Explore Cheeses

Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor …

Brie-style cheese is a soft cheese with a creamy, pale interior and a white, edible rind. It has a mild, buttery flavor with a hint of earthiness, making it a popular choice for cheese boards and appetizers. The texture is …

Abondance is a traditional French cheese from the Haute-Savoie region, easily recognized by its firm texture and concave wheel shape. Made from raw cow's milk, it matures for at least three months, developing a creamy, slightly nutty flavor. Its rind, …

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 …

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 …

Ġbejna is a small, traditional cheese from Malta made from sheep's or goat’s milk. It can be found fresh, dried, or peppered, with each variety offering a different texture and taste. Fresh Ġbejna is soft and creamy, while dried Ġbejna …

Bryndza Podhalańska is a traditional cheese from Poland. It is a soft, rennin cheese with a strong, salty, or slightly sour taste. The cheese is produced from May to September in the Podhale region, which includes the Nowotarski and Tatrzański …

Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, …

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 …

Caciocavallo Podolico is made from the milk of the Podolica cow, a breed native to southern Italy. This rare and valuable cheese is known for its rich, intense flavors, which include hints of wild berries, herbs, and a smoky undertone. …

Asiago-Style cheese is a semi-hard cheese that draws inspiration from the traditional Italian Asiago. It is made from cow's milk and offers a flavor profile that ranges from mild and creamy when young to sharper and more crumbly as it …

Valençay is an unpasteurized goat cheese from the Berry province of France, known for its distinctive truncated pyramidal shape and ash-covered rind. It has a soft, creamy texture and a mild, lemony flavor with a hint of saltiness. The cheese's …

Colonial cheese is a traditional Brazilian cheese known for its semi-hard texture and mild flavor. It is often compared to European cheeses like Gouda or Edam due to its smooth, creamy consistency. The cheese has a pale yellow color and …

Crottin de Chavignol is a small goat cheese from the Loire Valley of France. It has a strong, slightly goaty flavor that becomes nuttier and more intense as it ages and the exterior develops from soft and smooth to a …

Castelo Branco is a rich, creamy cheese made from sheep's milk in the region of Beira Baixa, Portugal. It has a slightly tangy, robust flavor and a semi-soft texture. This cheese is traditionally cured in salt, which enhances its distinctive …

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 …

Gouda-Style cheese is a semi-hard cheese that originated in the Netherlands. It is made from cow's milk and is known for its smooth, creamy texture. The flavor is rich and buttery with a mild sweetness, often accompanied by nutty notes. …

Parmesan, often referred to by its Italian name, Parmigiano-Reggiano, is a hard, granular cheese known for its rich flavor and grainy texture. Made from cow's milk, it's aged for a minimum of 12 months, often much longer, to develop its …

Bleu des Causses is an aromatic blue cheese from the high plateaus of Aveyron in Southern France. Similar in production to Roquefort, it is made from cow’s milk, giving it a creamier texture and a milder, less salty flavor. This …

Camembert-style cheese is a soft, creamy cheese with a white, bloomy rind. Originating from France, it is made from cow’s milk and is known for its smooth, buttery texture. The flavor is rich and earthy, with a mild, slightly tangy …

Anari is a fresh, soft cheese from Cyprus, akin to Italian ricotta. It is made from the whey of sheep or goat milk and is notably mild and moist. Anari is versatile in the kitchen, suitable for both savory dishes …

Ladotyri Mytilinis, also known as oil cheese of Mytilene, comes from the island of Lesvos in Greece. It is made from sheep's milk, or a mixture of sheep's and goat's milk, and is aged in olive oil, which imparts a …

Valtellina Casera is a semi-hard, PDO-certified Italian cheese from the Lombardy region, specifically the Valtellina valley. Made from partially skimmed cow's milk, it is aged for at least 70 days, developing a mild, slightly sweet and nutty flavor. It is …

Queijo da Beira Baixa is a type of cheese from Portugal, specifically from the Beira Baixa region. It includes three types: Amarelo, Castelo Branco, and Picante. The cheese is made from raw milk of Merino sheep and Charnequeiro goats, or …

Langres is a washed-rind cheese from the Champagne region of France. It has a distinctive sunken top, which is traditionally filled with Champagne or Marc de Bourgogne when served. This cheese has a creamy interior with a strong, pungent aroma …