CheeseO's Crunchy Puffed Cheese Snacks | Variety Multipack 10x25g | High Protein | Low Carb | Keto Friendly | Vegetarian | Gluten Free

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The origin of paneer is debated. Ancient Indian, Afghan- Iranian and Portuguese- Bengali origins have been proposed for paneer. [17] [18]

A salty brined cheese made from cow milk.Also named "Kučki sir", made in Southern Montenegro city of Podgorica.

Brie

Castañeda, Roberto y otros (2010). Quesos de América del Sur. 1ª edición. Editorial Albatros. pp.87–89. ISBN 978-950-24-1312-9. The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life.

Food Science and Technology Abstracts". International Food Information Service. 5 April 1975 – via Google Books. The name of this cheese is derived from its specific texture. Thin, sometimes almost transparent, layers create a leafy structure, and make strings when the cheese is pulled apart. It has a pleasant mild fragrance. It does not contain high levels of fat, so its taste is mild and light.All producers make it in a similar manner, although every family has their own small secret that distinguishes their cheese, of which they are rather protective. What is known is that this cheese is made by combining the skimmed and whole cow milk. After adding the rennet, which makes milk curd, the cheese is drained and then frequently turned and folded. It is this manipulation that creates thin layers – leaves – that give it a characteristic texture. 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. is a kind of fresh done cheese with only one or few days of mature. Is the same kind as Quesillo. Comparable to Mozzarella is kept fresh in Banana leaves where it gets actually its typical form and textureA type of soft "Leafy" cheese made of cow milk, produced in Northern Montenegro town of Kolašin. This is a cow milk cheese exclusive to the Central North region, more specifically, around Kolašin town. This is due to the specific composition of flora that free-ranging cows feed upon on the upland pastures, as well as to the microclimatic conditions of the locality. The attempts to make this cheese elsewhere following the same recipe have failed. The producers from this region are proud of their cheese, and for years have been trying to initialize the procedure for the protection of geographic origin.