Cheese & Dairy
0 dishes.
Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.
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Feta
Brined sheep-and-goat cheese, crumbled over salads or baked. Ready in 1 hr prep and 2 months maturing cooking. About 1.2…
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Gruyère
Dense hard cheese, salty and fruity, the base of fondue and gratins. Ready in 3 hr active prep and 5…
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Jāņu siers
Caraway-flecked curd cheese wheel for Midsummer Jāņi. Ready in 30 min prep and 6 hr pressing and chilling cooking. 1…
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Mish
Salted cheese fermented in whey with fenugreek and chili for a year. Ready in 1 hr prep and 12 months…
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Nabulsi cheese
Brined white cheese scented with mahlab and nigella, fried or baked into knafeh. Ready in 1 hr prep and 24…
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Parmigiano Reggiano
Hard cow’s-milk cheese aged one to three years, grated or eaten in shards. Ready in 3 hr in the dairy…
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Queso Oaxaca
Mild white cheese wound into a ball of ribbons, melted into quesadillas. Ready in 1 hr prep and 4–5 hr,…
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Roquefort
Sharp blue ewe’s milk cheese ripened in limestone caves, eaten with walnuts. Ready in 1 hr 30 min over 2…
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Skyr
Thick tangy cultured dairy with berries or cream. Ready in 20 min prep and 5 hr culturing + 12 hr…
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Sulguni
Springy brined cheese from Samegrelo, often smoked, melted into breads. Ready in 1 hr prep and 8 hr cooking. About…