Explore Cheeses

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

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

Cambozola

Cambozola is a German cheese that combines the creamy texture of Camembert with the sharpness of Gorgonzola blue. This soft cheese is known for its rich, mild flavor punctuated by veins of blue mold that add a piquant contrast. It's …

Country: Germany
Milk Type: Cow's milk
Texture: Soft, soft-ripened

Pecorino Sardo

Pecorino Sardo, also known as Fiore Sardo, is a firm sheep’s milk cheese from Sardinia, Italy. It comes in two varieties: Dolce (sweet), which is younger and softer, and Maturo (mature), which is harder and has a more intense flavor. …

Country: Italy
Milk Type: Sheep's Milk
Texture: Firm but springy and elastic for Dolce, Hard and grainy for Maturo
Flavor: Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo

Bleu d'Auvergne

From the volcanic region of Auvergne in central France, Bleu d'Auvergne is a creamy, buttery blue cheese with prominent blue veins. It has a spicy, piquant flavor and a slight grassy aroma. This cheese pairs well with a range of …

Country: France
Milk Type: Cow's milk
Texture: Firm and creamy
Flavor: Intense and distinctive blue

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)

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

Raclette

Raclette is a semi-hard cheese made from cow's milk, famous for melting beautifully. It is native to parts of Switzerland and France. The cheese is typically heated, either in front of a fire or by a special machine, then scraped …

Country: Switzerland
Milk Type: Cow's milk
Texture: Semisoft, smooth
Flavor: Mildly acidic

Krk

Krk cheese is made on the Croatian island of Krk, predominantly from sheep's milk, though sometimes mixed with cow's or goat's milk. It has a hard texture and a strong, sharp flavor that is somewhat salty. This cheese is traditionally …

Country: Croatia
Milk Type: Sheep’s milk
Flavor: Delicate, full, strong

Torta del Casar

Torta del Casar is a rich, creamy cheese from Extremadura in Spain, named after the town of Casar de Cáceres. It is made from sheep's milk and has a very creamy, almost liquid interior, with a strong, slightly bitter taste. …

Country: Spain
Milk Type: Sheep's milk
Texture: Very soft and spreadable
Flavor: Rich, slightly bitter

Pecorino di Filiano

Pecorino di Filiano is a PDO-certified sheep's milk cheese from Basilicata, Italy. It is aged for several months, developing a hard texture and a complex flavor profile that includes hints of toasted hazelnuts and herbs. The rind is often treated …

Country: Italy
Milk Type: Sheep's milk
Texture: Hard
Flavor: Sweet and delicate to strong and savoury

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 …

Camembert de Normandie

Camembert de Normandie is an AOC-designated cheese from Normandy, considered the original and highest quality Camembert. Made from raw cow's milk, this cheese offers a deep, earthy flavor and a creamy, lush texture. It is characterized by its white, bloomy …

Country: France
Milk Type: Cow's milk
Texture: Young: Narrow unripe core; Aged: Homogeneous, sticky
Flavor: Young: Lactic, tangy, sweet; Aged: Pungent, mushroom, garlic

Queso de Guía

Queso de Guía is a full-fat or half-fat cheese from Spain, produced in the municipalities of Gáldar, Moya, and Santa María de Guía in Gran Canaria. It is made primarily from Canary Island sheep’s milk, with up to 40% Canary …

Milk Type: Sheep (Canary Island breed), with up to 40% cow and 10% goat milk
Texture: Dense, compact, sometimes creamy
Flavor: Salty and acidic, with occasional bitterness and sharpness

Anevato

Exclusive to the Grevena and Kozani regions in Greece, Anevato cheese is made from a mix of goat's and sheep's milk. It features a creamy, grainy texture and a slightly sour taste. Anevato is often enjoyed in traditional pies or …

Country: Greece
Milk Type: Ewe's or goat's milk or mixtures of both
Texture: Soft
Flavor: Pleasant sourish and refreshing flavor

Queso de Flor de Guía

Queso de Flor de Guía is a full-fat or half-fat cheese from Spain, specifically produced in Gáldar, Moya, and Santa María de Guía in Gran Canaria. It is made primarily from Canary Island sheep’s milk, with up to 40% Canary …

Milk Type: Sheep (Canary Island breed), with up to 40% cow and 10% goat milk
Texture: Dense, compact, pasty
Flavor: Aromatic, acidic, and bitter

Havarti-Style

Havarti-Style cheese is a semi-soft cheese known for its smooth and creamy texture. Originating from Denmark, this cheese has a mild and buttery flavor with a hint of tanginess. It often has small, irregular holes throughout its body, giving it …

Svecia

Svecia is a semi-hard Swedish cheese with a creamy soft yet firm and somewhat resilient texture. It is cylindrical in shape, measuring about 35 cm in diameter and weighing between 12-15 kg. The cheese has a light yellow to yellow …

Milk Type: Cow
Texture: Semi-hard, creamy soft, firm, somewhat resilient, small irregular holes
Flavor: Mildly acidic, full-bodied

Swaledale Ewes' Cheese

Swaledale Ewes Cheese is a full-fat hard cheese made from ewe’s milk in Swaledale, North Yorkshire. It has a cylindrical shape, a firm and crumbly texture, and a natural white color. The cheese is either coated in a greenish-blue-grey mold …

Milk Type: Sheep
Texture: Hard, firm, crumbly

Ezine Peyniri

Ezine Peyniri is a brined cheese made from a blend of sheep, goat, and cow’s milk, produced in Çanakkale Province, Türkiye. The cheese has a semi-hard to firm texture with small holes and no rind, and it ranges in color …

Milk Type: Sheep, goat, and cow
Texture: Semi-hard to firm
Flavor: Mild-sweet, salty, and sour

Provola dei Nebrodi

Provola dei Nebrodi is a traditional Sicilian cheese made from cow's milk in the Nebrodi mountains. It is a stretched-curd cheese with a smooth, creamy texture and a delicate, buttery flavor. Often smoked over natural woods, Provola dei Nebrodi develops …

Country: Italy
Milk Type: Cow's whole milk, sometimes with sheep's and/or goat's milk
Texture: Soft and compact
Flavor: Sweet and slightly sour when fresh, savory and strong when aged

Gruyère

Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in <a href="https://anycheese.com/glossary/fondue/" title="Learn All …

Country: Switzerland
Milk Type: Cow’s milk
Texture: Dense, moister
Flavor: Nutty, complex

Puzzone di Moena

Puzzone di Moena, also known as Spretz Tzaorì, is a cheese from Italy. It is made from cow's milk from specific breeds, including Bruna, Frisona, Pezzata Rossa, Grigio Alpina, Rendena, and Pinzgau. The cheese is cylindrical with a smooth or …

Country: Italy
Milk Type: Cow
Texture: Semi-cooked, medium-hard, elastic
Flavor: Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste

Queijo de Nisa

Queijo de Évora is a traditional cheese made from ewe's milk. It is produced in the Alentejo region of Portugal. The cheese is known for its semi-hard to hard texture and light yellow color. It is made by slowly draining …

Milk Type: Sheep's milk
Texture: Semi-hard or hard
Flavor: Not Specified

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

Brocciu

Brocciu is a Corsican cheese made from either sheep's or goat's milk whey, with some milk added. It is similar to ricotta but richer. Brocciu can be consumed fresh or used in various Corsican dishes, including desserts and savory pastries. …

Country: France
Milk Type: Goat's or sheep's milk
Texture: Soft, creamy
Flavor: Meltingly creamy, saltier when matured

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