List of cheeses

This is an incomplete list, which may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.

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 food based on milk 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.

Africa

See also: African cuisine

Egypt

Main article: Egyptian cheese

See also: Egyptian cuisine

Name	Image	Region	Description
Areesh			Originated in Egypt, it is similar to cottage cheese. Shanklish, a fermented cheese, is made from areesh cheese.
Domiati			A soft white salty cheese made primarily in Egypt, 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.

Ethiopia

See also: Ethiopian cuisine

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.

Mauritania

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.

South Africa

See also: South African cuisine

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

Asia

See also: Asian cuisine

Armenia

See also: Armenian cuisine

Name	Image	Region	Description
Chechil			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.
Motal			Listed by the Ark of Taste project

Bangladesh

See also: Bangladeshi cuisine

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.

Bhutan

See also: Bhutanese cuisine

Name	Image	Region	Description
Chhurpi		Himalayas	A traditional cheese consumed in the Himalayan region. There are two varieties of chhurpi - soft variety (consumed as a side dish with rice) and hard variety (chewed like a betel nut).

China

See also: Tibetan cheese

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

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.
Rushan			Pictured is Rushan cheese being grilled.

Georgia

See also: Georgian cuisine

Name	Image	Region	Description
Sulguni			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.

India

See also: Indian cuisine

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.
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 water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. The earliest reference of cheese in India dates back to 1400 BCE.
Khoa			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.
Kalari			Also known as Kiladi or Maish Krej (Kashmiri: ميش کريج,)

Japan

See also: Japanese cuisine

Name	Image	Region	Description
Sakura cheese			A soft cheese created in Hokkaidō, Japan. It is creamy white and flavored with with mountain cherry leaves. Sakura means "cherry blossom" in Japanese.

Mongolia

See also: Mongolian cuisine

Name	Image	Region	Description
Byaslag			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

Nepal

See also: Nepalese cuisine

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.

Philippines

See also: Philippine cuisine

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

South Korea

See also: Korean cuisine

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.

Middle East

See also: Syrian cheese and Middle Eastern cuisine

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. 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			One of a number of Palestinian white brined cheeses made in the Middle East. Its name denotes its place of origin, Nablus and it is well known throughout the West Bank and surrounding regions.
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.
Tzfat cheese			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.

Iran

See also: Iranian cuisine

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.

Europe

See also: European cuisine

Austria

See also: Austrian cuisine

Name	Image	Region	Description
Bachensteiner
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.
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.
Staazer
Steirerkäse
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.

Belgium

See also: Belgian cuisine

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			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.
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
Passendale cheese
Remoudou
Rodoric

Bosnia and Herzegovina

See also: Bosnia and Herzegovina cuisine

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.

Bulgaria

See also: Bulgarian cuisine

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
Sirene

Cyprus

See also: Cypriot cuisine

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.
Halloumi			a Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk. It has a high melting point and so can easily be fried or grilled. It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese.
Kefalotyri			A hard, salty yellow cheese made from sheep 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.

Croatia

See also: Croatian cuisine

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.
Škripavac			"Squeaking" cheese from Lika
Tounjski			Smoked cheese from Tounj near Ogulin
Dimsi			Smoked cheese from Zagreb based on Bjelovarac cheese

Czech Republic

See also: Czech cuisine

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.

Denmark

See also: Danish cuisine

Name	Image	Region	Description
Danbo			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.
Danish Blue
Esrom			Also known as Danish Port-Salut
Fynbo
Havarti			Also known as cream Havarti
Molbo
Saga
Samsø cheese
Tybo

Finland

See also: Finnish cuisine

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.
Lappi
Leipäjuusto			Pictured is cooked Leipäjuusto cheese; one slice has cloudberry jam on it.
Oltermanni
Raejuusto

France

Main article: List of French cheeses

See also: French cuisine

Traditionally, there are from 350 to 400 distinct types of French cheese grouped into eight categories 'les huit familles de fromage'.

