List of cheeses

A cheese counter at a shop

Cheese in a store cooler

A variety of cheeses on serving platter

Many cheeses at a supermarket

Cheese counter, Freiburg

Cheese shop, Paris

This is a list of cheeses by place of origin. Cheese is a 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]

Africa

Benin

Name	Image	Region	Description
Wagasi			It is a soft cow's milk cheese.

Egypt

Name	Image	Region	Description
Areesh			Originated in Egypt, it is similar to cottage cheese. Shanklish, a fermented cheese, is made from areesh cheese.^[2]
Domiati			A soft white salty cheese made primarily in Egypt,^[3] but also in Sudan and other Middle Eastern countries.
Karish			Made from Laban Rayeb, a curdled milk product
Mish			A traditional Egyptian cheese that is made by fermenting salty cheese for several months or years.
Roumy cheese			Also known as "ras cheese", roumy is one of the main types of cheese in Egypt. It has a distinctive smell, and different degrees of salty taste according to the stage of aging.

Ethiopia

Name	Image	Region	Description
Ayibe			A cottage cheese that is mild and crumbly. It has little flavor on its own, and is often served as a side dish to soften the effect of very spicy food.

Mauritania

Name	Image	Region	Description
Caravane cheese			The brand name of a camel milk cheese produced in Mauritania by Tiviski, a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.

Asia

Armenia

Name	Image	Region	Description
Chechil			A brined string cheese that originated in Armenia, it has a consistency approximating that of suluguni or mozarella and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes.
Motal			Listed by the Ark of Taste project

Bangladesh

Name	Image	Region	Description
Chhena			Fresh, unripened curd cheese made from water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla.

China

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

Name	Image	Region	Description
Chura kampo			(Tibetan dried cheese) is a Tibetan cheese and important within the cuisine of Tibet. Chura kampo is made from the curds that are left over from boiling buttermilk.
Chura loenpa			a Tibetan cheese that is significant within the cuisine of Tibet. It is a soft cheese, similar to cottage cheese, made from the curds that are left over from boiling buttermilk.
Nguri			A buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture.
Rubing			A firm, fresh goat milk cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities.^[4]
Rushan			Pictured is Rushan cheese being grilled.

Georgia

Name	Image	Region	Description
Sulguni			A pickled Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its moniker "pickle cheese". Its color ranges from white to pale yellow. Sulguni is often deep-fried, which masks its odor. It is often served in wedges.

India

Name	Image	Region	Description
Bandel			An Asian cheese that originated in a Portuguese colony Bandel located in eastern India. Today, the production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India.^[5]^[6]
Paneer			A fresh cheese common in South Asian cuisine. In eastern parts of Indian Subcontinent, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
Chhena			A fresh, unripened curd cheese made from cow or water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. Produced mostly in eastern Indian states of Odisha and West Bengal, it is the chief ingredient of most of the sweets produced here. It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to 1400 BCE.^[7]^[8]
Dahi Chhena			This is a cheese which is very similar to chhena in texture but has a deep reddish brown color.It is more flavorful and distinct in taste than chhena.It is rich in whey protein.The production of this kind of cheese has become very rare. It was generally produced in households in Cuttack region of Orissa. It is produced from the remainder of milk after butter/lahuni has been separated from the milk.The quantity of milk required to produce even small amounts of dahi chhena is thus huge. This cheese also has a long shelf life. Owing to the above two properties it could be kept in earthen sikkas for months.
Khoya			This cheese is widely used in Indian and Pakistani cuisine. It's made of either dried whole milk or milk thickened by heating in an open iron pan. It's similar to ricotta cheese, but lower in moisture.^[9]
Kalari			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.
Surti Paneer			The name of this cheese is derived from the town of Surat in western India where it was probably first prepared and marketed. Once a popular product, very little of it is marketed today. It is a soft cheese prepared from water buffalo milk with crude rennet, salted and kept steeped in acid whey for 2–3 days. Surti paneer should have a fairly firm body and smooth texture with no internal cracks. It has a slightly salted, milk acid-curd flavour.

Iran

Name	Image	Region	Description
Lighvan Cheese		Liqvan	a brined curd cheese traditionally made in Iran. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep’s milk. The name comes from Liqvan, a village in Tabriz, where it has traditionally been made.

Japan

Name	Image	Region	Description
So (dairy product)			So was a type of dairy product made in Japan between the seventh and 10th centuries. So was made from layers of milk skin.
Sakura cheese			A soft cheese created in Hokkaidō, Japan. It is creamy white and flavored with mountain cherry leaves. Sakura means "cherry blossom" in Japanese.

Mongolia

Name	Image	Region	Description
Byaslag ^[10]			Prepared with cow or yak milk, this cheese has a lumpish curd and is somewhat sour in flavor.^[10]

There are two types of Mongolian cheese (бяслаг). Both are similar in taste to each other and are like a cross between mozzarella and an unsalted feta cheese.

түүхий сүүний - this is a creamy version of Mongolian cheese made by boiling the milk and keeping the cream top. болсон сүүний - this is similar but is made without the cream.

Nepal

Name	Image	Region	Description
Flower of Rajya			A firm yak's-milk cheese made in Nepal by Tibetan nomads in collaboration with the Trace Foundation. Milk is heated and ripened in big copper vats, curdled, drained and molded into 10-12 pound wheels. The cheese is dry-cured in Tibetan red salt, aged, then wrapped in scarves and packed in bamboo baskets.
Chhurpi			A yak's-milk cheese, influenced by Tibetan cuisine. Depending on how it is prepared, Chhurpi can be either hard and chewy, or soft.

