This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America.
A Local cheese that is mild and crumbly.[3][4] It has little flavor on its own, and is often served as a side dish to soften the effect of very spicy food.
The brand name of a camel milkcheese produced in Mauritania by Tiviski,[5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadicherdsmen, and is very difficult to produce, but yields a product that is low in lactose. It is also available and consumed in Senegal.[5]
A brined string cheese that originated either in Armenia or in Georgia, it has a consistency approximating that of suluguni or mozzarella and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes.
The dominant Han Chinese culture is not dairy-centric. However, some indigenous sociolinguistic groups in regions of the country, such as Inner Mongolia, Tibet and Yunnan, have strong cheese traditions.
A Tibetan cheese that is significant within the cuisine of Tibet. It is a soft cheese, similar to cottage cheese, made from the curds that are left over from boiling buttermilk.
A buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture.
A firm, fresh goat milk cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities.[6] Pictured is fried rubing cheese.
Commonly made using cowmilk, but can be made with goat or sheep's milk, it has a smooth texture and a mild salty taste. It is now produced on a large scale in the Middle East, notably in Israel, Palestine, Lebanon, Syria and Cyprus.
A fresh mild whey cheese produced in Cyprus. Although much less known than other Cypriot cheeses (e.g. halloumi), it has started to gain popularity following recent publicity exposure. The whey used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi or kefalotyri cheese.[7]
A Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk.[8][9][10][11] It has a high melting point and so can easily be fried or grilled. It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese.
A hard, salty yellow cheese made from sheep or goat's milk in Greece and Cyprus. Depending on the mixture of milk used in the process the color can vary between yellow and white.
A pickled Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency;[13] these attributes are the result of the process used, as is the source of its moniker "pickle cheese". Its color ranges from white to pale yellow. Sulguni is often deep-fried, which masks its odor. It is often served in wedges.
Produced mostly in eastern Indian states of Odisha and West Bengal, it is the chief ingredient of most of the sweets produced here
A fresh, unripened curd cheese made from cow or water buffalomilk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rosogolla (রসগোল্লা). It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to 1400 BCE.[19][20]
Dahi Chhana
It was generally homemade in Cuttack region of Odisha households, but now its production has become very rare.
Very similar to chhana in texture, it has a deep, reddish-brown color, and is more flavorful and distinctly tasteful. It is rich in whey protein. It is produced from traditional buttermilk, and a big quantity of milk is required to produce even a small amounts of Dahi Chhana. It has a long shelf life, and can be kept in earthen sikkas for months.
When unripe, Kalimpong cheese is a little like the WelshCaerphilly, slightly acidic and a little crumbly with a relatively smooth (edible) rind and not particularly strong-smelling.
Imsil Cheese Village is located near the town of Imsil (within the county of Imsil). It provides vacation programs for children and tourists, with programs lasting for one day or more, in which guests learn how to make cheese.
The cheese produced in Imsil Cheese Village is called Imsil cheese, following the county name.
A rare delicacy made from fermented buffalo's milk originated particularly from Kuala Berang area in the state of Terengganu. The milk is fermented inside a bamboo for one night or up to 3 days until the milk is mostly or completely solidified. The taste of the susu masam is described as creamy and sour similarly to yogurt. Susu masam is commonly eaten with rice and budu. It can also be eaten on its own or with sugar.[21][22]
A firm yak's-milk cheese made in Nepal by Tibetan nomads in collaboration with the Trace Foundation. Milk is heated and ripened in big copper vats, curdled, drained and molded into 10–12 pound wheels. The cheese is dry-cured in Tibetan red salt, aged, then wrapped in scarves and packed in bamboo baskets.
Named after its color, it is a variation of the Balkanic sirene. One of the most popular types of cheese in Albania, widely used as an appetizer or side dish. Village salad and byrek are the most known recipes where djathë i bardhë is used, but it is also served fried, or baked in terracotta dishes with peppers and tomatoes. Djathë i bardhë is commonly eaten as meze, a term used for appetizers that are served with alcoholic beverages, most prominently, raki.
In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. A great majority of traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies is Albania produce kaçkavall and mainly use cow's or sheep's milk.
Gjizë is a whey cheese very similar to curd or cottage cheese. It is usually salted and it is one of the most used ingredients for byrek. Its taste can be compared to ricotta when served unsalted. Most Albanians consider gjizë as the creamy version of djathë i bardhë.
The Montafoner Sauerkäse (dialect: Sura Kees or in the Walgau and Rhine Valley Sura Käs) is a cheese made of soured-milk and has its origins in the Vorarlberger Montafon. Sour milk cheese is a lean cheese, so its fat content is very low. The protein content, however, does not suffer from fat loss due to the cream sabot. It is known in Vorarlberg since the 12th century and is similar to the Tyrolean grey cheese.[26]
Made from pasteurized milk, Mondseer is a semi-solid cheese similar to Muenster cheese or Limburger. The surface is brushed by hand with salt water red smear, and maturation takes four to six weeks. The fat content is 45%. It has a mild to slightly spicy aroma and a sweet and sour taste. Its natural rind is yellow-orange in color.
Staazer
Staazer is a semi-hard cheese made from raw cow's milk from Austria. Staazer is made from hay milk, i.e. the cows that give the milk for the Staazer are fed exclusively with grass and herbs from the pasture in summer and exclusively with hay in winter. There is no silage feeding or feeding with fermentation hay. This special, natural feeding makes the milk, and later the cheese, particularly aromatic. The cheese matures for at least 3 months. Staazer has a round loaf shape weighing about 6 kg. The dough is pale yellow, the consistency is compact with few fermentation holes. The taste is aromatic and mildly creamy.
In addition to the regular Staazer, there are also the varieties:
Staazer with wild garlic - 50% fat (Staazer cheese with wild garlic in the dough) Staazer with hay flowers – 45% fat (Staazer cheese with dried hay flowers on the rind) Source: https://www.kaesewelten.info/kasesorten/kuhmilch/staazer/
A strongly flavored, rennet-free cows-milk cheese, it owes its name to the grey mould that usually grows on its rind. It is extremely low in fat (around 0.5%), yet it has a powerful penetrating smell.
Originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and Netherlands. The cheese is especially known for its pungent odor. One of the most traditional forms of eating Limburger is the Limburger sandwich.
Named after Passendale, the village where it originated, it is one of the best-known cheeses in Belgium. It resembles a loaf of bread and has a round shape and a hard, but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy. It has a firm and damp consistency, slightly sweet bouquet and mild flavor. The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude.[29]
It derives its name from the use of milk removed 15 minutes after the usual milking. Hence the wallonverbrimoûd meaning to re-milk.[30] This cheese weighs 200 to 500g. When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste. It is often sold in pieces.
An aged cheese made from unpasteurized goat milk that is traditionally aged in humid caves. When young, the interior is sweet, with age the flavor becomes spicy.
The cheese is ready after an average of 60 to 66 days in a controlled environment. The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d.o.o. Livno, with yearly production exceeding 500 metric tons.
Trappista or Trapist is a traditional Bosnian semi-hard cow's-milk cheese made by Trappists branch of Cistercians order of Mariastern abbey in Banja Luka, Bosnia and Herzegovina.
This cheese is produced on Vlašić mountain in central Bosnia, above the city of Travnik. It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both. This is brined mostly low-fat cheese, white in color, and can either have small irregular holes scattered in it, or be solid without holes. When drained from brine its taste can be dry and quite salty. The milk has a special flavor that comes from the variety of different herbs that sheep are eating while grazing on the mountain.
Vareš, Olovo, Tuzla, central to northeastern Bosnia, Bosnia and Herzegovina
Bosnian smoked cheese (also known as Serbo-Croatian: Suhi sir or Dimljeni sir) is a type of very dry piquant low-fat smoked cheese originating from Bosnia and Herzegovina. It is usually home-made product, but industrial production also exists.
Made from sheep milk, Cherni Vit cheese owes the green color of its crust and its characteristic taste to the formation of mold. This occurs naturally due to the specific conditions in the region and the technology of production. Produced for centuries, Cherni Vit cheese was nearly extinct in the 2000s until it was rediscovered and popularized by Slow Food representatives.
Urdă/Izvara
Urdă/Izvara is made from whey of sheep, goat or cow milk. It is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky and palatable. It contains 18 grams of protein per 100 grams.
Urdă/Izvara is similar to ricotta in the way it is produced.
A type of brine cheese made in South-Eastern Europe, especially popular in Serbia, Bulgaria, Romania, Albania, North Macedonia and Greece. It is made of goat milk, sheep milk, cow's milk or a combination of milks.[32] It is slightly crumbly with a fat content of about 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.
A hard, distinctively flavored sheep milk cheese. It is generally regarded as the most famous of Croatian artisan cheeses and is found in many export markets outside Croatia, also known as Godsips cheese.
A traditional Czech cheese made from sheep milk. It has the shape of an irregular ball with thin yellow to orange natural rind. It is used as a table cheese or for melting.
A semi-soft, aged cow's milk cheese, and a common household cheese in Denmark. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg, coated with a bacterial culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
Danablu (Danish Blue) is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenised cream, it has a fat content of 25–30% and is aged for eight to twelve weeks
Esrom, or Danish Port Salut cheese, is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture.
A semi-hard Danish cheese named after the island of Fyn. It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
Also known as cream Havarti, a semi-soft cow's milk cheese made like most cheeses by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. It is a washed curd cheese, which contributes to the subtle flavor. It is interior-ripened, rindless, smooth and slightly bright-surfaced. It has very small and irregular openings ("eyes") distributed in the mass. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic.
A semi-hard cheese made from cow's milk. It has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds.
A semi-hard cow's milk cheese made in the region of Mols. It is very similar to Edam, with a delicate, light flavour that is slightly tangy and salty. It has small, regular holes and is covered in a red wax coating.
A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days.
A cow's milk cheese named after the island of Samsø. It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes. It is the national cheese of Denmark.
A cow's milk cheese, similar to a mild Samsø. It is loaf-shaped, with a cream-colored, holey interior and a yellow rind. It has a slightly salty, smooth, and lactic flavor.
A traditional fresh cheese. There are Dry Anthotyros and Fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasteurized, where law allows.
Feta is a brined curd white cheese made only in Greece. It is made from sheep's milk, or from a mixture of sheep and goat's milk. The word "feta" in Greek means "slice".[38]
A small round cheese made from sheep's milk, salt and rennet, Ġbejniet are prepared and served in a variety of forms. Until the early 20th century, ġbejniet made from unpasteurised milk were one of the causes of the spread of Brucellosis which was so prevalent as to be called "the Maltese fever".
Made from whole (regular) cow milk without additives such as rennet. It has a dry, crumbly texture, and takes a spherical shape from the cheesecloth in which the cheese was strained from whey.
MontenegroEdit
Name
Image
Region
Description
Kolašinski sir
A type of soft "Leafy" cheese made of cow milk, produced in Northern Montenegro town of Kolašin. This is a cow milk cheese exclusive to the Central North region, more specifically, around Kolašin town. This is due to the specific composition of flora that free-ranging cows feed upon on the upland pastures, as well as to the microclimatic conditions of the locality. The attempts to make this cheese elsewhere following the same recipe have failed. The producers from this region are proud of their cheese, and for years have been trying to initialize the procedure for the protection of geographic origin.
This cheese is very valued as a delicacy in whole of Montenegro, and it is one of the most expensive fresh cheeses on the national market. The name of this cheese is derived from its specific texture. Thin, sometimes almost transparent, layers create a leafy structure, and make strings when the cheese is pulled apart. It has a pleasant mild fragrance. It does not contain high levels of fat, so its taste is mild and light.All producers make it in a similar manner, although every family has their own small secret that distinguishes their cheese, of which they are rather protective. What is known is that this cheese is made by combining the skimmed and whole cow milk. After adding the rennet, which makes milk curd, the cheese is drained and then frequently turned and folded. It is this manipulation that creates thin layers – leaves – that give it a characteristic texture.
A type of best semisoft cheese made of cow milk, produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal. It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture.
Currently, there is an ongoing procedure for protection of geographic origin for this cheese.
In the Southern Montenegro town of Cetinje surroundings at Njeguši the famous cheese of Njeguši is produced. It is being kept at shaded in airy places up to 3 months before degustation. Dried and rich in cow milk fats – simply exquisite.
A type of yellow cheese made of sheep milk. In North Macedonia the term is often used to refer to all yellow cheeses (or even any cheese other than Сирење). In English-language menus "кашкавал" is translated as "yellow cheese" (whereas sirene is usually translated as "white cheese" or simply "cheese"). The taste of the kashkaval is sometimes compared to that of the United Kingdom's cheddar cheese, although variations exist.
A type of brine cheese produced in North Macedonia called "white cheese" or simply "cheese". It is made of goat milk, sheep milk, cow's milk or a combination of milks. It is slightly crumbly with a fat content of 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.
A caramelized brown Scandinavianwhey cheese. Brunost (brown cheese) is commonly used instead of mysost (whey cheese), which is the correct name. Another variant, made using goat milk, is referred to and sold as geitost (Norwegian for "goat cheese") or, in an older Dano-Norwegian spelling no longer used in Norway, as gjetost. Geitost is made from a mixture of goat's and cow's milk; ekte geitost (real geitost) is made with goat's milk only.
Polish variety of the soft cheese bryndza. It is prepared with sheep milk and was registered in the European Union's Register of protected designations of origin and protected geographical indications on June 11, 2007[53] as a Protected Designation of Origin (PDO).
In Poland, farmer cheese is similar in consistency to cottage cheese.[55] The cheese is formed into a loaf.[55] It is sometimes referred to as "pot cheese."[56]
Foodstuff made of cottage cheese, caraway and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor and tacky consistency, and then warmed and fried.
Smokedsheep milk cheese, there is also a smaller form called redykołka, known as the 'younger sister' of oscypek.
Przeworski
A rennet cheese, classified as ripening, produced from cow's milk and an infusion of mint and marjoram. It has a delicately spicy taste and an aroma of herbs. Named after the town of Przeworsk in the Subcarpathian Voivodeship.
Sometimes known as the "younger sister" of Oscypek and the two are occasionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths.
a cheese named after the city of the same name in Portugal, the main city of the district where it is produced. The cheese is made from milk produced by either a goat or a ewe, and has a soft texture.
a semi-hard sheep's milkcheese from the municipality of Nisa. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle.
Originating from the island of Pico, this cured cheese is produced in cylindrical formats from cow milk It is considered a fatty cheese and the ripening of the cheese forms a yellow exterior irregular crust and yellowish-white, soft and pasty interior. Pico cheese has a salty taste and a, characteristically, intense aroma.
Produced in a mountainous region this cheeses is made from sheep's milk, mostly during the months of November to March. The texture of the paste varies depending on its age, from a very soft semi-liquid when young, to a soft but sliceable solid when older. It is a cured cheese created by artisanal producers with a white or slightly yellow color and a uniform creamy consistency with at most a few small holes in it.
A milk-derived product produced in Portugal, it is sometimes called requesón (the Spanish word for ricotta) in English-speaking countries. It is a loose, ricotta-like cheese used to make cheese spreads.
A salty type of cheese prepared with sheep's-milk, it has a strong flavor and is slightly soft in texture. To obtain it, sweet caș is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep's stomach, or into a sheep's skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark.
Brânză de Suhaia
Suhaia cheese is a dairy product matured in brine, prepared in the neighboring territories of Suhaia commune and, predominantly, in Suhaia commune, Teleorman, Romania.
The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life.
