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  2. List of cheeses - Wikipedia

    en.wikipedia.org/wiki/List_of_cheeses

    Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.

  3. Category:Lists of cheeses - Wikipedia

    en.wikipedia.org/wiki/Category:Lists_of_cheeses

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  4. The Funkiest Cheeses in the World - AOL

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  5. Category:Cheeses by country - Wikipedia

    en.wikipedia.org/wiki/Category:Cheeses_by_country

    Print/export Download as PDF; Printable version; In other projects ... Bosnia and Herzegovina cheeses (5 P) Brazilian cheeses (8 P) British cheeses (4 C, 6 P)

  6. The Funkiest Cheeses in the World - AOL

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    When most cheeses are made, milk is coagulated into solids (curds) and liquid (whey). For 90% of the world’s cheeses, it’s the curds that are used. Gjetost, though, is whey-based, a product of ...

  7. List of English cheeses - Wikipedia

    en.wikipedia.org/wiki/List_of_English_cheeses

    Cheddar cheese with crackers. This is a list of notable cheeses in English cuisine. Some sources claim that at least 927 varieties of cheese are produced in England. [1] Fourteen English cheeses are classified as protected designation of origin. [1] In English cuisine, foods such as cheese have ancient origins.

  8. The 12 best and worst cheeses for your health - AOL

    www.aol.com/lifestyle/12-best-worst-cheeses...

    The cheese most commonly used on bagels has almost 10 grams of fat and 99 calories per ounce. Similarly, blue cheese also ranks high in the fat content category, with 8 grams of fat and 100 ...

  9. Types of cheese - Wikipedia

    en.wikipedia.org/wiki/Types_of_cheese

    A range of cheeses for sale at a market. There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin.