チーズの一覧

チーズの原産地別一覧である。チーズは乳を原料とする食品であり、その風味、食感、形状は多岐に渡っている。様々な国から何百種類ものチーズが生産されている。そのスタイル、テクスチャー、フレーバーは、乳の産地（動物の食餌を含む）、低温殺菌の有無、バター脂肪の含有量、バクテリアやカビ、加工、熟成によって決まる。

スイス・ローザンヌの食品市場で、グリュイエール、ジュラ・アルパージュ、エティヴァスといったさまざまな種類のチーズが並ぶ

香味料として、ハーブ、スパイス、ウッドスモークを使用することができる。レッド・レスターのような多くのチーズの黄色から赤色は、通常、アナトを加えることで発色される。現在のチーズのほとんどは、一国の特定の地域や文化に由来するものであるが、より拡散した起源を持つものもあり、中南米のケソ・ブランコのように、特定の場所で生まれたとは考えられず、地域全体に関連しているものもある。

チーズは、その起源が記録された歴史よりも古い食品である。チーズ作りの起源を示す決定的な証拠は、ヨーロッパ、中央アジア、中東のいずれにもないが、ローマ時代以前にはヨーロッパに広まり、長老プリニウスによれば、ローマ帝国が誕生する頃には高度な事業になっていた。

このリストでは、チーズの種類を含み、ブランド名はチーズの種類に該当する場合のみ含まれる。

アフリカ

ベナン

Name	Image	Region	Description
Wagasi/ja		北ベナン	フラニ族がよく作る柔らかい牛乳のチーズ。中央ベナンの都市パラコウでは、多くのユニットで売られている。

エチオピア

Name	Image	Region	Description
Ayibe			マイルドで砕けやすい地元のチーズ。それ自体に味はほとんどなく、辛い料理の味を和らげるために副菜として出されることが多い。

モーリタニア

Name	Image	Region	Description
Caravane cheese/ja			1987年にナンシー・アベデルラマーヌが設立したティヴィスキ社がモーリタニアで製造しているラクダ乳チーズのブランド名である。チーズの原料となるミルクは、1000頭もの遊牧民の家畜から採取されたもので、製造は非常に難しいが、乳糖の少ない製品ができる。セネガルでも入手可能で、消費されている。

アジア

アルメニア

Name	Image	Region	Description
Chechil/ja			アルメニアかグルジア発祥の塩漬けのひも状チーズで、スルグニやモッツァレラに近い粘性を持ち、太い三つ編み状のロープを八の字に巻いた密なひも状で作られる。

アゼルバイジャン

バングラデシュ

Name	Image	Region	Description
Chhana		バングラデシュ	水牛の乳から作られるフレッシュで未熟な凝乳チーズ。砕けやすくしっとりとしたファーマーズチーズやパニールチーズの一種で、ラスグラなどのデザートに使われる

中国

支配的な漢民族の文化は酪農中心ではない。しかし、内モンゴル自治区、チベット自治区、雲南省などには、チーズの伝統が色濃く残る地域がある。

Name	Image	Region	Description
Byaslag/ja			ヤクや牛の乳から作られる、マイルドで熟成していないモンゴル産チーズ
Chura kampo/ja			チベットの乾燥チーズで、チベット料理において重要なチーズである。チュラ・カンポは、バターミルクを煮た後の凝乳から作られる。
Chura loenpa/ja			チベットのチーズで、チベット料理の中で重要な位置を占める。カッテージチーズに似た柔らかいチーズで、バターミルクを煮た後の凝乳から作られる。
Nguri/ja			中国福建省の水牛乳チーズ。卓球のボールほどの大きさのボール状で、革のような柔らかい食感がある。
Rubing/ja			中国雲南省で少数民族のバイ族やサニ族（中国ではイ族の一派とされる）が作る、固めのフレッシュなヤギ乳チーズ。写真は炒めたルービンチーズである。
ルシャン			扇に似ていることからミルクファンと呼ばれる。

