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Sweet Cheese Our Products VideoQATAYEF (ATAYEF OR SWEET CHEESE STUFFED HOTCAKES) Check Neu De Kostenlos Nutzen photos people have shared with us photos. Sweet Develey Bbq reviews This is a great strain for the end of a long workday or as a nightcap as it does induce some very sleepy vibes. Coping an ounce now but I have been hearing nothing but positive feed back on sweet cheese. They are bright green with long orange hairs peppered throughout the nug and give off an aroma of soft cheese and spice.
The texture allows for perfect folding or rolling of the crepes with the filling of your choice.
When plating, you can spread a thin smear of your filling and fold into triangles and layer for serving many. My preferred method for my kids is a thicker smear of filling goodness, roll, and sprinkle with powdered sugar.
Creating crepes with a crepe pan requires a bit of practice. The development of the technique of pouring the batter while swirling the batter can take a bit of trial and error.
Having the pan nice a hot, hold the pan in one hand and pour the batter from the other, swirling while you pour to create a nice thin layer of batter.
Invest in a good crepe pan and utensils for spreading and cooking crepes. I am not going to lie. That technique does not work for me in terms of the ease for I need for making a good home cooked breakfast for my kids.
This easy crepes recipe really is easy due to the purchase of an electric crepe maker! I love this little iron, it makes cooking perfect crepes easy every time!
You can prepare the surface of your iron with a little smear of butter, nonstick spray, or a little vegetable oil. I have found that the butter or spray work the best for me.
Roll the iron into the batter bowl starting with one side, rolling over to the other. Leave the iron in the batter for 3 to 5 seconds, depending on how thick you want your crepe to be.
Be cautious not to push the iron down into the batter too much, this will cause the batter to wrap up the sides of the iron.
Flip the iron back over onto the counter and allow to cook for about 90 seconds. I look for small air bubbles to form and the surface to not be shiny.
Fip the iron over to release the crepe. I like to use a pie pan and separate the crepes with wax paper to prevent them from sticking together.
Cover with foil to keep warm as you cook. Use an inverted spatula to gently begin to peel any crepes that stick a bit to the iron. This iron only requires the crepe to be cooked on one side, as crepes are traditionally made.
The iron makes this process quick, so you will move quickly through the batter. This easy crepe recipe has more volume than many and will create at least a dozen crepes!
Honestly, the best part of the crepes is the yummy goodness you choose to put inside. There are so many options from juicy berries with sweet whipped cream to rich nutella.
Some of my favorites are:. Absolutely yummy , easily made with common ingredients and stores well for up to a week in the fridge. Pair the sweet cream cheese with fresh fruit such as strawberries or peaches.
A kid friendly version is just a good smear of strawberry jam with the sweet cream cheese! I like to mix my batter in a blender to mix the ingredients quickly until smooth.
Once well blended, putting the batter into the refrigerator to chill allows the gluten in the flour to relax and absorb all of the liquid.
This will produce melt in your mouth crepes. To prevent rubbery crepes, allowing the batter to rest for at least 20 to 30 minutes prior to cooking will help minimize this.
Cook the crepes over medium high heat, finishing them in about a minute will ensure a soft crepe. Store your crepes in a pie pan as you are cooking them.
I like to put a small piece of wax paper between each to prevent them from sticking. Cover with foil to keep warm. Store crepes in the fridge for up to 5 days, either flat or folded.
Once chilled, they open easily to fill with the filling of your choice. This easy crepes recipe is made easier with an electric crepe maker. I love making memories for my children with food…they all cheer when they see me making crepes for breakfast.
Skip to content. Spread the love. Jump to Recipe Print Recipe. It is produced from traditional buttermilk , and a big quantity of milk is required to produce even a small amounts of Dahi Chhana.
It has a long shelf life, and can be kept in earthen sikkas for months. Originates from Kalimpong , a hill station in the Indian state of West Bengal.
When unripe, Kalimpong cheese is a little like the Welsh Caerphilly , slightly acidic and a little crumbly with a relatively smooth edible rind and not particularly strong-smelling.
