Cheeses of Indratera

Cheese was a worldwide food with many different varieties. Below are some of the coolest, sorted by what animal they come from.
Cheeses of Indratera, Quick-View
Name 	Animal 	Origin
Tavjen 	Cow 	Western Danderillon
Meddig 	Cow 	Northeast Lakay
Vassika 	Cow 	Caliveri Massif
Lyberg 	Ewe 	Abavale
Maiärölla 	Ewe 	Trevizo & Imvola
Vennë 	Ewe 	Maeldaf
Capa Vrei 	Goat 	Western Danderillon
Capa Raghi 	Goat 	Central Danderillon
Alfavristos 	Goat 	Brist
Savižtferrinu	Camel 	Burning Hills
Ritha 	Llama 	Deralth & Înith
Agoq 	Reindeer 	West Rakkimar
Qalaqarivuk 	Reindeer 	Central Rakkimar
Kalirakki 	Moose 	Northeast Rakkimar
Heskahrk 	Elk 	Northeast Danderillon
Hvitag 	Elk 	Northeast Danderillon
Ayera 	Mare 	Southeast Lakay
Sfermarka 	Mare 	East Fallo
Kokoryat 	Falcon 	Northwest Lakay
Ravia 	Dragon 	Burning Hills
Zraoa 	Spider Silk	North Underdark
Uzûr 	Mushroom 	Underdark
== Cattle ==
=== Tavjen ===
Originating in the Western Danderillon, Tavjen was traditionally made by Vistu cowherd nomads. It is very firm, mild, with a buttery tang, and lots of eyes (air holes). Tavjen comes in roundels of oak leaf-wrapped rind, and is a vivid yellow. The Euluskan version, was the signature cheese of the city of Felonil. The difference between Tavjen and Vištavjen is that Vištavjen uses aurochs milk, whilst Tavjen uses cow's milk (Aurochs are harder to keep in semi-urban environments than cows). Interestingly, a hero used an entire wheel of Tavjen cheese to kill the only ancient wish-dragon to ever emerge onto Indratera in 1502 by catapulting it at several hundred miles an hour into her sternum. This leaves the Wish Mother to be the only being of ancient unknowable power to die to cheese. 
=== Meddig ===
Meddig was a Euluskan-Lakayan cow's milk cheese made by colonial settlers and the cattle they brought over to northern coastal Lakay. It is a simple yellow-orangeish cheese with marvellous blue mould streaks and a rind formed of thick sea salt crystals. It is crumbly and intensely salty, and rarely ever goes bad.. The Euluskan settlers aged their Meddig cheese in low tide caves in wicker baskets, allowing them to be periodically soaked during high tide with saltwater to form a calcium crust for preservation. 
=== Vassika ===
Vassika (meaning 'blunt weapon' in Euluska) is a yak's milk cheese traditionally made by Caliverians - Southeast Euluskan nomads who kept herds of yaks on the slopes of the Caliveri massif, the densest mountain range. It's a dark brownish yellow colour. Vassika is made by pressing the curd from the yak cow's milk out through cloth and then binding it tightly, leaving it to cure in the wind. It is INCREDIBLY tough, and could probably indeed be used as a bludgeoning weapon, or to break your teeth. It is very high in nutritious content though. Caliverian nomads used to keep it on a string round their necks and chew or suck on it throughout their long and arduous days, keeping their bodies fuelled and their hands free. As an export, many people worldwide enjoyed shaving it thinly and frying it to make it more palatable and edible. 
== Sheep ==
=== Lyberg Crumb ===
Lyberg Crumb was a full-fat hard ewe's milk cheese made in the sheep town of Abavale. It was tough, sour, had a white biscuitty rind, and was sold in small fist-sized roundels. It was also lovingly called monk's cheese because the monks of Abavale, Cahay and Trevizo (among other surrounding towns) were the main demand historically. 
