SettingsCow's-milk cheeses
Abbey Cheese Company
Abbey Cheese Company is owned and run by Pat "Paddy" Hyland since 1991 from his dairy farm, and started as a way to increase revenues from surplus milk.
Abbey Cheese Company is owned and run by Pat "Paddy" Hyland since 1991 from his dairy farm, and started as a way to increase revenues from surplus milk.
Abondance (cheese)
Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France.
Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France.
Afuega'l pitu
Afuega'l pitu is an unpasteurised cow's milk cheese from Asturias, one of four Asturian cheeses (The others being Cabrales, Gamonedo cheese, and Casín cheese) to have been recognized with Prot...
Afuega'l pitu is an unpasteurised cow's milk cheese from Asturias, one of four Asturian cheeses (The others being Cabrales, Gamonedo cheese, and Casín cheese) to have been recognized with Prot...
Akkawi
Akkawi cheese (جبن عكاوي, also Akawi, Akawieh, and Ackawi) is a white brine cheese, native to the historical region of Palestine in modern day Israel.
Akkawi cheese (جبن عكاوي, also Akawi, Akawieh, and Ackawi) is a white brine cheese, native to the historical region of Palestine in modern day Israel.
Appenzeller (cheese)
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland.
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland.
Ardrahan cheese
Ardrahan is a semi-soft cheese made from cow's milk.
Ardrahan is a semi-soft cheese made from cow's milk.
Asiago cheese
Asiago is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (As...
Asiago is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (As...
Aura (cheese)
Aura is a type of blue cheese produced in Äänekoski, Finland, by the Finnish dairy company Valio.
Aura is a type of blue cheese produced in Äänekoski, Finland, by the Finnish dairy company Valio.
Baby Swiss
Baby Swiss is a cheese closely related to traditional Swiss cheese, the generic name for the family of holey cheeses popular all around the world.
Baby Swiss is a cheese closely related to traditional Swiss cheese, the generic name for the family of holey cheeses popular all around the world.
Baguette laonnaise
Baguette laonnaise is a type of washed-rind cheese made from cow's milk.
Baguette laonnaise is a type of washed-rind cheese made from cow's milk.
Basket cheese
Basket is a cheese made from cow's milk and is found as two types; fresh and dry.
Basket is a cheese made from cow's milk and is found as two types; fresh and dry.
Beaufort (cheese)
Beaufort is a hard, rather sharp cheese made from cow's milk and is similar to gruyère.
Beaufort is a hard, rather sharp cheese made from cow's milk and is similar to gruyère.
Bellingham Blue
Bellingham Blue is a firm blue cheese made from unpasteurized cow's milk.
Bellingham Blue is a firm blue cheese made from unpasteurized cow's milk.
Bleu Bénédictin
Bleu Bénédictin is a Canadian blue cheese made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec.
Bleu Bénédictin is a Canadian blue cheese made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec.
Bleu d'Auvergne
Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France.
Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France.
Bleu de Gex
Bleu de Gex is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France.
Bleu de Gex is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France.
Bleu du Vercors-Sassenage
Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century.
Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century.
Blue Castello
Blue Castello is a triple-cream blue cow's milk cheese from Denmark.
Blue Castello is a triple-cream blue cow's milk cheese from Denmark.
Blue cheese
Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veine...
Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veine...
Blue Rathgore
Blue Rathgore is a vegetarian blue cheese made from goat's milk.
Blue Rathgore is a vegetarian blue cheese made from goat's milk.
Bocconcini
Bocconcini (singular Bocconcino, ) are small, semi-soft, white and rindless unripened mild cheeses which originated in Napoli and were once made only from milk of water buffaloes.
Bocconcini (singular Bocconcino, ) are small, semi-soft, white and rindless unripened mild cheeses which originated in Napoli and were once made only from milk of water buffaloes.
Bonchester cheese
Bonchester cheese is a soft Scottish cheese, made from cow's milk.
Bonchester cheese is a soft Scottish cheese, made from cow's milk.
Bondost
Bondost (sometimes bond ost or bond-ost, Swedish for "farmer cheese") is a Swedish cheese, also made in the United States, chiefly in New York.
Bondost (sometimes bond ost or bond-ost, Swedish for "farmer cheese") is a Swedish cheese, also made in the United States, chiefly in New York.
Bowland cheese
Bowland cheese is a type of Lancashire cheese, with the cheese having been mixed with apple, sultana and cinnamon prior to setting.
Bowland cheese is a type of Lancashire cheese, with the cheese having been mixed with apple, sultana and cinnamon prior to setting.
Bra (cheese)
The Italian cheese Bra originates from the town of Bra in Cuneo in the region of Piemonte.
The Italian cheese Bra originates from the town of Bra in Cuneo in the region of Piemonte.
Brie de Meaux
Brie de Meaux is a French brie cheese of the Brie region, being an AOC since 1980.
Brie de Meaux is a French brie cheese of the Brie region, being an AOC since 1980.
Brillat-Savarin cheese
Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% fat in dry matter (roughly 40% overall), named after the 18th century French gourmet and political figure Jean Anthel...
Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% fat in dry matter (roughly 40% overall), named after the 18th century French gourmet and political figure Jean Anthel...
Brussels cheese
Brussels Cheese, also known as Brusselse Kaas, is made from cow's milk and is considered a table cheese that is used for spreading and snacks.
Brussels Cheese, also known as Brusselse Kaas, is made from cow's milk and is considered a table cheese that is used for spreading and snacks.
Butterkase
Butterkase, meaning "buttery cheese" in German, is a semi-soft cheese, moderately popular in Germanic Europe, and occasionally seen throughout the rest of the cheese-eating world.
Butterkase, meaning "buttery cheese" in German, is a semi-soft cheese, moderately popular in Germanic Europe, and occasionally seen throughout the rest of the cheese-eating world.
Buxton Blue
Buxton Blue is an English blue cheese that is a close relative of Blue Stilton, is made from cow's milk, and is lightly veined with a deep russet colouring.
Buxton Blue is an English blue cheese that is a close relative of Blue Stilton, is made from cow's milk, and is lightly veined with a deep russet colouring.
Cabrales cheese
Cabrales (Spanish: queso de Cabrales) is a cheese made in the artisan tradition by rural dairy farmers in the north of Spain.
Cabrales (Spanish: queso de Cabrales) is a cheese made in the artisan tradition by rural dairy farmers in the north of Spain.
Caciocavallo
Caciocavallo is a type of cheese made out of sheep's or cow's milk, originally produced in Puglia, but now spread all across Italy, and the Balkans.
