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hardy digestive systems, they tend to eat many bitter plants that more delicate animals such as cows and horses will not. Goats were one of the earliest animals domesticated to suit human needs—more specifically milk production—going back to 8,000 BC, 10,000 years ago. Goat cheese has been made for at least as far back as 5,000 BC; the first documented proof of humans making cheese of any kind dates to 7,500 years ago in Poland.
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262:. It is also high in calcium, vitamins A and K, phosphorus, thiamin, and niacin. Overall, the consumption of 60 grams (2.1 oz) per day of cheese (both control and enriched), within the context of a balanced hypocaloric diet and recommendations for physical activity, was effective for the reduction of body weight, body mass index and waist circumference.
614:
391:
2682:. Typically made from buffalo milk, cow milk, or a mixture, it can also be made from other milks, such as sheep, goat or camel milk. It is the most common Egyptian cheese. Unlike feta and other white cheeses, salt is added directly to the milk, before rennet is added. It is named after the seaport city of Damietta (دمياط).
1499:
1848:, has a relatively large concentration of organic goat-cheese farms. Well known goat cheeses from this region are Machedoux and Quiorio, brie-like cheeses served in restaurants all over the Netherlands and in Belgium and northern Germany. In other parts of the Netherlands, goat cheese is usually made in the
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breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a
1427:
or
Xynotyri is an unpasteurized whey cheese from Greece made from sheep's milk or goat's milk, with a hard and flaky consistency, a pungent aroma and a yogurt-like sweet and sour taste. "Xynotyri" means "sour cheese" in Greek. Traditionally, the cheese is drained and cured in reed baskets or allowed
227:
Goats produce high-quality, nutrient-rich milk under even the most difficult environments, making them valuable to arid or mountainous areas where cattle and sheep cannot survive. In addition, like all animal products, goat milk is heavily influenced by what the goats are eating. Because goats have
289:(the uncurdled liquid part of the milk). The curds are then molded, dried, flavored, and cured. Any variations in this process—the type of starter, the time or pressure of the draining, the temperature and duration of the curing process—can change the texture (soft, semihard, hard) and the flavor.
778:
of Turkey. It is light yellow or cream-colored with a thick crust. After curdling and straining, the bottom and top of the cheese are salted and it is smoked with pinewood or thick pitch pine in smoking rooms. This process makes the cheese both more flavorful and more
411:
is a
Filipino soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can also be made with goat or cow milk. It has a mild salty and tart flavor. When an acidifying agent is used, it resembles
3071:
Meira, Quênia
Gramile Silva; Magnani, Marciane; de Medeiros Júnior, Francisco Cesino; Queiroga, Rita de Cássia Ramos do Egito; Madruga, Marta Suely; Gullón, Beatriz; Gomes, Ana Maria Pereira; Pintado, Maria Manuela Estevez; de Souza, Evandro Leite (2015-10-01).
3205:
Nayik, Gulzar Ahmad; Jagdale, Yash D.; Gaikwad, Sailee A.; Devkatte, Anupama N.; Dar, Aamir
Hussain; Dezmirean, Daniel Severus; Bobis, Otilia; Ranjha, Muhammad Modassar A. N.; Ansari, Mohammad Javed; Hemeg, Hassan A.; Alotaibi, Saqer S. (2021).
552:
is consumed in many parts of the world. It is primarily produced in Egypt, Israel, Lebanon, Syria, Palestine and Jordan but also throughout much of the Middle-east. It can be served with olive-oil, or seasoned with mint, eaten with salad or as
2434:. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of
1932:, and has a soft texture. Typically, the cheese takes 40 days to mature when made with goat's milk, and 50 days when made with ewe's milk. The fat content is around 45% and the cheese is usually a close-to-white colour.
214:. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheeses, from fresh and soft to aged and hard.
3317:
1818:
is a small goat's- or sheep's-milk cheese. Various types are found which include; fresh (friski or tal-ilma), sundried (moxxa, bajda or ta' Għawdex), salt cured (maħsula), peppered (tal-bżar) and seasoned (imħawra).
251:
Goat milk, and therefore goat cheeses, contain anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids and help maintain a healthy metabolism. These fatty acids take their name from the
3142:"Consumption of Goat Cheese Naturally Rich in Omega-3 and Conjugated Linoleic Acid Improves the Cardiovascular and Inflammatory Biomarkers of Overweight and Obese Subjects: A Randomized Controlled Trial"
1388:, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri. Depending on the mixture of milk used in the process the color can vary between yellow and white.
1011:
Chevre is a soft, creamy, melt-in-mouth cheese that can have a fruity taste to it. It is usually covered in a light colored rind or skin. It is not aged for very long. It is sometimes served hot as
3683:
3074:"Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions"
706:(South-Eastern Europe), especially popular in Bulgaria, Serbia, Montenegro, Bosnia and Herzegovina, North Macedonia, Romania, Albania, Greece and also in Israel and Lebanon. It is made of the
2438:. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries. This cheese can also be made with
3688:
967:
can also be used. Commercially available versions are typically made from cow's milk, and they lack some of the colour and flavour because of this. The cheese originally comes from
2075:, which lends the cheese a stronger, spicier flavor. All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of production in
1594:
is produced from the whey that from cheesemaking and whey cheese made from sheep, cow, goat, or
Italian water buffalo milk whey left over from the production of other cheeses.
