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| Presented here is a list of many of the most important cheeses categorised by the country in which they are produced. By no means is the list all-inconclusive; In France alone there are more than four hundred cheeses. (See cheeses French) The links at the bottom are a good source of more information. World production in 1997 was over 12000 metric tons with the U.S. Leading the pack although the European Union as a group produced about twice as much as the U.S, alone. The basic concept behind cheese is pretty simple, remove the water by forming curds (either by adding rennet or sour milk)and combine the curds in a variety of ways with molds and bacteria which flavor the cheese then allow it to ripen. (This is a gross over-simplification.) The cheeses you see listed as acid curd or lactic curd are coagulated with sour milk providing the lactic acid. Those not listed as acid curd are cured with rennet as well as the lactic acid. There are two types of rennet, one is derived from the stomach of a calf, the other is made from various plants. When you see a cheese listed as vegetarian you know it was made from vegetable derived rennet. AUSTRIA Austrian cheeses can be divided into three types: hard cooked cheeses, strong pungent cheeses with red rind flora, and soft fresh curd cheeses Gratz (Graz) A hard, tangy, cows' milk cheese made in Styria. Gussing Mild sweetish cheese with a springy consistency and a golden buttery paste made from partly skimmed milk. Imperial Frischkaise A fresh, white, faintly salty cows' milk cheese. Jochberg Tyrolean cheese made from mixed cows' and goats' milk. Marienhofer Limburger type made from partly skimmed evening milk mixed with whole morning milk. Mischlingkase A dark golden cheese with an orange rind. It has a pleasantly spicy aroma and a full-bodied sharp flavor. The cheese is scattered with a few irregular eyes. Mondseer Firm, moist, buttery cheese with a few irregular eyes and a soft dry rind. Montafoner A soft, fresh, acid-curd cheese flavored with chopped herbs. Olmiitzer Quargel Ripened acidic cheese, molded into flat disks and flavored with caraway seeds. Sharp and fairly pungent. Translucent, yellowish gray, rubbery texture. Pinzgauer Bierkase A pungent washed-rind cheese made in Salzburg. Schlosskase Mild washed-rind cheese made in northern Austria. Tiroler Graukase Made from pressed ripened sour-milk curds washed with Penicillium molds during the ripening period so that the mold spreads from the surface inwards, sometimes leaving the core unpenetrated. Has a tangy flavor. Topfen A fresh cheese used in many Austrian dishes. BELGIUM Many Belgian cheeses are very similar to French types, The quality of these cheeses is very high and only the best are allowed to be exported Boulette Are small, soft, surface-ripened cheeses molded into various shapes and flavored with herbs, rolled in crushed spices or wrapped in leaves.Rather pronounced flavors. Bouquet des Moines A type of Boulette, small, shaped like a tall drum and with a light covering of white rind flora. Broodkaas 'Loaf cheese', rectangular block similar to Dutch Gouda, waxed red or orange. Smooth consistency mild flavor. Brusselsekaas ) Smooth textured and salty, made from pasteurized skimmed milk. . Also called Fromage de Bruxelles, Hettekees. Cassette de Beaumont Smooth, pale, creamy cheese molded into a rough rectangular shape. A type of Boulette flavored with salt and pepper. Sometimes sold in small willow baskets. Fromage de Trappiste Semi-hard cheese factory-made from pasteurized milk and reminiscent of Port-Salut and other French monastery cheeses. There are numerous types variously shaped with rinds ranging from light golden yellow to black. Often sold as 'Saint-Paulin' or under brand names such as Echte Loo. Vieille Abbaye, Perrette, Nouvetle Abbaye, Abbaye de la Vall6e, and Paterskop. Mild and occasionally spiced. Hertog van Brabant Creamy, semi-hard cows' milk cheese similar to Saint-Bernard. Herve A generic name for a family of strong tangy cheeses. Remoudou is the best known, deriving from the town of Herve in northern Liege. I t is a washed-rind cheese made since the Renaissance. It has a yellow rind with a smooth rich texture ranging from sweet to spicy depending on the length of the ripening period (two to three months). Hettekees see Brusselsekaas Kampanjebrood op stro Literally 'country