Caciocavallo is a type of cheese made out of sheep's or cow's milk, originally produced in Puglia, but now spread all across Italy, and the Balkans.
Caciotta
Caciotta is a kind of cheese produced in many regions of Italy from the milk of cows, sheep, goats or water buffalo.
Caciotta is a kind of cheese produced in many regions of Italy from the milk of cows, sheep, goats or water buffalo.
Caerphilly cheese
Caerphilly is a hard, white cheese that originates in the area around the town of Caerphilly in Wales, although it is now also made in England, particularly in the South West and on the English ...
Caerphilly is a hard, white cheese that originates in the area around the town of Caerphilly in Wales, although it is now also made in England, particularly in the South West and on the English ...
Cahills Farm cheese
Cahills Farm Cheese is hand made Cheddar cheese from Newcastlewest Co. Limerick in Ireland.
Cahills Farm Cheese is hand made Cheddar cheese from Newcastlewest Co. Limerick in Ireland.
Cambozola
Cambozola is a cow's milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola.
Cambozola is a cow's milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola.
Cancoillotte
Cancoillotte or Cancoyotte is a runny French cheese made principally in Franche-Comté, but also Lorraine and Luxembourg, where it is also called Kachkéis (cook-cheese).
Cancoillotte or Cancoyotte is a runny French cheese made principally in Franche-Comté, but also Lorraine and Luxembourg, where it is also called Kachkéis (cook-cheese).
Carmarthenshire Cheese Company
Carmarthenshire Cheese Company Ltd is a cheese company based in Llanllwch, Carmarthen.
Carmarthenshire Cheese Company Ltd is a cheese company based in Llanllwch, Carmarthen.
Casciotta d'Urbino
Casciotta d'Urbino or Casciotta di Urbino is a type of Caciotta cheese, made in the Province of Pesaro and Urbino in the Marche region, central Italy.
Casciotta d'Urbino or Casciotta di Urbino is a type of Caciotta cheese, made in the Province of Pesaro and Urbino in the Marche region, central Italy.
Cashel Blue
Cashel Blue is a hand-made, semi-soft, blue veined, medium-strength blue cheese with a creamy texture.
Cashel Blue is a hand-made, semi-soft, blue veined, medium-strength blue cheese with a creamy texture.
Castello cheeses
Castello is a tradename for a range of cheeses produced by Arla Foods amba, an agricultural marketing cooperative based in Denmark.
Castello is a tradename for a range of cheeses produced by Arla Foods amba, an agricultural marketing cooperative based in Denmark.
Castelmagno (cheese)
Castelmagno (DOP) is a cheese with Protected designation of origin status from the north-west Italian region Piedmont.
Castelmagno (DOP) is a cheese with Protected designation of origin status from the north-west Italian region Piedmont.
Castelrosso (cheese)
Castelrosso is a pasteurized whole cow's milk cheese.
Castelrosso is a pasteurized whole cow's milk cheese.
Caş
Caș, is a type of soft fresh cheese produced in Romania.
Caș, is a type of soft fresh cheese produced in Romania.
Chaource (cheese)
Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region.
Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region.
Chaubier
Chaubier is a type of mild, pasteurized French cheese made from half goat's milk and half cow's milk, with an acquired flavor.
Chaubier is a type of mild, pasteurized French cheese made from half goat's milk and half cow's milk, with an acquired flavor.
Chaumes cheese
Chaumes is a cow's milk cheese from Périgord, made by traditional cheese-making processes.
Chaumes is a cow's milk cheese from Périgord, made by traditional cheese-making processes.
Cheddar cheese
Cheddar cheese is a relatively hard, pale yellow to off-white, and sometimes sharp-tasting cheese.
Cheddar cheese is a relatively hard, pale yellow to off-white, and sometimes sharp-tasting cheese.
Cheshire cheese
Cheshire cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties, two in Wales and two in England.
Cheshire cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties, two in Wales and two in England.
Cheshire Mammoth Cheese
The Cheshire Mammoth Cheese was a gift from the town of Cheshire, Massachusetts to President Thomas Jefferson in 1802.
The Cheshire Mammoth Cheese was a gift from the town of Cheshire, Massachusetts to President Thomas Jefferson in 1802.
Chevington cheese
Chevington is a cow's milk cheese, made in Northumberland, England, by the Northumberland Cheese Company.
Chevington is a cow's milk cheese, made in Northumberland, England, by the Northumberland Cheese Company.
Chhena
Chhena or Oriya: ଛେନା or Chhana is fresh, unripened curd cheese widely used in India and Bangladesh.
Chhena or Oriya: ଛେନା or Chhana is fresh, unripened curd cheese widely used in India and Bangladesh.
Colby-Jack
Colby-Jack, or Cojack, is a cheese produced from a mixture of Colby and Monterey Jack cheeses.
Colby-Jack, or Cojack, is a cheese produced from a mixture of Colby and Monterey Jack cheeses.
Coleraine cheddar
Coleraine Cheddar is a cheese made in Northern Ireland and Canada, and was distributed by Castlewood Farm Products Ltd until it ceased trading recently.
Coleraine Cheddar is a cheese made in Northern Ireland and Canada, and was distributed by Castlewood Farm Products Ltd until it ceased trading recently.
Colony cheese
Colony cheese is a type of cheese made in the highlands of the Brazilian state of Rio Grande do Sul.
Colony cheese is a type of cheese made in the highlands of the Brazilian state of Rio Grande do Sul.
Comté (cheese)
Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France.
Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France.
Coolea (cheese)
Coolea is a type of cow's milk cheese that consists of a smooth, Gouda-like texture with rich, sweet, caramelly flavours.
Coolea is a type of cow's milk cheese that consists of a smooth, Gouda-like texture with rich, sweet, caramelly flavours.
Coolea Cheese
Coolea is a type of cow's milk cheese that consists of a smooth, Gouda-like texture with rich, sweet, caramelly flavours.
Coolea is a type of cow's milk cheese that consists of a smooth, Gouda-like texture with rich, sweet, caramelly flavours.
Cooleeney
Cooleeney is a type of soft cheese made from raw cow’s milk.
Cooleeney is a type of soft cheese made from raw cow’s milk.
Cooleeney Farmhouse Cheese
Cooleeney Farm produces a number of cheeses from both cow's milk and goat's milk from their premises near Thurles in County Tipperary, Ireland.
Cooleeney Farm produces a number of cheeses from both cow's milk and goat's milk from their premises near Thurles in County Tipperary, Ireland.
Coulommiers cheese
Coulommiers is a cheese from Coulommiers in the Seine-et-Marne department of France, is the lesser-known cousin of Brie, although it has been produced perhaps longer.
