Key Point:Parmesan is an Italian cheese that is most often used as a condiment, and it adds a lot of flavor to foods. 38. Pecorino Romano

Made from sheep milk, Cherni Vit cheese owes the green color of its crust and its characteristic taste to the formation of mold. This occurs naturally due to the specific conditions in the region and the technology of production. Produced for centuries, Cherni Vit cheese was nearly extinct in the 2000s until it was rediscovered and popularized by Slow Food representatives. A type of yellow cheese made of sheep milk. In the Moldova the term is often used to refer to all yellow cheeses. Younger cheeses are mild in flavor with a smooth, semi-hard texture; older Gouda is hard and crumbly, with a deeper flavor. When unripe, Kalimpong cheese is a little like the Welsh Caerphilly, slightly acidic and a little crumbly with a relatively smooth (edible) rind and not particularly strong-smelling. A generic name used to refer to a variety of processed cheese sauces flavored with peppers and spices, typically poured on top of nachos or served on their own as a dip for a variety of foods. Nacho cheese is also referred to as simply "queso."

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Normalización y mejora de queso semiduro, tradicional y con reducido contenido en grasa, de leche de cabra". Fundación Alfonso Martín Escudero. 1 January 2001 . Retrieved 24 October 2016– via Google Books. In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. A great majority of traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies is Albania produce kaçkavall and mainly use cow's or sheep's milk. Ayto, John (1990). The glutton's glossary: a dictionary of food and drink terms. Routledge. p. 133. ISBN 978-0-415-02647-5. Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk.

Sweet non-fermented cheese obtained from cow's or sheep's milk. Drained in cheesecloth could be eaten fresh, smoked, or further prepared into brânzǎ de burduf. Made from pasteurized milk, Mondseer is a semi-solid cheese similar to Muenster cheese or Limburger. The surface is brushed by hand with salt water red smear, and maturation takes four to six weeks. The fat content is 45%. It has a mild to slightly spicy aroma and a sweet and sour taste. Its natural rind is yellow-orange in color.Suhaia cheese is a dairy product matured in brine, prepared in the neighboring territories of Suhaia commune and, predominantly, in Suhaia commune, Teleorman, Romania. Poland is the 7th largest cheese producer in the world and has the 18th highest cheese consumption. Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian ricotta cheese. is a kind of fresh done cheese with only one or few days of mature. Is the same kind as Quesillo. Comparable to Mozzarella is kept fresh in Banana leaves where it gets actually its typical form and texture On the other hand, vintage Cheddar is hard and crumbly and has a robust, sharp, and tangy flavor. It may also develop crunchy cheese crystals, these crystals are a result of protein breaking down, but they taste delicious.