Shakespearean Insults to Make Life More Interesting: 'Banbury Cheese' ". Merriam-Webster. 9 September 2016 . Retrieved 27 December 2019. Notably, Parmesan is one of the most protein-rich cheese options, containing 35.8 grams of protein per 100 grams ( 40). Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian ricotta cheese. Doing Business with the Republic of Cyprus. Consultant Editors: Philip Dew & 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. {{ cite book}}: CS1 maint: others ( link)

Roquefort is the French entry into the world of blue cheese, and it is known locally as the ‘king of cheese.’ In this list, types of cheeses are included; brand names are only included if they apply to a distinct variety of cheese.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.

Hagenes, Kirsti (1999). Produksjon av meieriprodukter. Oslo: Yrkesopplæring. p.187. ISBN 8258513109. Roquefort comes from sheep’s milk, and it is ripened in the caves of Roquefort-sur-Soulzon, Southern France. Poland is the 7th largest cheese producer in the world and has the 18th highest cheese consumption. Cheddar is the most popular type of cheese in the UK, originating in the English village of Cheddar in Somerset around the late 12th century. These days Cheddar is made anywhere in the world. Cheddars vary in flavour depending on the length of ageing and their origin. The reduced-fat version isn’t low in fat or salt but contains 30 per cent less fat than the standard variety so it’s a good switch to make. On average it contains 22 per cent fat (14 per cent saturated) compared to standard Cheddar which contains about 35 per cent fat (22 per cent saturated).People often refer to the cheese as Parmesan, and it has a protected designation of origin (POD status). This designation means that the cheese can only be from its home region in Northern Italy. Sheep milk cheese made in Poland, Slovakia. [51] Recipes differ slightly across the countries. [52]

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. 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. 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.A type of soft, white cheese ( queso fresco) most commonly associated with Venezuelan cuisine. Pictured is a cachapa with queso de mano. The International Dairy Federation (IDF) has published a useful factsheet showing the different major classes of cheese and the varying ways cheese can be classified. DK Eyewitness Travel Guide Switzerland. Travel Guide. DK Publishing. 2017. p.261. ISBN 978-1-4654-6725-6 . Retrieved 28 December 2019. Cheese Club and Tartiflette Night at Seven Hotel". Archived from the original on 16 July 2017 . Retrieved 24 October 2016. 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.

A salty brined cheese made from cow milk.Also named "Kučki sir", made in Southern Montenegro city of Podgorica. Cottage cheese is very different from most other varieties, and its closest relation is probably Ricotta.For those who appreciate intense flavors, Pecorino Romano is an excellent choice. However, those looking for something less powerful might want to try Parmesan. 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] The primary varieties are Roquefort (French), Gorgonzola (Italian), Cabrales (Spanish), Stilton (English), and Danish Blue (Danish). Roquefort is the strongest and Danish Blue the mildest. Blue Cheese is soft and creamy and crumbles easily. People tend to like it or hate it, but if you are in the “like” camp it is great in making blue cheese dressing, crumbled on top of a steak, and of course on a good iceberg lettuce Vegetarian Wedge Salad. Also consider trying any of the blue cheeses with other vegetables like this Roasted Brussels Sprout Salad. Brocconcini Fancy some live maggots in your cheese? Yes, maggots. Casu Marzu is a traditional Sardinian sheep milk cheese full of them. It’s created by leaving whole Pecorino cheeses outside with part of the rind removed to allow the eggs of the cheese fly to be laid in it. Essentially, the maggots are fermenting the cheese becoming very soft as it develops flavour. There’s also a similar cheese from Corsica called casgiu merzu. Formaela ( Arachova), Galotyri ( Thessaly, Epirus), Kalathaki ( Limnos), Katiki ( Domokos), Ladotyri ( Lesbos), Pichtogalo Chanion ( Chania), Sfela ( Peloponnese), Xygalo ( Crete)