Coulommiers is a cheese from Coulommiers in the Seine-et-Marne department of France, is the lesser-known cousin of Brie, although it has been produced perhaps longer.
Crema Dania
Crema Dania or Crema Danica is a double cream cheese from Denmark.
Crema Dania or Crema Danica is a double cream cheese from Denmark.
Cremoso cheese
Cremoso is a fresh cheese elaborated with cow's milk, with or without the addition of cream.
Cremoso is a fresh cheese elaborated with cow's milk, with or without the addition of cream.
Crescenza
Crescenza, also known as crescenza stracchino, is a soft-ripened cow's milk cheese with no rind, produced in Lombardy, Piedmont, and Veneto.
Crescenza, also known as crescenza stracchino, is a soft-ripened cow's milk cheese with no rind, produced in Lombardy, Piedmont, and Veneto.
Crucolo
Crucolo is an artisanal cow's milk cheese made by a single producer at the Rifugio Crucolo, situated at the mouth of the Val Campelle in Trentino, northern Italy.
Crucolo is an artisanal cow's milk cheese made by a single producer at the Rifugio Crucolo, situated at the mouth of the Val Campelle in Trentino, northern Italy.
Danbo
Danbo is a semi-soft, aged cow's milk cheese originating in Denmark, where it is a common household cheese.
Danbo is a semi-soft, aged cow's milk cheese originating in Denmark, where it is a common household cheese.
Dolcelatte
Dolcelatte is a blue veined Italian soft cheese.
Dolcelatte is a blue veined Italian soft cheese.
Domiati
Domiati cheese, also known as gibna beyda, is a soft white salty cheese made primarily in Egypt, but also in Sudan and other Middle Eastern countries.
Domiati cheese, also known as gibna beyda, is a soft white salty cheese made primarily in Egypt, but also in Sudan and other Middle Eastern countries.
Dorset Blue Vinney
Dorset Blue Vinney is a traditional blue cheese made in Dorset, England, from skimmed cows' milk.
Dorset Blue Vinney is a traditional blue cheese made in Dorset, England, from skimmed cows' milk.
Dragon's Breath Blue
Dragon's Breath Blue is a regional cheese from Nova Scotia, Canada.
Dragon's Breath Blue is a regional cheese from Nova Scotia, Canada.
Dubliner cheese
Dubliner is a sweet mature cheese (aged over twelve months) manufactured by Carbery and marketed internationally under the auspices of the Irish Dairy Board under the Kerrygold brand.
Dubliner is a sweet mature cheese (aged over twelve months) manufactured by Carbery and marketed internationally under the auspices of the Irish Dairy Board under the Kerrygold brand.
Dubliner Cheese
Dubliner is a sweet mature cheese manufactured by Carbery and marketed internationally under the auspices of the Irish Dairy Board under the Kerrygold brand.
Dubliner is a sweet mature cheese manufactured by Carbery and marketed internationally under the auspices of the Irish Dairy Board under the Kerrygold brand.
Durrus cheese
Durrus is a washed rind cow's milk cheese from Ireland.
Durrus is a washed rind cow's milk cheese from Ireland.
Délice de Bourgogne
Délice de Bourgogne, also known as Delice cheese, is a French cow's milk cheese from the Burgundy region of France.
Délice de Bourgogne, also known as Delice cheese, is a French cow's milk cheese from the Burgundy region of France.
Edam (cheese)
Edam (Dutch Edammer) is a Dutch cheese traditionally sold in spheres with a pale yellow interior and a coat of red paraffin wax.
Edam (Dutch Edammer) is a Dutch cheese traditionally sold in spheres with a pale yellow interior and a coat of red paraffin wax.
Ermite
L'Ermite cheese was the first cheese created at the Saint Benoit Abbey in 1943.
L'Ermite cheese was the first cheese created at the Saint Benoit Abbey in 1943.
Esrom (cheese)
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.
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.
Five Counties cheese
Five Counties is a combination of five English cheeses: Cheddar, Cheshire, Derby, Double Gloucester and Red Leicester.
Five Counties is a combination of five English cheeses: Cheddar, Cheshire, Derby, Double Gloucester and Red Leicester.
Fløtemysost
Fløtemysost or Fløytemysost is a conventional variant of brunost which is made of milk from cows, and has a mild and bright color.
Fløtemysost or Fløytemysost is a conventional variant of brunost which is made of milk from cows, and has a mild and bright color.
Fourme d'Ambert
Fourme d'Ambert is one of France's oldest cheeses, and dates from as far back as Roman times.
Fourme d'Ambert is one of France's oldest cheeses, and dates from as far back as Roman times.
Fourme de Montbrison
Fourme de Montbrison is a cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France.
Fourme de Montbrison is a cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France.
Friulano
Friulano is the name of a firm cow's milk cheese made in Canada named after the Friuli region of Italy.
Friulano is the name of a firm cow's milk cheese made in Canada named after the Friuli region of Italy.
Fynbo
Fynbo is a semi-hard Danish cheese named after the island of Fyn.
Fynbo is a semi-hard Danish cheese named after the island of Fyn.
Gamalost
Gamalost (also Gammelost, Gammalost), which translates as "old cheese", is a pungent traditional Norwegian cheese, which was once a staple of the Norwegian diet.
Gamalost (also Gammelost, Gammalost), which translates as "old cheese", is a pungent traditional Norwegian cheese, which was once a staple of the Norwegian diet.
Gloucester cheese
Gloucester is a traditional unpasteurised, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century, at one time made only with the milk of the once nearly extinc...
Gloucester is a traditional unpasteurised, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century, at one time made only with the milk of the once nearly extinc...
Glyde Farm Produce
Glyde Farm Produce was set up in 1996 by Peter Thomas and spent the next several years researching the market in Ireland for suitable dairy products.
Glyde Farm Produce was set up in 1996 by Peter Thomas and spent the next several years researching the market in Ireland for suitable dairy products.
Gorgonzola (cheese)
Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk.
Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk.
Gołka
Gołka is a cheese in Poland that is similar to oscypek/oštiepok, but made with milk from cattle.
Gołka is a cheese in Poland that is similar to oscypek/oštiepok, but made with milk from cattle.
Grinzola
Grinzola is a Danish organic blue cheese made from cow's milk.
Grinzola is a Danish organic blue cheese made from cow's milk.
Gruyère (cheese)
Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne.
Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne.
Gubbeen cheese
Gubbeen Cheese has been produced since 1979 by Tom and Giana Ferguson and the Gubbeen Farm dairy team.
