List of cheeses: Difference between revisions

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~~{{Use dmy dates|date=August 2022}}~~

[[File:Parmigiano reggiano factory.jpg|thumb|[[Parmigiano-Reggiano]] [[Cheese ripening|ripening]] in a modern factory]]

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In this list, types of cheeses are included; [[:en:brand name|brand name]]s are only included if they apply to a distinct variety of cheese.

==Africa==

==Africa==

===Benin===

===Benin===

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===Ethiopia===

===Ethiopia===

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===Mauritania===

===Mauritania===

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==Asia==

==Asia==

===Armenia===

===Armenia===

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===Azerbaijan===

===Azerbaijan===

===Bangladesh===

===Bangladesh===

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|[[Chhanabora|Chhana]]

|[[File:Divided Chhena - Rasgulla Preparation - Digha - East Midnapore - 2015-05-02 9556.JPG|150px]]

|[[Bangladesh]]

|[[:en:Bangladesh|Bangladesh]]

|Fresh, unripened [[curd]] [[cheese]] made from [[:en:domestic buffalo|water buffalo]] milk. A crumbly and moist form of [[farmers cheese]] or [[paneer]], it is used to make [[:en:desserts|desserts]] such as [[:en:rasgulla|rasgulla]].

|}

===China===

===China===

The dominant Han Chinese culture is not dairy-centric. However, some indigenous sociolinguistic groups in regions of the country, such as [[:en:Inner Mongolia|Inner Mongolia]], [[:en:Tibet|Tibet]] and [[:en:Yunnan|Yunnan]], have strong cheese traditions.

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===Cyprus===

===Cyprus===

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===Georgia===

===Georgia===

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===India===

===India===

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===Indonesia===

===Indonesia===

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===Japan===

===Japan===

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===Korea===

===Korea===

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===Malaysia===

===Malaysia===

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|-

|Susu Masam

|[~~[File~~:Susu_Masam_Terengganu.jpg~~|135px]~~]

|[https://upload.wikimedia.org/wikipedia/en/4/46/Susu_Masam_Terengganu.jpg]

|[[:en:Kuala Berang|Kuala Berang]], [[:en:Terengganu|Terengganu]]

|A rare delicacy made from fermented [[:en:Water buffalo|buffalo]]'s milk originated particularly from Kuala Berang area in the state of Terengganu. The milk is fermented inside a [[:en:bamboo|bamboo]] for one night or up to 3 days until the milk is mostly or completely solidified. The taste of the susu masam is described as creamy and sour similarly to [[:en:yogurt|yogurt]]. Susu masam is commonly eaten with rice and [[:en:Budu (sauce)|budu]]. It can also be eaten on its own or with sugar.

|}

===Mongolia===

===Mongolia===

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.

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===Nepal===

===Nepal===

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===Philippines===

===Philippines===

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==Europe==

==Europe==

=== Albania ===

=== Albania ===

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!Name

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===Austria===

===Austria===

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|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 6 kg. The dough is pale yellow, the consistency is compact with few fermentation holes. The taste is aromatic and mildly creamy.

In addition to the regular Staazer, there are also the varieties:

Staazer with wild garlic - 50% fat (Staazer cheese with wild garlic in the dough)

Staazer with hay flowers – 45% fat (Staazer cheese with dried hay flowers on the rind)

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===Belgium===

===Belgium===

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|[[File:Cheese limburger edit.jpg|135px]]

|

|Originated during the 19th century in the historical [[:en:Duchy of Limburg|Duchy of Limburg]], which is now divided among modern-day [[:en:Limburg (Belgium)|Belgium]], [[County of Limburg|Germany]], and [[:en:Limburg (Netherlands)|Netherlands]]. The cheese is especially known for its pungent odor. One of the most traditional forms of eating Limburger is the Limburger sandwich.

|Originated during the 19th century in the historical [[:en:Duchy of Limburg|Duchy of Limburg]], which is now divided among modern-day [[:en:Limburg (Belgium)|Belgium]], [[:en:County of Limburg|Germany]], and [[:en:Limburg (Netherlands)|Netherlands]]. The cheese is especially known for its pungent odor. One of the most traditional forms of eating Limburger is the Limburger sandwich.

|-

|[[Maredsous cheese]]

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===Bosnia and Herzegovina===

===Bosnia and Herzegovina===

{{See also|Bosnia and Herzegovina cuisine|~~:en:~~List of Bosnia and Herzegovina cheeses}}

{{See also|:en:Bosnia and Herzegovina cuisine|List of Bosnia and Herzegovina cheeses/ja}}

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===Bulgaria===

===Bulgaria===

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|Urdă/Izvara is made from whey of sheep, goat or cow milk. It is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky and palatable. It contains 18 grams of protein per 100 grams.

Urdă/Izvara is similar to ricotta in the way it is produced.

|-

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===Croatia===

===Croatia===

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===Czech Republic===

===Czech Republic===

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===Denmark===

===Denmark===

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|[[Fynbo]]

|

|[[Funen]]

|[[:en:Funen|Funen]]

|A semi-hard Danish cheese named after the island of [[:en:Fyn|Fyn]]. It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.

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===Estonia===

===Estonia===

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===Finland===

===Finland===

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===France===

===France===

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===Germany===

===Germany===

Germany's cheese production accounts for approximately one-third of all European-produced cheeses.

===Greece===

===Greece===

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|Made from Myzithra by adding salt, causing dehydration, and allowing maturation.

|-

|[[Xynomizithra]]

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|

|

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===Hungary===

===Hungary===

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===Iceland===

===Iceland===

{{See also|:en:Icelandic cuisine#Cheese|l1=Icelandic cuisine{{spaced ndash}}Cheese}}

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===Ireland===

===Ireland===

{{See also|:en:Irish cuisine}}'''

===Italy===

===Italy===

{{See also|:en:Italian cuisine|Geographical indications and traditional specialities in the European Union}}

===Jews of Eastern Europe===

===Jews of Eastern Europe===

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===Kosovo===

===Kosovo===

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===Latvia===

===Latvia===

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|[[File:Romadur-Käse.jpg|135px]]

|

|A type of cheese with a strong specific aroma modeled after the [[~~:en:~~Limburger|Limburger]].

|A type of cheese with a strong specific aroma modeled after the [[Limburger|Limburger]].

|}

===Lithuania===

===Lithuania===

* [[Džiugas]]

===Malta===

===Malta===

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|[[File:Malta Gbejniet.JPG|135px]]

|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".

|}

===Moldova===

===Moldova===

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===Montenegro===

===Montenegro===

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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.

Currently, there is an ongoing procedure for protection of geographic origin for this cheese.

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===Netherlands===

===Netherlands===

The Netherlands is one of the major cheese producing countries of Europe, with a tradition of cheesemaking as shown by the [[:en:Dutch cheese markets|Dutch cheese markets]].

===North Macedonia===

===North Macedonia===

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===Norway===

===Norway===

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===Poland===

===Poland===

The history of [[Cheesemaker|cheesemaking]] in Poland goes back to 5500 BC, when cheese similar to [[mozzarella]] was produced in [[:en:Neolithic|Neolithic]] times in [[:en:Kujawy|Kujawy]] (north-central Poland).

Poland is the 7th largest cheese producer in the world and has the 18th highest cheese consumption.

Marek Kosmulski described over 600 types of Polish cheeses manufactured between 1948 and 2019.[3]

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===Portugal===

===Portugal===

{{See also|:en:Portuguese cuisine|List of Portuguese cheeses with protected status}}

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===Romania===

===Romania===

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|Suhaia cheese is a dairy product matured in brine, prepared in the neighboring territories of Suhaia commune and, predominantly, in Suhaia commune, Teleorman, Romania.

The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life.

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===Russia===

===Russia===

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|[[Circassian cheese]]

|[[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]]).

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*[[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

*[[Danilovsky (cheese)|Danilovsky]]

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===Serbia===

===Serbia===

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* [[Sremski Sir|Sremski]]

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===Slovakia===

===Slovakia===

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===Slovenia===

===Slovenia===

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* Planinski

===Spain===

===Spain===

===Sweden===

===Sweden===

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|[[Blå Gotland]]

|

|[[Stånga]]

|[[Wikipedia:Stånga|Stånga]]

|"Gotland Blue" is made in [[Sweden]] by the [[Arla Foods]] company in the town of Stånga on the island of [[~~Gotland~~]]. This cheese is often characterized as being somewhere between strong and mild, containing elements of both types. The color is a pale yellow, and it has no holes.

|"Gotland Blue" is made in [[Wikipedia:Sweden|Sweden]] by the [[Wikipedia:Arla Foods|Arla Foods]] company in the town of Stånga on the island of [[Wikipedia:otland|otland]]. This cheese is often characterized as being somewhere between strong and mild, containing elements of both types. The color is a pale yellow, and it has no holes.

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|[[Grevé]]

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|[[Moose cheese]]

|[[File:HermelinNakrajeny.JPG|135px]]

|[[Bjurholm]], [[Sweden]]

|[[Wikipedia:Bjurholm|Bjurholm]], [[Wikipedia:Sweden|Sweden]]

|A cheese produced in Sweden from [[moose milk]]

|A cheese produced in Sweden from [[Wikipedia:moose milk|moose milk]]

|-

|[[Prästost]]

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|[[Västerbottensost]]

|[[File:Vasterbotten cheese.jpg|135px]]

|[[Burträsk]]

|[[Wikipedia:Burträsk|Burträsk]]

|A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months.

|}

===Switzerland===

===Switzerland===

[[Switzerland]] is home to over 450 varieties of cheese. [[Cow]]s [[milk]] is used in about 99 percent of the cheeses produced. The remaining share is made up of [[sheep milk]] and [[goat]] 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.

===Ukraine===

===Ukraine===

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|[[File:Bryndza.jpg|135px]]

|

|A [[sheep milk]] [[cheese]] made in [[Moldova]], [[Poland]], [[Slovakia]] and [[Ukraine]]. Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.

|A [[Wikipedia:sheep milk|sheep milk]] [[cheese]] made in [[Wikipedia:Moldova|Moldova]], [[Wikipedia:Poland|Poland]], [[Wikipedia:Slovakia|Slovakia]] and [[Wikipedia:Ukraine|Ukraine]]. Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.

|-

|[[Dobrodar]]

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|[[File:Latte 016.jpg|135px]]

|

|A firm [[Quark (dairy product)|quark]] version, somewhat similar to [[cottage cheese]]

|A firm [[:en:Quark (dairy product)|quark]] version, somewhat similar to [[cottage cheese]]

|-

|[[Ukraїnskyi]]

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===United Kingdom===

===United Kingdom===

The British Cheese Board states that there are over 700 named British cheeses produced in the UK.

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|[[Banbury cheese]]

|[[File:Banbury cheese recipe, Sloane MS 1201.jpg|135px]]

|[[Banbury]], [[Oxfordshire]], England

|[[Wikipedia:Banbury|Banbury]], [[Wikipedia:Oxfordshire|Oxfordshire]], England

|Once one of Banbury's most prestigious exports, and nationally famous, its production went into decline by the 18th-century, and eventually ceased. The cheese is best known today through an insult in [[Shakespeare]]'s ''[[Merry Wives of Windsor]]'' (1597). Pictured is a 15th/16th-century recipe for Banbury cheese.

|Once one of Banbury's most prestigious exports, and nationally famous, its production went into decline by the 18th-century, and eventually ceased. The cheese is best known today through an insult in [[Wikipedia:Shakespeare|Shakespeare]]'s ''[[Wikipedia:Merry Wives of Windsor|Merry Wives of Windsor]]'' (1597). Pictured is a 15th/16th-century recipe for Banbury cheese.

|-

|[[Cheddar cheese]]

|[[File:Somerset-Cheddar.jpg|135px]]

|[[Cheddar, Somerset]]

|[[Wikipedia:Cheddar, Somerset|Cheddar, Somerset]]

|The UK's most famous cheese, and one of the most popular.

|-

|[[Stilton cheese|Stilton Cheese]]

|[[File:Blue Stilton 01.jpg|132x132px]]

|[[Melton Mowbray|Melton Mowbray, Leicestershire]]

|[[:en:Melton Mowbray|Melton Mowbray, Leicestershire]]

|'''Stilton''' is produced in two varieties: [[Blue cheese|Blue]], which has had ''[[Penicillium roqueforti]]'' added to generate a characteristic smell and taste, and White, which has not.

|'''Stilton''' is produced in two varieties: [[Blue cheese|Blue]], which has had ''[[Wikipedia:Penicillium roqueforti|Penicillium roqueforti]]'' added to generate a characteristic smell and taste, and White, which has not.

