List of cheeses: Difference between revisions

[[Herb]]s, [[spice]]s, or [[smoking (cooking)|wood smoke]] may be used as flavoring agents. The yellow to red color of many cheeses, such as [[Red Leicester]], is normally formed from adding [[annatto]]. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as [[queso blanco]] in [[Latin America]].

   

   

In this list, types of cheeses are included; [[brand name]]s are only included if they apply to a distinct variety of cheese.

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

|Northern [[Benin]]

|-

|}

|<!--[[File:EXAMPLE|135px]] -->  

|

|}

|<!--[[File:EXAMPLE|135px]] -->  

|

|}

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

|

|-

|[[Rushan cheese|Rushan]]

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

|

|-

|[[Halloumi]]

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

|

|-

|[[Kefalotyri]]

|[[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  

|A fresh cheese common in [[South Asia]]n [[South Asian cuisine|cuisine]]. In eastern parts of [[Indian subcontinent]], it is generally called [[Chhena|Chhana]]. It is an [[Cheese ripening|unaged]], acid-set, non-melting [[farmer cheese]] made by [[curdling]] heated full-fat [[milk]](mostly [[Bubalina|buffalo]]) with [[lemon]] juice, [[yogurt]], [[vinegar]], or any other food [[acids]].

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

|Produced mostly in eastern Indian states of [[Odisha]] and [[West Bengal]], it is the chief ingredient of most of the sweets produced here

|-

|[[Dahi Chhena|Dahi Chhana]]

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

|[[Kuala Berang]], [[Terengganu]]

|}

!Description

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|}

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

|

|}

|[[Lüneberg cheese]]

|<!--[[File:EXAMPLE|135px]] -->  

|A [[cow]]'s-milk [[cheese]]

|-

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

|

|-

|[[Mondseer]]

|An aged cheese made from unpasteurized cow's milk.  It is traditionally aged in humid [[cave]]s.

|-

|<!--[[File:EXAMPLE|135px]] -->  

|-

|[[Limburger cheese]]

|[[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]], [[Belgium]]

|-

|[[Remoudou]]

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

|[[Land of Herve]], [[Belgium]]

|-

|Rodoric

|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.

|-

|

|[[Trebinje]], [[Ivanica]], [[Slavogostići]], [[Gacko]] in southern Herzegovina, Bosnia and Herzegovina

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

|

|}

|A hard, distinctively flavored [[sheep milk]] cheese. It is generally regarded as the most famous of Croatian artisan cheeses and is found in many export markets outside Croatia, also known as Godsips cheese.

|-

| [[File:Skripavac 0808.jpg|135px]]

|

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

|Thise, Northwest [[Jutland]]

|}

|[[Aura cheese|Aura]]

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

|-

|[[Lappi cheese|Lappi]]

{{Main|List of German cheeses}}

{{See also|German cuisine}}

===Greece===

|[[File:Feta Cheese.jpg|135px]]  

|[[Protected designation of origin|PDO]]{{spaced ndash}}[[Epirus (region)|Epirus]], [[Macedonia (Greece)|Macedonia]], [[Thrace]], [[Thessaly]], [[Peloponnese]], [[Lesbos]]

|-

|[[Graviera]]

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

|

|-

|[[Orda (cheese)|Orda]]

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.

|-

|

|

Currently, there is an ongoing procedure for protection of geographic origin for this cheese.

|-

|

|

|Made from best whole goat milk, produced in Western Montenegro town of Nikšić.

|-

|

|

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Jarlsberg cheese]]

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

|

|-

|[[Pultost]]

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Snøfrisk]]

|<!--[[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]] -->  

|[[Podhale]] region.

|-

|[[Bundz]]

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|Edamski

|[[File:Farmer Cheese.jpeg|135px]]

|

|-

|[[Gołka]]

|Gryficki

|<!--[[File:EXAMPLE|135px]] -->  

|-

|[[Hauskyjza]]

|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.  

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

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

|[[Greater Poland|Wielkopolska]].

|-

|Lechicki

|Known in Poland as Brochocki cheese, which derives from the name of the farmer who began producing it.

