most familiar processed cheese may be pre-sliced mild yellow American Cheese or Velveeta. Many other varieties exist, including Easy Cheese, a Kraft Foods brand sold in a spray can.
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Health and nutrition
Cheese selection on market stand in Basel, Switzerland.In general, cheese supplies a great deal of calcium, protein, and phosphorus. A 30 gram (one ounce) serving of cheddar cheese contains about seven grams of protein and 200 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk: it takes about 200 grams (seven ounces) of milk to provide that much protein, and 150 grams to equal the calcium.[8]
Cheese shares milk's nutritional disadvantages as well. The Center for Science in the Public Interest condemns cheese as America's number one source of saturated fat, adding that the average American ate 30 pounds (13.6 kg) of cheese in the year 2000, up from 11 pounds (5 kg) in 1970.[9] Their recommendation is to limit full-fat cheese consumption to two ounces (60 grams) a week. Whether cheese's highly saturated fat actually leads to an increased risk of heart disease is called into question when considering France and Greece, which lead the world in cheese eating (more than 14 ounces (400 grams) a week per person, or over 45 pounds (20 kg) a year) yet have relatively low rates of heart disease.[10] This seeming discrepancy is called the French Paradox; the higher rates of consumption of red wine in these countries is often invoked as at least a partial explanation.
A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S. Food and Drug Administration states that soft raw-milk cheeses can cause ';serious infectious diseases including listeriosis, brucellosis, salmonellosis and tuberculosis';.[11] It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days. Australia has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss Gruyère, Emmental and Sbrinz, and for French Roquefort.[12] Some say these worries are overblown, pointing out that pasteurization of the milk used to make cheese does not ensure its safety in any case.[13] This is supported by statistics showing that in Europe (where young raw-milk cheeses are still legal in some countries), most cheese-related food poisoning incidents were traced to pasteurized cheeses. Pregnant women may face an additional risk from cheese; the U.S. Centers for Disease Control has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the listeria risk to the unborn baby.[14]
Some studies claim to show that cheeses including Cheddar, Mozzarella, Swiss and American can help to prevent tooth decay.[15] Several mechanisms for this protection have been proposed:
The calcium, protein, and phosphorus in cheese may act to protect tooth enamel.
Cheese increases saliva flow, washing away acids and sugars.
Cheese may have an antibacterial effect in the mouth.
Cheese is often avoided by those who are lactose intolerant, but ripened cheeses like Cheddar contain only about 5% of the lactose found in whole milk, and aged cheeses contain almost none.[16] Some people suffer reactions to amines found in cheese, particularly histamine and tyramine. Some aged cheeses contain significant concentrations of these amines, which can trigger symptoms mimicking an allergic reaction: headaches, rashes, and blood pressure elevations.
[edit]
Making cheese
[edit]
Curdling
The only strictly required step in making any sort of cheese is separating the milk into solid curds and liquid whey. Usually this is done by acidifying the milk and adding rennet. The acidification is accomplished directly by the addition of an acid like vinegar in a few cases (paneer, queso fresco), but usually starter bacteria are employed instead. These starter bacteria convert milk sugars into lactic acid. The same bacteria (and the enzymes they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the Lactococci, Lactobacilli, or Streptococci families. Swiss starter cultures also include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes.
Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity—important because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties.
[edit]
Curd processing
During industrial production of Emmental cheese, the as-yet-undrained curd is broken up by rotating mixers.At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd.
Some hard cheeses are then heated to temperatures in the range of 35°C–55°C (100°F–130°F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria which survive this step—either lactobacilli or streptococci.
Salt has a number of roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms up a cheese’s texture in an interaction with its proteins. Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds.
A number of other techniques can be employed to influence the cheese's final texture and flavor. Some examples:
Stretching: (Mozzarella, Provolone) The curd is stretched and kneaded in hot water, developing a stringy, fibrous body.
Cheddaring: (Cheddar, other English cheeses) The cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or milled) for a long period of time, taking the sharp edges off the cut curd pieces and influencing the final product's texture.
Washing: (Edam, Gouda, Colby) The curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.
Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moisture — the molds are designed to allow water to escape — and unifies the curds into a single solid body.
[edit]
Aging
A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed—cheese curds are eaten on their own—but usually cheeses are left to rest under carefully controlled conditions. This aging period (also called ripening, or, from the French, affinage) can last from a few days to several years. As a cheese ages, microbes and enzymes transform its texture and intensify its flavor. This transformation is largely a result of the breakdown of casein proteins and milkfat into a complex mix of amino acids, amines, and fatty acids.
Vacherin du Haut-Doubs cheese, a French cheese with a white Penicillium mold rind.Some cheeses have additional bacteria or molds intentionally introduced to them before or during aging. In traditional cheesemaking, these microbes might be already present in the air of the aging room; they are simply allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on the environment where the cheese ages.
For the blue cheeses (Roquefort, Stilton, Gorgonzola), Penicillium mold is introduced to the curd before molding. During aging, the blue molds (P. roqueforti or P. glaucum ) grow in the small fissures in the cheese, imparting a sharp flavor and aroma. The same molds are also grown on the surface of some aged goat cheeses. The soft cheeses Brie and Camembert, among others, get a surface growth of other Penicillium species, white-colored P. candidum or P. camemberti. The surface mold contributes to the interior texture and flavor of these small cheeses.
Some cheeses are periodically washed in a saltwater brine during their ripening. Not only does the brine carry flavors into the cheese (it might be seasoned with spices or wine), but the salty environment may nurture the growth of the Brevibacterium linens bacteria, which can impart a very pronounced odor (Limburger) and interesting flavor. The same bacteria can also have some impact on cheeses that are simply ripened in humid conditions, like Camembert. Large populations of these ';smear bacteria'; show up as a sticky orange-red layer on some brine-washed cheeses.
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Eating and cooking
At refrigerator temperatures, the fat in a piece of cheese is as hard as unsoftened butter, and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to room temperature before eating. Warm up a piece of cheese up a little more, to 26–32°C (80–90°F), and the fats start to ';sweat out'; as they go beyond soft to fully liquid.[17]
At higher temperatures, most cheeses melt. Rennet-curdled cheeses have a gel-like protein matrix that is broken down by heat. When enough protein bonds are broken, the cheese itself turns from a solid to a viscous liquid. Soft, high-moisture cheeses will melt at around 55°C (130°F), while hard, low-moisture cheeses such as Parmesan remain solid until they reach about 82°C (180°F).[18] Acid-set cheeses, including halloumi, paneer, some whey cheeses and many varieties of fresh goat cheese, have a protein structure that remains intact at high temperatures. When cooked, these cheeses just get firmer as water evaporates.
Some cheeses, like raclette, melt smoothly; many tend to become stringy or suffer from a separation of their fats. Many of these can be coaxed into melting smoothly in the presence of acids or starch. Fondue, with wine providing the acidity, is a good example of a smoothly-melted cheese dish.[19] Elastic stringiness is a quality that is sometimes enjoyed, in dishes including pizza and Welsh rabbit. Even a melted cheese eventually turns solid again, after enough moisture is cooked off. As its temperature continues to rise, cheese will brown and eventually burn.
[edit]
Cheese in language
Throughout the history of the English language, the word cheese has been chese (in Middle English) and cīese or cēse (in Old English). Similar words are shared by other West Germanic languages — 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 — from which are derived the Spanish queso, Portuguese queijo, Romanian caş and Italian cacio — and the Celtic root which gives the Irish cáis and the Welsh caws are also related. This whole group of words is probably derived from the proto-Indo-European root *kwat-, which means ';to ferment, become sour';.
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.
