List of cheeses: Difference between revisions

{{Use dmy dates|date=August 2022}}

[[File:Parmigiano reggiano factory.jpg|thumb|[[Parmigiano-Reggiano]] [[Cheese ripening|ripening]] in a modern factory]]

   

   

   

   

==Africa==

===Benin===

{| class="wikitable sortable" style="width:100%"

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|[[Wagasi]]

|[[File:Waagashi.jpg|135px]]

|-

|}

===Ethiopia===

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===Mauritania===

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|<!--[[File:EXAMPLE|135px]] -->  

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|}

==Asia==

===Armenia===

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|<!--[[File:EXAMPLE|135px]] -->  

|

|}

===Azerbaijan===

===Bangladesh===

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|-

|[[File:Divided Chhena - Rasgulla Preparation - Digha - East Midnapore - 2015-05-02 9556.JPG|150px]]

|[[Bangladesh]]

|}

===China===

{| class="wikitable sortable" style="width:100%"

|-

|[[File:Tibetancheese1868.JPG|135px]]

|

|-

|[[Chura loenpa]]

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Nguri]]

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Rubing]]

|[[File:Rubing Goats Cheese of Yunnan China.jpg|135px]]

|

|-

|[[Rushan cheese|Rushan]]

|[[File:Xizhou Rushan.jpg|alt=Rushan|135px]]

|

|}

===Cyprus===

{| class="wikitable sortable" style="width:100%"

|-

|[[File:Akawi Cheese.jpg|135px]]  

|

|-

|[[Anari cheese]]

|[[File:Anari Limassol.jpg|135px]]

|

|-

|[[Halloumi]]

|[[File:Grilled Halloumi.jpg|135px]]

|

|-

|[[Kefalotyri]]

|[[File:Kefalotyri.jpg|135px]]

|

|}

===Georgia===

{| class="wikitable sortable" style="width:100%"

|-

|[[File:Discs-of-sulguni-cheese.jpg|135px]]

|

|}

|[[Bandel cheese|Bandel]]

|[[File:Bandel Cheese, Kolkata, West Bengal 2.jpg|135px]]  

|Made by separating the curds from the [[whey]] with lemon juice. It is then molded and drained in small baskets and smoked

|-

|[[Paneer]]

|[[File:Panir Paneer Indian cheese fresh.jpg|135px]]

Now widespread in most of the Indian subcontinent  

|-

|[[Chhena|Chhana]]

|[[File:Divided Chhena - Rasgulla Preparation - Digha - East Midnapore - 2015-05-02 9556.JPG|135px]]

|-

|[[Dahi Chhena|Dahi Chhana]]

|<!--[[File:EXAMPLE|135px]] -->  

|It was generally homemade in Cuttack region of Odisha households, but now its production has become very rare.

|-

|[[Kalari cheese|Kalari]]

|[[File:Famous Kalaadi of Ramnagar.jpg|135px]]  

|-

|[[Kalimpong cheese]]

|<!--[[File:EXAMPLE|135px]] -->  

|}

===Indonesia===

{| class="wikitable sortable" style="width:100%"

|-

|[[Dangke]]

|

| Dangke is a cheese made from buffalo milk using a traditional process; it is known for having quite high protein and β-carotene content.

|}

===Japan===

{| class="wikitable sortable" style="width:100%"

|-

|[[Sakura cheese]]

|<!--[[File:EXAMPLE|135px]] -->  

|}

===Korea===

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|[[Imsil#Imsil Cheese Village|Imsil]]

|<!--[[File:EXAMPLE|135px]] -->  

|The cheese produced in Imsil Cheese Village is called Imsil cheese, following the county name.

|}

===Malaysia===

{| class="wikitable sortable" style="width:100%"

|-

|Susu Masam

|[[File:Susu_Masam_Terengganu.jpg|135px]]

|}

===Mongolia===

There are two types of Mongolian cheese (бяслаг). They are similar in taste and are like a cross between mozzarella and an unsalted feta cheese.

