Gouda cheese is a creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular and produced cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner.
Brunost is a common Norwegian name for mysost, a family of soft cheese-related foods made with whey, milk, and/or cream. The characteristic brown color and sweet taste result from milk sugars being caramelized after boiling. The term brunost is often used to refer to fløtemysost or Gudbrandsdalsost, which are the most popular varieties.
Mizithra or myzithra is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. It is sold both as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to Italian ricotta salata. The ratio of milk to whey is usually 7 to 3.
Goat cheese, goat's cheese or chèvre is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheeses, from fresh and soft to aged and hard.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.
Xynomizithra or xynomyzithra is a Greek whey cheese with some added milk; it is a sour variant of Mizithra, and made from ewes' and/or goats' milk. The proportion of full-cream milk is about 15%.
Quesillo refers to different Latin American, Spanish, and Filipino foods or dishes depending on the country:
Norvegia is a Norwegian cow's milk cheese produced by Tine. It has a market share of about 60% of white cheeses in Norway. It is Norway's best-selling cheese. It is similar to Gouda, has a mild taste and melts easily. There are different types of it. It has been produced since the 1890s. Its recipe details remain a trade secret of Tine.
Primost is a Norwegian cheese. The slightly brown cheese is made from cow's milk and has a soft spreadable texture. Cream is added towards the end of the process. The semi-sweet taste is derived from caramelizing the milk sugars of the whey as it is made.
Snøfrisk is a Norwegian goat cheese made by Tine.
Caprino is an Italian cheese traditionally made from whole or skimmed 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").
Fløtemysost or Fløytemysost is a type of brunost or brown cheese made from cow's milk.
There are many different types of cheese. Cheeses can be 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.
Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. The production of whey cheese allows cheesemakers to use the remaining whey, instead of discarding it as a waste product.
Anne Hov was a Norwegian farm wife from Gudbrandsdalen. She has been credited with developing the modern version of the cheese brunost.
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