Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years.
Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert.
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used in baking or may be consumed as a snack.
Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre. It has a somewhat smokey flavor, but is usually un-smoked.
Queso blanco, literally white cheese in Spanish, can refer to many different kinds of cheeses whose only common trait is their white color. The specific cheese referred to depends on the region.
Quesillo refers to different Latin American, Spanish, and Filipino foods or dishes depending on the country:
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).
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.
Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. More recently, efforts have been made to promote sheep's milk cheeses. Most cheeses are made with raw (unpasteurized) milk. Cheeses are made in the home, on small farms or ranches, and by major dairy product firms. Between 20 and 40 different varieties of cheese are made in Mexico, depending on how one classifies them. Some, such as Oaxaca and panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. Some of the least common are in danger of extinction.
Alpujarras cheese is a Spanish cheese from the eastern region of Andalusia, which includes the provinces of Granada, Almería and the Penibética mountain chain. The cheese takes its name from La Alpujarra, a mountainous region which occupies a part of southern Granada province and western Almeria province. This area has a long history and tradition of goatherding. Alpujarras cheese is made from the milk of the White Andalusian domesticated goat.
Casín cheese is a Spanish cheese made in the Principality of Asturias. Its name is covered by a protected designation of origin (PDO). It is made from full-fat, unpasteurized cows' milk from specific breeds, namely Asturian Mountain, Asturian Valley (Asturiana de la Valles), Friesian and any crosses between these breeds. Specifically the geographic area of manufacture is the southern part of Asturias which includes the Redes Natural Park and associated land, this is within the municipalities of Caso, Sobrescobio and Piloña. The cheese is classified as hard and semi-hard, and can be semi-cured or cured. It takes its name from one of the breeds of cattle whose milk is used, in turn named after the town of Caso. The shape of the cheese is a thick disc-shape, sometime more conical, of 10–20 cm diameter and 4–7 cm in height. The weight is between 250 and 1,000 g.
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 Guía, 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.
The Ibores cheese is a Spanish cheese made from unpasteurized goats’ milk in Extremadura. It has a Denomination of Origin protection in the European Union and is made specifically in the districts of Ibores, Villuercas, La Jara y Trujillo in the south east of the Province of Cáceres. It is a fatty cheese made exclusively from the milk of Serrana, Verata, Retinta breeds and crosses between them and only from farms registered with the regulatory council. The cheeses are flat cylindrical and measure 5–9 cm (2-3.5 inches) high and 11–15 cm (4-6 inches) across. They weigh from 600 to 1200 g (1-2 lbs).
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:
Murcian cheese is a fatty goats' milk cheese from the Murcia region of south-east Spain. It has a Protected Designation of Origin. The cheese is made exclusively using goat's milk of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone. The cheese is made in two forms:
Murcian wine cheese is a fatty goats’ milk cheese from the province of Murcia in the south-east of Spain. It has a Protected Designation of Origin. The cheese is made only from unpasteurized goats’ milk of the Murcian breed from registered herds. The term al vino refers to the washing of the rind with red wine during maturation. The cheese is presented in cylinders 6–7 cm (2-3 inches) high and 7–9 cm (3-4 inches) diameter weighing 400 g, or 7–9 cm (3-4 inches) high and 12–18 cm (5-7 inches) diameter weighing 1 kg (2.2 lbs) or 2 kg (4.4 lbs).
Cantabrian cream cheese is made from the milk of Friesian cows in Cantabria, an autonomous community in northern Spain. The cheese has a Protected Designation of Origin since 1985. The production of the cheese is confined to all parts of Cantabria, except the areas of Tresviso and Menor de Bejes in the western part of the region. It is presented in forms of various weights from 400 – 2,800 g. The size of the forms varies according to the weight.
Palmito cheese is a popular fresh cheese from Costa Rica that resembles a knotted ball of string cheese. It has been described as light, salty, and stringy with a texture comparable to mozzarella cheese. It is similar to Oaxaca cheese in Mexico and quesillo in Nicaragua. It is a type of stretched-curd cheese made by using the pasta filata technique. It is thought that the technology to produce the cheese came from Italian immigrants. At an expo in Zarcero in 2007, a 132 kg ball of palmito cheese was created by local cheesemakers.
Argentine cheese is by far the most produced dairy product in the country, making Argentina the second largest cheese producer in Latin America and among the top 10 cheese-producing countries in the world. In addition, Argentina is the Latin American country that consumes the most cheese, with 12 kilos per capita per year. Production is mainly centered in the provinces of Córdoba, Santa Fe and Buenos Aires, in the Pampas region of the central and east-central parts of the country.
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