|-

|[[Stinking Bishop cheese|Stinking Bishop Cheese]]

|[[File:A slice of Stinking Bishop cheese.jpg|132x132px]]

|[[Dymock|Dymock, Gloucestershire]]

|[[:en:Dymock|Dymock, Gloucestershire]]

|Perhaps the UK's most notorious cheese, known for its distinctive odour.

|}

==Middle East==

==Middle East==

===Egypt===

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|

|A type of white, soft, lactic, crumbly cheese made from ''[[laban rayeb]]''.~~{{sfn|Robinson|Tamime|1991|p=183}}~~

|A type of white, soft, lactic, crumbly cheese made from ''[[Wikipedia:laban rayeb|laban rayeb]]''.

|-

|[[Baramily]]

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|[[File:Domiati cheese.jpg|135px]]

|

|A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days. The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine.~~{{sfn|Lewicka|2011|p=237}}~~ Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt.~~{{sfn|El-Baradei|Delacroix-Buchet|Ogier|2007|p=1248}}~~ The cheese takes its name from the city of [[Damietta]] and is thought to have been made as early as 332 BC.~~{{sfn|Robinson|Tamime|1991|p=160}}~~

|A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days. The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine. Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt. The cheese takes its name from the city of [[Wikipedia:Damietta|Damietta]] and is thought to have been made as early as 332 BC.

|-

|[[Halumi]]

|

|

|Similar to Cypriot [[halloumi]], yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the [[Coptic language|Coptic]] word for cheese, "halum".

|Similar to Cypriot [[halloumi]], yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the [[:en:Coptic language|Coptic]] word for cheese, "halum".

|-

|[[Istanboly]]

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|[[File:Mesh.jpg|135px]]

|

|A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers.~~{{sfn|African Cheese: Egypt}}~~ ''[[Mish]]'' is often made at home from ''areesh'' cheese.~~{{sfn|Robinson|Tamime|1991|p=190}}~~ Products similar to ''mish'' are made commercially from different types of Egyptian cheese such as ''domiati'' or ''rumi'', with different ages.

|A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers. ''[[Mish]]'' is often made at home from ''areesh'' cheese. Products similar to ''mish'' are made commercially from different types of Egyptian cheese such as ''domiati'' or ''rumi'', with different ages.

|-

|[[Rumi cheese|Rumi]]

|[[File:Flickr - Tour d'Afrique - ArabicCheese.jpg|130px]]

|

|A hard, bacterially ripened variety of cheese.~~{{sfn|Fox|McSweeney|Cogan|2004|p=20}}~~ It belongs to the same family as ''[[Pecorino Romano]]'' and ''[[Manchego]]''.~~{{sfn|Fox|McSweeney|Cogan|2004|p=11}}~~ It is salty, with a crumbly texture, and is sold at different stages of aging.~~{{sfn|African Cheese: Egypt}}~~

|A hard, bacterially ripened variety of cheese. It belongs to the same family as ''[[Pecorino Romano]]'' and ''[[Manchego]]''. It is salty, with a crumbly texture, and is sold at different stages of aging.

|}

===Iran===

===Iran===

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|[[Lighvan cheese]]

|

|[[Liqvan]]

|[[Wikipedia:Liqvan|Liqvan]]

|a [[brine cheese|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.

|a [[brine cheese|brined]] [[curd]] [[cheese]] traditionally made in [[Wikipedia:Iran|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 [[Wikipedia:Tabriz|Tabriz]], where it has traditionally been made.

|-

|Talesh cheese

|

|[[Talesh County|Talesh]]

|[[:en:Talesh County|Talesh]]

|it can only be found in [[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.

|-

|Mahali cheese

|

|[[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.

|-

|Pot Cheese (kuzeh) {{lang|fa|کوزه}}

|[[File:Kupe paniri.jpg|thumb|Kupe paniri]]

|[[Urmia|Urumia]]

|[[:en:Urmia|Urumia]]

|Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of [[Khoy]] and [[Urmia|Urumia]]. It is made by adding [[Vinegar|white vinegar]] to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or [[Nigella sativa|fennel flower]] seeds and [[poppy seed]]s and black [[caraway]] is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried. ~~[https://cookpad.com/ir/%D8%AF%D8%B3%D8%AA%D9%88%D8%B1%20%D8%BA%D8%B0%D8%A7/6001284-%D9%BE%D9%86%DB%8C%D8%B1-%DA%A9%D9%88%D8%B2%D9%87-%D8%A7%DB%8C-%D8%A2%D8%AA%D9%86%D8%A7]~~

|Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of [[Wikipedia:Khoy|Khoy]] and [[:en:Urmia|Urumia]]. It is made by adding [[Vinegar|white vinegar]] to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or [[Nigella sativa|fennel flower]] seeds and [[poppy seed]]s and black [[caraway]] is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried.

|}

===Israel===

===Israel===

{| class="wikitable"

|+

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|[[Tzfat cheese|Tzfatit]] Kashah

|[[File:Tzfat cheese.jpg|135px|Hard aged Tzfat cheese in Tzfat, Israel]]

|[[Upper Galilee]]

|[[Wikipedia:Upper Galilee|Upper Galilee]]

|Hard texture, savory flavor; perfect for grating on top of [[Shakshouka]], [[Manakish]], [[Burekas]] or on a baked dumpling called calsonas.

|Hard texture, savory flavor; perfect for grating on top of [[Wikipedia:Shakshouka|Shakshouka]], [[Wikipedia:Manakish|Manakish]], [[Wikipedia:Burekas|Burekas]] or on a baked dumpling called calsonas.

|-

|[[Tzfat cheese|Tzfatit]] Triah

|[[File:Safed cheese.jpg|135px|Fresh Tzfat Cheese]]

|[[Upper Galilee]]

|[[Wikipedia:Upper Galilee|Upper Galilee]]

|Mild flavor; texture ranges from creamy to firm, is preserved in salty water and mainly used on salads or as a filling for sandwiches.

|-

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|[[File:Labneh01.jpg|135px]]

|

|Similar to [[Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Levant]]. Pictured is Labneh in [[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]]

|-

|[[Kashkaval|Kashkawan]]

|[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|135px]]

|

|A type of yellow cheese made of [[sheep milk]]. In [[Israel]] it is often mixed with white brined cheese in a salty pastry and to make a toast.

|A type of yellow cheese made of [[Wikipedia:sheep milk|sheep milk]]. In [[Wikipedia:Israel|Israel]] it is often mixed with white brined cheese in a salty pastry and to make a toast.

|-

|[[Qishta]]

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|Knaaan

|

|[[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.

|-

|Hermon

|

|[[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.

|-

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|Arrabah

|

|[[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.

|-

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|}

===Levant===

===Levant===

{| class="wikitable sortable" style="width:100%"

|-

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|[[Akkawi]]

|[[File:Akawi Cheese.jpg|135px]]

|[[Acre, Israel|Acre]]

|[[:en:Acre, Israel|Acre]]

|A white brine [[cheese]]. It is named after the city of Acre, where it first originated, and is commonly made using [[cow]] [[milk]], but can also be made with [[goat]] or sheep's milk. It is widely used in [[Knafeh]] but [[Nabulsi cheese]] is used more often.

|A white brine [[cheese]]. It is named after the city of Acre, where it first originated, and is commonly made using [[Wikipedia:cow|cow]] [[Wikipedia:milk|milk]], but can also be made with [[Wikipedia:goat|goat]] or sheep's milk. It is widely used in [[Wikipedia:Knafeh|Knafeh]] but [[Nabulsi cheese]] is used more often.

|-

|[[Areesh cheese|Areesh]]

|

|Originated in [[Egypt]]

|Originated in [[Wikipedia:Egypt|Egypt]]

|It is similar to [[cottage cheese]]. [[Shanklish]], a fermented cheese, is made from areesh cheese.

|-

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|[[Basket cheese]]

|[[File:Sepet_peyniri.jpg|135px]]

|originated in [[Turkey]]

|originated in [[Wikipedia:Turkey|Turkey]]

|Made from cow's milk, it is available fresh or dry. Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed (inside a basket).

|-

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|[[Jameed]]

|[[File:Jameed.JPG|135px]]

|[[Jordan]]

|[[Wikipedia:Jordan|Jordan]]

|Hard, dry [[Yogurt|laban]] made from [[goat]] or [[sheep|ewe]]'s milk. [[Milk]] is kept in a fine woven [[cheesecloth]] to make a thick [[yogurt]]. [[Salt]] is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with [[water]] to allow any remaining [[whey]] to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. Pictured is white Jameed in a shop front in [[Jerusalem]].

|Hard, dry [[:en:Yogurt|laban]] made from [[Wikipedia:goat|goat]] or [[:en:sheep|ewe]]'s milk. [[Wikipedia:Milk|Milk]] is kept in a fine woven [[Wikipedia:cheesecloth|cheesecloth]] to make a thick [[Wikipedia:yogurt|yogurt]]. [[Wikipedia:Salt|Salt]] is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with [[Wikipedia:water|water]] to allow any remaining [[whey]] to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. Pictured is white Jameed in a shop front in [[Wikipedia:Jerusalem|Jerusalem]].

|-

|[[Jibneh Arabieh]]

|

|[[Arabian Peninsula]]

|[[Wikipedia:Arabian Peninsula|Arabian Peninsula]]

|A traditional cheese in [[Middle East]] countries. It is particularly popular in the Arab States of the [[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.

|-

|Jibne Baida

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|[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|135px]]

|

|A type of yellow cheese made of [[sheep milk]]. In [[Albania]], [[Bulgaria]], [[North Macedonia]], [[Serbia]] and [[Romania]], the term is often used to refer to all yellow cheeses (or even any cheese other than [[sirene]]).

|A type of yellow cheese made of [[Wikipedia:sheep milk|sheep milk]]. In [[Wikipedia:Albania|Albania]], [[Wikipedia:Bulgaria|Bulgaria]], [[Wikipedia:North Macedonia|North Macedonia]], [[Wikipedia:Serbia|Serbia]] and [[Wikipedia:Romania|Romania]], the term is often used to refer to all yellow cheeses (or even any cheese other than [[sirene]]).

|-

|[[Qishta]]

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|[[File:Labneh01.jpg|135px]]

|

|Similar to [[Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Levant]]. Pictured is Labneh in [[olive oil]]

|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]]

|-

|[[Syrian cheese|Majdoule]]

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|[[Nabulsi cheese]]

|[[File:جبنة نابلسية.jpg|135px]]

|[[Nablus]]

|[[Wikipedia:Nablus|Nablus]]

|One of a number of [[Palestinian Arabs|Palestinian]] white [[brined cheese]]s made in the Middle East. Its name denotes its place of origin, [[Nablus]] and it is well known throughout the [[West Bank]] and surrounding regions. It is also a major ingredient of the Arabian desserts [[Knafeh]] and [[Qatayef]].

|One of a number of [[:en:Palestinian Arabs|Palestinian]] white [[brined cheese]]s made in the Middle East. Its name denotes its place of origin, [[Wikipedia:Nablus|Nablus]] and it is well known throughout the [[Wikipedia:West Bank|West Bank]] and surrounding regions. It is also a major ingredient of the Arabian desserts [[Wikipedia:Knafeh|Knafeh]] and [[Wikipedia:Qatayef|Qatayef]].

|-

|Shelal

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|}

The Levant is a geographical region east of the [[Mediterranean Sea]] which includes the countries of [[Syria]], [[Lebanon]], [[Israel]], [[Jordan]], [[State of Palestine|Palestine]] and sometimes it includes [[Cyprus]] and the Turkish province of [[Hatay]]

The Levant is a geographical region east of the [[Wikipedia:Mediterranean Sea|Mediterranean Sea]] which includes the countries of [[Wikipedia:Syria|Syria]], [[Wikipedia:Lebanon|Lebanon]], [[Wikipedia:Israel|Israel]], [[Wikipedia:Jordan|Jordan]], [[:en:State of Palestine|Palestine]] and sometimes it includes [[Wikipedia:Cyprus|Cyprus]] and the Turkish province of [[Wikipedia:Hatay|Hatay]]

===Turkey===

===Turkey===

{| class="wikitable sortable" style="width:100%"

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|{{interlanguage link|Antep peyniri|tr}}

|

|[[Gaziantep]]

|[[Wikipedia:Gaziantep|Gaziantep]]

|

|-

|{{interlanguage link|Armola peyniri|tr}}

|

|[[Seferihisar]]

|[[Wikipedia:Seferihisar|Seferihisar]]

|

|-

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|[[File:White cheese from Turkey.jpg|135px]]

|

|A salty, white cheese made from [[Milk#Pasteurization|unpasteurized]] [[sheep milk]]. The cheese has a slightly grainy appearance and is similar to Greek ''[[feta]]'' cheese.

