Explore Cheeses

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

Raschera

Raschera is an Italian semi-soft cheese from the Piedmont region. It is a PDO cheese made from cow’s milk, or a mixture of cow, sheep, and goat milk. It has a slightly crumbly texture and a fresh, milky flavor with …

Country: Italy
Milk Type: Cow's milk
Texture: White or ivory with small and sparse eyes, elastic, and consistent
Flavor: Fresh and delicate in fresher cheeses, spicy, savory, and persistent in aged cheeses

Queijo de Cabra Transmontano

Queijo de Cabra Transmontano is a traditional Portuguese cheese made from raw goat's milk. It is produced in the Trás-os-Montes region, specifically in parts of the Bragança and Vila Real districts. The cheese is known for its semi-hard to extra-hard …

Milk Type: Goat's milk
Texture: Closed, semi-hard to extra-hard, not buttery
Flavor: Clean taste, usually with a slight tang

Bitto

Bitto is a historic cheese from the Valtellina valley in Lombardy, Italy. It is made from a mix of cow's and goat’s milk, giving it a unique, rich flavor. Aged Bitto can mature for up to 10 years, during which …

Country: Italy
Milk Type: Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%

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

Stelvio

Stelvio, also known as Stilfser, is a type of cheese that holds a Protected Designation of Origin (PDO) status. It is produced in Italy, specifically in the Autonomous Province of Bolzano. The cheese is made from cow's milk, which is …

Country: Italy
Milk Type: Cow
Texture: Semi-Hard
Flavor: Aromatic and marked, sometimes pungent

Abbaye de Belloc

Abbaye de Belloc is a semi-hard, artisan cheese made from unpasteurized sheep's milk in the Pays Basque region of France. It is known for its smooth, yellow interior and natural rind. The cheese offers a flavor profile reminiscent of burnt …

Country: France
Milk Type: Sheep's milk
Texture: Semi-hard, artisan
Flavor: Burnt caramel

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

Graviera Naxou

Graviera Naxou, from the island of Naxos, is another variety of Graviera cheese in Greece, known for its rich, buttery flavor and semi-hard texture. Made from cow's milk, or a mix of cow’s, sheep’s, and goat’s milk, it is aged …

Country: Greece
Milk Type: Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)
Texture: Elastic

Brie-Style

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 …

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

Cream Cheese

Cream cheese is a fresh, soft cheese made primarily from cow's milk. It is typically pasteurized and has a smooth, spreadable texture. The flavor profile is creamy, mild, and slightly sweet, making it a versatile addition to both savory and …

Country: United States
Milk Type: Cow's milk
Texture: Fresh soft, processed
Flavor: Creamy, mild, sweet

Edam

Edam is a semi-hard Dutch cheese that is recognizable by its typically red or yellow wax coating. Made from partially skimmed cow's milk, it has a mild, slightly salty flavor and a firm but creamy texture. Edam ages well and …

Country: Netherlands
Milk Type: Cow's milk
Texture: Rubber-textured to crystalline
Flavor: Sweet, milky, nutty, buttery

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

Bohinjski sir

Bohinjski sir is a hard cheese from the Bohinj region of Slovenia. Made from cow’s milk, it has a robust, slightly sweet flavor and a compact, dense texture. This cheese is often aged in the mountainous regions, absorbing the rich …

Country: Slovenia
Milk Type: Cow's milk
Texture: Semi-hard
Flavor: Full-flavored

Chevrotin

Chevrotin is an artisanal goat's milk cheese from the Alpine regions of France. It is similar to Reblochon but made exclusively from goat's milk. Chevrotin has a washed rind and a supple, creamy texture with a slightly nutty and earthy …

Country: France
Milk Type: Goat's Milk
Texture: Soft, unctuous
Flavor: Mild, Caprine

Ser koryciński swojski

Ser koryciński swojski is a type of cheese from Poland. It is a ripened cheese made from whole cow's milk, which can be either raw or pasteurised. The cheese is known for its flattened spherical shape and fluted surface. It …

Milk Type: Cow's milk
Texture: Fresh: Wet, very elastic; Matured: Moist, elastic; Ripe: Slightly moist, elastic
Flavor: Fresh: Mild and creamy; Matured: Slightly salty with a nutty overtone; Ripe: Dry, rather salty with a nutty taste

Washed Rind

Washed Rind cheese is known for its strong aroma and rich, savory flavor profile. This type of cheese is characterized by its orange to reddish exterior, which results from regular washing with brine or alcohol during the aging process. The …

Bleu des Causses

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 …

Country: France
Milk Type: Cow’s milk
Texture: Semisoft; Blue-veined
Flavor: Sweet yet spicy, not too salty or bitter

Queijo de Évora

Queijo de Nisa is a traditional ewe's milk cheese from Portugal. It is a cured cheese with a semi-hard consistency and a white-yellow color. The cheese is known for its small holes and is produced using raw ewe's milk. The …

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

Adelost

Adelost is a Swedish blue-veined cheese made from pasteurized cow's milk. With a fat content of 50%, it has a semi-soft texture that makes it creamy and smooth. The flavor profile is marked by a salty, sharp, and tangy taste …

Country: Sweden
Milk Type: Cow's milk
Texture: Semi-soft, blue-veined
Flavor: Salty, sharp, tangy

Queso Manchego

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, …

Country: Spain
Milk Type: Sheep's milk
Texture: Compact
Flavor: Slightly acidic

Brie

Brie is a soft cheese named after the French region from which it originated. It’s famous for its creamy interior and edible white rind. Brie has a rich, buttery flavor with hints of mushrooms and almonds. It’s often served at …

Country: France
Milk Type: Cow's milk
Texture: Buttery , Creamy , Smooth , Soft
Flavor: Nutty, Mushroom

Lietuviškas varškės sūris

Lietuviškas varškės sūris is a traditional Lithuanian cheese known for its distinctive triangular prism shape with rounded corners. It is an unripened curd cheese that can be consumed fresh, smoked, baked, or dried. The cheese is made using a lactic …

Milk Type: Cow's milk
Texture: Soft, homogeneous, rather dense, may crumble when cut (fresh); homogeneous, dense, a little elastic (baked); homogeneous, dense, crumbly (smoked); homogeneous, hard, difficult to cut, crumbles when broken (dried)
Flavor: Characteristic lactic acid with hints of seasonings

Cebreiro

From Galicia, Cebreiro is a traditional Spanish cheese made from cow's milk. It has a unique, conical shape and a soft, creamy texture similar to cottage cheese but firmer. Cebreiro has a mild, slightly lemony flavor, making it a versatile …

Country: Spain
Milk Type: Pasteurized Cow's
Texture: Soft, spreadable
Flavor: Milky, slightly acidic

Mozzarella di Bufala Campana

Mozzarella di Bufala Campana is a PDO cheese from the Campania region of Italy, made from the milk of Italian buffalo. It is creamier and more flavorful than its cow's milk counterparts, with a soft, moist texture and a tangy, …

Country: Italy
Milk Type: Water buffalo's
Texture: Soft, creamy
Flavor: Rich, tangy

Was this page helpful?