The designation Queso Manchego is protected under Spain's Denominación de Origen ( DO ) regulatory classification system and the cheese has been granted Protected Designation of Origin ( PDO ) status by the European Union.

Cheeses that meet the DO requirements carry a casein tab that is applied when the cheese is in the mould and bear a distinctive label that is issued by the Manchego Cheese Denomination of Origin Regulating Council ; this carries the legend Queso Manchego, a serial number, and artwork depicting Don Quixote de La Mancha.

Queso de Cabrales

Traditionally, Cabrales was sold wrapped in the moist leaves of Acer pseudoplatanus ( Sycamore Maple ), but nowadays regulations require that commercially produced Cabrales be sold in a dark-green-coloured aluminum foil with the registered official stamp of the PDO Queso de Cabrales.

de: Queso Cabrales

es: Queso de Cabrales

it: Queso de Cabrales

The area is famed for its piquant blue cheeses, such as Queso de Cabrales, traditionally matured in caves.

es: Queso de cabra

A Mexican empanada filled with Queso Oaxaca | queso Oaxaca, epazote and flor de calabaza

Cachapas are traditionally eaten with Queso de Mano ( hand cheese ), a soft, mozzarella-like cheese, and occasionally with fried pork chicharrón on the side.

Quarterão com Queijo is used in metric Brazil, " Royal Cheese " in Portugal, Cuarto de Libra con Queso in Spain and in Latin America, Quarter Pounder is used in Finland, and the QP Cheese is found in Sweden.

* Queso de Año

* Queso de Bola relleno

* Queso de Cabra

* Queso de Mano

es: Queso de Suiza

* Queso con anchoas-Castilla or Manchego cured cheese with anchovies on top

Manchego ( officially Queso Manchego ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed.

To be designated as Queso Manchego, the cheese must satisfy the following requirements:

* Queso Relleno is a " gourmet " dish featuring ground pork inside of a carved edam cheese ball served with tomato sauce

Queso Oaxaca is a white, semihard cheese from Mexico, similar to unaged Monterey Jack, but with a mozzarella-like string cheese texture.

Queso blanco (), along with other similar cheeses including queso fresco (), is a creamy, soft, and mild unaged white cheese, commonly used in the Iberian Peninsula and in several American countries, including Mexico.

The town hosts the annual Feria Nacional del Queso y el Vino, ( National Cheese and Wine Fair ) which showcases southern Querétaro ’ s cheese and wine production.

The Feria Nacional del Queso y el Vino began in the 1980s as a means to promote the region ’ s wine and cheese production.

Queso Olanchano a hard and salty cheese, and " Mantequilla Crema " white cream, are produced in great quantities at several dairies and exported throughout the country and the Central American Region.

* Queso blanco, a Mexican farmer cheese

Queso blanco is traditionally made from cow's milk, whereas queso fresco may be made from a combination of cow's and goat's milk.

The Feria del Queso ( Cheese Fair ) is held in Santa Maria Tonantzintla and is held in honor of the Virgin of the Conception.

Common items include tamales made with iguana, chicken, beef or armadillo, Guetabingui ( fried balls of rice and shrimp ), Garnachas topped with dried Queso Oaxaca and Pozol, a maize-based drink.

Queso blanco or queso fresco are often recommended as substitutes in the Americas as they are commercially available in many American markets but paneer is not.

Among the specialty shows at WRAS are: Nippon Music Champ ( one of the few Japanese music shows in the southeast ), The Georgia Music Show ( dedicated exclusively to artists from Georgia ), I Don't Care ( punk ), Soul Kitchen ( funk, soul, disco and related ), Crossroads ( blues ), Psychobilly Freakout ( rockabilly and psychobilly ), Beatscape Lounge ( ambient, electronica and nu jazz ), Subterranean ( drum and bass ), Cowtipper's Delight ( classic country and alternative country ), Dot Dash ( post-punk ), Hotel Parallel ( drone music and space rock ), Mighty Aphrodite ( female vocalists ), We're Not Gonna Take It ( heavy-metal music ), Tower of Song ( psyche, prog, freakbeat ), a large variety of hip hop including the long-running shows Tha Bomb, Rhythm and Vibes ( Atlanta's longest-running hip hop show ) and Hush Hush ( instrumental hip hop ), Martinis Con Queso ( lounge ) and many more.

