List of cheeses/ja: Difference between revisions

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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===

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

|Tasty cheese

|The name-equivalent of [[cheddar cheese]] used in Australia and New Zealand, especially manufacturers and sellers.

===New Zealand===

{{See also|:en:New Zealand cuisine}}

==South America==

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

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===Argentina===

{{main|List of Argentine cheeses}}

|[[Cremoso cheese]]

|A fresh cheese elaborated with [[Wikipedia:cow's milk|cow's milk]], with or without the addition of cream. It has its origin in [[Wikipedia:Argentina|Argentina]], and derives from Italian cheeses with similar characteristics as [[Wikipedia:Crescenza|Crescenza]].

|[[Criollo cheese (Argentina)|Criollo]]

|[[Goya cheese|Goya]]

|[[Reggianito]]

|Pictured are rounds of [[:en:Argentina|Argentine]] [[Reggianito|Reggianito cheese]], accompanied with bread.

|[[Sardo cheese|Sardo]]

|[[Chubut cheese|Chubut]]

|[[Tandil cheese|Tandil]]

|[[Mar del Plata cheese|Mar del Plata]]

|[[Tafí del Valle cheese|Tafí del Valle]]

|[[Cuartirolo]]

|[[Provoleta]]

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===Bolivia===

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

|[[Chaqueño]]

|[[Menonita (cheese)|Menonita]]

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===Brazil===

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

|[[Catupiry]]

|A soft, mild-tasting cheese that can be spread over toasts, crackers and bread buns or used in cooking. Because of its low level of acidity, catupiry has become an ingredient in various dishes. It is one of the most popular "[[requeijão]]" (creamy cheese) brands in [[Wikipedia:Brazil|Brazil]]. 

|[[Minas cheese|Minas]]

|Comes in four varieties, named queijos-de-minas frescal (fresh), meia-cura (half-aged) and curado (aged). A fourth variety, branded queijo padrão ("standard" cheese) has been developed more recently and can be found in nearly all supermarkets and grocery stores in Brazil.

|[[Queijo coalho]]

|A firm but very lightweight cheese produced in [[Wikipedia:Northeastern Brazil|Northeastern Brazil]]

|[[Colony cheese|Queijo de Colônia]]

|or ''Colony cheese''.

|[[Queijo Meia Cura]]

|[[Canastra cheese|Queijo Canastra]]

|Made from raw cow's milk and has a mildly spicy, full bodied flavor

|[[Queijo Cobocó]]

|[[Queijo-do-Reino]]

|[[Queijo do Serro]]

|[[Queijo Manteiga]]

|[[Queijo prato]]

|A Brazilian soft cheese, similar to the Danish cheese [[danbo]]

|[[Requeijão]]

|In Brazil, Requeijão is a type of cream cheese white in color (but not similar to the American notion of cream cheese, and may be better understood as "creamy cheese"). It has a mild taste and its consistency can vary from creamy solid to liquid.

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===Chile===

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

|[[Chanco cheese]]

|[[Wikipedia:Cow|Cow]]'s [[Wikipedia:milk|milk]] [[cheese]] originally from the [[:en:Chanco, Chile|Chanco]] farm in [[Wikipedia:Maule Region|Maule Region]]. Now it is produced all over [[Wikipedia:Zona Sur|south|Zona Sur|south]]-[[Wikipedia:central Chile|central Chile]], and represents almost 50% of Chilean cheese consumption.

|[[Panquehue (cheese)|Panquehue]]

|[[:en:Andes|Andean]] [[Wikipedia:Aconcagua|Aconcagua]] region

|A semi-soft cheese, it is one of the most popular cheeses in Chile, it is similar in taste to [[Tilsit cheese|Tilsit]] and often has [[chive]]s or [[Capsicum|red pepper]] flakes mixed in.

|[[Renaico (cheese)|Renaico]]

|

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===Colombia===

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

|[[Queso Campesino]]

| Antioquia, Cundinamarca, Boyaca .

| is called Quesito too, fresh made on big wheels traditionally

|[[Queso costeño]]

| Caribbean

| A kind of Queso Campesino with a high content of salt in order to be kept longer fresh under salt water

|[[Cuajada]]

| Department of Cundinamarca and Boyacá, oriental mountains

| is a kind of fresh done cheese with only one or few days of mature. Is the same kind as Quesillo. Comparable to Mozzarella is kept fresh in Banana leaves where it gets actually its typical form and texture

|[[Queso Paipa]]

| Paipa is a city in Department Boyacá, with a high production of Holstein Milk.

|[[Queso Pera]]

|A kind of mature Mozzarella specifically in a pressed form of a pear forms layers which give the special favorite taste. An industrial variation is filled with very sweet guave/guayaba marmalade

|[[Quesillo]]

|In Colombia, quesillo is a type of double cream cheese wrapped within a plantain leaf, made originally in the [[Wikipedia:Tolima Department|Tolima Department]]; the town of [[Wikipedia:Guamo|Guamo]] is most known for this dairy product.

|Queso 7 cueros

|From the Meta Department  and the eastern plains

|similar to the Pera cheese. The cheese is made with rich in fat milk. In the process it is heated and stretched in a technique called "pasta hilada" creating threads that make layers called "cueros" which give the siete cueros cheese its characteristical texture.

