List of cheeses explained

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. 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.^[1] In this list, types of cheeses are included; brand names are only included if they apply to a distinct variety of cheese.

Africa

Benin

Ethiopia

Mauritania

Asia

Armenia

Azerbaijan

Bangladesh

China

See also: Tibetan cheese. The dominant Han Chinese culture is not dairy-centric, in part due to low rates of lactase persistence. However, some indigenous sociolinguistic groups in regions of the country, such as Inner Mongolia, Tibet and Yunnan, have strong cheese traditions.

Name	Image	Region	Description
Byaslag			Mild, unripened Mongolian cheese made from yak or cow milk.
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.^[6] Pictured is fried rubing cheese.
Rushan			The name means "milk fan" as it is said to resemble a folding fan.

Cyprus

Georgia

See also: Georgian cheese and Georgian cuisine.

Name	Region	Description
Imeruli	Imereti	A "quick cheese" made from cow's milk. It has a soft "springy" texture and a salty, slightly sour flavour.^[12]
Sulguni	Samegrelo	A pickled Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency;^[13] 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.
Tenili	Meskheti	A string cheese made from either ewe's or cow's milk.^[14] It has been included in the Intangible cultural heritage of Georgia since 2013.

India

Name	Region	Description
Bandel	An Asian cheese that originated in a Portuguese colony Bandel located in eastern India. Today, production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India.^[15] ^[16]	Made by separating the curds from the whey with lemon juice. It is then molded, drained in small baskets, and smoked.
Paneer	The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer.^[17] ^[18] Paneer is now widespread in most of the Indian subcontinent.	A fresh cheese common in South Asian cuisine. In eastern parts of Indian subcontinent, it is generally called Chhana. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated full-fat milk(mostly buffalo) with lemon juice, yogurt, vinegar, or any other food acids.
Chhana	Produced mostly in eastern Indian states of Odisha and West Bengal; it is the chief ingredient of most West Bengalese-produced sweets.	A fresh, unripened curd cheese made from cow or water buffalo milk. A crumbly and moist form of paneer, it is used to make desserts such as rosogolla (রসগোল্লা). It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to 1400 BCE.^[19] ^[20]
Dahi Chhana	It was generally homemade in Odisha households of the Cuttack region, but its production has now become very rare.	Very similar to chhana in texture, it has a deep, reddish-brown color, and is more distinctly flavorful. It is rich in whey protein. It is produced from traditional buttermilk, and a large quantity of milk is required to produce even small amounts of Dahi Chhana. It has a long shelf life, and can be kept in earthen sikkas for months.
Kalari	Originated from Chenani in the union territory of Jammu and Kashmir.	Also known as Kiladi or Maish Krej (Kashmiri: ميش کريج,).
Kalimpong cheese	Originates from Kalimpong, a hill station in the Indian state of West Bengal.	When unripe, Kalimpong cheese is a little like the Welsh Caerphilly, slightly acidic and a little crumbly with a relatively smooth (edible) rind and not particularly strong-smelling.

Indonesia

Japan

Korea

Malaysia

Mongolia

See also: Mongolian cuisine. There are two types of Mongolian cheese (бяслаг). They are similar in taste 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.

Nepal

Philippines

Europe

Albania

Austria

Belgium

Name	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	Made by Fromagerie des Ardennes, which is in Ferrières, Belgium	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.^[28]
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	Produced at Maredsous Abbey in Denée, Belgium^[29]	A loaf-shaped cheese made from cow's milk. The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma.
Passendale cheese	Passendale, Belgium	Named after Passendale, the village where it originated, it is 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.^[30]
Remoudou	Land of Herve, Belgium	It derives its name from the use of milk removed 15 minutes after the usual milking. Hence the wallon verb rimoûd meaning to re-milk.^[31] 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.
Rodoric	Liège, Belgium	An aged cheese made from unpasteurized goat milk that is traditionally aged in humid caves. When young, the interior is sweet, with age the flavor becomes spicy.

Bosnia and Herzegovina

Name	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.
Herzegovina "squeaking" cheese^[32]	Trebinje, Ivanica, Slavogostići, Gacko in southern Herzegovina, Bosnia and Herzegovina	Another existing variety of Squeaking cheese from Lika in Croatia is often smoked.
Trappista cheese	Banja Luka, Bosnia and Herzegovina	Trappista or Trapist is a traditional Bosnian semi-hard cow's-milk cheese made by Trappists branch of Cistercians order of Mariastern abbey in Banja Luka, Bosnia and Herzegovina.
Vlašić / Travnički cheese	Travnik, Bosnia and Herzegovina	This cheese is produced on Vlašić mountain in central Bosnia, above the city of Travnik. It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both. This is brined mostly low-fat cheese, white in color, and can either have small irregular holes scattered in it, or be solid without holes. When drained from brine its taste can be dry and quite salty. The milk has a special flavor that comes from the variety of different herbs that sheep are eating while grazing on the mountain.
Bosnian smoked cheese	Vareš, Olovo, Tuzla, central to northeastern Bosnia, Bosnia and Herzegovina	Bosnian smoked cheese (also known as Suhi sir or Dimljeni sir) is a type of very dry piquant low-fat smoked cheese originating from Bosnia and Herzegovina. It is usually home-made product, but industrial production also exists.

Bulgaria

Name	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.
Urdă/Izvara		Urdă/Izvara is made from whey of sheep, goat or cow milk. It is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky and palatable. It contains 18 grams of protein per 100 grams. Urdă/Izvara is similar to ricotta in the way it is produced.
Kashkaval		A type of yellow cheese made of sheep milk, cow milk or goat milk. In Albania, Bulgaria, Moldova, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
Sirene		A type of brine cheese made in South-Eastern Europe, especially popular in Serbia, Bulgaria, Romania, Albania, North Macedonia, Greece and Israel. It is made of goat milk, sheep milk, cow's milk or a combination of milks.^[33] It is slightly crumbly with a fat content of about 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.