3313:
2377:'s milk. Ripened cheese varieties containing herbs are traditional in Turkey and have been manufactured for more than 200 years in the east and southeast of the country.
3191:
2965:
1156:
production and can be made from milk from goats, sheep or a combination. There are dry
Anthotyros and fresh Anthotyros. Dry Anthotyros is a matured cheese similar to
3140:
Santurino, López-Plaza, Fontecha, Calvo, Bermejo, Gómez-Andrés, and Gómez-Candela, Cristina, Bricia, Javier, María V., Laura M., David, and Carmen (May 5, 2020).
2196:(DO) legislation since 1994, prior to which it was traditionally known as Picón de Tresviso and Queso Picón de Bejes. The designated area centers in the
270:
Goat cheese is made like other cheeses. The milk is filtered to remove unwanted impurities or deposits. A curdling starter agent is added, which can be
2123:
distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk.
2739:
Assegai is an Asiago-type cheese from South Africa. It originates from
Foxenburg, South Africa. It is commonly eaten as a table cheese with crackers.
3542:
3123:
2575:
is produced at Nettle Meadow Goat Farm in
Thurman, New York, and made from goat and Jersey cow milk blend, mold-ripened with similar properties to
1635:; another that the name comes from the word rubeole (ruddy) because of the color of the seasoned rind. Varieties of Robiola are produced across
3570:
3356:
2605:
state, many types of goat cheese are produced using traditional methods. A variety of artisanal cheeses are manufactured by smaller producers.
397:
cheese: Moisture content can also vary, ranging from almost gelatinous to pressed and firm. It can be eaten as is, paired with bread (usually
1124:
is made primarily of ewe's milk, with up to 30% of goat milk. Sheep (≥70%) and goat per PDO; similar cheeses may contain cow or buffalo milk.
3504:
1598:
means 're-cooked', and is made by reheating the whey, until the clotted cheese curds rise to the top, where they are skimmed and molded.
248:, which contribute to the characteristic tart/"goat" flavor of the cheese. They also make goat milk and cheeses more easily digestible.
767:. The cheese is prepared with raw cow, sheep and/or goats milk (Adyghean cheese - only with cow milk) and molded into a wooden basket.
274:, or one or more starter bacteria that affect the curds' size and eventually the cheese's consistency. Some examples of starters are
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2949:
184:
108:
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1943:
1282:'s milk. Kasseri is of semi-hard to hard consistency, smooth rather than crumbly, chewy, and with a hard rind. It belongs to the
1130:
or myzithra is a whey cheese which can be produced from the whey left over from goat cheeses. It is served either fresh or dried.
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3522:
3381:
3005:
1913:
1299:
1249:
523:
1588:
made of
Italian Mediterranean buffalo traditionally; cattle cows in all 167 Italian regions; in some areas also sheep and goat
46:
3547:
3517:
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89:
3787:
2984:"Perception And Acceptance Of Goat Cheese In Comparision [sic] With Sheep And Cow Cheese €" An Empirical Study"
1935:
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61:
42:
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2756:
3377:
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1909:
1456:
68:
3208:"Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review"
2283:
Sepet cheese and Kaşar cheese are produced from goat milk and marketed as Goat Sepet cheese and Goat Kaşar cheese.
500:
Darfyieh is a flavorful cheese that comes specifically from baladi goats and is treated as a delicacy in
Dargyieh.
497:, also Akawi, Akawieh and Ackawi) is a white brine cheese named after the city of Akka (Acre, present-day Israel).
35:
3620:
2790:
2193:
1969:
2272:
goat cheese ripened in a goatskin casing, called tulum in Turkish. Due to its unique flavor, it is preferred as
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3726:
3667:
2679:
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2650:
1905:
1094:
2759:," two robots called Digi and Tal take the phrase of this type literally, and make a goat made of its cheese.
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2221:
2209:
1733:, in Italy. Bastardo del Grappa is a product related genuinely to the area of Monte Grappa massif and around
75:
3721:
3711:
3662:
3657:
3635:
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2299:, is a type of Beyaz Peynir including at least 40% goat milk according to the geographical protection rules.
2217:
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349:
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Dolaz cheese is a traditional cheese produced from whey by nomad (Karakoyunlu, Hayta, Honamlı, Sarıkeçili
1965:
1947:
1098:
487:
3867:
3757:
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1334:. The same cheese is made with cow's milk, but in that case it cannot be legally sold as kasseri in the
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Djamid or Jameed is an unripened, hard cheese with a salt encrusted rind popular in Jordan and Syria.
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1939:
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Gbejna tal bzar - same as above but aged and coated in black pepper - native to Maltese Islands.
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Gevrik is a goat's milk cheese from Cornwall. The word gevrik means 'little goat' in Cornish.
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is a mold-ripened goat cheese with a central line of edible white ash made in California by
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1845:
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Gbejna mghoxxa - same as the fresh cheeslet but left to air dry - native to Maltese Islands.
1822:
Gbejna friska - a fresh cheeselet similar to ricotta in texture - native to Maltese Islands.
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546:'s milk to make the cheese. Jibneh Arabieh is used for cooking, or simply as a table cheese.
425:
155:
1274:: kaşar is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised
951:
or brödost), also known in the United States as Finnish squeaky cheese, is a Finnish fresh
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or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat milk.
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1873:("Brown cheese"), may also be made from cow milk whey, goat milk whey or a combination.
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to mature in bags made of animal skin. Cow's milk is not utilized in the production.
