List of cheeses: Difference between revisions

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

==Africa==

==Africa==

===Benin===

===Benin===

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===Ethiopia===

===Ethiopia===

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===Mauritania===

===Mauritania===

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==Asia==

==Asia==

===Armenia===

===Armenia===

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===Azerbaijan===

===Azerbaijan===

===Bangladesh===

===Bangladesh===

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===China===

===China===

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

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===Cyprus===

===Cyprus===

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===Georgia===

===Georgia===

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===India===

===India===

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===Indonesia===

===Indonesia===

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===Japan===

===Japan===

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===Korea===

===Korea===

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===Malaysia===

===Malaysia===

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===Mongolia===

===Mongolia===

There are two types of Mongolian cheese (бяслаг). They are similar in taste and are like a cross between mozzarella and an unsalted feta cheese.

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===Nepal===

===Nepal===

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===Philippines===

===Philippines===

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==Europe==

==Europe==

=== Albania ===

=== Albania ===

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!Name

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===Austria===

===Austria===

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|Staazer is a semi-hard cheese made from raw cow's milk from Austria. Staazer is made from hay milk, i.e. the cows that give the milk for the Staazer are fed exclusively with grass and herbs from the pasture in summer and exclusively with hay in winter. There is no silage feeding or feeding with fermentation hay. This special, natural feeding makes the milk, and later the cheese, particularly aromatic. The cheese matures for at least 3 months. Staazer has a round loaf shape weighing about 6 kg. The dough is pale yellow, the consistency is compact with few fermentation holes. The taste is aromatic and mildly creamy.

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

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

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

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===Belgium===

===Belgium===

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===Bosnia and Herzegovina===

===Bosnia and Herzegovina===

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

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===Bulgaria===

===Bulgaria===

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

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

|-

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===Croatia===

===Croatia===

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===Czech Republic===

===Czech Republic===

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===Denmark===

===Denmark===

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===Estonia===

===Estonia===

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===Finland===

===Finland===

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===France===

===France===

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===Germany===

===Germany===

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

===Greece===

===Greece===

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

|-

|[[Xynomizithra]]

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===Hungary===

===Hungary===

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===Iceland===

===Iceland===

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

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===Ireland===

===Ireland===

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

===Italy===

===Italy===

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

===Jews of Eastern Europe===

===Jews of Eastern Europe===

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===Kosovo===

===Kosovo===

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===Latvia===

===Latvia===

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===Lithuania===

===Lithuania===

* [[Džiugas]]

===Malta===

===Malta===

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===Moldova===

===Moldova===

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===Montenegro===

===Montenegro===

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|A type of best semisoft cheese made of [[cow milk]], produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal. It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture.

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

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===Netherlands===

===Netherlands===

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

===North Macedonia===

===North Macedonia===

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|-

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===Norway===

===Norway===

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===Poland===

===Poland===

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

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

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

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===Portugal===

===Portugal===

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

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===Romania===

===Romania===

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

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

|-

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===Russia===

===Russia===

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===Serbia===

===Serbia===

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|}

* [[Sremski Sir|Sremski]]

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===Slovakia===

===Slovakia===

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===Slovenia===

===Slovenia===

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* Planinski

===Spain===

===Spain===

===Sweden===

===Sweden===

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===Switzerland===

===Switzerland===

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

===Ukraine===

===Ukraine===

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===United Kingdom===

===United Kingdom===

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

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|-

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==Middle East==

==Middle East==

===Egypt===

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===Iran===

===Iran===

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===Israel===

===Israel===

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===Levant===

===Levant===

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

===Turkey===

===Turkey===

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==North and Central America==

==North and Central America==

===Canada===

===Canada===

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===Costa Rica===

===Costa Rica===

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===El Salvador===

===El Salvador===

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===Honduras===

===Honduras===

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===Mexico===

===Mexico===

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===Nicaragua===

===Nicaragua===

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===United States===

===United States===

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|Best eaten within 24–48 hours of production and at room temperature. Fresh curds will often come in a bag and have a little whey in the bag. They are often high in moisture and salty and will likely squeak while you chew them.

