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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 the rest of the Middle East and Greece, and is now made the world over. It is made from a mixture of goat's and sheep...
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Feta
Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. A sheep's milk cheese, varying amounts of goats’ milk may be added, as long as goat milk makes up less than 30% of the total mixture. Since 2005, feta has been a protected...
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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 Penicillium cultures added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mould,...
Mascarpone
Mascarpone (pronounced /ˌmæskɑrˈpoʊniː/, or sometimes /ˈmɑrskəpoʊn/) is a triple-cream cheese made from crème fraîche, denatured with tartaric acid. Sometimes buttermilk is added as well, depending on the brand. After denaturation, whey is removed...
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Swiss cheese
Swiss cheese is the generic name in Australia, New Zealand, Canada, United States and Serbia, for several related varieties of cheese, all of which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks...
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Fontina
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...
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Brillat-Savarin cheese
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...
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Gouda
Gouda (pronounced /ˈɡaʊdə/ or /ˈɡuːdə/; Dutch: [ˈɣʌuda] ( listen), from Dutch: Goudse kaas [ˈɣʌudsə ˈkaːs] "Cheese from Gouda") is a yellow cheese made from cow's milk. The cheese is named after the city of Gouda in the Netherlands, but its name is...
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Västerbotten cheese
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...
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Tomme de Savoie
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...
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Anthotyros cheese
Anthotyros (Greek: Ανθότυρος) is a traditional, unpasteurized, cheese made from sheep's and/or goat's whey with the addition of milk. It has various sizes and its shape is usually truncated cone or ball. The cheese is dry and white and has no rind....
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Cotija cheese
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...
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Saint-Nectaire
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 Sennecterre (a linguistic corruption of "Saint-Nectaire"), who...
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The Laughing Cow
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,...
Beaufort
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 imparts Beaufort with a...
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Schabziger
Schabziger 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 milk and...
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Colby-Jack cheese
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...
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Leerdammer
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...
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Morbier
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...
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Vacherin
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 contained in a grayish-yellow blanched rind and called Vacherin Mont d'Or. Made from cow's-milk in...
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Pont-l'Évêque
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, and probably the oldest Norman cheese still in production.
Pont...
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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...
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Minas cheese
Minas 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 variety,...
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Comté
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...
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Limburger cheese
Limburger is a cheese that originated in the historical Duchy of Limburg, which is now divided between modern-day Netherlands, Belgium, and Germany. Limburger is especially known for its pungent odor. The bacterium used to ferment Limburger cheese...
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Laguiole
Laguiole (prononounced layole), 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 from the little village...
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Rocamadour
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.
It is a very young goats...
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Edammer
Edam (Dutch Edammer) is a Dutch cheese that is traditionally sold as spheres with 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 and for...
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Gaperon
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...
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Cantal
Cantal cheese is a firm cheese from the Cantal region of France. It is named after the Cantal mountains in the Auvergne region.
One of the oldest cheeses in France, Cantal dates back to the times of the Gauls. It came to prominence when the Maréchal...
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Camembert
Camembert is a soft, creamy French cheese. It was first made in the late 18th century in Normandy in northern France.
Camembert is made from unpasteurised cows' milk, and is ripened by the moulds Penicillium candidum and Penicillium camemberti for...
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Emmental
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...
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Stilton
Stilton is a type of English cheese, known for its characteristic strong smell. 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 European...
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Caerphilly cheese
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...
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Époisses de Bourgogne
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...
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Brie
Brie /briː/ is a soft cows' cheese named after Brie, the French province in which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in colour with a slight greyish tinge under crusty white mould; very soft...
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Port-Salut cheese
S.A.F.R Port Salut is a semi-soft pasteurized cow's milk cheese from Brittany 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).
Though...
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Le Riopelle de l'Isle
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...
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Langres
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...
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Grana Padano cheese
Grana Padano (IPA: /'grana pa'dano/) is one of the most popular Denominazione di Origine Controllata cheeses of Italy. The name comes from the noun grana (‘grain’), which refers to the distinctively grainy texture of the cheese, and the adjective...
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Gorgonzola
Gorgonzola (Italian pronunciation: [ɡorɡonˈdzɔla]) 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. It has been made since the...
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Neufchâtel
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,...
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Reggianito
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 dimunitive of "Reggiano" — refers to...
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Reblochon
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...
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Boursin
Boursin [buʀsɛ~] is a brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavours. Its flavor and texture is somewhat similar to cream cheese.
Boursin cheese was first produced in 1957 by François Boursin in Normandy....
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Sainte-Maure de Touraine
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...
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Mimolette
Mimolette is a cheese traditionally produced around the city of Lille, France (where it is also known as Boule de Lille), and also in some areas of Belgium and the Netherlands, such as Flanders (where it is also known as vieux Hollande).
It was...
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Cambozola
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,...
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Banon
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...
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Cream cheese
Cream cheese (also called soft cheese) is a sweet, soft, mild-tasting, white cheese, defined by the US Department of Agriculture as containing at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a pH range of 4.4 to...
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Crottin de Chavignol
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...
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Bleu de Bresse
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...
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Cancoillotte
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,...
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Svecia
Svecia (or Sveciaost) 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 acidic taste. It is produced in wax-covered cylinders weighing 12 to 15 kilograms...
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Chaource
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...
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Stinking Bishop cheese
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...
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Livno cheese
Livno 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 Gruyere cheese. The cheese is ready after an average of 60 to 66 days in a controlled environment. The...
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Munster
Munster Cheese or Munster-géromé, is a strong tasting, soft cheese made mainly from the milk of the vosgian countries between Alsace, Lorraine and Franche-Comté in France.
The name munster may come from the little town of Munster, where, among...
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Roquefort
Roquefort (US: /ˈroʊkfərt/, UK [rɒkˈfɔr], French: [ʀɔkfɔʀ]; 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...