キプロス

Name	Image	Region	Description
Akkawi/ja			牛の乳で作られるのが一般的だが、山羊や羊の乳でも作ることができ、滑らかな舌触りとマイルドな塩味が特徴。現在では中東、特にイスラエル、パレスチナ、レバノン、シリア、キプロスで大規模に生産されている。
Anari cheese/ja			キプロス産のフレッシュでマイルドなホエイチーズ。他のキプロス産チーズ（ハルーミなど）に比べると知名度は低いが、最近になって宣伝されるようになり、人気が出始めている。使用される乳清は通常、他の硬質チーズ、一般的にはハルーミやケファロティチーズの製造工程で副産物として作られる。
Halloumi/ja			キプロスのセミハードタイプの未熟な塩漬けチーズで、山羊と羊の乳、時には牛の乳も混ぜて作られる。融点が高いので、揚げたり焼いたりすることができる。直火でも形が崩れず、"焼ける"チーズとして有名である。
Kefalotyri/ja			ギリシャやキプロスで羊やヤギの乳から作られる、硬くて塩味の強い黄色いチーズ。製造工程で使われる乳の配合により、黄色から白色まで様々な色がある。

ジョージア

Name	Image	Region	Description
Sulguni/ja			サメグレロ地方で作られるジョージアチーズのピクルスである。酸味と適度な塩味、くぼみのあるテクスチャー、弾力性のある粘り気が特徴で、「ピクルス・チーズ」という呼び名の由来ともなっている。色は白から淡黄色まである。スルグニはよく揚げられるが、これは臭みを隠すためである。櫛形にカットされて提供されることが多い。

インド

Name	Region	Description
バンデル	インド東部に位置するポルトガルの植民地バンデルを起源とするアジアのチーズ。現在はインド西ベンガル州コルカタ近郊のバンクラ県タラケスワールとビシュヌプールの町に集中して生産されている。	凝乳と乳清をレモン汁で分離して作る。その後、小さな籠で成型し、水切りして燻製にする。
Paneer/ja	パニールの起源については議論がある。古代インド、アフガン-イラン、ポルトガル・ベンガルなどが起源とされている。現在ではインド亜大陸の大部分で普及している。	南アジア料理によく使われるフレッシュチーズ。インド亜大陸東部では一般にチャナと呼ばれる。加熱した全脂肪乳（主に水牛）にレモン汁、ヨーグルト、酢、その他の食品酸を加えて凝固させた、熟成させていない、酸で固まった、溶けないファーマーズチーズである。
チャナ	主にインド東部のオディシャ州と西ベンガル州で生産され、ここで生産されるほとんどのお菓子の主原料である。	牛や水牛の乳から作られる、フレッシュで未熟な凝乳チーズ。ファーマーズチーズ（パニールチーズ）の一種で、ロッソゴッラ(রসগোল্লা)などのデザートに使われる。ヒンドゥー教の宗教儀式にも用いられます。インドにおけるチーズの最古の文献は、紀元前1400年にさかのぼる。
ダヒ・チャナ	オディシャ州のカッタック地方では一般的に家庭で手作りされていたが、現在では生産されることは非常に稀になっています。食感はチャナによく似ているが、深みのある赤褐色をしており、より風味豊かで独特の味わいがある。乳清タンパク質を豊富に含む。伝統的なバターミルクから作られ、少量のダヒ・チャナを作るにも大量のミルクが必要である。賞味期限が長く、土のシッカで数ヶ月保存できる。
カラリ	ジャンムー・カシミール州チェンナイが原産地である。	キラディ、マイシュ・クレジ(カシミール語: ميش کريج,)とも呼ばれる
カリンボンチーズ	原産地はインドの西ベンガル州の丘陵地帯、カリンポンである	未熟時のカリンポン・チーズは、ウェールズのケールフィリーに少し似ており、わずかに酸味があり、少し砕けやすく、比較的滑らかな（食用の）表皮を持ち、特に強い香りはしない。

インドネシア

Name	Image	Region	Description
Dangke/ja		エンレカン県, 南スラウェシ州	ダンケは伝統的な製法で水牛の乳から作られるチーズで、タンパク質とβ-カロテンの含有量が非常に高いことで知られている。

