Share This
table started by
Freebase Staff for the Food & Drink Commons
Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. The milk is curdled using some combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature...
More
Add More Topics
Save this view to a base, or just for yourself.
488 Cheese topics matching:
Filter this Collection| x name | x image | x Country Of Origin | x Region | x Source Of Milk | x article |
|---|---|---|---|---|---|
| x Halloumi |
|
Turkey | Cyprus | Domestic goat |
Halloumi (Greek χαλούμι, Turkish hellim, Arabic حلوم ḥallūm) is a traditional Cypriot cheese that is also popular in Sweden (2nd biggest consumers of the cheese in the world after Cyprus) and the rest of the Middle East and Greece,. It is made from...
|
| Greece | Domestic sheep | ||||
| Cow | |||||
| x Feta |
|
Greece | Domestic sheep |
Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g. the Greek salad),...
|
|
| Domestic goat | |||||
| Cow | |||||
| x Blue cheese |
|
Blue cheese (or bleu cheese) is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue...
|
|||
| x Mascarpone |
|
Italy | Cow |
Mascarpone (English: /ˌmæskɑrˈpoʊniː/ or /ˈmɑːskərpoʊn/, Italian: [maskarˈpoːne] is an Italian cheese made from cream, coagulated with citric acid or acetic acid. After denaturation, whey is removed without pressing or aging. One can manufacture...
|
|
| Republic of Ireland | |||||
| x Swiss cheese |
|
Switzerland | Cow |
Swiss cheese is a generic name in North America for several related varieties of cheese which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as "eyes"....
|
|
| United States of America | |||||
| x Fontina |
|
Italy | Cow |
Fontina is a cow's milk Italian cheese. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content of around 45%. As with many original varieties, the name "Fontina" has been imposed upon by such...
|
|
| x Brillat-Savarin cheese |
|
France | Normandy | Cow |
Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% fat in dry matter (roughly 40% overall), named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s...
|
| x Gouda |
|
Netherlands | Cow |
Gouda (/ˈɡaʊdə/ or /ˈɡuːdə/; Dutch: [ˈɣʌuda] ( listen), from Dutch: Goudse kaas [ˈɣʌudsə ˈkaːs] "Cheese from Gouda") is an orange cheese made from cow's milk. The cheese is named after the city of Gouda in the Netherlands, but its name is not...
|
|
| x Västerbotten cheese |
|
Sweden | Västerbotten | Cow |
Västerbotten cheese (Västerbottensost) is a cheese from the Västerbotten region of Sweden. It is a hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. As in Cheddar cheese, the curd is heated, cut, and stirred before the...
|
| x Tomme de Savoie |
|
France | Savoie | Cow |
Tomme de Savoie is a variety of Tomme cheese from Savoie in the French Alps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind.
Tomme de Savoie, like most Tommes, is usually made from the skim milk left...
|
| x Anthotyros cheese |
|
Greece | Domestic goat |
Anthotyros (Greek: Ανθότυρος) (or Anthotyro in modern Greek), is a traditional, unpasteurized fresh cheese. There are two types of Anthotyros , the Dry Anthotyros and the Fresh Anthotyros. The Dry Anthotyros is a matured variant of Mizithra....
|
|
| Domestic sheep | |||||
| x Cotija cheese |
|
Mexico | Cotija, Michoacán | Raw cow milk |
Cotija is a hard cow's milk cheese that originated from Mexico. It is named after the town of Cotija, Michoacán.
Cotija comes in two primary versions. El queso Cotija de Montaña or "grain cheese" is dry and firm, with little taste beyond salt (the...
|
| Santa María del Oro, Jalisco | |||||
| x Saint-Nectaire |
|
France | Cow |
Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century. Its name comes from the Marshal of Senneterre (a linguistic corruption of "Saint-Nectaire"), who...
|
|
| x The Laughing Cow |
|
United States of America |
The Laughing Cow (French: La vache qui rit) is a brand of cheese products made by Fromageries Bel, and in particular refers to the brand's most popular product, the spreadable wedge.
The cheese is a blend of cream, milk and fresh and aged cheeses,...
|
||
| France | |||||
| x Beaufort |
|
France | Savoie | Cow |
Beaufort is a hard, rather sharp cheese made from cow's milk and is similar to gruyère. It is produced in the area around Beaufort located high in the French Alps in the Savoie region of France. It is this high altitude that endows Beaufort with its...
|
| x Schabziger |
|
Switzerland | Canton of Glarus | Cow |
Schabziger or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of the skimmed cow milk and a special kind of herb, blue melilot (Trigonella caerulea), also called blue fenugreek.
The...
|
| x Colby-Jack cheese |
|
United States of America | Cow |
Colby-Jack, or Cojack, is a cheese produced from a mixture of Colby and Monterey Jack cheeses. It is generally sold in a full-moon or a half-moon shape when it is still young and mild in flavor. The cheese has a semi-hard texture. The flavor of...
|
|
| x Leerdammer |
|
Netherlands | Cow |
Leerdammer is a Dutch semi-hard cheese made from cow's milk. It has an aging time of around 3–12 months. It has a creamy white texture and was made to be similar in appearance and flavor to Emmental, but it is rounder in taste. It has a sweet and...
|
|
| x Morbier |
|
France | Cow |
Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of tasteless ash separating it...
|
|
| x Vacherin |
|
Switzerland | Cow |
Vacherin is a cow's-milk (French vache, "cow") cheese. Two main types of French or Swiss Vacherin cheeses exist.