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Tesyn is a smoked goat's milk cheese from Cornwall. Tesyn means 'cake' in Cornish.
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24:
420:. When rennet is used, it resembles buffalo mozzarella. The name, also spelled
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The entire episode also references this type of cheese, phrase and real life.
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Sutdiyari 'white cheese' is a cheese produced from sheep, cow, or goat milk.
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2009:
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is a term encompassing at least 33 different goat milk cheeses produced in
1260:, has a hard and cohesive shell and is a light yellow color, without holes.
2292:'white cheese' is a brined cheese produced from sheep, cow, or goat milk.
1869:, is brown and made from goat milk and whey. Other brown cheeses, such as
1144:) or (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh
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Varieties of tulum, center "Otlu tulum peyniri", or Tulum with herbs, in
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2707:, and is eaten fresh and lightly salted. Testouri cheese is popular in
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that is often made from animals suited to the climate, such as goat and
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2005:
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1302:, according to which the cheese must be made in the Greek provinces of
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France produces a great number of goat milk cheeses, especially in the
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and is instead sold under names that are particular to each producer.
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made across much of East-Central Europe, primarily in or around the
1498:
1982:
Adygeisky cheese is made from sheep's, goat's, or cow's whole milk.
1560:
Casu axedu (also called Frughe, Frue or Merca) produced in Sardinia
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2169:. It began production in 1997 and has become a staple of Spanish
1912:
where it is produced. Since 1996 Castelo Branco cheese has had a
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1627:. One theory is that the cheese gets its name from the town of
1418:
1373:
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1244:. It is famous throughout Greece and has been registered in the
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region and made with varying proportions of cow's, goat's, and
2374:
2060:
2013:
1879:
is a fresh goat milk cheese, often made with added flavorings.
1687:
1550:
Stagionato in Fondaco, produced mixing sheep and goat milk in
543:
353:
18:
2658:
2200:
valley and production is restricted to the municipalities of
1164:
milk. It is served fresh or dried. Anthotyros is produced in
848:
820:. Although much less known than other Cypriot cheeses (e.g.
1964:
produced in several different regions, most notably in the
1942:: Queijo de Cabra Transmontano) is a goat milk cheese from
1335:
854:
839:
176:
164:
161:
3387:
2982:
Zsolt, Csapo; Adam, Pentek; Tunde, Csapone Risko (2019).
530:
but less salty. The heritage of the product started with
428:
for "white cheese") and is its name in the provinces of
1421:' milk. The proportion of full-cream milk is about 15%.
923:
There are many different goat cheeses made in Denmark.
376:
366:
1286:
family of cheeses, which includes fresh cheeses like
314:
185:
845:
492:
173:
167:
3803:
3750:
3704:
3684:
European cheeses with protected geographical status
3676:
3556:
3503:
3425:
2059:. This cheese can be made from pure, unpasteurized
877:
851:
842:
836:
158:
49:. Unsourced material may be challenged and removed.
2670:), is a soft white salty cheese made primarily in
285:Next, the cheese is molded and separated from the
2029:Nevat, a soft-ripened goat cheese from Catalonia.
959:, rich milk from a cow that has recently calved.
914:Fenna mundo, Flora mundo, Geta mundo, Vita mundo.
694:) also known as "white brine sirene" (Bulgarian:
401:), or used in various dishes in Filipino cuisine.
236:Goat milk has higher proportions of medium-chain
2129:is a goat milk cheese from the Canary Island of
1579:Salignon, a smoked cheese produced in the lower
2852:Sepe, Lucia; Argüello, Anastasio (2019-07-18).
2623:is freshly pressed curd from the Sydney region.
1069:, Montrachet (Burgundy), Montrachet Bourgogne,
2940:Rubino, R., Morand-Fehr, P., Sepe, L. (2004).
1702:. Cacciotta has more than a dozen variations.
1409:with some added milk; it is a sour variant of
587:, is one of the principal cheeses consumed in
3403:
3130:, Chemical LAND21.com. Accessed 26 June 2008.
2858:Asian-Australasian Journal of Animal Sciences
1673:
1252:since 1996. Formaela is prepared mainly from
770:Circassian smoked cheese is a smoked low-fat
689:
583:and surrounding regions. Nabulsi, along with
8:
3190:: CS1 maint: multiple names: authors list (
2964:: CS1 maint: multiple names: authors list (
2601:and the population of San Jose de Turgua in
824:), it gained popularity following publicity.
196:
146:
1318:, but a similar type of cheese is found in
1236:) is a hard cheese produced exclusively in
257:
3410:
3396:
3388:
3359:(in Spanish). El Universal. Archived from
2555:is an aged goat's milk cheese made by the
2067:or blended in the traditional manner with
1198:) is a Greek semi-soft, fresh white mixed
575:. Its name refers to its place of origin,
559:Nabulsi or naboulsi is one of a number of
3241:
3223:
3167:
3157:
3089:
2885:
2472:Capricorn is a Somerset goat milk cheese.
526:. The cheese has a mild taste similar to
109:Learn how and when to remove this message
2854:"Recent advances in dairy goat products"
612:
2817:
2407:brânză – cheese) is a
3266:"A Comprehensive Guide to Goat Cheese"
3183:
2957:
2935:
2933:
2931:
2929:
2927:
2925:
2665:
2022:is a firm goat cheese originally from
1540:(or Algunder Ziegenkäse), produced in
739:
542:; however, current practice is to use
3384:Dairy Research and Information Center
3023:"NATIONAL GOAT CHEESE MONTH - August"
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2917:
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2101:
1972:in the Ribatejo province of Portugal.
