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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...
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: ñèðåíå), 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
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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