List of cheeses

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A cheese counter at a shop
Cheese in a store cooler
A variety of cheeses on serving platter
Many cheeses at a supermarket
Cheese counter, Freiburg
Cheese shop, Paris

This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.

Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America.

Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, either in Europe, Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder, had become a sophisticated enterprise by the time the Roman Empire came into existence.[1]


See also: African cuisine


Main article: Egyptian cheese
AreeshOriginated in Egypt, it is similar to cottage cheese. Shanklish, a fermented cheese, is made from areesh cheese.[2]
DomiatiA soft white salty cheese made primarily in Egypt,[3] but also in Sudan and other Middle Eastern countries.
KarishMade from Laban Rayeb, a curdled milk product
MishA traditional Egyptian cheese that is made by fermenting salty cheese for several months or years.
Roumy cheeseEgyptian Cheese.jpgAlso known as "ras cheese", roumy is one of the main types of cheese in Egypt. It has a distinctive smell, and different degrees of salty taste according to the stage of aging.


AyibeA cottage cheese that is mild and crumbly. It has little flavor on its own, and is often served as a side dish to soften the effect of very spicy food.


Caravane cheeseThe brand name of a camel milk cheese produced in Mauritania by Tiviski, a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.

South Africa[edit]

Bokmakiri cheeseA type of soft goat's milk cheese made in South Africa.
Kwaito cheeseA mild, creamy cows milk cheese made by the Indezi River Cheese Company in South Africa.


See also: Asian cuisine


ChechilA brined string cheese that originated in Armenia and Anatolia, it has a consistency approximating that of suluguni or mozarella and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes.
MotalListed by the Ark of Taste project


ChhenaFresh, unripened curd cheese made from water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla.


See also: Tibetan cheese

Mainstream Chinese culture is not dairy-centric. However, outlying regions of the country, such as Tibet and Yunnan, have strong cheese traditions.

Chura kampo(Tibetan dried cheese) is a Tibetan cheese and important within the cuisine of Tibet. Chura kampo is made from the curds that are left over from boiling buttermilk.
Chura loenpaa Tibetan cheese that is significant within the cuisine of Tibet. It is a soft cheese, similar to cottage cheese, made from the curds that are left over from boiling buttermilk.
NguriA buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture.
RubingA firm, fresh goat milk cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities.[4]
RushanDali Rushan.jpgPictured is Rushan cheese being grilled.


SulguniSuluguni cheese.jpgA pickled Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its moniker "pickle cheese". Its color ranges from white to pale yellow. Sulguni is often deep-fried, which masks its odor. It is often served in wedges.


See also: Indian cuisine
BandelBandel Cheese 1.jpgAn Asian cheese that originated in a Portuguese colony Bandel located in eastern India. Today, the production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India.[5][6]
PaneerPanir Paneer Indian cheese fresh.jpgA fresh cheese common in South Asian cuisine. In eastern parts of Indian Subcontinent, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
ChhenaA fresh, unripened curd cheese made from cow or water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. Produced mostly in eastern Indian states of Odisha and West Bengal, it is the chief ingredient of most of the sweets produced here. It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to 1400 BCE.[7][8]
Dahi ChhenaThis is a cheese which is very similar to chhena in texture but has a deep reddish brown color.It is more flavorful and distinct in taste than chhena.It is rich in whey protein.The production of this kind of cheese has become very rare. It was generally produced in households in Cuttack region of Orissa. It is produced from the remainder of milk after butter/lahuni has been separated from the milk.The quantity of milk required to produce even small amounts of dahi chhena is thus huge. This cheese also has a long shelf life. Owing to the above two properties it could be kept in earthen sikkas for months.
KhoaKhoya.JPGThis cheese is widely used in Indian and Pakistani cuisine. It's made of either dried whole milk or milk thickened by heating in an open iron pan. It's similar to ricotta cheese, but lower in moisture.[9]
KalariAlso known as Kiladi or Maish Krej (Kashmiri: ميش کريج,)
Kalimpong cheeseOriginates from Kalimpong, a hill station in the Indian state of West Bengal. When unripe, Kalimpong cheese is a little like the Welsh Caerphilly, slightly acidic and a little crumbly with a relatively smooth (edible) rind and not particularly strong-smelling.
Surti PaneerThe name of this cheese is derived from the town of Surat in western India where it was probably first prepared and marketed. Once a popular product, very little of it is marketed today. It is a soft cheese prepared from water buffalo milk with crude rennet, salted and kept steeped in acid whey for 2–3 days. Surti paneer should have a fairly firm body and smooth texture with no internal cracks. It has a slightly salted, milk acid-curd flavour.


