List of cheeses: Difference between revisions

Revision as of 21:58, 18 June 2023

Different types of Gruyère, Jura Alpage and Etivaz cheeses at a food market in Lausanne, Switzerland.

This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.

Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America.

Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, either in Europe, Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder, had become a sophisticated enterprise by the time the Roman Empire came into existence.

In this list, types of cheeses are included; brand names are only included if they apply to a distinct variety of cheese.

Africa

Benin

Name	Image	Region	Description
Wagasi		Northern Benin	A soft cow's milk cheese commonly made by the Fulani people that is sold in many units in Parakou, a city in Central Benin.

Ethiopia

Name	Image	Region	Description
Ayibe			A Local cheese that is mild and crumbly. It has little flavor on its own, and is often served as a side dish to soften the effect of very spicy food.

Mauritania

Name	Image	Region	Description
Caravane cheese			The brand name of a camel milk cheese produced in Mauritania by Tiviski, a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose. It is also available and consumed in Senegal.

Asia

Armenia

Name	Image	Region	Description
Chechil			A brined string cheese that originated either in Armenia or in Georgia, it has a consistency approximating that of suluguni or mozzarella and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes.

Azerbaijan

Bangladesh

Name	Image	Region	Description
Chhana		Bangladesh	Fresh, unripened curd cheese made from water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla.

China

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

Name	Image	Region	Description
Byaslag			Mild, unripened Mongolian cheese made from yak or cow milk.
Chura kampo			(Tibetan dried cheese) is a Tibetan cheese and important within the cuisine of Tibet. Chura kampo is made from the curds that are left over from boiling buttermilk.
Chura loenpa			A Tibetan cheese that is significant within the cuisine of Tibet. It is a soft cheese, similar to cottage cheese, made from the curds that are left over from boiling buttermilk.
Nguri			A buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture.
Rubing			A firm, fresh goat milk cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities. Pictured is fried rubing cheese.
Rushan			The name means "milk fan" as it is said to resemble a folding fan.

Cyprus

Name	Image	Region	Description
Akkawi			Commonly made using cow milk, but can be made with goat or sheep's milk, it has a smooth texture and a mild salty taste. It is now produced on a large scale in the Middle East, notably in Israel, Palestine, Lebanon, Syria and Cyprus.
Anari cheese			A fresh mild whey cheese produced in Cyprus. Although much less known than other Cypriot cheeses (e.g. halloumi), it has started to gain popularity following recent publicity exposure. The whey used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi or kefalotyri cheese.
Halloumi			A Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk. It has a high melting point and so can easily be fried or grilled. It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese.
Kefalotyri			A hard, salty yellow cheese made from sheep or goat's milk in Greece and Cyprus. Depending on the mixture of milk used in the process the color can vary between yellow and white.

Georgia

Name	Image	Region	Description
Sulguni			A pickled Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its moniker "pickle cheese". Its color ranges from white to pale yellow. Sulguni is often deep-fried, which masks its odor. It is often served in wedges.

India

Name	Region	Description
Bandel	An Asian cheese that originated in a Portuguese colony Bandel located in eastern India. Today, the production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India.	Made by separating the curds from the whey with lemon juice. It is then molded and drained in small baskets and smoked
Paneer	The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer. Now widespread in most of the Indian subcontinent	A fresh cheese common in South Asian cuisine. In eastern parts of Indian subcontinent, it is generally called Chhana. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated full-fat milk(mostly buffalo) with lemon juice, yogurt, vinegar, or any other food acids.
Chhana	Produced mostly in eastern Indian states of Odisha and West Bengal, it is the chief ingredient of most of the sweets produced here	A fresh, unripened curd cheese made from cow or water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rosogolla (রসগোল্লা). It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to 1400 BCE.
Dahi Chhana	It was generally homemade in Cuttack region of Odisha households, but now its production has become very rare.	Very similar to chhana in texture, it has a deep, reddish-brown color, and is more flavorful and distinctly tasteful. It is rich in whey protein. It is produced from traditional buttermilk, and a big quantity of milk is required to produce even a small amounts of Dahi Chhana. It has a long shelf life, and can be kept in earthen sikkas for months.
Kalari	Originated from Chenani in the union territory of Jammu and Kashmir	Also known as Kiladi or Maish Krej (Kashmiri: ميش کريج,)
Kalimpong cheese	Originates from Kalimpong, a hill station in the Indian state of West Bengal	When unripe, Kalimpong cheese is a little like the Welsh Caerphilly, slightly acidic and a little crumbly with a relatively smooth (edible) rind and not particularly strong-smelling.

Indonesia

Name	Image	Region	Description
Dangke		Enrekang Regency, South Sulawesi	Dangke is a cheese made from buffalo milk using a traditional process; it is known for having quite high protein and β-carotene content.

Japan

Name	Image	Region	Description
Sakura cheese		Created in Hokkaidō, Japan	A soft cheese that is creamy white and flavored with mountain cherry leaves. Sakura means "cherry blossom" in Japanese.

Korea

Name	Image	Region	Description
Imsil		Imsil Cheese Village is located near the town of Imsil (within the county of Imsil). It provides vacation programs for children and tourists, with programs lasting for one day or more, in which guests learn how to make cheese.	The cheese produced in Imsil Cheese Village is called Imsil cheese, following the county name.

Malaysia

Name	Image	Region	Description
Susu Masam	File:Susu Masam Terengganu.jpg	Kuala Berang, Terengganu	A rare delicacy made from fermented buffalo's milk originated particularly from Kuala Berang area in the state of Terengganu. The milk is fermented inside a 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 yogurt. Susu masam is commonly eaten with rice and budu. It can also be eaten on its own or with sugar.

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.

түүхий сүүний – this is a creamy version of Mongolian cheese made by boiling the milk and keeping the cream top.
болсон сүүний – this is similar but is made without the cream.

Name	Image	Region	Description
Byaslag			Prepared with cow or yak milk, this cheese has a lumpish curd and is somewhat sour in flavor.

Nepal

Name	Image	Region	Description
Flower of Rajya			A firm yak's-milk cheese made in Nepal by Tibetan nomads in collaboration with the Trace Foundation. Milk is heated and ripened in big copper vats, curdled, drained and molded into 10–12 pound wheels. The cheese is dry-cured in Tibetan red salt, aged, then wrapped in scarves and packed in bamboo baskets.
Chhurpi			A yak's-milk cheese, influenced by Tibetan cuisine. Depending on how it is prepared, Chhurpi can be either hard and chewy, or soft.

Philippines

Name	Image	Region	Description
Kesong puti			A soft, white cheese, made from unskimmed carabao's milk, salt and rennet. It has a soft, close texture and slight salty taste.

Europe

Albania

Name	Image	Region	Description
Djathë i bardhë			Named after its color, it is a variation of the Balkanic sirene. One of the most popular types of cheese in Albania, widely used as an appetizer or side dish. Village salad and byrek are the most known recipes where djathë i bardhë is used, but it is also served fried, or baked in terracotta dishes with peppers and tomatoes. Djathë i bardhë is commonly eaten as meze, a term used for appetizers that are served with alcoholic beverages, most prominently, raki.
Kaçkavall			In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. A great majority of traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies is Albania produce kaçkavall and mainly use cow's or sheep's milk.
Djathë pice
Gjizë			Gjizë is a whey cheese very similar to curd or cottage cheese. It is usually salted and it is one of the most used ingredients for byrek. Its taste can be compared to ricotta when served unsalted. Most Albanians consider gjizë as the creamy version of djathë i bardhë.
Urdhë			Unaged cheese produced by boiling whey

Austria

Name	Region	Description
Bachensteiner
Bergkäse		A group of cheeses produced in the Alps
Brimsen		An Austrian term for Bryndza
Gelundener Käse
Lüneberg cheese	Made in mountain valleys in Vorarlberg in western Austria	A cow's-milk cheese
Montafoner Sauerkäse		The Montafoner Sauerkäse (dialect: Sura Kees or in the Walgau and Rhine Valley Sura Käs) is a cheese made of soured-milk and has its origins in the Vorarlberger Montafon. Sour milk cheese is a lean cheese, so its fat content is very low. The protein content, however, does not suffer from fat loss due to the cream sabot. It is known in Vorarlberg since the 12th century and is similar to the Tyrolean grey cheese.
Mondseer		Made from pasteurized milk, Mondseer is a semi-solid cheese similar to Muenster cheese or Limburger. The surface is brushed by hand with salt water red smear, and maturation takes four to six weeks. The fat content is 45%. It has a mild to slightly spicy aroma and a sweet and sour taste. Its natural rind is yellow-orange in color.
Staazer		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) Source: https://www.kaesewelten.info/kasesorten/kuhmilch/staazer/
Steirerkäse
Tyrolean grey (Tiroler Graukäse)	Made in the Zillertal, Austria	A strongly flavored, rennet-free cows-milk cheese, it owes its name to the grey mould that usually grows on its rind. It is extremely low in fat (around 0.5%), yet it has a powerful penetrating smell.

Belgium

Name	Region	Description
Brussels cheese		Made from cow's milk, it has a smooth texture and a sharp and citrus flavor, along with a strong and salty bite.
Chimay cheeses		Brands, and varieties, of cheeses produced by Chimay Brewery, some soaked in Chimay Ale.
Herve cheese		An aged cheese made from unpasteurized cow's milk. It is traditionally aged in humid caves.
Le Wavreumont	Made by Fromagerie des Ardennes, which is in Ferrières, Belgium	Produced from cow's milk, this cheese is semi-soft and its coloration varies from yellow to ivory depending upon the season in which its produced.
Limburger cheese		Originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and 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	Produced at Maredsous Abbey in Denée, Belgium	A loaf-shaped cheese made from cow's milk. The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma.
Passendale cheese	Passendale, Belgium	Named after Passendale, the village where it originated, it is one of the best-known cheeses in Belgium. It resembles a loaf of bread and has a round shape and a hard, but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy. It has a firm and damp consistency, slightly sweet bouquet and mild flavor. The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude.
Remoudou	Land of Herve, Belgium	It derives its name from the use of milk removed 15 minutes after the usual milking. Hence the wallon verb rimoûd meaning to re-milk. This cheese weighs 200 to 500g. When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste. It is often sold in pieces.
Rodoric	Liège, Belgium	An aged cheese made from unpasteurized goat milk that is traditionally aged in humid caves. When young, the interior is sweet, with age the flavor becomes spicy.

Bosnia and Herzegovina

Name	Region	Description
Livno cheese	Livno, Bosnia and Herzegovina	The cheese is ready after an average of 60 to 66 days in a controlled environment. The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d.o.o. Livno, with yearly production exceeding 500 metric tons.
Herzegovina "squeaking" cheese	Trebinje, Ivanica, Slavogostići, Gacko in southern Herzegovina, Bosnia and Herzegovina	Another existing variety of Squeaking cheese from Lika in Croatia is often smoked.
Trappista cheese	Banja Luka, Bosnia and Herzegovina	Trappista or Trapist is a traditional Bosnian semi-hard cow's-milk cheese made by Trappists branch of Cistercians order of Mariastern abbey in Banja Luka, Bosnia and Herzegovina.
Vlašić / Travnički cheese	Travnik, Bosnia and Herzegovina	This cheese is produced on Vlašić mountain in central Bosnia, above the city of Travnik. It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both. This is brined mostly low-fat cheese, white in color, and can either have small irregular holes scattered in it, or be solid without holes. When drained from brine its taste can be dry and quite salty. The milk has a special flavor that comes from the variety of different herbs that sheep are eating while grazing on the mountain.
Bosnian smoked cheese	Vareš, Olovo, Tuzla, central to northeastern Bosnia, Bosnia and Herzegovina	Bosnian smoked cheese (also known as Serbo-Croatian: Suhi sir or Dimljeni sir) is a type of very dry piquant low-fat smoked cheese originating from Bosnia and Herzegovina. It is usually home-made product, but industrial production also exists.

Bulgaria

Name	Region	Description
Cherni Vit	Cherni Vit, Teteven Municipality, Lovech Province	Made from sheep milk, Cherni Vit cheese owes the green color of its crust and its characteristic taste to the formation of mold. This occurs naturally due to the specific conditions in the region and the technology of production. Produced for centuries, Cherni Vit cheese was nearly extinct in the 2000s until it was rediscovered and popularized by Slow Food representatives.
Urdă/Izvara		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.
Kashkaval		A type of yellow cheese made of sheep milk, cow milk or goat milk. In Albania, Bulgaria, Moldova, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
Sirene		A type of brine cheese made in South-Eastern Europe, especially popular in Serbia, Bulgaria, Romania, Albania, North Macedonia and Greece. It is made of goat milk, sheep milk, cow's milk or a combination of milks. It is slightly crumbly with a fat content of about 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.

Croatia

Name	Region	Description
Paški sir	Croatian island of Pag	A hard, distinctively flavored sheep milk cheese. It is generally regarded as the most famous of Croatian artisan cheeses and is found in many export markets outside Croatia, also known as Godsips cheese.
Škripavac		"Squeaking" cheese from Lika
Tounjski		Smoked cheese from Tounj near Ogulin
Prgica		Smoked cheese from Varazdin
Dimsi		Smoked cheese from Zagreb based on Bjelovarac cheese

Czech Republic

Name	Region	Description
Abertam cheese		A traditional Czech cheese made from sheep milk. It has the shape of an irregular ball with thin yellow to orange natural rind. It is used as a table cheese or for melting.
Blaťácké zlato		A traditional Czech soft cheese made from cow milk, similar Bel Paese.
Olomoucké syrečky	Loštice, Czech Republic	A ripened soft cheese that is easily recognizable per its strong scent and yellowish color. It is named after the city of Olomouc and contains only 0.6% of fat.
Hermelín	Prague, Czech Republic

Denmark

Name	Region	Description
Danbo	Funen	A semi-soft, aged cow's milk cheese, and a common household cheese in Denmark. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg, coated with a bacterial culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
Danablu	Øverød, Zealand	Danablu (Danish Blue) is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenised cream, it has a fat content of 25–30% and is aged for eight to twelve weeks
Esrom	Esrum, Zealand	Esrom, or Danish Port Salut cheese, is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture.
Fynbo	Funen	A semi-hard Danish cheese named after the island of Fyn. It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
Havarti	Øverød, Zealand	Also known as cream Havarti, a semi-soft cow's milk cheese made like most cheeses by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. It is a washed curd cheese, which contributes to the subtle flavor. It is interior-ripened, rindless, smooth and slightly bright-surfaced. It has very small and irregular openings ("eyes") distributed in the mass. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic.
Maribo	Lolland	A semi-hard cheese made from cow's milk. It has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds.
Molbo	Mols	A semi-hard cow's milk cheese made in the region of Mols. It is very similar to Edam, with a delicate, light flavour that is slightly tangy and salty. It has small, regular holes and is covered in a red wax coating.
Saga	Tolstrup, Jutland	A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days.
Samsø cheese	Samsø	A cow's milk cheese named after the island of Samsø. It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes. It is the national cheese of Denmark.
Tybo	Thy, Jutland	A cow's milk cheese, similar to a mild Samsø. It is loaf-shaped, with a cream-colored, holey interior and a yellow rind. It has a slightly salty, smooth, and lactic flavor.
Vesterhavsost	Thise, Northwest Jutland	A semi-soft cow's milk cheese with briny and caramelly tasting notes, it is comparable to Gouda.

Estonia

Name	Region	Description
Atleet		Semi hard cheese with little sour flavor made from cow's milk, produced by Valio.
Eesti Juust		Semi hard Dutch-type cheese made from cow's milk, produced by Estover.
Kadaka juust	Saaremaa	Semi hard smoked cheese made from cow's milk, produced by Saaremaa Piimatööstus. Also available with garlic.

