Blue varieties include Gorgonzola, Roquefort, and Stilton. These are made by adding penicillium mold which reacts with the curds to give it a funky taste and distinct blue color. Processed A Camembert-type cheese, produced before the second world war, reintroduced in 2007, but the production was stopped in 2013. A hard, salty yellow cheese made from sheep or goat's milk in Greece and Cyprus. Depending on the mixture of milk used in the process the color can vary between yellow and white. A strongly flavored, rennet-free cows-milk cheese, it owes its name to the grey mould that usually grows on its rind. It is extremely low in fat (around 0.5%), yet it has a powerful penetrating smell. People often refer to the cheese as Parmesan, and it has a protected designation of origin (POD status). This designation means that the cheese can only be from its home region in Northern Italy.

Smear-ripened cheese production involves adding a bacterial yeast culture to the surface of the cheese. This has the effect of ripening the cheese from the outside. Other categories Since Feta uses sheep or goat’s milk, it may be suitable for those who have sensitivities to cow’s milk .For blue cheese, it is deceptively mild and has a slightly sweet flavor. However, the key words there are “for blue cheese”– Dolce Gorgonzola is still sharp and intense compared to other cheeses.

Bursztyn". Oldpoland.pl. Archived from the original on 28 November 2014 . Retrieved 14 November 2013. Nutritionally, 100 grams of Asiago contains 400 calories and provides high protein and fat content ( 2). Text in this article was incorporated from the following public domain U.S. Government publication:The primary varieties are Roquefort (French), Gorgonzola (Italian), Cabrales (Spanish), Stilton (English), and Danish Blue (Danish). Roquefort is the strongest and Danish Blue the mildest. Blue Cheese is soft and creamy and crumbles easily. People tend to like it or hate it, but if you are in the “like” camp it is great in making blue cheese dressing, crumbled on top of a steak, and of course on a good iceberg lettuce Vegetarian Wedge Salad. Also consider trying any of the blue cheeses with other vegetables like this Roasted Brussels Sprout Salad. Brocconcini For instance, there are many ways to serve Feta; it can be grilled, eaten raw in a salad, or marinated in olive oil and several herbs. A semi-hard Swedish cheese made from cow's milk. It is similar to Emmental with a mild and nutty taste. The cream-coloured cheese has a smooth and creamy texture with large holes. It contains 30–40% fat and takes 10 months to attain full ripeness. Similar to Greek yogurt, labneh is a strained yogurt product that is common in the Middle East and the Levant. Pictured is Labneh in olive oil A cheese that is not too sour, therefore it can be either salted or sweetened, used in pastries and desserts.

Donnelly, C.W.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p.667. ISBN 978-0-19-933088-1 . Retrieved 29 December 2019.A type of yellow cheese made of sheep milk. In Israel it is often mixed with white brined cheese in a salty pastry and to make a toast. Yenne, B. (2014). Beer: The Ultimate World Tour. Race Point Publishing. p.134. ISBN 978-1-62788-247-7 . Retrieved 29 December 2019.