In modern English slang, something ';cheesy'; is kitsch, cheap, inauthentic, or of poor quality. One can also be ';cheesed off';— unhappy or annoyed. Such negative connotations might derive from a ripe cheese's sometimes-unpleasant odor. Almost certainly the odor explains the use of ';cutting the cheese'; as a euphemism for flatulence, and the term ';cheesy feet'; to mean feet which smell. A more upbeat slang use is seen in ';the big cheese';, an expression referring to the most important person in a group, the ';big shot'; or ';head honcho';. This use of the word probably derived not from the word cheese, but from the Persian or Hindi word chiz, meaning a thing.[20]
A more whimsical bit of American and Canadian slang refers to school buses as ';cheese wagons';, a reference to school bus yellow. People getting their photo taken are often encouraged to ';say cheese!';, as the word ';cheese'; contains the phoneme /i/, a long vowel which requires the lips to be stretched in the appearance of a smile.[21] People from Wisconsin and the Netherlands, both centers of cheese production, have been called cheeseheads. This nickname has been embraced by Wisconsin sports fans — especially fans of the Green Bay Packers or Wisconsin Badgers — who are now seen in the stands sporting plastic or foam hats in the shape of giant cheese wedges.
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Notes
^ Quoted in Newsweek, October 1, 1962 according to The Columbia Dictionary of Quotations (Columbia University Press, 1993 ISBN 0-2310719-4-9 p 345). Numbers besides 246 are often cited in very similar quotes; whether these are misquotes or whether de Gaulle repeated the same quote with different numbers is unclear.
^ Smith, John H. (1995). Cheesemaking in Scotland - A History. The Scottish Dairy Association. ISBN 0-9525323-0-1.. Full text, Chapter with cheese timetable.
^ Cecil Adams (1999). Straight Dope: How did the moon=green cheese myth start?. Retrieved October 15, 2005.
^ McGee, Harold (2004). On Food and Cooking (Revised Edition). Scribner. ISBN 0-684-80001-2. p 54. ';In the United States, the market for process cheese [...] is now larger than the market for 'natural' cheese, which itself is almost exclusively factory-made.';
^ Rebecca Buckman (2003). ';Let Then Eat Cheese';. Far Eastern Economic Review 166 n. 49: 41. Full text
^ Toronto Public Health. Frequently Asked Questions about Halal Foods. Retrieved October 15, 2005.
^ McGee p 58, ';Why Some People Can't Stand Cheese.';
^ Nutritional data from CNN Interactive. Retrieved October 20, 2004.
^ Center for Science in the Public Interest (2001). Don't Say Cheese. Retrieved October 15, 2005.
^ McGee, p 67. McGee supports both this contention and that more food poisonings in Europe are caused by pasteurized cheeses than raw-milk.
^ FDA Warns About Soft Cheese Health Risk. Retrieved October 15, 2005.
^ Chris Mercer (2005). Australia lifts Roquefort cheese safety ban. Retrieved October 22, 2005.
^ Janet Fletcher. The Myths About Raw-Milk Cheese. Retrieved October 15, 2005.
^ Listeria and pregnancy, from the American Pregnancy Association. Retrieved 28 February 2006.
^ National Dairy Council. Specific Health Benefits of Cheese. Retrieved October 15, 2005.
^ Lactose Intolerance FAQs from the American Dairy Association. Retrieved October 15, 2005.
^ McGee, p. 63.
^ McGee, p. 64.
^ McGee, p. 66.
^ Michael Quinion (2000). World Wide Words: Big Cheese. Retrieved October 15, 2005.
^ Straight Dope Staff Report (2005). Why do photographers ask you to say ';cheese';?. Retrieved October 15, 2005.
[edit]
Dictionary definitions from Wiktionary
Textbooks from Wikibooks
Quotations from Wikiquote
Source texts from Wikisource
Images and media from Commons
News stories from Wikinews
Production of cheese — From Food-info.net.
Complete Recipes: Cheese
University of Guelph Food Science Cheese Site
Cheese Recipes - eLook - Contains a listing of over 1,100 recipes.
Cheese Making Illustrated — The science behind homemade cheese.
The Complete Book of Cheese, available freely at Project Gutenberg
Cheese.com — includes an extensive database of different types of cheeseWhy are cheese and butter yellow, when cream is white?
not all cheeses are yellow, they turn yellow from aging with certain bacteria
not all butter is yellow, it usually turns yellow if you leave it out
most milk products are naturally off white just like the cream.
Some cheeses have color added. Butter is yellow because it is concentrated fat from the cream, heavy cream is 40% fat and it is creamy colored. Regular cream is 20% fat and it is lighter. Cheese food products especially have alot of food coloring added.
GOOD QUESTION!
not all cheese is yellow
real homemade butter is a very pale yellow, almost white, it gets that color from the fat. The kind you get at the store has coloring added. Cheese (esp. the orange kind) has coloring added, most of it will be a cream color naturally.
What is the difference between yellow and cream precipitate in terms of how light/ dark they are relatively?
Any examples (e.g. links to pictures showing the different precipitates - I couldn't conclusively find pictures)?What is the difference between yellow and cream precipitate in terms of how light/ dark they are relatively?
Cream colour is more off-white, very light-biscuit shade. It is dull too. While yellow is brighter type petals of sunflower are yellow. Yellow colour can be dark as well as light. It is difficult to describe with words. You can get a better idea from a shade cards of paints, wool, clothes, etc.
Cream colour is more off-white, very light-biscuit shade. It is dull too. While yellow is brighter type petals of sunflower are yellow. Yellow colour can be dark as well as light. It is difficult to describe with words. You can get a better idea from a shade cards of paints, wool, clothes, etc.
What that yellow stuff in coconut cream pie?
There is some yellow stuff under the cream in the coconut cream pie so what that yellow stuff in coconut cream pie?What that yellow stuff in coconut cream pie?
Coconut pudding....What that yellow stuff in coconut cream pie?
It's probably a custard, possibly with coconut flavouring (in addition to the coconut shavings often sprinkled on top of the whipped cream).
Whipped cream mixed with a little bit of vanilla essance.wwwnba
Coconut pudding....What that yellow stuff in coconut cream pie?
It's probably a custard, possibly with coconut flavouring (in addition to the coconut shavings often sprinkled on top of the whipped cream).
Whipped cream mixed with a little bit of vanilla essance.
I am looking for a homemade Strawberry Cake recipe - not a white or yellow with whip cream and strawberries.?
Strawberry Cake
This recipe came from my grandmother. Whenever this cake is made, it dissapears immediately. The strawberry flavor is so good and no one will believe how simple it is to make. Frozen strawberries can be used, but fresh ones are best. Prep time is a guess and does not include refrigerating overnight. Cook time is for the cake.
1 cake
1戮 hours 1 hour prep 1 (18 ounce) box white cake mix (make sure it is white)
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 tablespoons strawberry gelatin
1/4 cup boiling water
1 1/4 cups crushed strawberries
1 1/4 cups sugar
1 1/4 cups sour cream
1 (16 ounce) container whipped topping
Prepare cake mix as directed in 9 x13 pan, let cool.
While cake is baking, dissolve gelatin in boiling water.
When completely dissolved, stir in strawberries, sugar, and sour cream.
Place strawberry mixture in refrigerator until cake is cool.
When cake is cool to the touch, poke holes all over the top with the end of a wooden spoon or chopstick.
Pour strawberry mixture all over cake.
Frost with whipped topping.
Refrigerat overnight to allow strawberry mixture soak into the cake.
Note: The strawberry mixture is very runny, but will soak into the cake if ALOT of holes are poked on top of the cake and it is allowed to chill overnight.I am looking for a homemade Strawberry Cake recipe - not a white or yellow with whip cream and strawberries.?
STRAWBERRY CAKE
1 box White Cake Mix (or follow the recipe below to make your own white cake mix.)**
3 tablespoons flour
1 cup oil
1/2 cup water
4 eggs
1/2 cup frozen strawberries -- do not drain
1 box strawberry Jello
Icing:
1 box powdered sugar
1 stick margarine or butter 鈥?softened
1/2 cup frozen strawberries -- do not drain
Mix cake ingredients all at once. Bake at 350 degrees for 50 minutes. Combine icing ingredients and spread over warm cake.
