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The cheese takes its name from the city of Damietta and is thought to have been made as early as 332 BC. [102] Halumi: 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". Istanboly: A type of white cheese made from cow or buffalo milk, similar ...
A platter with cheese and garnishes Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, Clara Peeters, c. 1615. Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep).
Some, if not most, varieties of processed cheese are made using a combination of real cheese waste (which is steam-cleaned, boiled and further processed), whey powders, and various mixtures of vegetable oils, palm oils or fats. Some processed-cheese slices contain as little as two to six percent cheese; some have smoke flavours added.
British colonists made cheddar cheese soon after their arrival in North America. By 1790, American-made cheddars were being exported back to England. According to Robert Carlton Brown, author of The Complete Book of Cheese, what was known in America as yellow cheese or store cheese was known as American cheddar or Yankee cheddar back in England ...
In larger coopératives quantities of cheese produced may be relatively large, akin to some industriel producers (many may be classed as factory-made [5]). Industriel: factory-made cheese from milk sourced locally or regionally, perhaps all over France (depending on the AOC/PDO regulations for specific cheeses).
B. Babybel; Baguette laonnaise; Bandel cheese; Basket cheese; Bath Soft Cheese; Bay Lough Cheese; Béal Organic Cheese; Beaufort cheese; Bastardo del Grappa; Bel Paese (cheese)
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
Cheddar cheese Country of origin England Region Somerset Town Cheddar, Somerset Source of milk Cow Pasteurised Depends on variety Texture Relatively hard Aging time 3–24 months depending on variety Certification West Country Farmhouse Cheddar (PDO) Orkney Scottish Island Cheddar (PGI) Named after Cheddar Related media on Commons Cheddar cheese (or simply cheddar) is a natural cheese that is ...