"the Hokkaidō region of Japan, a soft cheese flavored with mountain cherry leaves. Mountain Cheese Olympics The Mountain Cheese Olympics are a festival held in Appenzell, Switzerland, intended to promote the economic interests of mountain regions, focusing on cheese because ""mountain cheese"" is considered to have separate qualities from other kinds of cheese. Mountain cheeses are most often made from sheep or goat milk, and tend to be softer. Though it was started primarily by Switzerland, France, and Italy, who also happen to dominate its awards, there are typically over 100 entries, from all over the world, including Japan, Mexico,"
"in fresh form, today it is used predominantly in cheese and yogurt making. Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium content. Well-known cheeses made from sheep milk include the Feta of Bulgaria and Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano (the Italian word for sheep is ""pecore"") and Ricotta of Italy. Yogurts, especially some forms"
"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"
"called ""feta"". However, similar white-brined cheeses (often called ""white cheese"" in various languages) are found in the Eastern Mediterranean and around the Black Sea. Feta is a soft brined white cheese with small or no holes, a compact touch, few cuts, and no skin. It is usually formed into large blocks, which are submerged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Its maximum moisture is 56%, its minimum fat content in dry matter is 43%, and its pH usually ranges from 4.4 to 4.6. Feta is traditionally categorized into firm and soft varieties. 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"
"products, contains numerous probiotics: Lactobacillus casei, L. paracasei, L. plantarum, L. rhamnosus, L. coryneformis, Lactobacillus curvatus, L. brevis, L. buchneri, Enterococcus faecalis, E. durans, Pediococcus pentosaceus, P. acidilactici, Leuconostoc lactis, Ln. paramesebteroides and Ln dextranicum. These can be beneficial to almost every system of the human body. Feta also has significant amounts of vitamins A and K, folic acid, pantothenic acid, iron and magnesium. It is lower in fat and calories than aged cheeses like Parmigiano-Reggiano or Cheddar. Feta, as a sheep dairy product, contains up to 1.9% Conjugated linoleic acid (CLA), which corresponds to 0.8% of its fat content."
"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"
"of Mystras takes its name from a cone-shaped hill, called Mizithra from its resemblance to the cheese. (Steven Runciman, ""A Traveller's Alphabet"", ""Morea"") Mizithra Mizithra or myzithra ( ) is a fresh cheese made with milk and whey from sheep or goats, or both. The ratio of milk to whey usually is 7 to 3. Production resembles that of Italian ricotta. Furthermore, Mizithra can be salt-dried to produce a mature salty cheese similar to the Italian ricotta salata. It is primarily produced on the island of Crete but is widespread throughout Greece. It is essentially the same as Anthotyros though"
"average——of milk production daily—roughly —during a ten-month lactation, producing more just after freshening and gradually dropping in production toward the end of their lactation. The milk generally averages 3.5% butterfat. Goat milk is commonly processed into cheese, butter, ice cream, yogurt, ""cajeta"" and other products. Goat cheese is known as ""fromage de chèvre"" (""goat cheese"") in France. Some varieties include Rocamadour and Montrachet. Goat butter is white because goats produce milk with the yellow beta-carotene converted to a colorless form of vitamin A. The American Academy of Pediatrics discourages feeding infants milk derived from goats. An April 2010 case report"
"cheese is ""an exquisite and soft unripened cheese with an intense white color, no eyes and usually without bark or very thin crust, a native of Briviesca, a town that has an important livestock of sheep breeding Churra."" It is one of the most appreciated and best known European cheeses. At first, it was made from raw sheep milk and animal rennet, seasoned with salt. Then it was put into clay jars and dried in cold, wet places. Nowadays, it is made from ""pasteurized sheep's milk, cow or mixture of both."" Extra salts and rennet are added after the cheese"
"only in winter, and spend the summer months on the mountain pastures of the Alps, moving higher as the season progresses. The Valdostana Pezzata Rossa is raised both for milk and for meat. Milk yield averages per lactation; the milk has 3.55% fat and is high in κ-casein, making it suitable for cheese-making. The milk is used to make Fontina, but also in less well-known local cheeses such as Fromadzo, Reblec, Salignum, Seràs and Toma di Gressoney. Valdostana Pezzata Rossa The Valdostana Pezzata Rossa is an Italian breed of cattle from Valle d'Aosta region in north-western Italy. It is red-pied,"