|A salty, white cheese made from [[:en:Milk#Pasteurization|unpasteurized]] [[Wikipedia:sheep milk|sheep milk]]. The cheese has a slightly grainy appearance and is similar to Greek ''[[feta]]'' cheese.

|-

|Çamur

|

|[[İzmir]]

|[[Wikipedia:İzmir|İzmir]]

|

|-

|[[Chechil|Çeçil]] ([[:tr:Çeçil|tr]])

|

|[[Erzurum]]

|[[Wikipedia:Erzurum|Erzurum]]

|Also known as Civil Peyniri

|

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|[[Çömlek cheese|Çömlek Peyniri]]

|

|[[Kayseri]], [[Yozgat]], [[Sivas]]

|[[Wikipedia:Kayseri|Kayseri]], [[Wikipedia:Yozgat|Yozgat]], [[Wikipedia:Sivas|Sivas]]

|Also known as {{interlanguage link|Küp peyniri|tr}}

|

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|{{interlanguage link|Ezine peyniri|tr}}

|

|[[Çanakkale]]

|[[Wikipedia:Çanakkale|Çanakkale]]

|

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|[[Halloumi|Hellim]]

|[[File:Halloumislicefresh.jpg|135px]]

|[[Northern Cyprus|Kuzey Kıbrıs]]

|[[:en:Northern Cyprus|Kuzey Kıbrıs]]

|

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|[[Kars gravyer cheese|Kars Gravyeri]]

|

|[[Kars]]

|[[Wikipedia:Kars|Kars]]

|

|-

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|Kirli Hanım

|

|[[Ayvalık]]

|[[Wikipedia:Ayvalık|Ayvalık]]

|

|-

|{{interlanguage link|Kopanisti peyniri|tr}}

|

|[[İzmir]]

|[[Wikipedia:İzmir|İzmir]]

|

|-

|Küflü Peynir

|

|[[Konya]], [[Ardahan]]

|[[Wikipedia:Konya|Konya]], [[Wikipedia:Ardahan|Ardahan]]

|

|-

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|Malakan Peyniri

|

|[[Kars]]

|[[Wikipedia:Kars|Kars]]

|

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Line 2,150:

|[[Mihaliç Peyniri]]

|

|[[Balıkesir]]

|[[Wikipedia:Balıkesir|Balıkesir]]

|Also known as Kelle Peyniri or [[Manyas]] Peyniri

|Also known as Kelle Peyniri or [[Wikipedia:Manyas|Manyas]] Peyniri

|

|-

|Obruk

|

|[[Karaman]]

|[[Wikipedia:Karaman|Karaman]]

|

|-

|Örgü

|

|[[Diyarbakır]]

|[[Wikipedia:Diyarbakır|Diyarbakır]]

|

|-

|Salamura

|

|[[Bingöl]], [[Tokat]]

|[[Wikipedia:Bingöl|Bingöl]], [[Wikipedia:Tokat|Tokat]]

|

|-

|Sayas

|

|[[İzmir]]

|[[Wikipedia:İzmir|İzmir]]

|

|-

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|{{interlanguage link|Telli peynir|tr}}

|

|[[Black Sea Region|Karadeniz]]

|[[:en:Black Sea Region|Karadeniz]]

|

|-

|[[Tulum (cheese)|Tulum]]

|

|[[Erzincan]], [[İzmir]], [[Tunceli]], [[Aydın]]

|

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|[[Van herbed cheese|Van otlu peyniri]]

|

|[[Van, Turkey|Van]]

|[[:en:Van, Turkey|Van]]

|

|}

==North and Central America==

==North and Central America==

===Canada===

===Canada===

{| class="wikitable sortable" style="width:100%"

|-

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|[[Bleu Bénédictin]]

|[[File:Bleu_bénédictin_02.jpg|135px]]

|Made by the monks at the Benedictine Abbey of [[Saint-Benoît-du-Lac]], [[Quebec]]

|Made by the monks at the Benedictine Abbey of [[Wikipedia:Saint-Benoît-du-Lac|Saint-Benoît-du-Lac]], [[Wikipedia:Quebec|Quebec]]

|A semi-soft, whole milk blue cheese deeply veined with the [[Roquefort (cheese)|Roquefort]] [[penicillium]] [[Mold (fungus)|mold]]

|-

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|

|Most Canadian Cheddar is produced by a number of large companies in [[Ontario]], though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.

|Most Canadian Cheddar is produced by a number of large companies in [[Wikipedia:Ontario|Ontario]], though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.

|-

|[[Cheese curds]]

|[[File:Cheese Curds with scale measurement.png|135px]]

|

|Cheese curds are a key ingredient in [[poutine]].

|Cheese curds are a key ingredient in [[Wikipedia:poutine|poutine]].

|-

|[[Oka cheese|Oka]]

|[[File:Oka cheese 2.jpg|135px]]

|Originally manufactured by the [[Trappist monk]]s, who are located in Oka, [[Quebec]], Canada

|Originally manufactured by the [[Wikipedia:Trappist monk|Trappist monk]]s, who are located in Oka, [[Wikipedia:Quebec|Quebec]], Canada

|A semi-soft washed rind cheese, Oka has a distinct flavour and [[aroma]], and is still manufactured in Oka, although now by a commercial company.

|A semi-soft washed rind cheese, Oka has a distinct flavour and [[Wikipedia:aroma|aroma]], and is still manufactured in Oka, although now by a commercial company.

|-

|[[Pikauba (cheese)|Pikauba]]

|[[File:Pikauba (fromage) 03.jpg|135px]]

|[[Saguenay–Lac-Saint-Jean]], [[Quebec]]

|[[Wikipedia:Saguenay–Lac-Saint-Jean|Saguenay–Lac-Saint-Jean]], [[Wikipedia:Quebec|Quebec]]

|A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.

|}

===Costa Rica===

===Costa Rica===

{| class="wikitable sortable" style="width:100%"

|-

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|[[Turrialba cheese]]

|[[File:Queso Turrialba.jpg|135px]]

|[[Turrialba (canton)|Turrialba]], [[Cartago Province]]

|[[:en:Turrialba (canton)|Turrialba]], [[Wikipedia:Cartago Province|Cartago Province]]

|salty young cheese made of cow's milk

|}

===El Salvador===

===El Salvador===

{| class="wikitable sortable" style="width:100%"

|-

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|}

===Honduras===

===Honduras===

{| class="wikitable sortable" style="width:100%"

|-

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|}

===Mexico===

===Mexico===

{| class="wikitable sortable" style="width:100%"

|-

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|[[File:Queso añejo.JPG|135px]]

|

|A firm, aged [[Cheeses of Mexico|Mexican cheese]] traditionally made from skimmed [[goat]]'s milk but most often available made from skimmed cow's milk. After it is made it is rolled in [[paprika]] to add additional flavor to its salty sharp flavor.

|A firm, aged [[Cheeses of Mexico|Mexican cheese]] traditionally made from skimmed [[Wikipedia:goat|goat]]'s milk but most often available made from skimmed cow's milk. After it is made it is rolled in [[paprika]] to add additional flavor to its salty sharp flavor.

|-

|[[Asadero cheese]]

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|[[Oaxaca cheese]]

|[[File:Quesillo de Oaxaca.png|135px]]

|Named after the state of [[Oaxaca]] in southern Mexico, where it was first made

|Named after the state of [[Wikipedia:Oaxaca|Oaxaca]] in southern Mexico, where it was first made

|A white, semihard stretched curd cheese from Mexico, similar to unaged Monterey jack, but with a mozzarella-like string cheese texture

|-

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|}

===Nicaragua===

===Nicaragua===

{| class="wikitable sortable" style="width:100%"

|-

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|}

===United States===

===United States===

{| class="wikitable sortable" style="width:100%"

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|[[File:Bergenost Cheese 93 bg 122306.jpg|135px]]

|

|Brand name of a semi-soft cheese with a mild, smooth flavor and a subtle hint of sourness. Bergenost is a triple-[[cream]], [[Norway|Norwegian]]-style [[butter]] cheese made by [[Yancey's Fancy]] of [[Corfu, New York]] using imported Norwegian cultures.

|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's Fancy|Yancey's Fancy]] of [[Wikipedia:Corfu, New York|Corfu, New York]] using imported Norwegian cultures.

|-

|[[Brick cheese]]

|[[File:Brickcheese.jpg|135px]]

|[[Wisconsin]]

|[[Wikipedia:Wisconsin|Wisconsin]]

|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.

|-

|[[Cheese curds]]

|[[File:Cheese Curds with scale measurement.png|135px]]

|[[Upper Midwest]]

|[[Wikipedia:Upper Midwest|Upper Midwest]]

|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.

After a couple days or after any refrigeration they can be "regenerated" with a couple seconds in a microwave, but they will not be the same or as fresh. They are good in an omelete or breaded and fried at this point. After a few days they will be like a young colby or cheddar.

|-

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|[[Colorado Blackie]]

|

|[[Colorado]]

|[[Wikipedia:Colorado|Colorado]]

|A cheese from the American West named for its black waxed rind.

|-

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|[[Humboldt Fog]]

|[[File:Cheese 30 bg 051906.jpg|135px]]

|[[California]]

|[[Wikipedia:California|California]]

|A mold-ripened cheese with a central line of edible white ash much like Morbier

|-

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|}

==Oceania==

==Oceania==

===Australia===

===Australia===

{| class="wikitable sortable" style="width:100%"

|-

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|}

===New Zealand===

===New Zealand===

==South America==

==South America==

===Argentina===

===Argentina===

{| class="wikitable sortable" style="width:100%"

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|[[File:Cremoso.jpg|135px]]

|

|A fresh cheese elaborated with [[cow's milk]], with or without the addition of cream. It has its origin in [[Argentina]], and derives from Italian cheeses with similar characteristics as [[Crescenza]].

|A fresh cheese elaborated with [[Wikipedia:cow's milk|cow's milk]], with or without the addition of cream. It has its origin in [[Wikipedia:Argentina|Argentina]], and derives from Italian cheeses with similar characteristics as [[Wikipedia:Crescenza|Crescenza]].

|-

|[[Criollo cheese (Argentina)|Criollo]]

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|[[File:Reggianito.jpg|135px]]

|

|Pictured are rounds of [[Argentina|Argentine]] [[Reggianito|Reggianito cheese]], accompanied with bread.

|Pictured are rounds of [[:en:Argentina|Argentine]] [[Reggianito|Reggianito cheese]], accompanied with bread.

|-

|[[Sardo cheese|Sardo]]

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|}

===Bolivia===

===Bolivia===

{| class="wikitable sortable" style="width:100%"

|-

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|}

===Brazil===

===Brazil===

{| class="wikitable sortable" style="width:100%"

|-

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|[[File:Catupiry.jpg|135px]]

|

|A soft, mild-tasting cheese that can be spread over toasts, crackers and bread buns or used in cooking. Because of its low level of acidity, catupiry has become an ingredient in various dishes. It is one of the most popular "[[requeijão]]" (creamy cheese) brands in [[Brazil]].

|A soft, mild-tasting cheese that can be spread over toasts, crackers and bread buns or used in cooking. Because of its low level of acidity, catupiry has become an ingredient in various dishes. It is one of the most popular "[[requeijão]]" (creamy cheese) brands in [[Wikipedia:Brazil|Brazil]].

|-

|[[Minas cheese|Minas]]

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|[[File:Coalho cheese.jpg|135px]]

|

|A firm but very lightweight cheese produced in [[Northeastern Brazil]]

|A firm but very lightweight cheese produced in [[Wikipedia:Northeastern Brazil|Northeastern Brazil]]

|-

|[[Colony cheese|Queijo de Colônia]]

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|}

===Chile===

===Chile===

{| class="wikitable sortable" style="width:100%"

|-

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|[[File:Quesochanco.gif|135px]]

|

|[[Cow]]'s [[milk]] [[cheese]] originally from the [[Chanco, Chile|Chanco]] farm in [[Maule Region]]. Now it is produced all over [[Zona Sur|south]]-[[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.

|-

|[[Panquehue (cheese)|Panquehue]]

|

|[[Andes|Andean]] [[Aconcagua]] region

|[[:en:Andes|Andean]] [[Wikipedia:Aconcagua|Aconcagua]] region

|A semi-soft cheese, it is one of the most popular cheeses in Chile, it is similar in taste to [[Tilsit cheese|Tilsit]] and often has [[chive]]s or [[Capsicum|red pepper]] flakes mixed in.

