List of cheeses/en: Difference between revisions

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===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}}

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

|-

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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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|

|

|}

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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]].

|}

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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".

|}

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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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|[[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]]

Line 1,672:

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

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

===Ukraine===

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|Talesh cheese

|

|[[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.

|-

|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.

|-

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

|

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

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

|-

|[[Kashkaval|Kashkawan]]

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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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|[[Jibneh Arabieh]]

|

|[[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.

|-

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

|

|[[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]]

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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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|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 500: / Line 500: @@
 ===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}}
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 657: / Line 657: @@
 |[[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 856: / Line 856: @@
 |<!--[[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]])
 |}
@@ Line 979: / Line 979: @@
 |[[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]].
 |}
@@ Line 998: / Line 998: @@
 |[[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".
 |}
@@ Line 1,049: / Line 1,049: @@
 |
 |
-|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.
@@ Line 1,444: / Line 1,444: @@
 |[[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 1,459: @@
 {{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 1,672: / Line 1,672: @@
 {{Main|List of Swiss cheeses}}
 {{See also|:en:Swiss cheeses and dairy products}}
-[[Wikipedia:Switzerland|Switzerland]] is home to over 450 varieties of cheese. [[Wikipedia:Cow|Cow]]s [[Wikipedia:milk|milk]] is used in about 99 percent of the cheeses produced. The remaining share is made up of [[Wikipedia:sheep milk|sheep milk]] and [[Wikipedia:goa|goa]] milk.
+[[Wikipedia:Switzerland|Switzerland]] is home to over 450 varieties of cheese. [[Wikipedia:Cow|Cow]]s [[Wikipedia:milk|milk]] is used in about 99 percent of the cheeses produced. The remaining share is made up of [[Wikipedia:sheep milk|sheep milk]] and [[Wikipedia:goat|goat]] milk.
 ===Ukraine===
@@ Line 1,827: / Line 1,827: @@
 |Talesh cheese
 |
-|[[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.
 |-
 |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.
 |-
@@ Line 1,864: / Line 1,864: @@
 |[[File:Labneh01.jpg|135px]]
 |
-|Similar to [[Wikipedia:Greek yogurt|Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Wikipedia:Levant|Levant]]. Pictured is Labneh in [[Wikipedia:olive oil|olive oil]]
+|Similar to [[Wikipedia:Greek yogurt|Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Levant|Levant]]. Pictured is Labneh in [[Wikipedia:olive oil|olive oil]]
 |-
 |[[Kashkaval|Kashkawan]]
@@ Line 1,888: / Line 1,888: @@
 |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 1,903: @@
 |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 1,953: / Line 1,953: @@
 |[[Jibneh Arabieh]]
 |<!--[[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.
 |-
@@ Line 2,712: / Line 2,712: @@
 |[[File:Quesochanco.gif|135px]]
 |
-|[[Wikipedia:Cow|Cow]]'s [[Wikipedia:milk|milk]] [[cheese]] originally from the [[:en:Chanco, Chile|Chanco]] farm in [[Wikipedia:Maule Region|Maule Region]]. Now it is produced all over [[Wikipedia:Zona Sur|south|Zona Sur|south]]-[[Wikipedia:central Chile|central Chile]], and represents almost 50% of Chilean cheese consumption.
+|[[Wikipedia:Cow|Cow]]'s [[Wikipedia:milk|milk]] [[cheese]] originally from the [[:en:Chanco, Chile|Chanco]] farm in [[Wikipedia:Maule Region|Maule Region]]. Now it is produced all over [[Wikipedia:Zona Sur|south]]-[[Wikipedia:central Chile|central Chile]], and represents almost 50% of Chilean cheese consumption.
 |-
 |[[Panquehue (cheese)|Panquehue]]
@@ Line 2,795: / Line 2,795: @@
 |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 2,820: / Line 2,820: @@
 |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]].
 |-