It is an unaged, acid-set, non-melting farmer cheese made by curdling heated full-fat milk(mostly buffalo) with lemon juice, yogurt, vinegar, or any other food acids.
In eastern parts of Indian subcontinent, it is generally called Chhana. Now widespread in most of the Indian subcontinentĪ fresh cheese common in South Asian cuisine. Ancient Indian, Afghan- Iranian and Portuguese- Bengali origins have been proposed for paneer. It is then molded and drained in small baskets and smoked Made by separating the curds from the whey with lemon juice. Today, the production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India. Depending on the mixture of milk used in the process the color can vary between yellow and white.Īn Asian cheese that originated in a Portuguese colony Bandel located in eastern India. It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese.Ī hard, salty yellow cheese made from sheep or goat's milk in Greece and Cyprus. It has a high melting point and so can easily be fried or grilled. Ī Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk. The whey used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi or kefalotyri cheese. halloumi), it has started to gain popularity following recent publicity exposure. Although much less known than other Cypriot cheeses (e.g. It is now produced on a large scale in the Middle East, notably in Israel, Palestine, Lebanon, Syria and Cyprus.Ī fresh mild whey cheese produced in Cyprus. The name means "milk fan" as it is said to resemble a folding fan.Ĭommonly made using cow milk, but can be made with goat or sheep's milk, it has a smooth texture and a mild salty taste. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture.Ī firm, fresh goat milk cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities. It is a soft cheese, similar to cottage cheese, made from the curds that are left over from boiling buttermilk.Ī buffalo's milk cheese of Fujian province, China. Chura kampo is made from the curds that are left over from boiling buttermilk.Ī Tibetan cheese that is significant within the cuisine of Tibet. ( Tibetan dried cheese) is a Tibetan cheese and important within the cuisine of Tibet. Mild, unripened Mongolian cheese made from yak or cow milk. However, some indigenous sociolinguistic groups in regions of the country, such as Inner Mongolia, Tibet and Yunnan, have strong cheese traditions. The dominant Han Chinese culture is not dairy-centric. In this list, types of cheeses are included brand names are only included if they apply to a distinct variety of cheese. There is no conclusive evidence indicating where cheesemaking originated, either in Europe, Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder, had become a sophisticated enterprise by the time the Roman Empire came into existence. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America.Ĭheese is an ancient food whose origins predate recorded history. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. Herbs, spices, or wood smoke may be used as flavoring agents. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Hundreds of types of cheese from various countries are produced.
Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. This is a list of cheeses by place of origin. Parmigiano-Reggiano ripening in a modern factory You can help by adding missing items with reliable sources.ĭifferent types of Gruyère, Jura Alpage and Etivaz cheeses at a food market in Lausanne, Switzerland. This is a dynamic list and may never be able to satisfy particular standards for completeness.
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