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List of cheeses

Updated: Wikipedia source

List of cheeses

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. In this list, types of cheeses are included; brand names are only included if they apply to a distinct variety of cheese. Cheese production involves several steps, including curdling, coagulation, separation, shaping, and aging. The type of milk used, as well as factors like temperature, humidity, and bacterial cultures, can greatly impact the final product's flavor, texture, and appearance. Artisanal cheesemakers often employ traditional techniques and recipes passed down through generations, while larger commercial operations may utilize more modern and mechanized processes to produce cheese on a larger scale.

Tables

· Africa › Algeria
Bouhezza
Bouhezza
Name
Bouhezza
Region
Aurès Mountains
Description
Bouhezza is a ripened cheese that has traditionally been prepared by the Chaouia community between March and June. It has historically been made from raw goat or sheep milk (and is also now made with cow's milk) with the addition of leben (fermented milk), salt, and additional raw milk. It has a soft, smooth, and spreadable texture and is slightly salty, spicy, and acidic, with an intense acidic lactic odor and aroma.
Kemariya
Kemariya
Name
Kemariya
Region
Ghardaia and Naâma
Description
Produced by local women from the indigenous Wilaya community in southern Algeria, kemariya is a variety of smooth white cheese that is traditionally made with goat milk and can alternatively be made with cow’s milk or camel’s milk. It is also referred to as takkmerit by local Berbers.
Name
Image
Region
Description
Bouhezza
Aurès Mountains
Bouhezza is a ripened cheese that has traditionally been prepared by the Chaouia community between March and June. It has historically been made from raw goat or sheep milk (and is also now made with cow's milk) with the addition of leben (fermented milk), salt, and additional raw milk. It has a soft, smooth, and spreadable texture and is slightly salty, spicy, and acidic, with an intense acidic lactic odor and aroma.
Kemariya
Ghardaia and Naâma
Produced by local women from the indigenous Wilaya community in southern Algeria, kemariya is a variety of smooth white cheese that is traditionally made with goat milk and can alternatively be made with cow’s milk or camel’s milk. It is also referred to as takkmerit by local Berbers.
· Africa › Benin
Wagasi
Wagasi
Name
Wagasi
Region
Northern Benin
Description
A soft cow's milk cheese commonly made by the Fulani people that is sold in many units in Parakou, a city in Central Benin.
Name
Image
Region
Description
Wagasi
Northern Benin
A soft cow's milk cheese commonly made by the Fulani people that is sold in many units in Parakou, a city in Central Benin.
· Africa › Egypt
Areesh
Areesh
Name
Areesh
Description
A type of white, soft, lactic, crumbly cheese made from laban rayeb.
Baramily
Baramily
Name
Baramily
Description
A type of white cheese aged in barrels, the name translates to barrel cheese in English.
Domiati
Domiati
Name
Domiati
Description
A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days. The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine. Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt. The cheese takes its name from the city of Damietta and is thought to have been made as early as 332 BC.
Halumi
Halumi
Name
Halumi
Description
Similar to Cypriot halloumi, yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the Coptic word for cheese, "halum".
Istanboly
Istanboly
Name
Istanboly
Description
A type of white cheese made from cow or buffalo milk, similar to feta cheese.
Mish
Mish
Name
Mish
Description
A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers. Mish is often made at home from areesh cheese. Products similar to mish are made commercially from different types of Egyptian cheese such as domiati or rumi, with different ages.
Rumi
Rumi
Name
Rumi
Description
A hard, bacterially ripened variety of cheese. It belongs to the same family as Pecorino Romano and Manchego. It is salty, with a crumbly texture, and is sold at different stages of aging. Although the texture and taste of Rumi cheese differ according to the aging period, it is usually sharp, strong, and pungent.
Name
Image
Region
Description
Areesh
A type of white, soft, lactic, crumbly cheese made from laban rayeb.
Baramily
A type of white cheese aged in barrels, the name translates to barrel cheese in English.
Domiati
A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days. The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine. Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt. The cheese takes its name from the city of Damietta and is thought to have been made as early as 332 BC.
Halumi
Similar to Cypriot halloumi, yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the Coptic word for cheese, "halum".
Istanboly
A type of white cheese made from cow or buffalo milk, similar to feta cheese.
Mish
A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers. Mish is often made at home from areesh cheese. Products similar to mish are made commercially from different types of Egyptian cheese such as domiati or rumi, with different ages.
Rumi
A hard, bacterially ripened variety of cheese. It belongs to the same family as Pecorino Romano and Manchego. It is salty, with a crumbly texture, and is sold at different stages of aging. Although the texture and taste of Rumi cheese differ according to the aging period, it is usually sharp, strong, and pungent.
· Africa › Ethiopia
Ayibe
Ayibe
Name
Ayibe
Description
A local 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.
Name
Image
Region
Description
Ayibe
A local 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.
· Africa › Mauritania
Caravane cheese
Caravane cheese
Name
Caravane cheese
Description
The 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. It is also available and consumed in Senegal.
Name
Image
Region
Description
Caravane cheese
The 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. It is also available and consumed in Senegal.
· Africa › Nigeria
Warankasi
Warankasi
Name
Warankasi
Description
A Yoruba cheese made from cow's milk.
Name
Image
Region
Description
Warankasi
A Yoruba cheese made from cow's milk.
· Africa › South Africa
Kwaito
Kwaito
Name
Kwaito
Description
Kwaito is a South African gouda-style cheese made from cow's milk. It has a creamy texture and mild flavor. Apart from plain and smoked varieties, it may be flavored with peppercorns or other peppers.
Name
Image
Region
Description
Kwaito
Kwaito is a South African gouda-style cheese made from cow's milk. It has a creamy texture and mild flavor. Apart from plain and smoked varieties, it may be flavored with peppercorns or other peppers.
· Asia › Armenia
Chanakh
Chanakh
Name
Chanakh
Region
Armenian Highlands
Description
A traditional brined cheese with a sharp, salty flavor and firm, slightly brittle texture, aged in brine and shaped into blocks or truncated cones.
Chechil
Chechil
Name
Chechil
Region
Armenian Highlands
Description
A brined string cheese that originated either in Armenia or in Georgia, it has a consistency approximating that of suluguni or mozzarella and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes.
Kanach panir
Kanach panir
Name
Kanach panir
Region
Shirak
Description
A mold-ripened cheese known for its greenish appearance and crumbly texture. It is aged in clay pots or leather bags, where natural or introduced mold develops, giving the cheese a sharp flavor and soft texture. Commonly consumed in the Shirak Province, it is typically served fresh and not used in cooked dishes.
Lori
Lori
Name
Lori
Region
Lori
Description
A semi-soft Armenian cheese made from pasteurized cow's milk. Similar to halloumi, its curds are boiled during production and the cheese is preserved in brine.
Motal
Motal
Name
Motal
Region
Syunik and Artsakh
Description
A traditional Armenian brined cheese made primarily from sheep's milk or a mixture of sheep's and goat's milk. It is aged for several months in tki, leather containers made from animal hides, and may include herbs such as wild thyme. The cheese has a crumbly texture and a strong, distinctive flavor.
Tel panir
Tel panir
Name
Tel panir
Region
Armenian Highlands
Description
Tel panir is a traditional Armenian string cheese made from strained, fermented milk. A type of chechil cheese, it’s known for its distinctive braided or threaded form.
Yeghegnadzor
Yeghegnadzor
Name
Yeghegnadzor
Region
Vayots Dzor
Description
A semi-soft, aromatic cheese traditionally aged in clay vessels buried underground. Made from cow's or goat's milk with local herbs and seeds, it develops a sharp, salty flavor and creamy, slightly crumbly texture after at least six months of underground maturation. Also known as horats panir.
Name
Image
Region
Description
Chanakh
Armenian Highlands
A traditional brined cheese with a sharp, salty flavor and firm, slightly brittle texture, aged in brine and shaped into blocks or truncated cones.
Chechil
Armenian Highlands
A brined string cheese that originated either in Armenia or in Georgia, it has a consistency approximating that of suluguni or mozzarella and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes.
Kanach panir
Shirak
A mold-ripened cheese known for its greenish appearance and crumbly texture. It is aged in clay pots or leather bags, where natural or introduced mold develops, giving the cheese a sharp flavor and soft texture. Commonly consumed in the Shirak Province, it is typically served fresh and not used in cooked dishes.
Lori
Lori
A semi-soft Armenian cheese made from pasteurized cow's milk. Similar to halloumi, its curds are boiled during production and the cheese is preserved in brine.
Motal
Syunik and Artsakh
A traditional Armenian brined cheese made primarily from sheep's milk or a mixture of sheep's and goat's milk. It is aged for several months in tki, leather containers made from animal hides, and may include herbs such as wild thyme. The cheese has a crumbly texture and a strong, distinctive flavor.
Tel panir
Armenian Highlands
Tel panir is a traditional Armenian string cheese made from strained, fermented milk. A type of chechil cheese, it’s known for its distinctive braided or threaded form.
Yeghegnadzor
Vayots Dzor
A semi-soft, aromatic cheese traditionally aged in clay vessels buried underground. Made from cow's or goat's milk with local herbs and seeds, it develops a sharp, salty flavor and creamy, slightly crumbly texture after at least six months of underground maturation. Also known as horats panir.
· Asia › China
Byaslag
Byaslag
Name
Byaslag
Description
Mild, unripened Mongolian cheese made from yak or cow milk.
Chura kampo
Chura kampo
Name
Chura kampo
Description
(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 loenpa
Chura loenpa
Name
Chura loenpa
Description
A 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.
Nguri
Nguri
Name
Nguri
Description
A 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.
Rubing
Rubing
Name
Rubing
Description
A 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. Pictured is fried rubing cheese.
Rushan
Rushan
Name
Rushan
Description
The name means "milk fan" as it is said to resemble a folding fan.
Name
Image
Region
Description
Byaslag
Mild, unripened Mongolian cheese made from yak or cow milk.
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 loenpa
A 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.
Nguri
A 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.
Rubing
A 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. Pictured is fried rubing cheese.
Rushan
The name means "milk fan" as it is said to resemble a folding fan.
· Asia › Georgia
Imeruli
Imeruli
Name
Imeruli
Region
Imereti
Description
A "quick cheese" made from cow's milk. It has a soft "springy" texture and a salty, slightly sour flavour.
Sulguni
Sulguni
Name
Sulguni
Region
Samegrelo
Description
A 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.
Tenili
Tenili
Name
Tenili
Region
Meskheti
Description
A string cheese made from either ewe's or cow's milk. It has been included in the Intangible cultural heritage of Georgia since 2013.
Name
Image
Region
Description
Imeruli
Imereti
A "quick cheese" made from cow's milk. It has a soft "springy" texture and a salty, slightly sour flavour.
Sulguni
Samegrelo
A 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.
Tenili
Meskheti
A string cheese made from either ewe's or cow's milk. It has been included in the Intangible cultural heritage of Georgia since 2013.
· Asia › India
Bandel
Bandel
Name
Bandel
Region
An Asian cheese that originated in a Portuguese colony Bandel located in eastern India. Today, production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India.
Description
Made by separating the curds from the whey with lemon juice. It is then molded, drained in small baskets, and smoked.
Paneer
Paneer
Name
Paneer
Region
The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer. Paneer is now widespread in most of the Indian subcontinent.
Description
A fresh cheese common in South Asian cuisine. In eastern parts of Indian subcontinent, it is generally called Chhana. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated full-fat milk(mostly buffalo) with lemon juice, yogurt, vinegar, or any other food acids.
Khoa Batti Chikna Daane Pindi Dhap
Khoa Batti Chikna Daane Pindi Dhap
Name
Khoa Batti Chikna Daane Pindi Dhap
Region
A dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh, Punjab, and Pakistan
Description
Khoa is a type of cheese made by boiling and reducing milk until it becomes a thick, sticky mass. It is often used in Indian sweets such as barfi and gulab jamun and has a sweet, nutty taste.
Chhana
Chhana
Name
Chhana
Region
Produced mostly in eastern Indian states of Odisha and West Bengal; it is the chief ingredient of most West Bengalese-produced sweets.
Description
A fresh, unripened curd cheese made from cow or water buffalo milk. A crumbly and moist form of paneer, it is used to make desserts such as rosogolla (রসগোল্লা). It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to 1400 BCE.
Dahi Chhana
Dahi Chhana
Name
Dahi Chhana
Region
It was generally homemade in Odisha households of the Cuttack region, but its production has now become very rare.
Description
Very similar to chhana in texture, it has a deep, reddish-brown color, and is more distinctly flavorful. It is rich in whey protein. It is produced from traditional buttermilk, and a large quantity of milk is required to produce even small amounts of Dahi Chhana. It has a long shelf life, and can be kept in earthen sikkas for months.
Kalari
Kalari
Name
Kalari
Region
Originated from Chenani in the union territory of Jammu and Kashmir.
Description
Also known as Kiladi or Maish Krej (Kashmiri: ميش کريج,).
Kalimpong cheese
Kalimpong cheese
Name
Kalimpong cheese
Region
Originates from Kalimpong, a hill station in the Indian state of West Bengal.
Description
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.
Qudam
Qudam
Name
Qudam
Region
Originates from the Gujjar tribes of Kashmir.
Name
Image
Region
Description
Bandel
An Asian cheese that originated in a Portuguese colony Bandel located in eastern India. Today, production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India.
Made by separating the curds from the whey with lemon juice. It is then molded, drained in small baskets, and smoked.
Paneer
The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer. Paneer is now widespread in most of the Indian subcontinent.
A fresh cheese common in South Asian cuisine. In eastern parts of Indian subcontinent, it is generally called Chhana. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated full-fat milk(mostly buffalo) with lemon juice, yogurt, vinegar, or any other food acids.
Khoa Batti Chikna Daane Pindi Dhap
A dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh, Punjab, and Pakistan
Khoa is a type of cheese made by boiling and reducing milk until it becomes a thick, sticky mass. It is often used in Indian sweets such as barfi and gulab jamun and has a sweet, nutty taste.
Chhana
Produced mostly in eastern Indian states of Odisha and West Bengal; it is the chief ingredient of most West Bengalese-produced sweets.
A fresh, unripened curd cheese made from cow or water buffalo milk. A crumbly and moist form of paneer, it is used to make desserts such as rosogolla (রসগোল্লা). It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to 1400 BCE.
Dahi Chhana
It was generally homemade in Odisha households of the Cuttack region, but its production has now become very rare.
Very similar to chhana in texture, it has a deep, reddish-brown color, and is more distinctly flavorful. It is rich in whey protein. It is produced from traditional buttermilk, and a large quantity of milk is required to produce even small amounts of Dahi Chhana. It has a long shelf life, and can be kept in earthen sikkas for months.
Kalari
Originated from Chenani in the union territory of Jammu and Kashmir.
Also known as Kiladi or Maish Krej (Kashmiri: ميش کريج,).
Kalimpong cheese
Originates 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.
Qudam
Originates from the Gujjar tribes of Kashmir.
· Asia › Indonesia
Dangke
Dangke
Name
Dangke
Region
Enrekang Regency, South Sulawesi
Description
Dangke is a cheese made from buffalo milk using a traditional process; it is known for having quite high protein and β-carotene content.
Name
Image
Region
Description
Dangke
Enrekang Regency, South Sulawesi
Dangke is a cheese made from buffalo milk using a traditional process; it is known for having quite high protein and β-carotene content.
· Asia › Japan
Sakura cheese
Sakura cheese
Name
Sakura cheese
Region
Created in Hokkaidō, Japan
Description
A soft cheese that is creamy white and flavored with mountain cherry leaves. Sakura means "cherry blossom" in Japanese.
Name
Image
Region
Description
Sakura cheese
Created in Hokkaidō, Japan
A soft cheese that is creamy white and flavored with mountain cherry leaves. Sakura means "cherry blossom" in Japanese.
· Asia › Korea
Imsil
Imsil
Name
Imsil
Region
Imsil Cheese Village is located near the town of Imsil (within the county of Imsil). It provides vacation programs for children and tourists, with programs lasting for one day or more, in which guests learn how to make cheese.
Description
The cheese produced in Imsil Cheese Village is called Imsil cheese, following the county name.
Name
Image
Region
Description
Imsil
Imsil Cheese Village is located near the town of Imsil (within the county of Imsil). It provides vacation programs for children and tourists, with programs lasting for one day or more, in which guests learn how to make cheese.
The cheese produced in Imsil Cheese Village is called Imsil cheese, following the county name.
