List of cheeses/ja: Difference between revisions

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===Sweden===

{{See also|:en:Swedish cuisine}}

|[[Ädelost]]

|A blue cheese made from pasteurized cow's milk. It has a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor. The cheese has a slightly moldy rind.

|[[Blå Gotland]]

|"Gotland Blue" is made in [[Wikipedia:Sweden|Sweden]] by the [[Wikipedia:Arla Foods|Arla Foods]] company in the town of Stånga on the island of [[Wikipedia:otland|otland]].  This cheese is often characterized as being somewhere between strong and mild, containing elements of both types. The color is a pale yellow, and it has no holes.

|[[Grevé]]

|A semi-hard Swedish cheese made from cow's milk. It is similar to Emmental with a mild and nutty taste. The cream-coloured cheese has a smooth and creamy texture with large holes. It contains 30–40% fat and takes 10 months to attain full ripeness.

|[[Gräddost]]

|[[Herrgårdsost]]

|A semi-hard cheese made from cow's milk. The aged cheese has a mild, sweet, nutty flavor and small round holes. It is aged for three or four months, but often up to 12 or even 24 months.

|[[Hushållsost]]

|A semi-hard cows'-milk cheese with small granular holes and aged around 60 days on average. The taste is described as mild yet somewhat sour.

|[[Moose cheese]]

|[[Wikipedia:Bjurholm|Bjurholm]], [[Wikipedia:Sweden|Sweden]]

|A cheese produced in Sweden from [[Wikipedia:moose milk|moose milk]]

|[[Prästost]]

|Made from pasteurized cow's milk.

|[[Svecia]]

|A semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. The cheese is aged in a dry environment for at least two months, sometimes up to more than a year.

|[[Västerbottensost]]

|[[Wikipedia:Burträsk|Burträsk]]

|A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months.

===Switzerland===

{{Main|List of Swiss cheeses}}

{{See also|:en:Swiss cheeses and dairy products}}

[[Wikipedia:Switzerland|Switzerland]] is home to over 450 varieties of cheese. [[Wikipedia:Cow|Cow]]s [[Wikipedia:milk|milk]] is used in about 99 percent of the cheeses produced. The remaining share is made up of [[Wikipedia:sheep milk|sheep milk]] and [[Wikipedia:goa|goa]] milk.

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===Ukraine===

{{See also|:en:Ukrainian cuisine}}

|[[Bilozhar]]

|Rennet cheese 45% of fat in dry matter

|[[Bukovinskyi]]

|A hard cheese (45% of fat in dry matter) made from cow's milk, it has moderate piquant cheese flavour and fruit and citrus aroma. Ageing period: 20 days.

|[[Bryndza]]

|A [[Wikipedia:sheep milk|sheep milk]] [[cheese]] made in [[Wikipedia:Moldova|Moldova]], [[Wikipedia:Poland|Poland]], [[Wikipedia:Slovakia|Slovakia]] and [[Wikipedia:Ukraine|Ukraine]]. Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.

|[[Dobrodar]]

|Hard cheese 50% of fat in dry matter. Ageing period: 45 days.

|[[Smetankowyi]]

|A hard rennet cheese (50% of fat in dry matter) made from pasteurised milk with moderate sweetish cheese flavour with no piquancy, delicate creamy overtones, and small holes. Ageing period: 30 days.

|[[Quark (cheese)|Syr]]

|A firm [[:en:Quark (dairy product)|quark]] version, somewhat similar to [[cottage cheese]]

|[[Ukraїnskyi]]

|Hard cheese 50% of fat in dry matter.

|[[Vurda]]

|Sort of whey cheese

|[[Bundz|Budz]]

|Sheep milk cheese

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===United Kingdom===

{{Main|List of British cheeses}}

{{See also|:en:British cuisine}}

|[[Banbury cheese]]

|[[Wikipedia:Banbury|Banbury]], [[Wikipedia:Oxfordshire|Oxfordshire]], England

|Once one of Banbury's most prestigious exports, and nationally famous, its production went into decline by the 18th-century, and eventually ceased. The cheese is best known today through an insult in [[Wikipedia:Shakespeare|Shakespeare]]'s ''[[Wikipedia:Merry Wives of Windsor|Merry Wives of Windsor]]'' (1597). Pictured is a 15th/16th-century recipe for Banbury cheese.

