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White Cheese (other)
White cheese may refer to: * Asiago cheese, an Italian cow's milk cheese *Beyaz peynir, a salty, white cheese made from unpasteurized sheep (or cow) milk *Caș, a type of semi-soft white fresh cheese made from sheep or cow milk, produced in Romania * Domiati, a soft white salty cheese made primarily in Egypt and some Middle Eastern countries *Feta, a brined curd cheese traditionally made in Greece * Fromage blanc, a fresh cheese from France and Belgium *Kesong puti, a Filipino soft, white cheese, similar to queso blanco *Manouri, a Greek semi-soft, fresh white whey cheese made from goat and/or sheep milk whey left over from the production of cheese *Mascarpone, an Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid * Mizithra, a Greek traditional, unpasteurized fresh cheese made with milk and whey from sheep and/or goats *Mozzarella, a fresh cheese, originally from southern Italy *Quark (dairy product), a type of fresh cheese *Minas cheese, a Brazi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asiago Cheese
Asiago ( or ; ) is a cow's milk cheese, first produced in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago (called , which means 'Pressed Asiago') to a crumbly texture for the aged cheese (, which means 'Breeding farm Asiago'). The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe. It is classified as a Swiss-type or Alpine cheese. Asiago is produced in multiple countries around the world including Italy, the U.S. and Australia. In Italy, Asiago has a protected designation of origin (''Denominazione di Origine Protetta'' or DOP, see below), as Asiago was originally produced around the alpine area of the Asiago plateau, in the regions of Veneto and Trentino-Alto Adige. Asiago cheese is one of the most typical products of the Veneto region. It was, and still is, the most popular and wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beyaz Peynir
Beyaz peynir (meaning "white cheese" in Turkish) is a brine cheese produced from unpasteurized sheep, cow or goat milk. The cheese has a slightly grainy appearance and is similar to lighvan, feta, sirene and other Balkan white cheeses. Vegetable rennet is added to the sheep's milk as a clotting agent. Once the curds are produced, they are pressed, chopped, and strained before being cut into blocks that are salted and placed in a brine solution for approximately six months. Beyaz peynir is produced in a variety of styles, ranging from non-matured cheese curds to a quite strong mature version. It is eaten plain, for example as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as menemen, börek, gözleme and ''pide''. See also *Turkish cuisine Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caș after 2–3 weeks.
Caș cheese is also used to make other types of cheese such as Brânză de burduf and Cașcaval.Caș () is a type of semi-soft white fresh cheese produced in Romania. It is made by curdling sheep or cow milk with rennet, and draining the whey. The resulting cheese is unsalted or lightly salted. If stored in brine, caș turns into Telemea Telemea () is the name of a Romanian cheese traditionally made of sheep's milk.About Telemea at cheese.com References< ...
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Domiati
Domiati cheese, also referred to as white cheese ( arz, جبنة بيضا ' ), 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 or camel milk. It is the most common Egyptian cheese. Unlike feta and other white cheeses, salt is added directly to the milk, before rennet is added. It is named after the seaport city of Damietta (دمياط). See also * List of cheeses This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depe ... References Arab cuisine Egyptian cheeses Sudanese cuisine South Sudanese cuisine Water buffalo's-milk cheeses Cow's-milk cheeses {{Egypt-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Feta
Feta ( el, φέτα, ) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's 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. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes ''spanakopita'' "spinach pie" and ''tyropita'' "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes. Since 2002, feta has been a protected designation of origin in the European Union. EU legislation and similar legislation in 25 other countries limits the name ''feta'' to cheeses produced in the traditional way in mainland Greece and Lesbos Prefecture, which ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fromage Blanc
''Fromage blanc'' (; ; also known as ''maquée'') is a fresh cheese originating from the north of France and southern Belgium. The name means "white cheese" in French. ''Fromage frais'' ("fresh cheese") differs from ''fromage blanc'' in that, according to French legislation, ''fromage frais'' must contain live cultures when sold, whereas with ''fromage blanc'', fermentation has been halted. ''Fromage blanc'' is a creamy soft cheese made with whole or skimmed milk and cream. It is similar to some kinds of quark. Pure ''fromage blanc'' is virtually fat free, but cream is frequently added to improve the flavour, which also increases the fat content, frequently to as high as 8% of total weight. ''Fromage blanc'' can be served either as a dessert similar to yogurt, frequently with added fruit, spread on bread, usually over or under jam, or used in savoury dishes. In many Western countries, ''fromage blanc'' is sold in supermarkets alongside yogurts. See also * List of French cheeses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kesong Puti