Queso Oaxaca is used in Mexican cuisine, especially in quesadillas and empanadas, where the queso Oaxaca is melted and other stuffings, such as huitlacoche and squash flowers are added to the filling.

Some versions of these cheeses, such as Queso Oaxaca, melt well when heated, but most only soften.

Queso blanco and queso fresco make a creamy addition to recipes, and are often used as a topping for spicy Mexican dishes such as enchiladas and empanadas, or crumbled over soups or salads.

Queso blanco and queso fresco also exist in Portugal and are called queijo fresco.

Today, it is an area filled with Montezuma cypress and ash trees and is the site of the annual Feria Nacional del Queso y el Vino.

The municipality ’ s seal was adopted in 1989 at a contest held in conjunction with the annual Feria Nacional del Queso y el Vino.

While the elevation of the town is 281 m above sea level, the mountains that surround the valley where Limay is located, rise as high as 1400 m. The broad valley is created by the confluence of two rivers, the Queso and the Negro.

Sandwiches de miga are delicate sandwiches made with crustless buttered white bread, very thinly sliced cured meat, cheese, and lettuce.

The " policeman's " or " truck driver's " sweet is cheese with quince paste or dulce de membrillo.

Dulce de batata is made of sweet potato / yam: this with cheese is the Martín Fierros sweet.

Furthermore, sandwiches de miga are another type of bread products ; they are made only with thin layers of white bread ( generally referred to as crustless bread ) and stuffed with food items ranging from ham and cheese to other more sophisticated combinations such as raw ham, tomatoes, olives, hard boiled eggs, tuna, lettuce, red pepper, and the like.

Many of the sweets produced in this region, such as quince, sweet potato, molasses and dulce de cayote jams, have given rise to a very well known and easily made dessert referred to as vigilante, or to so-called queso y dulce ( where a piece of fresh cheese is served with one of the sweets mentioned above ).

The most common are those made of milanesa, baked ham and cheese, pan de miga, toast, pebetes, panchos ( hot dogs ), choripanes, morcipanes, etc.

In Northeastern Brazil and among the diaspora of its population in other Brazilian regions, cuzcuz ( locally, in Rio de Janeiro, in São Paulo ), a steamed cake of couscous and corn flour ( a mixture called fubá, pronounced, said to be of African origin from the slave trade ), is a popular meal, served in many forms: With sugar and milk, with varied meats, with cheese and eggs, and so on.

Meals often ended with an issue de table, which later changed into the modern dessert, and typically consisted of dragées ( in the Middle Ages, meaning spiced lumps of hardened sugar or honey ), aged cheese and spiced wine, such as hypocras.

File: Bleu de Bresse cheese. jpg | Bleu de Bresse cheese

In Ecuador, the potato, as well as being a staple with most dishes, is featured in the hearty locro de papas, a thick soup of potato, squash, and cheese.

The department of Colonia, some of which was settled by the Swiss, was famous for the production of milk, butter, cheese, and dulce de leche ( a dessert made from concentrated milk and sugar ).

It is also used to make rellenos de pana ( mashed breadfruit filled with seasoned meat, mofongo, tostones de pana ( double fried breadfruit ), and even lasagna de pana ( cooked mashed breadfruit layered with meat and topped with cheese ).

* Peruvian cuisine uses sauces based mostly in different varieties of ají combined with several ingredients most notably salsa huancaína based on fresh cheese and salsa de ocopa based on peanuts or nuts.

* Fira de Formatges Artesans del Pirineu ( cheese fair of Pyrenean artisans ).

In particular have to be mentioned the Bresse poultries (" volaille de Bresse "), the mold cheese (" Bleu ") of Gex, Grièges and the Bresse, carps and sturgeons of the Dombes region as well as the wine of the Bugey.

Camembert, head cheese, and Terrine ( food ) | terrine de campagne ( l-r ) in a fine dining setting