|[[Cheddar cheese]]

|[[Wikipedia:Cheddar, Somerset|Cheddar, Somerset]]

|The UK's most famous cheese, and one of the most popular.

|[[Stilton cheese|Stilton Cheese]]

|[[:en:Melton Mowbray|Melton Mowbray, Leicestershire]]

|'''Stilton''' is produced in two varieties: [[Blue cheese|Blue]], which has had ''[[Wikipedia:Penicillium roqueforti|Penicillium roqueforti]]'' added to generate a characteristic smell and taste, and White, which has not.

|[[Stinking Bishop cheese|Stinking Bishop Cheese]]

|[[:en:Dymock|Dymock, Gloucestershire]]

|Perhaps the UK's most notorious cheese, known for its distinctive odour.

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==Middle East==

===Egypt===

{{Main|Egyptian cheese}}

{{See also|:en:Egyptian cuisine}}

|[[Areesh cheese|Areesh]]

|A type of white, soft, lactic, crumbly cheese made from ''[[Wikipedia:laban rayeb|laban rayeb]]''.

|[[Baramily]]

|A type of white cheese aged in barrels, the name translates to ''barrel cheese'' in English.

|[[Domiati]]

|A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days. The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine. Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt. The cheese takes its name from the city of [[Wikipedia:Damietta|Damietta]] and is thought to have been made as early as 332 BC.

|[[Halumi]]

|Similar to Cypriot [[halloumi]], yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the [[:en:Coptic language|Coptic]] word for cheese, "halum".

|[[Istanboly]]

|A type of white cheese made from cow or buffalo milk, similar to [[feta]] cheese.

|[[Mish]]

|A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers. ''[[Mish]]'' is often made at home from ''areesh'' cheese. Products similar to ''mish'' are made commercially from different types of Egyptian cheese such as ''domiati'' or ''rumi'', with different ages.

|[[Rumi cheese|Rumi]]

|A hard, bacterially ripened variety of cheese. It belongs to the same family as ''[[Pecorino Romano]]'' and ''[[Manchego]]''. It is salty, with a crumbly texture, and is sold at different stages of aging.

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===Iran===

{{See also|:en:Iranian cuisine}}

|[[Lighvan cheese]]

|[[Wikipedia:Liqvan|Liqvan]]

|a [[brine cheese|brined]] [[curd]] [[cheese]] traditionally made in [[Wikipedia:Iran|Iran]]. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep's milk. The name comes from Liqvan, a village in [[Wikipedia:Tabriz|Tabriz]], where it has traditionally been made.

|Talesh cheese

|[[Talesh County|Talesh]]

|it can only be found in [[Wikipedia:Talesh County|Talesh County]]. this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation.

|Mahali cheese

|[[Mazandaran]]

|This cheese is very similar to Indian [[Paneer]]. It is made from full fat cow's milk. It tastes mild and is kept in salt brine.

|Pot Cheese (kuzeh) {{lang|fa|کوزه}}

|[[:en:Urmia|Urumia]]

|Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of [[Wikipedia:Khoy|Khoy]] and [[:en:Urmia|Urumia]]. It is made by adding [[Vinegar|white vinegar]] to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or [[Nigella sativa|fennel flower]] seeds and [[poppy seed]]s and black [[caraway]] is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried.

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===Israel===

{{main|List of Israeli cheeses}}

{{See also|:en:Israeli cuisine}}

|[[Tzfat cheese|Tzfatit]] Kashah

|[[Wikipedia:Upper Galilee|Upper Galilee]]

|Hard texture, savory flavor; perfect for grating on top of [[Wikipedia:Shakshouka|Shakshouka]], [[Wikipedia:Manakish|Manakish]], [[Wikipedia:Burekas|Burekas]] or on a baked dumpling called calsonas.

|[[Tzfat cheese|Tzfatit]] Triah

|[[Wikipedia:Upper Galilee|Upper Galilee]]

|Mild flavor; texture ranges from creamy to firm, is preserved in salty water and mainly used on salads or as a filling for sandwiches.