Sweet non-fermented cheese obtained from cow's or sheep's milk. Drained in cheesecloth could be eaten fresh, smoked, or further prepared into brânzǎ de burduf.
Năsal is a traditional Romanian cheese bearing the same name as the village where it is produced in the Țaga commune, Cluj County. It is a smear-ripened cheese made from cow's milk.
Sweet to extremely salty cheese obtained from cow's or sheep's raw or pasteurized milk. Two main categories: fresh – available seasonally and preserved -available year around. Fresh telemea is soft, and in various degrees of saltiness. Preserved telemea is harder and salt saturated due to its brine preservation. Preserved telemea is almost identical to Greek Feta cheese.
A traditional Slovakian cheese, it is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced. Parenica is cream and yellow in color, which is darkened by steaming. The cheese is produced in strips, which are woven into snail-like spirals.
A blue cheese made from pasteurized cow's milk. It has a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor. The cheese has a slightly moldy rind.
"Gotland Blue" is made in Sweden by the Arla Foods company in the town of Stånga on the island of Gotland. This cheese is often characterized as being somewhere between strong and mild, containing elements of both types. The color is a pale yellow, and it has no holes.
A semi-hard Swedish cheese made from cow's milk. It is similar to Emmental with a mild and nutty taste. The cream-coloured cheese has a smooth and creamy texture with large holes. It contains 30–40% fat and takes 10 months to attain full ripeness.
A semi-hard cheese made from cow's milk. The aged cheese has a mild, sweet, nutty flavor and small round holes. It is aged for three or four months, but often up to 12 or even 24 months.
A semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. The cheese is aged in a dry environment for at least two months, sometimes up to more than a year.
A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months.
Switzerland is home to over 450 varieties of cheese.[76]Cowsmilk is used in about 99 percent of the cheeses produced. The remaining share is made up of sheep milk and goat milk.
A hard cheese (45% of fat in dry matter) made from cow's milk, it has moderate piquant cheese flavour and fruit and citrus aroma. Ageing period: 20 days.
Hard cheese 50% of fat in dry matter. Ageing period: 45 days.
Smetankowyi
A hard rennet cheese (50% of fat in dry matter) made from pasteurised milk with moderate sweetish cheese flavour with no piquancy, delicate creamy overtones, and small holes. Ageing period: 30 days.
Once one of Banbury's most prestigious exports, and nationally famous, its production went into decline by the 18th-century, and eventually ceased. The cheese is best known today through an insult in Shakespeare's Merry Wives of Windsor (1597).[78] Pictured is a 15th/16th-century recipe for Banbury cheese.
Stilton is produced in two varieties: Blue, which has had Penicillium roqueforti added to generate a characteristic smell and taste, and White, which has not.
A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days. The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine.[80] Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt.[81] The cheese takes its name from the city of Damietta and is thought to have been made as early as 332 BC.[82]
Similar to Cypriot halloumi, yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the Coptic word for cheese, "halum".
Istanboly
A type of white cheese made from cow or buffalo milk, similar to feta cheese.
A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers.[83]Mish is often made at home from areesh cheese.[84] Products similar to mish are made commercially from different types of Egyptian cheese such as domiati or rumi, with different ages.
A hard, bacterially ripened variety of cheese.[85] It belongs to the same family as Pecorino Romano and Manchego.[86] It is salty, with a crumbly texture, and is sold at different stages of aging.[83]
a brinedcurdcheese traditionally made in Iran. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep's milk. The name comes from Liqvan, a village in Tabriz, where it has traditionally been made.[87]
it can only be found in Talesh County. this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation.
Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of Khoy and Urumia. It is made by adding white vinegar to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or fennel flower seeds and poppy seeds and black caraway is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried. [1]
is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
Unlike its Cypriot variation, in Israel, Halloumi cheese is usually eaten for breakfast as a meze dish fried in olive oil as well as being part of a main course omelette dish called habitath halloumi which includes an omelette, halloumi and herbs.
The color is white and it has a smooth texture and a mild salty taste. It is commonly used as a table cheese eaten by itself or paired with fruit, used in pastries as well.
A creamy type of cheese, almost like Sour Cream. made of Water Buffalo's milk and used either in pastries or as a spread eaten with bread and olive oil.
A cheese that has originated in the southernmost part of Israel. It has a relatively mild flavour and not too salty, can be used in pastries and salads.
Kafrit
Also known as rural cheese, one of the most basic Cheeses in Israel, it has a texture relatively similar to that of a Feta cheese but generally less salty.
A white brine cheese. It is named after the city of Acre, where it first originated, and is commonly made using cowmilk, but can also be made with goat or sheep's milk. It is widely used in Knafeh but Nabulsi cheese is used more often.
Made from cow's milk, it is available fresh or dry. Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed (inside a basket).
Hard, dry laban made from goat or ewe's milk.[89]Milk is kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. Pictured is white Jameed in a shop front in Jerusalem.
A traditional cheese in Middle East countries. It is particularly popular in the Arab States of the Persian Gulf. The cheese has an open texture and a mild taste similar to Feta but less salty.
Jibne Baida
Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating
is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
One of a number of Palestinian white brined cheeses made in the Middle East. Its name denotes its place of origin, Nablus[90] and it is well known throughout the West Bank and surrounding regions. It is also a major ingredient of the Arabian desserts Knafeh and Qatayef.
Shelal
A salty white cheese made up of strands of cheese woven together
a mature cheese made with spices and generally presented as balls of cheese covered in za'tar orchile powder; most often eaten as a starter dish with tomato, oil and sometimes onion
Most Canadian Cheddar is produced by a number of large companies in Ontario, though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.
A firm, aged Mexican cheese traditionally made from skimmed goat's milk but most often available made from skimmed cow's milk. After it is made it is rolled in paprika to add additional flavor to its salty sharp flavor.
Asadero cheese is a soft cheese that melts easily. It is usually made in the shape of a round tortilla.[98][99] Often mistaken for "Oaxaca cheese."[100]
Brand name of a semi-soft cheese with a mild, smooth flavor and a subtle hint of sourness. Bergenost is a triple-cream, Norwegian-style butter cheese made by Yancey's Fancy of Corfu, New York using imported Norwegian cultures.
Prepared in brick-shaped form, the color ranges from pale yellow to white, and it has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is medium-soft, crumbles easily and is somewhat sticky to the knife.
Best eaten within 24–48 hours of production and at room temperature. Fresh curds will often come in a bag and have a little whey in the bag. They are often high in moisture and salty and will likely squeak while you chew them.
After a couple days or after any refrigeration they can be "regenerated" with a couple seconds in a microwave, but they will not be the same or as fresh. They are good in an omelete or breaded and fried at this point. After a few days they will be like a young colby or cheddar.
Kin to cheddar, but much milder. The curd is washed at production to rinse off the lactose (milk sugars). Bacteria do not have a chance to make the cheese more acidic as it ages, unlike cheddar. It melts well.
A generic name used to refer to a variety of processed cheese sauces flavored with peppers and spices, typically poured on top of nachos or served on their own as a dip for a variety of foods. Nacho cheese is also referred to as simply "queso."
It is a fresh cheesecurd product with a mild flavor and soupy texture.[105] It is drained, but not pressed, so some whey remains and the individual curds remain loose.
A fresh cheese elaborated with cow's milk, with or without the addition of cream. It has its origin in Argentina, and derives from Italian cheeses with similar characteristics as Crescenza.
A soft, mild-tasting cheese that can be spread over toasts, crackers and bread buns or used in cooking. Because of its low level of acidity, catupiry has become an ingredient in various dishes. It is one of the most popular "requeijão" (creamy cheese) brands in Brazil.
Comes in four varieties, named queijos-de-minas frescal (fresh), meia-cura (half-aged) and curado (aged). A fourth variety, branded queijo padrão ("standard" cheese) has been developed more recently and can be found in nearly all supermarkets and grocery stores in Brazil.
In Brazil, Requeijão is a type of cream cheese white in color (but not similar to the American notion of cream cheese, and may be better understood as "creamy cheese"). It has a mild taste and its consistency can vary from creamy solid to liquid.
A semi-soft cheese, it is one of the most popular cheeses in Chile, it is similar in taste to Tilsit and often has chives or red pepper flakes mixed in.[107][108]
Department of Cundinamarca and Boyacá, oriental mountains
is a kind of fresh done cheese with only one or few days of mature. Is the same kind as Quesillo. Comparable to Mozzarella is kept fresh in Banana leaves where it gets actually its typical form and texture
Paipa is a city in Department Boyacá, with a high production of Holstein Milk.
Queso Pera
A kind of mature Mozzarella specifically in a pressed form of a pear forms layers which give the special favorite taste. An industrial variation is filled with very sweet guave/guayaba marmalade
In Colombia, quesillo is a type of double cream cheese wrapped within a plantain leaf, made originally in the Tolima Department; the town of Guamo is most known for this dairy product.
Queso 7 cueros
From the Meta Department and the eastern plains
similar to the Pera cheese. The cheese is made with rich in fat milk. In the process it is heated and stretched in a technique called "pasta hilada" creating threads that make layers called "cueros" which give the siete cueros cheese its characteristical texture.
It is a soft cheese with a hard rind, light yellow color and abundant eyes.
Cuartirolo
Ripened, high moisture and fatty cheese. Soft, creamy, somewhat elastic consistency. Smooth, closed and uniform texture. Uniform yellowish-white colour. Slightly acid taste. Mild smell. Made from pasteurized milk.
Danbo
It is a washed curd, ripened cheese, from standardised and pasteurized milk. A variation of Danish danbo cheese. It is a matured cheese, of medium moisture and fat. Semi-hard, elastic consistency. Compact, smooth, not grainy texture. Uniform yellowish white colour. Lactic, smooth, slightly salty, characteristic flavor. This cheese comes in blocks which are salted, and surface dried. vacuum packaged and stored for ripening.[112]
Sándwich
Processed mold cheese, specially made for the production of Sandwiches de miga (crust free).
It is made using the salty waters of the Almirón Hot Springs. Made with whole cow's milk. Presentation: cylindrical in shape, approximately 1 kg, 10 cm in diameter, and 8 cm high, smooth and clean surface. Color: slightly light yellow.
Yamandú
It was a type of Gouda cheese, with a firm, semi-hard paste, made with unpasteurized milk and with the addition of selected ferments. It ceased to be produced in 1980 due to changes in the sanitary requirement for pasteurization.[113]
Zapicán
Made with cow's milk, from 3 to 4 kg in weight. It has a firm consistency and texture, with some spherical eyes and a smooth but defined flavor. Used as cut cheese.[114]
A soft, watery, fresh white cheese with big holes, produced from pasteurized milk. It is usually made in large circular containers 6 feet in diameter and four feet in height.
A mild farmer's cheese that is packaged in liquid.[96]
OtherEdit
Some types of cheese were either developed in various locales independently (usually as un-aged products from the beginning stages of dairy processing and cheesemaking), or are not actually cheese products. Examples include:
Not a dairy product, but a cheese analogue made from soybeans/soy protein.[122] Pictured is soy cheese manufactured to the consistency of a cream cheese.
^"The History of Cheese: From An Ancient Nomad's Horseback To Today's Luxury Cheese Cart". The Nibble. Lifestyle Direct, Inc. Retrieved 8 October 2009.
^"Parakou". Benintourism.com. Retrieved 10 January 2009.
^Tara (6 September 2019). "Ayib (Homemade Fresh Cheese) and Ethiopia Cookbook Review". Tara's Multicultural Table. Retrieved 10 December 2022.
^Kennedy, William (23 August 2018). "Addis Ethiopian Cuisine Opening". Eugene Weekly. Retrieved 28 December 2019.
^ abDonnelly, C.W.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 108. ISBN978-0-19-933088-1. Retrieved 28 December 2019.
^(PDF). Archived from the original (PDF) on 2 December 2017. Retrieved 14 May 2013.
^Recio I, García-Risco MR, Amigo L, Molina E, Ramos M, Martín-Alvarez PJ (June 2004). "Detection of milk mixtures in Halloumi cheese". J. Dairy Sci. 87 (6): 1595–600. doi:10.3168/jds.S0022-0302(04)73313-5. PMID 15453472.
^Gibbs, Paul; Morphitou, Ria; Savva, George (2004). "Halloumi: exporting to retain traditional food products". British Food Journal. 106 (7): 569–576. doi:10.1108/00070700410545755.
^"Cyprus - Cultural life - Daily life and social customs - halloumi cheese". www.britannica.com. Retrieved 2 January 2018. Geography has left Cyprus heir to numerous culinary traditions—particularly those of the Levant, Anatolia, and Greece – but some dishes, such as the island's halloumi cheese [...] are purely Cypriot.
^Ayto, John (1990). The glutton's glossary: a dictionary of food and drink terms. Routledge. p. 133. ISBN978-0-415-02647-5. Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk.
^Doing Business with the Republic of Cyprus. Consultant Editors: Philip Dew & Jonathan Reuvid. GMB. 2005. p. 46. ISBN978-1905050208. Cyprus has managed to secure EU recognition of halloumi as a traditional cheese of Cyprus; therefore no other country may export cheese of the same name.{{cite book}}: CS1 maint: others (link)
^"About Food – Georgian Imeretian Cheese". Georgia About. 12 June 2012. Retrieved 15 June 2023.
^"About Food – Georgian Sulguni Cheese". Georgia About. 28 June 2013. Retrieved 15 June 2023.
^"About Food – Tenili Cheese". Georgia About. 2 December 2014. Retrieved 15 June 2023.
^. Archived from the original on 20 June 2014. Retrieved 9 May 2013.
^Roufs, Timothy G.; Smyth Roufs, Kathleen (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 168. ISBN9781610692212.
^. Archived from the original on 16 July 2017. Retrieved 24 October 2016.
^"Susu kerbau masam". Harian Metro (in Malay). 29 December 2019. Retrieved 31 January 2021.
^"Susu masam makanan tradisional di Terengganu". Timur Daily (in Malay). 3 December 2019. Retrieved 31 January 2021.
^ abCulture Magazine (2012). Cheese For Dummies. John Wiley & Sons. p. 225. ISBN1118099397
^. 21 June 2014. Archived from the original on 14 July 2011. Retrieved 24 October 2016.
^Text in this article was incorporated from the following public domain U.S. Government publication:
Doane, C.F.; Hargrove, Robert C.; Lawson, H.W.; Matheson, K.J.; Sanders, G.P; Walter, Homer E. (1969). Cheese Varieties and Descriptions. U.S. Department of Agriculture. p. 72
^"Sauermilchkäse | Produkte". www.vorarlbergkaese.at (in German). Retrieved 13 September 2017.
^ abc. Culture magazine. Archived from the original on 4 April 2013. Retrieved 7 May 2013.
^Yenne, B. (2014). Beer: The Ultimate World Tour. Race Point Publishing. p. 134. ISBN978-1-62788-247-7. Retrieved 29 December 2019.
^Like blocher and reblocher gave us the reblochon.
^. Udruzenje Okusi Hercegovinu – Promocija tipicnih hercegovackih proizvoda. Archived from the original on 6 April 2019. Retrieved 6 April 2019.
^Efstathios Alichanidis & Anna Polychroniadou, "Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review", Dairy Sciеnce & Technology, Volume 88, Number 4–5, July–October 2008, pp. 495–510. doi:10.1051/dst:2008023.
^Bousfield, Jonathan (1 April 2010). The Rough Guide to Croatia. Penguin. p. 139. ISBN9781848369368. Retrieved 24 October 2016 – via Internet Archive. Škripavac cheese.
