Cheese

Cheese begins as an accident of storage — milk carried in a ruminant’s stomach curdles from the rennet still in it — and became deliberate very early: perforated pottery strainers from Poland carry milk fats 7,000 years old. It solved two problems at once, preserving a perishable food and stripping out the lactose most adults then could not digest.

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Allgäu mountain cheeseBrieBryndzaCamembert de NormandieCashel BlueCheddarCheese fondueChhurpiColbyComtéDomiatiDry JackEarly cheeseEmmental cheeseFetaFeta-type brined sheep cheeseFondueGoudaGruyèreGruyère cheeseHalloumiHavartiIdiazabal cheeseManchegoMonterey JackMozzarellaMozzarella di bufalaOaxaca cheeseOkaOlomouc curd cheeseOscypekPaneerParmigiano ReggianoPecorino RomanoProcessed cheeseRacletteRoquefortSerra da Estrela cheeseShanklishSulguniTolminc cheeseVästerbotten cheese