· Asia › Malaysia
Susu Masam
Susu Masam
Name
Susu Masam
Region
Kuala Berang, Terengganu
Description
A rare delicacy made from fermented buffalo's milk originated particularly from Kuala Berang area in the state of Terengganu. The milk is fermented inside a bamboo for one night or up to 3 days until the milk is mostly or completely solidified. The taste of the susu masam is described as creamy and sour similarly to yogurt. Susu masam is commonly eaten with rice and budu. It can also be eaten on its own or with sugar.
Name
Image
Region
Description
Susu Masam
Kuala Berang, Terengganu
A rare delicacy made from fermented buffalo's milk originated particularly from Kuala Berang area in the state of Terengganu. The milk is fermented inside a bamboo for one night or up to 3 days until the milk is mostly or completely solidified. The taste of the susu masam is described as creamy and sour similarly to yogurt. Susu masam is commonly eaten with rice and budu. It can also be eaten on its own or with sugar.
· Asia › Mongolia
Byaslag
Byaslag
Name
Byaslag
Description
Prepared with cow or yak milk, this cheese has a lumpish curd and is somewhat sour in flavor.
Name
Image
Region
Description
Byaslag
Prepared with cow or yak milk, this cheese has a lumpish curd and is somewhat sour in flavor.
· Asia › Nepal
Flower of Rajya
Flower of Rajya
Name
Flower of Rajya
Description
A 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.
Chhurpi
Chhurpi
Name
Chhurpi
Description
A yak's-milk cheese, influenced by Tibetan cuisine. Depending on how it is prepared, Chhurpi can be either hard and chewy, or soft.
Name
Image
Region
Description
Flower of Rajya
A 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.
Chhurpi
A yak's-milk cheese, influenced by Tibetan cuisine. Depending on how it is prepared, Chhurpi can be either hard and chewy, or soft.
· Asia › Philippines
Kesong puti
Kesong puti
Name
Kesong puti
Description
A soft, white cheese, made from unskimmed carabao's milk, salt and rennet. It has a soft, close texture and slight salty taste.
Name
Image
Region
Description
Kesong puti
A soft, white cheese, made from unskimmed carabao's milk, salt and rennet. It has a soft, close texture and slight salty taste.
· Europe › Albania
Djathë i bardhë
Djathë i bardhë
Name
Djathë i bardhë
Description
Named after its color, it is a variation of the Balkanic sirene. One of the most popular types of cheese in Albania, widely used as an appetizer or side dish. Village salad and byrek are the most known recipes where djathë i bardhë is used, but it is also served fried, or baked in terracotta dishes with peppers and tomatoes. Djathë i bardhë is commonly eaten as meze, a term used for appetizers that are served with alcoholic beverages, most prominently, raki.
Kaçkavall
Kaçkavall
Name
Kaçkavall
Description
In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. A great majority of traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies in Albania produce kaçkavall and mainly use cow's or sheep's milk.
Djathë pice
Djathë pice
Name
Djathë pice
Gjizë
Gjizë
Name
Gjizë
Description
Gjizë is a whey cheese very similar to curd or cottage cheese. It is usually salted and it is one of the most used ingredients for byrek. Its taste can be compared to ricotta when served unsalted. Most Albanians consider gjizë as the creamy version of djathë i bardhë.
Urdhë
Urdhë
Name
Urdhë
Description
Unaged cheese produced by boiling whey
Name
Image
Region
Description
Djathë i bardhë
Named after its color, it is a variation of the Balkanic sirene. One of the most popular types of cheese in Albania, widely used as an appetizer or side dish. Village salad and byrek are the most known recipes where djathë i bardhë is used, but it is also served fried, or baked in terracotta dishes with peppers and tomatoes. Djathë i bardhë is commonly eaten as meze, a term used for appetizers that are served with alcoholic beverages, most prominently, raki.
Kaçkavall
In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. A great majority of traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies in Albania produce kaçkavall and mainly use cow's or sheep's milk.
Djathë pice
Gjizë
Gjizë is a whey cheese very similar to curd or cottage cheese. It is usually salted and it is one of the most used ingredients for byrek. Its taste can be compared to ricotta when served unsalted. Most Albanians consider gjizë as the creamy version of djathë i bardhë.
Urdhë
Unaged cheese produced by boiling whey
· Europe › Austria
Bachensteiner
Bachensteiner
Name
Bachensteiner
Bergkäse
Bergkäse
Name
Bergkäse
Description
A group of cheeses produced in the Alps.
Brimsen
Brimsen
Name
Brimsen
Description
An Austrian term for Bryndza.
Gelundener Käse
Gelundener Käse
Name
Gelundener Käse
Lüneberg cheese
Lüneberg cheese
Name
Lüneberg cheese
Region
Made in mountain valleys in Vorarlberg in western Austria
Description
A cow's-milk cheese.
Montafoner Sauerkäse
Montafoner Sauerkäse
Name
Montafoner Sauerkäse
Description
The Montafoner Sauerkäse (dialect: Sura Kees or in the Walgau and Rhine Valley Sura Käs) is a cheese made of soured-milk and has its origins in the Vorarlberger Montafon. Sour milk cheese is a lean cheese, so its fat content is very low. The protein content, however, does not suffer from fat loss due to the cream sabot. It is known in Vorarlberg since the 12th century and is similar to the Tyrolean grey cheese.
Mondseer
Mondseer
Name
Mondseer
Description
Made from pasteurized milk, Mondseer is a semi-solid cheese similar to Muenster cheese 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.
Moosbacher
Moosbacher
Name
Moosbacher
Description
Moosbacher has been described as "part Emmental-style swiss and part washed-rind stinker".
Staazer
Staazer
Name
Staazer
Description
Staazer is a semi-hard cheese made from raw cow's milk from Austria. Staazer is made from hay milk, i.e. the cows that give the milk for the Staazer are fed exclusively with grass and herbs from the pasture in summer and exclusively with hay in winter. There is no silage feeding or feeding with fermentation hay. This special, natural feeding makes the milk, and later the cheese, particularly aromatic. The cheese matures for at least 3 months. Staazer has a round loaf shape weighing about 6 kg. The dough is pale yellow, the consistency is compact with few fermentation holes. The taste is aromatic and mildly creamy. In addition to the regular Staazer, there are also the varieties: Staazer with wild garlic - 50% fat (Staazer cheese with wild garlic in the dough) Staazer with hay flowers – 45% fat (Staazer cheese with dried hay flowers on the rind)
Steirerkäse
Steirerkäse
Name
Steirerkäse
Tyrolean grey (Tiroler Graukäse)
Tyrolean grey (Tiroler Graukäse)
Name
Tyrolean grey (Tiroler Graukäse)
Region
Made in the Zillertal, Austria
Description
A strongly flavored, rennet-free cows-milk cheese, 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.
Name
Image
Region
Description
Bachensteiner
Bergkäse
A group of cheeses produced in the Alps.
Brimsen
An Austrian term for Bryndza.
Gelundener Käse
Lüneberg cheese
Made in mountain valleys in Vorarlberg in western Austria
A cow's-milk cheese.
Montafoner Sauerkäse
The Montafoner Sauerkäse (dialect: Sura Kees or in the Walgau and Rhine Valley Sura Käs) is a cheese made of soured-milk and has its origins in the Vorarlberger Montafon. Sour milk cheese is a lean cheese, so its fat content is very low. The protein content, however, does not suffer from fat loss due to the cream sabot. It is known in Vorarlberg since the 12th century and is similar to the Tyrolean grey cheese.
Mondseer
Made from pasteurized milk, Mondseer is a semi-solid cheese similar to Muenster cheese 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.
Moosbacher
Moosbacher has been described as "part Emmental-style swiss and part washed-rind stinker".
Staazer
Staazer is a semi-hard cheese made from raw cow's milk from Austria. Staazer is made from hay milk, i.e. the cows that give the milk for the Staazer are fed exclusively with grass and herbs from the pasture in summer and exclusively with hay in winter. There is no silage feeding or feeding with fermentation hay. This special, natural feeding makes the milk, and later the cheese, particularly aromatic. The cheese matures for at least 3 months. Staazer has a round loaf shape weighing about 6 kg. The dough is pale yellow, the consistency is compact with few fermentation holes. The taste is aromatic and mildly creamy. In addition to the regular Staazer, there are also the varieties: Staazer with wild garlic - 50% fat (Staazer cheese with wild garlic in the dough) Staazer with hay flowers – 45% fat (Staazer cheese with dried hay flowers on the rind)
Steirerkäse
Tyrolean grey (Tiroler Graukäse)
Made in the Zillertal, Austria
A strongly flavored, rennet-free cows-milk cheese, 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.
· Europe › Belgium
Brussels cheese
Brussels cheese
Name
Brussels cheese
Description
Made from cow's milk, it has a smooth texture and a sharp and citrus flavor, along with a strong and salty bite.
Chimay cheeses
Chimay cheeses
Name
Chimay cheeses
Description
Brands, and varieties, of cheeses produced by Chimay Brewery, some soaked in Chimay Ale.
Herve cheese
Herve cheese
Name
Herve cheese
Description
An aged cheese made from unpasteurized cow's milk. It is traditionally aged in humid caves.
Le Wavreumont
Le Wavreumont
Name
Le Wavreumont
Region
Made by Fromagerie des Ardennes, which is in Ferrières, Belgium
Description
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.
Limburger cheese
Limburger cheese
Name
Limburger cheese
Description
Originated 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 cheese
Maredsous cheese
Name
Maredsous cheese
Region
Produced at Maredsous Abbey in Denée, Belgium
Description
A 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 cheese
Passendale cheese
Name
Passendale cheese
Region
Passendale, Belgium
Description
Named after Passendale, the village where it originated, it is 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.
Remoudou
Remoudou
Name
Remoudou
Region
Land of Herve, Belgium
Description
It derives its name from the use of milk removed 15 minutes after the usual milking. Hence the wallon verb rimoûd meaning to re-milk. 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.
Rodoric
Rodoric
Name
Rodoric
Region
Liège, Belgium
Description
An aged cheese made from unpasteurized goat milk that is traditionally aged in humid caves. When young, the interior is sweet, with age the flavor becomes spicy.
Nazareth
Nazareth
Name
Nazareth
Region
Nazareth, Belgium
Description
A Belgian hard cheese made from cow's milk, named after the village of the same name. It is now manufactured by Belgomilk, which is part of the Milcobel group. The cheese, which can be identified by its dark brown rind, has a mildly subtle flavour. Quick restaurants have rapidly made a collaboration to serve some "kaas croketten" available in 5 or 13 pièces in every Quick in Belgium.
Name
Image
Region
Description
Brussels cheese
Made from cow's milk, it has a smooth texture and a sharp and citrus flavor, along with a strong and salty bite.
Chimay cheeses
Brands, and varieties, of cheeses produced by Chimay Brewery, some soaked in Chimay Ale.
Herve cheese
An aged cheese made from unpasteurized cow's milk. It is traditionally aged in humid caves.
Le Wavreumont
Made by Fromagerie des Ardennes, which is in Ferrières, Belgium
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.
Limburger cheese
Originated 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 cheese
Produced at Maredsous Abbey in Denée, Belgium
A 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 cheese
Passendale, Belgium
Named after Passendale, the village where it originated, it is 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.
Remoudou
Land of Herve, Belgium
It derives its name from the use of milk removed 15 minutes after the usual milking. Hence the wallon verb rimoûd meaning to re-milk. 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.
Rodoric
Liège, Belgium
An aged cheese made from unpasteurized goat milk that is traditionally aged in humid caves. When young, the interior is sweet, with age the flavor becomes spicy.
Nazareth
Nazareth, Belgium
A Belgian hard cheese made from cow's milk, named after the village of the same name. It is now manufactured by Belgomilk, which is part of the Milcobel group. The cheese, which can be identified by its dark brown rind, has a mildly subtle flavour. Quick restaurants have rapidly made a collaboration to serve some "kaas croketten" available in 5 or 13 pièces in every Quick in Belgium.
· Europe › Bosnia and Herzegovina
Livno cheese
Livno cheese
Name
Livno cheese
Region
Livno, Bosnia and Herzegovina
Description
The 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.
Herzegovina "squeaking" cheese
Herzegovina "squeaking" cheese
Name
Herzegovina "squeaking" cheese
Region
Trebinje, Ivanica, Slavogostići, Gacko in southern Herzegovina, Bosnia and Herzegovina
Description
Another existing variety of Squeaking cheese from Lika in Croatia is often smoked.
Trappista cheese
Trappista cheese
Name
Trappista cheese
Region
Banja Luka, Bosnia and Herzegovina
Description
Trappista or Trapist is a traditional Bosnian semi-hard cow's-milk cheese made by Trappists branch of Cistercians order of Mariastern abbey in Banja Luka, Bosnia and Herzegovina.
Vlašić / Travnički cheese
Vlašić / Travnički cheese
Name
Vlašić / Travnički cheese
Region
Travnik, Bosnia and Herzegovina
Description
This cheese is produced on Vlašić mountain in central Bosnia, above the city of Travnik. It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both. This is brined mostly low-fat cheese, white in color, and can either have small irregular holes scattered in it, or be solid without holes. When drained from brine its taste can be dry and quite salty. The milk has a special flavor that comes from the variety of different herbs that sheep are eating while grazing on the mountain.
Bosnian smoked cheese
Bosnian smoked cheese
Name
Bosnian smoked cheese
Region
Vareš, Olovo, Tuzla, central to northeastern Bosnia, Bosnia and Herzegovina
Description
Bosnian smoked cheese (also known as Serbo-Croatian: Suhi sir or Dimljeni sir) is a type of very dry piquant low-fat smoked cheese originating from Bosnia and Herzegovina. It is usually home-made product, but industrial production also exists.
Name
Image
Region
Description
Livno cheese
Livno, Bosnia and Herzegovina
The 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.
Herzegovina "squeaking" cheese
Trebinje, Ivanica, Slavogostići, Gacko in southern Herzegovina, Bosnia and Herzegovina
Another existing variety of Squeaking cheese from Lika in Croatia is often smoked.
Trappista cheese
Banja Luka, Bosnia and Herzegovina
Trappista or Trapist is a traditional Bosnian semi-hard cow's-milk cheese made by Trappists branch of Cistercians order of Mariastern abbey in Banja Luka, Bosnia and Herzegovina.
Vlašić / Travnički cheese
Travnik, Bosnia and Herzegovina
This cheese is produced on Vlašić mountain in central Bosnia, above the city of Travnik. It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both. This is brined mostly low-fat cheese, white in color, and can either have small irregular holes scattered in it, or be solid without holes. When drained from brine its taste can be dry and quite salty. The milk has a special flavor that comes from the variety of different herbs that sheep are eating while grazing on the mountain.
Bosnian smoked cheese
Vareš, Olovo, Tuzla, central to northeastern Bosnia, Bosnia and Herzegovina
Bosnian smoked cheese (also known as Serbo-Croatian: Suhi sir or Dimljeni sir) is a type of very dry piquant low-fat smoked cheese originating from Bosnia and Herzegovina. It is usually home-made product, but industrial production also exists.
· Europe › Bulgaria
Cherni Vit
Cherni Vit
Name
Cherni Vit
Region
Cherni Vit, Teteven Municipality, Lovech Province
Description
Made 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.
Urdă/Izvara
Urdă/Izvara
Name
Urdă/Izvara
Description
Urdă/Izvara is made from whey of sheep, goat or cow milk. It is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky and palatable. It contains 18 grams of protein per 100 grams. Urdă/Izvara is similar to ricotta in the way it is produced.
Kashkaval
Kashkaval
Name
Kashkaval
Description
A type of yellow cheese made of sheep milk, cow milk or goat milk. In Albania, Bulgaria, Moldova, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
Sirene
Sirene
Name
Sirene
Description
A type of brine cheese made in South-Eastern Europe, especially popular in Serbia, Bulgaria, Romania, Albania, North Macedonia, Greece and Israel. It is made of goat milk, sheep milk, cow's milk or a combination of milks. It is slightly crumbly with a fat content of about 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.
Name
Image
Region
Description
Cherni Vit
Cherni Vit, Teteven Municipality, Lovech Province
Made 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.
Urdă/Izvara
Urdă/Izvara is made from whey of sheep, goat or cow milk. It is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky and palatable. It contains 18 grams of protein per 100 grams. Urdă/Izvara is similar to ricotta in the way it is produced.
Kashkaval
A type of yellow cheese made of sheep milk, cow milk or goat milk. In Albania, Bulgaria, Moldova, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
Sirene
A type of brine cheese made in South-Eastern Europe, especially popular in Serbia, Bulgaria, Romania, Albania, North Macedonia, Greece and Israel. It is made of goat milk, sheep milk, cow's milk or a combination of milks. It is slightly crumbly with a fat content of about 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.
