Pecorino is the name of a family of hard Italian cheeses made from ewe’s milk. The word derives from pecora meaning ‘sheep’.
Of the four main varieties of Pecorino, all of which have Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is probably the best known outside Italy, especially in the United [...]
Ġbejna (plural ġbejniet) are cheeselets made in the Maltese Islands from goat’s or sheep milk, salt and rennet. In both Malta and the neighbouring island of Gozo virtually all sheep milk and most goat milk is used for production of these cheeselets, much of it through family-owned cottage industries. They are prepared and served in [...]
Gaperon is a French cheese of the Auvergne region. The Gaperon has been produced for over 1200 years in Auvergne.Gaperon is a cow’s milk cheese flavored with cracked peppercorns and garlic. It has a fluffy coat and is shaped into a dome. The inside is from and ivory to a pale yellow color depending on [...]
Raclette is both a type of cheese and, informally, a dish featuring this cheese
Traditional Raclette is a semi-firm, salted cheese made from cow’s milk. However, varieties exist made with white wine, pepper, herbs, or smoked. The cheese originated in the Swiss canton of Valais, but is today also produced in the French regions of Savoie [...]
Shanklish, also known as shinklish, shankleesh, sorke, or surke, is a type of cow’s milk or sheep’s milk cheese made in Syria and Lebanon. It is typically formed into balls of approximately 6 cm diameter, which are often covered in zaatar and Aleppo pepper, and then aged and dried.
The most common spice is thyme, [...]