|-

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|}

===Colombia===

===Colombia===

{| class="wikitable sortable" style="width:100%"

|-

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|[[File:Quesillo de Oaxaca.png|135px]]

|

|In Colombia, quesillo is a type of double cream cheese wrapped within a plantain leaf, made originally in the [[Tolima Department]]; the town of [[Guamo]] is most known for this dairy product.

|In Colombia, quesillo is a type of double cream cheese wrapped within a plantain leaf, made originally in the [[Wikipedia:Tolima Department|Tolima Department]]; the town of [[Wikipedia:Guamo|Guamo]] is most known for this dairy product.

|-

|Queso 7 cueros

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|}

=== Paraguay ===

=== Paraguay ===

{| class="wikitable"

|+

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|}

=== Peru ===

=== Peru ===

{| class="wikitable sortable" style="width:100%"

|-

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|Allpachaca

|

|[[Department of Ayacucho|Ayacucho]]

|[[:en:Department of Ayacucho|Ayacucho]]

|Different regional varieties, similar to Andean cheese (Queso Andino).

|-

|Queso Andino

|

|[[Department of Cajamarca|Cajamarca]]

|[[:en:Department of Cajamarca|Cajamarca]]

|Smooth texture and mild flavor.

|-

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|}

=== Uruguay ===

=== Uruguay ===

{| class="wikitable sortable" style="width:100%"

|-

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|Colonia

|

|[[Colonia Department|Colonia]]

|[[:en:Colonia Department|Colonia]]

|It is a soft cheese with a hard rind, light yellow color and abundant [[Eyes (cheese)|eyes]].

|-

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|

|Processed mold cheese, specially made for the production of [[Sandwiches de miga]] (crust free).

|Processed mold cheese, specially made for the production of [[Wikipedia:Sandwiches de miga|Sandwiches de miga]] (crust free).

|-

|Termal

|

|Colonia Juan Gutiérrez, [[Paysandú Department|Paysandú]]

|Colonia Juan Gutiérrez, [[:en:Paysandú Department|Paysandú]]

|It is made using the salty waters of the Almirón Hot Springs. Made with whole cow's milk. Presentation: cylindrical in shape, approximately 1 kg, 10 cm in diameter, and 8 cm high, smooth and clean surface. Color: slightly light yellow.

|-

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|}

===Venezuela===

===Venezuela===

{| class="wikitable sortable" style="width:100%"

|-

Line 2,865:

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|[[Guayanés cheese]]

|

|[[Guayana Region]]

|[[Wikipedia:Guayana Region|Guayana Region]]

|A soft, salty, white cheese.

|-

Line 2,876:

Line 2,893:

|[[File:La cachapa oriental.JPG|135px]]

|

|A type of soft, white cheese ([[queso fresco]]) most commonly associated with Venezuelan cuisine. Pictured is a [[cachapa]] with queso de mano.

|A type of soft, white cheese ([[queso fresco]]) most commonly associated with Venezuelan cuisine. Pictured is a [[Wikipedia:cachapa|cachapa]] with queso de mano.

|-

|[[Queso Llanero]]

Line 2,886:

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|

|

|A soft, watery, fresh white cheese with big holes, produced from [[Pasteurization|pasteurized]] milk. It is usually made in large circular containers 6 feet in diameter and four feet in height.

|A soft, watery, fresh white cheese with big holes, produced from [[:en:Pasteurization|pasteurized]] milk. It is usually made in large circular containers 6 feet in diameter and four feet in height.

|-

|[[Queso Parma de Barinitas]]

|[[Queso semiduro]]

|

Line 2,901:

Line 2,919:

|}

==Other==

==Other==

Some types of cheese were either developed in various locales independently (usually as un-aged products from the beginning stages of dairy processing and cheesemaking), or are not actually cheese products. Examples include:

{| class="wikitable sortable" style="width:100%"

Line 2,918:

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|

|An orange- and red-colored cheese that prepared with alcoholic [[port wine]] as it is made

|An orange- and red-colored cheese that prepared with alcoholic [[Wikipedia:port wine|port wine]] as it is made

|-

|[[Smoked cheese]]

Line 2,936:

Line 2,954:

|}

==Unsorted==

==Unsorted==

* [[Tresse cheese]]

==See also==

==See also==

Line 2,958:

Line 2,976:

===Articles by country===

===Articles by country===

* {{annotated link|Cheeses of Mexico}}

Line 2,975:

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===Protected cheeses===

===Protected cheeses===

* [[List of European cheeses with protected geographical status]]

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==External links==

==External links==

* [https://www.cheese.com/alphabetical/ Alphabetical list of cheeses]. Cheese.com.

{{Navboxes

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}}

</translate>

[[Category:Lists of cheeses|*]]

[[Category:World cuisine|Cheese]]

