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Lista de quesos

Diferentes tipos de quesos Gruyère , Jura Alpage y Etivaz en un mercado de alimentos en Lausana , Suiza. Maduración del Parmigiano-Reggiano en una fábrica moderna. Esta es una l...

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Diferentes tipos de quesos Gruyère , Jura Alpage y Etivaz en un mercado de alimentos en Lausana , Suiza.
Maduración del Parmigiano-Reggiano en una fábrica moderna.

Esta es una lista de quesos por lugar de origen. El queso es un alimento a base de leche que se produce en una amplia variedad de sabores, texturas y formas. Se producen cientos de tipos de queso en diversos países. Sus estilos, texturas y sabores dependen del origen de la leche (incluida la alimentación del animal), si ha sido pasteurizada , el contenido de grasa butírica , las bacterias y los mohos, el procesamiento y la maduración.

Se pueden usar hierbas , especias o humo de madera como agentes aromatizantes. El color amarillo a rojo de muchos quesos, como el Red Leicester , normalmente se obtiene añadiendo achiote . Si bien la mayoría de las variedades actuales de queso se pueden rastrear hasta un lugar o cultura en particular dentro de un solo país, algunas tienen un origen más difuso y no se pueden considerar originarias de un lugar específico, sino que están asociadas con toda una región, como el queso blanco en Latinoamérica .

El queso es un alimento ancestral cuyos orígenes son anteriores a la historia escrita . No existe evidencia concluyente que indique el origen de la elaboración del queso , ya sea en Europa , Asia Central o Oriente Medio , pero la práctica se había extendido por Europa antes de la época romana y, según Plinio el Viejo , se había convertido en una actividad sofisticada para cuando surgió el Imperio Romano. [ 1 ]

En esta lista se incluyen los tipos de queso; las marcas comerciales solo se incluyen si corresponden a una variedad específica de queso.

La producción de queso implica varias etapas, como la coagulación, la separación, el moldeado y la maduración. El tipo de leche utilizada, así como factores como la temperatura, la humedad y los cultivos bacterianos, pueden influir considerablemente en el sabor, la textura y el aspecto del producto final. Los productores artesanales suelen emplear técnicas y recetas tradicionales transmitidas de generación en generación, mientras que las grandes empresas comerciales pueden utilizar procesos más modernos y mecanizados para producir queso a mayor escala.

África

Argelia

Benín

Egipto

Etiopía

Mauritania

Nigeria

Sudáfrica

Asia

Armenia

Porcelana

La cultura dominante china Han no se centra en los productos lácteos, en parte debido a la baja persistencia de la lactasa . Sin embargo, algunos grupos sociolingüísticos indígenas en regiones del país, como Mongolia Interior , Tíbet y Yunnan , tienen fuertes tradiciones queseras.

Georgia

India

Indonesia

Japón

Corea

Malasia

Mongolia

Existen dos tipos de queso mongol (бяслаг). Son similares en sabor y se asemejan a una mezcla entre mozzarella y queso feta sin sal.

  • түүхий сүүний – esta es una versión cremosa del queso mongol hecha hirviendo la leche y dejando la crema en la superficie.
  • болсон сүүний – esto es similar pero se hace sin crema.

Nepal

Filipinas

Europa

Albania

Austria

Bélgica

Bosnia y Herzegovina

Bulgaria

Croacia

Chipre

República Checa

Dinamarca

Estonia

Finlandia

Francia

Mapa de los principales quesos franceses con Denominación de Origen Controlada (AOC) : el tamaño del símbolo corresponde al tamaño de la producción.

Alemania

La producción de queso de Alemania representa aproximadamente un tercio de todos los quesos producidos en Europa. [ 68 ]

Grecia

Hungría

Islandia

Irlanda

Italia

Judíos de Europa del Este

Kosovo

Letonia

Lituania

  • Džiugas

Luxemburgo

Malta

Moldavia

Montenegro

Países Bajos

Los Países Bajos son uno de los principales países productores de queso de Europa, con una larga tradición quesera, como demuestran los mercados de queso holandeses .

Macedonia del Norte

Noruega

Polonia

La historia de la elaboración de queso en Polonia se remonta al año 5500 a. C., cuando en el Neolítico se producía en Kujawy (centro-norte de Polonia) un queso similar a la mozzarella . [ 81 ] [ 82 ]

Polonia es el séptimo mayor productor de queso del mundo y ocupa el decimoctavo lugar en consumo de queso.

Marek Kosmulski describió más de 600 tipos de quesos polacos elaborados entre 1948 y 2019.

Portugal

Rumania

Rusia

Serbia

Eslovaquia

Eslovenia

  • Bohinc José
  • Nanoški
  • Planinski

España

Suecia

Suiza

Suiza alberga más de 450 variedades de queso. [ 106 ] La leche de vaca se utiliza en aproximadamente el 99 por ciento de los quesos producidos. El porcentaje restante se compone de leche de oveja y leche de cabra .

Ucrania

Reino Unido

La Junta Británica del Queso [ 107 ] afirma que en el Reino Unido se producen más de 700 quesos británicos con nombre propio.

Oriente Medio

Irán

Israel

Levante

El Levante es una región geográfica al este del mar Mediterráneo que incluye los países de Siria , Líbano , Israel , Jordania , Palestina y, a veces, Chipre y la provincia turca de Hatay.

Pavo

Yemen

North and Central America

Canada

Costa Rica

El Salvador

Honduras

Mexico

Nicaragua

United States

Oceania

Australia

New Zealand

South America

Argentina

Bolivia

Brazil

Chile

Colombia

Paraguay

Peru

Uruguay

Venezuela

Other

Some types of cheese were either developed in various locales independently (usually as un-aged products from the beginning stages of dairy processing and cheesemaking), or are not actually cheese products. Examples include:

Unsorted

See also

Articles by country

Protected cheeses

References

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