Finland

Name	Region	Description
Aura	Äänekoski, Finland	Blue cheese made from cow's milk, produced by Valio.
Lappi	Lapland	Made from partially skimmed cow's milk, similar to Emmental except that it is pasteurized.
Leipäjuusto	Southern Ostrobothnia, Kainuu	Fresh cheese made from cow's beestings. Sometimes made from goat or reindeer milk.
Oltermanni		Semisoft cow's milk cheese, similar to Danish Havarti, both types are called kermajuusto ("cream cheese") in Finland. Produced by Valio.
Raejuusto		Fresh cheese made from cow's milk, similar to cottage cheese.

France

Germany

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

Greece

Name	Region	Description
Anthotyros		A traditional fresh cheese. There are Dry Anthotyros and Fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasteurized, where law allows.
Chloro	Santorini
Feta	PDO – Epirus, Macedonia, Thrace, Thessaly, Peloponnese, Lesbos	Feta is a brined curd white cheese made only in Greece. It is made from sheep's milk, or from a mixture of sheep and goat's milk. The word "feta" in Greek means "slice".
Graviera	PDO – Agrafa, Crete, Naxos	Graviera is a type of Greek hard yellow cheese. It is made exclusively from sheep or goat milk.
Kasseri	PDO – Macedonia, Thrace, Thessaly, Lesbos
Kefalograviera	PDO – Crete, Sterea Ellada
Kefalotyri
Kopanisti	PDO – Cyclades
Malaka	Crete	Also known as Tiromalama. Made from Graviera curd.
Manouri	PDO – Thessaly
Metsovone	PDO – Metsovo, Epirus
Myzithra	Crete
Tyrozouli	Crete	Made from Myzithra by adding salt, causing dehydration, and allowing maturation.
Xynomizithra	PDO – Crete, Mykonos, Paros
Xynotyro	Mykonos
Other PDO cheeses		Formaela (Arachova), Galotyri (Thessaly, Epirus), Kalathaki (Limnos), Katiki (Domokos), Ladotyri (Lesbos), Pichtogalo Chanion (Chania), Sfela (Peloponnese), Xygalo (Crete)

Hungary

Name	Image	Region	Description
Liptauer or Körözött			A spicy cheese spread made with sheep milk cheese, goat's milk cheese, quark cheese or cottage cheese.
Orda			Made from whey
Pálpusztai			Pálpusztai is a Hungarian soft cow's milk cheese, known for its pungent odor.
Trappista cheese			Trappista is a traditional Hungarian, Bosnian and Serbian semi-hard cow's-milk cheese. It has a mild flavor and melts easily.
Oázis			Smoked cheese
Balaton cheese			A semi-hard, mild, yellow cheese made from cow's milk.
Karaván			Karaván is a smoked Hungarian cow's milk cheese.
Pannónia			Pannónia Emmentaler is a Hungarian version of the Swiss Emmenthal cheese.

Iceland

Name	Image	Region	Description
Höfðingi			A type of Icelandic cheese, described as a "creamy-soft, almost runny cheese with a white rind/crust and a smooth, mild flavor".

Ireland

Italy

Jews of Eastern Europe

Name	Image	Region	Description
Fried Camembert cheese		Eastern Poland, Galicia (Eastern Europe), Belarus, and the Vilnius Region (alongside Kaunas), Lithuania.	It is made of cow milk and usually added to salads or eaten alone.

Kosovo

Name	Image	Region	Description
Šar cheese		Gora, Opolje, Štrpce, in the Šar Mountains, Kosovo	It is made of sheep and cow milk and usually added to salads and main dishes, pitas, served with bread or eaten alone.

Latvia

Name	Image	Region	Description
Jāņi cheese			It is a mixture of raw quark and fresh milk, but other products can be added.
Latvian cheese			A type of cheese with a strong specific aroma modeled after the Limburger.

Lithuania

Džiugas

Malta

Name	Image	Region	Description
Ġbejna		Commonly associated with the island of Gozo	A small round cheese made from sheep's milk, salt and rennet, Ġbejniet are prepared and served in a variety of forms. Until the early 20th century, ġbejniet made from unpasteurised milk were one of the causes of the spread of Brucellosis which was so prevalent as to be called "the Maltese fever".

Moldova

Name	Image	Region	Description
Cașcaval			A type of yellow cheese made of sheep milk. In the Moldova the term is often used to refer to all yellow cheeses.
Urdă			An unaged whey cheese
Brânză			A salty brined cheese made from sheep milk.
Brânză de vaci			Made from whole (regular) cow milk without additives such as rennet. It has a dry, crumbly texture, and takes a spherical shape from the cheesecloth in which the cheese was strained from whey.

Montenegro

Name	Image	Region	Description
Kolašinski sir			A type of soft "Leafy" cheese made of cow milk, produced in Northern Montenegro town of Kolašin. This is a cow milk cheese exclusive to the Central North region, more specifically, around Kolašin town. This is due to the specific composition of flora that free-ranging cows feed upon on the upland pastures, as well as to the microclimatic conditions of the locality. The attempts to make this cheese elsewhere following the same recipe have failed. The producers from this region are proud of their cheese, and for years have been trying to initialize the procedure for the protection of geographic origin. This cheese is very valued as a delicacy in whole of Montenegro, and it is one of the most expensive fresh cheeses on the national market. The name of this cheese is derived from its specific texture. Thin, sometimes almost transparent, layers create a leafy structure, and make strings when the cheese is pulled apart. It has a pleasant mild fragrance. It does not contain high levels of fat, so its taste is mild and light.All producers make it in a similar manner, although every family has their own small secret that distinguishes their cheese, of which they are rather protective. What is known is that this cheese is made by combining the skimmed and whole cow milk. After adding the rennet, which makes milk curd, the cheese is drained and then frequently turned and folded. It is this manipulation that creates thin layers – leaves – that give it a characteristic texture.
Pljevaljski sir			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. Currently, there is an ongoing procedure for protection of geographic origin for this cheese.
Podgorički sir			A salty brined cheese made from cow milk.Also named "Kučki sir", made in Southern Montenegro city of Podgorica.
Nikšićki kozji sir			Made from best whole goat milk, produced in Western Montenegro town of Nikšić.
Njeguški sir			In the Southern Montenegro town of Cetinje surroundings at Njeguši the famous cheese of Njeguši is produced. It is being kept at shaded in airy places up to 3 months before degustation. Dried and rich in cow milk fats – simply exquisite.

Netherlands

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

North Macedonia

Name	Image	Region	Description
Kashkaval			A type of yellow cheese made of sheep milk. In North Macedonia the term is often used to refer to all yellow cheeses (or even any cheese other than Сирење). In English-language menus "кашкавал" is translated as "yellow cheese" (whereas sirene is usually translated as "white cheese" or simply "cheese"). The taste of the kashkaval is sometimes compared to that of the United Kingdom's cheddar cheese, although variations exist.
Urdă			An unaged whey cheese
Belo Sirenje			A type of brine cheese produced in North Macedonia called "white cheese" or simply "cheese". It is made of goat milk, sheep milk, cow's milk or a combination of milks. It is slightly crumbly with a fat content of 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.

Norway

Name	Image	Region	Description
Brunost			A caramelized brown Scandinavian whey cheese. Brunost (brown cheese) is commonly used instead of mysost (whey cheese), which is the correct name. Another variant, made using goat milk, is referred to and sold as geitost (Norwegian for "goat cheese") or, in an older Dano-Norwegian spelling no longer used in Norway, as gjetost. Geitost is made from a mixture of goat's and cow's milk; ekte geitost (real geitost) is made with goat's milk only.
Gamalost			A sour cheese made from skimmed cow's milk
Geitost			Goat's milk variety of Brunost
Heidal cheese			A Norwegian brunost named after the parish of Heidal in the northern part of the Gudbrand Valley.
Jarlsberg cheese			A mild cow's-milk cheese with large regular holes
Nøkkelost			A semi-hard, yellow cow's milk cheese flavored with cumin and cloves
Norvegia			A Norwegian cow's milk cheese produced by Tine
Pultost			A soft, mature sour milk cheese flavored with caraway seeds, it is found in two variants, spreadable and grainy
Snøfrisk			A goat cheese made by Tine

Poland

The history of cheesemaking in Poland goes back to 5500 BC, when cheese similar to mozzarella was produced in Neolithic times in 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]

Name	Region	Description
Bałtycki		Polish brand of cheese.
Bryndza		Sheep milk cheese made in Poland, Slovakia. Recipes differ slightly across the countries.
Bryndza Podhalańska	Podhale region.	Polish variety of the soft cheese bryndza. It is prepared with sheep milk and was registered in the European Union's Register of protected designations of origin and protected geographical indications on June 11, 2007 as a Protected Designation of Origin (PDO).
Bundz	Traditionally produced in Podhale.	A sheep milk cheese.
Bursztyn		A brand of cheese. It is a mature cheese similar to Gruyere.
Edamski	Mazuria.	A rennet cheese based on Dutch Edammer.
Farmer cheese		In Poland, farmer cheese is similar in consistency to cottage cheese. The cheese is formed into a loaf. It is sometimes referred to as "pot cheese."
Gołka	Silesian Voivodeship.	Similar to oscypek, but made with milk from cattle.
Gryficki	Gryfice Dairy, province of Szczecin.	Production began in 1973.
Hauskyjza	Wielkopolska, Pomerania, Kuyavia, and Silesia.	Foodstuff made of cottage cheese, caraway and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor and tacky consistency, and then warmed and fried.
Kortowski
Koryciński	Podlaskie Voivodeship in eastern Poland.	Hard yellow cheese made from cows' milk. Named after the town of Korycin.
Królewski	Northwestern Masovia.	"Royal cheese"; similar in taste and appearance to Swiss Emmental.
Liliput	Wielkopolska.	A cows' milk cheese.
Lechicki		Known in Poland as Brochocki cheese, which derives from the name of the farmer who began producing it.
Łowicki
Lubuski
Mazurski		A brand of cheese.
Morski		Mild, semi-soft cheese made from pasteurized cow's milk. Melts well, often used as a table cheese.
Oscypek	Made exclusively in the Tatra Mountains region of Poland.	Smoked sheep milk cheese, there is also a smaller form called redykołka, known as the 'younger sister' of oscypek.
Przeworski		A rennet cheese, classified as ripening, produced from cow's milk and an infusion of mint and marjoram. It has a delicately spicy taste and an aroma of herbs. Named after the town of Przeworsk in the Subcarpathian Voivodeship.
Radamer	From Polesie.	A cows' milk cheese, with Dutch and Swiss influence.
Redykołka	Produced in the Podhale region.	Sometimes known as the "younger sister" of Oscypek and the two are occasionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths.
Rokpol	Wielkopolska.	Polish blue cheese similar to Danish blue cheeses. The name derives from Roquefort and suggests that it is a Polish Roquefort, however, it is made with cows' milk.
Słupski chłopczyk	Produced in Słupsk.	A Camembert-type cheese, produced before the second world war, reintroduced in 2007, but the production was stopped in 2013.
Twaróg		Also known as ser biały. Pictured is Polish twaróg in the traditional wedge shape.
Tylżycki	Mazuria.	A yellow cheese made from cow's milk. A semi-hard cheese that is a variety of Tilsiter.
Zamojski
Zgorzelecki		A semi-hard, yellow cheese made from cows' milk.

Portugal

Name	Region	Description
Castelo Branco cheese (PDO)	Beira Baixa	a cheese named after the city of the same name in Portugal, the main city of the district where it is produced. The cheese is made from milk produced by either a goat or a ewe, and has a soft texture.
Queijo de Nisa (PDO)	Alto Alentejo	a semi-hard sheep's milk cheese from the municipality of Nisa. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle.
Queijo do Pico (PDO)	Azores	Originating from the island of Pico, this cured cheese is produced in cylindrical formats from cow milk It is considered a fatty cheese and the ripening of the cheese forms a yellow exterior irregular crust and yellowish-white, soft and pasty interior. Pico cheese has a salty taste and a, characteristically, intense aroma.
Queijo de Azeitão (PDO)	Azeitão, Setúbal	Sheep's milk cheese originating from the town of Azeitão.
São Jorge (PDO)	Azores	Produced in the São Jorge Island, this is a hard/semi-hard cheese made from unpasteurised cow's milk, and the pâte has small eyes.
Serra da Estrela (PDO)	Serra da Estrela	Produced in a mountainous region this cheeses is made from sheep's milk, mostly during the months of November to March. The texture of the paste varies depending on its age, from a very soft semi-liquid when young, to a soft but sliceable solid when older. It is a cured cheese created by artisanal producers with a white or slightly yellow color and a uniform creamy consistency with at most a few small holes in it.
Trás-os-Montes (PDO)	Trás-os-Montes	A goat cheese from Alto Trás-os-Montes, Norte Region, Portugal.
Requeijão		A milk-derived product produced in Portugal, it is sometimes called requesón (the Spanish word for ricotta) in English-speaking countries. It is a loose, ricotta-like cheese used to make cheese spreads.
Saloio (Brand)
Santarém cheese
Serpa cheese

Romania

Name	Image	Region	Description
Brânzǎ de burduf			A salty type of cheese prepared with sheep's-milk, it has a strong flavor and is slightly soft in texture. To obtain it, sweet caș is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep's stomach, or into a sheep's skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark.
Brânză de Suhaia			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.
Brânză de vaci (Brânză dulce)			Made from whole cow milk similar to cottage cheese.
Caș			Sweet non-fermented cheese obtained from cow's or sheep's milk. Drained in cheesecloth could be eaten fresh, smoked, or further prepared into brânzǎ de burduf.
Cașcaval			Cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep's or cow's-milk.
Năsal cheese			Năsal is a traditional Romanian cheese bearing the same name as the village where it is produced in the Țaga commune, Cluj County. It is a smear-ripened cheese made from cow's milk.
Telemea			Sweet to extremely salty cheese obtained from cow's or sheep's raw or pasteurized milk. Two main categories: fresh – available seasonally and preserved -available year around. Fresh telemea is soft, and in various degrees of saltiness. Preserved telemea is harder and salt saturated due to its brine preservation. Preserved telemea is almost identical to Greek Feta cheese.
Urdă			Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian ricotta cheese.

Russia

Name	Region	Description
Circassian cheese	Adyghea	A crumbly non-melting and mild fresh cheese that is produced in the North Caucasus. It is a cultural cheese and staple for Circassians that is very famous in Russia (Republic of Adyghea, Kabardino-Balkaria, Karachay–Cherkessia, Shapsugia in the southern part of Krasnodar Krai, Stavropol Krai, North Ossetia, Moscow, and Saint Petersburg), and the Middle east countries (Jordan, Turkey, Lebanon, Syria, Israel) and worldwide (mainly countries that have a North Caucasians and Circassians Diaspora/s).
Korall		A soft, processed cheese made of cow's milk
Tvorog (творог)		Similar to cottage cheese, version without cream.

Adygheysky
Altaysky – a fairly dry hard cheese, similar to Swiss cheese, originating in the Altai region
Chyorny Altai – a hard cheese similar to cheddar
Danilovsky
Dorogobuzhsky – a soft cheese from western Russia
Dorozhny
Golandsky
Gornoaltaysky – a hard, crumbly cheese
Kostromskoy
Moale
Moskovsky – a hard cow's milk cheese, also similar to Swiss
Medynsky
Omichka – a slightly sweet, soft processed cheese made of cow's milk
Pikantny
Poshekhonsky – a hard cow's milk cheese
Rossiysky – similar to German Tilsiter (ru:Российский сыр (in Russian))
Sovetsky
Uglichsky – a hard cheese made of cow's milk
Yaroslavsky – a hard cow's milk cheese, usually produced in rounds; with a slightly sour taste
Zakusochny – a soft blue cow's milk cheese

Serbia

Name	Image	Region	Description
Kačkavalj			A type of stretched-curd cheese made out of sheep's or cow's milk. Pictured is Kačkavalj (Caciocavallo) cheese hanged to mature (Serbia)
Pule cheese			Reportedly the world's most expensive cheese, it is prepared from the milk of Balkan donkeys from Serbia.