''Kesong puti'' is a Philippines, Filipino soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can also be made with goat milk, goat or cow milk. It has a mild salty and tart flavor. When an acidifying agent is used, it resembles queso blanco or paneer. When rennet is used, it resembles buffalo mozzarella. Moisture content can also vary, ranging from almost gelatinous to pressed and firm. It can be eaten as is, paired with bread (usually pandesal), or used in various dishes in Filipino cuisine. It is usually sold wrapped in banana leaves. The name, also spelled ''quesong puti'', is Tagalog language, Tagalog for "white cheese" and is its name in the provinces of Laguna (province), Laguna and Bulacan. In Cavite it is known as ''kesilyo'' (also ''kasilyo'' or ''quesillo''); while in northern Cebu it is known as ''queseo'' or ''kiseyo''. Etymology ''Kesong puti'' is from Spanish language, Spanish ''wikt:q ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queso Blanco
Queso blanco (), literally ''white cheese'' in Spanish, can refer to many different kinds of cheeses whose only common trait is their white color. The specific cheese referred to depends on the region. Production Queso blanco is considered one of the easier cheeses to make, as it requires no careful handling and does not call for rennet or bacterial culture. It is usually made by heating whole fresh milk to near-boiling, adding an acidifying agent such as vinegar, stirring until curds form, then draining the curds in cheesecloth for three to five hours. Such cheeses are also known as "bag cheeses," as the curds are normally hung in a bag of cheesecloth to drain. Many Mexican home cooks make their own instead of purchasing it; when made for the evening meal, it is often prepared in the early afternoon and left to drain until evening. As it is highly perishable, it must be refrigerated or used immediately once the whey has drained out. Common uses Queso blanco and queso fresc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manouri
Manouri ( el, μανούρι) is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece. Manouri is creamier than feta, because of the addition of cream to the whey. It has about 36-38% fat, but only 0.8% salt content, making it much less salty than feta. It is used in salads, pastries, or as a dessert cheese. It can be substituted for cream cheese in dishes such as cheesecake. Manouri was featured in the Washington Post: "Manouri’s light aroma is slightly sour, similar to that of fresh yogurt, but it lacks yogurt’s (or feta’s) acidity. Instead, it has a clean, subtle nutty flavor with a bit of sheepiness and the barest hint of tang. What really elevates the cheese, though, is its texture." Manouri has PDO status. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mascarpone
Mascarpone (, , ) is a soft Italian acid-set cream cheese. It is recognized in Italy as a ("traditional agri-food product"). Outside Italy, mascarpone is sometimes mispronounced as "marscapone", even by food professionals. Production process After denaturation of the cream, the whey is removed without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine. The traditional method is to use three tablespoons of lemon juice per pint of heated heavy cream. The cream is allowed to cool to room temperature before it is poured into a cheesecloth-lined colander, set into a shallow pan or dish, and chilled and strained for one to two days. Origins Mascarpone originated in the Italian region of Lombardy in the area between Lodi and Abbiategrasso south of Milan, probably in the late 16th or early 17th century. Popularly, the name is held to derive from ''mascarpa'', an unrelated milk product made from the whe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mizithra
Mizithra or myzithra ( ) is a Greek whey cheese or mixed milk- whey cheese from sheep or goats, or both. Barron, Rosemary (1991). ''Flavors of Greece.'' William Morrow, It is sold both as a fresh cheese, similar to Italian ''ricotta'', and as a salt-dried grating cheese, similar to Italian ''ricotta salata''. The ratio of milk to whey usually is 7 to 3. It is primarily produced on the island of Crete but is widespread throughout Greece. It is essentially the same as Anthotyros though the latter may contain some cow's milk. In Cyprus a similar cheese is known as "Anari" (Αναρή in Greek, ''Nor'' in Cypriot Turkish, ''Lor'' in Turkish). Production Mizithra is made from raw, whole ewe's or goat's milk in the simplest way possible: milk is brought to a slow boil for a few minutes and then curdled by adding rennet or whey from a previous batch (see below) or else some acidic substance such as lemon juice, vinegar or even a fresh broken fig tree sprig. As soon as curds have form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mozzarella
Mozzarella (, ; nap, muzzarella ) is a southern Italian cheese traditionally made from Italian buffalo's milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal's diet. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad. Etymology ''Mozzarella'', derived from the Southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche, is the diminutive form of ("cut"), or ("to cut off") derived from the method of working. The term is first ment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
