tag:blogger.com,1999:blog-8075801184439815392011-04-21T19:52:11.434-07:00i LOVE CHEESEhttp://www.blogger.com/profile/13713832026563364267noreply@blogger.comBlogger31100tag:blogger.com,1999:blog-807580118443981539.post-44568870723164173962007-11-06T18:39:00.000-08:002007-11-06T18:40:56.000-08:00<a href="http://tbn0.google.com/images?q=tbn:7KAJ-WtvOA23OM:http://wordplay.narod.ru/cheese.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px;" src="http://tbn0.google.com/images?q=tbn:7KAJ-WtvOA23OM:http://wordplay.narod.ru/cheese.jpg" border="0" alt="" /></a><br /><a href="http://www.jasperfforde.com/specops/images/cheese_alert.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px;" src="http://www.jasperfforde.com/specops/images/cheese_alert.jpg" border="0" alt="" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/807580118443981539-4456887072316417396?l=cheeseluvers.blogspot.com' alt='' /></div>http://www.blogger.com/profile/13713832026563364267noreply@blogger.com0tag:blogger.com,1999:blog-807580118443981539.post-40560726418123045302007-11-06T18:31:00.000-08:002007-11-06T18:36:34.563-08:00<a href="http://content.answers.com/main/content/wp/en/6/6c/Cheese_39_bg_053006b.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px;" src="http://content.answers.com/main/content/wp/en/6/6c/Cheese_39_bg_053006b.jpg" border="0" alt="" /></a><br /><a href="http://biology.clc.uc.edu/fankhauser/Cheese/Blue_Cheese/12_Wrap_cheese_in_sterile_cloth_P3100003.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px;" src="http://biology.clc.uc.edu/fankhauser/Cheese/Blue_Cheese/12_Wrap_cheese_in_sterile_cloth_P3100003.jpg" border="0" alt="" /></a><br /><a href="http://tbn0.google.com/images?q=tbn:glEzhRBvTHfszM:http://www.scriptoriumdaily.com/disjectamembra/wp-content/photos/cheese_oh_cheese.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px;" src="http://tbn0.google.com/images?q=tbn:glEzhRBvTHfszM:http://www.scriptoriumdaily.com/disjectamembra/wp-content/photos/cheese_oh_cheese.jpg" border="0" alt="" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/807580118443981539-4056072641812304530?l=cheeseluvers.blogspot.com' alt='' /></div>http://www.blogger.com/profile/13713832026563364267noreply@blogger.com1tag:blogger.com,1999:blog-807580118443981539.post-73013546922287690962007-11-06T18:05:00.000-08:002007-11-06T18:18:50.067-08:00TYPES OF CHEESE=PSardo cheese<br />Testouri cheese<br />Mauritania<br />Caravane cheese<br />Bokmakiri cheese<br />Kwaito cheese<br />Andari cheese<br />Chhena<br />Paneer<br />Fahnni Batur<br />Naskavni<br />Khoa<br />Makhhan<br />Sakura cheese from Hokkaidō, an award-winning soft white flavored with cherry leaves<br />Tenshi Cheese made with a combination of sake and sheep's milk<br />Labneh<br />Achuza<br />Ackawi cheese<br />Basket cheese<br />Emek<br />Labneh, a soft cheese made from yogurt with a slightly sour taste.