· Europe › Croatia
Paški sir
Paški sir
Name
Paški sir
Region
Island of Pag
Description
A 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, also known as Godsips cheese.
Paška skuta
Paška skuta
Name
Paška skuta
Region
Island of Pag
Description
Paška skuta is a traditional Croatian ricotta-type cheese produced on the island of Pag. The skuta is made from leftover whey after the production of the Paški sir.
Škripavac
Škripavac
Name
Škripavac
Region
Lika
Description
Cheese from Lika made from raw cows' milk. The cheese is named after the Croatian word for squeaky, because škripavac makes a distinctive sound when bitten into it.
Basa
Basa
Name
Basa
Region
Lika
Description
Basa is a fresh soft cheese from Lika. It is prepared from mixed sheep's and cow's milk.
Krčki sir
Krčki sir
Name
Krčki sir
Region
Island of Krk
Description
Hard, full-fat cheese made from raw sheep's milk.
Grobnički sir
Grobnički sir
Name
Grobnički sir
Region
Grobnik
Description
Grobnički sir is produced in the Grobnik valley, near the city of Rijeka.
Dinarski sir
Dinarski sir
Name
Dinarski sir
Region
Dinara
Description
Hard cheese produced in the Dinaric mountain region made from a combination of cow’s and goat’s milk.
Dinarski sir iz maslinove komine
Dinarski sir iz maslinove komine
Name
Dinarski sir iz maslinove komine
Region
Dinara
Description
Dinarski sir iz maslinove komine is a hard cheese originating from the Dalmatian hinterlands around Dinara mountain. It is made from a combination of cow’s and goat’s milk. The cheese is aged for at least 4 months in pressed olive skins.
Sir iz mišine
Sir iz mišine
Name
Sir iz mišine
Region
Dalmantian hinterland
Description
Traditional cheese from Dalmatian hinterland, Velebit and part of Lika. It is made from sheep's, goat's or mixed milk.
Težački sir iz maslinove komine
Težački sir iz maslinove komine
Name
Težački sir iz maslinove komine
Region
Dalmatian hinterland
Description
Težački sir iz maslinove komine is a Croatian hard cheese originating from the Dalmatian hinterland.
Lećevački sir
Lećevački sir
Name
Lećevački sir
Region
Split
Description
Lećevački sir is characteristic of the Split hinterland, and is produced from cow's, sheep's or mixed milk.
Liburnski sir
Liburnski sir
Name
Liburnski sir
Region
Island of Pag
Description
Liburnski sir is a Croatian cheese hailing from the region of old Liburnia.
Istarska skuta
Istarska skuta
Name
Istarska skuta
Region
Istria
Description
White curd cheese made from full-fat cow's milk or sheep's milk from Istria.
Dubrovački sir
Dubrovački sir
Name
Dubrovački sir
Region
Dubrovnik
Description
Hard sheep's cheese, bright soft rind due to the mold made of elastic koščela wood.
Tounjski sir
Tounjski sir
Name
Tounjski sir
Region
Tounj
Description
Smoked cheese from Tounj near Ogulin.
Prgica
Prgica
Name
Prgica
Region
Varaždin
Description
Smoked cheese from Varaždin.
Dimsi
Dimsi
Name
Dimsi
Region
Zagreb
Description
Smoked cheese from Zagreb based on Bjelovarac cheese.
Caprilo
Caprilo
Name
Caprilo
Region
Varaždin
Description
Caprillo is a soft, fatty goat cheese. It has a mild but irresistible taste with snow-white mold on the surface.
Capron
Capron
Name
Capron
Region
Varaždin
Description
Soft, fatty goat's milk cheese specific in that its ripening takes place under the red pulp, which is why a specific red coating develops on the surface.
Ovidur
Ovidur
Name
Ovidur
Region
Varaždin
Description
Hard cheese made from sheep's milk that is produced in the north of Croatia, and which is sent for ripening at the foot of Velebit, which gives it a specific final taste.
Zdenka
Zdenka
Name
Zdenka
Region
Daruvar
Description
Soft, processed cheese made from cow's milk hard cheese that is produced in the north of Croatia, by the Czech community in Daruvar, with strong roots in Slavic dairymaking.
Name
Image
Region
Description
Paški sir
Island of Pag
A 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, also known as Godsips cheese.
Paška skuta
Island of Pag
Paška skuta is a traditional Croatian ricotta-type cheese produced on the island of Pag. The skuta is made from leftover whey after the production of the Paški sir.
Škripavac
Lika
Cheese from Lika made from raw cows' milk. The cheese is named after the Croatian word for squeaky, because škripavac makes a distinctive sound when bitten into it.
Basa
Lika
Basa is a fresh soft cheese from Lika. It is prepared from mixed sheep's and cow's milk.
Krčki sir
Island of Krk
Hard, full-fat cheese made from raw sheep's milk.
Grobnički sir
Grobnik
Grobnički sir is produced in the Grobnik valley, near the city of Rijeka.
Dinarski sir
Dinara
Hard cheese produced in the Dinaric mountain region made from a combination of cow’s and goat’s milk.
Dinarski sir iz maslinove komine
Dinara
Dinarski sir iz maslinove komine is a hard cheese originating from the Dalmatian hinterlands around Dinara mountain. It is made from a combination of cow’s and goat’s milk. The cheese is aged for at least 4 months in pressed olive skins.
Sir iz mišine
Dalmantian hinterland
Traditional cheese from Dalmatian hinterland, Velebit and part of Lika. It is made from sheep's, goat's or mixed milk.
Težački sir iz maslinove komine
Dalmatian hinterland
Težački sir iz maslinove komine is a Croatian hard cheese originating from the Dalmatian hinterland.
Lećevački sir
Split
Lećevački sir is characteristic of the Split hinterland, and is produced from cow's, sheep's or mixed milk.
Liburnski sir
Island of Pag
Liburnski sir is a Croatian cheese hailing from the region of old Liburnia.
Istarska skuta
Istria
White curd cheese made from full-fat cow's milk or sheep's milk from Istria.
Dubrovački sir
Dubrovnik
Hard sheep's cheese, bright soft rind due to the mold made of elastic koščela wood.
Tounjski sir
Tounj
Smoked cheese from Tounj near Ogulin.
Prgica
Varaždin
Smoked cheese from Varaždin.
Dimsi
Zagreb
Smoked cheese from Zagreb based on Bjelovarac cheese.
Caprilo
Varaždin
Caprillo is a soft, fatty goat cheese. It has a mild but irresistible taste with snow-white mold on the surface.
Capron
Varaždin
Soft, fatty goat's milk cheese specific in that its ripening takes place under the red pulp, which is why a specific red coating develops on the surface.
Ovidur
Varaždin
Hard cheese made from sheep's milk that is produced in the north of Croatia, and which is sent for ripening at the foot of Velebit, which gives it a specific final taste.
Zdenka
Daruvar
Soft, processed cheese made from cow's milk hard cheese that is produced in the north of Croatia, by the Czech community in Daruvar, with strong roots in Slavic dairymaking.
· Europe › Cyprus
Akkawi
Akkawi
Name
Akkawi
Description
Commonly 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 cheese
Anari cheese
Name
Anari cheese
Description
A 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.
Halloumi
Halloumi
Name
Halloumi
Description
A Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk. 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.
Kefalotyri
Kefalotyri
Name
Kefalotyri
Description
A hard, salty yellow cheese made from sheep 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.
Name
Image
Region
Description
Akkawi
Commonly 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 cheese
A 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.
Halloumi
A Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk. 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.
Kefalotyri
A hard, salty yellow cheese made from sheep 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.
· Europe › Czech Republic
Abertam cheese
Abertam cheese
Name
Abertam cheese
Description
A traditional Czech 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.
Blaťácké zlato
Blaťácké zlato
Name
Blaťácké zlato
Description
A traditional Czech soft cheese made from cow milk, similar Bel Paese.
Olomoucké syrečky
Olomoucké syrečky
Name
Olomoucké syrečky
Region
Loštice, Czech Republic
Description
A soft cheese.
Hermelín
Hermelín
Name
Hermelín
Region
Prague, Czech Republic
Name
Image
Region
Description
Abertam cheese
A traditional Czech 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.
Blaťácké zlato
A traditional Czech soft cheese made from cow milk, similar Bel Paese.
Olomoucké syrečky
Loštice, Czech Republic
A soft cheese.
Hermelín
Prague, Czech Republic
· Europe › Denmark
Danbo
Danbo
Name
Danbo
Region
Funen
Description
A semi-soft, aged cow's milk cheese, and a common household cheese in Denmark. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg, coated with a bacterial culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
Danablu
Danablu
Name
Danablu
Region
Øverød, Zealand
Description
Danablu (Danish Blue) is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenised cream, it has a fat content of 25–30% and is aged for eight to twelve weeks
Esrom
Esrom
Name
Esrom
Region
Esrum, Zealand
Description
Esrom, or Danish Port Salut cheese, is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture.
Fynbo
Fynbo
Name
Fynbo
Region
Funen
Description
A semi-hard Danish cheese named after the island of Fyn. It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
Havarti
Havarti
Name
Havarti
Region
Øverød, Zealand
Description
Also known as cream Havarti, a semi-soft cow's milk cheese made like most cheeses by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. It is a washed curd cheese, which contributes to the subtle flavor. It is interior-ripened, rindless, smooth and slightly bright-surfaced. It has very small and irregular openings ("eyes") distributed in the mass. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic.
Maribo
Maribo
Name
Maribo
Region
Lolland
Description
A semi-hard cheese made from cow's milk. It has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds.
Molbo
Molbo
Name
Molbo
Region
Mols
Description
A semi-hard cow's milk cheese made in the region of Mols. It is very similar to Edam, with a delicate, light flavour that is slightly tangy and salty. It has small, regular holes and is covered in a red wax coating.
Saga
Saga
Name
Saga
Region
Tolstrup, Jutland
Description
A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days.
Samsø cheese
Samsø cheese
Name
Samsø cheese
Region
Samsø
Description
A cow's milk cheese named after the island of Samsø. It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes. It is the national cheese of Denmark.
Tybo
Tybo
Name
Tybo
Region
Thy, Jutland
Description
A cow's milk cheese, similar to a mild Samsø. It is loaf-shaped, with a cream-colored, holey interior and a yellow rind. It has a slightly salty, smooth, and lactic flavor.
Vesterhavsost
Vesterhavsost
Name
Vesterhavsost
Region
Thise, Northwest Jutland
Description
A semi-soft cow's milk cheese with briny and caramelly tasting notes, it is comparable to Gouda.
Name
Image
Region
Description
Danbo
Funen
A semi-soft, aged cow's milk cheese, and a common household cheese in Denmark. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg, coated with a bacterial culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
Danablu
Øverød, Zealand
Danablu (Danish Blue) is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenised cream, it has a fat content of 25–30% and is aged for eight to twelve weeks
Esrom
Esrum, Zealand
Esrom, or Danish Port Salut cheese, is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture.
Fynbo
Funen
A semi-hard Danish cheese named after the island of Fyn. It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
Havarti
Øverød, Zealand
Also known as cream Havarti, a semi-soft cow's milk cheese made like most cheeses by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. It is a washed curd cheese, which contributes to the subtle flavor. It is interior-ripened, rindless, smooth and slightly bright-surfaced. It has very small and irregular openings ("eyes") distributed in the mass. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic.
Maribo
Lolland
A semi-hard cheese made from cow's milk. It has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds.
Molbo
Mols
A semi-hard cow's milk cheese made in the region of Mols. It is very similar to Edam, with a delicate, light flavour that is slightly tangy and salty. It has small, regular holes and is covered in a red wax coating.
Saga
Tolstrup, Jutland
A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days.
Samsø cheese
Samsø
A cow's milk cheese named after the island of Samsø. It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes. It is the national cheese of Denmark.
Tybo
Thy, Jutland
A cow's milk cheese, similar to a mild Samsø. It is loaf-shaped, with a cream-colored, holey interior and a yellow rind. It has a slightly salty, smooth, and lactic flavor.
Vesterhavsost
Thise, Northwest Jutland
A semi-soft cow's milk cheese with briny and caramelly tasting notes, it is comparable to Gouda.
· Europe › Estonia
Atleet
Atleet
Name
Atleet
Description
Semi hard cheese with little sour flavor made from cow's milk, produced by Valio.
Eesti Juust
Eesti Juust
Name
Eesti Juust
Description
Semi hard Dutch-type cheese made from cow's milk, produced by Estover.
Kadaka juust
Kadaka juust
Name
Kadaka juust
Region
Saaremaa
Description
Semi hard smoked cheese made from cow's milk, produced by Saaremaa Piimatööstus. Also available with garlic.
Name
Image
Region
Description
Atleet
Semi hard cheese with little sour flavor made from cow's milk, produced by Valio.
Eesti Juust
Semi hard Dutch-type cheese made from cow's milk, produced by Estover.
Kadaka juust
Saaremaa
Semi hard smoked cheese made from cow's milk, produced by Saaremaa Piimatööstus. Also available with garlic.
· Europe › Finland
Aura
Aura
Name
Aura
Region
Äänekoski, Finland
Description
Blue cheese made from cow's milk, produced by Valio.
Lappi
Lappi
Name
Lappi
Region
Lapland
Description
Made from partially skimmed cow's milk, similar to Emmental except that it is pasteurized.
Leipäjuusto
Leipäjuusto
Name
Leipäjuusto
Region
Southern Ostrobothnia, Kainuu
Description
Fresh cheese made from cow's beestings. Sometimes made from goat or reindeer milk.
Oltermanni
Oltermanni
Name
Oltermanni
Description
Semisoft cow's milk cheese, similar to Danish Havarti, both types are called kermajuusto ("cream cheese") in Finland. Produced by Valio.
Raejuusto
Raejuusto
Name
Raejuusto
Description
Fresh cheese made from cow's milk, similar to cottage cheese.
Name
Image
Region
Description
Aura
Äänekoski, Finland
Blue cheese made from cow's milk, produced by Valio.
Lappi
Lapland
Made from partially skimmed cow's milk, similar to Emmental except that it is pasteurized.
Leipäjuusto
Southern Ostrobothnia, Kainuu
Fresh cheese made from cow's beestings. Sometimes made from goat or reindeer milk.
Oltermanni
Semisoft cow's milk cheese, similar to Danish Havarti, both types are called kermajuusto ("cream cheese") in Finland. Produced by Valio.
Raejuusto
Fresh cheese made from cow's milk, similar to cottage cheese.
· Europe › Greece
Anthotyros
Anthotyros
Name
Anthotyros
Description
A 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 unpasteurized, where law allows.
Chloro
Chloro
Name
Chloro
Region
Santorini
Feta
Feta
Name
Feta
Region
PDO – Epirus, Macedonia, Thrace, Thessaly, Peloponnese, Lesbos
Description
Feta is a brined curd white cheese made only in Greece. It is made from sheep's milk, or from a mixture of sheep and goat's milk. The word "feta" in Greek means "slice".
Graviera
Graviera
Name
Graviera
Region
PDO – Agrafa, Crete, Naxos
Description
Graviera is a type of Greek hard yellow cheese. It is made exclusively from sheep or goat milk.
Kasseri
Kasseri
Name
Kasseri
Region
PDO – Macedonia, Thrace, Thessaly, Lesbos
Kefalograviera
Kefalograviera
Name
Kefalograviera
Region
PDO – Crete, Sterea Ellada
Kefalotyri
Kefalotyri
Name
Kefalotyri
Kopanisti
Kopanisti
Name
Kopanisti
Region
PDO – Cyclades
Malaka
Malaka
Name
Malaka
Region
Crete
Description
Also known as Tiromalama. Made from Graviera curd.
Manouri
Manouri
Name
Manouri
Region
PDO – Thessaly
Metsovone
Metsovone
Name
Metsovone
Region
PDO – Metsovo, Epirus
Myzithra
Myzithra
Name
Myzithra
Region
Crete
Tyrozouli
Tyrozouli
Name
Tyrozouli
Region
Crete
Description
Made from Myzithra by adding salt, causing dehydration, and allowing maturation.
Xynomizithra
Xynomizithra
Name
Xynomizithra
Region
PDO – Crete, Mykonos, Paros
Xynotyro
Xynotyro
Name
Xynotyro
Region
Mykonos
Other PDO cheeses
Other PDO cheeses
Name
Other PDO cheeses
Description
Formaela (Arachova), Galotyri (Thessaly, Epirus), Kalathaki (Limnos), Katiki (Domokos), Ladotyri (Lesbos), Pichtogalo Chanion (Chania), Sfela (Peloponnese), Xygalo (Crete)
Name
Image
Region
Description
Anthotyros
A 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 unpasteurized, where law allows.