Sakura cheeseA soft cheese created in Hokkaidō, Japan. It is creamy white and flavored with mountain cherry leaves. Sakura means "cherry blossom" in Japanese.


Byaslag [10]Prepared with cow or yak milk, this cheese has a lumpish curd and is somewhat sour in flavor.[10]

There are two types of Mongolian cheese (бяслаг). Both are similar in taste to each other and are like a cross between mozzarella and an unsalted feta cheese.

түүхий сүүний - this is a creamy version of Mongolian cheese made by boiling the milk and keeping the cream top. болсон сүүний - this is similar but is made without the cream.


Flower of RajyaA firm yak's-milk cheese made in Nepal by Tibetan nomads in collaboration with the Trace Foundation. Milk is heated and ripened in big copper vats, curdled, drained and molded into 10-12 pound wheels. The cheese is dry-cured in Tibetan red salt, aged, then wrapped in scarves and packed in bamboo baskets.
ChhurpiChhurpi.jpgA yak's-milk cheese, influenced by Tibetan cuisine. Depending on how it is prepared, Chhurpi can be either hard and chewy, or soft.


Kesong putiA soft, white cheese, similar to cottage cheese, made from unskimmed carabao's milk, salt and rennet.[11] It has a soft, close texture and slight salty taste.

South Korea[edit]

See also: Korean cuisine
ImsilImsil Cheese Village is located near the town of Imsil (within the county of Imsil). It offers a one day or more vacation program for children and tourists to learn how to ferment cheese. The cheese produced there is called Imsil cheese, following the county name.

Middle East[edit]

Arab states[edit]

AkkawiAcreA white brine cheese. It is named after the city of Acre, where it first originated, and is commonly made using cow milk, but can be also be made with goat or sheep's milk.
Basket cheeseMade from cow's milk, it's available fresh or dry. Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed (inside a basket).
JameedJameed.JPGHard, dry laban made from goat or ewe's milk.[12] Milk is kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. Pictured is white Jameed in a shop front in Jerusalem.
Jibneh ArabiehA simple cheese found all over the Middle East. It is particularly popular in the Persian Gulf area. The cheese has an open texture and a mild taste similar to Feta but less salty.
KashkawanA type of yellow cheese made of sheep milk. In Albania, Bulgaria, Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
LabnehLabneh01.jpgAlso known as Greek yogurt, labneh is a strained yogurt product that is common in the Middle East and the Levant. Pictured is Labneh in olive oil
MajdouleA salty white cheese made up of thick strands of cheese braided together (hence the name)
Nabulsi cheeseNablusOne of a number of Palestinian white brined cheeses made in the Middle East. Its name denotes its place of origin, Nablus[13] and it is well known throughout the West Bank and surrounding regions.
ShanklishA type of cow's milk or sheep milk cheese in Levantine cuisine. It is typically formed into balls of approximately 6 cm diameter, which are often covered in za'atar and Aleppo pepper, and then aged and dried.
Syrian cheeseThere are numerous different kinds of Syrian cheese. A few of the most common include Ackawi, Baladi and Charkassiye.


See also: Israeli cuisine
Tzfat cheeseSafed cheese.jpgSafedA semi-hard cheese produced in Israel from sheep's milk. It was first produced by the Meiri dairy in Safed in 1840 and is still produced there by descendants of the original cheese makers.


See also: Iranian cuisine
Lighvan CheeseLiqvana brined curd cheese traditionally made in Iran. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep’s milk. The name comes from Liqvan, a village in Tabriz, where it has traditionally been made.