"Fontina Fontina (French: Fontine) is an Italian cow's milk cheese. Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of and fed only with rich grass to give it a distinctive aroma. Fontina has PDO status under European law. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content around 45%. It can be identified by a ""Consorzio"" (Consortium) stamp of the Matterhorn including the script ""FONTINA"". As with many other varieties, the name ""Fontina"" has"
"of sheep, cow, goat, or Italian water buffalo milk, the American product is almost always made of cow's milk whey. While both types are low in fat and sodium, the Italian version is naturally sweet, while the American is a little saltier and more moist. In Tunisia, the ""rigouta"" from the city of Béja is a close relative to the ricotta, except that it is always fresh-soft and is not aged. It is exclusively made from the whey of Sicilo-Sarda sheep's milk. Rigouta is also used as the basis of several preparations and dishes of Tunisian cuisine. In Spanish, ricotta"
"Cheese Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors"
"Mizithra Mizithra or myzithra ( ) is a fresh cheese made with milk and whey from sheep or goats, or both. The ratio of milk to whey usually is 7 to 3. Production resembles that of Italian ricotta. Furthermore, Mizithra can be salt-dried to produce a mature salty cheese similar to the Italian ricotta salata. It is primarily produced on the island of Crete but is widespread throughout Greece. It is essentially the same as Anthotyros though the latter may contain some cow's milk. In Cyprus a similar cheese is known as ""Anari"" (Αναρή in Greek, ""Nor"" in Cypriot Turkish,"
"may reach 300 kg. The milk averages 4.5% fat and 3.6% protein, and is used to make ricotta, both fresh and ""al forno"", and Padduni cheese, which has PAT status. Kids are slaughtered at the age of about one month. Argentata dell'Etna The Argentata dell'Etna is an indigenous breed of domestic goat from the area of Mount Etna in the province of Catania and the Monti Peloritani in the province of Messina, in the Mediterranean island of Sicily, in southern Italy. It is raised mainly in that area, but also in the provinces of Enna and Palermo. It is named"
"months in a refrigerated high-humidity environment, and as before, this takes place either in wooden barrels or metal vessels, depending on the producer; however, barrel aging is said to give the cheese a unique flavor and is more traditional. The containers are then shipped to supermarkets where the cheese is cut and sold directly from the container; alternatively blocks of standardized weight are packaged in sealed plastic cups with some brine. Feta dries relatively quickly even when refrigerated; if stored for longer than a week, it should be kept in brine or in lightly salted milk. The earliest references to"
"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"
"goats in their peak milk production (generally around the third or fourth lactation cycle) average——of milk production daily—roughly —during a ten-month lactation, producing more just after freshening and gradually dropping in production toward the end of their lactation. The milk generally averages 3.5% butterfat. Goat milk is commonly processed into cheese, butter, ice cream, yogurt, ""cajeta"" and other products. Goat cheese is known as ""fromage de chèvre"" (""goat cheese"") in France. Some varieties include Rocamadour and Montrachet. Goat butter is white because goats produce milk with the yellow beta-carotene converted to a colourless form of vitamin A. Male goats are"
"Gouda cheese Gouda ( , ; , ""cheese from Gouda"") is a mild, yellow cheese made from cow's milk. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner. The first mention of Gouda cheese dates from 1184, making it one of the oldest recorded cheeses in the world still made today. Cheesemaking traditionally was a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills on to their daughters. To this day, farmers from the surrounding region gather in"
"About half the world's meat comes from cattle. Certain breeds of cattle, such as the Holstein-Friesian, are used to produce milk, which can be processed into dairy products such as milk, cheese or yogurt. Dairy cattle are usually kept on specialized dairy farms designed for milk production. Most cows are milked twice per day, with milk processed at a dairy, which may be onsite at the farm or the milk may be shipped to a dairy plant for eventual sale of a dairy product. For dairy cattle to continue producing milk, they must give birth to one calf per year."