^Casasús, Isabel; Rogosić, Jozo; Rosati, Andrea; Stoković, Igor; Gabiña, Dunixi (26 March 2012). Animal farming and environmental interactions in the Mediterranean region. Springer Science & Business Media. ISBN9789086867417. Retrieved 24 October 2016 – via Google Books.
^Fabricant, Florence (24 April 2017). "New Danish Cheeses Make Their American Debut". The New York Times. Retrieved 29 December 2019.
^ abHurt, J.; Ehlers, S. (2008). The Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to Selecting, Serving, and Enjoying Cheese. THE COMPLETE IDIOT'S GUIDE. DK Publishing. p. 106. ISBN978-1-4406-3618-9. Retrieved 27 December 2019.
^Ehlers, S.; Hurt, J. (2008). The Complete Idiot's Guide to Cheeses of the World. complete idiot's guide to--. Alpha Books. p. 113. ISBN978-1-59257-714-9. Retrieved 29 December 2019.
^"Cheese from Pljevlja (Pljevaljski cheese)". Delicious Food Of Montenegro. 10 March 2017. Retrieved 7 April 2019.
^"A masni kučki sir ćemo prevesti kao..." Vijesti.me. 9 December 2014. Retrieved 7 April 2019.
^""Njeguški sir" / Cheese of Njegusi". Delicious Food Of Montenegro. 10 March 2017. Retrieved 7 April 2019.
^Hagenes, Kirsti (1999). Produksjon av meieriprodukter. Oslo: Yrkesopplæring. p. 187. ISBN8258513109.
^Baglo, Christine (13 April 2016). "Gårdsgourmetene". Dagsavisen. Retrieved 15 June 2018.
^Nordmanns forbundet. Nordmanns-forbundet. 2007. p. 26. Retrieved 29 December 2019.
^Donnelly, C.W.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 667. ISBN978-0-19-933088-1. Retrieved 29 December 2019.
^Food Processing. Techpress (FPI) Limited. 1996. p. 19. Retrieved 29 December 2019.
^. Archived from the original on 9 November 2013. Retrieved 29 December 2019.
^"Na Kujawach robiono sery już 7 tys. lat temu" Źródło: PAP
^"Bałtycki ripening cheese". Osmozo.pl/. Retrieved 14 November 2013.
^ abc"Cheese Description: Bryndza". Cheese.com. Retrieved 11 June 2008.
^"Bryndza - LeCheese". lecheese.app. Retrieved 18 August 2021.
^European Commission (11 June 2007). "Commission Regulation (EC) No 642/2007 of 11 June 2007 registering a name in the Register of protected designations of origin and protected geographical indications Bryndza Podhalańska (PDO)". Retrieved 10 June 2008.
^. Oldpoland.pl. Archived from the original on 28 November 2014. Retrieved 14 November 2013.
^ abPolish Cooking – Marianna Olszewska Heberle. p. 91.
^From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food - Anne Applebaum, Danielle Crittenden. p. 239.
^ ab"Proceedings from the Annual Marschall Invitational Italian Cheese Seminar". Italian Cheese Sales, Marschall Division, Miles Laboratories. 5 April 1992 – via Google Books.
^"Food Science and Technology Abstracts". International Food Information Service. 5 April 1975 – via Google Books.
^"Ser liliput wielkopolski - Ministerstwo Rolnictwa i Rozwoju Wsi - Portal Gov.pl". Ministerstwo Rolnictwa i Rozwoju Wsi (in Polish). Retrieved 18 August 2021.
^"Zeszyty naukowe". Nakładem Wyższej Szkoły Ekonomicznej. 5 April 1975 – via Google Books.
^"8 Most Popular Polish Cheeses". www.tasteatlas.com. Retrieved 18 August 2021.
^"Rokpol - LeCheese". lecheese.app. Retrieved 18 August 2021.
^"Twaróg (Polish Farmer's Cheese)". Polish Housewife. 25 September 2016. Retrieved 18 August 2021.
^"Mazurian cuisine". www.poland.travel. Retrieved 18 August 2021.
^""Codex International Individual Standard For Tilsiter"" (PDF).
^Sinclair, Charles Gordon (1 January 1998). International Dictionary of Food and Cooking. Taylor & Francis. ISBN9781579580575. Retrieved 24 October 2016 – via Google Books.
^Sinclair, Charles Gordon (1 January 1998). International Dictionary of Food and Cooking. Taylor & Francis. ISBN9781579580575. Retrieved 24 October 2016 – via Google Books.
^Refrigeration, International Institute of (1970). "Bulletin: Annexe". Retrieved 24 October 2016 – via Google Books.
^. novavaros.com. Archived from the original on 14 July 2011.
^ abcd. www.zis.gov.rs. Archived from the original on 26 March 2009.
^. Archived from the original on 5 September 2016. Retrieved 24 October 2016.
^ abFallon, Steve (1 January 2010). Slovenia. Lonely Planet. p. 139. ISBN9781741048575. Retrieved 24 October 2016 – via Internet Archive. Mohant cheese.
^Casasús, Isabel; Rogosić, Jozo; Rosati, Andrea; Stoković, Igor; Gabiña, Dunixi (26 March 2012). Animal farming and environmental interactions in the Mediterranean region. Springer Science & Business Media. ISBN9789086867417. Retrieved 24 October 2016 – via Google Books.
^ abBogataj, Janez; Kvaternik, Rok (1 January 2007). Taste Slovenia. Darila Rokus d.o.o./Rokus G. ISBN9789616531399. Retrieved 24 October 2016 – via Google Books.
^DK Eyewitness Travel Guide Switzerland. Travel Guide. DK Publishing. 2017. p. 261. ISBN978-1-4654-6725-6. Retrieved 28 December 2019.
^Donnelly, C.W.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. pp. 435–436. ISBN978-0-19-933088-1. Retrieved 29 December 2019.
^Helou, Anissa (1998). Lebanese Cuisine. New York: St. Martin's Griffin. p. 18. ISBN978-0312187354.
^Albala, Ken (25 May 2011). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]. ABC-CLIO. ISBN9780313376276. Retrieved 24 October 2016 – via Google Books.
^Tamime, A. Y.; Robinson, R. K. (1991). Feta and Related Cheeses. Woodhead Publishing. p. 209. ISBN978-1-85573-278-0. Retrieved 13 August 2012.
^Tamime, Adnan Y. (15 April 2008). Brined Cheeses. John Wiley & Sons. ISBN9781405171649. Retrieved 24 October 2016 – via Google Books.
^MobileReference (1 January 2007). Travel Istanbul, Turkey: Illustrated City Guide, Phrasebook, and Maps. MobileReference.com. ISBN9781605011813. Retrieved 24 October 2016 – via Google Books.
^Guides, Rough (3 October 2011). Rough Guide Phrasebook: Turkish: Turkish. Penguin. ISBN9781405389600. Retrieved 24 October 2016 – via Google Books.
^"Fromagerie Saint Benoit du Lac products page (French)".
^Michèle Foreman (2012). Fromages. Quebec artisans. The cream of the crop (in French). Quebec: Éditions du Sommet. pp. 96–97. ISBN978-2-89696-019-4.
^ abcdefCastro, Lourdes (1 December 2009). Eat, Drink, Think in Spanish: A Food Lover's English-Spanish/Spanish-English Dictionary. Potter/TenSpeed/Harmony. ISBN9781580084017. Retrieved 24 October 2016 – via Google Books.
^Fisher, John; Brown, Jules (5 April 2010). The Rough Guide to Portugal. Penguin. ISBN9781848369788. Retrieved 24 October 2016 – via Google Books.
^"When is a Tortilla Not Tortilla? When An Asadero, That's When!". El Paso Times. 19 August 1963. p. 9. Retrieved 17 October 2022 – via Newspapers.com.
^"Affectionados Line up for Asaderos". The Deming Headlight. 25 November 1980. p. 3. Retrieved 17 October 2022 – via Newspapers.com.
^Hernández Rodríguez, Rafael (2021). Food Cultures of Mexico: Recipes, Customs, and Issues. Santa Barbara, California: ABC-CLIO. p. 32. ISBN978-1-4408-6924-2. OCLC 1240827140.
^ abBayless, Mr Rick (26 May 2009). Authentic Mexican: Regional Cooking from the Heart of Mexico. Harper Collins. ISBN9780061854989. Retrieved 24 October 2016 – via Google Books.
^ abHurt, J.; Ehlers, S. (2008). The Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to Selecting, Serving, and Enjoying Cheese. THE COMPLETE IDIOT'S GUIDE. DK Publishing. p. 196. ISBN978-1-4406-3618-9. Retrieved 29 December 2019.
^Long Towell Long & Luis Alberto Vargas (2005). Food Culture in Mexico. Greenwood Publishing Group. p. 116. ISBN9780313324314. Retrieved 8 January 2018.
^Brown, Robert Carlton. "The Complete Book of Cheese, Chapter 4: "American Cheddars". Gramercy Publishing Company: New York. Monterey Jack is a stirred curd Cheddar without any annatto coloring. It is sweeter than most and milder when young.
^Tricoles, Robin (24 March 2019). "Cottage Cheese Is the New Greek Yogurt". The Atlantic. Retrieved 30 December 2019.
^Hunt, Peter (8 March 2017). "Cheese price war: Discount battle hits dairy farmers". The Weekly Times. Retrieved 6 January 2021.
list, cheeses, this, dynamic, list, never, able, satisfy, particular, standards, completeness, help, adding, missing, items, with, reliable, sources, this, list, cheeses, place, origin, cheese, milk, based, food, that, produced, wide, ranging, flavors, texture. This is a dynamic list and may never be able to satisfy particular standards for completeness You can help by adding missing items with reliable sources This is a list of cheeses by place of origin Cheese is a milk based food that is produced in wide ranging flavors textures and forms Hundreds of types of cheese from various countries are produced Their styles textures and flavors depend on the origin of the milk including the animal s diet whether they have been pasteurized the butterfat content the bacteria and mold the processing and aging Different types of Gruyere Jura Alpage and Etivaz cheeses at a food market in Lausanne Switzerland Parmigiano Reggiano ripening in a modern factoryHerbs spices or wood smoke may be used as flavoring agents The yellow to red color of many cheeses such as Red Leicester is normally formed from adding annatto While most current varieties of cheese may be traced to a particular locale or culture within a single country some have a more diffuse origin and cannot be considered to have originated in a particular place but are associated with a whole region such as queso blanco in Latin America Cheese is an ancient food whose origins predate recorded history There is no conclusive evidence indicating where cheesemaking originated either in Europe Central Asia or the Middle East but the practice had spread within Europe prior to Roman times and according to Pliny the Elder had become a sophisticated enterprise by the time the Roman Empire came into existence 1 In this list types of cheeses are included brand names are only included if they apply to a distinct variety of cheese Contents 1 Africa 1 1 Benin 1 2 Ethiopia 1 3 Mauritania 2 Asia 2 1 Armenia 2 2 Azerbaijan 2 3 Bangladesh 2 4 China 2 5 Cyprus 2 6 Georgia 2 7 India 2 8 Indonesia 2 9 Japan 2 10 Korea 2 11 Malaysia 2 12 Mongolia 2 13 Nepal 2 14 Philippines 3 Europe 3 1 Albania 3 2 Austria 3 3 Belgium 3 4 Bosnia and Herzegovina 3 5 Bulgaria 3 6 Croatia 3 7 Czech Republic 3 8 Denmark 3 9 Estonia 3 10 Finland 3 11 France 3 12 Germany 3 13 Greece 3 14 Hungary 3 15 Iceland 3 16 Ireland 3 17 Italy 3 18 Jews of Eastern Europe 3 19 Kosovo 3 20 Latvia 3 21 Lithuania 3 22 Malta 3 23 Moldova 3 24 Montenegro 3 25 Netherlands 3 26 North Macedonia 3 27 Norway 3 28 Poland 3 29 Portugal 3 30 Romania 3 31 Russia 3 32 Serbia 3 33 Slovakia 3 34 Slovenia 3 35 Spain 3 36 Sweden 3 37 Switzerland 3 38 Ukraine 3 39 United Kingdom 4 Middle East 4 1 Egypt 4 2 Iran 4 3 Israel 4 4 Levant 4 5 Turkey 5 North and Central America 5 1 Canada 5 2 Costa Rica 5 3 El Salvador 5 4 Honduras 5 5 Mexico 5 6 Nicaragua 5 7 United States 6 Oceania 6 1 Australia 6 2 New Zealand 7 South America 7 1 Argentina 7 2 Bolivia 7 3 Brazil 7 4 Chile 7 5 Colombia 7 6 Paraguay 7 7 Peru 7 8 Uruguay 7 9 Venezuela 8 Other 9 Unsorted 10 See also 10 1 Articles by country 10 2 Protected cheeses 11 References 12 External linksAfrica EditSee also African cuisine Benin Edit See also Benin cuisine Name Image Region DescriptionWagasi nbsp Northern Benin A soft cow s milk cheese commonly made by the Fulani people that is sold in many units in Parakou a city in Central Benin 2 Ethiopia Edit See also Ethiopian cuisine Name Image Region DescriptionAyibe A Local cheese that is mild and crumbly 3 4 It has little flavor on its own and is often served as a side dish to soften the effect of very spicy food Mauritania Edit See also Mauritanian cuisine Name Image Region DescriptionCaravane cheese The brand name of a camel milk cheese produced in Mauritania by Tiviski 5 a company founded by Nancy Abeiderrhamane in 1987 The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen and is very difficult to produce but yields a product that is low in lactose It is also available and consumed in Senegal 5 Asia EditSee also Asian cuisine Armenia Edit See also Armenian cuisine Name Image Region DescriptionChechil A brined string cheese that originated either in Armenia or in Georgia it has a consistency approximating that of suluguni or mozzarella and is produced in the form of dense strings rolled up in a figure eight of thick braid shaped ropes Azerbaijan Edit See also Azerbaijani cuisine Bangladesh Edit See also Bangladeshi cuisine Name Image Region DescriptionChhana nbsp Bangladesh Fresh unripened curd cheese made from water buffalo milk A crumbly and moist form of farmers cheese or paneer it is used to make desserts such as rasgulla China Edit See also Tibetan cheese The dominant Han Chinese culture is not dairy centric However some indigenous sociolinguistic groups in regions of the country such as Inner Mongolia Tibet and Yunnan have strong cheese traditions Name Image Region DescriptionByaslag Mild unripened Mongolian cheese made from yak or cow milk Chura kampo nbsp Tibetan dried cheese is a Tibetan cheese and important within the cuisine of Tibet Chura kampo is made from the curds that are left over from boiling buttermilk Chura loenpa A Tibetan cheese that is significant within the cuisine of Tibet It is a soft cheese similar to cottage cheese made from the curds that are left over from boiling buttermilk Nguri A buffalo s milk cheese of Fujian province China It is in a ball shape approximately the size of a table tennis ball and has a soft leathery texture Rubing nbsp A firm fresh goat milk cheese made in the Yunnan Province of China by people of the Bai and Sani recognized as a branch of the Yi in China minorities 6 Pictured is fried rubing cheese Rushan nbsp The name means milk fan as it is said to resemble a folding fan Cyprus Edit See also Cypriot cuisine Name Image Region DescriptionAkkawi nbsp Commonly made using cow milk but can be made with goat or sheep s milk it has a smooth texture and a mild salty taste It is now produced on a large scale in the Middle East notably in Israel Palestine Lebanon Syria and Cyprus Anari cheese nbsp A fresh mild whey cheese produced in Cyprus Although much less known than other Cypriot cheeses e g halloumi it has started to gain popularity following recent publicity exposure The whey used is usually a by product in the production process of other harder cheeses commonly that of halloumi or kefalotyri cheese 7 Halloumi nbsp A Cypriot semi hard unripened brined cheese made from a mixture of goat and sheep milk and sometimes also cow milk 8 9 10 11 It has a high melting point and so can easily be fried or grilled It is noted for its ability to retain its shape under direct heat or as a grillable cheese Kefalotyri nbsp A hard salty yellow cheese made from sheep or goat s milk in Greece and Cyprus Depending on the mixture of milk used in the process the color can vary between yellow and white Georgia Edit See also Georgian cheese and Georgian cuisine Name Image Region DescriptionImeruli nbsp Imereti A quick cheese made from cow s milk It has a soft springy texture and a salty slightly sour flavour 12 Sulguni nbsp Samegrelo A pickled Georgian cheese from the Samegrelo region It has a sour moderately salty flavor a dimpled texture and an elastic consistency 13 these attributes are the result of the process used as is the source of its moniker pickle cheese Its color ranges from white to pale yellow Sulguni is often deep fried which masks its odor It is often served in wedges Tenili nbsp Meskheti A string cheese made from either ewe s or cow s milk 14 It has been included in the Intangible cultural heritage of Georgia since 2013 India Edit See also Indian cuisine Name Image Region DescriptionBandel nbsp An Asian cheese that originated in a Portuguese colony Bandel located in eastern India Today the production is concentrated in the towns of Tarakeswar and Bishnupur Bankura near Kolkata West Bengal India 15 