"to neighboring Senegal. It can now be purchased in select stores in New York. Caravane cheese Caravane is the brand name of a camel milk cheese produced in Mauritania by Tiviski, a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, is very difficult to produce, and yields a product that is low in lactose. As Mauritanians do not generally eat cheese, and the European Commission has not yet fully implemented policies designed for dromedary milk products, Caravane is difficult to find in Europe."
"derived from it include the ""viulìn de càvra de Ciavéna"" (), a goat's meat prosciutto or spalla; there is also a salume called ""filùn"", made in a similar way from the backbone and back muscles of the animal, salted and seasoned in well-ventilated natural caves. The milk is used to make Mascarpin cheese, which may be smoked or peppered. Ciavenasca goat The Ciavenasca is an indigenous breed of domestic goat from the Valchiavenna, in the northern part of the province of Sondrio, in Lombardy in northern Italy. It is raised only in that area; the name of the breed derives"
"Normande The Normande is a breed of dairy cattle from the Normandy region of north-west France. It is raised principally for its milk, which is high in fat and suitable for making butter and cheese, but also for its meat, which is marbled and good-flavoured. It is a world breed: it has been exported to many countries and is present on all continents. The Normande originated in Normandy in the early nineteenth century. It resulted from cross-breeding of local dairy breeds including the Augeronne, the Cauchoise and the Cotentine (all now extinct) with animals of the Durham breed (later known"
"Chevrotin Chevrotin is a soft goat's milk based cheese produced in the historical region of Savoy, (France). Since 2002 it has enjoyed an AOC designation. Chevrotin has been produced since the 17th century in the Alpine foothills of the Savoyard Chablais, Bauges and districts. The landscape presents difficulties to agriculture, with steep gradients, a damp climate and a thin limestone based soil that supports a restricted vegetation. The only domesticated animals that can feed here are goats: these are also able to move around with the same sure-footedness as the chamois who live nearer the mountain peaks. Chevrotin is made"
"kids per kidding, but most produce one kid (almost 70%), and their lactation period is usually 5–6 months. Sahelian goat The Sahelian goat is a breed of goat from West Africa, used mainly for meat and skin production. It is also known by some other names such as ""Cheèvre bariolée"", ""Fulani"", ""Gorane"", ""Nioro"", ""Niafounké"", ""Sahélienne"", Sahel, and West African Longlegged. The Sahelian goat belongs to the Savanna group of goats with many types and subtypes raised in the Saharan and sub-Saharan region. Sahelian type of goat is distributed in north and northwest of Mali. The Sahelian goat is most suited"
"and several are recognized as Prodotto agroalimentare tradizionale (traditional regional food product) like ""Caciocavallo podolico"" (produced using only milk from the Podolica cattle breed), ""Caciocavallo di Castelfranco"" (from Miscano valley in the Apennines) or ""Caciocavallo di Godrano"" (often called ""caciocavallo palermitano""). Caciocavallo Silano is made with cow’s milk in designated areas of Southern Italy, in the regions of Basilicata, Calabria, Campania, Molise, and Apulia, and gained protected geographical status in 1993. Arabic: Kashkawane (Arabic: قشقوان). Each of these local speciality cheeses is different from both Caciocavallo Silano and each other. Caciocavallo Caciocavallo is a type of stretched-curd cheese made out"
"Goat cheese Goat cheese, goats' cheese, or chèvre ( or ; from the French word for ""goat""), is cheese made from goat's milk. Cow's milk and goat's milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid in goat's milk contributes to the characteristic tart flavor of goat's milk cheese. (These fatty acids take their name from the Latin for goat, ""capra"".) Goat cheese has been made for thousands of years and was probably one of the earliest made dairy products. In the most simple form, goat cheese is"
"Tarentaise cattle Tarentaise cattle descend from the domestic cattle of the Tarentaise valley in France where they were isolated from other breeds for many thousands of years. The cattle adapted in such a way as to allow them to exist in high altitudes and be able to range in very steep and rough terrain to forage. They are used in France today to produce the cheese with a distinct flavor that comes from the high alpine villages of the Tarentaise, Beaufortain and Maurienne valley. These cattle have found special niches around the world in commercial cattle grazing and calving. In"
