![\"Cheese](\"newimages\/2009\/K\u00e4sesorten.jpg\")
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Delicious cheese varieties that are not made from cow's milk. The cheese specialities come from the Mediterranean region, Scandinavia, Eastern Europe, Great Britain, the USA, Australia and Germany.<\/p>\n
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Crottin de Chavignol<\/strong><\/p>\n \u00a0<\/p>\n This cheese is made from goat's milk and comes from the Loire Valley in France. It is a soft cheese with noble mould. The characteristics of this cheese are its cylindrical shape and its nutty, acidic aroma.<\/p>\n \u00a0<\/p>\n Feta<\/strong><\/p>\n \u00a0<\/p>\n Feta has been made exclusively from sheep's or goat's milk for several years. This white Greek cheese is matured in brine and has a spicy taste.<\/p>\n \u00a0<\/p>\n Manchego<\/strong><\/p>\n \u00a0<\/p>\n Manchego is a hard cheese from Spain. The cheese takes its name from the Manchega sheep, from whose milk it is made. Its flavour is full-bodied and nutty.<\/p>\n \u00a0<\/p>\n Mozzarella<\/strong><\/p>\n \u00a0<\/p>\n Today, the typical Italian cheese is mostly made from cow's milk, but it is also available from buffalo milk. The mozzarella made from buffalo milk has a stronger flavour than the more neutral cow's milk mozzarella.<\/p>\n Usually served with tomatoes, basil and olive oil as antipasti, mozzarella is also a popular pizza cheese.<\/p>\n \u00a0<\/p>\n Pecorino<\/strong><\/p>\n \u00a0<\/p>\n Pecorino is an Italian hard cheese made from sheep's milk. The aromatic light yellow cheese is good for grating and is therefore often used for gratinating.<\/p>\n \u00a0<\/p>\n Roquefort<\/strong><\/p>\n \u00a0<\/p>\n The noble mushroom cheese from the south of France is made from sheep's milk and matured in high humidity. It has a piquant and spicy aroma.<\/p>\n \u00a0<\/p>\n Sainte- Maure de Touraine<\/strong><\/p>\n \u00a0<\/p>\n This soft cheese made from goat's milk has a mild, mushroom-like aroma. Its rind consists of noble mould and plant ash and is edible.<\/p>\n \u00a0<\/p>\n Scamorza<\/strong><\/p>\n \u00a0<\/p>\n Scamorza, another Italian scalded cheese, is usually made from cow's milk, but the more noble variety is made from buffalo milk. It is pear-shaped and its dark yellow rind is wrapped with a cord. Gourmets prefer scamorza smoked.<\/p>\n \u00a0<\/p>\n Valencay<\/strong><\/p>\n \u00a0<\/p>\n Also known as Levroux, this French soft cheese is made from raw goat's milk. Its pyramid-shaped loaf is dusted with ash. Valencay is a mildly aromatic goat cheese.<\/p>\n \u00a0<\/p>","protected":false},"excerpt":{"rendered":" \u00a0 K\u00f6stliche K\u00e4sevarianten, die nicht aus Kuhmilch hergestellt werden. Die K\u00e4sespezialit\u00e4ten kommen aus dem Mittelmeerraum Skandinavien, Osteuropa, Gro\u00dfbritannien, USA, Australien und Deutschland. \u00a0 Crottin de Chavignol \u00a0 Dieser K\u00e4se wird aus Ziegenmilch hergestellt und kommt aus dem Loire-Tal in Frankreich. Es handelt sich um einen Weichk\u00e4se mit Edelschimmel. Die Charakteristiken dieses K\u00e4ses sind seine Zylinderform […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_fgj2wp_old_id":["714"],"rank_math_focus_keyword":["die beliebtesten k\u00e4sesorten aus schafs-, ziegen- und b\u00fcffelmilch"],"rank_math_analytic_object_id":["2774"],"rank_math_og_content_image":["a:2:{s:5:\"check\";s:32:\"813f087b20d9643e766bcc7eaeee4bcf\";s:6:\"images\";a:0:{}}"],"_trp_automatically_translated_slug_en_GB":["the-most-popular-cheeses-from-sheep-goats-and-buffalo-milk"],"rank_math_internal_links_processed":["1"]},"categories":[5],"tags":[],"class_list":["post-1441","post","type-post","status-publish","format-standard","hentry","category-essen-und-trinken","entry"],"_links":{"self":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/1441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/comments?post=1441"}],"version-history":[{"count":0,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/1441\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media?parent=1441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/categories?post=1441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/tags?post=1441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}