16 Made by separating the curds from the whey with lemon juice It is then molded and drained in small baskets and smokedPaneer nbsp The origin of paneer is debated Ancient Indian Afghan Iranian and Portuguese Bengali origins have been proposed for paneer 17 18 Now widespread in most of the Indian subcontinent A fresh cheese common in South Asian cuisine In eastern parts of Indian subcontinent it is generally called Chhana It is an unaged acid set non melting farmer cheese made by curdling heated full fat milk mostly buffalo with lemon juice yogurt vinegar or any other food acids Chhana nbsp Produced mostly in eastern Indian states of Odisha and West Bengal it is the chief ingredient of most of the sweets produced here A fresh unripened curd cheese made from cow or water buffalo milk A crumbly and moist form of farmers cheese or paneer it is used to make desserts such as rosogolla রসগ ল ল It is used in various Hindu religious rituals The earliest reference of cheese in India dates back to 1400 BCE 19 20 Dahi Chhana It was generally homemade in Cuttack region of Odisha households but now its production has become very rare Very similar to chhana in texture it has a deep reddish brown color and is more flavorful and distinctly tasteful It is rich in whey protein It is produced from traditional buttermilk and a big quantity of milk is required to produce even a small amounts of Dahi Chhana It has a long shelf life and can be kept in earthen sikkas for months Kalari nbsp Originated from Chenani in the union territory of Jammu and Kashmir Also known as Kiladi or Maish Krej Kashmiri ميش کريج Kalimpong cheese Originates from Kalimpong a hill station in the Indian state of West Bengal When unripe Kalimpong cheese is a little like the Welsh Caerphilly slightly acidic and a little crumbly with a relatively smooth edible rind and not particularly strong smelling Indonesia Edit See also Indonesian cuisine Name Image Region DescriptionDangke Enrekang Regency South Sulawesi Dangke is a cheese made from buffalo milk using a traditional process it is known for having quite high protein and b carotene content Japan Edit See also Japanese cuisine Name Image Region DescriptionSakura cheese Created in Hokkaidō Japan A soft cheese that is creamy white and flavored with mountain cherry leaves Sakura means cherry blossom in Japanese Korea Edit See also Korean cuisine Name Image Region DescriptionImsil Imsil Cheese Village is located near the town of Imsil within the county of Imsil It provides vacation programs for children and tourists with programs lasting for one day or more in which guests learn how to make cheese The cheese produced in Imsil Cheese Village is called Imsil cheese following the county name Malaysia Edit See also Malaysian cuisine Name Image Region DescriptionSusu Masam nbsp Kuala Berang Terengganu A rare delicacy made from fermented buffalo s milk originated particularly from Kuala Berang area in the state of Terengganu The milk is fermented inside a bamboo for one night or up to 3 days until the milk is mostly or completely solidified The taste of the susu masam is described as creamy and sour similarly to yogurt Susu masam is commonly eaten with rice and budu It can also be eaten on its own or with sugar 21 22 Mongolia Edit See also Mongolian cuisine There are two types of Mongolian cheese byaslag They are similar in taste and are like a cross between mozzarella and an unsalted feta cheese tүүhij sүүnij this is a creamy version of Mongolian cheese made by boiling the milk and keeping the cream top bolson sүүnij this is similar but is made without the cream Name Image Region DescriptionByaslag 23 Prepared with cow or yak milk this cheese has a lumpish curd and is somewhat sour in flavor 23 Nepal Edit See also Nepalese cuisine Name Image Region DescriptionFlower of Rajya A firm yak s milk cheese made in Nepal by Tibetan nomads in collaboration with the Trace Foundation Milk is heated and ripened in big copper vats curdled drained and molded into 10 12 pound wheels The cheese is dry cured in Tibetan red salt aged then wrapped in scarves and packed in bamboo baskets Chhurpi nbsp A yak s milk cheese influenced by Tibetan cuisine Depending on how it is prepared Chhurpi can be either hard and chewy or soft Philippines Edit See also Philippine cuisine Name Image Region DescriptionKesong puti nbsp A soft white cheese made from unskimmed carabao s milk salt and rennet 24 It has a soft close texture and slight salty taste Europe EditSee also European cuisine Albania Edit See also Albanian cuisine Name Image Region DescriptionDjathe i bardhe Named after its color it is a variation of the Balkanic sirene One of the most popular types of cheese in Albania widely used as an appetizer or side dish Village salad and byrek are the most known recipes where djathe i bardhe is used but it is also served fried or baked in terracotta dishes with peppers and tomatoes Djathe i bardhe is commonly eaten as meze a term used for appetizers that are served with alcoholic beverages most prominently raki Kackavall nbsp In Albania kackavall is the most popular type of cheese after djathe i bardhe white cheese It is considered a traditional Albanian cheese and is widely used as a side dish A great majority of traditional restaurants will bring plates of raw or fried kackavall for no additional cost before the main dishes finish cooking All dairy companies is Albania produce kackavall and mainly use cow s or sheep s milk Djathe piceGjize Gjize is a whey cheese very similar to curd or cottage cheese It is usually salted and it is one of the most used ingredients for byrek Its taste can be compared to ricotta when served unsalted Most Albanians consider gjize as the creamy version of djathe i bardhe Urdhe nbsp Unaged cheese produced by boiling wheyAustria Edit See also Austrian cuisine Name Image Region DescriptionBachensteinerBergkase nbsp A group of cheeses produced in the AlpsBrimsen An Austrian term for BryndzaGelundener KaseLuneberg cheese Made in mountain valleys in Vorarlberg in western Austria 25 A cow s milk cheeseMontafoner Sauerkase nbsp The Montafoner Sauerkase dialect Sura Kees or in the Walgau and Rhine Valley Sura Kas is a cheese made of soured milk and has its origins in the Vorarlberger Montafon Sour milk cheese is a lean cheese so its fat content is very low The protein content however does not suffer from fat loss due to the cream sabot It is known in Vorarlberg since the 12th century and is similar to the Tyrolean grey cheese 26 Mondseer Made from pasteurized milk Mondseer is a semi solid cheese similar to Muenster cheese or Limburger The surface is brushed by hand with salt water red smear and maturation takes four to six weeks The fat content is 45 It has a mild to slightly spicy aroma and a sweet and sour taste Its natural rind is yellow orange in color Staazer nbsp Staazer is a semi hard cheese made from raw cow s milk from Austria Staazer is made from hay milk i e the cows that give the milk for the Staazer are fed exclusively with grass and herbs from the pasture in summer and exclusively with hay in winter There is no silage feeding or feeding with fermentation hay This special natural feeding makes the milk and later the cheese particularly aromatic The cheese matures for at least 3 months Staazer has a round loaf shape weighing about 6 kg The dough is pale yellow the consistency is compact with few fermentation holes The taste is aromatic and mildly creamy In addition to the regular Staazer there are also the varieties Staazer with wild garlic 50 fat Staazer cheese with wild garlic in the dough Staazer with hay flowers 45 fat Staazer cheese with dried hay flowers on the rind Source https www kaesewelten info kasesorten kuhmilch staazer SteirerkaseTyrolean grey Tiroler Graukase nbsp Made in the Zillertal Austria A strongly flavored rennet free cows milk cheese it owes its name to the grey mould that usually grows on its rind It is extremely low in fat around 0 5 yet it has a powerful penetrating smell Belgium Edit See also Belgian cuisine Name Image Region DescriptionBrussels cheese Made from cow s milk it has a smooth texture and a sharp and citrus flavor along with a strong and salty bite Chimay cheeses nbsp Brands and varieties of cheeses produced by Chimay Brewery some soaked in Chimay Ale Herve cheese nbsp An aged cheese made from unpasteurized cow s milk It is traditionally aged in humid caves Le Wavreumont 27 Made by Fromagerie des Ardennes which is in Ferrieres Belgium 27 Produced from cow s milk this cheese is semi soft and its coloration varies from yellow to ivory depending upon the season in which its produced 27 Limburger cheese nbsp Originated during the 19th century in the historical Duchy of Limburg which is now divided among modern day Belgium Germany and Netherlands The cheese is especially known for its pungent odor One of the most traditional forms of eating Limburger is the Limburger sandwich Maredsous cheese Produced at Maredsous Abbey in Denee Belgium 28 A loaf shaped cheese made from cow s milk The cheese is lightly pressed then washed in brine to create the firm orange crust and pungent aroma Passendale cheese Passendale Belgium Named after Passendale the village where it originated it is one of the best known cheeses in Belgium It resembles a loaf of bread and has a round shape and a hard but edible brown rind with spots of white Inside the flesh is golden dotted with small holes and very creamy It has a firm and damp consistency slightly sweet bouquet and mild flavor The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude 29 Remoudou nbsp Land of Herve Belgium It derives its name from the use of milk removed 15 minutes after the usual milking Hence the wallon verb rimoud meaning to re milk 30 This cheese weighs 200 to 500g When it is washed with salt it gets a strong taste and when it is washed with milk it keeps a mild taste It is often sold in pieces Rodoric Liege Belgium An aged cheese made from unpasteurized goat milk that is traditionally aged in humid caves When young the interior is sweet with age the flavor becomes spicy Bosnia and Herzegovina Edit See also Bosnia and Herzegovina cuisine and List of Bosnia and Herzegovina cheeses Name Image Region DescriptionLivno cheese nbsp Livno Bosnia and Herzegovina The cheese is ready after an average of 60 to 66 days in a controlled environment The flavor is full and in older cheeses the taste is slightly piquant The largest producer is Mljekara Livno or Lura Dairy d o o Livno with yearly production exceeding 500 metric tons Herzegovina squeaking cheese 31 Trebinje Ivanica Slavogostici Gacko in southern Herzegovina Bosnia and Herzegovina Another existing variety of Squeaking cheese from Lika in Croatia is often smoked Trappista cheese nbsp Banja Luka Bosnia and Herzegovina Trappista or Trapist is a traditional Bosnian semi hard cow s milk cheese made by Trappists branch of Cistercians order of Mariastern abbey in Banja Luka Bosnia and Herzegovina Vlasic Travnicki cheese nbsp Travnik Bosnia and Herzegovina This cheese is produced on Vlasic mountain in central Bosnia above the city of Travnik It was originally made from sheep milk but there are varieties made from cow milk or mixture of both This is brined mostly low fat cheese white in color and can either have small irregular holes scattered in it or be solid without holes When drained from brine its taste can be dry and quite salty The milk has a special flavor that comes from the variety of different herbs that sheep are eating while grazing on the mountain Bosnian smoked cheese nbsp Vares Olovo Tuzla central to northeastern Bosnia Bosnia and Herzegovina Bosnian smoked cheese also known as Serbo Croatian Suhi sir or Dimljeni sir is a type of very dry piquant low fat smoked cheese originating from Bosnia and Herzegovina It is usually home made product but industrial production also exists Bulgaria Edit See also Bulgarian cuisine Name Image Region DescriptionCherni Vit Cherni Vit Teteven Municipality Lovech Province Made from sheep milk Cherni Vit cheese owes the green color of its crust and its characteristic taste to the formation of mold This occurs naturally due to the specific conditions in the region and the technology of production Produced for centuries Cherni Vit cheese was nearly extinct in the 2000s until it was rediscovered and popularized by Slow Food representatives Urdă Izvara nbsp Urdă Izvara is made from whey of sheep goat or cow milk It is produced by heating the whey resulting from the draining of any type of cheese It is often made into molds to the shape of a half sphere The paste is finely grained silky and palatable It contains 18 grams of protein per 100 grams Urdă Izvara is similar to ricotta in the way it is produced Kashkaval nbsp A type of yellow cheese made of sheep milk cow milk or goat milk In Albania Bulgaria Moldova North Macedonia Serbia and Romania the term is often used to refer to all yellow cheeses or even any cheese other than sirene Sirene nbsp A type of brine cheese made in South Eastern Europe especially popular in Serbia Bulgaria Romania Albania North Macedonia and Greece It is made of goat milk sheep milk cow s milk or a combination of milks 32 It is slightly crumbly with a fat content of about 30 35 It is commonly produced in blocks and has a slightly grainy texture Croatia Edit See also Croatian cuisine Name Image Region DescriptionPaski sir nbsp Croatian island of Pag A hard distinctively flavored sheep milk cheese It is generally regarded as the most famous of Croatian artisan cheeses and is found in many export markets outside Croatia also known as Godsips cheese Skripavac 33 34 nbsp Squeaking cheese from LikaTounjski Smoked cheese from Tounj near OgulinPrgica Smoked cheese from VarazdinDimsi Smoked cheese from Zagreb based on Bjelovarac cheeseCzech Republic Edit See also Czech cuisine Name Image Region DescriptionAbertam cheese A traditional Czech cheese made from sheep milk It has the shape of an irregular ball with thin yellow to orange natural rind It is used as a table cheese or for melting Blatacke zlato nbsp A traditional Czech soft cheese made from cow milk similar Bel Paese Olomoucke syrecky nbsp Lostice Czech Republica soft cheese thats easy to go throughHermelin nbsp Prague Czech RepublicDenmark Edit See also Danish cuisine Name Image Region DescriptionDanbo nbsp Funen A semi soft aged cow s milk cheese and a common household cheese in Denmark The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg coated with a bacterial culture The culture is washed off at the end of the aging cycle and the cheese is packaged for retail sales Danablu nbsp Overod Zealand Danablu Danish Blue is a strong blue veined cheese This semi soft creamery cheese is typically drum or block shaped and has a white to yellowish slightly moist edible rind Made from full fat cow s milk and homogenised cream it has a fat content of 25 30 and is aged for eight to twelve weeksEsrom nbsp Esrum Zealand Esrom or Danish Port Salut cheese is a Trappist style pale yellow semi soft cow s milk cheese with a pungent aroma and a full sweet flavour It is a porous cheese with many small holes throughout and is slightly elastic and buttery in texture Fynbo Funen A semi hard Danish cheese named after the island of Fyn It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures Havarti nbsp Overod Zealand Also known as cream Havarti a semi soft cow s milk cheese made like most cheeses by introducing rennet to milk to cause curdling The curds are pressed into cheese molds which are drained and then the cheese is aged It is a washed curd cheese which contributes to the subtle flavor It is interior ripened rindless smooth and slightly bright surfaced It has very small and irregular openings eyes distributed in the