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=== Paraguay ===

|[[Paraguay cheese|Paraguay]]

|[[Paraguay]]

|Made with whole cow's milk, without skimming. Creamy cheese, soft mass and slightly sour flavor.

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=== Peru ===

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

|Allpachaca

|[[Department of Ayacucho|Ayacucho]]

|Different regional varieties, similar to Andean cheese (Queso Andino).

|Queso Andino

|[[Department of Cajamarca|Cajamarca]]

|Smooth texture and mild flavor.

|[[Queso fresco]]

|Regional version of the traditional fresh cheese, soft and white in color.

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=== Uruguay ===

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

|Colonia

|[[Colonia Department|Colonia]]

|It is a soft cheese with a hard rind, light yellow color and abundant [[Eyes (cheese)|eyes]].

|Cuartirolo  

|Ripened, high moisture and fatty cheese. Soft, creamy, somewhat elastic consistency. Smooth, closed and uniform texture. Uniform yellowish-white colour. Slightly acid taste. Mild smell. Made from pasteurized milk.

|Danbo  

|It is a washed curd, ripened cheese, from standardised and pasteurized milk. A variation of Danish [[danbo]] cheese. It is a matured cheese, of medium moisture and fat. Semi-hard, elastic consistency. Compact, smooth, not grainy texture. Uniform yellowish white colour. Lactic, smooth, slightly salty, characteristic flavor. This cheese comes in blocks which are salted, and surface dried. vacuum packaged and stored for ripening.

|Sándwich  

|Processed mold cheese, specially made for the production of [[Wikipedia:Sandwiches de miga|Sandwiches de miga]] (crust free).

|Termal  

|Colonia Juan Gutiérrez, [[:en:Paysandú Department|Paysandú]]

|It is made using the salty waters of the Almirón Hot Springs. Made with whole cow's milk. Presentation: cylindrical in shape, approximately 1&nbsp;kg, 10&nbsp;cm in diameter, and 8&nbsp;cm high, smooth and clean surface. Color: slightly light yellow.

|Yamandú

|It was a type of [[Gouda cheese]], with a firm, semi-hard paste, made with unpasteurized milk and with the addition of selected ferments. It ceased to be produced in 1980 due to changes in the sanitary requirement for pasteurization.

|Zapicán

|Made with cow's milk, from 3 to 4&nbsp;kg in weight. It has a firm consistency and texture, with some spherical eyes and a smooth but defined flavor. Used as cut cheese.

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===Venezuela===

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

|[[Guayanés cheese]]

|[[Wikipedia:Guayana Region|Guayana Region]]

|A soft, salty, white cheese.

|[[Queso crineja]]

|[[Queso de mano]]

|A type of soft, white cheese ([[queso fresco]]) most commonly associated with Venezuelan cuisine. Pictured is a [[Wikipedia:cachapa|cachapa]] with queso de mano.

|[[Queso Llanero]]

|Also known as prairie cheese and ''queso de año''.

|[[Queso Palmita]]

|A soft, watery, fresh white cheese with big holes, produced from [[:en:Pasteurization|pasteurized]] milk. It is usually made in large circular containers 6 feet in diameter and four feet in height.

|[[Queso Parma de Barinitas]]

|[[Queso semiduro]]

|[[Queso telita]]

|A mild farmer's cheese that is packaged in liquid.

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==Other==

|[[Farmer cheese]]

|Various

|Varieties of which are made in most cultures with a strong dairy culture

|[[Port wine cheese]]

|An orange- and red-colored cheese that prepared with alcoholic [[Wikipedia:port wine|port wine]] as it is made

|[[Smoked cheese]]

|A style of preparing any number of hard or semi-hard cheeses, using smoke or smoke flavoring. Pictured is smoked [[Gruyère cheese]]

|[[Soy cheese]]

|Not a dairy product, but a [[cheese analogue]] made from soybeans/soy protein. Pictured is soy cheese manufactured to the consistency of a cream cheese.

|[[Rice cheese]]

|As with soy cheese, an analogue from rice/rice protein

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==Unsorted==

* [[Tresse cheese]]

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==See also==

* {{annotated link|Brined cheese}}

* [[Butter cheese]]

* [[List of blue cheeses]]

* [[List of cheese dishes]]

* [[List of cheesemakers]]

* [[List of dairy products]]

* [[List of goat milk cheeses]]

* [[List of smoked foods]]

* [[List of stretch-curd cheeses]]

* {{annotated link|Sheep milk cheese}}

** [[List of sheep milk cheeses]]

* [[List of water buffalo cheeses]]

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===Articles by country===

* {{annotated link|Cheeses of Mexico}}

* [[List of American cheeses]]

* [[List of British cheeses]]

* [[List of Cornish cheeses]]

* [[List of Dutch cheeses]]

* [[List of English cheeses]]

* [[List of French cheeses]]

* [[List of German cheeses]]

* [[List of Irish cheeses]]

* [[List of Polish cheeses]]

* [[List of Spanish cheeses]]

* [[List of Swiss cheeses]]

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===Protected cheeses===

* [[List of European cheeses with protected geographical status]]

* [[List of French cheeses#Protected designation of origin|List of French Protected Designations of Origin cheeses]]

* [[List of Greek Protected Designations of Origin cheeses]]

* [[List of Italian DOP cheeses]]

* [[List of Portugal food and drink products with protected status#Cheese|List of Portuguese cheeses with protected status]]

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==External links==