"some parts of the world and for gourmet products. For example, buffalo milk is used to make mozzarella in Italy and ""gulab jamun"" dessert in India, while sheep milk is used to make blue Roquefort cheese in France. Beef is an excellent source of zinc, selenium, phosphorus, iron, and B vitamins. Bison meat is lower in fat and cholesterol than beef, but has a higher protein content. Bovid leather is tough and durable, with the additional advantage that it can be made into leathers of varying thicknesses - from soft clothing leather to hard shoe leather. While goat and cattle"
"both fat and protein, with a good balance between the two. The milk is traditionally used to produce Appellation d'Origine Contrôlée (AOC) cheese such as the reblochon, abondance, tome des Bauges and the beaufort. Typical milk production is 5700 kg per lactation. This breed of cattle is especially appreciated for its ability to withstand extreme variations in temperature, its fertility, its ease of breeding, its milk, its long life and its meat. It comes from the Chablais in Haute-Savoie, where it was bred by the monks of the ""abbaye de Saint-Maurice d'Agaune"" since the 12th century. It was originally known"
"Caprino cheese Caprino is an Italian cheese traditionally made from whole or skim goat's milk. The name of the cheese derives from the Italian word for goat, ""capra"". With modern methods of production, the cheese is made from cow's milk, as well, or a combination of both cow's and goat's milks. The two major styles of caprino are ""fresco"" (fresh) and ""stagionato"" (aged). The cheese begins production by adding a whey-based starter culture to whole or part-skim raw milk. The milk is then heated to promote coagulation that takes place within 24 hours. Once the coagulation occurs, the curd is"
"Caciocavallo Caciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind. The Italian name of the cheese ""caciocavallo"" literally means ""horse cheese"" and it is generally thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them 'a cavallo', i.e. straddling, upon a horizontal"
"the United States. Cathare Cathare is a goat's milk cheese from the Languedoc-Roussillon region of France. The cheese comes in flat discs whose face is covered in charcoal powder with the Occitan cross inscribed. Under the rind, Cathare is pure white with a soft, creamy texture. Its goat-milk flavor intensifies as it ages, and reaches its prime after two to three weeks, which makes it typically unavailable in the United States, due to the Food and Drug Administration's stance that raw milk soft cheeses can pose as a health risk. The sale of raw milk cheese aged under 60 days"
"sometimes served hot as chèvre chaud. Goat cheese Goat cheese, goats' cheese, or chèvre ( or ; from the French word for ""goat""), is cheese made from goat's milk. Cow's milk and goat's milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid in goat's milk contributes to the characteristic tart flavor of goat's milk cheese. (These fatty acids take their name from the Latin for goat, ""capra"".) Goat cheese has been made for thousands of years and was probably one of the earliest made dairy products. In the"
"out of clothing. Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of casein. Typically, the milk is acidified and then coagulated by the addition of rennet, containing a proteolytic enzyme known as rennin; traditionally obtained from the stomachs of calves, but currently produced more often from genetically modified microorganisms. The solids are then separated and pressed into final form. Unlike many proteins, casein is not coagulated by heat. During the process of clotting, milk-clotting proteases act on the soluble portion of the caseins, κ-casein, thus originating"
"is generally between May and September, approximately five weeks after manufacture, but it can be enjoyed any time between April and November. Chevrotin Chevrotin is a soft goat's milk based cheese produced in the historical region of Savoy, (France). Since 2002 it has enjoyed an AOC designation. Chevrotin has been produced since the 17th century in the Alpine foothills of the Savoyard Chablais, Bauges and districts. The landscape presents difficulties to agriculture, with steep gradients, a damp climate and a thin limestone based soil that supports a restricted vegetation. The only domesticated animals that can feed here are goats: these"
