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Gevrik is a soft, full-fat goat's milk cheese produced in Trevarrian near Newquay on the north Cornish coast, in southwest England. The name means "little goat" in Cornish. [1] It has been described as "clean and fresh taste with a wonderful nutty flavour." [2]
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Halloumi or haloumi is a semi-hard, unripened cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. It has a high melting point and so can easily be fried or grilled. This property makes it a popular meat substitute. Rennet is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.
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.
Feta is a Greek brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is a soft, brined white cheese with small or no holes, a compact touch, few cuts, and no skin. It is formed into large blocks, and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. It is crumbly and has a slightly grainy texture. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita and tyropita. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked, as part of a sandwich, in omelettes, and many other dishes.
Goat cheese, or chevre, is cheese made from goat's milk. Goat cheeses are made in a wide variety of styles, from soft fresh cheese to hard aged cheese.
Cheesemaking is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.
Majorero is a goat milk cheese from Spain. Similar to Manchego, this firm cheese has a milky, nutty flavour that goes well with various pear products. It is pale white in colour, and comes in large wheels. Currently it is protected under European Law with Protected Designation of Origin (PDO) status.
Goat milk is the milk of domestic goats.
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).
Cornish cuisine encompasses the cooking styles, traditions and recipes associated with Cornwall and the Cornish people. It has been heavily influenced by the geography of the county as well as its social history.
Kunik is a brand of cow and goat milk cheese. It is described by the producer as 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. Anne Saxelby, reviewing the cheese for Esquire, stated "it may very well be the sexiest cheese in the U.S.A."
Cornish Yarg is a semi-hard cow's milk cheese made in Cornwall, United Kingdom. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind. The texture varies from creamy and soft immediately under the nettle coating to a Caerphilly cheese-like crumbly texture in the middle.
Tesyn is a brand of smoked Goat's milk cheese from Cornwall in the United Kingdom. It is made by the firm Cornish Cuisine.
Goat farming involves the raising and breeding of domestic goats as a branch of animal husbandry. People farm goats principally for their meat, milk, fibre and skins.