Chloro
Santorini
Feta
PDO – Epirus, Macedonia, Thrace, Thessaly, Peloponnese, Lesbos
Feta is a brined curd white cheese made only in Greece. It is made from sheep's milk, or from a mixture of sheep and goat's milk. The word "feta" in Greek means "slice".
Graviera
PDO – Agrafa, Crete, Naxos
Graviera is a type of Greek hard yellow cheese. It is made exclusively from sheep or goat milk.
Kasseri
PDO – Macedonia, Thrace, Thessaly, Lesbos
Kefalograviera
PDO – Crete, Sterea Ellada
Kefalotyri
Kopanisti
PDO – Cyclades
Malaka
Crete
Also known as Tiromalama. Made from Graviera curd.
Manouri
PDO – Thessaly
Metsovone
PDO – Metsovo, Epirus
Myzithra
Crete
Tyrozouli
Crete
Made from Myzithra by adding salt, causing dehydration, and allowing maturation.
Xynomizithra
PDO – Crete, Mykonos, Paros
Xynotyro
Mykonos
Other PDO cheeses
Formaela (Arachova), Galotyri (Thessaly, Epirus), Kalathaki (Limnos), Katiki (Domokos), Ladotyri (Lesbos), Pichtogalo Chanion (Chania), Sfela (Peloponnese), Xygalo (Crete)
· Europe › Hungary
Gran Castelli
Gran Castelli
Name
Gran Castelli
Description
A hard ripened cheese
Liptauer or Körözött
Liptauer or Körözött
Name
Liptauer or Körözött
Description
A spicy cheese spread made with sheep milk cheese, goat's milk cheese, quark cheese or cottage cheese.
Orda
Orda
Name
Orda
Description
Made from whey
Pálpusztai
Pálpusztai
Name
Pálpusztai
Description
Pálpusztai is a Hungarian soft cow's milk cheese, known for its pungent odor.
Trappista cheese
Trappista cheese
Name
Trappista cheese
Description
Trappista is a traditional Hungarian, Bosnian and Serbian semi-hard cow's-milk cheese. It has a mild flavor and melts easily.
Oázis
Oázis
Name
Oázis
Description
Smoked cheese
Balaton cheese
Balaton cheese
Name
Balaton cheese
Description
A semi-hard, mild, yellow cheese made from cow's milk.
Karaván
Karaván
Name
Karaván
Description
Karaván is a smoked Hungarian cow's milk cheese.
Pannónia
Pannónia
Name
Pannónia
Description
Pannónia Emmentaler is a Hungarian version of the Swiss Emmenthal cheese.
Name
Image
Region
Description
Gran Castelli
A hard ripened cheese
Liptauer or Körözött
A spicy cheese spread made with sheep milk cheese, goat's milk cheese, quark cheese or cottage cheese.
Orda
Made from whey
Pálpusztai
Pálpusztai is a Hungarian soft cow's milk cheese, known for its pungent odor.
Trappista cheese
Trappista is a traditional Hungarian, Bosnian and Serbian semi-hard cow's-milk cheese. It has a mild flavor and melts easily.
Oázis
Smoked cheese
Balaton cheese
A semi-hard, mild, yellow cheese made from cow's milk.
Karaván
Karaván is a smoked Hungarian cow's milk cheese.
Pannónia
Pannónia Emmentaler is a Hungarian version of the Swiss Emmenthal cheese.
· Europe › Iceland
Höfðingi
Höfðingi
Name
Höfðingi
Description
A type of Icelandic cheese, described as a "creamy-soft, almost runny cheese with a white rind/crust and a smooth, mild flavor".
Name
Image
Region
Description
Höfðingi
A type of Icelandic cheese, described as a "creamy-soft, almost runny cheese with a white rind/crust and a smooth, mild flavor".
· Europe › Jews of Eastern Europe
Fried Camembert cheese
Fried Camembert cheese
Name
Fried Camembert cheese
Region
Eastern Poland, Galicia (Eastern Europe), Belarus, and the Vilnius Region (alongside Kaunas), Lithuania.
Description
It is made of cow milk and usually added to salads or eaten alone.
Name
Image
Region
Description
Fried Camembert cheese
Eastern Poland, Galicia (Eastern Europe), Belarus, and the Vilnius Region (alongside Kaunas), Lithuania.
It is made of cow milk and usually added to salads or eaten alone.
· Europe › Kosovo
Šar cheese
Šar cheese
Name
Šar cheese
Region
Gora, Opolje, Štrpce, in the Šar Mountains, Kosovo
Description
It is made of sheep and cow milk and usually added to salads and main dishes, pitas, served with bread or eaten alone.
Name
Image
Region
Description
Šar cheese
Gora, Opolje, Štrpce, in the Šar Mountains, Kosovo
It is made of sheep and cow milk and usually added to salads and main dishes, pitas, served with bread or eaten alone.
· Europe › Latvia
Jāņi cheese
Jāņi cheese
Name
Jāņi cheese
Description
It is a mixture of raw quark and fresh milk, but other products can be added.
Latvian cheese
Latvian cheese
Name
Latvian cheese
Description
A type of cheese with a strong specific aroma modeled after the Limburger.
Name
Image
Region
Description
Jāņi cheese
It is a mixture of raw quark and fresh milk, but other products can be added.
Latvian cheese
A type of cheese with a strong specific aroma modeled after the Limburger.
· Europe › Luxembourg
Cancoillotte
Cancoillotte
Name
Cancoillotte
Description
Made from Metton, a cow's milk cheese from the Franche-Comte region of France (where Cancoillotte also originally comes from), it's a local cheese speciality. A staple of each Luxembourgish meal. Usually called kachkéis here.
Crème de Chapelain
Crème de Chapelain
Name
Crème de Chapelain
Description
Another local processed cheese specialty, similar to kachkéis.
Fromage Gouda de biére du Battin
Fromage Gouda de biére du Battin
Name
Fromage Gouda de biére du Battin
Description
A local version of the beloved Dutch cheese made from unpasteurized cow's milk. It is also inspired by the Belgian monastery cheeses, as it was largely influenced by the Flemish cheesemakers that came to Luxembourg to make cheese.
Name
Image
Region
Description
Cancoillotte
Made from Metton, a cow's milk cheese from the Franche-Comte region of France (where Cancoillotte also originally comes from), it's a local cheese speciality. A staple of each Luxembourgish meal. Usually called kachkéis here.
Crème de Chapelain
Another local processed cheese specialty, similar to kachkéis.
Fromage Gouda de biére du Battin
A local version of the beloved Dutch cheese made from unpasteurized cow's milk. It is also inspired by the Belgian monastery cheeses, as it was largely influenced by the Flemish cheesemakers that came to Luxembourg to make cheese.
· Europe › Malta
Ġbejna
Ġbejna
Name
Ġbejna
Region
Commonly associated with the island of Gozo
Description
A 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".
Name
Image
Region
Description
Ġbejna
Commonly associated with the island of Gozo
A 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".
· Europe › Moldova
Cașcaval
Cașcaval
Name
Cașcaval
Description
A type of yellow cheese made of sheep milk. In the Moldova the term is often used to refer to all yellow cheeses.
Urdă
Urdă
Name
Urdă
Description
An unaged whey cheese
Brânză
Brânză
Name
Brânză
Description
A salty brined cheese made from sheep milk.
Brânză de vaci
Brânză de vaci
Name
Brânză de vaci
Description
Made from whole (regular) cow milk without additives such as rennet. It has a dry, crumbly texture, and takes a spherical shape from the cheesecloth in which the cheese was strained from whey.
Name
Image
Region
Description
Cașcaval
A type of yellow cheese made of sheep milk. In the Moldova the term is often used to refer to all yellow cheeses.
Urdă
An unaged whey cheese
Brânză
A salty brined cheese made from sheep milk.
Brânză de vaci
Made from whole (regular) cow milk without additives such as rennet. It has a dry, crumbly texture, and takes a spherical shape from the cheesecloth in which the cheese was strained from whey.
· Europe › Montenegro
Kolašinski sir
Kolašinski sir
Name
Kolašinski sir
Description
A type of soft "Leafy" cheese made of cow milk, produced in Northern Montenegro town of Kolašin. This is a cow milk cheese exclusive to the Central North region, more specifically, around Kolašin town. This is due to the specific composition of flora that free-ranging cows feed upon on the upland pastures, as well as to the microclimatic conditions of the locality. The attempts to make this cheese elsewhere following the same recipe have failed. The producers from this region are proud of their cheese, and for years have been trying to initialize the procedure for the protection of geographic origin. This cheese is very valued as a delicacy in whole of Montenegro, and it is one of the most expensive fresh cheeses on the national market. The name of this cheese is derived from its specific texture. Thin, sometimes almost transparent, layers create a leafy structure, and make strings when the cheese is pulled apart. It has a pleasant mild fragrance. It does not contain high levels of fat, so its taste is mild and light.All producers make it in a similar manner, although every family has their own small secret that distinguishes their cheese, of which they are rather protective. What is known is that this cheese is made by combining the skimmed and whole cow milk. After adding the rennet, which makes milk curd, the cheese is drained and then frequently turned and folded. It is this manipulation that creates thin layers – leaves – that give it a characteristic texture.
Pljevaljski sir
Pljevaljski sir
Name
Pljevaljski sir
Description
A type of best semisoft cheese made of cow milk, produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal. It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture. Currently, there is an ongoing procedure for protection of geographic origin for this cheese.
Podgorički sir
Podgorički sir
Name
Podgorički sir
Description
A salty brined cheese made from cow milk.Also named "Kučki sir", made in Southern Montenegro city of Podgorica.
Nikšićki kozji sir[citation needed]
Nikšićki kozji sir[citation needed]
Name
Nikšićki kozji sir[citation needed]
Description
Made from best whole goat milk, produced in Western Montenegro town of Nikšić.
Njeguški sir
Njeguški sir
Name
Njeguški sir
Description
In the Southern Montenegro town of Cetinje surroundings at Njeguši the famous cheese of Njeguši is produced. It is being kept at shaded in airy places up to 3 months before degustation. Dried and rich in cow milk fats – simply exquisite.
Name
Image
Region
Description
Kolašinski sir
A type of soft "Leafy" cheese made of cow milk, produced in Northern Montenegro town of Kolašin. This is a cow milk cheese exclusive to the Central North region, more specifically, around Kolašin town. This is due to the specific composition of flora that free-ranging cows feed upon on the upland pastures, as well as to the microclimatic conditions of the locality. The attempts to make this cheese elsewhere following the same recipe have failed. The producers from this region are proud of their cheese, and for years have been trying to initialize the procedure for the protection of geographic origin. This cheese is very valued as a delicacy in whole of Montenegro, and it is one of the most expensive fresh cheeses on the national market. The name of this cheese is derived from its specific texture. Thin, sometimes almost transparent, layers create a leafy structure, and make strings when the cheese is pulled apart. It has a pleasant mild fragrance. It does not contain high levels of fat, so its taste is mild and light.All producers make it in a similar manner, although every family has their own small secret that distinguishes their cheese, of which they are rather protective. What is known is that this cheese is made by combining the skimmed and whole cow milk. After adding the rennet, which makes milk curd, the cheese is drained and then frequently turned and folded. It is this manipulation that creates thin layers – leaves – that give it a characteristic texture.
Pljevaljski sir
A type of best semisoft cheese made of cow milk, produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal. It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture. Currently, there is an ongoing procedure for protection of geographic origin for this cheese.
Podgorički sir
A salty brined cheese made from cow milk.Also named "Kučki sir", made in Southern Montenegro city of Podgorica.
Nikšićki kozji sir[citation needed]
Made from best whole goat milk, produced in Western Montenegro town of Nikšić.
Njeguški sir
In the Southern Montenegro town of Cetinje surroundings at Njeguši the famous cheese of Njeguši is produced. It is being kept at shaded in airy places up to 3 months before degustation. Dried and rich in cow milk fats – simply exquisite.
· Europe › North Macedonia
Kashkaval
Kashkaval
Name
Kashkaval
Description
A type of yellow cheese made of sheep milk. In North Macedonia the term is often used to refer to all yellow cheeses (or even any cheese other than Сирење). In English-language menus "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.
Urdă
Urdă
Name
Urdă
Description
An unaged whey cheese
Belo Sirenje
Belo Sirenje
Name
Belo Sirenje
Description
A type of brine cheese produced in North Macedonia called "white cheese" or simply "cheese". It is made of goat milk, sheep milk, cow's milk or a combination of milks. It is slightly crumbly with a fat content of 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.
Name
Image
Region
Description
Kashkaval
A type of yellow cheese made of sheep milk. In North Macedonia the term is often used to refer to all yellow cheeses (or even any cheese other than Сирење). In English-language menus "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.
Urdă
An unaged whey cheese
Belo Sirenje
A type of brine cheese produced in North Macedonia called "white cheese" or simply "cheese". It is made of goat milk, sheep milk, cow's milk or a combination of milks. It is slightly crumbly with a fat content of 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.
· Europe › Norway
Brunost
Brunost
Name
Brunost
Description
A caramelized brown Scandinavian whey cheese. Brunost (brown cheese) is commonly used instead of mysost (whey cheese), which is the correct name. Another variant, made using goat milk, is referred to and sold as geitost (Norwegian for "goat cheese") or, in an older Dano-Norwegian spelling no longer used in Norway, as gjetost. Geitost is made from a mixture of goat's and cow's milk; ekte geitost (real geitost) is made with goat's milk only.
Gamalost
Gamalost
Name
Gamalost
Description
A sour cheese made from skimmed cow's milk
Geitost
Geitost
Name
Geitost
Description
Goat's milk variety of Brunost
Heidal cheese
Heidal cheese
Name
Heidal cheese
Description
A Norwegian brunost named after the parish of Heidal in the northern part of the Gudbrand Valley.
Jarlsberg cheese
Jarlsberg cheese
Name
Jarlsberg cheese
Description
A mild cow's-milk cheese with large regular holes
Nøkkelost
Nøkkelost
Name
Nøkkelost
Description
A semi-hard, yellow cow's milk cheese flavored with cumin and cloves
Norvegia
Norvegia
Name
Norvegia
Description
A Norwegian cow's milk cheese produced by Tine
Pultost
Pultost
Name
Pultost
Description
A soft, mature sour milk cheese flavored with caraway seeds, it is found in two variants, spreadable and grainy
Snøfrisk
Snøfrisk
Name
Snøfrisk
Description
A goat cheese made by Tine
Name
Image
Region
Description
Brunost
A caramelized brown Scandinavian whey cheese. Brunost (brown cheese) is commonly used instead of mysost (whey cheese), which is the correct name. Another variant, made using goat milk, is referred to and sold as geitost (Norwegian for "goat cheese") or, in an older Dano-Norwegian spelling no longer used in Norway, as gjetost. Geitost is made from a mixture of goat's and cow's milk; ekte geitost (real geitost) is made with goat's milk only.
Gamalost
A sour cheese made from skimmed cow's milk
Geitost
Goat's milk variety of Brunost
Heidal cheese
A Norwegian brunost named after the parish of Heidal in the northern part of the Gudbrand Valley.
Jarlsberg cheese
A mild cow's-milk cheese with large regular holes
Nøkkelost
A semi-hard, yellow cow's milk cheese flavored with cumin and cloves
Norvegia
A Norwegian cow's milk cheese produced by Tine
Pultost
A soft, mature sour milk cheese flavored with caraway seeds, it is found in two variants, spreadable and grainy
Snøfrisk
A goat cheese made by Tine
· Europe › Poland
Bałtycki
Bałtycki
Name
Bałtycki
Description
Polish brand of cheese.
Bryndza
Bryndza
Name
Bryndza
Description
Sheep milk cheese made in Poland, Slovakia. Recipes differ slightly across the countries.
Bryndza Podhalańska
Bryndza Podhalańska
Name
Bryndza Podhalańska
Region
Podhale region.
Description
Polish variety of the soft cheese bryndza. It is prepared with sheep milk and was registered in the European Union's Register of protected designations of origin and protected geographical indications on 11 June 2007 as a Protected Designation of Origin (PDO).
Bundz
Bundz
Name
Bundz
Region
Traditionally produced in Podhale.
Description
A sheep milk cheese.
Bursztyn
Bursztyn
Name
Bursztyn
Description
A brand of cheese. It is a mature cheese similar to Gruyere.
Edamski
Edamski
Name
Edamski
Region
Mazuria.
Description
A rennet cheese based on Dutch Edammer.
Farmer cheese
Farmer cheese
Name
Farmer cheese
Description
In Poland, farmer cheese is similar in consistency to cottage cheese. The cheese is formed into a loaf. It is sometimes referred to as "pot cheese."
