Explore Cheeses

Glarner Alpkäse is a Swiss raw cow's milk cheese made on the alpine pastures of Glarus during the summer grazing season. The wheels have no holes and reach the market in mild, spicy and sharp grades. It has held AOP …

Queso de Guía is a Spanish cheese from Gran Canaria, made mostly from sheep's milk with some cow and goat milk added. It carries a protected designation of origin granted in 2006 and is sold either soft and creamy or …

Queso Casín is a hard to semi-hard cheese from southern Asturias, made with full-fat unpasteurized milk from Casina, Asturian Valley and Friesian cows. It is known for a firm, friable body, a sharp peppery bite, and a rind stamped with …

Mozzarella is a semi-soft, non-aged cheese from southern Italy, made by stretching and kneading the curd. Cow's milk versions are called fior di latte, buffalo milk versions mozzarella di bufala, and it tops most pizza.

Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the …

Cebreiro is a Galician cow's milk cheese shaped like a mushroom or a chef's hat. Sold fresh, it has a white, spreadable paste and a milky, slightly acidic taste; cured, it turns firm and yellow with a sharper, metallic edge.

Queso de Murcia al vino is a fatty goat's milk cheese from the province of Murcia in south-east Spain, with a Protected Designation of Origin. It is made from unpasteurized milk of Murcian goats, and its rind is washed in …

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

Cacioricotta is a southern Italian cheese from Basilicata, Apulia and Calabria, usually made with sheep or goat milk. Its name comes from the hybrid method behind it, which borrows steps from both ricotta and hard cheese making.

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.

Cream cheese is a soft, mild fresh cheese made from milk and cream, sold unripened rather than aged. It began in Chester, New York in the 1870s and is best known as the spread on a bagel.

Queso de La Serena is a sheep milk cheese from the La Serena district of Extremadura, Spain, curdled with a coagulant from cardoon pistils. Young, with a creamy centre, it is called Torta de La Serena and eaten with a …

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

Abondance is a semi-hard raw cow's milk cheese from the Haute-Savoie department of France, named after the commune where it is made. A wheel weighs about 10 kg (22 lb), and the cheese has held AOC status since 1990.

Škripavac is a fresh, soft cheese from Croatia, known for its squeaky texture when chewed, similar to fresh curds. It is made from cow's milk and is typically consumed young. This cheese has a mild, milky flavor, making it a …

Ser koryciński swojski is a rennet cheese from the Korycin area of Poland's Podlaskie province, made from unpasteurised cow's milk. It is shaped into a flattened ball of about 3 kg and sold plain or with herbs, spices and garlic.

Dorset Blue is an English cow's milk blue cheese protected by a European designation of origin. Also sold as Dorset Blue Vinney, it is known for moderate blue veining and a piquant flavor that stops short of being strong.

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th …

Washed-rind cheese, also called smear-ripened, is cured over and over with brine or mold-bearing agents as it ripens. That feeds Brevibacterium linens on the surface, which gives the cheese its pungent smell, firm rind and distinctive flavor.

Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.

Brin d'amour is a Corsican raw sheep's milk cheese created in the 1950s. It is known for a natural rind dusted with herbs of the maquis, which pass their flavor into the soft ivory paste as the cheese ages.

Pecorino toscano is a firm sheep's milk cheese from Tuscany that has held PDO status since 1996. It is the third most produced sheep's milk cheese in Italy, behind pecorino romano and pecorino sardo.

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 …

Graviera Kritis is the Cretan version of graviera, a hard Greek sheep's milk cheese with protected designation of origin status. It ripens for at least five months and tastes slightly sweet, with a burnt caramel note.

Derby is a mild, semi-firm cow's milk cheese from Derbyshire, England, with a smooth, mellow texture and a buttery flavour. It sits close to Cheddar in taste but stays softer, and its best known version is the sage-flecked Sage Derby.