List of cheeses: Difference between revisions
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{{Short description|List of cheeses by place of origin}} | |||
{{Use dmy dates|date=August 2022}} | |||
{{dynamic list}} | {{dynamic list}} | ||
[[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: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.]] | ||
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|[[Chhanabora|Chhana]] | |[[Chhanabora|Chhana]] | ||
|[[File:Divided Chhena - Rasgulla Preparation - Digha - East Midnapore - 2015-05-02 9556.JPG|150px]] | |[[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]]. | |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]]. | ||
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|Susu Masam | |Susu Masam | ||
|[ | |[https://upload.wikimedia.org/wikipedia/en/4/46/Susu_Masam_Terengganu.jpg] | ||
|[[:en:Kuala Berang|Kuala Berang]], [[:en:Terengganu|Terengganu]] | |[[: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. | |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. | ||
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|[[File:Cheese limburger edit.jpg|135px]] | |[[File:Cheese limburger edit.jpg|135px]] | ||
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|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. | ||
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|[[Maredsous cheese]] | |[[Maredsous cheese]] | ||
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===Bosnia and Herzegovina=== <!--T:28--> | ===Bosnia and Herzegovina=== <!--T:28--> | ||
{{See also|Bosnia and Herzegovina cuisine| | {{See also|:en:Bosnia and Herzegovina cuisine|List of Bosnia and Herzegovina cheeses/ja}} | ||
{| class="wikitable sortable" style="width:100%" | {| class="wikitable sortable" style="width:100%" | ||
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|[[Fynbo]] | |[[Fynbo]] | ||
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|[[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. | |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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|[[ | |[[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]]) | ||
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|[[File:Romadur-Käse.jpg|135px]] | |[[File:Romadur-Käse.jpg|135px]] | ||
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|A type of cheese with a strong specific aroma modeled after the [[ | |A type of cheese with a strong specific aroma modeled after the [[Limburger|Limburger]]. | ||
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|[[File:Malta Gbejniet.JPG|135px]] | |[[File:Malta Gbejniet.JPG|135px]] | ||
|Commonly associated with the island of [[Gozo]] | |Commonly associated with the island of [[Gozo]] | ||
|A small round cheese made from [[:en:sheep's milk|sheep's milk]], salt and [[rennet]], Ġbejniet are prepared and served in a variety of forms. Until the early 20th century, ġbejniet made from [[:en:Pasteurised|unpasteurised milk]] were one of the causes of the spread of [[ | |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". | ||
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|A type of best semisoft cheese made of [[cow milk]], produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal. It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture. | |A type of best semisoft cheese made of [[Wikipedia:cow milk|cow milk]], produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal. It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture. | ||
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|[[Circassian cheese]] | |[[Circassian cheese]] | ||
|[[File:Адыгейский сыр.jpg|135px]] | |[[File:Адыгейский сыр.jpg|135px]] | ||
|[[Republic of Adyghea|Adyghea]] | |[[:en:Republic of Adyghea|Adyghea]] | ||