Gołka
Gołka
Name
Gołka
Region
Silesian Voivodeship.
Description
Similar to oscypek, but made with milk from cattle.
Gryficki
Gryficki
Name
Gryficki
Region
Gryfice Dairy, province of Szczecin.
Description
Production began in 1973.
Hauskyjza
Hauskyjza
Name
Hauskyjza
Region
Wielkopolska, Pomerania, Kuyavia, and Silesia.
Description
Foodstuff made of cottage cheese, caraway and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor and tacky consistency, and then warmed and fried.
Kortowski
Kortowski
Name
Kortowski
Koryciński
Koryciński
Name
Koryciński
Region
Podlaskie Voivodeship in eastern Poland.
Description
Hard yellow cheese made from cows' milk. Named after the town of Korycin.
Królewski
Królewski
Name
Królewski
Region
Northwestern Masovia.
Description
"Royal cheese"; similar in taste and appearance to Swiss Emmental.
Liliput
Liliput
Name
Liliput
Region
Wielkopolska.
Description
A cows' milk cheese.
Lechicki
Lechicki
Name
Lechicki
Description
Known in Poland as Brochocki cheese, which derives from the name of the farmer who began producing it.
Łowicki
Łowicki
Name
Łowicki
Lubuski
Lubuski
Name
Lubuski
Mazurski
Mazurski
Name
Mazurski
Description
A brand of cheese.
Morski
Morski
Name
Morski
Description
Mild, semi-soft cheese made from pasteurized cow's milk. Melts well, often used as a table cheese.
Oscypek
Oscypek
Name
Oscypek
Region
Made exclusively in the Tatra Mountains region of Poland.
Description
Smoked sheep milk cheese, there is also a smaller form called redykołka, known as the 'younger sister' of oscypek.
Przeworski
Przeworski
Name
Przeworski
Description
A rennet cheese, classified as ripening, produced from cow's milk and an infusion of mint and marjoram. It has a delicately spicy taste and an aroma of herbs. Named after the town of Przeworsk in the Subcarpathian Voivodeship.
Radamer
Radamer
Name
Radamer
Region
From Polesie.
Description
A cows' milk cheese, with Dutch and Swiss influence.
Redykołka
Redykołka
Name
Redykołka
Region
Produced in the Podhale region.
Description
Sometimes known as the "younger sister" of Oscypek and the two are occasionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths.
Rokpol
Rokpol
Name
Rokpol
Region
Wielkopolska.
Description
Polish blue cheese similar to Danish blue cheeses. The name derives from Roquefort and suggests that it is a Polish Roquefort, however, it is made with cows' milk.
Słupski chłopczyk
Słupski chłopczyk
Name
Słupski chłopczyk
Region
Produced in Słupsk.
Description
A Camembert-type cheese, produced before the second world war, reintroduced in 2007, but the production was stopped in 2013.
Twaróg
Twaróg
Name
Twaróg
Description
Also known as ser biały. Pictured is Polish twaróg in the traditional wedge shape.
Tylżycki
Tylżycki
Name
Tylżycki
Region
Mazuria.
Description
A yellow cheese made from cow's milk. A semi-hard cheese that is a variety of Tilsiter.
Wielkopolski ser smażony
Wielkopolski ser smażony
Name
Wielkopolski ser smażony
Region
Wielkopolska.
Description
A fried cheese served as a dip similar to fondue.
Zamojski
Zamojski
Name
Zamojski
Zgorzelecki
Zgorzelecki
Name
Zgorzelecki
Description
A semi-hard, yellow cheese made from cows' milk.
Name
Image
Region
Description
Bałtycki
Polish brand of cheese.
Bryndza
Sheep milk cheese made in Poland, Slovakia. Recipes differ slightly across the countries.
Bryndza Podhalańska
Podhale region.
Polish variety of the soft cheese bryndza. It is prepared with sheep milk and was registered in the European Union's Register of protected designations of origin and protected geographical indications on 11 June 2007 as a Protected Designation of Origin (PDO).
Bundz
Traditionally produced in Podhale.
A sheep milk cheese.
Bursztyn
A brand of cheese. It is a mature cheese similar to Gruyere.
Edamski
Mazuria.
A rennet cheese based on Dutch Edammer.
Farmer cheese
In Poland, farmer cheese is similar in consistency to cottage cheese. The cheese is formed into a loaf. It is sometimes referred to as "pot cheese."
Gołka
Silesian Voivodeship.
Similar to oscypek, but made with milk from cattle.
Gryficki
Gryfice Dairy, province of Szczecin.
Production began in 1973.
Hauskyjza
Wielkopolska, Pomerania, Kuyavia, and Silesia.
Foodstuff made of cottage cheese, caraway and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor and tacky consistency, and then warmed and fried.
Kortowski
Koryciński
Podlaskie Voivodeship in eastern Poland.
Hard yellow cheese made from cows' milk. Named after the town of Korycin.
Królewski
Northwestern Masovia.
"Royal cheese"; similar in taste and appearance to Swiss Emmental.
Liliput
Wielkopolska.
A cows' milk cheese.
Lechicki
Known in Poland as Brochocki cheese, which derives from the name of the farmer who began producing it.
Łowicki
Lubuski
Mazurski
A brand of cheese.
Morski
Mild, semi-soft cheese made from pasteurized cow's milk. Melts well, often used as a table cheese.
Oscypek
Made exclusively in the Tatra Mountains region of Poland.
Smoked sheep milk cheese, there is also a smaller form called redykołka, known as the 'younger sister' of oscypek.
Przeworski
A rennet cheese, classified as ripening, produced from cow's milk and an infusion of mint and marjoram. It has a delicately spicy taste and an aroma of herbs. Named after the town of Przeworsk in the Subcarpathian Voivodeship.
Radamer
From Polesie.
A cows' milk cheese, with Dutch and Swiss influence.
Redykołka
Produced in the Podhale region.
Sometimes known as the "younger sister" of Oscypek and the two are occasionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths.
Rokpol
Wielkopolska.
Polish blue cheese similar to Danish blue cheeses. The name derives from Roquefort and suggests that it is a Polish Roquefort, however, it is made with cows' milk.
Słupski chłopczyk
Produced in Słupsk.
A Camembert-type cheese, produced before the second world war, reintroduced in 2007, but the production was stopped in 2013.
Twaróg
Also known as ser biały. Pictured is Polish twaróg in the traditional wedge shape.
Tylżycki
Mazuria.
A yellow cheese made from cow's milk. A semi-hard cheese that is a variety of Tilsiter.
Wielkopolski ser smażony
Wielkopolska.
A fried cheese served as a dip similar to fondue.
Zamojski
Zgorzelecki
A semi-hard, yellow cheese made from cows' milk.
· Europe › Portugal
Castelo Branco cheese(PDO)
Castelo Branco cheese(PDO)
Name
Castelo Branco cheese(PDO)
Region
Beira Baixa
Description
a 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(PDO)
Queijo de Nisa(PDO)
Name
Queijo de Nisa(PDO)
Region
Alto Alentejo
Description
a 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(PDO)
Queijo do Pico(PDO)
Name
Queijo do Pico(PDO)
Region
Azores
Description
Originating from the island of Pico, this cured cheese is produced in cylindrical formats from cow milk It is 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.
Queijo de Azeitão (PDO)
Queijo de Azeitão (PDO)
Name
Queijo de Azeitão (PDO)
Region
Azeitão, Setúbal
Description
Sheep's milk cheese originating from the town of Azeitão.
São Jorge(PDO)
São Jorge(PDO)
Name
São Jorge(PDO)
Region
Azores
Description
Produced 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(PDO)
Serra da Estrela(PDO)
Name
Serra da Estrela(PDO)
Region
Serra da Estrela
Description
Produced 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.
Trás-os-Montes(PDO)
Trás-os-Montes(PDO)
Name
Trás-os-Montes(PDO)
Region
Trás-os-Montes
Description
A goat cheese from Alto Trás-os-Montes, Norte Region, Portugal.
Requeijão
Requeijão
Name
Requeijão
Description
A milk-derived product produced in Portugal, it is sometimes called requesón (the Spanish word for ricotta) in English-speaking countries. It is a loose, ricotta-like cheese used to make cheese spreads.
Saloio(Brand)
Saloio(Brand)
Name
Saloio(Brand)
Santarém cheese
Santarém cheese
Name
Santarém cheese
Serpa cheese
Serpa cheese
Name
Serpa cheese
Name
Image
Region
Description
Castelo Branco cheese(PDO)
Beira Baixa
a 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(PDO)
Alto Alentejo
a 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(PDO)
Azores
Originating from the island of Pico, this cured cheese is produced in cylindrical formats from cow milk It is 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.
Queijo de Azeitão (PDO)
Azeitão, Setúbal
Sheep's milk cheese originating from the town of Azeitão.
São Jorge(PDO)
Azores
Produced 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(PDO)
Serra da Estrela
Produced 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.
Trás-os-Montes(PDO)
Trás-os-Montes
A goat cheese from Alto Trás-os-Montes, Norte Region, Portugal.
Requeijão
A milk-derived product produced in Portugal, it is sometimes called requesón (the Spanish word for ricotta) in English-speaking countries. It is a loose, ricotta-like cheese used to make cheese spreads.
Saloio(Brand)
Santarém cheese
Serpa cheese
· Europe › Romania
Brânză de burduf
Brânză de burduf
Name
Brânză de burduf
Description
A salty type of cheese prepared with sheep's-milk, it has a strong flavor and is slightly soft in texture. To obtain it, sweet caș 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 Suhaia
Brânză de Suhaia
Name
Brânză de Suhaia
Description
Suhaia cheese is a dairy product matured in brine, prepared in the neighboring territories of Suhaia commune and, predominantly, in Suhaia commune, Teleorman, Romania. The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life.
Brânză de vaci (Brânză dulce)
Brânză de vaci (Brânză dulce)
Name
Brânză de vaci (Brânză dulce)
Description
Made from whole cow milk similar to cottage cheese.
Caș
Caș
Name
Caș
Description
Sweet non-fermented cheese obtained from cow's or sheep's milk. Drained in cheesecloth could be eaten fresh, smoked, or further prepared into brânză de burduf.
Cașcaval
Cașcaval
Name
Cașcaval
Description
Cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep's or cow's-milk.
Năsal cheese
Năsal cheese
Name
Năsal cheese
Description
Năsal is a traditional Romanian cheese bearing the same name as the village where it is produced in the Țaga commune, Cluj County. It is a smear-ripened cheese made from cow's milk.
Telemea
Telemea
Name
Telemea
Description
Sweet to extremely salty cheese obtained from cow's or sheep's raw or pasteurized milk. Two main categories: fresh – available seasonally and preserved -available year around. Fresh telemea is soft, and in various degrees of saltiness. Preserved telemea is harder and salt saturated due to its brine preservation. Preserved telemea is almost identical to Greek Feta cheese.
Urdă
Urdă
Name
Urdă
Description
Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian ricotta cheese.
Name
Image
Region
Description
Brânză de burduf
A salty type of cheese prepared with sheep's-milk, it has a strong flavor and is slightly soft in texture. To obtain it, sweet caș 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 Suhaia
Suhaia cheese is a dairy product matured in brine, prepared in the neighboring territories of Suhaia commune and, predominantly, in Suhaia commune, Teleorman, Romania. The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life.
Brânză de vaci (Brânză dulce)
Made from whole cow milk similar to cottage cheese.
Caș
Sweet non-fermented cheese obtained from cow's or sheep's milk. Drained in cheesecloth could be eaten fresh, smoked, or further prepared into brânză de burduf.
Cașcaval
Cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep's or cow's-milk.
Năsal cheese
Năsal is a traditional Romanian cheese bearing the same name as the village where it is produced in the Țaga commune, Cluj County. It is a smear-ripened cheese made from cow's milk.
Telemea
Sweet to extremely salty cheese obtained from cow's or sheep's raw or pasteurized milk. Two main categories: fresh – available seasonally and preserved -available year around. Fresh telemea is soft, and in various degrees of saltiness. Preserved telemea is harder and salt saturated due to its brine preservation. Preserved telemea is almost identical to Greek Feta cheese.
Urdă
Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian ricotta cheese.
· Europe › Russia
Circassian cheese
Circassian cheese
Name
Circassian cheese
Region
Adyghea
Description
A 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).
Korall
Korall
Name
Korall
Description
A soft, processed cheese made of cow's milk
Russian cheese
Russian cheese
Name
Russian cheese
Description
similar to German Tilsiter
Tvorog (творог)
Tvorog (творог)
Name
Tvorog (творог)
Description
Similar to cottage cheese, version without cream.
Name
Image
Region
Description
Circassian cheese
Adyghea
A 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).
Korall
A soft, processed cheese made of cow's milk
Russian cheese
similar to German Tilsiter
Tvorog (творог)
Similar to cottage cheese, version without cream.
· Europe › Serbia
Kačkavalj
Kačkavalj
Name
Kačkavalj
Description
A type of stretched-curd cheese made out of sheep's or cow's milk. Pictured is Kačkavalj (Caciocavallo) cheese hanged to mature (Serbia)
Pule cheese
Pule cheese
Name
Pule cheese
Description
Reportedly the world's most expensive cheese, it is prepared from the milk of Balkan donkeys from Serbia.
Name
Image
Region
Description
Kačkavalj
A type of stretched-curd cheese made out of sheep's or cow's milk. Pictured is Kačkavalj (Caciocavallo) cheese hanged to mature (Serbia)
Pule cheese
Reportedly the world's most expensive cheese, it is prepared from the milk of Balkan donkeys from Serbia.
· Europe › Slovakia
Bryndza
Bryndza
Name
Bryndza
Description
A sheep milk cheese made in Poland, Slovakia and Ukraine. Recipes differ slightly across the countries.
Liptauer
Liptauer
Name
Liptauer
Description
A spicy cheese spread made with sheep milk cheese, goat's milk cheese, quark cheese or cottage cheese.
Ovčia hrudka
Ovčia hrudka
Name
Ovčia hrudka
Kravská hrudka
Kravská hrudka
Name
Kravská hrudka
Korbáčiky
Korbáčiky
Name
Korbáčiky
Region
Orava
Description
A type of string cheese made from steamed cheese interwoven into fine braids. Common flavors include salty, smoked and garlic.
Oštiepok
Oštiepok
Name
Oštiepok
Description
A traditional Slovakian smoked sheep milk cheese, it is a protected trade name under the EU's protected geographical indication.
Parenica
Parenica
Name
Parenica
Description
A 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.
Urda
Urda
Name
Urda
Tvaroh
Tvaroh
Name
Tvaroh
Encián
Encián
Name
Encián
Plesnivec
Plesnivec
Name
Plesnivec
Name
Image
Region
Description
Bryndza
A sheep milk cheese made in Poland, Slovakia and Ukraine. Recipes differ slightly across the countries.
Liptauer
A spicy cheese spread made with sheep milk cheese, goat's milk cheese, quark cheese or cottage cheese.
Ovčia hrudka
Kravská hrudka
Korbáčiky
Orava
A type of string cheese made from steamed cheese interwoven into fine braids. Common flavors include salty, smoked and garlic.
Oštiepok
A traditional Slovakian smoked sheep milk cheese, it is a protected trade name under the EU's protected geographical indication.
Parenica
A 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.
Urda
Tvaroh
Encián
Plesnivec
· Europe › Slovenia
Mohant
Mohant
Name
Mohant
Description
A soft cheese with a strong flavor.
Tolminc cheese
Tolminc cheese
Name
Tolminc cheese
Region
Tolmin
Description
Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a Protected Designation of Origin.
Name
Image
Region
Description
Mohant
A soft cheese with a strong flavor.
Tolminc cheese
Tolmin
Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a Protected Designation of Origin.
· Europe › Sweden
Ädelost
Ädelost
Name
Ädelost
Description
A blue cheese made from pasteurized cow's milk. It has a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor. The cheese has a slightly moldy rind.
Blå Gotland
Blå Gotland
Name
Blå Gotland
Region
Stånga
Description
"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.
Grevé
Grevé
Name
Grevé
Description
A semi-hard Swedish cheese made from cow's milk. It is similar to Emmental with a mild and nutty taste. The cream-coloured cheese has a smooth and creamy texture with large holes. It contains 30–40% fat and takes 10 months to attain full ripeness.
Gräddost
Gräddost
Name
Gräddost
Herrgårdsost
Herrgårdsost
Name
Herrgårdsost
Description
A semi-hard cheese made from cow's milk. The aged cheese has a mild, sweet, nutty flavor and small round holes. It is aged for three or four months, but often up to 12 or even 24 months.
Hushållsost
Hushållsost
Name
Hushållsost
Description
A semi-hard cows'-milk cheese with small granular holes and aged around 60 days on average. The taste is described as mild yet somewhat sour.
