<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> Bilozhar </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> Bukovinskyi </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> Bryndza </Td> <Td> </Td> <Td> </Td> <Td> A sheep milk cheese made in Moldova, Poland, Slovakia and Ukraine . Recipes differ slightly across the countries . Pictured is Ukrainian Carpathian bryndza . </Td> </Tr> <Tr> <Td> Dobrodar </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> Smetankowyi </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> Syr </Td> <Td> </Td> <Td> </Td> <Td> A firm quark version, somewhat similar to cottage cheese </Td> </Tr> <Tr> <Td> Ukraїnskyi </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> Vurda </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> </Table>

How many types of cheese are there in the world