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Goat cheese, or chèvre ( or ; from
French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...
''fromage de chèvre'' 'goat cheese'), is
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
made from
goat's milk Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay in ...
. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheese, from fresh and soft to aged and hard.


Properties


History

Goats produce high quality, nutrition-rich milk under even the most difficult environments making them valuable to arid or mountainous areas where cows and sheep can not survive. Goats were one of the earliest animals domesticated to suit human needs- more specifically milk production- going back to 8,000 B.C., 10,000 years ago. Goat cheese has been made for at least as far back as 5,000 B.C. Meanwhile, the first documented proof of humans making cheese is 7,500 years ago in Poland.


Nutritional value

Goat milk has a higher proportion of medium-chain fatty acids such as caproic and caprylic which contributes to the characteristic tart flavor of the cheese. It also makes goat milk and cheeses more easily digestible. Goat milk and, therefore, cheeses contain anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids and help maintain a healthy metabolism. These fatty acids take their name from the Latin for "goat": capra. It is also high in calcium, vitamins A and K, phosphororus, thiamin and niacin.


Process

Goat cheese is made like other cheeses. The milk is filtered to remove unwanted bacteria or deposits. A curdling starter agent is added, which can be
rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and ...
, or one or more starter bacteria that will affect the curds' size and eventually the cheese's consistency. Some examples of starters are ''
Lactococcus Lactis ''Lactococcus lactis'' is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. ''L. lact ...
, Lactis, Lactococcus Lactis subsp. cremoris'', and ''Streptococcus thermophilus.'' Next, the cheese is molded and separated from the whey (the uncurdled liquid part of the milk). The curds are then molded, dried, flavored and cured. Any variations- the type of starter, the time or pressure of the draining, the temperature and duration of the curing process- will change the texture (soft, semi-hard, hard) and the flavor.


Regional varieties


Asia


China

*
Rubing Rubing () is a firm, acid-set, non-melting, fresh goat milk farmer cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities. Its Bai name is ''youdbap'', meaning "goat's m ...
is a fresh goat cheese from Yunnan Province, resembling the Indian
paneer Paneer (), also known as ponir () is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft ...
, a cow's cheese. * Shosha – a pungent cheese and
staple food A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard Diet (nutrition), diet for a given person or group of people, supplying a large fraction of ...
in Tibetan cuisine of the Tibet Autonomous Region that is often made from animals suited to the climate such as goat and yak.


Japan

* Yagi Cheese is a goat cheese made in Japan. Yagi is the Japanese word for goat.


Philippines

*
Kesong puti ''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 a ...
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 Bulacan, officially the Province of Bulacan ( tl, Lalawigan ng Bulacan), is a province in the Philippines located in the Central Luzon region. Its capital is the city of Malolos. Bulacan was established on August 15, 1578, and part of the ...
. In
Cavite Cavite, officially the Province of Cavite ( tl, Lalawigan ng Kabite; Chavacano: ''Provincia de Cavite''), is a province in the Philippines located in the Calabarzon region in Luzon. Located on the southern shores of Manila Bay and southwest o ...
it is known as kesilyo (also kasilyo or quesillo); while in northern
Cebu Cebu (; ceb, Sugbo), officially the Province of Cebu ( ceb, Lalawigan sa Sugbo; tl, Lalawigan ng Cebu; hil, Kapuroan sang Sugbo), is a province of the Philippines located in the Central Visayas region, and consists of a main island and 167 ...
it is known as queseo or kiseyo.


Middle East

*
Akkawi Akkawi cheese ( ar, جبنة عكاوي, jubna ʿakkāwī, also Akawi, Akawieh and Ackawi) is a white brine cheese named after the city of Akka (Acre, present-day Israel). Etymology Akkawi cheese is named after the port city of Akka ( ar, ع� ...
cheese (()), romanized: jubna ʿakkāwī, also Akawi, Akawieh and Ackawi) is a white brine cheese named after the city of Akka (Acre, present-day Israel). * Darfyieh is a flavorful cheese that comes specifically from baladi goats and is treated as a delicacy in Dargyieh. * Djamid or Jameed is an unripened, hard cheese with a salt encrusted rind popular in Jordan and Syria. * Jibneh Arabieh () (also jibni) is a soft white
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
found all over the Middle East. It is particularly popular in the Persian Gulf region. The cheese has a mild taste similar to
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 ...
but less salty. The heritage of the product started with
Bedouin The Bedouin, Beduin, or Bedu (; , singular ) are nomadic Arab tribes who have historically inhabited the desert regions in the Arabian Peninsula, North Africa, the Levant, and Mesopotamia. The Bedouin originated in the Syrian Desert and Ar ...
s using goat or sheep milk; however, current practice is to use
cow Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Adult females are referred to as cows and adult ma ...
's milk to make the cheese. Jibneh Arabieh is used for cooking, or simply as a table cheese. *
Labneh Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive so ...
is consumed in many parts of the world. It is primarily produced in Egypt, Israel, Lebanon, Syria, Palestine and Jordan but also throughout much of the Middle-east. It can be served with olive-oil, or seasoned with mint, eaten with salad or as dessert. * Nabulsi cheese Nabulsi or naboulsi is one of a number of
Palestinian Palestinians ( ar, الفلسطينيون, ; he, פָלַסְטִינִים, ) or Palestinian people ( ar, الشعب الفلسطيني, label=none, ), also referred to as Palestinian Arabs ( ar, الفلسطينيين العرب, label=non ...
white brined
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
s made in the Middle East and
Palestine __NOTOC__ Palestine may refer to: * State of Palestine, a state in Western Asia * Palestine (region), a geographic region in Western Asia * Palestinian territories, territories occupied by Israel since 1967, namely the West Bank (including East J ...
. Its name refers to its place of origin, Nablus and it is well known throughout the West Bank and surrounding regions. Nabulsi, along with Akkawi cheese, is one of the principal cheeses consumed in Jordan. It is produced primarily from sheep milk; alternatively, goat's milk may be used.