Moose cheese
Moose cheese
Name
Moose cheese
Region
Bjurholm, Sweden
Description
A cheese produced in Sweden from moose milk
Prästost
Prästost
Name
Prästost
Description
Made from pasteurized cow's milk.
Svecia
Svecia
Name
Svecia
Description
A semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. The cheese is aged in a dry environment for at least two months, sometimes up to more than a year.
Västerbottensost
Västerbottensost
Name
Västerbottensost
Region
Burträsk
Description
A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months.
Name
Image
Region
Description
Ädelost
A blue cheese made from pasteurized cow's milk. It has a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor. The cheese has a slightly moldy rind.
Blå Gotland
Stånga
"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.
Grevé
A semi-hard Swedish cheese made from cow's milk. It is similar to Emmental with a mild and nutty taste. The cream-coloured cheese has a smooth and creamy texture with large holes. It contains 30–40% fat and takes 10 months to attain full ripeness.
Gräddost
Herrgårdsost
A semi-hard cheese made from cow's milk. The aged cheese has a mild, sweet, nutty flavor and small round holes. It is aged for three or four months, but often up to 12 or even 24 months.
Hushållsost
A semi-hard cows'-milk cheese with small granular holes and aged around 60 days on average. The taste is described as mild yet somewhat sour.
Moose cheese
Bjurholm, Sweden
A cheese produced in Sweden from moose milk
Prästost
Made from pasteurized cow's milk.
Svecia
A semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. The cheese is aged in a dry environment for at least two months, sometimes up to more than a year.
Västerbottensost
Burträsk
A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months.
· Europe › Ukraine
Bilozhar
Bilozhar
Name
Bilozhar
Description
Rennet cheese 45% of fat in dry matter
Bukovynskyi
Bukovynskyi
Name
Bukovynskyi
Region
Bukovina
Description
A hard cheese (45% of fat in dry matter) made from cow's milk, it has moderate piquant cheese flavour and fruit and citrus aroma. Ageing period: 20 days.
Bryndza
Bryndza
Name
Bryndza
Region
Budjak, Bukovina, Ciscarpathia, Podolia, Transcarpathia
Description
A sheep milk cheese made in Moldova, Poland, Slovakia and Ukraine. Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
Dobrodar
Dobrodar
Name
Dobrodar
Description
Hard cheese 50% of fat in dry matter. Ageing period: 45 days.
Smetankovyi
Smetankovyi
Name
Smetankovyi
Description
A hard rennet cheese (50% of fat in dry matter) made from pasteurised milk with moderate sweetish cheese flavour with no piquancy, delicate creamy overtones, and small holes. Ageing period: 30 days.
Syr
Syr
Name
Syr
Description
A firm quark version, somewhat similar to cottage cheese. It is often called syr, although the name could refer to any cheese in general; to differentiate it from other cheeses, names kyslomolochnyi syr and domashnii syr are common.
Ukrainskyi
Ukrainskyi
Name
Ukrainskyi
Description
Hard cheese 50% of fat in dry matter.
Vurda
Vurda
Name
Vurda
Region
Hutsulshchyna
Description
Sort of whey cheese
Name
Image
Region
Description
Bilozhar
Rennet cheese 45% of fat in dry matter
Bukovynskyi
Bukovina
A hard cheese (45% of fat in dry matter) made from cow's milk, it has moderate piquant cheese flavour and fruit and citrus aroma. Ageing period: 20 days.
Bryndza
Budjak, Bukovina, Ciscarpathia, Podolia, Transcarpathia
A sheep milk cheese made in Moldova, Poland, Slovakia and Ukraine. Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
Dobrodar
Hard cheese 50% of fat in dry matter. Ageing period: 45 days.
Smetankovyi
A hard rennet cheese (50% of fat in dry matter) made from pasteurised milk with moderate sweetish cheese flavour with no piquancy, delicate creamy overtones, and small holes. Ageing period: 30 days.
Syr
A firm quark version, somewhat similar to cottage cheese. It is often called syr, although the name could refer to any cheese in general; to differentiate it from other cheeses, names kyslomolochnyi syr and domashnii syr are common.
Ukrainskyi
Hard cheese 50% of fat in dry matter.
Vurda
Hutsulshchyna
Sort of whey cheese
· Europe › United Kingdom
Banbury cheese
Banbury cheese
Name
Banbury cheese
Region
Banbury, Oxfordshire, England
Description
Once one of Banbury's most prestigious exports, and nationally famous, its production went into decline by the 18th-century, and eventually ceased. The cheese is best known today through an insult in Shakespeare's Merry Wives of Windsor (1597). Pictured is a 15th/16th-century recipe for Banbury cheese.
Cheddar cheese
Cheddar cheese
Name
Cheddar cheese
Region
Cheddar, Somerset
Description
The UK's most famous cheese, and one of the most popular.
Stilton Cheese
Stilton Cheese
Name
Stilton Cheese
Region
Melton Mowbray, Leicestershire
Description
Stilton is produced in two varieties: Blue, which has had Penicillium roqueforti added to generate a characteristic smell and taste, and White, which has not.
Wensleydale Cheese
Wensleydale Cheese
Name
Wensleydale Cheese
Region
Wensleydale, North Yorkshire
Description
Wensleydale's most popular export. Commonly sold with cranberries added.
Stinking Bishop Cheese
Stinking Bishop Cheese
Name
Stinking Bishop Cheese
Region
Dymock, Gloucestershire
Description
Perhaps the UK's most notorious cheese, known for its distinctive odour.
Red Leicester
Red Leicester
Name
Red Leicester
Region
Leicester, Leicestershire
Description
A cheese similar to cheddar with a crumbly texture. It gets its orange colour from annatto extract during the manufacturing process.
Name
Image
Region
Description
Banbury cheese
Banbury, Oxfordshire, England
Once one of Banbury's most prestigious exports, and nationally famous, its production went into decline by the 18th-century, and eventually ceased. The cheese is best known today through an insult in Shakespeare's Merry Wives of Windsor (1597). Pictured is a 15th/16th-century recipe for Banbury cheese.
Cheddar cheese
Cheddar, Somerset
The UK's most famous cheese, and one of the most popular.
Stilton Cheese
Melton Mowbray, Leicestershire
Stilton is produced in two varieties: Blue, which has had Penicillium roqueforti added to generate a characteristic smell and taste, and White, which has not.
Wensleydale Cheese
Wensleydale, North Yorkshire
Wensleydale's most popular export. Commonly sold with cranberries added.
Stinking Bishop Cheese
Dymock, Gloucestershire
Perhaps the UK's most notorious cheese, known for its distinctive odour.
Red Leicester
Leicester, Leicestershire
A cheese similar to cheddar with a crumbly texture. It gets its orange colour from annatto extract during the manufacturing process.
· Middle East › Iran
Lighvan cheese
Lighvan cheese
Name
Lighvan cheese
Region
Liqvan
Description
a 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.
Talesh cheese
Talesh cheese
Name
Talesh cheese
Region
Talesh
Description
it can only be found in Talesh County. this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation.
Mahali cheese
Mahali cheese
Name
Mahali cheese
Region
Mazandaran
Description
This cheese is very similar to Indian Paneer. It is made from full fat cow's milk. It tastes mild and is kept in salt brine.
Pot Cheese (kuzeh) کوزه
Pot Cheese (kuzeh) کوزه
Name
Pot Cheese (kuzeh) کوزه
Region
Urumia
Description
Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of Khoy and Urumia. It is made by adding white vinegar to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or fennel flower seeds and poppy seeds and black caraway is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried.
Name
Image
Region
Description
Lighvan cheese
Liqvan
a 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.
Talesh cheese
Talesh
it can only be found in Talesh County. this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation.
Mahali cheese
Mazandaran
This cheese is very similar to Indian Paneer. It is made from full fat cow's milk. It tastes mild and is kept in salt brine.
Pot Cheese (kuzeh) کوزه
Kupe paniri
Urumia
Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of Khoy and Urumia. It is made by adding white vinegar to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or fennel flower seeds and poppy seeds and black caraway is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried.
· Middle East › Middle East
Tzfatit Kashah
Tzfatit Kashah
Name
Tzfatit Kashah
Region
Upper Galilee
Description
Hard texture, savory flavor; perfect for grating on top of Shakshouka, Manakish, Burekas or on a baked dumpling called calsonas.
Tzfatit Triah
Tzfatit Triah
Name
Tzfatit Triah
Region
Upper Galilee
Description
Mild flavor; texture ranges from creamy to firm, is preserved in salty water and mainly used on salads or as a filling for sandwiches.
Labneh
Labneh
Name
Labneh
Description
Similar to Greek yogurt, labneh is a strained yogurt product that is common in the Middle East and the Levant. Pictured is Labneh in olive oil
Kashkawal
Kashkawal
Name
Kashkawal
Description
A type of yellow cheese made of sheep milk. In Israel it is often mixed with white brined cheese in a salty pastry and to make a toast.
Qishta
Qishta
Name
Qishta
Description
is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
Halloumi
Halloumi
Name
Halloumi
Description
Unlike its Cypriot variation, in Israel, Halloumi cheese is usually eaten for breakfast as a meze dish fried in olive oil as well as being part of a main course omelette dish called habitath halloumi which includes an omelette, halloumi and herbs.
Hemed
Hemed
Name
Hemed
Description
The color is white and it has a smooth texture and a mild salty taste. It is commonly used as a table cheese eaten by itself or paired with fruit, used in pastries as well.
Kedem
Kedem
Name
Kedem
Region
Bitzaron
Description
A creamy type of cheese, almost like Sour Cream. made of Water Buffalo's milk and used either in pastries or as a spread eaten with bread and olive oil.
Knaaan
Knaaan
Name
Knaaan
Region
Upper Galilee
Description
A cheese that is not too sour, therefore it can be either salted or sweetened, used in pastries and desserts.
Hermon
Hermon
Name
Hermon
Region
Upper Galilee and Golan
Description
A cheese that has a similar texture to that of the Knaan cheese, yet is saltier.
Khalla
Khalla
Name
Khalla
Description
A mild, and not salty type of a cheese, its name is derived from its appearance which looks like braided bread (challa).
Arrabah
Arrabah
Name
Arrabah
Region
Neot Smadar
Description
A cheese that has originated in the southernmost part of Israel. It has a relatively mild flavour and not too salty, can be used in pastries and salads.
Kafrit
Kafrit
Name
Kafrit
Description
Also known as rural cheese, one of the most basic Cheeses in Israel, it has a texture relatively similar to that of a Feta cheese but generally less salty.
Name
Image
Region
Description
Tzfatit Kashah
Upper Galilee
Hard texture, savory flavor; perfect for grating on top of Shakshouka, Manakish, Burekas or on a baked dumpling called calsonas.
Tzfatit Triah
Upper Galilee
Mild flavor; texture ranges from creamy to firm, is preserved in salty water and mainly used on salads or as a filling for sandwiches.
Labneh
Similar to Greek yogurt, labneh is a strained yogurt product that is common in the Middle East and the Levant. Pictured is Labneh in olive oil
Kashkawal
A type of yellow cheese made of sheep milk. In Israel it is often mixed with white brined cheese in a salty pastry and to make a toast.
Qishta
is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
Halloumi
Unlike its Cypriot variation, in Israel, Halloumi cheese is usually eaten for breakfast as a meze dish fried in olive oil as well as being part of a main course omelette dish called habitath halloumi which includes an omelette, halloumi and herbs.
Hemed
The color is white and it has a smooth texture and a mild salty taste. It is commonly used as a table cheese eaten by itself or paired with fruit, used in pastries as well.
Kedem
Bitzaron
A creamy type of cheese, almost like Sour Cream. made of Water Buffalo's milk and used either in pastries or as a spread eaten with bread and olive oil.
Knaaan
Upper Galilee
A cheese that is not too sour, therefore it can be either salted or sweetened, used in pastries and desserts.
Hermon
Upper Galilee and Golan
A cheese that has a similar texture to that of the Knaan cheese, yet is saltier.
Khalla
A mild, and not salty type of a cheese, its name is derived from its appearance which looks like braided bread (challa).
Arrabah
Neot Smadar
A cheese that has originated in the southernmost part of Israel. It has a relatively mild flavour and not too salty, can be used in pastries and salads.
Kafrit
Also known as rural cheese, one of the most basic Cheeses in Israel, it has a texture relatively similar to that of a Feta cheese but generally less salty.
· Middle East › Levant
Akkawi
Akkawi
Name
Akkawi
Region
Acre
Description
A white brine cheese. It is named after the city of Acre, where it first originated, and is commonly made using cow milk, but can also be made with goat or sheep's milk. It is widely used in Knafeh but Nabulsi cheese is used more often.
Areesh
Areesh
Name
Areesh
Region
Originated in Egypt
Description
It is similar to cottage cheese. Shanklish, a fermented cheese, is made from areesh cheese.
Baladi cheese
Baladi cheese
Name
Baladi cheese
Description
Soft-white, smooth, creamy cheese has a mild flavor. It is eaten for breakfast or snacks. Pictured is spinach topped with Baladi.
Basket cheese
Basket cheese
Name
Basket cheese
Region
originated in Turkey
Description
Made from cow's milk, it is 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).
Charkassiye
Charkassiye
Name
Charkassiye
Description
A soft cheese
Jameed
Jameed
Name
Jameed
Region
Jordan
Description
Hard, dry laban made from goat or ewe's milk. 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 Arabieh
Jibneh Arabieh
Name
Jibneh Arabieh
Region
Arabian Peninsula
Description
A traditional cheese in Middle East countries. It is particularly popular in the Arab States of the Persian Gulf. The cheese has an open texture and a mild taste similar to Feta but less salty.
Jibne Baida
Jibne Baida
Name
Jibne Baida
Description
Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating
Kashkawan
Kashkawan
Name
Kashkawan
Description
A type of yellow cheese made of sheep milk. In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
Qishta
Qishta
Name
Qishta
Description
is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
Labneh
Labneh
Name
Labneh
Description
Similar to Greek yogurt, labneh is a strained yogurt product that is common in the Middle East and the Levant. Pictured is Labneh in olive oil
Majdoule
Majdoule
Name
Majdoule
Description
A salty white cheese made up of thick strands of cheese braided together (hence the name)
Nabulsi cheese
Nabulsi cheese
Name
Nabulsi cheese
Region
Nablus
Description
One of a number of Palestinian white brined cheeses made in the Middle East. Its name denotes its place of origin, Nablus and it is well known throughout the West Bank and surrounding regions. It is also a major ingredient of the Arabian desserts Knafeh and Qatayef.
Shelal
Shelal
Name
Shelal
Description
A salty white cheese made up of strands of cheese woven together
Surke or Shanklish
Surke or Shanklish
Name
Surke or Shanklish
Description
a mature cheese made with spices and generally presented as balls of cheese covered in za'tar orchile powder; most often eaten as a starter dish with tomato, oil and sometimes onion
Syrian cheese
Syrian cheese
Name
Syrian cheese
Region
Syria
Description
There are different kinds of Syrian cheese. A few of the most common include Baladi and Charkassiye.
Name
Image
Region
Description
Akkawi
Acre
A white brine cheese. It is named after the city of Acre, where it first originated, and is commonly made using cow milk, but can also be made with goat or sheep's milk. It is widely used in Knafeh but Nabulsi cheese is used more often.
Areesh
Originated in Egypt
It is similar to cottage cheese. Shanklish, a fermented cheese, is made from areesh cheese.
Baladi cheese
Soft-white, smooth, creamy cheese has a mild flavor. It is eaten for breakfast or snacks. Pictured is spinach topped with Baladi.
Basket cheese
originated in Turkey
Made from cow's milk, it is 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).
Charkassiye
A soft cheese
Jameed
Jordan
Hard, dry laban made from goat or ewe's milk. 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 Arabieh
Arabian Peninsula
A traditional cheese in Middle East countries. It is particularly popular in the Arab States of the Persian Gulf. The cheese has an open texture and a mild taste similar to Feta but less salty.
Jibne Baida
Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating
Kashkawan
A type of yellow cheese made of sheep milk. In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
Qishta
is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
Labneh
Similar to Greek yogurt, labneh is a strained yogurt product that is common in the Middle East and the Levant. Pictured is Labneh in olive oil
Majdoule
A salty white cheese made up of thick strands of cheese braided together (hence the name)
Nabulsi cheese
Nablus
One of a number of Palestinian white brined cheeses made in the Middle East. Its name denotes its place of origin, Nablus and it is well known throughout the West Bank and surrounding regions. It is also a major ingredient of the Arabian desserts Knafeh and Qatayef.