"beer or wine, or may be part of a meal. Murcian cheese Murcian cheese (Spanish: ""queso de Murcia"") is a fatty goats' milk cheese from the Murcia region of south-east Spain. It has a Protected Designation of Origin. The cheese is made only from milk from goats of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone. The cheese is made in two forms: The goats are milked daily and after filtration the milk is warmed and curdled with an animal enzyme or another authorised agent. Depending on the"
"is a valued milk breed; the milk has pleasant taste without an excessively ""goaty"" odour or flavour. Yield per lactation is for primiparous, for secondiparous, and for pluriparous, nannies; it may reach in 300 days. The milk has an average of 4.28% fat and 3.66% protein. In Sicily the milk is used to make ricotta and traditional caprino cheeses including Padduni, which has PAT status, and Formaggiu ri crapa. Kids are slaughtered at a weight of . Maltese goat The Maltese is a breed of domestic goat from the east and central Mediterranean area. It originates in Asia Minor, and"
"Grana Padano Grana Padano () is a hard, slow-ripened, semi-fat, cow's-milk cheese from Italy, comparable to Parmigiano Reggiano (""Parmesan""). Grana Padano has had protected designation of origin status since 1996. It is made from cows' milk produced in the Po River valley. The name comes from the Italian word ""grana"", a reference to the characteristically grainy texture, and the demonym ""padano"", referring to (cheese from) the Po Valley area of northern Italy. Grana Padano is one of the world's first hard cheeses, created nearly 900 years ago by the Cistercian monks of Chiaravalle Abbey, founded in 1135 near Milan By"
"Cathare Cathare is a goat's milk cheese from the Languedoc-Roussillon region of France. The cheese comes in flat discs whose face is covered in charcoal powder with the Occitan cross inscribed. Under the rind, Cathare is pure white with a soft, creamy texture. Its goat-milk flavor intensifies as it ages, and reaches its prime after two to three weeks, which makes it typically unavailable in the United States, due to the Food and Drug Administration's stance that raw milk soft cheeses can pose as a health risk. The sale of raw milk cheese aged under 60 days is illegal in"
"Saint-Marcellin Saint-Marcellin is a soft French cheese made from cow's milk. Named after the small town of Saint-Marcellin (Isère), it is produced in a geographical area corresponding to part of the former Dauphiné province (now included in the Rhône-Alpes ""région""). It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior. The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production. It is similar in texture and taste to Saint-Félicien, a larger cheese produced in a different part of the Rhône-Alpes région."
"Morlacco Morlacco or Morlacco di Grappa cheese originates from Mount Grappa (provinces of Vicenza, Treviso, and Belluno in Italy) where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlacchia. The local Burlina cows - a breed that is at risk of extinction - produced the milk used for this cheese. The Burlina cow is small and hardy and has a piebald black and white coat. Today, Morlacco di Grappa cheese is once again produced on Mount Grappa with skimmed milk from the evening’s milking mixed with"
"Jersey cows from Oregon. In 1998, Bob Thompson sold the business to the Boyce family of Bishop, California, operators of organic cattle ranches in eastern California and Nevada. Jim Boyce said that the company has a ""symbiotic relationship"" with the local dairy farmers who supply much of its milk. Mr. Boyce died in 2010 and, in 2011, Marin French was purchased by Rians, the respected French family of cheese producers that also owns Laura Chenel’s Chèvre in neighboring Sonoma County. The company's original product in 1865 was a breakfast cheese, which was transported by horse-drawn carriage to Petaluma, and then"
"when shipped for preservation. ""Caprino stagionato"" is often aged 20–40 days or longer depending on the region, which gives the cheese a saltier and tangy flavor. The shape is small and square or marshmallow-shaped. The rind is often thin and yellow or reddish in color. Caprino cheese Caprino is an Italian cheese traditionally made from whole or skim goat's milk. The name of the cheese derives from the Italian word for goat, ""capra"". With modern methods of production, the cheese is made from cow's milk, as well, or a combination of both cow's and goat's milks. The two major styles"
