Explore Cheeses

Emmental is a yellow, medium-hard Swiss cheese from the Emme Valley, known for the natural holes that run through it. The taste is savoury but mild. It is eaten cold in chunks or slices and melted into dishes such as …

Bleu d'Auvergne is a French blue cheese made from cow's milk in the Auvergne region, with AOC protection. It is less salty and creamier than most blues, and ages only about four weeks.

Crescenza, also called stracchino, is an Italian cow's milk cheese from Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia and Liguria. It is eaten very young and known for a rindless, very soft and creamy body with a mild, slightly acidic flavor.

Kopanisti is a salty, spicy PDO cheese from the Cyclades, made on Mykonos for more than 300 years. Repeated kneading during ripening spreads its microbial flora through the cheese and gives it a sharp peppery bite.

Boursin is a French brand of soft, fresh Gournay-style cheese made from pasteurized cow's milk and cream with herbs mixed in. It spreads easily, crumbles a little, and is best known for its original garlic and fine herbs flavour.

Kefalograviera is a hard Greek table cheese made from sheep's milk or a mix of sheep's and goat's milk. It tastes salty, smells rich, and shows up most often fried as saganaki or grated over pasta.

Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.

Quesucos de Liébana are small cheeses from the Liébana valley in Cantabria, Spain, made from cow, sheep or goat milk or a mix of the three. They come smoked and unsmoked, with a firm semi-hard paste and a mild, slightly …

Ragusano is a firm Italian pasta filata cheese from the provinces of Ragusa and Syracuse in Sicily. It is made with whole milk from Modicana cows fed only fresh grass or hay, and it carries Italian DOC protection from 1955 …

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

Munster, also called Munster-géromé, is a soft cheese made from raw cow's milk in the Vosges of eastern France. Brine washing during aging leaves it with a moist orange rind, a penetrating smell and a very strong taste.

Bandel is a fresh, salted cow's milk cheese from Bandel in eastern India, introduced by the Portuguese around 500 years ago. It is sold in small circular flats, plain or smoked, and known for its dry, crumbly body and smoky …

Cambozola is a German soft-ripened blue cheese made by Hofmeister-Champignon and sold since 1983. Extra cream gives it a triple creme consistency, and it is much milder than Gorgonzola piccante.

American Gruyere is a Gruyere-style cheese made in the United States, with Wisconsin producing the most of it. A U.S. court ruled in 2021 that gruyere is a generic cheese name, which leaves American makers free to use it.

Raschera is a semi-hard pressed cheese from the province of Cuneo in Italy, made with raw or pasteurized cow milk that may take a little sheep or goat milk. It tastes savory and salty, close to Muenster, and grows sharper …

Roncal is a hard cheese made from raw sheep's milk in the Roncal Valley of the Navarrese Pyrenees. In 1981 it became the first Spanish cheese granted a denomination of origin, and it is known for its intense, slightly spicy …

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 …

Picón Bejes-Tresviso is a blue cheese from the Liébana valley in Cantabria, Spain, made from a mix of cow, sheep and goat milk. It has held DO protection since 1994 and finishes in natural limestone caves, which gives it teal …

Selles-sur-Cher is a goat milk cheese from Centre-Val de Loire, France, first made in the 19th century in the commune it is named for. It comes as a small charcoal-dusted cylinder of about 150 g, known for its grey-blue mould …

Canestrato di Moliterno is a hard cheese from Basilicata, Italy, made from a mixture of sheep's and goat's milk. It matures for at least sixty days and is eaten in slices or grated over food.

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.

Strachitunt is a raw cow's milk cheese from Val Taleggio, in the Bergamo province of Lombardy, made by layering a cold evening curd with a warm morning one. It has held PDO status since 2014, and its blue veining forms …

San Michali is a hard cow's milk cheese from the Greek island of Syros, aged at least four months. It carries PDO status, tastes salty and piquant, and is one of the most expensive cheeses in Greece.

Danablu, sold as Danish Blue Cheese in North America, is a semi-soft blue-veined cheese made from full fat cow's milk and homogenized cream. It is known for its sharp, salty taste and its EU protected status, which limits production to …

Noord-Hollandse Edammer is a traditional Edam cheese made in the Province of Noord-Holland, Netherlands. It is known for its spherical shape with a flat top and bottom, weighing between