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|<!--[[File:EXAMPLE|135px]] -->  

|From [[Polesia|Polesie]].

|-

|[[Redykołka]]

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

|[[Greater Poland|Wielkopolska]].

|-

|Słupski chłopczyk

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

|

|-

|[[Tylżycki]]

|<!--[[File:EXAMPLE|135px]] -->  

|-

|Zamojski

{{div col|colwidth=30em}}

*[[Adygheysky]]

*[[Chyorny Altai]]{{spaced ndash}} a hard cheese similar to cheddar

*[[Danilovsky (cheese)|Danilovsky]]

*[[Dorozhny (cheese)|Dorozhny]]

*[[Golandsky]]

*[[Moale]]

*[[Moskovsky (cheese)|Moskovsky]]{{spaced ndash}} a hard cow's milk cheese, also similar to Swiss

{{div col|colwidth=30em}}

* [[Sremski Sir|Sremski]]

* [[Sjenički Sir|Sjenički]]

* [[Pirotski Kačkavalj]]

* [[Lužnička Vurda]]

|[[File:Chleb z bryndza.jpg|135px]]

|

|-

|[[Liptauer]]

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

|

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

!Description

|-

|[[File:SirMohant1.JPG|135px]]

|

|-

|<!--[[File:EXAMPLE|135px]] -->  

|[[Tolmin]]

|}

* Bohinc Jože

{{Main|List of Swiss cheeses}}

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

===Ukraine===

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

|

|-

|[[Dobrodar]]

{{See also|British cuisine}}

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

|[[File:Banbury cheese recipe, Sloane MS 1201.jpg|135px]]

|[[Banbury]], [[Oxfordshire]], England

|-

|[[Cheddar cheese]]

|<!--[[File:EXAMPLE|135px]] -->  

|[[Liqvan]]

|-

|Talesh cheese

|<!--[[File:EXAMPLE|135px]] -->  

|Originated in [[Egypt]]  

|-

|[[Baladi cheese]]  

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

|[[Jordan]]

|-

|[[Jibneh Arabieh]]

|[[File:جبنة نابلسية.jpg|135px]]

|[[Nablus]]

|-

|Shelal  

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

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

|

|-

|Çamur

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|Kirli Hanım

|[[Bleu Bénédictin]]

|[[File:Bleu_bénédictin_02.jpg|135px]]

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

|-

|[[Pikauba (cheese)|Pikauba]]

|[[File:Pikauba (fromage) 03.jpg|135px]]

|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.

|}

|

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|Enredo

!Description

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Cuajada]]

|

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|

|

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Cotija cheese]]

|[[Oaxaca cheese]]

|[[File:Quesillo de Oaxaca.png|135px]]

|-

|[[Crema Mexicana|Queso Crema]]

|<!--[[File:EXAMPLE|135px]] -->  

|

|-

|[[Muenster cheese]]

|[[File:Cottagecheese200px.jpg|135px]]

|

|}

|<!--[[File:EXAMPLE|135px]] -->  

|

|}

|<!--[[File:EXAMPLE|135px]] -->  

|[[Andes|Andean]] [[Aconcagua]] region  

|-

|[[Renaico (cheese)|Renaico]]

!Description

|-

|<!--[[File:EXAMPLE|135px]] -->  

| Antioquia, Cundinamarca, Boyaca .

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

|-

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

| Caribbean  

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

|-

|<!--[[File:EXAMPLE|135px]] -->  

| Department of Cundinamarca and Boyacá, oriental mountains

|

|

|-

|Sándwich  

|

|

|-

|Zapicán

|

|

|}

|A soft, salty, white cheese.

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|

|-

|[[File:La cachapa oriental.JPG|135px]]

|

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

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|[[Queso Parma de Barinitas]]{{citation needed|date=August 2019}}

|<!--[[File:EXAMPLE|135px]] -->  

|

|

|-

|<!--[[File:EXAMPLE|135px]] -->  

|

|}

|

|

|-

|[[Smoked cheese]]

|[[File:Smoked Gruyère cheese.jpg|135px]]

|Various

|-

|[[Soy cheese]]

|[[File:Chives Cream Sheese.jpg|135px]]

|

|-

|[[Rice cheese]]

|

|

|}

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

{{div col end}}

==External links==