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List of cheeses

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Title: List of cheeses  
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List of cheeses

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

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

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

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


  • Africa 1
    • Benin 1.1
    • Egypt 1.2
    • Ethiopia 1.3
    • Mauritania 1.4
  • Asia 2
    • Armenia 2.1
    • Bangladesh 2.2
    • China 2.3
    • Georgia 2.4
    • India 2.5
    • Iran 2.6
    • Japan 2.7
    • Mongolia 2.8
    • Nepal 2.9
    • Philippines 2.10
    • South Korea 2.11
  • Europe 3
    • Austria 3.1
    • Belgium 3.2
    • Bosnia and Herzegovina 3.3
    • Bulgaria 3.4
    • Cyprus 3.5
    • Croatia 3.6
    • Czech Republic 3.7
    • Denmark 3.8
    • Finland 3.9
    • France 3.10
    • Germany 3.11
    • Greece 3.12
    • Hungary 3.13
    • Iceland 3.14
    • Ireland 3.15
    • Italy 3.16
    • Latvia 3.17
    • Lithuania 3.18
    • Macedonia 3.19
    • Malta 3.20
    • Netherlands 3.21
    • Norway 3.22
    • Poland 3.23
    • Portugal 3.24
    • Romania 3.25
    • Russia 3.26
    • Serbia 3.27
    • Slovakia 3.28
    • Slovenia 3.29
    • Spain 3.30
    • Sweden 3.31
    • Switzerland 3.32
    • Turkey 3.33
    • United Kingdom 3.34
    • Ukraine 3.35
  • Middle East 4
    • Arab states 4.1
    • Israel 4.2
  • North America 5
    • Canada 5.1
    • Central America 5.2
      • El Salvador 5.2.1
      • Honduras 5.2.2
      • Nicaragua 5.2.3
    • Mexico 5.3
    • United States 5.4
  • Oceania 6
    • Australia 6.1
    • New Zealand 6.2
  • South America 7
    • Argentina 7.1
    • Bolivia 7.2
    • Brazil 7.3
    • Chile 7.4
    • Colombia 7.5
    • Venezuela 7.6
  • Other 8
  • See also 9
  • References 10



Name Image Region Description
Wagasi It is a soft cow's milk cheese.


Name Image Region Description
Areesh Originated in Egypt, it is similar to cottage cheese. Shanklish, a fermented cheese, is made from areesh cheese.[2]
Domiati A soft white salty cheese made primarily in Egypt,[3] but also in Sudan and other Middle Eastern countries.
Karish Made from Laban Rayeb, a curdled milk product
Mish A traditional Egyptian cheese that is made by fermenting salty cheese for several months or years.
Roumy cheese Also known as "ras cheese", roumy is one of the main types of cheese in Egypt. It has a distinctive smell, and different degrees of salty taste according to the stage of aging.


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


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.



Name Image Region Description
Chechil A brined string cheese that originated in Armenia, it has a consistency approximating that of suluguni or mozarella and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes.
Motal Listed by the Ark of Taste project


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


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

Name Image Region Description
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.[4]
Rushan Pictured is Rushan cheese being grilled.


Name Image Region Description
Sulguni A pickled 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.


