Pasturization: Unpasteurized
Rennet: Vegetable
Type of Cheese: Semi-Hard
Blurb: Mozzarella made from the milk of the Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno.
Year of Invention: 1993
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Semi-Hard
Blurb: A French semi-soft cheese made from cow’s milk, known for its creamy texture and mild flavour.
Year of Invention: 1200
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Soft
Blurb: you-ganda want to have a bite of this cheese...
Year of Invention: 2024
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
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Fresh
Blurb: Mascarpone is a rich, creamy Italian cheese made from cream and citric or acetic acid. Known for its velvety texture and mild, slightly sweet flavour, it is commonly used in desserts like tiramisu and cheesecakes.
Year of Invention: 1600
Country of Origin: United States
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Soft
Blurb: Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. It's smooth and spreadable, often used as a base for dips, frosting, and cheesecakes. Unlike aged cheeses, cream cheese is unripened, giving it a fresh, slightly tangy flavour.
Year of Invention: 1870
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
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
Pasturization: Unpasteurized
Rennet: Acid-Set
Type of Cheese: Fresh
Blurb: Paneer is a fresh, non-melting cheese commonly used in Indian cuisine. It has a mild, milky flavor and firm texture, making it ideal for curries and grilling.
Year of Invention: 1500
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Soft
Blurb: Neufchatel is a soft cheese with a mushroomy aroma and creamy texture. It is often used in spreads and desserts.
Year of Invention: 500