SNOW WHITE CAKE
3 tbsp. Shortening
2 tbsp. Butter
2/3 c. Sugar
1/2 tsp. Vanilla
1 c. Flour
1-1/2 tsp. Baking powder
1/2 tsp. Salt
1/3 c. Milk
4 Egg whites; stiffly beaten
Frosting of choice
Cream shortening, butter and sugar until light. Add vanilla and mix well. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition. Gently fold in egg whites. Turn into greased and lightly floured 9-inch round layer cake pan and bake at 375F 18 to 20 minutes, or until cake springs back when lightly touched. Cool in pans 10 minutes, then remove and cool completely. Frost with favorite frosting.
** If using the Snow White Cake Recipe, remember to add the strawberries and jello to the batter before you bake the cake.I am looking for a homemade Strawberry Cake recipe - not a white or yellow with whip cream and strawberries.?
go to http://www.meals.com and enter ';strawberry cake'; in the search box.
you should be able to find a recipe in the 5 pages of search results.
This recipe came from my grandmother. Whenever this cake is made, it dissapears immediately. The strawberry flavor is so good and no one will believe how simple it is to make. Frozen strawberries can be used, but fresh ones are best. Prep time is a guess and does not include refrigerating overnight. Cook time is for the cake.
1 cake
1戮 hours 1 hour prep 1 (18 ounce) box white cake mix (make sure it is white)
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 tablespoons strawberry gelatin
1/4 cup boiling water
1 1/4 cups crushed strawberries
1 1/4 cups sugar
1 1/4 cups sour cream
1 (16 ounce) container whipped topping
Prepare cake mix as directed in 9 x13 pan, let cool.
While cake is baking, dissolve gelatin in boiling water.
When completely dissolved, stir in strawberries, sugar, and sour cream.
Place strawberry mixture in refrigerator until cake is cool.
When cake is cool to the touch, poke holes all over the top with the end of a wooden spoon or chopstick.
Pour strawberry mixture all over cake.
Frost with whipped topping.
Refrigerat overnight to allow strawberry mixture soak into the cake.
Note: The strawberry mixture is very runny, but will soak into the cake if ALOT of holes are poked on top of the cake and it is allowed to chill overnight.I am looking for a homemade Strawberry Cake recipe - not a white or yellow with whip cream and strawberries.?
STRAWBERRY CAKE
1 box White Cake Mix (or follow the recipe below to make your own white cake mix.)**
3 tablespoons flour
1 cup oil
1/2 cup water
4 eggs
1/2 cup frozen strawberries -- do not drain
1 box strawberry Jello
Icing:
1 box powdered sugar
1 stick margarine or butter 鈥?softened
1/2 cup frozen strawberries -- do not drain
Mix cake ingredients all at once. Bake at 350 degrees for 50 minutes. Combine icing ingredients and spread over warm cake.
SNOW WHITE CAKE
3 tbsp. Shortening
2 tbsp. Butter
2/3 c. Sugar
1/2 tsp. Vanilla
1 c. Flour
1-1/2 tsp. Baking powder
1/2 tsp. Salt
1/3 c. Milk
4 Egg whites; stiffly beaten
Frosting of choice
Cream shortening, butter and sugar until light. Add vanilla and mix well. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition. Gently fold in egg whites. Turn into greased and lightly floured 9-inch round layer cake pan and bake at 375F 18 to 20 minutes, or until cake springs back when lightly touched. Cool in pans 10 minutes, then remove and cool completely. Frost with favorite frosting.
** If using the Snow White Cake Recipe, remember to add the strawberries and jello to the batter before you bake the cake.I am looking for a homemade Strawberry Cake recipe - not a white or yellow with whip cream and strawberries.?
go to http://www.meals.com and enter ';strawberry cake'; in the search box.
you should be able to find a recipe in the 5 pages of search results.
How do you get ice cream stains of yellow shirts.?
Use a stain remover like Shout or Spray-n-Wash (rub it in and let it sit for about 10 minutes), then wash in warm water, and make sure you add a little extra stain remover in the wash. If the stain is not completely out, DO NOT dry in the dryer. Apply more stain remover and let sit for a few minutes more and wash again.How do you get ice cream stains of yellow shirts.?
Use a pre wash stain remover. Zout is a good one.
Use a pre wash stain remover. Zout is a good one.
I am renting a place.and the paint's colour is of cream and bright yellow combination.?
sometimes it is straineous to the eyes. how can I reduce the flashy colour impact while decorating?I am renting a place.and the paint's colour is of cream and bright yellow combination.?
Use darker colors with your decorating.. it will tone down the bright colors... maybe you can talk to your landlord about painting he/she might let you as long as you show her the neutral colors you intend to use... good luck!I am renting a place.and the paint's colour is of cream and bright yellow combination.?
Using richer, jewel tones...like rich reds and greens (not christmas colors)... would help tone it down. Also, using earth tones. Go one shade darker and lighter with your existing colors as well as matching earth tones to do most of your decor then add a complementary color(s) for you accent and to give it a little pop.
Use darker colors with your decorating.. it will tone down the bright colors... maybe you can talk to your landlord about painting he/she might let you as long as you show her the neutral colors you intend to use... good luck!I am renting a place.and the paint's colour is of cream and bright yellow combination.?
Using richer, jewel tones...like rich reds and greens (not christmas colors)... would help tone it down. Also, using earth tones. Go one shade darker and lighter with your existing colors as well as matching earth tones to do most of your decor then add a complementary color(s) for you accent and to give it a little pop.
I need to make a white pastry cream, meaning not yellow. Is there a recipe that doesnt use too many eggs?
I am making a patriotic cake. I made a homemade white cake, and tinted half the better red, and the other blue. Now I need white, and every pastry cream I made is way too yellow. Is there a recipe for a filling that taste just as good but not as yellow? I would really appreciate that help! Thank You!!I need to make a white pastry cream, meaning not yellow. Is there a recipe that doesnt use too many eggs?
Well pastry cream is essentially a thickened custard, and you need a fair amount of eggs for it to set. I would try finding egg replacement that looks lighter than eggs, or just make a proper custard but with lots of cornstarch, then mix it with alot of cream. Another option is to just use a stabilized whipped cream.I need to make a white pastry cream, meaning not yellow. Is there a recipe that doesnt use too many eggs?
I would just use a white buttercream or real whipped cream to fill it. Also, you can buy white food coloring from Wilton that is meant to whiten frostings and things like that. If you use that, stir it into your finished, cooled pastry cream.
But don't use creme anglaise; it's waay too runny for a cake filling, and is about the same color as pastry cream. And I wouldn't sub egg whites for the whole eggs/egg yolks. That would take care of the color issue, but would change the texture of your pastry cream since the whites have much more protein than yolks.
Use the whites only with twice as many eggs you get with whole ones to compensate.
And hold your Yolks for a cheese melt sandwich with butter spices and garlic; or Yolks for batter for a Fish Cake or crab cake batter with Flour breadcrumbs, peppers, Garlic, and onions.
Is that better?
vanilla pudding?
custards normally have more egg yolks than pastry cream...
try a recipe for creme anglaise...it is a runny version of pasty cream
I know in Western Canada our yolks aren't very yellow,so when I make pastry cream it is still a beige/cream colour
Well pastry cream is essentially a thickened custard, and you need a fair amount of eggs for it to set. I would try finding egg replacement that looks lighter than eggs, or just make a proper custard but with lots of cornstarch, then mix it with alot of cream. Another option is to just use a stabilized whipped cream.I need to make a white pastry cream, meaning not yellow. Is there a recipe that doesnt use too many eggs?