"The Rendena is not among the sixteen minor Italian cattle breeds of limited diffusion recognised and protected by the Ministero delle Politiche Agricole Alimentari e Forestali, the Italian ministry of agriculture. The Rendena is a good milk producer. Yields from primiparous (""first-calf"") cows that spend 100 days or more on high alpine pasture average 4733 kg per lactation; the milk has 3.50% fat and 3.36% protein. Cows that receive cattle-feed year-round average over 6000 kg per lactation. Razza Rendena cheese may be made only from the milk of Rendena cows, which is also used in the production of Spressa delle"
"or ""Fondue à la valdôtaine"" (in French) is a traditional dish of Fontina whipped with milk, eggs, and truffles. Mature Fontina is a hard cheese. Fontina has a mild, somewhat nutty flavor, while rich, herbaceous and fruity. It melts well. Fontina produced in the Aosta Valley must be made from unpasteurized milk from a single milking, with two batches being made per day. Fontina Fontina (French: Fontine) is an Italian cow's milk cheese. Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of and fed only with rich"
"Ricotta Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning ""recooked"") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH"
"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"
"the sheep on foot to market in England, would often barter sheep for a hard cheese, usually Cheddar cheese, in order to make their 'caws pobi' or welsh rabbit. During the twentieth century there was a renaissance in cheese making in Ceredigion. Ty'n Grug is a farm-based cheese producer and is considered to be the 'uncle' of organic cheeses in Wales. It makes cheese from cow, goat and ewe milk and varieties include Teifi, Penbryn and Felin Gernos (from cows' milk), Merlin (from goats' milk) and Acorn (from ewes' milk). The proprietor, Dougall Campbell, was born in Sydney and moved"
"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"
"Tetilla cheese Tetilla is a regional cow's cheese made in Galicia, in north-western Spain. It is a common element in Galician cuisine, often used as a dessert. It has had Denominación de Origen certification since 1993 and European DOP certification since 1996. Originally produced in small towns along the border between the provinces of A Coruña and Pontevedra such as Arzúa, Melide, Curtis or Sobrado dos Monxes, it is now produced throughout Galicia. It is made with milk from three breeds of cattle: imported Friesian and Parda Alpina (Braunvieh), and the local Rubia Gallega of Galicia. The name ""tetilla"" (Spanish"
"cuisine. Rigouta The rigouta is a Tunisian fresh soft cheese, produced mainly in the city of Béja. The cheese is a close relative to the Italian ricotta and is made with the whey of Sicilo-Sarda sheep. The whey is heated at 80-90 °C to coagulate the proteins (albumins and globulins), the result is then drained in small traditional straw baskets, a clean fabric, or a perforated recipient made of plastic or metal. The main micro-organisms responsible of the fermentation are: the ""Lactococcus lactis"" and the ""Enterococcus faecalis"". Rigouta is also used as the basis of several preparations and dishes of"
"where it is also called 'mozzapecora'. It is worked with the addition of the rennet of lamb. Mozzarella of goat's milk is of recent origin and the producers are still few; among the reasons for this new production is the need to offer a kind of mozzarella to those who do not digest cow's milk, because goat's milk is more digestible. Mozzarella di bufala is traditionally produced solely from the milk of the Italian Mediterranean buffalo. A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can"
"Garrotxa cheese Garrotxa is a traditional Catalan goat's milk cheese. Almost extinct by the early 1980s, it has been revived by a young cheesemakers and goat farmers' cooperative in the Garrotxa area of Catalonia. The revival began in 1981, and the cheese has since become widespread in artisanal production. Garrotxa is traditionally made from the milk of Murciana goats and aged in caves to enhance mold development and the resulting flavor. Garrotxa is described as having a powdery gray or grayish-blue rind, a firm texture, an ivory-colored interior, and an earthy flavor. The cheese is semi-soft. Cheese wheels of Garrotxa"
"the flavor of pig milk has been described as ""gamy"", more so than goat's milk. The milk is also considered more watery than cow's milk. Cheese produced from pig milk has been described as having a flavor of pig milk that is concentrated and intensified. Chef Edward Lee prepared a ricotta cheese from pig milk, which he described as ""delicious"". A Dutch farmer produced one of the first experimental pig milk cheeses. As many as ten people worked to milk the sows for dozens of hours. Several of the attempts to produce cheese failed. Finally, they managed to make a"
"often also supplemented in the fall and winter with tendrils from vines and stubble from cropland. The Manchega's genetics have also played a role in the development of two other breeds: the segureña and talaverana. Manchega The Manchega is a breed of sheep native to the La Mancha region of Spain. The Manchega is most famous for producing the milk that is used to produce Manchego cheese, a very popular Spanish sheep's milk cheese. Manchega sheep are native to the La Mancha plateau in New Castile. The Manchega sheep's ancestors were known as Ovis Aries Ligeries, and migrated across the"