Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals. They are primarily produced from mammals such as cattle, water buffaloes, goats, sheep, camels and humans. Dairy products include food items such as yogurt, cheese and butter. A facility that produces dairy products is known as a dairy, or dairy factory. Dairy products are consumed worldwide, with the exception of most of East and Southeast Asia and parts of central Africa.
Brunost is a common, Norwegian name for mysost, a family of cheese-related foods made with whey, milk, and/or cream. The term is often used to just refer to the Gudbrandsdalsost type, which is the most popular variety. Brunost is primarily produced and consumed in Norway. It is regarded as one of the country's most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage.
Goat cheese, goats' cheese, or chèvre, is cheese made from goat's milk.
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production.
Cambozola is a cow's milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola.
Maó cheese is a soft to hard white cheese made from cow's milk, named after the town and natural port of Maó, on the island of Menorca off the Mediterranean coast of Spain. Menorca is known for its cheese production and is home to one of the most respected dairy plants in Europe.
Caprino is an Italian cheese traditionally made from whole or skim goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production, the cheese is made from cow's milk, as well, or a combination of both cow's and goat's milks. The two major styles of caprino are fresco (fresh) and stagionato (aged).
Cowgirl Creamery is a company located in Point Reyes Station, California, which manufactures artisan cheeses. Founded in 1994, the company manufactures its own cheeses and sells other imported and domestic cheese and fine artisan foods. Its own cheeses include Red Hawk and Mt. Tam. The company operates a storefront in the Ferry Building of San Francisco. Founders Peggy Smith and Sue Conley worked for years in the kitchens of the Bay Area, and Alice Waters' Chez Panisse, where Peggy worked for many years, is among many Bay Area establishments to incorporate cheeses from Cowgirl Creamery into its menu.
Cheese is grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.
Kunik is a semi-aged, triple cream wheel cheese made from 25% Jersey cow cream and 75% goat's milk. It has an edible, bloomy white rind; a tangy, buttery flavor; and a thick, smooth, creamy texture. The addition of high-milkfat Jersey cow cream makes the cheese more rich and flavorful than a brie cheese, but less pungent than a pure goat cheese. According to one reviewer, "it may very well be the sexiest cheese in the U.S.A.".
Flor de Guía cheese is a Spanish cheese made on the island of Gran Canaria in the Canary Islands. It has Denomination of Origin protection. The cheese is classified as fatty or semi-fatty and made from the milk from Canarian sheep, with milk from Canarian cows and/or goats. The milk from the sheep must constitute at least 60% and cows’ milk content must never exceed 40%. Goat milk must never exceed 10% of the mixture. The cheese is presented in flat cylindrical cheeses which normally measure 4–8 cm high and 20-30 cm across and weighing between 2 and 5 kg. The cheese gets its name from an area in northern Gran Canaria called Santa María de Guia, where the cheese is made, and ‘flor’ from the fact that juice from the flowerheads of a species of cardoon and globe artichoke are used to curdle the milk.
Mallorca cheese is a Spanish cheese made exclusively on the island of Mallorca, one of the Balearic Islands in the Mediterranean Sea. It has Protected Designation of Origin and is made from the pasteurized milk of cows, goats and/or sheep which live on the island. The cheeses are slightly tapering, flat cylinders which measure 12–20 cm (5-8 inches) across and 7-9 cm (3-4 inches) high. They weigh from 750 g to 4 kg (1.5-9 lbs). Mallorca cheese is produced in three types:
Vermont Creamery is a creamery and artisanal cheese and butter-maker in Websterville, Vermont, USA. It was founded in 1984 by business partners Allison Hooper and Bob Reese. Previously known as the Vermont Butter and Cheese Company, the company adopted its current name in 2013.
Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white.
