Acid-set cheeses

Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. However, modern ricotta is often made from milk instead of whey. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

Paneer () is a fresh acid-set cheese, common in South Asian cuisine, made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with an acid, such as lemon juice or citric acid. Paneer was predominantly used in north Indian dishes and is commonly used throughout India due to its versatility as an ingredient in diverse dishes.

dairy product

Gamalost (Nynorsk; gammelost or gammalost in Bokmål) is a traditional Norwegian cheese.

type of cheese

Chhena () ଛେନ୍ନା in Odia or chhana () ছানা in Bengali, is a kind of acid-set cheese originating in the Indian subcontinent that is made from water buffalo or cow milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining out the whey.

trademark

cheese that has been curdled

Fresh cream cheese

thumb|alt=2 plastic box of crumbled cheese.|Pultost Pultost is a soft, mature Norwegian sour milk cheese flavored with caraway seeds.

Variety of cheese with a white hue

thumb|Fried rubing (乳饼) goat's cheese in Kunming (昆明), Yunnan (云南), China. Rubing () is a firm, acid-set, non-melting, fresh goat milk farmer cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities. Its Bai name is youdbap, meaning "goat's milk".

thumb|300px|Nieheimer sauermilchkäse Nieheimer is a sour milk cheese made using cow's milk and named after Nieheim, a town in Höxter district in North Rhine-Westphalia, Germany. It is prepared from curds that are first formed into a cake form and aged for around five to eight days. After this time, the cakes are broken down into smaller pieces, salt and caraway seeds are added, and the pieces are then covered with straw while drying. Milk or beer is also sometimes added at this time. After being flavored, the cheese is then placed into casks that are packed with layers of hops and further ripe

Austrian cheese