BergkäseBergkäse2.jpgA group of cheeses produced in the Alps
BrimsenAn Austrian term for Bryndza
Gelundener Käse
Lüneberg cheeseA cow's-milk cheese made in mountain valleys in Vorarlberg in western Austria.[14]
Montafoner Sauerkäse
MondseerMade from pasteurized milk, Mondseer is a semi-solid cheese similar to Munster or Limburger. The surface is brushed by hand with salt water red smear, and maturation takes four to six weeks. The fat content is 45%. It has a mild to slightly spicy aroma and a sweet and sour taste. Its natural rind is yellow-orange in color.
Tyrolean grey (Tiroler Graukäse)Graukäse.JPGA strongly flavored, rennet-free cows-milk cheese made in the Zillertal, Austria. It owes its name to the grey mould that usually grows on its rind. It is extremely low in fat (around 0.5%), yet it has a powerful penetrating smell.


See also: Belgian cuisine
Brussels cheeseMade from cow's milk, it has a smooth texture and a sharp and citrus flavor, along with a strong and salty bite.
Chimay cheesesChimay grand cru.jpgbrands, and varieties, of cheeses produced by Chimay Brewery, some soaked in Chimay Ale.
Herve cheeseHerve cheese belgium.jpgAn aged cheese made from unpasteurized cow's milk. It is traditionally aged in humid caves.
Le Wavreumont [15]Produced from cow's milk, this cheese is semi-soft and its coloration varies from yellow to ivory depending upon the season in which its produced.[15] It is made by Fromagerie des Ardennes, which is in Ferrières, Belgium.[15]
Limburger cheeseCheese limburger edit.jpgOriginated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and Netherlands. The cheese is especially known for its pungent odor. One of the most traditional forms of eating limburger is the limburger sandwich.
Maredsous cheeseA loaf-shaped cheese made from cow's milk. The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma.
Passendale cheesePassendale classic.JPGPassendale, BelgiumNamed for Passendale, the village where it originated, it's one of the best-known cheeses in Belgium. It resembles a loaf of bread and has a round shape and a hard, but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy. It has a firm and damp consistency, slightly sweet bouquet and mild flavor. The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude.[16]
RemoudouLand of Herve, BelgiumIt derives its name from the use of milk removed 15 minutes after the usual milking. Hence the wallon verb rimoûd meaning to re-milk.[17] This cheese weighs 200 to 500g. When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste. It is often sold in pieces.
RodoricLiège, BelgiumAn aged cheese made from unpasteurized goat milk that's traditionally aged in humid caves. When young, the interior is sweet, with age the flavor becomes spicy.

Bosnia and Herzegovina[edit]

Livno cheeseLivno, Bosnia and HerzegovinaThe cheese is ready after an average of 60 to 66 days in a controlled environment. The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d.o.o. Livno, with yearly production exceeding 500 metric tons.
Travnički (Vlašić) cheeseTravnik, Bosnia and HerzegovinaThis is produced in mountain Vlašić in central Bosnia above the city of Travnik. It is originally made from sheep milk but there is variety made from cow milk. This cheese is white in color with small irregular holes scattered in or it can be solid without holes. Taste is dry and salty. Milk has special taste that comes from variety of different herbs that sheep are eating while grazing on the mountain Vlašić.


Cherni VitCherni Vit, Teteven Municipality, Lovech ProvinceMade from sheep milk, Cherni Vit cheese owes the green color of its crust and its characteristic taste to the formation of mold. This occurs naturally due to the specific conditions in the region and the technology of production. Produced for centuries, Cherni Vit cheese was nearly extinct in the 2000s until it was rediscovered and popularized by Slow Food representatives.
KashkavalKaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPGA type of yellow cheese made of sheep milk, cow milk or goat milk. In Albania, Bulgaria, Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
SireneGreek feta.jpgA type of brine cheese made in South-Eastern Europe, especially popular in Serbia, Bulgaria, Romania, Albania, the Republic of Macedonia and Greece. It is made of goat milk, sheep milk, cow's milk or a combination of milks.[18] It is slightly crumbly with a fat content of about 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.


See also: Cypriot cuisine
AkkawiAcre, IsraelCommonly made using cow milk, but can be made with goat or sheep's milk, it has a smooth texture and a mild salty taste. It is now produced on a large scale in the Middle East, notably in Israel, Palestine, Lebanon, Syria and Cyprus.
Anari cheeseAnari Limassol.jpgA fresh mild whey cheese produced in Cyprus. Although much less known than other Cypriot cheeses (e.g. halloumi), it has started to gain popularity following recent publicity exposure. The whey used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi or kefalotyri cheese.[19]
HalloumiGrilled haloumi cheese.jpga Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk.[20][21][22][23] It has a high melting point and so can easily be fried or grilled. It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese.
KefalotyriKefalotyri.jpgA hard, salty yellow cheese made from sheep milk and/or goat's milk in Greece and Cyprus. Depending on the mixture of milk used in the process the color can vary between yellow and white.