Philippines

Name	Image	Region	Description
Kesong puti			A soft, white cheese, similar to cottage cheese, made from unskimmed carabao's milk, salt and rennet.^[11] It has a soft, close texture and slight salty taste.

South Korea

Name	Image	Region	Description
Imsil			Imsil Cheese Village is located near the town of Imsil (within the county of Imsil). It offers one day or more vacation program for children and tourists to learn how to make cheese. The cheese produced there is called Imsil cheese, following the county name.

Europe

Austria

Name	Image	Region	Description
Bachensteiner
Bergkäse			A group of cheeses produced in the Alps
Brimsen			An Austrian term for Bryndza
Gelundener Käse
Lüneberg cheese			A cow's-milk cheese made in mountain valleys in Vorarlberg in western Austria.^[12]
Montafoner Sauerkäse
Mondseer			Made from pasteurized milk, Mondseer is a semi-solid cheese similar to Munster or Limburger. The surface is brushed by hand with salt water red smear, and maturation takes four to six weeks. The fat content is 45%. It has a mild to slightly spicy aroma and a sweet and sour taste. Its natural rind is yellow-orange in color.
Staazer
Steirerkäse
Tyrolean grey (Tiroler Graukäse)			A strongly flavored, rennet-free cows-milk cheese made in the Zillertal, Austria. It owes its name to the grey mould that usually grows on its rind. It is extremely low in fat (around 0.5%), yet it has a powerful penetrating smell.

Belgium

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 ^[13]		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.^[13] It is made by Fromagerie des Ardennes, which is in Ferrières, Belgium.^[13]
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		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 for Passendale, the village where it originated, it's 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.^[14]
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.^[15] 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's traditionally aged in humid caves. When young, the interior is sweet, with age the flavor becomes spicy.

Bosnia and Herzegovina

Name	Image	Region	Description
Livno cheese		Livno, Bosnia and Herzegovina	The cheese is ready after an average of 60 to 66 days in a controlled environment. The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d.o.o. Livno, with yearly production exceeding 500 metric tons.
Travnički (Vlašić) cheese		Travnik, Bosnia and Herzegovina	This is produced in mountain Vlašić in central Bosnia above the city of Travnik. It is originally made from sheep milk but there is variety made from cow milk. This cheese is white in color with small irregular holes scattered in or it can be solid without holes. Taste is dry and salty. Milk has special taste that comes from variety of different herbs that sheep are eating while grazing on the mountain Vlašić.

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.
Kashkaval		A type of yellow cheese made of sheep milk, cow milk or goat milk. In Albania, Bulgaria, Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
Sirene		A type of brine cheese made in South-Eastern Europe, especially popular in Serbia, Bulgaria, Romania, Albania, the Republic of Macedonia and Greece. It is made of goat milk, sheep milk, cow's milk or a combination of milks.^[16] It is slightly crumbly with a fat content of about 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.

Cyprus

Name	Region	Description
Akkawi	Acre, Israel	Commonly made using cow milk, but can be made with goat or sheep's milk, it has a smooth texture and a mild salty taste. It is now produced on a large scale in the Middle East, notably in Israel, Palestine, Lebanon, Syria and Cyprus.
Anari cheese		A fresh mild whey cheese produced in Cyprus. Although much less known than other Cypriot cheeses (e.g. halloumi), it has started to gain popularity following recent publicity exposure. The whey used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi or kefalotyri cheese.^[17]
Halloumi		a Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk.^[18]^[19]^[20]^[21] It has a high melting point and so can easily be fried or grilled. It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese.
Kefalotyri		A hard, salty yellow cheese made from sheep milk and/or goat's milk in Greece and Cyprus. Depending on the mixture of milk used in the process the color can vary between yellow and white.

Croatia

Name	Region	Description
Paški sir	Croatian island of Pag	A hard, distinctively flavored sheep milk cheese. It is generally regarded as the most famous of Croatian artisan cheeses and is found in many export markets outside Croatia, also known as Godsips cheese.
Škripavac ^[22]^[23]		"Squeaking" cheese from Lika
Tounjski		Smoked cheese from Tounj near Ogulin
Dimsi		Smoked cheese from Zagreb based on Bjelovarac cheese

Czech Republic

Name	Image	Region	Description
Abertam cheese			A traditional Czech farmhouse hard cheese made from sheep milk. It has the shape of an irregular ball with thin yellow to orange natural rind. It is used as a table cheese or for melting.
Olomoucké syrečky		Loštice, Czech Republic This natural matured soft cheese is free of any chemical additives.	A ripened soft cheese that is easily recognizable per its strong scent and yellowish color. It is named after the city of Olomouc and contains only 0.6% of fat.

Denmark

Name	Region	Description
Danbo		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 bacteria culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
Danish Blue		Danablu, 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		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		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		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		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.
Vesterhavsost
Tybo		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.

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		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. Produced by Valio.
Raejuusto		Fresh cheese made from cow's milk, similar to cottage cheese.

France

Macedonia

Name	Image	Region	Description
Kashkaval			A type of yellow cheese made of sheep milk. In Republic of Macedonia the term is often used to refer to all yellow cheeses (or even any cheese other than Сирење). In English-language menus in FYROM"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 Republic of 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.