Croatia

Name	Region	Description
Paški sir	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, also known as Godsips cheese.
Paška skuta	Island of Pag	Paška skuta is a traditional Croatian ricotta-type cheese produced on the island of Pag. The skuta is made from leftover whey after the production of the Paški sir.^[34]
Škripavac^[35] ^[36]	Lika	Cheese from Lika made from raw cows' milk. The cheese is named after the Croatian word for squeaky, because škripavac makes a distinctive sound when bitten into it.^[37]
Basa	Lika	Basa is a fresh soft cheese from Lika. It is prepared from mixed sheep's and cow's milk.^[38] ^[39]
Krčki sir	Island of Krk	Hard, full-fat cheese made from raw sheep's milk.^[40]
Grobnički sir	Grobnik	Grobnički sir is produced in the Grobnik valley, near the city of Rijeka.^[41]
Dinarski sir	Dinara	Hard cheese produced in the Dinaric mountain region made from a combination of cow’s and goat’s milk.^[42]
Dinarski sir iz maslinove komine	Dinara	Dinarski sir iz maslinove komine is a hard cheese originating from the Dalmatian hinterlands around Dinara mountain. It is made from a combination of cow’s and goat’s milk. The cheese is aged for at least 4 months in pressed olive skins.^[43]
Sir iz mišine	Dalmantian hinterland	Traditional cheese from Dalmatian hinterland, Velebit and part of Lika. It is made from sheep's, goat's or mixed milk.
Težački sir iz maslinove komine	Dalmatian hinterland	Težački sir iz maslinove komine is a Croatian hard cheese originating from the Dalmatian hinterland.
Lećevački sir	Split	Lećevački sir is characteristic of the Split hinterland, and is produced from cow's, sheep's or mixed milk.^[44]
Liburnski sir	Island of Pag	Liburnski sir is a Croatian cheese hailing from the region of old Liburnia.^[45]
Istarska skuta	Istria	White curd cheese made from full-fat cow's milk or sheep's milk from Istria.^[46]
Dubrovački sir	Dubrovnik	Hard sheep's cheese, bright soft rind due to the mold made of elastic koščela wood.
Tounjski sir	Tounj	Smoked cheese from Tounj near Ogulin.^[47]
Prgica	Varaždin	Smoked cheese from Varaždin.^[48]
Dimsi	Zagreb	Smoked cheese from Zagreb based on Bjelovarac cheese.
Caprilo	Varaždin	Caprillo is a soft, fatty goat cheese. It has a mild but irresistible taste with snow-white mold on the surface.^[49]
Capron	Varaždin	Soft, fatty goat's milk cheese specific in that its ripening takes place under the red pulp, which is why a specific red coating develops on the surface.^[50]
Ovidur	Varaždin	Hard cheese made from sheep's milk that is produced in the north of Croatia, and which is sent for ripening at the foot of Velebit, which gives it a specific final taste.^[51]

Czech Republic

Name	Region	Description
Abertam cheese		A traditional Czech 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.
Blaťácké zlato		A traditional Czech soft cheese made from cow milk, similar Bel Paese.
Olomoucké syrečky	Loštice, Czech Republic	A soft cheese.
Hermelín	Prague, Czech Republic

Denmark

Name	Region	Description
Danbo	Funen	A semi-soft, aged cow's milk cheese, and a common household cheese in Denmark. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg, coated with a bacterial culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
Danablu	Øverød, Zealand	Danablu (Danish Blue) is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenised cream, it has a fat content of 25–30% and is aged for eight to twelve weeks
Esrom	Esrum, Zealand	Esrom, or Danish Port Salut cheese, is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture.
Fynbo	Funen	A semi-hard Danish cheese named after the island of Fyn. It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
Havarti	Øverød, Zealand	Also known as cream Havarti, a semi-soft cow's milk cheese made like most cheeses by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. It is a washed curd cheese, which contributes to the subtle flavor. It is interior-ripened, rindless, smooth and slightly bright-surfaced. It has very small and irregular openings ("eyes") distributed in the mass. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic.
Maribo	Lolland	A semi-hard cheese made from cow's milk. It has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds.
Molbo	Mols	A semi-hard cow's milk cheese made in the region of Mols. It is very similar to Edam, with a delicate, light flavour that is slightly tangy and salty. It has small, regular holes and is covered in a red wax coating.
Saga	Tolstrup, Jutland	A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days.
Samsø cheese	Samsø	A cow's milk cheese named after the island of Samsø. It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes. It is the national cheese of Denmark.
Tybo	Thy, Jutland	A cow's milk cheese, similar to a mild Samsø. It is loaf-shaped, with a cream-colored, holey interior and a yellow rind. It has a slightly salty, smooth, and lactic flavor.
Vesterhavsost	Thise, Northwest Jutland	A semi-soft cow's milk cheese with briny^[52] and caramelly tasting notes, it is comparable to Gouda.

Estonia

Name	Region	Description
Atleet		Semi hard cheese with little sour flavor made from cow's milk, produced by Valio.
Eesti Juust		Semi hard Dutch-type cheese made from cow's milk, produced by Estover.
Kadaka juust	Saaremaa	Semi hard smoked cheese made from cow's milk, produced by Saaremaa Piimatööstus. Also available with garlic.

Finland

Name	Region	Description
Aura	Äänekoski, Finland^[53]	Blue cheese made from cow's milk, produced by Valio.
Lappi	Lapland	Made from partially skimmed cow's milk, similar to Emmental except that it is pasteurized.
Leipäjuusto	Southern Ostrobothnia, Kainuu	Fresh cheese made from cow's beestings. Sometimes made from goat or reindeer milk.
Oltermanni		Semisoft cow's milk cheese, similar to Danish Havarti, both types are called kermajuusto ("cream cheese") in Finland. Produced by Valio.
Raejuusto		Fresh cheese made from cow's milk, similar to cottage cheese.

France

See main article: List of French cheeses.

Germany

See main article: List of German cheeses.

See also: German cuisine. Germany's cheese production accounts for approximately one-third of all European-produced cheeses.^[54]

Greece

See main article: List of Greek Protected Designations of Origin cheeses.

Name	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 unpasteurized, where law allows.
Chloro	Santorini
Feta	PDO Epirus, Macedonia, Thrace, Thessaly, Peloponnese, Lesbos	Feta is a brined curd white cheese made only in Greece. It is made from sheep's milk, or from a mixture of sheep and goat's milk. The word "feta" in Greek means "slice".^[55]
Graviera	PDO Agrafa, Crete, Naxos	Graviera is a type of Greek hard yellow cheese. It is made exclusively from sheep or goat milk.
Kasseri	PDO Macedonia, Thrace, Thessaly, Lesbos
Kefalograviera	PDO Crete, Sterea Ellada
Kefalotyri
Kopanisti	PDO Cyclades
Malaka	Crete	Also known as Tiromalama. Made from Graviera curd.
Manouri	PDO Thessaly
Metsovone	PDO Metsovo, Epirus
Myzithra	Crete
Tyrozouli	Crete	Made from Myzithra by adding salt, causing dehydration, and allowing maturation.
Xynomizithra	PDO Crete, Mykonos, Paros
Xynotyro	Mykonos
Other PDO cheeses		Formaela (Arachova), Galotyri (Thessaly, Epirus), Kalathaki (Limnos), Katiki (Domokos), Ladotyri (Lesbos), Pichtogalo Chanion (Chania), Sfela (Peloponnese), Xygalo (Crete)

Hungary

Ireland

See main article: List of Irish cheeses.

Italy

See main article: List of Italian cheeses and List of Italian DOP cheeses.

