Surchäs, Bloderchäs, Surakäs, Sauerkäse. Surchäs / Bloder-Sauerkäse (AOP). In Kürze. Der Sur- respektive Bloderchäs ist ein Käse aus Sauermilch. Wurde in späterer Folge die Sauerkäse-Erzeugung auch durch den aufkommenden Labkäse auf die Seite gedrängt, ist das Wissen um das "Sauer Käsen" bis. Der Sauerkäse oder Bloderkäse ist ein Sauermilchkäse aus der St. Galler Region Werdenberg und dem Obertoggenburg, dem Fürstentum Liechtenstein und. <
Montafoner SauerkäseDer Sauerkäse oder Bloderkäse ist ein Sauermilchkäse aus der St. Galler Region Werdenberg und dem Obertoggenburg, dem Fürstentum Liechtenstein und. Surchäs, Bloderchäs, Surakäs, Sauerkäse. Surchäs / Bloder-Sauerkäse (AOP). In Kürze. Der Sur- respektive Bloderchäs ist ein Käse aus Sauermilch. Montafoner Sauerkäse, auch Montafoner Sura Kees, im Dialekt Sura Kees oder im Walgau und Rheintal Sura Käs genannt, ist ein.
Sauerkäse Navigationsmenü VideoHarzer Käse - eine deutsche Käsespezialität
Urlaub in Vorarlberg. Retrieved Austrian cheeses. Abgereifter Chorherrenkäse Lüneberg cheese Tyrolean grey cheese. Categories : Cow's-milk cheeses Acid-set cheeses Austrian cheeses Austrian products with protected designation of origin Cheeses with designation of origin protected in the European Union.
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Wikimedia Commons. Dabei kann eine kleine Menge Vollmilch zugegeben werden, damit sich das Ausscheiden der Bruchmasse erleichtert.
Die geronnene Milch wird von Hand oder mechanisch geschnitten. Die so entstandenen Käsekörner, die sich von der Molke getrennt haben, werden in Behältern aus Kunststoff, Metall oder Holz — im Toggenburg Bloderkiste genannt — abgefüllt.
The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine. Similar to Cypriot halloumi , yet a different cheese.
It may be eaten fresh or brined and spiced. The name comes from the Coptic word for cheese, "halum". A type of white cheese made from cow or buffalo milk, similar to feta cheese.
A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers.
A hard, bacterially ripened variety of cheese. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep's milk.
The name comes from Liqvan, a village in Tabriz , where it has traditionally been made. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation.
This cheese is very similar to Indian Paneer. It is made from full fat cow's milk. It tastes mild and is kept in salt brine. Hard texture, savory flavor; perfect for grating on top of Shakshouka.
A white brine cheese. It is named after the city of Acre, where it first originated, and is commonly made using cow milk , but can also be made with goat or sheep's milk.
It is widely used in Knafeh but Nabulsi cheese is used more often. It is similar to cottage cheese. Shanklish , a fermented cheese, is made from areesh cheese.
Soft-white, smooth, creamy cheese has a mild flavor. It is eaten for breakfast or snacks. Pictured is spinach topped with Baladi. Made from cow's milk, it is available fresh or dry.
Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed inside a basket. Hard, dry laban made from goat or ewe 's milk.
Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through.
After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls.
Pictured is white Jameed in a shop front in Jerusalem. A traditional cheese in Middle East countries. It is particularly popular in the Arab States of the Persian Gulf.
The cheese has an open texture and a mild taste similar to Feta but less salty. Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating.
In Albania , Bulgaria , North Macedonia , Serbia and Romania , the term is often used to refer to all yellow cheeses or even any cheese other than sirene.
Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert.
Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
Similar to Greek yogurt , labneh is a strained yogurt product that is common in the Middle East and the Levant. Pictured is Labneh in olive oil.
One of a number of Palestinian white brined cheeses made in the Middle East. Its name denotes its place of origin, Nablus  and it is well known throughout the West Bank and surrounding regions.
It is also a major ingredient of the Arabian desserts Knafeh and Qatayef. There are different kinds of Syrian cheese.
A few of the most common include Baladi and Charkassiye. A salty, white cheese made from unpasteurized sheep milk.
The cheese has a slightly grainy appearance and is similar to Greek feta cheese. Gaziantep . İzmir . A goat's milk cheese . Konya , Ardahan.
Bingöl , Tokat. A semi-soft, whole milk blue cheese deeply veined with the Roquefort penicillium mold. Most Canadian Cheddar is produced by a number of large companies in Ontario , though other provinces produce some and some smaller artisanal producers exist.
