Explore Cheeses

Trnič is a pear-shaped cheese from Slovenia, traditionally made on the Velika Planina plateau. It is a hard cheese made from curdled cow's milk, with added cream and salt. Historically, it was made by shepherds as a token of love, …

Queso Tetilla is a matured cheese from Galicia, Spain, made from the milk of Friesian, Brown Alpine, and Rubia Gallega cows. It has a distinctive conical or convex-conical shape and weighs between 0.5 and 1.5 kg. The cheese has a …

Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, …

Fontal is a semi-soft Italian cheese made from cow's milk. It has a creamy texture and a mild, somewhat sweet flavor, making it a popular choice for cooking and snacking. Fontal melts well, making it ideal for fondues, grilled cheese …

Artisanal Goat Cheese is a soft cheese made from goat's milk. Its texture is creamy and smooth, making it easy to spread on bread or crackers. The flavor is tangy and slightly tart, characteristic of goat's milk cheeses, with a …

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 …

Sainte-Maure de Touraine is a goat cheese from the Loire Valley of France. It is easily recognizable by its long, cylindrical shape and a small straw running through its center, which helps maintain the shape and distribute moisture. The cheese …

Made by Trappist monks in the French Alps, Abbaye de Tamié is a semi-soft cheese with a smooth, creamy texture. It has a mild, slightly tangy flavor, enhanced by a rind that is washed in brine during the aging process. …

Aged Goat Cheese is made from goat's milk and is known for its firm texture and crumbly consistency. It typically has a sharp, tangy flavor with a hint of nuttiness. The aging process intensifies its taste, giving it a slightly …

Pecorino is a term for Italian cheeses made from sheep's milk. The most well-known varieties include Pecorino Romano, Pecorino Toscano, and Pecorino Sardo, each named after their region of origin. These cheeses vary in texture from soft and buttery to …

Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of …

Livarot is a strong-smelling, washed-rind cheese from Normandy. It is nicknamed "The Colonel" because of the five strips of raffia that encircle the cheese, similar to the stripes on a French army colonel's uniform. This cheese has a spicy, pungent …

Danish Blue, or Danablu, is a strong, blue-veined cheese made from cow's milk. It has a creamy, slightly moist texture and a sharp, salty flavor typical of blue cheeses. Danish Blue is often used in dressings, as well as on …

Zázrivský korbáčik is a traditional steamed cheese from the Slovak Republic, specifically from the municipality of Zázrivá. It is made from lump cheese produced using raw or pasteurized cow’s milk and formed into a distinctive whip-like shape by plaiting cheese …

Maiorchino is a traditional sheep's milk cheese from Sicily, particularly noted for its use in the annual cheese-rolling competition in Novara di Sicilia. It has a firm, dense texture and a rich, nutty flavor that intensifies with age, making it …

Alpine-style cheese is inspired by the traditional cheeses produced in the mountainous regions of Switzerland, France, and Austria. These cheeses are typically made using cow's milk and are known for their firm texture and nutty, buttery flavors. They often have …

Manouri is a semi-soft, fresh whey cheese from Macedonia and Thessalia in Greece, made primarily from sheep's or goat's milk. It is creamier and less salty than feta, with a smooth, milky taste and a slight sweetness. Manouri is often …

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 …

Crescenza, also known as Stracchino, is a soft Italian cheese made from cow's milk. It has a very creamy texture and a mild, delicate flavor. This cheese is typically eaten fresh and is often spread on bread or used as …

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 …

Brunost, or "brown cheese," is a distinctly Norwegian dairy product, often classified as a cheese, though it differs from traditional cheeses. It is made by boiling down the whey of goat's milk, cow's milk, or a combination of both, until …

Kopanisti is a pungent, spicy cheese found primarily in the Cycladic islands, particularly Mykonos. It is made from cow's, sheep's, or goat's milk and is noted for its strong, peppery and fermented flavor. Its creamy texture makes it excellent for …

Brillat-Savarin is a decadent triple-cream cheese named after the famous French gastronome. This cheese is exceptionally rich and creamy with at least 75% butterfat content. It has a mild, slightly tangy flavor with a smooth, melt-in-your-mouth texture, often enjoyed with …

Morbier is a French semi-soft cheese recognizable by the distinctive black layer of vegetable ash streaking through its middle, originally added to separate the morning and evening milkings. This cheese has a creamy texture and a slightly pungent aroma, with …

A staple in American cuisine, this processed cheese is known for its excellent melting properties and smooth texture. American cheese is typically mild and creamy, designed to be versatile in dishes like burgers and grilled sandwiches. It's available in various …