loaf on straw'. A semi-hard cows' milk cheese, mellow-flavored, sold on a straw mat. Limburger see German cheeses Macquee Soft fresh cows' milk cheese made from partly skimmed milk. Usually brick-shaped. Also called Fromage Mou. Maredsous Type of Saint-Paulin, rectangular with a white powdery rind. Plateau Larger, mild`and firm member of the Herve family. Plattekaas Fresh curd cheese with a 20 to 40 per cent fat content. Prince Jean Type of Boulette available in several versions Remoudou Belgium's famous 'stinking cheese', a particularly strong type of Herve . Usually larger and ripened for longer than the normal Herve, it has a dark, brownish-orange rind.. Royal Brabant Small washed-rind cheese similar to Limburger. Saint-Bernard Similar to Dutch Gouda. Lightly salty with a tough black rind and a creamy yellow interior. Trappistenkaas see Fromage de Trappiste Vacheloo Semi-hard cows' milk Salnt-Paulin type: plain (yellow rind), spiced (black rind) or with peppercorns (red rind). GREAT BRITAIN Britain is the ideal place for cheese making, having multiple breeds of sheep and cattle and various types of grassy meadows and coarse scrub lands for grazing There are relatively few cheeses from here of note outside the British Isles Applewood Cheddar smoked over applewood and coated with Paprika Blue Cheshire One of the oldest English cheeses, invented during the 12th century. Originally this was an accident with the traditional Cheshire blueing mostly out of luck.The cheeses that blue naturally are sold as "Blue Fade". More recently it has been innoculated with Penicillium roquefortii. Cheshire is firm in texture and a bit more crumbly than Cheddar. It is richer than plain Cheshire due to the combined flavors of the mold and the cheese itself,sharp and slightly salty. It requires two to six months to mature and the taste sharpens during that process Blue Shropshire The cheese was invented in Scotland at the beginning of the century. made from cow's milk. The cheese has a strong piquant flavor. Dark orange due to annato, the cheese has a deep orange-brown, natural rind. Shropshire Blue matures for a period of ten weeks and the content of fat is about 34 per cent. Blue Stilton Stilton is a blue-mould cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or as a dessert cheese, served with a Port Wine. There are two types of Stilton: Blue and White Stilton. Rennet is added to milk at 86 degrees F and after an hour curd forms. The curd is drained and moulded. One week passes and then Stiltons are allowed to mature for 6 to 8 months Blue Vinney Dorset Blue Vinney Dorset Blue Vinney is a regional cheese made only in Dorset.It is a hard cheese made from cow's milk . This cheese is made from the skimmed milk. Maturing could last up to 12 months or even 18. There are old stories of steeping old boots and leather harnesses in the milk to encourage blueing. While it may be seen in some cheese shops it is likely to be an inferior grade of Stilton Blue Yorkshire Yorkshire Blue Yorkshire Blue is a traditional, blue cheese made from sheep's milk. This cheese was created by Judy Bell who using methods dating back to the early Yorkshire cheeses of the eleventh century. There are several versions of the cheese depending on the maturation period. When young, the cheese is crumbly and flaky, but maturity brings softness and a more pronounced taste. The ripening usually takes eight to ten weeks and the fat content is 48% Blue Wensleydale Traditional, hard cheese made from cow's milk. It has a shape of cylinder with natural rind. This cheese is based on the recipe that can be traced back to the Cistercian monks who came over with William the Conqueror in the 11 century. Blue Wensleydale is made the same as Wensleydale with the addition of Penicillium roqueforti to the milk. Cheddar The most popular cheese in the world. Cheddar cheeses originated in England. Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with natural rind bound in cloth. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have Annatto added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. The important thing in purchasing Cheddar, is to consider the age of the cheese. Cheddar's name is not protected so it has been used and abused by many producers around the world. Cheshire One of the oldest English cheeses, invented during the 12th century. There are three types of Cheshire: White, Red deeply colored with annattoto a deep peach color and Blue . Cheshire has a firm moist texture and is more crumbly than Cheddar. It has a rich, mellow and slightly salty flavor which is mild when the cheese is immature but grows more tangy with age. It requires two to six months to mature . Cheviot Brand name for a blend of mild Cheddar with chopped chives Colwick Soft fresh cow's milk cheese made to a traditional recipe. White, smooth and creamy with an agreeable, mildly sour flavor. Cotherstone Blue-veined cheese made from unpasteurized milk on two farms near Cotherstone, Yorkshire, between May and December. Once also known as Yorkshire Stilton, it is open-textured with a soft crust and a sharp flavor and is ripened for up to two months. Like Wensleydale and Swaledale, Cotherstone was introduced by monks who came over from Normandy with William the Conqueror. Mostly sold locally. Cotswold Double Gloucester flavored with chopped onions and chives--a modern invention, though there is good historical precedent for flavoring cheese with herbs and, of course, the cheese and onion combination has long been a British favorite. In this cheese, the irresistible force of Double Gloucester meets the immovable tang of chives which are, in fact, quite overpowering. Not unpleasant but best taken in small doses. Cottage Cheese Cooked, skimmed cows' milk curds, drained, washed and coated with thin cream to produce a pure white, bland, low-fat granular cheese which is usually sold prepacked in tubs. It is eaten fresh with fruit or salad vegetables or used in cooking, such as for cheesecake. It can be an acceptable culinary substitute for Italian Ricotta if you puree it to make the texture similar Cream Cheese Small unripened rennet-curd cows' milk cheeses made from light or heavy cream. Eaten fresh or used in cooking. It is generally mild and velvety. Sometimes whey powder is added which results in more grainy texture of cheese. Perfect for cheesecakes and baking. Curd Cheese Acid-curd unripened cows' milk cheese available with low or medium fat content. Also known as lactic-curd cheese Curd has a mild taste with a semi-soft and creamy texture. Derby Mild, yellow cheese with a close rather flaky texture and a butter taste. Not a popular cheese almost always sold at between four and six weeks old.. Derby cheese has the distinction of having been factory made earlier than any other English cheeses. The cheese has a shape of cylinder with natural rind. An herb-flavored version is called Sage Derby. Double Gloucester Bright orange, waxy cheese with a mellow nutty flavor of cheese and onions. .The hard, natural rind has some gray-blue molds and shows the texture of the cloth in which it is aged. Originally Gloucesters were colored with carrot juice or saffron and later with annatto) made in Gloucestershire since the sixteenth century. Records show, however, that Gloucester was known as early as the 8th century . Most Double Gloucester is now creamery made and colored although there are a few farms making both white and colored versions. . The best Double Gloucester is that made from summer milk and aged for at least four months. See Single Gloucester Cheese Eskdale Rare soft Camembert-type unpressed cheese made from Jersey cows' milk on a single farm in Cleveland, Yorkshire. Hereford Hop Hereford Hop is a round cheese made from cow's milk. The added hops are crunchy, with a slightly yeasty r, while the cheese is mellow, sweet and buttery. The maturation period is from one to three months. Herefordshire Farmhouse cheese made between May and Oc'tober from the unpasteurized milk of Jersey or Welsh Black cattle. Huntsman A modern marketing gimmick: layers of Double Gloucester and Stilton. Ilehester A brand name fbr several modern cheese concoctions including Cheddar with beer and garlic, Double Gloucester and cider, Stilton and port. Lancashire Is a white, slightly salty and crumbly cheese with a rich flavor, the hard, thin, natural rind is pale gold and textured from the clothit is molded in. Factory produced Lancashire is not the best quality . A far better farmhouse version is made from unpasteurized milk on five farms in Preston. When young, the traditional cheese is described as "Creamy Lancashire". At this stage, the texture is moist and crumbly. As the cheese matures, the flavor gets stronger and the cheese becomes harder. Leicester Sometimes called Red Leicester (there is no other