Enrekang Regency , South Sulawesi. Dangke is a traditional food made from buffalo milk fermented traditionally processed.
Dangke also known for having a protein content of beta-carotene which is quite high. A soft cheese that is creamy white and flavored with mountain cherry leaves.
Sakura means "cherry blossom" in Japanese. Imsil Cheese Village is located near the town of Imsil within the county of Imsil.
It provides vacation programs for children and tourists, with programs lasting for one day or more, in which guests learn how to make cheese. Byaslag .
Prepared with cow or yak milk, this cheese has a lumpish curd and is somewhat sour in flavor. A firm yak 's-milk cheese made in Nepal by Tibetan nomads in collaboration with the Trace Foundation.
Milk is heated and ripened in big copper vats, curdled, drained and molded into 10—12 pound wheels. The cheese is dry-cured in Tibetan red salt, aged, then wrapped in scarves and packed in bamboo baskets.
A yak 's-milk cheese , influenced by Tibetan cuisine. Depending on how it is prepared, Chhurpi can be either hard and chewy, or soft.
A soft, white cheese, similar to cottage cheese, made from unskimmed carabao 's milk , salt and rennet. Named after its color, it is a variation of the Balkanic sirene.
One of the most popular types of cheese in Albania, widely used as an appetizer or side dish. It is considered a traditional Albanian cheese, and is widely used as a side dish.
This is an Albanian term usually used for Gouda , meaning pizza cheese. While Italian restaurants started opening in Albania and using mozzarella or pizzottella for pizza, Albanian families and restaurants started using Gouda since it was cheaper and had a similar taste.
It is usually salted and it is one of the most used ingredients for byrek. Its taste can be compared to ricotta when served unsalted. A brined string cheese that originated in Armenia , it has a consistency approximating that of suluguni or mozzarella and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes.
A group of cheeses produced in the Alps. Made in mountain valleys in Vorarlberg in western Austria . A cow 's-milk cheese.
Sour milk cheese is a lean cheese, so its fat content is very low. The protein content, however, does not suffer from fat loss due to the cream sabot.
It is known in Vorarlberg since the 12th century and is similar to the Tyrolean grey cheese. Made from pasteurized milk , Mondseer is a semi-solid cheese similar to Muenster cheese or Limburger.
The surface is brushed by hand with salt water red smear , and maturation takes four to six weeks. It has a mild to slightly spicy aroma and a sweet and sour taste.
Its natural rind is yellow-orange in color. Tyrolean grey Tiroler Graukäse. Made in the Zillertal , Austria. A strongly flavored, rennet -free cows-milk cheese, it owes its name to the grey mould that usually grows on its rind.
It is extremely low in fat around 0. Made from cow's milk , it has a smooth texture and a sharp and citrus flavor, along with a strong and salty bite.
Brands, and varieties, of cheeses produced by Chimay Brewery , some soaked in Chimay Ale. An aged cheese made from unpasteurized cow's milk.
It is traditionally aged in humid caves. Le Wavreumont . Produced from cow's milk, this cheese is semi-soft and its coloration varies from yellow to ivory depending upon the season in which its produced.
Limburger cheese. Originated during the 19th century in the historical Duchy of Limburg , which is now divided among modern-day Belgium , Germany , and Netherlands.
The cheese is especially known for its pungent odor. One of the most traditional forms of eating Limburger is the Limburger sandwich. A loaf-shaped cheese made from cow's milk.
The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma. Passendale , Belgium. Named after Passendale, the village where it originated, it is one of the best-known cheeses in Belgium.
It resembles a loaf of bread and has a round shape and a hard, but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy.
It has a firm and damp consistency, slightly sweet bouquet and mild flavor. The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude.
Land of Herve , Belgium. It derives its name from the use of milk removed 15 minutes after the usual milking. When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste.
It is often sold in pieces. An aged cheese made from unpasteurized goat milk that is traditionally aged in humid caves.
