Feta
Pasturization: Pasteurized
Rennet: Microbial
Type of Cheese: Semi-Soft
Blurb: Feta is a crumbly, salty cheese that is a staple in Greek cuisine. It is commonly used in salads, pastries, and as a table cheese.
Year of Invention: 850
All Results sharing Sheep Milk as Source (9 Results)
Halloumi
Pasturization: Pasteurized
Rennet: Microbial
Type of Cheese: Semi-Hard
Blurb: Halloumi is a semi-hard cheese known for its high melting point, making it ideal for grilling and frying. It has a salty, tangy flavor.
Year of Invention: 300
Riccotta
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Soft
Blurb: Ricotta is a soft, slightly grainy Italian cheese made from the whey left over from producing other cheeses, typically cow, sheep, or goat milk. Its name means "recooked," referring to its production process. Ricotta has a light, fresh taste with a mild sweetness and a creamy, slightly lumpy texture.
Year of Invention: 1764
Uganda Cheese
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Soft
Blurb: you-ganda want to have a bite of this cheese...
Year of Invention: 2024
Manchego
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Hard
Blurb: Manchego is a Spanish cheese with a nutty, herbaceous flavor and a firm texture. It is typically enjoyed with quince paste and red wine.
Year of Invention: 1300
Roquefort
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Blue
Blurb: Roquefort is a famous blue cheese with a strong, tangy flavor and creamy texture. It is often enjoyed with fruits and sweet wines.
Year of Invention: 1070
Pecorino Romano
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Hard
Blurb: Pecorino Romano is a salty, sharp cheese often used for grating over pasta dishes. Its crumbly texture and intense flavor make it a favorite in Italian cuisine.
Year of Invention: 100 BC
Serra da Estrela
Pasturization: Unpasteurized
Rennet: Vegetable
Type of Cheese: Semi-Soft
Blurb: Serra da Estrela is a semi-soft Portuguese cheese with a rich, buttery flavor. It is traditionally made using thistle rennet and has a creamy texture.
Year of Invention: 1100
Torta del Casar
Pasturization: Unpasteurized
Rennet: Vegetable
Type of Cheese: Soft
Blurb: Torta del Casar is a creamy, spreadable cheese with a strong, tangy flavor. It is traditionally made with thistle rennet and pairs well with bread and wine.
Year of Invention: 1500