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

|-

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==Oceania==

==Oceania==

===Australia===

===Australia===

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|}

===New Zealand===

===New Zealand===

==South America==

==South America==

===Argentina===

===Argentina===

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===Bolivia===

===Bolivia===

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===Brazil===

===Brazil===

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===Chile===

===Chile===

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===Colombia===

===Colombia===

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=== Paraguay ===

=== Paraguay ===

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|+

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=== Peru ===

=== Peru ===

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=== Uruguay ===

=== Uruguay ===

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===Venezuela===

===Venezuela===

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|[[Queso Parma de Barinitas]]

|[[Queso semiduro]]

|

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==Other==

==Other==

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

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==Unsorted==

==Unsorted==

* [[Tresse cheese]]

==See also==

==See also==

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===Articles by country===

===Articles by country===

* {{annotated link|Cheeses of Mexico}}

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===Protected cheeses===

===Protected cheeses===

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

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==External links==

==External links==

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

{{Navboxes

@@ Line 4: / Line 4: @@
 <languages/>
 <translate>
+<!--T:1-->
 {{dynamic list}}
 [[File:Marche-aux-puces-Lausanne-004.jpg|thumb|right|Different types of [[Gruyère cheese|Gruyère]], Jura Alpage and [[L'Etivaz|Etivaz]] cheeses at a food market in [[:en:Lausanne|Lausanne]], Switzerland.]]
@@ Line 16: / Line 17: @@
 In this list, types of cheeses are included; [[:en:brand name|brand name]]s are only included if they apply to a distinct variety of cheese.
-==Africa==
+==Africa== <!--T:2-->
 {{See also|:en:African cuisine}}
-===Benin===
+===Benin=== <!--T:3-->
 {{See also|:en:Benin cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 35: / Line 36: @@
 |}
-===Ethiopia===
+===Ethiopia=== <!--T:4-->
 {{See also|:en:Ethiopian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 50: / Line 51: @@
 |}
-===Mauritania===
+===Mauritania=== <!--T:5-->
 {{see also|:en:Mauritanian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 65: / Line 66: @@
 |}
-==Asia==
+==Asia== <!--T:6-->
 {{See also|:en:Asian cuisine}}
-===Armenia===
+===Armenia=== <!--T:7-->
 {{See also|:en:Armenian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 83: / Line 84: @@
 |}
-===Azerbaijan===
+===Azerbaijan=== <!--T:8-->
 {{See also|:en:Azerbaijani cuisine}}
-===Bangladesh===
+===Bangladesh=== <!--T:9-->
 {{See also|:en:Bangladeshi cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 101: / Line 102: @@
 |}
-===China===
+===China=== <!--T:10-->
 {{See also|:en:Tibetan cheese}}
 The dominant Han Chinese culture is not dairy-centric. However, some indigenous sociolinguistic groups in regions of the country, such as [[:en:Inner Mongolia|Inner Mongolia]], [[:en:Tibet|Tibet]] and [[:en:Yunnan|Yunnan]], have strong cheese traditions.
@@ Line 142: / Line 143: @@
 |}
-===Cyprus===
+===Cyprus=== <!--T:11-->
 {{See also|:en:Cypriot cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 172: / Line 173: @@
 |}
-===Georgia===
+===Georgia=== <!--T:12-->
 {{See also|:en:Georgian cheese|:en:Georgian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 187: / Line 188: @@
 |}
-===India===
+===India=== <!--T:13-->
 {{See also|Indian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 228: / Line 229: @@
