A Spanish cheese made from Churra and Castellana sheep's milk. Translated to mean "mule's leg" or "mule's foot" due to its shape, this cheese has a heritage in the northern plateau region of Spain, where the cheese is aged by laying it on wooden planks, flattening out the edges of the cheese and creating a brick of cheese with a rough grey rind as it matures.
A short grain variety of rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.
The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.