@@ Line 1: / Line 1: @@
+<languages/>
+<translate>
+<!--T:1-->
 {{Short description|List of cheeses by place of origin}}
+{{Use dmy dates|date=August 2022}}
 {{dynamic list}}
-{{Use dmy dates|date=August 2022}}
 [[File:Marche-aux-puces-Lausanne-004.jpg|thumb|right|Different types of [[Gruyère cheese|Gruyère]], Jura Alpage and [[L'Etivaz|Etivaz]] cheeses at a food market in [[:en:Lausanne|Lausanne]], Switzerland.]]
 [[File:Parmigiano reggiano factory.jpg|thumb|[[Parmigiano-Reggiano]] [[Cheese ripening|ripening]] in a modern factory]]
@@ Line 14: / Line 16: @@
 In this list, types of cheeses are included; [[:en:brand name|brand name]]s are only included if they apply to a distinct variety of cheese.
-==Africa==
+==Africa== <!--T:2-->
 {{See also|:en:African cuisine}}
-===Benin===
+===Benin=== <!--T:3-->
 {{See also|:en:Benin cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 33: / Line 35: @@
 |}
-===Ethiopia===
+===Ethiopia=== <!--T:4-->
 {{See also|:en:Ethiopian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 48: / Line 50: @@
 |}
-===Mauritania===
+===Mauritania=== <!--T:5-->
 {{see also|:en:Mauritanian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 63: / Line 65: @@
 |}
-==Asia==
+==Asia== <!--T:6-->
 {{See also|:en:Asian cuisine}}
-===Armenia===
+===Armenia=== <!--T:7-->
 {{See also|:en:Armenian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 81: / Line 83: @@
 |}
-===Azerbaijan===
+===Azerbaijan=== <!--T:8-->
 {{See also|:en:Azerbaijani cuisine}}
-===Bangladesh===
+===Bangladesh=== <!--T:9-->
 {{See also|:en:Bangladeshi cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 95: / Line 97: @@
 |[[Chhanabora|Chhana]]
 |[[File:Divided Chhena - Rasgulla Preparation - Digha - East Midnapore - 2015-05-02 9556.JPG|150px]]
-|[[Bangladesh]]
+|[[:en:Bangladesh|Bangladesh]]
 |Fresh, unripened [[curd]] [[cheese]] made from [[:en:domestic buffalo|water buffalo]] milk. A crumbly and moist form of [[farmers cheese]] or [[paneer]], it is used to make [[:en:desserts|desserts]] such as [[:en:rasgulla|rasgulla]].
 |}
-===China===
+===China=== <!--T:10-->
 {{See also|:en:Tibetan cheese}}
 The dominant Han Chinese culture is not dairy-centric. However, some indigenous sociolinguistic groups in regions of the country, such as [[:en:Inner Mongolia|Inner Mongolia]], [[:en:Tibet|Tibet]] and [[:en:Yunnan|Yunnan]], have strong cheese traditions.
@@ Line 140: / Line 142: @@
 |}
-===Cyprus===
+===Cyprus=== <!--T:11-->
 {{See also|:en:Cypriot cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 170: / Line 172: @@
 |}
-===Georgia===
+===Georgia=== <!--T:12-->
 {{See also|:en:Georgian cheese|:en:Georgian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 185: / Line 187: @@
 |}
-===India===
+===India=== <!--T:13-->
 {{See also|Indian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 226: / Line 228: @@
 |}
-===Indonesia===
+===Indonesia=== <!--T:14-->
 {{See also|:en:Indonesian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 241: / Line 243: @@
 |}
-===Japan===
+===Japan=== <!--T:15-->
 {{See also|:en:Japanese cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 256: / Line 258: @@
 |}
-===Korea===
+===Korea=== <!--T:16-->
 {{See also|:en:Korean cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 271: / Line 273: @@
 |}
-===Malaysia===
+===Malaysia=== <!--T:17-->
 {{See also|:en:Malaysian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 281: / Line 283: @@
 |-
 |Susu Masam
-|[[File:Susu_Masam_Terengganu.jpg|135px]]
+|[https://upload.wikimedia.org/wikipedia/en/4/46/Susu_Masam_Terengganu.jpg]
 |[[:en:Kuala Berang|Kuala Berang]], [[:en:Terengganu|Terengganu]]
 |A rare delicacy made from fermented [[:en:Water buffalo|buffalo]]'s milk originated particularly from Kuala Berang area in the state of Terengganu. The milk is fermented inside a [[:en:bamboo|bamboo]] for one night or up to 3 days until the milk is mostly or completely solidified. The taste of the susu masam is described as creamy and sour similarly to [[:en:yogurt|yogurt]]. Susu masam is commonly eaten with rice and [[:en:Budu (sauce)|budu]]. It can also be eaten on its own or with sugar.
 |}
-===Mongolia===
+===Mongolia=== <!--T:18-->
 {{See also|:en:Mongolian cuisine}}
 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.
@@ Line 304: / Line 306: @@
 |}
-===Nepal===
+===Nepal=== <!--T:19-->
 {{See also|:en:Nepalese cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 325: / Line 327: @@
 <!-- "Yak cheese" has been removed since most cheese produced in Nepal is from yak milk-->
-===Philippines===
+===Philippines=== <!--T:20-->
 {{See also|:en:Philippine cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 340: / Line 342: @@
 |}
-==Europe==
+==Europe== <!--T:21-->
 {{See also|:en:European cuisine}}
-=== Albania ===
+=== Albania === <!--T:22-->
 {{See also|:en:Albanian cuisine}}
+<!--T:23-->
 {| class="wikitable sortable"
 !Name
@@ Line 378: / Line 381: @@
 |}
-===Austria===
+===Austria=== <!--T:24-->
 {{See also|:en:Austrian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 427: / Line 430: @@
 |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 6&nbsp;kg. The dough is pale yellow, the consistency is compact with few fermentation holes. The taste is aromatic and mildly creamy.
+<!--T:25-->
 In addition to the regular Staazer, there are also the varieties:
+<!--T:26-->
 Staazer with wild garlic - 50% fat (Staazer cheese with wild garlic in the dough)
 Staazer with hay flowers – 45% fat (Staazer cheese with dried hay flowers on the rind)
@@ Line 444: / Line 449: @@
 |}
-===Belgium===
+===Belgium=== <!--T:27-->
 {{See also|:en:Belgian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 476: / Line 481: @@
 |[[File:Cheese limburger edit.jpg|135px]]
 |
-|Originated during the 19th century in the historical [[:en:Duchy of Limburg|Duchy of Limburg]], which is now divided among modern-day [[:en:Limburg (Belgium)|Belgium]], [[County of Limburg|Germany]], and [[:en:Limburg (Netherlands)|Netherlands]]. The cheese is especially known for its pungent odor. One of the most traditional forms of eating Limburger is the Limburger sandwich.
+|Originated during the 19th century in the historical [[:en:Duchy of Limburg|Duchy of Limburg]], which is now divided among modern-day [[:en:Limburg (Belgium)|Belgium]], [[:en:County of Limburg|Germany]], and [[:en:Limburg (Netherlands)|Netherlands]]. The cheese is especially known for its pungent odor. One of the most traditional forms of eating Limburger is the Limburger sandwich.
 |-
 |[[Maredsous cheese]]
@@ Line 499: / Line 504: @@
 |}
-===Bosnia and Herzegovina===
+===Bosnia and Herzegovina=== <!--T:28-->
-{{See also|Bosnia and Herzegovina cuisine|:en:List of Bosnia and Herzegovina cheeses}}
+{{See also|:en:Bosnia and Herzegovina cuisine|List of Bosnia and Herzegovina cheeses/ja}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 534: / Line 539: @@
 |}
-===Bulgaria===
+===Bulgaria=== <!--T:29-->
 {{See also|:en:Bulgarian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 553: / Line 558: @@
 |Urdă/Izvara is made from whey of sheep, goat or cow milk. It is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky and palatable. It contains 18 grams of protein per 100 grams.
+<!--T:30-->
 Urdă/Izvara is similar to ricotta in the way it is produced.
 |-
@@ Line 566: / Line 572: @@
 |}
-===Croatia===
+===Croatia=== <!--T:31-->
 {{See also|:en:Croatian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 601: / Line 607: @@
 |}
-===Czech Republic===
+===Czech Republic=== <!--T:32-->
 {{See also|:en:Czech cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 631: / Line 637: @@
 |}
-===Denmark===
+===Denmark=== <!--T:33-->
 {{See also|:en:Danish cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 657: / Line 663: @@
 |[[Fynbo]]
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Funen]]
+|[[:en:Funen|Funen]]
 |A semi-hard Danish cheese named after the island of [[:en:Fyn|Fyn]]. It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
 |-
@@ Line 696: / Line 702: @@
 |}
-===Estonia===
+===Estonia=== <!--T:34-->
 {{See also|:en:Estonian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 721: / Line 727: @@
 |}
-===Finland===
+===Finland=== <!--T:35-->
 {{See also|:en:Finnish cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 756: / Line 762: @@
 |}
-===France===
+===France=== <!--T:36-->
 {{Main|List of French cheeses}}
 {{See also|:en:French cuisine}}
@@ Line 762: / Line 768: @@
 {{Clear}}
-===Germany===
+===Germany=== <!--T:37-->
 {{Main|List of German cheeses}}
 {{See also|:en:German cuisine}}
 Germany's cheese production accounts for approximately one-third of all European-produced cheeses.
-===Greece===
+===Greece=== <!--T:38-->
 {{Main|List of Greek Protected Designations of Origin cheeses}}
 {{See also|:en:Greek cuisine}}
@@ Line 842: / Line 848: @@
 |Made from Myzithra by adding salt, causing dehydration, and allowing maturation.
+<!--T:39-->
 |-
 |[[Xynomizithra]]
@@ Line 856: / Line 863: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|[[:en:Formaela|Formaela]] ([[:en:Arachova|Arachova]]), Galotyri ([[:en:Thessaly|Thessaly]], [[:en:Epirus (region)|Epirus]]), Kalathaki ([[:en:Limnos|Limnos]]), Katiki ([[:en:Domokos|Domokos]]), Ladotyri ([[:en:Lesbos|Lesbos]]), Pichtogalo Chanion ([[:en:Chania (regional unit)|Chania]]), Sfela ([[:en:Peloponnese|Peloponnese]]), Xygalo ([[:en:Crete|Crete]])
+|[[Formaela|Formaela]] ([[:en:Arachova|Arachova]]), Galotyri ([[:en:Thessaly|Thessaly]], [[:en:Epirus (region)|Epirus]]), Kalathaki ([[:en:Limnos|Limnos]]), Katiki ([[:en:Domokos|Domokos]]), Ladotyri ([[:en:Lesbos|Lesbos]]), Pichtogalo Chanion ([[:en:Chania (regional unit)|Chania]]), Sfela ([[:en:Peloponnese|Peloponnese]]), Xygalo ([[:en:Crete|Crete]])
 |}
-===Hungary===
+===Hungary=== <!--T:40-->
 {{See also|:en:Hungarian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 909: / Line 916: @@
 |}
-===Iceland===
+===Iceland=== <!--T:41-->
 {{See also|:en:Icelandic cuisine#Cheese|l1=Icelandic cuisine{{spaced ndash}}Cheese}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 924: / Line 931: @@
 |}
-===Ireland===
+===Ireland=== <!--T:42-->
 {{Main|List of Irish cheeses}}
 {{See also|:en:Irish cuisine}}'''
-===Italy===
+===Italy=== <!--T:43-->
 {{Main|List of Italian cheeses|List of Italian DOP cheeses}}
 {{See also|:en:Italian cuisine|Geographical indications and traditional specialities in the European Union}}
-===Jews of Eastern Europe===
+===Jews of Eastern Europe=== <!--T:44-->
 {{See also|:en:Ashkenazi Jewish cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 947: / Line 954: @@
 |}
-===Kosovo===
+===Kosovo=== <!--T:45-->
 {{See also|:en:Kosovan cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 962: / Line 969: @@
 |}
-===Latvia===
+===Latvia=== <!--T:46-->
 {{See also|:en:Latvian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 979: / Line 986: @@
 |[[File:Romadur-Käse.jpg|135px]]
 |
-|A type of cheese with a strong specific aroma modeled after the [[:en:Limburger|Limburger]].
+|A type of cheese with a strong specific aroma modeled after the [[Limburger|Limburger]].
 |}
-===Lithuania===
+===Lithuania=== <!--T:47-->
 {{See also|:en:Lithuanian cuisine}}
 * [[Džiugas]]
-===Malta===
+===Malta=== <!--T:48-->
 {{See also|:en:Maltese cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 998: / Line 1,005: @@
 |[[File:Malta Gbejniet.JPG|135px]]
 |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".
 |}
-===Moldova===
+===Moldova=== <!--T:49-->
 {{See also|:en:Moldovan cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,031: / Line 1,038: @@
 |}
-===Montenegro===
+===Montenegro=== <!--T:50-->
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 1,049: / Line 1,056: @@
 |
 |
-|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.
+<!--T:51-->
 Currently, there is an ongoing procedure for protection of geographic origin for this cheese.
 |-
@@ Line 1,070: / Line 1,078: @@
 |}
-===Netherlands===
+===Netherlands=== <!--T:52-->
 {{Main|List of Dutch cheeses}}
 {{See also|:en:Dutch cuisine}}
 The Netherlands is one of the major cheese producing countries of Europe, with a tradition of cheesemaking as shown by the [[:en:Dutch cheese markets|Dutch cheese markets]].
-===North Macedonia===
+===North Macedonia=== <!--T:53-->
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 1,099: / Line 1,107: @@
 |}
-===Norway===
+===Norway=== <!--T:54-->
 {{Main|List of Norwegian cheeses}}
 {{See also|:en:Norwegian cuisine}}
@@ Line 1,155: / Line 1,163: @@
 |}
-===Poland===
+===Poland=== <!--T:55-->
 The history of [[Cheesemaker|cheesemaking]] in Poland goes back to 5500 BC, when cheese similar to [[mozzarella]] was produced in [[:en:Neolithic|Neolithic]] times in [[:en:Kujawy|Kujawy]] (north-central Poland).
+<!--T:56-->
