This time we are looking on the crossword clue for: Pizza topping.
it’s A 13 letters crossword puzzle definition. See the possibilities below.
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Possible Answers: PESTO, OREGANO, ONION, OLIVE, SALAMI, ZITI, SAUCE, BASIL, CHEESE, ONIONS, PASTRAMI, OLIVES, SAUSAGE, PINEAPPLE, MEATBALL, PEPPERONI, CANADIANBACON, MOZZARELLA, MUSHROOM, ANCHOVIES, ANCHOVY, MUSHROOMS, HOTSAUSAGE, REDPEPPERS, MEABALL.
Last seen on: –Daily Boston Globe Crossword Sunday, February 5, 2023
–LA Times Crossword 20 Oct 21, Wednesday
–USA Today Crossword – Apr 2 2020
–The Sun – Two Speed Crossword – Nov 10 2019
–Newsday.com Crossword – Mar 6 2019
–Eugene Sheffer – King Feature Syndicate Crossword – Jan 28 2019
Random information on the term “SAUCE”:
This category has the following 12 subcategories, out of 12 total.
The following 146 pages are in this category, out of 146 total. This list may not reflect recent changes (learn more).
Random information on the term “CHEESE”:
The manufacture of Cheddar cheese includes the process of cheddaring, which makes this cheese unique. Cheddar cheese is named for the village of Cheddar in Somerset in South West England where it was originally made. The manufacture has since spread around the world and the name has become generic.
In general, the milk is raw milk (whole or 3.3%). The milk must be “ripened” before adding in the rennet. The term ripening means allowing the Lactic acid bacteria (LAB) to turn lactose into lactic acid, which lowers the pH of the solution, greatly aiding in the coagulation of the milk. This is vital for the production of cheese curds that are later formed into Cheddar.
Rennet is an enzyme that was traditionally collected from the stomach of a milk-fed calf (natural rennet). This enzyme is responsible for the coagulation of the milk proteins to produce curds. Cheese produced this way is neither vegetarian nor Kosher. Coagulation can also be achieved using acids, but this method yields lower-quality Cheddar. The two key components of natural rennet are chymosin and bovine pepsin. Extracts from plants such as nettles were found to produce similar effects and have been used in some types of cheese-making (vegetable rennet).