When young, the interior is sweet, with age the flavor becomes spicy. Livno , Bosnia and Herzegovina. The cheese is ready after an average of 60 to 66 days in a controlled environment.
The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d.
Livno, with yearly production exceeding metric tons. Herzegovina "squeaking" cheese . Trappista or Trapist is a traditional Bosnian semi-hard cow's-milk cheese made by Trappists branch of Cistercians order of Mariastern abbey in Banja Luka, Bosnia and Herzegovina.
It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both. This is brined mostly low-fat cheese, white in color, and can either have small irregular holes scattered in it, or be solid without holes.
When drained from brine its taste can be dry and quite salty. The milk has a special flavor that comes from the variety of different herbs that sheep are eating while grazing on the mountain.
Bosnian smoked cheese. Bosnian smoked cheese also known as Serbo-Croatian : Suhi sir or Dimljeni sir is a type of very dry piquant low-fat smoked cheese originating from Bosnia and Herzegovina.
It is usually home-made product, but industrial production also exists. Cherni Vit. Made from sheep milk , Cherni Vit cheese owes the green color of its crust and its characteristic taste to the formation of mold.
This occurs naturally due to the specific conditions in the region and the technology of production. Produced for centuries, Cherni Vit cheese was nearly extinct in the s until it was rediscovered and popularized by Slow Food representatives.
A type of yellow cheese made of sheep milk , cow milk or goat milk. In Albania , Bulgaria , Moldova , North Macedonia , Serbia and Romania , the term is often used to refer to all yellow cheeses or even any cheese other than sirene.
It is made of goat milk, sheep milk , cow 's milk or a combination of milks. It is commonly produced in blocks, and has a slightly grainy texture.
Croatian island of Pag. A hard, distinctively flavored sheep milk cheese. It is generally regarded as the most famous of Croatian artisan cheeses and is found in many export markets outside Croatia, also known as Godsips cheese.
Commonly made using cow milk , but can be made with goat or sheep's milk, it has a smooth texture and a mild salty taste. A fresh mild whey cheese produced in Cyprus.
Although much less known than other Cypriot cheeses e. The whey used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi or kefalotyri cheese.
A Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk , and sometimes also cow milk. It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese.
A hard, salty yellow cheese made from sheep or goat 's milk in Greece and Cyprus. Depending on the mixture of milk used in the process the color can vary between yellow and white.
A traditional Czech cheese made from sheep milk. It has the shape of an irregular ball with thin yellow to orange natural rind. It is used as a table cheese or for melting.
A traditional Czech farmhouse hard cheese made from cow milk. A ripened soft cheese that is easily recognizable per its strong scent and yellowish color.
It is named after the city of Olomouc and contains only 0. Prague , Czech Republic. A semi-soft, aged cow's milk cheese, and a common household cheese in Denmark.
The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales. Danablu is a strong, blue-veined cheese.
This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind.
Esrom, or Danish Port Salut cheese , is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour.
It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture. A semi-hard Danish cheese named after the island of Fyn.
It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures. Also known as cream Havarti , a semi-soft cow's milk cheese made like most cheeses by introducing rennet to milk to cause curdling.
The curds are pressed into cheese molds which are drained, and then the cheese is aged. It is a washed curd cheese, which contributes to the subtle flavor.
It is interior-ripened, rindless, smooth and slightly bright-surfaced. It has very small and irregular openings "eyes" distributed in the mass.
Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic.
A semi-hard cheese made from cow's milk. It has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax.
Its flavour is tangy, and it is sometimes seasoned with caraway seeds. A semi-hard cow's milk cheese made in the region of Mols.
It is very similar to Edam, with a delicate, light flavour that is slightly tangy and salty. It has small, regular holes and is covered in a red wax coating.
A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses.
It is aged for more than 60 days. It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones.
It is the national cheese of Denmark. It is loaf-shaped, with a cream-colored, holey interior and a yellow rind. It has a slightly salty, smooth, and lactic flavor.