Germany

Name	Region	Description
Allgäuer Bergkäse ^[24]		Prepared in Allgäu from unpasteurized cow's milk, it is ripened for a minimum of four months and has a smooth texture.^[24]
Bonifaz ^[25]^[26]
Butterkäse		Translated as "butter cheese" in German, it's a semi-soft, cow's milk cheese moderately popular in Germanic Europe, and occasionally seen throughout the rest of the cheese-eating world. It has a buttery flavor and appearance.
Cambozola		A combination of French Camembert and Italian Gorgonzola. Also known as "Bavaria blu".
Handkäse
Harzer
Hirtenkäse
Limburger
Milbenkäse		A German specialty cheese made from quark and produced using the action of cheese mites.
Rauchkäse
Romadur ^[27]	Belgium	This is a cow's milk cheese with pungent flavor.^[27] It's one of the most popular cheeses in Germany.^[27]
Tilsit cheese
Weisslacker

Greece

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 unpasturized, where law allows.
Chloro	Santorini
Feta	Protected designation of origin (PDO) – Epirus, Macedonia, Thrace, Thessaly, Peloponnese, Lesbos
Graviera	PDO – Agrafa, Crete, Naxos
Kasseri	PDO – Macedonia, Thrace, Thessaly, Lesbos
Kefalograviera	PDO – Crete, Sterea Ellada
Kefalotyri
Kopanisti	PDO – Mykonos
Manouri	PDO – Thessaly
Metsovone	PDO – Metsovo, Epirus
Myzithra	Crete
Xynomizithra	PDO – Crete, Myconos
Xynotyro	Myconos

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

Hungary

Name	Image	Region	Description
Liptauer or Kőrözött			A spicy cheese spread made with sheep milk cheese,^[28] 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
Karaván			Karaván is a smoked Hungarian cow’s milk cheese.
Pannónia			Pannónia Emmentaler is a Hungarian version of the Swiss Emmenthal cheese.

Iceland

Name	Image	Region	Description
Höfðingi			A type of Icelandic cheese, described as a "creamy-soft, almost runny cheese with a white rind/crust and a smooth, mild flavor".

Ireland

Ardrahan (Ireland)

Italy

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

Latvia

Name	Image	Region	Description
Jāņi cheese			It's basics are raw quark and fresh milk, but other products can be added
Latvijas

Lithuania

Dziugas

Malta

Name	Image	Region	Description
Ġbejna		Commonly associated with the island of Gozo	A small round cheese made from sheep's milk, salt and rennet, Ġbejniet are prepared and served in a variety of forms. Until the early 20th century, ġbejniet made from unpasteurised milk were one of the causes of the spread of Brucellosis which was so prevalent as to be called "the Maltese fever".

Netherlands

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

Norway

Name	Image	Region	Description
Brunost			A caramelized brown Scandinavian whey cheese. The Norwegian and German names mean brown cheese, and the others mean simply whey cheese. Another variant, made using goat milk, is referred to and sold as geitost (Norwegian for "goat cheese") or sometimes elsewhere as gjetost (an older Dano-Norwegian spelling no longer used in Norway). Geitost is made from a mixture of goat's and cow's milk, and ekte geitost (real geitost) is made with goat's milk only.
Gamalost
Geitost
Gudbrandsdalsost
Jarlsberg cheese
Nøkkelost
Norvegia
Pultost
Snøfrisk

Poland

Name	Image	Description
Bałtycki
Bryndza		A sheep milk cheese made in Poland, Slovakia and Ukraine.^[29] Recipes differ slightly across the countries.
Bryndza Podhalańska		Has been registered in the European Union's Register of protected designations of origin and protected geographical indications on 11 June 2007^[30] as a Protected Designation of Origin (PDO).
Bundz
Bursztyn		Mature cheese similar to Gruyere
Edamski
Gołka	135px
Gryficki
Hauskyjza	135px
Kortowski
Koryciński	135px
Liliput
Lechicki
Łowicki
Lubuski
Mazurski
Oscypek	135px	Smoked sheep milk cheese, made exclusively in the Tatra Mountains region of Poland
Przeworski
Radamer
Redykołka
Rokpol	135px
Słupski chłopczyk
Twaróg	135px	Also known as Quark (cheese)
Tylżycki
Zamojski
Zgorzelecki		Semi-hard, yellow cheese made from cow's milk

Portugal

Name	Image	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's 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.
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.
Requeijão	135px
Saloio (Brand)
Santarém cheese

Romania

Name	Image	Region	Description
Brânzǎ de burduf			A salty type of cheese prepared with sheep's-milk, it has a strong flavor and is slightly soft in texture. To obtain it, sweet caş is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep’s stomach, or into a sheep’s skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark.
Brânză de vaci ^[31]			A type of cottage cheese.^[31]
Caş
Caşcaval
Năsal cheese
Telemea
Urdǎ

Russia

Name	Image	Region	Description
Bryndza			A crumbly salt cheese
Circassian cheese			A crumbly non-melting and mild fresh cheese that is produced in the North Caucasus. It is a cultural cheese and staple for Circassians that is very famous in Russia (Republic of Adyghea, Kabardino-Balkaria, Karachay–Cherkessia, Shapsugia in the southern part of Krasnodar Krai, Stavropol Krai, North Ossetia, Moscow, and Saint Petersburg), and the Middle east countries (Jordan, Turkey, Lebanon, Syria, Israel) and worldwide (mainly countries that have a North Caucasians and Circassians Diaspora/s).
Korall			A soft, processed cheese made of cow's milk
Tvorog (творог)			A firm quark version, somewhat similar to cottage cheese

