Great quiz Ak. I hardly even got any guesses wrong until I came to the last one. It really stumped me though. Egypt? Who would've though? Even more than famous cheese places like Britain and Switzerland. Wow.
I was surprised, and got it on a guess. I had to look it up - interesting history. They also make a lot of cheese from water buffalo. Regarding one of their staple cheeses, mish or mishsh, a fermented, salty cheese which is eaten by country people with bread and leeks or green onions, one 17-century writer described it as, "Blue qarish cheese which was kept for so long that it cut off the mouse's tail with its burning sharpness and the power of its saltiness." The recipe for mish is fascinating. Thanks, Akasnah, for the new info. https://en.wikipedia.org/wiki/Egyptian_cheese
What? No UK? Inconceivable! I got Egypt, though. They have a huge population and they love Mediterranean food which includes a lot of cheese: feta, halloumi, goat cheese, etc.
Great quiz! I was surprised to see, with all the goat feta that Greece makes, that country missing. I checked your FAO source and I see it is a list of cows' cheese production! So I've done the same quiz for goat cheese, which has the most unlikely number 1 country you could ever imagine.
Interesting quiz! Feta is not goat cheese though (although it can have some goat's milk in it), it is actually sheep cheese! (No surprises as to who is first here, I guess...)
Feta can be mixed goat and sheep, but some people use the term feta to refer to brined cheeses made wholly of cow's milk. However, to be called feta according to the EU's protection definition, it has to be traditionally produced from Greek localities, be made of sheep milk with 30% or less goat milk.
Personally I like softer fetas, like Macedonian feta, or Lighvan (Iranian feta). They're a bit more spreadable, less salty, and delightful with cucumber slices or on toast. These can be hard to find, but sometimes Italian delis carry them if you don't have any luck finding a Macedonian or Iranian grocer in your 'hood.
Gotta love those regulations. I mean it's nice that some terms guarantee a certain trait of a product or for it to be from a certain region. But it's funny how producers find their way around them. While terms like "sheep milk cheese" or "goat milk cheese" are pretty straight forward I've seen "shepherds cheese" quite often. You'd think that tells you it's sheep milk but for that one brand I'm thinking of it's 100% cows milk.
The problem is that "Swiss Cheese" isn't a protected name, so everyone can just name their cheese "swiss", and that's exactly what happens. Is a bit annoying as a swiss myself, now everyone thinks that the crap they sell in the US is what's supposed to be so great about Switzerland.
I thought it was edam cheese. Swiss has holes aswell, though I thought mainly much bigger and less of them instead of a lot of somewhat smaller like in this picture. It could well be swiss though but my first thought was edam.
It's interesting how this list is dominated by Western countries. I know that cheese is much more prevalent in European cuisine (and its offshoots) than other cuisines, but it's still something of a surprise. I was especially expecting India to be on here--while paneer isn't quite as prevalent in Indian dishes as other cheeses are in Western dishes, it's still common enough, that, given the amount of agriculture in India, I assumed it would make the list. Guess I was wrong.
It's prevalent in South Asia, but not a majority. You can see it in this map. Personally, I'm Bangladeshi and I don't know anyone in my immediate family who is lactose intolerant. I think there are enough lactose-tolerant people in South Asia that it would make sense for India to make this list.
Personally I like softer fetas, like Macedonian feta, or Lighvan (Iranian feta). They're a bit more spreadable, less salty, and delightful with cucumber slices or on toast. These can be hard to find, but sometimes Italian delis carry them if you don't have any luck finding a Macedonian or Iranian grocer in your 'hood.