Europe


Armenia

* Yeghegnadzor goat cheese from
Armenia Armenia (), , group=pron officially the Republic of Armenia,, is a landlocked country in the Armenian Highlands of Western Asia.The UNbr>classification of world regions places Armenia in Western Asia; the CIA World Factbook , , and ''Ox ...
.


Balkans

* Sirene cheese ( sq, djathë i bardhë; bg, сирене ; mk, сирење; sr, сир, italics=no/) also known as "white brine sirene" ( bg, бяло саламурено сирене, links=no) is a type of
brined cheese Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warme ...
made in the Balkans (South-Eastern Europe), especially popular in Bulgaria, Serbia, Montenegro, Bosnia and Herzegovina, North Macedonia, Romania, Albania, Greece and also in Israel and Lebanon. It is made of the milk of goats, sheep, or
cows Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus ''Bos''. Adult females are referred to as cows and adult ma ...
, or a mixture of these.


Circassia

* Circassian cheese ( ady, адыгэ къуае , russian: адыгейский сыр ''adygeyskiy syr'', is a cheese found across the
North Caucasus The North Caucasus, ( ady, Темыр Къафкъас, Temır Qafqas; kbd, Ишхъэрэ Къаукъаз, İṩxhərə Qauqaz; ce, Къилбаседа Кавказ, Q̇ilbaseda Kavkaz; , os, Цӕгат Кавказ, Cægat Kavkaz, inh, ...
, the Levant and other areas with a
Circassian diaspora The Circassian diaspora refers to ethnic Circassian people around the world who live outside their homeland Circassia. The majority of the Circassians live in the diaspora, as their ancestors were settled during the resettlement of the Circass ...
. The cheese is prepared with raw cow, sheep and/or goats milk (Adyghean cheese - only with cow milk) and molded into a wooden basket. * Circassian smoked cheese is a smoked low-fat
Circassian cheese Circassian cheese ( ady, адыгэ къуае , russian: адыгейский сыр ''adygeyskiy syr'', is a cheese found across the North Caucasus, the Levant and other areas with a Circassian diaspora. The cheese is prepared with raw cow, she ...
, especially produced in the eastern Marmara region of Turkey. It is light yellow or cream-colored with a thick crust. After curdling and straining, the bottom and top of the cheese are salted and it is smoked with pinewood or thick pitch pine in smoking rooms. This process makes the cheese both more flavorful and more long-lasting.


Cyprus

* Anari ( gr, αναρή, tr, nor) is a
fresh Fresh or FRESH may refer to: People *DJ Fresh (born 1977), UK-based drum and bass artist * DJ Fresh (producer), US-based R&B producer born Marqus Brown Arts, entertainment, and media Films * ''Fresh'' (1994 film), a crime film * ''Fresh'' (20 ...
mild
whey cheese Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. The production of whey cheese allows c ...
produced in Cyprus. Although much less known than other Cypriot cheeses (e.g.
halloumi Halloumi or haloumi (, el, χαλούμι, haloúmi; tr, hellim}) is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point ...
), it gained popularity following publicity. *
Halloumi Halloumi or haloumi (, el, χαλούμι, haloúmi; tr, hellim}) is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point ...
or haloumi (, el, χαλούμι, haloúmi) is a traditional Cypriot
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
made from a mixture of goat's and
sheep's milk Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Sheep breeds S ...
, and sometimes also
cow's milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulatin ...
.


Denmark

* Rosa mundo. ** Fenna mundo, Flora mundo, Geta mundo, Vita mundo. * Cumulu blue. There are many different goat cheeses made in Denmark.