<br />Jameed<br />Jibneh Arabieh cheese<br />Kenafa cheese<br />Naboulsi cheese<br />Shanklish<br />Syrian cheese<br />Leeghvan<br />Tabriz cheese<br />Sia mazegi cheese<br />Yak cheese (Also known as Kijarimipu)<br />Kesong or Quesong Puti (Also known as Filipino cottage cheese)<br />Affineur<br />Bergkäse<br />Brimsen<br />Dachsteiner<br />Lüneberg cheese<br />Tyrolean grey cheese<br />White Asian<br />Limburger cheese<br />Beauvoorde cheese<br />Brussels' cheese<br />Herve cheese<br />Limburger cheese, a soft white cheese with a very strong odor and flavor.<br />Maredsous cheese<br />Passendale cheese<br />Plateau de Herve cheese<br />Postel cheese<br />Prince-Jean cheese<br />Remedou cheese<br />Rodoric cheese<br />Rubens cheese<br />Kashkaval<br />Sirene<br />Crackengal<br />Grilled Halloumi (Cyprus)<br />Anari<br />Halloumi<br />Kefalotyri<br />Abertam cheese<br />Olomoucké syrečky<br />Podravec<br />Zdenka cheese<br />Dimsi<br />Paški sir (Pag Island cheese)<br />Bilogorac<br />Bilogorka<br />Picok<br />Ribanac<br />Danish Blue cheese<br />Danbo<br />Danish Blue cheese (Dansk blåskimmel(ost))<br />Danish tilsit or Tilsit Havarti<br />Esrom or Danish Port-Salut<br />Havarti cheese or Cream Havarti<br />Rygeost (Smoked cheese)<br />Saga cheese<br />Samsoe cheese<br />Aura<br />Lappi cheese<br />Leipäjuusto (Cheese bread)<br />Mustaleima (a type of Emmental)<br />Oltermanni<br />Pohjanpoika (similar to Oltermanni)<br />Raejuusto (Finnish cottage cheese)<br />Selles-sur-cher cheese<br />See also the French AOC cheeses and the longer List of French cheeses<br />Abondance<br />Beaufort<br />Bleu d'Auvergne (AOC, Auvergne)<br />Bleu des Causses<br />Bleu de Gex<br />Bleu du Vercors<br />Boursin cheese<br />Brie de Meaux<br />Brie de Melun<br />Brocciu Corse<br />Cancoillotte<br />Cantal<br />Camembert de Normandie<br />Chabichou du Poitou<br />Chaource<br />Chaumes cheese<br />Chevrotin<br />Comté<br />Crottin de Chavignol or Chavignol<br />Emmental de Savoie<br />Emmental français est-central<br />Époisses de Bourgogne<br />Fourme d'Ambert or Fourme de Montbrison (AOC, Auvergne)<br />Laguiole<br />Langres<br />Livarot<br />Maroilles or Marolles<br />Mimolette<br />Mont d'or or Vacherin du Haut-Doubs<br />Morbier<br />Munster or Munster-Géromé<br />Neufchâtel<br />Ossau-lraty<br />Pélardon<br />Picodon de l'Ardèche or Picodon de la Drôme<br />Pont-l'Évêque<br />Pouligny-Saint-Pierre<br />Reblochon<br />Rocamadour<br />Roquefort<br />Saint-Nectaire (AOC, Auvergne)<br />Sainte-Maure de Touraine<br />Saint Agur Blue<br />Salers (AOC, Auvergne)<br />Selles-sur-Cher<br />Tomme de Savoie<br />Tomme des Pyrénées<br />Valençay<br />Bavaria blu<br />Bördespeck<br />Cambozola, a combination of French Camembert and Italian Gorgonzola.<br />Emmental (cheese)<br />Grünländer<br />Harzer cheese<br />Handkäse<br />Klützer Gold<br />Romadur<br />Milbenkäse<br />Nillekäs<br />Rauchkäse<br />Spundekäs cheese<br />Steinbuscher<br />Tilsit cheese<br />Weisslacker<br />Formaella Parnassus (Central Greece): Delicious when fried.<br />Anthotyro Xero (Crete, Greece).<br />Metsovone (Epirus, Greece): Smoked cheese.<br />Graviera Kritis (Crete, Greece): One of the best Graviera of Greece.