One is a soft, rich, seasonal cheese made from cow's-milk in Switzerland or France, usually in villages of the Jura region (an origin...
|
|
| France | |||||
| x Pont-l'Évêque |
|
France | Cow |
Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie. It is probably the oldest Norman cheese still in production....
|
|
| x Robiola |
|
Italy | Domestic goat |
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...
|
|
| Domestic sheep | |||||
| Cow | |||||
| x Minas cheese |
|
Brazil | Cow |
Minas cheese is a type of cheese that has been traditionally produced in the Brazilian state of Minas Gerais. It comes in three varieties, named Frescal (fresh cheese), Meia-cura (slightly matured cheese) and Curado (matured cheese). A fourth...
|
|
| x Comté |
|
France | Franche-Comté | Cow |
Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France.
Comté has the highest production figures of all French AOC cheeses, making around 40,000 tonnes annually. Its...
|
| x Limburger cheese |
|
Netherlands | Cow |
Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and Netherlands. The cheese is especially known for its pungent odor commonly compared to body...
|
|
| x Laguiole |
|
France | Cow |
Laguiole (French pronunciation: [laɡjɔl], locally [lajɔl]), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Aveyron in the southern part of France. It takes its name...
|
|
| x Rocamadour |
|
France | Domestic goat |
Rocamadour is a French cheese from the regions of Périgord and Quercy. It takes its name from the commune of Rocamadour in the département of Lot. It has benefited from an Appellation d'origine contrôlée (AOC) since 1996. Rocamadour comes from...
|
|
| x Edam |
|
Netherlands | Cow |
Edam (Dutch Edammer) is a Dutch cheese traditionally sold in spheres with a pale yellow interior and a coat of red paraffin wax. It is named after the town of Edam in the province of North Holland, where the cheese is coated for export sale and for...
|
|
| x Gaperon |
|
France | Cow |
Gaperon is a French cheese of the Auvergne region. The Gaperon has been produced for over 1200 years in Auvergne.
Gaperon is a cow's milk cheese flavored with cracked peppercorns and garlic. It has a fluffy coat and is shaped into a dome. The inside...
|
|
| x Cantal |
|
France | Cow |
Cantal cheese is a firm cheese from the Cantal region of France. It is named after the Cantal mountains in the Auvergne region. Cantal obtained its Appellation d'Origine in 1956.
One of the oldest cheeses in France, Cantal dates back to the times of...
|
|
| x Camembert |
|
France | Camembert | Cow |
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Normandy in northern France.
The first Camembert was made from unpasteurised milk, and the AOC variety "Camembert de Normandie" is still...
|
| x Emmental |
|
Switzerland | Cow |
Emmental or Emmentaler is a cheese from Switzerland. It is sometimes known as Swiss cheese in North America, Australia and New Zealand, although Swiss cheese does not always imply Emmentaler.
The cheese originally comes from the Emme valley in the...
|
|
| x Stilton |
|
England | Nottinghamshire | Cow |
Stilton is a type of English cheese, known for its characteristic strong smell and taste. It is produced in two varieties: the well-known blue and the lesser-known white. Both have been granted the status of a protected designation of origin by the...
|
| Leicestershire | |||||
| Derbyshire | |||||
| x Caerphilly cheese |
|
Wales | Cow |
Caerphilly is a hard, white cheese that originates in the area around the town of Caerphilly in Wales, although it is now also made in England, particularly in the South West and on the English border with Wales. It was not originally made in...
|
|
| x Salers |
|
France | Cow |
The Salers (French: Le Salers) is a French cheese from the volcanic region in the mountains of Auvergne, central France. It is a pressed, uncooked cheese made from Salers cow's milk between the 15 April and 15 November. It is similar to Cantal...
|
|
| x Époisses de Bourgogne |
|
France | Époisses | Cow |
Époisses de Bourgogne is a cheese made in the village Époisses found in the commune of Côte-d'Or, a département of France. It is located around halfway between Dijon and Auxerre.
Commonly referred to as Époisses, it is a pungent unpasteurized cows...
|
| x Brie |
|
France | Brie | Cow |
Brie /ˈbriː/ is a soft cow's cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mold; very...
|
| x Port-Salut cheese |
|
France | Cow |
S.A.F.R Port Salut is a semi-soft pasteurised cow's milk cheese from Mayenne, France, with a distinctive orange crust and a mild flavour. The cheese is produced in disks approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (5 lb)....
|
|
| x Le Riopelle de l'Isle | Canada | Cow |
Le Riopelle de l'Isle is a triple cream cheese from Quebec that has an oily and sometimes flowing texture known to melt in the mouth. It possesses a smooth buttery taste, with hints of hazelnuts and mushrooms.