I would just use a white buttercream or real whipped cream to fill it. Also, you can buy white food coloring from Wilton that is meant to whiten frostings and things like that. If you use that, stir it into your finished, cooled pastry cream.
But don't use creme anglaise; it's waay too runny for a cake filling, and is about the same color as pastry cream. And I wouldn't sub egg whites for the whole eggs/egg yolks. That would take care of the color issue, but would change the texture of your pastry cream since the whites have much more protein than yolks.
Use the whites only with twice as many eggs you get with whole ones to compensate.
And hold your Yolks for a cheese melt sandwich with butter spices and garlic; or Yolks for batter for a Fish Cake or crab cake batter with Flour breadcrumbs, peppers, Garlic, and onions.
Is that better?
vanilla pudding?
custards normally have more egg yolks than pastry cream...
try a recipe for creme anglaise...it is a runny version of pasty cream
I know in Western Canada our yolks aren't very yellow,so when I make pastry cream it is still a beige/cream colour
Would black trim look good with cream/light yellow colored walls?
I am trying to decide on what color to paint the trim in my house. It is currently white, and I am not happy with it. I was considering a dull black. What do you think?Would black trim look good with cream/light yellow colored walls?
Yes, a matte or semi-gloss black would look very good with it and give it the punch you seem to be looking for.Would black trim look good with cream/light yellow colored walls?
i dont think it would look that good with cream/light yellow. maybe colour it light blue... i always thought blue + yellow look nice 2gether!!!!! but its ur house and purely ur choice. why r u asking strangers on the internet???
yuck.. if you dont like the white ud be better switching to a wood color.. like change to natural oak trim..
It would be a pretty strong contrast, outlining the room. If you plan to do other things to pull the two colors together- cushions made of various patterned cream/black fabric, cream bedding on a painted-black bed, etc-I think it'll look just fine.
Black and pale yellow is an extreme contrast. If that is what you want, go for it!
However, I do think the dark trim color will not only outline the rooms, but because it is such a great contrast, it will draw your eye and probably make the rooms seem a little smaller. This is fine if you have large, light-filled rooms.
What is your decorating style? Modern? Asian? Traditional? Take a look thru some decorating magazines at your library.wwwnba
Yes, a matte or semi-gloss black would look very good with it and give it the punch you seem to be looking for.Would black trim look good with cream/light yellow colored walls?
i dont think it would look that good with cream/light yellow. maybe colour it light blue... i always thought blue + yellow look nice 2gether!!!!! but its ur house and purely ur choice. why r u asking strangers on the internet???
yuck.. if you dont like the white ud be better switching to a wood color.. like change to natural oak trim..
It would be a pretty strong contrast, outlining the room. If you plan to do other things to pull the two colors together- cushions made of various patterned cream/black fabric, cream bedding on a painted-black bed, etc-I think it'll look just fine.
Black and pale yellow is an extreme contrast. If that is what you want, go for it!
However, I do think the dark trim color will not only outline the rooms, but because it is such a great contrast, it will draw your eye and probably make the rooms seem a little smaller. This is fine if you have large, light-filled rooms.
What is your decorating style? Modern? Asian? Traditional? Take a look thru some decorating magazines at your library.
My room has cream yellow wall color with white carpet. What color comforter set would best match the room?
I have contemporary dark color wood furniture in this room.My room has cream yellow wall color with white carpet. What color comforter set would best match the room?
I would go with purple or green.
Something like this:
http://www.kohls.com/kohlsStore/bedandba鈥?/a>
http://www.kohls.com/kohlsStore/bedandba鈥?/a>
http://www.kohls.com/kohlsStore/bedandba鈥?/a>
http://www.kohls.com/kohlsStore/bedandba鈥?/a>
http://www.kohls.com/kohlsStore/bedandba鈥?/a>
Hope it helps!
I would go with purple or green.
Something like this:
http://www.kohls.com/kohlsStore/bedandba鈥?/a>
http://www.kohls.com/kohlsStore/bedandba鈥?/a>
http://www.kohls.com/kohlsStore/bedandba鈥?/a>
http://www.kohls.com/kohlsStore/bedandba鈥?/a>
http://www.kohls.com/kohlsStore/bedandba鈥?/a>
Hope it helps!
What is the color of Juicy Friut original yellow or cream?
the package is yellow but the gum itself is cream coloredWhat is the color of Juicy Friut original yellow or cream?
its creammmyyy
its creammmyyy
What is the yellow cream in my boxers?
yellow **** comes out of my penis?What is the yellow cream in my boxers?
Have you been doing things without protection? Can you squeeze up pus? Does it sting when you pee? If it does, it sounds like a STD. Hopefully nothing serious. See your Doctor. Maybe just a course of antibiotics will cure you.What is the yellow cream in my boxers?
Smell? maybe infection
Ew...
You need to stop banging the Twinkies!
you should go to the doctor.
Well I had Red Stuff come out a few times, scared me to death!
so it's either a busted blood vesel in your sack, ';like i had'; or your diet. but if it smells real bad u should go to the dr.
Do U having the habit of masterbuting daily?
siemens
Have you been doing things without protection? Can you squeeze up pus? Does it sting when you pee? If it does, it sounds like a STD. Hopefully nothing serious. See your Doctor. Maybe just a course of antibiotics will cure you.What is the yellow cream in my boxers?
Smell? maybe infection
Ew...
You need to stop banging the Twinkies!
you should go to the doctor.
Well I had Red Stuff come out a few times, scared me to death!
so it's either a busted blood vesel in your sack, ';like i had'; or your diet. but if it smells real bad u should go to the dr.
Do U having the habit of masterbuting daily?
siemens
Does a yellow-cream shirt go good with black dress pants and dress shoes?
The shirt (the second picture):
http://images.search.yahoo.com/search/images;_ylt=A0S0207tUDVJC0kBm5SJzbkF?p=yellow+cream+shirt%26amp;y=Search%26amp;fr=yfp-t-305%26amp;ei=utf-8%26amp;js=1%26amp;x=wrt
Does that look ok if i was also wearing black dress pants and shoes?
Does a yellow-cream shirt go good with black dress pants and dress shoes?
Yes, black goes with nearly anything. The warm, light yellow makes a nice contrast with the dark, neutral black.Does a yellow-cream shirt go good with black dress pants and dress shoes?
It would probably look better with some brown/tan slacks or something in the brown color family. Same with the shoes.
absolutely not
they certainly go *well* together.
Yes, it does.
You might look somewhat like a bumble-bee,
but other than that, YOU'RE GOLDEN!
http://images.search.yahoo.com/search/images;_ylt=A0S0207tUDVJC0kBm5SJzbkF?p=yellow+cream+shirt%26amp;y=Search%26amp;fr=yfp-t-305%26amp;ei=utf-8%26amp;js=1%26amp;x=wrt
Does that look ok if i was also wearing black dress pants and shoes?
Does a yellow-cream shirt go good with black dress pants and dress shoes?
Yes, black goes with nearly anything. The warm, light yellow makes a nice contrast with the dark, neutral black.Does a yellow-cream shirt go good with black dress pants and dress shoes?
It would probably look better with some brown/tan slacks or something in the brown color family. Same with the shoes.
absolutely not
they certainly go *well* together.
Yes, it does.
You might look somewhat like a bumble-bee,
but other than that, YOU'RE GOLDEN!
I need recommendations for flowers for wedding bouquets. The colors are yellow and cream.?
I already know that I want daises, daffodills, and cream colored roses. I don't know what else, though. I was planning on going with artificial flowers to save money, and so I can keep them. So whatever suggestions you may have, please let me know!I need recommendations for flowers for wedding bouquets. The colors are yellow and cream.?
Lilies would be gorgeous in that bouquet as you've planned it, there are several styles, stephanotis is another you might try (a bit stronger scent and lovely). Dendrobium orchids are another possibility.
