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Feta cheese, along with milk and sheep meat, is the principal source of income for shepherds in northwestern Greece. [26] The Greek word feta (φέτα) comes from the Italian fetta 'slice', which in turn is derived from the Latin offa 'morsel, piece'.
A cheese plate featuring various Israeli cheeses including gvina levana, galil cheese, bulgarit, Israeli feta, cottage cheese, and Emek cheese. Gvina levana is a soft spreadable cheese that is slightly similar to cream cheese and quark cheese, and is used as a spread on bread, dip, and most commonly as an integral ingredient in Israeli cheesecake.
Israeli feta cheese or (Hebrew: גבינת ראש הנקרה, romanized: Gvinat rosh hankara), also known as Israeli-style feta cheese or simply Israeli cheese, is a type of white cheese made from sheep's milk, cow's milk, or a combination of both. It is similar to Greek feta cheese, but has a milder flavor and a creamier texture.
Batzos (Μπάτζος), a salty, semi-hard to hard cheese which matures and is preserved in brine; from Macedonia [3] Pichtogalo Chanion (Πηχτόγαλο Χανίων), a white table cheese produced in the Chania Regional Unit, Crete [3] Sfela (Σφέλα), also referred to as "Fire Feta", a mildly spicy soft white cheese from Messenia ...
A cheese that has originated in the southernmost part of Israel. It has a relatively mild flavour and not too salty, can be used in pastries and salads. Kafrit Also known as rural cheese, one of the most basic Cheeses in Israel, it has a texture relatively similar to that of a Feta cheese but generally less salty.
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Feta, a brined curd cheese. Brined or pickled cheese is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in hot environments. [54]
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...