The annual production is , tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years. Originally manufactured by the Trappist monks , who are located in Oka, Quebec , Canada.
A semi-soft washed rind cheese, Oka has a distinct flavour and aroma , and is still manufactured in Oka, although now by a commercial company.
Saguenay—Lac-Saint-Jean , Quebec . A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.
Turrialba , Cartago Province. Crema . A spreadable, unripened white cheese. Queijo seco . Adobera cheese.
A firm, aged Mexican cheese traditionally made from skimmed goat 's milk but most often available made from skimmed cow's milk.
After it is made it is rolled in paprika to add additional flavor to its salty sharp flavor. Also known as "Oaxaca cheese". Pictured is a tlayuda topped with tomato and strings of quesillo Oaxaca.
Chiapas cheese . A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it.
Named after the state of Oaxaca in southern Mexico, where it was first made . A white, semihard stretched curd cheese from Mexico,   similar to unaged Monterey jack, but with a mozzarella-like string cheese texture.
Chihuahua cheese. Queso de cuajo. Brand name of a semi-soft cheese with a mild, smooth flavor and a subtle hint of sourness.
Bergenost is a triple- cream , Norwegian -style butter cheese made by Yancey's Fancy of Corfu, New York using imported Norwegian cultures.
Prepared in brick-shaped form, the color ranges from pale yellow to white, and it has a sweet and mild flavor when young, and matures into a strong ripe cheese with age.
It is medium-soft, crumbles easily and is somewhat sticky to the knife. Best eaten within 24—48 hours of production and at room temperature.
Fresh curds will often come in a bag and have a little whey in the bag. They are often high in moisture and salty and will likely squeak while you chew them.
Kin to cheddar, but much milder. The curd is washed at production to rinse off the lactose milk sugars. Bacteria do not have a chance to make the cheese more acidic as it ages, unlike cheddar.
It melts well. Colby-Jack cheese. Colorado Blackie. An American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness.
Pepper jack cheese. A white, processed cheese made of a blend of Cheddar, Swiss, and Provolone cheeses. Particularly popular in and around St Louis, MO.
Swiss cheese. Commonly mistaken [ by whom? Usage examples include CC's Tasty Cheese tortilla chips. A fresh cheese elaborated with cow's milk , with or without the addition of cream.
It has its origin in Argentina , and derives from Italian cheeses with similar characteristics as Crescenza. Pictured are rounds of Argentine Reggianito cheese , accompanied with bread.
Mar del Plata. A soft, mild-tasting cheese that can be spread over toasts, crackers and bread buns or used in cooking. Because of its low level of acidity, catupiry has become an ingredient in various dishes.
Comes in four varieties, named queijos-de-minas frescal fresh , meia-cura half-aged and curado aged. A firm but very lightweight cheese produced in Northeastern Brazil.
Queijo Meia Cura. Queijo do Serro. These cookies do not store any personal information. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies.
For AOP cheese, this means that the milk is sourced from the same region in which it is made into cheese and in which the cheese is matured.
Twelve different cheeses from Switzerland currently bear the AOP quality seal:. Specialities bearing the IGP seal are either produced, processed or refined in the place of origin.Switzerland’s reputation is noteworthy, with traditional products such as chocolate, watches and cheese contributing significantly to the positive image of the country. Indeed, the reputation of Swiss cheese goes beyond its borders, especially thanks to its famous Emmental and the no less prestigious Gruyère. Sura Kees (Alemannic: "sour cheese"), also known as Vorarlberger Sauerkäse or Montafoner Sauerkäse is a low-fat sour milk cheese originally from the Montafon valley in Vorarlberg (Austria). It is traditionally made from skim milk and is a by-product of butter production. Sura Kees resembles the Tyrolean Grey Cheese. The "Montafoner Sauerkäse" or montafonese cheese (dialect: Sura Kees or Sura Käs stands for a type of sour cream/curdled milk cheese) is a sour cream cheese made in the Montafon since the 12th century. Montafon has one of the oldest traditions in cheese production in the Alpine region and is still an important dairy product. Der Ursprung des Bloderkäse / Sauerkäse liegt tausende Jahre zurück, als Nomaden aus dem Osten diese Käseart in unsere Region brachten. Bloderkäse / Sauerkäse wird heute noch in den Regionen Obertoggenburg, Werdenberg sowie im Fürstentum Liechtenstein hergestellt. Cette vidéo vous informe sur le Sauerkäse un fromage de la principauté du Liechtenstein. ///// Les réseaux sociaux (Soziale N.