Cheese from Pljevlja (Pljevaljski cheese)". Delicious Food Of Montenegro. 10 March 2017 . Retrieved 7 April 2019. This cheese is produced on Vlašić mountain in central Bosnia, above the city of Travnik. It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both. This is brined mostly low-fat cheese, white in color, and can either have small irregular holes scattered in it, or be solid without holes. When drained from brine its taste can be dry and quite salty. The milk has a special flavor that comes from the variety of different herbs that sheep are eating while grazing on the mountain. A semi-hard cheese made from cow's milk. The aged cheese has a mild, sweet, nutty flavor and small round holes. It is aged for three or four months, but often up to 12 or even 24 months. A salty brined cheese made from cow milk.Also named "Kučki sir", made in Southern Montenegro city of Podgorica.

List of cheeses - Wikipedia List of cheeses - Wikipedia

Board of Agriculture 1812, p.RA-1, 78. sfn error: no target: CITEREFBoard_of_Agriculture1812 ( help) A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes. Refrigeration, International Institute of (1970). "Bulletin: Annexe" . Retrieved 24 October 2016– via Google Books.

Carbone JW, Pasiakos SM. Dietary protein and muscle mass: translating science to application and health benefit. Nutrients. 2019;11(5). doi:10.3390/nu11051136 Roufs, Timothy G.; Smyth Roufs, Kathleen (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p.168. ISBN 9781610692212.

Cheddar Cheese Nutrition Facts and Health Benefits - Verywell Fit Cheddar Cheese Nutrition Facts and Health Benefits - Verywell Fit

A white, processed cheese made of a blend of Cheddar, Swiss, and Provolone cheeses. Particularly popular in and around St Louis, MO. Made from pasteurized milk, Mondseer is a semi-solid cheese similar to Muenster cheese or Limburger. The surface is brushed by hand with salt water red smear, and maturation takes four to six weeks. The fat content is 45%. It has a mild to slightly spicy aroma and a sweet and sour taste. Its natural rind is yellow-orange in color. Cheese Club and Tartiflette Night at Seven Hotel". Archived from the original on 16 July 2017 . Retrieved 24 October 2016.Long Towell Long & Luis Alberto Vargas (2005). Food Culture in Mexico. Greenwood Publishing Group. p.116. ISBN 9780313324314 . Retrieved 8 January 2018. This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources. Ainuzzi – Sicily; a cows’ milk cheese made in Cammarata and San Giovanni Gemini ( Province of Agrigento) [7]

List of Italian cheeses - Wikipedia List of Italian cheeses - Wikipedia

Casu marzu or formaggio marcio – traditional Sardinian sheep milk cheese, notable for containing live insect larvae Bonchester (Protected Designation of Origin) – Scottish soft cheese made from cow's milk, produced at Bonchester Bridge, Roxburghshire.When is a Tortilla Not Tortilla? When An Asadero, That's When!". El Paso Times. 19 August 1963. p.9 . Retrieved 17 October 2022– via Newspapers.com. Canestrato di Moliterno – hard mixed sheep’s and goats’ milk cheese from Apulia; it is matured for at least 60 days and may be eaten at table or grated. [41] The PGI status was registered in 2010. [42] Beeton, Isabella (2011). Mrs Beeton How to Cook: 220 Classic Recipes Updated for the Modern Cook. Paris: Hachette UK. ISBN 978-0297865971. Agrì di Valtorta – Lombardy; made with fresh cows’ or goats’ milk in the Alta Valle Brembana ( Province of Bergamo) [6]