Name Image Region Description
Bandel An Asian cheese that originated in a Portuguese colony Bandel located in eastern India. Today, the production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India.[5][6]
Paneer A fresh cheese common in South Asian cuisine. In eastern parts of Indian Subcontinent, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
Chhena A fresh, unripened curd cheese made from cow or water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. Produced mostly in eastern Indian states of Odisha and West Bengal, it is the chief ingredient of most of the sweets produced here. It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to 1400 BCE.[7][8]
Dahi Chhena This is a cheese which is very similar to chhena in texture but has a deep reddish brown color.It is more flavorful and distinct in taste than chhena.It is rich in whey protein.The production of this kind of cheese has become very rare. It was generally produced in households in Cuttack region of Orissa. It is produced from the remainder of milk after butter/lahuni has been separated from the milk.The quantity of milk required to produce even small amounts of dahi chhena is thus huge. This cheese also has a long shelf life. Owing to the above two properties it could be kept in earthen sikkas for months.
Khoya This cheese is widely used in Indian and Pakistani cuisine. It's made of either dried whole milk or milk thickened by heating in an open iron pan. It's similar to ricotta cheese, but lower in moisture.[9]
Kalari 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.
Surti Paneer The name of this cheese is derived from the town of Surat in western India where it was probably first prepared and marketed. Once a popular product, very little of it is marketed today. It is a soft cheese prepared from water buffalo milk with crude rennet, salted and kept steeped in acid whey for 2–3 days. Surti paneer should have a fairly firm body and smooth texture with no internal cracks. It has a slightly salted, milk acid-curd flavour.


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.


Name Image Region Description
So (dairy product) So was a type of dairy product made in Japan between the seventh and 10th centuries. So was made from layers of milk skin.
Sakura cheese A soft cheese created in Hokkaidō, Japan. It is creamy white and flavored with mountain cherry leaves. Sakura means "cherry blossom" in Japanese.


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

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

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


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.


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

South Korea

Name Image Region Description
Imsil Imsil Cheese Village is located near the town of Imsil (within the county of Imsil). It offers a one day or more vacation program for children and tourists to learn how to ferment cheese. The cheese produced there is called Imsil cheese, following the county name.



Name Image Region Description
Bergkäse A group of cheeses produced in the Alps
Brimsen An Austrian term for Bryndza
Gelundener Käse
Lüneberg cheese A cow's-milk cheese made in mountain valleys in Vorarlberg in western Austria.[12]
Montafoner Sauerkäse
Mondseer Made from pasteurized milk, Mondseer is a semi-solid cheese similar to Munster or Limburger. The surface is brushed by hand with salt water red smear, and maturation takes four to six weeks. The fat content is 45%. It has a mild to slightly spicy aroma and a sweet and sour taste. Its natural rind is yellow-orange in color.
Tyrolean grey (Tiroler Graukäse) A strongly flavored, rennet-free cows-milk cheese made in the Zillertal, Austria. It owes its name to the grey mould that usually grows on its rind. It is extremely low in fat (around 0.5%), yet it has a powerful penetrating smell.


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 [13] 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.[13] It is made by Fromagerie des Ardennes, which is in Ferrières, Belgium.[13]
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 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 for Passendale, the village where it originated, it's one of the best-known cheeses in Belgium. It resembles a loaf of bread and has a round shape and a hard, but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy. It has a firm and damp consistency, slightly sweet bouquet and mild flavor. The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude.[14]
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.[15] 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's traditionally aged in humid caves. When young, the interior is sweet, with age the flavor becomes spicy.

Bosnia and Herzegovina

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.
Travnički (Vlašić) cheese Travnik, Bosnia and Herzegovina This is produced in mountain Vlašić in central Bosnia above the city of Travnik. It is originally made from sheep milk but there is variety made from cow milk. This cheese is white in color with small irregular holes scattered in or it can be solid without holes. Taste is dry and salty. Milk has special taste that comes from variety of different herbs that sheep are eating while grazing on the mountain Vlašić.


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.
Kashkaval A type of yellow cheese made of sheep milk, cow milk or goat milk. In Albania, Bulgaria, Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
Sirene A type of brine cheese made in South-Eastern Europe, especially popular in Serbia, Bulgaria, Romania, Albania, the Republic of Macedonia and Greece. It is made of goat milk, sheep milk, cow's milk or a combination of milks.[16] 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
Akkawi Acre, Israel 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.[17]
Halloumi a Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk.[18][19][20][21] 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 milk and/or goat's milk in Greece and Cyprus. Depending on the mixture of milk used in the process the color can vary between yellow and white.


