Rabbeinu Tam asserted that all varieties of this food should be kosher, since it was no longer likely to be exposed to snake venom. Bai people in Yunnan produce varieties of this food called Rushan and Rubing. A type of this food is served with dried smoked pork tenderloin in a Cypriot dish called halloumi and lountza. A sauce whose primary ingredient is this food, rather than any type of meat, accompanies toast in Welsh Rarebit. Adding this food to Bechamel sauce produces Mornay sauce. The enzyme complex rennet is inte
Rabbeinu Tam asserted that all varieties of this food should be kosher, since it was no longer likely to be exposed to snake venom. Bai people in Yunnan produce varieties of this food called Rushan and Rubing. A type of this food is served with dried smoked pork tenderloin in a Cypriot dish called halloumi and lountza. A sauce whose primary ingredient is this food, rather than any type of meat, accompanies toast in Welsh Rarebit. Adding this food to Bechamel sauce produces Mornay sauce. The enzyme complex rennet is integral in the production of this food, Indian varieties of which include chhena and paneer. Dutch varieties of it include the cumin-spiced Leyden, Edam, and Gouda. For 10 points, identify this foodstuff made from coagulated milk solids, other examples of which include Cheddar.
Rabbeinu Tam asserted that all varieties of this food should be kosher, since it was no longer likely to be exposed to snake venom.
cheese [antiprompt on any specific variety of cheese; accept "milk" until "Rushan"]