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Abbaye de Tamié
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. The cheese is produced from the unpasteurized milk of local cows, reflecting the rich, grassy flavors of the Alpine pastures.
Afuega'l Pitu
Afuega'l Pitu is among the oldest Spanish cheeses, originating from Asturias. It is known for its striking red or orange rind and a spicy, tangy flavor profile. This cheese can be made from either pasteurized or unpasteurized cow's milk and has a unique, crumbly texture that sharpens as it ages.
Anari
Anari is a fresh, soft cheese from Cyprus, akin to Italian ricotta. It is made from the whey of sheep or goat milk and is notably mild and moist. Anari is versatile in the kitchen, suitable for both savory dishes and sweet desserts, and is particularly delicious when served with a drizzle of honey or a sprinkle of cinnamon.
Anevato
Exclusive to the Grevena and Kozani regions in Greece, Anevato cheese is made from a mix of goat's and sheep's milk. It features a creamy, grainy texture and a slightly sour taste. Anevato is often enjoyed in traditional pies or simply spread on bread, sometimes paired with honey for a delightful contrast.
Arzúa-Ulloa
From the lush pastures of Galicia, Spain, Arzúa-Ulloa is crafted from the milk of local cows. This soft, creamy cheese has a mild, slightly salty taste and a smooth, supple texture, making it excellent for melting. It is often used in traditional Spanish cooking and pairs beautifully with fruity red wines.
Azeitão
Azeitão is a rich, creamy cheese made from unpasteurized sheep's milk in the Setúbal Peninsula of Portugal. This soft cheese has a slightly tangy, grassy flavor that becomes more intense as it matures. Traditionally, it is curdled with thistle rennet, giving it a unique vegetal hint, and is often enjoyed spread on bread or crackers.
Banon
Banon comes from Provence, France, and is distinguished by its unique packaging—wrapped in chestnut leaves and tied with raffia. Made from goat’s milk, this soft cheese has a creamy texture and a fruity, slightly tart flavor that is enhanced by the tannins from the leaves, which also impart a subtle woody aroma.
Blue
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
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 room temperature on cheese platters or used in cooking for its ability to add depth and creaminess to recipes.
Camembert
Camembert is a famous French cheese with a soft, creamy interior and a bloomy rind. It's made from cow's milk and has a rich, buttery flavor with earthy undertones. True Camembert from Normandy has a slightly more intense flavor compared to other varieties and becomes runnier as it ages.
Chèvre (Goat Cheese)
Chèvre is the French word for goat, and it refers to any cheese made from goat's milk. These cheeses can vary widely in texture from soft and creamy to firm and crumbly. Chèvre flavors range from mild and smooth to tangy and bold, depending on the age and production methods.
Crescenza
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 a filling for pasta and other baked dishes.
Goat Cheese Log
A goat cheese log is a smooth, creamy cheese made from goat's milk, shaped into a cylindrical form. It has a tangy, slightly tart flavor with a velvety texture that softens as it warms. Often served fresh, it pairs well with honey, herbs, or fruit for a versatile appetizer or topping.
Havarti
Havarti is a semi-soft Danish cheese known for its creamy texture and mild, slightly tangy flavor. It is typically made from cow's milk and is a table cheese that can be sliced, grilled, or melted. Havarti may also be flavored with spices, herbs, or other additives to enhance its taste.
Mascarpone
Mascarpone is a creamy, soft Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. It has a very rich, buttery texture and a slightly sweet taste. Mascarpone is a key ingredient in desserts like tiramisu and can also be used in dips, spreads, and sauces.
Muenster
Muenster is an American cheese derived from the Alsatian Munster cheese but milder in flavor. It has a smooth, soft texture and a bright orange rind, typically added to enhance its appearance. Muenster is excellent for melting over dishes like burgers and grilled cheese sandwiches.
