Which types cheeses are there in your country?
And which are special?
What are production methods of them?
What are the critical points / touches make them special cheeses?
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Cheese produced in Kenya includes Cheddar, gouda,blue cheese,feta, mascarpone, ricotta,mozzarella and brie.
The most common in the market is Cheddar, mozzarella and ricotta.
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thank you @faitho i think this topic will be very interesting and helpful. Can you tell as local cheeses also? And if possible please share us some cheese photos 
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Well, this isn’t technically a cheese from my country, but it’s so interesting and confounding that I want to share it with you guys.
There’s a cheese in Italy that’s known to be so dangerous it has been illegal to sell in the market. It’s made from goat cheese and from what I have read, the closest flavor comparison would be Gorganzola cheese.
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In France, there are many types of cheese : Gouda, Camembert, Roquefort , Brie, chèvre its a goat cheese with great taste that we eat it with honey and nuts…
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Cream cheese, mozerella cheese, cheddar cheese, cottage cheese, Gouda cheese, hamluomi cheese
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Can you share us more details ?
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Here in Nigerian we used soyabean to make cheese production,using Sodom apple as coagulate
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Wow! congratulations Faith for meeting you again in such a great Food Tech Platform.
Actually here in Nairobi Java House, interms of cheese,we greatly preffer Mozzarella and blue cheese. Thanks!
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In India, we have the Indian cottage cheese called Paneer. Its a soft cheese made from cow or buffalo milk, curdling it up with some vinegar or lemon juice. Discarding the whey and the paneer is hung in cheese cloth overnight. Your fresh soft cheese is ready.
Can we have details of the rest of the cheese people are mentioning. It will be quite insiteful.
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Sir please tell me about quarg cheese
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Quarg cheese is the same as quark cheese
So here’s the description
https://www.grahamsfamilydairy.com/news-events/blog/what-quark
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In Brazil, there are a lot of kinds of cheese like cheddar, mozzarella, gorgonzola, Brie, and there are also the artisan cheeses knowing like MarajĂł cheese, Coalho Curd Cheese, Caipira Cheese, Colonial Cheese, Minas Cheese, Serrano Cheese and Butter Cheese.
I would like to share this article about Brazilian cheese. I got this flowchart from this article:
https://doi.org/10.1111/1541-4337.12486
I hope you enjoy this!
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In lebanon ; it’s fresh and tradional cheese like akawi ; halloum… same ingredients and little differences in process
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Which context designer milk helpful for cheese making
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In Pakistan, the most common in the market is Cheddar and Mozzarella.
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Orafa…is this on industrial scale or household level? Can share procedures…am surprised to know this?
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Hi! I’m from Italy and there are almost 500 types of cheese! We’ve got a lot of PDO and PGI. Parmigiano Reggiano, Canestrato (it’s a goat cheese from my region. Due its name to the rush baskets -“canestri”- in which it’s placed during ripening), Mozzarella…
These are Grana Padano PDO in their room ripening. I took this photo in a Venetian cheese factory
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Guess Italy is the heaven of cheeses…post more pictures of other types if you may have from the factory…amazing view
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“Kars (a city in the east of Turkey) gruyere cheese” is made from high-fat cow’s milk. In traditional production only natural yeasts (obtained from calf stomach) are used. Fermented milk coagulates after about 45 minutes. It is mixed gently at low temperatures. Pressing is done after obtaining an acceptable consistency. After salting process (takes 8-9 days) it is kept for 10-13 days in rooms with 28-30 ° C and 85-90% humidity. At the end of this period, the cheese begins to ripen. (Takes 3-4 months) Propionibacterium shermanii is responsible for the formation of pores, which are typical of gruyere cheeses.
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