Name Image Region Description
Paški sir Croatian 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.
Škripavac [22][23] "Squeaking" cheese from Lika
Tounjski Smoked cheese from Tounj near Ogulin
Dimsi Smoked cheese from Zagreb based on Bjelovarac cheese

Czech Republic

Name Image Region Description
Abertam cheese A traditional Czech farmhouse hard cheese made from sheep milk. It has the shape of an irregular ball with thin yellow to orange natural rind. It is used as a table cheese or for melting.
Olomoucké syrečky Loštice, Czech Republic This natural matured soft cheese is free of any chemical additives. A ripened soft cheese that is easily recognizable per its strong scent and yellowish color. It is named after the city of Olomouc and contains only 0.6% of fat.


Name Image Region Description
Danbo 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 bacteria culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
Danish Blue Danablu, 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, 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 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 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 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 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.


Name Image Region Description
Aura cheese Äänekoski, Finland Produced by the Finnish dairy company Valio, Aura is made of cow's milk and takes its name from the Aura River, which runs through the city of Turku. The cheese is available in two varieties. The regular variety is aged for six weeks, whereas the stronger 'Aura Gold' variety is aged for 12 weeks.
Leipäjuusto Pictured is cooked Leipäjuusto cheese; one slice has cloudberry jam on it.



Name Image Region Description
Allgäuer Bergkäse [24] Prepared in Allgäu from unpasteurized cow's milk, it is ripened for a minimum of four months and has a smooth texture.[24]
Bonifaz [25][26]
Butterkäse Translated as "butter cheese" in German, it's a semi-soft, cow's milk cheese moderately popular in Germanic Europe, and occasionally seen throughout the rest of the cheese-eating world. It has a buttery flavor and appearance.
Cambozola A combination of French Camembert and Italian Gorgonzola. Also known as "Bavaria blu".
Milbenkäse A German specialty cheese made from quark and produced using the action of cheese mites.
Romadur [27] Belgium This is a cow's milk cheese with pungent flavor.[27] It's one of the most popular cheeses in Germany.[27]
Tilsit cheese


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 unpasturized, where law allows.
Chloro Santorini
Feta Protected designation of origin (PDO) – Epirus, Macedonia, Thrace, Thessaly, Peloponnese, Lesbos
Graviera PDO – Agrafa, Crete, Naxos
Kasseri PDO – Macedonia, Thrace, Thessaly, Lesbos
Kefalograviera PDO – Crete, Sterea Ellada
Kopanisti PDO – Mykonos
Manouri PDO – Thessaly
Metsovone PDO – Metsovo, Epirus
Myzithra Crete
Xynomizithra PDO – Crete, Myconos
Xynotyro Myconos


Name Image Region Description
Liptauer or Kőrözött A spicy cheese spread made with sheep milk cheese,[28] 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
Karaván Karaván is a smoked Hungarian cow’s milk cheese.
Pannónia Pannónia Emmentaler is a Hungarian version of the Swiss Emmenthal cheese.


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".



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


Name Image Region Description



Name Image Region Description
Kashkaval A type of yellow cheese made of sheep milk. In Republic of Macedonia the term is often used to refer to all yellow cheeses (or even any cheese other than Сирење). In English-language menus in Macedonia "кашкавал" is translated as "yellow cheese" (whereas sirene is usually translated as "white cheese" or simply "cheese"). The taste of the kashkaval is sometimes compared to that of the United Kingdom's cheddar cheese, although variations exist.
Urdă An unaged whey cheese
Belo Sirenje A type of brine cheese produced in Republic of 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
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".


