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Caprino cheese. 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 ...
The cheese is made from goat or sheep milk, and has a soft texture. Typically, the cheese takes 40 days to mature when made with goat's milk, and 50 days when made with ewe's milk. The fat content is around 45% and the cheese is usually a close-to-white colour.
Brunost (lit. 'brown cheese') is a common Norwegian name for mysost (lit. 'whey cheese'; Danish: myseost; Swedish: mesost; Finnish: mesjuusto; Icelandic: mysuostur/mysingur), a family of soft cheese -related foods made with whey, milk, and/or cream. The characteristic brown color and sweet taste result from milk sugars being caramelized after ...
Banon cheese – French goat cheese. Bastardo del Grappa – Italian cheese. Brunost (known as Geitost when made with goat milk) – a Norwegian brown goat cheese with a sweet flavor profile [2] Bucheron. Bucheron – native to the Loire Valley in France. Cabécou. Cabrales cheese. Caciotta. Caprino cheese.
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Garrotxa cheese. Garrotxa is a traditional Catalan goat cheese. [1] Almost extinct by the early 1980s, it has been revived by a young cheesemakers and goat farmers' cooperative in the Garrotxa area of Catalonia. [1][2] The revival began in 1981, [3] and the cheese has since become widespread in artisanal production. [4]
Nablus. Source of milk. Cow, sheep, goat. Nabulsi (or naboulsi) is a Palestinian white brined cheeses made in the Middle East. Its name refers to its place of origin, Nablus, [ 1] and it is known throughout the West Bank and surrounding regions. Nabulsi, along with Akkawi cheese, is one of the principal cheeses consumed in Jordan. [ 2]
Kashkaval. Kashkaval[a] is a type of cheese made from the milk of cow 's, sheep 's, goat 's or mixture thereof. [1] In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, kashkaval is ...