Gubbeen Cheese has been produced since 1979 by Tom and Giana Ferguson and the Gubbeen Farm dairy team.
Gubbeen Farmhouse Cheese
Gubbeen Cheese has been produced since 1979 by Tom and Giana Ferguson and the Gubbeen Farm dairy team.
Gubbeen Cheese has been produced since 1979 by Tom and Giana Ferguson and the Gubbeen Farm dairy team.
Handkäse
Handkäse (; literally: hand cheese) is a German regional sour milk cheese (similar to Harzer) and is a culinary speciality of Frankfurt, Offenbach am Main, Darmstadt, Langen and all other pa...
Handkäse (; literally: hand cheese) is a German regional sour milk cheese (similar to Harzer) and is a culinary speciality of Frankfurt, Offenbach am Main, Darmstadt, Langen and all other pa...
Harzer
Harzer cheese is a German sour milk cheese made from low fat curd cheese, which contains only about one percent fat and originates in the Harz mountain region south of Braunschweig.
Harzer cheese is a German sour milk cheese made from low fat curd cheese, which contains only about one percent fat and originates in the Harz mountain region south of Braunschweig.
Hirtenkäse
Hirtenkäse, or "herder's cheese", is a distinctive cow's milk cheese made in the Allgäu area of Southern Germany.
Hirtenkäse, or "herder's cheese", is a distinctive cow's milk cheese made in the Allgäu area of Southern Germany.
Hushållsost
Hushållsost ("household cheese") is a Swedish cows'-milk cheese.
Hushållsost ("household cheese") is a Swedish cows'-milk cheese.
Höfðingi
Höfðingi is a type of Icelandic cheese, described as a "creamy-soft, almost runny cheese with a white rind/crust and a smooth, mild flavor."
Höfðingi is a type of Icelandic cheese, described as a "creamy-soft, almost runny cheese with a white rind/crust and a smooth, mild flavor."
Imokilly Regato
Imokilly Regato is a cows' milk hard cheese made in Mogeely, County Cork Ireland.
Imokilly Regato is a cows' milk hard cheese made in Mogeely, County Cork Ireland.
Isle of Mull Cheddar
Isle of Mull Cheddar is a very sharp white cheddar cheese with a blue vein.
Isle of Mull Cheddar is a very sharp white cheddar cheese with a blue vein.
Jarlsberg cheese
Jarlsberg is a mild cow's-milk cheese with large irregular holes or what are commonly referred to as "eyes", originating in Jarlsberg, Norway.
Jarlsberg is a mild cow's-milk cheese with large irregular holes or what are commonly referred to as "eyes", originating in Jarlsberg, Norway.
Jibneh Arabieh
Jibneh Arabieh (جبنة عربية) is a simple cheese found all over the Middle East.
Jibneh Arabieh (جبنة عربية) is a simple cheese found all over the Middle East.
Kalari cheese
Kalari or Maish Krej (Kashmiri: ميش کريج, Dogri: कलाड़ी or کلاڑی) is a traditional ripened cheese product indigenous to Jammu and Kashmir state of India.
Kalari or Maish Krej (Kashmiri: ميش کريج, Dogri: कलाड़ी or کلاڑی) is a traditional ripened cheese product indigenous to Jammu and Kashmir state of India.
Kefir cheese
Kefir Cheese is made using a yeast and bacterial culture called kefir, rather than an additional acid or rennet, to separate milk into curd and whey.
Kefir Cheese is made using a yeast and bacterial culture called kefir, rather than an additional acid or rennet, to separate milk into curd and whey.
Kunik cheese
Kunik is a semi-aged, triple cream wheel cheese made from 25% Jersey cow cream and 75% goat's milk.
Kunik is a semi-aged, triple cream wheel cheese made from 25% Jersey cow cream and 75% goat's milk.
Laguiole (cheese)
Laguiole (, locally ), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Aveyron in the southern part of F...
Laguiole (, locally ), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Aveyron in the southern part of F...
Langres (cheese)
Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne.
Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne.
Lappi cheese
Lappi is a cheese made from partially skimmed cow's milk, very similar to Emmental except that it is pasteurized, and so is a little less flavorful, with smaller holes and a slightly firmer texture.
Lappi is a cheese made from partially skimmed cow's milk, very similar to Emmental except that it is pasteurized, and so is a little less flavorful, with smaller holes and a slightly firmer texture.
Le Coutances
Le Coutances is a French double-cream cow's milk cheese from the town of Coutances.
Le Coutances is a French double-cream cow's milk cheese from the town of Coutances.
Le Douanier
Le Douanier is a wash-rinsed cheese made by Fritz Kaiser in Quebec, Canada.
Le Douanier is a wash-rinsed cheese made by Fritz Kaiser in Quebec, Canada.
Le Gré des Champs
Le Gré des champs is an organic raw-cheese from the Montérégie region, in Quebec, Canada.
Le Gré des champs is an organic raw-cheese from the Montérégie region, in Quebec, Canada.
Le Riopelle de l'Isle
Le Riopelle de l'Isle is a triple cream cheese from Quebec that has an oily and sometimes flowing texture known to melt in the mouth.
Le Riopelle de l'Isle is a triple cream cheese from Quebec that has an oily and sometimes flowing texture known to melt in the mouth.
Leipäjuusto
Juustoleipä (bread cheese) or Leipäjuusto, which is also known in English as Finnish squeaky cheese, is a fresh cheese traditionally made from cow's beestings, rich milk from a cow tha...
Juustoleipä (bread cheese) or Leipäjuusto, which is also known in English as Finnish squeaky cheese, is a fresh cheese traditionally made from cow's beestings, rich milk from a cow tha...
Leyden cheese
Leyden, from Leidse kaas, is a yellow cumin spiced cheese made in the Netherlands from semi-skimmed cow's milk.
Leyden, from Leidse kaas, is a yellow cumin spiced cheese made in the Netherlands from semi-skimmed cow's milk.
Liederkranz cheese
Liederkranz is an American recreation of Limburger cheese, made subtly different by the use of a different bacterial culture for smear-ripening.
Liederkranz is an American recreation of Limburger cheese, made subtly different by the use of a different bacterial culture for smear-ripening.
Limburger cheese
Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and Netherlands.
Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and Netherlands.
Lincolnshire Poacher cheese
Lincolnshire Poacher is a hard unpasteurised cow's milk cheese that is generally of a cylindrical shape with its rind resembling granite in appearance.
Lincolnshire Poacher is a hard unpasteurised cow's milk cheese that is generally of a cylindrical shape with its rind resembling granite in appearance.