Jews of Eastern Europe

Kosovo

Latvia

Lithuania

Malta

Moldova

Montenegro

Name	Image	Region	Description
Kolašinski sir			A type of soft "Leafy" cheese made of cow milk, produced in Northern Montenegro town of Kolašin. This is a cow milk cheese exclusive to the Central North region, more specifically, around Kolašin town. This is due to the specific composition of flora that free-ranging cows feed upon on the upland pastures, as well as to the microclimatic conditions of the locality. The attempts to make this cheese elsewhere following the same recipe have failed. The producers from this region are proud of their cheese, and for years have been trying to initialize the procedure for the protection of geographic origin.This cheese is very valued as a delicacy in whole of Montenegro, and it is one of the most expensive fresh cheeses on the national market.The name of this cheese is derived from its specific texture. Thin, sometimes almost transparent, layers create a leafy structure, and make strings when the cheese is pulled apart. It has a pleasant mild fragrance. It does not contain high levels of fat, so its taste is mild and light.All producers make it in a similar manner, although every family has their own small secret that distinguishes their cheese, of which they are rather protective. What is known is that this cheese is made by combining the skimmed and whole cow milk. After adding the rennet, which makes milk curd, the cheese is drained and then frequently turned and folded. It is this manipulation that creates thin layers – leaves – that give it a characteristic texture.
Pljevaljski sir^[57]			A type of best semisoft cheese made of cow milk, produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal. It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture. Currently, there is an ongoing procedure for protection of geographic origin for this cheese.
Podgorički sir^[58]			A salty brined cheese made from cow milk.Also named "Kučki sir", made in Southern Montenegro city of Podgorica.
Nikšićki kozji sir			Made from best whole goat milk, produced in Western Montenegro town of Nikšić.
Njeguški sir^[59]			In the Southern Montenegro town of Cetinje surroundings at Njeguši the famous cheese of Njeguši is produced. It is being kept at shaded in airy places up to 3 months before degustation. Dried and rich in cow milk fats – simply exquisite.

Netherlands

See 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.

North Macedonia

Name	Image	Region	Description
Kashkaval			A type of yellow cheese made of sheep milk. In North Macedonia the term is often used to refer to all yellow cheeses (or even any cheese other than Сирење). In English-language menus "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.
Urdă			An unaged whey cheese
Belo Sirenje			A type of brine cheese produced in North Macedonia called "white cheese" or simply "cheese". It is made of goat milk, sheep milk, cow's milk or a combination of milks. It is slightly crumbly with a fat content of 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.

Norway

See main article: List of Norwegian cheeses.

Poland

The history of cheesemaking in Poland goes back to 5500 BC, when cheese similar to mozzarella was produced in Neolithic times in Kujawy (north-central Poland).^[65] ^[66]

Poland is the 7th largest cheese producer in the world and has the 18th highest cheese consumption.

Marek Kosmulski described over 600 types of Polish cheeses manufactured between 1948 and 2019.

Name	Region	Description
Bałtycki		Polish brand of cheese.^[67]
Bryndza		Sheep milk cheese made in Poland, Slovakia. Recipes differ slightly across the countries.^[68]
Bryndza Podhalańska	Podhale region.	Polish variety of the soft cheese bryndza. It is prepared with sheep milk and was registered in the European Union's Register of protected designations of origin and protected geographical indications on June 11, 2007^[69] as a Protected Designation of Origin (PDO).
Bundz	Traditionally produced in Podhale.	A sheep milk cheese.
Bursztyn		A brand of cheese.^[70] It is a mature cheese similar to Gruyere.
Edamski	Mazuria.	A rennet cheese based on Dutch Edammer.
Farmer cheese		In Poland, farmer cheese is similar in consistency to cottage cheese.^[71] The cheese is formed into a loaf. It is sometimes referred to as "pot cheese."^[72]
Gołka	Silesian Voivodeship.	Similar to oscypek, but made with milk from cattle.
Gryficki	Gryfice Dairy, province of Szczecin.^[73]	Production began in 1973.
Hauskyjza	Wielkopolska, Pomerania, Kuyavia, and Silesia.	Foodstuff made of cottage cheese, caraway and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor and tacky consistency, and then warmed and fried.
Kortowski ^[74]
Koryciński	Podlaskie Voivodeship in eastern Poland.	Hard yellow cheese made from cows' milk. Named after the town of Korycin.
Królewski	Northwestern Masovia.	"Royal cheese"; similar in taste and appearance to Swiss Emmental.
Liliput	Wielkopolska.	A cows' milk cheese.^[75]
Lechicki		Known in Poland as Brochocki cheese, which derives from the name of the farmer who began producing it.
Łowicki ^[76]
Lubuski
Mazurski		A brand of cheese.
Morski		Mild, semi-soft cheese made from pasteurized cow's milk. Melts well, often used as a table cheese.
Oscypek	Made exclusively in the Tatra Mountains region of Poland.	Smoked sheep milk cheese, there is also a smaller form called redykołka, known as the 'younger sister' of oscypek.
Przeworski		A rennet cheese, classified as ripening, produced from cow's milk and an infusion of mint and marjoram. It has a delicately spicy taste and an aroma of herbs. Named after the town of Przeworsk in the Subcarpathian Voivodeship.
Radamer	From Polesie.	A cows' milk cheese, with Dutch and Swiss influence.^[77]
Redykołka	Produced in the Podhale region.	Sometimes known as the "younger sister" of Oscypek and the two are occasionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths.
Rokpol	Wielkopolska.	Polish blue cheese similar to Danish blue cheeses. The name derives from Roquefort and suggests that it is a Polish Roquefort, however, it is made with cows' milk.^[78]
Słupski chłopczyk	Produced in Słupsk.	A Camembert-type cheese, produced before the second world war, reintroduced in 2007, but the production was stopped in 2013.
		Also known as ser biały.^[79] Pictured is Polish twaróg in the traditional wedge shape.
Tylżycki	Mazuria.^[80]	A yellow cheese made from cow's milk. A semi-hard cheese that is a variety of Tilsiter.^[81]
Zamojski
Zgorzelecki		A semi-hard, yellow cheese made from cows' milk.

See main article: List of Polish cheeses.

Portugal

Name	Region	Description
Castelo Branco cheese (PDO)	Beira Baixa	a cheese named after the city of the same name in Portugal, the main 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.
Queijo de Nisa (PDO)	Alto Alentejo	a semi-hard sheep's milk cheese from the municipality of Nisa. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle.
Queijo do Pico (PDO)	Azores	Originating from the island of Pico, this cured cheese is produced in cylindrical formats from cow milk It is 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.
Queijo de Azeitão (PDO)	Azeitão, Setúbal	Sheep's milk cheese originating from the town of Azeitão.
São Jorge (PDO)	Azores	Produced in the São Jorge Island, this is a hard/semi-hard cheese made from unpasteurised cow's milk, and the pâte has small eyes.
Serra da Estrela (PDO)	Serra da Estrela	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.
Trás-os-Montes (PDO)	Trás-os-Montes	A goat cheese from Alto Trás-os-Montes, Norte Region, Portugal.
Requeijão		A milk-derived product produced in Portugal, it is sometimes called requesón (the Spanish word for ricotta) in English-speaking countries. It is a loose, ricotta-like cheese used to make cheese spreads.
Saloio (Brand)
Santarém cheese
Serpa cheese

Romania

Russia

Name	Region	Description
Circassian cheese	Adyghea	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)		Similar to cottage cheese, version without cream.

