List of cheeses

Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.

There is no conclusive evidence indicating where cheesemaking originated, either in Europe, Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder, had become a sophisticated enterprise by the time the Roman Empire came into existence.

The type of milk used, as well as factors like temperature, humidity, and bacterial cultures, can greatly impact the final product's flavor, texture, and appearance.

The dominant Han Chinese culture is not dairy-centric, in part due to low rates of lactase persistence.

However, some indigenous sociolinguistic groups in regions of the country, such as Inner Mongolia, Tibet and Yunnan, have strong cheese traditions.

It does not contain high levels of fat, so its taste is mild and light.All producers make it in a similar manner, although every family has their own small secret that distinguishes their cheese, of which they are rather protective.

The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life.

The Levant is a geographical region east of the Mediterranean Sea which includes the countries of Syria, Lebanon, Israel, Jordan, Palestine and sometimes it includes Cyprus and the Turkish province of Hatay After a couple days or after any refrigeration they can be "regenerated" with a couple seconds in a microwave, but they will not be the same or as fresh.