mass Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties much like Swiss cheese The taste is buttery and from somewhat sweet to very sweet and it is slightly acidic Maribo Lolland A semi hard cheese made from cow s milk It has a firm dry interior a creamy texture and many small irregular holes It has a pale tan rind covered in yellow wax Its flavour is tangy and it is sometimes seasoned with caraway seeds Molbo Mols A semi hard cow s milk cheese made in the region of Mols It is very similar to Edam with a delicate light flavour that is slightly tangy and salty It has small regular holes and is covered in a red wax coating Saga nbsp Tolstrup Jutland A mix of blue cheese and brie creamy blue veined cheese with a white mould rind Saga is a very mild blue veined cheese It comes with a delicate blue mold that may not appear in other varieties of blue cheeses It is aged for more than 60 days Samso cheese Samso A cow s milk cheese named after the island of Samso It is similar to Emmentaler although its flavour is milder gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones Samso s interior has a supple elastic texture a yellow colour and a few large irregular holes It is the national cheese of Denmark Tybo Thy Jutland A cow s milk cheese similar to a mild Samso It is loaf shaped with a cream colored holey interior and a yellow rind It has a slightly salty smooth and lactic flavor Vesterhavsost nbsp Thise Northwest Jutland A semi soft cow s milk cheese with briny 35 and caramelly tasting notes it is comparable to Gouda Estonia Edit See also Estonian cuisine Name Image Region DescriptionAtleet Semi hard cheese with little sour flavor made from cow s milk produced by Valio Eesti Juust Semi hard Dutch type cheese made from cow s milk produced by Estover Kadaka juust Saaremaa Semi hard smoked cheese made from cow s milk produced by Saaremaa Piimatoostus Also available with garlic Finland Edit See also Finnish cuisine Name Image Region DescriptionAura nbsp Aanekoski Finland 36 Blue cheese made from cow s milk 36 produced by Valio Lappi Lapland Made from partially skimmed cow s milk similar to Emmental except that it is pasteurized Leipajuusto nbsp Southern Ostrobothnia Kainuu Fresh cheese made from cow s beestings Sometimes made from goat or reindeer milk Oltermanni nbsp Semisoft cow s milk cheese similar to Danish Havarti both types are called kermajuusto cream cheese in Finland Produced by Valio Raejuusto Fresh cheese made from cow s milk similar to cottage cheese France Edit Main article List of French cheeses See also French cuisine nbsp A map of major French AOC cheeses the size of the symbol equates to the size of production Germany Edit Main article List of German cheeses See also German cuisine Germany s cheese production accounts for approximately one third of all European produced cheeses 37 Greece Edit Main article List of Greek Protected Designations of Origin cheeses See also Greek cuisine Name Image Region DescriptionAnthotyros nbsp A traditional fresh cheese There are Dry Anthotyros and Fresh Anthotyros Dry Anthotyros is a matured cheese similar to Mizithra Anthotyros is made with milk and whey from sheep or goats sometimes in combination The ratio of milk to whey usually is 9 to 1 It is commonly a truncated cone but when shipped in containers may be crumbled as it is removed It may be unpasteurized where law allows Chloro SantoriniFeta nbsp PDO Epirus Macedonia Thrace Thessaly Peloponnese Lesbos Feta is a brined curd white cheese made only in Greece It is made from sheep s milk or from a mixture of sheep and goat s milk The word feta in Greek means slice 38 Graviera PDO Agrafa Crete Naxos Graviera is a type of Greek hard yellow cheese It is made exclusively from sheep or goat milk Kasseri PDO Macedonia Thrace Thessaly LesbosKefalograviera PDO Crete Sterea ElladaKefalotyri nbsp Kopanisti PDO CycladesMalaka Crete Also known as Tiromalama Made from Graviera curd Manouri nbsp PDO ThessalyMetsovone nbsp PDO Metsovo EpirusMyzithra nbsp CreteTyrozouli Crete Made from Myzithra by adding salt causing dehydration and allowing maturation Xynomizithra PDO Crete Mykonos ParosXynotyro MykonosOther PDO cheeses Formaela Arachova Galotyri Thessaly Epirus Kalathaki Limnos Katiki Domokos Ladotyri Lesbos Pichtogalo Chanion Chania Sfela Peloponnese Xygalo Crete Hungary Edit See also Hungarian cuisine Name Image Region DescriptionLiptauer or Korozott nbsp A spicy cheese spread made with sheep milk cheese 39 goat s milk cheese quark cheese or cottage cheese Orda nbsp Made from wheyPalpusztai nbsp Palpusztai is a Hungarian soft cow s milk cheese known for its pungent odor Trappista cheese nbsp Trappista is a traditional Hungarian Bosnian and Serbian semi hard cow s milk cheese It has a mild flavor and melts easily Oazis Smoked cheeseBalaton cheese A semi hard mild yellow cheese made from cow s milk Karavan Karavan is a smoked Hungarian cow s milk cheese Pannonia nbsp Pannonia Emmentaler is a Hungarian version of the Swiss Emmenthal cheese Iceland Edit See also Icelandic cuisine Cheese Name Image Region DescriptionHofdingi A type of Icelandic cheese described as a creamy soft almost runny cheese with a white rind crust and a smooth mild flavor Ireland Edit Main article List of Irish cheeses See also Irish cuisine Italy Edit Main articles List of Italian cheeses and List of Italian DOP cheeses See also Italian cuisine and Geographical indications and traditional specialities in the European Union Jews of Eastern Europe Edit See also Ashkenazi Jewish cuisine Name Image Region DescriptionFried Camembert cheese nbsp Eastern Poland Galicia Eastern Europe Belarus and the Vilnius Region alongside Kaunas Lithuania It is made of cow milk and usually added to salads or eaten alone Kosovo Edit See also Kosovan cuisine Name Image Region DescriptionSar cheese nbsp Gora Opolje Strpce in the Sar Mountains Kosovo It is made of sheep and cow milk and usually added to salads and main dishes pitas served with bread or eaten alone Latvia Edit See also Latvian cuisine Name Image Region DescriptionJani cheese nbsp It is a mixture of raw quark and fresh milk but other products can be added Latvian cheese nbsp A type of cheese with a strong specific aroma modeled after the Limburger Lithuania Edit See also Lithuanian cuisine DziugasMalta Edit See also Maltese cuisine Name Image Region DescriptionĠbejna nbsp Commonly associated with the island of Gozo A small round cheese made from sheep s milk salt and rennet Ġbejniet are prepared and served in a variety of forms Until the early 20th century ġbejniet made from unpasteurised milk were one of the causes of the spread of Brucellosis which was so prevalent as to be called the Maltese fever Moldova Edit See also Moldovan cuisine Name Image Region DescriptionCașcaval nbsp A type of yellow cheese made of sheep milk In the Moldova the term is often used to refer to all yellow cheeses Urdă nbsp An unaged whey cheeseBranză A salty brined cheese made from sheep milk Branză de vaci Made from whole regular cow milk without additives such as rennet It has a dry crumbly texture and takes a spherical shape from the cheesecloth in which the cheese was strained from whey Montenegro Edit Name Image Region DescriptionKolasinski sir A type of soft Leafy cheese made of cow milk produced in Northern Montenegro town of Kolasin This is a cow milk cheese exclusive to the Central North region more specifically around Kolasin town This is due to the specific composition of flora that free ranging cows feed upon on the upland pastures as well as to the microclimatic conditions of the locality The attempts to make this cheese elsewhere following the same recipe have failed The producers from this region are proud of their cheese and for years have been trying to initialize the procedure for the protection of geographic origin This cheese is very valued as a delicacy in whole of Montenegro and it is one of the most expensive fresh cheeses on the national market The name of this cheese is derived from its specific texture Thin sometimes almost transparent layers create a leafy structure and make strings when the cheese is pulled apart It has a pleasant mild fragrance It does not contain high levels of fat so its taste is mild and light All producers make it in a similar manner although every family has their own small secret that distinguishes their cheese of which they are rather protective What is known is that this cheese is made by combining the skimmed and whole cow milk After adding the rennet which makes milk curd the cheese is drained and then frequently turned and folded It is this manipulation that creates thin layers leaves that give it a characteristic texture Pljevaljski sir 40 A type of best semisoft cheese made of cow milk produced in Northern Montenegro town of Pljevlja Cheese from Pljevlja is a ubiquitous part of Montenegrin meal It is white cheese made from unpasteurized cow milk The characteristic flavour comes from the maturation process that takes place in special wooden barrel like containers The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture Currently there is an ongoing procedure for protection of geographic origin for this cheese Podgoricki sir 41 A salty brined cheese made from cow milk Also named Kucki sir made in Southern Montenegro city of Podgorica Niksicki kozji sir Made from best whole goat milk produced in Western Montenegro town of Niksic Njeguski sir 42 In the Southern Montenegro town of Cetinje surroundings at Njegusi the famous cheese of Njegusi is produced It is being kept at shaded in airy places up to 3 months before degustation Dried and rich in cow milk fats simply exquisite Netherlands Edit Main article List of Dutch cheeses See also Dutch cuisine The Netherlands is one of the major cheese producing countries of Europe with a tradition of cheesemaking as shown by the Dutch cheese markets North Macedonia Edit Name Image Region DescriptionKashkaval nbsp A type of yellow cheese made of sheep milk In North Macedonia the term is often used to refer to all yellow cheeses or even any cheese other than Sireњe In English language menus kashkaval is translated as yellow cheese whereas sirene is usually translated as white cheese or simply cheese The taste of the kashkaval is sometimes compared to that of the United Kingdom s cheddar cheese although variations exist Urdă nbsp An unaged whey cheeseBelo Sirenje nbsp A type of brine cheese produced in North Macedonia called white cheese or simply cheese It is made of goat milk sheep milk cow s milk or a combination of milks It is slightly crumbly with a fat content of 30 35 It is commonly produced in blocks and has a slightly grainy texture Norway Edit Main article List of Norwegian cheeses See also Norwegian cuisine Name Image Region DescriptionBrunost nbsp A caramelized brown Scandinavian whey cheese Brunost brown cheese is commonly used instead of mysost whey cheese which is the correct name Another variant made using goat milk is referred to and sold as geitost Norwegian for goat cheese or in an older Dano Norwegian spelling no longer used in Norway as gjetost Geitost is made from a mixture of goat s and cow s milk ekte geitost real geitost is made with goat s milk only Gamalost nbsp A sour cheese made from skimmed cow s milkGeitost Goat s milk variety of BrunostHeidal cheese A Norwegian brunost named after the parish of Heidal in the northern part of the Gudbrand Valley 43 44 Jarlsberg cheese nbsp A mild cow s milk cheese with large regular holesNokkelost A semi hard yellow cow s milk cheese flavored with cumin and clovesNorvegia nbsp A Norwegian cow s milk cheese produced by Tine 45 Pultost A soft mature sour milk cheese flavored with caraway seeds 46 it is found in two variants spreadable and grainySnofrisk A goat cheese made by Tine 47 Poland Edit The history of cheesemaking in Poland goes back to 5500 BC when cheese similar to mozzarella was produced in Neolithic times in Kujawy north central Poland 48 49 Poland is the 7th largest cheese producer in the world and has the 18th highest cheese consumption Marek Kosmulski described over 600 types of Polish cheeses manufactured between 1948 and 2019 3 Name Image Region DescriptionBaltycki Polish brand of cheese 50 Bryndza nbsp Sheep milk cheese made in Poland Slovakia 51 Recipes differ slightly across the countries 52 Bryndza Podhalanska Podhale region Polish variety of the soft cheese bryndza It is prepared with sheep milk and was registered in the European Union s Register of protected designations of origin and protected geographical indications on June 11 2007 53 as a Protected Designation of Origin PDO Bundz Traditionally produced in Podhale A sheep milk cheese Bursztyn A brand of cheese 54 It is a mature cheese similar to Gruyere Edamski Mazuria A rennet cheese based on Dutch Edammer Farmer cheese nbsp In Poland farmer cheese is similar in consistency to cottage cheese 55 The cheese is formed into a loaf 55 It is sometimes referred to as pot cheese 56 Golka nbsp Silesian Voivodeship Similar to oscypek but made with milk from cattle Gryficki Gryfice Dairy province of Szczecin 57 Production began in 1973 57 Hauskyjza nbsp Wielkopolska Pomerania Kuyavia and Silesia Foodstuff made of cottage cheese caraway and other ingredients which are mixed put aside for a few days to acquire the characteristic sharp flavor and tacky consistency and then warmed and fried Kortowski 58 Korycinski nbsp Podlaskie Voivodeship in eastern Poland Hard yellow cheese made from cows milk Named after the town of Korycin Krolewski Northwestern Masovia Royal cheese similar in taste and appearance to Swiss Emmental Liliput Wielkopolska A cows milk cheese 59 Lechicki Known in Poland as Brochocki cheese which derives from the name of the farmer who began producing it Lowicki 60 LubuskiMazurski A brand of cheese Morski Mild semi soft cheese made from pasteurized cow s milk Melts well often used as a table cheese Oscypek nbsp Made exclusively in the Tatra Mountains region of Poland Smoked sheep milk cheese there is also a smaller form called redykolka known as the younger sister of oscypek Przeworski A rennet cheese classified as ripening produced from cow s milk and an infusion of mint and marjoram It has a delicately spicy taste and an aroma of herbs Named after the town of Przeworsk in the Subcarpathian Voivodeship Radamer From Polesie A cows milk cheese with Dutch and Swiss influence 61 Redykolka Produced in the Podhale region Sometimes known as the younger sister of Oscypek and the two are occasionally confused The cheese is often made in the shape of animals hearts or decorative wreaths Rokpol nbsp Wielkopolska Polish blue cheese similar to Danish blue cheeses The name derives from Roquefort and suggests that it is a Polish Roquefort however it is made with cows milk 62 Slupski chlopczyk Produced in Slupsk A Camembert type cheese produced before the second world war reintroduced in 2007 but the production was stopped in 2013 Twarog nbsp Also known as ser bialy 63 Pictured is Polish twarog in the traditional wedge shape Tylzycki Mazuria 64 A yellow cheese made from cow s milk A semi hard cheese that is a variety of Tilsiter 65 ZamojskiZgorzelecki A semi hard yellow cheese made from cows milk Main article List of Polish cheeses See also Polish cuisine Portugal Edit See also Portuguese cuisine and List of Portuguese cheeses with protected status Name Image Region DescriptionCastelo Branco cheese PDO nbsp Beira Baixa a cheese named after the city of the same name in Portugal the main city of the district where it is produced The cheese is made from milk produced by either a goat or a ewe and has a soft texture Queijo de Nisa PDO nbsp Alto Alentejo a semi hard sheep s milk cheese from the municipality of Nisa It is created from raw milk which is coagulated