Serbia

See main article: Serbian cheeses.

Slovakia

Slovenia

Name	Image	Region	Description
Mohant^[90] ^[91]			A soft cheese with a strong flavor.
Tolminc cheese^[92]		Tolmin	Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a Protected Designation of Origin.

Spain

See main article: List of Spanish cheeses.

Sweden

Name	Region	Description
Ädelost		A blue cheese made from pasteurized cow's milk. It has a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor. The cheese has a slightly moldy rind.
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		A semi-hard Swedish cheese made from cow's milk. It is similar to Emmental with a mild and nutty taste. The cream-coloured cheese has a smooth and creamy texture with large holes. It contains 30–40% fat and takes 10 months to attain full ripeness.
Gräddost
Herrgårdsost		A semi-hard cheese made from cow's milk. The aged cheese has a mild, sweet, nutty flavor and small round holes. It is aged for three or four months, but often up to 12 or even 24 months.
Hushållsost		A semi-hard cows'-milk cheese with small granular holes and aged around 60 days on average. The taste is described as mild yet somewhat sour.
Moose cheese	Bjurholm, Sweden	A cheese produced in Sweden from moose milk
Prästost		Made from pasteurized cow's milk.
Svecia		A semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. The cheese is aged in a dry environment for at least two months, sometimes up to more than a year.
Västerbottensost	Burträsk	A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months.

Switzerland

See main article: List of Swiss cheeses.

See also: Swiss cheeses and dairy products. Switzerland is home to over 450 varieties of cheese.^[93] Cows milk is used in about 99 percent of the cheeses produced. The remaining share is made up of sheep milk and goat milk.

Ukraine

Name	Region	Description
Bilozhar		Rennet cheese 45% of fat in dry matter
Bukovynskyi	Bukovina	A hard cheese (45% of fat in dry matter) made from cow's milk, it has moderate piquant cheese flavour and fruit and citrus aroma. Ageing period: 20 days.
Bryndza	Budjak, Bukovina, Ciscarpathia, Podolia, Transcarpathia	A sheep milk cheese made in Moldova, Poland, Slovakia and Ukraine. Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
Budz	Ciscarpathia, Transcarpathia	Sheep milk cheese
Dobrodar		Hard cheese 50% of fat in dry matter. Ageing period: 45 days.
Smetankovyi		A hard rennet cheese (50% of fat in dry matter) made from pasteurised milk with moderate sweetish cheese flavour with no piquancy, delicate creamy overtones, and small holes. Ageing period: 30 days.
Syr		A firm quark version, somewhat similar to cottage cheese. It is often called, although the name could refer to any cheese in general; to differentiate it from other cheeses, names and are common.
Ukrainskyi		Hard cheese 50% of fat in dry matter.
Vurda	Hutsulshchyna	Sort of whey cheese

United Kingdom

See main article: List of British cheeses.

Name	Region	Description
Banbury cheese	Banbury, Oxfordshire, England	Once one of Banbury's most prestigious exports, and nationally famous, its production went into decline by the 18th-century, and eventually ceased. The cheese is best known today through an insult in Shakespeare's Merry Wives of Windsor (1597).^[95] Pictured is a 15th/16th-century recipe for Banbury cheese.
Cheddar cheese	Cheddar, Somerset	The UK's most famous cheese, and one of the most popular.
Stilton Cheese	Melton Mowbray, Leicestershire	Stilton is produced in two varieties: Blue, which has had Penicillium roqueforti added to generate a characteristic smell and taste, and White, which has not.
Stinking Bishop Cheese	Dymock, Gloucestershire	Perhaps the UK's most notorious cheese, known for its distinctive odour.

Middle East

Egypt

See main article: Egyptian cheese.

Iran

Name	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.^[96]
Talesh cheese	Talesh	it can only be found in Talesh County. this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation.
Mahali cheese	Mazandaran	This cheese is very similar to Indian Paneer. It is made from full fat cow's milk. It tastes mild and is kept in salt brine.
Pot Cheese (kuzeh) Persian: کوزه	Urumia	Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of Khoy and Urumia. It is made by adding white vinegar to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or fennel flower seeds and poppy seeds and black caraway is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried. https://cookpad.com/ir/%D8%AF%D8%B3%D8%AA%D9%88%D8%B1%20%D8%BA%D8%B0%D8%A7/6001284-%D9%BE%D9%86%DB%8C%D8%B1-%DA%A9%D9%88%D8%B2%D9%87-%D8%A7%DB%8C-%D8%A2%D8%AA%D9%86%D8%A7

Middle East

!Name!Image!Region!Description
Tzfatit Kashah	Upper Galilee	Hard texture, savory flavor; perfect for grating on top of Shakshouka, Manakish, Burekas or on a baked dumpling called calsonas.
Tzfatit Triah	Upper Galilee	Mild flavor; texture ranges from creamy to firm, is preserved in salty water and mainly used on salads or as a filling for sandwiches.
Labneh		Similar to Greek yogurt, labneh is a strained yogurt product that is common in the Middle East and the Levant. Pictured is Labneh in olive oil
Kashkawal		A type of yellow cheese made of sheep milk. In Israel it is often mixed with white brined cheese in a salty pastry and to make a toast.
Qishta		is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
Halloumi		Halloumi or haloumi[note 1] is a cheese of Cypriot origin made from a mixture of goat's and sheep's milk, and sometimes also cow's milk.[1][2][3] Its texture is described as squeaky. within the EU only products made in certain parts of Cyprus can be called "halloumi".
Hemed		The color is white and it has a smooth texture and a mild salty taste. It is commonly used as a table cheese eaten by itself or paired with fruit, used in pastries as well.
Kedem	Bitzaron	A creamy type of cheese, almost like Sour Cream. made of Water Buffalo's milk and used either in pastries or as a spread eaten with bread and olive oil.
Knaaan	Upper Galilee	A cheese that is not too sour, therefore it can be either salted or sweetened, used in pastries and desserts.
Hermon	Upper Galilee and Golan	A cheese that has a similar texture to that of the Knaan cheese, yet is saltier.
Khalla		A mild, and not salty type of a cheese, its name is derived from its appearance which looks like braided bread (challa).
Arrabah	Neot Smadar	A cheese that has originated in the southernmost part of Israel. It has a relatively mild flavour and not too salty, can be used in pastries and salads.
Kafrit		Also known as rural cheese, one of the most basic Cheeses in Israel, it has a texture relatively similar to that of a Feta cheese but generally less salty.

