From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food - Anne Applebaum, Danielle Crittenden. p. 239. This cheese is produced on Vlašić mountain in central Bosnia, above the city of Travnik. It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both.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. Beddo – Piedmont; a soft, compact, white-bodied cheese made from cow's milk in the lower Cervo Valley in the Comune of Pralungo and the Oropa valley in the Comune of Biella [20] Toma di Valgrisenche – Valgrisenche, Aosta Valley French: Tomme de Valgrisenche) – Valgrisenche, Aosta Valley [100] A cheese that is not too sour, therefore it can be either salted or sweetened, used in pastries and desserts.

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Cheese Club and Tartiflette Night at Seven Hotel". Archived from the original on 16 July 2017 . Retrieved 24 October 2016. European Commission (11 June 2007). "Commission Regulation (EC) No 642/2007 of 11 June 2007 registering a name in the Register of protected designations of origin and protected geographical indications Bryndza Podhalańska (PDO)" . Retrieved 10 June 2008. Toma of Gressoney – Aosta Valley French: Tomme de Gressoney, TTitsch: Kesch) – Lys Valley, Aosta Valley; a Toma made with cows’ milk in the Alpine summer pastures of the Lys Valley [97] [98]Ripened, high moisture and fatty cheese. Soft, creamy, somewhat elastic consistency. Smooth, closed and uniform texture. Uniform yellowish-white colour. Slightly acid taste. Mild smell. Made from pasteurized milk.

List of British cheeses - Wikipedia List of British cheeses - Wikipedia

A Norwegian brunost named after the parish of Heidal in the northern part of the Gudbrand Valley. [43] [44] Ayto, John (1990). The glutton's glossary: a dictionary of food and drink terms. Routledge. p. 133. ISBN 978-0-415-02647-5. Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk.

Casu marzu or formaggio marcio – traditional Sardinian sheep milk cheese, notable for containing live insect larvae A semi-soft cow's milk cheese with briny [35] and caramelly tasting notes, it is comparable to Gouda. Tara (6 September 2019). "Ayib (Homemade Fresh Cheese) and Ethiopia Cookbook Review". Tara's Multicultural Table . Retrieved 10 December 2022.