* түүхий сүүний – this is a creamy version of Mongolian cheese made by boiling the milk and keeping the cream top.

|<!--[[File:EXAMPLE|135px]] -->  

|

|}

===Nepal===

{| class="wikitable sortable" style="width:100%"

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Chhurpi]]

|[[File:Chhurpi.jpg|135px]]  

|

|}

<!-- "Yak cheese" has been removed since most cheese produced in Nepal is from yak milk-->

===Philippines===

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|-

|[[File:Kesong puti.jpg|135px]]

|

|}

==Europe==

=== Albania ===

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|

|

|-

|''[[Kashkaval|Kaçkavall]]''

|

|

|-

|[[Urdă|Urdhë]]

===Austria===

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|-

|[[File:Bergkäse2.jpg|135px]]

|

|-

|''Brimsen''  

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|Gelundener Käse

|[[Lüneberg cheese]]

|<!--[[File:EXAMPLE|135px]] -->  

|-

|[[Sura Kees|Montafoner Sauerkäse]]

|[[File:Sura-Kees.JPG|133x133px]]

|

|-

|[[Mondseer]]

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|Staazer

|[[Tyrolean grey cheese|Tyrolean grey]] (Tiroler Graukäse)

|[[File:Graukäse.JPG|135px]]

|A strongly flavored, [[rennet]]-free cows-milk cheese, it owes its name to the grey mould that usually grows on its rind. It is extremely low in fat (around 0.5%), yet it has a powerful penetrating smell.

|}

===Belgium===

{| class="wikitable sortable" style="width:100%"

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Chimay Brewery#Cheeses|Chimay cheeses]]

|[[File:Chimay grand cru.jpg|135px]]

|

|-

|[[Herve cheese]]

|[[File:Remoudou (cheese).jpg|135px]]

|

|-

|[[Le Wavreumont]]

|<!--[[File:EXAMPLE|135px]] -->  

|Produced from cow's milk, this cheese is semi-soft and its coloration varies from yellow to ivory depending upon the season in which its produced.

|-

|[[File:Cheese limburger edit.jpg|135px]]

|

|-

|[[Maredsous cheese]]

|<!--[[File:EXAMPLE|135px]] -->  

|A loaf-shaped cheese made from cow's milk.  The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma.  

|-

|[[Passendale cheese]]

|  

|Named after Passendale, the village where it originated, it is one of the best-known cheeses in Belgium. It resembles a loaf of bread and has a round shape and a hard, but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy. It has a firm and damp consistency, slightly sweet bouquet and mild flavor. The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude.

|-

|[[Remoudou]]

|[[File:Remoudou (cheese).jpg|135px]]  

|-

|Rodoric

|<!--[[File:EXAMPLE|135px]] -->  

|An aged cheese made from unpasteurized goat milk that is traditionally aged in humid caves. When young, the interior is sweet, with age the flavor becomes spicy.

|}

===Bosnia and Herzegovina===

{| class="wikitable sortable" style="width:100%"

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|[[Livno cheese]]

|[[File:Livanjski Cheese with label.JPG|135px]]

|The cheese is ready after an average of 60 to 66 days in a controlled environment. The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d.o.o. Livno, with yearly production exceeding 500 metric tons.

|-

|[[Herzegovina "squeaking" cheese]]

|

|Another existing variety of Squeaking cheese from Lika in Croatia is often smoked.

|-

|[[Trappista cheese]]

|[[File:Trappista cheese original.jpg|135px]]

|-

|[[Vlašić cheese|Vlašić / Travnički cheese]]

|[[File:Vlasicki-Travnicki-cheese-from-Bosnia 2019-May-07.png|135px]]  

|This cheese is produced on Vlašić mountain in central Bosnia, above the city of Travnik. It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both. This is brined mostly low-fat cheese, white in color, and can either have small irregular holes scattered in it, or be solid without holes. When drained from brine its taste can be dry and quite salty. The milk has a special flavor that comes from the variety of different herbs that sheep are eating while grazing on the mountain.

