List of cheeses: Difference between revisions

{{See also|Cuisine of the Americas}}

{{See also|Canadian cuisine}}

|Made by the monks at the Benedictine Abbey of [[Saint-Benoît-du-Lac]], [[Quebec]]

|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 are a key ingredient in [[poutine]].

|Originally manufactured by the [[Trappist monk]]s, 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.

|[[Saguenay–Lac-Saint-Jean]], [[Quebec]]

{{See also|Costa Rican cuisine}}

|[[Turrialba (canton)|Turrialba]], [[Cartago Province]]

{{See also|Salvadoran cuisine}}

{{See also|Honduran cuisine}}

{{See also|Mexican cuisine}}

|A firm, aged [[Cheeses of Mexico|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.

|Named after the state of [[Oaxaca]] in southern Mexico, where it was first made

{{See also|Nicaraguan cuisine}}

|Brand name of a semi-soft cheese with a mild, smooth flavor and a subtle hint of sourness. Bergenost is a triple-[[cream]], [[Norway|Norwegian]]-style [[butter]] cheese made by [[Yancey's Fancy]] of [[Corfu, New York]] using imported Norwegian cultures.

|[[Wisconsin]]

|[[Upper Midwest]]

|[[Colorado]]

|[[California]]