https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AList_of_cheeses%2F87%2Fen 2026-07-08T19:04:41Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:List_of_cheeses/87/en&diff=58787&oldid=prev 2023-06-21T00:39:15Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>===United States===<br /> {{Main|List of American cheeses}}<br /> {| class=&quot;wikitable sortable&quot; style=&quot;width:100%&quot;<br /> |-<br /> !Name<br /> !class=&quot;unsortable&quot;| Image<br /> !Region<br /> !Description<br /> |-<br /> |[[Bergenost]]<br /> |[[File:Bergenost Cheese 93 bg 122306.jpg|135px]]<br /> |<br /> |Brand name of a semi-soft cheese with a mild, smooth flavor and a subtle hint of sourness. Bergenost is a triple-[[Wikipedia:cream|cream]], [[:en:Norway|Norwegian]]-style [[Wikipedia:butter|butter]] cheese made by [[Wikipedia:Yancey&#039;s Fancy|Yancey&#039;s Fancy]] of [[Wikipedia:Corfu, New York|Corfu, New York]] using imported Norwegian cultures.<br /> |-<br /> |[[Brick cheese]]<br /> |[[File:Brickcheese.jpg|135px]]<br /> |[[Wikipedia:Wisconsin|Wisconsin]]<br /> |Prepared in brick-shaped form, the color ranges from pale yellow to white, and it has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is medium-soft, crumbles easily and is somewhat sticky to the knife.<br /> |-<br /> |[[Cheese curds]]<br /> |[[File:Cheese Curds with scale measurement.png|135px]] <br /> |[[Wikipedia:Upper Midwest|Upper Midwest]]<br /> |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.</div>

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