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1. Idiazabal cheese
   Idiazabal cheese Idiazabal cheese is a pressed cheese made from unpasturized milk that can only come from the laxta breed of sheep in the Basque region of Spain. It has a somewhat smokey flavor, but is usually unsmoked. See also: List of cheeses This article is a stub. You can help Wikipedia
   http://pheeds.com/info/guide/i/id/idiazabal_cheese.html?kurt
   Sources: pheeds[Rank #1],
   Relevancy Score: 200. [Preview]   [Open in full window]
    
   
2. Halloumi cheese
   Halloumi cheese Halloumi Production Area Cyprus Milk Cow & Sheep Pasteurized ?? Texture ?? Fat content approx. ??% Protein content approx. ??% Dimensions/weight ??cm x ??cm thick/??-??kg Aging time approx. ?? months Certification ?? Halloumi (Χαλλουμι) is a cheese indigenous to Cyprus. It is generally made from a mixture of cow's and
   http://pheeds.com/info/guide/h/ha/halloumi_cheese.html?kurt
   Sources: pheeds[Rank #2],
   Relevancy Score: 150. [Preview]   [Open in full window]
    
   
3. Head cheese
   Head cheese Head cheese is in fact not a cheese, but rather a sausage made of meat taken from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. It may also include meat from the feet and heart. The meat is seasoned
   http://pheeds.com/info/guide/h/he/head_cheese.html?kurt
   Sources: pheeds[Rank #3],
   Relevancy Score: 133. [Preview]   [Open in full window]
    
   
4. Gjetost cheese
   Gjetost cheese Gjetost is a firm, brown cheese made from the whey of goat's milk that originates from Norway. It has the appearance of caramel and a slightly sweet flavor. Mysost is very similar, the only difference being that it is made from cow's whey rather than goat's. The word Gjetost consists
   http://pheeds.com/info/guide/g/gj/gjetost_cheese.html?kurt
   Sources: pheeds[Rank #4],
   Relevancy Score: 125. [Preview]   [Open in full window]
    
   
5. Gouda cheese
   Gouda cheese Gouda Production Area ?? Milk Cow Pasteurized ?? Texture ?? Fat content approx. ??% Protein content approx. ??% Dimensions/weight ??cm x ??cm thick/??-??kg Aging time a few weeks Certification ?? Gouda cheese is a yellow Dutch cheese named after the city of Gouda. The cheese is made from cow's milk
   http://pheeds.com/info/guide/g/go/gouda_cheese.html?kurt
   Sources: pheeds[Rank #5],
   Relevancy Score: 120. [Preview]   [Open in full window]
    
   
6. Gorgonzola cheese
   Gorgonzola cheese Gorgonzola Production Area Italy Milk Cow Pasteurized Yes Texture ?? Fat content approx. ??% Protein content approx. ??% Dimensions/weight ??cm x ??cm thick/??-??kg Aging time 3 - 4 months Certification DOC (In Italy); PDO (In the EU) Gorgonzola is a blue-veined Italian cheese, made from unskimmed cow's milk, buttery and
   http://pheeds.com/info/guide/g/go/gorgonzola_cheese.html?kurt
   Sources: pheeds[Rank #6],
   Relevancy Score: 116. [Preview]   [Open in full window]
    
   
7. Gruyère cheese
   Gruyère cheese Gruyere cheese is a yellow cheese made from cow's milk. It was originally made in Switzerland and is named after the village of Gruyères in Switzerland. Gruyere cheese is a hard, slightly salty and piquant cheese. When fully aged (three to twelve month) there tend to be small holes and
   http://pheeds.com/info/guide/g/gr/gruyere_cheese.html?kurt
   Sources: pheeds[Rank #7],
   Relevancy Score: 114. [Preview]   [Open in full window]
    
   
8. Grilled cheese sandwich
   Grilled cheese sandwich A grilled cheese sandwich is a simple dish consisting of two slices of bread with cheese between them, grilled. It is often served with tomato soup. An example recipe Simply heat up a skillet or frying pan, spread butter or margarine on the bread, place one piece of bread
   http://pheeds.com/info/guide/g/gr/grilled_cheese_sandwich.html?kurt
   Sources: pheeds[Rank #8],
   Relevancy Score: 112. [Preview]   [Open in full window]
    
   
9. Feta cheese
   Feta cheese Feta Production Area Greece Milk Goat, Sheep, Cow Pasteurized See article Texture variable Fat content approx. 30% - 60% Protein content approx. ??% Dimensions/weight ??cm x ??cm thick/??-??kg Aging time approx. ?? months Certification Protected Designation of Origin (in the EU) Feta is a classic curd cheese whose tradition dates
   http://pheeds.com/info/guide/f/fe/feta_cheese.html?kurt
   Sources: pheeds[Rank #9],
   Relevancy Score: 111. [Preview]   [Open in full window]
    
   
10. Fried Cheese Curds
    Fried Cheese Curds [If this is a legitimate article, could we eschew the superfl 2000 uous capital letters and put it at fried cheese curds? And follow the highlighting convention and other Wikipedia conventions?]
    http://pheeds.com/info/guide/f/fr/fried_cheese_curds.html?kurt
    Sources: pheeds[Rank #10],
    Relevancy Score: 110. [Preview]   [Open in full window]
     