Adygheysky
Altaysky – a fairly dry hard cheese,^[32] similar to Swiss cheese, originating in the Altai region
Chyorny Altai – a hard cheese similar to cheddar
Danilovsky
Dorogobuzhsky – a soft cheese from western Russia
Dorozhny
Golandsky
Gornoaltaysky – a hard, crumbly cheese^[33]
Kostromskoy ^[34]
Moale
Moskovsky – a hard cow's milk cheese, also similar to Swiss
Medynsky
Omichka – a slightly sweet, soft processed cheese made of cow's milk
Pikantny
Poshekhonsky – a hard cow's milk cheese
Rossiysky – similar to German Tilsiter (ru:Российский сыр (Russian))
Sovetsky
Uglichsky – a hard cheese made of cow's milk
Yaroslavsky – a hard cow's milk cheese, usually produced in rounds; with a slightly sour taste
Zakusochny – a soft blue cow's milk cheese

Serbia

Name	Image	Region	Description
Kačkavalj			A type of stretched-curd cheese made out of sheep's or cow's milk. Pictured is Kačkavalj (Caciocavallo) cheese hanged to mature (Serbia)
Pule cheese			Reportedly the world's most expensive cheese, it's prepared from the milk of Balkan donkeys from Serbia.

Sremski
Zlatarski^[35] PDO
Sjenički
Svrljiški Belmuz ^[36]
Krivovirski Kačkavalj^[37]
Homoljski ovčiji (Homolje sheep cheese)^[37]
Homoljski kozji (Homolje goat cheese) ^[37]
Homoljski kravlji (Homolje cow cheese)^[37]
Pirotski Kačkavalj
Lužnička Vurda
Užički Kajmak
Čačanski Kajmak
Čačanski Sir

Slovakia

Name	Region	Description
Bryndza		A sheep milk cheese made in Poland, Slovakia and Ukraine.^[29] Recipes differ slightly across the countries.
Liptauer		A spicy cheese spread made with sheep milk cheese,^[28] goat's milk cheese, quark cheese or cottage cheese.
Ovčia hrudka ^[38]
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

Slovenia

Name	Image	Region	Description
Mohant ^[39]^[40]			A soft cheese with a strong flavor.^[39]
Tolminc cheese ^[41]		Tolmin	Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a Protected Designation of Origin.^[41]

Bohinc Jože
Nanoški
Planinski

Spain

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Name	Image	Region	Description
Afuega'l pitu		Asturias	An unpasteurised cow's milk cheese, it is one of four Asturian cheeses (the others being Cabrales, Gamonedo cheese, and Casín cheese) to have been recognized with Protected Designation of Origin (Denominación de Origen, DO) by Spain and the European Union.
Cabrales cheese		Asturias
Gamonedo cheese		Asturias
Garrotxa cheese		Catalonia
Idiazábal cheese		Navarre and Basque Country
La Serena cheese		Extremadura
Majorero cheese		Fuerteventura, Canary Islands
Manchego cheese		La Mancha, Castile–La Mancha
Mató cheese		Catalonia
Monte Enebro cheese		Province of Ávila	An unpasteurised goat's milk cheese.
Murcian cheese		Murcia
Picón Bejes-Tresviso		Cantabria
Roncal cheese		Navarre
Tetilla cheese		Galicia
Torta del Casar	135px	Extremadura
Tupí		Catalonia
Valdeón cheese		León
Zamorano cheese		Zamora

Sweden

Name	Region	Description
Blå Gotland	Stånga	"Gotland Blue" is made in Sweden by the Arla Foods company in the town of Stånga on the island of Gotland. This cheese is often characterized as being somewhere between strong and mild, containing elements of both types. The color is a pale yellow, and it has no holes.
Grevé		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. Many Swedish people consider it the king of cheese.
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.

Switzerland

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

Name	Image	Region	Description
Appenzeller		Appenzell	A hard cow's-milk cheese produced in the northeast. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind. The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged.
Berner Alpkäse
Emmentaler
Gruyère
L'Etivaz
Raclette
Sbrinz	135px
Schabziger
Tête de Moine
Tilsiter
Vacherin Fribourgeois
Vacherin Mont d'Or

Turkey

Name	Region	Description
Beyaz peynir		A salty, white cheese made from unpasteurized sheep milk. The cheese has a slightly grainy appearance and is similar to Greek feta cheese.
Hellim
Kaşar
Kelle Peyniri (Balıkesir)
Labne
Mihaliç
Otlu (Van)
Tulum	(Erzincan, İzmir, Tunceli, Aydın)

Abaza
Antep (Gaziantep) ^[42]
Armola (Seferihisar)
Arnavut
Çamur (İzmir) ^[43]
Çerkez Füme
Civil (Erzurum)
Çökelek
Çömlek (Kayseri)
Dil
Edirne
Ezine (Çanakkale)
Gravyer (Kars)
Keçi peyniri – a goat's milk cheese^[44]
Kirlihanım (Ayvalık)
Kopanisti (İzmir)
Küflü (Konya, Ardahan)
Küp (Yozgat, Sivas)
Lor
Manyas (Balıkesir)
Obruk (Karaman)
Örgü (Diyarbakır)
Salamura (Bingöl, Tokat)
Sayas (İzmir)
Telli (Karadeniz)

United Kingdom

The British Cheese Board^[45] states that there are over 700 named British cheeses produced in the UK.

