Asia China • is a fresh goat cheese from
Yunnan Province, resembling the Indian
paneer, a cow's cheese. •
Shosha is a pungent cheese and
staple food in
Tibetan cuisine of the
Tibet Autonomous Region that is often made from animals suited to the climate, such as goat and
yak.
Japan • cheese is a goat cheese made in
Japan. is the Japanese word for goat.
Philippines •
Kesong puti is a 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 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. The name, also spelled
quesong puti, is
Tagalog for "white cheese") and is its name in the provinces of
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.
Western Asia ,
Armenia • Yeghegnadzor goat cheese from
Armenia. •
Akkawi cheese (, also Akawi, Akawieh and Ackawi) is a white brine cheese named after the city of Akka (Acre, present-day Israel). • Acidino (tr.
slightly acid), produced in
Veneto • Agrì di Valtorta, produced in
Lombardy • Formaggio di capra di
Lagundo (or Algunder Ziegenkäse), produced in
South Tyrol • Canestrato di
Moliterno Stagionato in Fondaco, produced mixing sheep and goat milk in
Apulia and
Basilicata • Casu axedu (also called Frughe, Frue or Merca) produced in Sardinia • Cavrin (or Cevrin) di
Coazze, produced in
Piedmont • Ircano, produced in
Sardinia • Salignon, a smoked cheese produced in the lower
Aosta Valley •
Mozzarella made of Italian Mediterranean buffalo traditionally; cattle cows in all 167 Italian regions; in some areas also sheep and goat •
Ricotta is produced from the whey that from cheesemaking and whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.
Ricotta means 're-cooked', and is made by reheating the whey, until the clotted cheese curds rise to the top, where they are skimmed and molded. •
Robiola is an Italian
soft-
ripened cheese of the
Stracchino family. It is from the
Langhe region and made with varying proportions of cow's, goat's, and
sheep's milk. One theory is that the cheese gets its name from the town of
Robbio in the
province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color of the seasoned rind. Varieties of Robiola are produced across
Piedmont from the provinces of
Cuneo,
Asti and
Alessandria and into
Lombardy. It is one of
the specialties of the
Aosta Valley. •
Caciotta, from the
Tuscan , is a type of
cheese produced in Italy from the
milk of
cows,
sheep,
goats, or
water buffalo. Cacciotta has more than a dozen variations. • Caciotta marchigiana. •
Bastardo del Grappa is a traditional
cheese produced in the foothills of
Monte Grappa massif and in the provinces of
Treviso,
Belluno, and
Vicenza, in Italy. Bastardo del Grappa is a product related genuinely to the area of Monte Grappa massif and around
Borso del Grappa,
Crespano del Grappa,
Paderno del Grappa,
Possagno,
Cavaso del Tomba,
Alano di Piave,
Quero,
Feltre,
Seren del Grappa,
Arsiè,
Cismon del Grappa,
San Nazario,
Solan,
Pove del Grappa, and
Romano d'Ezzelino. • Dolaz cheese is a traditional cheese produced from whey by nomad (Karakoyunlu, Hayta, Honamlı, Sarıkeçili
Yörüks) in the Lakes region (
Isparta,
Afyon and
Antalya) in
Turkey. It is generally made from
ewe's and
goat's milk. •
Kars gravyer cheese is a Turkish
cheese similar to
Gruyère. It is usually made with pure
cow's milk or a mixture of cow and
goat's milk. • Van herbed cheese () is a type of
cheese made out of
sheep's or
cow's milk. Ripened cheese varieties containing herbs are traditional in Turkey and have been manufactured for more than 200 years in the east and southeast of the country.
Ukraine • Bryndza (from
Romanian brânză cheese) is a
sheep milk cheese made across much of East-Central Europe, primarily in or around the
Carpathian Mountains of
Slovakia,
Ukraine,
Romania and southern
Poland. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of
butyric acid. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries. This cheese can also be made with
goat milk or
cow milk.
United Kingdom •
Harbourne Blue. •
Pantysgawn is a
Welsh goat milk cheese. • Capricorn is a Somerset goat milk cheese. • Gevrik is a goat's milk cheese from Cornwall. The word gevrik means 'little goat' in Cornish. • Tesyn is a smoked goat's milk cheese from Cornwall. Tesyn means 'cake' in Cornish.
Americas Canada •
Bouq Émissaire. •
Chèvre noir.
Mexico • Añejo cheese (Queso Añejo). • Asadero cheese. • Cotija cheese. • Fresco cheese (Queso Fresco). • Manchego cheese. • Quesillo Oaxaca cheese.
United States •
Capricious is an aged goat's milk cheese made by the
Achadinha Cheese Company in Petaluma, California. •
Humboldt Fog is a mold-ripened goat cheese with a central line of edible white ash made in California by
Cypress Grove Chevre. •
Kunik is produced at Nettle Meadow Goat Farm in Thurman, New York, and made from goat and Jersey cow milk blend, mold-ripened with similar properties to
Brie.
Venezuela • In
Venezuela, specifically in the states of
Falcón,
Lara and the population of San Jose de Turgua in
Miranda state, many types of goat cheese are produced using traditional methods. A variety of artisanal cheeses are manufactured by smaller producers.
Australian and Oceanian Australia •
Buche Noir is freshly pressed curd from the Sydney region.
Africa Egypt •
Domiati cheese, also referred to as white cheese ( '''' ), 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). •
Testouri cheese is a
cheese made from
sheep milk or
goat milk. It is often shaped like an
orange, and is eaten fresh and lightly salted. Testouri cheese is popular in
North Africa and the
Near East. Testouri is popular in
East Africa and was introduced by the
Ottomans after the 15th century.
South Africa •
Bettie Bok an African cheese from South Africa. • Assegai is an Asiago-type cheese from South Africa. It originates from Foxenburg, South Africa. It is commonly eaten as a table cheese with crackers. == See also ==