A semi-soft cow's milk cheese with briny  and caramelly tasting notes, it is comparable to Gouda. Banbury , Oxfordshire , England.
Once one of Banbury's most prestigious exports, and nationally famous, the production of the cheese went into decline by the 18th-century, and was eventually forgotten.
The cheese is best known today through an insult in Shakespeare 's Merry Wives of Windsor Stilton is an English cheese , produced in two varieties: Blue , which has had Penicillium roqueforti added to generate a characteristic smell and taste, and White, which has not.
Stinking Bishop Cheese. Semi hard cheese with little sour flavor made from cow's milk, produced by Valio. Eesti Juust. Semi hard Dutch-type cheese made from cow's milk, produced by Estover.
Kadaka juust. Semi hard smoked cheese made from cow's milk, produced by Saaremaa Piimatööstus. Also available with garlic.
Äänekoski , Finland . Blue cheese made from cow's milk,  produced by Valio. Made from partially skimmed cow's milk, similar to Emmental except that it is pasteurized.
Southern Ostrobothnia , Kainuu. Fresh cheese made from cow's beestings. Sometimes made from goat or reindeer milk. Semisoft cow's milk cheese, similar to Danish Havarti.
Produced by Valio. Fresh cheese made from cow's milk, similar to cottage cheese. A pickled Georgian cheese from the Samegrelo region.
It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its moniker "pickle cheese".
Its color ranges from white to pale yellow. Sulguni is often deep-fried, which masks its odor. It is often served in wedges.
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 goats , sometimes in combination. The ratio of milk to whey usually is 9-to It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed.
It may be unpasturized, where law allows. Feta is a brined curd white cheese made only in Greece. It is made from sheep's milk, or from a mixture of sheep and goat's milk.
The word "feta" in Greek means "slice". Graviera is a type of Greek hard yellow cheese. It is made exclusively from sheep or goat milk.
Other PDO cheeses. Liptauer or Körözött. A spicy cheese spread made with sheep milk cheese ,  goat's milk cheese , quark cheese or cottage cheese.
Trappista is a traditional Hungarian, Bosnian and Serbian semi-hard cow's-milk cheese. It has a mild flavor and melts easily. Balaton cheese.
Fried Camembert cheese. It is a mixture of raw quark and fresh milk , but other products can be added. Latvian cheese. A type of cheese with a strong specific aroma modeled after the Limburger.
A type of yellow cheese made of sheep milk. In the Moldova the term is often used to refer to all yellow cheeses.
This is due to the specific composition of flora that free-ranging cows feed upon on the upland pastures , as well as to the microclimatic conditions of the locality.
The attempts to make this cheese elsewhere following the same recipe have failed. The producers from this region are proud of their cheese, and for years have been trying to initialize the procedure for the protection of geographic origin.
Pljevaljski sir . A type of best semisoft cheese made of cow milk , produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal.
It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers.
The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture. Currently, there is an ongoing procedure for protection of geographic origin for this cheese.
A salty brined cheese made from cow milk. It is being kept at shaded in airy places up to 3 months before degustation.
Dried and rich in cow milk fats — simply exquisite. The taste of the kashkaval is sometimes compared to that of the United Kingdom's cheddar cheese , although variations exist.
Belo Sirenje. A type of brine cheese produced in North Macedonia called "white cheese" or simply "cheese". It is made of goat milk, sheep milk, cow's milk or a combination of milks.
A caramelized brown Scandinavian whey cheese. Brunost brown cheese is commonly used instead of mysost whey cheese , which is the correct name.
Another variant, made using goat milk , is referred to and sold as geitost Norwegian for "goat cheese" or, in an older Dano-Norwegian spelling no longer used in Norway, as gjetost.
Geitost is made from a mixture of goat's and cow's milk; ekte geitost real geitost is made with goat's milk only. A Norwegian brunost named after the parish of Heidal in the northern part of the Gudbrand Valley.