"Kashkaval Kashkaval is a type of yellow cheese made of cow milk (kashkaval vitosha), sheep milk (kashkaval balkan), or both (kashkaval preslav). The name is derived from the Italian caciocavallo (; , or ""kačkavalj""; ; ; / ""qashqawān;"" Russian: Кашкавал) In Albania, Bulgaria, Former Yugoslav Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, ""кашкавал"" is translated as ""yellow cheese"" (whereas ""sirene"" is usually translated as ""white cheese"" or simply ""cheese""). The name ""kashkaval"" eventually comes from Latin ""caseus"" (cheese)"
"and ""caballus"" (horse). According this theory for the Italian name caciocavallo, the widely accepted explanation of the word ""cavallo"" (horse in English) comes from the cheese being traditionally dried by attaching two gourd shaped balls of caciocavallo with a single rope and hanging them to a wooden pole as if placed on a horse's back. Another theory exists. Some researchers from the Faculty of Veterinary Medicine in Belgrade claim the Aromanian population, a native Balkan people (pejoratively ""Tzintars"" in Greek usage), created cașcaval. As in Romanian, the word caș means in Aromanian (Tzintar) language ""cheese"". No etymology is given for"
"Mozzarella Mozzarella (, ; ) is a traditionally southern Italian spun paste dairy made with Italian buffalo's milk by the pasta filata method. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998. This protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used. In Italy, mozzarella made with the milk of the Italian water buffalo is an important variety. The Italian buffalo mozzarella sold as ""Mozzarella di Bufala Campana"" is"
"the name derives from the fact that at one time it was also produced with goat, sheep and cow's milk. Bastardo del Grappa is a produced related genuinely to the area of Monte Grappa massif and around Borso del Grappa, Crespano del Grappa, Paderno del Grappa, Possagno, Cavaso del Tomba, Alano di Piave, Quero, Feltre, Seren del Grappa, Arsiè, Cismon del Grappa, San Nazario, Solan, Pove del Grappa, and Romano d'Ezzelino. After the milk is collected in the morning, it is left to rest overnight in a cool place. The fat is removed in a caldera of copper and the"
"Saint-Félicien cheese Saint-Félicien is a cow's milk cheese produced in the Rhône-Alpes region of France. In France, it is designated a ""dauphinois"" cheese, referring to the former French province Dauphiné where it originated. It is a close cousin of another dauphinois cheese, Saint-Marcellin, and bears a similar texture and taste, though it can be almost twice as large in diameter. The name originates from the small town where the cheese was first produced and sold. It was originally made from goat's milk, but since then it has become more common to produce it with cow's milk. Its creamy interior is"
"whole milk from that of the morning. After 20 days of aging, the cheese is ready for consumption, but it can be left to age for up to three months. Morlacco Morlacco or Morlacco di Grappa cheese originates from Mount Grappa (provinces of Vicenza, Treviso, and Belluno in Italy) where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlacchia. The local Burlina cows - a breed that is at risk of extinction - produced the milk used for this cheese. The Burlina cow is small and"
"Murcian cheese Murcian cheese (Spanish: ""queso de Murcia"") is a fatty goats' milk cheese from the Murcia region of south-east Spain. It has a Protected Designation of Origin. The cheese is made only from milk from goats of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone. The cheese is made in two forms: The goats are milked daily and after filtration the milk is warmed and curdled with an animal enzyme or another authorised agent. Depending on the type of cheese to be produced the process continues thus:"
"Évolène cattle Évolène Cattle are an old breed of dairy cattle from the Valais canton of Switzerland. It is an endangered cattle breed. The Évolène is a medium-sized, black pied or red pied breed, used more for beef production than milk production. Similar to the Herens, the Évolènes have a milk production of about 3,200 kg milk per year. Its fat content is about 3.8%. The breed is adapted to mountain pasture. Similar to Pinzgau Cattle, the white parts of the fur are mostly on the back and the abdomen. The cattle are very muscular, with noticeable neck muscles in"
"cheeses—grating cheeses such as Grana Padano, Parmesan or Pecorino—are quite firmly packed into large forms and aged for months or years. Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cow's milk, many parts of the world also produce cheese from goats and sheep. Examples include Roquefort (produced in France) and Pecorino (produced in Italy) from ewe's milk. One farm in Sweden also produces cheese from moose's milk. Sometimes cheeses"