A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months. K, L.T. (2012). Edible Medicinal And Non-Medicinal Plants: Volume 2, Fruits. Edible Medicinal and Non-medicinal Plants. Springer Netherlands. p.638. ISBN 978-94-007-1763-3 . Retrieved 30 December 2019.

List of cheeses - Wikipedia List of cheeses - Wikipedia

The Montafoner Sauerkäse (dialect: Sura Kees or in the Walgau and Rhine Valley Sura Käs) is a cheese made of soured-milk and has its origins in the Vorarlberger Montafon. Sour milk cheese is a lean cheese, so its fat content is very low. The protein content, however, does not suffer from fat loss due to the cream sabot. It is known in Vorarlberg since the 12th century and is similar to the Tyrolean grey cheese. [26]Beddo – Piedmont; a soft, compact, white-bodied cheese made from cow's milk in the lower Cervo Valley in the Comune of Pralungo and the Oropa valley in the Comune of Biella [20] This cheese is produced on Vlašić mountain in central Bosnia, above the city of Travnik. It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both. This is brined mostly low-fat cheese, white in color, and can either have small irregular holes scattered in it, or be solid without holes. When drained from brine its taste can be dry and quite salty. The milk has a special flavor that comes from the variety of different herbs that sheep are eating while grazing on the mountain. a cheese named after the city of the same name in Portugal, the main city of the district where it is produced. The cheese is made from milk produced by either a goat or a ewe, and has a soft texture. Italico – Lombardy; cows’ milk cheese made particularly in the provinces of Lodi and Pavia; a synonym for Bel Paese [52]

Cheese - Tesco Groceries

A Tibetan cheese that is significant within the cuisine of Tibet. It is a soft cheese, similar to cottage cheese, made from the curds that are left over from boiling buttermilk. A hard cheese (45% of fat in dry matter) made from cow's milk, it has moderate piquant cheese flavour and fruit and citrus aroma. Ageing period: 20 days. a semi-hard sheep's milk cheese from the municipality of Nisa. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle.

Also known as rural cheese, one of the most basic Cheeses in Israel, it has a texture relatively similar to that of a Feta cheese but generally less salty. A cheese that has originated in the southernmost part of Israel. It has a relatively mild flavour and not too salty, can be used in pastries and salads.

Cheese Os - Adams Food Service

Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a Protected Designation of Origin. [75] Kin to cheddar, but much milder. The curd is washed at production to rinse off the lactose (milk sugars). Bacteria do not have a chance to make the cheese more acidic as it ages, unlike cheddar. It melts well. A spicy cheese spread made with sheep milk cheese, [39] goat's milk cheese, quark cheese or cottage cheese.Calcagno – a type of pecorino cheese prepared using raw sheep milk and peppercorns, it originated in Sardinia Similar to Cypriot halloumi, yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the Coptic word for cheese, "halum". Multimediali, Loop srl Creazioni. "Benvenuti in ProdottiTipici.com". Prodottitipici.com. Archived from the original on 23 October 2017 . Retrieved 10 July 2017.