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


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


Name Image Region Description
Bryndza A sheep milk cheese made in Poland, Slovakia and Ukraine.[29] Recipes differ slightly across the countries.
Bryndza Podhalańska Has been registered in the European Union's Register of protected designations of origin and protected geographical indications on 11 June 2007[30] as a Protected Designation of Origin (PDO).
Bursztyn Mature cheese similar to Gruyere
Oscypek Smoked sheep milk cheese, made exclusively in the Tatra Mountains region of Poland
Słupski chłopczyk
Twaróg Also known as Quark (cheese)
Zgorzelecki Semi-hard, yellow cheese made from cow's milk


Name Image Region Description
Castelo Branco cheese
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
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
Azores Originating from the island of Pico, this cured cheese is produced in cylindrical formats from cow milk It's considered a fatty cheese and the ripening of the cheese forms a yellow exterior irregular crust and yellowish-white, soft and pasty interior. Pico cheese has a salty taste and a, characteristically, intense aroma.
São Jorge
Azores Produced in the cheese made from unpasteurised cow's milk, and the pâte has small eyes.
Serra da Estrela
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.
Santarém cheese


Name Image Region Description
Brânzǎ 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 caş is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep’s stomach, or into a sheep’s skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark.
Brânză de vaci [31] A type of cottage cheese.[31]
Năsal cheese


Name Image Region Description
Bryndza A crumbly salt cheese
Circassian cheese 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
Tvorog (творог) A firm quark version, somewhat similar to cottage cheese


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's prepared from the milk of Balkan donkeys from Serbia.


Name Image Region Description
Bryndza A sheep milk cheese made in Poland, Slovakia and Ukraine.[29] Recipes differ slightly across the countries.
Liptauer A spicy cheese spread made with sheep milk cheese,[28] goat's milk cheese, quark cheese or cottage cheese.
Ovčia hrudka [38]
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.


Name Image Region Description
Mohant [39][40] A soft cheese with a strong flavor.[39]
Tolminc cheese [41] Tolmin Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a Protected Designation of Origin.[41]
  • Bohinc Jože
  • Nanoški
  • Planinski


Name Image Region Description
Afuega'l pitu Asturias An unpasteurised cow's milk cheese, it is one of four Asturian cheeses (the others being Cabrales, Gamonedo cheese, and Casín cheese) to have been recognized with Protected Designation of Origin (Denominación de Origen, DO) by Spain and the European Union.
Cabrales cheese Asturias
Gamonedo cheese Asturias
Garrotxa cheese Catalonia
Idiazábal cheese Navarre and Basque Country
La Serena cheese Extremadura
Majorero cheese Fuerteventura, Canary Islands
Manchego cheese La Mancha, Castile–La Mancha
Mató cheese Catalonia
Monte Enebro cheese Province of Ávila An unpasteurised goat's milk cheese.
Murcian cheese Murcia
Picón Bejes-Tresviso Cantabria
Roncal cheese Navarre
Tetilla cheese Galicia
Torta del Casar Extremadura
Tupí Catalonia
Valdeón cheese León
Zamorano cheese Zamora


Name Image Region Description
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.
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. Many Swedish people consider it the king of cheese.
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.



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

Name Image Region Description
Appenzeller Appenzell A hard cow's-milk cheese produced in the northeast. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind. The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged.
Berner Alpkäse
Tête de Moine
Vacherin Fribourgeois
Vacherin Mont d'Or


Name Image Region Description
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.
Kelle Peyniri (Balıkesir)
Otlu (Van)
Tulum (Erzincan, İzmir, Tunceli, Aydın)

United Kingdom

The British Cheese Board[45] states that there are over 700 named British cheeses produced in the UK.


Name Image Region Description
Bryndza A sheep milk cheese made in Poland, Slovakia and Ukraine.[29] Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
Syr A firm quark version, somewhat similar to cottage cheese

Middle East

Arab states

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 be also be made with goat or sheep's milk.
Basket cheese Made from cow's milk, it's available fresh or dry. Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed (inside a basket).
Jameed Hard, dry laban made from goat or ewe's milk.[46] 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 A simple cheese found all over the Middle East. It is particularly popular in the Persian Gulf area. The cheese has an open texture and a mild taste similar to Feta but less salty.
Kashkawan A type of yellow cheese made of sheep milk. In Albania, Bulgaria, Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
Labneh Also known as Greek yogurt, labneh is a strained yogurt product that is common in the Middle East and the Levant. Pictured is Labneh in olive oil
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[47] and it is well known throughout the West Bank and surrounding regions.
Shanklish A type of cow's milk or sheep milk cheese in Levantine cuisine. It is typically formed into balls of approximately 6 cm diameter, which are often covered in za'atar and Aleppo pepper, and then aged and dried.
Syrian cheese There are numerous different kinds of Syrian cheese. A few of the most common include Ackawi, Baladi and Charkassiye.


