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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] 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. 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. Ser liliput wielkopolski - Ministerstwo Rolnictwa i Rozwoju Wsi - Portal Gov.pl". Ministerstwo Rolnictwa i Rozwoju Wsi (in Polish) . Retrieved 18 August 2021.
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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. 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. 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.Ricotta Salata - Cheese.com". www.cheese.com. Archived from the original on 14 October 2007 . Retrieved 10 July 2017. Zufi – Piedmont; a fermented ricotta, somewhat related to Brös, made in Val Formazza, province of Novara [107] 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. Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating
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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).Refrigeration, International Institute of (1970). "Bulletin: Annexe" . Retrieved 24 October 2016– via Google Books. 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. ISBN 9789086867417 . Retrieved 24 October 2016– via Google Books. Algunder Bauernkäse Halbfett ( Italian: formaggio contadino semigrasso di Lagundo) – Burggrafenamt ( Italian: Burgraviato), South Tyrol [8] There are two types of Mongolian cheese (бяслаг). They are similar in taste and are like a cross between mozzarella and an unsalted feta cheese. Jautaikis, P. (2016). The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue. Ulysses Press. p.49. ISBN 978-1-61243-592-3 . Retrieved 30 December 2019.
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