Viking halberd "spear". The "kesja" was another halberd-type weapon. The name is thought to come from Celtic-Latin "gæsum". The Cleasby and Vigfússon dictionary notes that ""kesja", "atgeir" and "höggspjót" appear to be the same thing". It's interesting to note that "Egils saga" shows the "kesja" being thrown like a javelin or spear, and describes it in detail, calling it also a "mail-piercer" ("brynþvarar"): The "kesja" would thus have a blade around 90 cm in length with a diamond cross-section at the end, and an additional spike attached to the socket, whose placement and purpose is not explained. The length of the weapons'
Types of cheese Types of cheese Types of cheese are grouped or classified according to criteria such as length of fermentating, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 50 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by