Finland

*
Leipäjuusto Leipäjuusto (bread cheese) or juustoleipä ( fit, kahvijuusto; sv, kaffeost or ''brödost''), also known in the United States as Finnish squeaky cheese, is a Finnish fresh cheese traditionally made from cow's beestings, rich milk from a cow tha ...
(bread cheese) or juustoleipä ( fit, kahvijuusto; sv, kaffeost or brödost), also known in the United States as Finnish squeaky cheese, is a Finnish fresh
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
traditionally made from cow's
beestings Colostrum, also known as beestings or first milk, is the first form of milk produced by the mammary glands of mammals (including humans) immediately following delivery of the newborn. Colostrum powder is rich in high protein and low in sugar and ...
, rich milk from a cow that has recently calved. Reindeer or even goat milk can also be used. Commercially available versions are typically made from cow's milk, and they lack some of the colour and flavour because of this. The cheese originally comes from
Southern Ostrobothnia South Ostrobothnia ( fi, Etelä-Pohjanmaa; sv, Södra Österbotten) is one of the 19 regions of Finland. It borders the regions of Ostrobothnia, Central Ostrobothnia, Central Finland, Pirkanmaa, and Satakunta. Among the Finnish regions, South O ...
, Northern Finland, and Kainuu.


France

France produces a great number of goat milk cheeses, especially in the Loire Valley and Poitou. * Chevre is a soft, creamy, melt-in-mouth cheese that can have a fruity taste to it. It is usually covered in a light colored rind or skin. It is not aged for very long. It is sometimes served hot as chèvre chaud. ** Banon cheese, Bucheron,
Cabécou Cabécou is a soft goat cheese that comes from the Midi-Pyrénées region of southern France. It has a thin striped rind and after two weeks its crust grows blue mold changing its taste. It is one of Aquitaine's most famous foods. Aquitaine is a ...
, Cathare, Chabis, Chaubier, Chavroux, Chabichou,
Chevrotin Chevrotin is a soft goat milk based cheese produced in the historical region of Savoy, ( France). Since 2002 it has had an AOC designation. Production Chevrotin has been produced since the 17th century in the Alpine foothills of the Savoyard Cha ...
, Clochette, Couronne Lochoise,
Crottin de Chavignol Crottin de Chavignol is a goat cheese produced in the Loire Valley. This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants. History The small cylindrical goat cheese from the area around C ...
,
Faisselle Faisselle is a non-protected French cheese made of raw milk from cows, goats, or sheep. The name comes from the mold in which the cheese is strained: . Production Faisselle is traditionally produced in the centre of France, but because its name ...
, Montrachet (Burgundy), Montrachet Bourgogne, Pélardon, Picodon, Pouligny Saint-Pierre, Pouligny-Saint-Pierre cheese, Rigotte de Condrieu,
Rocamadour Rocamadour (; ''Rocamador'' in Occitan) is a commune in the Lot department in Southwestern France. It lies in the former province of Quercy. Rocamadour has attracted visitors for its setting in a gorge above a tributary of the River Dordogne ...
,
Sainte-Maure de Touraine Sainte-Maure de Touraine is a French cheese produced in the province of Touraine, mainly in the department of Indre-et-Loire. It is named after the small town of Sainte-Maure-de-Touraine, in the department of Indre-et-Loire, at equal distance fr ...
, Selles-sur-Cher cheese, Chabichou du Poitou,
Valençay Valençay () is a commune in the Indre department in the administrative region of Centre-Val de Loire, France. Geography Valençay is situated in the Loire Valley. It sits at the end of a plateau. on a hillside overlooking the River Nahon. Val ...
, and Pyramide.