Be sure to make a ';throw away'; bouquet for the bride so that you can keep the one you carried down the aisle.
Artificial flowers can definitely save you a great deal in cost and if arranged artistically you can't tell the difference in pictures or from the audience. If you live in a large city or near one (L.A. or San Francisco, NY, etc) you could also try a flower warehouse.
Be sure to have your bouquet dried so you can preserve it.
Congrats and best wishes.I need recommendations for flowers for wedding bouquets. The colors are yellow and cream.?
Check out Michaels.
http://www.michaels.com
Luckily, you can find great flowers at craft stores. Often times they look very natural and are very reasonably priced. An option for you, due to the fact that you want daisies and daffodils, may be to create a natural bouquet. Daisies and daffodils are often regarded as ';wildflowers';. Begin the bouquet with the daisies and daffodils since you know that you want these included. Next, choose your roses - a tea rose would compliment the other flowers better than a larger bloom. For fillers, you could choose sprays of grasses in deep greens with white or gold highlights. Also, stems and/or sprays with berries is a beautiful compliment to your bouquet. A deep blue or violet would be perfect with the degrees of white in your daisies and roses. Also, you could incorporate vines, such as jasmine and honeysuckle to give the bouquet a wispy, romantic feel. Due to the type of flowers you began with, I would recommend hand tying the bouquet by wrapping a gold or ivory ribbon around the mid-section of the stems.
In addition, for bridesmaids, there are some excellent options. One large, long stemmed gerber daisy with a bow tied on the stem would be beautiful.
I hope this helps. Congratulations! Don't be afraid to use your imagination or experiment.
Maybe try to incorporate another colour other than yellow and white so that if the bridesmaids are wearing one of those colours, the flowers won't completely blend into their dresses in the pictures. A nice colour to go with yellow and cream are different shades of purple so you could add a few flowers in that way.
My advice is to go look at craft stores for the flowers you want in your boquet and then get some ideas on how you want to arrange them my mom grandmother and I put together my sister's boquet as well as the ones for the bridesmaids. I believe that the more you do yourself the more beautiful it will be. Good luck! And congratulations!
Lilies would be gorgeous in that bouquet as you've planned it, there are several styles, stephanotis is another you might try (a bit stronger scent and lovely). Dendrobium orchids are another possibility.
Be sure to make a ';throw away'; bouquet for the bride so that you can keep the one you carried down the aisle.
Artificial flowers can definitely save you a great deal in cost and if arranged artistically you can't tell the difference in pictures or from the audience. If you live in a large city or near one (L.A. or San Francisco, NY, etc) you could also try a flower warehouse.
Be sure to have your bouquet dried so you can preserve it.
Congrats and best wishes.I need recommendations for flowers for wedding bouquets. The colors are yellow and cream.?
Check out Michaels.
http://www.michaels.com
Luckily, you can find great flowers at craft stores. Often times they look very natural and are very reasonably priced. An option for you, due to the fact that you want daisies and daffodils, may be to create a natural bouquet. Daisies and daffodils are often regarded as ';wildflowers';. Begin the bouquet with the daisies and daffodils since you know that you want these included. Next, choose your roses - a tea rose would compliment the other flowers better than a larger bloom. For fillers, you could choose sprays of grasses in deep greens with white or gold highlights. Also, stems and/or sprays with berries is a beautiful compliment to your bouquet. A deep blue or violet would be perfect with the degrees of white in your daisies and roses. Also, you could incorporate vines, such as jasmine and honeysuckle to give the bouquet a wispy, romantic feel. Due to the type of flowers you began with, I would recommend hand tying the bouquet by wrapping a gold or ivory ribbon around the mid-section of the stems.
In addition, for bridesmaids, there are some excellent options. One large, long stemmed gerber daisy with a bow tied on the stem would be beautiful.
I hope this helps. Congratulations! Don't be afraid to use your imagination or experiment.
Maybe try to incorporate another colour other than yellow and white so that if the bridesmaids are wearing one of those colours, the flowers won't completely blend into their dresses in the pictures. A nice colour to go with yellow and cream are different shades of purple so you could add a few flowers in that way.
My advice is to go look at craft stores for the flowers you want in your boquet and then get some ideas on how you want to arrange them my mom grandmother and I put together my sister's boquet as well as the ones for the bridesmaids. I believe that the more you do yourself the more beautiful it will be. Good luck! And congratulations!
What kind of furniture should i put if one wall is lime green n the other two are cream/pale yellow?
pls specify what kind of wood i should us as in declom or rubber wood etc.i thought id go with dark brown or oakWhat kind of furniture should i put if one wall is lime green n the other two are cream/pale yellow?
I'd paint that lime green wall some other color.What kind of furniture should i put if one wall is lime green n the other two are cream/pale yellow?
I,d get to paintint the other walls to match
You should consider a blond wood, not dark. White Oak might be light enough.
Why are you trying to match furniture to a paint color? Go the other route and choose what you like in the furniture, this is your largest investment. Then worry about the walls. Paint is inexpensive and can be changed anytime. Your furniture will last a long time.
the bamboo is good or a lite oak would be good and a modern love seat and sofa (or you can do 2 chairs)
Bamboo would look good in that setting. Upholstered furniture would look nice, especially if it was covered in a jungle or leafy design. Painted ';flea market finds'; furniture would look good to either mix or match or pick up a different color. Black always anchors a room. Find something small or average size that is black and place it in the room. Guarantee you will love it.
Any neutral color will go as long as you don't like it too bright, otherwise, use yellow.
Try a dark wood, such as mahogany, cherry, or dark oak; with dark green or gold upholstery.
If you prefer neutrals, try caramel tan or espresso brown.
purple ?
Original brown polished wood furnitures will work.wwwnba
I'd paint that lime green wall some other color.What kind of furniture should i put if one wall is lime green n the other two are cream/pale yellow?
I,d get to paintint the other walls to match
You should consider a blond wood, not dark. White Oak might be light enough.
Why are you trying to match furniture to a paint color? Go the other route and choose what you like in the furniture, this is your largest investment. Then worry about the walls. Paint is inexpensive and can be changed anytime. Your furniture will last a long time.
the bamboo is good or a lite oak would be good and a modern love seat and sofa (or you can do 2 chairs)
Bamboo would look good in that setting. Upholstered furniture would look nice, especially if it was covered in a jungle or leafy design. Painted ';flea market finds'; furniture would look good to either mix or match or pick up a different color. Black always anchors a room. Find something small or average size that is black and place it in the room. Guarantee you will love it.
Any neutral color will go as long as you don't like it too bright, otherwise, use yellow.
Try a dark wood, such as mahogany, cherry, or dark oak; with dark green or gold upholstery.
If you prefer neutrals, try caramel tan or espresso brown.
purple ?
Original brown polished wood furnitures will work.
Where can I buy a pale yellow or cream colored, circular rug to fit a small area (6 foot circle)?
I don't have a lot of space I want it to accomodate a large coffee table but not overpower the space.Where can I buy a pale yellow or cream colored, circular rug to fit a small area (6 foot circle)?
You can buy it from
http://www.amazon.com/gp/search?ie=UTF8%26amp;鈥?/a>
Hope this helps
Good luck!
Where can I buy a pale yellow or cream colored, circular rug to fit a small area (6 foot circle)?
Hi, try this link
http://www.therugfactory.in/advance_search.asp?color=%26amp;size=Special+Sizes%26amp;style=%26amp;price=%26amp;B1=FIND+RUG
If you find the price expensive, try dropping them an email. They do tend to give discounts on request.
JC Penney catalog!
You can buy it from
http://www.amazon.com/gp/search?ie=UTF8%26amp;鈥?/a>
Hope this helps
Good luck!
Where can I buy a pale yellow or cream colored, circular rug to fit a small area (6 foot circle)?
