List of cheeses: Difference between revisions

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

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

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

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|[[Rumi cheese|Rumi]]

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

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

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

|}

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

|[[:en:Urmia|Urumia]]

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

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

|}

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 |[[File:Mesh.jpg|135px]]
 |
-|A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers.{{sfn|African Cheese: Egypt}} ''[[Mish]]'' is often made at home from ''areesh'' cheese.{{sfn|Robinson|Tamime|1991|p=190}} Products similar to ''mish'' are made commercially from different types of Egyptian cheese such as ''domiati'' or ''rumi'', with different ages.
+|A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers. ''[[Mish]]'' is often made at home from ''areesh'' cheese. Products similar to ''mish'' are made commercially from different types of Egyptian cheese such as ''domiati'' or ''rumi'', with different ages.
 |-
 |[[Rumi cheese|Rumi]]
 |[[File:Flickr - Tour d'Afrique - ArabicCheese.jpg|130px]]
 |
-|A hard, bacterially ripened variety of cheese.{{sfn|Fox|McSweeney|Cogan|2004|p=20}} It belongs to the same family as ''[[Pecorino Romano]]'' and ''[[Manchego]]''. It is salty, with a crumbly texture, and is sold at different stages of aging.
+|A hard, bacterially ripened variety of cheese. It belongs to the same family as ''[[Pecorino Romano]]'' and ''[[Manchego]]''. It is salty, with a crumbly texture, and is sold at different stages of aging.
 |}
@@ Line 1,838: / Line 1,838: @@
 |[[File:Kupe paniri.jpg|thumb|Kupe paniri]]
 |[[:en:Urmia|Urumia]]
-|Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of [[Wikipedia:Khoy|Khoy]] and [[:en:Urmia|Urumia]]. It is made by adding [[Vinegar|white vinegar]] to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or [[Nigella sativa|fennel flower]] seeds and [[poppy seed]]s and black [[caraway]] is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried. [https://cookpad.com/ir/%D8%AF%D8%B3%D8%AA%D9%88%D8%B1%20%D8%BA%D8%B0%D8%A7/6001284-%D9%BE%D9%86%DB%8C%D8%B1-%DA%A9%D9%88%D8%B2%D9%87-%D8%A7%DB%8C-%D8%A2%D8%AA%D9%86%D8%A7]
+|Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of [[Wikipedia:Khoy|Khoy]] and [[:en:Urmia|Urumia]]. It is made by adding [[Vinegar|white vinegar]] to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or [[Nigella sativa|fennel flower]] seeds and [[poppy seed]]s and black [[caraway]] is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried.
 |}