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A white brine cheese. It is named after the city of Acre, where it first originated, and is commonly made using cow milk, but can also be made with goat or sheep's milk. It is widely used in Knafeh but Nabulsi cheese is used more often. Ayto, John (1990). The glutton's glossary: a dictionary of food and drink terms. Routledge. p. 133. ISBN 978-0-415-02647-5. Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk. In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. A great majority of traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies is Albania produce kaçkavall and mainly use cow's or sheep's milk. Multimediali, Loop srl Creazioni. "Caciocavallo di bufala - prodottitipici.com". Prodottitipici.com. Archived from the original on 3 March 2016 . Retrieved 10 July 2017. 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.
List of cheeses - Wikipedia List of cheeses - Wikipedia
Asadero cheese is a soft cheese that melts easily. It is usually made in the shape of a round tortilla. [98] [99] Often mistaken for "Oaxaca cheese." [100] Algunder Butterkäse ( Italian: formaggio di Lagundo) – Burggrafenamt ( Italian: Burgraviato), South Tyrol [9] A sheep milk cheese made in Moldova, Poland, Slovakia and Ukraine. [51] Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza. A buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture. Castel Ariund – strongly flavoured cows milk cheese from Entracque in the Maritime Alps of the Province of Cuneo, Piedmont, often eaten with the local honey [44]A fresh cheese common in South Asian cuisine. In eastern parts of Indian subcontinent, it is generally called Chhana. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated full-fat milk(mostly buffalo) with lemon juice, yogurt, vinegar, or any other food acids. 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. 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. 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.
Cheese | U.S. Dairy The Many Different Types of Cheese | U.S. Dairy
Italico – Lombardy; cows’ milk cheese made particularly in the provinces of Lodi and Pavia; a synonym for Bel Paese [52] In Poland, farmer cheese is similar in consistency to cottage cheese. [55] The cheese is formed into a loaf. [55] It is sometimes referred to as "pot cheese." [56] Slovak Egg Cheese for Easter (Hrudka) Recipe". Archived from the original on 5 September 2016 . Retrieved 24 October 2016.Recio I, García-Risco MR, Amigo L, Molina E, Ramos M, Martín-Alvarez PJ (June 2004). "Detection of milk mixtures in Halloumi cheese". J. Dairy Sci. 87 (6): 1595–600. doi: 10.3168/jds.S0022-0302(04)73313-5. PMID 15453472. Tendaio – semi-soft cows milk cheese made in Castiglione di Garfagnana, Tuscany, with ancient origins A soft cow's milk cheese commonly made by the Fulani people that is sold in many units in Parakou, a city in Central Benin. [2]
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