Caerphilly is a hard, white cheese that originates in the area around the town of Caerphilly in Wales, although it is now also made in England, particularly in the South West and on the English border with Wales.

Many of the dishes involve Fontina, a cheese with PDO status, made from cow's milk that originates from the valley.

Harzer cheese is a German sour milk cheese made from low fat curd cheese, which contains only about one percent fat and originates in the Harz mountain region south of Braunschweig.

The cheese, Bleu de Bresse originates here.

They went shopping in the neighborhood, and bought two loaves of bread with the ration coupons they had been given in Blois, and some cheese, and a dozen eggs, and a bag of oranges from a peddler in the Place Redoute -- the first oranges they had seen since they landed.

Lots of cheese made from June grass milk is served.

A wheel of cheese from the Emmental in Switzerland can weigh up to 100 pounds, and owners of the cows traditionally receive from the cheesemakers a portion in relation to the proportion of the cow's milk from the summer months in the high alps.

Even more divergent are American stir-fry dishes inspired by Chinese food, that may contain brown rice instead of white, or those with grated cheese ; milk products are almost always absent from traditional Chinese food.

Greetings from Anacharsis to Hanno: My clothing is a Scythian cloak, my shoes are the hard soles of my feet, my bed is the earth, my food is only seasoned by hunger-and I eat nothing but milk and cheese and meat.

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.

Widely grown in this area, cassava is typically included in the region's dishes, as are other components of meals, such as the chipá ( a cassava and cheese bread ), which originally came from Paraguay.

Picadas, which are consumed at home or in bars, cafés, " cafetines " and " bodegones " are also popular ; they consist of an ensemble of plates containing cubes of cheese ( typically from Mar del Plata or Chubut ), pieces of salame, olives in brine, french fries, maníes ( peanuts ), etc.

By 1000 BC ancient civilizations were using technologies that formed the basis of the various branches of chemistry such as ; extracting metal from their ores, making pottery and glazes, fermenting beer and wine, making pigments for cosmetics and painting, extracting chemicals from plants for medicine and perfume, making cheese, dying cloth, tanning leather, rendering fat into soap, making glass, and making alloys like bronze.

Cumin can be found in some Dutch cheeses, such as Leyden cheese, and in some traditional breads from France.

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.

* Kouskousaki ( Κουσκουσάκι in Greek or Kuskus in Turkish ), a pasta from Greece and Turkey, that is boiled and served with cheese and walnuts.

The name " Cheddar cheese " is widely used and has no Protected Designation of Origin ( PDO ) within the European Union, but only Cheddar produced from local milk within four counties of South West England may use the name " West Country Farmhouse Cheddar.

Charles I ( 1600 – 1649 ) also bought cheese from the village.

Cheddar cheese from Bravo Farms, Traver, California

Animal fries ( covered with cheese, grilled onions, and spread ) from In-N-Out Burger's secret menu

File: Camembert. JPG | Camembert, cheese specialty from Normandy

Pike, perch, river crabs, snails, poultry from Bresse, Charolais beef or game, redcurrants, blackcurrants, honey cake, Chaource and Epoisses cheese are all specialties of the local cuisine of both Burgundy and Franche-Comté.

High quality produce comes from the region's hinterland, especially goat cheese.

Cabécou cheese is from Rocamadour, a medieval settlement erected directly on a cliff, in the rich countryside of Causses du Quercy.

The famous Majorero cheese is locally made from the milk of the indigenous majorera goat.

The village gave its name to Cheddar cheese and has been a centre for strawberry growing, with the crop being transported on the Cheddar Valley line, which closed in the late 1960s but is now a cycle path.

The village gave its name to Cheddar cheese, which is the most popular type of cheese in the United Kingdom.

The cheese is now made and consumed worldwide, and only one producer remains in the village.

Cheddar Gorge on the edge of the village contains a number of caves, which provided the ideal humidity and constant temperature for maturing the cheese.

* Greek salad: the so-called Greek salad is known in Greece as village / country salad ( horiatiki ) and is essentially a tomato salad with cucumber, red onion, feta cheese, and kalamata olives, dressed with olive oil.

Traditionally, the South West of England has been well known for producing Cheddar cheese, which originated in the Somerset village of Cheddar, for Devon cream teas, crabs, Cornish pasties, and for cider.

Cheddar cheese, originally made in the village of Cheddar, is by far the most common type, with many variations.

A cheese is named after this village.

The village center features an old fashioned country store, known for its cellar-aged cheese.

The town is also home to the original Velveeta Cheese factory, now tightly located next to Monroe 6 Cinemas in the village, it stands as a historic landmark as the small building that started the now highly popular " cheese food ".

Four cheese factories were operating near the village.

Morbier is a semi-soft cows ' milk cheese of France named after the small village of Morbier in Franche-Comté.

Thus any cheese produced in Stilton, the village in Cambridgeshire after which the cheese is named, would not be allowed to be called Stilton Cheese.

According to the Stilton Cheesemaker's Association, the first Englishman to market blue Stilton cheese was Cooper Thornhill, owner of the Bell Inn on the Great North Road, in the village of Stilton, Huntingdonshire.

Since the main stagecoach routes from London to Northern England passed through the village of Stilton he was able to promote the sale of this cheese and the fame of Stilton rapidly spread.

Stilton cheese cannot, however, be produced in the village that gave the cheese its name.

There had been no evidence at the time of the application for PDO 1996 that cheese using the same recipe as modern Stilton cheese had ever been made in the village.

However recent evidence indicates that it is unlikely that the village would have been a centre for selling of cheese, unless cheese was also made in the area.