Name Image Region Description
Tzfat cheese Safed A semi-hard cheese produced in Israel from sheep's milk. It was first produced by the Meiri dairy in Safed in 1840 and is still produced there by descendants of the original cheese makers.

North America


Name Image Region Description
Cheese curds
Oka Originally manufactured by the Trappist monks, who are located in Oka, Quebec, Canada, this cheese has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company.

Central America

Name Image Region Description
Queso blanco Also known as queso fresco

El Salvador

Name Image Region Description
Crema [48] A spreadable, unripened white cheese.[48]


Name Image Region Description
Crema [48] A spreadable, unripened white cheese.[48]
Queijo seco [49]


Name Image Region Description


Name Image Region Description
Adobera cheese
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 Also known as "Oaxaca cheese". Pictured is a tlayuda topped with tomato and strings of quesillo Oaxaca.
Chiapas cheese [50] A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it.[50]
Cotija cheese
Criollo cheese
Oaxaca cheese
Queso Crema
Chihuahua cheese
Queso de cuajo
Queso Fresco
Queso Panela

United States

Name Image Region Description
Bergenost 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, USA 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
Colby cheese
Colby-Jack cheese
Cougar Gold cheese
Cream cheese
Creole cream cheese
Cup Cheese
Farmer cheese
Hoop cheese A drier version of farmer cheese
Kunik cheese
Liederkranz cheese
Maytag Blue cheese A brand name which is also a distinct variety of cheese.
Monterey Jack cheese
Muenster cheese
Pepper jack cheese A variety of Monterey Jack
Pinconning cheese An aged variety of Colby
Red Hawk Northern California, USA A soft, mildly salty cheese
String cheese The particular American variety of Mozzarella with a stringy texture
Swiss cheese
Teleme cheese



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

New Zealand

South America


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.
Goya Queso Goya
Reggianito Pictured are rounds of Argentine Reggianito cheese, accompanied with bread.


Name Image Region Description


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.
Queijo coalho
Queijo de Colônia or Colony cheese.
Queijo Canastra
Queijo Cobocó
Queijo do Serro
Queijo Manteiga
Queijo prato


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.[51][52]


Name Image Region Description
Queso Campesino [53]
Questo Costeño [54]
Queso Cuajada [55]
Queso Paipa
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.


Name Image Region Description
Guayanés cheese Guayana Region A soft, salty, white cheese.
Queso crineja [56]
Queso de mano [57]
Queso Llanero [58] 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 semiduro [59]
Queso telita [48] A mild farmer's cheese that is packaged in liquid.[48]


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

Name Image Region Description
Cottage cheese Various A cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. Many local varieties exist.
Farmer cheese Various Varieties of which are made in most cultures with a strong dairy culture
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

See also

Articles by country


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  2. ^ Helou, Anissa (1998). Lebanese Cuisine. New York: St. Martin's Griffin. p. 18.  
  3. ^ "Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese". The National Center for Biotechnology Information (U.S.), Applied and Environmental Microbiology.
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  6. ^ "Indian entrepreneurs are churning out all varieties of gourmet cheeses". 
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  9. ^ Fuzzy Math for reducing milk Retrieved 24 February 2008.
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    • Doane, C.F.; Hargrove, Robert C.; Lawson, H.W.; Matheson, K.J.; Sanders, G.P; Walter, Homer E. (1969). Cheese Varieties and Descriptions. U.S. Department of Agriculture. p. 72
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