Hi, try this link
http://www.therugfactory.in/advance_search.asp?color=%26amp;size=Special+Sizes%26amp;style=%26amp;price=%26amp;B1=FIND+RUG
If you find the price expensive, try dropping them an email. They do tend to give discounts on request.
JC Penney catalog!
Why does cream turn yellow as it is turned into butter?
Cream is the fat of milk and it is white. Even if no additives are added during churning, the cream turns yellow. How is this possible?Why does cream turn yellow as it is turned into butter?
All animal fat is a yellow shade of some sort no matter where it comes from even milk. Cream that is skimmed off the top of fresh, unpasteurized, unhomoginized milk is white because of the color of the milk the cream separates because fat and oils float on most water based liquids like milk. The butter turns a very light yellow because all of the fat is separated from the remaining milk parts. The fat is yellow before made into butter, you just can't see it with the naked eye because the fat cells and particles are so small.Why does cream turn yellow as it is turned into butter?
I believe the fat in the cream is so dispursed that you don't see the yellow in it until you churn it and the clumps come together that you actually notice the yellow.
Did you know that the original margarine was the color of vegetable shortening? They added a packet of yellow in the box to make it the yellow color. The customers had to mix it themselves to make it yellow. Today the companies just mix the yellow color into the margarine instead of making the customer do it.
I do know that if you take cream and put it in a jar, put the lid on it and shake it like mad, you can make butter with it. The fat particles will all come together . After all the fats are brought together, you rinse off the fat to get rid of the milk residue so it won't go bad.
I have read that some butter manufacturers use annatto (a yellow dye extracted from seeds of the annatto plant) to enrich the colour of the butter they make. A book I have (The Encyclopedia of Herbs, Spices and Flavourings) states that butter produced in winter, when the cows are fed on grain rather than grass, is sometimes less yellow than the butter made in spring and summer. For this reason, annatto may be added in minute quantities to enhance the colour, if necessary.
All animal fat is a yellow shade of some sort no matter where it comes from even milk. Cream that is skimmed off the top of fresh, unpasteurized, unhomoginized milk is white because of the color of the milk the cream separates because fat and oils float on most water based liquids like milk. The butter turns a very light yellow because all of the fat is separated from the remaining milk parts. The fat is yellow before made into butter, you just can't see it with the naked eye because the fat cells and particles are so small.Why does cream turn yellow as it is turned into butter?
I believe the fat in the cream is so dispursed that you don't see the yellow in it until you churn it and the clumps come together that you actually notice the yellow.
Did you know that the original margarine was the color of vegetable shortening? They added a packet of yellow in the box to make it the yellow color. The customers had to mix it themselves to make it yellow. Today the companies just mix the yellow color into the margarine instead of making the customer do it.
I do know that if you take cream and put it in a jar, put the lid on it and shake it like mad, you can make butter with it. The fat particles will all come together . After all the fats are brought together, you rinse off the fat to get rid of the milk residue so it won't go bad.
I have read that some butter manufacturers use annatto (a yellow dye extracted from seeds of the annatto plant) to enrich the colour of the butter they make. A book I have (The Encyclopedia of Herbs, Spices and Flavourings) states that butter produced in winter, when the cows are fed on grain rather than grass, is sometimes less yellow than the butter made in spring and summer. For this reason, annatto may be added in minute quantities to enhance the colour, if necessary.
Where can i get a pair of the yellow ice cream trainers kanye west wore on th friday night project?
And also the yellow G-shock watch, i live in glasgow should of mentioned that!Where can i get a pair of the yellow ice cream trainers kanye west wore on th friday night project?
E-bay have AUTHENTIC ice cream trainers and at a much cheaper cost than anywhere else, i have bought PLENTY of things from e-bay that are GENUINE, the people who end up with fakes are the ones who don't read the item description properly before making a bid, here are some trainers: http://search.ebay.co.uk/search/search.d鈥?/a> and a yellow G-shock watch: http://cgi.ebay.co.uk/CASIO-G-SHOCK-S-KO鈥?/a>Where can i get a pair of the yellow ice cream trainers kanye west wore on th friday night project?
www.fumingapparel.com/ might have the shoes.
DONT get them from eBay....you cant be sure they wont be fake. (unless you dont mind paying loads for fakes!)
There are some here - http://www.tread-mill.co.uk/page3.htm that are similar but these yellow ones will be limited edition and HTF.
Good luck
E-bay have AUTHENTIC ice cream trainers and at a much cheaper cost than anywhere else, i have bought PLENTY of things from e-bay that are GENUINE, the people who end up with fakes are the ones who don't read the item description properly before making a bid, here are some trainers: http://search.ebay.co.uk/search/search.d鈥?/a> and a yellow G-shock watch: http://cgi.ebay.co.uk/CASIO-G-SHOCK-S-KO鈥?/a>Where can i get a pair of the yellow ice cream trainers kanye west wore on th friday night project?
www.fumingapparel.com/ might have the shoes.
DONT get them from eBay....you cant be sure they wont be fake. (unless you dont mind paying loads for fakes!)
There are some here - http://www.tread-mill.co.uk/page3.htm that are similar but these yellow ones will be limited edition and HTF.
Good luck
Would chocolate brown, rose, soft yellow and cream be great bathroom colors?
I saw a stack of sweaters in the Garnet Hill catalog and it looked great together. We are moving into an apartment and so my colors are going to be limited to accessories. Or do you think Chocolate brown, rose and cream would be better together? What decorative touches do you suggest?Would chocolate brown, rose, soft yellow and cream be great bathroom colors?
Well chocolate brown and rose would be good.
cream and yellow together would also be a good combination. By putting all these colors together you would be overdecorating and not only that
the colors would not stand out instead they would look dull.
Try only using two colors which creates balance between the two shades. In my personal opinion chocolate brown and rose would look good together if you use a soft pastel rose.
There are many othercolors and combinations so let your imagination run wild!!!!Would chocolate brown, rose, soft yellow and cream be great bathroom colors?
I think it would look fine together
I think the four colors would be great together as long as the yellow is extremely soft and used in moderation. GL in the new place.
Yes, I think that would look Great! The yellow and the Chocolate brown should be limited, especially for the brown if it is a smaller space!
It would look good.. but I would be concerned that the bathroom may be too small?? If it is in an apartment.. maybe go for lighter colours?
Dark brown, rose %26amp; cream would be awesome. You may have to see what color your bathroom wall is first. But do a mix.. Dark brown towels with rose wash cloths then do cream shades for waste basket, toothbrush cup, soap dish, etc... Or change it around. Gold/yellow would be best if was on a trim or no gold. But those three colors should look great in any color of a bathroom.
Well chocolate brown and rose would be good.
cream and yellow together would also be a good combination. By putting all these colors together you would be overdecorating and not only that
the colors would not stand out instead they would look dull.
Try only using two colors which creates balance between the two shades. In my personal opinion chocolate brown and rose would look good together if you use a soft pastel rose.
There are many othercolors and combinations so let your imagination run wild!!!!Would chocolate brown, rose, soft yellow and cream be great bathroom colors?
I think it would look fine together
I think the four colors would be great together as long as the yellow is extremely soft and used in moderation. GL in the new place.
Yes, I think that would look Great! The yellow and the Chocolate brown should be limited, especially for the brown if it is a smaller space!
It would look good.. but I would be concerned that the bathroom may be too small?? If it is in an apartment.. maybe go for lighter colours?
Dark brown, rose %26amp; cream would be awesome. You may have to see what color your bathroom wall is first. But do a mix.. Dark brown towels with rose wash cloths then do cream shades for waste basket, toothbrush cup, soap dish, etc... Or change it around. Gold/yellow would be best if was on a trim or no gold. But those three colors should look great in any color of a bathroom.
I've got a pastel yellow/cream lengha for my sister's wedding, what color makeup?
