Dairy Product

Leche certificada de Granja is the certified farmhouse milk produced across Spain according to a strict set of rules and guidelines ensuring the best quality and characteristic properties. This milk is produced on small farms by pure-bred... READ MORE

This traditional Turkish dairy product is thought to have origins among the Turkic people of Central Asia. A bit later, it has spread across the Middle East, the Balkans, and certain parts of Asia. The making of kaymak involves boiling, s... READ MORE

Kiselo mlyako, also known as Bulgarian yogurt, is often cited as one of the oldest and the first types of yogurt that appeared in the world. It is made without any additives, typically from cow, sheep, buffalo, goat milk, or a mi... READ MORE

Devonshire clotted cream is a traditional thick cream characterized by its high butterfat content (64%). Clotted cream has been a staple of both Devon and Cornwall for a long time, and it's been a cause for friendly rivalry for as long as anyone c... READ MORE

Beurre d'Isigny is a butter made from pasteurized milk and cream in the Veys Bay and surrounding valleys in France. No additional colorings, creams or substances can be added to the product. The butter is golden yellow in color due to the... READ MORE

This butter originates from Turkey, specifically the Yakcukur area in the province of Trabzon. It's made with a combination of pasteurized cow's milk cream and butter cultures. Once prepared, the butter is washed with ice-cold water, then stirred ... READ MORE

Often referred to as one of the oldest fermented ingredients in the world, yogurt is produced by bacterial fermentation of milk. This versatile ingredient can vary in texture and consistency, depending on the origin, choice of milk, and t... READ MORE

Greek yogurt is a type of strained yogurt that is denser and more creamy than regular yogurt. It is made from cultured and fermented milk that is strained, usually through fine mesh strainers or cloth bags, until the whey is separated fro... READ MORE

The production of haymilk is the most primitive form of milk production that is adapted to the changing seasons. Austria's principal production areas are Tyrol, Salzburg, and Styria. Dairy cows spend their summer grazing on domestic pastures, wher... READ MORE

Tvorog is a traditional white fermented milk product in Eastern, Northern, and Central Europe. It's crafted by fermenting milk and then removing the whey, yielding a thick, creamy consistency similar to cottage cheese but with a notably tangier ta... READ MORE

Žemaitiškas kastinys is a traditionally made sour cream product which is produced throughout Lithuania and well known in the Žemaitija region in western Lithuania. Sour cream and butter are heated, stirred with circular hand moveme... READ MORE

Ghee is a type of clarified butter that is considered a superfood by many people. It is cooked for a long time so that nearly all of the milk and moisture is removed. In India, due to the hot climate, butter has to be stabilized for stora... READ MORE

Crème fraîche is a traditional cream with the addition of lactic bacteria starter, thickening the cream in the process and giving it a slightly sharp flavor that's not sour. It originated in the regions of Normandy, Franche-Comt&eacut... READ MORE

Classified as fresh cheese, this skimmed milk cheese is one of Poland’s most famous products. This white cow cheese is often compared to curd, quark, or cottage cheese, but twaróg is a unique creation not found anywhere else ... READ MORE

Clotted cream is a traditional thick cream that's characterized by a much higher butterfat content (64%) than in heavy cream (48%). It has been a staple in Cornwall and Devon for a long time, and it's believed that the clotted cream was brought to... READ MORE

Indian dahi, also known as curd in the Indian context, is a traditional fermented dairy product similar to yogurt but distinct in its preparation and taste. It is made by introducing a bacterial culture to lukewarm milk, which then ferments the mi... READ MORE

This Spanish dairy product is a type of fresh cheese that is typical of the northern regions of Spain and is traditionally made with sheep’s milk. Its name, cuajada, means curdled in Spanish, and it refers to the method of ... READ MORE

This unique cream is made from high fat cows' milk from Cornwall that has been heat-treated, providing a nutty flavor and an uneven, thick and thin texture. There is a golden crust on the surface which acts as a protective seal for the cream under... READ MORE

Manteiga dos Açores refers to a type of butter that originates from the Azores, an archipelago in Portugal. This butter is renowned for its high quality and unique flavor, which is a result of the distinctive environment of the Azores. The ... READ MORE

Traditionally made in the Belgian Ardennes since the 1800s, Beurre d'Ardenne is a type of butter made from cow's milk. It is crafted in a similar manner even today and produced within the provinces of Luxembourg, Namur and Liège, where the ... READ MORE