Slovakia

Name	Region	Description
Bryndza		A sheep milk cheese made in Poland, Slovakia and Ukraine. Recipes differ slightly across the countries.
Liptauer		A spicy cheese spread made with sheep milk cheese, goat's milk cheese, quark cheese or cottage cheese.
Ovčia hrudka
Kravská hrudka
Korbáčiky	Orava	A type of string cheese made from steamed cheese interwoven into fine braids. Common flavors include salty, smoked and garlic.
Oštiepok		A traditional Slovakian smoked sheep milk cheese, it is a protected trade name under the EU's protected geographical indication.
Parenica		A traditional Slovakian cheese, it is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced. Parenica is cream and yellow in color, which is darkened by steaming. The cheese is produced in strips, which are woven into snail-like spirals.
Urda
Tvaroh
Encián
Plesnivec

Slovenia

Name	Image	Region	Description
Mohant			A soft cheese with a strong flavor.
Tolminc cheese		Tolmin	Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a Protected Designation of Origin.

Bohinc Jože
Nanoški
Planinski

Spain

Sweden

Name	Region	Description
Ädelost		A blue cheese made from pasteurized cow's milk. It has a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor. The cheese has a slightly moldy rind.
Blå Gotland	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.
Grevé		A semi-hard Swedish cheese made from cow's milk. It is similar to Emmental with a mild and nutty taste. The cream-coloured cheese has a smooth and creamy texture with large holes. It contains 30–40% fat and takes 10 months to attain full ripeness.
Gräddost
Herrgårdsost		A semi-hard cheese made from cow's milk. The aged cheese has a mild, sweet, nutty flavor and small round holes. It is aged for three or four months, but often up to 12 or even 24 months.
Hushållsost		A semi-hard cows'-milk cheese with small granular holes and aged around 60 days on average. The taste is described as mild yet somewhat sour.
Moose cheese	Bjurholm, Sweden	A cheese produced in Sweden from moose milk
Prästost		Made from pasteurized cow's milk.
Svecia		A semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. The cheese is aged in a dry environment for at least two months, sometimes up to more than a year.
Västerbottensost	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 is home to over 450 varieties of cheese. Cows milk is used in about 99 percent of the cheeses produced. The remaining share is made up of sheep milk and goat milk.

Ukraine

Name	Image	Region	Description
Bilozhar			Rennet cheese 45% of fat in dry matter
Bukovinskyi			A hard cheese (45% of fat in dry matter) made from cow's milk, it has moderate piquant cheese flavour and fruit and citrus aroma. Ageing period: 20 days.
Bryndza			A sheep milk cheese made in Moldova, Poland, Slovakia and Ukraine. Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
Dobrodar			Hard cheese 50% of fat in dry matter. Ageing period: 45 days.
Smetankowyi			A hard rennet cheese (50% of fat in dry matter) made from pasteurised milk with moderate sweetish cheese flavour with no piquancy, delicate creamy overtones, and small holes. Ageing period: 30 days.
Syr			A firm quark version, somewhat similar to cottage cheese
Ukraїnskyi			Hard cheese 50% of fat in dry matter.
Vurda			Sort of whey cheese
Budz			Sheep milk cheese

United Kingdom

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

Name	Region	Description
Banbury cheese	Banbury, 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.
Cheddar cheese	Cheddar, Somerset	The UK's most famous cheese, and one of the most popular.
Stilton Cheese	Melton Mowbray, Leicestershire	Stilton is produced in two varieties: Blue, which has had Penicillium roqueforti added to generate a characteristic smell and taste, and White, which has not.
Stinking Bishop Cheese	Dymock, Gloucestershire	Perhaps the UK's most notorious cheese, known for its distinctive odour.

Middle East

Egypt

Name	Image	Region	Description
Areesh			A type of white, soft, lactic, crumbly cheese made from laban rayeb.^[1]
Baramily			A type of white cheese aged in barrels, the name translates to barrel cheese in English.
Domiati			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.^[2] Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt.^[3] The cheese takes its name from the city of Damietta and is thought to have been made as early as 332 BC.^[4]
Halumi			Similar to Cypriot halloumi, yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the Coptic word for cheese, "halum".
Istanboly			A type of white cheese made from cow or buffalo milk, similar to feta cheese.
Mish			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.^[5] Mish is often made at home from areesh cheese.^[6] Products similar to mish are made commercially from different types of Egyptian cheese such as domiati or rumi, with different ages.
Rumi			A hard, bacterially ripened variety of cheese.^[7] It belongs to the same family as Pecorino Romano and Manchego.^[8] It is salty, with a crumbly texture, and is sold at different stages of aging.^[5]

Iran

Name	Image	Region	Description
Lighvan cheese		Liqvan	a 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.
Talesh cheese		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.
Mahali cheese		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) کوزه	Kupe paniri	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 Urumia. It is made by adding 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 fennel flower seeds and poppy seeds 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. [1]

Israel


Name	Region	Description
Tzfatit Kashah	Upper Galilee	Hard texture, savory flavor; perfect for grating on top of Shakshouka, Manakish, Burekas or on a baked dumpling called calsonas.
Tzfatit Triah	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.
Labneh		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
Kashkawan		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.
Qishta		is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
Halloumi		Unlike its Cypriot variation, in Israel, Halloumi cheese is usually eaten for breakfast as a meze dish fried in olive oil as well as being part of a main course omelette dish called habitath halloumi which includes an omelette, halloumi and herbs.
Kedem	Bitzaron	A creamy type of cheese, almost like Sour Cream. made of Water Buffalo's milk and used either in pastries or as a spread eaten with bread and olive oil.
Knaaan	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	A cheese that has a similar texture to that of the Knaan cheese, yet is saltier.
Khalla		A mild, and not salty type of a cheese, its name is derived from its appearance which looks like braided bread (challa).
Arrabah	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.
Kafrit		Also known as rural cheese, one of the most basic Cheeses in Israel, it has a texture relatively similar to that of a Feta cheese but generally less salty.

Levant

Name	Region	Description
Akkawi	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.
Areesh	Originated in Egypt	It is similar to cottage cheese. Shanklish, a fermented cheese, is made from areesh cheese.
Baladi cheese		Soft-white, smooth, creamy cheese has a mild flavor. It is eaten for breakfast or snacks. Pictured is spinach topped with Baladi.
Basket cheese	originated in 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).
Charkassiye		A soft cheese
Jameed	Jordan	Hard, dry laban made from goat or 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.
Jibneh Arabieh	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.
Jibne Baida		Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating
Kashkawan		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).
Qishta		is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
Labneh		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
Majdoule		A salty white cheese made up of thick strands of cheese braided together (hence the name)
Nabulsi cheese	Nablus	One of a number of Palestinian white brined cheeses 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.
Shelal		A salty white cheese made up of strands of cheese woven together
Surke or Shanklish		a mature cheese made with spices and generally presented as balls of cheese covered in za'tar orchile powder; most often eaten as a starter dish with tomato, oil and sometimes onion
Syrian cheese	Syria	There are different kinds of Syrian cheese. A few of the most common include Baladi and Charkassiye.

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

Turkey

Name	Region	Description
Abaza
Antep peyniri [tr]	Gaziantep
Armola peyniri [tr]	Seferihisar
Arnavut
Beyaz peynir		A salty, white cheese made from unpasteurized sheep milk. The cheese has a slightly grainy appearance and is similar to Greek feta cheese.
Çamur	İzmir
Çeçil (tr)	Erzurum	Also known as Civil Peyniri
Çökelek
Çömlek Peyniri	Kayseri, Yozgat, Sivas	Also known as Küp peyniri [tr]
Dil Peyniri
Edirne
Ezine peyniri [tr]	Çanakkale
Füme çerkes peyniri [tr]
Hellim	Kuzey Kıbrıs
Kars Gravyeri	Kars
Kaşar
Keçi Peyniri		A goat's milk cheese
Kirli Hanım	Ayvalık
Kopanisti peyniri [tr]	İzmir
Küflü Peynir	Konya, Ardahan
Lor (tr)
Malakan Peyniri	Kars
Mihaliç Peyniri	Balıkesir	Also known as Kelle Peyniri or Manyas Peyniri
Obruk	Karaman
Örgü	Diyarbakır
Salamura	Bingöl, Tokat
Sayas	İzmir
Süzme Yoğurt
Telli peynir [tr]	Karadeniz
Tulum	Erzincan, İzmir, Tunceli, Aydın
Van otlu peyniri	Van

North and Central America

Canada

Name	Region	Description
Bleu Bénédictin	Made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec	A semi-soft, whole milk blue cheese deeply veined with the Roquefort penicillium mold
Cheddar cheese		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.
Cheese curds		Cheese curds are a key ingredient in poutine.
Oka	Originally manufactured by the Trappist monks, who are located in Oka, 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.
Pikauba	Saguenay–Lac-Saint-Jean, 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

Name	Image	Region	Description
Palmito cheese			A popular fresh cheese from Costa Rica that resembles a knotted ball of string cheese
Turrialba cheese		Turrialba, Cartago Province	salty young cheese made of cow's milk

El Salvador

Name	Image	Region	Description
Cuajada
Crema			A spreadable, unripened white cheese.
Enredo
Queto

Honduras

Name	Image	Region	Description
Crema			A spreadable, unripened white cheese.
Cuajada
Quesillo
Queijo seco

Mexico

Name	Region	Description
Adobera cheese
Añejo cheese		A firm, aged 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.
Asadero cheese		Asadero cheese is a soft cheese that melts easily. It is usually made in the shape of a round tortilla. Often mistaken for "Oaxaca cheese."
Chiapas cheese		A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it.
Cotija cheese
Criollo cheese		A grateable Mexican cheese similar to Munster cheese
Lingallin
Oaxaca cheese	Named after the state of 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
Queso Crema
Chihuahua cheese
Queso de cuajo
Queso Fresco
Queso Panela		A white, fresh and smooth Mexican cheese of pasteurized cow's milk
Requesón

Nicaragua

Name	Image	Region	Description
Quesillo

United States

Name	Image	Region	Description
Bergenost			Brand name of a semi-soft cheese with a mild, smooth flavor and a subtle hint of sourness. Bergenost is a triple-cream, Norwegian-style butter cheese made by Yancey's Fancy of Corfu, New York using imported Norwegian cultures.
Brick cheese		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		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.
Colby cheese		Wisconsin	Kin to cheddar, but much milder. The curd is washed at production to rinse off the lactose (milk sugars). Bacteria do not have a chance to make the cheese more acidic as it ages, unlike cheddar. It melts well.
Colby-Jack cheese			A marbled cheese composed of Colby and Monterey Jack. It is often used in meat and cheese trays.
Colorado Blackie		Colorado	A cheese from the American West named for its black waxed rind.
Cream cheese
Creole cream cheese
Cup Cheese
Farmer cheese
Hoop cheese			A cheese made only using milk
Humboldt Fog		California	A mold-ripened cheese with a central line of edible white ash much like Morbier
Liederkranz cheese
Monterey Jack			An American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness.
Muenster cheese
Nacho cheese		Texas	A generic name used to refer to a variety of processed cheese sauces flavored with peppers and spices, typically poured on top of nachos or served on their own as a dip for a variety of foods. Nacho cheese is also referred to as simply "queso."
Pepper jack cheese			A variety of Monterey Jack
Pinconning cheese		Michigan	An aged variety of Colby
Provel cheese	File:Provel.jpg		A white, processed cheese made of a blend of Cheddar, Swiss, and Provolone cheeses. Particularly popular in and around St Louis, MO.
Red Hawk		Northern California	A soft, mildly salty cheese
String cheese			The particular American variety of Mozzarella with a stringy texture
Teleme cheese
Cottage cheese			It is a fresh cheese curd product with a mild flavor and soupy texture. It is drained, but not pressed, so some whey remains and the individual curds remain loose.

Oceania

Australia

Name	Image	Region	Description
Tasty cheese			The name-equivalent of cheddar cheese used in Australia and New Zealand, especially manufacturers and sellers.

New Zealand

South America

Argentina

Name	Image	Region	Description
Cremoso cheese			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.
Criollo
Goya
Reggianito			Pictured are rounds of Argentine Reggianito cheese, accompanied with bread.
Sardo
Chubut
Tandil
Mar del Plata
Tafí del Valle
Cuartirolo
Provoleta

Bolivia

Name	Image	Region	Description
Chaqueño
Menonita

Brazil

Name	Image	Region	Description
Catupiry			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.
Minas			Comes in four varieties, named queijos-de-minas frescal (fresh), meia-cura (half-aged) and curado (aged). A fourth variety, branded queijo padrão ("standard" cheese) has been developed more recently and can be found in nearly all supermarkets and grocery stores in Brazil.
Queijo coalho			A firm but very lightweight cheese produced in Northeastern Brazil
Queijo de Colônia			or Colony cheese.
Queijo Meia Cura
Queijo Canastra			Made from raw cow's milk and has a mildly spicy, full bodied flavor
Queijo Cobocó
Queijo-do-Reino
Queijo do Serro
Queijo Manteiga
Queijo prato			A Brazilian soft cheese, similar to the Danish cheese danbo
Requeijão			In Brazil, Requeijão is a type of cream cheese white in color (but not similar to the American notion of cream cheese, and may be better understood as "creamy cheese"). It has a mild taste and its consistency can vary from creamy solid to liquid.

Chile

Name	Region	Description
Chanco cheese		Cow's milk cheese originally from the Chanco farm in Maule Region. Now it is produced all over south-central Chile, and represents almost 50% of Chilean cheese consumption.
Panquehue	Andean Aconcagua region	A semi-soft cheese, it is one of the most popular cheeses in Chile, it is similar in taste to Tilsit and often has chives or red pepper flakes mixed in.
Renaico

Colombia

Name	Region	Description
Queso Campesino	Antioquia, Cundinamarca, Boyaca .	is called Quesito too, fresh made on big wheels traditionally
Queso costeño	Caribbean	A kind of Queso Campesino with a high content of salt in order to be kept longer fresh under salt water
Cuajada	Department of Cundinamarca and Boyacá, oriental mountains	is a kind of fresh done cheese with only one or few days of mature. Is the same kind as Quesillo. Comparable to Mozzarella is kept fresh in Banana leaves where it gets actually its typical form and texture
Queso Paipa	Paipa is a city in Department Boyacá, with a high production of Holstein Milk.
Queso Pera		A kind of mature Mozzarella specifically in a pressed form of a pear forms layers which give the special favorite taste. An industrial variation is filled with very sweet guave/guayaba marmalade
Quesillo		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.
Queso 7 cueros	From the Meta Department and the eastern plains	similar to the Pera cheese. The cheese is made with rich in fat milk. In the process it is heated and stretched in a technique called "pasta hilada" creating threads that make layers called "cueros" which give the siete cueros cheese its characteristical texture.

Paraguay


Name	Image	Region	Description
Paraguay		Paraguay	Made with whole cow's milk, without skimming. Creamy cheese, soft mass and slightly sour flavor.

Peru

Name	Region	Description
Allpachaca	Ayacucho	Different regional varieties, similar to Andean cheese (Queso Andino).
Queso Andino	Cajamarca	Smooth texture and mild flavor.
Queso fresco		Regional version of the traditional fresh cheese, soft and white in color.

Uruguay

Name	Region	Description
Colonia	Colonia	It is a soft cheese with a hard rind, light yellow color and abundant eyes.
Cuartirolo		Ripened, high moisture and fatty cheese. Soft, creamy, somewhat elastic consistency. Smooth, closed and uniform texture. Uniform yellowish-white colour. Slightly acid taste. Mild smell. Made from pasteurized milk.
Danbo		It is a washed curd, ripened cheese, from standardised and pasteurized milk. A variation of Danish danbo cheese. It is a matured cheese, of medium moisture and fat. Semi-hard, elastic consistency. Compact, smooth, not grainy texture. Uniform yellowish white colour. Lactic, smooth, slightly salty, characteristic flavor. This cheese comes in blocks which are salted, and surface dried. vacuum packaged and stored for ripening.
Sándwich		Processed mold cheese, specially made for the production of Sandwiches de miga (crust free).
Termal	Colonia Juan Gutiérrez, 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.
Yamandú		It was a type of Gouda cheese, with a firm, semi-hard paste, made with unpasteurized milk and with the addition of selected ferments. It ceased to be produced in 1980 due to changes in the sanitary requirement for pasteurization.
Zapicán		Made with cow's milk, from 3 to 4 kg in weight. It has a firm consistency and texture, with some spherical eyes and a smooth but defined flavor. Used as cut cheese.

