Revision as of 08:10, 6 July 2023 by Fire(talk | contribs)(Created page with "{| class="wikitable sortable" !Name !Image !Region !Description |- |Djathë i bardhë(白チーズ) | | |その色から名付けられた、バルカン半島のシレネのバリエーションである。アルバニアで最もポピュラーなチーズのひとつで、前菜や副菜として広く使われる。村のサラダやビレクが最もよく知られたレシピだが、フライにしたり、ピーマンやトマトと一緒にテラ...")
その色から名付けられた、バルカン半島のシレネのバリエーションである。アルバニアで最もポピュラーなチーズのひとつで、前菜や副菜として広く使われる。村のサラダやビレクが最もよく知られたレシピだが、フライにしたり、ピーマンやトマトと一緒にテラコッタで焼いたりもする。Djathë i bardhëは、一般的にメゼとして食べられている。メゼとは、アルコール飲料、特にラキと一緒に出される前菜を指す言葉である。
アルバニアでは、Kaçkavallはdjathë i bardhë（白いチーズ）に次いで最も人気のあるチーズの種類である。アルバニアの伝統的なチーズとされ、おかずとして広く使われている。伝統的なレストランの大半では、メイン料理が出来上がる前に、追加料金なしで生か揚げたカチカヴァルの皿を持ってくる。アルバニアではすべての乳業会社がカチカヴァルを生産しており、主に牛や羊の乳を使用している。
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.
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/
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.
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.
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.
It derives its name from the use of milk removed 15 minutes after the usual milking. Hence the wallonverbrimoûd 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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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 (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, 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.
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.
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.
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.
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.
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.
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.
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.
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.
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".
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".
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.
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.
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.
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.
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.
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.
A caramelized brown Scandinavianwhey 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.
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]
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).
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.
Smokedsheep 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.
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.
a semi-hard sheep's milkcheese from the municipality of Nisa. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
"Gotland Blue" is made in Sweden by the Arla Foods company in the town of Stånga on the island of otland. 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.
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.
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.
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.
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 is home to over 450 varieties of cheese. Cowsmilk is used in about 99 percent of the cheeses produced. The remaining share is made up of sheep milk and goa milk.
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.
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.
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.
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.
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 Damietta and is thought to have been made as early as 332 BC.
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".
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.
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.
a brinedcurdcheese 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.
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.
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.
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.
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.
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.
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.
A white brine cheese. It is named after the city of Acre, where it first originated, and is commonly made using cowmilk, but can also be made with goat or sheep's milk. It is widely used in Knafeh but Nabulsi cheese is used more often.
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).
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.
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
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.
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
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
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.
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.
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.
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.
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.
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.
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."
It is a fresh cheesecurd product with a mild flavor and soupy texture. It is drained, but not pressed, so some whey remains and the individual curds remain loose.
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.
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.
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.
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.
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.
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
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
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.
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).
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.
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.
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:
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