1148:is a whey cheese using the whey from
774:, especially produced in the eastern
667:
201:
7:
2847:
2845:
2736:an African cheese from South Africa.
2654:
2649:, also referred to as white cheese (
2145:queso de cabra payoya) is a type of
579:and it is well known throughout the
522:. It is particularly popular in the
47:adding citations to reliable sources
1160:. Anthotyros is made with milk and
511:
482:
2944:. Italy: La Biblioteca di Caseus.
2398:Bryndza cheese on a piece of bread
1908:in Portugal, the main city of the
1896:goat milk cheese. Castelo Branco (
16:Cheese made from the milk of goats
14:
3742:The Great British Cheese Festival
3316:Türk Patent Kurumu. (in Turkish)
1900:: Queijo de Castelo Branco) is a
1844:, the region west of the city of
3849:
3848:
3831:The Moon is made of green cheese
3048:"Goaty - Cheese Science Toolkit"
2775:
2744:References in films and TV shows
2593:, specifically in the states of
1447:a lot of different Irish cheese.
832:
591:. It is produced primarily from
371:cheese is a goat cheese made in
154:
23:
3382:University of California, Davis
2346:. It is usually made with pure
2295:Ezine Cheese, originating from
1914:Protected designation of origin
1806:A selection of fresh and cured
1721:massif and in the provinces of
1300:protected designation of origin
1250:protected designation of origin
1222:in central and northern Greece.
935:(bread cheese) or juustoleipä (
755:, is a cheese found across the
514:) (also jibni) is a soft white
34:needs additional citations for
3291:"Goat cheese – Cheese for you"
2988:Annals of Faculty of Economics
2826:""goat" in French | Lingopolo"
2703:. It is often shaped like an
2192:. It has been protected under
1916:(PDO), being one of the three
1530:Agrì di Valtorta, produced in
1214:. It is produced primarily in
955:traditionally made from cow's
629:Yeghegnadzor goat cheese from
381:is the Japanese word for goat.
1:
3334:"Cheese Description: Bryndza"
3091:10.1016/j.foodres.2015.08.002
2526:Fresco cheese (Queso Fresco).
1717:produced in the foothills of
2659:
2324:. It is generally made from
1904:named after the city of the
1083:Pouligny-Saint-Pierre cheese
321:is a fresh goat cheese from
3717:International Cheese Awards
3078:Food Research International
2517:Añejo cheese (Queso Añejo).
1924:). The cheese is made from
1682:produced in Italy from the
1514:, equivalent to the French
878:
493:
377:
367:
315:
283:Streptococcus thermophilus.
3913:
2719:and was introduced by the
2079:, in the mountains of the
2039:: Queso de Cabrales) is a
1922:Queijos da Beira Baixa DOP
1457:Cooleeney Farmhouse Cheese
733:
296:
206:with the same meaning) is
3844:
2791:List of goat milk cheeses
2757:Pups Save the Cheese Goat
2715:. Testouri is popular in
2256:is a goat cheese made in
2114:region of Spain from the
1399:
1360:) is a hard, salty white
1349:
1233:
1195:
1141:
867:
797:
749:
695:
685:
677:
664:
3732:National Cheese Exchange
3727:Mountain Cheese Olympics
3225:10.3389/fnut.2021.789117
2680:Middle Eastern countries
2559:in Petaluma, California.
2557:Achadinha Cheese Company
2350:or a mixture of cow and
2155:Merina grazalemeña sheep
2103:[ˈkesomanˈtʃeɣo]
1619:family. It is from the
1095:Sainte-Maure de Touraine
971:, Northern Finland, and
718:, or a mixture of these.
340:is a pungent cheese and
325:, resembling the Indian
3722:Lucerne Cheese Festival
3712:American Cheese Society
2723:after the 15th century.
2610:Australian and Oceanian
2532:Quesillo Oaxaca cheese.
2507:North and South America
2308:) in the Lakes region (
2161:and other areas of the
2159:Villaluenga del Rosario
2012:fresh cheese made from
1330:, where it is known as
940:
889:made from a mixture of
763:and other areas with a
350:Tibet Autonomous Region
279:lactis, L. l. cremoris
3571:Bosnia and Herzogovina
3212:Frontiers in Nutrition
2942:Atlas of goat products
2667:[ˈɡebnæˈbeːdɑ]
2642:
2548:
2399:
2391:
2362:
2265:
2249:
2194:Denominación de Origen
2149:made from the milk of
2094:
2026:in northern Catalonia.
1970:Serra de Santo António
1960:is a goat cheese from
1810:
1674:
1639:from the provinces of
1563:Cavrin (or Cevrin) di
1536:Formaggio di capra di
1503:
1357:
1099:Selles-sur-Cher cheese
996:
948:
805:
741:[aːdəɣaqʷaːja]
696:бяло саламурено сирене
690:
656:
647:
625:
402:
258:
203:[fʁɔmaʒdəʃɛvʁ]
197:
147:
134:
126:
3793:Water buffalo cheeses
3052:www.cheesescience.org
3027:National Day Calendar
2640:
2544:
2397:
2389:
2244:
1805:
1705:Caciotta marchigiana.