A mild cow's-milk cheese with large regular holes. A Norwegian cow's milk cheese produced by Tine . A soft, mature sour milk cheese flavored with caraway seeds,  it is found in two variants, spreadable and grainy.
A goat cheese made by Tine . Castelo Branco cheese PDO. The cheese is made from milk produced by either a goat or a ewe , and has a soft texture.
Alto Alentejo. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle. Originating from the island of Pico , this cured cheese is produced in cylindrical formats from cow milk It is considered a fatty cheese and the ripening of the cheese forms a yellow exterior irregular crust and yellowish-white, soft and pasty interior.
Pico cheese has a salty taste and a, characteristically, intense aroma. Serra da Estrela PDO. Produced in a mountainous region this cheeses is made from sheep's milk , mostly during the months of November to March.
The texture of the paste varies depending on its age, from a very soft semi-liquid when young, to a soft but sliceable solid when older.
It is a cured cheese created by artisanal producers with a white or slightly yellow color and a uniform creamy consistency with at most a few small holes in it.
It is a loose, ricotta -like cheese used to make cheese spreads. A salty type of cheese prepared with sheep's-milk, it has a strong flavor and is slightly soft in texture.
The mixture is then placed in a sheep's stomach, or into a sheep's skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark.
Suhaia cheese is a dairy product matured in brine, prepared in the neighboring territories of Suhaia commune and, predominantly, in Suhaia commune, Teleorman, Romania.
Sweet non-fermented cheese obtained from cow's or sheep's milk. It is a smear-ripened cheese made from cow's milk. Sweet to extremely salty cheese obtained from cow's or sheep's raw or pasteurized milk.
Two main categories: fresh — available seasonally and preserved -available year around. Fresh telemea is soft, and in various degrees of saltiness.
Preserved telemea is harder and salt saturated due to its brine preservation. Preserved telemea is almost identical to Greek Feta cheese.
Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian ricotta cheese. A crumbly non-melting and mild fresh cheese that is produced in the North Caucasus.
A firm quark version, somewhat similar to cottage cheese. A type of stretched-curd cheese made out of sheep 's or cow 's milk. Reportedly the world's most expensive cheese, it is prepared from the milk of Balkan donkeys from Serbia.
A sheep milk cheese made in Poland , Slovakia and Ukraine. A type of string cheese made from steamed cheese interwoven into fine braids.
Common flavors include salty, smoked and garlic. A traditional Slovakian smoked sheep milk cheese, it is a protected trade name under the EU 's protected geographical indication.
A traditional Slovakian cheese, it is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced.
Parenica is cream and yellow in color, which is darkened by steaming. The cheese is produced in strips, which are woven into snail-like spirals. Mohant  .
A soft cheese with a strong flavor. Tolminc cheese . Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a Protected Designation of Origin.
A blue cheese made from pasteurized cow's milk. It has a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor.
The cheese has a slightly moldy rind. This cheese is often characterized as being somewhere between strong and mild, containing elements of both types.
The color is a pale yellow, and it has no holes. A semi-hard Swedish cheese made from cow's milk. It is similar to Emmental with a mild and nutty taste.
The cream-coloured cheese has a smooth and creamy texture with large holes. The aged cheese has a mild, sweet, nutty flavor and small round holes. It is aged for three or four months, but often up to 12 or even 24 months.
A semi-hard cows'-milk cheese with small granular holes and aged around 60 days on average. The taste is described as mild yet somewhat sour.
Bjurholm , Sweden. A semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste.
The cheese is aged in a dry environment for at least two months, sometimes up to more than a year. A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture.
Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months.
A sheep milk cheese made in Moldova , Poland , Slovakia and Ukraine. Pictured is Ukrainian Carpathian bryndza. A type of white, soft, lactic, crumbly cheese made from laban rayeb.
A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days.
The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine. Similar to Cypriot halloumi , yet a different cheese.
It may be eaten fresh or brined and spiced. The name comes from the Coptic word for cheese, "halum". A type of white cheese made from cow or buffalo milk, similar to feta cheese.