The lengha top is ruched (yellow/cream) with copper and gold beadwork on it and white swarovski crystal all over the skirt. I'm Indian, with medium colored skin, light brown eyes and hair. I'm going to curl my hair and leave it down and have on either diamonds or plain gold jewelry. I can't decide what color makeup will look nice? Thanks in advance!I've got a pastel yellow/cream lengha for my sister's wedding, what color makeup?
i wouls suggest maybe a goldy borwny colour.
similar to copper.
with a few coats of mascara.
hope it helps. and hope you enjoy at the wedding x
i wouls suggest maybe a goldy borwny colour.
similar to copper.
with a few coats of mascara.
hope it helps. and hope you enjoy at the wedding x
What color goes well with a butter cream yellow?
im paint my walls and need another color for the far wall.What color goes well with a butter cream yellow?
brown or a light blueish purple, or lavenderWhat color goes well with a butter cream yellow?
It all would depend on the size of your room, what kind of look you are going for and what kind of colors you already have in furniture, floor and window coverings.
To go for a fresh, airy kind of feel I'd use a jeans blue or sage green. For a dramatic look I'd go bold using a bluish burgundy or a deep plum purple. To balance the room out (if you plan on using the color on just one wall) make sure you have some accent pieces in the same color that you can place in the opposite side of the room. This could be pillows, throws, vases, pictures etc.
Just have fun with this and don't let your first impression scare you - the right accent pieces throughout your room make all the difference to pull it all together. Worst case scenario is that you'll paint over it with another color.
blue!
Tangerine looks good with it.
beige or green might be pretty hard to tell without seeing the walls or your furniture
A aqua or a tan
baby blue
sage green
burgundy or a nice shade of green
mocha brown or something in that category.
Almost any shade of green, a light blue or coral pink.
Creme
baby blue, but idk if that would look too babyish..
I am assuming that you are wanting to create a 'feature wall' in the same room as the butter cream walls?
Depending on the size of the wall I would go with a contrasting darker colour, you will need to stick to warmer shades as mixing warm and cool colours, most often leads to disaster. I am thinking a dark olive green or a deep tan colour. It also depends on the colours already in the room eg. furniture. If you want to be really funky there are some great wallpapers around you could wallpaper one wall?
any brown
any pink
deep purple
white
baby blue
baby green
black
torquiose
.....and probably a lot more
royal blue or maybe a maroon
a light tan color..
light green like a flower
A light green is always pretty with it.
white is the only thing i can think of, that or a soft baby pink
antique white or a light sage green would be really pretty. How big is the far wall? You wouldn't want the other color to be overbearing.
looking for an accent wall color should be easy, but after doing it myself, I know it's not!
So, light yellow. That can go with anything, really.
Terra cotta red or
cerulean blue or
lilac or
periwinkle blue or
grass green or
sage green.
What's your fancy? Get some swatches and pin them to the wall. Look at them for a few days, as the sun moves through the room. The color of terra cotta is different at dusk than at dawn.
You don't say what room these paints are to be used in. Knowing this makes a difference. As an example, one could use a fire engine red but NOT if is to be painted in a bedroom where a more ';calming %26amp; restful'; color would be better suited. If one is wanting to add a dramatic background color to a piece of wall art in an entryway to give a ';wow factor'; then a knock-your-socks-off color is approprate. It's your wall, choose the color YOU like best. Can you guess, by my name, what color most of my walls are painted???
a light earthy brown
Those light blue little creamy colour is good
Coral
Personally, I would use white, for a clean, crisp look. You can accent with a light sage green.wwwnba
brown or a light blueish purple, or lavenderWhat color goes well with a butter cream yellow?
It all would depend on the size of your room, what kind of look you are going for and what kind of colors you already have in furniture, floor and window coverings.
To go for a fresh, airy kind of feel I'd use a jeans blue or sage green. For a dramatic look I'd go bold using a bluish burgundy or a deep plum purple. To balance the room out (if you plan on using the color on just one wall) make sure you have some accent pieces in the same color that you can place in the opposite side of the room. This could be pillows, throws, vases, pictures etc.
Just have fun with this and don't let your first impression scare you - the right accent pieces throughout your room make all the difference to pull it all together. Worst case scenario is that you'll paint over it with another color.
blue!
Tangerine looks good with it.
beige or green might be pretty hard to tell without seeing the walls or your furniture
A aqua or a tan
baby blue
sage green
burgundy or a nice shade of green
mocha brown or something in that category.
Almost any shade of green, a light blue or coral pink.
Creme
baby blue, but idk if that would look too babyish..
I am assuming that you are wanting to create a 'feature wall' in the same room as the butter cream walls?
Depending on the size of the wall I would go with a contrasting darker colour, you will need to stick to warmer shades as mixing warm and cool colours, most often leads to disaster. I am thinking a dark olive green or a deep tan colour. It also depends on the colours already in the room eg. furniture. If you want to be really funky there are some great wallpapers around you could wallpaper one wall?
any brown
any pink
deep purple
white
baby blue
baby green
black
torquiose
.....and probably a lot more
royal blue or maybe a maroon
a light tan color..
light green like a flower
A light green is always pretty with it.
white is the only thing i can think of, that or a soft baby pink
antique white or a light sage green would be really pretty. How big is the far wall? You wouldn't want the other color to be overbearing.
looking for an accent wall color should be easy, but after doing it myself, I know it's not!
So, light yellow. That can go with anything, really.
Terra cotta red or
cerulean blue or
lilac or
periwinkle blue or
grass green or
sage green.
What's your fancy? Get some swatches and pin them to the wall. Look at them for a few days, as the sun moves through the room. The color of terra cotta is different at dusk than at dawn.
You don't say what room these paints are to be used in. Knowing this makes a difference. As an example, one could use a fire engine red but NOT if is to be painted in a bedroom where a more ';calming %26amp; restful'; color would be better suited. If one is wanting to add a dramatic background color to a piece of wall art in an entryway to give a ';wow factor'; then a knock-your-socks-off color is approprate. It's your wall, choose the color YOU like best. Can you guess, by my name, what color most of my walls are painted???
a light earthy brown
Those light blue little creamy colour is good
Coral
Personally, I would use white, for a clean, crisp look. You can accent with a light sage green.
What color curtains should I use in my living room? We have a sage green couch, anitquey yellow/cream walls.?
The only prob. is we have a light wooden border around our window in the front room, as well as a lighter colored wood endtables. The couch looks more light brown, the sage green couch IS green but a darker shade that looks brown. HELP!What color curtains should I use in my living room? We have a sage green couch, anitquey yellow/cream walls.?
Maybe a textured sage green vine embroidered curtain that has a cream colored bass. Or get wild with maybe a light orange colored curtain of some kind!What color curtains should I use in my living room? We have a sage green couch, anitquey yellow/cream walls.?
Perhaps a light to medium brown or colonial brick red, depending on the hue of your sage green and yellow/cream walls. I might suggest that you could go to your hardware store and get paint samples or color wheel of colors that could be curtain colors you like. And/or go to a fabric or drapery store to get samples there. You might like to place the samples in sunny and shady spots to see if there is a difference in appearance.
My silly rule of thumb I used to teach my kids to dress themselves: Do the colors hug each other or do they want to fight! Have Fun!
I usually like the match the curtains to the walls as closely as possible. This gives the walls a seamless, less choppy look and makes the room appear larger. Try the yellow creamy color.
http://www2.jcpenney.com/jcp/X6E.aspx?De鈥?/a>
http://www2.jcpenney.com/jcp/ProductsHOM鈥?/a>
I think that you should go with a two toned wall of oranges, it would really compliment the sage green and make the brown not so brown!
I'd do a soft beige. It's a good color between the sage and the cream walls.
Best idea.
Look through the room make overs online (HGTV or something) when you find a room with your paint color and color furniture...
A rusty red color.
try green curtains.