Shelal
A salty white cheese made up of strands of cheese woven together
Surke or Shanklish
a mature cheese made with spices and generally presented as balls of cheese covered in za'tar orchile powder; most often eaten as a starter dish with tomato, oil and sometimes onion
Syrian cheese
Syria
There are different kinds of Syrian cheese. A few of the most common include Baladi and Charkassiye.
· Middle East › Turkey
Abaza
Abaza
Name
Abaza
Antep peyniri [tr]
Antep peyniri [tr]
Name
Antep peyniri [tr]
Region
Gaziantep
Armola peyniri [tr]
Armola peyniri [tr]
Name
Armola peyniri [tr]
Region
Seferihisar
Arnavut
Arnavut
Name
Arnavut
Beyaz peynir
Beyaz peynir
Name
Beyaz peynir
Description
A salty, white cheese made from unpasteurized sheep milk. The cheese has a slightly grainy appearance and is similar to Greek feta cheese.
Çamur
Çamur
Name
Çamur
Region
İzmir
Çeçil (tr)
Çeçil (tr)
Name
Çeçil (tr)
Region
Erzurum
Description
Also known as Civil Peyniri
Çökelek
Çökelek
Name
Çökelek
Çömlek Peyniri
Çömlek Peyniri
Name
Çömlek Peyniri
Region
Kayseri, Yozgat, Sivas
Description
Also known as Küp peyniri [tr]
Dil Peyniri
Dil Peyniri
Name
Dil Peyniri
Edirne
Edirne
Name
Edirne
Ezine peyniri [tr]
Ezine peyniri [tr]
Name
Ezine peyniri [tr]
Region
Çanakkale
Füme çerkes peyniri [tr]
Füme çerkes peyniri [tr]
Name
Füme çerkes peyniri [tr]
Hellim
Hellim
Name
Hellim
Region
Kuzey Kıbrıs
Kars Gravyeri
Kars Gravyeri
Name
Kars Gravyeri
Region
Kars
Kaşar
Kaşar
Name
Kaşar
Keçi Peyniri
Keçi Peyniri
Name
Keçi Peyniri
Description
A goat's milk cheese
Kirli Hanım
Kirli Hanım
Name
Kirli Hanım
Region
Ayvalık
Kopanisti peyniri [tr]
Kopanisti peyniri [tr]
Name
Kopanisti peyniri [tr]
Region
İzmir
Küflü Peynir
Küflü Peynir
Name
Küflü Peynir
Region
Konya, Ardahan
Lor (tr)
Lor (tr)
Name
Lor (tr)
Malakan Peyniri
Malakan Peyniri
Name
Malakan Peyniri
Region
Kars
Mihaliç Peyniri
Mihaliç Peyniri
Name
Mihaliç Peyniri
Region
Balıkesir
Description
Also known as Kelle Peyniri or Manyas Peyniri
Obruk
Obruk
Name
Obruk
Region
Karaman
Örgü
Örgü
Name
Örgü
Region
Diyarbakır
Salamura
Salamura
Name
Salamura
Region
Bingöl, Tokat
Sayas
Sayas
Name
Sayas
Region
İzmir
Süzme Yoğurt
Süzme Yoğurt
Name
Süzme Yoğurt
Telli peynir [tr]
Telli peynir [tr]
Name
Telli peynir [tr]
Region
Karadeniz
Tulum
Tulum
Name
Tulum
Region
Erzincan, İzmir, Tunceli, Aydın
Van otlu peyniri
Van otlu peyniri
Name
Van otlu peyniri
Region
Van
Name
Image
Region
Description
Abaza
Antep peyniri [tr]
Gaziantep
Armola peyniri [tr]
Seferihisar
Arnavut
Beyaz peynir
A salty, white cheese made from unpasteurized sheep milk. The cheese has a slightly grainy appearance and is similar to Greek feta cheese.
Çamur
İzmir
Çeçil (tr)
Erzurum
Also known as Civil Peyniri
Çökelek
Çömlek Peyniri
Kayseri, Yozgat, Sivas
Also known as Küp peyniri [tr]
Dil Peyniri
Edirne
Ezine peyniri [tr]
Çanakkale
Füme çerkes peyniri [tr]
Hellim
Kuzey Kıbrıs
Kars Gravyeri
Kars
Kaşar
Keçi Peyniri
A goat's milk cheese
Kirli Hanım
Ayvalık
Kopanisti peyniri [tr]
İzmir
Küflü Peynir
Konya, Ardahan
Lor (tr)
Malakan Peyniri
Kars
Mihaliç Peyniri
Balıkesir
Also known as Kelle Peyniri or Manyas Peyniri
Obruk
Karaman
Örgü
Diyarbakır
Salamura
Bingöl, Tokat
Sayas
İzmir
Süzme Yoğurt
Telli peynir [tr]
Karadeniz
Tulum
Erzincan, İzmir, Tunceli, Aydın
Van otlu peyniri
Van
· Middle East › Yemen
Yemeni cheese
Yemeni cheese
Name
Yemeni cheese
Region
Taiz
Description
A local sheep-milk, smoked-cheese, handmade in the city of Taiz
Name
Image
Region
Description
Yemeni cheese
Taiz
A local sheep-milk, smoked-cheese, handmade in the city of Taiz
· North and Central America › Canada
Allegretto cheese
Allegretto cheese
Name
Allegretto cheese
Region
Made in Abitibi, Quebec.
Description
A semi-soft, washed rind sheep's milk cheese.
Bleu Bénédictin
Bleu Bénédictin
Name
Bleu Bénédictin
Region
Made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec
Description
A semi-soft, whole milk blue cheese deeply veined with the Roquefort penicillium mold
Cheddar cheese
Cheddar cheese
Name
Cheddar cheese
Description
Most Canadian Cheddar is produced by a number of large companies in Ontario, though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.
Cheese curds
Cheese curds
Name
Cheese curds
Description
Cheese curds are a key ingredient in poutine.
Oka
Oka
Name
Oka
Region
Originally manufactured by the Trappist monks, who are located in Oka, Quebec, Canada
Description
A semi-soft washed rind cheese, Oka has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company.
Pikauba
Pikauba
Name
Pikauba
Region
Saguenay–Lac-Saint-Jean, Quebec
Description
A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.
Name
Image
Region
Description
Allegretto cheese
Made in Abitibi, Quebec.
A semi-soft, washed rind sheep's milk cheese.
Bleu Bénédictin
Made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec
A semi-soft, whole milk blue cheese deeply veined with the Roquefort penicillium mold
Cheddar cheese
Most Canadian Cheddar is produced by a number of large companies in Ontario, though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.
Cheese curds
Cheese curds are a key ingredient in poutine.
Oka
Originally manufactured by the Trappist monks, who are located in Oka, Quebec, Canada
A semi-soft washed rind cheese, Oka has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company.
Pikauba
Saguenay–Lac-Saint-Jean, Quebec
A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.
· North and Central America › Costa Rica
Palmito cheese
Palmito cheese
Name
Palmito cheese
Description
A popular fresh cheese from Costa Rica that resembles a knotted ball of string cheese
Turrialba cheese
Turrialba cheese
Name
Turrialba cheese
Region
Turrialba, Cartago Province
Description
A salty young cheese made of cow's milk
Name
Image
Region
Description
Palmito cheese
A popular fresh cheese from Costa Rica that resembles a knotted ball of string cheese
Turrialba cheese
Turrialba, Cartago Province
A salty young cheese made of cow's milk
· North and Central America › El Salvador
Cuajada
Cuajada
Name
Cuajada
Crema
Crema
Name
Crema
Description
A spreadable, unripened white cheese.
Enredo
Enredo
Name
Enredo
Queto
Queto
Name
Queto
Name
Image
Region
Description
Cuajada
Crema
A spreadable, unripened white cheese.
Enredo
Queto
· North and Central America › Honduras
Crema
Crema
Name
Crema
Description
A spreadable, unripened white cheese.
Cuajada
Cuajada
Name
Cuajada
Quesillo
Quesillo
Name
Quesillo
Queijo seco
Queijo seco
Name
Queijo seco
Name
Image
Region
Description
Crema
A spreadable, unripened white cheese.
Cuajada
Quesillo
Queijo seco
· North and Central America › Mexico
Adobera cheese
Adobera cheese
Name
Adobera cheese
Region
From western Mexico, most popular in Jalisco.
Description
Its name is taken from the similarity of its shape to adobe bricks. It is mild and slightly salty to taste. Young Adobera has a soft texture and can be crumbled or cubed. As the cheese matures, its texture becomes more creamy and it can no longer be crumbled. It melts well.
Añejo cheese
Añejo cheese
Name
Añejo cheese
Description
A 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 cheese
Asadero cheese
Name
Asadero cheese
Region
First made in Chihuahua and later Durango. Immigrants brought Asadero cheese making to the southwestern United States.
Description
Asadero cheese is a soft cheese that melts easily. It is usually made in the shape of a round tortilla. Often mistaken for Oaxaca cheese.
Chiapas cheese
Chiapas cheese
Name
Chiapas cheese
Description
A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it.
Chihuahua cheese
Chihuahua cheese
Name
Chihuahua cheese
Region
From the state of Chihuahua.
Description
A soft white cheese available in braids, balls or rounds. Also known as queso menonita, after the Mennonite communities of northern Mexico that first produced it. Tastes similar to a mild white Cheddar or Monterey Jack and melts well.
Cotija cheese
Cotija cheese
Name
Cotija cheese
Region
Named for the city Cotija in the state of Michoacán.
Description
Made from cow's milk, young Cotija is similar to Feta, while aged Cojita is more like Parmesan. It does not melt when heated.
Criollo cheese
Criollo cheese
Name
Criollo cheese
Region
A specialty of the region around Taxco, Guerrero.
Description
A grateable Mexican cheese similar to American-style Munster cheese
Lingallin
Lingallin
Name
Lingallin
Oaxaca cheese
Oaxaca cheese
Name
Oaxaca cheese
Region
Named after the state of Oaxaca in southern Mexico, where it was first made
Description
A white, semihard stretched curd cheese from Mexico, similar to unaged Monterey Jack, but with a stringy Mozzarella-like texture.
Queso Crema
Queso Crema
Name
Queso Crema
Queso de cuajo
Queso de cuajo
Name
Queso de cuajo
Queso Fresco
Queso Fresco
Name
Queso Fresco
Queso Panela
Queso Panela
Name
Queso Panela
Description
A white, fresh and smooth Mexican cheese of pasteurized cow's milk
Requesón
Requesón
Name
Requesón
Description
A Mexican version of Ricotta that is used in salads, soups, cooked foods, dips and desserts. It is very mild and has a semi-sweet flavor. Itsb texture is soft, moist and slightly grainy.
Name
Image
Region
Description
Adobera cheese
From western Mexico, most popular in Jalisco.
Its name is taken from the similarity of its shape to adobe bricks. It is mild and slightly salty to taste. Young Adobera has a soft texture and can be crumbled or cubed. As the cheese matures, its texture becomes more creamy and it can no longer be crumbled. It melts well.
Añejo cheese
A 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 cheese
First made in Chihuahua and later Durango. Immigrants brought Asadero cheese making to the southwestern United States.
Asadero cheese is a soft cheese that melts easily. It is usually made in the shape of a round tortilla. Often mistaken for Oaxaca cheese.
Chiapas cheese
A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it.
Chihuahua cheese
From the state of Chihuahua.
A soft white cheese available in braids, balls or rounds. Also known as queso menonita, after the Mennonite communities of northern Mexico that first produced it. Tastes similar to a mild white Cheddar or Monterey Jack and melts well.
Cotija cheese
Named for the city Cotija in the state of Michoacán.
Made from cow's milk, young Cotija is similar to Feta, while aged Cojita is more like Parmesan. It does not melt when heated.
Criollo cheese
A specialty of the region around Taxco, Guerrero.
A grateable Mexican cheese similar to American-style Munster cheese
Lingallin
Oaxaca cheese
Named after the state of Oaxaca in southern Mexico, where it was first made
A white, semihard stretched curd cheese from Mexico, similar to unaged Monterey Jack, but with a stringy Mozzarella-like texture.
Queso Crema
Queso de cuajo
Queso Fresco
Queso Panela
A white, fresh and smooth Mexican cheese of pasteurized cow's milk
Requesón
A Mexican version of Ricotta that is used in salads, soups, cooked foods, dips and desserts. It is very mild and has a semi-sweet flavor. Itsb texture is soft, moist and slightly grainy.
· North and Central America › Nicaragua
Quesillo
Quesillo
Name
Quesillo
Name
Image
Region
Description
Quesillo
· North and Central America › United States
Bergenost
Bergenost
Name
Bergenost
Region
New York
Description
Brand name of a 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 cheese
Brick cheese
Name
Brick cheese
Region
Wisconsin
Description
Prepared 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 curds
Cheese curds
Name
Cheese curds
Region
Upper Midwest
Description
Best eaten within 24–48 hours of production and at room temperature. Fresh curds will often come in a bag and have a little whey in the bag. They are often high in moisture and salty and will likely squeak while you chew them. After a couple days or after any refrigeration they can be "regenerated" with a couple seconds in a microwave, but they will not be the same or as fresh. They are good in an omelete or breaded and fried at this point. After a few days they will be like a young colby or cheddar.
Colby cheese
Colby cheese
Name
Colby cheese
Region
Wisconsin
Description
Kin to cheddar, but much milder. The curd is washed at production to rinse off the lactose (milk sugars). Bacteria do not have a chance to make the cheese more acidic as it ages, unlike cheddar. It melts well.
Colby-Jack cheese
Colby-Jack cheese
Name
Colby-Jack cheese
Region
Wisconsin
Description
A marbled cheese composed of Colby and Monterey Jack that originates from the city of Colby, Wisconsin. It is often used in meat and cheese trays.
Colorado Blackie
Colorado Blackie
Name
Colorado Blackie
Region
Colorado
Description
A cheese from the American West named for its black waxed rind.
Cream cheese
Cream cheese
Name
Cream cheese
Creole cream cheese
Creole cream cheese
Name
Creole cream cheese
Region
New Orleans, Louisiana
Cup Cheese
Cup Cheese
Name
Cup Cheese
Farmer cheese
Farmer cheese
Name
Farmer cheese
Region
Wisconsin
Hoop cheese
Hoop cheese
Name
Hoop cheese
Description
A cheese made only using milk
Humboldt Fog
Humboldt Fog
Name
Humboldt Fog
Region
California
Description
A mold-ripened cheese with a central line of edible white ash much like Morbier
Liederkranz cheese
Liederkranz cheese
Name
Liederkranz cheese
Region
New York
Monterey Jack
Monterey Jack
Name
Monterey Jack
Region
California
Description
An American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness.
Muenster cheese
Muenster cheese
Name
Muenster cheese
Description
Mild, semi-soft cow's milk cheese with a creamy texture and distinctive orange rind. Excellent for melting in sandwiches and burgers, and pairs well with light beers and fruits. A milder counterpart to the stronger French Munster.
Nacho cheese
Nacho cheese
Name
Nacho cheese
Region
Texas
Description
A generic name used to refer to a variety of processed cheese sauces flavored with peppers and spices, typically poured on top of nachos or served on their own as a dip for a variety of foods. Nacho cheese is also referred to as simply "queso."
Pepper jack cheese
Pepper jack cheese
Name
Pepper jack cheese
Description
A variety of Monterey Jack
Pinconning cheese
Pinconning cheese
Name
Pinconning cheese
Region
Michigan
Description
An aged variety of Colby
Provel cheese
Provel cheese
Name
Provel cheese
Description
A white, processed cheese made of a blend of Cheddar, Swiss, and Provolone cheeses. Particularly popular in and around St Louis, MO.
Red Hawk
Red Hawk
Name
Red Hawk
Region
Northern California
Description
A soft, mildly salty cheese
String cheese
String cheese
Name
String cheese
Description
The particular American variety of Mozzarella with a stringy texture
Teleme cheese
Teleme cheese
Name
Teleme cheese
Cottage cheese
Cottage cheese
Name
Cottage cheese
Description
It is a fresh cheese curd product with a mild flavor and soupy texture. It is drained, but not pressed, so some whey remains and the individual curds remain loose.
Name
Image
Region
Description
Bergenost
New York
Brand name of a 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 cheese
Wisconsin
Prepared 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 curds
Upper Midwest
Best eaten within 24–48 hours of production and at room temperature. Fresh curds will often come in a bag and have a little whey in the bag. They are often high in moisture and salty and will likely squeak while you chew them. After a couple days or after any refrigeration they can be "regenerated" with a couple seconds in a microwave, but they will not be the same or as fresh. They are good in an omelete or breaded and fried at this point. After a few days they will be like a young colby or cheddar.
