Explore Cheeses

Explore cheese varieties from around the world, categorized by texture, milk type, and region.

Reblochon

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer …

Country: France
Milk Type: Raw whole cow’s milk
Texture: Ivory-colored, creamy and supple
Flavor: Creamy, nutty

Caerphilly-Style

Caerphilly-style cheese is a semi-firm, crumbly cheese originally from Wales, now often produced in other regions. It has a pale, ivory color and a slightly moist texture. The cheese is known for its mild, fresh flavor with a hint of …

Maiorchino

Maiorchino is a traditional sheep's milk cheese from Sicily, particularly noted for its use in the annual cheese-rolling competition in Novara di Sicilia. It has a firm, dense texture and a rich, nutty flavor that intensifies with age, making it …

Country: Italy
Milk Type: Raw whole sheep's milk, goat's milk (max 25%)
Texture: Hard
Flavor: Spicy with age

Paneer

Paneer is a fresh, unaged cheese common in Indian and Pakistani cuisine. Made from cow or buffalo milk, it has a mild flavor and a dense, crumbly texture that holds its shape when cooked. Paneer doesn't melt, making it ideal …

Country: Bangladesh and India
Milk Type: Cow's or water buffalo's milk
Texture: Semisoft, crumbly
Flavor: Mild, slightly milky

Appenzeller

Appenzeller cheese hails from northeastern Switzerland and is famed for its rich, nutty flavor that intensifies with age. Treated with a secret blend of herbal brine, this cheese develops a smooth yet firm texture. Aged for a minimum of three …

Country: Switzerland
Milk Type: Cow's milk
Texture: Hard
Flavor: Piquant, tangy

Taleggio

Taleggio is a semi-soft, washed-rind cheese from the Lombardy region of Italy. It has a strong aroma but a surprisingly mild, fruity, and slightly tangy flavor with a creamy texture that becomes more pronounced as the cheese ages. Taleggio is …

Country: Italy
Milk Type: Cow's milk
Texture: Soft
Flavor: Sweet, delicate, slightly sour

Cottage Cheese

Cottage cheese is a fresh cheese curd product with a mild flavor. It is made by draining the cheese, as opposed to pressing it, which retains some of the whey and keeps the curds loose. Popular as a diet food …

Country: United Kingdom and United States
Milk Type: Cow's milk
Texture: Soft, curdy
Flavor: Mild, possibly slightly lemony in traditional versions

Queso de Murcia al vino

Queso de Murcia al Vino is a fatty, pressed cheese made from pasteurized Murcian goat’s milk in the Murcia region of Spain. It has a firm, elastic texture and a smooth, maroon-violet rind, which is developed by bathing the cheese …

Milk Type: Goat’s milk
Texture: Firm, elastic, uniform, creamy, unctuous
Flavor: Low-to-medium intensity, persistent

Wensleydale

Wensleydale is a crumbly, moist cheese originally from the town of Wensleydale in Yorkshire. It can be young or matured, with the younger cheese being mild and creamy, and the aged cheese developing a more pronounced, honeyed flavor. It's often …

Country: United Kingdom
Milk Type: Cow’s milk
Texture: Firm and crumbly
Flavor: Fresh, lemony tang

Queso Camerano

Queso Camerano is a traditional goat’s milk cheese from La Rioja, Spain. It has a compact and firm texture with minimal fissures, and its color ranges from white to slightly marbled. The cheese is made using natural rennet of goat …

Milk Type: Goat
Texture: Soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured)
Flavor: Mild, slightly acidic (fresh); stronger, slightly salty, musty (aged)

Maasdam

Maasdam cheese is the Dutch answer to Swiss cheeses, recognizable by its large holes and sweet, nutty flavor. It is made from cow's milk and has a semi-soft texture. Maasdam matures faster than other holey cheeses like Emmental, developing its …

Country: Netherlands
Milk Type: Cow's milk
Texture: Semi-hard
Flavor: Nutty, sweet

Pljevlja

Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, …

Country: Montenegro
Milk Type: Sheep’s milk, cow’s milk, mixed
Texture: Soft to semihard