1501:
1079:Pouligny Saint-Pierre
987:
969:Southern Ostrobothnia
897:, and sometimes also
737:Adyghe pronunciation:
645:
616:
452:); while in northern
393:
132:
124:
3788:Stretch-curd cheeses
3677:Special designations
2870:10.5713/ajas.19.0487
2567:Cypress Grove Chevre
2416:Carpathian Mountains
2218:Cillorigo de Liébana
2178:Picón Bejes-Tresviso
1573:Ircano, produced in
1445:Ardsallagh Goat Farm
1384:. A similar cheese
1063:Crottin de Chavignol
599:'s milk may be used.
299:List of goat cheeses
133:Goat cheese on bread
125:Various Goat cheeses
43:improve this article
3897:Goat's-milk cheeses
2801:List of goat dishes
2553:Capricious (cheese)
2357:Van herbed cheese (
2336:Kars gravyer cheese
2268:) is a traditional
2163:Sierra de Grazalema
2047:tradition by rural
1944:Alto Trás-os-Montes
1920:(PDO) (Portuguese:
1918:Beira Baixa cheeses
1739:Crespano del Grappa
1711:Bastardo del Grappa
1290:and aged ones like
1087:Rigotte de Condrieu
882:) is a traditional
765:Circassian diaspora
728:Circassian cheese (
524:Persian Gulf region
518:found all over the
3783:Sheep milk cheeses
3737:Swiss Cheese Union
3320:2021-05-01 at the
3159:10.3390/nu12051315
3126:2011-06-07 at the
2643:
2549:
2400:
2392:
2250:
2210:Cabezón de Liébana
2188:, in the north of
2143:: queso payoyo or
2016:'s or goat's milk.
1811:
1743:Paderno del Grappa
1504:
1475:Glyde Farm Produce
997:
648:
626:
440:, it is known as
403:
293:Regional varieties
277:Lactococcus lactis
135:
127:
3884:
3883:
3778:Goat milk cheeses
3084:(Pt 3): 828–838.
3006:"Types-of-Cheese"
2469:goat milk cheese.
1791:Romano d'Ezzelino
1775:Cismon del Grappa
1713:is a traditional
1633:province of Pavia
1394:or xynomyzithra (
1206:cheese made from
1059:Couronne Lochoise
876:
772:Circassian cheese
669:[ˈsirɛnɛ]
617:Goat cheese from
595:; alternatively,
491:
456:, it is known as
232:Nutritional value
198:fromage de chèvre
119:
118:
111:
93:
3904:
3855:Category: Cheese
3852:
3851:
3412:
3405:
3398:
3389:
3378:Goat Dairy Foods
3365:
3364:
3355:Idalia De León.
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3341:
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3295:cheeseforyou.com
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2864:(8): 1306–1320.
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2840:
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2837:
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2785:
2780:
2779:
2669:
2662:
2656:
2529:Manchego cheese.
2363:Van otlu peyniri
2297:Ezine, Çanakkale
2105:
2100:
1968:district and in
1767:Seren del Grappa
1751:Cavaso del Tomba
1735:Borso del Grappa
1677:
1413:, and made from
1401:
1351:
1278:and at most 20%
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3875:List of cheeses
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3816:Cheese ripening
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3322:Wayback Machine
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2796:List of cheeses
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2730:
2651:Egyptian Arabic
2635:
2630:
2617:
2612:
2586:
2539:
2520:Asadero cheese.
2514:
2509:
2490:
2485:
2453:
2384:
2365:) is a type of
2239:
2230:Vega de Liébana
2127:Majorero cheese
2098:
2081:Picos de Europa
2033:Cabrales cheese
2002:
1989:
1979:
1958:Santarém cheese
1886:
1859:
1837:
1800:
1787:Pove del Grappa
1678:, is a type of
1657:the specialties
1655:. It is one of
1524:), produced in
1496:
1463:Corleggy Cheese
1451:Clonmore Cheese
1435:
1344:or kefalotiri (
1298:. Kasseri is a
1118:
1109:, and Pyramide.
982:
929:
908:
835:
831:
786:
736:
725:
698:) is a type of
657:djathë i bardhë
651:Sirene cheese (
640:
611:
606:
471:
388:
363:
346:Tibetan cuisine
332:a cow's cheese.
323:Yunnan Province
311:
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3663:United Kingdom
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3386:
3385:
3373:
3372:External links
3370:
3367:
3366:
3363:on 2016-03-05.
3347:
3325:
3306:
3282:
3257:
3197:
3132:
3113:
3063:
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3029:. 16 July 2018
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2742:
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2740:
2737:
2729:
2726:
2725:
2724:
2683:
2674:, but also in
2647:Domiati cheese
2641:Domiati cheese
2634:
2631:
2629:
2626:
2625:
2624:
2616:
2613:
2611:
2608:
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2585:
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2581:
2580:
2570:
2560:
2538:
2535:
2534:
2533:
2530:
2527:
2524:
2523:Cotija cheese.