Little Derby
Little Derby is a Derby-style cheese made outside Derbyshire, similar in flavour and texture to Cheddar, but without the anatto colouring used in Derby cheese.
Little Derby is a Derby-style cheese made outside Derbyshire, similar in flavour and texture to Cheddar, but without the anatto colouring used in Derby cheese.
Livarot (cheese)
Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée (AOC) since 1975.
Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée (AOC) since 1975.
Livno cheese
Livno is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina on the basis of French technology of making Gruyere cheese.
Livno is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina on the basis of French technology of making Gruyere cheese.
Lüneberg cheese
Lüneberg is a cow's-milk cheese made in mountain valleys in Vorarlberg in western Austria.
Lüneberg is a cow's-milk cheese made in mountain valleys in Vorarlberg in western Austria.
Maaslander
Maaslander is a brand name of Dutch Gouda cheese.
Maaslander is a brand name of Dutch Gouda cheese.
Mahón cheese
Mahón in Spanish, Maó in standard Catalan and Mô in the local variety of this latter language, is a soft to hard white cheese made from cow's milk, named after the natural port of M...
Mahón in Spanish, Maó in standard Catalan and Mô in the local variety of this latter language, is a soft to hard white cheese made from cow's milk, named after the natural port of M...
Manufacture of Cheddar cheese
The manufacture of Cheddar cheese includes the process of cheddaring which makes this cheese unique.
The manufacture of Cheddar cheese includes the process of cheddaring which makes this cheese unique.
Marble cheese
Marble cheese is a combination of orange and white cheese curd.
Marble cheese is a combination of orange and white cheese curd.
Maribo cheese
Maribo is a Danish semi-hard cheese made from cow's milk.
Maribo is a Danish semi-hard cheese made from cow's milk.
Maroilles (cheese)
Maroilles (pronounced mar wahl, also known as Marolles) is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France.
Maroilles (pronounced mar wahl, also known as Marolles) is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France.
Mascarpone
Mascarpone sometimes mispronounced as if it were spelled "marscapone" is an Italian cheese made from cream, coagulated with citric acid or acetic acid.
Mascarpone sometimes mispronounced as if it were spelled "marscapone" is an Italian cheese made from cream, coagulated with citric acid or acetic acid.
Mató
Mató is a Catalan fresh cheese made from cows' or goats' milk, with no salt added, similar to Caleb Yoon, ricotta or curd cheese.
Mató is a Catalan fresh cheese made from cows' or goats' milk, with no salt added, similar to Caleb Yoon, ricotta or curd cheese.
Metsovone
Metsovone (Μετσοβόνε) is a semi-hard smoked pasta filata cheese produced in the region of Metsovo (Epirus, Greece).
Metsovone (Μετσοβόνε) is a semi-hard smoked pasta filata cheese produced in the region of Metsovo (Epirus, Greece).
Metton
Metton is a runny French cheese made in Franche-Comté, mostly used as an ingredient for making the Cancoillotte.
Metton is a runny French cheese made in Franche-Comté, mostly used as an ingredient for making the Cancoillotte.
Mimolette
Mimolette is a cheese traditionally produced around the city of Lille, France, and also in some areas of Belgium and the Netherlands, such as Flanders.
Mimolette is a cheese traditionally produced around the city of Lille, France, and also in some areas of Belgium and the Netherlands, such as Flanders.
Minas cheese
Minas cheese is a type of cheese that has been traditionally produced in the Brazilian state of Minas Gerais.
Minas cheese is a type of cheese that has been traditionally produced in the Brazilian state of Minas Gerais.
Molbo cheese
Molbo is a Danish cow's milk cheese made in the region of Mols.
Molbo is a Danish cow's milk cheese made in the region of Mols.
Monte Veronese
Monte Veronese is an Italian cheese made from cow’s milk which is produced in the northern part of the Province of Verona.
Monte Veronese is an Italian cheese made from cow’s milk which is produced in the northern part of the Province of Verona.
Morbier (cheese)
Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté.
Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté.
Morlacco
Morlacco or Morlacco di Grappa originates from Mount Grappa (provinces of Vicenza, Treviso and Belluno in Italy) where cheesemakers once produced a soft cow's milk cheese, low in fat, with...
Morlacco or Morlacco di Grappa originates from Mount Grappa (provinces of Vicenza, Treviso and Belluno in Italy) where cheesemakers once produced a soft cow's milk cheese, low in fat, with...
Mossfield Mature
Mossfield Mature is an organically certified Gouda style cheese made in Birr Co. Offaly in Ireland.
Mossfield Mature is an organically certified Gouda style cheese made in Birr Co. Offaly in Ireland.
Mossfield Organic Farm
Mossfield Organic Farm was converted to organic farming in 1999 and since 2005 has produced a number of gouda style cheeses.
Mossfield Organic Farm was converted to organic farming in 1999 and since 2005 has produced a number of gouda style cheeses.
Muenster (cheese)
Muenster is an American cheese, not to be confused with the French variety, Munster.
Muenster is an American cheese, not to be confused with the French variety, Munster.
Munster (cheese)
Munster or Munster-géromé, is a strong tasting, soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France.
Munster or Munster-géromé, is a strong tasting, soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France.
Nabulsi cheese
Nabulsi (or naboulsi) is one of a number of white brined cheeses made in the Middle East.
Nabulsi (or naboulsi) is one of a number of white brined cheeses made in the Middle East.
Nazareth cheese
Nazareth cheese, named after Nazareth, the village where it originated, is a Belgian hard cheese.
Nazareth cheese, named after Nazareth, the village where it originated, is a Belgian hard cheese.
Neufchâtel (cheese)
Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the French region of Normandy.
Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the French region of Normandy.
Newport 1665
Newport 1665 is an artisan, unpasteurised cows' milk cheese from Mr Moyden's Grove Farm at Newport, Shropshire.
Newport 1665 is an artisan, unpasteurised cows' milk cheese from Mr Moyden's Grove Farm at Newport, Shropshire.
Norbury Blue
Norbury Blue is an English blue cheese made on Norbury Park farm, situated within Norbury Park, Surrey.
Norbury Blue is an English blue cheese made on Norbury Park farm, situated within Norbury Park, Surrey.
Nøkkelost
Nøkkelost (Norwegian: "key cheese"), also seen in Swedish spelling as Nökkelost and sometimes called kuminost (cumin cheese), is a Norwegian cheese flavored with cumin, caraway seeds...
Nøkkelost (Norwegian: "key cheese"), also seen in Swedish spelling as Nökkelost and sometimes called kuminost (cumin cheese), is a Norwegian cheese flavored with cumin, caraway seeds...