then curdled using an infusion of thistle Queijo do Pico PDO nbsp Azores Originating from the island of Pico this cured cheese is produced in cylindrical formats from cow milk It is considered a fatty cheese and the ripening of the cheese forms a yellow exterior irregular crust and yellowish white soft and pasty interior Pico cheese has a salty taste and a characteristically intense aroma Queijo de Azeitao PDO nbsp Azeitao Setubal Sheep s milk cheese originating from the town of Azeitao Sao Jorge PDO nbsp Azores Produced in the Sao Jorge Island this is a hard semi hard cheese made from unpasteurised cow s milk and the pate has small eyes Serra da Estrela PDO nbsp Serra da Estrela Produced in a mountainous region this cheeses is made from sheep s milk mostly during the months of November to March The texture of the paste varies depending on its age from a very soft semi liquid when young to a soft but sliceable solid when older It is a cured cheese created by artisanal producers with a white or slightly yellow color and a uniform creamy consistency with at most a few small holes in it Tras os Montes PDO nbsp Tras os Montes A goat cheese from Alto Tras os Montes Norte Region Portugal Requeijao nbsp A milk derived product produced in Portugal it is sometimes called requeson the Spanish word for ricotta in English speaking countries It is a loose ricotta like cheese used to make cheese spreads Saloio Brand Santarem cheeseSerpa cheeseRomania Edit See also Romanian cuisine Name Image Region DescriptionBranzǎ de burduf nbsp A salty type of cheese prepared with sheep s milk it has a strong flavor and is slightly soft in texture To obtain it sweet caș is cut into small pieces salted and then hand mixed in a large wooden bowl The mixture is then placed in a sheep s stomach or into a sheep s skin that has been carefully cleaned and sawed on the edges or in a tube made of pine bark Branză de Suhaia nbsp Suhaia cheese is a dairy product matured in brine prepared in the neighboring territories of Suhaia commune and predominantly in Suhaia commune Teleorman Romania The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting respectively which gives not only a special taste but also a longer shelf life Branză de vaci Branză dulce Made from whole cow milk similar to cottage cheese Caș Sweet non fermented cheese obtained from cow s or sheep s milk Drained in cheesecloth could be eaten fresh smoked or further prepared into branzǎ de burduf Cașcaval nbsp Cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep s or cow s milk Năsal cheese nbsp Năsal is a traditional Romanian cheese bearing the same name as the village where it is produced in the Țaga commune Cluj County It is a smear ripened cheese made from cow s milk Telemea nbsp Sweet to extremely salty cheese obtained from cow s or sheep s raw or pasteurized milk Two main categories fresh available seasonally and preserved available year around Fresh telemea is soft and in various degrees of saltiness Preserved telemea is harder and salt saturated due to its brine preservation Preserved telemea is almost identical to Greek Feta cheese Urdă nbsp Sweet soft with a sandy texture cheese obtained from boiled whey of cow or sheep milk almost identical to Italian ricotta cheese Russia Edit See also Russian cuisine Name Image Region DescriptionCircassian cheese nbsp Adyghea A crumbly non melting and mild fresh cheese that is produced in the North Caucasus It is a cultural cheese and staple for Circassians that is very famous in Russia Republic of Adyghea Kabardino Balkaria Karachay Cherkessia Shapsugia in the southern part of Krasnodar Krai Stavropol Krai North Ossetia Moscow and Saint Petersburg and the Middle east countries Jordan Turkey Lebanon Syria Israel and worldwide mainly countries that have a North Caucasians and Circassians Diaspora s Korall A soft processed cheese made of cow s milkTvorog tvorog nbsp Similar to cottage cheese version without cream Adygheysky Altaysky a fairly dry hard cheese 66 similar to Swiss cheese originating in the Altai region Chyorny Altai a hard cheese similar to cheddar Danilovsky Dorogobuzhsky a soft cheese from western Russia Dorozhny Golandsky Gornoaltaysky a hard crumbly cheese 67 Kostromskoy 68 Moale Moskovsky a hard cow s milk cheese also similar to Swiss Medynsky Omichka a slightly sweet soft processed cheese made of cow s milk Pikantny Poshekhonsky a hard cow s milk cheese Rossiysky similar to German Tilsiter ru Rossijskij syr in Russian Sovetsky Uglichsky a hard cheese made of cow s milk Yaroslavsky a hard cow s milk cheese usually produced in rounds with a slightly sour taste Zakusochny a soft blue cow s milk cheese Serbia Edit Main article Serbian cheeses See also Serbian cuisine Name Image Region DescriptionKackavalj nbsp A type of stretched curd cheese made out of sheep s or cow s milk Pictured is Kackavalj Caciocavallo cheese hanged to mature Serbia Pule cheese Reportedly the world s most expensive cheese it is prepared from the milk of Balkan donkeys from Serbia Sremski Zlatarski 69 PDO Sjenicki Svrljiski Belmuz 70 Krivovirski Kackavalj 71 Homoljski ovciji Homolje sheep cheese 71 Homoljski kozji Homolje goat cheese 71 Homoljski kravlji Homolje cow cheese 71 Pirotski Kackavalj Luznicka Vurda Uzicki Kajmak Cacanski Kajmak Cacanski Sir Slovakia Edit See also Slovakian cuisine Name Image Region DescriptionBryndza nbsp A sheep milk cheese made in Poland Slovakia and Ukraine 51 Recipes differ slightly across the countries Liptauer nbsp A spicy cheese spread made with sheep milk cheese 39 goat s milk cheese quark cheese or cottage cheese Ovcia hrudka 72 Kravska hrudkaKorbaciky nbsp Orava A type of string cheese made from steamed cheese interwoven into fine braids Common flavors include salty smoked and garlic Ostiepok A traditional Slovakian smoked sheep milk cheese it is a protected trade name under the EU s protected geographical indication Parenica nbsp A traditional Slovakian cheese it is a semi firm non ripening semi fat steamed and usually smoked cheese although the non smoked version is also produced Parenica is cream and yellow in color which is darkened by steaming The cheese is produced in strips which are woven into snail like spirals UrdaTvarohEncian nbsp Plesnivec nbsp Slovenia Edit See also Slovenian cuisine Name Image Region DescriptionMohant 73 74 nbsp A soft cheese with a strong flavor 73 Tolminc cheese 75 Tolmin Made with raw cow milk it has a sweet and spicy flavor The cheese is registered as a Protected Designation of Origin 75 Bohinc Joze Nanoski PlaninskiSpain Edit Main article List of Spanish cheeses See also Spanish cuisine Sweden Edit See also Swedish cuisine Name Image Region DescriptionAdelost nbsp A blue cheese made from pasteurized cow s milk It has a light cream color with evenly distributed blue gray veins and a sharp salty flavor The cheese has a slightly moldy rind Bla Gotland Stanga Gotland Blue is made in Sweden by the Arla Foods company in the town of Stanga on the island of Gotland This cheese is often characterized as being somewhere between strong and mild containing elements of both types The color is a pale yellow and it has no holes Greve nbsp A semi hard Swedish cheese made from cow s milk It is similar to Emmental with a mild and nutty taste The cream coloured cheese has a smooth and creamy texture with large holes It contains 30 40 fat and takes 10 months to attain full ripeness GraddostHerrgardsost nbsp A semi hard cheese made from cow s milk The aged cheese has a mild sweet nutty flavor and small round holes It is aged for three or four months but often up to 12 or even 24 months Hushallsost A semi hard cows milk cheese with small granular holes and aged around 60 days on average The taste is described as mild yet somewhat sour Moose cheese nbsp Bjurholm Sweden A cheese produced in Sweden from moose milkPrastost nbsp Made from pasteurized cow s milk Svecia A semi hard cow s milk cheese with a creamy consistency light yellow colour small irregular holes and a mildly acidic taste The cheese is aged in a dry environment for at least two months sometimes up to more than a year Vasterbottensost nbsp Burtrask A hard cow s milk cheese with tiny eyes or holes and a firm and granular texture Strong in flavour its taste is described as somewhat like Parmesan cheese salty but with more bitter notes Vasterbotten cheese must be aged for at least 12 months Switzerland Edit Main article List of Swiss cheeses See also Swiss cheeses and dairy products Switzerland is home to over 450 varieties of cheese 76 Cows milk is used in about 99 percent of the cheeses produced The remaining share is made up of sheep milk and goat milk Ukraine Edit See also Ukrainian cuisine Name Image Region DescriptionBilozhar Rennet cheese 45 of fat in dry matterBukovinskyi A hard cheese 45 of fat in dry matter made from cow s milk it has moderate piquant cheese flavour and fruit and citrus aroma Ageing period 20 days Bryndza nbsp A sheep milk cheese made in Moldova Poland Slovakia and Ukraine 51 Recipes differ slightly across the countries Pictured is Ukrainian Carpathian bryndza Dobrodar nbsp Hard cheese 50 of fat in dry matter Ageing period 45 days Smetankowyi A hard rennet cheese 50 of fat in dry matter made from pasteurised milk with moderate sweetish cheese flavour with no piquancy delicate creamy overtones and small holes Ageing period 30 days Syr nbsp A firm quark version somewhat similar to cottage cheeseUkrayinskyi Hard cheese 50 of fat in dry matter Vurda nbsp Sort of whey cheeseBudz nbsp Sheep milk cheeseUnited Kingdom Edit Main article List of British cheeses See also British cuisine The British Cheese Board 77 states that there are over 700 named British cheeses produced in the UK Name Image Region DescriptionBanbury cheese nbsp Banbury Oxfordshire England Once one of Banbury s most prestigious exports and nationally famous its production went into decline by the 18th century and eventually ceased The cheese is best known today through an insult in Shakespeare s Merry Wives of Windsor 1597 78 Pictured is a 15th 16th century recipe for Banbury cheese Cheddar cheese nbsp Cheddar Somerset The UK s most famous cheese and one of the most popular Stilton Cheese nbsp Melton Mowbray Leicestershire Stilton is produced in two varieties Blue which has had Penicillium roqueforti added to generate a characteristic smell and taste and White which has not Stinking Bishop Cheese nbsp Dymock Gloucestershire Perhaps the UK s most notorious cheese known for its distinctive odour Middle East EditEgypt Edit Main article Egyptian cheese See also Egyptian cuisine Name Image Region DescriptionAreesh A type of white soft lactic crumbly cheese made from laban rayeb 79 Baramily A type of white cheese aged in barrels the name translates to barrel cheese in English Domiati nbsp A soft white cheese usually made from cow or buffalo milk It is salted heated coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days The cheese may be eaten fresh or stored in salted whey for up to eight months then matured in brine 80 Domiati cheese accounts for about three quarters of the cheese made and consumed in Egypt 81 The cheese takes its name from the city of Damietta and is thought to have been made as early as 332 BC 82 Halumi Similar to Cypriot halloumi yet a different cheese It may be eaten fresh or brined and spiced The name comes from the Coptic word for cheese halum Istanboly A type of white cheese made from cow or buffalo milk similar to feta cheese Mish nbsp A sharp and salty product made by fermenting cheese for several months in salted whey It is an important part of the diet of farmers 83 Mish is often made at home from areesh cheese 84 Products similar to mish are made commercially from different types of Egyptian cheese such as domiati or rumi with different ages Rumi nbsp A hard bacterially ripened variety of cheese 85 It belongs to the same family as Pecorino Romano and Manchego 86 It is salty with a crumbly texture and is sold at different stages of aging 83 Iran Edit See also Iranian cuisine Name Image Region DescriptionLighvan cheese Liqvan a brined curd cheese traditionally made in Iran Having a sour flavor and a shape covered by holes the cheese is produced from sheep s milk The name comes from Liqvan a village in Tabriz where it has traditionally been made 87 Talesh cheese Talesh it can only be found in Talesh County this cheese is made from goat or sheep milk Once the cheese is processed it is held in sheep or goat skin for aging and preservation Mahali cheese Mazandaran This cheese is very similar to Indian Paneer It is made from full fat cow s milk It tastes mild and is kept in salt brine Pot Cheese kuzeh کوزه nbsp Kupe paniri Urumia Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow s milk and stored in a pot or jug under the ground for fermentation It is common in Northwest of Iran specially in cities of Khoy and Urumia It is made by adding white vinegar to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil Sesame seeds or fennel flower seeds and poppy seeds and black caraway is then added to taste better and also lots of salt after at least 2 months being in the pot it is taken out and then sun dried 1 Israel Edit Main article List of Israeli cheeses See also Israeli cuisine Name Image Region DescriptionTzfatit Kashah nbsp Upper Galilee Hard texture savory flavor perfect for grating on top of Shakshouka Manakish Burekas or on a baked dumpling called calsonas Tzfatit Triah nbsp Upper Galilee Mild flavor texture ranges from creamy to firm is preserved in salty water and mainly used on salads or as a filling for sandwiches Labneh nbsp Similar to Greek yogurt labneh is a strained yogurt product that is common in the Middle East and the Levant Pictured is Labneh in olive oilKashkawal nbsp A type of yellow cheese made of sheep milk In Israel it is often mixed with white brined cheese in a salty pastry and to make a toast Qishta nbsp is a heavy cream that is very popular in the Middle East Traditionally it is made by skimming the thickest part of the cream from whey The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert Rich Cow brand Kashta is a fresh rich tasting cream product texture of which is smooth and thick It has a sixty day refrigerated shelf life Halloumi nbsp Unlike its Cypriot variation in Israel Halloumi cheese is usually eaten for breakfast as a meze dish fried in olive oil as well as being part of a main course omelette dish called habitath halloumi which includes an omelette halloumi and herbs Hemed The color is white and it has a smooth texture and a mild salty taste It is commonly used as a table cheese eaten by itself or paired with fruit used in pastries as well Kedem Bitzaron A creamy type of cheese almost like Sour Cream made of Water Buffalo s milk and used either in pastries or as a spread eaten with bread and olive oil Knaaan Upper Galilee A cheese that is not too sour therefore it can be either salted or sweetened used in pastries and desserts Hermon Upper Galilee and Golan A cheese that has a similar texture to that of the Knaan cheese yet is saltier Khalla A mild and not salty type of a cheese its name is derived from its appearance which looks like braided bread challa Arrabah Neot Smadar A cheese that has originated in the southernmost part of Israel It has a relatively mild flavour and not too salty can be used in pastries and salads Kafrit Also known as rural cheese one of the most basic Cheeses in Israel it has a texture relatively similar to that of a Feta cheese but generally less salty Levant Edit See also List of Syrian Cheeses and Middle Eastern cuisine Name Image Region DescriptionAkkawi nbsp Acre A white brine cheese It is named after the city of Acre where it first originated and is commonly made using cow milk but can