Germany

See also: German cuisine

Name	Image	Region	Description
Allgäuer Bergkäse			Prepared in Allgäu from unpasteurized cow's milk, it is ripened for a minimum of four months and has a smooth texture.
Bonifaz
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".
Handkäse
Harzer
Hirtenkäse
Limburger
Milbenkäse			A German specialty cheese made from quark and produced using the action of cheese mites.
Rauchkäse
Romadur		Belgium	This is a cow's milk cheese with pungent flavor. It's one of the most popular cheeses in Germany.
Tilsit cheese
Weisslacker

Greece

Main article: List of Greek Protected Designations of Origin cheeses

See also: Greek cuisine

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
Kefalotyri
Kopanisti		PDO – Mykonos
Manouri		PDO – Thessaly
Metsovone		PDO – Metsovo, Epirus
Myzithra		Crete
Xynomizithra		PDO – Crete, Myconos
Xynotyro		Myconos

• Arseniko Naxou - (Naxos)
• Batzos, Protected designation of origin (PDO)
• Chèvre Metsovou - (Metsovo)
• Formaela, PDO - (Arachova)
• Froumaela Valmandouras - (Peloponnese)
• Galotyri, PDO - (Thessaly, Epirus)
• Kalathaki, PDO - (Limnos)
• Kalathotos
• Karikeftos
• Katiki, PDO - (Domokos)
• Krasotyri - (Kos)
• Ladenios
• Ladotyri, PDO - (Lesbos)
• Malaka - (Chania)
• Manoura Sifnou - (Sifnos)
• Mastelo - (Chios)
• Melichloro - (Lemnos)
• Metsovella - (Metsovo)
• Petroti - (Tinos)
• Pichtogalo Chanion, PDO - (Chania)
• San Michali)
• Sfela, PDO - (Peloponnese)
• Stamatini
• Touloumisio
• Xygalo, PDO - (Crete)

Hungary

See also: Hungarian cuisine

Name	Image	Region	Description
Liptauer or Kőrözött			A spicy cheese spread made with sheep milk cheese, goat's milk cheese, quark cheese or cottage cheese.
Oázis			Smoked cheese
Orda			Made from whey
Pálpusztai
Trappista cheese

Iceland

See also: Icelandic cuisine – 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".
Skyr			A cultured dairy product similar to strained yogurt, technically, it is a fresh acid-set cheese. It has been a part of Icelandic cuisine for over a thousand years, and is traditionally served cold with a topping of sugar and cream.

Ireland

Ardrahan (Ireland)

Main article: List of Irish cheeses

See also: Irish cuisine

Italy

Main articles: List of Italian cheeses and List of Italian PDO cheeses

See also: Italian cuisine and Geographical indications and traditional specialities in the European Union

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

Latvia

See also: Latvian cuisine

Name	Image	Region	Description
Latvijas

Lithuania

See also: Lithuanian cuisine

• Dziugas

Republic of Macedonia

See also: Macedonian cuisine

Name	Image	Region	Description
Kashkaval			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). In English-language menus in Bulgaria, "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.
Sirenje
Urda cheese

Malta

See also: Maltese cuisine

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".

Netherlands

Main article: List of Dutch cheeses

See also: Dutch cuisine

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

Norway

See also: Norwegian cuisine

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.
Gamalost
Geitost
Gudbrandsdalsost
Jarlsberg cheese
Nøkkelost
Norvegia
Pultost
Snøfrisk

Poland

See also: Polish cuisine

Name	Image	Region	Description
Bryndza			A sheep milk cheese made in Poland, Slovakia and Ukraine. 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 June 11, 2007 as a Protected Designation of Origin (PDO).
Bundz
Bursztyn			Mature cheese similar to Gruyere
Gołka
Koryciński
Oscypek			Smoked sheep milk cheese, made exclusively in the Tatra Mountains region of Poland
Redykołka
Rokpol
Twaróg			Also known as Quark (cheese)
Tylżycki			Semi-hard, yellow cheese made from cow's milk