 Poland is the 7th largest cheese producer in the world and has the 18th highest cheese consumption.
+<!--T:57-->
 Marek Kosmulski described over 600 types of Polish cheeses manufactured between 1948 and 2019.[3]
 {| class="wikitable sortable" style="width:100%;"
@@ Line 1,316: / Line 1,326: @@
 {{See also|:en:Polish cuisine}}
-===Portugal===
+===Portugal=== <!--T:58-->
 {{See also|:en:Portuguese cuisine|List of Portuguese cheeses with protected status}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,381: / Line 1,391: @@
 |}
-===Romania===
+===Romania=== <!--T:59-->
 {{See also|:en:Romanian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,400: / Line 1,410: @@
 |Suhaia cheese is a dairy product matured in brine, prepared in the neighboring territories of Suhaia commune and, predominantly, in Suhaia commune, Teleorman, Romania.
+<!--T:60-->
 The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life.
 |-
@@ Line 1,433: / Line 1,444: @@
 |}
-===Russia===
+===Russia=== <!--T:61-->
 {{See also|:en:Russian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,444: / Line 1,455: @@
 |[[Circassian cheese]]
 |[[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]]).
 |-
@@ Line 1,459: / Line 1,470: @@
 {{div col|colwidth=30em}}
 *[[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
 *[[Danilovsky (cheese)|Danilovsky]]
@@ Line 1,480: / Line 1,491: @@
 {{div col end}}
-===Serbia===
+===Serbia=== <!--T:62-->
 {{Main|Serbian cheeses}}
 {{See also|:en:Serbian cuisine}}
@@ Line 1,501: / Line 1,512: @@
 |}
+<!--T:63-->
 {{div col|colwidth=30em}}
 * [[Sremski Sir|Sremski]]
@@ Line 1,517: / Line 1,529: @@
 {{div col end}}
-===Slovakia===
+===Slovakia=== <!--T:64-->
 {{See also|:en:Slovakian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,582: / Line 1,594: @@
 |}
-===Slovenia===
+===Slovenia=== <!--T:65-->
 {{See also|:en:Slovenian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,605: / Line 1,617: @@
 * Planinski
-===Spain===
+===Spain=== <!--T:66-->
 {{Main|List of Spanish cheeses}}
-{{See also|Spanish cuisine}}
+{{See also|:en:Spanish cuisine}}
-===Sweden===
+===Sweden=== <!--T:67-->
-{{See also|Swedish cuisine}}
+{{See also|:en:Swedish cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 1,625: / Line 1,637: @@
 |[[Blå Gotland]]
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Stånga]]
+|[[Wikipedia:Stånga|Stånga]]
-|"Gotland Blue" is made in [[Sweden]] by the [[Arla Foods]] company in the town of Stånga on the island of [[Gotland]].  This cheese is often characterized as being somewhere between strong and mild, containing elements of both types. The color is a pale yellow, and it has no holes.
+|"Gotland Blue" is made in [[Wikipedia:Sweden|Sweden]] by the [[Wikipedia:Arla Foods|Arla Foods]] company in the town of Stånga on the island of [[Wikipedia:otland|otland]].  This cheese is often characterized as being somewhere between strong and mild, containing elements of both types. The color is a pale yellow, and it has no holes.
 |-
 |[[Grevé]]
@@ Line 1,650: / Line 1,662: @@
 |[[Moose cheese]]
 |[[File:HermelinNakrajeny.JPG|135px]]
-|[[Bjurholm]], [[Sweden]]
+|[[Wikipedia:Bjurholm|Bjurholm]], [[Wikipedia:Sweden|Sweden]]
-|A cheese produced in Sweden from [[moose milk]]
+|A cheese produced in Sweden from [[Wikipedia:moose milk|moose milk]]
 |-
 |[[Prästost]]
@@ Line 1,665: / Line 1,677: @@
 |[[Västerbottensost]]
 |[[File:Vasterbotten cheese.jpg|135px]]
-|[[Burträsk]]
+|[[Wikipedia:Burträsk|Burträsk]]
 |A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months.
 |}
-===Switzerland===
+===Switzerland=== <!--T:68-->
 {{Main|List of Swiss cheeses}}
-{{See also|Swiss cheeses and dairy products}}
+{{See also|:en:Swiss cheeses and dairy products}}
-[[Switzerland]] is home to over 450 varieties of cheese. [[Cow]]s [[milk]] is used in about 99 percent of the cheeses produced. The remaining share is made up of [[sheep milk]] and [[goat]] 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.
-===Ukraine===
+===Ukraine=== <!--T:69-->
-{{See also|Ukrainian cuisine}}
+{{See also|:en:Ukrainian cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 1,696: / Line 1,708: @@
 |[[File:Bryndza.jpg|135px]]
 |
-|A [[sheep milk]] [[cheese]] made in [[Moldova]], [[Poland]], [[Slovakia]] and [[Ukraine]]. Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
+|A [[Wikipedia:sheep milk|sheep milk]] [[cheese]] made in [[Wikipedia:Moldova|Moldova]], [[Wikipedia:Poland|Poland]], [[Wikipedia:Slovakia|Slovakia]] and [[Wikipedia:Ukraine|Ukraine]]. Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
 |-
 |[[Dobrodar]]
@@ Line 1,711: / Line 1,723: @@
 |[[File:Latte 016.jpg|135px]]
 |
-|A firm [[Quark (dairy product)|quark]] version, somewhat similar to [[cottage cheese]]
+|A firm [[:en:Quark (dairy product)|quark]] version, somewhat similar to [[cottage cheese]]
 |-
 |[[Ukraїnskyi]]
@@ Line 1,729: / Line 1,741: @@
 |}
-===United Kingdom===
+===United Kingdom=== <!--T:70-->
 {{Main|List of British cheeses}}
-{{See also|British cuisine}}
+<!--T:71-->
+{{See also|:en:British cuisine}}
+<!--T:72-->
 The British Cheese Board states that there are over 700 named British cheeses produced in the UK.
+<!--T:73-->
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 1,745: / Line 1,760: @@
 |[[Banbury cheese]]
 |[[File:Banbury cheese recipe, Sloane MS 1201.jpg|135px]]
-|[[Banbury]], [[Oxfordshire]], England
+|[[Wikipedia:Banbury|Banbury]], [[Wikipedia:Oxfordshire|Oxfordshire]], England
-|Once one of Banbury's most prestigious exports, and nationally famous, its production went into decline by the 18th-century, and eventually ceased. The cheese is best known today through an insult in [[Shakespeare]]'s ''[[Merry Wives of Windsor]]'' (1597). Pictured is a 15th/16th-century recipe for Banbury cheese.
+|Once one of Banbury's most prestigious exports, and nationally famous, its production went into decline by the 18th-century, and eventually ceased. The cheese is best known today through an insult in [[Wikipedia:Shakespeare|Shakespeare]]'s ''[[Wikipedia:Merry Wives of Windsor|Merry Wives of Windsor]]'' (1597). Pictured is a 15th/16th-century recipe for Banbury cheese.
 |-
 |[[Cheddar cheese]]
 |[[File:Somerset-Cheddar.jpg|135px]]
-|[[Cheddar, Somerset]]
+|[[Wikipedia:Cheddar, Somerset|Cheddar, Somerset]]
 |The UK's most famous cheese, and one of the most popular.
 |-
 |[[Stilton cheese|Stilton Cheese]]
 |[[File:Blue Stilton 01.jpg|132x132px]]
-|[[Melton Mowbray|Melton Mowbray, Leicestershire]]
+|[[:en:Melton Mowbray|Melton Mowbray, Leicestershire]]
-|'''Stilton''' is produced in two varieties: [[Blue cheese|Blue]], which has had ''[[Penicillium roqueforti]]'' added to generate a characteristic smell and taste, and White, which has not.
+|'''Stilton''' is produced in two varieties: [[Blue cheese|Blue]], which has had ''[[Wikipedia:Penicillium roqueforti|Penicillium roqueforti]]'' added to generate a characteristic smell and taste, and White, which has not.
 |-
 |[[Stinking Bishop cheese|Stinking Bishop Cheese]]
 |[[File:A slice of Stinking Bishop cheese.jpg|132x132px]]
-|[[Dymock|Dymock, Gloucestershire]]
+|[[:en:Dymock|Dymock, Gloucestershire]]
 |Perhaps the UK's most notorious cheese, known for its distinctive odour.
 |}
-==Middle East==
+==Middle East== <!--T:74-->
 ===Egypt===
 {{Main|Egyptian cheese}}
-{{See also|Egyptian cuisine}}
+{{See also|:en:Egyptian cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 1,778: / Line 1,793: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|A type of white, soft, lactic, crumbly cheese made from ''[[laban rayeb]]''.{{sfn|Robinson|Tamime|1991|p=183}}
+|A type of white, soft, lactic, crumbly cheese made from ''[[Wikipedia:laban rayeb|laban rayeb]]''.
 |-
 |[[Baramily]]
@@ Line 1,788: / Line 1,803: @@
 |[[File:Domiati cheese.jpg|135px]]
 |
-|A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days. The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine.{{sfn|Lewicka|2011|p=237}} Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt.{{sfn|El-Baradei|Delacroix-Buchet|Ogier|2007|p=1248}} The cheese takes its name from the city of [[Damietta]] and is thought to have been made as early as 332 BC.{{sfn|Robinson|Tamime|1991|p=160}}
+|A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days. The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine. Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt. The cheese takes its name from the city of [[Wikipedia:Damietta|Damietta]] and is thought to have been made as early as 332 BC.
 |-
 |[[Halumi]]
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|Similar to Cypriot [[halloumi]], yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the [[Coptic language|Coptic]] word for cheese, "halum".
+|Similar to Cypriot [[halloumi]], yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the [[:en:Coptic language|Coptic]] word for cheese, "halum".
 |-
 |[[Istanboly]]
@@ Line 1,803: / Line 1,818: @@
 |[[File:Mesh.jpg|135px]]
 |
-|A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers.{{sfn|African Cheese: Egypt}} ''[[Mish]]'' is often made at home from ''areesh'' cheese.{{sfn|Robinson|Tamime|1991|p=190}} Products similar to ''mish'' are made commercially from different types of Egyptian cheese such as ''domiati'' or ''rumi'', with different ages.
+|A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers. ''[[Mish]]'' is often made at home from ''areesh'' cheese. Products similar to ''mish'' are made commercially from different types of Egyptian cheese such as ''domiati'' or ''rumi'', with different ages.
 |-
 |[[Rumi cheese|Rumi]]
 |[[File:Flickr - Tour d'Afrique - ArabicCheese.jpg|130px]]
 |
-|A hard, bacterially ripened variety of cheese.{{sfn|Fox|McSweeney|Cogan|2004|p=20}} It belongs to the same family as ''[[Pecorino Romano]]'' and ''[[Manchego]]''.{{sfn|Fox|McSweeney|Cogan|2004|p=11}} It is salty, with a crumbly texture, and is sold at different stages of aging.{{sfn|African Cheese: Egypt}}
+|A hard, bacterially ripened variety of cheese. It belongs to the same family as ''[[Pecorino Romano]]'' and ''[[Manchego]]''. It is salty, with a crumbly texture, and is sold at different stages of aging.
 |}
-===Iran===
+===Iran=== <!--T:75-->
-{{See also|Iranian cuisine}}
+{{See also|:en:Iranian cuisine}}
 {| class="wikitable sortable" :- style="width:100%"
 |-
@@ Line 1,822: / Line 1,837: @@
 |[[Lighvan cheese]]
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Liqvan]]
+|[[Wikipedia:Liqvan|Liqvan]]
-|a [[brine cheese|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.
+|a [[brine cheese|brined]] [[curd]] [[cheese]] traditionally made in [[Wikipedia:Iran|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 [[Wikipedia:Tabriz|Tabriz]], where it has traditionally been made.
 |-
 |Talesh cheese
 |
-|[[Talesh County|Talesh]]
+|[[:en:Talesh County|Talesh]]
-|it can only be found in [[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.
 |-
 |Mahali cheese
 |
-|[[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.
 |-
 |Pot Cheese (kuzeh) {{lang|fa|کوزه}}
 |[[File:Kupe paniri.jpg|thumb|Kupe paniri]]
-|[[Urmia|Urumia]]
+|[[:en:Urmia|Urumia]]
-|Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of [[Khoy]] and [[Urmia|Urumia]]. It is made by adding [[Vinegar|white vinegar]] to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or [[Nigella sativa|fennel flower]] seeds and [[poppy seed]]s and black [[caraway]] is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried. [https://cookpad.com/ir/%D8%AF%D8%B3%D8%AA%D9%88%D8%B1%20%D8%BA%D8%B0%D8%A7/6001284-%D9%BE%D9%86%DB%8C%D8%B1-%DA%A9%D9%88%D8%B2%D9%87-%D8%A7%DB%8C-%D8%A2%D8%AA%D9%86%D8%A7]
+|Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of [[Wikipedia:Khoy|Khoy]] and [[:en:Urmia|Urumia]]. It is made by adding [[Vinegar|white vinegar]] to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or [[Nigella sativa|fennel flower]] seeds and [[poppy seed]]s and black [[caraway]] is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried.
 |}
-===Israel===
+===Israel=== <!--T:76-->
 {{main|List of Israeli cheeses}}
-{{See also|Israeli cuisine}}
+{{See also|:en:Israeli cuisine}}
 {| class="wikitable"
 |+
@@ Line 1,853: / Line 1,868: @@
 |[[Tzfat cheese|Tzfatit]] Kashah
 |[[File:Tzfat cheese.jpg|135px|Hard aged Tzfat cheese in Tzfat, Israel]]
-|[[Upper Galilee]]
+|[[Wikipedia:Upper Galilee|Upper Galilee]]
-|Hard texture, savory flavor; perfect for grating on top of [[Shakshouka]], [[Manakish]], [[Burekas]] or on a baked dumpling called calsonas.
+|Hard texture, savory flavor; perfect for grating on top of [[Wikipedia:Shakshouka|Shakshouka]], [[Wikipedia:Manakish|Manakish]], [[Wikipedia:Burekas|Burekas]] or on a baked dumpling called calsonas.
 |-
 |[[Tzfat cheese|Tzfatit]] Triah
 |[[File:Safed cheese.jpg|135px|Fresh Tzfat Cheese]]