Oka
Oka is a semi-soft, washed-rind cheese from Oka, Quebec, Canada, originally crafted by Trappist monks in 1893. Known for its creamy, fruity, and nutty flavors, Oka cheese has a distinct copper-orange rind and a pungent aroma. Available in various types, it pairs well with nuts, fruits, and wines like Chianti and Pinot Noir. Oka remains a symbol of Quebec’s rich cheese-making heritage, continuing to be produced using traditional methods.
Stichelton
Stichelton is an English blue cheese that is a variation of the traditional Stilton. It is made using raw cow's milk and traditional rennet, which gives it a rich and complex flavor. Stichelton has a creamy texture and a bold, spicy blue taste, often with hints of nuttiness and a slightly tangy finish.
Stracchino
Stracchino, also known as Crescenza, is a soft Italian cheese from the Lombardy region. Made from cow's milk, it has a creamy, spreadable texture with a mild, delicate flavor. Stracchino is typically eaten fresh and is popular as a filling for sandwiches or on focaccia.
Taleggio
Taleggio is a semi-soft, washed-rind cheese from the Lombardy region of Italy. It has a strong aroma but a surprisingly mild, fruity, and slightly tangy flavor with a creamy texture that becomes more pronounced as the cheese ages. Taleggio is excellent for melting and is often used in risottos or on polenta.
Boursin
Boursin is a soft, creamy cheese from France, famous for its smooth texture and herb-infused flavors. It is often made with garlic and fine herbs, but other varieties might include pepper or shallot and chive. Boursin is a spreadable cheese, popular on crackers or used in cooking to add a rich, creamy element to dishes.
Brânză de burduf
Brânză de burduf is a traditional Romanian sheep’s milk cheese, known for its strong flavor and soft, spreadable texture. It is typically aged in sheep's stomachs or bark tubes, which gives it a unique, slightly tangy taste. This cheese is often enjoyed spread on bread or as part of a hearty, rural meal.
Brie de Meaux
Brie de Meaux is a variety of Brie that is considered one of the finest cheeses in the world, holding AOC designation. It features a more complex flavor profile than regular Brie, including a rich, creamy interior with flavors of mushrooms, almonds, and truffles. Its rind is bloomy and edible, contributing a rustic, earthy note to its taste.
Brocciu
Brocciu is a Corsican cheese made from either sheep's or goat's milk whey, with some milk added. It is similar to ricotta but richer. Brocciu can be consumed fresh or used in various Corsican dishes, including desserts and savory pastries. It is appreciated for its light, creamy texture and mild, fresh flavor.
Burrata
Burrata is a fresh Italian cheese, similar to mozzarella but with a creamy interior that oozes out when cut open. Made from cow's milk, the outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an extraordinarily rich, buttery flavor and soft texture.
Burrini
Burrini is a variant of mozzarella, also from Italy, distinguished by a buttery center. This cheese combines the firm, stretchy texture of mozzarella with a core of soft, unsalted butter, making it a delightful surprise when sliced open. It’s often enjoyed fresh to savor the contrasting textures and rich flavors.
Casatella Trevigiana
Casatella Trevigiana is a soft, creamy cheese from the Treviso province of Veneto, Italy. It is made from cow's milk and has a mild, slightly sweet flavor. The cheese is fresh and moist, with a delicate, spreadable texture, making it ideal for spreading on bread or using in light, fresh dishes.
Casciotta d'Urbino
Casciotta d'Urbino is a mild, semi-soft cheese from the Marche region. Made primarily from sheep's milk with a small addition of cow's milk, this cheese has a creamy texture and a subtle, slightly nutty flavor. It is aged for about a month and is often enjoyed as a table cheese or used in regional recipes.
Casieddu
Casieddu is a cheese from Sicily made from a blend of sheep's and goat's milk. This semi-soft cheese is typically stuffed with a piece of hot chili pepper, giving it a unique, spicy kick. It is aged for a short period, allowing the flavors to meld while maintaining a fresh, creamy texture.
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 cheese for both savory and sweet dishes.
