List of cheeses - Revision history

Fire at 10:32, 11 October 2023

2023-10-11T10:32:03Z

← Older revision		Revision as of 19:32, 11 October 2023
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	\|Colonia		\|Colonia
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	\|[[Colonia Department\|Colonia]]		\|[[:en:Colonia Department\|Colonia]]
	\|It is a soft cheese with a hard rind, light yellow color and abundant [[Eyes (cheese)\|eyes]].		\|It is a soft cheese with a hard rind, light yellow color and abundant [[Eyes (cheese)\|eyes]].
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Fire at 03:16, 11 October 2023

2023-10-11T03:16:19Z

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	\|Allpachaca		\|Allpachaca
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	\|[[Department of Ayacucho\|Ayacucho]]		\|[[:en:Department of Ayacucho\|Ayacucho]]
	\|Different regional varieties, similar to Andean cheese (Queso Andino).		\|Different regional varieties, similar to Andean cheese (Queso Andino).
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	\|Queso Andino		\|Queso Andino
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	\|[[Department of Cajamarca\|Cajamarca]]		\|[[:en:Department of Cajamarca\|Cajamarca]]
	\|Smooth texture and mild flavor.		\|Smooth texture and mild flavor.
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Fire at 23:51, 8 October 2023

2023-10-08T23:51:03Z

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	\|[[File:Quesochanco.gif\|135px]]		\|[[File:Quesochanco.gif\|135px]]
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	\|[[Wikipedia:Cow\|Cow]]'s [[Wikipedia:milk\|milk]] [[cheese]] originally from the [[:en:Chanco, Chile\|Chanco]] farm in [[Wikipedia:Maule Region\|Maule Region]]. Now it is produced all over [[Wikipedia:~~Zona Sur\|south\|~~Zona Sur\|south]]-[[Wikipedia:central Chile\|central Chile]], and represents almost 50% of Chilean cheese consumption.		\|[[Wikipedia:Cow\|Cow]]'s [[Wikipedia:milk\|milk]] [[cheese]] originally from the [[:en:Chanco, Chile\|Chanco]] farm in [[Wikipedia:Maule Region\|Maule Region]]. Now it is produced all over [[Wikipedia:Zona Sur\|south]]-[[Wikipedia:central Chile\|central Chile]], and represents almost 50% of Chilean cheese consumption.
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	\|[[Panquehue (cheese)\|Panquehue]]		\|[[Panquehue (cheese)\|Panquehue]]

Fire at 03:04, 8 September 2023

2023-09-08T03:04:23Z

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	\|[[Jibneh Arabieh]]		\|[[Jibneh Arabieh]]
	\|<!--[[File:EXAMPLE\|135px]] -->		\|<!--[[File:EXAMPLE\|135px]] -->
	\|[[Arabian Peninsula]]		\|[[Wikipedia:Arabian Peninsula\|Arabian Peninsula]]
	\|A traditional cheese in [[Wikipedia:Middle East\|Middle East]] countries. It is particularly popular in the Arab States of the [[Wikipedia:Persian Gulf\|Persian Gulf]]. The cheese has an open texture and a mild taste similar to [[Feta]] but less salty.		\|A traditional cheese in [[Wikipedia:Middle East\|Middle East]] countries. It is particularly popular in the Arab States of the [[Wikipedia:Persian Gulf\|Persian Gulf]]. The cheese has an open texture and a mild taste similar to [[Feta]] but less salty.
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Fire at 22:51, 21 August 2023