 |}
-===Indonesia===
+===Indonesia=== <!--T:14-->
 {{See also|:en:Indonesian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 243: / Line 244: @@
 |}
-===Japan===
+===Japan=== <!--T:15-->
 {{See also|:en:Japanese cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 258: / Line 259: @@
 |}
-===Korea===
+===Korea=== <!--T:16-->
 {{See also|:en:Korean cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 273: / Line 274: @@
 |}
-===Malaysia===
+===Malaysia=== <!--T:17-->
 {{See also|:en:Malaysian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 288: / Line 289: @@
 |}
-===Mongolia===
+===Mongolia=== <!--T:18-->
 {{See also|:en:Mongolian cuisine}}
 There are two types of Mongolian cheese (бяслаг). They are similar in taste and are like a cross between mozzarella and an unsalted feta cheese.
@@ Line 306: / Line 307: @@
 |}
-===Nepal===
+===Nepal=== <!--T:19-->
 {{See also|:en:Nepalese cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 327: / Line 328: @@
 <!-- "Yak cheese" has been removed since most cheese produced in Nepal is from yak milk-->
-===Philippines===
+===Philippines=== <!--T:20-->
 {{See also|:en:Philippine cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 342: / Line 343: @@
 |}
-==Europe==
+==Europe== <!--T:21-->
 {{See also|:en:European cuisine}}
-=== Albania ===
+=== Albania === <!--T:22-->
 {{See also|:en:Albanian cuisine}}
+<!--T:23-->
 {| class="wikitable sortable"
 !Name
@@ Line 380: / Line 382: @@
 |}
-===Austria===
+===Austria=== <!--T:24-->
 {{See also|:en:Austrian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 429: / Line 431: @@
 |Staazer is a semi-hard cheese made from raw cow's milk from Austria. Staazer is made from hay milk, i.e. the cows that give the milk for the Staazer are fed exclusively with grass and herbs from the pasture in summer and exclusively with hay in winter. There is no silage feeding or feeding with fermentation hay. This special, natural feeding makes the milk, and later the cheese, particularly aromatic. The cheese matures for at least 3 months. Staazer has a round loaf shape weighing about 6&nbsp;kg. The dough is pale yellow, the consistency is compact with few fermentation holes. The taste is aromatic and mildly creamy.
+<!--T:25-->
 In addition to the regular Staazer, there are also the varieties:
+<!--T:26-->
 Staazer with wild garlic - 50% fat (Staazer cheese with wild garlic in the dough)
 Staazer with hay flowers – 45% fat (Staazer cheese with dried hay flowers on the rind)
@@ Line 446: / Line 450: @@
 |}
-===Belgium===
+===Belgium=== <!--T:27-->
 {{See also|:en:Belgian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 501: / Line 505: @@
 |}
-===Bosnia and Herzegovina===
+===Bosnia and Herzegovina=== <!--T:28-->
 {{See also|Bosnia and Herzegovina cuisine|:en:List of Bosnia and Herzegovina cheeses}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 536: / Line 540: @@
 |}
-===Bulgaria===
+===Bulgaria=== <!--T:29-->
 {{See also|:en:Bulgarian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 555: / Line 559: @@
 |Urdă/Izvara is made from whey of sheep, goat or cow milk. It is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky and palatable. It contains 18 grams of protein per 100 grams.
+<!--T:30-->
 Urdă/Izvara is similar to ricotta in the way it is produced.
 |-
@@ Line 568: / Line 573: @@
 |}
-===Croatia===
+===Croatia=== <!--T:31-->
 {{See also|:en:Croatian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 603: / Line 608: @@
 |}
-===Czech Republic===
+===Czech Republic=== <!--T:32-->
 {{See also|:en:Czech cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 633: / Line 638: @@
 |}
-===Denmark===
+===Denmark=== <!--T:33-->
 {{See also|:en:Danish cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 698: / Line 703: @@
 |}
-===Estonia===
+===Estonia=== <!--T:34-->
 {{See also|:en:Estonian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 723: / Line 728: @@
 |}
-===Finland===
+===Finland=== <!--T:35-->
 {{See also|:en:Finnish cuisine}}
