Cheese & Dairy
262 dishes.
Motalsharp sheep cheese aged with mountain herbs inside a skinAzerbaijanMotal peniricrumbly sheep cheese matured with mountain herbs inside a skinItalyMozzarella di Bufala Campanasoft, milky water-buffalo cheese from Campania, eaten within daysTanzaniaMtindiThick soured milk eaten with ugali or drunk from a plastic cupZimbabweMukaka wakakoraThick soured milk poured over hot sadza until it coolsKenyaMursikKalenjin fermented milk soured in charcoal-lined gourds
Nabulsi cheesebrined white cheese scented with mahlab and nigella, fried or baked into knafehGeorgiaNadughiSoft fresh whey curd, often folded with mint and wrapped in sulguni.CzechiaNakládaný hermelínCamembert-style cheese marinated with garlic, paprika, onions; beer snack.SloveniaNanoški siraged, piquant cow's cheese from the plateau above the Vipava valleyCosta RicaNatillaPourable sour cream spooned over rice, beans and tortillasMontenegroNjeguški sircow's-milk cheese from Njeguši, sometimes kept in oilGermanyObatzdaBeer garden spread of ripe camembert mashed with butter, paprika and onion.CanadaOka cheeseSemi-soft washed-rind cow's cheese, pungent and nutty, from a Quebec villageCzechiaOlomoucké tvarůžkySmall ripened sour-milk cheese, yellow, fat-free and overwhelmingly pungent.NamibiaOmaereHerero-style naturally soured milkPolandOscypekSmoked ewe's cheese from the Tatras, grilled with cranberry.NamibiaOshikandelaSweetened cultured drinking yoghurt sold in flavoured sachetsSlovakiaOštiepokCarved smoked sheep-milk cheese from shepherd huts.IndiaPaneerFresh unaged cheese set by curdling milk with acid, cubed into curries or grilledSlovakiaParenicaSteamed sheep's cheese rolled into a smoked spiral, pulled apart in strips.
Parmigiano Reggianohard cow's-milk cheese aged one to three years, grated or eaten in shardsCroatiaPaški sirpiquant sheep cheese from salty Pag island pasturesVatican CityPecorino Romanohard, very salty sheep cheese grated over Roman pastaCameroonPendidamThick soured cow's milk from Fulani herds, drunk sweetened or poured over grainFinlandPiimäCultured buttermilk drunk cold with rye bread and potatoesSerbiaPirotski kačkavaljstretched-curd sheep cheese from Stara Planina, firm and sharpMontenegroPivski kajmakSalted matured cream layers from the Piva highlands, sharp and rich.MontenegroPljevaljski sircrumbly white cow's cheese from the north, salty and slightly sourAzerbaijanQatiqthick sour yoghurt eaten with herbs and stirred into soups and dough dishesTajikistanQaymoqThick clotted cream eaten at breakfast with hot bread, honey and tea.BrazilQueijo CanastraRaw-milk cow's cheese from Minas, tangy and firm, eaten with guava pasteBrazilQueijo CoalhoSqueaky rennet cheese grilled on a stick and sold on the beachPortugalQueijo de Azeitãosmall, oozing thistle-set sheep cheese eaten with a spoonCape VerdeQueijo de cabraFresh tangy goat cheese eaten with papaya jam or grilledPortugalQueijo Serra da Estrelabuttery sheep cheese curdled with thistle, scooped from its rind-
Dadih
Buffalo milk fermented in a bamboo tube until set, eaten with rice and palm sugar. A cheese & dairy recipe…
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Danablu
Sharp, salty blue cow’s milk cheese crumbled onto rye bread. A cheese & dairy recipe from Denmark.
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Dambalkhacho
Mould-ripened mountain curd cheese, pungent and crumbly, melted into butter dishes. A cheese & dairy recipe from Georgia.
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Darfiyeh
Goat cheese aged inside a goatskin, dense and strongly flavoured. A cheese & dairy recipe from Lebanon.
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Djathi i Sharrit
White brined sheep cheese from the Sharr mountains, salty and firm. A cheese & dairy recipe from Kosovo.
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Domiati cheese
Soft white brined cheese, Egypt’s everyday breakfast cheese with ful and bread. A cheese & dairy recipe from Egypt.
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Džiugas
Hard aged cow’s cheese, crystalline and salty, shaved over salads. A cheese & dairy recipe from Lithuania.
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Durrus cheese
Washed-rind raw cow’s milk cheese, semi-soft and pungent. A cheese & dairy recipe from Ireland.
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Eezgii
Milk curds cooked until browned and crumbly, sweet and nutty. A cheese & dairy recipe from Mongolia.
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Edam cheese
Mild semi-hard cheese in a red wax coat, sliced onto bread. A cheese & dairy recipe from Netherlands.