|[[Labneh]]

|Similar to [[Wikipedia:Greek yogurt|Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Wikipedia:Levant|Levant]]. Pictured is Labneh in [[Wikipedia:olive oil|olive oil]]

|[[Kashkaval|Kashkawan]]

|A type of yellow cheese made of [[Wikipedia:sheep milk|sheep milk]]. In [[Wikipedia:Israel|Israel]] it is often mixed with white brined cheese in a salty pastry and to make a toast.

|[[Qishta]]

|is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.

|[[Halloumi]]

|Unlike its Cypriot variation, in Israel, Halloumi cheese is usually eaten for breakfast as a meze dish fried in olive oil as well as being part of a main course omelette dish called ''habitath halloumi'' which includes an omelette, halloumi and herbs.

|Kedem

|[[Bitzaron]]

|A creamy type of cheese, almost like Sour Cream. made of Water Buffalo's milk and used either in pastries or as a spread eaten with bread and olive oil.

|Knaaan

|[[Upper Galilee]]

|A cheese that is not too sour, therefore it can be either salted or sweetened, used in pastries and desserts.

|Hermon

|[[Upper Galilee]] and [[Golan]]

|A cheese that has a similar texture to that of the Knaan cheese, yet is saltier.

|Khalla

|A mild, and not salty type of a cheese, its name is derived from its appearance which looks like braided bread (challa).

|Arrabah

|[[Neot Smadar]]

|A cheese that has originated in the southernmost part of Israel. It has a relatively mild flavour and not too salty, can be used in pastries and salads.

|Kafrit

|Also known as rural cheese, one of the most basic Cheeses in Israel, it has a texture relatively similar to that of a [[Feta cheese]] but generally less salty.

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===Levant===

{{See also|List of Syrian Cheeses|:en:Middle Eastern cuisine}}

|[[Akkawi]]

|[[:en:Acre, Israel|Acre]]

|A white brine [[cheese]]. It is named after the city of Acre, where it first originated, and is commonly made using [[Wikipedia:cow|cow]] [[Wikipedia:milk|milk]], but can also be made with [[Wikipedia:goat|goat]] or sheep's milk. It is widely used in [[Wikipedia:Knafeh|Knafeh]] but [[Nabulsi cheese]] is used more often.

|[[Areesh cheese|Areesh]]

|Originated in [[Wikipedia:Egypt|Egypt]]  

|It is similar to [[cottage cheese]]. [[Shanklish]], a fermented cheese, is made from areesh cheese.

|[[Baladi cheese]]  

|Soft-white, smooth, creamy cheese has a mild flavor. It is eaten for breakfast or snacks. Pictured is spinach topped with Baladi.

|[[Basket cheese]]

|originated in [[Wikipedia:Turkey|Turkey]]

|Made from cow's milk, it is available fresh or dry. Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed (inside a basket).

|[[Charkassiye]]

|A soft cheese

|[[Jameed]]

|[[Wikipedia:Jordan|Jordan]]

|Hard, dry [[:en:Yogurt|laban]] made from [[Wikipedia:goat|goat]] or [[:en:sheep|ewe]]'s milk. [[Wikipedia:Milk|Milk]] is kept in a fine woven [[Wikipedia:cheesecloth|cheesecloth]] to make a thick [[Wikipedia:yogurt|yogurt]]. [[Wikipedia:Salt|Salt]] is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with [[Wikipedia:water|water]] to allow any remaining [[whey]] to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. Pictured is white Jameed in a shop front in [[Wikipedia:Jerusalem|Jerusalem]].

|[[Jibneh Arabieh]]

|[[Arabian Peninsula]]  

|A traditional cheese in [[Wikipedia:Middle East|Middle East]] countries. It is particularly popular in the Arab States of the [[Wikipedia:Persian Gulf|Persian Gulf]]. The cheese has an open texture and a mild taste similar to [[Feta]] but less salty.