|-

|[[Bosnian smoked cheese]]

|[[File:Bosnian Smoked Cheese (Suhi Sir) (cropped).jpg|135px]]

|}

===Bulgaria===

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|-

|[[Cherni Vit (cheese)|Cherni Vit]]

|

|-

|[[Urdă/Izvara]]

|[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|135px]]

|

|-

|[[Sirene]]

|[[File:Greek feta.jpg|135px]]

|

|}

===Croatia===

{| class="wikitable sortable" style="width:100%"

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|[[Paški sir]]

| [[File:20140507 Paški sir cheese from Pag.jpg|135px]]

|-

|[[Škripavac]]

===Czech Republic===

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|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Blaťácké zlato]]

|[[File:Blaťácké zlato (2).jpg|135px]]  

|

|-

|[[Olomoucké syrečky]]

|[[File:Olomoucké tvarůžky (1).jpg|135px]]

|-

|[[Hermelín]]

|[[File:HermelinNakrajeny.JPG|135px]]

|

|}

===Denmark===

{| class="wikitable sortable" style="width:100%"

|-

|[[Danbo]]

|[[File:Danbo Cheese.jpg|135px]]

|A semi-soft, aged cow's milk cheese, and a common household cheese in Denmark. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9&nbsp;kg, coated with a bacterial culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.

|-

|[[Danish Blue|Danablu]]

|[[File:Danish Blue cheese.jpg|135px]]

|Danablu (Danish Blue) is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenised cream, it has a fat content of 25–30% and is aged for eight to twelve weeks

|-

|[[Esrom]]

|[[File:Esrom.jpg|135px]]

|Esrom, or ''Danish Port Salut cheese'', is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture.  

|-

|<!--[[File:EXAMPLE|135px]] -->  

|[[Funen]]

|-

|[[Havarti]]

|[[File:Cream havarti on bread.jpg|135px]]

|Also known as ''cream Havarti'', a semi-soft cow's milk cheese made like most cheeses by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. It is a washed curd cheese, which contributes to the subtle flavor. It is interior-ripened, rindless, smooth and slightly bright-surfaced. It has very small and irregular openings ("eyes") distributed in the mass. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic.

|-

|[[Maribo cheese|Maribo]]

|<!--[[File:EXAMPLE|135px]] -->  

|A semi-hard cheese made from cow's milk. It has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds.

|-

|[[Molbo cheese|Molbo]]

|<!--[[File:EXAMPLE|135px]] -->  

|A semi-hard cow's milk cheese made in the region of [[Mols]]. It is very similar to Edam, with a delicate, light flavour that is slightly tangy and salty. It has small, regular holes and is covered in a red wax coating.

|-

|[[Saga (cheese)|Saga]]

|[[File:Soft and creamy Saga cheese.jpg|135px]]

|A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days.

|-

|[[Samsø cheese]]

|<!--[[File:EXAMPLE|135px]] -->  

|-

|[[Tybo cheese|Tybo]]

|<!--[[File:EXAMPLE|135px]] -->  

|A cow's milk cheese, similar to a mild Samsø. It is loaf-shaped, with a cream-colored, holey interior and a yellow rind. It has a slightly salty, smooth, and lactic flavor.  

|-

|[[Vesterhavsost]]

|[[File:Vesterhavsost.jpg|135px]]

|A semi-soft cow's milk cheese with briny and caramelly tasting notes, it is comparable to Gouda.

|}

===Estonia===

{| class="wikitable sortable" style="width:100%"

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Eesti Juust]]

|[[Kadaka juust]]

|<!--[[File:EXAMPLE|135px]] -->  

|[[Semi-hard cheese|Semi hard]] [[smoked cheese]] made from cow's milk, produced by Saaremaa Piimatööstus. Also available with [[garlic]].