Portugal

See also: Portuguese cuisine

Name	Image	Region	Description
Castelo Branco cheese			a cheese named after the city of the same name in Portugal, the chief 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.
Requeijão
Saloio
Santarém cheese
São Jorge
Serra da Estrela

Romania

See also: Romanian cuisine

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			A type of cottage cheese.
Caş
Caşcaval
Năsal cheese
Telemea
Urdǎ

Russia

See also: Russian cuisine

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 quark-type cheese somewhat similar to cottage cheese or ricotta

• Altaysky – a fairly dry hard cheese, similar to Swiss cheese, originating in the Altai region
• Chyorny Altai – a hard cheese similar to cheddar
• Dorogobuzhsky – a soft cheese from western Russia
• Dorozhny
• Golandsky
• Gornoaltaysky – a hard, crumbly cheese
• Kostromskoy
• Moale
• Moskovsky – a hard cow's milk cheese, also similar to Swiss
• Medynsky
• Omichka – a slightly sweet, soft processed cheese made of cow's milk
• Pikantny
• Poshekhonsky – a hard cow's milk cheese
• Rossiysky – similar to German Tilsiter (ru:Российский сыр (Russian))
• Sovetsky
• Uglichsky – a hard cheese made of cow's milk
• Yaroslavsky – a hard cow's milk cheese, usually produced in rounds; with a slightly sour taste
• Zakusochny – a soft blue cow's milk cheese

Serbia

See also: Serbian cuisine

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.

• Sremski
• Zlatarski PDO
• Sjenički
• Svrljiški Belmuz
• Krivovirski Kačkavalj
• Homoljski ovčiji (Homolje sheep cheese)
• Homoljski kozji (Homolje goat cheese)
• Homoljski kravlji (Homolje cow cheese)
• Pirotski Kačkavalj
• Lužnička Vurda
• Užički Kajmak

Slovakia

See also: Slovakian cuisine

Name	Image	Region	Description
Bryndza			A sheep milk cheese made in Poland, Slovakia and Ukraine. Recipes differ slightly across the countries.
Liptauer			A spicy cheese spread made with sheep milk cheese, goat's milk cheese, quark cheese or cottage cheese.
Ovčia hrudka
Kravská hrudka
Korbaciky		Orava	A type of string cheese made from steamed cheese interwoven into fine braids. Common flavors include salty, smoked and garlic.
Oštiepok			A traditional Slovakian smoked sheep milk cheese, it is a protected trade name under the EU's protected geographical indication.
Parenica			A traditional Slovakian cheese, it is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced. Parenica is cream and yellow in color, which is darkened by steaming. The cheese is produced in strips, which are woven into snail-like spirals.
Urda
Tvaroh

Slovenia

See also: Slovenian cuisine

Name	Image	Region	Description
Mohant			A soft cheese with a strong flavor.
Tolminc cheese		Tolmin	Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a Protected Designation of Origin.

• Bohinc Jože
• Nanoški
• Planinski

Spain

Main article: List of Spanish cheeses

See also: Spanish cuisine

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
Murcian cheese		Murcia
Picón Bejes-Tresviso		Cantabria
Roncal cheese		Navarre
Tetilla cheese		Galicia
Torta del Casar		Extremadura
Valdeón cheese		León
Zamorano cheese		Zamora

Sweden

See also: Swedish cuisine

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
Herrgårdsost
Hushållsost
Prästost
Svecia
Västerbottensost

Switzerland

Gruyère (Switzerland)

Main article: List of Swiss cheeses

See also: Swiss cuisine

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

Turkey

See also: Turkish cuisine

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.
Hellim
Kaşar
Kelle Peyniri (Balıkesir)
Labne
Mihaliç
Otlu (Van)
Tulum		(Erzincan, İzmir, Tunceli, Aydın)