Venezuela

Name	Image	Region	Description
Guayanés cheese		Guayana Region	A soft, salty, white cheese.
Queso crineja
Queso de mano			A type of soft, white cheese (queso fresco) most commonly associated with Venezuelan cuisine. Pictured is a cachapa with queso de mano.
Queso Llanero			Also known as prairie cheese and queso de año.
Queso Palmita			A soft, watery, fresh white cheese with big holes, produced from pasteurized milk. It is usually made in large circular containers 6 feet in diameter and four feet in height.
Queso Parma de Barinitas Template:Citation needed	Queso semiduro
Queso telita			A mild farmer's cheese that is packaged in liquid.

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:

Name	Region	Description
Farmer cheese	Various	Varieties of which are made in most cultures with a strong dairy culture
Port wine cheese		An orange- and red-colored cheese that prepared with alcoholic port wine as it is made
Smoked cheese	Various	A style of preparing any number of hard or semi-hard cheeses, using smoke or smoke flavoring. Pictured is smoked Gruyère cheese
Soy cheese		Not a dairy product, but a cheese analogue made from soybeans/soy protein. Pictured is soy cheese manufactured to the consistency of a cream cheese.
Rice cheese		As with soy cheese, an analogue from rice/rice protein

Unsorted

Tresse cheese

External links

Alphabetical list of cheeses. Cheese.com.

↑ Robinson & Tamime 1991, p. 183.
↑ Lewicka 2011, p. 237.
↑ El-Baradei, Delacroix-Buchet & Ogier 2007, p. 1248.
↑ Robinson & Tamime 1991, p. 160.
↑ ^5.0 ^5.1 African Cheese: Egypt.
↑ Robinson & Tamime 1991, p. 190.
↑ Fox, McSweeney & Cogan 2004, p. 20.
↑ Fox, McSweeney & Cogan 2004, p. 11.

[FOOTNOTERobinsonTamime1991183-1] Robinson & Tamime 1991, p. 183.

[FOOTNOTELewicka2011237-2] Lewicka 2011, p. 237.

[FOOTNOTEEl-BaradeiDelacroix-BuchetOgier20071248-3] El-Baradei, Delacroix-Buchet & Ogier 2007, p. 1248.

[FOOTNOTERobinsonTamime1991160-4] Robinson & Tamime 1991, p. 160.

[FOOTNOTEAfrican_Cheese:_Egypt-5] 5.0 ^5.1 African Cheese: Egypt.

[FOOTNOTERobinsonTamime1991190-6] Robinson & Tamime 1991, p. 190.

[FOOTNOTEFoxMcSweeneyCogan200420-7] Fox, McSweeney & Cogan 2004, p. 20.

[FOOTNOTEFoxMcSweeneyCogan200411-8] Fox, McSweeney & Cogan 2004, p. 11.

[1]