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2518:
2513:
2510:
2508:
2505:
2504:
2503:
2497:
2494:Bouq Émissaire
2489:
2486:
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2480:
2479:
2476:
2473:
2470:
2460:
2457:Harbourne Blue
2452:
2451:United Kingdom
2449:
2448:
2447:
2403:Bryndza (from
2390:Bryndza cheese
2383:
2380:
2379:
2378:
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2333:
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2287:
2284:
2281:
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2175:
2134:
2124:
2095:queso manchego
2084:
2030:
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2001:
1998:
1997:
1996:
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1985:
1984:
1983:
1978:
1975:
1974:
1973:
1955:
1936:Trás-os-Montes
1933:
1890:Castelo Branco
1885:
1882:
1881:
1880:
1874:
1865:, which means
1858:
1855:
1854:
1853:
1842:Westerkwartier
1836:
1833:
1832:
1831:
1830:
1829:
1826:
1823:
1799:
1796:
1795:
1794:
1755:Alano di Piave
1708:
1707:
1706:
1664:
1604:is an Italian
1599:
1589:
1583:
1577:
1571:
1567:, produced in
1561:
1558:
1546:Canestrato di
1544:
1534:
1528:
1518:
1502:Ricotta cheese
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1389:
1386:Kefalograviera
1339:
1261:
1246:European Union
1223:
1185:
1178:Ionian Islands
1168:, commonly in
1131:
1125:
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782:
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776:Marmara region
768:
757:North Caucasus
753:adygeyskiy syr
750:адыгейский сыр
724:
723:North Caucasia
721:
720:
719:
639:
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635:
634:
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607:
605:
602:
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557:Nabulsi cheese
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3804:Miscellaneous
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3121:"Capric acid"
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2830:lingopolo.org
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2564:
2561:
2558:
2554:
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2550:
2547:
2543:
2537:United States
2536:
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2519:
2516:
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2498:
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2468:
2464:
2461:
2458:
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2454:
2450:
2445:
2441:
2437:
2433:
2430:and southern
2429:
2425:
2421:
2417:
2413:
2410:
2406:
2402:
2401:
2396:
2388:
2381:
2376:
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2360:
2356:
2353:
2349:
2345:
2341:
2338:is a Turkish
2337:
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2327:
2323:
2319:
2315:
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2307:
2303:
2298:
2294:
2293:
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2288:
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2279:
2275:
2271:
2267:
2266:tulum peyniri
2263:
2259:
2255:
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2248:
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2236:
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2227:
2223:
2219:
2215:
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2203:
2199:
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2179:
2176:
2174:
2172:
2168:
2164:
2160:
2156:
2152:
2148:
2142:
2138:
2137:Payoyo cheese
2135:
2132:
2131:Fuerteventura
2128:
2125:
2121:
2117:
2116:milk of sheep
2113:
2109:
2104:
2096:
2092:
2088:
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2082:
2078:
2074:
2070:
2066:
2062:
2058:
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2046:
2042:
2038:
2034:
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2028:
2025:
2021:
2018:
2015:
2011:
2007:
2004:
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1999:
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1986:
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1700:water buffalo
1697:
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1549:
1545:
1543:
1539:
1535:
1533:
1529:
1527:
1523:
1522:slightly acid
1520:Acidino (tr.
1519:
1517:
1513:
1509:
1506:
1505:
1500:
1493:
1488:
1485:
1482:
1479:
1477:Irish cheese.
1476:
1473:
1470:
1469:Gleann Gabhra
1467:
1464:
1461:
1458:
1455:
1452:
1449:
1446:
1443:
1440:
1439:Ardagh Castle
1437:
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1420:
1416:
1412:
1408:
1405:
1397:
1393:
1390:
1387:
1383:
1379:
1376:(or both) in
1375:
1371:
1367:
1363:
1359:
1358:talar peyniri
1355:
1347:
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1337:
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1024:
1020:
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1006:
1002:
995:
991:
986:
979:
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946:
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888:
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865:
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829:
826:
823:
819:
815:
811:
807:
803:
795:
791:
788:
787:
783:
779:long-lasting.
777:
773:
769:
766:
762:
758:
754:
747:
742:
731:
727:
726:
722:
717:
713:
709:
708:milk of goats
705:
701:
700:brined cheese
692:
683:
675:
670:
662:
658:
654:
650:
649:
646:Sirene cheese
644:
637:
632:
628:
627:
624:
620:
615:
608:
603:
598:
594:
590:
586:
585:Akkawi cheese
582:
578:
574:
570:
566:
563:white brined
562:
558:
555:
551:
548:
545:
541:
537:
533:
529:
525:
521:
517:
509:
505:
502:
499:
495:
494:jubna ʿakkāwī
489:
480:
476:
473:
472:
468:
463:
459:
455:
451:
447:
443:
439:
435:
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427:
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369:
365:
364:
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308:
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292:
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284:
280:
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273:
265:
263:
260:
255:
249:
247:
243:
239:
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229:
222:
217:
215:
213:
209:
204:
199:
195:
191:
190:
181:
151:
149:
143:
142:goat's cheese
139:
131:
123:
113:
110:
102:
91:
88:
84:
81:
77:
74:
70:
67:
63:
60: –
59:
58:"Goat cheese"
55:
54:Find sources:
48:
44:
38:
37:
32:This article
30:
26:
21:
20:
3873:
3868:Cheesemakers
3866:
3859:
3811:Cheesemaking
3773:Blue cheeses
3763:Cheesemakers
3470:Pasta filata
3459:
3361:the original
3350:
3338:. Retrieved
3336:. Cheese.com
3328:
3309:
3298:. Retrieved
3294:
3285:
3274:. Retrieved
3272:. 2021-04-14
3269:
3260:
3215:
3211:
3200:
3186:cite journal
3149:
3145:
3135:
3116:
3081:
3077:
3066:
3055:. Retrieved
3051:
3042:
3031:. Retrieved
3026:
3017:
3000:
2991:
2987:
2941:
2861:
2857:
2833:. Retrieved
2829:
2820:
2806:White cheese
2750:
2728:South Africa
2709:North Africa
2688:cheese is a
2657:
2563:Humboldt Fog
2546:Humboldt Fog
2436:butyric acid
2369:made out of
2290:Beyaz peynir
2254:Tulum cheese
2171:delicatessen
2151:Payoya goats
2144:
2110:made in the
2089:(officially
2043:made in the
1948:Norte Region
1921:
1917:
1866:
1719:Monte Grappa
1661:Aosta Valley
1625:sheep's milk
1595:
1581:Aosta Valley
1521:
1515:
1392:Xynomizithra
1296:Caciocavallo
1284:pasta filata
1254:sheep's milk
1019:Banon cheese
1013:chèvre chaud
1001:Loire Valley
998:
988:Chevre with
922:
919:Cumulu blue.
