Ah, yes. That wonderful concoction starting with the most basic food... Milk. Why do I consider Milk the most basic food? Cus that's what all mammals start eating! Can't get no more basic than that.
I'll be delving into the history of cheese; myth, legend, fact, guess, etc, in future Cheese posts. I'll also talk about some of the basic tekneeks for making different types of cheeses.
BTW, are you lactose intolerant? No worries, in about a month you can eat cheese and drink milk, not a problem. Heck, it's all about restarting your body's own natural production of lactase which swtiched off when you stopped eating/drinking/consuming lactose as an infant.
I thought that a good way to start off a cheese series would be to list the different kinds of cheeses there are. Well... that would take a long while. So what I've done is pared down the list so it doesn't include variations of the original. It also doesn't include regional knock-offs of other types of cheese.
Some quick examples of what's not on the list:
You won't see Fontal, Fontinella or Fantina on the list as they are all imitations of the original Fontina cheese.
You also won't see Wisconsin Cheddar listed, nor any other type of Cheddar produced away from the Cheddar Gorge on the outskirts of Somerset. Why? Well, it's not that I'm being a snob, but why list all the different types of Cheddar made around the world when the original will do. Why does the original listing work for all the other types? Cus they are all made from the same process. See, if somebody in Wisconsin or New Zealand makes a cheese using the identical process as Cheddar Cheese, then why add a new listing?
However, American Cheddar is listed as the process to make it is different from the original Cheddar.
I've also not listed some variations of an original cheese if the variation is made in the same place. For instance, Peneteleu Cheese is not listed as it's made in the same area and the same process as Kaskaval Cheese.
Heck, France alone claims over 500 different types of cheeses. However, many of them are variations of an original type. So why list them all?
You may notice Monterey Cheese, but not Monterey Jack, nor Jack Cheese. Why not? They are all made in the same place (Monterey Valley, California, USA) from the same process and just marketed differently.
See? Easy!
Hey, that's my logic and I'm sticking to it. Besides, this is my food blog and I can post what I want; it's up to you if you want to read it or not.
Alrighty, here's THE LIST.
Abertam
Agrafa
Aisy, cendre de
Alemtejo
Allguaer Rundkase
Alpin
Altenburger
Ambert
American Cheddar
American Cheese
Ancien Imperial
Appenzeller
Appetitost
Armavir
Asiago
Asin
Backsteiner
Bagozzo
Baker's Cheese
Banbury
Barbarey
Battlemat
Bellelay
Bel Paese
Bergkase
Bergquara
Bernarde
Bgug-Panir
Bitto
Blue Cheese
Blue Dorset
Borelli
Boudanne
Bourgain
Box Cheese
Brickbat
Broccio
Burgundy
Butterkase
Buttermilk Cheese
Buttiri
Cabecou
Cabrales
Cabriero
Cabrion
Cachat
Caciocavallo
Cacio Fiore
Caerphilly
Calcagno
Cambridge
Camembert
Camosun
Canquillote
Cardiga
Carre
Carre de l'Est
Carrowgarry
Casigiolu
Casette
Cebrero
Certosina
Chabichon
Champenois
Champoleon
Chantelle
Chaource
Charolles
Chascol
Cheddar
Cheshire
Cheshire-Stilton
Chevret
Chevrotins
Chhana
Chiavari
Christalinna
Christian IX
Cincho
Citeaux
Clonevan
Colby
Coldpack
Commission
Comte
Cooked Cheese
Coon
Cornhusker
Cotherstone
Cotronese
Cottage Cheese
Cream Cheese
Creole
Crescenza
Creuse
Damen
Danish Export
Delft
Derby
Devonshire Cream Cheese
Domiati
Dorset
Dotter
Duel
Dunlop
Edam
Egg Cheese
Emiliano
Engadine
Epoisse
Eriwani
Ervy
Farm Cheese
Feta
Filled
Fiore Sardo
Flotost
Flower Cheese
Foggiano
Fontina
Forez
Formagelle
Formaggini di Lecco
Formaggini di Montpellier
Formaggio di Pasta Filata
Fresa
Fribourg
Frisian Clove
Fromage a la Creme
Fromage Fort
Fruhstuck
Gaiskasli
Gammelost
Gasperon
Gautrias
Gavot
Geheimrath
Gerome
Gervaise
Getmesost
Gex
Gislev
Gjetost
Glumse
Goat's Milk
Gorgonzola
Gouda
Gournay
Goya
Grana
Gray Cheese
Gussing
Hand Cheese