• Abaza
• Antep (Gaziantep)
• Armola (Seferihisar)
• Arnavut
• Çamur (İzmir)
• Çerkez Füme
• Civil (Erzurum)
• Çökelek
• Çömlek (Kayseri)
• Dil
• Edirne
• Ezine (Çanakkale)
• Gravyer (Kars)
• Keçi peyniri – a goat's milk cheese
• Kirlihanım (Ayvalık)
• Kopanisti (İzmir)
• Küflü (Konya, Ardahan)
• Küp (Yozgat, Sivas)
• Lor
• Manyas (Balıkesir)
• Obruk (Karaman)
• Örgü (Diyarbakır)
• Salamura (Bingöl, Tokat)
• Sayas (İzmir)
• Telli (Karadeniz)

United Kingdom

Main article: List of British cheeses

See also: British cuisine

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

Ukraine

See also: Ukrainian cuisine

Name	Image	Region	Description
Bilozhar
Bukovinskyi
Bryndza			A sheep milk cheese made in Poland, Slovakia and Ukraine. Recipes differ slightly across the countries. Pictured is Bread topped with Bryndza.
Dobrodar
Smetankowyi
Syr
Ukraїnskyi
Vurda

North America

See also: Cuisine of the Americas

Canada

See also: Canadian cuisine

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

See also: Latin American cuisine

Name	Image	Region	Description
Queso blanco			Also known as queso fresco

El Salvador

See also: Salvadoran cuisine

Name	Image	Region	Description
Cuajada
Crema			A spreadable, unripened white cheese.
Enredo
Queto

Honduras

See also: Honduran cuisine

Name	Image	Region	Description
Crema			A spreadable, unripened white cheese.
Cuajada
Quesillo
Queijo seco

Nicaragua

See also: Nicaraguan cuisine

Name	Image	Region	Description
Quesillo

Mexico

Main article: Cheeses of Mexico

See also: Mexican cuisine

Name	Image	Region	Description
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			A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it.
Cotija cheese
Criollo cheese
Lingallin
Oaxaca cheese
Queso Chihuahua
Queso Panela
Queso Peter Anderson

United States

Main article: List of American cheeses

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			Also common in Canada
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
String cheese			The particular American variety of Mozzarella with a stringy texture
Swiss cheese
Teleme cheese

Oceania

Australia

See also: Australian cuisine

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

See also: New Zealand cuisine

South America

See also: Cuisine of the Americas

Argentina

See also: Argentine cuisine

Name	Image	Region	Description
Cremoso cheese			A fresh cheese elaborated with cow's milk, with or without the addition of cream. It has its origin in Argentina, and derives from Italian cheeses with similar characteristics as Crescenza.
Criollo
Goya
Reggianito			Pictured are rounds of Argentine Reggianito cheese, accompanied with bread.
Sardo
Tandil

Bolivia

See also: Bolivian cuisine

Name	Image	Region	Description
Chaqueño
Menonita

Brazil

See also: Brazilian cuisine

Name	Image	Region	Description
Catupiry			A soft, mild-tasting cheese that can be spread over toasts, crackers and bread buns or used in cooking. Because of its low level of acidity, catupiry has become an ingredient in various dishes. It is one of the most popular "requeijão" (creamy cheese) brands in Brazil.
Minas
Queijo coalho
Queijo de Colônia			or Colony cheese.
Queijo Canastra
Queijo Cobocó
Queijo-do-Reino
Queijo do Serro
Queijo Manteiga
Queijo prato
Requeijão

Chile

See also: Chilean cuisine

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.
Gauda
Panquehue		Andean Aconcagua region	A semi-soft cheese, it is one of the most popular cheeses in Chile, it is similar in taste to Tilsit and often has chives or red pepper flakes mixed in.
Renaico

Colombia

See also: Colombian cuisine

Name	Image	Region	Description
Queso Campesino
Questo Costeño
Queso Cuajada
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.

Venezuela

See also: Venezuelan cuisine

Name	Image	Region	Description
Guayanés cheese		Guayana Region	A soft, salty, white cheese.
Queso crineja
Queso de mano
Queso Llanero			Also known as prarie 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
Queso telita			A mild farmer's cheese that is packaged in liquid.

Other

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

• Dairy product
• Category: Cheeses by country