Ukraine

Name	Image	Region	Description
Bilozhar
Bukovinskyi
Bryndza			A sheep milk cheese made in Poland, Slovakia and Ukraine.^[29] Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
Dobrodar
Smetankowyi
Syr			A firm quark version, somewhat similar to cottage cheese
Ukraїnskyi
Vurda

Middle East

Arab states

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 be also be made with goat or sheep's milk.
Basket cheese		Made from cow's milk, it's available fresh or dry. Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed (inside a basket).
Jameed		Hard, dry laban made from goat or ewe's milk.^[46] Milk is kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. Pictured is white Jameed in a shop front in Jerusalem.
Jibneh Arabieh		A simple cheese found all over the Middle East. It is particularly popular in the Persian Gulf area. The cheese has an open texture and a mild taste similar to Feta but less salty.
Kashkawan		A type of yellow cheese made of sheep milk. In Albania, Bulgaria, Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
Labneh		Also known as Greek yogurt, labneh is a strained yogurt product that is common in the Middle East and the Levant. Pictured is Labneh in olive oil
Majdoule		A salty white cheese made up of thick strands of cheese braided together (hence the name)
Nabulsi cheese	Nablus	One of a number of Palestinian white brined cheeses made in the Middle East. Its name denotes its place of origin, Nablus^[47] and it is well known throughout the West Bank and surrounding regions.
Shanklish		A type of cow's milk or sheep milk cheese in Levantine cuisine. It is typically formed into balls of approximately 6 cm diameter, which are often covered in za'atar and Aleppo pepper, and then aged and dried.
Syrian cheese		There are numerous different kinds of Syrian cheese. A few of the most common include Ackawi, Baladi and Charkassiye.

Israel

Name	Image	Region	Description
Tzfat cheese		Safed	A semi-hard cheese produced in Israel from sheep's milk. It was first produced by the Meiri dairy in Safed in 1840 and is still produced there by descendants of the original cheese makers.

North America

Canada

Name	Image	Region	Description
Cheese curds
Oka			Originally manufactured by the Trappist monks, who are located in Oka, Quebec, Canada, this cheese has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company.

Central America

Name	Image	Region	Description
Queso blanco			Also known as queso fresco

El Salvador

Name	Image	Region	Description
Cuajada
Crema ^[48]			A spreadable, unripened white cheese.^[48]
Enredo
Queto

Honduras

Name	Image	Region	Description
Crema ^[48]			A spreadable, unripened white cheese.^[48]
Cuajada
Quesillo
Queijo seco ^[49]

Nicaragua

Name	Image	Region	Description
Quesillo

Mexico

Name	Image	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			Also known as "Oaxaca cheese". Pictured is a tlayuda topped with tomato and strings of quesillo Oaxaca.
Chiapas cheese ^[50]			A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it.^[50]
Cotija cheese
Criollo cheese
Lingallin
Oaxaca cheese
Queso Crema
Chihuahua cheese
Queso de cuajo
Queso Fresco
Queso Panela

United States

Name	Image	Region	Description
Bergenost	135px		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	135px	Wisconsin, USA	Prepared in brick-shaped form, the color ranges from pale yellow to white, and it has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is medium-soft, crumbles easily and is somewhat sticky to the knife.
Cheese curds
Colby cheese
Colby-Jack cheese
Cougar Gold cheese
Cream cheese
Creole cream cheese
Cup Cheese
Farmer cheese
Hoop cheese			A drier version of farmer cheese
Kunik cheese
Liederkranz cheese
Maytag Blue cheese			A brand name which is also a distinct variety of cheese.
Monterey Jack cheese
Muenster cheese
Pepper jack cheese			A variety of Monterey Jack
Pinconning cheese			An aged variety of Colby
Red Hawk		Northern California, USA	A soft, mildly salty cheese
String cheese			The particular American variety of Mozzarella with a stringy texture
Swiss cheese
Teleme cheese

Oceania

Australia

Name	Image	Region	Description
Tasty cheese			Commonly mistaken as a variety of cheese due to the widespread use of tasty as an adjective for cheeses by Australian manufacturers; it is in fact equivalent to Cheddar, and is a term used in both Australia and New Zealand. Usage examples include CC's Tasty Cheese tortilla chips.

New Zealand

South America

Argentina

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

Bolivia

Name	Image	Region	Description
Chaqueño
Menonita

Brazil

Name	Image	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	135px
Queijo coalho	135px
Queijo de Colônia		or Colony cheese.
Queijo Canastra
Queijo Cobocó
Queijo-do-Reino
Queijo do Serro
Queijo Manteiga
Queijo prato
Requeijão	135px

Chile

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.
Gauda
Panquehue	Andean Aconcagua region	A semi-soft cheese, it is one of the most popular cheeses in Chile, it is similar in taste to Tilsit and often has chives or red pepper flakes mixed in.^[51]^[52]
Renaico

Colombia

Name	Image	Region	Description
Queso Campesino ^[53]
Questo Costeño ^[54]
Queso Cuajada ^[55]
Queso Paipa
Quesillo			In Colombia, quesillo is a type of double cream cheese wrapped within a plantain leaf, made originally in the Tolima Department; the town of Guamo is most known for this dairy product.