日本

Name	Image	Region	Description
Sakura cheese/ja		日本の北海道で作られる	クリーミーな白色で、山桜の葉の風味がするソフトチーズである。サクラは日本語で「桜の花」を意味する。

韓国

Name	Image	Region	Description
イムシル		イムシル・チーズ村はイムシルの町（イムシル郡内）の近くにある。子供たちや観光客を対象に、チーズの作り方を学ぶ1日以上の休暇プログラムを提供している。	イムシルチーズ村で生産されるチーズは、郡名にちなんでイムシルチーズと呼ばれる。

マレーシア

Name	Image	Region	Description
スッスーマサム	[1]	クアラ・ベラン, トレンガヌ州	特にトレンガヌ州のクアラ・ベラン地域が原産で、水牛の乳を発酵させて作る珍しい珍味である。水牛の乳を竹の中で一晩から3日ほど発酵させ、乳がほとんど、あるいは完全に固まるまで発酵させる。スッスー・マサムの味は、ヨーグルトのようなクリーミーで酸味があると言われている。スッスー・マサムはご飯やブドゥと一緒に食べるのが一般的だ。また、そのまま、あるいは砂糖と一緒に食べることもできる。

モンゴル

モンゴルチーズ(бяслаг)には2種類ある。味は似ていて、モッツァレラチーズと無塩のフェタチーズを掛け合わせたようなものだ。

түүхий сүүний – これはモンゴルチーズのクリーム版で、牛乳を煮詰めてクリームの上澄みを残したものだ。
болсон сүүний – これは似ているが、クリームなしで作られる。

Name	Image	Region	Description
Byaslag/ja			牛やヤクの乳で作られるこのチーズは、凝固した塊があり、味はやや酸っぱい。

ネパール

Name	Image	Region	Description
Flower of Rajya/ja			チベットの遊牧民がトレース財団と共同でネパールで作った、しっかりとしたヤクの乳のチーズ。乳は大きな銅製のタンクで加熱・熟成され、凝乳され、水切りされ、10～12ポンドのホイールに成形される。チーズはチベットの紅塩で乾燥熟成され、スカーフに包まれ、竹籠に詰められる。
Chhurpi/ja			チベット料理の影響を受けたヤク乳チーズ。チュルピは作り方によって、硬くて噛み応えのあるものと、柔らかいものがある。

フィリピン

Name	Image	Region	Description
Kesong puti/ja			脱脂していないカラバオのミルク、塩、レンネットから作られる、ソフトで白いチーズである。ソフトで密着したテクスチャーとわずかな塩味が特徴である。

ヨーロッパ

アルバニア

Name	Image	Region	Description
Djathë i bardhë(白チーズ)			その色から名付けられた、バルカン半島のシレネのバリエーションである。アルバニアで最もポピュラーなチーズのひとつで、前菜や副菜として広く使われる。村のサラダやビレクが最もよく知られたレシピだが、フライにしたり、ピーマンやトマトと一緒にテラコッタで焼いたりもする。Djathë i bardhëは、一般的にメゼとして食べられている。メゼとは、アルコール飲料、特にラキと一緒に出される前菜を指す言葉である。
Kaçkavall			アルバニアでは、Kaçkavallはdjathë i bardhë（白いチーズ）に次いで最も人気のあるチーズの種類である。アルバニアの伝統的なチーズとされ、おかずとして広く使われている。伝統的なレストランの大半では、メイン料理が出来上がる前に、追加料金なしで生か揚げたカチカヴァルの皿を持ってくる。アルバニアではすべての乳業会社がカチカヴァルを生産しており、主に牛や羊の乳を使用している。
ジャスチーズ(Djathë pice)
Gjizë			乳清チーズで、豆腐やカッテージチーズによく似ている。通常、塩漬けされ、バイレックの材料として最もよく使われる。無塩で食べると、リコッタに似た味わいとなる。アルバニア人の多くは、gjizëをdjathë i bardhëのクリーム版と考えている。
Urdhë			乳清を煮詰めて作られる未熟成チーズ

