Baku Kitchen! An independent reference of traditional food

Cheese & Dairy

262 dishes.

AartsAartsThick sour curd paste from skimmed milk, eaten fresh or dried further.AaruulAaruulRock-hard sun-dried sour milk curds, herders' travel foodAckawiAckawimild brined white cheese, soaked to desalt then melted into pastriesAgaranAgaranthick camel cream skimmed off fermenting chalAllgäuer BergkäseAllgäuer BergkäseHard alpine cow's cheese, nutty and aged, cut in thick slices.AmasiAmasithick fermented milk drunk or poured over papAmbarisAmbarisSharp fermented goat cheese layered with salt in a jar over months.American cheeseAmerican cheeseOrange processed slices that melt without breaking, the burger's defaultAnariAnarisoft whey cheese eaten fresh with honey or dried and gratedAppenzellerAppenzellerSemi-hard cheese with a tangy rind washed in herbal brine.Areesh cheeseAreesh cheeseSoft white farmer's cheese drained from soured milk, eaten with bread and tomatoAreraAreraTart skimmed buttermilk left after churning, drunk cold or curdled into ayibAshtaAshtathick clotted cream perfumed with rose and orange blossomAyibAyibFresh crumbly curd cheese heaped beside stew to cool the berbere heatBeyaz peynirBeyaz peynirbrined white sheep or cow cheese; the core of every Turkish breakfastBieno sirenjeBieno sirenjebeaten sheep cheese from Mariovo, dense and saltyBiezpiensBiezpiensFresh curd cheese eaten with sour cream, honey or new potatoes.BouhezzaBouhezzacheese ripened inside a goatskin, fed daily with fresh buttermilk until sharpBrânză de burdufBrânză de burdufsalty sheep cheese packed into a sheepskin or fir-bark tubeBrânză de oiBrânză de oisalty sheep's-milk cheese, mămăligă's constant companionBrie de MeauxBrie de MeauxWide soft cheese with white rind, sold in wedges from the wheel.BrunostBrunostSweet caramel-brown whey cheese shaved onto bread and waffles.BryndzaBryndzaSoft, salty, spreadable sheep's cheese stirred through halušky or spread on bread.BurrataBurratamozzarella pouch filled with cream and shredded curd, oozing when cutButtermilkButtermilkTangy soured milk drunk plain and used to raise soda breadByaslagByaslagMild unsalted cheese pressed from yak or cow milkCabralesCabralespungent blue cheese ripened in Asturian limestone cavesCamel cheeseCamel cheesesoft white cheese made from camel milk, a Nouakchott dairy specialityCamembert de NormandieCamembert de NormandieSoft bloomy-rind cow's milk cheese, runny and pungent at room temperature.CașCașfresh unsalted sheep cheese eaten young or salted for keepingCashel BlueCashel BlueCreamy blue cow's milk cheese from Tipperary, spread on soda bread.Casu marzuCasu marzuSardinian sheep cheese deliberately colonised by live cheese-fly larvaeCatupiryCatupirySoft spreadable cream cheese used in coxinhas, pizza and chicken piesChakaChakaStrained sour yoghurt beaten with dried mint and garlic, spooned over rice and breadChakkaChakkastrained sour yoghurt with herbs, eaten with nonChambikoChambikoSour fermented milk drunk plain or poured over nsima

  • Natilla

    Pourable sour cream spooned over rice, beans and tortillas. 10 min to prepare. Makes about 600 ml. A cheese &…

  • Halloumi

    Squeaky brined cheese, grilled or fried, often with watermelon. Ready in 45 min prep and 3 hr cooking. About 700…

  • Aaruul

    Rock-hard sun-dried sour milk curds, herders’ travel food. Ready in 40 min prep and 30 min cooking. Makes about 500…

  • Aarts

    Thick sour curd paste from skimmed milk, eaten fresh or dried further. Ready in 15 min prep and 20 min…

  • Ackawi

    Mild brined white cheese, soaked to desalt then melted into pastries. Ready in 45 min prep and 25 min cooking.…

  • Agaran

    Thick camel cream skimmed off fermenting chal. A cheese & dairy recipe from Turkmenistan.

  • Allgäuer Bergkäse

    Hard alpine cow’s cheese, nutty and aged, cut in thick slices. A cheese & dairy recipe from Germany.

  • American cheese

    Orange processed slices that melt without breaking, the burger’s default. A cheese & dairy recipe from United States.

  • Ambaris

    Sharp fermented goat cheese layered with salt in a jar over months. A cheese & dairy recipe from Lebanon.

  • Amasi

    Thick fermented milk drunk or poured over pap. 10 min to prepare. Makes about 1.5 litres. A cheese & dairy…