Explore Cheeses

Vacherin Mont d'Or is a soft, seasonal cow's milk cheese from the Jura region of Switzerland and France. It is bound in a strip of spruce bark, sold in a round spruce box, and often warmed in that box and …

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as …

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.

Ami du Chambertin is a French semi-soft cow's milk cheese from Gevrey-Chambertin in Burgundy, created in 1950 and closely related to Epoisses. Its rind is washed with Marc de Bourgogne brandy, which gives the cheese a sharp aroma and a …

Fromage Cathare is a French cheese made from goat's milk. It has a fresh, soft texture and a striking white color. The exterior is coated in ash, giving it a distinctive appearance. This cheese offers a mild and creamy flavor, …

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 …

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.

Soft-Ripened cheese is a creamy and mild cheese that often comes from France, though it is made in various regions. It has a butter-like texture and a slightly earthy flavor, making it a favorite for those who enjoy gentle-tasting cheeses. …

Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.

Bread cheese, or leipäjuusto, is a Finnish fresh cheese traditionally made from cow's colostrum and baked until the surface browns. It has a mild flavor, squeaks against the teeth, and is usually eaten in slices with coffee.

Murazzano is a PDO cheese from the Alta Langa hills in the province of Cuneo, Piedmont. It is made mostly from the milk of a native Langhe sheep breed, with up to 40 percent cow's milk, and can be eaten …

Formaggio di fossa is an Italian pit cheese from Sogliano al Rubicone in Emilia-Romagna, made from sheep's, cow's or mixed milk. It is buried in bags inside tufa pits for 80 to 100 days, which gives it a sharp, herbaceous …

Stichelton is an English blue cheese made in Nottinghamshire from unpasteurised cow's milk and calf rennet. It is made the way Blue Stilton once was, but since Stilton's protected status requires pasteurised milk, it took an older spelling of the …

Morlacco is a soft, low-fat cow's milk cheese from Monte Grappa in Italy's Veneto region, made with an uncooked curd. It is known for the milk of the Burlina cow, a piebald local breed now at risk of extinction.

Huntsman is a British cheese that combines Double Gloucester with Stilton in one wheel. The pairing of mild orange cheese and blue is what it is known for.

Crumbly Lancashire is an English cow's milk cheese and the newest of the three Lancashire varieties. Made from a single day's milk and matured for 6 to 8 weeks, it is known for a crumbly body and a fresh, high-acid …

Lancashire is an English cow's milk cheese from the county of Lancashire. It is the only British cheese made by blending two or three days' curd of different maturities, and it comes as young Creamy, longer-matured Tasty, and mass-produced Crumbly.

Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.

P'tit Basque is a French sheep's milk cheese that Lactalis introduced in 1997, sold in small wheels of about 1.25 lb (0.57 kg). It ages for 70 days, smells pungent, and tastes mild for a sheep's milk cheese.

Queijo de Azeitão is a Portuguese cheese from the town of Azeitão, produced in Setúbal, Palmela and Sesimbra. It holds EU PDO status and was named one of the 50 best gastronomic products in the world at the 2014 Great …

Cheshire is a dense, crumbly cheese from the English county of Cheshire and its neighbouring counties. It is the UK's largest-selling crumbly cheese and is sold in white, red and blue versions.

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 …

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

Gorgonzola Dolce, or "Sweet Gorgonzola," is the milder form of Gorgonzola cheese, characterized by its soft, spreadable texture and a mild, slightly sweet flavor. It has a creamy consistency with blue veins less pronounced than in Gorgonzola Piccante, making it …