Harzkase
Hauskase
Havarti
Hay Cheese
Herve
Holstein
Holstein Skim-Milk
Hop Cheese
Hvid Gjetost
Ilha
Isigny
Island of Orleans
Jochberg
Josephine
Kajamak
Kareish
Karut
Kaskaval
Kassir
Katschkawalj
Kefalotyri
Kjarsgaard
Klevovaca
Kloster
Kopanisti
Koppen
Kosher Cheese
Krutt
Kubacher
Kuminost
Lancashire
Langres
Lapland
Leicester
Lescin
Leyden
Liederkranz
Limburger
Liptauer
Livarot
Loaf
Lodigiano
Lombardo
Lorraine
Maconnais
Macqueline
Maile
Mainauer
Mainzer Hand
Malakoff
Manteca
Maquee
Marches
Marienhofer
Markish Hand
Marolles
Mecklenburg Skim
Melun
Mesitra
Mignot
Milano
Mintzithra
Mitsithra
Moliterno
Moncensio
Mondseer Schachtelkase
Monostorer
Montasio
Montavoner
Mont Cenis
Mont d'Or
Monterey
Monthery
Mozzarinelli
Mozzarella
Munster
Nageles
Nessel
Neufchatel
Noekkelost
Nostrale
Oka
Old Heidelberg
Olivet
Olmutzer Quagrel
Oschtjepek
Ossetin
Ovar
Ovcji Sir
Paglia
Pago
Panedda
Parencia
Parmesan
Parmigiano
Patagras
Pecorino
Pepato
Petit Suisse
Pfister
Pickled Cheese
Pineapple Cheese
Piora
Pont l'Eveque
Port du Salut
Potato Cheese
Prato
Prattigau
Pretost
Primula
Process Cheese
Provatura
Providence
Provole
Provolone
Pultost
Quacheg
Quartirolo
Quesa anejo
Queso Blanco
Queso de Bola
Queso de Cincho
Queso de Crema
Queso de Hoja
Queso de la Tierra
Queso del Pais
Queso de Prensa
Queso Fresca
Rabacal
Radener
Radolfzeller Cream Cheese
Rangiport
Raviggiolo
Rayon Cheese
Reblochon
Red Cheese
Reindeer Cheese
Requeijao
Ricotta
Rinnen
Riola
Robbiole
Rocamadur
Roll Cheese
Rollot
Romadur
Romanello
Romano
Roncal
Roquefort
Royal Brabant
Runestan
Saanen
Sage Cheese
St. Benoit
St. Claude
St. Marcellin
St. Stephano
Salamano
Salame Cheese
Samsoe
Sandwich Nut
Sapsago
Sardo
Sarrazin
Sassenage
Sbrinz
Scamorze
Scanno
Schamser
Schleische Sauermilchkase
Schlosskase
Schottenseid
Schutzenkase
Schwarzenberger
Senecterre
Septmoncel
Serra da Estrela
Silesian Cheese
Siraz
Sirene
Sir Iz Mjesine
Sir Mastny
Sir Posny
Slipcote
Spiced Cheese
Spitzkase
Steinbuscher
Steppe
Stilton
Stracchino
Styria
Surati
Sveciaost
Taleggio
Tamie
Tanzenburger
Teleme
Texel
Thenay
Tibet Cheese
Tignard
Tomme
Topfkase
Toscanello
Toureg
Touloumisio
Trappist Cheese
Travnik
Treccia
Trouville
Tschil
Twdr Sir
Tworog
Tybo
Uri
Urseren
Vacherin
Vendome
Veneto
Villiers
Vize
Washed Curd Cheese
Weisslacker
Wensleydale
Werder
West Frisian
Westpahlian Sour Milk Cheese
White Cheese
Wilstermarsch
Wiltshire
Withania
Yogurt Cheese
Ziegel
Ziger
Zomma
6 comments:
Woah -- amazing, the number of cheeses! My favorite: Wenslydale. Seriously. In Aus it costs something like A$55 per kilo ... but for something that's very similar, you can get Australian Feta (the crumbly kind) for about $10 / kilo.
Great post, esp. for cheese lovers!
Mel
Wow - sure were a lot I had never heard of. Pretty amazing list you have there, especially for an ex-truck driver turned bird feeder. ;)
Ooo a post to make me swoon!
Mel: Imports can be pricey. You're right, BTW; the aussie crumbly feta is very good.
SV Meerkat: I had fun researching it. Us old truckers know how to read and how to use in-sigh-klo-pee-dee-uhs. Oh yeah, there's this thingy Uncle Ted told all us old sourdoughs about! Something like a series of tubes.
Arvay: This post and the subsequent ones about cheese are all because of one comment you left here. Don't you feel special? BTW, you missed a contest on my main site. But since none of the winners (like SV Meerkat) have claimed their prize, then feel free to trawl through all my parrot pics from the main blog. I'll make either a screensaver of your 10 favs for you, or wallpapers sized to fit your monitor.
All because of MEEEEE? Aww, how sweet! I will go check out this contest! I do go look at your parrot photos from time to time, you know. I just haven't recently. :)
Drop me an email
alaskandavedownunder(at)gmail(dot)com
and let me know what pics you want. If you want a screensaver I can only make .scr for pc. But I can make any of them as jpeg wallpapers. I think your monitor is 1280 by 1024 so that should be easy.
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