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@@ Line 10: / Line 10: @@
 [[Herb]]s, [[spice]]s, or [[smoking (cooking)|wood smoke]] may be used as flavoring agents. The yellow to red color of many cheeses, such as [[Red Leicester]], is normally formed from adding [[annatto]]. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as [[queso blanco]] in [[Latin America]].
-Cheese is an ancient food whose origins predate [[prehistory|recorded history]]. There is no conclusive evidence indicating where [[Cheesemaker|cheesemaking]] originated, either in [[Europe]], [[Central Asia]] or [[the Middle East]], but the practice had spread within Europe prior to [[Ancient Rome|Roman]] times and, according to [[Pliny the Elder]], had become a sophisticated enterprise by the time the [[Ancient Rome|Roman Empire]] came into existence.<ref>{{cite web|url=http://www.thenibble.com/REVIEWS/main/cheese/cheese2/history.asp|title=The History of Cheese: From An Ancient Nomad's Horseback To Today's Luxury Cheese Cart|work=The Nibble|publisher=Lifestyle Direct, Inc.|access-date=8 October 2009}}</ref>
+Cheese is an ancient food whose origins predate [[prehistory|recorded history]]. There is no conclusive evidence indicating where [[Cheesemaker|cheesemaking]] originated, either in [[Europe]], [[Central Asia]] or [[the Middle East]], but the practice had spread within Europe prior to [[Ancient Rome|Roman]] times and, according to [[Pliny the Elder]], had become a sophisticated enterprise by the time the [[Ancient Rome|Roman Empire]] came into existence.
 In this list, types of cheeses are included; [[brand name]]s are only included if they apply to a distinct variety of cheese.
@@ Line 29: / Line 29: @@
 |[[File:Waagashi.jpg|135px]]
 |Northern [[Benin]]
-|A soft cow's milk cheese commonly made by the [[Fula people|Fulani people]] that is sold in many units in [[Parakou]], a city in Central Benin.<ref name="Tourism">{{cite web|url=http://www.benintourism.com/en/interne.php?idrub=2&id=12|title=Parakou|publisher=Benintourism.com|access-date=10 January 2009}}</ref>
+|A soft cow's milk cheese commonly made by the [[Fula people|Fulani people]] that is sold in many units in [[Parakou]], a city in Central Benin.
 |-
 |}
@@ Line 45: / Line 45: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|A Local cheese that is mild and crumbly.<ref>{{Cite web |last=Tara |date=2019-09-06 |title=Ayib (Homemade Fresh Cheese) and Ethiopia Cookbook Review |url=https://tarasmulticulturaltable.com/ayib-homemade-fresh-cheese-ethiopia/ |access-date=2022-12-10 |website=Tara's Multicultural Table |language=en-US}}</ref><ref>{{cite web | last=Kennedy | first=William | title=Addis Ethiopian Cuisine Opening | website=Eugene Weekly | date=23 August 2018 | url=https://www.eugeneweekly.com/2018/08/23/addis-ethiopian-cuisine-opening/ | access-date=28 December 2019}}</ref> It has little flavor on its own, and is often served as a side dish to soften the effect of very spicy food.
+|A Local cheese that is mild and crumbly. It has little flavor on its own, and is often served as a side dish to soften the effect of very spicy food.
 |}
@@ Line 60: / Line 60: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|The brand name of a [[camel milk]] [[cheese]] produced in [[Mauritania]] by [[Tiviski]],<ref name="Donnelly Kehler 2016">{{cite book | last1=Donnelly | first1=C.W. | last2=Kehler | first2=M. | title=The Oxford Companion to Cheese | publisher=Oxford University Press | series=Oxford Companions | year=2016 | isbn=978-0-19-933088-1 | url=https://books.google.com/books?id=qRg1DQAAQBAJ&pg=PA108 | access-date=28 December 2019 | page=108}}</ref> a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand [[nomad]]ic [[herd]]smen, and is very difficult to produce, but yields a product that is low in [[lactose]]. It is also available and consumed in Senegal.<ref name="Donnelly Kehler 2016"/>
+|The brand name of a [[camel milk]] [[cheese]] produced in [[Mauritania]] by [[Tiviski]], a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand [[nomad]]ic [[herd]]smen, and is very difficult to produce, but yields a product that is low in [[lactose]]. It is also available and consumed in Senegal.
 |}
@@ Line 132: / Line 132: @@
 |[[File:Rubing Goats Cheese of Yunnan China.jpg|135px]]
 |
-|A firm, fresh [[goat]] milk cheese made in the [[Yunnan|Yunnan Province]] of China by people of the [[Bai people|Bai]] and [[Sani people|Sani]] (recognized as a branch of the [[Yi people|Yi]] in China) minorities.<ref name=Allen>{{Cite web |url=http://www.ethnorema.it/pdf/numero%201/BRYAN%20ALLEN%20and%20SILVIA%20ALLEN.pdf |title=Mozzarella of the East: Cheese-making and Bai culture |access-date=14 May 2013 |archive-date=2 December 2017 |archive-url=https://web.archive.org/web/20171202045840/http://www.ethnorema.it/pdf/numero%201/BRYAN%20ALLEN%20and%20SILVIA%20ALLEN.pdf |url-status=dead }}</ref> Pictured is fried rubing cheese.
+|A firm, fresh [[goat]] milk cheese made in the [[Yunnan|Yunnan Province]] of China by people of the [[Bai people|Bai]] and [[Sani people|Sani]] (recognized as a branch of the [[Yi people|Yi]] in China) minorities. Pictured is fried rubing cheese.
 |-
 |[[Rushan cheese|Rushan]]
@@ Line 157: / Line 157: @@
 |[[File:Anari Limassol.jpg|135px]]
 |
-|A fresh mild [[whey cheese]] produced in [[Cyprus]]. Although much less known than other Cypriot cheeses (e.g. [[halloumi]]), it has started to gain popularity following recent publicity exposure. The [[whey]] used is usually a by-product in the production process of other harder cheeses, commonly that of [[halloumi]] or [[kefalotyri]] cheese.<ref name="pmid15453472">{{cite journal |vauthors=Recio I, García-Risco MR, Amigo L, Molina E, Ramos M, Martín-Alvarez PJ |title=Detection of milk mixtures in Halloumi cheese |journal=J. Dairy Sci. |volume=87 |issue=6 |pages=1595–600 |date=June 2004 |pmid=15453472 |doi= 10.3168/jds.S0022-0302(04)73313-5|url=http://www.journalofdairyscience.org/article/S0022-0302%2804%2973313-5/|doi-access=free }}</ref>
+|A fresh mild [[whey cheese]] produced in [[Cyprus]]. Although much less known than other Cypriot cheeses (e.g. [[halloumi]]), it has started to gain popularity following recent publicity exposure. The [[whey]] used is usually a by-product in the production process of other harder cheeses, commonly that of [[halloumi]] or [[kefalotyri]] cheese.
 |-
 |[[Halloumi]]
 |[[File:Grilled Halloumi.jpg|135px]]
 |
-|A Cypriot semi-hard, unripened brined cheese made from a mixture of [[goat milk|goat]] and [[sheep milk]], and sometimes also cow milk.<ref>{{cite journal |last1=Gibbs |first1=Paul |last2=Morphitou |first2=Ria |last3=Savva |first3=George |title=Halloumi: exporting to retain traditional food products |journal=British Food Journal |volume=106 |issue=7 |pages=569–576 |doi=10.1108/00070700410545755 |year=2004 }}</ref><ref>{{cite web |title=Cyprus - Cultural life - Daily life and social customs - halloumi cheese |publisher=www.britannica.com |quote= Geography has left Cyprus heir to numerous culinary traditions—particularly those of the [[Levant]], [[Anatolia]], and Greece – but some dishes, such as the island's halloumi cheese [...] are purely Cypriot. |url=https://www.britannica.com/place/Cyprus/Government-and-society |access-date=2 January 2018 }}</ref><ref>{{cite book |author=Ayto, John |year=1990 |title=The glutton's glossary: a dictionary of food and drink terms |publisher=Routledge |page=[https://archive.org/details/gluttonsglossary00ayto/page/133 133] |isbn=978-0-415-02647-5 |quote=Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk. |url-access=registration |url=https://archive.org/details/gluttonsglossary00ayto/page/133 }}</ref><ref>{{cite book |year= 2005 |others=Consultant Editors: Philip Dew & Jonathan Reuvid |title=Doing Business with the Republic of Cyprus |publisher=GMB |page=46 |isbn=978-1905050208 |quote=Cyprus has managed to secure EU recognition of halloumi as a traditional cheese of Cyprus; therefore no other country may export cheese of the same name. |url=https://books.google.com/books?id=q_cG61SQ8MAC }}</ref> It has a high melting point and so can easily be [[frying|fried]] or [[grilling|grilled]]. It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese.
+|A Cypriot semi-hard, unripened brined cheese made from a mixture of [[goat milk|goat]] and [[sheep milk]], and sometimes also cow milk. It has a high melting point and so can easily be [[frying|fried]] or [[grilling|grilled]]. It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese.
 |-
 |[[Kefalotyri]]
@@ Line 196: / Line 196: @@
 |[[Bandel cheese|Bandel]]
 |[[File:Bandel Cheese, Kolkata, West Bengal 2.jpg|135px]]
-|An Asian cheese that originated in a [[Portuguese Empire|Portuguese]] colony [[Bandel]] located in eastern [[India]]. Today, the production is concentrated in the towns of [[Tarakeswar]] and [[Bishnupur, Bankura]], near [[Kolkata]], [[West Bengal]], India.<ref>{{cite web|title=Say cheese|url=http://articles.economictimes.indiatimes.com/2006-07-30/news/27425390_1_blue-cheese-kodai-cheese-paneer|access-date=9 May 2013|archive-url=https://web.archive.org/web/20140620094252/http://articles.economictimes.indiatimes.com/2006-07-30/news/27425390_1_blue-cheese-kodai-cheese-paneer|archive-date=20 June 2014|url-status=dead}}</ref><ref>{{cite web|title=Indian entrepreneurs are churning out all varieties of gourmet cheeses|url=http://www.telegraphindia.com/1090906/jsp/graphiti/story_11455105.jsp|archive-url=https://web.archive.org/web/20100525120603/http://telegraphindia.com/1090906/jsp/graphiti/story_11455105.jsp|url-status=dead|archive-date=25 May 2010}}</ref>
+|An Asian cheese that originated in a [[Portuguese Empire|Portuguese]] colony [[Bandel]] located in eastern [[India]]. Today, the production is concentrated in the towns of [[Tarakeswar]] and [[Bishnupur, Bankura]], near [[Kolkata]], [[West Bengal]], India.
 |Made by separating the curds from the [[whey]] with lemon juice. It is then molded and drained in small baskets and smoked
 |-
 |[[Paneer]]
 |[[File:Panir Paneer Indian cheese fresh.jpg|135px]]
-| The origin of paneer is debated. [[Vedic period|Ancient Indian]], [[Afghan people|Afghan]]-[[Iranian peoples|Iranian]] and [[Portuguese India|Portuguese]]-[[Bengal]]i origins have been proposed for paneer.<ref name="Sanjeev_2010">{{cite book |url=https://books.google.com/books?id=heG2bdW_NrMC&pg=PA3 |title=Paneer |first=Sanjeev |last=Kapoor |author-link=Sanjeev Kapoor |publisher=Popular Prakashan |year=2010 |isbn=9788179913307 |page=3}}</ref><ref>{{cite book |first1=Timothy G. |last1=Roufs |first2=Kathleen |last2=Smyth Roufs |title=Sweet Treats around the World: An Encyclopedia of Food and Culture |year=2014 |publisher=ABC-CLIO |isbn=9781610692212 |page=168 |url=https://books.google.com/books?id=M_eCBAAAQBAJ&pg=PA168}}</ref>
+| The origin of paneer is debated. [[Vedic period|Ancient Indian]], [[Afghan people|Afghan]]-[[Iranian peoples|Iranian]] and [[Portuguese India|Portuguese]]-[[Bengal]]i origins have been proposed for paneer.
 Now widespread in most of the Indian subcontinent
 |A fresh cheese common in [[South Asia]]n [[South Asian cuisine|cuisine]]. In eastern parts of [[Indian subcontinent]], it is generally called [[Chhena|Chhana]]. It is an [[Cheese ripening|unaged]], acid-set, non-melting [[farmer cheese]] made by [[curdling]] heated full-fat [[milk]](mostly [[Bubalina|buffalo]]) with [[lemon]] juice, [[yogurt]], [[vinegar]], or any other food [[acids]].
@@ Line 208: / Line 208: @@
 |[[File:Divided Chhena - Rasgulla Preparation - Digha - East Midnapore - 2015-05-02 9556.JPG|135px]]
 |Produced mostly in eastern Indian states of [[Odisha]] and [[West Bengal]], it is the chief ingredient of most of the sweets produced here
-|A fresh, unripened curd cheese made from cow or [[domestic buffalo|water buffalo]] [[milk]]. A crumbly and moist form of farmers cheese or paneer, it is used to make [[desserts]] such as [[rasgulla|rosogolla (রসগোল্লা)]]. It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to 1400 BCE.<ref>{{cite web|url=http://www.world-foodhistory.com/2009/09/history-of-cheese.html|title=History of Cheese|access-date=24 October 2016}}</ref><ref>{{cite web|url=http://www.mybangalore.com/article/0909/cheese-club-and-tartiflette-night-at-seven-hotel.html|title=Cheese Club and Tartiflette Night at Seven Hotel|access-date=24 October 2016|archive-url=https://web.archive.org/web/20170716160241/http://www.mybangalore.com/article/0909/cheese-club-and-tartiflette-night-at-seven-hotel.html|archive-date=16 July 2017|url-status=dead}}</ref>
+|A fresh, unripened curd cheese made from cow or [[domestic buffalo|water buffalo]] [[milk]]. A crumbly and moist form of farmers cheese or paneer, it is used to make [[desserts]] such as [[rasgulla|rosogolla (রসগোল্লা)]]. It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to 1400 BCE.
 |-
 |[[Dahi Chhena|Dahi Chhana]]
@@ Line 283: / Line 283: @@
 |[[File:Susu_Masam_Terengganu.jpg|135px]]
 |[[Kuala Berang]], [[Terengganu]]
-|A rare delicacy made from fermented [[Water buffalo|buffalo]]'s milk originated particularly from Kuala Berang area in the state of Terengganu. The milk is fermented inside a [[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 [[yogurt]]. Susu masam is commonly eaten with rice and [[Budu (sauce)|budu]]. It can also be eaten on its own or with sugar.<ref>{{cite news|url=https://www.hmetro.com.my/mutakhir/2019/12/530042/susu-kerbau-masam|title=Susu kerbau masam|date=29 December 2019|access-date=31 January 2021|work=Harian Metro|language=ms}}</ref><ref>{{cite news|url=https://www.timurdaily.com/2019/12/03/susu-masam-makanan-tradisional-di-terengganu/|title=Susu masam makanan tradisional di Terengganu|date=3 December 2019|access-date=31 January 2021|work=Timur Daily|language=ms}}</ref>
+|A rare delicacy made from fermented [[Water buffalo|buffalo]]'s milk originated particularly from Kuala Berang area in the state of Terengganu. The milk is fermented inside a [[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 [[yogurt]]. Susu masam is commonly eaten with rice and [[Budu (sauce)|budu]]. It can also be eaten on its own or with sugar.
 |}
@@ Line 298: / Line 298: @@
 !Description
 |-
-|[[Byaslag]]<ref name="CultureMag"/>
+|[[Byaslag]]
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|Prepared with cow or [[yak]] milk, this cheese has a lumpish curd and is somewhat sour in flavor.<ref name="CultureMag">Culture Magazine (2012). [https://books.google.com/books?id=tRdj4Slk2_QC&dq=Byaslag+cheese&pg=PA225 ''Cheese For Dummies'']. John Wiley & Sons. p. 225. {{ISBN|1118099397}}</ref>
+|Prepared with cow or [[yak]] milk, this cheese has a lumpish curd and is somewhat sour in flavor.
 |}
@@ Line 337: / Line 337: @@
 |[[File:Kesong puti.jpg|135px]]
 |
-|A soft, white cheese, made from unskimmed [[carabao]]'s [[milk]], salt and [[rennet]].<ref>{{cite web|url=http://www.mixph.com/2008/03/making-kesong-puti-pastillas-de-leche-from-carabaos-milk.html|title=How to Make Pastillas de Leche from Carabao's Milk|date=21 June 2014|access-date=24 October 2016|archive-url=https://web.archive.org/web/20110714102947/http://www.mixph.com/2008/03/making-kesong-puti-pastillas-de-leche-from-carabaos-milk.html|archive-date=14 July 2011|url-status=dead}}</ref> It has a soft, close texture and slight salty taste.
+|A soft, white cheese, made from unskimmed [[carabao]]'s [[milk]], salt and [[rennet]]. It has a soft, close texture and slight salty taste.
 |}
@@ Line 409: / Line 409: @@
 |[[Lüneberg cheese]]
 |<!--[[File:EXAMPLE|135px]] -->
-|Made in mountain valleys in [[Vorarlberg]] in western [[Austria]]<ref name="dhr">Text in this article was incorporated from the following public domain U.S. Government publication:
+|Made in mountain valleys in [[Vorarlberg]] in western [[Austria]]
-* Doane, C.F.; Hargrove, Robert C.; Lawson, H.W.; Matheson, K.J.; Sanders, G.P; Walter, Homer E. (1969). ''Cheese Varieties and Descriptions''. U.S. Department of Agriculture. p. 72</ref>
 |A [[cow]]'s-milk [[cheese]]
 |-
@@ Line 416: / Line 415: @@
 |[[File:Sura-Kees.JPG|133x133px]]
 |
-|The Montafoner Sauerkäse (dialect: Sura Kees or in the Walgau and [[Alpine Rhine|Rhine Valley]] Sura Käs) is a cheese made of [[Soured milk|soured-milk]] and has its origins in the Vorarlberger [[Montafon]]. Sour milk cheese is a lean cheese, so its fat content is very low. The protein content, however, does not suffer from fat loss due to the cream sabot. It is known in [[Vorarlberg]] since the 12th century and is similar to the [[Tyrolean grey cheese]].<ref>{{Cite web|url=https://www.vorarlbergkaese.at/produkte/sauermilchkaese|title=Sauermilchkäse {{!}} Produkte|website=www.vorarlbergkaese.at|language=de-de|access-date=13 September 2017}}</ref>