-|[[Upper Galilee]]
+|[[Wikipedia:Upper Galilee|Upper Galilee]]
 |Mild flavor; texture ranges from creamy to firm, is preserved in salty water and mainly used on salads or as a filling for sandwiches.
 |-
@@ Line 1,864: / Line 1,879: @@
 |[[File:Labneh01.jpg|135px]]
 |
-|Similar to [[Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Levant]]. Pictured is Labneh in [[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]]
 |-
 |[[Kashkaval|Kashkawan]]
 |[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|135px]]
 |
-|A type of yellow cheese made of [[sheep milk]]. In [[Israel]] it is often mixed with white brined cheese in a salty pastry and to make a toast.
+|A type of yellow cheese made of [[Wikipedia:sheep milk|sheep milk]]. In [[Wikipedia:Israel|Israel]] it is often mixed with white brined cheese in a salty pastry and to make a toast.
 |-
 |[[Qishta]]
@@ Line 1,888: / Line 1,903: @@
 |Knaaan
 |
-|[[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.
 |-
 |Hermon
 |
-|[[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.
 |-
@@ Line 1,903: / Line 1,918: @@
 |Arrabah
 |
-|[[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.
 |-
@@ Line 1,912: / Line 1,927: @@
 |}
-===Levant===
+===Levant=== <!--T:77-->
-{{See also|List of Syrian Cheeses|Middle Eastern cuisine}}
+{{See also|List of Syrian Cheeses|:en:Middle Eastern cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 1,923: / Line 1,938: @@
 |[[Akkawi]]
 |[[File:Akawi Cheese.jpg|135px]]
-|[[Acre, Israel|Acre]]
+|[[:en:Acre, Israel|Acre]]
-|A white brine [[cheese]]. It is named after the city of Acre, where it first originated, and is commonly made using [[cow]] [[milk]], but can also be made with [[goat]] or sheep's milk. It is widely used in [[Knafeh]] but [[Nabulsi cheese]] is used more often.
+|A white brine [[cheese]]. It is named after the city of Acre, where it first originated, and is commonly made using [[Wikipedia:cow|cow]] [[Wikipedia:milk|milk]], but can also be made with [[Wikipedia:goat|goat]] or sheep's milk. It is widely used in [[Wikipedia:Knafeh|Knafeh]] but [[Nabulsi cheese]] is used more often.
 |-
 |[[Areesh cheese|Areesh]]
 |<!--[[File:EXAMPLE|135px]] -->
-|Originated in [[Egypt]]
+|Originated in [[Wikipedia:Egypt|Egypt]]
 |It is similar to [[cottage cheese]]. [[Shanklish]], a fermented cheese, is made from areesh cheese.
 |-
@@ Line 1,938: / Line 1,953: @@
 |[[Basket cheese]]
 |[[File:Sepet_peyniri.jpg|135px]]
-|originated in [[Turkey]]
+|originated in [[Wikipedia:Turkey|Turkey]]
 |Made from cow's milk, it is available fresh or dry. Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed (inside a basket).
 |-
@@ Line 1,948: / Line 1,963: @@
 |[[Jameed]]
 |[[File:Jameed.JPG|135px]]
-|[[Jordan]]
+|[[Wikipedia:Jordan|Jordan]]
-|Hard, dry [[Yogurt|laban]] made from [[goat]] or [[sheep|ewe]]'s milk. [[Milk]] is kept in a fine woven [[cheesecloth]] to make a thick [[yogurt]]. [[Salt]] is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with [[water]] to allow any remaining [[whey]] to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. Pictured is white Jameed in a shop front in [[Jerusalem]].
+|Hard, dry [[:en:Yogurt|laban]] made from [[Wikipedia:goat|goat]] or [[:en:sheep|ewe]]'s milk. [[Wikipedia:Milk|Milk]] is kept in a fine woven [[Wikipedia:cheesecloth|cheesecloth]] to make a thick [[Wikipedia:yogurt|yogurt]]. [[Wikipedia:Salt|Salt]] is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with [[Wikipedia:water|water]] to allow any remaining [[whey]] to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. Pictured is white Jameed in a shop front in [[Wikipedia:Jerusalem|Jerusalem]].
 |-
 |[[Jibneh Arabieh]]
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Arabian Peninsula]]
+|[[Wikipedia:Arabian Peninsula|Arabian Peninsula]]
-|A traditional cheese in [[Middle East]] countries. It is particularly popular in the Arab States of the [[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.
 |-
 |Jibne Baida
@@ Line 1,964: / Line 1,979: @@
 |[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|135px]]
 |
-|A type of yellow cheese made of [[sheep milk]]. In [[Albania]], [[Bulgaria]], [[North Macedonia]], [[Serbia]] and [[Romania]], the term is often used to refer to all yellow cheeses (or even any cheese other than [[sirene]]).
+|A type of yellow cheese made of [[Wikipedia:sheep milk|sheep milk]]. In [[Wikipedia:Albania|Albania]], [[Wikipedia:Bulgaria|Bulgaria]], [[Wikipedia:North Macedonia|North Macedonia]], [[Wikipedia:Serbia|Serbia]] and [[Wikipedia:Romania|Romania]], the term is often used to refer to all yellow cheeses (or even any cheese other than [[sirene]]).
 |-
 |[[Qishta]]
@@ Line 1,974: / Line 1,989: @@
 |[[File:Labneh01.jpg|135px]]
 |
-|Similar to [[Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Levant]]. Pictured is Labneh in [[olive oil]]
+|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]]
 |-
 |[[Syrian cheese|Majdoule]]
@@ Line 1,983: / Line 1,998: @@
 |[[Nabulsi cheese]]
 |[[File:جبنة نابلسية.jpg|135px]]
-|[[Nablus]]
+|[[Wikipedia:Nablus|Nablus]]
-|One of a number of [[Palestinian Arabs|Palestinian]] white [[brined cheese]]s made in the Middle East. Its name denotes its place of origin, [[Nablus]] and it is well known throughout the [[West Bank]] and surrounding regions. It is also a major ingredient of the Arabian desserts [[Knafeh]] and [[Qatayef]].
+|One of a number of [[:en:Palestinian Arabs|Palestinian]] white [[brined cheese]]s made in the Middle East. Its name denotes its place of origin, [[Wikipedia:Nablus|Nablus]] and it is well known throughout the [[Wikipedia:West Bank|West Bank]] and surrounding regions. It is also a major ingredient of the Arabian desserts [[Wikipedia:Knafeh|Knafeh]] and [[Wikipedia:Qatayef|Qatayef]].
 |-
 |Shelal
@@ Line 2,002: / Line 2,017: @@
 |}
-The Levant is a geographical region east of the [[Mediterranean Sea]] which includes the countries of [[Syria]], [[Lebanon]], [[Israel]], [[Jordan]], [[State of Palestine|Palestine]] and sometimes it includes [[Cyprus]] and the Turkish province of [[Hatay]]
+<!--T:78-->
+The Levant is a geographical region east of the [[Wikipedia:Mediterranean Sea|Mediterranean Sea]] which includes the countries of [[Wikipedia:Syria|Syria]], [[Wikipedia:Lebanon|Lebanon]], [[Wikipedia:Israel|Israel]], [[Wikipedia:Jordan|Jordan]], [[:en:State of Palestine|Palestine]] and sometimes it includes [[Wikipedia:Cyprus|Cyprus]] and the Turkish province of [[Wikipedia:Hatay|Hatay]]
-===Turkey===
+===Turkey=== <!--T:79-->
 {{See also|Turkish cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,020: / Line 2,036: @@
 |{{interlanguage link|Antep peyniri|tr}}
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Gaziantep]]
+|[[Wikipedia:Gaziantep|Gaziantep]]
 |
 |-
 |{{interlanguage link|Armola peyniri|tr}}
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Seferihisar]]
+|[[Wikipedia:Seferihisar|Seferihisar]]
 |
 |-
@@ Line 2,036: / Line 2,052: @@
 |[[File:White cheese from Turkey.jpg|135px]]
 |
-|A salty, white cheese made from [[Milk#Pasteurization|unpasteurized]] [[sheep milk]]. The cheese has a slightly grainy appearance and is similar to Greek ''[[feta]]'' cheese.
+|A salty, white cheese made from [[:en:Milk#Pasteurization|unpasteurized]] [[Wikipedia:sheep milk|sheep milk]]. The cheese has a slightly grainy appearance and is similar to Greek ''[[feta]]'' cheese.
 |-
 |Çamur
 |<!--[[File:EXAMPLE|135px]] -->
-|[[İzmir]]
+|[[Wikipedia:İzmir|İzmir]]
 |
 |-
 |[[Chechil|Çeçil]] ([[:tr:Çeçil|tr]])
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Erzurum]]
+|[[Wikipedia:Erzurum|Erzurum]]
 |Also known as Civil Peyniri
 |
@@ Line 2,057: / Line 2,073: @@
 |[[Çömlek cheese|Çömlek Peyniri]]
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Kayseri]], [[Yozgat]], [[Sivas]]
+|[[Wikipedia:Kayseri|Kayseri]], [[Wikipedia:Yozgat|Yozgat]], [[Wikipedia:Sivas|Sivas]]
 |Also known as {{interlanguage link|Küp peyniri|tr}}
 |
@@ Line 2,075: / Line 2,091: @@
 |{{interlanguage link|Ezine peyniri|tr}}
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Çanakkale]]
+|[[Wikipedia:Çanakkale|Çanakkale]]
 |
 |
@@ Line 2,086: / Line 2,102: @@
 |[[Halloumi|Hellim]]
 |[[File:Halloumislicefresh.jpg|135px]]
-|[[Northern Cyprus|Kuzey Kıbrıs]]
+|[[:en:Northern Cyprus|Kuzey Kıbrıs]]
 |
 |
@@ Line 2,092: / Line 2,108: @@
 |[[Kars gravyer cheese|Kars Gravyeri]]
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Kars]]
+|[[Wikipedia:Kars|Kars]]
 |
 |-
@@ Line 2,108: / Line 2,124: @@
 |Kirli Hanım
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Ayvalık]]
+|[[Wikipedia:Ayvalık|Ayvalık]]
 |
 |-
 |{{interlanguage link|Kopanisti peyniri|tr}}
 |<!--[[File:EXAMPLE|135px]] -->
-|[[İzmir]]
+|[[Wikipedia:İzmir|İzmir]]
 |
 |-
 |Küflü Peynir
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Konya]], [[Ardahan]]
+|[[Wikipedia:Konya|Konya]], [[Wikipedia:Ardahan|Ardahan]]
 |
 |-
@@ Line 2,128: / Line 2,144: @@
 |Malakan Peyniri
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Kars]]
+|[[Wikipedia:Kars|Kars]]
 |
 |
@@ Line 2,134: / Line 2,150: @@
 |[[Mihaliç Peyniri]]
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Balıkesir]]
+|[[Wikipedia:Balıkesir|Balıkesir]]
-|Also known as Kelle Peyniri or [[Manyas]] Peyniri
+|Also known as Kelle Peyniri or [[Wikipedia:Manyas|Manyas]] Peyniri
 |
 |-
 |Obruk
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Karaman]]
+|[[Wikipedia:Karaman|Karaman]]
 |
 |-
 |Örgü
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Diyarbakır]]
+|[[Wikipedia:Diyarbakır|Diyarbakır]]
 |
 |-
 |Salamura
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Bingöl]], [[Tokat]]
+|[[Wikipedia:Bingöl|Bingöl]], [[Wikipedia:Tokat|Tokat]]
 |
 |-
 |Sayas
 |<!--[[File:EXAMPLE|135px]] -->
-|[[İzmir]]
+|[[Wikipedia:İzmir|İzmir]]
 |
 |-
@@ Line 2,166: / Line 2,182: @@
 |{{interlanguage link|Telli peynir|tr}}
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Black Sea Region|Karadeniz]]
+|[[:en:Black Sea Region|Karadeniz]]
 |
 |-
 |[[Tulum (cheese)|Tulum]]
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Erzincan]], [[İzmir]], [[Tunceli]], [[Aydın]]
+|[[Wikipedia:Erzincan|Erzincan]], [[Wikipedia:İzmir]|İzmir]], [[Wikipedia:Tunceli|Tunceli]], [[Wikipedia:Aydın|Aydın]]
 |
 |
@@ Line 2,177: / Line 2,193: @@
 |[[Van herbed cheese|Van otlu peyniri]]
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Van, Turkey|Van]]
+|[[:en:Van, Turkey|Van]]
 |
 |
 |}
-==North and Central America==
+==North and Central America== <!--T:80-->
-{{See also|Cuisine of the Americas}}
+{{See also|:en:Cuisine of the Americas}}
-===Canada===
+===Canada=== <!--T:81-->
-{{See also|Canadian cuisine}}
+{{See also|:en:Canadian cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 2,196: / Line 2,212: @@
 |[[Bleu Bénédictin]]
 |[[File:Bleu_bénédictin_02.jpg|135px]]
-|Made by the monks at the Benedictine Abbey of [[Saint-Benoît-du-Lac]], [[Quebec]]
+|Made by the monks at the Benedictine Abbey of [[Wikipedia:Saint-Benoît-du-Lac|Saint-Benoît-du-Lac]], [[Wikipedia:Quebec|Quebec]]
 |A semi-soft, whole milk blue cheese deeply veined with the [[Roquefort (cheese)|Roquefort]] [[penicillium]] [[Mold (fungus)|mold]]
 |-
@@ Line 2,202: / Line 2,218: @@
 |
 |
-|Most Canadian Cheddar is produced by a number of large companies in [[Ontario]], though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.
+|Most Canadian Cheddar is produced by a number of large companies in [[Wikipedia:Ontario|Ontario]], though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.
 |-
 |[[Cheese curds]]
 |[[File:Cheese Curds with scale measurement.png|135px]]
 |
-|Cheese curds are a key ingredient in [[poutine]].
+|Cheese curds are a key ingredient in [[Wikipedia:poutine|poutine]].
 |-
 |[[Oka cheese|Oka]]
 |[[File:Oka cheese 2.jpg|135px]]
-|Originally manufactured by the [[Trappist monk]]s, who are located in Oka, [[Quebec]], Canada
+|Originally manufactured by the [[Wikipedia:Trappist monk|Trappist monk]]s, who are located in Oka, [[Wikipedia:Quebec|Quebec]], Canada
-|A semi-soft washed rind cheese, Oka has a distinct flavour and [[aroma]], and is still manufactured in Oka, although now by a commercial company.
+|A semi-soft washed rind cheese, Oka has a distinct flavour and [[Wikipedia:aroma|aroma]], and is still manufactured in Oka, although now by a commercial company.
 |-
 |[[Pikauba (cheese)|Pikauba]]
 |[[File:Pikauba (fromage) 03.jpg|135px]]
-|[[Saguenay–Lac-Saint-Jean]], [[Quebec]]
+|[[Wikipedia:Saguenay–Lac-Saint-Jean|Saguenay–Lac-Saint-Jean]], [[Wikipedia:Quebec|Quebec]]
 |A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.
 |}
-===Costa Rica===
+===Costa Rica=== <!--T:82-->
-{{See also|Costa Rican cuisine}}
+{{See also|:en:Costa Rican cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 2,237: / Line 2,253: @@
 |[[Turrialba cheese]]
