What Cheese Looks Like Around The World

Why do we love

cheese

so much? With different techniques, milks and types, this is how

cheese

is seen in the

world

. Mozzarella originated in southern Italy and legend has it that it was created by mistake when cheese curds were accidentally dropped into hot water. Mozzarella is commonly used on pizza or salads or, as you may know, on mozzarella sticks. Although it can be made with any milk, in Italy it is traditionally produced with Italian water buffalo milk. It is fluffy, soft and moist. Caseificio La Fattoria in Battipaglia, in the Campania region of southern Italy, produces more than 9 tons of fresh mozzarella a day.

Their basic creation is Zizzona, which is a huge ball of mozzarella that can weigh up to 88 pounds. Another great cheese from Italy is the white and blue veined gorgonzola. There are only 29 cheese factories in the

world

certified to produce this cheese. About 5 million wheels are produced every year and production takes place in the Italian regions of Piedmont and Lombardy. When young it is soft and creamy, but the texture is much stronger when mature. Gorgonzola is one of the oldest blue vein cheeses in the world and is made exclusively from cow's milk. It can be paired with grapes, honey and pistachios.

Paneer is the common cheese used throughout the Indian subcontinent. Like curd, paneer is not aged and is made from milk curd. It is prepared by adding food acids such as lemon juice, yogurt or vinegar to hot milk. The curd is separated from the whey and drained in muslin or cheesecloth so that excess water can be extracted and paneer can be produced. Paneer is used in many Indian cuisines, as paneer tikka masala. Cheddar cheese dates back to the late 12th century in the caves outside the town in Cheddar Gorge. According to a myth, a milkmaid forgot a bucket of milk in one of the caves and when he returned, the milk had hardened.

Cheddar cheese became so beloved by English monarchs that records show that King Henry II purchased 10,240 pounds of cheddar cheese in 1170. This crumbly cheese is called ayibe. The mild Ethiopian cheese is traditionally served with spicy dishes to help relieve the heat. Halloumi cheese originated on the Mediterranean island of Cyprus. Traditionally it was made with sheep and goat milk, but now cow's milk is also used. Halloumi is white and has a salty flavor and is often served roasted or fried due to its high melting point. Oli Baba's in London's Camden Market sells halloumi crisps topped with different sauces and spices.

Originating from the Samegrelo region, Georgian sulguni cheese is made from pasteurized cow, goat and water buffalo milk. Brine cheese is usually served in wedges. It is also used in one of Georgia's staple dishes, khachapuri. Gruyère cheese is named after its birthplace, the city of Gruyères in Switzerland. It is a type of Swiss cheese made from cow's milk. Gruyere is a hard cheese that melts well and is often used for fondue. Greece's favorite cheese is called feta. According to Greek mythology, the Cyclops Polyphemus was the first to prepare cheese. He transported the milk he collected from his sheep in bags made from animal stomachs.

It wasn't long until he realized that the milk had curdled and taken a solid form. The white, curd, crumbly cheese known as feta is made from sheep's and goat's milk or a mixture of both. It is commonly used in salads, cakes and served alone on plates. Havarti was created in the mid-19th century by a Danish woman named Hanne Nielsen. She washed the curds in fresh spring water, then pressed it into cheese molds and drained it, creating a smooth, creamy cheese. She named him after her farm, Havarthigaard. Cotija is named after the town Cotija in the Mexican state of Michoacán.

This hard, crumbly cheese is made from unpasteurized cow's milk. It is salty and is commonly grated on salads, tacos, tostadas, and its traditional Mexican corn dish, elote. Oaxaca cheese, better known as quesillo, is a white, semi-hard and elastic cheese. It is named after his birthplace, Oaxaca, a state in Mexico. During production, it is stretched into long ribbons and rolled into a ball. It is commonly used in quesadillas and empanadas. Paški sir is a hard, aged cheese from the Croatian island of Pag. It is produced from Paška ovca, a unique breed of small sheep. These sheep produce very salty milk and little quantity.

For this reason, it takes at least 16 sheep to produce a single wheel of cheese. Paški sir is best served with wildflower honey or fresh fruits. Leipäjuusto, also known as juustoleipä, is a Finnish cheese. In English, it is also known as Finnish squeaky cheese. It is made with cow, goat or reindeer milk. This cheese bread can be grilled and served hot or cold. Some even soak it in coffee. In the province of North Holland is the town called Edam, where this cheese was born. Edam is a semi-hard cheese that is traditionally sold in spheres. The inside is yellow and the outside is covered with red paraffin wax.

It ages well and does not spoil quickly. Instead, it hardens, making it edible for a long time. This hard cheese is one of the favorites of the Spanish. Manchego is produced in the La Mancha region of Spain and is made from unpasteurized sheep's milk. Fresh manchego can be aged for a minimum of two weeks, while some manchegos mature for over a year. The bark usually has a basket weave pattern pressed onto it. Jarlsberg cheese is originally from Norway. The buttery cheese is based on a secret Norwegian recipe from 1956. It resembles Swiss emmental with distinctive holes and has a nutty flavor.

It is a versatile cheese that can be eaten on sandwiches or even melted to make fondue. Nabulsi is a salty white cheese with small black nigella seeds. It has a slightly spicy flavor. Nabulsi originated in the city of Nablus in Palestine, but is now made throughout the Middle East. It is generally eaten fresh as a table cheese or can be fried in oil. One dish you won't miss is kanafeh, a staple Palestinian dessert. Electronic publishing is a staple in Türkiye. It is made with pasteurized goat, sheep and cow milk and aged between three and six months.

This factory in the town of Ezine pasteurizes 60 tons of milk a day. Ezine cheese can be eaten with a traditional Turkish breakfast. In Puerto Rico, you can find local cheese, sometimes called queso blanco. The Indulac factory in San Juan produces up to 10,000 blocks of the country's cheese per week. The cheese can be found on store shelves throughout the island. Although Muenster cheese is made in the United States, it is an imitation of French Munster cheese. This soft, yellow cheese has an orange rind and is made with pasteurized cow's milk. Its texture makes it good for melting and is used in sandwiches, burgers, and macaroni and cheese.

Roquefort cheese from France is known to be one of the best blue cheeses in the world. It is made with sheep's milk and ages up to five months. It is moist and breaks into small pieces easily and is commonly used in salads and dressings. What cheeses are your favorites? Let us know in the comments below.