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 salty brined cheese made from cow milk.Also named "Kučki sir", made in Southern Montenegro city of Podgorica. a b Hurt, J.; Ehlers, S. (2008). The Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to Selecting, Serving, and Enjoying Cheese. THE COMPLETE IDIOT'S GUIDE. DK Publishing. p.196. ISBN 978-1-4406-3618-9 . Retrieved 29 December 2019. a b "Proceedings from the Annual Marschall Invitational Italian Cheese Seminar". Italian Cheese Sales, Marschall Division, Miles Laboratories. 5 April 1992 – via Google Books.

Mild flavor; texture ranges from creamy to firm, is preserved in salty water and mainly used on salads or as a filling for sandwiches. 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.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 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. 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. 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] 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.

a cheese named after the city of the same name in Portugal, the main city of the district where it is produced. The cheese is made from milk produced by either a goat or a ewe, and has a soft texture. Not a dairy product, but a cheese analogue made from soybeans/soy protein. [122] Pictured is soy cheese manufactured to the consistency of a cream cheese.From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food - Anne Applebaum, Danielle Crittenden. p. 239. People often refer to the cheese as Parmesan, and it has a protected designation of origin (POD status). This designation means that the cheese can only be from its home region in Northern Italy. 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. Food Science and Technology Abstracts". International Food Information Service. 5 April 1975 – via Google Books. 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.

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. This curd-based fresh cheese naturally contains less fat than other cheeses. Standard cottage cheese contains 6 per cent fat (3 per cent saturated fat); however, you can buy low fat versions which contain 2 per cent fat, of which 1 per cent is saturated fat. Its name is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter. 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. Blue Cheese is the name for a family of cheeses easily identifiable by their blue spots and veins caused by the penicillium mold injected into them during production. This mold reacts with the curds to give blue cheese varieties their spicy taste as well as color. 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.

Hernández Rodríguez, Rafael (2021). Food Cultures of Mexico: Recipes, Customs, and Issues. Santa Barbara, California: ABC-CLIO. p.32. ISBN 978-1-4408-6924-2. OCLC 1240827140.

Mascarpone is an Italian cheese from the Lombardy region made from just two ingredients: whole cream coagulated by the addition of citric or tartaric acid. Mascarpone is an ingredient of some famous Italian desserts like tiramisu. Mascarpone is not the best choice for your heart health as it’s one of the highest fat cheeses (44 per cent, of which 30 per cent is saturated). Sadly there isn’t a reduced-fat mascarpone, but try substituting half the mascarpone in recipes with low fat greek yoghurt for a healthier approach, or substitute it for Quark or a low-fat cream cheese instead. However, it is one of the most popular cheese products in the world; more than 1.5 million single portions of Babybel are produced daily ( 4). Feta is lower in fat and calories than hard forms of cheese, despite also offering an impressive range of nutrients. As a result, it is very nutrient-dense. Smoked sheep milk cheese, there is also a smaller form called redykołka, known as the 'younger sister' of oscypek. Mozzarella of the East: Cheese-making and Bai culture" (PDF). Archived from the original (PDF) on 2 December 2017 . Retrieved 14 May 2013.

Blue varieties include Gorgonzola, Roquefort, and Stilton. These are made by adding penicillium mold which reacts with the curds to give it a funky taste and distinct blue color. Processed 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. 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