The thick, mild malai is a homemade dairy product made with heated milk which is refrigerated until a thick layer of fat is created on top. Yellow in color, malai is usually skimmed off by hands, stored in containers, and the procedure is... READ MORE

Jameed is a Jordanian fermented dairy product that is made by drying salted and thickened yogurt obtained from ewe’s or goat’s milk. Traditionally, the yogurt is strained using a cheesecloth until all the whey drains off, leav... READ MORE

Mantequilla de Soria is a high-quality butter made from the local Friesian or Pardo-Alpina cows' milk in the province of Soria. The color of Mantequilla de Soria ranges from ivory to straw yellow, and the taste is slightly acidic... READ MORE

Beurre Charentes-Poitou is a traditionally made, solid, pale butter that has a unique aroma. It is produced using pasteurized cream and easily spreads on toast or bread. Its unique taste and soft texture are due to the traditional process... READ MORE

Staka is a traditional Cretan dairy product that is made by salting and boiling the creamy, fat layer of fresh or boiled sheep’s or goat’s milk (or a mixture of both kinds). After cooking for... READ MORE

Kefir is a tangy probiotic drink made with milk that is fermented with kefir grains—small clusters containing a mixture of bacteria and yeasts. It is a slightly effervescent beverage with a consistency of a thin yogurt and a mildly ... READ MORE

Skyr is an Icelandic cultured dairy product made from cheese, characterized by its thick and creamy texture. Although it is so thick that it can almost be sliced, it contains 0% milk fat. It is said that skyr dates back to the 9th century... READ MORE

Rahka is Finland’s equivalent of quark, a kind of fermented dairy product that’s been a staple of the Finnish people’s diet for years. Often compared to thick Greek yogurt, rahka is typically characterized by a tangy, so... READ MORE

Matzoon or matsuni is a type of traditional Armenian and Georgian fermented dairy product that consists of milk and a starter culture or previously made matzoon. It is typically made with boiled cow’s milk combined with yogurt, and the mixtu... READ MORE

Manteiga de garrafa, also known as "butter in a bottle," is a traditional clarified butter. Originating from the Northeast region of Brazil, it is made by simmering butter slowly to remove the milk solids and water. The result is a clear, golden l... READ MORE

Kashk (known by various names in different countries) is a multi-ethnic delicacy made by drying and fermenting yogurt, which is then usually crushed and used in a variety of ways. It is characterized by its unique, deep flavor similar to the ones ... READ MORE

Tomme fraîche is a hard-pressed curd that is made with cow’s milk. It is made in the production of Laguiole, Cantal, and Salers cheese. The curd is unsalted and slightly fermented, and because it’s hard-pressed, it has a high lev... READ MORE

Viili is a traditional fermented milk product that is often classified as a yogurt. It has a mild flavor, and it can have a thick viscose texture or a creamy consistency, more similar to standard, commercially made yogurt varieties. Viili... READ MORE

Crème fraîche d'Isigny is a high-quality, thick cream from the Isigny-sur-Mer region in Normandy, France. This area is renowned for its rich dairy products due to the lush pastures and temperate climate, which contribute to the superi... READ MORE

Safed makhan refers to white butter, a traditional type of butter made from fresh cream or yogurt, typically without any added salt. It is a staple in Indian cuisine, especially in rural areas, and has a rich, creamy texture and mild flavor. Safed... READ MORE

Niter kibbeh is a popular Ethiopian and Eritrean product that is also the secret ingredient in many popular regional dishes. Essentially, it is slowly-simmered clarified butter with the addition of spices such as garlic, onions, ginger, c... READ MORE

Mantequilla de l'Alt Urgell y la Cerdanya is a high-quality butter made from the milk of Friesian cows in the north-east of the Iberian peninsula. This butter is characterized by its bright yellow color due to its high carotenoid content.... READ MORE

Créme fraîche fluide d'Alsace is a liquid, white-colored cream made from pasteurized skimmed milk with no additions whatsoever, produced in the Alsace region in France. Its color is unique because it is much whiter than other... READ MORE

Isigny Creme Fraiche has rich yellow fat and is made in the Veys Bay area in Manche and Calvados regions in France. The cream is pasteurized after the milk is skimmed, and additives such as coloring agents and antioxidants are strictly fo... READ MORE