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Domiati cheese, also referred to as white cheese (Egyptian Arabic: جبنة بيضا gebna bēḍa [ˈɡebnæ ˈbeːdɑ]), is a soft white salty cheese made primarily in Egypt, but also in Sudan and other Middle Eastern countries. Typically made from buffalo milk, cow milk, or a mixture, it can also be made from other milks, such as sheep, goat ...
Kefalotyri or kefalotiri (Greek: κεφαλοτύρι, Turkish: talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri. [1]
Feta (Greek: φέτα, féta) is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp.
The cheese has an open texture and a mild taste similar to Feta but less salty. Jibne Baida Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating Kashkawan: A type of yellow cheese made of sheep milk.
Award-winning cookbook author Paula Wolfert's mussels are first steamed with butter, cinnamon, and white wine, then seasoned with pepper and lemon juice and tossed in an herbed chile-tomato broth ...
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70ml white wine. 400ml hot chicken stock, plus extra if needed. 20g graviera cheese, grated. 30g unsalted butter. ½ tsp fine salt. 2 twists of freshly ground white pepper. ½ tbsp finely chopped ...
Anari cheese – Type of goat cheese; Añejo cheese – a firm, aged Mexican cheese [3] traditionally made from skimmed goat's milk, but most often available made from skimmed cow's milk. Anthotyros – Traditional Greek whey cheese; Banon cheese – French goat cheese; Bastardo del Grappa – Italian cheese
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