Chabichou du Poitou
Chabichou du Poitou is a goat's milk cheese from the Poitou-Charentes region of France. This small, cylindrical cheese has a smooth, dense texture and a bright, clear flavor with hints of nuts and a slight tanginess. It is aged for a minimum of two weeks, developing a firm outer rind that contrasts nicely with the creamy interior.
Chaource
Chaource is a soft, creamy cheese from the Champagne-Ardenne region. Made from cow's milk, it has a rich, buttery flavor with a hint of mushrooms due to its bloomy rind. Chaource is typically aged for two to four weeks and has a smooth, velvety texture that becomes even creamier as it matures.
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 flavor, often developing a stronger taste with maturation.
Cottage Cheese
Cottage cheese is a fresh cheese curd product with a mild flavor. It is made by draining the cheese, as opposed to pressing it, which retains some of the whey and keeps the curds loose. Popular as a diet food due to its low fat content, cottage cheese is often eaten with fruit and vegetables or used as an ingredient in dishes like lasagna.
Coulommiers
Coulommiers is a soft cheese from the Brie region of France, similar to Brie but smaller in size. It has a creamy texture and a mild, buttery flavor that becomes more earthy and complex as it ripens. The cheese is encased in an edible white mold rind that helps to mature the cheese from the outside in.
Domiati
Domiati is a popular white cheese in Egypt and other parts of the Middle East. It is made from either cow or buffalo milk, or sometimes a mixture of the two, and is salted heavily during the production process. Domiati has a soft texture and a salty, tangy flavor. It is often served with olives and bread as part of a traditional breakfast.
Époisses
Époisses is a strongly flavored, washed-rind cheese from Burgundy, made from cow's milk. It is known for its creamy texture and rich, intense flavor with hints of barnyard and bacon. The rind is washed with Marc de Bourgogne brandy during maturation, contributing to its characteristic strong smell and deep orange color. Époisses is typically eaten with crusty bread or used to add depth to sauces.
Feta
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
Fiore Sicano
Fiore Sicano is a rare sheep's milk cheese from Sicily, characterized by its semi-hard texture and aromatic flavor profile. It is traditionally made in the Sicani mountains area, using natural rennet from local breeds. The cheese has floral and herbaceous notes, reflective of the rich pastures where the sheep graze.
Fourme d'Ambert
Fourme d'Ambert is one of France's oldest blue cheeses, from the Auvergne region. It has a cylindrical shape with a creamy, smooth texture and a mild, fruity blue flavor. Less intense than other blue cheeses, Fourme d'Ambert is known for its delicate mushroomy and earthy notes, making it a favored choice for those new to blue cheeses.
Galotyri
Galotyri, meaning "milk cheese" in Greek, is a traditional cheese from the regions of Epirus and Thessaly. It is made from sheep's and goat's milk and has a soft, creamy texture with a sour taste. Often used as a spread or in pies, Galotyri is known for its rich, tangy flavor that adds depth to Greek dishes.
Gaperon
Gaperon, originating from the Auvergne region, is made from cow's milk with added buttermilk and pepper. This gives it a distinctive, slightly tangy flavor with a spicy kick. It has a bulbous shape and a dry, crumbly texture. Gaperon is often enjoyed as part of a cheese platter or used to add flavor to cooked dishes.
Ġbejna
Ġbejna is a small, traditional cheese from Malta made from sheep's or goat’s milk. It can be found fresh, dried, or peppered, with each variety offering a different texture and taste. Fresh Ġbejna is soft and creamy, while dried Ġbejna is harder and saltier, often used grated over dishes.
Gorgonzola
Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.
Kalathaki Limnou
Kalathaki Limnou is a PDO-certified cheese from the island of Lemnos in Greece. It is made primarily from sheep's milk, or a mixture of sheep's and goat's milk. This cheese has a soft texture and a mild, slightly salty flavor. Its unique basket shape (kalathaki means "small basket") gives it a distinctive appearance, and it is often enjoyed in salads or as a table cheese.