オーストリア

Name	Region	Description
バッヘンシュタイナー
Bergkäse/ja		アルプスで生産されるチーズのグループ。
ブリムゼン		オーストリアのビリンツァの呼称
ゲルンデナーケーゼ
Lüneberg cheese/ja	オーストリア西部のフォアアールベルク州の山岳渓谷で作られる牛乳チーズ。	ja:牛乳cheese/ja
モンタフォン・スラケース		モンタフォン・スラケース（方言：Sura Kees、ヴァルガウとライン渓谷ではSura Käs）は、酸乳チーズで、その起源はフォアアールベルガー・モンタフォンにある。酸乳チーズは赤身のチーズなので、脂肪分は非常に少ない。しかし、タンパク質の含有量は、クリームのサボットによる脂肪の減少の影響を受けない。フォアアールベルクでは12世紀から知られており、チロルのグレイチーズ
Mondseer/ja		低温殺菌牛乳から作られるモンドゼールは、ミュンスターチーズやリンブルガーに似た半固形チーズである。表面は塩水で赤く塗られ、熟成には4～6週間かかる。脂肪分は45％である。マイルドでややスパイシーな香りと甘酸っぱい味がする。天然の果皮は黄橙色をしている。
シュターツァー		シュターツァーは、オーストリア産の生乳から作られるセミハードチーズである。シュターツァーは干し草ミルクから作られる。つまり、シュターツァー用のミルクを与える牛は、夏は牧草地の牧草とハーブのみ、冬は干し草のみを与えられる。サイレージや発酵乾草は一切与えていない。この特別で自然な飼料が、ミルクを、そして後のチーズを特に香り高いものにする。チーズは少なくとも3ヶ月熟成する。スタアザーは約6kgの丸いローフ型をしている。生地は淡黄色で、堅さはコンパクトで、発酵穴はほとんどない。味は芳香があり、マイルドでクリーミーである。通常のシュターツァーの他に、以下の品種がある：野生ニンニク入りシュタッツァー・・・脂肪分50％（生地に野生ニンニクを練り込んだシュタッツァー・チーズ）干し草入りシュタッツァー・・・脂肪分45％（表皮に干し草の花を乾燥させたシュタッツァー・チーズ）出典：https://www.kaesewelten.info/kasesorten/kuhmilch/staazer/
シュタイアーケーゼ
チリリアングレー (Tiroler Graukäse)	オーストリア、ツィラータール産	レンネットを使わない風味の強い牛乳チーズで、その名は通常、表皮に生える灰色カビに由来する。脂肪分は0.5％程度と非常に少ないが、強烈な香りがある。

Belgium

Name	Region	Description
Brussels cheese		Made from cow's milk, it has a smooth texture and a sharp and citrus flavor, along with a strong and salty bite.
Chimay cheeses		Brands, and varieties, of cheeses produced by Chimay Brewery, some soaked in Chimay Ale.
Herve cheese		An aged cheese made from unpasteurized cow's milk. It is traditionally aged in humid caves.
Le Wavreumont	Made by Fromagerie des Ardennes, which is in Ferrières, Belgium	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.
Limburger cheese		Originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and Netherlands. The cheese is especially known for its pungent odor. One of the most traditional forms of eating Limburger is the Limburger sandwich.
Maredsous cheese	Produced at Maredsous Abbey in Denée, Belgium	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	Passendale, Belgium	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	Land of Herve, Belgium	It derives its name from the use of milk removed 15 minutes after the usual milking. Hence the wallon verb rimoûd meaning to re-milk. This cheese weighs 200 to 500g. When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste. It is often sold in pieces.
Rodoric	Liège, Belgium	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

Name	Region	Description
Livno cheese	Livno, Bosnia and Herzegovina	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	Trebinje, Ivanica, Slavogostići, Gacko in southern Herzegovina, Bosnia and Herzegovina	Another existing variety of Squeaking cheese from Lika in Croatia is often smoked.
Trappista cheese	Banja Luka, Bosnia and Herzegovina	Trappista or Trapist is a traditional Bosnian semi-hard cow's-milk cheese made by Trappists branch of Cistercians order of Mariastern abbey in Banja Luka, Bosnia and Herzegovina.
Vlašić / Travnički cheese	Travnik, Bosnia and Herzegovina	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	Vareš, Olovo, Tuzla, central to northeastern Bosnia, Bosnia and Herzegovina	Bosnian smoked cheese (also known as Serbo-Croatian: Suhi sir or Dimljeni sir) is a type of very dry piquant low-fat smoked cheese originating from Bosnia and Herzegovina. It is usually home-made product, but industrial production also exists.