=== Maiärölla ===
Maiärölla, or "Holy Marble", was a pale whitish cheese with distinctive dark blue-black veins, pressed into octagonal pillared roundels with grooves on the rind, so that it resembled a cross-section of a marble pillar. It was an Euluskan ewe's milk cheese made in Trevizo and the holy city of Imvola in the Fallo, and associated with the Euluskan church. Maiärölla was firm, a little tart, and nutty, and quite often infused with crushed cranberries to add a purplish red dimension to the marble veins. 
=== Vennë ===
Vennë was a soft ewe's cheese made on the isle of Maeldaf in the northern Fallo. It was an acid-set non-melting non-aged cheese, like paneer, which was first soaked in olive oil then soured in a mixture of lime and orange juice, giving it a firm edge and a nice tang. It was white and often cubed in stews or broths, and quite like wobbly jelly. 
== Goats ==
=== Capa Vrei ===
Capa was a semi-hard, tangy goat's cheese made by the Vrei natives of the southern Danderillon. It was a chewy rindless cheese that did not melt, and was traditionally infused with mind, packaged in vaguely squarish blocks. Capa was often sliced thickly and served seared or war. It was an important source of dairy and protein for the Vreigardt. Historically, it was coated in a crust of crushed salt to preserve it on hunting trips, since it had no rind. 
=== Capa Raghi ===
The central and eastern Vrei version of the semi-hard, tangy Capa goat's cheese was cut into strips then soaked and reconstituted in honey for over a year. This caused permeations of golden veins, as well as the formation of a sugary crust from the evaporation of the honey. It was a sweeter version of Capa Vrei and was a dessert cheese which became the signature delicacy in Carmogan.
=== Alfavristos ===
Alfavristos was a light, crumbly goat's cheese from Brist used in salads and as a spread on bread. Durign aging, it was soaked in red wine, then in white wine, giving it a marbled red-white appearance and a tangy wine-like aftertaste. Some special varieties were soaked in Brist's greatest export - champagne - which caused little aerations and a more sparkling taste. 
== Camelids ==
=== Savižtferrinu ===
Another Vist invention, Savižtferrinu was made from the milk and stomach rennet of the camels of the Burning Hills. It is crumbly, white-green, and incredibly pungent and foul-smelling, and quite an acquired taste. Its odour can be masked when mixed in salads, with olive oil, or as the stuffing of meats before roasting, as are all traditional ways to eat it. 
=== Ritha ===
This was a full-fat chewy llama's milk cheese made in the far northern Fallo around the towns of Deralth and Înith. It had a thick, cardboard-like floury rind and a fatty, toothsome body which kept well and didn't spoil readily. Deralthilon and Înithossa (as its two varieties were known, the former being nutty and the latter being sugary) were pressed into rectangular blocks and used as the ration cheese of the Euluskan Empire's army and navy. It came to be known as Marching Cheese. It resisted the elements, had a thick rind, and could be flatpacked easily. When used for travel rations, it was also salted to keep it fresh. 
== Caribou ==
=== Agoq ===
Agoq was an Essu-Rakki caribou/reindeer milk cheese. It was white, buttery, soft, and creamy - reindeer milk was the richest and fattiest livestock milk of any animal. Agoq had a thick dark rind and kept well in cold conditions, softening when placed in the mouth. Agoq was described as being made of the suckling milk of the Essu gods' children. It was the signature cheese of much of western Rakkimar, especially Solvenger where it originated.
=== Blue Lichen Qalaqarivuk ===
Blue Qalaqarivuk is a Central Rakkimarran blue cheese made by more caribou herders again. This time, it is made from reindeer milk and also rennet, and then infused with fermented lichens the caribou have chewed up. It becomes white, tangy, sour, and marbled with beautiful blue veins of mould. It's quite crumbly and strong-tasting, but considered a delicacy in Rakkimar.