Colby cheese
Wisconsin
Kin to cheddar, but much milder. The curd is washed at production to rinse off the lactose (milk sugars). Bacteria do not have a chance to make the cheese more acidic as it ages, unlike cheddar. It melts well.
Colby-Jack cheese
Wisconsin
A marbled cheese composed of Colby and Monterey Jack that originates from the city of Colby, Wisconsin. It is often used in meat and cheese trays.
Colorado Blackie
Colorado
A cheese from the American West named for its black waxed rind.
Cream cheese
Creole cream cheese
New Orleans, Louisiana
Cup Cheese
Farmer cheese
Wisconsin
Hoop cheese
A cheese made only using milk
Humboldt Fog
California
A mold-ripened cheese with a central line of edible white ash much like Morbier
Liederkranz cheese
New York
Monterey Jack
California
An American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness.
Muenster cheese
Mild, semi-soft cow's milk cheese with a creamy texture and distinctive orange rind. Excellent for melting in sandwiches and burgers, and pairs well with light beers and fruits. A milder counterpart to the stronger French Munster.
Nacho cheese
Texas
A generic name used to refer to a variety of processed cheese sauces flavored with peppers and spices, typically poured on top of nachos or served on their own as a dip for a variety of foods. Nacho cheese is also referred to as simply "queso."
Pepper jack cheese
A variety of Monterey Jack
Pinconning cheese
Michigan
An aged variety of Colby
Provel cheese
A white, processed cheese made of a blend of Cheddar, Swiss, and Provolone cheeses. Particularly popular in and around St Louis, MO.
Red Hawk
Northern California
A soft, mildly salty cheese
String cheese
The particular American variety of Mozzarella with a stringy texture
Teleme cheese
Cottage cheese
It is a fresh cheese curd product with a mild flavor and soupy texture. It is drained, but not pressed, so some whey remains and the individual curds remain loose.
· Oceania › Australia
Tasty cheese
Tasty cheese
Name
Tasty cheese
Description
The name-equivalent of cheddar cheese used in Australia and New Zealand, especially manufacturers and sellers.
Name
Image
Region
Description
Tasty cheese
The name-equivalent of cheddar cheese used in Australia and New Zealand, especially manufacturers and sellers.
· South America › Argentina
Cremoso cheese
Cremoso cheese
Name
Cremoso cheese
Description
A 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.
Criollo
Criollo
Name
Criollo
Goya
Goya
Name
Goya
Reggianito
Reggianito
Name
Reggianito
Description
Pictured are rounds of Argentine Reggianito cheese, accompanied with bread.
Sardo
Sardo
Name
Sardo
Chubut
Chubut
Name
Chubut
Tandil
Tandil
Name
Tandil
Mar del Plata
Mar del Plata
Name
Mar del Plata
Tafí del Valle
Tafí del Valle
Name
Tafí del Valle
Cuartirolo
Cuartirolo
Name
Cuartirolo
Provoleta
Provoleta
Name
Provoleta
Queso de Maquina
Queso de Maquina
Name
Queso de Maquina
Name
Image
Region
Description
Cremoso cheese
A 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.
Criollo
Goya
Reggianito
Pictured are rounds of Argentine Reggianito cheese, accompanied with bread.
Sardo
Chubut
Tandil
Mar del Plata
Tafí del Valle
Cuartirolo
Provoleta
Queso de Maquina
· South America › Bolivia
Chaqueño
Chaqueño
Name
Chaqueño
Menonita
Menonita
Name
Menonita
Name
Image
Region
Description
Chaqueño
Menonita
· South America › Brazil
Catupiry
Catupiry
Name
Catupiry
Description
A 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.
Minas
Minas
Name
Minas
Description
Comes in four varieties, named queijos-de-minas frescal (fresh), meia-cura (half-aged) and curado (aged). A fourth variety, branded queijo padrão ("standard" cheese) has been developed more recently and can be found in nearly all supermarkets and grocery stores in Brazil.
Queijo coalho
Queijo coalho
Name
Queijo coalho
Description
A firm but very lightweight cheese produced in Northeastern Brazil
Queijo de Colônia
Queijo de Colônia
Name
Queijo de Colônia
Description
or Colony cheese.
Queijo Meia Cura
Queijo Meia Cura
Name
Queijo Meia Cura
Queijo Canastra
Queijo Canastra
Name
Queijo Canastra
Description
Made from raw cow's milk and has a mildly spicy, full bodied flavor
Queijo Cobocó
Queijo Cobocó
Name
Queijo Cobocó
Queijo-do-Reino
Queijo-do-Reino
Name
Queijo-do-Reino
Description
A Brazilian semi-hard cheese, similar to the Dutch Edam cheese
Queijo do Serro
Queijo do Serro
Name
Queijo do Serro
Queijo Manteiga
Queijo Manteiga
Name
Queijo Manteiga
Queijo prato
Queijo prato
Name
Queijo prato
Description
A Brazilian soft cheese, similar to the Danish cheese danbo
Requeijão
Requeijão
Name
Requeijão
Description
In Brazil, Requeijão is a type of cream cheese white in color (but not similar to the American notion of cream cheese, and may be better understood as "creamy cheese"). It has a mild taste and its consistency can vary from creamy solid to liquid.
Name
Image
Region
Description
Catupiry
A 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.
Minas
Comes in four varieties, named queijos-de-minas frescal (fresh), meia-cura (half-aged) and curado (aged). A fourth variety, branded queijo padrão ("standard" cheese) has been developed more recently and can be found in nearly all supermarkets and grocery stores in Brazil.
Queijo coalho
A firm but very lightweight cheese produced in Northeastern Brazil
Queijo de Colônia
or Colony cheese.
Queijo Meia Cura
Queijo Canastra
Made from raw cow's milk and has a mildly spicy, full bodied flavor
Queijo Cobocó
Queijo-do-Reino
A Brazilian semi-hard cheese, similar to the Dutch Edam cheese
Queijo do Serro
Queijo Manteiga
Queijo prato
A Brazilian soft cheese, similar to the Danish cheese danbo
Requeijão
In Brazil, Requeijão is a type of cream cheese white in color (but not similar to the American notion of cream cheese, and may be better understood as "creamy cheese"). It has a mild taste and its consistency can vary from creamy solid to liquid.
· South America › Chile
Chanco cheese
Chanco cheese
Name
Chanco cheese
Description
Cow'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.
Panquehue
Panquehue
Name
Panquehue
Region
Andean Aconcagua region
Description
A 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.
Renaico
Renaico
Name
Renaico
Name
Image
Region
Description
Chanco cheese
Cow'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.
Panquehue
Andean Aconcagua region
A 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.
Renaico
· South America › Colombia
Queso Campesino
Queso Campesino
Name
Queso Campesino
Region
Antioquia, Cundinamarca, Boyaca .
Description
is called Quesito too, fresh made on big wheels traditionally
Queso costeño
Queso costeño
Name
Queso costeño
Region
Caribbean
Description
A kind of Queso Campesino with a high content of salt in order to be kept longer fresh under salt water
Cuajada
Cuajada
Name
Cuajada
Region
Department of Cundinamarca and Boyacá, oriental mountains
Description
is a kind of fresh done cheese with only one or few days of mature. Is the same kind as Quesillo. Comparable to Mozzarella is kept fresh in Banana leaves where it gets actually its typical form and texture
Queso Paipa
Queso Paipa
Name
Queso Paipa
Region
Paipa is a city in Boyacá Department, with a high production of Holstein Milk.
Description
Made since colonial times, it is a semi-hard, semi-fat and semi-cured cheese.
Queso Pera
Queso Pera
Name
Queso Pera
Description
A kind of mature Mozzarella specifically in a pressed form of a pear forms layers which give the special favorite taste. An industrial variation is filled with very sweet guave/guayaba marmalade
Quesillo
Quesillo
Name
Quesillo
Description
In 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.
Queso 7 cueros
Queso 7 cueros
Name
Queso 7 cueros
Region
From the Meta Department and the eastern plains
Description
similar to the Pera cheese. The cheese is made with rich in fat milk. In the process it is heated and stretched in a technique called "pasta hilada" creating threads that make layers called "cueros" which give the siete cueros cheese its characteristical texture.
Name
Image
Region
Description
Queso Campesino
Antioquia, Cundinamarca, Boyaca .
is called Quesito too, fresh made on big wheels traditionally
Queso costeño
Caribbean
A kind of Queso Campesino with a high content of salt in order to be kept longer fresh under salt water
Cuajada
Department of Cundinamarca and Boyacá, oriental mountains
is a kind of fresh done cheese with only one or few days of mature. Is the same kind as Quesillo. Comparable to Mozzarella is kept fresh in Banana leaves where it gets actually its typical form and texture
Queso Paipa
Paipa is a city in Boyacá Department, with a high production of Holstein Milk.
Made since colonial times, it is a semi-hard, semi-fat and semi-cured cheese.
Queso Pera
A kind of mature Mozzarella specifically in a pressed form of a pear forms layers which give the special favorite taste. An industrial variation is filled with very sweet guave/guayaba marmalade
Quesillo
In 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.
Queso 7 cueros
From the Meta Department and the eastern plains
similar to the Pera cheese. The cheese is made with rich in fat milk. In the process it is heated and stretched in a technique called "pasta hilada" creating threads that make layers called "cueros" which give the siete cueros cheese its characteristical texture.
· South America › Paraguay
Paraguay
Paraguay
Name
Paraguay
Region
Paraguay
Description
Made with whole cow's milk, without skimming. Creamy cheese, soft mass and slightly sour flavor.
Name
Image
Region
Description
Paraguay
Paraguay
Made with whole cow's milk, without skimming. Creamy cheese, soft mass and slightly sour flavor.
· South America › Peru
Allpachaca
Allpachaca
Name
Allpachaca
Region
Ayacucho
Description
Different regional varieties, similar to Andean cheese (Queso Andino).
Queso Andino
Queso Andino
Name
Queso Andino
Region
Cajamarca
Description
Smooth texture and mild flavor.
Queso fresco
Queso fresco
Name
Queso fresco
Description
Regional version of the traditional fresh cheese, soft and white in color.
Name
Image
Region
Description
Allpachaca
Ayacucho
Different regional varieties, similar to Andean cheese (Queso Andino).
Queso Andino
Cajamarca
Smooth texture and mild flavor.
Queso fresco
Regional version of the traditional fresh cheese, soft and white in color.
· South America › Uruguay
Colonia
Colonia
Name
Colonia
Region
Colonia
Description
It is a soft cheese with a hard rind, light yellow color and abundant eyes.
Cuartirolo
Cuartirolo
Name
Cuartirolo
Description
Ripened, high moisture and fatty cheese. Soft, creamy, somewhat elastic consistency. Smooth, closed and uniform texture. Uniform yellowish-white colour. Slightly acid taste. Mild smell. Made from pasteurized milk.
Danbo
Danbo
Name
Danbo
Description
It is a washed curd, ripened cheese, from standardised and pasteurized milk. A variation of Danish danbo cheese. It is a matured cheese, of medium moisture and fat. Semi-hard, elastic consistency. Compact, smooth, not grainy texture. Uniform yellowish white colour. Lactic, smooth, slightly salty, characteristic flavor. This cheese comes in blocks which are salted, and surface dried. vacuum packaged and stored for ripening.
Sándwich
Sándwich
Name
Sándwich
Description
Processed mold cheese, specially made for the production of Sandwiches de miga (crust free).
Termal
Termal
Name
Termal
Region
Colonia Juan Gutiérrez, Paysandú
Description
It is made using the salty waters of the Almirón Hot Springs. Made with whole cow's milk. Presentation: cylindrical in shape, approximately 1 kg, 10 cm in diameter, and 8 cm high, smooth and clean surface. Color: slightly light yellow.
Yamandú
Yamandú
Name
Yamandú
Description
It was a type of Gouda cheese, with a firm, semi-hard paste, made with unpasteurized milk and with the addition of selected ferments. It ceased to be produced in 1980 due to changes in the sanitary requirement for pasteurization.
Zapicán
Zapicán
Name
Zapicán
Description
Made with cow's milk, from 3 to 4 kg in weight. It has a firm consistency and texture, with some spherical eyes and a smooth but defined flavor. Used as cut cheese.
Name
Image
Region
Description
Colonia
Colonia
It is a soft cheese with a hard rind, light yellow color and abundant eyes.
Cuartirolo
Ripened, high moisture and fatty cheese. Soft, creamy, somewhat elastic consistency. Smooth, closed and uniform texture. Uniform yellowish-white colour. Slightly acid taste. Mild smell. Made from pasteurized milk.
Danbo
It is a washed curd, ripened cheese, from standardised and pasteurized milk. A variation of Danish danbo cheese. It is a matured cheese, of medium moisture and fat. Semi-hard, elastic consistency. Compact, smooth, not grainy texture. Uniform yellowish white colour. Lactic, smooth, slightly salty, characteristic flavor. This cheese comes in blocks which are salted, and surface dried. vacuum packaged and stored for ripening.
Sándwich
Processed mold cheese, specially made for the production of Sandwiches de miga (crust free).
Termal
Colonia Juan Gutiérrez, Paysandú
It is made using the salty waters of the Almirón Hot Springs. Made with whole cow's milk. Presentation: cylindrical in shape, approximately 1 kg, 10 cm in diameter, and 8 cm high, smooth and clean surface. Color: slightly light yellow.
Yamandú
It was a type of Gouda cheese, with a firm, semi-hard paste, made with unpasteurized milk and with the addition of selected ferments. It ceased to be produced in 1980 due to changes in the sanitary requirement for pasteurization.
Zapicán
Made with cow's milk, from 3 to 4 kg in weight. It has a firm consistency and texture, with some spherical eyes and a smooth but defined flavor. Used as cut cheese.
· South America › Venezuela
Guayanés cheese
Guayanés cheese
Name
Guayanés cheese
Region
Guayana Region
Description
A soft, salty, white cheese.
Queso crineja
Queso crineja
Name
Queso crineja
Queso de mano
Queso de mano
Name
Queso de mano
Description
A type of soft, white cheese (queso fresco) most commonly associated with Venezuelan cuisine. Pictured is a cachapa with queso de mano.
Queso Llanero
Queso Llanero
Name
Queso Llanero
Description
Also known as prairie cheese and queso de año.
Queso Palmita
Queso Palmita
Name
Queso Palmita
Description
A 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 Parma de Barinitas[citation needed]
Queso Parma de Barinitas[citation needed]
Name
Queso Parma de Barinitas[citation needed]
Queso telita
Queso telita
Name
Queso telita
Description
A mild farmer's cheese that is packaged in liquid.
Name
Image
Region
Description
Guayanés cheese
Guayana Region
A soft, salty, white cheese.
Queso crineja
Queso de mano
A type of soft, white cheese (queso fresco) most commonly associated with Venezuelan cuisine. Pictured is a cachapa with queso de mano.
Queso Llanero
Also known as prairie cheese and queso de año.
Queso Palmita
A 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 Parma de Barinitas[citation needed]
Queso semiduro
Queso telita
A mild farmer's cheese that is packaged in liquid.
· Other
Farmer cheese
Farmer cheese
Name
Farmer cheese
Region
Various
Description
Varieties of which are made in most cultures with a strong dairy culture
Port wine cheese
Port wine cheese
Name
Port wine cheese
Description
An orange- and red-colored cheese that prepared with alcoholic port wine as it is made
Smoked cheese
Smoked cheese
Name
Smoked cheese
Region
Various
Description
A style of preparing any number of hard or semi-hard cheeses, using smoke or smoke flavoring. Pictured is smoked Gruyère cheese
Soy cheese
Soy cheese
Name
Soy cheese
Description
Not 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 cheese
Rice cheese
Name
Rice cheese
Description
As with soy cheese, an analogue from rice/rice protein
Name
Image
Region
Description
Farmer cheese
Various
Varieties of which are made in most cultures with a strong dairy culture
Port wine cheese
An orange- and red-colored cheese that prepared with alcoholic port wine as it is made
Smoked cheese
Various
A style of preparing any number of hard or semi-hard cheeses, using smoke or smoke flavoring. Pictured is smoked Gruyère cheese
Soy cheese
Not 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 cheese
As with soy cheese, an analogue from rice/rice protein

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    https://books.google.com/books?id=qK0iDAAAQBAJ&pg=PA49
  145. Edible Medicinal And Non-Medicinal Plants: Volume 2, Fruits
    https://books.google.com/books?id=6fJyQDil1rYC&pg=PA638
  146. Real Food for Everyone: Vegan-Friendly Meals for Meat-Lovers, Vegetarians, and Vegans
    https://books.google.com/books?id=jCACBQAAQBAJ&pg=PA72
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