Strained yoghurt

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  Halloumi

  Halloumi or haloumi (Greek χαλούμι, Turkish hellim, Arabic حلوم ḥallūm) 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...
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  Dunlop cheese

  Dunlop is a mild cheese or 'sweet-milk cheese' from Dunlop in East Ayrshire, Scotland. It resembles a soft Cheddar cheese in texture. It fell out of popularity some time after the end of the Second World War, however it has now appreciated for its value in various recipes and for eating on its own...
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  Liptauer

  Liptauer is a spicy cheese spread made with sheep's-milk cheese, goat's milk cheese, quark cheese or cottage cheese. It is a part of Slovak cuisine (Slovak "Šmirkás"), Hungarian cuisine (Hungarian "Liptói Túró" or "Körözött"), Austrian cuisine and Italian cuisine. The name "Liptauer" is derived...
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  Feta

  Feta (Greek: φέτα) 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. Since 2005, feta has been a protected designation of origin product in the European Union....
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  Robiola

  Robiola is an Italian soft-ripened cheese of the Stracchino family, made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of...
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  Cabrales cheese

  Cabrales (Spanish: queso de Cabrales) is a cheese made in the artisan tradition by rural dairy farmers in the north of Spain. This cheese can be made from pure, unpasteurised cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, more spicy...

• Nabulsi cheese

  Nabulsi (or naboulsi) is one of a number of white brined cheeses made in the Middle East. Its name denotes its place of origin, Nablus, and it is well-known throughout the West Bank and surrounding regions. It is the principal cheese consumed in Jordan.Produced primarily from sheep milk, goat's...

• Caciotta

  Caciotta is a kind of cheese produced in many regions of Italy from the milk of cows, sheep, goats or water buffalo. The cheeses are cylindrical in shape and up to a kilo in weight. The period of ripening is brief and the soft, yellow rind surrounds a white, or yellowish body which is soft in...

• Jibneh Arabieh cheese

  Jibneh Arabieh (Arabic: جبنة عربية‎) is a simple cheese found all over the Middle East. It is particularly popular in the Persian Gulf area. The cheese has an open texture and a mild taste similar to Feta but less salty. The heritage of the product started with Bedouins, using goat or sheep milk;...

• Metsovone cheese

  Metsovone (Greek: Μετσοβόνε)) is a traditional Greek cheese with protected designation of origin. It is a semi-hard smoked cheese, of "pasta filata" type, which is produced in the region of Metsovo (Epirus) from where the name derives. Metsovone is considered as an excellent quality table cheese....