2023-08-21T22:51:01Z

← Older revision		Revision as of 07:51, 22 August 2023
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	\|[[File:Labneh01.jpg\|135px]]		\|[[File:Labneh01.jpg\|135px]]
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	\|Similar to [[Wikipedia:Greek yogurt\|Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[~~Wikipedia:~~Levant\|Levant]]. Pictured is Labneh in [[Wikipedia:olive oil\|olive oil]]		\|Similar to [[Wikipedia:Greek yogurt\|Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Levant\|Levant]]. Pictured is Labneh in [[Wikipedia:olive oil\|olive oil]]
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	\|[[Kashkaval\|Kashkawan]]		\|[[Kashkaval\|Kashkawan]]
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	\|Knaaan		\|Knaaan
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	\|[[Upper Galilee]]		\|[[Wikipedia:Upper Galilee\|Upper Galilee]]
	\|A cheese that is not too sour, therefore it can be either salted or sweetened, used in pastries and desserts.		\|A cheese that is not too sour, therefore it can be either salted or sweetened, used in pastries and desserts.
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	\|Hermon		\|Hermon
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	\|[[Upper Galilee]] and [[Golan]]		\|[[Wikipedia:Upper Galilee\|Upper Galilee]] and [[Wikipedia:Golan\|Golan]]
	\|A cheese that has a similar texture to that of the Knaan cheese, yet is saltier.		\|A cheese that has a similar texture to that of the Knaan cheese, yet is saltier.
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	\|Arrabah		\|Arrabah
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	\|[[Neot Smadar]]		\|[[Wikipedia:Neot Smadar\|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.		\|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.
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Fire at 23:22, 18 August 2023

2023-08-18T23:22:09Z

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	\|Talesh cheese		\|Talesh cheese
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	\|[[Talesh County\|Talesh]]		\|[[:en:Talesh County\|Talesh]]
	\|it can only be found in [[Wikipedia:Talesh County\|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.		\|it can only be found in [[Wikipedia:Talesh County\|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.
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	\|Mahali cheese		\|Mahali cheese
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	\|[[Mazandaran]]		\|[[Wikipedia:Mazandaran\|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.		\|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.
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Fire at 23:14, 12 August 2023

2023-08-12T23:14:19Z

← Older revision		Revision as of 08:14, 13 August 2023
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	{{Main\|List of Swiss cheeses}}		{{Main\|List of Swiss cheeses}}
	{{See also\|:en:Swiss cheeses and dairy products}}		{{See also\|:en:Swiss cheeses and dairy products}}
	[[Wikipedia:Switzerland\|Switzerland]] is home to over 450 varieties of cheese. [[Wikipedia:Cow\|Cow]]s [[Wikipedia:milk\|milk]] is used in about 99 percent of the cheeses produced. The remaining share is made up of [[Wikipedia:sheep milk\|sheep milk]] and [[Wikipedia:~~goa~~\|~~goa~~]] milk.		[[Wikipedia:Switzerland\|Switzerland]] is home to over 450 varieties of cheese. [[Wikipedia:Cow\|Cow]]s [[Wikipedia:milk\|milk]] is used in about 99 percent of the cheeses produced. The remaining share is made up of [[Wikipedia:sheep milk\|sheep milk]] and [[Wikipedia:goat\|goat]] milk.

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Fire at 07:05, 6 August 2023