+|The Montafoner Sauerkäse (dialect: Sura Kees or in the Walgau and [[Alpine Rhine|Rhine Valley]] Sura Käs) is a cheese made of [[Soured milk|soured-milk]] and has its origins in the Vorarlberger [[Montafon]]. Sour milk cheese is a lean cheese, so its fat content is very low. The protein content, however, does not suffer from fat loss due to the cream sabot. It is known in [[Vorarlberg]] since the 12th century and is similar to the [[Tyrolean grey cheese]].
 |-
 |[[Mondseer]]
@@ Line 469: / Line 468: @@
 |An aged cheese made from unpasteurized cow's milk.  It is traditionally aged in humid [[cave]]s.
 |-
-|[[Le Wavreumont]]<ref name="CultureMagazine"/>
+|[[Le Wavreumont]]
 |<!--[[File:EXAMPLE|135px]] -->
-|Made by Fromagerie des Ardennes, which is in [[Ferrières, Belgium]]<ref name="CultureMagazine"/>
+|Made by Fromagerie des Ardennes, which is in [[Ferrières, Belgium]]
-|Produced from cow's milk, this cheese is semi-soft and its coloration varies from yellow to ivory depending upon the season in which its produced.<ref name="CultureMagazine">{{cite web | url=http://culturecheesemag.com/node/1712 | title=Wavreumont | publisher=Culture magazine | access-date=7 May 2013 | url-status=dead | archive-url=https://web.archive.org/web/20130404191542/http://culturecheesemag.com/node/1712 | archive-date=4 April 2013 | df=dmy-all }}</ref>
+|Produced from cow's milk, this cheese is semi-soft and its coloration varies from yellow to ivory depending upon the season in which its produced.
 |-
 |[[Limburger cheese]]
@@ Line 481: / Line 480: @@
 |[[Maredsous cheese]]
 |<!--[[File:EXAMPLE|135px]] -->
-|Produced at [[Maredsous Abbey]] in [[Denée, Belgium]]<ref>{{cite book | last=Yenne | first=B. | title=Beer: The Ultimate World Tour | publisher=Race Point Publishing | year=2014 | isbn=978-1-62788-247-7 | url=https://books.google.com/books?id=qTb_AwAAQBAJ&pg=PA134 | access-date=29 December 2019 | page=134}}</ref>
+|Produced at [[Maredsous Abbey]] in [[Denée, Belgium]]
 |A loaf-shaped cheese made from cow's milk.  The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma.
 |-
@@ Line 487: / Line 486: @@
 |
 |[[Passendale]], [[Belgium]]
-|Named after Passendale, the village where it originated, it is one of the best-known cheeses in Belgium. It resembles a loaf of bread and has a round shape and a hard, but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy. It has a firm and damp consistency, slightly sweet bouquet and mild flavor. The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude.<ref>[http://www.belgischekazen.be/BENL/site/cheese-names-overview.aspx?s=p ''Belgische kazen (Belgian cheeses)''] (Dutch/French)</ref>
+|Named after Passendale, the village where it originated, it is one of the best-known cheeses in Belgium. It resembles a loaf of bread and has a round shape and a hard, but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy. It has a firm and damp consistency, slightly sweet bouquet and mild flavor. The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude.
 |-
 |[[Remoudou]]
 |[[File:Remoudou (cheese).jpg|135px]]
 |[[Land of Herve]], [[Belgium]]
-|It derives its name from the use of milk removed 15 minutes after the usual [[milking]]. Hence the [[walloon language|wallon]] [[verb]] ''rimoûd'' meaning to re-milk.<ref>Like blocher and reblocher gave us the [[reblochon]].</ref> This cheese weighs 200 to 500g. When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste. It is often sold in pieces.
+|It derives its name from the use of milk removed 15 minutes after the usual [[milking]]. Hence the [[walloon language|wallon]] [[verb]] ''rimoûd'' meaning to re-milk. This cheese weighs 200 to 500g. When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste. It is often sold in pieces.
 |-
 |Rodoric
@@ Line 514: / Line 513: @@
 |The cheese is ready after an average of 60 to 66 days in a controlled environment. The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d.o.o. Livno, with yearly production exceeding 500 metric tons.
 |-
-|[[Herzegovina "squeaking" cheese]]<ref name="squeaking-cheese-Udruzenje-Okusi-Hercegovinu">{{cite web |title=The squeaking cheese |url=http://www.okusihercegovinu.com/en/tradicionalni-proizvodi/sir-skripavac/ |publisher=Udruzenje Okusi Hercegovinu – Promocija tipicnih hercegovackih proizvoda |access-date=6 April 2019 |language=en |archive-date=6 April 2019 |archive-url=https://web.archive.org/web/20190406202336/http://www.okusihercegovinu.com/en/tradicionalni-proizvodi/sir-skripavac/ |url-status=dead }}</ref>
+|[[Herzegovina "squeaking" cheese]]
 |
 |[[Trebinje]], [[Ivanica]], [[Slavogostići]], [[Gacko]] in southern Herzegovina, Bosnia and Herzegovina
@@ Line 564: / Line 563: @@
 |[[File:Greek feta.jpg|135px]]
 |
-|A type of [[brine cheese]] made in South-Eastern Europe, especially popular in [[Serbia]], [[Bulgaria]], [[Romania]], [[Albania]], [[North Macedonia]] and [[Greece]]. It is made of [[goat]] milk, [[sheep milk]], [[cow]]'s milk or a combination of milks.<ref name="Dairy Sciеnce & Technology, Volume 88, Number 4-5, July–October 2008">Efstathios Alichanidis & Anna Polychroniadou, "[https://link.springer.com/article/10.1051%2Fdst%3A2008023 Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review]", Dairy Sciеnce & Technology, Volume 88, Number 4–5, July–October 2008, pp.&nbsp;495–510. {{doi|10.1051/dst:2008023}}.</ref> It is slightly crumbly with a fat content of about 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.
+|A type of [[brine cheese]] made in South-Eastern Europe, especially popular in [[Serbia]], [[Bulgaria]], [[Romania]], [[Albania]], [[North Macedonia]] and [[Greece]]. It is made of [[goat]] milk, [[sheep milk]], [[cow]]'s milk or a combination of milks. It is slightly crumbly with a fat content of about 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.
 |}
@@ Line 581: / Line 580: @@
 |A hard, distinctively flavored [[sheep milk]] cheese. It is generally regarded as the most famous of Croatian artisan cheeses and is found in many export markets outside Croatia, also known as Godsips cheese.
 |-
-|[[Škripavac]]<ref>{{cite book|url=https://archive.org/details/roughguidetocroa0000bous|url-access=registration|page=[https://archive.org/details/roughguidetocroa0000bous/page/139 139]|quote=Škripavac cheese.|title=The Rough Guide to Croatia|first=Jonathan|last=Bousfield|date=1 April 2010|publisher=Penguin|access-date=24 October 2016|via=Internet Archive|isbn=9781848369368}}</ref><ref>{{cite book|url=https://books.google.com/books?id=WQoyFsQl-GUC&q=%C5%A0kripavac%20cheese&pg=PT518|title=Animal farming and environmental interactions in the Mediterranean region|first1=Isabel|last1=Casasús|first2=Jozo|last2=Rogosić|first3=Andrea|last3=Rosati|first4=Igor|last4=Stoković|first5=Dunixi|last5=Gabiña|date=26 March 2012|publisher=Springer Science & Business Media|access-date=24 October 2016|via=Google Books|isbn=9789086867417}}</ref>
+|[[Škripavac]]
 | [[File:Skripavac 0808.jpg|135px]]
 |
@@ Line 694: / Line 693: @@
 |[[File:Vesterhavsost.jpg|135px]]
 |Thise, Northwest [[Jutland]]
-|A semi-soft cow's milk cheese with briny<ref>{{cite web | author=Fabricant, Florence | title=New Danish Cheeses Make Their American Debut | website=The New York Times | date=24 April 2017 | url=https://www.nytimes.com/2017/04/24/dining/murrays-cheese-denmark.html | access-date=29 December 2019}}</ref> and caramelly tasting notes, it is comparable to Gouda.
+|A semi-soft cow's milk cheese with briny and caramelly tasting notes, it is comparable to Gouda.
 |}
@@ Line 733: / Line 732: @@
 |[[Aura cheese|Aura]]
 |[[File:Aura juusto.jpg|135px]]
-|[[Äänekoski]], Finland<ref name="Hurt, Ehlers 2008">{{cite book | last1=Hurt | first1=J. | last2=Ehlers | first2=S. | title=The Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to Selecting, Serving, and Enjoying Cheese | publisher=DK Publishing | series=THE COMPLETE IDIOT'S GUIDE | year=2008 | isbn=978-1-4406-3618-9 | url=https://books.google.com/books?id=1WuifJuVavEC&pg=PA106 | access-date=27 December 2019 | page=106}}</ref>
+|[[Äänekoski]], Finland
-|[[Blue cheese]] made from cow's milk,<ref name="Hurt, Ehlers 2008"/> produced by [[Valio]].
+|[[Blue cheese]] made from cow's milk, produced by [[Valio]].
 |-
 |[[Lappi cheese|Lappi]]
@@ Line 766: / Line 765: @@
 {{Main|List of German cheeses}}
 {{See also|German cuisine}}
-Germany's cheese production accounts for approximately one-third of all European-produced cheeses.<ref>{{cite book | last1=Ehlers | first1=S. | last2=Hurt | first2=J. | title=The Complete Idiot's Guide to Cheeses of the World | publisher=Alpha Books | series=complete idiot's guide to-- | year=2008 | isbn=978-1-59257-714-9 | url=https://books.google.com/books?id=sjW9adVFS2kC&pg=PA113 | access-date=29 December 2019 | page=113}}</ref>
+Germany's cheese production accounts for approximately one-third of all European-produced cheeses.
 ===Greece===
@@ Line 791: / Line 790: @@
 |[[File:Feta Cheese.jpg|135px]]
 |[[Protected designation of origin|PDO]]{{spaced ndash}}[[Epirus (region)|Epirus]], [[Macedonia (Greece)|Macedonia]], [[Thrace]], [[Thessaly]], [[Peloponnese]], [[Lesbos]]
-|Feta is a brined curd white cheese made only in Greece. It is made from sheep's milk, or from a mixture of sheep and goat's milk. The word "feta" in Greek means "slice".<ref>{{cite web |title=Feta |website=The Free Dictionary |url=https://www.thefreedictionary.com/feta }}</ref>
+|Feta is a brined curd white cheese made only in Greece. It is made from sheep's milk, or from a mixture of sheep and goat's milk. The word "feta" in Greek means "slice".
 |-
 |[[Graviera]]
@@ Line 872: / Line 871: @@
 |[[File:Liptauer.jpg|135px]]
 |
-|A spicy cheese [[Spread (food)|spread]] made with [[sheep milk]] [[cheese]],<ref name="Gundel 1992">{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |isbn=978-963-13-3600-9 |oclc=32227400}}</ref> [[Goat cheese|goat's milk cheese]], [[quark cheese]] or [[cottage cheese]].
+|A spicy cheese [[Spread (food)|spread]] made with [[sheep milk]] [[cheese]], [[Goat cheese|goat's milk cheese]], [[quark cheese]] or [[cottage cheese]].
 |-
 |[[Orda (cheese)|Orda]]
@@ Line 1,047: / Line 1,046: @@
 The name of this cheese is derived from its specific texture. Thin, sometimes almost transparent, layers create a leafy structure, and make strings when the cheese is pulled apart. It has a pleasant mild fragrance. It does not contain high levels of fat, so its taste is mild and light.All producers make it in a similar manner, although every family has their own small secret that distinguishes their cheese, of which they are rather protective. What is known is that this cheese is made by combining the skimmed and whole cow milk. After adding the rennet, which makes milk curd, the cheese is drained and then frequently turned and folded. It is this manipulation that creates thin layers – leaves – that give it a characteristic texture.
 |-
-|[[Pljevaljski sir]]<ref name="Cheese from Pljevlja">{{cite web |title=Cheese from Pljevlja (Pljevaljski cheese) |url=http://deliciousmontenegro.me/product/cheese-from-pljevlja-pljevaljski-cheese/ |website=Delicious Food Of Montenegro |access-date=7 April 2019 |date=10 March 2017}}</ref>
+|[[Pljevaljski sir]]
 |
 |
@@ Line 1,054: / Line 1,053: @@
 Currently, there is an ongoing procedure for protection of geographic origin for this cheese.
 |-
-|[[Podgorički sir]]<ref name="masni kučki sir">{{cite web |title=A masni kučki sir ćemo prevesti kao... |url=http://www.vijesti.me/caffe/a-masni-kucki-sir-cemo-prevesti-kao-809154 |website=Vijesti.me |access-date=7 April 2019 |language=en |date=9 December 2014}}</ref>
+|[[Podgorički sir]]
 |
 |
@@ Line 1,064: / Line 1,063: @@
 |Made from best whole goat milk, produced in Western Montenegro town of Nikšić.
 |-
-|[[Njeguški sir]]<ref name="Njeguški sir">{{cite web |title="Njeguški sir" / Cheese of Njegusi |url=http://deliciousmontenegro.me/product/njeguski-sir-cheese-of-njegusi/# |website=Delicious Food Of Montenegro |access-date=7 April 2019 |date=10 March 2017}}</ref>
+|[[Njeguški sir]]
 |
 |
@@ Line 1,128: / Line 1,127: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|A Norwegian [[brunost]] named after the parish of [[Heidal]] in the northern part of the [[Gudbrand Valley]].<ref>{{cite book |last1=Hagenes |first1=Kirsti |title=Produksjon av meieriprodukter |date=1999 |publisher=Yrkesopplæring |location=Oslo |isbn=8258513109 |page=187}}</ref><ref>{{cite news |last1=Baglo |first1=Christine |title=Gårdsgourmetene |url=https://www.dagsavisen.no/reise/gardsgourmetene-1.707490 |access-date=15 June 2018 |work=Dagsavisen |date=13 April 2016}}</ref>
+|A Norwegian [[brunost]] named after the parish of [[Heidal]] in the northern part of the [[Gudbrand Valley]].
 |-
 |[[Jarlsberg cheese]]
@@ Line 1,143: / Line 1,142: @@
 |[[File:Norvegia Vellagret.JPG|135px]]
 |
-|A Norwegian cow's milk cheese produced by [[Tine (company)|Tine]]<ref>{{cite book | title=Nordmanns forbundet | publisher=Nordmanns-forbundet | issue=v. 47-48 | year=2007 | url=https://books.google.com/books?id=V_0eAQAAMAAJ | access-date=29 December 2019 | page=26}}</ref>
+|A Norwegian cow's milk cheese produced by [[Tine (company)|Tine]]
 |-
 |[[Pultost]]
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|A soft, mature [[sour milk cheese]] flavored with [[caraway]] seeds,<ref>{{cite book | last1=Donnelly | first1=C.W. | last2=Kehler | first2=M. | title=The Oxford Companion to Cheese | publisher=Oxford University Press | series=Oxford Companions | year=2016 | isbn=978-0-19-933088-1 | url=https://books.google.com/books?id=qRg1DQAAQBAJ&pg=PA667 | access-date=29 December 2019 | page=667}}</ref> it is found in two variants, spreadable and grainy
+|A soft, mature [[sour milk cheese]] flavored with [[caraway]] seeds, it is found in two variants, spreadable and grainy
 |-
 |[[Snøfrisk]]
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|A [[goat cheese]] made by [[Tine (Company)|Tine]]<ref>{{cite book | title=Food Processing | publisher=Techpress (FPI) Limited | issue=v. 65 | year=1996 | url=https://books.google.com/books?id=TY5WAAAAMAAJ | access-date=29 December 2019 | page=19}}</ref>
+|A [[goat cheese]] made by [[Tine (Company)|Tine]]
 |}
 ===Poland===
-The history of [[Cheesemaker|cheesemaking]] in Poland goes back to 5500 BC, when cheese similar to [[mozzarella]] was produced in [[Neolithic]] times in [[Kujawy]] (north-central Poland).<ref>{{Cite web |url=http://archeowiesci.pl/2012/12/13/najstarsze-sery-swiata-z-polski/ |title="Najstarsze sery świata z Polski" portal Archeowieści. |access-date=29 December 2019 |archive-date=9 November 2013 |archive-url=https://web.archive.org/web/20131109141037/http://archeowiesci.pl/2012/12/13/najstarsze-sery-swiata-z-polski/ |url-status=dead }}</ref><ref>[http://tvp.info/informacje/nauka/na-kujawach-robiono-sery-juz-7-tys-lat-temu/9409758 "Na Kujawach robiono sery już 7 tys. lat temu" Źródło: PAP]</ref>
+The history of [[Cheesemaker|cheesemaking]] in Poland goes back to 5500 BC, when cheese similar to [[mozzarella]] was produced in [[Neolithic]] times in [[Kujawy]] (north-central Poland).
 Poland is the 7th largest cheese producer in the world and has the 18th highest cheese consumption.
@@ Line 1,172: / Line 1,171: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|Polish [[brand]] of cheese.<ref>{{cite web | url=http://www.osmozo.pl/index.php?option=com_content&view=article&id=96&Itemid=153&lang=en | title=Bałtycki ripening cheese | publisher=Osmozo.pl/ | access-date=14 November 2013}}</ref>
+|Polish [[brand]] of cheese.
 |-
 |Bryndza
 |[[File:Chleb z bryndza.jpg|135px]]
 |
-|[[Sheep milk]] cheese made in [[Poland]], [[Slovakia]].<ref name="cheese.com"/> Recipes differ slightly across the countries.<ref>{{Cite web|title=Bryndza - LeCheese|url=https://lecheese.app/bryndza|access-date=2021-08-18|website=lecheese.app|language=en}}</ref>
+|[[Sheep milk]] cheese made in [[Poland]], [[Slovakia]]. Recipes differ slightly across the countries.
 |-
 |[[Bryndza Podhalańska]]
 |<!--[[File:EXAMPLE|135px]] -->
 |[[Podhale]] region.
-|Polish variety of the soft cheese [[bryndza]]. It is prepared with sheep milk and was registered in the European Union's Register of protected designations of origin and protected geographical indications on June 11, 2007<ref>{{cite web |url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:32007R0642:EN:NOT |title=Commission Regulation (EC) No 642/2007 of 11 June 2007 registering a name in the Register of protected designations of origin and protected geographical indications Bryndza Podhalańska (PDO) |access-date=2008-06-10 |author=[[European Commission]] |date=2007-06-11 }}</ref> as a [[Protected Designation of Origin]] (PDO).