Venezuela

Name	Region	Description
Guayanés cheese	Guayana Region	A soft, salty, white cheese.
Queso crineja ^[56]
Queso de mano ^[57]
Queso Llanero ^[58]		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 semiduro ^[59]
Queso telita ^[48]		A mild farmer's cheese that is packaged in liquid.^[48]

Other

Some types of cheeses were either developed in various locales independently (usually as un-aged products from the beginning stages of dairy processing and cheesemaking), or are not actually cheese products. Examples include:

Name	Region	Description
Cottage cheese	Various	A cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. Many local varieties exist.
Farmer cheese	Various	Varieties of which are made in most cultures with a strong dairy culture
Smoked cheese	Various	A style of preparing any number of hard or semi-hard cheeses, using smoke or smoke flavoring. Pictured is smoked Gruyère cheese
Soy cheese		Not a dairy product, but a cheese analogue made from soybeans/soy protein. Pictured is soy cheese manufactured to the consistency of a cream cheese.
Rice cheese		As with soy cheese, an analogue from rice/rice protein

References

↑ Lua error in package.lua at line 80: module 'strict' not found.
↑ Lua error in package.lua at line 80: module 'strict' not found.
↑ "Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese". The National Center for Biotechnology Information (U.S.), Applied and Environmental Microbiology.
↑ Mozzarella of the East: Cheese-making and Bai culture
↑ Lua error in package.lua at line 80: module 'strict' not found.
↑ Lua error in package.lua at line 80: module 'strict' not found.
↑ World Food History- History of Cheese
↑ My Bangalore-History of fromage (cheese)
↑ indiacurry.com Fuzzy Math for reducing milk Retrieved 24 February 2008.
↑ ^10.0 ^10.1 Culture Magazine (2012). Cheese For Dummies. John Wiley & Sons. p. 225. ISBN 1118099397
↑ Making Kesong Puti, Pastillas de Leche from Carabao’s Milk
↑ 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
↑ ^13.0 ^13.1 ^13.2 Lua error in package.lua at line 80: module 'strict' not found.
↑ Belgische kazen (Belgian cheeses) (Dutch/French)
↑ Like blocher and reblocher gave us the reblochon.
↑ , "Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review", Efstathios Alichanidis & Anna Polychroniadou, Dairy Sciеnce & Technology, Volume 88, Number 4-5, July–October 2008
↑ Lua error in package.lua at line 80: module 'strict' not found.
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↑ Lua error in package.lua at line 80: module 'strict' not found.
↑ Lua error in package.lua at line 80: module 'strict' not found.
↑ Lua error in package.lua at line 80: module 'strict' not found.
↑ The Rough Guide to Croatia - Jonathan Bousfield - Google Books
↑ Animal Farming and Environmental Interactions in the Mediterranean Region - Google Books
↑ ^24.0 ^24.1 Herbst, Sharon T.; Herbst, Ron (2010). The Cheese Lover's Companion: The Ultimate A-to-Z Cheese Guide with More Than 1,000 Listings for Cheeses and Cheese-Related Terms. HarperCollins. p. 60. ISBN 0062011553
↑ Country Life - Google Books
↑ Eating Your Words: 2000 Words to Tease Your Taste Buds - Google Books
↑ ^27.0 ^27.1 ^27.2 Cheese For Dummies - Culture Magazine - Google Books
↑ ^28.0 ^28.1 Lua error in package.lua at line 80: module 'strict' not found.
↑ ^29.0 ^29.1 ^29.2 Lua error in package.lua at line 80: module 'strict' not found.
↑ Lua error in package.lua at line 80: module 'strict' not found.
↑ ^31.0 ^31.1 Bradt Transylvania - Lucinda Mallows - Google Books
↑ International dictionary of food & cooking - Google Books
↑ International dictionary of food & cooking - Google Books
↑ Bulletin: Annexe - International Institute of Refrigeration - Google Books
↑ Nova Varos Online - Zlatarski sir štiti - Švajcarska
↑ Cliquez ici pour le titre
↑ ^37.0 ^37.1 ^37.2 ^37.3 http://www.zis.gov.rs/en/oznake_geografskog_porekla/ogp_spisak.html Archived 26 March 2009 at the Wayback Machine
↑ Slovak Egg Cheese Recipe for Easter - Hrudka
↑ ^39.0 ^39.1 Slovenia 6 - Google Books
↑ Animal Farming and Environmental Interactions in the Mediterranean Region - Google Books
↑ ^41.0 ^41.1 Taste Slovenia - Janez Bogataj - Google Books
↑ Brined Cheeses - Google Books
↑ Travel Istanbul, Turkey: Illustrated City Guide, Phrasebook, and Maps - MobileReference - Google Books
↑ Rough Guide Phrasebook: Turkish: Turkish - Rough Guides - Google Books
↑ British Cheese Board website
↑ Food Cultures of the World Encyclopedia, Ken Albalat, pp. 287-288
↑ Lua error in package.lua at line 80: module 'strict' not found.
↑ ^48.0 ^48.1 ^48.2 ^48.3 ^48.4 ^48.5 Eat, Drink, Think in Spanish: A Food Lover's English-Spanish/Spanish-English ... - Lourdes Castro - Google Books
↑ The Rough Guide to Portugal - John Fisher, Jules Brown - Google Books
↑ ^50.0 ^50.1 Authentic Mexican - Rick Bayless - Google Books
↑ goliath.ecnext.com
↑ iGourmet website
↑ (Spanish) Guia de procesos para la elaboracion de productos lacteos - Maria E. Pardo, F. Alamanza - Google Books
↑ (Spanish) Guia de procesos para la elaboracion de productos lacteos - Maria E. Pardo, F. Alamanza - Google Books
↑ (Spanish) Procesamiento de lácteos - ITDG-Perú - Google Books
↑ Diccionario de cocina venezolana - Rafael Cartay Angulo - Google Books
↑ Diccionario de cocina venezolana - Rafael Cartay Angulo - Google Books
↑ Diccionario de cocina venezolana - Rafael Cartay Angulo - Google Books
↑ Normalización y mejora de queso semiduro, tradicional y con reducido ... - Google Books