La Serena
La Serena is made from the milk of Merino sheep in the Extremadura region of Spain. This cheese is known for its soft, creamy texture and intense, slightly bitter flavor. It is often eaten young, when it can be scooped out with a spoon, and is typically served with honey or on toast.
Lighvan Paniri
Lighvan Paniri is a traditional Iranian cheese from the Lighvan valley in the province of East Azerbaijan. Made primarily from sheep's milk, this cheese is aged in brine, giving it a salty flavor and a crumbly texture. It has a distinctively tangy taste and is often used in salads, sandwiches, or served as part of a breakfast spread.
Lisnati
Lisnati is a cheese from Montenegro known for its layered texture, similar to phyllo dough. It is made from cow's milk and has a mild, buttery flavor. This cheese is typically used in baking and is also served during special occasions and celebrations.
Lor
Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.
Mont d'Or
Mont d'Or, or Vacherin Mont d'Or, is a seasonal, soft cheese made from cow's milk in the Jura region of France. Available from September to May, it has a delicate, creamy texture and a rich, earthy flavor. Mont d'Or is traditionally eaten warmed in the box it comes in, making the interior deliciously runny.
Monte Veronese
Monte Veronese is an Italian cheese made from cow's milk in the Lessinia region of the Veneto. It comes in two varieties based on aging: a younger, milder version aged for about a month, and an older, richer version aged over six months. Both have a creamy texture and a sweet, nutty flavor.
Mozzarella
Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.
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, rich taste that is highly prized in culinary uses.
Neufchâtel
Neufchâtel is one of France’s oldest cheeses, dating back to the 6th century. Originating from Normandy, this soft, slightly crumbly cheese is made from cow's milk and is similar to Camembert but heart-shaped with a soft, velvety rind. It has a rich, slightly salty, and mushroomy flavor.
Pecorino Toscano
Pecorino Toscano is a PDO-certified cheese from Tuscany made from sheep's milk. It has a softer texture and milder flavor compared to other Pecorinos and can be eaten fresh or aged. The fresh version is creamy and mild, while the aged version is firmer and nuttier, often served as part of an antipasti platter or grated into dishes.
Pichtogalo Chanion
Pichtogalo Chanion is a traditional Greek cheese from the region of Chania in Crete. Made from goat’s or sheep’s milk, it has a rich, creamy texture and a mild, slightly tangy flavor. It’s often used in Cretan cooking for pies, pastries, and as a table cheese, enjoyed with olives and bread.
Pljevlja
Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.
Pont-l'Évêque
Pont-l'Évêque is a French cheese from Normandy, known for its square shape and washed rind, which gives it a strong aroma. Despite its pungent smell, the cheese has a creamy, smooth texture and a rich, buttery flavor with slight tangy and sweet undertones, making it a favorite on cheese boards.
Provola dei Nebrodi
Provola dei Nebrodi is a traditional Sicilian cheese made from cow's milk in the Nebrodi mountains. It is a stretched-curd cheese with a smooth, creamy texture and a delicate, buttery flavor. Often smoked over natural woods, Provola dei Nebrodi develops a subtle smoky undertone that complements its milky taste.
Puzzone di Moena
Puzzone di Moena, also known as Spretz Tzaorì, is a semi-soft cheese from the Trentino-Alto Adige region of Italy. Known for its strong aroma ("puzzone" means "stinky" in Italian), this cheese has a moist, sticky rind and a rich, creamy interior with a distinctly sharp and savory flavor that intensifies with age.
Quark
Quark is a fresh dairy product, similar to cottage cheese but smoother and creamier. It is made by warming soured milk until the desired degree of denaturation of milk proteins is met, and then straining it. Quark can be used as a spread, a base for dips and desserts, or as an ingredient in baking.
