List of cheeses: Difference between revisions

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|[[File:Domiati cheese.jpg|135px]]

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|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.~~{{sfn|Lewicka|2011|p=237}}~~ Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt.~~{{sfn|El-Baradei|Delacroix-Buchet|Ogier|2007|p=1248}}~~ The cheese takes its name from the city of [[Wikipedia:Damietta|Damietta]] and is thought to have been made as early as 332 BC.~~{{sfn|Robinson|Tamime|1991|p=160}}~~

|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. Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt. The cheese takes its name from the city of [[Wikipedia:Damietta|Damietta]] and is thought to have been made as early as 332 BC.

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|[[Halumi]]

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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]]''.~~{{sfn|Fox|McSweeney|Cogan|2004|p=11}}~~ It is salty, with a crumbly texture, and is sold at different stages of aging.~~{{sfn|African Cheese: Egypt}}~~

|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.

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 |[[File:Domiati cheese.jpg|135px]]
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-|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.{{sfn|Lewicka|2011|p=237}} Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt.{{sfn|El-Baradei|Delacroix-Buchet|Ogier|2007|p=1248}} The cheese takes its name from the city of [[Wikipedia:Damietta|Damietta]] and is thought to have been made as early as 332 BC.{{sfn|Robinson|Tamime|1991|p=160}}
+|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. Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt. The cheese takes its name from the city of [[Wikipedia:Damietta|Damietta]] and is thought to have been made as early as 332 BC.
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 |[[Halumi]]
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 |[[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]]''.{{sfn|Fox|McSweeney|Cogan|2004|p=11}} It is salty, with a crumbly texture, and is sold at different stages of aging.{{sfn|African Cheese: Egypt}}
+|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.
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