a b Hurt, J.; Ehlers, S. (2008). The Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to Selecting, Serving, and Enjoying Cheese. THE COMPLETE IDIOT'S GUIDE. DK Publishing. p.196. ISBN 978-1-4406-3618-9 . Retrieved 29 December 2019.

Susu masam makanan tradisional di Terengganu". Timur Daily (in Malay). 3 December 2019 . Retrieved 31 January 2021. The color is white and it has a smooth texture and a mild salty taste. It is commonly used as a table cheese eaten by itself or paired with fruit, used in pastries as well.

Feta

Gibbs, Paul; Morphitou, Ria; Savva, George (2004). "Halloumi: exporting to retain traditional food products". British Food Journal. 106 (7): 569–576. doi: 10.1108/00070700410545755. A hard, bacterially ripened variety of cheese. [85] It belongs to the same family as Pecorino Romano and Manchego. [86] It is salty, with a crumbly texture, and is sold at different stages of aging. [83]

Similar to Cheddar, Dutch cheesemakers classify Gouda by six different grades, depending on the age; Typically aged for less than three months, Dolce Gorgonzola is soft, creamy, and almost spreadable cheese.This cheese is very valued as a delicacy in whole of Montenegro, and it is one of the most expensive fresh cheeses on the national market. A cheese that has originated in the southernmost part of Israel. It has a relatively mild flavour and not too salty, can be used in pastries and salads. A white brine cheese. It is named after the city of Acre, where it first originated, and is commonly made using cow milk, but can also be made with goat or sheep's milk. It is widely used in Knafeh but Nabulsi cheese is used more often. Pecorino Romano is one of the world’s oldest (and favorite) cheeses, and when you taste it, it is easy to understand why. Nutritionally, 100 grams of Asiago contains 400 calories and provides high protein and fat content ( 2).

Hagenes, Kirsti (1999). Produksjon av meieriprodukter. Oslo: Yrkesopplæring. p.187. ISBN 8258513109. Normalización y mejora de queso semiduro, tradicional y con reducido contenido en grasa, de leche de cabra". Fundación Alfonso Martín Escudero. 1 January 2001 . Retrieved 24 October 2016– via Google Books. Castañeda, Roberto y otros (2010). Quesos de América del Sur. 1ª edición. Editorial Albatros. pp.87–89. ISBN 978-950-24-1312-9. Kin to cheddar, but much milder. The curd is washed at production to rinse off the lactose (milk sugars). Bacteria do not have a chance to make the cheese more acidic as it ages, unlike cheddar. It melts well. Sometimes known as the "younger sister" of Oscypek and the two are occasionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths.Parmesan is a very hard cheese which has been made from cow's milk in and around the Italian province of Parma for the past eight centuries or more. Parmesan cheese is high in salt (1.7g per 100g). It is also high in fat (30 per cent fat, 19 per cent saturated fat). On the negative side, some people find the appearance of cottage cheese off-putting. They may have a point because the lumpy texture resembles cold rice pudding.