Ricotta
Ricotta is a soft Italian cheese made from the whey left over from the production of other cheeses, primarily sheep, cow, goat, or buffalo milk. It has a creamy texture and a mild, sweet flavor, making it versatile for both savory dishes, like lasagna and ravioli, and sweet dishes, such as cheesecakes and cannoli.
Ricotta di Bufala Campana
Ricotta di Bufala Campana is made from the whey of buffalo milk in the Campania region of Italy. This ricotta is exceptionally creamy and rich, with a delicate, sweet flavor that sets it apart from ricotta made from other types of milk. It's ideal for desserts and fresh eating.
Ricotta Infornata
Ricotta Infornata is a baked version of ricotta, where the cheese is placed in an oven until it develops a browned, crusty exterior. This process intensifies the flavor of the ricotta, adding a smoky note and a firmer texture. It's often enjoyed as a snack or used grated over pasta.
Ricotta Romana
Ricotta Romana is a PDO-protected ricotta from the Lazio region, made from sheep's milk. It has a grainier texture and a richer, slightly saltier flavor compared to other ricottas, which makes it a favorite for adding depth to traditional Roman dishes, such as spinach and ricotta gnocchi.
Robiola di Roccaverano
Robiola di Roccaverano is a PDO cheese from Piedmont, specifically the Roccaverano area, made exclusively from goat's milk or a blend including cow's and sheep's milk. It has a creamy texture and a fresh, mildly acidic flavor, and can be enjoyed either fresh or aged, with the latter having a stronger flavor.
Rocamadour
Rocamadour is a small, round goat cheese from the Midi-Pyrénées region of France. It belongs to the Cabécou family of cheeses and has a creamy texture with a nutty, sweet flavor that intensifies as it ages. Rocamadour is typically eaten on its own or melted over toast or salads.
Saint-Nectaire
Saint-Nectaire is a semi-soft, washed-rind cheese from the volcanic region in the Auvergne-Rhône-Alpes of France. Made from cow's milk, it has a creamy, supple texture with earthy notes and hints of nuts and mushrooms. Saint-Nectaire is typically aged for at least six weeks, during which it develops a distinctive orange-pink rind.
Serra da Estrela
Serra da Estrela is considered one of the finest cheeses in Portugal, made from sheep's milk in the Serra da Estrela mountains. This cheese is soft and slightly runny with a rich, creamy texture and a complex, earthy flavor. It is traditionally made using thistle rennet, contributing to its unique taste and texture.
Škripavac
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 favorite among children and cheese lovers who appreciate its unique texture.
Sombor
Sombor cheese, from the town of Sombor in Serbia, is a semi-hard cheese made from cow's milk. It has a smooth texture and a mild, slightly tangy flavor, making it a versatile cheese for both direct consumption and culinary use in dishes like sandwiches and salads.
Squacquerone di Romagna
Squacquerone di Romagna is a soft, spreadable cheese from the Emilia-Romagna region of Italy. It is extremely creamy with a mild, slightly tangy flavor. This cheese is traditionally served with piadina flatbreads, and its delicate, creamy nature makes it a favored choice for a light cheese course.
Svježi sir
Svježi sir is a fresh cheese from Croatia, similar to farmer's cheese or cottage cheese. It is made from cow's milk and has a soft, creamy texture with a very mild flavor. This cheese is often used in baking or as a base for dips and spreads, and it can also be seasoned with herbs for extra flavor.
Torta del Casar
Torta del Casar is a rich, creamy cheese from Extremadura in Spain, named after the town of Casar de Cáceres. It is made from sheep's milk and has a very creamy, almost liquid interior, with a strong, slightly bitter taste. It is traditionally eaten by slicing off the top and scooping out the inside.
Xynomyzithra Kritis
Xynomyzithra Kritis is a soft, creamy cheese from Crete, similar to ricotta but with a more pronounced sourness. It is made from whey of sheep's or goat's milk, with added milk and cream. This cheese is often used in Greek pastries, drizzled with honey, or served as a dip.
