A Palestinian employee shows templates of Italian cheese before packing them inside the dairy unit of the Palestinian Livestock Development Center in the West Bank town of Tubas on Nov. 28, 2016. The Center has been producing top quality Italian cheeses like Ricotta and Pecorino since 2004, following traditional recipes. The milk of cows and sheep is used in manufacturing four types of Italian cheese. The templates of cheese need more than 20 days to dry and become ready for eating. (Xinhua/Ayman Nobani)