Bulgaria

Name	Region	Description
Cherni Vit	Cherni Vit, Teteven Municipality, Lovech Province	Made from sheep milk, Cherni Vit cheese owes the green color of its crust and its characteristic taste to the formation of mold. This occurs naturally due to the specific conditions in the region and the technology of production. Produced for centuries, Cherni Vit cheese was nearly extinct in the 2000s until it was rediscovered and popularized by Slow Food representatives.
Urdă/Izvara		Urdă/Izvara is made from whey of sheep, goat or cow milk. It is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky and palatable. It contains 18 grams of protein per 100 grams. Urdă/Izvara is similar to ricotta in the way it is produced.
Kashkaval		A type of yellow cheese made of sheep milk, cow milk or goat milk. In Albania, Bulgaria, Moldova, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
Sirene		A type of brine cheese made in South-Eastern Europe, especially popular in Serbia, Bulgaria, Romania, Albania, North Macedonia and Greece. It is made of goat milk, sheep milk, cow's milk or a combination of milks. It is slightly crumbly with a fat content of about 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.

Croatia

Name	Region	Description
Paški sir	Croatian island of Pag	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.
Škripavac		"Squeaking" cheese from Lika
Tounjski		Smoked cheese from Tounj near Ogulin
Prgica		Smoked cheese from Varazdin
Dimsi		Smoked cheese from Zagreb based on Bjelovarac cheese

Czech Republic

Name	Region	Description
Abertam cheese		A traditional Czech cheese made from sheep milk. It has the shape of an irregular ball with thin yellow to orange natural rind. It is used as a table cheese or for melting.
Blaťácké zlato		A traditional Czech soft cheese made from cow milk, similar Bel Paese.
Olomoucké syrečky	Loštice, Czech Republic	A ripened soft cheese that is easily recognizable per its strong scent and yellowish color. It is named after the city of Olomouc and contains only 0.6% of fat.
Hermelín	Prague, Czech Republic

Denmark

Name	Region	Description
Danbo	Funen	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 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.
Danablu	Øverød, Zealand	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	Esrum, Zealand	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.
Fynbo	Funen	A semi-hard Danish cheese named after the island of Fyn. It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
Havarti	Øverød, Zealand	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	Lolland	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	Mols	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	Tolstrup, Jutland	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	Samsø	A cow's milk cheese named after the island of Samsø. It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes. It is the national cheese of Denmark.
Tybo	Thy, Jutland	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	Thise, Northwest Jutland	A semi-soft cow's milk cheese with briny and caramelly tasting notes, it is comparable to Gouda.

Estonia

Name	Region	Description
Atleet		Semi hard cheese with little sour flavor made from cow's milk, produced by Valio.
Eesti Juust		Semi hard Dutch-type cheese made from cow's milk, produced by Estover.
Kadaka juust	Saaremaa	Semi hard smoked cheese made from cow's milk, produced by Saaremaa Piimatööstus. Also available with garlic.

Finland

Name	Region	Description
Aura	Äänekoski, Finland	Blue cheese made from cow's milk, produced by Valio.
Lappi	Lapland	Made from partially skimmed cow's milk, similar to Emmental except that it is pasteurized.
Leipäjuusto	Southern Ostrobothnia, Kainuu	Fresh cheese made from cow's beestings. Sometimes made from goat or reindeer milk.
Oltermanni		Semisoft cow's milk cheese, similar to Danish Havarti, both types are called kermajuusto ("cream cheese") in Finland. Produced by Valio.
Raejuusto		Fresh cheese made from cow's milk, similar to cottage cheese.