Levant

Name	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 also be made with goat or sheep's milk. It is widely used in Knafeh but Nabulsi cheese is used more often.
Areesh		It is similar to cottage cheese. Shanklish, a fermented cheese, is made from areesh cheese.^[97]
		Soft-white, smooth, creamy cheese has a mild flavor. It is eaten for breakfast or snacks. Pictured is spinach topped with Baladi.
Basket cheese	originated in Turkey	Made from cow's milk, it is 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).
Charkassiye		A soft cheese
Jameed	Jordan	Hard, dry laban made from goat or ewe's milk.^[98] 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 traditional cheese in Middle East countries. It is particularly popular in the Arab States of the Persian Gulf. The cheese has an open texture and a mild taste similar to Feta but less salty.
Jibne Baida		Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating
Kashkawan		A type of yellow cheese made of sheep milk. In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
Qishta		is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
Labneh		Similar to 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	Nablus	One of a number of Palestinian white brined cheeses made in the Middle East. Its name denotes its place of origin, Nablus^[99] and it is well known throughout the West Bank and surrounding regions. It is also a major ingredient of the Arabian desserts Knafeh and Qatayef.
Shelal		A salty white cheese made up of strands of cheese woven together
Surke or Shanklish		a mature cheese made with spices and generally presented as balls of cheese covered in za'tar orchile powder; most often eaten as a starter dish with tomato, oil and sometimes onion
Syrian cheese	Syria	There are different kinds of Syrian cheese. A few of the most common include Baladi and Charkassiye.

The Levant is a geographical region east of the Mediterranean Sea which includes the countries of Syria, Lebanon, Israel, Jordan, Palestine and sometimes it includes Cyprus and the Turkish province of Hatay

Turkey

North and Central America

Canada

See also: Canadian cheese and Canadian cuisine.

Name	Region	Description
Bleu Bénédictin	Made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec^[103]	A semi-soft, whole milk blue cheese deeply veined with the Roquefort penicillium mold
Cheddar cheese		Most Canadian Cheddar is produced by a number of large companies in Ontario, though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.
Cheese curds		Cheese curds are a key ingredient in poutine.
Oka	Originally manufactured by the Trappist monks, who are located in Oka, Quebec, Canada	A semi-soft washed rind cheese, Oka has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company.
Pikauba	Saguenay–Lac-Saint-Jean, Quebec^[104]	A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.

Costa Rica

Name	Image	Region	Description
Palmito cheese			A popular fresh cheese from Costa Rica that resembles a knotted ball of string cheese
Turrialba cheese		Turrialba, Cartago Province	A salty young cheese made of cow's milk

El Salvador

Honduras

Mexico

See main article: Cheeses of Mexico.

Nicaragua

United States

See main article: List of American cheeses.

Name	Image	Region	Description
Bergenost		New York	Brand name of 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	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		Upper Midwest	Best eaten within 24–48 hours of production and at room temperature. Fresh curds will often come in a bag and have a little whey in the bag. They are often high in moisture and salty and will likely squeak while you chew them. After a couple days or after any refrigeration they can be "regenerated" with a couple seconds in a microwave, but they will not be the same or as fresh. They are good in an omelete or breaded and fried at this point. After a few days they will be like a young colby or cheddar.
Colby cheese		Wisconsin	Kin to cheddar, but much milder. The curd is washed at production to rinse off the lactose (milk sugars). Bacteria do not have a chance to make the cheese more acidic as it ages, unlike cheddar. It melts well.
		Wisconsin	A marbled cheese composed of Colby and Monterey Jack that originates from the city of Colby, Wisconsin. It is often used in meat and cheese trays.
Colorado Blackie		Colorado	A cheese from the American West named for its black waxed rind.
Cream cheese
Creole cream cheese		New Orleans, Louisiana
Cup Cheese
Farmer cheese
Hoop cheese			A cheese made only using milk
Humboldt Fog		California	A mold-ripened cheese with a central line of edible white ash much like Morbier
Liederkranz cheese		New York
Monterey Jack		California	An American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness.^[113]
Muenster cheese			Mild, semi-soft cow's milk cheese with a creamy texture and distinctive orange rind. Excellent for melting in sandwiches and burgers, and pairs well with light beers and fruits. A milder counterpart to the stronger French Munster.^[114]
Nacho cheese	135px	Texas	A generic name used to refer to a variety of processed cheese sauces flavored with peppers and spices, typically poured on top of nachos or served on their own as a dip for a variety of foods. Nacho cheese is also referred to as simply "queso."
Pepper jack cheese			A variety of Monterey Jack
Pinconning cheese		Michigan	An aged variety of Colby
Provel cheese			A white, processed cheese made of a blend of Cheddar, Swiss, and Provolone cheeses. Particularly popular in and around St Louis, MO.
Red Hawk		Northern California	A soft, mildly salty cheese
String cheese			The particular American variety of Mozzarella with a stringy texture
Teleme cheese
Cottage cheese			It is a fresh cheese curd product with a mild flavor and soupy texture.^[115] It is drained, but not pressed, so some whey remains and the individual curds remain loose.

Oceania

Australia

New Zealand

South America

Argentina

See main article: List of Argentine cheeses.

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
Chubut
Tandil
Mar del Plata
Tafí del Valle
Cuartirolo
Provoleta
Queso de Maquina

Bolivia

Brazil

Chile

Colombia

Name	Region	Description
Queso Campesino^[119]	Antioquia, Cundinamarca, Boyaca .	is called Quesito too, fresh made on big wheels traditionally
Queso costeño^[120]	Caribbean	A kind of Queso Campesino with a high content of salt in order to be kept longer fresh under salt water
Cuajada^[121]	Department of Cundinamarca and Boyacá, oriental mountains	is a kind of fresh done cheese with only one or few days of mature. Is the same kind as Quesillo. Comparable to Mozzarella is kept fresh in Banana leaves where it gets actually its typical form and texture
Queso Paipa	Paipa is a city in Boyacá Department, with a high production of Holstein Milk.	Made since colonial times, it is a semi-hard, semi-fat and semi-cured cheese.
Queso Pera		A kind of mature Mozzarella specifically in a pressed form of a pear forms layers which give the special favorite taste. An industrial variation is filled with very sweet guave/guayaba marmalade
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.
Queso 7 cueros	From the Meta Department and the eastern plains	similar to the Pera cheese. The cheese is made with rich in fat milk. In the process it is heated and stretched in a technique called "pasta hilada" creating threads that make layers called "cueros" which give the siete cueros cheese its characteristical texture.

Paraguay

Image!Region!Description
Paraguay		Paraguay	Made with whole cow's milk, without skimming. Creamy cheese, soft mass and slightly sour flavor.

Peru

Name	Region	Description
Allpachaca	Ayacucho	Different regional varieties, similar to Andean cheese (Queso Andino).
Queso Andino	Cajamarca	Smooth texture and mild flavor.
Queso fresco		Regional version of the traditional fresh cheese, soft and white in color.