It is named after Jean-Paul Riopelle, a...
|
||
| x Langres |
|
France | Langres | Cow |
Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from a Appellation d'origine contrôlée (AOC) since 1991.
Langres is a cow's milk cheese, cylindrical in shape, weighing about 180g. The...
|
| Champagne-Ardenne | |||||
| x Grana Padano cheese |
|
Italy | Cow |
Grana Padano (IPA: [ˈɡraːna paˈdaːno]) is one of the most popular (Denominazione di Origine Protetta, D.O.P., in Italian, Protected Designation of Origin, P.D.O., in English; Denominazione di Origine Controllata, D.O.C., in Italian, Controlled...
|
|
| x Gorgonzola |
|
Italy | Cow |
Gorgonzola (Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.
Gorgonzola has reportedly...
|
|
| x Neufchâtel |
|
France | Cow |
French Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white,...
|
|
| x Reggianito |
|
Argentina | Cow |
Reggianito is a very hard, granular, cows' milk cheese from Argentina whose origins lie with immigrant Italians who wished to make a cheese reminiscent of their native Parmigiano Reggiano. The name—the Spanish diminutive of "Reggiano"—refers to the...
|
|
| x Reblochon |
|
Italy | Cow |
Reblochon is a French cheese from the Alps region of Haute-Savoie and has been granted the AOC title. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses...
|
|
| France | |||||
| x Boursin |
|
France | Cow |
Boursin [buʁsɛ̃] is a brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavours, with a flavor and texture somewhat similar to cream cheese. Boursin is a trademark.
Boursin cheese was first developed in 1963 by François...
|
|
| x Sainte-Maure de Touraine |
|
France | Domestic goat |
Sainte-maure-de-touraine is a French cheese produced in the region of Touraine, mainly in the department of Indre-et-Loire. It is named after the small town of Sainte-Maure-de-Touraine, in the department of Indre-et-Loire, at equal distance from...
|
|
| x Mimolette |
|
France | Cow |
Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as Boule de Lille after its city of origin, or vieux Hollande for being made after the tradition of Edam cheese from the Dutch province of...
|
|
| Belgium | |||||
| Netherlands | |||||
| x Cambozola |
|
Germany | Cow |
Cambozola is a cow's milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola.
It was patented and industrially produced for the world market by large German company Champignon in the 1970s. The cheese...
|
|
| x Banon |
|
France | Domestic goat |
Banon is a French cheese made in the region around the town of Banon in Provence, south-east France.
Also known as Banon à la feuille, it is an unpasteurized cheese made from goat's milk and is circular in shape, around 7 cm in diameter and 2.5 cm...
|
|
| x Cream cheese |
|
United States of America | Cow |
Cream cheese is a soft, mild-tasting, white cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream.
In the United States of America it is defined by the US Department of Agriculture as containing...
|
|
| x Crottin de Chavignol |
|
France | Loire Valley | Domestic goat |
Crottin de Chavignol is the most famous goat cheese of the many varieties produced in the Loire Valley. This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants.
The small cylindrical goat cheese...
|
| x Bleu de Bresse |
|
France |
Bleu de Bresse is a blue cheese that was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating which is characteristically white in color and has an aroma of mushrooms. Its creamy...
|
||
| x Cancoillotte |
|
France | Cow |
Cancoillotte or Cancoyotte is a runny French cheese made principally in Franche-Comté, but also Lorraine and Luxembourg, where it is also called Kachkéis (cook-cheese). It is a typical cheese in Franc-Comtois gastronomy. It is eaten all year around,...
|
|
| x Svecia | Sweden | Cow |
(For SVECIA machines see Svecia screen printing machines. )
Svecia (or Sveciaost, ost meaning cheese,) is a Swedish cheese. It is a semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly...
|
||
| x Chaource |
|
France | Cow |
Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region.
Chaource is a cow's milk cheese, cylindrical in shape at around 10 cm in diameter and 6 cm in height, weighing either 250 or 450 g. The...
|
|
| x Stinking Bishop cheese |
|
England | Cow |
Stinking Bishop is a soft washed-rind cheese produced since 1972 by Charles Martell and Son at Laurel Farm, Dymock, Gloucestershire in the South West of England. It is made from the milk of Gloucester cattle, which in 1972 consisted of only 68...
|
|
| x Livno cheese | Cow |
Livno cheese is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina on the basis of French technology of making Gruyère cheese. The cheese is ready after an average of 60 to 66 days in a controlled environment....
|
|||
| x Munster |
|
France | Cow |
Munster or Munster-géromé, is a strong tasting, soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France.
The name munster may come from the little town of Munster, where, among Vosgian abbeys and...
|
|
| x Roquefort |
|
France | Domestic sheep |
Roquefort (US: /ˈroʊkfərt/, UK: /rɒkˈfɔr/, French: [ʁɔkfɔʁ]; from Occitan ròcafòrt [ˌrɔkɔˈfɔɾt]), sometimes spelled Rochefort in English, is a sheep milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton and Gorgonzola...
|
|
