Sheeps-milk cheeses: Wensleydale cheese, Casu marzu, Roquefort, Manchego, Pecorino Romano, Halloumi, Ricotta, Feta, Dunlop cheese, Bryndza, Idiazabal cheese, Robiola, Pa¿ki sir, Cabrales cheese, Zamorano cheese, Anari, Sirene, Picón Bejes-Tresviso, Kashk

Source: Wikipedia. Pages: 29. Chapters: Wensleydale cheese, Casu marzu, Roquefort, Manchego, Pecorino Romano, Halloumi, Ricotta, Feta, Dunlop cheese, Bryndza, Idiazabal cheese, Robiola, Päki sir, Cabrales cheese, Zamorano cheese, Anari, Sirene, Picón Bejes-Tresviso, Kashkaval, Oscypek, Pecorino Sardo, Pecorino Toscano, Ossau-Iraty, Caciocavallo, Basco-béarnaise, Kefalotyri, Gbejna, Serra da Estrela cheese, Kasseri, Mizithra, Anthotyros, Xynomizithra, Croglin, Brocciu, Telemea, Torta del Casar, Sussex Slipcote, Xynotyro, Castelo Branco cheese, Fine Fettle Yorkshire, La Serena cheese, Nabulsi cheese, Casciotta d'Urbino, Cazelle de Saint Affrique, Pepato, Roncal cheese, Bryndza Podhalanska, O¿tiepok, Abbaye de Belloc, Bundz, Paddraccio, Etorki, Jibneh Arabieh, Pecorino Siciliano, Lanark Blue, Abertam cheese, Brânza de burduf, Caciotta, Beyaz peynir, Kefalograviera, Five Counties cheese, Saloio, Kadchgall, Manouri, Testouri. Excerpt: Roquefort (US: , UK: , French: ; from Occitan ròcafòrt ), sometimes spelled Rochefort in English, is a sheep milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton and Gorgonzola is one of the world's best-known blue cheeses. Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms, and is about 10 cm thick. Each kilogram of finished cheese requires about 4.5 litres of milk. Legend has it that the cheese was discovered when a youth, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, the mold (Penicillium roqueforti) had transformed his plain cheese into Roquefort. Roquefort, or similar style cheese, is mentioned in literature as far back as AD 79, when Pliny the Elder remarked upon its rich flavor. In 1411 Charles VI granted a monopoly for the ripening of the cheese to the people of Roquefort-sur-Soulzon as they had been doing for centuries. Cheesemaking colanders have been discovered amongst the region's prehistoric relics. In 1925, the cheese was the recipient of France's first Appellation d'Origine Contrôlée when regulations controlling its production and naming were first defined. In 1961, in a landmark ruling that removed imitation, the Tribunal de Grande Inst