Paški sirCroatian island of PagA hard, distinctively flavored sheep milk cheese. It is generally regarded as the most famous of Croatian artisan cheeses and is found in many export markets outside Croatia.
Škripavac [24][25]"Squeaking" cheese from Lika
TounjskiSmoked cheese from Tounj near Ogulin
DimsiSmoked cheese from Zagreb based on Bjelovarac cheese

Czech Republic[edit]

See also: Czech cuisine
Abertam cheeseA traditional Czech farmhouse hard cheese made from sheep milk. It has the shape of an irregular ball with thin yellow to orange natural rind. It is used as a table cheese or for melting.
Olomoucké syrečkyOlomoucké tvarůžky (1).jpgLoštice, Czech Republic This natural matured soft cheese is free of any chemical additives.A ripened soft cheese that is easily recognizable per its strong scent and yellowish color. It is named after the city of Olomouc and contains only 0.6% of fat.


See also: Danish cuisine
DanboDanbo Cheese.jpgA semi-soft, aged cow's milk cheese originating in Denmark, where it is a common household cheese. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg, coated with a bacteria culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
Danish BlueDanish Blue cheese.jpg
EsromEsrom.jpgAlso known as Danish Port-Salut
HavartiCream havarti on bread.jpgAlso known as cream Havarti
SagaSoft and creamy Saga cheese.jpg
Samsø cheese


See also: Finnish cuisine
Aura cheeseÄänekoski, FinlandProduced by the Finnish dairy company Valio, Aura is made of cow's milk and takes its name from the Aura River, which runs through the city of Turku. The cheese is available in two varieties. The regular variety is aged for six weeks, whereas the stronger 'Aura Gold' variety is aged for 12 weeks.
LeipäjuustoLeipäjuusto cheese with cloudberry jam.jpgPictured is cooked Leipäjuusto cheese; one slice has cloudberry jam on it.
OltermanniJuust Oltermanni.jpg



See also: German cuisine
Allgäuer Bergkäse [26]Prepared in Allgäu from unpasteurized cow's milk, it is ripened for a minimum of four months and has a smooth texture.[26]
Bonifaz [27][28]
ButterkäseTranslated as "butter cheese" in German, it's a semi-soft, cow's milk cheese moderately popular in Germanic Europe, and occasionally seen throughout the rest of the cheese-eating world. It has a buttery flavor and appearance.
CambozolaCambozola.jpgA combination of French Camembert and Italian Gorgonzola. Also known as "Bavaria blu".
HandkäseHandkäse mit Musik 004ok.jpg
HarzerHarzer Käse.jpg
MilbenkäseMilbenkäse.jpgA German specialty cheese made from quark and produced using the action of cheese mites.
Romadur [29]BelgiumThis is a cow's milk cheese with pungent flavor.[29] It's one of the most popular cheeses in Germany.[29]
Tilsit cheeseTilsit cheese.jpg


See also: Greek cuisine
AnthotyrosA traditional fresh cheese. There are Dry Anthotyros and Fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasturized, where law allows.
FetaFeta Cheese.jpgProtected designation of origin (PDO) – Epirus, Macedonia, Thrace, Thessaly, Peloponnese, Lesbos
GravieraPDO – Agrafa, Crete, Naxos
KasseriPDO – Macedonia, Thrace, Thessaly, Lesbos
KefalogravieraPDO – Crete, Sterea Ellada
KopanistiPDO – Mykonos
ManouriManouri.jpgPDO – Thessaly
MetsovonePDO – Metsovo, Epirus
XynomizithraPDO – Crete, Myconos


Liptauer or KőrözöttLiptauer.jpgA spicy cheese spread made with sheep milk cheese,[30] goat's milk cheese, quark cheese or cottage cheese.
OázisSmoked cheese
OrdaUrdă.pngMade from whey
PálpusztaiPalpusztai unwrapped.jpg
Trappista cheese


HöfðingiA type of Icelandic cheese, described as a "creamy-soft, almost runny cheese with a white rind/crust and a smooth, mild flavor".


