[Hirematia]

Nation Name: Hirematia
Home Region: Social Liberal Union
Nation Imported To: Bears Armed

Entries for Best Imported Cheese to the IDU

1. Badellagu

Badellagu is a traditional cheese from the Ishtadrupa Mountains of Southern Hirematia. Made with the unpasteruized milk of mountain lions, the cheese can be aged for as little as 4 days for a soft, fruity, and fatty taste, but the most popular aging method is 8 years inside a cylindrical granite vat, resulting in a rock-solid cheese with a nutty and lemony flavor. Soft badellagu looks like fresh butter, while hard badellagu is a brown color and not coated with a rind. with While soft badellagu is commonly served in salads, hard badellagu is most commonly eaten plain and occasionally is melted into soups. It is a key ingredient of kalavahandi, a popular stew made with wild boar, mooli (white radish), spinach, green chiles, and a generous amount of badellagu melted on top. In the rural mountain villages in which it originated, it is a common tradition for the town to hold in an annual badellagu competition, in which young men gather in the town square and try to rip apart a 10-pound block of badellagu in a holiday known as Habba Madhumaga. While this seems like an easy feat, it has been confirmed that this takes as much force as snapping a 1 centimeter-thick sheet of steel in half (due to its extreme hardness, it must be cut with a very sharp steel cheese slicer). In ancient times, the practice was used to select a husband for the daughter of the town chief, but nowadays the practice is purely for fun and tradition. Badellagu is an expensive artisanal cheese nowadays, and it is almost unheard of to eat it anywhere other than a wedding, fancy restaurant, or on Habba Madhumaga.



Hard Badellagu



Soft Badellagu



Kalvahandi



2. Muruwalith

Literally translating to "three milks", this cheese is made from buffalo milk, sheep milk, and goat milk. It is then aged for 2-3 weeks inside a round mold, resulting in a cheese with a hard, nutty exterior and a soft, fondue-like interior. This cheese is the oldest and most popular in all of Hirematia. Found in the Madhyamaidane Plains of rural Central Hirematia, this cheese is available for reasonable prices all around the country, and is eaten daily by farmers of the region. Those who live outside the region still consume the cheese regularly, and the 1 billion people of Hirematia consume over 125 million pounds (56.7 million kilograms) each day! As you can imagine, this creates more demand than traditional artisanal methods can keep up with. About 99 million lb (44.9 million kg) of what is consumed each day is Grade C, made using the standard factory method, with pasteurized, unhomogenized milk produced on large farms and aged in large warehouses. While it does not look too different from artisanal muruwalith, it does not have the same taste. 23 million lb (10.4 million kg) is somewhere in between, or Grade B. It is made using unpasteurized, unhomogenized milk, but it is still made in large factories in metal vats. Finally, 3 million lb (1.4 million kg) is Grade A, or made using artisanal methods. In order to be Grade A, muruwalith must be made on a family farm, source their milk from free-range animals, age their cheese inside traditional wooden molds, and use a 4:3:3 ratio of buffalo, sheep, and goat milk. Many Grade B and C muruwaliths will modify the ratio to include more of the cheaper buffalo milk and less of the much more expensive sheep milk. Muruwalith is usually eaten plain, with fruit as a breakfast item, or melted onto a thin, crispy rice-flour crepe called an appa. It then has onions, green peppers, and chili powder spread over it. This dish is called tihiappa, and is a common street food and comfort food all across the country.



Grade A Muruwalith



Grade C Muruwalith



Tihiappa served with coconut chutney





Entries for Best Cheese Related Product

1. Rasamul

Rasamul is a popular dessert made from chhena, a traditional cottage cheese made from cow's milk. Originating in our capital city of Hiremath 800 years ago, rasamul is made by pan-frying chhena until it becomes dry but still soft and crumbly, forming it into small balls, and adding sugar, nuts, and honey. It is then served in a sauce made of chhena, milk, sugar, and shaved coconut. It is common both as an everyday dish, and it also has a religious use. Hindus offer it to Lord Shiva as dakshina, and both Hindus and Buddhist brides and grooms will eat rasamul before exchanging vows at their weddings. There are many different variations of the dish, some with lots of mango, some with lots of pistachio, and some with nothing but sugar.

Easy Recipie for 1 Serving of Plain Rasamul

You Will Need:

4 ounces of chhena
1/2 cup milk
4 tablespoons of cane sugar
2 tbsp of pistachios
1 teaspoon of coconut shavings
Butter (for pan)
Dried fruit (optional)

Steps

1. Form the chhena into 3 balls, each weighing 1 oz
2. Set your burner to medium-high, add butter, and wait for your skillet to warm up
3. Put the chhena on the skillet, and pan fry each ball for 15 seconds on each side
4. Take your chhena out of the skillet and place on a separate plate
5. In a blender, mix 1 oz of chhena, 1/2 cup of milk, 4 tbsp of cane sugar, and 1 tsp of coconut shavings
6. Carefully place the balls of chhena in the sauce, and add pistachios and as much dried fruit as you would like




Fresh Chhena





Different Variations of Rasamul



2. Hurida Idhraiita

A popular fried street food originating in Northern Hirematia, Hurida Idhraiita is a staple of the diets of farmers and businessmen alike. Made by frying idhraiita, a soft goat cheese made in the mountains of Northern Hirematia, with legume flour (urad daal flour), spices, and vegetables, and is arguably the most popular street snack in the entire nation (although not the healthiest). The origin of the dish is still unknown, but paleontologists have found evidence that the dish was prepared in Hirematia as far back as 6000 BCE, around the same time at which Hirematia became first inhabited, making it the oldest Hirematian dish. However, the recipe was modified when Dutch sailors brought green and red chiles to Hirematia. There are several variations of the dish, some having meat, others being loaded with vegetables, and some with just idhraiita and urad daal flour. However, the recipe presented here is the most traditional recipe.

Easy Recipie for 1 Serving of Hurida Idhraiita

You Will Need:

6 oz of idhraiita
6 tbsp of sambar powder
6 tbsp of urad daal flour
1/4 cup of vegetable mix (corn, okra, and mooli)
Butter (for pan)

Steps

1. Mix sambar powder, urad daal flour, and half of the vegetable mix thoroughly in a bowl
2. Heat up a skillet to medium-high, put butter on it, and wait for it to warm up
3. Form 6 patties of idhraiita, each patty being 1 oz, and mix the other half of the vegetable mix into the patties
4. Grill the patties on the skillet until the idhraiita turns a pale yellow with brown singe marks (about 45 seconds on each side)
5. Heat up a deep frying pan, fill it 2-3 inches deep with oil, put burner on medium-high, wait for oil to bubble
6. Coat the patties in the flour mix until none of it is left
7. Fry the patties for about 10 minutes. When they are done, they should be a medium reddish-brown



Hurida Idhraiita