Greece

*
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 made primarily of ewe's milk, with up to 30% of goat milk. Sheep (≥70%) and goat per PDO; similar cheeses may contain cow or buffalo milk. *
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 ...
or myzithra is a whey cheese which can produced from the whey left over from goat cheeses. It is served either fresh or dried. *
Anthotyros Anthotyros () (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh cheese. There are dry Anthotyros and fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or ...
() or (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
is a whey cheese using the whey from
Kefalotyri Kefalotyri or kefalotiri ( el, κεφαλοτύρι, tr, talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or ...
or
Graviera Graviera ( el, γραβιέρα ) is a cheese from Greece produced in various parts of Greece, the main of which are: Crete, Lesbos, Naxos and Amfilochia. It resembles gruyère, a Swiss cheese from whose name "graviera" is derived. Graviera is G ...
production and can be made from milk from goats, sheep or a combination. There are dry Anthotyros and fresh Anthotyros. Dry Anthotyros is a matured cheese similar to
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 ...
. Anthotyros is made with milk and whey milk. It is served fresh or dried. Anthotyros is produced in Greece, commonly in Thrace, Macedonia, the Ionian Islands and
Crete Crete ( el, Κρήτη, translit=, Modern: , Ancient: ) is the largest and most populous of the Greek islands, the 88th largest island in the world and the fifth largest island in the Mediterranean Sea, after Sicily, Sardinia, Cypru ...
. * Manouri ( el, μανούρι) is a Greek semi-soft, fresh white mixed milk- whey cheese made from goat or sheep milk. It is produced primarily in
Thessalia Thessaly ( el, Θεσσαλία, translit=Thessalía, ; ancient Thessalian: , ) is a traditional geographic and modern administrative region of Greece, comprising most of the ancient region of the same name. Before the Greek Dark Ages, Thessa ...
and Macedonia in central and northern Greece. *
Formaela Formaela ( el, Φορμαέλα) is a hard cheese produced exclusively in Arachova, Greece. It is famous throughout Greece and has been registered in the European Union as a protected designation of origin since 1996. Formaela is prepared mainly ...
( el, Φορμαέλα) is a hard cheese produced exclusively in
Arachova Arachova ( el, Αράχωβα, also Αράχοβα) is a mountain town and a former municipality in the western part of Boeotia. Since the 2011 local government reform it is a municipal unit, part of the municipality Distomo-Arachova-Antikyra. ...
, Greece. It is famous throughout Greece and has been registered in the European Union as a protected designation of origin since 1996. Formaela is prepared mainly from
sheep's milk Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Sheep breeds S ...
or
goat's milk Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay in ...
, has a hard and cohesive shell and is a light yellow color, without holes. *
Kasseri Kasseri or Kaşar (Greek: κασέρι, Turkish: ''kaşar''Merriam-Webster Unabridged ''kasseri''/ref>) is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. "Kasseri" is a pr ...
or Kaşar ( Greek: κασέρι, Turkish: kaşar is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. Kasseri is of semi-hard to hard consistency, smooth rather than crumbly, chewy, and with a hard rind. It belongs to the pasta filata family of cheeses, which includes fresh cheeses like
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 anim ...
and aged ones like
Provolone Provolone (, ) is an Italian cheese. It is an aged ''pasta filata'' (stretched-curd) cheese originating in Campania near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. Provolone-type cheeses are also produced in othe ...
or
Caciocavallo Caciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste t ...
. Kasseri is a protected designation of origin, according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia,
Lesbos Lesbos or Lesvos ( el, Λέσβος, Lésvos ) is a Greek island located in the northeastern Aegean Sea. It has an area of with approximately of coastline, making it the third largest island in Greece. It is separated from Asia Minor by the na ...
, or Xanthi, but a similar type of cheese is found in Turkey, Romania, and the Balkans, where it is known as kashkaval. The same cheese is made with cow's milk, but in that case it cannot be legally sold as kasseri in the EU and is instead sold under names that are particular to each producer. *
Kefalotyri Kefalotyri or kefalotiri ( el, κεφαλοτύρι, tr, talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or ...
or kefalotiri ( el, κεφαλοτύρι, tr, talar peyniri) is a hard, salty white
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri. Depending on the mixture of milk used in the process the color can vary between yellow and white. *
Xynomizithra Xynomizithra or xynomyzithra () is a Greek whey cheese with some added milk; it is a sour variant of Mizithra, and made from ewes' and/or goats' milk. The proportion of full-cream milk is about 15%. It is mainly produced on the island of Cret ...
or xynomyzithra () is a Greek
whey cheese Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. The production of whey cheese allows c ...
with some added milk; it is a sour variant of
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 ...
, and made from ewes' and/or goats' milk. The proportion of full-cream milk is about 15%. * Xynotyro or Xynotyri is an unpasteurized whey cheese from Greece made from sheep's milk or goat's milk, with a hard and flaky consistency, a pungent aroma and a yogurt-like sweet and sour taste. "Xynotyri" means "sour cheese" in Greek. Traditionally, the cheese is drained and cured in reed baskets or allowed to mature in bags made of animal skin. Cow's milk is not utilized in the production.


Ireland

* Ardagh Castle. * Ardsallagh Goat Farm a lot of different Irish cheese. * Clonmore Cheese. *
Cooleeney Farmhouse Cheese Cooleeney Farm produces a number of cheeses from both cow's milk and goat's milk from their premises near Thurles in County Tipperary, Ireland. The Maher family are fourth generation farmers who use the milk from their own pedigree Friesian dair ...
. *
Corleggy Cheese Corleggy Cheeses is an Irish cheese producer in County Cavan. It was started by Silke Cropp in 1985 using milk from her own goat herd. Today Corleggy make a variety of different cheese from goat's milk, sheep's milk and cow's milk sourced from lo ...
. * Gleann Gabhra. *
Glyde Farm Produce Glyde Farm Produce was set up in 1996 by Peter Thomas who spent the next several years researching the market in Ireland for suitable dairy products. Peter and Anita Thomas started making Bellingham Blue cheese at their family farm at Mansfieldt ...
Irish cheese. *
St Tola St Tola goats cheese is a range of handmade goat's milk cheese made in Inagh, County Clare. A range of cheese are produced varying from fresh soft cheese to a Gouda style hard cheese. History Originally, the business was set up by Meg and D ...
. * Tullyboy.