|Jibne Baida  

|Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating

|[[Kashkaval|Kashkawan]]

|A type of yellow cheese made of [[Wikipedia:sheep milk|sheep milk]]. In [[Wikipedia:Albania|Albania]], [[Wikipedia:Bulgaria|Bulgaria]], [[Wikipedia:North Macedonia|North Macedonia]], [[Wikipedia:Serbia|Serbia]] and [[Wikipedia:Romania|Romania]], the term is often used to refer to all yellow cheeses (or even any cheese other than [[sirene]]).

|[[Qishta]]

|is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.

|[[Labneh]]

|Similar to [[Wikipedia:Greek yogurt|Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Wikipedia:Levant|Levant]]. Pictured is Labneh in [[Wikipedia:olive oil|olive oil]]

|[[Syrian cheese|Majdoule]]

|A salty white cheese made up of thick strands of cheese braided together (hence the name)

|[[Nabulsi cheese]]

|[[Wikipedia:Nablus|Nablus]]

|One of a number of [[:en:Palestinian Arabs|Palestinian]] white [[brined cheese]]s made in the Middle East. Its name denotes its place of origin, [[Wikipedia:Nablus|Nablus]] and it is well known throughout the [[Wikipedia:West Bank|West Bank]] and surrounding regions. It is also a major ingredient of the Arabian desserts [[Wikipedia:Knafeh|Knafeh]] and [[Wikipedia:Qatayef|Qatayef]].

|Shelal  

|A salty white cheese made up of strands of cheese woven together

|[[Surke]] or Shanklish

|a mature cheese made with spices and generally presented as balls of cheese covered in za'tar orchile powder; most often eaten as a starter dish with tomato, oil and sometimes onion

|[[Syrian cheese]]

| Syria

|There are different kinds of '''Syrian cheese'''. A few of the most common include Baladi and Charkassiye.

The Levant is a geographical region east of the [[Wikipedia:Mediterranean Sea|Mediterranean Sea]] which includes the countries of [[Wikipedia:Syria|Syria]], [[Wikipedia:Lebanon|Lebanon]], [[Wikipedia:Israel|Israel]], [[Wikipedia:Jordan|Jordan]], [[:en:State of Palestine|Palestine]] and sometimes it includes [[Wikipedia:Cyprus|Cyprus]] and the Turkish province of [[Wikipedia:Hatay|Hatay]]

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===Turkey===

{{See also|Turkish cuisine}}

|Abaza

|{{interlanguage link|Antep peyniri|tr}}

|[[Wikipedia:Gaziantep|Gaziantep]]

|{{interlanguage link|Armola peyniri|tr}}

|[[Wikipedia:Seferihisar|Seferihisar]]

|Arnavut

|[[Beyaz peynir]]

|A salty, white cheese made from [[:en:Milk#Pasteurization|unpasteurized]] [[Wikipedia:sheep milk|sheep milk]]. The cheese has a slightly grainy appearance and is similar to Greek ''[[feta]]'' cheese.

|Çamur

|[[Wikipedia:İzmir|İzmir]]

|[[Chechil|Çeçil]] ([[:tr:Çeçil|tr]])

|[[Wikipedia:Erzurum|Erzurum]]

|Also known as Civil Peyniri

|[[Çökelek]]

|[[Çömlek cheese|Çömlek Peyniri]]

|[[Wikipedia:Kayseri|Kayseri]], [[Wikipedia:Yozgat|Yozgat]], [[Wikipedia:Sivas|Sivas]]

|Also known as {{interlanguage link|Küp peyniri|tr}}

|[[String cheese|Dil Peyniri]]

|Edirne

|{{interlanguage link|Ezine peyniri|tr}}  

|[[Wikipedia:Çanakkale|Çanakkale]]

|{{interlanguage link|Füme çerkes peyniri|tr}}

|[[Halloumi|Hellim]]

|[[:en:Northern Cyprus|Kuzey Kıbrıs]]

|[[Kars gravyer cheese|Kars Gravyeri]]

|[[Wikipedia:Kars|Kars]]

|[[Kaşar]]

|Keçi Peyniri

|A goat's milk cheese

|Kirli Hanım

|[[Wikipedia:Ayvalık|Ayvalık]]

|{{interlanguage link|Kopanisti peyniri|tr}}

|[[Wikipedia:İzmir|İzmir]]

