<Tr> <Td> Västerbottensost </Td> <Td> </Td> <Td> Burträsk </Td> <Td> A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture . Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes . Västerbotten cheese must be aged for at least 12 months . </Td> </Tr> <Tr> <Td> Ädelost </Td> <Td> </Td> <Td> </Td> <Td> A blue cheese made from pasteurized cow's milk . It has a light cream color with evenly distributed blue - gray veins and a sharp, salty flavor . The cheese has a slightly moldy rind . </Td> </Tr> <P> Switzerland is home to about 450 varieties of cheese . Cows milk is used in about 99 percent of the cheeses produced . The remaining share is made up of sheep milk and goat milk . </P> <Table> <Tr> <Th> Name </Th> <Th> Image </Th> <Th> Region </Th> <Th> Description </Th> </Tr> <Tr> <Td> Beyaz peynir </Td> <Td> </Td> <Td> </Td> <Td> A salty, white cheese made from unpasteurized sheep milk . The cheese has a slightly grainy appearance and is similar to Greek feta cheese . </Td> </Tr> <Tr> <Td> Hellim </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> Kaşar </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> Kelle Peyniri (Balıkesir) </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> Labne </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> Mihaliç </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> Otlu (Van) </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> Tulum </Td> <Td> </Td> <Td> (Erzincan, İzmir, Tunceli, Aydın) </Td> <Td> </Td> </Tr> </Table>

Drum shaped mould in which pastry crossword clue