kind), this is a hard-pressed grainy cheese with a faint lemony bite. The color, ranging from gold to red. It matures quickly from ten to twelve weeks old. A farmhouse version is made on a single farin in Somerset and this is matured for a little longer. Avoid a cheese with slightly paler blotches on the cut surface of the paste. A good melting cheese. Moilington Hard to find soft cheese made from unpasteurized cows' milk. Nutwood Cheddar flavored with dried fruit, filberts and cider Rutland Cheddar flavored with beer, garlic and parsley. Sage Derby Derby with green marbling was first produced in the sixteen hundreds by soaking fresh sage leaves with parsley or spinach and adding the juice to the curds. Currently the cheese is blended with spinach juice or green vegetable dye and colourless dried sage. The maturation period lasts from one to three months and the fat content is 45% See Derby Sage Lancashire Farmhouse Lancashire with chopped sage added to the curds. The flavor of sage predominant. Sage cheeses were traditionally made for festive occasions such as Christmas and harvest festivals. Sometimes the flat surfaces of the cheese were also decorated with whole sage leaves. See Lancashire Sherwood A new blend of Double Gloucester and sweet pickle. Needless to say it has nothing to do with Sherwood Forest, the Sheriff of Nottingham or Robin Hood. Single Gloucester White, open-textured cheese which is softer and milder than Double Gloucester but is also made from the milk of Gloucester cows on a single farm in Gloucestershire. Single ripens for a period of two months, while Double matures for six months and more flavorful taste Swaledale A creamy colored mild cheese made between May and December made by mixing sheep's and cow's milk and ripened for one to three months . It was also once a blue ewe's milk cheese.The cheese has its name after the valley of the Swale River where it is being made by David Reed. Before it is left to mature in humid cellars, the cheese is soaked in brine that prevents it from drying out. . There are also variations of this cheese flavored with fresh chives, garlic, and apple mint. Walton A mix of Cheddar, Stilton and chopped walnuts, molded and coated with walnut halves. Wensleydale At one time Wensleydale meant the blue-veined cheese we now know as Blue Wensleydale. Currently the white, unveined version is much more common. It is a lightly pressed, smooth-textured cheese with a subtle,clean milky flavor. Generally eaten young, at about a month old. It is not a cheese that improves with age. White Stilton Bland, close-textured white cheese that comes from Leicestershire made in the same way as Blue Stilton except that Penicillium roquefortii is not added to the milk and the cheese is sold at about eight weeks old. If left, a White Stilton will blue naturally and this produces a slightly milder flavor than the 'normal' blue. See Blue Stilton Windsor Red A mixture of Cheddar and elderberry wine. The cheese is yellow, marbled with red blotches IRELAND Verdant pastures of Ireland are ideal for raising herds of dairy cattle and the dairy industry is, in fact, flourishing but almost all cheese made in Ireland is an imitation of 'foreign' cheese and most of it is exported. Blarney is a yellow, waxy cheese with a bright red rind and large holes, otherwise known as Irish Swiss; Killarney is a Cheddar, while Wexford is really SCOTLAND Another place perfect for cheese making yet with no particular renown for it's cheeses.Cheddar is the most popular cheese while Dunlop it's only important native cheese. There were several locally made cheeses such as Island of Coll cheese and Blue Highland cheese and Crying-kebbuck which was traditionally eaten to celebrate the birth of a new baby. Dunlop closely resembling Cheddar, it is lighter in color and texture and lacks the characteristic Cheddar 'bite'. . Dunlop is now entirely creamery-made, although not in Dunlop itself. Gigha A hard orange cows' milk cheese from the Isle of Gigha, Argyll. Orkney Small, lightly pressed cows' milk cheeses from the remote islands off the north-east coast of Scotland. Available white,colored (orange with annatto) or smoked. Originally made from skimmed milk and sometimes matured in a barrel of oatmeal. Islay cheeses are very similar. Orkney Extra Mature Cheddar It is a block-shaped cheese without rind made from cow's milk. When aged, the cheese has the tiny crystals