911:Rosa mundo.
895:sheep's milk
830:or haloumi (
816:produced in
752:
702:made in the
619:Yeghegnadzor
567:made in the
461:
457:
449:
445:
441:
422:quesong puti
421:
417:
414:queso blanco
413:
406:
398:
394:
336:
326:
282:
275:
269:
256:for 'goat',
250:
235:
226:
145:
141:
137:
136:
105:
96:
86:
79:
72:
65:
53:
41:Please help
36:verification
33:
3821:Cheese soup
3641:Switzerland
3616:Netherlands
3505:Animal milk
3490:Washed-rind
3152:(5): 1315.
2783:Food portal
2717:East Africa
2500:Chèvre noir
2352:goat's milk
2342:similar to
2182:blue cheese
2051:farmers in
2041:blue cheese
1993:Pule cheese
1867:goat cheese
1835:Netherlands
1779:San Nazario
1669:, from the
1649:Alessandria
1542:South Tyrol
1407:whey cheese
1400:Ξινομυζήθρα
1258:goat's milk
1105:du Poitou,
941:kahvijuusto
933:Leipäjuusto
814:whey cheese
734:адыгэ къуае
569:Middle East
561:Palestinian
520:Middle East
469:Middle East
408:Kesong puti
395:Kesong puti
386:Philippines
342:staple food
238:fatty acids
212:goat's milk
192:; from the
138:Goat cheese
3826:Dairy salt
3357:"Estampas"
3300:2022-05-08
3276:2021-09-29
3270:The Manual
3218:: 789117.
3057:2021-09-29
3033:2021-09-29
2835:2021-09-29
2812:References
2752:PAW Patrol
2734:Bettie Bok
2694:sheep milk
2692:made from
2678:and other
2660:gebna bēḍa
2621:Buche Noir
2463:Pantysgawn
2409:sheep milk
2348:cow's milk
2280:in Turkey.
2222:Peñarrubia
2099:pronounced
2073:sheep milk
1940:Portuguese
1930:sheep milk
1898:Portuguese
1894:Portuguese
1617:Stracchino
1586:Mozzarella
1556:Basilicata
1366:sheep milk
1364:made from
1350:κεφαλοτύρι
1342:Kefalotyri
1326:, and the
1288:mozzarella
1276:sheep milk
1270:: κασέρι,
1266:or Kaşar (
1212:sheep milk
1150:Kefalotyri
1134:Anthotyros
1091:Rocamadour
899:cow's milk
674:Macedonian
593:sheep milk
540:sheep milk
512:جبنة عربية
483:جبنة عكاوي
297:See also:
240:, such as
218:Properties
210:made from
99:March 2011
69:newspapers
3566:Argentina
3475:Processed
3380:from the
3234:2296-861X
3146:Nutrients
3100:0963-9969
2960:cite book
2878:1011-2367
2755:episode "
2713:Near East
2655:جبنة بيضا
2615:Australia
2591:Venezuela
2584:Venezuela
2440:goat milk
2206:Pesaguero
2186:Cantabria
2112:La Mancha
1906:same name
1846:Groningen
1651:and into
1548:Moliterno
1417:' and/or
1332:kashkaval
1308:Macedonia
1292:Provolone
1220:Macedonia
1216:Thessalia
1174:Macedonia
1142:Ανθότυρος
1103:Chabichou
1067:Faisselle
1055:Clochette
1051:Chevrotin
1047:Chabichou
992:and wild
965:goat milk
957:beestings
937:Meänkieli
873:romanized
661:Bulgarian
581:West Bank
573:Palestine
488:romanized
3891:Category
3576:Cornwall
3533:Reindeer
3435:Acid-set
3318:Archived
3252:34938763
3178:32380746
3124:Archived
3108:28455069
2896:31357271
2769:See also
2721:Ottomans
2711:and the
2686:Testouri
2483:Americas
2444:cow milk
2420:Slovakia
2405:Romanian
2332:'s milk.
2226:Tresviso
2214:Camaleño
2120:Manchega
2087:Manchego
2077:Asturias
2053:Asturias
2024:Garrotxa
2020:Garrotxa
1966:Santarém
1962:Portugal
1952:Portugal
1910:district
1884:Portugal
1877:Snøfrisk
1808:ġbejniet
1747:Possagno
1675:cacciola
1667:Caciotta
1653:Lombardy
1637:Piedmont
1575:Sardinia
1569:Piedmont
1532:Lombardy
1487:Tullyboy
1425:Xynotyro
1411:Mizithra
1304:Thessaly
1238:Arachova
1234:Φορμαέλα
1226:Formaela
1158:Mizithra
1154:Graviera
1128:Mizithra
1107:Valençay
1071:Pélardon
1043:Chavroux
1039:Chaubier
1023:Bucheron
990:lavender
963:or even
961:Reindeer
949:kaffeost
828:Halloumi
822:halloumi
653:Albanian
553:dessert.