|}

===Finland===

{| class="wikitable sortable" style="width:100%"

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|[[Aura cheese|Aura]]

|[[File:Aura juusto.jpg|135px]]

|-

|[[Lappi cheese|Lappi]]

|<!--[[File:EXAMPLE|135px]] -->  

|Made from partially skimmed cow's milk, similar to [[Emmental cheese|Emmental]] except that it is pasteurized.

|-

|[[Leipäjuusto]]

|[[File:Leipäjuusto cheese with cloudberry jam.jpg|135px]]  

|-

|[[Oltermanni]]

|[[File:Juust Oltermanni.jpg|135px]]

|

|-

|[[Raejuusto]]

===France===

{{Main|List of French cheeses}}

[[Image:Principales AOC France.jpg|thumb|left|270px|A map of major French [[Appellation d'origine contrôlée|AOC]] cheeses – the size of the symbol equates to the size of production]]

{{Clear}}

===Germany===

{{Main|List of German cheeses}}

Germany's cheese production accounts for approximately one-third of all European-produced cheeses.

===Greece===

{{Main|List of Greek Protected Designations of Origin cheeses}}

{| class="wikitable sortable" style="width:100%"

|-

|[[File:Ανθότυρος.JPG|135px]]   

|

|-

|[[Chloro (cheese)|Chloro]]

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Feta]]

|[[File:Feta Cheese.jpg|135px]]  

|Feta is a brined curd white cheese made only in Greece. It is made from sheep's milk, or from a mixture of sheep and goat's milk. The word "feta" in Greek means "slice".

|-

|[[Graviera]]

|  

|-

|[[Kasseri]]

|[[Kefalograviera]]

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Kopanisti]]

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Manouri]]

|[[File:Manouri.jpg|135px]]

|

|-

|[[Metsovone]]

|[[File:Μετσοβόνε 6304.jpg|135px]]

|

|-

|[[Myzithra]]

|[[File:Homemade Mizithra.jpg|135px]]

|

|-

|[[Xynomizithra]]

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Xynotyro]]

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|<!--[[File:EXAMPLE|135px]] -->

|

|}

===Hungary===

{| class="wikitable sortable" style="width:100%"

|-

|[[File:Liptauer.jpg|135px]]

|

|-

|[[Orda (cheese)|Orda]]

===Iceland===

{| class="wikitable sortable" style="width:100%"

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|}

===Ireland===

{{Main|List of Irish cheeses}}

===Italy===

{{Main|List of Italian cheeses|List of Italian DOP cheeses}}

===Jews of Eastern Europe===

{| class="wikitable sortable" style="width:100%"

|-

|[[Fried Camembert cheese]]

|[[File:HermelinNakrajeny.JPG|135px]]

|It is made of cow milk and usually added to salads or eaten alone.&nbsp;

|}

===Kosovo===

{| class="wikitable sortable" style="width:100%"

|-

|[[Šar cheese]]

|[[File:Sharri Cheese with Dil on Top.jpg|135px]]

|It is made of sheep and cow milk and usually added to salads and main dishes,&nbsp;pitas, served with bread or eaten alone.&nbsp;

|}

===Latvia===

{| class="wikitable sortable" style="width:100%"

|-

|[[File:Caraway cheese.jpg|135px]]

|

|-

|[[Latvian cheese]]

|[[File:Romadur-Käse.jpg|135px]]

|

|}

===Lithuania===

* [[Džiugas]]

===Malta===

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|-

|[[File:Malta Gbejniet.JPG|135px]]

|Commonly associated with the island of [[Gozo]]

|}

===Moldova===

{| class="wikitable sortable" style="width:100%"

|-

|[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|135px]]

|

|-

|[[Urdă]]

|

|

This cheese is very valued as a delicacy in whole of Montenegro, and it is one of the most expensive fresh cheeses on the national market.