Oaxaca cheese
Queso Oaxaca or Quesillo Oaxaca is a white, semi-hard cheese from Mexico, similar to unaged Monterey Jack but with a mozzarella-like string cheese texture.
Queso Oaxaca or Quesillo Oaxaca is a white, semi-hard cheese from Mexico, similar to unaged Monterey Jack but with a mozzarella-like string cheese texture.
Oka cheese
Oka cheese was originally manufactured by the Trappist monks, who are located in Oka, Quebec, Canada.
Oka cheese was originally manufactured by the Trappist monks, who are located in Oka, Quebec, Canada.
Olivet cendré
Olivet cendré, also called cendré d'Olivet, is a French cheese from Olivet, on the Loire river, in the Centre region of France.
Olivet cendré, also called cendré d'Olivet, is a French cheese from Olivet, on the Loire river, in the Centre region of France.
Oštiepok
Oštiepok (Slovak; plural: oštiepky) is a traditional smoked sheep milk cheese made in Slovakia.
Oštiepok (Slovak; plural: oštiepky) is a traditional smoked sheep milk cheese made in Slovakia.
Pallone di Gravina
The Pallone di Gravina is a firm, cow's milk cheese from the regions of Basilicata and Apulia in south-east Italy.
The Pallone di Gravina is a firm, cow's milk cheese from the regions of Basilicata and Apulia in south-east Italy.
Panquehue (cheese)
Panquehue is a semi-soft Chilean cheese produced in the Andean Aconcagua region.
Panquehue is a semi-soft Chilean cheese produced in the Andean Aconcagua region.
Paraguay cheese
Paraguay cheese (queso Paraguay; Guaraní: kesú paraguai) is a cows' milk cheese from Paraguay.
Paraguay cheese (queso Paraguay; Guaraní: kesú paraguai) is a cows' milk cheese from Paraguay.
Parmigiano-Reggiano
Parmigiano-Reggiano, also known in English as Parmesan, is a hard, granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna, ...
Parmigiano-Reggiano, also known in English as Parmesan, is a hard, granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna, ...
Parrano cheese
Parrano cheese is a cow's milk cheese produced in the Netherlands.
Parrano cheese is a cow's milk cheese produced in the Netherlands.
Passendale cheese
Passendale cheese, named for Passendale, the village where it originated, is one of the best-known cheeses in Belgium.
Passendale cheese, named for Passendale, the village where it originated, is one of the best-known cheeses in Belgium.
Petit suisse (cheese)
Petit-suisse (meaning little Swiss) is a French cheese from the Normandy region.
Petit-suisse (meaning little Swiss) is a French cheese from the Normandy region.
Piave (cheese)
Piave is a cow's milk cheese made in the Piave River Valley region of Belluno, Italy.
Piave is a cow's milk cheese made in the Piave River Valley region of Belluno, Italy.
Piave cheese
Piave is a cow's milk cheese made in the Piave River Valley region of Belluno, Italy.
Piave is a cow's milk cheese made in the Piave River Valley region of Belluno, Italy.
Picón Bejes-Tresviso
Picón Bejes-Tresviso is a blue cheese from Cantabria, in the north of Spain.
Picón Bejes-Tresviso is a blue cheese from Cantabria, in the north of Spain.
Pied-De-Vent
Le Pied-De-Vent is a raw cow-milk cheese from Magdalen Islands region, in Quebec, Canada.
Le Pied-De-Vent is a raw cow-milk cheese from Magdalen Islands region, in Quebec, Canada.
Pinconning cheese
Pinconning Cheese is an aged yellow colby-style, semi-soft whole cow's milk cheese named for Pinconning, Michigan, USA, where it was first produced.
Pinconning Cheese is an aged yellow colby-style, semi-soft whole cow's milk cheese named for Pinconning, Michigan, USA, where it was first produced.
Pont-l'Évêque (cheese)
Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie, and p...
Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie, and p...
Pont-l'évêque (cheese)
Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie.
Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie.
Port Salut (cheese)
S.A.F.R Port Salut is a semi-soft pasteurised cow's milk cheese from Mayenne, France, with a distinctive orange crust and a mild flavour.
S.A.F.R Port Salut is a semi-soft pasteurised cow's milk cheese from Mayenne, France, with a distinctive orange crust and a mild flavour.
Port-du-Salut cheese
Port-du-Salut or Entrammes is a mild variety of smear-ripened cheese manufactured from cow's milk first made by monks in the early 18th century and still produced in monasteries throughout...
Port-du-Salut or Entrammes is a mild variety of smear-ripened cheese manufactured from cow's milk first made by monks in the early 18th century and still produced in monasteries throughout...
Port-Salut (cheese)
S.A.F.R Port Salut is a semi-soft pasteurised cow's milk cheese from Mayenne, France, with a distinctive orange crust and a mild flavour.
S.A.F.R Port Salut is a semi-soft pasteurised cow's milk cheese from Mayenne, France, with a distinctive orange crust and a mild flavour.
Provolone
Provolone is an Italian cheese that originated in Casilli near Vesuvius, where it is still produced in various shapes as in 10 to 15 cm long pear, sausage, or cone shapes.
Provolone is an Italian cheese that originated in Casilli near Vesuvius, where it is still produced in various shapes as in 10 to 15 cm long pear, sausage, or cone shapes.
Prästost
Prästost ("priest cheese", sometimes spelled prastost or prestost) is a Swedish cheese with historical roots in Sweden's one-time custom of paying tithes with agricultural goods incl...
Prästost ("priest cheese", sometimes spelled prastost or prestost) is a Swedish cheese with historical roots in Sweden's one-time custom of paying tithes with agricultural goods incl...
Président (cheese)
Président is a French cheese brand owned by the Laval based Lactalis company.
Président is a French cheese brand owned by the Laval based Lactalis company.
Queijo coalho
Queijo coalho or Queijo de coalho ( "coalho cheese") is a firm but very lightweight cheese produced in Brazil.
Queijo coalho or Queijo de coalho ( "coalho cheese") is a firm but very lightweight cheese produced in Brazil.
Queso blanco
Queso blanco, along with other similar cheeses including queso fresco, is a creamy, soft, and mild unaged white cheese that originated in Spain and spread to Mexico and other American cou...
Queso blanco, along with other similar cheeses including queso fresco, is a creamy, soft, and mild unaged white cheese that originated in Spain and spread to Mexico and other American cou...
