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World's best cheeses

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Cheese curds are the fresh curds of cheese, often Cheddar. They are generally available in retail stores operated at cheese factories throughout the countries of Canada and the United States...

 

Feta is a brined curd cheese traditionally made in Greece. A sheep's milk cheese, varying amounts of goats milk may be added, as long as goat milk makes up less than 30% of the total mixture...

 

Fondue is a Swiss communal dish shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term is derived from the French verb fondre (to melt), in the past participle fondu (melted)...

 

French cheeses. Traditionally, there were from 350 to 400 cheeses made in France, but there are now over 1,000 varieties. The examples include Valençay, Ossau Iraty, Bleu d'Auvergne, Époisses, Cœur de Neuchatel, Saint-félicien...

 

Halloumi or haloumi is a Traditional Cypriot cheese that is also popular in Greece, and throughout the Middle East and is now made the world over. It is made from a mixture of goat's and sheep milk, although some halloumi can be bought that also contains cow's milk. It has a high melting point, and so can easily be fried or grilled...

 

Mascarpone is a triple-cream cheese made from crème fraîche, denatured with tartaric acid. Sometimes buttermilk is added as well, depending on the brand. After denaturation, whey is removed without pressing or aging...

 

Mozzarella is a generic term for several kinds of originally Italian cheeses that are made using spinning and then cutting (hence the name; the Italian verb mozzare means "to cut")...

 

Parmigiano-Reggiano, called Parmesan in the English language, is a hard granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy...

 

Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk (the Italian word pecora, from which the name derives, means sheep)...

 

Provolone is an Italian cheese that originated in Southern Italy, where it is still produced in various shapes as in 10 to 15 cm long pear shapes, cheesesausage shape or cone shape. A variant of Provolone is also produced in North America and Japan...

 

Quark (or qvark) is a fresh cheese of East European origin. Dictionaries usually translate it as curd cheese. It is soft, white and un-aged, similar to fromage frais. It is not the same thing as cream cheese or cottage cheese...

 

Raclette is both a type of cheese and, informally, a dish featuring this cheese. Traditional Raclette is a semi-firm, salted cheese made from cow's milk. However, varieties exist made with white wine, pepper, herbs, or smoked. The cheese originated in the Swiss canton of Valais, but is today also produced in the French regions of Savoie and Franche-Comté, and is available worldwide...

 

Ricotta is an Italian sheep milk or cow milk whey cheese. Ricotta, lit. 'recooked', uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production...

 

Saganaki (Greek σαγανάκι, literally "little frying-pan") refers to various dishes prepared in Greek cuisine, and is named after the single-serving frying-pan it is cooked in...

 

Sirene (Bulgarian: ), officially called the "white brine sirene" is a type of brine cheese made in South-Eastern Europe, especially popular in Bulgaria, the Republic of Macedonia and other Balkan countries...

 

Suluguni is a pickled Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its moniker "pickle cheese"...

 

Tofu, or bean curd, is a soft white food made by coagulating soy milk, and then pressing the resulting curds into blocks. It is of Chinese origin, and part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese and others...

 

Welsh rarebit, Welsh rabbit, or infrequently rarebit, is a savoury sauce made from melted cheese and various other ingredients and served hot over toasted bread...

 

 

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