|A crumbly non-melting and mild fresh cheese that is produced in the [[:en:North Caucasus|North Caucasus]]. It is a cultural cheese and staple for [[Wikipedia:Circassians|Circassians]] that is very famous in Russia ([[Wikipedia:Republic of Adyghea|Republic of Adyghea]], [[Wikipedia:Kabardino-Balkaria|Kabardino-Balkaria]], [[Wikipedia:Karachay–Cherkessia|Karachay–Cherkessia]], [[Wikipedia:Shapsug|Shapsug]]ia in the southern part of [[Wikipedia:Krasnodar Krai|Krasnodar Krai]], [[Wikipedia:Stavropol Krai|Stavropol Krai]], [[Wikipedia:North Ossetia|North Ossetia]], [[Wikipedia:Moscow|Moscow]], and [[Wikipedia:Saint Petersburg|Saint Petersburg]]), and the Middle east countries ([[Wikipedia:Jordan|Jordan]], [[Wikipedia:Turkey|Turkey]], [[Wikipedia:Lebanon|Lebanon]], [[Wikipedia:Syria|Syria]], [[Wikipedia:Israel|Israel]]) and worldwide (mainly countries that have a North Caucasians and [[:en:Circassian diaspora|Circassians Diaspora/s]]). | |A crumbly non-melting and mild fresh cheese that is produced in the [[:en:North Caucasus|North Caucasus]]. It is a cultural cheese and staple for [[Wikipedia:Circassians|Circassians]] that is very famous in Russia ([[Wikipedia:Republic of Adyghea|Republic of Adyghea]], [[Wikipedia:Kabardino-Balkaria|Kabardino-Balkaria]], [[Wikipedia:Karachay–Cherkessia|Karachay–Cherkessia]], [[Wikipedia:Shapsug|Shapsug]]ia in the southern part of [[Wikipedia:Krasnodar Krai|Krasnodar Krai]], [[Wikipedia:Stavropol Krai|Stavropol Krai]], [[Wikipedia:North Ossetia|North Ossetia]], [[Wikipedia:Moscow|Moscow]], and [[Wikipedia:Saint Petersburg|Saint Petersburg]]), and the Middle east countries ([[Wikipedia:Jordan|Jordan]], [[Wikipedia:Turkey|Turkey]], [[Wikipedia:Lebanon|Lebanon]], [[Wikipedia:Syria|Syria]], [[Wikipedia:Israel|Israel]]) and worldwide (mainly countries that have a North Caucasians and [[:en:Circassian diaspora|Circassians Diaspora/s]]). | ||
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{{div col|colwidth=30em}} | {{div col|colwidth=30em}} | ||
*[[Adygheysky]] | *[[Adygheysky]] | ||
*[[Altaysky (cheese)|Altaysky]]{{spaced ndash}} a fairly dry hard cheese, similar to Swiss cheese, originating in the [[Altai Krai|Altai]] region | *[[Altaysky (cheese)|Altaysky]]{{spaced ndash}} a fairly dry hard cheese, similar to Swiss cheese, originating in the [[:en:Altai Krai|Altai]] region | ||
*[[Chyorny Altai]]{{spaced ndash}} a hard cheese similar to cheddar | *[[Chyorny Altai]]{{spaced ndash}} a hard cheese similar to cheddar | ||
*[[Danilovsky (cheese)|Danilovsky]] | *[[Danilovsky (cheese)|Danilovsky]] | ||
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{{Main|List of Swiss cheeses}} | {{Main|List of Swiss cheeses}} | ||
{{See also|:en:Swiss cheeses and dairy products}} | {{See also|:en:Swiss cheeses and dairy products}} | ||
[[Wikipedia:Switzerland|Switzerland]] is home to over 450 varieties of cheese. [[Wikipedia:Cow|Cow]]s [[Wikipedia:milk|milk]] is used in about 99 percent of the cheeses produced. The remaining share is made up of [[Wikipedia:sheep milk|sheep milk]] and [[Wikipedia: | [[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=== <!--T:69--> | ===Ukraine=== <!--T:69--> | ||
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|Talesh cheese | |Talesh cheese | ||
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|[[Talesh County|Talesh]] | |[[:en:Talesh County|Talesh]] | ||
|it can only be found in [[Wikipedia:Talesh County|Talesh County]]. this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation. | |it can only be found in [[Wikipedia:Talesh County|Talesh County]]. this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation. | ||
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|Mahali cheese | |Mahali cheese | ||
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|[[Mazandaran]] | |[[Wikipedia:Mazandaran|Mazandaran]] | ||
|This cheese is very similar to Indian [[Paneer]]. It is made from full fat cow's milk. It tastes mild and is kept in salt brine. | |This cheese is very similar to Indian [[Paneer]]. It is made from full fat cow's milk. It tastes mild and is kept in salt brine. | ||
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|[[File:Labneh01.jpg|135px]] | |[[File:Labneh01.jpg|135px]] | ||
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|Similar to [[Wikipedia:Greek yogurt|Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[ | |Similar to [[Wikipedia:Greek yogurt|Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Levant|Levant]]. Pictured is Labneh in [[Wikipedia:olive oil|olive oil]] | ||