 |[[File:Queso Turrialba.jpg|135px]]
-|[[Turrialba (canton)|Turrialba]], [[Cartago Province]]
+|[[:en:Turrialba (canton)|Turrialba]], [[Wikipedia:Cartago Province|Cartago Province]]
 |salty young cheese made of cow's milk
 |}
-===El Salvador===
+===El Salvador=== <!--T:83-->
-{{See also|Salvadoran cuisine}}
+{{See also|:en:Salvadoran cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 2,271: / Line 2,287: @@
 |}
-===Honduras===
+===Honduras=== <!--T:84-->
-{{See also|Honduran cuisine}}
+{{See also|:en:Honduran cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 2,301: / Line 2,317: @@
 |}
-===Mexico===
+===Mexico=== <!--T:85-->
 {{Main|Cheeses of Mexico}}
-{{See also|Mexican cuisine}}
+{{See also|:en:Mexican cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 2,319: / Line 2,335: @@
 |[[File:Queso añejo.JPG|135px]]
 |
-|A firm, aged [[Cheeses of Mexico|Mexican cheese]] traditionally made from skimmed [[goat]]'s milk but most often available made from skimmed cow's milk. After it is made it is rolled in [[paprika]] to add additional flavor to its salty sharp flavor.
+|A firm, aged [[Cheeses of Mexico|Mexican cheese]] traditionally made from skimmed [[Wikipedia:goat|goat]]'s milk but most often available made from skimmed cow's milk. After it is made it is rolled in [[paprika]] to add additional flavor to its salty sharp flavor.
 |-
 |[[Asadero cheese]]
@@ Line 2,348: / Line 2,364: @@
 |[[Oaxaca cheese]]
 |[[File:Quesillo de Oaxaca.png|135px]]
-|Named after the state of [[Oaxaca]] in southern Mexico, where it was first made
+|Named after the state of [[Wikipedia:Oaxaca|Oaxaca]] in southern Mexico, where it was first made
 |A white, semihard stretched curd cheese from Mexico, similar to unaged Monterey jack, but with a mozzarella-like string cheese texture
 |-
@@ Line 2,381: / Line 2,397: @@
 |}
-===Nicaragua===
+===Nicaragua=== <!--T:86-->
-{{See also|Nicaraguan cuisine}}
+{{See also|:en:Nicaraguan cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 2,396: / Line 2,412: @@
 |}
-===United States===
+===United States=== <!--T:87-->
 {{Main|List of American cheeses}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,408: / Line 2,424: @@
 |[[File:Bergenost Cheese 93 bg 122306.jpg|135px]]
 |
-|Brand name of a semi-soft cheese with a mild, smooth flavor and a subtle hint of sourness. Bergenost is a triple-[[cream]], [[Norway|Norwegian]]-style [[butter]] cheese made by [[Yancey's Fancy]] of [[Corfu, New York]] using imported Norwegian cultures.
+|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's Fancy|Yancey's Fancy]] of [[Wikipedia:Corfu, New York|Corfu, New York]] using imported Norwegian cultures.
 |-
 |[[Brick cheese]]
 |[[File:Brickcheese.jpg|135px]]
-|[[Wisconsin]]
+|[[Wikipedia:Wisconsin|Wisconsin]]
 |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.
 |-
 |[[Cheese curds]]
 |[[File:Cheese Curds with scale measurement.png|135px]]
-|[[Upper Midwest]]
+|[[Wikipedia:Upper Midwest|Upper Midwest]]
 |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.
+<!--T:88-->
 After a couple days or after any refrigeration they can be "regenerated" with a couple seconds in a microwave, but they will not be the same or as fresh. They are good in an omelete or breaded and fried at this point. After a few days they will be like a young colby or cheddar.
 |-
@@ Line 2,434: / Line 2,451: @@
 |[[Colorado Blackie]]
 |
-|[[Colorado]]
+|[[Wikipedia:Colorado|Colorado]]
 |A cheese from the American West named for its black waxed rind.
 |-
@@ Line 2,464: / Line 2,481: @@
 |[[Humboldt Fog]]
 |[[File:Cheese 30 bg 051906.jpg|135px]]
-|[[California]]
+|[[Wikipedia:California|California]]
 |A mold-ripened cheese with a central line of edible white ash much like Morbier
 |-
@@ Line 2,522: / Line 2,539: @@
 |}
-==Oceania==
+==Oceania== <!--T:89-->
-===Australia===
+===Australia=== <!--T:90-->
-{{See also|Australian cuisine}}
+{{See also|:en:Australian cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 2,539: / Line 2,556: @@
 |}
-===New Zealand===
+===New Zealand=== <!--T:91-->
-{{See also|New Zealand cuisine}}
+{{See also|:en:New Zealand cuisine}}
-==South America==
+==South America== <!--T:92-->
-{{See also|Cuisine of the Americas}}
+{{See also|:en:Cuisine of the Americas}}
-===Argentina===
+===Argentina=== <!--T:93-->
 {{main|List of Argentine cheeses}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,557: / Line 2,574: @@
 |[[File:Cremoso.jpg|135px]]
 |
-|A fresh cheese elaborated with [[cow's milk]], with or without the addition of cream. It has its origin in [[Argentina]], and derives from Italian cheeses with similar characteristics as [[Crescenza]].
+|A fresh cheese elaborated with [[Wikipedia:cow's milk|cow's milk]], with or without the addition of cream. It has its origin in [[Wikipedia:Argentina|Argentina]], and derives from Italian cheeses with similar characteristics as [[Wikipedia:Crescenza|Crescenza]].
 |-
 |[[Criollo cheese (Argentina)|Criollo]]
@@ Line 2,572: / Line 2,589: @@
 |[[File:Reggianito.jpg|135px]]
 |
-|Pictured are rounds of [[Argentina|Argentine]] [[Reggianito|Reggianito cheese]], accompanied with bread.
+|Pictured are rounds of [[:en:Argentina|Argentine]] [[Reggianito|Reggianito cheese]], accompanied with bread.
 |-
 |[[Sardo cheese|Sardo]]
@@ Line 2,610: / Line 2,627: @@
 |}
-===Bolivia===
+===Bolivia=== <!--T:94-->
-{{See also|Bolivian cuisine}}
+{{See also|:en:Bolivian cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 2,630: / Line 2,647: @@
 |}
-===Brazil===
+===Brazil=== <!--T:95-->
-{{See also|Brazilian cuisine}}
+{{See also|:en:Brazilian cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 2,642: / Line 2,659: @@
 |[[File:Catupiry.jpg|135px]]
 |
-|A soft, mild-tasting cheese that can be spread over toasts, crackers and bread buns or used in cooking. Because of its low level of acidity, catupiry has become an ingredient in various dishes. It is one of the most popular "[[requeijão]]" (creamy cheese) brands in [[Brazil]].
+|A soft, mild-tasting cheese that can be spread over toasts, crackers and bread buns or used in cooking. Because of its low level of acidity, catupiry has become an ingredient in various dishes. It is one of the most popular "[[requeijão]]" (creamy cheese) brands in [[Wikipedia:Brazil|Brazil]].
 |-
 |[[Minas cheese|Minas]]
@@ Line 2,652: / Line 2,669: @@
 |[[File:Coalho cheese.jpg|135px]]
 |
-|A firm but very lightweight cheese produced in [[Northeastern Brazil]]
+|A firm but very lightweight cheese produced in [[Wikipedia:Northeastern Brazil|Northeastern Brazil]]
 |-
 |[[Colony cheese|Queijo de Colônia]]
@@ Line 2,700: / Line 2,717: @@
 |}
-===Chile===
+===Chile=== <!--T:96-->
-{{See also|Chilean cuisine}}
+{{See also|:en:Chilean cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 2,712: / Line 2,729: @@
 |[[File:Quesochanco.gif|135px]]
 |
-|[[Cow]]'s [[milk]] [[cheese]] originally from the [[Chanco, Chile|Chanco]] farm in [[Maule Region]]. Now it is produced all over [[Zona Sur|south]]-[[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.
 |-
 |[[Panquehue (cheese)|Panquehue]]
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Andes|Andean]] [[Aconcagua]] region
+|[[:en:Andes|Andean]] [[Wikipedia:Aconcagua|Aconcagua]] region
 |A semi-soft cheese, it is one of the most popular cheeses in Chile, it is similar in taste to [[Tilsit cheese|Tilsit]] and often has [[chive]]s or [[Capsicum|red pepper]] flakes mixed in.
 |-
@@ Line 2,725: / Line 2,742: @@
 |}
-===Colombia===
+===Colombia=== <!--T:97-->
-{{See also|Colombian cuisine}}
+{{See also|:en:Colombian cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 2,762: / Line 2,779: @@
 |[[File:Quesillo de Oaxaca.png|135px]]
 |
-|In Colombia, quesillo is a type of double cream cheese wrapped within a plantain leaf, made originally in the [[Tolima Department]]; the town of [[Guamo]] is most known for this dairy product.
+|In Colombia, quesillo is a type of double cream cheese wrapped within a plantain leaf, made originally in the [[Wikipedia:Tolima Department|Tolima Department]]; the town of [[Wikipedia:Guamo|Guamo]] is most known for this dairy product.
 |-
 |Queso 7 cueros
@@ Line 2,770: / Line 2,787: @@
 |}
-=== Paraguay ===
+=== Paraguay === <!--T:98-->
 {| class="wikitable"
 |+
@@ Line 2,784: / Line 2,801: @@
 |}
-=== Peru ===
+=== Peru === <!--T:99-->
-{{See also|Peruvian cuisine}}
+{{See also|:en:Peruvian cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 2,795: / Line 2,812: @@
 |Allpachaca
 |
-|[[Department of Ayacucho|Ayacucho]]
+|[[:en:Department of Ayacucho|Ayacucho]]
 |Different regional varieties, similar to Andean cheese (Queso Andino).
 |-
 |Queso Andino
 |
-|[[Department of Cajamarca|Cajamarca]]
+|[[:en:Department of Cajamarca|Cajamarca]]
 |Smooth texture and mild flavor.
 |-
@@ Line 2,809: / Line 2,826: @@
 |}
-=== Uruguay ===
+=== Uruguay === <!--T:100-->
-{{See also|Uruguayan cuisine}}
+{{See also|:en:Uruguayan cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 2,820: / Line 2,837: @@
 |Colonia
 |
-|[[Colonia Department|Colonia]]
+|[[:en:Colonia Department|Colonia]]
 |It is a soft cheese with a hard rind, light yellow color and abundant [[Eyes (cheese)|eyes]].
 |-
@@ Line 2,836: / Line 2,853: @@
 |
 |
-|Processed mold cheese, specially made for the production of [[Sandwiches de miga]] (crust free).
+|Processed mold cheese, specially made for the production of [[Wikipedia:Sandwiches de miga|Sandwiches de miga]] (crust free).
 |-
 |Termal
 |
-|Colonia Juan Gutiérrez, [[Paysandú Department|Paysandú]]
+|Colonia Juan Gutiérrez, [[:en:Paysandú Department|Paysandú]]
 |It is made using the salty waters of the Almirón Hot Springs. Made with whole cow's milk. Presentation: cylindrical in shape, approximately 1&nbsp;kg, 10&nbsp;cm in diameter, and 8&nbsp;cm high, smooth and clean surface. Color: slightly light yellow.
 |-
@@ Line 2,854: / Line 2,871: @@
 |}
-===Venezuela===
+===Venezuela=== <!--T:101-->
-{{See also|Venezuelan cuisine}}
+{{See also|:en:Venezuelan cuisine}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 2,865: / Line 2,882: @@
 |[[Guayanés cheese]]
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Guayana Region]]
+|[[Wikipedia:Guayana Region|Guayana Region]]
 |A soft, salty, white cheese.
 |-
@@ Line 2,876: / Line 2,893: @@
 |[[File:La cachapa oriental.JPG|135px]]
 |
-|A type of soft, white cheese ([[queso fresco]]) most commonly associated with Venezuelan cuisine. Pictured is a [[cachapa]] with queso de mano.
+|A type of soft, white cheese ([[queso fresco]]) most commonly associated with Venezuelan cuisine. Pictured is a [[Wikipedia:cachapa|cachapa]] with queso de mano.
 |-
 |[[Queso Llanero]]
@@ Line 2,886: / Line 2,903: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|A soft, watery, fresh white cheese with big holes, produced from [[Pasteurization|pasteurized]] milk. It is usually made in large circular containers 6 feet in diameter and four feet in height.
+|A soft, watery, fresh white cheese with big holes, produced from [[:en:Pasteurization|pasteurized]] milk. It is usually made in large circular containers 6 feet in diameter and four feet in height.
 |-
 |[[Queso Parma de Barinitas]]
+<!--T:102-->
 |[[Queso semiduro]]
 |<!--[[File:EXAMPLE|135px]] -->
@@ Line 2,901: / Line 2,919: @@
 |}
-==Other==
+==Other== <!--T:103-->
 Some types of cheese were either developed in various locales independently (usually as un-aged products from the beginning stages of dairy processing and cheesemaking), or are not actually cheese products. Examples include:
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,918: / Line 2,936: @@
 |
 |
-|An orange- and red-colored cheese that prepared with alcoholic [[port wine]] as it is made
+|An orange- and red-colored cheese that prepared with alcoholic [[Wikipedia:port wine|port wine]] as it is made
 |-
 |[[Smoked cheese]]
@@ Line 2,936: / Line 2,954: @@
 |}
-==Unsorted==
+==Unsorted== <!--T:104-->
 * [[Tresse cheese]]
-==See also==
+==See also== <!--T:105-->
 {{Portal|Food|Society|Lists}}
 {{div col}}
@@ Line 2,958: / Line 2,976: @@
 {{div col end}}
-===Articles by country===
+===Articles by country=== <!--T:106-->
 {{div col}}
 * {{annotated link|Cheeses of Mexico}}
@@ Line 2,975: / Line 2,993: @@
 {{div col end}}
-===Protected cheeses===
+===Protected cheeses=== <!--T:107-->
 {{div col}}
 * [[List of European cheeses with protected geographical status]]
@@ Line 2,984: / Line 3,002: @@
 {{div col end}}
-==External links==
+==External links== <!--T:108-->
 {{sister project links|Cheese}}
 * [https://www.cheese.com/alphabetical/ Alphabetical list of cheeses]. Cheese.com.
+<!--T:109-->
 {{Cheese}}
 {{Navboxes
@@ Line 3,030: / Line 3,049: @@
 {{Turkish cheeses}}
 }}
+{{二次利用}}
+</translate>
 [[Category:Lists of cheeses|*]]
 [[Category:World cuisine|Cheese]]