A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers.
A hard, bacterially ripened variety of cheese. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep's milk. The name comes from Liqvan, a village in Tabriz , where it has traditionally been made.
Once the cheese is processed, it is held in sheep or goat skin for aging and preservation. This cheese is very similar to Indian Paneer.
It is made from full fat cow's milk. It tastes mild and is kept in salt brine. Hard texture, savory flavor; perfect for grating on top of Shakshouka.
A white brine cheese. It is named after the city of Acre, where it first originated, and is commonly made using cow milk , but can also be made with goat or sheep's milk.
It is widely used in Knafeh but Nabulsi cheese is used more often. It is similar to cottage cheese. Shanklish , a fermented cheese, is made from areesh cheese.
Soft-white, smooth, creamy cheese has a mild flavor. It is eaten for breakfast or snacks. Pictured is spinach topped with Baladi. Made from cow's milk, it is available fresh or dry.
Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed inside a basket. Hard, dry laban made from goat or ewe 's milk.
Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through.
After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls.
Pictured is white Jameed in a shop front in Jerusalem. A traditional cheese in Middle East countries. It is particularly popular in the Arab States of the Persian Gulf.
The cheese has an open texture and a mild taste similar to Feta but less salty. Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating.
In Albania , Bulgaria , North Macedonia , Serbia and Romania , the term is often used to refer to all yellow cheeses or even any cheese other than sirene.
Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert.
Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
Similar to Greek yogurt , labneh is a strained yogurt product that is common in the Middle East and the Levant.
Pictured is Labneh in olive oil. One of a number of Palestinian white brined cheeses made in the Middle East.
Its name denotes its place of origin, Nablus  and it is well known throughout the West Bank and surrounding regions. It is also a major ingredient of the Arabian desserts Knafeh and Qatayef.
There are different kinds of Syrian cheese. A few of the most common include Baladi and Charkassiye. A salty, white cheese made from unpasteurized sheep milk.
The cheese has a slightly grainy appearance and is similar to Greek feta cheese. Gaziantep .
İzmir . A goat's milk cheese . Konya , Ardahan. Bingöl , Tokat. A semi-soft, whole milk blue cheese deeply veined with the Roquefort penicillium mold.
Most Canadian Cheddar is produced by a number of large companies in Ontario , though other provinces produce some and some smaller artisanal producers exist.
The annual production is , tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.
Originally manufactured by the Trappist monks , who are located in Oka, Quebec , Canada. A semi-soft washed rind cheese, Oka has a distinct flavour and aroma , and is still manufactured in Oka, although now by a commercial company.
Saguenay—Lac-Saint-Jean , Quebec . A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.
Turrialba , Cartago Province. Crema . A spreadable, unripened white cheese. Queijo seco . Adobera cheese.
A firm, aged Mexican cheese traditionally made from skimmed goat 's milk but most often available made from skimmed cow's milk.
After it is made it is rolled in paprika to add additional flavor to its salty sharp flavor. Also known as "Oaxaca cheese". Pictured is a tlayuda topped with tomato and strings of quesillo Oaxaca.
Chiapas cheese . A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it. Named after the state of Oaxaca in southern Mexico, where it was first made .
A white, semihard stretched curd cheese from Mexico,   similar to unaged Monterey jack, but with a mozzarella-like string cheese texture.
Chihuahua cheese. Queso de cuajo. Brand name of a semi-soft cheese with a mild, smooth flavor and a subtle hint of sourness.
Bergenost is a triple- cream , Norwegian -style butter cheese made by Yancey's Fancy of Corfu, New York using imported Norwegian cultures.
Prepared in brick-shaped form, the color ranges from pale yellow to white, and it has a sweet and mild flavor when young, and matures into a strong ripe cheese with age.
It is medium-soft, crumbles easily and is somewhat sticky to the knife. Best eaten within 24—48 hours of production and at room temperature.
Fresh curds will often come in a bag and have a little whey in the bag. They are often high in moisture and salty and will likely squeak while you chew them.