|Küflü Peynir

|[[Wikipedia:Konya|Konya]], [[Wikipedia:Ardahan|Ardahan]]

|[[Curd|Lor]] ([[:tr:Lor|tr]])

|Malakan Peyniri

|[[Wikipedia:Kars|Kars]]

|[[Mihaliç Peyniri]]  

|Also known as Kelle Peyniri or [[Wikipedia:Manyas|Manyas]] Peyniri

|Obruk

|[[Wikipedia:Karaman|Karaman]]

|Örgü

|[[Wikipedia:Diyarbakır|Diyarbakır]]

|Salamura

|[[Wikipedia:Bingöl|Bingöl]], [[Wikipedia:Tokat|Tokat]]

|Sayas

|[[Wikipedia:İzmir|İzmir]]

|[[Strained yogurt|Süzme Yoğurt]]

|{{interlanguage link|Telli peynir|tr}}

|[[:en:Black Sea Region|Karadeniz]]

|[[Tulum (cheese)|Tulum]]  

|[[Wikipedia:Erzincan|Erzincan]], [[Wikipedia:İzmir]|İzmir]], [[Wikipedia:Tunceli|Tunceli]], [[Wikipedia:Aydın|Aydın]]

|[[Van herbed cheese|Van otlu peyniri]]  

|[[:en:Van, Turkey|Van]]

==North and Central America==

{{See also|:en:Cuisine of the Americas}}

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===Canada===

{{See also|:en:Canadian cuisine}}

|[[Bleu Bénédictin]]

|Made by the monks at the Benedictine Abbey of [[Wikipedia:Saint-Benoît-du-Lac|Saint-Benoît-du-Lac]], [[Wikipedia:Quebec|Quebec]]

|A semi-soft, whole milk blue cheese deeply veined with the [[Roquefort (cheese)|Roquefort]] [[penicillium]] [[Mold (fungus)|mold]]

|[[Cheddar cheese]]

|Most Canadian Cheddar is produced by a number of large companies in [[Wikipedia:Ontario|Ontario]], though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.

|[[Cheese curds]]

|Cheese curds are a key ingredient in [[Wikipedia:poutine|poutine]].

|[[Oka cheese|Oka]]

|Originally manufactured by the [[Wikipedia:Trappist monk|Trappist monk]]s, who are located in Oka, [[Wikipedia:Quebec|Quebec]], Canada

|A semi-soft washed rind cheese, Oka has a distinct flavour and [[Wikipedia:aroma|aroma]], and is still manufactured in Oka, although now by a commercial company.

|[[Pikauba (cheese)|Pikauba]]

|[[Wikipedia:Saguenay–Lac-Saint-Jean|Saguenay–Lac-Saint-Jean]], [[Wikipedia:Quebec|Quebec]]

|A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.

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===Costa Rica===

{{See also|:en:Costa Rican cuisine}}

|[[Palmito cheese]]

|A popular fresh cheese from Costa Rica that resembles a knotted ball of string cheese

|[[Turrialba cheese]]

|[[:en:Turrialba (canton)|Turrialba]], [[Wikipedia:Cartago Province|Cartago Province]]

|salty young cheese made of cow's milk

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===El Salvador===

{{See also|:en:Salvadoran cuisine}}

|[[Cuajada]]

|[[Crema (cheese)|Crema]]

|A spreadable, unripened white cheese.

|Enredo

|Queto

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===Honduras===

{{See also|:en:Honduran cuisine}}

|[[Crema (cheese)|Crema]]

|A spreadable, unripened white cheese.

|[[Cuajada]]

|[[Quesillo]]

|[[Queijo seco]]

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===Mexico===

{{Main|Cheeses of Mexico}}

{{See also|:en:Mexican cuisine}}

|[[Adobera cheese]]

|[[Añejo cheese]]

|A firm, aged [[Cheeses of Mexico|Mexican cheese]] traditionally made from skimmed [[Wikipedia:goat|goat]]'s milk but most often available made from skimmed cow's milk. After it is made it is rolled in [[paprika]] to add additional flavor to its salty sharp flavor.

