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88 Cheese Name Pronunciations – Your Ultimate Guide

Welcome to the ultimate guide to cheese name pronunciations!

Whether you’re a seasoned cheesemonger or a curious newcomer to the world of artisanal cheeses, one thing is for sure: the vast array of cheeses from around the globe comes with names as rich and diverse as their flavors.

But how do you pronounce them confidently? Fear not!

We’ve compiled an extensive list to transform you from a cheese enthusiast into a pronunciation pro.

From the creamy, delicate Brie to the robust and tangy Gorgonzola, we’ll guide you through the art of correctly saying over 80 cheese names, ensuring you order, discuss and enjoy these culinary delights with the ease of a true connoisseur.

Dive into the guide and let the journey begin!

Cheese Names and Their Pronunciations

  1. Aarauer (Swiss) – [ah-rah-er]
  2. Abondance (French) – [ah-bon-dance]
  3. Akkawi or Ackawi (Middle Eastern) – [ak-kah-wee]
  4. Allgäuer Emmentaler (German) – [ahl-goy-er em-men-tah-ler]
  5. Alt Urgestein (German) – [alt oor-ges-tine]
  6. Appenzeller (Swiss) – [ap-pen-zell-er]
  7. Asiago (Italian) – [ah-see-ah-go]
  8. Bandel (Indian) – [ban-del]
  9. Beyaz Peynir (Turkish) – [bey-az pey-neer]
  10. Bleu d’Auvergne (French) – [bluh doh-vairn]
  11. Bleu de Bresse (French) – [bluh duh bress]
  12. Boursault (French) – [boor-so]
  13. Bra (Italian) – [brah]
  14. Brie (French) – [bree]
  15. Brillat-Savarin (French) – [bree-yah sah-vah-ran]
  16. Burrata (Italian) – [boo-rah-tah]
  17. Caboc (Scottish) – [ka-bok]
  18. Caciocavallo (Italian) – [kah-choh-ka-vahl-lo]
  19. Caerphilly (British) – [care-fill-ee]
  20. Camembert (French) – [kam-uhm-bear]
  21. Cancoillotte (French) – [kan-kwa-yot]
  22. Cendrillon (Canadian) – [san-dree-yon]
  23. Cheddar (English) – [ched-ahr]
  24. Chèvre (French) – [shev-ruh]
  25. Comté (French) – [kohm-tay]
  26. Cornish Yarg (British) – [kor-nish yarg]
  27. Coulommiers (French) – [koo-lom-myay]
  28. Edam (Dutch) – [ay-dam]
  29. Epoisses (French) – [ay-pwass]
  30. Emmental (Swiss) – [em-men-tahl]
  31. Feta (Greek) – [feh-tah]
  32. Fiore Sardo (Italian) – [fee-oh-reh sahr-doh]
  33. Fontina (Italian) – [fon-tee-nah]
  34. Fourme d’Ambert (French) – [foorm dahm-bair]
  35. Garrotxa (Spanish) – [gah-rotch-ah]
  36. Gorgonzola (Italian) – [gor-gon-zoh-lah]
  37. Gouda (Dutch) – [how-dah] or [goo-dah]
  38. Gruyère (Swiss) – [groo-yair]
  39. Halloumi (Greek) – [ha-loo-mee]
  40. Havarti (Danish) – [ha-var-tee]
  41. Iberico (Spanish) – [ee-beh-ree-ko]
  42. Idiazábal (Spanish) – [ee-dee-ah-tha-bal]
  43. Jarlsberg (Norwegian) – [yarls-berg]
  44. Kasseri (Greek) – [ka-seh-ree]
  45. Langres (French) – [lahn-gre]
  46. Leyden (Dutch) – [ly-den]
  47. Maasdam (Dutch) – [mahs-dam]
  48. Mahón (Spanish) – [mah-on]
  49. Manchego (Spanish) – [man-chay-go]
  50. Mascarpone (Italian) – [mas-car-poh-neh]
  51. Mimolette (French) – [mee-moh-let]
  52. Morbier (French) – [mor-bee-yay]
  53. Mozzarella (Italian) – [mot-sah-rel-lah]
  54. Murcia al Vino (Spanish) – [mur-thee-ah al vee-no]
  55. Munster (French) – [muhn-ster]
  56. Myzithra (Greek) – [mee-zee-thrah]
  57. Ossau-Iraty (French) – [oh-so ee-rah-tee]
  58. Parmigiano-Reggiano (Italian) – [par-mee-jah-noh reh-jah-noh]
  59. Pecorino (Italian) – [peh-ko-ree-no]
  60. Pecorino Romano (Italian) – [peh-ko-ree-no roh-mah-no]
  61. Pecorino Sardo (Italian) – [peh-ko-ree-noh sahr-doh]
  62. Pont l’Évêque (French) – [pon leh-vek]
  63. Provolone (Italian) – [proh-voh-loh-nee]
  64. Queso Fresco (Spanish) – [kay-so fres-co]
  65. Queso Manchego (Spanish) – [kay-so man-chay-go]
  66. Raclette (French/Swiss) – [ra-klet]
  67. Reblochon (French) – [ruh-bloh-shon]
  68. Red Leicester (British) – [red lester]
  69. Ricotta (Italian) – [ree-cot-tah]
  70. Robiola (Italian) – [roh-bee-oh-lah]
  71. Roquefort (French) – [rock-for]
  72. Roncal (Spanish) – [ron-kahl]
  73. Saganaki (Greek) – [sah-gah-nah-kee]
  74. Saint-Nectaire (French) – [sant nek-tair]
  75. Sbrinz (Swiss) – [sbrinz]
  76. Scamorza (Italian) – [ska-mor-tza]
  77. Selles-sur-Cher (French) – [sel sir share]
  78. Stilton (British) – [stil-tuhn]
  79. Taleggio (Italian) – [tah-ley-jee-oh]
  80. Tête de Moine (Swiss) – [tet duh mwahn]
  81. Tetilla (Spanish) – [teh-tee-ya]
  82. Tilsit (German) – [til-zit]
  83. Tomme de Savoie (French) – [tom duh sav-wah]
  84. Valençay (French) – [vah-lawn-say]
  85. Vacherin Fribourgeois (Swiss) – [vash-er-in free-bour-zhwah]
  86. Vacherin Mont d’Or (French/Swiss) – [vash-er-an mon dor]
  87. Wensleydale (British) – [wenz-lee-dale]
  88. Zamorano (Spanish) – [tha-mo-ra-no]

Congratulations! You’ve just taken a grand tour through the world of cheese names, armed with the knowledge to pronounce each name like a native.

This guide is more than just about pronunciation; it’s a bridge to understanding and appreciating the rich cultural heritage behind each cheese.

Whether browsing a local cheese shop, crafting the perfect cheese board, or simply sharing your love for cheese with friends, you’re now equipped to speak about these delicious creations with confidence and flair.

Remember, the world of cheese is vast and endlessly fascinating, so keep exploring, tasting, and learning. Who knows what new favorites you’ll discover on your next cheese adventure?