of calcium lactate and is nutty and creamy with a hint of burnt onion. The period of maturation takes at least one year. WALES The only traditional cheese of Welsh origin remaining is Caerphilly and even this is no longer made in Wales Caerphilly Traditional, farmhouse, unpasteurized, vegetarian cheese made from cow's milk moist, crumbly, lemon yellow cheese with a salty, sour milk flavor, Caerphilly dates back only to the early 1800s. For years it was known in Wales simply as 'new cheese' (a reference to its quick-ripening properties rather than its recent origins) and most of it was consumed locally both because relatively little was made and also because it did not travel well. . It usually has a wheel-shape with an ivory-white rind dusted with fine flour. Llangoffan A rare cheese made from unpasteurized Jersey cows' milk, rich, soft and creamy with a golden yellow crust. Llanglofan Farmhouse is a , hand-made cheese The maturation lasts from two to six months and the fat content is 45%. Sometimes chive and garlic are added BULGARIA Brynza Brinza (Romania), Bryndza (Hungary, Czechoslovakia, Poland) Salty white brine soaked cheese made in many parts of eastern Europe from sheep's milk . Available in several versions ranging from soft and spreadable to firm and crumbly. Sometimes also smoked. The curds are , broken up, salted, milled and molded in blocks packed into wooden barrels with more salt. Eaten raw, often cubed in salads or with olives, pickled vegetables and strong rye bread. It also features in a great many local dishes and can be used as a base for Liptauer. See Liptdi Maturation lasts four weeks or more, the fat content is around 45%. Similar cheese to Greek Feta. Sirene The most popular and widely produced Bulgarian cheese. Basically similar to Brinza, this white brined cheese is made either from ewes' or cows' milk. Crumbly, sharp and salty although 'the cows' milk type is milder. CZECHOSLOKOVAKIA Moravsky, Bochnik Pressed cooked cheese with holes, modeled on Emmental Niva Crumbly sharp blue cheese made from pasteurized milk. Ripened for two to three months and wrapped in foil. Olomoucky Syr A very odd cheese that's milled and molded into various shapes (usually small disks or rolls ). I t is then ripened in a process that produces bacterial growths on the surface of the cheese. The end result is a translucent rubbery cheese with a very odd flavor and an overpowering aroma. Ostepek, Oval cheeses pressed in carved wooden molds that produce decorations on the surface of the cheese. Briefly brined and smoked for a week they vary in color from warm golden to chocolate brown depending on the length of smoking. Parenyica Sometimes called 'ribbon cheese', long strips of cheese rolled up and smoked. Originally made with ewes' milk. Now factory-made from cows' milk. Pivny Syr Salty cheese similar to West German Weisslacker. Straw-colored with a yellow rind and strong sharp flavor. Ripened for four to six months. Foil-wrapped. Zlato Sweet cheese, golden with a dry orange rind. FRANCE go to cheeses French, a seperate page in this database GERMANY Germany is the 3rd largest producer of cheeses yet it has few cheeses of international renown. By and large German producers have been spending their time perfecting foriegn cheese types. Altenburger Ziegenkäse Made in Thuringia from a mixture of unpasteurized cows' and goats' milk. A hard to find s cheese with a yellow body speckled with a few uneven eyes and flavored with caraway seeds. Strong flavor and aroma. Alter Schwede From Mecklenburg Naturally-ripened cheese with a 50% fat content. Stored on wooden boards this cheese has to ripen for at least ten weeks for it to develop it's its strong and spicy flavour. Ansgar A milder sweeter version of Tilsit. Backsteiner 'Brick' cheese; a washed-rind, surface-ripened, Limburger-type cheese made ti'om partly skimmed milk. Bavaria Blu A modern cheese with a pale creamy body with spots of blue mold. It also has the white rind flora characteristic of Camembert types. Made from pasteurized cows' milk with additional cream. Bergkäse 'Mountain cheese'; a hard-pressed cooked cheese with small round eyes, similar to Emmental , with a darker rind and a stronger, more aromatic flavor. Bianco Trade name (from Italian, meaning 'white') for a pale, mild creamy cheese, with lots of small holes, similar to Tilsit. Biarom Trade name for a Bavarian cheese similar to Danish