Main article: List of Irish cheeses
See also: Irish cuisine


Italy rivals Switzerland, UK and France in the number of different varieties of cheese produced, numbering in the hundreds.


See also: Latvian cuisine



КашкавалA type of yellow cheese made of sheep milk. In Republic of Macedonia the term is often used to refer to all yellow cheeses (or even any cheese other than Сирење). In English-language menus in Macedonia "кашкавал" is translated as "yellow cheese" (whereas sirene is usually translated as "white cheese" or simply "cheese"). The taste of the kashkaval is sometimes compared to that of the United Kingdom's cheddar cheese, although variations exist.

UrdăUrdă.pngAn unaged whey cheese


See also: Maltese cuisine
ĠbejnaMalta Gbejniet.JPGCommonly associated with the island of GozoA small round cheese made from sheep's milk, salt and rennet, Ġbejniet are prepared and served in a variety of forms. Until the early 20th century, ġbejniet made from unpasteurised milk were one of the causes of the spread of Brucellosis which was so prevalent as to be called "the Maltese fever".


Main article: List of Dutch cheeses
See also: Dutch cuisine

The Netherlands is one of the major cheese producing countries of Europe, with a tradition of cheesemaking as shown by the Dutch cheese markets.


BrunostBrunost.jpgA caramelized brown Scandinavian whey cheese. The Norwegian and German names mean brown cheese, and the others mean simply whey cheese. Another variant, made using goat milk, is referred to and sold as geitost (Norwegian for "goat cheese") or sometimes elsewhere as gjetost (an older Dano-Norwegian spelling no longer used in Norway). Geitost is made from a mixture of goat's and cow's milk, and ekte geitost (real geitost) is made with goat's milk only.
Jarlsberg cheeseJarlsberg cheese.jpg
NorvegiaNorvegia Vellagret.JPG


BryndzaChleb z bryndza.jpgA sheep milk cheese made in Poland, Slovakia and Ukraine.[31] Recipes differ slightly across the countries.
Bryndza PodhalańskaHas been registered in the European Union's Register of protected designations of origin and protected geographical indications on June 11, 2007[32] as a Protected Designation of Origin (PDO).
BursztynMature cheese similar to Gruyere
OscypekOscypki.jpgSmoked sheep milk cheese, made exclusively in the Tatra Mountains region of Poland
RokpolSer rokpol.jpg
Słupski chłopczyk
TwarógAlso known as Quark (cheese)
ZgorzeleckiSemi-hard, yellow cheese made from cow's milk


Castelo Branco cheese
Queijo de Castelo Branco.jpgBeira Baixaa cheese named after the city of the same name in Portugal, the main city of the district where it is produced. The cheese is made from milk produced by either a goat or a ewe, and has a soft texture.
Queijo de Nisa
Queijo de nisa.jpgAlto Alentejoa semi-hard sheep's milk cheese from the municipality of Nisa. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle.
Queijo do Pico
Queijo do Pico.jpgAzoresOriginating from the island of Pico, this cured cheese is produced in cylindrical formats from cow milk It's considered a fatty cheese and the ripening of the cheese forms a yellow exterior irregular crust and yellowish-white, soft and pasty interior. Pico cheese has a salty taste and a, characteristically, intense aroma.
São Jorge
Queijo São Jorge inteiro.jpgAzoresProduced in the São Jorge Island, this is a hard/semi-hard cheese made from unpasteurised cow's milk, and the pâte has small eyes.
Serra da Estrela
Serra da EstrelaProduced in a mountainous region this cheeses is made from sheep's milk, mostly during the months of November to March. The texture of the paste varies depending on its age, from a very soft semi-liquid when young, to a soft but sliceable solid when older. It is a cured cheese created by artisanal producers with a white or slightly yellow color and a uniform creamy consistency with at most a few small holes in it.
Santarém cheese


Brânzǎ de burdufA salty type of cheese prepared with sheep's-milk, it has a strong flavor and is slightly soft in texture. To obtain it, sweet caş is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep’s stomach, or into a sheep’s skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark.
Brânză de vaci [33]A type of cottage cheese.[33]
Năsal cheeseNasal2.jpg


