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Tricoles, Robin (24 March 2019). "Cottage Cheese Is the New Greek Yogurt". The Atlantic . Retrieved 30 December 2019.
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Nalley, Richard (October 2008). "The Eye". Forbes. Archived from the original on 24 March 2022 . Retrieved 24 March 2022. Njeguški sir" / Cheese of Njegusi". Delicious Food Of Montenegro. 10 March 2017 . Retrieved 7 April 2019. Jenkins, Steven W. (1996). Cheese Primer. New York: Workman Publishing Company. ISBN 978-0894807626.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 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]
List of cheeses - Wikipedia List of cheeses - Wikipedia
John Brown Contract Publishing, 2004 & 82. sfn error: no target: CITEREFJohn_Brown_Contract_Publishing200482 ( help) a b "Proceedings from the Annual Marschall Invitational Italian Cheese Seminar". Italian Cheese Sales, Marschall Division, Miles Laboratories. 5 April 1992 – via Google Books. 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. 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. 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.
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 6kg. The dough is pale yellow, the consistency is compact with few fermentation holes. The taste is aromatic and mildly creamy. Production of cheese". ec.europa.eu. Eurostat. n.d. Archived from the original on 2017-09-12 . Retrieved 2017-06-30. Bursztyn". Oldpoland.pl. Archived from the original on 28 November 2014 . Retrieved 14 November 2013. Dovedale (Protected Designation of Origin)– a full-fat semi-soft blue-veined cheese made from cow's milk, produced in the Peak District. Toma del lait brusc (or Formag lait brusc) – cows’ milk cheese from the Susa Valley, Piedmont [31] [88] – Piedmont
Healthiest Types of Cheese The 9 Healthiest Types of Cheese
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. 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 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.Murianengo – Piedmont; also known as Moncenisio this is a Gorgonzola-like cows’ milk cheese from the province of Turin. [31] [67] Aschbacher Magerkäse ( Italian: formaggio Aschbach magro) – South Tyrol, from Burggrafenamt ( Italian: Burgraviato) [11]
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