Dorset Blue Vinney is a traditional blue cheese made near Sturminster Newton in Dorset, England, from cows' milk. It is a hard, crumbly cheese. It was formerly made of skimmed milk.
Cottage cheese is a cheese curd product with a mild flavor and a creamy, non-homogenous, soupy texture. It is also known as curds and whey. It is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. An important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. Cottage cheese is not aged.
Caerphilly is a hard, crumbly white cheese that originated in the area around the town of Caerphilly, Wales. It is thought to have been created to provide food for the local coal miners. The Caerphilly of that period had a greater moisture content, and was made in local farms. At the start of the 20th century, competition for milk in the local area saw production decline, and Caerphilly production was gradually relocated to England.
Cheshire cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties, Denbighshire and Flintshire in Wales and Shropshire and Staffordshire in England.
Lancashire is an English cow's-milk cheese from the county of Lancashire. There are three distinct varieties of Lancashire cheese. Young Creamy Lancashire and mature Tasty Lancashire are produced by a traditional method, whereas Crumbly Lancashire is a more recent creation suitable for mass production.
Fondue is a Swiss melted cheese dish served in a communal pot over a portable stove heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s, and was popularized in North America in the 1960s.
Hoop cheese is a traditional cow's milk cheese that was common in the Southern United States from the early to mid 1900s. It is still available today, although it is much less common. It is a simple cheese prepared by separating the whey from cottage cheese curds. Today, the American Dairy Association has no criteria in place to classify hoop cheese, although it has sometimes been referred to as a type of pot cheese.
Kasseri or Kaşar is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. "Kasseri" is a protected designation of origin, according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia, Lesbos, or Xanthi, but a similar type of cheese is found in Turkey, Romania, and the Balkans, where it is known as kashkaval. The same cheese is made with cow's milk, but in that case it cannot be legally sold as "kasseri" in the EU and is instead sold under names that are particular to each producer.
Grana Padano is a cheese originating in the Po river Valley in northern Italy that is similar to Parmigiano Reggiano cheese. There are less strict regulations governing its production compared to Parmigiano Reggiano. This hard, crumbly-textured cheese is made with unpasteurized cows' milk that is semi-skimmed through a natural creaming process. To preserve the authenticity of the manufacturing processes and raw materials used to make this cheese, Grana Padano is registered as Geographical Indication in Italy since 1954 and as a European Union protected designation of origin (PDO) since 1996, and is protected in several other countries based on the Lisbon Agreement and bilateral agreements.
Cotija is an aged Mexican cheese made from cow's milk and named after the town of Cotija, Michoacán. White in color and firm in texture, its flavor is salty and milky. "Young" cotija cheese has been described as akin to a mild feta, while aged (añejo) cotija is more comparable in flavor to hard, aged cheeses like Parmesan. Cotija softens when exposed to heat, but does not melt.
Zagorski štrukli or štruklji is a popular traditional Croatian dish served in households across Hrvatsko Zagorje and Zagreb regions in the north of the country, composed of dough and various types of filling which can be either boiled or baked. It is closely related to štruklji, a traditional Slovene dish.
Amasi, maas, or mafi, is a fermented milk product that is similar to cottage cheese or plain yogurt. It is a popular snack in South Africa and Lesotho.
Anari is a fresh mild whey cheese produced in Cyprus. Although much less known than other Cypriot cheeses, it gained popularity following publicity. One of the main industrial producers on the island won a silver medal award for anari in the 2005 World Cheese Awards in the UK. It has since become available in UK national supermarkets.
Valençay is a cheese made in the province of Berry in central France. Its name is derived from the town of Valençay in the Indre department.
Chitrali cuisine refers to the food and cuisine of the Chitrali people from the northern region of the Khyber Pakhtunkhwa province of Pakistan and the bordering Nuristan province in Afghanistan. Chitrali food has a regional variance in contrast to many other cuisines of Pakistan. The food of Chitral is very similar to the cuisine in neighboring Gilgit-Baltistan.
Bandel cheese is an Asian cheese that originated in the erstwhile Portuguese colony Bandel in eastern India. It was introduced by the Portuguese and was made by the Mog (Burmese) under Portuguese supervision. Today it is sold only in a couple of shops in New Market, Kolkata.
Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is achieved, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries.
Lokshen mit kaese, (Yiddish: לאָקשן Lokshyn mit kaese), also known as (Hebrew: איטריות Itriyot v’gvina), Jewish mac and cheese, lokshen with cheese, or Jewish egg noodles with cottage cheese, is an Ashkenazi Jewish dish popular in the Jewish diaspora particularly in the United States, consisting of lokshen, or Jewish egg noodles that are served with a cheese sauce typically made with cottage cheese and black pepper, and sometimes farmers cheese may be used in place of the cottage cheese, and sour cream, butter, caramelized onions, garlic, tomatoes, mint, currants, parmesan, and other ingredients may be added. Sometimes a sweet variety is made with cinnamon sugar. It has been compared to a deconstructed noodle kugel and is considered by many to be a Jewish comfort food.
Squacquerone is an Italian cheese soft and crumbly type, originally from Romagna.
