Kőszeg: Difference between revisions

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Kőszeg ([[File:Loudspeaker.svg|link=https://upload.wikimedia.org/wikipedia/commons/4/40/Koszegi_Sajt_Pronounciation.wav|frameless|15px]] [https://upload.wikimedia.org/wikipedia/commons/4/40/Koszegi_Sajt_Pronounciation.wav listen]) is a {{wpl|blue cheese|veined}} {{wpl|cheese}} from [[Hétumoger]] that is made from {{wpl|milk|whole milk}} from a cow, specifically one originating from the [[Kőszeg County]] within the [[Kékes District]]. Kőszeg is produced initially as a wheel, with either a crumbly exterior or a firm, dense exterior. Kőszeg can be used in a creamy, spreadable form with a crumbly exterior. Kőszeg can be crumbled or sliced when it has a firmer exterior. Kőszeg is a notable part of [[Hétumogerian cuisine]] and a staple of [[Lushyods|Lushyod cuisine]].
'''Kőszeg''' ([[File:Loudspeaker.svg|link=https://upload.wikimedia.org/wikipedia/commons/4/40/Koszegi_Sajt_Pronounciation.wav|frameless|15px]] [https://upload.wikimedia.org/wikipedia/commons/4/40/Koszegi_Sajt_Pronounciation.wav listen]) is a [[Veszprém|Veszprémic]] {{wpl|blue cheese|veined}} {{wpl|cheese}} from [[Hétumoger]] that is made from {{wpl|milk|whole milk}} from a cow, specifically one originating from the [[Kőszeg County]] within the [[Kékes District]]. Kőszeg is produced initially as a wheel, with either a crumbly exterior or a firm, dense exterior. Kőszeg can be used in a creamy, spreadable form with a crumbly exterior. Kőszeg can be crumbled or sliced when it has a firmer exterior. Kőszeg is a notable part of [[Hétumogerian cuisine]] and a staple of [[Lushyods|Lushyod cuisine]].


Kőszeg itself has different variations that modify the original recipe with substitutes of different kinds. Originating during the [[Confederation of Hétumoger]] according to {{wpl|oral history}} from the [[Veszprémic people]], who where nomads that lived between the Kékes District and the [[Gyöngyös District]]. The first written account of Kőszeg originated during the [[First Noble Kingdom of Hétumoger]] around 400 <small>C.E.</small>. Kőszeg is considered the name of the cheese, but its official name refers to it as Kőszegi cheese. As a result, variations will carry Kőszegi attached to the name at the end. When Kőszeg is simply referred to as Kőszeg, it is considered to originate from the Kékes District.  
Kőszeg originated during the era of [[Sándor I|Sándor I of Esterházy]] according to the [[Veszprémic oral history]] as told by the [[Veszprémic people]], making it the oldest cheese that originated from Hétumoger. Since the Veszprémic people were semi-nomadic during the [[Esterházian Wars]] and the rule of Sándor I, the use of Kőszeg as a ration for food was useful due to its long lifespan. As the Esterházian Wars continued, the [[Sió People]] and the [[Rédics People]] eventually came to adapt Kőszeg into their own cuisine, some with different variations in their methodology in preparation and presentation.  


Kőszeg and quality regulation has been the subject of some political debate, which has culminated that the [[Department of Culture (Hétumoger)|Department of Culture]] be charged with the ensurance of quality of Kőszeg cheese that originates from Hétumoger. Kőszeg cheese wheels will typically be {{wpl|wood branding|branded}} with details of the wheel as well as any important notes that were made by the manufacturer. Along with that, if it originated from a [[Hétumoger noble estates|noble estate]], the noble estate will be marked as well.
Kőszeg is traditionally produced by licensed families that are authorized by the [[Familial Productions Committee of Hétumoger]], specifically the Office of Familial Production of Cheese Cuisine. As such, there is specific guidelines that come to the production, quality and selling of Kőszeg that are due to cultural pressures on keeping the Kőszeg as somewhat sacred in Hétumoger. The Office of Familial Production of Cheese Cuisine is responsible for setting out and reinforcing the set guidelines that come to creating Kőszeg. Due to the variations of Kőszeg within Hétumoger, the Office of Familial Production of Cheese Cuisine must set the bare guidelines to consider a family produced cheese as "Kőszeg", and afterwards separate guidelines to regional variations of Kőszeg.
 
Kőszeg as a cheese is served a multitude of ways, but was traditionally introduced in a crumbled form that was used as a table cheese and, during periods of nomadicism by the Veszprémic people, as a topping to foods. During the [[Cultural Revolution of Hétumoger]], Kőszeg made its way as a mainstream table cheese interpreted as a modernist piece of culture to be sliced into blocks and served alongside {{wpl|coffee}}, typically [[Esterházi Kávé]].

Latest revision as of 23:58, 1 May 2021

Kőszeg
Other namesKuseg
Country of originHétumoger
RegionKékes District
TownKőszeg County
Source of milkCow
PasteurisedYes
TexturePrimarily dense and creamy.
Fat content20%
Aging timemin. 6 months

Kőszeg (Loudspeaker.svg listen) is a Veszprémic veined cheese from Hétumoger that is made from whole milk from a cow, specifically one originating from the Kőszeg County within the Kékes District. Kőszeg is produced initially as a wheel, with either a crumbly exterior or a firm, dense exterior. Kőszeg can be used in a creamy, spreadable form with a crumbly exterior. Kőszeg can be crumbled or sliced when it has a firmer exterior. Kőszeg is a notable part of Hétumogerian cuisine and a staple of Lushyod cuisine.

Kőszeg originated during the era of Sándor I of Esterházy according to the Veszprémic oral history as told by the Veszprémic people, making it the oldest cheese that originated from Hétumoger. Since the Veszprémic people were semi-nomadic during the Esterházian Wars and the rule of Sándor I, the use of Kőszeg as a ration for food was useful due to its long lifespan. As the Esterházian Wars continued, the Sió People and the Rédics People eventually came to adapt Kőszeg into their own cuisine, some with different variations in their methodology in preparation and presentation.

Kőszeg is traditionally produced by licensed families that are authorized by the Familial Productions Committee of Hétumoger, specifically the Office of Familial Production of Cheese Cuisine. As such, there is specific guidelines that come to the production, quality and selling of Kőszeg that are due to cultural pressures on keeping the Kőszeg as somewhat sacred in Hétumoger. The Office of Familial Production of Cheese Cuisine is responsible for setting out and reinforcing the set guidelines that come to creating Kőszeg. Due to the variations of Kőszeg within Hétumoger, the Office of Familial Production of Cheese Cuisine must set the bare guidelines to consider a family produced cheese as "Kőszeg", and afterwards separate guidelines to regional variations of Kőszeg.

Kőszeg as a cheese is served a multitude of ways, but was traditionally introduced in a crumbled form that was used as a table cheese and, during periods of nomadicism by the Veszprémic people, as a topping to foods. During the Cultural Revolution of Hétumoger, Kőszeg made its way as a mainstream table cheese interpreted as a modernist piece of culture to be sliced into blocks and served alongside coffee, typically Esterházi Kávé.