<br />Agylotti - (Island of Sifnos)<br />Anevato - (Macedonia)<br />Aneri - (Cyprus)<br />Anthotyro Xero<br />Anthotyro Fresco<br />Armexia - (Island of Andros)<br />Arsenico - (Island of Naxos)<br />Batzos - (Macedonia/Thessaly)<br />Ble Copanisti - (Island of Naxos)<br />Cathoura - (Island of Icaria)<br />Cephalaki - (Island of Tinos)<br />Cephalograviera - (Macedonia/Thrace/Thessaly/Crete)<br />Chloró - (Island of Santorini)<br />Corfu - (Corfu)<br />Elaiki - (Cassos)<br />Feta - (Macedonia/Thrace/Thessaly/etc.)<br />Fondina Dodoni - (Epirus)<br />Formaella cheese - (Arachova, Thessaly)<br />Galotyri<br />Graviera - (Macedonia/Thrace)<br />Graviera Agrafon - (Thessaly)<br />Graviera Kritis - (Crete)<br />Graviera Naxou - (Island of Naxos)<br />Graviera Tinou - (Island of Tinos)<br />Gylomeni - (Island of Sifnos)<br />Gylotto - (Island of Folegandros)<br />Halloumi (Cyprus)<br />Kalathaki - (Island of Limnos)<br />Kasseri - (Macedonia/Thrace/Thessaly/etc.)<br />Katiki - (Domokos)<br />Kefalotyri<br />Klotsotyre - (Makedonia)<br />Kopanisti<br />Ladograviera - (Island of Zacynthos)<br />Ladotyri<br />Malaca - (Crete)<br />Malahti - (Island of Andros)<br />Manoura - (Island of Sifnos)<br />Manouri<br />Megan Kopron cheese<br />Metsovella - (Epirus)<br />Metsovone - (Metsovo, Epirus)<br />Mizithra - (Crete, etc)<br />Possia - (Island of Kos)<br />Pictogalo<br />Petroti - (Island of Andros)<br />Petrotto - (Island of Tinos)<br />Prentza - (Island of Cephalonia)<br />San Michali - (Island of Syros)<br />Scotyre - (Island of Ios)<br />Sclavotyre - (Island of Tinos)<br />Sfela - (Peloponnese)<br />Stacca - (Crete)<br />Sourotto - (Island of Sifnos)<br />Svonzo - (Island of Lemnos)<br />Tsalafoutti - (Central Greece)<br />Telemes<br />Thylicotyre - (Island of Naxos)<br />Touloumotyre - (Macedonia)<br />Tyrovolia - (Island of Myconos)<br />Urtha cheese - (Epirus)<br />Victoria<br />Xynomizithra - (Crete, Island of Myconos)<br />Xynotyro - (Island of Myconos)<br />Zirozoulli - (Crete)<br />Zipouro cheese (with grapelike liquor) - (Arachova, Thessaly)<br />Balaton Cheese<br />Lajta Cheese<br />Liptauer<br />Pálpusztai<br />Pannónia<br />Trappista cheese<br />Gubbeen cheese<br />Ardrahan cheese<br />Bosca Beag Milis cheese<br />Cashel Blue cheese<br />Coolea cheese<br />Cooleeney cheese<br />Corleggy cheese<br />Desmond cheese<br />Dubliner cheese<br />Durrus Cheese<br />Doolin cheese<br />Gabriel cheese<br />Irish Cheddar cheese<br />Gubbeen cheese<br />Kilcummin cheese<br />milleens cheese<br />Micheal Marbh cheese<br />Mizen cheese<br />Poulcoin cheese<br />St Brigid cheese<br />Tóin Mór cheese<br />Waterford cheese<br />Braghe Cheese<br />Parmigiano Reggiano<br />Asiago<br />Bel Paese<br />Bergkäse<br />Bocconcini<br />Brös<br />Brus da ricotta<br />Burrata<br />Caciocavallo<br />Caciocavallo Silano<br />Caciotta<br />Castelrosso<br />Casu marzu<br />Crescenza<br />Crucolo<br />Dolcelatte<br />Fior di latte<br />Fiore Sardo<br />Fontal<br />Fontina<br />Formaggio Saltarello<br />Friuli<br />Gorgonzola<br />Grana<br />Grana