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|[[Kashkaval|Kashkawan]] | |[[Kashkaval|Kashkawan]] | ||
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|Knaaan | |Knaaan | ||
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|[[Upper Galilee]] | |[[Wikipedia:Upper Galilee|Upper Galilee]] | ||
|A cheese that is not too sour, therefore it can be either salted or sweetened, used in pastries and desserts. | |A cheese that is not too sour, therefore it can be either salted or sweetened, used in pastries and desserts. | ||
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|Hermon | |Hermon | ||
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|[[Upper Galilee]] and [[Golan]] | |[[Wikipedia:Upper Galilee|Upper Galilee]] and [[Wikipedia:Golan|Golan]] | ||
|A cheese that has a similar texture to that of the Knaan cheese, yet is saltier. | |A cheese that has a similar texture to that of the Knaan cheese, yet is saltier. | ||
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|Arrabah | |Arrabah | ||
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|[[Neot Smadar]] | |[[Wikipedia:Neot Smadar|Neot Smadar]] | ||
|A cheese that has originated in the southernmost part of Israel. It has a relatively mild flavour and not too salty, can be used in pastries and salads. | |A cheese that has originated in the southernmost part of Israel. It has a relatively mild flavour and not too salty, can be used in pastries and salads. | ||
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|[[Jibneh Arabieh]] | |[[Jibneh Arabieh]] | ||
|<!--[[File:EXAMPLE|135px]] --> | |<!--[[File:EXAMPLE|135px]] --> | ||
|[[Arabian Peninsula]] | |[[Wikipedia:Arabian Peninsula|Arabian Peninsula]] | ||
|A traditional cheese in [[Wikipedia:Middle East|Middle East]] countries. It is particularly popular in the Arab States of the [[Wikipedia:Persian Gulf|Persian Gulf]]. The cheese has an open texture and a mild taste similar to [[Feta]] but less salty. | |A traditional cheese in [[Wikipedia:Middle East|Middle East]] countries. It is particularly popular in the Arab States of the [[Wikipedia:Persian Gulf|Persian Gulf]]. The cheese has an open texture and a mild taste similar to [[Feta]] but less salty. | ||
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|[[File:Quesochanco.gif|135px]] | |[[File:Quesochanco.gif|135px]] | ||
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|[[Wikipedia:Cow|Cow]]'s [[Wikipedia:milk|milk]] [[cheese]] originally from the [[:en:Chanco, Chile|Chanco]] farm in [[Wikipedia:Maule Region|Maule Region]]. Now it is produced all over [[Wikipedia: | |[[Wikipedia:Cow|Cow]]'s [[Wikipedia:milk|milk]] [[cheese]] originally from the [[:en:Chanco, Chile|Chanco]] farm in [[Wikipedia:Maule Region|Maule Region]]. Now it is produced all over [[Wikipedia:Zona Sur|south]]-[[Wikipedia:central Chile|central Chile]], and represents almost 50% of Chilean cheese consumption. | ||
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|[[Panquehue (cheese)|Panquehue]] | |[[Panquehue (cheese)|Panquehue]] | ||
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|Allpachaca | |Allpachaca | ||
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|[[Department of Ayacucho|Ayacucho]] | |[[:en:Department of Ayacucho|Ayacucho]] | ||
|Different regional varieties, similar to Andean cheese (Queso Andino). | |Different regional varieties, similar to Andean cheese (Queso Andino). | ||
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|Queso Andino | |Queso Andino | ||
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|[[Department of Cajamarca|Cajamarca]] | |[[:en:Department of Cajamarca|Cajamarca]] | ||
|Smooth texture and mild flavor. | |Smooth texture and mild flavor. | ||
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|Colonia | |Colonia | ||
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|[[Colonia Department|Colonia]] | |[[:en:Colonia Department|Colonia]] | ||
|It is a soft cheese with a hard rind, light yellow color and abundant [[Eyes (cheese)|eyes]]. | |It is a soft cheese with a hard rind, light yellow color and abundant [[Eyes (cheese)|eyes]]. | ||
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