Farmstead cheese farmstead cheeses are produced from water buffalo milk (mainly Buffalo mozzarella). Farmstead cheeses are most often made on family farms in small batches and is often sold at local farmers' markets. While Europe has long had a very strong tradition of farmstead cheese-making, it is only in the last decades of the 20th century that farmstead cheese-making began to return to prominence in North America. In the United States, the top states for farmstead cheesmaking include Vermont, California, and Wisconsin, although farmstead cheese is growing rapidly in other states, like Georgia, as well. North Carolina is another state that has
Egyptian cheese from Upper and Lower Egypt. The pots are similar to those used today when preparing "mish". Cottage cheese was made in ancient Egypt by churning milk in a goatskin and then straining the residue using a reed mat. The Museum of Ancient Egyptian Agriculture displays fragments of these mats. In the 3rd century BC there are records of imported cheese from the Greek island of Chios, with a twenty-five percent import tax being charged. According to the medieval philosopher Al-Isra'ili, in his day there were three types of cheese: "a moist fresh cheese which was consumed on the same day