White Cheese

Mozzarella, a fresh White Cheese, originally from southern Italy. Quark (dairy product), a type of fresh cheese. Minas cheese, a Brazilian cheese, usually fresh. Queso Blanco, a creamy, soft, and mild unaged white cheese.

• Asiago cheese, an Italian cow’s milk cheese
• Beyaz peynir, a salty, white cheese made from unpasteurized sheep (or cow) milk
• Caș, a type of semi-soft white fresh cheese made from sheep or cow milk, produced in Romania
• Feta, a brined curd cheese traditionally made in Greece
• Fromage blanc, a fresh cheese from France and Belgium
• Kesong puti, a Filipino soft, white cheese, similar to cottage cheese
• Manouri, a Greek semi-soft, fresh white whey cheese made from goat and/or sheep milk whey left over from the production of cheese
• Mascarpone, an Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid
• Mizithra, a Greek traditional, unpasteurized fresh cheese made with milk and whey from sheep and/or goats
• Mozzarella, a fresh cheese, originally from southern Italy
• Quark (dairy product), a type of fresh cheese
• Minas cheese, a Brazilian cheese, usually fresh
• Queso blanco, a creamy, soft, and mild unaged white cheese
• Cheese Ricotta (Flanders), an Italian whey cheese
• Sirene, a type of brine cheese made in Southeastern Europe

White Cheese,

 food known from ancient times and consisting of the curd of milk separated from the whey.

The Production of Cheese

The milk of various animals has been used in the making of cheese: the milk of mares and goats by the ancient Greeks, camel’s milk by the early Egyptians, and reindeer’s milk by the Laplanders. Sheep’s milk and goat’s milk are still widely used, but cow’s milk is the most common. The milk may be raw or pasteurized, sweet or sour, whole, skimmed, or with cream added.

Kinds of Cheese

The numerous cheeses (often named for their place of origin) depend on their distinctive qualities on the kind and condition of the milk used, the processes of making, and the method and extent of curing. They may be divided into two classes, hard cheeses, which improve with age under suitable conditions, and soft cheeses, intended for immediate consumption. Very hard cheeses include Parmesan and Romano; among the hard cheeses are Cheddar

, edam, emmental, gouda, gruyère, provolone, and swiss. The semisoft cheeses include brick, Gorgonzola, Limburger, Roquefort, Muenster, and Stilton; some of the soft cheeses are Brie, Camembert, cottage, Neufchâtel, and ricotta.

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