 {| class="wikitable sortable" style="width:100%"
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 |}
-===France===
+===France=== <!--T:36-->
 {{Main|List of French cheeses}}
 {{See also|:en:French cuisine}}
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 {{Clear}}
-===Germany===
+===Germany=== <!--T:37-->
 {{Main|List of German cheeses}}
 {{See also|:en:German cuisine}}
 Germany's cheese production accounts for approximately one-third of all European-produced cheeses.
-===Greece===
+===Greece=== <!--T:38-->
 {{Main|List of Greek Protected Designations of Origin cheeses}}
 {{See also|:en:Greek cuisine}}
@@ Line 844: / Line 849: @@
 |Made from Myzithra by adding salt, causing dehydration, and allowing maturation.
+<!--T:39-->
 |-
 |[[Xynomizithra]]
@@ Line 861: / Line 867: @@
 |}
-===Hungary===
+===Hungary=== <!--T:40-->
 {{See also|:en:Hungarian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 911: / Line 917: @@
 |}
-===Iceland===
+===Iceland=== <!--T:41-->
 {{See also|:en:Icelandic cuisine#Cheese|l1=Icelandic cuisine{{spaced ndash}}Cheese}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 926: / Line 932: @@
 |}
-===Ireland===
+===Ireland=== <!--T:42-->
 {{Main|List of Irish cheeses}}
 {{See also|:en:Irish cuisine}}'''
-===Italy===
+===Italy=== <!--T:43-->
 {{Main|List of Italian cheeses|List of Italian DOP cheeses}}
 {{See also|:en:Italian cuisine|Geographical indications and traditional specialities in the European Union}}
-===Jews of Eastern Europe===
+===Jews of Eastern Europe=== <!--T:44-->
 {{See also|:en:Ashkenazi Jewish cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 949: / Line 955: @@
 |}
-===Kosovo===
+===Kosovo=== <!--T:45-->
 {{See also|:en:Kosovan cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 964: / Line 970: @@
 |}
-===Latvia===
+===Latvia=== <!--T:46-->
 {{See also|:en:Latvian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 984: / Line 990: @@
 |}
-===Lithuania===
+===Lithuania=== <!--T:47-->
 {{See also|:en:Lithuanian cuisine}}
 * [[Džiugas]]
-===Malta===
+===Malta=== <!--T:48-->
 {{See also|:en:Maltese cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,003: / Line 1,009: @@
 |}
-===Moldova===
+===Moldova=== <!--T:49-->
 {{See also|:en:Moldovan cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,033: / Line 1,039: @@
 |}
-===Montenegro===
+===Montenegro=== <!--T:50-->
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 1,053: / Line 1,059: @@
 |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.
+<!--T:51-->
 Currently, there is an ongoing procedure for protection of geographic origin for this cheese.
 |-
@@ Line 1,072: / Line 1,079: @@
 |}
-===Netherlands===
+===Netherlands=== <!--T:52-->
 {{Main|List of Dutch cheeses}}
 {{See also|:en:Dutch cuisine}}
 The Netherlands is one of the major cheese producing countries of Europe, with a tradition of cheesemaking as shown by the [[:en:Dutch cheese markets|Dutch cheese markets]].
-===North Macedonia===
+===North Macedonia=== <!--T:53-->
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 1,101: / Line 1,108: @@
 |}
-===Norway===
+===Norway=== <!--T:54-->
 {{Main|List of Norwegian cheeses}}
 {{See also|:en:Norwegian cuisine}}
@@ Line 1,157: / Line 1,164: @@
 |}
-===Poland===
+===Poland=== <!--T:55-->
 The history of [[Cheesemaker|cheesemaking]] in Poland goes back to 5500 BC, when cheese similar to [[mozzarella]] was produced in [[:en:Neolithic|Neolithic]] times in [[:en:Kujawy|Kujawy]] (north-central Poland).
+<!--T:56-->
 Poland is the 7th largest cheese producer in the world and has the 18th highest cheese consumption.
+<!--T:57-->
 Marek Kosmulski described over 600 types of Polish cheeses manufactured between 1948 and 2019.[3]
 {| class="wikitable sortable" style="width:100%;"
@@ Line 1,318: / Line 1,327: @@
 {{See also|:en:Polish cuisine}}
-===Portugal===
+===Portugal=== <!--T:58-->
 {{See also|:en:Portuguese cuisine|List of Portuguese cheeses with protected status}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,383: / Line 1,392: @@
 |}
-===Romania===