Esrom. Bruder Basil Smooth, firm, yellow cheese with a dark red rind, made in Bavaria. Creamy with a smoky flavor, Butterkässe A smooth, mild, buttery cheese made all over the country. Thebody is a clear, pale yellow, sometimes with irregular eyes, and the rind is golden torusty in color. It comes either in a loaf or in a wheel shape Buttermilchquark Fresh milk curd cheese made with a mixture of buttermilk and skimmed milk. Caramkäse Smooth, mild, rubbery cheese, occasionally smoked. Doppelrahmfrischkäse (double-cream cheese) Made by adding cream to Speisequark bringing the Tat content up to 6o per cent. Edelpilzkäse A blue-veined cheese with a pale ivory body and veins traveling vertically through the cheese. It has a strong fruity flavor. It can be drum or loaf-shaped. Edelschimmelkäse A term which refers to cheeses that have blue veins or white rind flora or both. Frischkäse Generic term for fresh unripened cheeses . Fruhstuckskäse 'Breakfast cheese' is a small version of the Limburger type made from whole or partly skimmed milk and eaten either fresh or after a short ripening period, when the surface becomes covered with molds. Geheimratskäse Small Edam-type cheese with a few small round holes in the pale smooth bodye. Coated in wax. Handkäse Term for small, hand-molded cheeses made from sour milk curds Hartkäse Generic term for hard cheeses such as Emmental. Hauskäse A small cheese similar to Limburger. Holsteiner Magerkäse Made from skimmed milk sometimes mixed with buttermilk. Also called Lederkäse ('leather cheese') chewy! Klosterkäse A soft surface-ripened cows' milk cheese similar to Limburger. Kühbacher Soft cheese made near Munich from a mixture of whole and partly skimmed milk. Kümmelkäse A small, soft, washed-rind, low-fat cheese made from partly skimmed cows' milk and flavored with caraway seeds. Labfrischkäse, Labquark Fresh curd cheese coagulated with rennet Limburger With a slightly moist, rusty brown colored skin and a creamy rich yellow paste. After molding the cheese are brined for seven to 24 hours and then washed at intervals with coryne mold.. After a monthof ripening the yellow mold begins to develop on the surface, growing dark and firm during the next ripening period of eight weeks.. If the paste is runny or the rind slimy it means that the cheese is overripe and well past its best. It is available in various grades according to fat content. The lower the fat the firmer the cheese. The flavor while potent is a far cry from the overpowering aroma so don't be put off by the smell. Mecklenburger Magerkäse Hard-pressed, skimmed milk cheese,colored with saffron. Münster One of those foriegn cheeses that Germans have been working on to perfect Munster is French; Müinster is German. The cheese has a smooth, soft, golden body with a thin brown skin and a mildl Nieheimer Hopfenkäse Similar l to Hopfenkäse. Dry cheese good for grating. Quark A fresh unripened curd cheese that can be made from skimmed milk, whole milk, buttermilk or any of these mixed with added cream. The fat content varies from10 to 60 per cent. Radolfzeller Rahmkfise Surface-ripened cheese similar to Mainauer, drained on straw mats, dry salted and ripened for about a month. Rahmfrischkäse Fresh unripened cream cheese usually sold in small foil-wrapped cubes. Made by adding more cream to Speisequark. Räucherkäse Generic term for smoked cheese which,usually means thatliquid smoke has been added to the milk. Romadur Similar to Limburger but softer and milder. . Rotsehmierkäse Generic term for cheeses like Limburger, Romadur and Münster which have reddish skins produced by the action of coryne bacteria on the surface of the cheese during ripening. Sauermilchkäse Generic term for cheeses made from sour milk curds, Schafmilchkäse Generic term for sheeps' milk cheese. Sehichtkäse A fresh unripened curd cheese combining layers of skimmed milk and whole milk curds. Schimmelkäse Sauermilchkiise treated with molds. Schnittkäse Sliceable cheese', one of the official categories of cheese Spitzkäise 'Sharp cheese'; a Sauermilchkätse rnade from skimmed milk and caraway seeds. Stangenkäse 'Bar cheese',a type of Sauermilchkäse, sharp with caraway seeds. Steinbuscherkäse A mustard colored cube-shaped washed-rind cheese with a smooth, firm, pale yellow body , a mildly strong flavor and strong aroma... Ripened for between two and three months. Tieflanderkäse Similar to Emmental. Tilsit