== Elk & Moose ==
=== Kalirakki ===
Kalirakki is a traditional moose's milk cheese made by northeastern Rakkimarran nomads. Kalirakki is pine-scented and acid-set, with a sugary, almost gamey or woody taste. It's quite sharp even when lightly aged, and usually is quite solid and creamy, stored in woven cloth rinds. It keeps well in the cold climate. Kalirakki is Eastern Rakkimar's national cheese.
=== Heskahrk ===
Heskahrk was an elk-cow's cheese made by the ancient and modern people of Bracken and the surrounding area. It was a medium-hard yellowy cheese with a rind of pulped tree bark, with a gamey flavour and a woody smell. It was usually melted, as it became quite creamy and gave a nice woody taste to dishes.
=== Hvitag ===
Hvitag was a Brackian and Malphurian elk's milk cheese made in modern times. It was a vivid reddish-purple colour, dyed with annatto and ground beets (vegetable dyes). As a cheese it was a tough, leathery, tart, nutty specimen with a waxy rind.
== Horses ==
=== Ayera ===
Ayera was a mare's milk cheese made by the Uiyet steppe nomads. It was a very soft white watery cheese that easily became liquid when heated gently, and was traditionally kept in hollowed out shells or pots. These pots would be warmed over a fire and the Ayera drank. It was considered the drink of victors, since in Uiyet culture a large herd of horses represented a person's success, power, and fertility. Ayera was offered to respected outsiders at feasts or given to returning warriors. 
=== Sfemarka ===
Sfemarka was a solid and dense blue cheese made with mare's milk on the eastern shores of Caledvýlh in the Fallo. It was whitish, variegated with greyish and blue bands, and had an intense and nutty deep flavour which came from long periods of dry aging in caves whilst being pressed with rocks to make it tougher and denser. It was fairly solid, but didn't keep well so it was mainly only eaten locally. 
== Reptiles & Birds ==
=== Kokoryat ===
Kokoryat was a bird's milk cheese made by the Bayut of northern Lakay. Yep. Bird's milk. It was made from Lakayan Falcon crop milk (the semi-solid protein-rich regurgitated substance in some birds, especially the hunting birds that the Bayut kept). Kokoryat was very liquid-y with the texture of cottage cheese and quite a foul smell that was disguised with other foods. It was a pale yellow colour, resembling scrambled eggs. Nice.
=== Ravia ===
Ravia was a black-red-orange cheese made from the crop milk (nutrient rich regurgitations for feeding young, yep, again) from the throat sacs of a dragoness. Ravia was an incredibly dangerous cheese to make, and it stopped being made in the year zero when the dragons became mostly extinct, sadly. Until that point it was a delicious, naturally spicy hard cheese with an incredibly intense flavour and no rind. It had a taste comparable to biting into raw ginger or horseradish. Its creation was restricted due to the dangers involved. Though dragons were extinct, Ravia was recreated non-authentically in later centuries using various techniques and ingredients.
== Fungi & Insects ==
=== Zraoa ===
Zraoa was an odd cheese. It was made by the northern subterrane populations (The drow cultures) made from fermented edible spider silk and lightened with detritivoric mushroom sap instead of rennet. It had a black rind and a silverish body, being quite stringy and fibrous. It tasted quite plain and weak, so it was used as a protein to add texture and nourishment to Underdark food; fungi provided the taste. 
=== Uzûr ===
Uzûr was a marvellously speckled and decorated cheese of white, blue, and yellow streaks. It was a very strong but non-smelling cheese with a nutty bite and a crunchy texture. It was formed from three main products - milkcap mushrooms, morel mushrooms, and chanterelle mushrooms, The milkcap mushrooms were chewed or crushed to release a sticky white latex milk, which was boiled off and fermented using rotting morel mushrooms. Then, the chanterelle mushrooms were used to add yellow crunchy streaks. It was a delicacy among the drow and derro.
Category:Lore
Category:Food
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