France

A map of major French AOC cheeses – the size of the symbol equates to the size of production

Germany

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

Greece

Name	Region	Description
Anthotyros		A traditional fresh cheese. There are Dry Anthotyros and Fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasteurized, where law allows.
Chloro	Santorini
Feta	PDO – Epirus, Macedonia, Thrace, Thessaly, Peloponnese, Lesbos	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	PDO – Agrafa, Crete, Naxos	Graviera is a type of Greek hard yellow cheese. It is made exclusively from sheep or goat milk.
Kasseri	PDO – Macedonia, Thrace, Thessaly, Lesbos
Kefalograviera	PDO – Crete, Sterea Ellada
Kefalotyri
Kopanisti	PDO – Cyclades
Malaka	Crete	Also known as Tiromalama. Made from Graviera curd.
Manouri	PDO – Thessaly
Metsovone	PDO – Metsovo, Epirus
Myzithra	Crete
Tyrozouli	Crete	Made from Myzithra by adding salt, causing dehydration, and allowing maturation.
Xynomizithra	PDO – Crete, Mykonos, Paros
Xynotyro	Mykonos
Other PDO cheeses		Formaela (Arachova), Galotyri (Thessaly, Epirus), Kalathaki (Limnos), Katiki (Domokos), Ladotyri (Lesbos), Pichtogalo Chanion (Chania), Sfela (Peloponnese), Xygalo (Crete)

Hungary

Name	Image	Region	Description
Liptauer or Körözött			A spicy cheese spread made with sheep milk cheese, goat's milk cheese, quark cheese or cottage cheese.
Orda			Made from whey
Pálpusztai			Pálpusztai is a Hungarian soft cow's milk cheese, known for its pungent odor.
Trappista cheese			Trappista is a traditional Hungarian, Bosnian and Serbian semi-hard cow's-milk cheese. It has a mild flavor and melts easily.
Oázis			Smoked cheese
Balaton cheese			A semi-hard, mild, yellow cheese made from cow's milk.
Karaván			Karaván is a smoked Hungarian cow's milk cheese.
Pannónia			Pannónia Emmentaler is a Hungarian version of the Swiss Emmenthal cheese.

Iceland

Name	Image	Region	Description
Höfðingi			A type of Icelandic cheese, described as a "creamy-soft, almost runny cheese with a white rind/crust and a smooth, mild flavor".

Ireland

Italy

Jews of Eastern Europe

Name	Image	Region	Description
Fried Camembert cheese		Eastern Poland, Galicia (Eastern Europe), Belarus, and the Vilnius Region (alongside Kaunas), Lithuania.	It is made of cow milk and usually added to salads or eaten alone.

Kosovo

Name	Image	Region	Description
Šar cheese		Gora, Opolje, Štrpce, in the Šar Mountains, Kosovo	It is made of sheep and cow milk and usually added to salads and main dishes, pitas, served with bread or eaten alone.

Latvia

Name	Image	Region	Description
Jāņi cheese			It is a mixture of raw quark and fresh milk, but other products can be added.
Latvian cheese			A type of cheese with a strong specific aroma modeled after the Limburger.

Lithuania

Džiugas

Malta

Name	Image	Region	Description
Ġbejna		Commonly associated with the island of Gozo	A small round cheese made from sheep's milk, salt and rennet, Ġbejniet are prepared and served in a variety of forms. Until the early 20th century, ġbejniet made from unpasteurised milk were one of the causes of the spread of Brucellosis which was so prevalent as to be called "the Maltese fever".

Moldova

Name	Image	Region	Description
Cașcaval			A type of yellow cheese made of sheep milk. In the Moldova the term is often used to refer to all yellow cheeses.
Urdă			An unaged whey cheese
Brânză			A salty brined cheese made from sheep milk.
Brânză de vaci			Made from whole (regular) cow milk without additives such as rennet. It has a dry, crumbly texture, and takes a spherical shape from the cheesecloth in which the cheese was strained from whey.

