Camembert is made in Normandy, in the northwest of France. Production. Both Brie and Camembert are cow's milk cheeses, though one has a higher fat content. Do you know which one? Cream is added to Brie (though not to Camembert), giving it a higher milk fat content, and a creamier texture.
Cotija cheese is a Mexican, dry grating cheese made with cow's milk and is similar to Parmesan. In the U.S. you may find a fresher, softer version, similar to Feta but in Mexico this salty cheese is typically aged at least 100 days. Cotija is named after the Mexican city of Cotija, Michoacán. Cotija anejo. The aged version is referred to as "anejo".
Emmental is a firm cheese with a pale yellow color and a buttery, mildly sharp, slightly nutty taste. Emmental features the characteristic holes or "eyes" typical of Swiss cheese. The holes in Emmental are formed by gas bubbles released by the bacteria that are used in making the cheese.
Feta (Greek: φέτα, féta, "slice") is a brined curd white cheese made in Greece from sheep's milk or from a mixture of sheep and goat's milk. Similar brined white cheeses are often made partly or wholly of cow's milk, and they are sometimes also called feta. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture.
Tolpuddle Goat Cheese and Farm Foods from North East Victoria. Yarra Valley Dairy Victoria. China. Rubing is a fresh goat cheese from Yunnan Province, resembling the Indian paneer, a cows cheese. Eastern Mediterranean. Labneh is a goat, cow or sheep yogurt cheese consumed in many parts of the world including the Eastern Mediterranean.
Manchego is a moderately aged, hard sheep's milk cheese, so you'd want something similar. If you're looking for a substitute due to availability reasons, that would depend on where you live or what your local supermarket/fancy food shop/cheesemonger carries.
The average Parmigiano-Reggiano wheel is about 18–24 cm (7–9 in) high, 40–45 cm (16–18 in) in diameter, and weighs 38 kg (84 lb). Industry. All producers of Parmesan cheese belong to the Consorzio del Formaggio Parmigiano-Reggiano (Parmigiano-Reggiano Cheese Consortium), which was founded in 1928.
Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin.
Taleggio cheese is a pungent cow's milk cheese from the Lombardy region of Italy. The cheese is cave aged and becomes quite tangy. It is thought that this may be one of the oldest soft cheeses. The cheese has a strong aroma but the flavor is fairly mild.