Queso Panela
Queso Panela, also called queso canasta or queso de la canasta because it carries the impression of the basket in which it molds itself, is a white, fresh and smooth cheese of pasteu...
Queso Panela, also called queso canasta or queso de la canasta because it carries the impression of the basket in which it molds itself, is a white, fresh and smooth cheese of pasteu...
Queso panela
Queso panela, also called queso canasta or queso de la canasta because it carries the impression of the basket in which it is molded, is a white, fresh and smooth cheese of pasteuriz...
Queso panela, also called queso canasta or queso de la canasta because it carries the impression of the basket in which it is molded, is a white, fresh and smooth cheese of pasteuriz...
Raclette
Raclette is both a type of cheese and a Swiss dish based on heating the cheese and scraping off the melted part.
Raclette is both a type of cheese and a Swiss dish based on heating the cheese and scraping off the melted part.
Raejuusto
Raejuusto (also known as grynost by the Swedish speaking Finns) is a Finnish fresh cheese that is rather similar to cottage cheese.
Raejuusto (also known as grynost by the Swedish speaking Finns) is a Finnish fresh cheese that is rather similar to cottage cheese.
Raschera
Raschera is an Italian pressed semi-fat, semi-hard cheese made with partly skimmed raw or pasteurised cow milk, to which a small amount of sheep's and/or goat's milk may be added.
Raschera is an Italian pressed semi-fat, semi-hard cheese made with partly skimmed raw or pasteurised cow milk, to which a small amount of sheep's and/or goat's milk may be added.
Reblochon
Reblochon is a French cheese from the Alps region of Haute-Savoie and has been granted the AOC title.
Reblochon is a French cheese from the Alps region of Haute-Savoie and has been granted the AOC title.
Red Hawk (cheese)
Red Hawk is a triple-crème cow's milk cheese with a brine washed rind.
Red Hawk is a triple-crème cow's milk cheese with a brine washed rind.
Red Leicester
Red Leicester is an English cheese, made in a similar manner to Cheddar cheese, although it is crumblier.
Red Leicester is an English cheese, made in a similar manner to Cheddar cheese, although it is crumblier.
Red Windsor
Red Windsor is a pale cream, English cheddar cheese, made using pasteurized cow's milk marbled with a wine, often a Bordeaux wine or a blend of port wine and brandy.
Red Windsor is a pale cream, English cheddar cheese, made using pasteurized cow's milk marbled with a wine, often a Bordeaux wine or a blend of port wine and brandy.
Reggianito
Reggianito is a very hard, granular, cows' milk cheese from Argentina whose origins lie with immigrant Italians who wished to make a cheese reminiscent of their native Parmigiano Reggiano.
Reggianito is a very hard, granular, cows' milk cheese from Argentina whose origins lie with immigrant Italians who wished to make a cheese reminiscent of their native Parmigiano Reggiano.
Ricotta
Ricotta is an Italian dairy product made from sheep (or cow, goat, buffalo) milk whey left over from the production of cheese.
Ricotta is an Italian dairy product made from sheep (or cow, goat, buffalo) milk whey left over from the production of cheese.
Robiola
Robiola is an Italian soft-ripened cheese of the Stracchino family, made with varying proportions of cow’s, goat’s milk and sheep milk.
Robiola is an Italian soft-ripened cheese of the Stracchino family, made with varying proportions of cow’s, goat’s milk and sheep milk.
Roomano
Roomano is a hard Gouda-like cheese from Friesland in the northern part of The Netherlands.
Roomano is a hard Gouda-like cheese from Friesland in the northern part of The Netherlands.
Rosa Camuna
Rosa Camuna is an Italian mild compact paste cheese made with partially skimmed cow’s milk.
Rosa Camuna is an Italian mild compact paste cheese made with partially skimmed cow’s milk.
Saint Agur Blue
Saint Agur (pronounced ) is a blue cheese made from pasteurized cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France.
Saint Agur (pronounced ) is a blue cheese made from pasteurized cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France.
Saint Albray
Saint Albray is a cheese which comes from the Aquitaine region of France.
Saint Albray is a cheese which comes from the Aquitaine region of France.
Saint Paulin
Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks.
Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks.
Saint-andré (cheese)
Saint-andré is a high milk-fat, triple crème cow's milk French cheese in a powdery white, bloomy skin of mold.
Saint-andré is a high milk-fat, triple crème cow's milk French cheese in a powdery white, bloomy skin of mold.
Saint-André cheese
Saint-André is a high milk-fat, triple crème cow's milk French cheese in a powdery white, bloomy skin of mold.
Saint-André is a high milk-fat, triple crème cow's milk French cheese in a powdery white, bloomy skin of mold.
Saint-Paulin (cheese)
Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks.
Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks.
Salers (cheese)
The Salers (Le Salers) is a French cheese from the volcanic region in the mountains of Auvergne, central France.
The Salers (Le Salers) is a French cheese from the volcanic region in the mountains of Auvergne, central France.
Samsø cheese
Samsø is a Danish cow's milk cheese named after the island of Samsø.
Samsø is a Danish cow's milk cheese named after the island of Samsø.
Sardo
Sardo is a hard, grating cow's milk cheese that is similar to Pecorino Romano, although the latter is made from sheep's cheese and is sharper.
Sardo is a hard, grating cow's milk cheese that is similar to Pecorino Romano, although the latter is made from sheep's cheese and is sharper.
Schabziger
Schabziger or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland.
Schabziger or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland.
Sir Laurier d'Arthabaska
Sir Laurier d'Arthabaska is a soft cheese from Centre-du-Québec region, in Canada.
Sir Laurier d'Arthabaska is a soft cheese from Centre-du-Québec region, in Canada.
Sirene
Sirene/ Sirenje (сирене, ; сирење, ; Serbian/Croatian: сир, sir, Albanian: djath i bardhe) or known as "white brine sirene" (бяло саламурено сирене, ; is a type of brine cheese made in Sou...
Sirene/ Sirenje (сирене, ; сирење, ; Serbian/Croatian: сир, sir, Albanian: djath i bardhe) or known as "white brine sirene" (бяло саламурено сирене, ; is a type of brine cheese made in Sou...
Sottocenere al tartufo
Sottocenere al tartufo is a very pale yellow to off-white cheese that has a grey-brown ash rind.
Sottocenere al tartufo is a very pale yellow to off-white cheese that has a grey-brown ash rind.
Stilton cheese
Stilton is a type of English cheese, known for its characteristic strong smell and taste.
Stilton is a type of English cheese, known for its characteristic strong smell and taste.