|[[Asadero cheese]]

|Asadero cheese is a soft cheese that melts easily. It is usually made in the shape of a round tortilla. Often mistaken for "Oaxaca cheese."

|[[Chiapas cheese]]

|A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it.

|[[Cotija cheese]]

|[[Criollo cheese]]

|A grateable Mexican cheese similar to Munster cheese

|[[Lingallin (cheese)|Lingallin]]

|[[Oaxaca cheese]]

|Named after the state of [[Wikipedia:Oaxaca|Oaxaca]] in southern Mexico, where it was first made

|A white, semihard stretched curd cheese from Mexico, similar to unaged Monterey jack, but with a mozzarella-like string cheese texture

|[[Crema Mexicana|Queso Crema]]

|[[Chihuahua cheese]]

|[[Queso de cuajo]]

|[[Queso Fresco]]

|[[Queso Panela]]

|A white, fresh and smooth Mexican cheese of pasteurized cow's milk

|Requesón

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===Nicaragua===

{{See also|:en:Nicaraguan cuisine}}

|[[Quesillo]]

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===United States===

{{Main|List of American cheeses}}

|[[Bergenost]]

|Brand name of a semi-soft cheese with a mild, smooth flavor and a subtle hint of sourness. Bergenost is a triple-[[Wikipedia:cream|cream]], [[:en:Norway|Norwegian]]-style [[Wikipedia:butter|butter]] cheese made by [[Wikipedia:Yancey's Fancy|Yancey's Fancy]] of [[Wikipedia:Corfu, New York|Corfu, New York]] using imported Norwegian cultures.

|[[Brick cheese]]

|[[Wikipedia:Wisconsin|Wisconsin]]

|Prepared in brick-shaped form, the color ranges from pale yellow to white, and it has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is medium-soft, crumbles easily and is somewhat sticky to the knife.

|[[Cheese curds]]

|[[Wikipedia:Upper Midwest|Upper Midwest]]

|Best eaten within 24–48 hours of production and at room temperature. Fresh curds will often come in a bag and have a little whey in the bag. They are often high in moisture and salty and will likely squeak while you chew them.

|[[Colby cheese]]

|Wisconsin

|Kin to cheddar, but much milder. The curd is washed at production to rinse off the lactose (milk sugars). Bacteria do not have a chance to make the cheese more acidic as it ages, unlike cheddar. It melts well.

|[[Colby-Jack cheese]]  

|A marbled cheese composed of Colby and Monterey Jack. It is often used in meat and cheese trays.

|[[Colorado Blackie]]

|[[Wikipedia:Colorado|Colorado]]

|A cheese from the American West named for its black waxed rind.

|[[Cream cheese]]

|[[Creole cream cheese]]

|[[Cup Cheese]]

|[[Farmer cheese]]

|[[Hoop cheese]]

|A cheese made only using milk

|[[Humboldt Fog]]

|[[Wikipedia:California|California]]

|A mold-ripened cheese with a central line of edible white ash much like Morbier

|[[Liederkranz cheese]]

|[[Monterey Jack]]

|An American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness.

|[[Muenster cheese]]

|[[Nacho cheese]]

|Texas

|A generic name used to refer to a variety of processed cheese sauces flavored with peppers and spices, typically poured on top of nachos or served on their own as a dip for a variety of foods. Nacho cheese is also referred to as simply "queso."

|[[Pepper jack cheese]]

|A variety of Monterey Jack

|[[Pinconning cheese]]

|Michigan

|An aged variety of Colby

|[[Provel cheese]]

|A white, processed cheese made of a blend of Cheddar, Swiss, and Provolone cheeses. Particularly popular in and around St Louis, MO.

|[[Red Hawk cheese|Red Hawk]]

|Northern California

|A soft, mildly salty cheese

|[[String cheese]]

|The particular American variety of Mozzarella with a stringy texture

|[[Teleme cheese]]

|[[Cottage cheese]]

|It is a fresh [[cheese]] [[curd]] product with a mild flavor and soupy texture. It is drained, but not pressed, so some [[whey]] remains and the individual curds remain loose.

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==Oceania==

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===Australia===