Montenegro

Name	Image	Region	Description
Kolašinski sir			A type of soft "Leafy" cheese made of cow milk, produced in Northern Montenegro town of Kolašin. This is a cow milk cheese exclusive to the Central North region, more specifically, around Kolašin town. This is due to the specific composition of flora that free-ranging cows feed upon on the upland pastures, as well as to the microclimatic conditions of the locality. The attempts to make this cheese elsewhere following the same recipe have failed. The producers from this region are proud of their cheese, and for years have been trying to initialize the procedure for the protection of geographic origin. 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.
Pljevaljski sir			A type of best semisoft cheese made of cow milk, produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal. It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture. Currently, there is an ongoing procedure for protection of geographic origin for this cheese.
Podgorički sir			A salty brined cheese made from cow milk.Also named "Kučki sir", made in Southern Montenegro city of Podgorica.
Nikšićki kozji sir			Made from best whole goat milk, produced in Western Montenegro town of Nikšić.
Njeguški sir			In the Southern Montenegro town of Cetinje surroundings at Njeguši the famous cheese of Njeguši is produced. It is being kept at shaded in airy places up to 3 months before degustation. Dried and rich in cow milk fats – simply exquisite.

Netherlands

The Netherlands is one of the major cheese producing countries of Europe, with a tradition of cheesemaking as shown by the Dutch cheese markets.

North Macedonia

Name	Image	Region	Description
Kashkaval			A type of yellow cheese made of sheep milk. In North Macedonia the term is often used to refer to all yellow cheeses (or even any cheese other than Сирење). In English-language menus "кашкавал" is translated as "yellow cheese" (whereas sirene is usually translated as "white cheese" or simply "cheese"). The taste of the kashkaval is sometimes compared to that of the United Kingdom's cheddar cheese, although variations exist.
Urdă			An unaged whey cheese
Belo Sirenje			A type of brine cheese produced in North Macedonia called "white cheese" or simply "cheese". It is made of goat milk, sheep milk, cow's milk or a combination of milks. It is slightly crumbly with a fat content of 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.

Norway

Name	Image	Region	Description
Brunost			A caramelized brown Scandinavian whey cheese. Brunost (brown cheese) is commonly used instead of mysost (whey cheese), which is the correct name. Another variant, made using goat milk, is referred to and sold as geitost (Norwegian for "goat cheese") or, in an older Dano-Norwegian spelling no longer used in Norway, as gjetost. Geitost is made from a mixture of goat's and cow's milk; ekte geitost (real geitost) is made with goat's milk only.
Gamalost			A sour cheese made from skimmed cow's milk
Geitost			Goat's milk variety of Brunost
Heidal cheese			A Norwegian brunost named after the parish of Heidal in the northern part of the Gudbrand Valley.
Jarlsberg cheese			A mild cow's-milk cheese with large regular holes
Nøkkelost			A semi-hard, yellow cow's milk cheese flavored with cumin and cloves
Norvegia			A Norwegian cow's milk cheese produced by Tine
Pultost			A soft, mature sour milk cheese flavored with caraway seeds, it is found in two variants, spreadable and grainy
Snøfrisk			A goat cheese made by Tine

Poland

The history of cheesemaking in Poland goes back to 5500 BC, when cheese similar to mozzarella was produced in Neolithic times in Kujawy (north-central Poland).

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

Marek Kosmulski described over 600 types of Polish cheeses manufactured between 1948 and 2019.[3]