also be made with goat or sheep s milk It is widely used in Knafeh but Nabulsi cheese is used more often Areesh Originated in Egypt It is similar to cottage cheese Shanklish a fermented cheese is made from areesh cheese 88 Baladi cheese nbsp Soft white smooth creamy cheese has a mild flavor It is eaten for breakfast or snacks Pictured is spinach topped with Baladi Basket cheese nbsp originated in Turkey Made from cow s milk it is available fresh or dry Fresh basket has no salt taste while dry basket is mildly salty Basket cheese gets its name from the way it is formed inside a basket Charkassiye A soft cheeseJameed nbsp Jordan Hard dry laban made from goat or ewe s milk 89 Milk is kept in a fine woven cheesecloth to make a thick yogurt Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through After a few days of salting the yogurt it becomes very dense and it can be removed from the cheesecloth and shaped into round balls Pictured is white Jameed in a shop front in Jerusalem Jibneh Arabieh Arabian Peninsula A traditional cheese in Middle East countries It is particularly popular in the Arab States of the Persian Gulf The cheese has an open texture and a mild taste similar to Feta but less salty Jibne Baida Arabic for white cheese is a white hard cheese with a pronounced salty taste often boiled before eatingKashkawan nbsp A type of yellow cheese made of sheep milk In Albania Bulgaria North Macedonia Serbia and Romania the term is often used to refer to all yellow cheeses or even any cheese other than sirene Qishta is a heavy cream that is very popular in the Middle East Traditionally it is made by skimming the thickest part of the cream from whey The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert Rich Cow brand Kashta is a fresh rich tasting cream product texture of which is smooth and thick It has a sixty day refrigerated shelf life Labneh nbsp Similar to Greek yogurt labneh is a strained yogurt product that is common in the Middle East and the Levant Pictured is Labneh in olive oilMajdoule A salty white cheese made up of thick strands of cheese braided together hence the name Nabulsi cheese nbsp Nablus One of a number of Palestinian white brined cheeses made in the Middle East Its name denotes its place of origin Nablus 90 and it is well known throughout the West Bank and surrounding regions It is also a major ingredient of the Arabian desserts Knafeh and Qatayef Shelal A salty white cheese made up of strands of cheese woven togetherSurke or Shanklish a mature cheese made with spices and generally presented as balls of cheese covered in za tar orchile powder most often eaten as a starter dish with tomato oil and sometimes onionSyrian cheese Syria There are different kinds of Syrian cheese A few of the most common include Baladi and Charkassiye The Levant is a geographical region east of the Mediterranean Sea which includes the countries of Syria Lebanon Israel Jordan Palestine and sometimes it includes Cyprus and the Turkish province of Hatay Turkey Edit See also Turkish cuisine Name Image Region DescriptionAbazaAntep peyniri tr Gaziantep 91 Armola peyniri tr SeferihisarArnavutBeyaz peynir nbsp A salty white cheese made from unpasteurized sheep milk The cheese has a slightly grainy appearance and is similar to Greek feta cheese Camur Izmir 92 Cecil tr Erzurum Also known as Civil PeyniriCokelekComlek Peyniri Kayseri Yozgat Sivas Also known as Kup peyniri tr Dil PeyniriEdirneEzine peyniri tr CanakkaleFume cerkes peyniri tr Hellim nbsp Kuzey KibrisKars Gravyeri KarsKasarKeci Peyniri A goat s milk cheese 93 Kirli Hanim AyvalikKopanisti peyniri tr IzmirKuflu Peynir Konya ArdahanLor tr Malakan Peyniri KarsMihalic Peyniri Balikesir Also known as Kelle Peyniri or Manyas PeyniriObruk KaramanOrgu DiyarbakirSalamura Bingol TokatSayas IzmirSuzme Yogurt nbsp Telli peynir tr KaradenizTulum Erzincan Izmir Tunceli AydinVan otlu peyniri VanNorth and Central America EditSee also Cuisine of the Americas Canada Edit See also Canadian cuisine Name Image Region DescriptionBleu Benedictin nbsp Made by the monks at the Benedictine Abbey of Saint Benoit du Lac Quebec 94 A semi soft whole milk blue cheese deeply veined with the Roquefort penicillium moldCheddar cheese Most Canadian Cheddar is produced by a number of large companies in Ontario though other provinces produce some and some smaller artisanal producers exist The annual production is 120 000 tons It is aged a minimum of three months but much of it is held for much longer up to 10 years Cheese curds nbsp Cheese curds are a key ingredient in poutine Oka nbsp Originally manufactured by the Trappist monks who are located in Oka Quebec Canada A semi soft washed rind cheese Oka has a distinct flavour and aroma and is still manufactured in Oka although now by a commercial company Pikauba nbsp Saguenay Lac Saint Jean Quebec 95 A semi firm cow s milk cheese farmer made by hand that is recognized by its fine orange rind and its soft golden paste strewn with small holes Costa Rica Edit See also Costa Rican cuisine Name Image Region DescriptionPalmito cheese nbsp A popular fresh cheese from Costa Rica that resembles a knotted ball of string cheeseTurrialba cheese nbsp Turrialba Cartago Province salty young cheese made of cow s milkEl Salvador Edit See also Salvadoran cuisine Name Image Region DescriptionCuajada nbsp Crema 96 A spreadable unripened white cheese 96 EnredoQuetoHonduras Edit See also Honduran cuisine Name Image Region DescriptionCrema 96 A spreadable unripened white cheese 96 Cuajada nbsp Quesillo nbsp Queijo seco 97 Mexico Edit Main article Cheeses of Mexico See also Mexican cuisine Name Image Region DescriptionAdobera cheese nbsp Anejo cheese nbsp A firm aged Mexican cheese traditionally made from skimmed goat s milk but most often available made from skimmed cow s milk After it is made it is rolled in paprika to add additional flavor to its salty sharp flavor Asadero cheese Asadero cheese is a soft cheese that melts easily It is usually made in the shape of a round tortilla 98 99 Often mistaken for Oaxaca cheese 100 Chiapas cheese 101 A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it 101 Cotija cheese nbsp Criollo cheese nbsp A grateable Mexican cheese similar to Munster cheeseLingallinOaxaca cheese nbsp Named after the state of Oaxaca in southern Mexico where it was first made 102 A white semihard stretched curd cheese from Mexico 103 102 similar to unaged Monterey jack but with a mozzarella like string cheese textureQueso Crema nbsp Chihuahua cheeseQueso de cuajoQueso Fresco nbsp Queso Panela nbsp A white fresh and smooth Mexican cheese of pasteurized cow s milkRequesonNicaragua Edit See also Nicaraguan cuisine Name Image Region DescriptionQuesillo nbsp United States Edit Main article List of American cheeses Name Image Region DescriptionBergenost nbsp Brand name of a semi soft cheese with a mild smooth flavor and a subtle hint of sourness Bergenost is a triple cream Norwegian style butter cheese made by Yancey s Fancy of Corfu New York using imported Norwegian cultures Brick cheese nbsp Wisconsin Prepared in brick shaped form the color ranges from pale yellow to white and it has a sweet and mild flavor when young and matures into a strong ripe cheese with age It is medium soft crumbles easily and is somewhat sticky to the knife Cheese curds nbsp Upper Midwest Best eaten within 24 48 hours of production and at room temperature Fresh curds will often come in a bag and have a little whey in the bag They are often high in moisture and salty and will likely squeak while you chew them After a couple days or after any refrigeration they can be regenerated with a couple seconds in a microwave but they will not be the same or as fresh They are good in an omelete or breaded and fried at this point After a few days they will be like a young colby or cheddar Colby cheese nbsp Wisconsin Kin to cheddar but much milder The curd is washed at production to rinse off the lactose milk sugars Bacteria do not have a chance to make the cheese more acidic as it ages unlike cheddar It melts well Colby Jack cheese nbsp A marbled cheese composed of Colby and Monterey Jack It is often used in meat and cheese trays Colorado Blackie Colorado A cheese from the American West named for its black waxed rind Cream cheese nbsp Creole cream cheeseCup CheeseFarmer cheese nbsp Hoop cheese A cheese made only using milkHumboldt Fog nbsp California A mold ripened cheese with a central line of edible white ash much like MorbierLiederkranz cheeseMonterey Jack An American white semi hard cheese made using cow s milk It is noted for its mild flavor and slight sweetness 104 Muenster cheese nbsp Nacho cheese nbsp Texas A generic name used to refer to a variety of processed cheese sauces flavored with peppers and spices typically poured on top of nachos or served on their own as a dip for a variety of foods Nacho cheese is also referred to as simply queso Pepper jack cheese nbsp A variety of Monterey JackPinconning cheese Michigan An aged variety of ColbyProvel cheese nbsp A white processed cheese made of a blend of Cheddar Swiss and Provolone cheeses Particularly popular in and around St Louis MO Red Hawk nbsp Northern California A soft mildly salty cheeseString cheese nbsp The particular American variety of Mozzarella with a stringy textureTeleme cheeseCottage cheese nbsp It is a fresh cheese curd product with a mild flavor and soupy texture 105 It is drained but not pressed so some whey remains and the individual curds remain loose Oceania EditAustralia Edit See also Australian cuisine Name Image Region DescriptionTasty cheese The name equivalent of cheddar cheese used in Australia and New Zealand especially manufacturers and sellers 106 New Zealand Edit See also New Zealand cuisineSouth America EditSee also Cuisine of the Americas Argentina Edit Main article List of Argentine cheeses Name Image Region DescriptionCremoso cheese nbsp A fresh cheese elaborated with cow s milk with or without the addition of cream It has its origin in Argentina and derives from Italian cheeses with similar characteristics as Crescenza CriolloGoya nbsp Reggianito nbsp Pictured are rounds of Argentine Reggianito cheese accompanied with bread Sardo nbsp ChubutTandilMar del PlataTafi del ValleCuartiroloProvoletaBolivia Edit See also Bolivian cuisine Name Image Region DescriptionChaquenoMenonitaBrazil Edit See also Brazilian cuisine Name Image Region DescriptionCatupiry nbsp A soft mild tasting cheese that can be spread over toasts crackers and bread buns or used in cooking Because of its low level of acidity catupiry has become an ingredient in various dishes It is one of the most popular requeijao creamy cheese brands in Brazil Minas nbsp Comes in four varieties named queijos de minas frescal fresh meia cura half aged and curado aged A fourth variety branded queijo padrao standard cheese has been developed more recently and can be found in nearly all supermarkets and grocery stores in Brazil Queijo coalho nbsp A firm but very lightweight cheese produced in Northeastern BrazilQueijo de Colonia nbsp or Colony cheese Queijo Meia CuraQueijo Canastra nbsp Made from raw cow s milk and has a mildly spicy full bodied flavorQueijo CobocoQueijo do ReinoQueijo do SerroQueijo ManteigaQueijo prato A Brazilian soft cheese similar to the Danish cheese danboRequeijao nbsp In Brazil Requeijao is a type of cream cheese white in color but not similar to the American notion of cream cheese and may be better understood as creamy cheese It has a mild taste and its consistency can vary from creamy solid to liquid Chile Edit See also Chilean cuisine Name Image Region DescriptionChanco cheese nbsp Cow s milk cheese originally from the Chanco farm in Maule Region Now it is produced all over south central Chile and represents almost 50 of Chilean cheese consumption Panquehue Andean Aconcagua region A semi soft cheese it is one of the most popular cheeses in Chile it is similar in taste to Tilsit and often has chives or red pepper flakes mixed in 107 108 RenaicoColombia Edit See also Colombian cuisine Name Image Region DescriptionQueso Campesino 109 Antioquia Cundinamarca Boyaca is called Quesito too fresh made on big wheels traditionallyQueso costeno 110 nbsp Caribbean A kind of Queso Campesino with a high content of salt in order to be kept longer fresh under salt waterCuajada 111 Department of Cundinamarca and Boyaca oriental mountains is a kind of fresh done cheese with only one or few days of mature Is the same kind as Quesillo Comparable to Mozzarella is kept fresh in Banana leaves where it gets actually its typical form and textureQueso Paipa nbsp Paipa is a city in Department Boyaca with a high production of Holstein Milk Queso Pera A kind of mature Mozzarella specifically in a pressed form of a pear forms layers which give the special favorite taste An industrial variation is filled with very sweet guave guayaba marmaladeQuesillo nbsp In Colombia quesillo is a type of double cream cheese wrapped within a plantain leaf made originally in the Tolima Department the town of Guamo is most known for this dairy product Queso 7 cueros From the Meta Department and the eastern plains similar to the Pera cheese The cheese is made with rich in fat milk In the process it is heated and stretched in a technique called pasta hilada creating threads that make layers called cueros which give the siete cueros cheese its characteristical texture Paraguay Edit Name Image Region DescriptionParaguay nbsp Paraguay Made with whole cow s milk without skimming Creamy cheese soft mass and slightly sour flavor Peru Edit See also Peruvian cuisine Name Image Region DescriptionAllpachaca Ayacucho Different regional varieties similar to Andean cheese Queso Andino Queso Andino Cajamarca Smooth texture and mild flavor Queso fresco nbsp Regional version of the traditional fresh cheese soft and white in color Uruguay Edit See also Uruguayan cuisine Name Image Region DescriptionColonia Colonia It is a soft cheese with a hard rind light yellow color and abundant eyes Cuartirolo Ripened high moisture and fatty cheese Soft creamy somewhat elastic consistency Smooth closed and uniform texture Uniform yellowish white colour Slightly acid taste Mild smell Made from pasteurized milk Danbo It is a washed curd ripened cheese from standardised and pasteurized milk A variation of Danish danbo cheese It is a matured cheese of medium moisture and fat Semi hard elastic consistency Compact smooth not grainy texture Uniform yellowish white colour Lactic smooth slightly salty characteristic flavor This cheese comes in blocks which are salted and surface dried vacuum packaged and stored for ripening 112 Sandwich Processed mold cheese specially made for the production of Sandwiches de miga crust free Termal Colonia Juan Gutierrez Paysandu It is made using the salty waters of the Almiron Hot Springs Made with whole cow s milk Presentation cylindrical in shape approximately 1 kg 10 cm in diameter and 8 cm high smooth and clean surface Color slightly light yellow Yamandu It was a type of Gouda cheese with a firm semi hard paste made with unpasteurized milk and with the addition of selected ferments It ceased to be produced in 1980 due to changes in the sanitary requirement for pasteurization 113 Zapican Made with cow s milk from 3 to 4 kg in weight It has a firm consistency and texture with some spherical eyes and a smooth but defined flavor Used as cut cheese 114 Venezuela Edit See also Venezuelan cuisine Name Image Region DescriptionGuayanes cheese Guayana Region A soft salty white cheese Queso crineja 115 Queso de mano 116 nbsp A type of soft white cheese queso fresco most commonly associated with Venezuelan cuisine Pictured is a cachapa with queso de mano Queso Llanero 117 Also known as prairie cheese and queso de ano Queso