+|Polish variety of the soft cheese [[bryndza]]. It is prepared with sheep milk and was registered in the European Union's Register of protected designations of origin and protected geographical indications on June 11, 2007 as a [[Protected Designation of Origin]] (PDO).
 |-
 |[[Bundz]]
@@ Line 1,192: / Line 1,191: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|A brand of cheese.<ref>{{cite web | url=http://www.oldpoland.pl/bursztyn_.php | title=Bursztyn | publisher=Oldpoland.pl | access-date=14 November 2013 | url-status=dead | archive-url=https://web.archive.org/web/20141128233720/http://www.oldpoland.pl/bursztyn_.php | archive-date=28 November 2014 }}</ref> It is a mature cheese similar to [[Gruyère (cheese)|Gruyere]].
+|A brand of cheese. It is a mature cheese similar to [[Gruyère (cheese)|Gruyere]].
 |-
 |Edamski
@@ Line 1,202: / Line 1,201: @@
 |[[File:Farmer Cheese.jpeg|135px]]
 |
-|In Poland, farmer cheese is similar in consistency to [[cottage cheese]].<ref name=Heberle>[https://books.google.com/books?id=s_N3pWQdMCUC&pg=PA91 Polish Cooking – Marianna Olszewska Heberle<!-- Bot generated title -->]. p. 91.</ref> The cheese is formed into a loaf.<ref name=Heberle/> It is sometimes referred to as "pot cheese."<ref>[https://books.google.com/books?id=_XiNo9J4DFkC&pg=PA239 From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food - Anne Applebaum, Danielle Crittenden<!-- Bot generated title -->]. p. 239.</ref>
+|In Poland, farmer cheese is similar in consistency to [[cottage cheese]]. The cheese is formed into a loaf. It is sometimes referred to as "pot cheese."
 |-
 |[[Gołka]]
@@ Line 1,211: / Line 1,210: @@
 |Gryficki
 |<!--[[File:EXAMPLE|135px]] -->
-|Gryfice Dairy, province of [[Szczecin]].<ref name=ICS>{{Cite web|url=https://books.google.com/books?id=CQIrAQAAMAAJ&q=Gryficki+cheese|title=Proceedings from the Annual Marschall Invitational Italian Cheese Seminar|date=5 April 1992|publisher=Italian Cheese Sales, Marschall Division, Miles Laboratories.|via=Google Books}}</ref>
+|Gryfice Dairy, province of [[Szczecin]].
-|Production began in 1973.<ref name=ICS/>
+|Production began in 1973.
 |-
 |[[Hauskyjza]]
@@ Line 1,219: / Line 1,218: @@
 |Foodstuff made of [[cottage cheese]], [[caraway]] and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor and tacky consistency, and then warmed and fried.
 |-
-|Kortowski <ref>{{Cite web|url=https://books.google.com/books?id=cPLpFoAHNjIC&q=Kortowski+cheese|title=Food Science and Technology Abstracts|date=5 April 1975|publisher=International Food Information Service.|via=Google Books}}</ref>
+|Kortowski
 |<!--[[File:EXAMPLE|135px]] -->
 |
@@ Line 1,237: / Line 1,236: @@
 |<!--[[File:Liliput cheese.jpg|135px]] -->
 |[[Greater Poland|Wielkopolska]].
-|A cows' milk cheese.<ref>{{Cite web|title=Ser liliput wielkopolski - Ministerstwo Rolnictwa i Rozwoju Wsi - Portal Gov.pl|url=https://www.gov.pl/web/rolnictwo/ser-liliput-wielkopolski|access-date=2021-08-18|website=Ministerstwo Rolnictwa i Rozwoju Wsi|language=pl-PL}}</ref>
+|A cows' milk cheese.
 |-
 |Lechicki
@@ Line 1,244: / Line 1,243: @@
 |Known in Poland as Brochocki cheese, which derives from the name of the farmer who began producing it.
 |-
-|Łowicki <ref>{{Cite web|url=https://books.google.com/books?id=W7Y6AAAAIAAJ&q=%C5%81owicki+cheese|title=Zeszyty naukowe|date=5 April 1975|publisher=Nakładem Wyższej Szkoły Ekonomicznej|via=Google Books}}</ref>
+|Łowicki
 |<!--[[File:EXAMPLE|135px]] -->
 |
@@ Line 1,277: / Line 1,276: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |From [[Polesia|Polesie]].
-|A cows' milk cheese, with Dutch and Swiss influence.<ref>{{Cite web|title=8 Most Popular Polish Cheeses|url=https://www.tasteatlas.com/most-popular-cheeses-in-poland|access-date=2021-08-18|website=www.tasteatlas.com}}</ref>
+|A cows' milk cheese, with Dutch and Swiss influence.
 |-
 |[[Redykołka]]
@@ Line 1,287: / Line 1,286: @@
 |[[File:Ser rokpol.jpg|135px]]
 |[[Greater Poland|Wielkopolska]].
-|Polish [[blue cheese]] similar to [[Danish blue cheese]]s. The name derives from [[Roquefort]] and suggests that it is a Polish [[Roquefort]], however, it is made with cows' milk.<ref>{{Cite web|title=Rokpol - LeCheese|url=https://lecheese.app/rokpol|access-date=2021-08-18|website=lecheese.app|language=en}}</ref>
+|Polish [[blue cheese]] similar to [[Danish blue cheese]]s. The name derives from [[Roquefort]] and suggests that it is a Polish [[Roquefort]], however, it is made with cows' milk.
 |-
 |Słupski chłopczyk
@@ Line 1,297: / Line 1,296: @@
 |[[File:Twarog.jpg|135px]]
 |
-|Also known as ''ser biały''.<ref>{{Cite web|date=2016-09-25|title=Twaróg (Polish Farmer's Cheese)|url=https://jn6.0c0.mywebsitetransfer.com/twarog-polish-farmers-cheese/|access-date=2021-08-18|website=Polish Housewife|language=en-US}}</ref> Pictured is Polish twaróg in the traditional wedge shape.
+|Also known as ''ser biały''. Pictured is Polish twaróg in the traditional wedge shape.
 |-
 |[[Tylżycki]]
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Masuria|Mazuria]].<ref>{{Cite web|title=Mazurian cuisine|url=https://www.poland.travel/en/polish-food/mazurian-cuisine|access-date=2021-08-18|website=www.poland.travel|language=en-en}}</ref>
+|[[Masuria|Mazuria]].
-|A yellow cheese made from cow's milk. A semi-hard cheese that is a variety of [[Tilsit cheese|Tilsiter]].<ref>{{Cite web|url=http://www.codexalimentarius.net/download/standards/196/CXS_270e.pdf|title="Codex International Individual Standard For Tilsiter"}}</ref>
+|A yellow cheese made from cow's milk. A semi-hard cheese that is a variety of [[Tilsit cheese|Tilsiter]].
 |-
 |Zamojski
@@ Line 1,460: / Line 1,459: @@
 {{div col|colwidth=30em}}
 *[[Adygheysky]]
-*[[Altaysky (cheese)|Altaysky]]{{spaced ndash}} a fairly dry hard cheese,<ref>{{cite book|url=https://books.google.com/books?id=fnveo8cyxKkC&q=Altaysky%20cheese&pg=PA16|title=International Dictionary of Food and Cooking|first=Charles Gordon|last=Sinclair|date=1 January 1998|publisher=Taylor & Francis|access-date=24 October 2016|via=Google Books|isbn=9781579580575}}</ref> 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 [[Altai Krai|Altai]] region
 *[[Chyorny Altai]]{{spaced ndash}} a hard cheese similar to cheddar
 *[[Danilovsky (cheese)|Danilovsky]]
@@ Line 1,466: / Line 1,465: @@
 *[[Dorozhny (cheese)|Dorozhny]]
 *[[Golandsky]]
-*[[Gornoaltaysky]]{{spaced ndash}} a hard, crumbly cheese<ref>{{cite book|url=https://books.google.com/books?id=fnveo8cyxKkC&q=Gornoaltaysky%20cheese&pg=PA236|title=International Dictionary of Food and Cooking|first=Charles Gordon|last=Sinclair|date=1 January 1998|publisher=Taylor & Francis|access-date=24 October 2016|via=Google Books|isbn=9781579580575}}</ref>
+*[[Gornoaltaysky]]{{spaced ndash}} a hard, crumbly cheese
-*[[Kostromskoy (cheese)|Kostromskoy]]<ref>{{cite web|url=https://books.google.com/books?id=gLMpAQAAMAAJ&q=Kostromskoy%20cheese|title=Bulletin: Annexe|first=International Institute of|last=Refrigeration|access-date=24 October 2016|via=Google Books|year=1970}}</ref>
+*[[Kostromskoy (cheese)|Kostromskoy]]
 *[[Moale]]
 *[[Moskovsky (cheese)|Moskovsky]]{{spaced ndash}} a hard cow's milk cheese, also similar to Swiss
@@ Line 1,504: / Line 1,503: @@
 {{div col|colwidth=30em}}
 * [[Sremski Sir|Sremski]]
-* [[Zlatarski Sir|Zlatarski]]<ref>{{Cite web|url=https://www.novavaros.com/|archive-url=https://web.archive.org/web/20110714203050/http://www.novavaros.com/pages/vesti/531|url-status=dead|title=novavaros.com|archive-date=14 July 2011|website=novavaros.com}}</ref> [[Protected designation of origin|PDO]]
+* [[Zlatarski Sir|Zlatarski]] [[Protected designation of origin|PDO]]
 * [[Sjenički Sir|Sjenički]]
-* [[Svrljiški Belmuz]]<ref>[http://www.focus-balkans.org/res/files/upload/file/1%20FOCUS%20BALKANS%20WP8%20Split%20Traditional%20products.pdf Cliquez ici pour le titre<!-- Bot generated title -->]</ref>
+* [[Svrljiški Belmuz]]
-* [[Krivovirski Kačkavalj]]<ref name="autogenerated1">{{cite web |url=http://www.zis.gov.rs/en/oznake_geografskog_porekla/ogp_spisak.html |title= Intellectual Property Office|website=www.zis.gov.rs |archive-url=https://web.archive.org/web/20090326210635/http://www.zis.gov.rs/en/oznake_geografskog_porekla/ogp_spisak.html |archive-date=26 March 2009}}</ref>
+* [[Krivovirski Kačkavalj]]
-* [[Homoljski ovčiji sir|Homoljski ovčiji]] (Homolje sheep cheese)<ref name="autogenerated1"/>
+* [[Homoljski ovčiji sir|Homoljski ovčiji]] (Homolje sheep cheese)
-* [[Homoljski kozji sir|Homoljski kozji]] (Homolje goat cheese)<ref name="autogenerated1"/>
+* [[Homoljski kozji sir|Homoljski kozji]] (Homolje goat cheese)
-* [[Homoljski kravlji sir|Homoljski kravlji]] (Homolje cow cheese)<ref name="autogenerated1"/>
+* [[Homoljski kravlji sir|Homoljski kravlji]] (Homolje cow cheese)
 * [[Pirotski Kačkavalj]]
 * [[Lužnička Vurda]]
@@ Line 1,530: / Line 1,529: @@
 |[[File:Chleb z bryndza.jpg|135px]]
 |
-|A [[sheep milk]] [[cheese]] made in [[Poland]], [[Slovakia]] and [[Ukraine]].<ref name="cheese.com">{{cite web |url=http://www.cheese.com/Description.asp?Name=Bryndza |title=Cheese Description: Bryndza |access-date=11 June 2008 |publisher=Cheese.com }}</ref> Recipes differ slightly across the countries.
+|A [[sheep milk]] [[cheese]] made in [[Poland]], [[Slovakia]] and [[Ukraine]]. Recipes differ slightly across the countries.
 |-
 |[[Liptauer]]
 |[[File:Liptauer.jpg|135px]]
 |
-|A spicy cheese [[Spread (food)|spread]] made with [[sheep milk]] [[cheese]],<ref name="Gundel 1992" /> [[Goat cheese|goat's milk cheese]], [[quark cheese]] or [[cottage cheese]].
+|A spicy cheese [[Spread (food)|spread]] made with [[sheep milk]] [[cheese]], [[Goat cheese|goat's milk cheese]], [[quark cheese]] or [[cottage cheese]].
 |-
-|[[Ovčia hrudka]]<ref>{{cite web|url=http://easteuropeanfood.about.com/od/slovakeastertraditions/r/Slovak-Egg-Cheese-Recipe-For-Easter-Hrudka.htm|title=Slovak Egg Cheese for Easter (Hrudka) Recipe|access-date=24 October 2016|archive-date=5 September 2016|archive-url=https://web.archive.org/web/20160905064237/http://easteuropeanfood.about.com/od/slovakeastertraditions/r/Slovak-Egg-Cheese-Recipe-For-Easter-Hrudka.htm|url-status=dead}}</ref>
+|[[Ovčia hrudka]]
 |<!--[[File:EXAMPLE|135px]] -->
 |
@@ Line 1,592: / Line 1,591: @@
 !Description
 |-
-|[[Mohant]]<ref name="Slovenia 6">{{cite book|url=https://archive.org/details/isbn_9781741048575|url-access=registration|page=[https://archive.org/details/isbn_9781741048575/page/139 139]|quote=Mohant cheese.|title=Slovenia|first=Steve|last=Fallon|date=1 January 2010|publisher=Lonely Planet|access-date=24 October 2016|via=Internet Archive|isbn=9781741048575}}</ref><ref>{{cite book|url=https://books.google.com/books?id=WQoyFsQl-GUC&q=Mohant%20cheese&pg=PT377|title=Animal farming and environmental interactions in the Mediterranean region|first1=Isabel|last1=Casasús|first2=Jozo|last2=Rogosić|first3=Andrea|last3=Rosati|first4=Igor|last4=Stoković|first5=Dunixi|last5=Gabiña|date=26 March 2012|publisher=Springer Science & Business Media|access-date=24 October 2016|via=Google Books|isbn=9789086867417}}</ref>
+|[[Mohant]]
 |[[File:SirMohant1.JPG|135px]]
 |
-|A soft cheese with a strong flavor.<ref name="Slovenia 6"/>
+|A soft cheese with a strong flavor.
 |-
-|[[Tolminc cheese]]<ref name="Bogataj">{{cite book|url=https://books.google.com/books?id=AUGLPGvhQvQC&q=Tolminc%20cheese&pg=PA298|title=Taste Slovenia|first1=Janez|last1=Bogataj|first2=Rok|last2=Kvaternik|date=1 January 2007|publisher=Darila Rokus d.o.o./Rokus G|access-date=24 October 2016|via=Google Books|isbn=9789616531399}}</ref>
+|[[Tolminc cheese]]
 |<!--[[File:EXAMPLE|135px]] -->
 |[[Tolmin]]
-|Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a [[Protected Designation of Origin]].<ref name="Bogataj"/>
+|Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a [[Protected Designation of Origin]].
 |}
 * Bohinc Jože
@@ Line 1,673: / Line 1,672: @@
 {{Main|List of Swiss cheeses}}
 {{See also|Swiss cheeses and dairy products}}
-[[Switzerland]] is home to over 450 varieties of cheese.<ref>{{cite book | title=DK Eyewitness Travel Guide Switzerland | publisher=DK Publishing | series=Travel Guide | year=2017 | isbn=978-1-4654-6725-6 | url=https://books.google.com/books?id=SaZyDgAAQBAJ&pg=PA261 | access-date=28 December 2019 | page=261}}</ref> [[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.
+[[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.
 ===Ukraine===
@@ Line 1,697: / Line 1,696: @@
 |[[File:Bryndza.jpg|135px]]
 |
-|A [[sheep milk]] [[cheese]] made in [[Moldova]], [[Poland]], [[Slovakia]] and [[Ukraine]].<ref name="cheese.com" /> Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
+|A [[sheep milk]] [[cheese]] made in [[Moldova]], [[Poland]], [[Slovakia]] and [[Ukraine]]. Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
 |-
 |[[Dobrodar]]
@@ Line 1,735: / Line 1,734: @@
 {{See also|British cuisine}}
-The British Cheese Board<ref>{{cite web|url=http://britishcheese.com/|title=British Cheese Board – Welcome|first=Iconography|last=Ltd|access-date=24 October 2016}}</ref> states that there are over 700 named British cheeses produced in the UK.
+The British Cheese Board states that there are over 700 named British cheeses produced in the UK.
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,747: / Line 1,746: @@
 |[[File:Banbury cheese recipe, Sloane MS 1201.jpg|135px]]
 |[[Banbury]], [[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).<ref>{{cite web | title=7 Shakespearean Insults to Make Life More Interesting: 'Banbury Cheese' | website=Merriam-Webster | date=9 September 2016 | url=https://www.merriam-webster.com/words-at-play/shakespeare-insults/banbury-cheese | access-date=27 December 2019}}</ref> 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 [[Shakespeare]]'s ''[[Merry Wives of Windsor]]'' (1597). Pictured is a 15th/16th-century recipe for Banbury cheese.
 |-
 |[[Cheddar cheese]]
@@ Line 1,824: / Line 1,823: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |[[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.<ref name="Donnelly Kehler 2016 p. 435">{{cite book | last1=Donnelly | first1=C.W. | last2=Kehler | first2=M. | title=The Oxford Companion to Cheese | publisher=Oxford University Press | series=Oxford Companions | year=2016 | isbn=978-0-19-933088-1 | url=https://books.google.com/books?id=qRg1DQAAQBAJ&pg=PA435 | access-date=29 December 2019 | pages=435–436}}</ref>
+|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.
 |-
 |Talesh cheese
@@ Line 1,930: / Line 1,929: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |Originated in [[Egypt]]
-|It is similar to [[cottage cheese]]. [[Shanklish]], a fermented cheese, is made from areesh cheese.<ref name="Helou 1998 18">{{cite book|last=Helou|first=Anissa|title=Lebanese Cuisine|year=1998|publisher=St. Martin's Griffin|location=New York|isbn=978-0312187354|page=18}}</ref>
+|It is similar to [[cottage cheese]]. [[Shanklish]], a fermented cheese, is made from areesh cheese.
 |-
 |[[Baladi cheese]]
@@ Line 1,950: / Line 1,949: @@
 |[[File:Jameed.JPG|135px]]
 |[[Jordan]]
-|Hard, dry [[Yogurt|laban]] made from [[goat]] or [[sheep|ewe]]'s milk.<ref>{{cite book|url=https://books.google.com/books?id=zG1H75z0EYYC&q=jameed%20palestinian&pg=PA288|title=Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]|first=Ken|last=Albala|date=25 May 2011|publisher=ABC-CLIO|access-date=24 October 2016|via=Google Books|isbn=9780313376276}}</ref> [[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 [[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]].
 |-
 |[[Jibneh Arabieh]]
@@ Line 1,985: / Line 1,984: @@
 |[[File:جبنة نابلسية.jpg|135px]]
 |[[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]]<ref name="bookp209">{{Cite book|title=Feta and Related Cheeses | first=A. Y.|last=Tamime|author2=Robinson, R. K.  | publisher=Woodhead Publishing | page=209 |year=1991|isbn=978-1-85573-278-0 | url=https://books.google.com/books?id=dU6W5mXq13MC&q=nablus+cheese&pg=PA209|access-date=13 August 2012}}</ref> 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 [[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]].
 |-
 |Shelal
@@ Line 2,021: / Line 2,020: @@
 |{{interlanguage link|Antep peyniri|tr}}
 |<!--[[File:EXAMPLE|135px]] -->
-|[[Gaziantep]]<ref>{{cite book|url=https://books.google.com/books?id=lM-mtPn9WwoC&q=Gaziantep%20cheese&pg=PA320|title=Brined Cheeses|first=Adnan Y.|last=Tamime|date=15 April 2008|publisher=John Wiley & Sons|access-date=24 October 2016|via=Google Books|isbn=9781405171649}}</ref>
+|[[Gaziantep]]
 |
 |-
@@ Line 2,041: / Line 2,040: @@
 |Çamur
 |<!--[[File:EXAMPLE|135px]] -->
-|[[İzmir]]<ref>{{cite book|url=https://books.google.com/books?id=dsPPnydoDlkC&q=%C4%B0zmir%20cheese&pg=PT3623|title=Travel Istanbul, Turkey: Illustrated City Guide, Phrasebook, and Maps|last=MobileReference|date=1 January 2007|publisher=MobileReference.com|access-date=24 October 2016|via=Google Books|isbn=9781605011813}}</ref>
