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.
The brand name of a camel milkcheese 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 nomadicherdsmen, and is very difficult to produce, but yields a product that is low in lactose.
A brined string cheese that originated in Armenia and Anatolia, it has a consistency approximating that of suluguni or mozarella and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes.
A pickled Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its moniker "pickle cheese". Its color ranges from white to pale yellow. Sulguni is often deep-fried, which masks its odor. It is often served in wedges.
A fresh, unripened curd cheese made from cow or water buffalomilk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla.Produced mostly in eatsern 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.
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.
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.
Prepared with cow or yak milk, this cheese has a lumpish curd and is somewhat sour in flavor.
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. S Southey Mongolian Language Student May 2013
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.
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.
Hard, dry laban made from goat or ewe's milk.Milk is kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. Pictured is white Jameed in a shop front in Jerusalem.
a brinedcurdcheese 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.
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.
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.
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. It is made by Fromagerie des Ardennes, which is in Ferrières, Belgium.
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.
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.
It derives its name from the use of milk removed 15 minutes after the usual milking. Hence the wallonverbrimoûd meaning to re-milk. This cheese weighs 200 to 500g. When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste. It is often sold in pieces.
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 maid from sheep milk but there is variety made from cow milk.This chees 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 sheeps are eating while grazing on the mountain Vlašić. Travnik
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.
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.
a Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk. It has a high melting point and so can easily be fried or grilled. It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese.
A semi-soft, aged cow's milk cheese originating in Denmark, where it is a common household cheese. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg, coated with a bacteria culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
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.
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.
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.
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.
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".
A caramelized brown Scandinavianwhey 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.
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.
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.
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.
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.
"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.
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.
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.
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.
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.
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.
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:
A cheesecurd 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.
^Ayto, John (1990). The glutton's glossary: a dictionary of food and drink terms. Routledge. p. 133. ISBN0-415-02647-4. "Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk."
^Dew, Philip – Reuvid, Jonathan - Consultant Editors (2005). Doing Business with the Republic of Cyprus. GMB Publishing Ltd. p. 46. ISBN1-905050-54-2. "Cyprus has managed to secure EU recognition of halloumi as a traditional cheese of Cyprus ; therefore no other country may export cheese of the same name"