fresh, developing some piquancy when aged, and most will be white. Varieties of brined cheese include bryndza, feta, halloumi, sirene, and telemea. Brined cheese is the main type of cheese produced and eaten in the Middle East and Mediterranean areas. Processed Processed cheese is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, preservatives, and food coloring. Its texture is consistent, and it melts smoothly. It is sold packaged and either pre-sliced or unsliced, in several varieties. Some are sold as sausage-like logs and chipolatas (mostly in Germany and the US), and some are molded into the shape of animals and objects. It is also available as "Easy Cheese", a product distributed by Mondelez International, that is packaged in aerosol cans and available in some countries. Some, if not most, varieties of processed cheese are made using a combination of real cheese waste (which is steam-cleaned, boiled and further processed), whey powders, and various mixtures of vegetable oils, palm oils or fats. Some processed-cheese slices contain as little as two to six percent cheese; some have smoke flavours added. Notes References Donnelley, Catherine W. (ed), Cheese and Microbes, 2014, ASM Press, , 9781555818593, google books Fox, P.H., ed., Fundamentals of Cheese Science, 2000, Springer Science & Business Media, , 9780834212602, google books Kinstedt, Paul, Cheese and Culture: A History of Cheese and its Place in Western Civilization, 2012, Chelsea Green Publishing, , 9781603584128, google books Lortal, Sylvie, "Cheeses made with Thermophilic Lactic Starters", Chapter 16 in Handbook of Food and Beverage Fermentation Technology, 2004, CRC Press, , 9780203913550, google books "Oxford": Donnelley, Catherine W. (ed), The Oxford Companion to Cheese, 2016, Oxford University Press, , 9780199330881, google books Thorpe, Liz, The Book of Cheese: The Essential Guide to Discovering Cheeses You'll Love, 2017, Flatiron Books, , 9781250063465, google books