+|[[İzmir]]
 |
 |-
@@ Line 2,105: / Line 2,104: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|A goat's milk cheese<ref>{{cite book|url=https://books.google.com/books?id=Hn7b8I-xXiwC&q=Ke%C3%A7i%20cheese&pg=PA233|title=Rough Guide Phrasebook: Turkish: Turkish|first=Rough|last=Guides|date=3 October 2011|publisher=Penguin|access-date=24 October 2016|via=Google Books|isbn=9781405389600}}</ref>
+|A goat's milk cheese
 |-
 |Kirli Hanım
@@ Line 2,197: / Line 2,196: @@
 |[[Bleu Bénédictin]]
 |[[File:Bleu_bénédictin_02.jpg|135px]]
-|Made by the monks at the Benedictine Abbey of [[Saint-Benoît-du-Lac]], [[Quebec]]<ref>{{cite web|url=http://www.st-benoit-du-lac.com/fromages/fromagerie.html|title=Fromagerie Saint Benoit du Lac products page (French)}}</ref>
+|Made by the monks at the Benedictine Abbey of [[Saint-Benoît-du-Lac]], [[Quebec]]
 |A semi-soft, whole milk blue cheese deeply veined with the [[Roquefort (cheese)|Roquefort]] [[penicillium]] [[Mold (fungus)|mold]]
 |-
@@ Line 2,217: / Line 2,216: @@
 |[[Pikauba (cheese)|Pikauba]]
 |[[File:Pikauba (fromage) 03.jpg|135px]]
-|[[Saguenay–Lac-Saint-Jean]], [[Quebec]]<ref>{{cite book|language=fr|author1=Michèle Foreman|title=Fromages. Quebec artisans. The cream of the crop|pages= 96–97|place=Quebec|publisher=Éditions du Sommet|date=2012|isbn=978-2-89696-019-4}}</ref>
+|[[Saguenay–Lac-Saint-Jean]], [[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.
 |}
@@ Line 2,256: / Line 2,255: @@
 |
 |-
-|[[Crema (cheese)|Crema]]<ref name="Castro2">{{cite book|url=https://books.google.com/books?id=F-S2Y1UZoosC&q=Queso%20telita&pg=PA280|title=Eat, Drink, Think in Spanish: A Food Lover's English-Spanish/Spanish-English Dictionary|first=Lourdes|last=Castro|date=1 December 2009|publisher=Potter/TenSpeed/Harmony|access-date=24 October 2016|via=Google Books|isbn=9781580084017}}</ref>
+|[[Crema (cheese)|Crema]]
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|A spreadable, unripened white cheese.<ref name="Castro2"/>
+|A spreadable, unripened white cheese.
 |-
 |Enredo
@@ Line 2,281: / Line 2,280: @@
 !Description
 |-
-|[[Crema (cheese)|Crema]]<ref name="Castro2"/>
+|[[Crema (cheese)|Crema]]
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|A spreadable, unripened white cheese.<ref name="Castro2"/>
+|A spreadable, unripened white cheese.
 |-
 |[[Cuajada]]
@@ Line 2,296: / Line 2,295: @@
 |
 |-
-|[[Queijo seco]]<ref>{{cite book|url=https://books.google.com/books?id=vA2h6Ulm9y4C&q=seco%20cheese&pg=PA49|title=The Rough Guide to Portugal|first1=John|last1=Fisher|first2=Jules|last2=Brown|date=5 April 2010|publisher=Penguin|access-date=24 October 2016|via=Google Books|isbn=9781848369788}}</ref>
+|[[Queijo seco]]
 |<!--[[File:EXAMPLE|135px]] -->
 |
@@ Line 2,325: / Line 2,324: @@
 |
 |
-|Asadero cheese is a soft cheese that melts easily. It is usually made in the shape of a round tortilla.<ref>{{Cite news |date=1963-08-19 |title=When is a Tortilla Not Tortilla? When An Asadero, That's When! |pages=9 |work=El Paso Times |url=https://www.newspapers.com/clip/110940647/asaderos-martinezel-paso-texas/ |access-date=2022-10-17 |via=[[Newspapers.com]]}}</ref><ref>{{Cite news |date=1980-11-25 |title=Affectionados Line up for Asaderos |pages=3 |work=The Deming Headlight |url=https://www.newspapers.com/clip/111492177/the-deming-headlight/ |access-date=2022-10-17 |via=[[Newspapers.com]]}}</ref> Often mistaken for "Oaxaca cheese."<ref>{{Cite book |last=Hernández Rodríguez |first=Rafael |url=https://www.worldcat.org/oclc/1240827140 |title=Food Cultures of Mexico: Recipes, Customs, and Issues |date=2021 |publisher=ABC-CLIO |isbn=978-1-4408-6924-2 |location=Santa Barbara, California |pages=32 |oclc=1240827140}}</ref>
+|Asadero cheese is a soft cheese that melts easily. It is usually made in the shape of a round tortilla. Often mistaken for "Oaxaca cheese."
 |-
-|[[Chiapas cheese]]<ref name="Bayless">{{cite book|url=https://books.google.com/books?id=lCkXPPSrXXEC&q=queso%20Chiapas&pg=PT584|title=Authentic Mexican: Regional Cooking from the Heart of Mexico|first=Mr Rick|last=Bayless|date=26 May 2009|publisher=Harper Collins|access-date=24 October 2016|via=Google Books|isbn=9780061854989}}</ref>
+|[[Chiapas cheese]]
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it.<ref name="Bayless"/>
+|A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it.
 |-
 |[[Cotija cheese]]
@@ Line 2,349: / Line 2,348: @@
 |[[Oaxaca cheese]]
 |[[File:Quesillo de Oaxaca.png|135px]]
-|Named after the state of [[Oaxaca]] in southern Mexico, where it was first made<ref name="Hurt Ehlers 2008 p. 196">{{cite book | last1=Hurt | first1=J. | last2=Ehlers | first2=S. | title=The Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to Selecting, Serving, and Enjoying Cheese | publisher=DK Publishing | series=THE COMPLETE IDIOT'S GUIDE | year=2008 | isbn=978-1-4406-3618-9 | url=https://books.google.com/books?id=1WuifJuVavEC&pg=PA196 | access-date=29 December 2019 | page=196}}</ref>
+|Named after the state of [[Oaxaca]] in southern Mexico, where it was first made
-|A white, semihard stretched curd cheese from Mexico,<ref>{{cite book   | title = Food Culture in Mexico | author1 = Long Towell Long | author2 = Luis Alberto Vargas |  name-list-style = amp | publisher = Greenwood Publishing Group |url = https://books.google.com/books?id=vyppownpnUQC&q=oaxaca+cheese&pg=PA116 | date = 2005 | page =  116 | isbn =  9780313324314 | access-date = 8 January 2018 }}</ref><ref name="Hurt Ehlers 2008 p. 196"/> similar to unaged Monterey jack, but with a mozzarella-like string cheese texture
+|A white, semihard stretched curd cheese from Mexico, similar to unaged Monterey jack, but with a mozzarella-like string cheese texture
 |-
 |[[Crema Mexicana|Queso Crema]]
@@ Line 2,475: / Line 2,474: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|An American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness.<ref>{{cite web| url   =http://www.gutenberg.org/files/14293/14293-h/14293-h.htm#Page_37| title=The Complete Book of Cheese, Chapter 4: "American Cheddars| last1=Brown| first1 =Robert Carlton| publisher=Gramercy Publishing Company: New York| quote=Monterey Jack is a stirred curd Cheddar without any annatto coloring. It is sweeter than most and milder when young.}}</ref>
+|An American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness.
 |-
 |[[Muenster cheese]]
@@ Line 2,520: / Line 2,519: @@
 |[[File:Cottagecheese200px.jpg|135px]]
 |
-|It is a fresh [[cheese]] [[curd]] product with a mild flavor and soupy texture.<ref>{{cite web | last=Tricoles | first=Robin | title=Cottage Cheese Is the New Greek Yogurt | website=The Atlantic | date=24 March 2019 | url=https://www.theatlantic.com/technology/archive/2019/03/cottage-cheese-new-greek-yogurt/585487/ | access-date=30 December 2019}}</ref> It is drained, but not pressed, so some [[whey]] remains and the individual curds remain loose.
+|It is a fresh [[cheese]] [[curd]] product with a mild flavor and soupy texture. It is drained, but not pressed, so some [[whey]] remains and the individual curds remain loose.
 |}
@@ Line 2,537: / Line 2,536: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|The name-equivalent of [[cheddar cheese]] used in Australia and New Zealand, especially manufacturers and sellers.<ref>{{cite web|title=Cheese price war: Discount battle hits dairy farmers|url=https://www.weeklytimesnow.com.au/agribusiness/dairy/cheese-price-war-discount-battle-hits-dairy-farmers/news-story/58b1b50b1bff73bcda181af49c7758c4|work=[[The Herald and Weekly Times|The Weekly Times]]|author=Hunt, Peter|date=8 March 2017|access-date=6 January 2021}}</ref>
+|The name-equivalent of [[cheddar cheese]] used in Australia and New Zealand, especially manufacturers and sellers.
 |}
@@ Line 2,718: / Line 2,717: @@
 |<!--[[File:EXAMPLE|135px]] -->
 |[[Andes|Andean]] [[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.<ref>[http://goliath.ecnext.com/coms2/gi_0199-4425895/Andes-Panquehue-Pan-kay-way.html goliath.ecnext.com]</ref><ref>{{cite web|url=http://www.igourmet.com/Shoppe/shoppe.aspx?cat=1&subcat=South%20America|title=South America: Buy 1 Online at igourmet.com|access-date=24 October 2016}}</ref>
+|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.
 |-
 |[[Renaico (cheese)|Renaico]]
@@ Line 2,735: / Line 2,734: @@
 !Description
 |-
-|[[Queso Campesino]]<ref>{{Cite web|url=https://books.google.com/books?id=9J6vfzzOUpYC&dq=queso+Campesino&pg=PA20|title=Guía de procesos para la elaboración de productos lácteos|first=María Elena Pardo|last=V|date=5 April 2003|publisher=Convenio Andrés Bello|via=Google Books}}</ref>
+|[[Queso Campesino]]
 |<!--[[File:EXAMPLE|135px]] -->
 | Antioquia, Cundinamarca, Boyaca .
 | is called Quesito too, fresh made on big wheels traditionally
 |-
-|[[Queso costeño]]<ref>{{Cite web|url=https://books.google.com/books?id=9J6vfzzOUpYC&dq=queso+Coste%C3%B1o&pg=PA27|title=Guía de procesos para la elaboración de productos lácteos|first=María Elena Pardo|last=V|date=5 April 2003|publisher=Convenio Andrés Bello|via=Google Books}}</ref>
+|[[Queso costeño]]
 |[[File:Venta_de_queso_costeño.jpg|135px]]
 | Caribbean
 | A kind of Queso Campesino with a high content of salt in order to be kept longer fresh under salt water
 |-
-|[[Cuajada]]<ref>{{Cite web|url=https://books.google.com/books?id=DoSYbPzQVSkC&dq=queso+Cuajada&pg=PA33|title=Procesamiento de lácteos|date=5 April 1998|publisher=Soluciones Practicas|via=Google Books}}</ref>
+|[[Cuajada]]
 |<!--[[File:EXAMPLE|135px]] -->
 | Department of Cundinamarca and Boyacá, oriental mountains
@@ Line 2,832: / Line 2,831: @@
 |
 |
-|It is a washed curd, ripened cheese, from standardised and pasteurized milk. A variation of Danish [[danbo]] cheese. It is a matured cheese, of medium moisture and fat. Semi-hard, elastic consistency. Compact, smooth, not grainy texture. Uniform yellowish white colour. Lactic, smooth, slightly salty, characteristic flavor. This cheese comes in blocks which are salted, and surface dried. vacuum packaged and stored for ripening.<ref>{{Cite web|url=https://www.conaprole.uy/en/producto/producto-quesos-pastasemidura-danbo-chico|title=QUESO DANBO|website=www.conaprole.uy|language=es-es|access-date=26 November 2022}}</ref>
+|It is a washed curd, ripened cheese, from standardised and pasteurized milk. A variation of Danish [[danbo]] cheese. It is a matured cheese, of medium moisture and fat. Semi-hard, elastic consistency. Compact, smooth, not grainy texture. Uniform yellowish white colour. Lactic, smooth, slightly salty, characteristic flavor. This cheese comes in blocks which are salted, and surface dried. vacuum packaged and stored for ripening.
 |-
 |Sándwich
@@ Line 2,847: / Line 2,846: @@
 |
 |
-|It was a type of [[Gouda cheese]], with a firm, semi-hard paste, made with unpasteurized milk and with the addition of selected ferments. It ceased to be produced in 1980 due to changes in the sanitary requirement for pasteurization.<ref>[http://www.elobservador.com.uy/noticia/211727/yamandu-el-queso-que-se-extinguio/ Yamandú, el queso que se extinguió] El Observador. Consultado el 23 de octubre de 2011.</ref>
+|It was a type of [[Gouda cheese]], with a firm, semi-hard paste, made with unpasteurized milk and with the addition of selected ferments. It ceased to be produced in 1980 due to changes in the sanitary requirement for pasteurization.
 |-
 |Zapicán
 |
 |
-|Made with cow's milk, from 3 to 4&nbsp;kg in weight. It has a firm consistency and texture, with some spherical eyes and a smooth but defined flavor. Used as cut cheese.<ref name="SAmerica">{{cite book | last1=Castañeda| first1=Roberto y otros| title=Quesos de América del Sur | publisher=Editorial Albatros | series=1ª edición | year=2010| isbn=978-950-24-1312-9 | pages=87–89}}</ref>
+|Made with cow's milk, from 3 to 4&nbsp;kg in weight. It has a firm consistency and texture, with some spherical eyes and a smooth but defined flavor. Used as cut cheese.
 |}
@@ Line 2,869: / Line 2,868: @@
 |A soft, salty, white cheese.
 |-
-|[[Queso crineja]]<ref>{{cite book|url=https://books.google.com/books?id=rTywO3R9yTkC&q=Queso%20crineja&pg=PA205|title=Diccionario de cocina venezolana|first=Rafael Cartay|last=Angulo|date=1 January 2005|publisher=Editorial Alfa|access-date=24 October 2016|via=Google Books|isbn=9789803541552}}</ref>
+|[[Queso crineja]]
 |<!--[[File:EXAMPLE|135px]] -->
 |
 |
 |-
-|[[Queso de mano]]<ref>{{cite book|url=https://books.google.com/books?id=rTywO3R9yTkC&q=Queso%20de%20mano&pg=PA205|title=Diccionario de cocina venezolana|first=Rafael Cartay|last=Angulo|date=1 January 2005|publisher=Editorial Alfa|isbn=9789803541552|access-date=24 October 2016|via=Google Books}}</ref>
+|[[Queso de mano]]
 |[[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.
 |-
-|[[Queso Llanero]]<ref>{{cite book|url=https://books.google.com/books?id=rTywO3R9yTkC&q=Queso%20Llanero&pg=PA205|title=Diccionario de cocina venezolana|first=Rafael Cartay|last=Angulo|date=1 January 2005|publisher=Editorial Alfa|isbn=9789803541552|access-date=24 October 2016|via=Google Books}}</ref>
+|[[Queso Llanero]]
 |<!--[[File:EXAMPLE|135px]] -->
 |
@@ Line 2,891: / Line 2,890: @@
 |[[Queso Parma de Barinitas]]{{citation needed|date=August 2019}}
-|[[Queso semiduro]]<ref>{{cite web|url=https://books.google.com/books?id=wtpNcgAACAAJ&q=Queso%20semiduro|title=Normalización y mejora de queso semiduro, tradicional y con reducido contenido en grasa, de leche de cabra|date=1 January 2001|publisher=Fundación Alfonso Martín Escudero|access-date=24 October 2016|via=Google Books}}</ref>
+|[[Queso semiduro]]
 |<!--[[File:EXAMPLE|135px]] -->
 |
 |
 |-
-|[[Queso telita]]<ref name="Castro2" />
+|[[Queso telita]]
 |<!--[[File:EXAMPLE|135px]] -->
 |
-|A mild farmer's cheese that is packaged in liquid.<ref name="Castro2" />
+|A mild farmer's cheese that is packaged in liquid.
 |}
@@ Line 2,919: / Line 2,918: @@
 |
 |
-|An orange- and red-colored cheese that prepared with alcoholic [[port wine]] as it is made<ref>{{cite book | last=Buffardi | first=M. | title=Great Balls of Cheese | publisher=HMH Books | year=2013 | isbn=978-0-544-18666-8 | url=https://books.google.com/books?id=0YclAAAAQBAJ&pg=PA60 | access-date=30 December 2019 | page=60}}</ref>
+|An orange- and red-colored cheese that prepared with alcoholic [[port wine]] as it is made
 |-
 |[[Smoked cheese]]
 |[[File:Smoked Gruyère cheese.jpg|135px]]
 |Various
-|A style of preparing any number of hard or semi-hard cheeses, using smoke or smoke flavoring.<ref>{{cite book | title=Cheese For Dummies | publisher=Wiley | series=For Dummies | year=2012 | isbn=978-1-118-09939-1 | url=https://books.google.com/books?id=tRdj4Slk2_QC&pg=PA84 | access-date=30 December 2019 | page=84}}</ref><ref>{{cite book | last=Jautaikis | first=P. | title=The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue | publisher=Ulysses Press | year=2016 | isbn=978-1-61243-592-3 | url=https://books.google.com/books?id=qK0iDAAAQBAJ&pg=PA49 | access-date=30 December 2019 | page=49}}</ref> Pictured is smoked [[Gruyère cheese]]
+|A style of preparing any number of hard or semi-hard cheeses, using smoke or smoke flavoring. Pictured is smoked [[Gruyère cheese]]
 |-
 |[[Soy cheese]]
 |[[File:Chives Cream Sheese.jpg|135px]]
 |
-|Not a dairy product, but a [[cheese analogue]] made from soybeans/soy protein.<ref>{{cite book | last=K | first=L.T. | title=Edible Medicinal And Non-Medicinal Plants: Volume 2, Fruits | publisher=Springer Netherlands | series=Edible Medicinal and Non-medicinal Plants | year=2012 | isbn=978-94-007-1763-3 | url=https://books.google.com/books?id=6fJyQDil1rYC&pg=PA638 | access-date=30 December 2019 | page=638}}</ref> Pictured is soy cheese manufactured to the consistency of a cream cheese.
+|Not a dairy product, but a [[cheese analogue]] made from soybeans/soy protein. Pictured is soy cheese manufactured to the consistency of a cream cheese.
 |-
 |[[Rice cheese]]
 |
 |
-|As with soy cheese, an analogue from rice/rice protein<ref>{{cite book | last=Gentry | first=A. | title=Real Food for Everyone: Vegan-Friendly Meals for Meat-Lovers, Vegetarians, and Vegans | publisher=Andrews McMeel Publishing, LLC | year=2015 | isbn=978-1-4494-7049-4 | url=https://books.google.com/books?id=jCACBQAAQBAJ&pg=PA72 | access-date=30 December 2019 | page=72}}</ref>
+|As with soy cheese, an analogue from rice/rice protein
 |}
@@ Line 2,984: / Line 2,983: @@
 * [[List of Portugal food and drink products with protected status#Cheese|List of Portuguese cheeses with protected status]]
 {{div col end}}
-==References==
-{{reflist|30em}}
 ==External links==

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