Agrì di Valtorta – Lombardy; made with fresh cows’ or goats’ milk in the Alta Valle Brembana ( Province of Bergamo) [6] Cheddar– relatively hard, pale yellow to off-white (unless coloured with additives), and sometimes sharp-tasting. Originating in the English village of Cheddar in Somerset, [21] cheeses of this style are produced in many countries around the world. Hagenes, Kirsti (1999). Produksjon av meieriprodukter. Oslo: Yrkesopplæring. p.187. ISBN 8258513109. This cheese is very valued as a delicacy in whole of Montenegro, and it is one of the most expensive fresh cheeses on the national market.

List of Italian cheeses - Wikipedia List of Italian cheeses - Wikipedia

A type of soft, white cheese ( queso fresco) most commonly associated with Venezuelan cuisine. Pictured is a cachapa with queso de mano. Lordan R, Tsoupras A, Mitra B, Zabetakis I. Dairy fats and cardiovascular disease: do we really need to be concerned? Foods. 2018;7(3). doi:10.3390/foods7030029 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". Crowdie– low-fat Scottish cream cheese. The cheese is often eaten with oatcakes, and recommended before a ceilidh as it is said to alleviate the effects of whisky-drinking. The texture is soft and crumbly, the taste slightly sour. Linford, Jenny (2008). Great British Cheeses: Choose and Enjoy Over 300 Classic and Regional Cheese. London: DK Publishing. ISBN 978-1405334365.Bastardo del Grappa – Veneto; a cheese traditionally made with mixed milks, hence ‘bastardo’, in the area of Monte Grappa [17] A Norwegian brunost named after the parish of Heidal in the northern part of the Gudbrand Valley. [43] [44] a b Hurt, J.; Ehlers, S. (2008). The Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to Selecting, Serving, and Enjoying Cheese. THE COMPLETE IDIOT'S GUIDE. DK Publishing. p.196. ISBN 978-1-4406-3618-9 . Retrieved 29 December 2019. Bosnian smoked cheese (also known as Serbo-Croatian: Suhi sir or Dimljeni sir) is a type of very dry piquant low-fat smoked cheese originating from Bosnia and Herzegovina. It is usually home-made product, but industrial production also exists. Albala, Ken (25 May 2011). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]. ABC-CLIO. ISBN 9780313376276 . Retrieved 24 October 2016– via Google Books.

Cheese Selections | Ocado Cheese Selections | Ocado

Begiunn − Piedmont; a creamy-granular ricotta made in summer in the alpine pastures of Sauze d’Oulx and San Sicario (Comune of Cesana Torinese) in the upper Val di Susa, and also in Bardonecchia ( Province of Turin) [21] [22] A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.A hard, salty yellow cheese made from sheep or goat's milk in Greece and Cyprus. Depending on the mixture of milk used in the process the color can vary between yellow and white. Toma of Gressoney – Aosta Valley French: Tomme de Gressoney, TTitsch: Kesch) – Lys Valley, Aosta Valley; a Toma made with cows’ milk in the Alpine summer pastures of the Lys Valley [97] [98]