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Types of White Cheese

Asiago ​Cheese​
Asiago ​Cheese​

Asiago, is a cow's milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy. The cheese-making tradition in the provinces of Vicenza and Trento dates back to more than thousand years. Traditionally, it was made from sheep's milk but today it is produced from unpasteurised cow's milk.

source: cheese.com
Beyaz Peynir​
Beyaz Peynir​

Traditional, unpasteurised, vegetarian, fresh cheese made from sheep's milk. Pure white and rindless, the cheese has a grainy appearance. It is usually sold in blocks or slices. It is used in salads, pastries and many local dishes. Beyaz Peynir is the most popular Turkish cheese. Vegetable rennet is used to clot the milk.

source: cheese.com
Cottage ​Cheese​
Cottage ​Cheese​

Cottage cheese is soft, white and creamy. It's considered a fresh cheese, so it does not undergo an aging or ripening process to develop flavor. As a result, it has a very mild flavor compared to aged cheeses.

image: etc.usf.edu
Feta​
Feta​

Known as a pickled cheese, the flavor of feta becomes sharper and saltier with age. It is creamy white in color with small holes, a crumbly texture, and is normally found in square cakes with no rind. Production of Feta Cheese. Feta cheese is so popular in Greece that very little gets exported.

Fromage ​Blanc​
Fromage ​Blanc​

Fromage blanc (UK: / ˌ f r ɒ m ɑː ʒ ˈ b l ɒ̃ /; French pronunciation: [fʁɔmaʒ blɑ̃]; also known as maquée) is a fresh cheese originating from the north of France and the south of Belgium. The name means "white cheese" …

Kesong Puti​
Kesong Puti​

Kesong Puti or White Filipino Cheese is a soft white cheese similar to cottage cheese, made from carabao milk, salt and white vinegar or rennet. Kesong Puti is a fresh, unripened soft cheese prepared by concentrating the protein, fat, some vitamins and minerals of milk.

source: savvynana.com
Manouri​
Manouri​

Manouri is the Greek cheese that lives in feta's shadow. Feta is known worldwide for its goodness and many uses, but manouri—μανούρι in Greek and pronounced mah-NOOR-ree—slides under the notoriety radar.

Mascarpone​
Mascarpone​

Mascarpone cheese is made from only two ingredients, whole cream and citric or tartaric acid to thicken the cream. Mascarpone cheese is made from only two ingredients, whole cream and citric or tartaric acid to thicken the cream.

Mizithra​
Mizithra​

Xynomizithra (sour mizithra) has a more acidic, sour flavor. It is created by rubbing fresh mizithra with coarse salt and letting it age, usually hung in cloth bags. The longer it ages the denser, saltier and sourer it becomes. It can ultimately turn into a very dense, hard, white cheese suitable for fine grating.

Mozzarella​
Mozzarella​

Despite this, most of the mozzarella cheese you see in the supermarket is made from cow's milk. Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional mozzarella is made from the milk of water buffalo (not North American buffalo or bison as many mistakenly think) and its flavor is highly prized.

Quark​
Quark​

In several languages quark is also known as "white cheese" (French: fromage blanc, southern German: Weißkäse or weißer Käs, Hebrew: גבינה לבנה ‎, translit. gevina levana, Lithuanian: baltas sūris, Polish: biały ser, Serbian: beli sir), as opposed to any rennet-set "yellow cheese".

image: flickr.com
Queso Blanco​
Queso Blanco​

This EASY WHITE QUESO RECIPE (EASY QUESO BLANCO) is our favorite white queso dip recipe, EVER. This easy white cheese dip recipe creates a creamy dip that tastes just like the queso at your favorite Mexican Restaurant.

Ricotta​
Ricotta​

Ricotta is a creamy white, mild, fresh cheese with a soft texture and a slightly sweet flavor. Traditional Italian cheese-makers originally produced Ricotta from whey left behind in the making of Mozzarella and Provolone (Ricotta translates to "re-cooked").

image: hubpages.com
Sirene​
Sirene​

Sirene (Bulgarian: сирене, ; Serbian/Croatian: сир, sir, Macedonian: сирење, Albanian: djath i bardhe) or known as "white brine sirene" (Bulgarian: бяло саламурено сирене) is a type of brined cheese made in the Balkans (South-Eastern Europe), especially popular in Bulgaria, Croatia, Serbia, Republic of Macedonia, Romania, Albania, Montenegro and also in Israel.

image: flickr.com