White cheese

From Wikipedia, the free encyclopedia
Jump to: navigation, search

White cheese may refer to:

  • Asiago cheese, an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavor is reminiscent of Parmesan
  • Beyaz peynir, a salty, white cheese made from unpasteurized sheep (or cow) milk. The cheese has a slightly grainy appearance and is similar to Greek feta cheese
  • Feta, a brined curd cheese traditionally made in Greece
  • Fromage blanc, a fresh cheese from France and Belgium
  • Kesong puti, Filipino fresh cheese is a soft, white cheese, similar to cottage cheese, made from unskimmed carabao's milk, salt and rennet
  • Manouri, a Greek semi-soft, fresh white whey cheese made from goat and/or sheep milk whey left over from the production of cheese
  • Mascarpone, an Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid
  • Mizithra, a Greek traditional, unpasteurized fresh cheese made with milk and whey from sheep and/or goats
  • Mozzarella, a fresh cheese, originally from southern Italy, traditionally made from Italian buffalo and later cow's milk by the pasta filata method
  • Quark (dairy product), a type of fresh cheese, also known as tvorog (from the Russian творог), topfen (from the Austrian name), biezpiens (from Latvian), and varškė (from Lithuanian)
  • Queso blanco, a creamy, soft, and mild unaged white cheese that originated in Spain and spread to Mexico and other American countries
  • Ricotta, an Italian whey cheese made from sheep (or cow, goat, or Italian water buffalo) milk whey left over from the production of cheese
  • Sirene, / Sirenje (Bulgarian: сирене, pronounced [ˈsirɛnɛ]; Macedonian: сирење, pronounced [ˈsireɲe]; Serbian/Croatian: сир, sir, Albanian: djath i bardhe) or known as "white brine sirene" (Bulgarian: бяло саламурено сирене, [ˈbjaɫo sɐɫɐˈmurɛno ˈsirɛnɛ]; is a type of brine cheese made in South-Eastern Europe, especially popular in Bulgaria, the Republic of Macedonia and other Balkan countries