+===Romania=== <!--T:59-->
 {{See also|:en:Romanian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,402: / Line 1,411: @@
 |Suhaia cheese is a dairy product matured in brine, prepared in the neighboring territories of Suhaia commune and, predominantly, in Suhaia commune, Teleorman, Romania.
+<!--T:60-->
 The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life.
 |-
@@ Line 1,435: / Line 1,445: @@
 |}
-===Russia===
+===Russia=== <!--T:61-->
 {{See also|:en:Russian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,482: / Line 1,492: @@
 {{div col end}}
-===Serbia===
+===Serbia=== <!--T:62-->
 {{Main|Serbian cheeses}}
 {{See also|:en:Serbian cuisine}}
@@ Line 1,503: / Line 1,513: @@
 |}
+<!--T:63-->
 {{div col|colwidth=30em}}
 * [[Sremski Sir|Sremski]]
@@ Line 1,519: / Line 1,530: @@
 {{div col end}}
-===Slovakia===
+===Slovakia=== <!--T:64-->
 {{See also|:en:Slovakian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,584: / Line 1,595: @@
 |}
-===Slovenia===
+===Slovenia=== <!--T:65-->
 {{See also|:en:Slovenian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,607: / Line 1,618: @@
 * Planinski
-===Spain===
+===Spain=== <!--T:66-->
 {{Main|List of Spanish cheeses}}
 {{See also|:en:Spanish cuisine}}
-===Sweden===
+===Sweden=== <!--T:67-->
 {{See also|:en:Swedish cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,671: / Line 1,682: @@
 |}
-===Switzerland===
+===Switzerland=== <!--T:68-->
 {{Main|List of Swiss cheeses}}
 {{See also|:en:Swiss cheeses and dairy products}}
 [[Wikipedia:Switzerland|Switzerland]] is home to over 450 varieties of cheese. [[Wikipedia:Cow|Cow]]s [[Wikipedia:milk|milk]] is used in about 99 percent of the cheeses produced. The remaining share is made up of [[Wikipedia:sheep milk|sheep milk]] and [[Wikipedia:goa|goa]] milk.
-===Ukraine===
+===Ukraine=== <!--T:69-->
 {{See also|:en:Ukrainian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 1,731: / Line 1,742: @@
 |}
-===United Kingdom===
+===United Kingdom=== <!--T:70-->
 {{Main|List of British cheeses}}
+<!--T:71-->
 {{See also|:en:British cuisine}}
+<!--T:72-->
 The British Cheese Board states that there are over 700 named British cheeses produced in the UK.
+<!--T:73-->
 {| class="wikitable sortable" style="width:100%"
 |-
@@ Line 1,766: / Line 1,780: @@
 |}
-==Middle East==
+==Middle East== <!--T:74-->
 ===Egypt===
 {{Main|Egyptian cheese}}
@@ Line 1,813: / Line 1,827: @@
 |}
-===Iran===
+===Iran=== <!--T:75-->
 {{See also|:en:Iranian cuisine}}
 {| class="wikitable sortable" :- style="width:100%"
@@ Line 1,843: / Line 1,857: @@
 |}
-===Israel===
+===Israel=== <!--T:76-->
 {{main|List of Israeli cheeses}}
 {{See also|:en:Israeli cuisine}}
@@ Line 1,914: / Line 1,928: @@
 |}
-===Levant===
+===Levant=== <!--T:77-->
 {{See also|List of Syrian Cheeses|:en:Middle Eastern cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,004: / Line 2,018: @@
 |}
+<!--T:78-->
 The Levant is a geographical region east of the [[Wikipedia:Mediterranean Sea|Mediterranean Sea]] which includes the countries of [[Wikipedia:Syria|Syria]], [[Wikipedia:Lebanon|Lebanon]], [[Wikipedia:Israel|Israel]], [[Wikipedia:Jordan|Jordan]], [[:en:State of Palestine|Palestine]] and sometimes it includes [[Wikipedia:Cyprus|Cyprus]] and the Turkish province of [[Wikipedia:Hatay|Hatay]]
-===Turkey===
+===Turkey=== <!--T:79-->
 {{See also|Turkish cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,184: / Line 2,199: @@
 |}
-==North and Central America==
+==North and Central America== <!--T:80-->
 {{See also|:en:Cuisine of the Americas}}
-===Canada===
+===Canada=== <!--T:81-->
 {{See also|:en:Canadian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,222: / Line 2,237: @@
 |}
-===Costa Rica===
+===Costa Rica=== <!--T:82-->
 {{See also|:en:Costa Rican cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,243: / Line 2,258: @@
 |}
-===El Salvador===
+===El Salvador=== <!--T:83-->
 {{See also|:en:Salvadoran cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,273: / Line 2,288: @@
 |}
-===Honduras===
+===Honduras=== <!--T:84-->