Padano<br />Liptauer<br />Mascarpone<br />Monte Veronese<br />Mozzarella<br />Mozzarella di Bufala Campana<br />Nerino<br />Parmigiano-Reggiano<br />Pecorino<br />Pecorino Romano<br />Pecorino Sardo<br />Pepato<br />Piave cheese<br />Provolone<br />Rasco<br />Reblochon<br />Ricotta<br />Robiola<br />Romano cheese<br />Scamorza<br />Sottocenere al tartufo<br />Stracchino<br />Stracciatella di Bufala<br />Taleggio<br />Toma<br />Sirenje<br />Bieno sirenje<br />Maleshevsko sirenje<br />Ovchepolsko sirenje<br />Kashkaval<br />Galichki kashkaval<br />Urda<br />Gbejna (Ġbejna)<br />Pljevaljski sir (Pljevlja cheese)<br />Njeguški sir (Njeguši cheese)<br />Gouda<br />Amsterdam<br />Edam<br />Frisian cheese<br />Gouda and Smoked Gouda<br />Leerdammer<br />Leyden cheese<br />Maasdam<br />Parrano<br />Roomano<br />Spitse cheese<br />Geitost cheese<br />Gamalost<br />Geitost cheese<br />Graddost cheese<br />Jarlsberg cheese<br />Nøkkelost cheese<br />Norvegia cheese<br />Snøfrisk<br />Pultost cheese<br />Balsfjord cheese<br />Ingers Blå<br />Camenås<br />Jaktost<br />Twaróg<br />Oscypek<br />Bryndza<br />Bundz<br />Bursztyn - mature cheese similar to Gruyere<br />Gołka<br />Koryciński<br />Oscypek<br />Redykołka<br />Rokpol<br />Stolper Jungchen<br />Twaróg<br />Tylżycki - semi-hard, yellow cheese made from cow's milk<br />Zamojski<br />Azeitão<br />Cabreiro - Castelo Branco<br />Castelo Branco<br />Chévre<br />Évora cheese -Évora<br />Ovelha Cured<br />Pico -Azores<br />Fresh cheese<br />Rabaçal<br />Requeijão<br />Requeijão de Ovelha<br />Saloio<br />Santarém<br />Serpa<br />Serra da Estrela<br />Tomar<br />Ilha cheese-Azores<br />Nisa<br />Terrincho<br />Yellow cheese - Beira Baixa DOP<br />Brânzǎ (also a generic name for cheese)<br />Brânză topită<br />Caş<br />Caşcaval<br />Telemea<br />Urdă<br />Brânză de burduf<br />Brânză la brad<br />Brânză de vaci<br />Caş ardelenesc<br />Sir Kolbasny (Kielbasa Cheese) - Smoked cheese in a shape of kielbasa, usually wrapped in plastic. It is probably the cheapest cheese in Russia.<br />Sir Poshehonsky (Poshehon's Cheese) - Cow milk, young cheese<br />Sir Novorossisky (New Russian Cheese) - Cow milk, young cheese<br />Sir Orbita (Cheese Orbit) melted cheese - Cow milk, young cheese<br />Tvorok (творог), very similar to Polish Twaróg and Quark, similar to Italian Ricotta Cheese<br />Kačkavalj<br />Sjenički cheese<br />Sremski cheese<br />Švapski cheese<br />Bryndza<br />Korbáčik<br />Oštiepok<br />Ovčí syr<br />Parenica<br />Tvaroh<br />Manchego cheese<br />Afuega'l pitu (Asturias)<br />Buonaro cheese<br />Burgos cheese<br />Cabrales cheese (Asturias)<br />Cantabria cheese<br />Cerdanya cheese<br />Drunken Goat cheese<br />Garrotxa cheese<br />Iberico cheese<br />Idiazabal cheese (Basque)<br />L'Alt Urgell cheese<br />Mahón cheese<br />Majorero cheese<br />Manchego cheese (La Mancha, Castile-La Mancha)<br />Maó cheese (Minorca, Balearic Islands)<br />Mató cheese (Catalonia)<br />Murcia cheese<br />Murcia al vino<br />Palmero cheese<br />Picón Bejes-Tresviso<br />Queso de