Italy

* Caprino is a term encompassing at least 33 different goat milk cheeses produced in Italy, equivalent to the French chèvre *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 Moliterno ( Lucano: ''Mulitiernu'') is a town and '' comune'' in the province of Potenza, in the southern Italian region of Basilicata. It is bounded by the comuni of Castelsaraceno, Grumento Nova, Lagonegro, Lauria, Montesano sulla Marcellana, ...
Stagionato in Fondaco, produced mixing sheep and goat milk in Apulia and
Basilicata it, Lucano (man) it, Lucana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = ...
*Casu axedu (also called Frughe, Frue or Merca) produced in Sardinia *Cavrin (or Cevrin) di
Coazze Coazze (French: Couasse) is a ''comune'' (municipality) in the Metropolitan City of Turin in the Italian region Piedmont, located about west of Turin. Twin towns * Decazeville Decazeville ( oc, La Sala) is a commune in the Aveyron departme ...
, produced in Piedmont *Ircano, produced in Sardinia *Salignon, a smoked cheese produced in the lower
Aosta Valley , Valdostan or Valdotainian it, Valdostano (man) it, Valdostana (woman)french: Valdôtain (man)french: Valdôtaine (woman) , population_note = , population_blank1_title = Official languages , population_blank1 = Italian French ...
*
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 anim ...
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 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 th ...
is an Italian soft- ripened
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
of the Stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's, and
sheep's milk Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Sheep breeds S ...
. One theory is that the cheese gets its name from the town of
Robbio Robbio is a city and ''comune'' (municipality) in the Province of Pavia in the Italian region Lombardy, located about 50 km southwest of Milan and about 45 km west of Pavia. It is part of Lomellina traditional region. Robbio borders the ...
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 Cuneo (; pms, Coni ; oc, Coni/Couni ; french: Coni ) is a city and '' comune'' in Piedmont, Northern Italy, the capital of the province of Cuneo, the fourth largest of Italy’s provinces by area. It is located at 550 metres (1,804 ft) i ...
,
Asti Asti ( , , ; pms, Ast ) is a ''comune'' of 74,348 inhabitants (1-1-2021) located in the Piedmont region of northwestern Italy, about east of Turin in the plain of the Tanaro River. It is the capital of the province of Asti and it is deemed t ...
and
Alessandria Alessandria (; pms, Lissandria ) is a city and '' comune'' in Piedmont, Italy, and the capital of the Province of Alessandria. The city is sited on the alluvial plain between the Tanaro and the Bormida rivers, about east of Turin. Alessandria ...
and into Lombardy. It is one of the specialties of the
Aosta Valley , Valdostan or Valdotainian it, Valdostano (man) it, Valdostana (woman)french: Valdôtain (man)french: Valdôtaine (woman) , population_note = , population_blank1_title = Official languages , population_blank1 = Italian French ...
. *
Caciotta 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. The cheeses are cylindrical in shape and up to weight. The period of ripeni ...
, from the Tuscan , is a type of
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
produced in Italy from the milk of
cow Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Adult females are referred to as cows and adult ma ...
s, sheep, goats, or water buffalo. Cacciotta has more than a dozen variations. **Caciotta marchigiana. * Bastardo del Grappa is a traditional
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
produced in the foothills of Monte Grappa massif and in the provinces of
Treviso Treviso ( , ; vec, Trevixo) is a city and ''comune'' in the Veneto region of northern Italy. It is the capital of the province of Treviso and the municipality has 84,669 inhabitants (as of September 2017). Some 3,000 live within the Veneti ...
,
Belluno Belluno (; lld, Belum; vec, Belùn) is a town and province in the Veneto region of northern Italy. Located about north of Venice Venice ( ; it, Venezia ; vec, Venesia or ) is a city in northeastern Italy and the capital of the ...
, 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 Seren del Grappa is a '' comune'' (municipality) in the province of Belluno in the Italian region of Veneto, located about northwest of Venice and about southwest of Belluno. As of 31 December 2004, it had a population of 2,586 and an area of .A ...
,
Arsiè Arsiè is a '' comune'' (municipality) in the province of Belluno in the Italian region of Veneto, located about northwest of Venice and about southwest of Belluno. As of 31 December 2004, it had a population of 2,748 and an area of .All demogr ...
,
Cismon del Grappa Cismon del Grappa is a town and '' comune'' in the province of Vicenza, Veneto, Italy. It is east of SS47 state road. Twin towns Cismon del Grappa is twinned with: * Giarre Giarre ( scn, Giarri) is a '' comune'' (municipality) in the Metrop ...
, San Nazario,
Solan Solan is a city in the Indian state of Himachal Pradesh and the district headquarters of Solan district. It is located south of the state capital, Shimla. Solan has an average elevation of . The city is situated between Chandigarh (joint capi ...
,
Pove del Grappa Pove del Grappa is a town in the province of Vicenza, Veneto it, Veneto (man) it, Veneta (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes ...
, and
Romano d'Ezzelino Romano d'Ezzelino is a small city with c. 14,000 residents in the Veneto region of northern Italy. It lies in the foothills of Monte Grappa and is located among some hills and country. The name "Romano" comes from ''Arimanno'', a Lombard word mea ...
.