Uruguay

Venezuela

Other

Some types of cheese 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	Region	Description
Farmer cheese	Various	Varieties of which are made in most cultures with a strong dairy culture
Port wine cheese		An orange- and red-colored cheese that prepared with alcoholic port wine as it is made^[129]
Smoked cheese	Various	A style of preparing any number of hard or semi-hard cheeses, using smoke or smoke flavoring.^[130] ^[131] Pictured is smoked Gruyère cheese
Soy cheese		Not a dairy product, but a cheese analogue made from soybeans/soy protein.^[132] Pictured is soy cheese manufactured to the consistency of a cream cheese.
Rice cheese		As with soy cheese, an analogue from rice/rice protein^[133]

Unsorted

References

Works cited

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Book: Fox . Patrick F. . McSweeney . Paul L.H. . Cogan . Timothy M. . Guinee . Timothy P. . Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups . 2004-08-04 . Academic Press . 978-0-08-050094-2.
Book: Lewicka, Paulina . Food and Foodways of Medieval Cairenes: Aspects of Life in an Islamic Metropolis of the Eastern Mediterranean . 2011-08-25 . BRILL . 978-90-04-19472-4 . 230.
Book: Robinson . R. K. . Tamime . Adnan Y. . Feta and Related Cheeses . 1991-06-01 . Woodhead Publishing . 978-1-85573-278-0.

External links

Alphabetical list of cheeses. Cheese.com.

Notes and References

Web site: The History of Cheese: From An Ancient Nomad's Horseback To Today's Luxury Cheese Cart. The Nibble. Lifestyle Direct, Inc.. 8 October 2009.
Web site: Parakou. Benintourism.com. 10 January 2009.
Web site: Tara . 2019-09-06 . Ayib (Homemade Fresh Cheese) and Ethiopia Cookbook Review . 2022-12-10 . Tara's Multicultural Table . en-US.
Web site: Kennedy . William . Addis Ethiopian Cuisine Opening . Eugene Weekly . 23 August 2018 . 28 December 2019.
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Recio I, García-Risco MR, Amigo L, Molina E, Ramos M, Martín-Alvarez PJ . Detection of milk mixtures in Halloumi cheese . J. Dairy Sci. . 87 . 6 . 1595–600 . June 2004 . 15453472 . 10.3168/jds.S0022-0302(04)73313-5. free .
Gibbs . Paul . Morphitou . Ria . Savva . George . Halloumi: exporting to retain traditional food products . British Food Journal . 106 . 7 . 569–576 . 10.1108/00070700410545755 . 2004 .
Web site: Cyprus - Cultural life - Daily life and social customs - halloumi cheese . www.britannica.com . Geography has left Cyprus heir to numerous culinary traditions—particularly those of the Levant, Anatolia, and Greece – but some dishes, such as the island's halloumi cheese [...] are purely Cypriot. . 2 January 2018 .
Book: Ayto, John . 1990 . The glutton's glossary: a dictionary of food and drink terms . Routledge . 133 . 978-0-415-02647-5 . Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk. . registration .
Book: 2005 . Consultant Editors: Philip Dew & Jonathan Reuvid . Doing Business with the Republic of Cyprus . GMB . 46 . 978-1905050208 . 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. .
Web site: 2012-06-12 . About Food – Georgian Imeretian Cheese . 2023-06-15 . Georgia About . en.
Web site: 2013-06-28 . About Food – Georgian Sulguni Cheese . 2023-06-15 . Georgia About . en.
Web site: 2014-12-02 . About Food – Tenili Cheese . 2023-06-15 . Georgia About . en.
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Text in this article was incorporated from the following public domain U.S. Government publication:
- Doane, C.F.; Hargrove, Robert C.; Lawson, H.W.; Matheson, K.J.; Sanders, G.P; Walter, Homer E. (1969). Cheese Varieties and Descriptions. U.S. Department of Agriculture. p. 72
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http://www.belgischekazen.be/BENL/site/cheese-names-overview.aspx?s=p Belgische kazen (Belgian cheeses)
Like blocher and reblocher gave us the reblochon.
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Efstathios Alichanidis & Anna Polychroniadou, "Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review", Dairy Sciеnce & Technology, Volume 88, Number 4–5, July–October 2008, pp. 495–510. .
Web site: Paška skuta Local Cheese From Pag . 2024-01-18 . www.tasteatlas.com.
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Web site: Škripavac Local Cheese From Primorje and Lika . 2024-01-18 . www.tasteatlas.com.
Web site: Basa Local Cheese From Lika-Senj County . 2024-01-18 . www.tasteatlas.com.
Web site: Basa, tradicionalni lički način pripreme sira Croatia.hr . 2024-01-18 . Basa, tradicionalni lički način pripreme sira Croatia.hr . en.
Web site: Krčki sir Local Cheese From Krk . 2024-01-18 . www.tasteatlas.com.
Web site: Grobnički sir Local Cheese From Grobnik . 2024-01-18 . www.tasteatlas.com.
Web site: Dinarski sir Local Cheese From Dalmatia . 2024-01-18 . www.tasteatlas.com.
Web site: Dinarski sir iz maslinove komine Local Cheese From Dalmatia . 2024-01-18 . www.tasteatlas.com.
Matutinović . Siniša . Rako . Ante . Kalit . Samir . Havranek . Jasmina . 2007-04-17 . Značaj tradicijskih sireva s posebnim osvrtom na Lećevački sir . Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka . hr . 57 . 1 . 49–65 . 0026-704X.
Web site: Liburnski sir Local Cheese From Dalmatia . 2024-01-18 . www.tasteatlas.com.
Web site: Istarska skuta Local Cheese From Istria . 2024-01-18 . www.tasteatlas.com.
Web site: 2022-02-28 . Sirevi u Hrvatskoj: Najbolji autohtoni sirevi koje morate probati . 2024-01-18 . Putnikofer.hr . hr.
Sabadoš . Dimitrije . Rajšić . Branka . 1974-12-01 . Prgice . Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka . hr . 24 . 12 . 272–274 . 0026-704X.
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Web site: A masni kučki sir ćemo prevesti kao... . Vijesti.me . 7 April 2019 . en . 9 December 2014.
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http://tvp.info/informacje/nauka/na-kujawach-robiono-sery-juz-7-tys-lat-temu/9409758 "Na Kujawach robiono sery już 7 tys. lat temu" Źródło: PAP
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https://books.google.com/books?id=_XiNo9J4DFkC&pg=PA239 From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food - Anne Applebaum, Danielle Crittenden
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Book: Tamime, Adnan Y.. Brined Cheeses. 15 April 2008. John Wiley & Sons. 24 October 2016. Google Books. 9781405171649.
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Book: fr. Michèle Foreman. Fromages. Quebec artisans. The cream of the crop. 96–97. Quebec. Éditions du Sommet. 2012. 978-2-89696-019-4.
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News: 1980-11-25 . Affectionados Line up for Asaderos . 3 . The Deming Headlight . 2022-10-17 . Newspapers.com.
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Book: Hurt . J. . Ehlers . S. . The Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to Selecting, Serving, and Enjoying Cheese . DK Publishing . 2008 . 978-1-4406-3618-9 . 29 December 2019 . 196.
Book: Food Culture in Mexico . Long Towell Long . Luis Alberto Vargas . amp . Greenwood Publishing Group . 2005 . 116 . 9780313324314 . 8 January 2018 .
Web site: The Complete Book of Cheese, Chapter 4: "American Cheddars. Brown. Robert Carlton. Gramercy Publishing Company: New York. Monterey Jack is a stirred curd Cheddar without any annatto coloring. It is sweeter than most and milder when young..
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Web site: Tricoles . Robin . Cottage Cheese Is the New Greek Yogurt . The Atlantic . 24 March 2019 . 30 December 2019.
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http://goliath.ecnext.com/coms2/gi_0199-4425895/Andes-Panquehue-Pan-kay-way.html goliath.ecnext.com
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Name	Image	Region	Description
Djathë i bardhë			Named after its color, it is a variation of the Balkanic sirene. One of the most popular types of cheese in Albania, widely used as an appetizer or side dish. Village salad and byrek are the most known recipes where djathë i bardhë is used, but it is also served fried, or baked in terracotta dishes with peppers and tomatoes. Djathë i bardhë is commonly eaten as meze, a term used for appetizers that are served with alcoholic beverages, most prominently, raki.
Kaçkavall			In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. A great majority of traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies is Albania produce kaçkavall and mainly use cow's or sheep's milk.
Djathë pice
Gjizë			Gjizë is a whey cheese very similar to curd or cottage cheese. It is usually salted and it is one of the most used ingredients for byrek. Its taste can be compared to ricotta when served unsalted. Most Albanians consider gjizë as the creamy version of djathë i bardhë.
Urdhë			Unaged cheese produced by boiling whey