la Palma<br />Quesucos de Liebana<br />Roncal cheese<br />Ronkari cheese (Navarre)<br />La Serena cheese<br />Serrat cheese (Pallars, Catalonia)<br />Tetilla cheese (Galicia)<br />Torta del Casar<br />Tupí cheese (Catalonia)<br />Valdeon<br />Zamorano cheese<br />Baron (cheese)<br />Billinge (cheese)<br />Blå Gotland (Gotland Blue)<br />Drabant<br />Grevé<br />Gräddost<br />Herrgårdsost<br />Hushållsost<br />Kleinenob Cheddar<br />Kvibille Cheddar<br />Kvibille Gräddädel<br />Kryddost<br />Prästost<br />Raketost<br />Riddarost<br />Räkost<br />Stureost<br />Svecia<br />Västerbottensost<br />Wästgöta Kloster<br />Pichula cheese<br />Gruyère<br />Appenzeller<br />Main article: Cheeses of Switzerland<br />Appenzeller<br />Büsciun da cavra<br />Emmental (Emmentaler), sometimes known in the U.S. as Swiss cheese<br />Gruyère (AOC, western Switzerland)<br />L'Etivaz (AOC, Alps and Prealps vaudoises)<br />Raclette<br />Sbrinz (AOC, central Switzerland)<br />Tete de Moine (AOC, Jura)<br />Tilsiter Switzerland<br />Tomme vaudoise<br />Vacherin Fribourgeois (AOC, western Switzerland)<br />Vacherin Mont d'Or (AOC, north-western Switzerland)<br />Schabziger, known in the U.S. as Sapsago<br />White cheese (Beyaz peynir)<br />Kashkaval cheese (Kaşar [Kashar] peyniri)<br />Cecil cheese (Çeçil [Chechil] peyniri)<br />Tulum cheese<br />Hellim cheese<br />Cheese with herbs (Otlu peynir)<br />Mihalic/Kelle cheese (Mihaliç [Mihalich]/Kelle peyniri)<br />Goat cheese<br />Sakak chese (Şakak [Shakak] peyniri)<br />Lor<br />Sor (Şor [Shor])<br />Tongue cheese (Dil peyniri)<br />Maras cheese (Maraş [Marash] peyniri)<br />Cerkez cheese (Çerkez [Cherkez] peyniri)<br />Tel/Civil cheese (Tel/Civil peynir)<br />Cokelek (Çökelek [Choekelek])<br />Canak cheese (Çanak [Chanak] peyniri)<br />Kulek cheese (Külek [Kuelek] peyniri)<br />Cara/Testi cheese (Cara [Jara]/Testi peyniri)<br />Orgu cheese (Örgü [Oergue] peyniri)<br />Golot cheese<br />Cayir cheese (Çayır [Chayir] peyniri)<br />Torba cheese<br />Cubic cheese<br />Yoruk cheese (Yörük [Yoeruek] peyniri)<br />Gravyer cheese<br />Imansiz cheese (İmansız peyniri)<br />Abaza cheese<br />Red Windsor cheese<br />See List of British cheeses<br />Amster Dammer (British Columbia)<br />Balderson's Cheddar (Ontario)<br />Baron (Quebec)<br />Bleu Bénédictin (Quebec)<br />Bleu L'Ermite (Quebec)<br />Bleubry (Quebec)<br />Bocconcini (Ontario)<br />Brie Manoir (Quebec)<br />Brie L'extra Double Crème (Quebec)<br />Brie Vaudreuil (Quebec)<br />Brie Chevalier Fines Herbes (Quebec)<br />Brittania (Quebec)<br />Camembert de Madame Clément (Quebec)<br />Cantonnier (Quebec)<br />Cheddar âgé au Porto 10 ans (Quebec)<br />Chèvre noir (Quebec)<br />Damablanc (Quebec)<br />Douanier, Le (Quebec)<br />Dragons Breath (Nova Scotia)<br />Fétard (Quebec)<br />Frère Jacques (Quebec)<br />Friulano<br />Gouda Coureur des Bois (Quebec)<br />Gouda Old (British Columbia)<br />Gouda Old Cheese (Ontario)<br />Kingsberg (Quebec)<br />Leoni-Grana Parmesan (Alberta)<br />Mamirolle (Quebec)<br />Medium Cheddar (Nova Scotia)<br />Miranda (Quebec)<br />Mont Saint-Benoît (Quebec)<br />Mozzarella Prestigio (Quebec)<br />Noyan (Quebec)<br />Oka (Quebec)<br />Pied-de-Vent (Quebec)<br />Provolone Sette Fette (Ontario)<br />Raclette des Appalaches (Quebec)<br />Raclette Fritz (Quebec)<br />Raclette Griffon (Quebec)<br />Riopelle de l'Isle, Le (Quebec)<br />Saint-Fidèle (Quebec)<br />Saint-Paulin Québécois (Quebec)<br />Saint-Paulin Anco (Quebec)<br />Smoked Monterey Jack (Manitoba)<br />Tomme Québécoise (Quebec)<br />Trevisano (Ontario)<br />Valbert (Quebec)<br />Verdelait Cracked Pepper (British Columbia)<br />Victor et Berthold (Quebec)<br />Oaxaca cheese<br />Añejo cheese (Aged cheese)<br />Asadero cheese or Chihuahua cheese<br />Cotija cheese or "Queso Añejado"<br />Criollo cheese (Creole cheese)<br />Jalapeño cheese<br />Oaxaca cheese or "Quesillo"<br />Panela cheese<br />Queso Fresco/Queso Blanco (Fresh/White cheese)<br />Requesón<br />Quesillo<br />Amablu Blue cheese<br />American cheese<br />Bergere Bleue<br />Brick cheese<br />Capriole Banon<br />CheddarJack<br />Clemson University Blue Cheese<br />Colby cheese<br />Colby-Jack cheese (Cojack)<br />Cold Pack<br />Cougar Gold cheese<br />Cream cheese<br />Crowley<br />Cup Cheese<br />Cypress Grove Chevre<br />Farmer cheese<br />Frankenmuth cheese<br />Great Hill Blue<br />Hubbardston Blue Cow<br />Humboldt Fog<br />Kansas Cow Cheese<br />Maytag Blue cheese<br />Monterey Jack cheese<br />Muenster cheese<br />Peekskill Pyramid<br />Pepperjack cheese<br />Pinconning cheese<br />Pizza cheese<br />Plymouth cheese<br />Provel cheese<br />Teleme cheese<br />Texas Goat Cheese<br />Tillamook Cheddar<br />Vermont cheddar<br />Reggianito<br />Sardo<br />Mar del Plata cheese<br />Por Salut<br />Provoleta<br />Manson Printer<br />Coalho<br />Catupiry<br />Minas (a. k. a. "Queijo Minas Padrão", "Queijo Frescal" and "Queijo Curado")<br />Reino<br />Coalho<br />Manteiga<br />Requeijao<br />Brazilian Butter Cheese (Queijo Manteiga/Da Terra)<br />Prato<br />A typical cut of Chanco cheese<br />Chanco<br />Gauda<br />Mantecoso<br />Panquehue<br />Ranco<br />Renaico<br />Queso campesino (farmer's cheese from highland cows milk)<br />Queso costeño (coastal cheese)<br />Quesillo (literally "little cheese" is a commercial cheese made with cow milk)<br />Queso Paipa<br />Guyanés cheese<br />Telita<br />Queso de Año<br />Queso de Cabra<br />Queso de Mano<br />Queso Palmita<br />Roaring 40s blue cheese<br />Kervella Affine<br />Cheddam<br />Jindi Brie<br />Roaring 40s blue cheese<br />Devil's Dance Blue Cheese<br />The following cheeses remain unclassified.<br />Cottage cheese (Many local varieties)<br />Farmer cheese (many local varieties)<br />Smoked cheese<br />Venezuelan Beaver cheese (fictional cheese immortalised in Monty Python's Cheese Shop sketch)<br /><br />(List provided by Wikipedia.com)<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/807580118443981539-7301354692228769096?l=cheeseluvers.blogspot.com' alt='' /></div>http://www.blogger.com/profile/13713832026563364267noreply@blogger.com3