Malta

* A
ġbejna Ġbejna (, plural ') is the diminutive of the Maltese word , which means "cheese"; it is synonymous with the Maltese English word "cheeselet", i.e. "little cheese". The rest of the article describes '', a type of Maltese cheeselet made in Malta ...
is a small goat's- or sheep's-milk cheese. Various types are found which include; fresh (friski or tal-ilma), sundried (moxxa, bajda or ta' Għawdex), salt cured (maħsula), peppered (tal-bżar) and seasoned (imħawra). ** Gbejna friska - a fresh cheeselet similar to ricotta in texture - native to Maltese Islands. ** Gbejna tal bzar - same as above but aged and coated in black pepper - native to Maltese Islands. ** Gbejna mghoxxa - same as the fresh cheeslet but left to air dry - native to Maltese Islands.


Netherlands

* The
Westerkwartier The Westerkwartier (; en, Western Quarter) is a historical region in the Dutch province of Groningen, at the border with the provinces of Drenthe and Friesland. In the past the area was part of the historical region of Frisia. The West Frisian ...
, the region west of the city of
Groningen Groningen (; gos, Grunn or ) is the capital city and main municipality of Groningen province in the Netherlands. The ''capital of the north'', Groningen is the largest place as well as the economic and cultural centre of the northern part of t ...
, has a relatively large concentration of organic goat-cheese farms. Well known goat cheeses from this region are Machedoux and Quiorio, brie-like cheeses served in restaurants all over the Netherlands and in Belgium and northern Germany. In other parts of the Netherlands, goat cheese is usually made in the Gouda style.


Norway

* Geitost, which means ''goat cheese'', is brown and made from goat milk and whey. Other brown cheeses, such as
Brunost Brunost ("brown cheese") is a common Norwegian name for mysost ("whey cheese"; da, myseost; sv, mesost; fi, mesjuusto; is, mysuostur), a family of cheese-related foods made with whey, milk, and/or cream. The term is often used to just refer ...
("Brown cheese"), may also be made from cow milk whey, goat milk whey or a combination. * Snøfrisk is a fresh goat milk cheese, often made with added flavorings.


Portugal

* Castelo Branco is a
Portuguese Portuguese may refer to: * anything of, from, or related to the country and nation of Portugal ** Portuguese cuisine, traditional foods ** Portuguese language, a Romance language *** Portuguese dialects, variants of the Portuguese language ** Portu ...
goat milk cheese. Castelo Branco (
Portuguese Portuguese may refer to: * anything of, from, or related to the country and nation of Portugal ** Portuguese cuisine, traditional foods ** Portuguese language, a Romance language *** Portuguese dialects, variants of the Portuguese language ** Portu ...
: Queijo de Castelo Branco) is a
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
named after the city of the same name in Portugal, the main city of the
district A district is a type of administrative division that, in some countries, is managed by the local government. Across the world, areas known as "districts" vary greatly in size, spanning regions or counties, several municipalities, subdivisions o ...
where it is produced. Since 1996 Castelo Branco cheese has had a Protected designation of origin (PDO), being one of the three ''Beira Baixa cheeses'' (PDO) (Portuguese: ''Queijos da Beira Baixa DOP''). The cheese is made from goat or sheep milk, and has a soft texture. Typically, the cheese takes 40 days to mature when made with goat's milk, and 50 days when made with ewe's milk. The fat content is around 45% and the cheese is usually a close-to-white colour. * Trás-os-Montes, (
Portuguese Portuguese may refer to: * anything of, from, or related to the country and nation of Portugal ** Portuguese cuisine, traditional foods ** Portuguese language, a Romance language *** Portuguese dialects, variants of the Portuguese language ** Portu ...
: Queijo de Cabra Transmontano) is a goat milk cheese from Alto Trás-os-Montes, Norte Region, Portugal. * Santarém cheese is a goat cheese from Portugal produced in several different regions, most notably in the Santarém district and in Serra de Santo António in the Ribatejo province of Portugal.


Russia

* Adygeisky cheese is made from sheep's, goat's, or cow's whole milk.


Serbia

*
Pule cheese Pule cheese or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk. The cheese is produced in Zasavica Nature Reserve, as conceived by Slobodan Simić, Zasavica Special Nature Reserve Manager and former Serbia ...
or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat milk.


