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What Cheese Looks Like Around The World

What Cheese Looks Like Around The World
Why do we love

cheese

so much? With different techniques, milks, and types, here's

what

cheese

looks

like around the

world

. Mozzarella originated in southern Italy, and legend says it was created by mistake when

cheese

curds accidentally fell into hot water. Mozzarella is commonly used on pizza or in salads, or, as you may know, mozzarella sticks. Although it can be made from any milk, in Italy, it is traditionally produced from the milk of the Italian water buffalo. It's spongy, soft, and moist. Caseificio La Fattoria in Battipaglia, in the Campania region of southern Italy, makes over 9 tons of fresh mozzarella per day. Their staple creation is Zizzona, which is a huge mozzarella ball that can weigh up to 88 pounds. Another great

cheese

from Italy is the white and blue marbled gorgonzola. There are only 29 dairies in the

world

certified to produce this

cheese

. Close to 5 million wheels are produced each year, and the 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 it's matured. Gorgonzola is one of the

world

's oldest blue-veined

cheese

s and is made exclusively with cow's milk. It can be paired with grapes, honey, and pistachios. Paneer is the common

cheese

used throughout the Indian subcontinent. Like cottage

cheese

, paneer is not aged and is made with milk curds. It is prepared by adding food acids such as lemon juice, yogurt, or vinegar to hot milk. The...
what cheese looks like around the world
curds are separated from the whey and drained in a muslin or

cheese

cloth so that excess water can be pressed out and paneer can be produced. Paneer is used in many Indian cuisines, like paneer tikka masala. Cheddar

cheese

dates back to the late 12th century in the caves found at the edge of the village in the Cheddar Gorge. According to a myth, a milkmaid forgot a pail of milk in one of the caves, and when she returned, the milk had turned hard. Cheddar

cheese

then became so loved by English monarchs that records show King Henry II purchasing 10,240 pounds of cheddar in 1170. This crumbly

cheese

is called ayibe. The mild Ethiopian

cheese

is traditionally served with spicy dishes to help ease the heat. Halloumi

cheese

originated on the Mediterranean island of Cyprus. Traditionally, it was made from sheep and goat milk, but cow's milk is now used as well. Halloumi is white and has a salty flavor and is often served grilled or fried because of its high melting point. Oli Baba's in London's Camden Market sells deep-fried halloumi

cheese

fries covered in different sauces and spices. From the region of Samegrelo, Georgia's sulguni

cheese

is made from pasteurized cow's, goat's, and water buffalo's milk. The brined

cheese

is often served in wedges. It's also used in one of Georgia's staple dishes, khachapuri. Gruyère

cheese

is named after its birthplace, the town of Gruyères in Switzerland. It's a type of Swiss

cheese

made from cow's...
what cheese looks like around the world
milk. Gruyère 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 milk that he collected from his sheep in bags made of animal stomachs. It wasn't long until he realized the milk had curdled and had taken on a solid form. The white, curdled, crumbly

cheese

known as feta is made from sheep and goat's milk or a mix of both. It's commonly used in salads, pastries, and served alone on platters. Havarti was created in the mid-1800s by a Danish woman named Hanne Nielsen. She washed curds in fresh spring water, then pressed them into

cheese

molds and drained them, which created a soft, creamy

cheese

. She named it after her farm, Havarthigaard. Cotija is named after the town Cotija in the Mexican state of Michoacán. The hard, crumbly

cheese

is made from unpasteurized cow's milk. It's salty and is commonly grated over salads, tacos, tostadas, and their traditional Mexican corn dish, elote. Oaxaca

cheese

, more commonly known as quesillo, is a white, semihard, stretchy

cheese

. It's named after its birthplace, Oaxaca, a state in Mexico. During production, it is stretched into long ribbons and rolled into a ball. It's commonly used in quesadillas and empanadas. Paški sir is a hard, aged

cheese

from the Croatian island of Pag. It's produced from Paška ovca, a unique breed of small sheep. These sheep...
what cheese looks like around the world
produce very salty milk, and not much of it at all. For this reason, at least 16 sheep are needed to produce just one 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's also known as Finnish squeaky

cheese

. It's made with cow's, goat's, or reindeer's milk. This bread

cheese

can be grilled and served hot or cold. Some even have it soaked in their coffee. In the province of North Holland is the town called Edam, where this

cheese

was born. Edam is a semihard

cheese

traditionally sold in spheres. The insides are yellow and the outside is covered with a 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 a Spanish favorite. Manchego is produced in the La Mancha region of Spain and made from unpasteurized sheep's milk. Fresh manchego can be aged for a minimum of only two weeks, whereas some manchego mature for more than one year. The rind usually has a basket-weave pattern pressed onto it. Jarlsberg

cheese

originated in Norway. Buttery

cheese

is based on a secret Norwegian recipe from 1956. It resembles a Swiss Emmental with distinctive holes and has a nutty flavor. It's a versatile

cheese

that can be eaten on sandwiches or even melted for fondue. Nabulsi is salty white

cheese

with tiny black nigella seeds. It has a slightly spicy taste. Nabulsi originated from...
the town of Nablus in Palestine, but it is now made throughout the Middle East. It's usually eaten fresh as a table

cheese

or it can be fried in oil. One dish you won't miss it in is kanafeh, a staple Palestinian dessert. Ezine is a staple in Turkey. It's made from pasteurized goat, sheep, and cow's milk and ages anywhere between three and six months. This factory in the town of Ezine pasteurizes 60 tons of milk per day. Ezine

cheese

can be eaten with a traditional Turkish breakfast. In Puerto Rico, you can find queso del país, sometimes referred to as queso blanco. The Indulac factory in San Juan produces as many as 10,000 blocks of queso del país per week. The

cheese

can be found on store shelves throughout the island. Although Muenster

cheese

is American-made, it's an imitation of France's Munster

cheese

. The smooth, yellow

cheese

has an orange rind and is made from pasteurized cow's milk. Its texture makes it good for melting, and it's used on sandwiches, burgers, and macaroni and

cheese

. France's Roquefort

cheese

is known to be one of the

world

's best blue

cheese

s. It's made from sheep milk and ages up to five months. It's moist and breaks into little pieces easily and is commonly used in salads and dressings. Which

cheese

s are your favorite? Let us know in the comments below.