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[2] Lua error in package.lua at line 80: module 'strict' not found.

[3] "Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese". The National Center for Biotechnology Information (U.S.), Applied and Environmental Microbiology.

[Allen-4] Mozzarella of the East: Cheese-making and Bai culture

[5] Lua error in package.lua at line 80: module 'strict' not found.

[6] Lua error in package.lua at line 80: module 'strict' not found.

[7] World Food History- History of Cheese

[8] My Bangalore-History of fromage (cheese)

[9] urry.com Fuzzy Math for reducing milk Retrieved 24 February 2008.

[CultureMag-10] 10.0 ^10.1 Culture Magazine (2012). Cheese For Dummies. John Wiley & Sons. p. 225. ISBN 1118099397

[11] Making Kesong Puti, Pastillas de Leche from Carabao’s Milk

[dhr-12] 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

[13] 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

[CultureMagazine-13] 13.0 ^13.1 ^13.2 Lua error in package.lua at line 80: module 'strict' not found.

[14] Belgische kazen (Belgian cheeses) (Dutch/French)

[15] Like blocher and reblocher gave us the reblochon.

[Dairy_Sci.D0.B5nce_.26_Technology.2C_Volume_88.2C_Number_4-5.2C_July.E2.80.93October_2008-16] , "Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review", Efstathios Alichanidis & Anna Polychroniadou, Dairy Sciеnce & Technology, Volume 88, Number 4-5, July–October 2008

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[20] Lua error in package.lua at line 80: module 'strict' not found.

[21] Lua error in package.lua at line 80: module 'strict' not found.

[22] The Rough Guide to Croatia - Jonathan Bousfield - Google Books

[23] Animal Farming and Environmental Interactions in the Mediterranean Region - Google Books

[Companion-24] 24.0 ^24.1 Herbst, Sharon T.; Herbst, Ron (2010). The Cheese Lover's Companion: The Ultimate A-to-Z Cheese Guide with More Than 1,000 Listings for Cheeses and Cheese-Related Terms. HarperCollins. p. 60. ISBN 0062011553

[25] Country Life - Google Books

[26] Eating Your Words: 2000 Words to Tease Your Taste Buds - Google Books

[culturemag1-27] 27.0 ^27.1 ^27.2 Cheese For Dummies - Culture Magazine - Google Books

[Gundel_1992-28] 28.0 ^28.1 Lua error in package.lua at line 80: module 'strict' not found.

[cheese.com-29] 29.0 ^29.1 ^29.2 Lua error in package.lua at line 80: module 'strict' not found.

[30] Lua error in package.lua at line 80: module 'strict' not found.

[Mallows-31] 31.0 ^31.1 Bradt Transylvania - Lucinda Mallows - Google Books

[32] International dictionary of food & cooking - Google Books

[33] International dictionary of food & cooking - Google Books

[34] Bulletin: Annexe - International Institute of Refrigeration - Google Books

[35] Nova Varos Online - Zlatarski sir štiti - Švajcarska

[36] Cliquez ici pour le titre

[autogenerated1-37] 37.0 ^37.1 ^37.2 ^37.3 http://www.zis.gov.rs/en/oznake_geografskog_porekla/ogp_spisak.html Archived 26 March 2009 at the Wayback Machine

[38] Slovak Egg Cheese Recipe for Easter - Hrudka

[Slovenia_6-39] 39.0 ^39.1 Slovenia 6 - Google Books

[40] Animal Farming and Environmental Interactions in the Mediterranean Region - Google Books

[Bogataj-41] 41.0 ^41.1 Taste Slovenia - Janez Bogataj - Google Books

[42] Brined Cheeses - Google Books

[43] Travel Istanbul, Turkey: Illustrated City Guide, Phrasebook, and Maps - MobileReference - Google Books

[44] Rough Guide Phrasebook: Turkish: Turkish - Rough Guides - Google Books

[45] British Cheese Board website

[46] Food Cultures of the World Encyclopedia, Ken Albalat, pp. 287-288

[bookp209-47] Lua error in package.lua at line 80: module 'strict' not found.

