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Manouri, a semi-soft, fresh white whey cheese, is crafted from goat and/or sheep milk whey remaining after cheese production. Mizithra, another choice, is an unpasteurized fresh cheese. It's a Greek traditional delicacy made using milk and whey sourced from sheep and/or goats.
Brie de Meaux is an unpasteurized round cheese with a diameter of 36 to 37 cm (14 to 15 in), and a weight of about 2.8 kg (6.2 lb). Manufactured in the town of Meaux in the Brie region of northern France since the 8th century, it was originally known as the "Queen's Cheese", or, after the French Revolution , the "Queen of Cheeses," [ 5 ...
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.
A wedge of unpasteurised West Country Cheddar cheese, made in Somerset (with Protected Designation of Origin.). This is a list of cheeses from the United Kingdom. The British Cheese Board (now part of Dairy UK) states that "there are over 700 named British cheeses produced in the UK."
Pages in category "Unpasteurized cheese" This category contains only the following page. This list may not reflect recent changes. A. Abbaye de Belloc
This fresh cheese, very common in South Asian cuisine, is generally called Chhena in northern parts of the Indian Subcontinent. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Podmleč: Serbia: Western Serbian dairy product similar to clotted cream.
Casu martzu is created by leaving whole pecorino cheeses outside with part of the rind removed to allow the eggs of the cheese fly Piophila casei to be laid in the cheese. A female P. casei can lay more than 500 eggs at one time. [2] [8] The eggs hatch and the larvae begin to eat through the cheese. [9]
Sometimes cheeses marketed under the same name are made from milk of different species—feta cheeses, for example, are made in Greece from either sheep's milk, or a combination of sheep and goat's milk. [8] Queso añejo cheese is traditionally made with goat milk, but in the modern era is generally made with cow's milk. [9]