Spain

* Mató is a
Catalan Catalan may refer to: Catalonia From, or related to Catalonia: * Catalan language, a Romance language * Catalans, an ethnic group formed by the people from, or with origins in, Northern or southern Catalonia Places * 13178 Catalan, asteroid #1 ...
fresh cheese made from
cow Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Adult females are referred to as cows and adult ma ...
's or goat's milk. *
Garrotxa Garrotxa () is a comarca (county) in Girona, Catalonia, Spain. Its population in 2016 was 55,999, more than half of them in the capital city of Olot. It is roughly equivalent to the historical County of Besalú. Geography Garrotxa borders the ...
is a firm goat cheese originally from
Garrotxa Garrotxa () is a comarca (county) in Girona, Catalonia, Spain. Its population in 2016 was 55,999, more than half of them in the capital city of Olot. It is roughly equivalent to the historical County of Besalú. Geography Garrotxa borders the ...
in northern Catalonia. * Nevat, a soft-ripened goat cheese from Catalonia. *
Cabrales cheese Cabrales ( Spanish: ''queso de Cabrales'') is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat an ...
(
Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ...
: Queso de Cabrales) is a blue cheese made in the
artisan An artisan (from french: artisan, it, artigiano) is a skilled craft worker who makes or creates material objects partly or entirely by hand. These objects may be functional or strictly decorative, for example furniture, decorative art, s ...
tradition by rural dairy farmers in
Asturias Asturias (, ; ast, Asturies ), officially the Principality of Asturias ( es, Principado de Asturias; ast, Principáu d'Asturies; Galician-Asturian: ''Principao d'Asturias''), is an autonomous community in northwest Spain. It is coextensive ...
, Spain. This cheese can be made from pure, unpasteurized
cow Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Adult females are referred to as cows and adult ma ...
’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor. All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of production in
Asturias Asturias (, ; ast, Asturies ), officially the Principality of Asturias ( es, Principado de Asturias; ast, Principáu d'Asturies; Galician-Asturian: ''Principao d'Asturias''), is an autonomous community in northwest Spain. It is coextensive ...
, in the mountains of the Picos de Europa. * Manchego (officially es, queso manchego, ) is a
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
made in the
La Mancha La Mancha () is a natural and historical region located in the Spanish provinces of Albacete, Cuenca, Ciudad Real, and Toledo. La Mancha is an arid but fertile plateau (610 m or 2000 ft) that stretches from the mountains of Toledo to t ...
region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk. * Majorero cheese is a goat milk cheese from the Canary Island of Fuerteventura. * Payoyo cheese (
Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ...
: queso payoyo or ''queso de cabra payoya) is a type of
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
made from the milk of Payoya goats and Merina grazalemeña sheep in
Villaluenga del Rosario Villaluenga del Rosario is a village located in the province of Cádiz, Spain. According to the 2005 census, the city has a population of 481 inhabitants. It is located down Navazo Alto mountain, within the Sierra de Grazalema Natural Park The ...
and other areas of the
Sierra de Grazalema Grazalema is a village located in the northeastern part of the province of Cádiz, in the autonomous community of Andalusia, Spain. Situated in the foothills of the Sierra del Pinar mountain range (Sierra de Grazalema Natural Park), Grazalema ...
, Spain. It began production in 1997 and has become a staple of Spanish delicatessen. *
Picón Bejes-Tresviso Picón Bejes-Tresviso is a blue cheese from Cantabria, in the north of Spain. It has been protected under Denominación de Origen (DO) legislation since 1994, prior to which it was traditionally known as ''Picón de Tresviso'' and ''Queso Picó ...
is a blue cheese from
Cantabria Cantabria (, also , , Cantabrian: ) is an autonomous community in northern Spain with Santander as its capital city. It is called a ''comunidad histórica'', a historic community, in its current Statute of Autonomy. It is bordered on the eas ...
, in the north of Spain. It has been protected under Denominación de Origen (DO) legislation since 1994, prior to which it was traditionally known as Picón de Tresviso and Queso Picón de Bejes. The designated area centers in the
Liébana Liébana is a ''comarca'' of Cantabria (Spain). It covers 575 square kilometres and is located in the far southwest of Cantabria, bordering Asturias, León and Palencia. It is made up of the municipalities of: Cabezón de Liébana, Camaleño, ...
valley and production is restricted to the municipalities of
Potes Potes is a municipality in the autonomous community of Cantabria in Spain. It is the capital of the Comarca of Liébana and is located in the centre of it. It is bordered to the north by Cillorigo de Liébana, to the west by Camaleño, to the so ...
,
Pesaguero Pesaguero is a municipality located in the autonomous community of Cantabria, Spain. :es:Anexo:Municipios de Cantabria Localities Its 360 inhabitants (INE INE, Ine or ine may refer to: Institutions * Institut für Nukleare Entsorgung, a Germa ...
,
Cabezón de Liébana Cabezón de Liébana is a municipality located in the autonomous community of Cantabria, Spain. According to the 2007 census A census is the procedure of systematically acquiring, recording and calculating information about the members of a give ...
,
Camaleño Camaleño is a municipality located in the autonomous community of Cantabria, Spain. According to the 2007 census, the city had 1,096 inhabitants. History According to the chronicle of Alfonso III of Leon, the surviving Arabs of the Battle of Co ...
,
Cillorigo de Liébana Cillorigo de Liébana () is a municipality located in the autonomous community of Cantabria, Spain. According to the 2007 census A census is the procedure of systematically acquiring, recording and calculating information about the members of a ...
, Peñarrubia,
Tresviso Tresviso is a municipality located in the autonomous community of Cantabria, Spain. :es:Anexo:Municipios de Cantabria The municipality is located above sea level within the Picos de Europa of the Cantabrian Mountains. The village is located o ...
and
Vega de Liébana Vega de Liébana is a municipality in the province and autonomous community of Cantabria, northern Spain , image_flag = Bandera de España.svg , image_coat = Escudo de España (mazonado).svg , national_motto = ...
.