Maybe a textured sage green vine embroidered curtain that has a cream colored bass. Or get wild with maybe a light orange colored curtain of some kind!What color curtains should I use in my living room? We have a sage green couch, anitquey yellow/cream walls.?
Perhaps a light to medium brown or colonial brick red, depending on the hue of your sage green and yellow/cream walls. I might suggest that you could go to your hardware store and get paint samples or color wheel of colors that could be curtain colors you like. And/or go to a fabric or drapery store to get samples there. You might like to place the samples in sunny and shady spots to see if there is a difference in appearance.
My silly rule of thumb I used to teach my kids to dress themselves: Do the colors hug each other or do they want to fight! Have Fun!
I usually like the match the curtains to the walls as closely as possible. This gives the walls a seamless, less choppy look and makes the room appear larger. Try the yellow creamy color.
http://www2.jcpenney.com/jcp/X6E.aspx?De鈥?/a>
http://www2.jcpenney.com/jcp/ProductsHOM鈥?/a>
I think that you should go with a two toned wall of oranges, it would really compliment the sage green and make the brown not so brown!
I'd do a soft beige. It's a good color between the sage and the cream walls.
Best idea.
Look through the room make overs online (HGTV or something) when you find a room with your paint color and color furniture...
A rusty red color.
try green curtains.
Where can i get some cream yellow eyeshadow?
I've been looking for a cream eyeshadow yellow or gold. Any suggestions?Where can i get some cream yellow eyeshadow?
BeneFit or Loreal HIPWhere can i get some cream yellow eyeshadow?
how about http://cgi.ebay.co.uk/GO-BRIGHT-QUAD-EYE鈥?/a>
http://www.sephora.com/browse/product.jh鈥?/a>
or http://www.sephora.com/browse/product.jh鈥?/a>
MAC
http://www.maccosmetics.com/templates/pr鈥?/a>
mac they have every kind of make up color any kind of texture you can think of
cover girl shadow squease.
BeneFit or Loreal HIPWhere can i get some cream yellow eyeshadow?
how about http://cgi.ebay.co.uk/GO-BRIGHT-QUAD-EYE鈥?/a>
http://www.sephora.com/browse/product.jh鈥?/a>
or http://www.sephora.com/browse/product.jh鈥?/a>
MAC
http://www.maccosmetics.com/templates/pr鈥?/a>
mac they have every kind of make up color any kind of texture you can think of
cover girl shadow squease.
I had a liquor in the form of a yellow cream served on a spoon when I was in Barcelona. Any idea what it is?
It was served after dinner at a tapas place called Quimet y Quimet.I had a liquor in the form of a yellow cream served on a spoon when I was in Barcelona. Any idea what it is?
It may have been GallianoI had a liquor in the form of a yellow cream served on a spoon when I was in Barcelona. Any idea what it is?
Spain produces some great cream liquors. Here is a website that has a few..maybe one of them will ring a bell.
http://www.productsfromspain.net/cream-l鈥?/a>
It may have been GallianoI had a liquor in the form of a yellow cream served on a spoon when I was in Barcelona. Any idea what it is?
Spain produces some great cream liquors. Here is a website that has a few..maybe one of them will ring a bell.
http://www.productsfromspain.net/cream-l鈥?/a>
How can I make my bedroom look all modern, when it consists of yellow/cream colored walls?
And don't say paint them a different color, because I can't...
So what do I do? cover it in posters? Pictures? Leave it?
My room has lots of space, i would say around 6m x 9mHow can I make my bedroom look all modern, when it consists of yellow/cream colored walls?
I think if you added things like shelves, switch plates and other hardware in the room to stainless steel you'd make it look more modern. You could also put up a really modern light fixture/fan and some modern sleek lamps. You might also look at window coverings - some blinds now come in a metal type finish or some modern microfiber curtains in charcoal gray. I would also look for other items in a charcoal gray finish (not black but a smooth dark gray color). Yellow/cream looks great with these finishes. You could also frame (in sleek black frames) some modern abstract prints/posters or make your own. Hope this helps!How can I make my bedroom look all modern, when it consists of yellow/cream colored walls?
Yellow/cream walls can be a good canvas to start on. There are many accent colors that you can add. I think black would look really good and modern. You can get a bed set that has black %26amp; tan in it,add some Black throw pillows. Put black accents around the room (vase,candle holders) and a few white items for a kick.
Check out HGTV's web site. ( hgtv.com) They have many shows ( ie. Design on a Dime) that show similar problems for people living in apartments or rentals where painting the walls are not an option.
window treatments, pictures, accessories and other room accents can help give the room the style and color you want.
Repaint, add crown mouldings and modern baseboards, install new switch and plate covers and have a look at some moder light fixtures. If you want to go further check window coverings and furniture.
feature wall
http://stores.ebay.co.uk/2734-PAINTSHOP_鈥?/a>
Search it on web
http://teensthemes.com/black-and-white-c鈥?/a>
So what do I do? cover it in posters? Pictures? Leave it?
My room has lots of space, i would say around 6m x 9mHow can I make my bedroom look all modern, when it consists of yellow/cream colored walls?
I think if you added things like shelves, switch plates and other hardware in the room to stainless steel you'd make it look more modern. You could also put up a really modern light fixture/fan and some modern sleek lamps. You might also look at window coverings - some blinds now come in a metal type finish or some modern microfiber curtains in charcoal gray. I would also look for other items in a charcoal gray finish (not black but a smooth dark gray color). Yellow/cream looks great with these finishes. You could also frame (in sleek black frames) some modern abstract prints/posters or make your own. Hope this helps!How can I make my bedroom look all modern, when it consists of yellow/cream colored walls?
Yellow/cream walls can be a good canvas to start on. There are many accent colors that you can add. I think black would look really good and modern. You can get a bed set that has black %26amp; tan in it,add some Black throw pillows. Put black accents around the room (vase,candle holders) and a few white items for a kick.
Check out HGTV's web site. ( hgtv.com) They have many shows ( ie. Design on a Dime) that show similar problems for people living in apartments or rentals where painting the walls are not an option.
window treatments, pictures, accessories and other room accents can help give the room the style and color you want.
Repaint, add crown mouldings and modern baseboards, install new switch and plate covers and have a look at some moder light fixtures. If you want to go further check window coverings and furniture.
feature wall
http://stores.ebay.co.uk/2734-PAINTSHOP_鈥?/a>
Search it on web
http://teensthemes.com/black-and-white-c鈥?/a>
Can you put a flat white wall next to a simi gloss yellow cream colored wall?
My kitchen wall runs into my living room wall, and I painted my kitchen walls white. Now I am painting my living room walls a creamy lite yellow the name of it is Ivory Sampler and it sure came out like a
creamy yellow., Flat white against simi gloss does that work well
or not. Thank you for your helpCan you put a flat white wall next to a simi gloss yellow cream colored wall?
They'll ';go';, but that isn't the issue. Did you realize that flat finishes are next to impossible to wash? I'd rethink your choice of finish in the kitchen.Can you put a flat white wall next to a simi gloss yellow cream colored wall?
Your kitchen walls are painted in flat white paint, and you are painting the living room in a semigloss? Usually its the otherway around, but anyway. Just use painters tape and a plumb level to get an architecturally straight line, it will be just fine.
creamy yellow., Flat white against simi gloss does that work well
or not. Thank you for your helpCan you put a flat white wall next to a simi gloss yellow cream colored wall?
They'll ';go';, but that isn't the issue. Did you realize that flat finishes are next to impossible to wash? I'd rethink your choice of finish in the kitchen.Can you put a flat white wall next to a simi gloss yellow cream colored wall?
Your kitchen walls are painted in flat white paint, and you are painting the living room in a semigloss? Usually its the otherway around, but anyway. Just use painters tape and a plumb level to get an architecturally straight line, it will be just fine.
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