Name	Region	Description
Bachensteiner
Bergkäse		A group of cheeses produced in the Alps.
Brimsen		An Austrian term for Bryndza.
Gelundener Käse
Lüneberg cheese	Made in mountain valleys in Vorarlberg in western Austria^[25]	A cow's-milk cheese.
Montafoner Sauerkäse		The Montafoner Sauerkäse (dialect: Sura Kees or in the Walgau and Rhine Valley Sura Käs) is a cheese made of soured-milk and has its origins in the Vorarlberger Montafon. Sour milk cheese is a lean cheese, so its fat content is very low. The protein content, however, does not suffer from fat loss due to the cream sabot. It is known in Vorarlberg since the 12th century and is similar to the Tyrolean grey cheese.^[26]
Mondseer		Made from pasteurized milk, Mondseer is a semi-solid cheese similar to Muenster cheese 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.
Moosbacher		Moosbacher has been described as "part Emmental-style swiss and part washed-rind stinker".^[27]
Staazer		Staazer is a semi-hard cheese made from raw cow's milk from Austria. Staazer is made from hay milk, i.e. the cows that give the milk for the Staazer are fed exclusively with grass and herbs from the pasture in summer and exclusively with hay in winter. There is no silage feeding or feeding with fermentation hay. This special, natural feeding makes the milk, and later the cheese, particularly aromatic. The cheese matures for at least 3 months. Staazer has a round loaf shape weighing about 6 kg. The dough is pale yellow, the consistency is compact with few fermentation holes. The taste is aromatic and mildly creamy. In addition to the regular Staazer, there are also the varieties: Staazer with wild garlic - 50% fat (Staazer cheese with wild garlic in the dough)Staazer with hay flowers – 45% fat (Staazer cheese with dried hay flowers on the rind)Source: https://www.kaesewelten.info/kasesorten/kuhmilch/staazer/
Steirerkäse
Tyrolean grey (Tiroler Graukäse)	Made in the Zillertal, Austria	A strongly flavored, rennet-free cows-milk cheese, 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.

Name	Image	Region	Description
Gran Castelli			A hard ripened cheese
Liptauer or Körözött			A spicy cheese spread made with sheep milk cheese,^[56] goat's milk cheese, quark cheese or cottage cheese.
Orda			Made from whey
Pálpusztai			Pálpusztai is a Hungarian soft cow's milk cheese, known for its pungent odor.
Trappista cheese			Trappista is a traditional Hungarian, Bosnian and Serbian semi-hard cow's-milk cheese. It has a mild flavor and melts easily.
Oázis			Smoked cheese
Balaton cheese			A semi-hard, mild, yellow cheese made from cow's milk.
Karaván			Karaván is a smoked Hungarian cow's milk cheese.
Pannónia			Pannónia Emmentaler is a Hungarian version of the Swiss Emmenthal cheese.

Name	Image	Region	Description
Brunost			A caramelized brown Scandinavian whey cheese. Brunost (brown cheese) is commonly used instead of mysost (whey cheese), which is the correct name. Another variant, made using goat milk, is referred to and sold as geitost (Norwegian for "goat cheese") or, in an older Dano-Norwegian spelling no longer used in Norway, as gjetost. Geitost is made from a mixture of goat's and cow's milk; ekte geitost (real geitost) is made with goat's milk only.
Gamalost			A sour cheese made from skimmed cow's milk
Geitost			Goat's milk variety of Brunost
Heidal cheese			A Norwegian brunost named after the parish of Heidal in the northern part of the Gudbrand Valley.^[60] ^[61]
Jarlsberg cheese			A mild cow's-milk cheese with large regular holes
Nøkkelost			A semi-hard, yellow cow's milk cheese flavored with cumin and cloves
Norvegia			A Norwegian cow's milk cheese produced by Tine^[62]
Pultost			A soft, mature sour milk cheese flavored with caraway seeds,^[63] it is found in two variants, spreadable and grainy
Snøfrisk			A goat cheese made by Tine^[64]

Name	Image	Region	Description
Brânză 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 caș 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 Suhaia			Suhaia cheese is a dairy product matured in brine, prepared in the neighboring territories of Suhaia commune and, predominantly, in Suhaia commune, Teleorman, Romania. The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life.
Brânză de vaci (Brânză dulce)			Made from whole cow milk similar to cottage cheese.
Caș			Sweet non-fermented cheese obtained from cow's or sheep's milk. Drained in cheesecloth could be eaten fresh, smoked, or further prepared into brânză de burduf.
Cașcaval			Cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep's or cow's-milk.
Năsal cheese			*Năsal* is a traditional Romanian cheese bearing the same name as the village where it is produced in the Țaga commune, Cluj County. It is a smear-ripened cheese made from cow's milk.
Telemea			Sweet to extremely salty cheese obtained from cow's or sheep's raw or pasteurized milk. Two main categories: fresh – available seasonally and preserved -available year around. Fresh telemea is soft, and in various degrees of saltiness. Preserved telemea is harder and salt saturated due to its brine preservation. Preserved telemea is almost identical to Greek Feta cheese.
Urdă			Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian ricotta cheese.

