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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. 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. Made from cow's milk, it has a smooth texture and a sharp and citrus flavor, along with a strong and salty bite. An American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness. [104]
We have shown in this guide that there are dozens of different cheese options from around the world, each with its own unique features. 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.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. 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. 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 It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both.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. Kennedy, William (23 August 2018). "Addis Ethiopian Cuisine Opening". Eugene Weekly . Retrieved 28 December 2019.
The Netherlands is one of the major cheese producing countries of Europe, with a tradition of cheesemaking as shown by the Dutch cheese markets.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. The texture is semi-hard and crumbly, and the flavor is intense. For this reason, it is better paired with food rather than eaten alone.
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. A mild, and not salty type of a cheese, its name is derived from its appearance which looks like braided bread (challa). Refrigeration, International Institute of (1970). "Bulletin: Annexe" . Retrieved 24 October 2016– via Google Books. a b "Proceedings from the Annual Marschall Invitational Italian Cheese Seminar". Italian Cheese Sales, Marschall Division, Miles Laboratories. 5 April 1992 – via Google Books.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.
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. 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. 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. 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).
This curd-based fresh cheese naturally contains less fat than other cheeses. Standard cottage cheese contains 6 per cent fat (3 per cent saturated fat); however, you can buy low fat versions which contain 2 per cent fat, of which 1 per cent is saturated fat. Its name is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter. 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. Brie is a soft cows' milk cheese that is named after the province in France in which it originated. Similar in texture to Camembert, but with a higher fat content (29g per cent, 18 per cent saturated), Brie is produced from whole or semi-skimmed cow's milk. Although it is high in fat, Brie still has less fat than Cheddar or Stilton. Look out for ‘light’ versions of brie which will have less fat. Danish Blue 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.
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