Turkey

*
Tulum cheese Tulum cheese ( tr, tulum peyniri) is a traditional Turkish goat's milk cheese ripened in a goatskin casing, called ''tulum'' in Turkish. Cheesemaking Conventional Tulum cheese is made by heating high-fat goat's milk to a temperature of and s ...
is a goat cheese made in Turkey. ( tr, tulum peyniri) is a traditional Turkish goat cheese ripened in a goatskin casing, called tulum in Turkish. Due to its unique flavor, it is preferred as
meze Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levantine cuisine, Levant, Turkish cuisine, Turkey, Greek cuisine, Greece, the Balkan cuisine, Balkans, the Caucasian cuisine, Caucasus and Iranian cuisine, Iran. It i ...
to rakı in Turkey. * Sepet cheese and Kaşar cheese are produced from goat milk and marketed as Goat Sepet cheese and Goat Kaşar cheese. * Sutdiyari 'white cheese' is a cheese produced from sheep, cow, or goat milk. *
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. Vege ...
'white cheese' is a brined cheese produced from sheep, cow, or goat milk. ** Ezine Cheese, originating from
Ezine, Çanakkale Ezine is a town and district of Çanakkale Province in the Marmara region of Turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a transcontinental country located mainly on the ...
, is a type of Beyaz Peynir including at least 40% goat milk according to the geographical protection rules. * Dolaz cheese is a traditional cheese produced from whey by nomad (Karakoyunlu, Hayta, Honamlı, Sarıkeçili Yörüks) in the Lakes region (
Isparta Isparta is a city in western Turkey and the capital of Isparta Province. The city's population was 222,556 in 2010 and its elevation is 1035 m. It is known as the "City of Roses". Isparta is well-connected to other parts of Turkey via roads. Ant ...
,
Afyon Afyonkarahisar (, tr, afyon "poppy, opium", ''kara'' "black", ''hisar'' "fortress") is a city in western Turkey, the capital of Afyon Province. Afyon is in the mountainous countryside inland from the Aegean coast, south-west of Ankara along t ...
and
Antalya Antalya () is the fifth-most populous city in Turkey as well as the capital of Antalya Province. Located on Anatolia's southwest coast bordered by the Taurus Mountains, Antalya is the largest Turkish city on the Mediterranean coast outside the A ...
) in Turkey. It is generally made from ewe's and goat's milk. * Kars gravyer cheese is a Turkish
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
similar to Gruyère. It is usually made with pure
cow's milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulatin ...
or a mixture of cow and
goat's milk Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay in ...
. * Van herbed cheese ( tr, Van otlu peyniri) is a type of
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
made out of sheep's or
cow Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Adult females are referred to as cows and adult ma ...
'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 Romanian may refer to: *anything of, from, or related to the country and nation of Romania ** Romanians, an ethnic group **Romanian language, a Romance language ***Romanian dialects, variants of the Romanian language **Romanian cuisine, traditiona ...
brânză cheese) is a sheep milk
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
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 Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating ...
.


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 (cheese) is an aged goat's milk cheese made by the Achadinha Cheese Company in Petaluma, California. *
Humboldt Fog Humboldt Fog is a goat milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County. It is named for the local ocean fog which rolls in from Humboldt Bay. It is an uncooked pressed cheese made from pasteurized goat's milk. Hum ...
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 Brie (; ) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern ''département'' of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white m ...
.


Venezuela

* In Venezuela, specifically in the states of Falcón,
Lara Lara may refer to: Places * Lara (state), a state in Venezuela * Electoral district of Lara, an electoral district in Victoria, Australia * Lara, Antalya, an urban district in Turkey * Lara, Victoria, a township in Australia * Lara de los I ...
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 ( arz, جبنة بيضا '  ), is a soft white salty 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 Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
made from sheep milk or goat milk. It is often shaped like an
orange Orange most often refers to: *Orange (fruit), the fruit of the tree species '' Citrus'' × ''sinensis'' ** Orange blossom, its fragrant flower *Orange (colour), from the color of an orange, occurs between red and yellow in the visible spectrum * ...
, 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.


See also

*
List of goat milk cheeses Goat cheese is produced using goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured dairy products, including cheese. Myriad goat milk cheeses are produced around the world. Varieties * Anari cheese * Añejo che ...
* List of cheeses *
List of goat dishes This is a list of notable goat dishes, which use goat meat as a primary ingredient. Goat meat is the meat of the domestic goat ''(Capra aegagrus hircus)''. It is often called chevon or mutton when the meat comes from adults, and cabrito, capretto ...
* White cheese


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Goat Dairy Foods
from the
University of California, Davis The University of California, Davis (UC Davis, UCD, or Davis) is a public land-grant research university near Davis, California. Named a Public Ivy, it is the northernmost of the ten campuses of the University of California system. The institu ...
Dairy Research and Information Center {{Cheese Goat's-milk cheeses