Palmita A soft watery fresh white cheese with big holes produced from pasteurized milk It is usually made in large circular containers 6 feet in diameter and four feet in height Queso Parma de Barinitas citation needed Queso semiduro 118 Queso telita 96 A mild farmer s cheese that is packaged in liquid 96 Other EditSome types of cheese were either developed in various locales independently usually as un aged products from the beginning stages of dairy processing and cheesemaking or are not actually cheese products Examples include Name Image Region DescriptionFarmer cheese nbsp Various Varieties of which are made in most cultures with a strong dairy culturePort wine cheese An orange and red colored cheese that prepared with alcoholic port wine as it is made 119 Smoked cheese nbsp Various A style of preparing any number of hard or semi hard cheeses using smoke or smoke flavoring 120 121 Pictured is smoked Gruyere cheeseSoy cheese nbsp Not a dairy product but a cheese analogue made from soybeans soy protein 122 Pictured is soy cheese manufactured to the consistency of a cream cheese Rice cheese As with soy cheese an analogue from rice rice protein 123 Unsorted EditTresse cheeseSee also Edit nbsp Food portal nbsp Society portal nbsp Lists portalCategory Cheeses by country Brined cheese Cheese that is matured in brine Butter cheese Dairy product Food product made from milk List of blue cheeses List of cheese dishes List of cheesemakers List of dairy products List of goat milk cheeses List of smoked foods List of stretch curd cheeses Sheep milk cheese cheese produced totally or mostly with ewe s milkPages displaying wikidata descriptions as a fallback List of sheep milk cheeses List of water buffalo cheeses Articles by country Edit Cheeses of Mexico Overview of Mexican cheeses List of American cheeses List of British cheeses List of Cornish cheeses List of Dutch cheeses List of English cheeses List of French cheeses List of German cheeses List of Irish cheeses List of Italian cheeses List of Polish cheeses List of Spanish cheeses List of Swiss cheeses Protected cheeses Edit List of European cheeses with protected geographical status List of French Protected Designations of Origin cheeses List of Greek Protected Designations of Origin cheeses List of Italian DOP cheeses List of Portuguese cheeses with protected statusReferences Edit The History of Cheese From An Ancient Nomad s Horseback To Today s Luxury Cheese Cart The Nibble Lifestyle Direct Inc Retrieved 8 October 2009 Parakou Benintourism com Retrieved 10 January 2009 Tara 6 September 2019 Ayib Homemade Fresh Cheese and Ethiopia Cookbook Review Tara s Multicultural Table Retrieved 10 December 2022 Kennedy William 23 August 2018 Addis Ethiopian Cuisine Opening Eugene Weekly Retrieved 28 December 2019 a b Donnelly C W Kehler M 2016 The Oxford Companion to Cheese Oxford Companions Oxford University Press p 108 ISBN 978 0 19 933088 1 Retrieved 28 December 2019 Mozzarella of the East Cheese making and Bai culture PDF Archived from the original PDF on 2 December 2017 Retrieved 14 May 2013 Recio I Garcia Risco MR Amigo L Molina E Ramos M Martin Alvarez PJ June 2004 Detection of milk mixtures in Halloumi cheese J Dairy Sci 87 6 1595 600 doi 10 3168 jds S0022 0302 04 73313 5 PMID 15453472 Gibbs Paul Morphitou Ria Savva George 2004 Halloumi exporting to retain traditional food products British Food Journal 106 7 569 576 doi 10 1108 00070700410545755 Cyprus Cultural life Daily life and social customs halloumi cheese www britannica com Retrieved 2 January 2018 Geography has left Cyprus heir to numerous culinary traditions particularly those of the Levant Anatolia and Greece but some dishes such as the island s halloumi cheese are purely Cypriot Ayto John 1990 The glutton s glossary a dictionary of food and drink terms Routledge p 133 ISBN 978 0 415 02647 5 Haloumi or halumi is a mild salty Cypriot cheese made from goat s ewe s or cow s milk Doing Business with the Republic of Cyprus Consultant Editors Philip Dew amp Jonathan Reuvid GMB 2005 p 46 ISBN 978 1905050208 Cyprus has managed to secure EU recognition of halloumi as a traditional cheese of Cyprus therefore no other country may export cheese of the same name a href Template Cite book html title Template Cite book cite book a CS1 maint others link About Food Georgian Imeretian Cheese Georgia About 12 June 2012 Retrieved 15 June 2023 About Food Georgian Sulguni Cheese Georgia About 28 June 2013 Retrieved 15 June 2023 About Food Tenili Cheese Georgia About 2 December 2014 Retrieved 15 June 2023 Say cheese Archived from the original on 20 June 2014 Retrieved 9 May 2013 Indian entrepreneurs are churning out all varieties of gourmet cheeses Archived from the original on 25 May 2010 Kapoor Sanjeev 2010 Paneer Popular Prakashan p 3 ISBN 9788179913307 Roufs Timothy G Smyth Roufs Kathleen 2014 Sweet Treats around the World An Encyclopedia of Food and Culture ABC CLIO p 168 ISBN 9781610692212 History of Cheese Retrieved 24 October 2016 Cheese Club and Tartiflette Night at Seven Hotel Archived from the original on 16 July 2017 Retrieved 24 October 2016 Susu kerbau masam Harian Metro in Malay 29 December 2019 Retrieved 31 January 2021 Susu masam makanan tradisional di Terengganu Timur Daily in Malay 3 December 2019 Retrieved 31 January 2021 a b Culture Magazine 2012 Cheese For Dummies John Wiley amp Sons p 225 ISBN 1118099397 How to Make Pastillas de Leche from Carabao s Milk 21 June 2014 Archived from the original on 14 July 2011 Retrieved 24 October 2016 Text in this article was incorporated from the following public domain U S Government publication Doane C F Hargrove Robert C Lawson H W Matheson K J Sanders G P Walter Homer E 1969 Cheese Varieties and Descriptions U S Department of Agriculture p 72 Sauermilchkase Produkte www vorarlbergkaese at in German Retrieved 13 September 2017 a b c Wavreumont Culture magazine Archived from the original on 4 April 2013 Retrieved 7 May 2013 Yenne B 2014 Beer The Ultimate World Tour Race Point Publishing p 134 ISBN 978 1 62788 247 7 Retrieved 29 December 2019 Belgische kazen Belgian cheeses Dutch French Like blocher and reblocher gave us the reblochon The squeaking cheese Udruzenje Okusi Hercegovinu Promocija tipicnih hercegovackih proizvoda Archived from the original on 6 April 2019 Retrieved 6 April 2019 Efstathios Alichanidis amp Anna Polychroniadou Characteristics of major traditional regional cheese varieties of East Mediterranean countries a review Dairy Science amp Technology Volume 88 Number 4 5 July October 2008 pp 495 510 doi 10 1051 dst 2008023 Bousfield Jonathan 1 April 2010 The Rough Guide to Croatia Penguin p 139 ISBN 9781848369368 Retrieved 24 October 2016 via Internet Archive Skripavac cheese Casasus Isabel Rogosic Jozo Rosati Andrea Stokovic Igor Gabina Dunixi 26 March 2012 Animal farming and environmental interactions in the Mediterranean region Springer Science amp Business Media ISBN 9789086867417 Retrieved 24 October 2016 via Google Books Fabricant Florence 24 April 2017 New Danish Cheeses Make Their American Debut The New York Times Retrieved 29 December 2019 a b Hurt J Ehlers S 2008 The Complete Idiot s Guide to Cheeses of the World A Tasteful Guide to Selecting Serving and Enjoying Cheese THE COMPLETE IDIOT S GUIDE DK Publishing p 106 ISBN 978 1 4406 3618 9 Retrieved 27 December 2019 Ehlers S Hurt J 2008 The Complete Idiot s Guide to Cheeses of the World complete idiot s guide to Alpha Books p 113 ISBN 978 1 59257 714 9 Retrieved 29 December 2019 Feta The Free Dictionary a b Gundel Karoly 1992 Gundel s Hungarian cookbook Budapest Corvina ISBN 978 963 13 3600 9 OCLC 32227400 Cheese from Pljevlja Pljevaljski cheese Delicious Food Of Montenegro 10 March 2017 Retrieved 7 April 2019 A masni kucki sir cemo prevesti kao Vijesti me 9 December 2014 Retrieved 7 April 2019 Njeguski sir Cheese of Njegusi Delicious Food Of Montenegro 10 March 2017 Retrieved 7 April 2019 Hagenes Kirsti 1999 Produksjon av meieriprodukter Oslo Yrkesopplaering p 187 ISBN 8258513109 Baglo Christine 13 April 2016 Gardsgourmetene Dagsavisen Retrieved 15 June 2018 Nordmanns forbundet Nordmanns forbundet 2007 p 26 Retrieved 29 December 2019 Donnelly C W Kehler M 2016 The Oxford Companion to Cheese Oxford Companions Oxford University Press p 667 ISBN 978 0 19 933088 1 Retrieved 29 December 2019 Food Processing Techpress FPI Limited 1996 p 19 Retrieved 29 December 2019 Najstarsze sery swiata z Polski portal Archeowiesci Archived from the original on 9 November 2013 Retrieved 29 December 2019 Na Kujawach robiono sery juz 7 tys lat temu Zrodlo PAP Baltycki ripening cheese Osmozo pl Retrieved 14 November 2013 a b c Cheese Description Bryndza Cheese com Retrieved 11 June 2008 Bryndza LeCheese lecheese app Retrieved 18 August 2021 European Commission 11 June 2007 Commission Regulation EC No 642 2007 of 11 June 2007 registering a name in the Register of protected designations of origin and protected geographical indications Bryndza Podhalanska PDO Retrieved 10 June 2008 Bursztyn Oldpoland pl Archived from the original on 28 November 2014 Retrieved 14 November 2013 a b Polish Cooking Marianna Olszewska Heberle p 91 From a Polish Country House Kitchen 90 Recipes for the Ultimate Comfort Food Anne Applebaum Danielle Crittenden p 239 a b Proceedings from the Annual Marschall Invitational Italian Cheese Seminar Italian Cheese Sales Marschall Division Miles Laboratories 5 April 1992 via Google Books Food Science and Technology Abstracts International Food Information Service 5 April 1975 via Google Books Ser liliput wielkopolski Ministerstwo Rolnictwa i Rozwoju Wsi Portal Gov pl Ministerstwo Rolnictwa i Rozwoju Wsi in Polish Retrieved 18 August 2021 Zeszyty naukowe Nakladem Wyzszej Szkoly Ekonomicznej 5 April 1975 via Google Books 8 Most Popular Polish Cheeses www tasteatlas com Retrieved 18 August 2021 Rokpol LeCheese lecheese app Retrieved 18 August 2021 Twarog Polish Farmer s Cheese Polish Housewife 25 September 2016 Retrieved 18 August 2021 Mazurian cuisine www poland travel Retrieved 18 August 2021 Codex International Individual Standard For Tilsiter PDF Sinclair Charles Gordon 1 January 1998 International Dictionary of Food and Cooking Taylor amp Francis ISBN 9781579580575 Retrieved 24 October 2016 via Google Books Sinclair Charles Gordon 1 January 1998 International Dictionary of Food and Cooking Taylor amp Francis ISBN 9781579580575 Retrieved 24 October 2016 via Google Books Refrigeration International Institute of 1970 Bulletin Annexe Retrieved 24 October 2016 via Google Books novavaros com novavaros com Archived from the original on 14 July 2011 Cliquez ici pour le titre a b c d Intellectual Property Office www zis gov rs Archived from the original on 26 March 2009 Slovak Egg Cheese for Easter Hrudka Recipe Archived from the original on 5 September 2016 Retrieved 24 October 2016 a b Fallon Steve 1 January 2010 Slovenia Lonely Planet p 139 ISBN 9781741048575 Retrieved 24 October 2016 via Internet Archive Mohant cheese Casasus Isabel Rogosic Jozo Rosati Andrea Stokovic Igor Gabina Dunixi 26 March 2012 Animal farming and environmental interactions in the Mediterranean region Springer Science amp Business Media ISBN 9789086867417 Retrieved 24 October 2016 via Google Books a b Bogataj Janez Kvaternik Rok 1 January 2007 Taste Slovenia Darila Rokus d o o Rokus G ISBN 9789616531399 Retrieved 24 October 2016 via Google Books DK Eyewitness Travel Guide Switzerland Travel Guide DK Publishing 2017 p 261 ISBN 978 1 4654 6725 6 Retrieved 28 December 2019 Ltd Iconography British Cheese Board Welcome Retrieved 24 October 2016 7 Shakespearean Insults to Make Life More Interesting Banbury Cheese Merriam Webster 9 September 2016 Retrieved 27 December 2019 Robinson amp Tamime 1991 p 183 sfn error no target CITEREFRobinsonTamime1991 help Lewicka 2011 p 237 sfn error no target CITEREFLewicka2011 help El Baradei Delacroix Buchet amp Ogier 2007 p 1248 sfn error no target CITEREFEl BaradeiDelacroix BuchetOgier2007 help Robinson amp Tamime 1991 p 160 sfn error no target CITEREFRobinsonTamime1991 help a b African Cheese Egypt sfn error no target CITEREFAfrican Cheese Egypt help Robinson amp Tamime 1991 p 190 sfn error no target CITEREFRobinsonTamime1991 help Fox McSweeney amp Cogan 2004 p 20 sfn error no target CITEREFFoxMcSweeneyCogan2004 help Fox McSweeney amp Cogan 2004 p 11 sfn error no target CITEREFFoxMcSweeneyCogan2004 help Donnelly C W Kehler M 2016 The Oxford Companion to Cheese Oxford Companions Oxford University Press pp 435 436 ISBN 978 0 19 933088 1 Retrieved 29 December 2019 Helou Anissa 1998 Lebanese Cuisine New York St Martin s Griffin p 18 ISBN 978 0312187354 Albala Ken 25 May 2011 Food Cultures of the World Encyclopedia 4 volumes Four Volumes ABC CLIO ISBN 9780313376276 Retrieved 24 October 2016 via Google Books Tamime A Y Robinson R K 1991 Feta and Related Cheeses Woodhead Publishing p 209 ISBN 978 1 85573 278 0 Retrieved 13 August 2012 Tamime Adnan Y 15 April 2008 Brined Cheeses John Wiley amp Sons ISBN 9781405171649 Retrieved 24 October 2016 via Google Books MobileReference 1 January 2007 Travel Istanbul Turkey Illustrated City Guide Phrasebook and Maps MobileReference com ISBN 9781605011813 Retrieved 24 October 2016 via Google Books Guides Rough 3 October 2011 Rough Guide Phrasebook Turkish Turkish Penguin ISBN 9781405389600 Retrieved 24 October 2016 via Google Books Fromagerie Saint Benoit du Lac products page French Michele Foreman 2012 Fromages Quebec artisans The cream of the crop in French Quebec Editions du Sommet pp 96 97 ISBN 978 2 89696 019 4 a b c d e f Castro Lourdes 1 December 2009 Eat Drink Think in Spanish A Food Lover s English Spanish Spanish English Dictionary Potter TenSpeed Harmony ISBN 9781580084017 Retrieved 24 October 2016 via Google Books Fisher John Brown Jules 5 April 2010 The Rough Guide to Portugal Penguin ISBN 9781848369788 Retrieved 24 October 2016 via Google Books When is a Tortilla Not Tortilla When An Asadero That s When El Paso Times 19 August 1963 p 9 Retrieved 17 October 2022 via Newspapers com Affectionados Line up for Asaderos The Deming Headlight 25 November 1980 p 3 Retrieved 17 October 2022 via Newspapers com Hernandez Rodriguez Rafael 2021 Food Cultures of Mexico Recipes Customs and Issues Santa Barbara California ABC CLIO p 32 ISBN 978 1 4408 6924 2 OCLC 1240827140 a b Bayless Mr Rick 26 May 2009 Authentic Mexican Regional Cooking from the Heart of Mexico Harper Collins ISBN 9780061854989 Retrieved 24 October 2016 via Google Books a b Hurt J Ehlers S 2008 The Complete Idiot s Guide to Cheeses of the World A Tasteful Guide to Selecting Serving and Enjoying Cheese THE COMPLETE IDIOT S GUIDE DK Publishing p 196 ISBN 978 1 4406 3618 9 Retrieved 29 December 2019 Long Towell Long amp Luis Alberto Vargas 2005 Food Culture in Mexico Greenwood Publishing Group p 116 ISBN 9780313324314 Retrieved 8 January 2018 Brown Robert Carlton The Complete Book of Cheese Chapter 4 American Cheddars Gramercy Publishing Company New York Monterey Jack is a stirred curd Cheddar without any annatto coloring It is sweeter than most and milder when young Tricoles Robin 24 March 2019 Cottage Cheese Is the New Greek Yogurt The Atlantic Retrieved 30 December 2019 Hunt Peter 8 March 2017 Cheese price war Discount battle hits dairy farmers The Weekly Times Retrieved 6 January 2021 goliath ecnext com South America Buy 1 Online at igourmet com Retrieved 24 October 2016 V Maria Elena Pardo 5 April 2003 Guia de procesos para la elaboracion de productos lacteos Convenio Andres Bello via Google Books V Maria Elena Pardo 5 April 2003 Guia de procesos para la elaboracion de productos lacteos Convenio Andres Bello via Google Books Procesamiento de lacteos Soluciones Practicas 5 April 1998 via Google Books link, wikipedia, wiki, book, books, library,