[Castro2-48] 48.0 ^48.1 ^48.2 ^48.3 ^48.4 ^48.5 Eat, Drink, Think in Spanish: A Food Lover's English-Spanish/Spanish-English ... - Lourdes Castro - Google Books

[49] The Rough Guide to Portugal - John Fisher, Jules Brown - Google Books

[Bayless-50] 50.0 ^50.1 Authentic Mexican - Rick Bayless - Google Books

[51] th.ecnext.com

[52] Gourmet website

[53] (Spanish) Guia de procesos para la elaboracion de productos lacteos - Maria E. Pardo, F. Alamanza - Google Books

[54] (Spanish) Guia de procesos para la elaboracion de productos lacteos - Maria E. Pardo, F. Alamanza - Google Books

[55] (Spanish) Procesamiento de lácteos - ITDG-Perú - Google Books

[56] Diccionario de cocina venezolana - Rafael Cartay Angulo - Google Books

[57] Diccionario de cocina venezolana - Rafael Cartay Angulo - Google Books

[58] Diccionario de cocina venezolana - Rafael Cartay Angulo - Google Books

[59] Normalización y mejora de queso semiduro, tradicional y con reducido ... - Google Books

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v t e Cheese
Types	Acid-set Blue Brined Cream Goat Green cheese Pasta filata Processed Smear-ripened Smoked Washed-rind Whey
Animal milk	Cow Goat Reindeer Sheep Water buffalo Yak Camel
Regions	Bandel Cornwall France Germany Ireland Italy Mexico Middle East Netherlands Poland Romania Spain Switzerland United Kingdom United States
Special designations	Appellation d'Origine Contrôlée cheeses Greek Protected Designations of Origin (PDO) cheeses Italian PDO cheeses European cheeses with protected geographical status
Organizations	American Cheese Society International Cheese Awards Lucerne Cheese Festival Mountain Cheese Olympics National Cheese Exchange The Great British Cheese Festival
List articles	Cheeses Sheep milk cheeses Cheese dishes Cheesemakers Cheese soups
Miscellaneous	Cheese ripening Dairy salt
Cheese dishes Cheesemakers List of cheeses

v t e American cheeses
Types	Baby Swiss Bergenost Brick Buffalo mozzarella Cheese curds Colby Colby-Jack Cougar Gold Cream cheese Creole cream cheese Cuba D'Isigny Farmer Hoop Humboldt Fog Kunik Liederkranz Maytag Blue Monterey Jack Muenster Parmesan Pepper jack Pinconning Red Hawk String Swiss Teleme
Regions	Wisconsin cheese

v t e British cheeses
England	Applewood Beacon Fell Traditional Lancashire Beenleigh Blue Bowland Buxton Blue Cheddar Cheshire Chevington Coquetdale Cornish Blue Cornish Brie Cornish Yarg Derby Dorset Blue Vinney Dovedale Fine Fettle Yorkshire Five Counties Gevrik Gloucester Harbourne Blue Keltic Gold Lancashire Lincolnshire Poacher Little Derby Newport 1665 Norbury Blue Red Leicester Red Windsor Sage Derby Shropshire Blue Stichelton Stilton Stinking Bishop Suffolk Gold Sussex Slipcote Swaledale Tesyn Waterloo Wensleydale Wrekin White
Scotland	Bonchester Caboc Crowdie Dunlop Isle of Mull Cheddar Lanark Blue
Wales	Caerphilly Pantysgawn Tintern Y Fenni
Northern Ireland	Coleraine Cheddar
Manufacturers & brands	Carmarthenshire Cheese Company Cathedral City Coleraine Davidstow Cheddar Ilchester Cheese Company Neal's Yard Dairy Pilgrims Choice Yeo Valley Organic
See also	List of English cheeses

v t e Italian cheeses
PDO	Asiago Bitto Bra Burrata di Andria Caciocavallo Casciotta d'Urbino Castelmagno Fontina Formaggio di Fossa Formai de Mut dell'Alta Valle Brembana Gorgonzola Grana Padano Montasio Monte Veronese Buffalo mozzarella Parmigiano Reggiano Pecorino Pecorino di Filiano Pecorino Romano Pecorino sardo Pecorino siciliano Pecorino toscano Piave Provolone Quartirolo Ragusano Raschera Salva Squacquerone di Romagna Silter Spressa delle Giudicarie Taleggio Valle d'Aosta Fromadzo Valtellina Casera
PAT	Bastardo del Grappa Bela Badia Canestrato Casàda Mascarpone Morlacco Padraccio Pecorino di Carmasciano Prescinsêua Ricotta forte Ricotta di fuscella Rosa Camuna Scamorza Stracciata Toma Toma Piemontese Tyrolean grey cheese Vezzena
PGI	Burrata di Andria Canestrato di Moliterno
TSG	Mozzarella
Non-protected varieties	Ambra di Talamello Bel Paese Bocconcini Brös Burrata Cacio figurato Caciotta Calcagno Caprino Casizolu Casu marzu Crucolo Crutin Dolcelatte Galbanino Moliterno Pallone di Gravina Ricotta Robiola Sottocenere al tartufo Stracchino Stracciatella di bufala
Manufacturers	Auricchio Granarolo Parmalat Sterilgarda

v t e Cheesemakers
Individuals	Lucy Appleby Laura Chenel Joseph Harding Alex James Catherine Mathieson Lino Saputo Ignazio Vella Daphne Zepos
Manufacturers	Beecher's Handmade Cheese Groupe Bel Bothwell Cheese Cabot Creamery Charleville cheddar Chèvréchard Cowgirl Creamery DCI Cheese Company Gossner Foods Lactalis Marin French Cheese Company Valley Shepherd Creamery Winchester Cheese Company
Miscellaneous	List of cheesemakers
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