Serra da Estrela cheese

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  Halloumi

  Halloumi or haloumi (Greek χαλούμι, Turkish hellim, Arabic حلوم ḥallūm) is a Traditional Cypriot cheese, that is also popular in Greece and throughout the Middle East and is now made the world over. It is made from a mixture of goat's and sheep milk, although some halloumi can be bought that also...
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  Manchego cheese

  Manchego cheese is a sheep's milk cheese made in the La Mancha region of Spain. Manchego is aged for three months or longer, and is semi-firm with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged. Manchego is produced in La Mancha and is made only...
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  Castelo Branco cheese

  Castelo Branco (Queijo de Castelo Branco) is a cheese named after the city of Castelo Branco, 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. Typically the cheese takes 40 days to mature when...
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  Dunlop cheese

  Dunlop is a mild cheese or 'sweet-milk cheese' from Dunlop in East Ayrshire, Scotland. It resembles a soft Cheddar cheese in texture. It fell out of popularity some time after the end of WW2, however it has now appreciated for its value in various recipes and for eating on its own or with a dram of...
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  Robiola

  Robiola is an Italian soft-ripened cheese of the Stracchino family, made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of...

• Saloio

  Saloio is a brand of Portuguese cheese manufactured in the region of Ponte do Rol, 50 km north of Lisbon. It is made from sheep's milk with no salt. It is a firm cheese usually served in small cylinders that are 5 cm wide and 6 cm high. Another meaning of saloio is of a non-urban person, i.e. a...

• Paški sir

  Paški sir (English translation, cheese from the Island of Pag) is a hard, distinctively flavoured sheep milk cheese from the Croatian island of Pag. The unique flavour is derived by rubbing the cheese with olive oil and ash before leaving it to mature; in addition, the sheep eat a diet that...

• Bryndza Podhalańska

  Bryndza Podhalańska is a Polish variety of the soft cheese Bryndza, from the Podhale region, it is made from sheep milk. It has a geographical indication under EU law, with PDO status.

• Xynomizithra

  Xynomizithra or xynomyzithra (Greek ξυνομυζήθρα) is a traditional unpasteurized Greek cheese, a sour variant of mizithra. It is made from sheep's and/or goat's whey with the addition of milk. The cheese is soft, snow-white, creamy in texture, and granular. It is made in various sizes and usually...

• Pecorino Siciliano

  Pecorino Siciliano (Sicilian: Picurinu sicilianu) is an origin-protected firm sheep milk cheese from the Italian island and region of Sicily. It is produced throughout the island, but especially in the provinces of Agrigento, Caltanissetta, Enna, Trapani and Palermo. It is a pecorino-style cheese,...