90 articles
Evaporated milk
Evaporated milk, also called unsweetened condensed milk, is canned milk with about 60% of water removed, homogenized and sterilized; defined by 21 CFR 131.130 (6.5% milkfat, 23% total solids), patented 1835, first commercially produced 1885.
Fat content of milk
The fat content of milk is the percentage of butterfat it contains, about 3 to 4 percent in cow milk, and a key measure of dairy quality and pricing.
Feta (φέτα)
Feta (φέτα) is the Greek PDO white brined cheese made from sheep milk or sheep with up to 30% goat milk in designated mainland and Lesbos regions, ripened at least two months in brine; protected since 2002.
Fondue
Fondue, from French fondre (to melt), is the Swiss dish of cheese melted with white wine in a caquelon, with bread dipped on long forks; earliest recipe 1699 Zurich, national dish via 1930s Swiss Cheese Union promotion.
Fontina
Fontina is an Italian PDO semi-cooked cheese from Valle d'Aosta, made from raw whole milk of Valdostana cows, aged at least 80 days, with Fontina DOP Alpeggio and Lunga Stagionatura variants.
Ghee (घृत)
Ghee (घृत, ghṛta) is clarified butterfat, ~99.6% milk fat with under 0.1% moisture, a high-smoke-point (220–240 °C) cooking fat of South Asian, Middle Eastern, and Ayurvedic tradition.
Goat cheese
Goat cheese, also called chèvre, is cheese made from goat milk, with about 400 varieties worldwide. Lower αs1-casein and small fat globules give it a soft, spreadable, tangy character and a goaty flavor from 4-methyloctanoic and 4-ethyloctanoic acids.
Gorgonzola
Gorgonzola PDO: Italian blue-veined cheese from pasteurized cow's milk in Lombardy and Piedmont; two styles, dolce and piccante; PDO-protected since 1955, EU-registered 1996.
Gouda cheese
Gouda: Dutch washed-curd semihard cow's-milk cheese named for the Gouda cheese market (market rights 1395), not the making town. 40–50% fat in dry matter, ripened 4 weeks to over a year; Gouda Holland PGI and Noord-Hollandse Gouda PDO are the protected names.
Grana Padano
Grana Padano, Italian PDO hard cooked cheese from raw partly skimmed cow's milk in the Po valley; older sibling of Parmigiano Reggiano, min 9 months aging, lysozyme permitted, silage allowed.
Gruyère cheese
Gruyère cheese (Le Gruyère AOP) is a Swiss hard raw-milk cheese from Fribourg, Vaud, Neuchâtel, Jura and Bern, PDO since 2001/2011; 55–65 cm wheels of 25–40 kg, aged 5–18 months, distinct from French holey Gruyère IGP.
Halloumi
Halloumi (Χαλλούμι/Hellim) is a white semi-hard Cypriot cheese of sheep, goat, or cow milk with mint, boiled in whey so it grills without melting; EU PDO since 2021 and a top Cyprus export.
Havarti
Havarti is a Danish semi-hard washed-curd cow's milk cheese with 30-60% fat in dry matter, produced since 1921, renamed from Dansk Tilsitterost in 1952 after Havarthigården, and protected as an EU PGI.
History of cheese
History of cheese: Neolithic-origin fermented milk food, earliest evidence in sixth-millennium-BC pottery strainers, oldest intact kefir cheese from Xiaohe, China; shaped by monasteries, starter cultures, and industrial dairies.
Hoop cheese
Hoop cheese, also called Bakers or Red Ring cheese, is a traditional Southern US cow's-milk cheese pressed in a round hoop mold, sold fresh in wax, moister than cheddar, and used in pimento cheese and Eastern North Carolina cheese biscuits.
Jarlsberg cheese
Jarlsberg (Jarlsberg®) is a Norwegian semi-hard cow's-milk cheese with large eyes and a mild, sweet, nutty flavor, developed in 1956 at the Agricultural University of Norway under Professor Ole Martin Ystgaard and made by TINE SA in Norway, the USA, and Ireland.
Kaymak
Kaymak (kajmak, eishta, geymar) is a Turkish and Balkan clotted cream made by simmering and cooling milk, traditionally buffalo milk, with at least 60% milk fat; Afyon Kaymağı holds EU PDO status.
Khoa (खोया)
Khoa (खोया), also called khoya or mawa, is the Indian heat-desiccated whole-milk product with 55-65% total solids, made in Pindi, Danedar, and Dhap varieties and used as the base of burfi, peda, and gulab jamun.
Limburger
Limburger: semi-soft washed-rind cow's milk cheese from the historical Duchy of Limburg, also called Herve in Belgium. Famous pungent rind aroma from Brevibacterium linens and related smear bacteria; mild creamy interior; 30-40% milk fat; only US maker is Chalet Cheese, Wisconsin.
List of British cheeses
British cheeses: UK cheeses including territorials such as Cheddar, Cheshire, Wensleydale, Lancashire, Stilton, Caerphilly and Double Gloucester; distinguished by wartime standardisation into Government Cheddar, PDO-protected names, and a modern artisan revival.
List of cheeses
The list of cheeses covers the world's estimated 1,000 to 1,500 cheese varieties, organized by classification systems such as texture, milk type, and coagulation method rather than alphabetically.
List of French cheeses
French cheeses, fromagers' list of varieties: about 1,800 raw-milk cheeses, 47 PDO (AOP) cheeses among 52 dairy AOPs, families from Camembert to Comté to Roquefort, first cheese appellation 1925.
List of Italian cheeses
List of Italian cheeses: over 450 traditional varieties, 35 PDO cheeses as of 2009, protected since 1955 by decree; includes Parmigiano Reggiano, Grana Padano, Gorgonzola, Mozzarella, and Pecorino Romano.
List of spreads
List of spreads: food spreads applied to bread or crackers, covering butter, margarine, low-fat spreads, jams, dairy and cheese spreads, nut butters, yeast extracts, and hummus, with fat contents, origins, market size, and trans fat reformulation.
List of Swiss cheeses
Swiss cheeses: over 700 varieties made in Switzerland, from Emmentaler AOP and Gruyère AOP to Sbrinz, Appenzeller, Tête de Moine, and Vacherin; twelve AOP-protected cheeses, ~200,000 tonnes produced yearly, best known through fondue and raclette.
Manchego
Manchego (Queso Manchego) is Spain's PDO-protected hard sheep cheese, made only from Manchega ewe milk in Albacete, Ciudad Real, Cuenca, and Toledo, aged at least 30-60 days, distinct from imitators by its regulation.
Margarine
Margarine, invented in 1869 by Hippolyte Mège-Mouriès after a Napoleon III prize, is a butter substitute now made from vegetable oils, legally an emulsion of at least 80% fat with at most 3% dairy.
Milk mineral concentrate
Milk mineral concentrate is a dried dairy ingredient fractionated from whey or milk, rich in calcium (22% minimum) and phosphorus, subject of GRAS Notice GRN 376 by Armor Proteines and covered by the ADPI Milk Minerals Standard.
Milk protein hydrolysate
Milk protein hydrolysate: casein or whey protein broken into peptides by enzymatic hydrolysis; used in hypoallergenic infant formula, clinical nutrition, and functional foods; typically up to about 25% DH.
Mimolette
Mimolette (Boule de Lille, Vieux Hollande) is a French uncooked pressed cow's milk cheese from Flanders, created in the 17th century under Colbert as an Edam substitute, colored orange with annatto, and ripened with cheese mites for 3 to 24 months.