Nutritionally, 100 grams of Asiago contains 400 calories and provides high protein and fat content ( 2). Secondly, much smaller amounts of bacterial cultures (lactic acid) are added to Brie, giving it a lighter flavor. A firm, aged Mexican cheese traditionally made from skimmed goat's milk but most often available made from skimmed cow's milk. After it is made it is rolled in paprika to add additional flavor to its salty sharp flavor.

A blue cheese made from pasteurized cow's milk. It has a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor. The cheese has a slightly moldy rind. From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food - Anne Applebaum, Danielle Crittenden. p. 239. The maggots can jump several inches so you might want to hold your hands above the cheese to stop them leaping into your eyes – or anywhere else. Or perhaps safety goggles would be an option? I think we’ll pass… Stinking cheese A buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture.

Reduced-fat Cheddar

Hagenes, Kirsti (1999). Produksjon av meieriprodukter. Oslo: Yrkesopplæring. p.187. ISBN 8258513109. Parmesan usually comes in unpasteurized form, and it undergoes an aging time of between one and three years.

The flavor of the two is similar, but Camembert has a more robust and deeper taste. It is much more flavorful, and sometimes it can have slightly sour notes.

A semi-soft washed rind cheese, Oka has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company. it can only be found in Talesh County. this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation.

The origin of paneer is debated. Ancient Indian, Afghan- Iranian and Portuguese- Bengali origins have been proposed for paneer. [17] [18] This curd-based fresh cheese naturally contains less fat than other cheeses. Standard cottage cheese contains 6 per cent fat (3 per cent saturated fat); however, you can buy low fat versions which contain 2 per cent fat, of which 1 per cent is saturated fat. Its name is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter. Made from whole (regular) cow milk without additives such as rennet. It has a dry, crumbly texture, and takes a spherical shape from the cheesecloth in which the cheese was strained from whey.

Quark

The ‘pasta filata’ production method involves bathing cheese curds in hot water, and then stretching them. Cheese made by this production method tends to have a more elastic and stretchy feel. Mozzarella is an example of a cheese made by this method. Smear-ripened cheese

A semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. The cheese is aged in a dry environment for at least two months, sometimes up to more than a year. Made from cow's milk, it has a smooth texture and a sharp and citrus flavor, along with a strong and salty bite. 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. Reportedly, these caves contain a particular type of bacteria in their soil, which gives Roquefort (and other blue cheeses) some unique characteristics. A type of soft, white cheese ( queso fresco) most commonly associated with Venezuelan cuisine. Pictured is a cachapa with queso de mano.The primary varieties are Roquefort (French), Gorgonzola (Italian), Cabrales (Spanish), Stilton (English), and Danish Blue (Danish). Roquefort is the strongest and Danish Blue the mildest. Blue Cheese is soft and creamy and crumbles easily. People tend to like it or hate it, but if you are in the “like” camp it is great in making blue cheese dressing, crumbled on top of a steak, and of course on a good iceberg lettuce Vegetarian Wedge Salad. Also consider trying any of the blue cheeses with other vegetables like this Roasted Brussels Sprout Salad. Brocconcini Soft-fresh cheese varieties are not pressed like harder cheeses. Whey is gravity drained, and the cheese is not age hardened. This gives the soft-fresh varieties their high moisture content making them spreadable. Types in this article include Cottage Cheese, Cream Cheese, Feta, Mascarpone, Neufchatel, Queso Blanco, and Ricotta among others. Soft-Ripened Cheeses A soft, fresh cheese, Quark has a creamy texture and mild tangy taste. It’s very popular in Germany and Eastern Europe. Like most cheeses, Quark is high in protein and contains minerals, including calcium, which is important for bones and teeth. Unlike most other cream cheeses, it’s virtually fat-free and has no added salt– so you can enjoy this one with a clear conscience.