532:Bedouins
477:cheese (
450:quesillo
446:kasilyo
442:kesilyo
399:pandesal
246:caprylic
3836:Truckle
3768:Cheeses
3694:Italian
3596:Ireland
3591:Germany
3558:Regions
3450:Cottage
3340:11 June
3243:8685332
3169:7285099
2887:6668858
2749:In the
2664:
2603:Miranda
2428:Romania
2424:Ukraine
2382:Ukraine
2359:Turkish
2344:Gruyère
2328:'s and
2318:Antalya
2310:Isparta
2270:Turkish
2262:Turkish
2198:Liébana
2141:Spanish
2118:of the
2106:) is a
2091:Spanish
2071:and/or
2045:artisan
2037:Spanish
2010:Catalan
1871:Brunost
1863:Geitost
1731:Vicenza
1727:Belluno
1723:Treviso
1659:of the
1631:in the
1615:of the
1610:ripened
1602:Robiola
1596:Ricotta
1592:Ricotta
1538:Lagundo
1508:Caprino
1481:St Tola
1433:Ireland
1402:) is a
1354:Turkish
1328:Balkans
1324:Romania
1272:Turkish
1264:Kasseri
1196:μανούρι
1188:Manouri
1075:Picodon
1031:Cathare
1027:Cabécou
945:Swedish
927:Finland
906:Denmark
884:Cypriot
879:haloúmi
875::
868:χαλούμι
808:) is a
802:Turkish
746:Russian
704:Balkans
682:Serbian
638:Balkans
631:Armenia
623:Armenia
609:Armenia
565:cheeses
490::
458:queseo
434:Bulacan
426:Tagalog
348:of the
266:Process
242:caproic
223:History
83:scholar
3853:
3658:Turkey
3631:Serbia
3626:Poland
3621:Norway
3611:Mexico
3601:Israel
3586:France
3485:Smoked
3445:Brined
3419:Cheese
3250:
3240:
3232:
3176:
3166:
3106:
3098:
2948:
2894:
2884:
2876:
2705:orange
2690:cheese
2628:Africa
2595:Falcón
2512:Mexico
2488:Canada
2432:Poland
2412:cheese
2373:'s or
2367:cheese
2340:cheese
2322:Turkey
2306:Yörüks
2258:Turkey
2247:Ankara
2237:Turkey
2147:cheese
2108:cheese
1987:Serbia
1977:Russia
1902:cheese
1857:Norway
1852:style.
1816:ġbejna
1789:, and
1763:Feltre
1729:, and
1715:cheese
1680:cheese
1671:Tuscan
1629:Robbio
1621:Langhe
1613:cheese
1565:Coazze
1552:Apulia
1526:Veneto
1516:chèvre
1382:Cyprus
1378:Greece
1362:cheese
1320:Turkey
1316:Xanthi
1312:Lesbos
1242:Greece
1176:, the
1170:Thrace
1166:Greece
1146:cheese
1116:Greece
1035:Chabis
1005:Poitou
994:fennel
980:France
973:Kainuu
953:cheese
891:goat's
887:cheese
818:Cyprus
784:Cyprus
761:Levant
759:, the
730:Adyghe
678:сирење
665:сирене
604:Europe
589:Jordan
577:Nablus
550:Labneh
534:using
516:cheese
508:Arabic
479:Arabic
475:Akkawi
462:kiseyo
444:(also
438:Cavite
430:Laguna
418:paneer
337:Shosha
328:paneer
317:Rubing
281:, and
272:rennet
208:cheese
194:French
148:chèvre
85:
78:
71:
64:
56:
3689:Greek
3653:Tibet
3636:Spain
3606:Italy
3581:Egypt
3538:Sheep
3528:Moose
3513:Camel
3465:Green
3455:Cream
3427:Types
3009:(PDF)
2676:Sudan
2672:Egypt
2633:Egypt
2573:Kunik
2467:Welsh
2465:is a
2371:sheep
2320:) in
2314:Afyon
2202:Potes
2190:Spain
2184:from
2180:is a
2167:Spain
2057:Spain
2049:dairy
2008:is a
2000:Spain
1892:is a
1850:Gouda
1798:Malta
1783:Solan
1771:Arsiè
1759:Quero
1698:, or
1696:goats
1692:sheep
1641:Cuneo
1512:Italy
1494:Italy
1419:goats
1404:Greek
1396:Greek
1346:Greek
1314:, or
1268:Greek
1248:as a
1230:Greek
1192:Greek
1182:Crete
1138:Greek
864:Greek
812:mild
810:fresh
798:αναρή
794:Greek
790:Anari
714:, or
712:sheep
436:. In
424:, is
373:Japan
361:Japan
309:China
259:capra
254:Latin
187:SHEV(
90:JSTOR
76:books
3646:list
3523:Goat
3495:Whey
3460:Goat
3440:Blue
3342:2008
3248:PMID
3230:ISSN
3192:link
3174:PMID
3104:PMID
3096:ISSN
2966:link
2946:ISBN
2892:PMID
2874:ISSN
2701:milk
2698:goat
2599:Lara
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