Paški Sir

Paški Sir is a hard sheep's milk cheese from the island of Pag in Croatia. Known for its distinct salty flavor, it's influenced by the salty winds and sparse vegetation on which the island's sheep graze. Paški Sir has a …

Country: Croatia
Milk Type: Sheep’s milk
Texture: Slightly elastic, granular
Flavor: Salty, savory, tangy

Fontina

Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often …

Country: Italy
Milk Type: Cow's milk
Texture: Creamy , Smooth
Flavor: Mild, Buttery, Nutty

Monterey Jack

Monterey Jack is a popular American cheese originating from Monterey, California. It's known for its mild flavor and semi-soft texture, making it an excellent melting cheese. Monterey Jack can be enjoyed on its own or used in a variety of …

Country: United States
Milk Type: Cow's milk
Texture: Mild to firm
Flavor: Mild to full-flavored

Crème Fraîche

Crème Fraîche is a soured cream from France, characterized by its rich, velvety texture and nutty, tangy flavor. It is similar to sour cream but thicker and less sour. Crème Fraîche is versatile in the kitchen, used in both sweet …

Country: France

Queso Casín

Queso Casín is a full-fat, hard to semi-hard cheese made from unpasteurized cow’s milk in Asturias, Spain. It has an irregular discoid shape, with one face imprinted with floral or geometric markings or the producer’s name. The cheese has a …

Milk Type: Cow
Texture: Hard to semi-hard, firm, crumbly, and buttery on the palate
Flavor: Strong, tangy, slightly bitter, and persistent

Burrata

Burrata is a fresh Italian cheese, similar to mozzarella but with a creamy interior that oozes out when cut open. Made from cow's milk, the outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it …

Country: Italy
Milk Type: Water buffalo's milk
Texture: Soft, creamy
Flavor: Mild, lactic

Pepato

Pepato is a variety of Pecorino that is studded with whole peppercorns, adding a spicy kick to the otherwise nutty and salty flavor of the sheep's milk cheese. This hard, granular cheese is excellent for grating over dishes to add …

Country: Italy
Milk Type: Sheep's milk
Texture: Semi-hard, artisan
Flavor: Salty, spicy

Montasio

Montasio is a mountain cheese from northeastern Italy, with a PDO designation. It has a firm texture and can vary in flavor from mild and milky in younger cheeses to richer and more robust in aged varieties. Montasio is often …

Country: Italy
Milk Type: Cow's milk
Texture: Elastic to crumbly and hard
Flavor: Mild, creamy, and fruity to savory, piquant, with hints of spice

Banon

Banon comes from Provence, France, and is distinguished by its unique packaging—wrapped in chestnut leaves and tied with raffia. Made from goat’s milk, this soft cheese has a creamy texture and a fruity, slightly tart flavor that is enhanced by …

Country: France
Milk Type: Goat's milk
Texture: Soft
Flavor: Mild and intense, with notes of mushrooms and forest floor

Emmental

Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of …

Country: Switzerland
Milk Type: Cow's milk
Texture: Hard or medium-hard
Flavor: Nutty, sweet

Ragusano

Ragusano is an Italian cheese from the provinces of Ragusa and Syracuse in Sicily. Made from the milk of Modicana cows, it is a firm, stretched-curd cheese similar to Caciocavallo. Characterized by its rectangular block shape and smooth, golden rind, …

Country: Italy
Milk Type: Cow's milk
Texture: Compact with widely spaced holes
Flavor: From pleasant, sweet, and piquant delicate to savory and spicy with aging

Bleu du Vercors-Sassenage

Bleu du Vercors-Sassenage is a mild, creamy blue cheese from the Rhône-Alpes region in France. It has a subtle nutty flavor with hints of mushroom, made from pasteurized cow's milk and aged for at least two months. The cheese features …

Country: France
Milk Type: Cow (Montbeliarde, Abondance, and Villard breeds)
Texture: Creamy with blue veins
Flavor: Taste of hazelnut, undergrowth, and mushroom

Dovedale cheese

Dovedale Cheese is a full-fat soft blue-veined cheese made exclusively within fifty miles of Dovedale, England. It has a cylindrical shape and is crafted using milk sourced from local farms. The production process includes pasteurization, the addition of starter cultures, …

Milk Type: Cow
Texture: Soft

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