Global food category
9 traditional foods, ingredients, and local specialties connected by one appetite.
Bal Kaymak
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9 foods match this view. Narrow them by country, type, rarity, or name.
Kazakhstan
Балқаймақ
A quintessential Turkish breakfast combination of honey drizzled over kaymak, a rich clotted cream made from water buffalo milk. The contrast of sweet honey and creamy, slightly tangy kaymak on fresh bread is one of the most beloved morning treats in Turkey.
Nouvelle-Aquitaine, France
Beurre Charentes-Poitou is cultured French butter made from cream, with a firm texture and pronounced dairy richness.
Wallonia, Belgium
Beurre d'Ardenne is a quality-marked butter from Wallonia with a clean, rich dairy flavour.
Botswana
Madila
Traditional Botswana cultured/sour milk — milk fermented until tangy and thick, eaten on its own or added to porridge; a staple of the Batswana diet, used in bogobe and tophi preparations.
Luxembourg
Rosa Botter
Luxembourgish butter carrying the state Marque Nationale seal, churned from cream of a fixed minimum grade and stamped with a rose.
Azores, Portugal
Manteiga dos Açores is a Portuguese dairy product from Azores, made from local milk and valued for its fresh, rich texture.
Kurzeme, Latvia
Rucava white butter, EU PDO.
Zambia
Mabisi
Traditional Zambian sour milk; milk left to ferment naturally; tangy, thick, and refreshing; a traditional dairy product; served with nshima or taken as a drink; similar to amasi in southern Africa; a way to preserve milk without refrigeration; the fermented dairy of Zambia.
Northwest Russia, Russia
Вологодское масло
Cultured butter of at least 82.5% fat made in Vologda Oblast since the 19th century, prized for its nutty, fermented sweetness.