See also: Russian cuisine
BryndzaChleb z bryndza.jpgA crumbly salt cheese
Circassian cheeseA crumbly non-melting and mild fresh cheese that is produced in the North Caucasus. It is a cultural cheese and staple for Circassians that is very famous in Russia (Republic of Adyghea, Kabardino-Balkaria, Karachay–Cherkessia, Shapsugia in the southern part of Krasnodar Krai, Stavropol Krai, North Ossetia, Moscow, and Saint Petersburg), and the Middle east countries (Jordan, Turkey, Lebanon, Syria, Israel) and worldwide (mainly countries that have a North Caucasians and Circassians Diaspora/s).
KorallA soft, processed cheese made of cow's milk
Tvorog (творог)Tvorog.jpgA firm quark version, somewhat similar to cottage cheese
  • Adygheysky
  • Altaysky – a fairly dry hard cheese,[34] similar to Swiss cheese, originating in the Altai region
  • Chyorny Altai – a hard cheese similar to cheddar
  • Danilovsky
  • Dorogobuzhsky – a soft cheese from western Russia
  • Dorozhny
  • Golandsky
  • Gornoaltaysky – a hard, crumbly cheese[35]
  • Kostromskoy [36]
  • Moale
  • Moskovsky – a hard cow's milk cheese, also similar to Swiss
  • Medynsky
  • Omichka – a slightly sweet, soft processed cheese made of cow's milk
  • Pikantny
  • Poshekhonsky – a hard cow's milk cheese
  • Rossiysky – similar to German Tilsiter (ru:Российский сыр (Russian))
  • Sovetsky
  • Uglichsky – a hard cheese made of cow's milk
  • Yaroslavsky – a hard cow's milk cheese, usually produced in rounds; with a slightly sour taste
  • Zakusochny – a soft blue cow's milk cheese


See also: Serbian cuisine
KačkavaljCaciocavallo.JPGA type of stretched-curd cheese made out of sheep's or cow's milk. Pictured is Kačkavalj (Caciocavallo) cheese hanged to mature (Serbia)
Pule cheeseReportedly the world's most expensive cheese, it's prepared from the milk of Balkan donkeys from Serbia.
  • Sremski
  • Zlatarski[37] PDO
  • Sjenički
  • Svrljiški Belmuz [38]
  • Krivovirski Kačkavalj[39]
  • Homoljski ovčiji (Homolje sheep cheese)[39]
  • Homoljski kozji (Homolje goat cheese) [39]
  • Homoljski kravlji (Homolje cow cheese)[39]
  • Pirotski Kačkavalj
  • Lužnička Vurda
  • Užički Kajmak
  • Čačanski Kajmak
  • Čačanski Sir


BryndzaChleb z bryndza.jpgA sheep milk cheese made in Poland, Slovakia and Ukraine.[31] Recipes differ slightly across the countries.
LiptauerLiptauer.jpgA spicy cheese spread made with sheep milk cheese,[30] goat's milk cheese, quark cheese or cottage cheese.
Ovčia hrudka [40]
Kravská hrudka
KorbáčikyOravaA type of string cheese made from steamed cheese interwoven into fine braids. Common flavors include salty, smoked and garlic.
OštiepokA traditional Slovakian smoked sheep milk cheese, it is a protected trade name under the EU's protected geographical indication.
ParenicaParenica.jpgA traditional Slovakian cheese, it is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced. Parenica is cream and yellow in color, which is darkened by steaming. The cheese is produced in strips, which are woven into snail-like spirals.


Mohant [41][42]A soft cheese with a strong flavor.[41]
Tolminc cheese [43]TolminMade with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a Protected Designation of Origin.[43]


See also: Spanish cuisine
Afuega'l pituAfuega'l pitu.jpgAsturiasAn unpasteurised cow's milk cheese, it is one of four Asturian cheeses (the others being Cabrales, Gamonedo cheese, and Casín cheese) to have been recognized with Protected Designation of Origin (Denominación de Origen, DO) by Spain and the European Union.
Cabrales cheeseCabrales blue Cheese.jpgAsturias
Gamonedo cheeseGamonedo b.JPGAsturias
Garrotxa cheeseCatalonia
Idiazábal cheeseQueso Idiazábal.jpgNavarre and Basque Country
La Serena cheeseQueso La Serena.PNGExtremadura
Majorero cheeseQueso majorero a la plancha.jpgFuerteventura, Canary Islands
Manchego cheeseManchego.jpgLa Mancha, Castile–La Mancha
Mató cheeseCheese.Mato.Catalonia.jpegCatalonia
Murcian cheeseMurcia
Picón Bejes-TresvisoCantabria
Roncal cheeseQueso roncal.jpgNavarre
Tetilla cheeseQueso tetilla entre otros.jpgGalicia
Torta del CasarTorta del Casar.jpgExtremadura
Valdeón cheeseLeón
Zamorano cheeseZamorano Jon Sullivan.jpgZamora


