Aged Kashkaval cheese gets its characteristic taste and perfect texture after being allowed to age for months. Indispensable for cheese gourmets: It’s with you at breakfast, on cheese plates, at different times of the day.
Chechili a brined string cheese that originated in Armenia. It has a consistency approximating that of mozzarella or sulguni and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes. Chechil is a smoked, braided, salty, string-cheese beer snack that is enjoyed by beer drinkers and enthusiasts across the globe. Chechil is made from pasteurized cow milk and is low in fat. Its taste is salty, very chewy, and with a smoky flavor to it. Its consistency is firm and smooth. Chechil is one of the cheeses produced in the Armenian Highlands and is also called husats or tel. It is a kneaded or pulled cheese, and the art of the cheese-maker is in stretching it thin so that it yields a "chicken-breast texture". The cheese is often sold braided in thick ropes. Curd is given a hot whey bath, then kneaded and stretched to the desirable, pliable consistency. In the Western world, chechil panir is often called Armenian string cheese or Syrian cheese. Armenian refugees who settled in Syria after the Armenian Genocide of 1915 introduced it in the country.In Turkey, checil is called çeçil or tel peyniri, and is widely popular being specifically produced in Erzurum and in Ardahan. In Russia, it is very popular as a pairing to beer in bars. Chechil is matured in brine and often smoked before consumption. It is sometimes mixed with farmer cheese or various hard cheeses, and is stored in jars or wine skins.
Double cream cheese also often referred to as cream cheese is a light, paste-like, spreadable cheese with a slightly tangy taste. It is a soft cheese with a fat content of at least 60 percent Fat in dry matter and a total dry matter of 44 to 46 percent
Halloumi or haloumi is a semi-hard, unripened cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. It has a high melting point and so can easily be fried or grilled. This property makes it a popular meat substitute. Rennet (mostly vegetarian or microbial these days) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation. Halloumi is often associated with the island of Cyprus, where it has been produced by a multi-ethnic population for many centuries. It is also popular throughout the Eastern Mediterranean. It became widely available in Turkey after 2000. By 2013, demand in the United Kingdom had surpassed that in every other European country except Cyprus.
Kashkaval is a semi-hard, yellow cheese that derives its name from the Italian cheese "Caciocavallo". It is particularly popular in Eastern Europe and Mediterranean region Kashkaval made from cow's milk is known as Kashkaval vitosha while a variation made from ewe's milk is called Kashkaval balkan. Kashkaval preslav is the name given to the cheese made from a mixture of both milks. In Romania, Bulgaria, and Macedonia it is used as a generic term for all kinds of yellow cheeses. This cheese is also found in Hungary, Croatia, and Turkey. The Romanians call this cheese cascaval, the Greeks kasseri while the Turkish prefer to interpret it as Ksara.