2023-08-06T07:05:49Z

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	\|[[Circassian cheese]]		\|[[Circassian cheese]]
	\|[[File:Адыгейский сыр.jpg\|135px]]		\|[[File:Адыгейский сыр.jpg\|135px]]
	\|[[Republic of Adyghea\|Adyghea]]		\|[[:en:Republic of Adyghea\|Adyghea]]
	\|A crumbly non-melting and mild fresh cheese that is produced in the [[:en:North Caucasus\|North Caucasus]]. It is a cultural cheese and staple for [[Wikipedia:Circassians\|Circassians]] that is very famous in Russia ([[Wikipedia:Republic of Adyghea\|Republic of Adyghea]], [[Wikipedia:Kabardino-Balkaria\|Kabardino-Balkaria]], [[Wikipedia:Karachay–Cherkessia\|Karachay–Cherkessia]], [[Wikipedia:Shapsug\|Shapsug]]ia in the southern part of [[Wikipedia:Krasnodar Krai\|Krasnodar Krai]], [[Wikipedia:Stavropol Krai\|Stavropol Krai]], [[Wikipedia:North Ossetia\|North Ossetia]], [[Wikipedia:Moscow\|Moscow]], and [[Wikipedia:Saint Petersburg\|Saint Petersburg]]), and the Middle east countries ([[Wikipedia:Jordan\|Jordan]], [[Wikipedia:Turkey\|Turkey]], [[Wikipedia:Lebanon\|Lebanon]], [[Wikipedia:Syria\|Syria]], [[Wikipedia:Israel\|Israel]]) and worldwide (mainly countries that have a North Caucasians and [[:en:Circassian diaspora\|Circassians Diaspora/s]]).		\|A crumbly non-melting and mild fresh cheese that is produced in the [[:en:North Caucasus\|North Caucasus]]. It is a cultural cheese and staple for [[Wikipedia:Circassians\|Circassians]] that is very famous in Russia ([[Wikipedia:Republic of Adyghea\|Republic of Adyghea]], [[Wikipedia:Kabardino-Balkaria\|Kabardino-Balkaria]], [[Wikipedia:Karachay–Cherkessia\|Karachay–Cherkessia]], [[Wikipedia:Shapsug\|Shapsug]]ia in the southern part of [[Wikipedia:Krasnodar Krai\|Krasnodar Krai]], [[Wikipedia:Stavropol Krai\|Stavropol Krai]], [[Wikipedia:North Ossetia\|North Ossetia]], [[Wikipedia:Moscow\|Moscow]], and [[Wikipedia:Saint Petersburg\|Saint Petersburg]]), and the Middle east countries ([[Wikipedia:Jordan\|Jordan]], [[Wikipedia:Turkey\|Turkey]], [[Wikipedia:Lebanon\|Lebanon]], [[Wikipedia:Syria\|Syria]], [[Wikipedia:Israel\|Israel]]) and worldwide (mainly countries that have a North Caucasians and [[:en:Circassian diaspora\|Circassians Diaspora/s]]).
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	{{div col\|colwidth=30em}}		{{div col\|colwidth=30em}}
	*[[Adygheysky]]		*[[Adygheysky]]
	*[[Altaysky (cheese)\|Altaysky]]{{spaced ndash}} a fairly dry hard cheese, similar to Swiss cheese, originating in the [[Altai Krai\|Altai]] region		*[[Altaysky (cheese)\|Altaysky]]{{spaced ndash}} a fairly dry hard cheese, similar to Swiss cheese, originating in the [[:en:Altai Krai\|Altai]] region
	*[[Chyorny Altai]]{{spaced ndash}} a hard cheese similar to cheddar		*[[Chyorny Altai]]{{spaced ndash}} a hard cheese similar to cheddar
	*[[Danilovsky (cheese)\|Danilovsky]]		*[[Danilovsky (cheese)\|Danilovsky]]

Fire at 23:06, 3 August 2023

2023-08-03T23:06:13Z

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	\|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.		\|A type of best semisoft cheese made of [[Wikipedia:cow milk\|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.

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Fire at 04:20, 3 August 2023

2023-08-03T04:20:34Z

← Older revision		Revision as of 13:20, 3 August 2023
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	\|[[File:Malta Gbejniet.JPG\|135px]]		\|[[File:Malta Gbejniet.JPG\|135px]]
	\|Commonly associated with the island of [[Gozo]]		\|Commonly associated with the island of [[Gozo]]
	\|A small round cheese made from [[:en:sheep's milk\|sheep's milk]], salt and [[rennet]], Ġbejniet are prepared and served in a variety of forms. Until the early 20th century, ġbejniet made from [[:en:Pasteurised\|unpasteurised milk]] were one of the causes of the spread of [[~~:en:~~Brucellosis\|Brucellosis]] which was so prevalent as to be called "the Maltese fever".		\|A small round cheese made from [[:en:sheep's milk\|sheep's milk]], salt and [[rennet]], Ġbejniet are prepared and served in a variety of forms. Until the early 20th century, ġbejniet made from [[:en:Pasteurised\|unpasteurised milk]] were one of the causes of the spread of [[Brucellosis\|Brucellosis]] which was so prevalent as to be called "the Maltese fever".
	\|}		\|}