Name	Image	Region	Description
Akkawi			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.^[7]
Halloumi			A Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk.^[8] ^[9] ^[10] ^[11] 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 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.

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.

Name	Image	Region	Description
Jāņi cheese			It is a mixture of raw quark and fresh milk, but other products can be added.
Latvian cheese			A type of cheese with a strong specific aroma modeled after the Limburger.

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 is prepared from the milk of Balkan donkeys from Serbia.

Name	Region	Description
Bryndza		A sheep milk cheese made in Poland, Slovakia and Ukraine.^[88] 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^[89]
Kravská hrudka
Korbáčiky	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
Encián
Plesnivec

Name	Image	Region	Description
Areesh			A type of white, soft, lactic, crumbly cheese made from laban rayeb.
Baramily			A type of white cheese aged in barrels, the name translates to barrel cheese in English.
Domiati			A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days. The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine. Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt. The cheese takes its name from the city of Damietta and is thought to have been made as early as 332 BC.
Halumi			Similar to Cypriot halloumi, yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the Coptic word for cheese, "halum".
Istanboly			A type of white cheese made from cow or buffalo milk, similar to feta cheese.
Mish			A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers. Mish is often made at home from areesh cheese. Products similar to mish are made commercially from different types of Egyptian cheese such as domiati or rumi, with different ages.
Rumi			A hard, bacterially ripened variety of cheese. It belongs to the same family as Pecorino Romano and Manchego. It is salty, with a crumbly texture, and is sold at different stages of aging. Although the texture and taste of Rumi cheese differ according to the aging period, it is usually sharp, strong, and pungent.

Name	Region	Description
Abaza
	Gaziantep^[100]
	Seferihisar
Arnavut
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.
Çamur	İzmir^[101]
Çeçil (tr)	Erzurum	Also known as Civil Peyniri
Çökelek
Çömlek Peyniri	Kayseri, Yozgat, Sivas	Also known as
Dil Peyniri
Edirne
	Çanakkale

Hellim	Kuzey Kıbrıs
Kars Gravyeri	Kars
Kaşar
Keçi Peyniri		A goat's milk cheese^[102]
Kirli Hanım	Ayvalık
	İzmir
Küflü Peynir	Konya, Ardahan
Lor (tr)
Malakan Peyniri	Kars
	Balıkesir	Also known as Kelle Peyniri or Manyas Peyniri
Obruk	Karaman
Örgü	Diyarbakır
Salamura	Bingöl, Tokat
Sayas	İzmir
Süzme Yoğurt
	Karadeniz
	Erzincan, İzmir, Tunceli, Aydın
	Van

Name	Image	Region	Description
Cuajada
Crema^[105]			A spreadable, unripened white cheese.
Enredo
Queto

Name	Image	Region	Description
Crema			A spreadable, unripened white cheese.
Cuajada
Quesillo
Queijo seco^[106]

Name	Region	Description
Adobera cheese
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		Asadero cheese is a soft cheese that melts easily. It is usually made in the shape of a round tortilla.^[107] ^[108] Often mistaken for "Oaxaca cheese."^[109]
Chiapas cheese^[110]		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		A grateable Mexican cheese similar to Munster cheese
Lingallin
Oaxaca cheese	Named after the state of Oaxaca in southern Mexico, where it was first made^[111]	A white, semihard stretched curd cheese from Mexico,^[112] similar to unaged Monterey jack, but with a mozzarella-like string cheese texture
Queso Crema
Chihuahua cheese
Queso de cuajo
Queso Fresco
Queso Panela		A white, fresh and smooth Mexican cheese of pasteurized cow's milk
Requesón

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			Comes in four varieties, named queijos-de-minas frescal (fresh), meia-cura (half-aged) and curado (aged). A fourth variety, branded queijo padrão ("standard" cheese) has been developed more recently and can be found in nearly all supermarkets and grocery stores in Brazil.
Queijo coalho			A firm but very lightweight cheese produced in Northeastern Brazil
Queijo de Colônia			or Colony cheese.
Queijo Meia Cura
Queijo Canastra			Made from raw cow's milk and has a mildly spicy, full bodied flavor
Queijo Cobocó
Queijo-do-Reino			A Brazilian semi-hard cheese, similar to the Dutch Edam cheese
Queijo do Serro
Queijo Manteiga
Queijo prato			A Brazilian soft cheese, similar to the Danish cheese danbo
Requeijão			In Brazil, Requeijão is a type of cream cheese white in color (but not similar to the American notion of cream cheese, and may be better understood as "creamy cheese"). It has a mild taste and its consistency can vary from creamy solid to liquid.

Name	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.
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.^[117] ^[118]
Renaico

Name	Region	Description
Colonia	Colonia	It is a soft cheese with a hard rind, light yellow color and abundant eyes.
Cuartirolo		Ripened, high moisture and fatty cheese. Soft, creamy, somewhat elastic consistency. Smooth, closed and uniform texture. Uniform yellowish-white colour. Slightly acid taste. Mild smell. Made from pasteurized milk.
Danbo		It is a washed curd, ripened cheese, from standardised and pasteurized milk. A variation of Danish danbo cheese. It is a matured cheese, of medium moisture and fat. Semi-hard, elastic consistency. Compact, smooth, not grainy texture. Uniform yellowish white colour. Lactic, smooth, slightly salty, characteristic flavor. This cheese comes in blocks which are salted, and surface dried. vacuum packaged and stored for ripening.^[122]
Sándwich		Processed mold cheese, specially made for the production of Sandwiches de miga (crust free).
Termal	Colonia Juan Gutiérrez, Paysandú	It is made using the salty waters of the Almirón Hot Springs. Made with whole cow's milk. Presentation: cylindrical in shape, approximately 1 kg, 10 cm in diameter, and 8 cm high, smooth and clean surface. Color: slightly light yellow.
Yamandú		It was a type of Gouda cheese, with a firm, semi-hard paste, made with unpasteurized milk and with the addition of selected ferments. It ceased to be produced in 1980 due to changes in the sanitary requirement for pasteurization.^[123]
Zapicán		Made with cow's milk, from 3 to 4 kg in weight. It has a firm consistency and texture, with some spherical eyes and a smooth but defined flavor. Used as cut cheese.^[124]

Name	Image	Region	Description
Guayanés cheese		Guayana Region	A soft, salty, white cheese.
Queso crineja^[125]
Queso de mano^[126]			A type of soft, white cheese (queso fresco) most commonly associated with Venezuelan cuisine. Pictured is a cachapa with queso de mano.
Queso Llanero^[127]			Also known as prairie 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 Parma de Barinitas	Queso semiduro^[128]
Queso telita			A mild farmer's cheese that is packaged in liquid.