See also: Swedish cuisine
Blå GotlandStånga"Gotland Blue" is made in Sweden by the Arla Foods company in the town of Stånga on the island of Gotland. This cheese is often characterized as being somewhere between strong and mild, containing elements of both types. The color is a pale yellow, and it has no holes.
GrevéWedge of Swedish Grevé cheese.jpg
HerrgårdsostHerrgardsost 2008.jpg
Moose cheeseBjurholm, SwedenA cheese produced in Sweden from moose milk
VästerbottensostVasterbotten cheese.jpg


Main article: List of Swiss cheeses
See also: Swiss cuisine

Switzerland is home to about 450 varieties of cheese. Cows milk is used in about 99 percent of the cheeses produced. The remaining share is made up of sheep milk and goat milk.[citation needed]


See also: Turkish cuisine
Beyaz peynirA salty, white cheese made from unpasteurized sheep milk. The cheese has a slightly grainy appearance and is similar to Greek feta cheese.
Kelle Peyniri (Balıkesir)
Otlu (Van)
Tulum(Erzincan, İzmir, Tunceli, Aydın)

United Kingdom[edit]

See also: British cuisine

The British Cheese Board[47] states that there are over 700 named British cheeses produced in the UK.


BryndzaBryndza.jpgA sheep milk cheese made in Poland, Slovakia and Ukraine.[31] Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
SyrLatte 016.jpgA firm quark version, somewhat similar to cottage cheese

North America[edit]


Cheese curdsCheese Curds with scale measurement.png
OkaOka cheese 2.jpgOriginally manufactured by the Trappist monks, who are located in Oka, Quebec, Canada, this cheese has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company.

Central America[edit]

Queso blancoQueso fresco.JPGAlso known as queso fresco

El Salvador[edit]

Crema [48]A spreadable, unripened white cheese.[48]


Crema [48]A spreadable, unripened white cheese.[48]
QuesilloQuesillo de Oaxaca.png
Queijo seco [49]


QuesilloQuesillo de Nicaragua.jpg


Main article: Cheeses of Mexico
See also: Mexican cuisine
Adobera cheeseAdobera.png
Añejo cheeseQueso añejo.JPGA firm, aged Mexican cheese traditionally made from skimmed goat's milk but most often available made from skimmed cow's milk. After it is made it is rolled in paprika to add additional flavor to its salty sharp flavor.
Asadero cheeseTlayuda con Quesillo, Oaxaca.jpgAlso known as "Oaxaca cheese". Pictured is a tlayuda topped with tomato and strings of quesillo Oaxaca.
Chiapas cheese [50]A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it.[50]
Cotija cheeseCotija Cheese.jpg
Criollo cheese
Oaxaca cheeseQuesillo de Oaxaca.png
Queso CremaStrawberries and crème fraîche.jpg
Chihuahua cheese
Queso de cuajo
Queso Fresco
Queso Panela

United States[edit]