 {{See also|:en:Honduran cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,303: / Line 2,318: @@
 |}
-===Mexico===
+===Mexico=== <!--T:85-->
 {{Main|Cheeses of Mexico}}
 {{See also|:en:Mexican cuisine}}
@@ Line 2,383: / Line 2,398: @@
 |}
-===Nicaragua===
+===Nicaragua=== <!--T:86-->
 {{See also|:en:Nicaraguan cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,398: / Line 2,413: @@
 |}
-===United States===
+===United States=== <!--T:87-->
 {{Main|List of American cheeses}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,422: / Line 2,437: @@
 |Best eaten within 24–48 hours of production and at room temperature. Fresh curds will often come in a bag and have a little whey in the bag. They are often high in moisture and salty and will likely squeak while you chew them.
+<!--T:88-->
 After a couple days or after any refrigeration they can be "regenerated" with a couple seconds in a microwave, but they will not be the same or as fresh. They are good in an omelete or breaded and fried at this point. After a few days they will be like a young colby or cheddar.
 |-
@@ Line 2,524: / Line 2,540: @@
 |}
-==Oceania==
+==Oceania== <!--T:89-->
-===Australia===
+===Australia=== <!--T:90-->
 {{See also|:en:Australian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,541: / Line 2,557: @@
 |}
-===New Zealand===
+===New Zealand=== <!--T:91-->
 {{See also|:en:New Zealand cuisine}}
-==South America==
+==South America== <!--T:92-->
 {{See also|:en:Cuisine of the Americas}}
-===Argentina===
+===Argentina=== <!--T:93-->
 {{main|List of Argentine cheeses}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,612: / Line 2,628: @@
 |}
-===Bolivia===
+===Bolivia=== <!--T:94-->
 {{See also|:en:Bolivian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,632: / Line 2,648: @@
 |}
-===Brazil===
+===Brazil=== <!--T:95-->
 {{See also|:en:Brazilian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,702: / Line 2,718: @@
 |}
-===Chile===
+===Chile=== <!--T:96-->
 {{See also|:en:Chilean cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,727: / Line 2,743: @@
 |}
-===Colombia===
+===Colombia=== <!--T:97-->
 {{See also|:en:Colombian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,772: / Line 2,788: @@
 |}
-=== Paraguay ===
+=== Paraguay === <!--T:98-->
 {| class="wikitable"
 |+
@@ Line 2,786: / Line 2,802: @@
 |}
-=== Peru ===
+=== Peru === <!--T:99-->
 {{See also|:en:Peruvian cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,811: / Line 2,827: @@
 |}
-=== Uruguay ===
+=== Uruguay === <!--T:100-->
 {{See also|:en:Uruguayan cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,856: / Line 2,872: @@
 |}
-===Venezuela===
+===Venezuela=== <!--T:101-->
 {{See also|:en:Venezuelan cuisine}}
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,892: / Line 2,908: @@
 |[[Queso Parma de Barinitas]]
+<!--T:102-->
 |[[Queso semiduro]]
 |<!--[[File:EXAMPLE|135px]] -->
@@ Line 2,903: / Line 2,920: @@
 |}
-==Other==
+==Other== <!--T:103-->
 Some types of cheese were either developed in various locales independently (usually as un-aged products from the beginning stages of dairy processing and cheesemaking), or are not actually cheese products. Examples include:
 {| class="wikitable sortable" style="width:100%"
@@ Line 2,938: / Line 2,955: @@
 |}
-==Unsorted==
+==Unsorted== <!--T:104-->
 * [[Tresse cheese]]
-==See also==
+==See also== <!--T:105-->
 {{Portal|Food|Society|Lists}}
 {{div col}}
@@ Line 2,960: / Line 2,977: @@
 {{div col end}}
-===Articles by country===
+===Articles by country=== <!--T:106-->
 {{div col}}
 * {{annotated link|Cheeses of Mexico}}
@@ Line 2,977: / Line 2,994: @@
 {{div col end}}
-===Protected cheeses===
+===Protected cheeses=== <!--T:107-->
 {{div col}}
 * [[List of European cheeses with protected geographical status]]
@@ Line 2,986: / Line 3,003: @@
 {{div col end}}
-==External links==
+==External links== <!--T:108-->
 {{sister project links|Cheese}}
 * [https://www.cheese.com/alphabetical/ Alphabetical list of cheeses]. Cheese.com.
+<!--T:109-->
 {{Cheese}}
 {{Navboxes