Named after the- town of Tilsit presently Sovetsk of Kaliningradkaya obl. of Russian Federation. Buttery yellow body with many small oval eyes. Moist and creamy yet elastic and the flavor is mild. Made from whole or skimmed milk and the skimmed milk type is sometimes flavored with caraway seeds. They are ripened about a month, while they are bathed with brine. Then they are ripened for another 5 months.Originally made in large wheels now in loaves and wheels. Tollenser vom Meiler Smoked cheese with green pepper an old East-German cheese specailty.Originally comes from Saxony and Thuringia. After ripening the cheese is smoked. Tollenser Old East German name for a type of Tilsit Trappistenkäse A mild yellow cheese full of tiny eyes. Weichkäse Generic term for soft surface-ripened cheeses. Weinkäse Creamy, mild cheese supposed to be particularly good with wine. Weisslackerkäse Means 'white lacquer'. And the surface is shiny and white. Very strong and aromatic, ripened for up to seven months. Also called Weisslacker Bierkäse. Wilstermarschkäse Cream colored lightly tart cheese from Wilster in Schleswig Holstein. Made from whole or partly skimmed milk and is ripened for about four weeks. Ziegenkfise Generic term for goats' milk cheese. Tollenser East German name for Tilsit. Hungary Balaton Firm, hard-pressed, golden cheese with irregular holes and a thin oily rind: The flavor is mildly tart. Ripened for five to six weeks. Named after Iake Balaton. Gomolya Homolky, Hrudka (Czechoslovakia) White sheeps milk cheese made on mountain farms. Eaten partially ripened or sold to factories for making Bryndza. Sometimes used as a base for Liptauer. See Liptdi Hajdu Kashkaval made from cows' milk. Kashkaval Made since Roman times and based on Italian Caciocavallo. The best cheeses are made from sheeps milk, although sometimes made with mixed or just cow's milk.Ranges from almost white to golden yellow and rather hard and crumbly.. The flavor goes from mild to strong according to age. Lajta harp t pale yellow cheese with numerous oval holes and a deep orange, moist, washed rind. Ripened for four weeks. Liptov Is a fine, white, creamy, soft ewes' milk cheeses made from whole unpasteurized milk. The traditional base for a spread that is now widely known as Liptauer. The soft curd cheese is mixed with ingredients such as paprika, caraway seeds, onions or mustard or sometimes with anchovies and capers. Ovari A pressed Tilsit-type made from pasteurized milk POLAND Podhalanski Lightly smoked cheese made from ewes' and cows' milk Twarog White compact fresh curd cheese made of cows' or ewes' milk. Tvrdy is the cheese ripened untilit is dry and hard, when it is used for grating. ROMANIA Brinza de Burduf Strong, tart, spreadable cheese ripened in an animal skin bag (a burdui). A yellow cheese withd a gray rind spotted with mold. Traditionally eaten at the end of Lent. Dalia Kashkaval made with cows' milk. Dobrogea Type of Kashkaval made with ewes' milk. Nasal Low-fat washed-rind cheese made from cows', ewes' or water buffalo milk in the hills near Cluj. Peneteleu Kashkaval made from ewes' milk. Telemea White brined cheese similar to Feta. Made from ewes' or cows' milk, or from cows' milk mixed -with buffalo milk. Teleorman Kashkaval made from mixed cows' and ewes' milk. Urda (RomaniaCzechoslovakia, Yugoslavia) Fresh, unsalted, soft whey cheese. Eaten as a spread or used in cooking. Similar to Italian Ricotta. YUGOSLAVIA Bijeni Sir Sharp white cheese made from cows' or ewes' milk and ripened in brined whey. Kefalntir Hard Macedonian grating cheese with a smooth shiny rind, full flavor and pungent aroma. Mandur, Manur A dry grating cheese made from the whey of Kashkaval and Kefalotir mixed with milk or buttermilk. Njegugki Sir Hard sheeps milk grating cheese from Montenegro Planinski Sir Dry Serbian cheese from Kosovo made in summer and stored in brine for winter consumption. Somborski Sir Soft, bitter cheese made with sheeps ' milk or mixed sheep's and cows' milk diluted with water. A strong-flavored yellow cheese with medium holes and a thin rind.During the ripening process gasses are produced that cause it to rise like bread which softens the cheese. Travnicki Sir From the town of Travnik, Bosnia. Made from sheep's or mixed sheep's ' and cows' milk. It is a softish whitecheese with a few holes. The flavor is sour and salty. |
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