BergenostBergenost Cheese 93 bg 122306.jpgA semi-soft cheese with a mild, smooth flavor and a subtle hint of sourness. Bergenost is a triple-cream, Norwegian-style butter cheese made by Yancey's Fancy of Corfu, New York using imported Norwegian cultures.
Brick cheeseBrickcheese.jpgWisconsin, USAPrepared in brick-shaped form, the color ranges from pale yellow to white, and it has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is medium-soft, crumbles easily and is somewhat sticky to the knife.
Cheese curdsCheese Curds with scale measurement.png
Colby cheeseColby Cheese.jpg
Colby-Jack cheeseCoJack.jpg
Cougar Gold cheese
Cream cheesePhiladelphia cream cheese.JPG
Creole cream cheese
Cup Cheese
Farmer cheeseFarmersCheese 2114.jpg
Hoop cheeseA drier version of farmer cheese
Kunik cheese
Liederkranz cheeseLiederkranz Cheese.jpg
Maytag Blue cheeseMaytagBlueCheesePackageAndRamekin.jpgA brand name which is also a distinct variety of cheese.
Monterey Jack cheese
Muenster cheeseBlock of Muenster cheese.jpg
Pepper jack cheesePepperjack Cheese.jpgA variety of Monterey Jack
Pinconning cheeseAn aged variety of Colby
Red HawkNorthern California, USAA soft, mildly salty cheese
String cheeseÚdený korbáčik (Slovakia).jpgThe particular American variety of Mozzarella with a stringy texture
Swiss cheeseNCI swiss cheese.jpg
Teleme cheese



Tasty cheeseCommonly mistaken as a variety of cheese due to the widespread use of tasty as an adjective for cheeses by Australian manufacturers; it is in fact equivalent to Cheddar, and is a term used in both Australia and New Zealand. Usage examples include CC's Tasty Cheese tortilla chips.

New Zealand[edit]

South America[edit]


Cremoso cheeseCremoso.jpgA fresh cheese elaborated with cow's milk, with or without the addition of cream. It has its origin in Argentina, and derives from Italian cheeses with similar characteristics as Crescenza.
GoyaQueso Goya
ReggianitoReggianito.jpgPictured are rounds of Argentine Reggianito cheese, accompanied with bread.




CatupiryCatupiry.jpgA soft, mild-tasting cheese that can be spread over toasts, crackers and bread buns or used in cooking. Because of its low level of acidity, catupiry has become an ingredient in various dishes. It is one of the most popular "requeijão" (creamy cheese) brands in Brazil.
MinasQueijo Minas Frescal.JPG
Queijo coalhoCoalho cheese.jpg
Queijo de ColôniaColony cheese.jpgor Colony cheese.
Queijo Canastra
Queijo Cobocó
Queijo do Serro
Queijo Manteiga
Queijo prato


See also: Chilean cuisine
Chanco cheeseQuesochanco.gifCow's milk cheese originally from the Chanco farm in Maule Region. Now it is produced all over south-central Chile, and represents almost 50% of Chilean cheese consumption.
PanquehueAndean Aconcagua regionA semi-soft cheese, it is one of the most popular cheeses in Chile, it is similar in taste to Tilsit and often has chives or red pepper flakes mixed in.[51][52]


Queso Campesino [53]
Questo Costeño [54]
Queso Cuajada [55]
Queso Paipa
QuesilloQuesillo de Oaxaca.pngIn Colombia, quesillo is a type of double cream cheese wrapped within a plantain leaf, made originally in the Tolima Department; the town of Guamo is most known for this dairy product.


Guayanés cheeseGuayana RegionA soft, salty, white cheese.
Queso crineja [56]
Queso de mano [57]
Queso Llanero [58]Also known as prairie cheese and queso de año.
Queso PalmitaA soft, watery, fresh white cheese with big holes, produced from pasteurized milk. It is usually made in large circular containers 6 feet in diameter and four feet in height.
Queso semiduro [59]
Queso telita [48]A mild farmer's cheese that is packaged in liquid.[48]


Some types of cheeses were either developed in various locales independently (usually as un-aged products from the beginning stages of dairy processing and cheesemaking), or are not actually cheese products. Examples include:

Cottage cheeseCottagecheese200px.jpgVariousA cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. Many local varieties exist.
Farmer cheeseFarmer Cheese.jpegVariousVarieties of which are made in most cultures with a strong dairy culture
Smoked cheeseSmoked Gruyère cheese.jpgVariousA style of preparing any number of hard or semi-hard cheeses, using smoke or smoke flavoring. Pictured is smoked Gruyère cheese
Soy cheeseChives Cream Sheese.jpgNot a dairy product, but a cheese analogue made from soybeans/soy protein. Pictured is soy cheese manufactured to the consistency of a cream cheese.
Rice cheeseAs with soy cheese, an analogue from rice/rice protein

See also[edit]

Articles by country[edit]


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  2. ^ Helou, Anissa (1998). Lebanese Cuisine. New York: St. Martin's Griffin. p. 18. ISBN 0312187351. 
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