Stinking Bishop cheese
Stinking Bishop is a soft washed-rind cheese produced since 1972 by Charles Martell and Son at Laurel Farm, Dymock, Gloucestershire in the South West of England.
Stinking Bishop is a soft washed-rind cheese produced since 1972 by Charles Martell and Son at Laurel Farm, Dymock, Gloucestershire in the South West of England.
Stracchino
Stracchino also known as crescenza is a type of Italian cow’s-milk cheese, typical of Lombardy Piedmont, and Veneto.
Stracchino also known as crescenza is a type of Italian cow’s-milk cheese, typical of Lombardy Piedmont, and Veneto.
Svecia
Svecia is a Swedish cheese.
Svecia is a Swedish cheese.
Swaledale cheese
Swaledale is a full fat hard cheese produced in the town of Richmond in Swaledale, North Yorkshire, England.
Swaledale is a full fat hard cheese produced in the town of Richmond in Swaledale, North Yorkshire, England.
Swiss cheese
Swiss cheese is a generic name for several related varieties of cheese which resemble the Swiss Emmental.
Swiss cheese is a generic name for several related varieties of cheese which resemble the Swiss Emmental.
São Jorge cheese
São Jorge cheese is a hard/semi-hard cheese from the Portuguese island of São Jorge, located in the Azores.
São Jorge cheese is a hard/semi-hard cheese from the Portuguese island of São Jorge, located in the Azores.
Taleggio (cheese)
Taleggio is a washed rind and smear-ripened Italian cheese that is named after Val Taleggio.
Taleggio is a washed rind and smear-ripened Italian cheese that is named after Val Taleggio.
Taleggio cheese
Taleggio is a washed rind and smear-ripened Italian cheese that is named after Val Taleggio.
Taleggio is a washed rind and smear-ripened Italian cheese that is named after Val Taleggio.
Telemea
Telemea is the name of the traditional Romanian cheese.
Telemea is the name of the traditional Romanian cheese.
Tilsit cheese
Tilsit cheese or Tilsiter cheese is a light yellow semi-hard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley.
Tilsit cheese or Tilsiter cheese is a light yellow semi-hard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley.
Tipperary Brie
Tipperary Brie is a vegetarian soft cheese made from unpasteurized cow's milk.
Tipperary Brie is a vegetarian soft cheese made from unpasteurized cow's milk.
Toma cheese
Toma is a soft or semi-hard, French cow's milk cheese.
Toma is a soft or semi-hard, French cow's milk cheese.
Trappista cheese
Trappista is a traditional Hungarian semi-hard cow's-milk cheese.
Trappista is a traditional Hungarian semi-hard cow's-milk cheese.
Trou du Cru
Trou du Cru is a very strong, pungent French cheese, developed by the cheesemaker Robert Berthaut in the early 1980s.
Trou du Cru is a very strong, pungent French cheese, developed by the cheesemaker Robert Berthaut in the early 1980s.
Tybo
Tybo is a Danish cow's milk cheese, similar to a mild Samsø.
Tybo is a Danish cow's milk cheese, similar to a mild Samsø.
Tylzycki
Tylzycki is a Polish, yellow cheese made from cow's milk.
Tylzycki is a Polish, yellow cheese made from cow's milk.
Valle d'Aosta Fromadzo
Valle d'Aosta Fromadzo is an Italian cow's milk cheese produced in the Aosta Valley.
Valle d'Aosta Fromadzo is an Italian cow's milk cheese produced in the Aosta Valley.
Valtellina Casera
Valtellina Casera is a cheese made from semi-skimmed cows’ milk in the northern Italian province of Sondrio.
Valtellina Casera is a cheese made from semi-skimmed cows’ milk in the northern Italian province of Sondrio.
Vieux-Boulogne
Vieux-Boulogne (also known as Sablé du Boulonnais) is an unpasteurized, unpressed cow's-milk cheese made in the Pas-de-Calais département around the town of Boulogne-sur-Mer in France.
Vieux-Boulogne (also known as Sablé du Boulonnais) is an unpasteurized, unpressed cow's-milk cheese made in the Pas-de-Calais département around the town of Boulogne-sur-Mer in France.
Västerbotten cheese
Västerbotten cheese (Västerbottensost) is a cheese from the Västerbotten region of Sweden.
Västerbotten cheese (Västerbottensost) is a cheese from the Västerbotten region of Sweden.
Wagasi
Wagasi is a type of Beninese cows milk cheese.
Wagasi is a type of Beninese cows milk cheese.
Waterloo cheese
Waterloo is a semi-soft, off-white British cheese originating from the Duke of Wellington's estate.
Waterloo is a semi-soft, off-white British cheese originating from the Duke of Wellington's estate.
Weisslacker
Weisslacker (German for "whitewashed" due to the rind color) or Beer cheese is a type of cow's milk cheese that originated in Germany, but is now known worldwide.
Weisslacker (German for "whitewashed" due to the rind color) or Beer cheese is a type of cow's milk cheese that originated in Germany, but is now known worldwide.
Wensleydale cheese
Wensleydale cheese is a cheese produced in the town of Hawes in Wensleydale, North Yorkshire, England.
Wensleydale cheese is a cheese produced in the town of Hawes in Wensleydale, North Yorkshire, England.
Winchester Cheese Company
Winchester Cheese Company is an artisan cheese producer in the town of Winchester, California, in Riverside County, Southern California.
Winchester Cheese Company is an artisan cheese producer in the town of Winchester, California, in Riverside County, Southern California.
Wrekin White
Wrekin White is a cow's milk cheese made in the United Kingdom.
Wrekin White is a cow's milk cheese made in the United Kingdom.
Yarg
Yarg is a semi-hard cow's milk cheese made in Cornwall, United Kingdom from the milk of Friesian cows.
Yarg is a semi-hard cow's milk cheese made in Cornwall, United Kingdom from the milk of Friesian cows.
Édel de Cléron
Édel de Cléron is a traditional French cheese of relatively recent origin which carries the name of the village where it is made, Cléron, in the valley of the Loue of the Doubs department in Fra...
Édel de Cléron is a traditional French cheese of relatively recent origin which carries the name of the village where it is made, Cléron, in the valley of the Loue of the Doubs department in Fra...
Époisses de Bourgogne
Époisses de Bourgogne is a cheese made in the village Époisses found in the commune of Côte-d'Or, a département of France.
Époisses de Bourgogne is a cheese made in the village Époisses found in the commune of Côte-d'Or, a département of France.
Șvaițer
Șvaițer is a romanian, yellow, medium hard cheese made with cow's milk.
Șvaițer is a romanian, yellow, medium hard cheese made with cow's milk.