The name of this cheese is derived from its specific texture. Thin, sometimes almost transparent, layers create a leafy structure, and make strings when the cheese is pulled apart. It has a pleasant mild fragrance. It does not contain high levels of fat, so its taste is mild and light.All producers make it in a similar manner, although every family has their own small secret that distinguishes their cheese, of which they are rather protective. What is known is that this cheese is made by combining the skimmed and whole cow milk. After adding the rennet, which makes milk curd, the cheese is drained and then frequently turned and folded. It is this manipulation that creates thin layers – leaves – that give it a characteristic texture.

===Netherlands===

{{Main|List of Dutch cheeses}}

===North Macedonia===

|[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|135px]]

|

|-

|[[Urdă]]

===Norway===

{{Main|List of Norwegian cheeses}}

{| class="wikitable sortable" style="width:100%"

|-

|[[File:Brunost.jpg|135px]]

|

|-

|[[Gamalost]]

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Jarlsberg cheese]]

|[[File:Norvegia Vellagret.JPG|135px]]

|

|-

|[[Pultost]]

|<!--[[File:EXAMPLE|135px]] -->  

|

|}

===Poland===

Poland is the 7th largest cheese producer in the world and has the 18th highest cheese consumption.

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|Bryndza

|[[File:Chleb z bryndza.jpg|135px]]  

|

|-

|[[Bryndza Podhalańska]]

|<!--[[File:EXAMPLE|135px]] -->  

|Traditionally produced in [[Podhale]].

|-

|Bursztyn

|[[Gołka]]

|[[File:Gołka.jpg|135px]]  

|-

|Gryficki

|<!--[[File:EXAMPLE|135px]] -->  

|Production began in 1973.

|-

|[[Hauskyjza]]

|[[File:Ser domowy.jpg|135px]]

|Foodstuff made of [[cottage cheese]], [[caraway]] and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor and tacky consistency, and then warmed and fried.  

|-

|[[Korycinski|Koryciński]]

|[[File:SerKorycinski.JPG|135px]]

|-

|Królewski

|

|"Royal cheese"; similar in taste and appearance to Swiss Emmental.

|-

|Liliput

|<!--[[File:Liliput cheese.jpg|135px]] -->  

|A cows' milk cheese.

|-

|[[Oscypek]]

|[[File:Oscypki.jpg|135px]]

|-

|Przeworski

|Radamer

|<!--[[File:EXAMPLE|135px]] -->  

|A cows' milk cheese, with Dutch and Swiss influence.

|-

|[[Redykołka]]

|<!--[[File:EXAMPLE|135px]] -->  

|Sometimes known as the "younger sister" of [[Oscypek]] and the two are occasionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths.

|-

|[[Rokpol]]

|[[File:Ser rokpol.jpg|135px]]

|Polish [[blue cheese]] similar to [[Danish blue cheese]]s. The name derives from [[Roquefort]] and suggests that it is a Polish [[Roquefort]], however, it is made with cows' milk.

|-

|Słupski chłopczyk

|<!--[[File:Slupski-chlopczyk-fot-slupczewski.jpg|135px]] -->  

|A [[Camembert]]-type cheese, produced before the second world war, reintroduced in 2007, but the production was stopped in 2013.

|-

|[[Tylżycki]]

|<!--[[File:EXAMPLE|135px]] -->  

|A yellow cheese made from cow's milk. A semi-hard cheese that is a variety of [[Tilsit cheese|Tilsiter]].

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|}

{{Main|List of Polish cheeses}}

===Portugal===

{| class="wikitable sortable" style="width:100%"

|-

|[[Castelo Branco cheese]]<br />(PDO)

|[[File:Queijo de Castelo Branco.jpg|135px]]  

|-

|[[Queijo de Nisa]]<br />(PDO)

|[[File:Queijo de nisa.jpg|135px]]

|-

|[[Queijo do Pico]]<br />(PDO)