    
11. Edam cheese
    Edam cheese Edam Production Area ?? Milk ?? Pasteurized ?? Texture ?? Fat content approx. ??% Protein content approx. ??% Dimensions/weight ??cm x ??cm thick/??-??kg Aging time approx. ?? months Certification ?? Edam is a Dutch cheese that comes in spheres with pale yellow interior and red or yellow paraffin coating. It
    http://pheeds.com/info/guide/e/ed/edam_cheese.html?kurt
    Sources: pheeds[Rank #11],
    Relevancy Score: 109. [Preview]   [Open in full window]
     
    
12. Dorset Blue Vinney cheese
    Dorset Blue Vinney cheese Dorset blue vinney is a traditional blue cheese made in Dorset, England, from skimmed cow's milk. It is a hard, crumbly cheese. "Vinney" is a local Dorset usage related to the obsolete word "vinew", which basically means to become moldy. It may be ordered by mail from a local farmer
    http://pheeds.com/info/guide/d/do/dorset_blue_vinney_cheese.html?kurt
    Sources: pheeds[Rank #12],
    Relevancy Score: 108. [Preview]   [Open in full window]
     
    
13. Ben Cheese
    Ben Cheese Ben Cheese was the engineer who got Sinclair's Microdrives to work. See: http://www.nvg.ntnu.no/sinclair/computers/peripherals/microdrive_sst.htm "it seems only fair to note that it was the tenacity and imagination of R&D staffer Ben Cheese that got the product to the market." When Sinclair sold up he formed a company called Flare with two
    http://pheeds.com/info/guide/b/be/ben_cheese.html?kurt
    Sources: pheeds[Rank #13],
    Relevancy Score: 107. [Preview]   [Open in full window]
     
    
14. Brillat-Savarin cheese
    Brillat-Savarin cheese Brillat-Savarin is a soft, white-crusted cow's milk cheese named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheesemaker Henry Androuët. Brillat-Savarin is produced all year round, mainly in Normandy. It comes in wheels 12-13 cm in diameter and approximately
    http://pheeds.com/info/guide/b/br/brillat_savarin_cheese.html?kurt
    Sources: pheeds[Rank #14],
    Relevancy Score: 107. [Preview]   [Open in full window]
     
    
15. Brie cheese
    Brie cheese Brie Production Area France Milk Cow milk Pasteurized Yes in United States (by law), no in most of Europe Texture Soft Fat content 45-50% (25% out of solid and water content) Protein content 20-25% Dimensions Circular discs about 1 inch high and about 15 inches in diameter (typically) Aging time
    http://pheeds.com/info/guide/b/br/brie_cheese.html?kurt
    Sources: pheeds[Rank #15],
    Relevancy Score: 106. [Preview]   [Open in full window]
     
    
16. Casu modde cheese
    Casu modde cheese Casu modde cheese (also called casu marzu or, in italian, formaggio marcio) is a special fermented cheese typical of Sardinia, Italy. Derived from Pecorino, its fermentation is brought up to quite a decomposition by the development of the larva of the Piophila casei, a small insect. Its pasta becomes very
    http://pheeds.com/info/guide/c/ca/casu_modde_cheese.html?kurt
    Sources: pheeds[Rank #16],
    Relevancy Score: 106. [Preview]   [Open in full window]
     
    
17. Cabrales cheese
    Cabrales cheese Cabrales cheese (Spanish queso Cabrales) is a natural cheese made in the artisan tradition by rural dairy farmers. This cheese can be made of pure cow's milk, but, depending on availability, can also be blended with some goat and/or sheep milk as well. All the milk used in its production
    http://pheeds.com/info/guide/c/ca/cabrales_cheese.html?kurt
    Sources: pheeds[Rank #17],
    Relevancy Score: 105. [Preview]   [Open in full window]
     
    
18. Caerphilly cheese
    Caerphilly cheese Caerphilly Production Area ?? Milk ?? Pasteurized ?? Texture hard Fat content approx. ??% Protein content approx. ??% Dimensions/weight ??cm x ??cm thick/??-??kg Aging time approx. ?? months Certification ?? Caerphilly cheese is the only one of the "Cheddar family" of hard cheeses from Britain that originates outside England -
    http://pheeds.com/info/guide/c/ca/caerphilly_cheese.html?kurt
    Sources: pheeds[Rank #18],
    Relevancy Score: 105. [Preview]   [Open in full window]
     
    
19. Cheese
    Cheese Cheese selection on market stand in Basel, Switzerland A dessert without cheese is like a beautiful woman who has lost an eye. —Brillat-Savarin. Cheese is a foodstuff made from the curdled milk of various animals including cows, goats, sheep, and water buffalo. Rennet is often used to induce milk to
    http://pheeds.com/info/guide/c/ch/cheese.html?kurt
    Sources: pheeds[Rank #19],
    Relevancy Score: 105. [Preview]   [Open in full window]
     
    
20. Cheddar cheese
    Cheddar cheese Cheddar Cheese Production Area Worldwide Origin England Milk Cow milk Pasteurized Frequently Texture Hard/Semi-hard Fat content 33% (typical) Protein content 25% (typical) Aging time 3 months - 4+ years Cheddar cheese is a type of cheese originally made in the English town of Cheddar, in Somerset. Cheddar-style cheeses are produced
    http://pheeds.com/info/guide/c/ch/cheddar_cheese.html?kurt
    Sources: pheeds[Rank #20],
    Relevancy Score: 105. [Preview]   [Open in full window]
     
    

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