Name	Region	Description
Bałtycki		Polish brand of cheese.
Bryndza		Sheep milk cheese made in Poland, Slovakia. Recipes differ slightly across the countries.
Bryndza Podhalańska	Podhale region.	Polish variety of the soft cheese bryndza. It is prepared with sheep milk and was registered in the European Union's Register of protected designations of origin and protected geographical indications on June 11, 2007 as a Protected Designation of Origin (PDO).
Bundz	Traditionally produced in Podhale.	A sheep milk cheese.
Bursztyn		A brand of cheese. It is a mature cheese similar to Gruyere.
Edamski	Mazuria.	A rennet cheese based on Dutch Edammer.
Farmer cheese		In Poland, farmer cheese is similar in consistency to cottage cheese. The cheese is formed into a loaf. It is sometimes referred to as "pot cheese."
Gołka	Silesian Voivodeship.	Similar to oscypek, but made with milk from cattle.
Gryficki	Gryfice Dairy, province of Szczecin.	Production began in 1973.
Hauskyjza	Wielkopolska, Pomerania, Kuyavia, and Silesia.	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.
Kortowski
Koryciński	Podlaskie Voivodeship in eastern Poland.	Hard yellow cheese made from cows' milk. Named after the town of Korycin.
Królewski	Northwestern Masovia.	"Royal cheese"; similar in taste and appearance to Swiss Emmental.
Liliput	Wielkopolska.	A cows' milk cheese.
Lechicki		Known in Poland as Brochocki cheese, which derives from the name of the farmer who began producing it.
Łowicki
Lubuski
Mazurski		A brand of cheese.
Morski		Mild, semi-soft cheese made from pasteurized cow's milk. Melts well, often used as a table cheese.
Oscypek	Made exclusively in the Tatra Mountains region of Poland.	Smoked sheep milk cheese, there is also a smaller form called redykołka, known as the 'younger sister' of oscypek.
Przeworski		A rennet cheese, classified as ripening, produced from cow's milk and an infusion of mint and marjoram. It has a delicately spicy taste and an aroma of herbs. Named after the town of Przeworsk in the Subcarpathian Voivodeship.
Radamer	From Polesie.	A cows' milk cheese, with Dutch and Swiss influence.
Redykołka	Produced in the Podhale region.	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	Wielkopolska.	Polish blue cheese similar to Danish blue cheeses. The name derives from Roquefort and suggests that it is a Polish Roquefort, however, it is made with cows' milk.
Słupski chłopczyk	Produced in Słupsk.	A Camembert-type cheese, produced before the second world war, reintroduced in 2007, but the production was stopped in 2013.
Twaróg		Also known as ser biały. Pictured is Polish twaróg in the traditional wedge shape.
Tylżycki	Mazuria.	A yellow cheese made from cow's milk. A semi-hard cheese that is a variety of Tilsiter.
Zamojski
Zgorzelecki		A semi-hard, yellow cheese made from cows' milk.

Portugal

Name	Region	Description
Castelo Branco cheese (PDO)	Beira Baixa	a cheese named after the city of the same name in Portugal, the main city of the [[:en:District of Castelo Branco	district]] where it is produced. The cheese is made from milk produced by either a goat or a ewe, and has a soft texture.
Queijo de Nisa (PDO)	Alto Alentejo	a semi-hard sheep's milk cheese from the municipality of Nisa. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle.
Queijo do Pico (PDO)	Azores	Originating from the island of Pico, this cured cheese is produced in cylindrical formats from cow milk It is considered a fatty cheese and the ripening of the cheese forms a yellow exterior irregular crust and yellowish-white, soft and pasty interior. Pico cheese has a salty taste and a, characteristically, intense aroma.
Queijo de Azeitão (PDO)	Azeitão, Setúbal	Sheep's milk cheese originating from the town of Azeitão.
São Jorge (PDO)	Azores	Produced in the São Jorge Island, this is a hard/semi-hard cheese made from unpasteurised cow's milk, and the pâte has small eyes.
Serra da Estrela (PDO)	Serra da Estrela	Produced in a mountainous region this cheeses is made from sheep's milk, mostly during the months of November to March. The texture of the paste varies depending on its age, from a very soft semi-liquid when young, to a soft but sliceable solid when older. It is a cured cheese created by artisanal producers with a white or slightly yellow color and a uniform creamy consistency with at most a few small holes in it.
Trás-os-Montes (PDO)	Trás-os-Montes	A goat cheese from Alto Trás-os-Montes, Norte Region, PortugalPortugal.
Requeijão		A milk-derived product produced in Portugal, it is sometimes called requesón (the Spanish word for ricotta) in English-speaking countries. It is a loose, ricotta-like cheese used to make cheese spreads.
Saloio (Brand)
Santarém cheese
Serpa cheese

Romania

Name	Image	Region	Description
Brânzǎ de burduf			A salty type of cheese prepared with sheep's-milk, it has a strong flavor and is slightly soft in texture. To obtain it, sweet caș is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep's stomach, or into a sheep's skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark.
Brânză de Suhaia			Suhaia cheese is a dairy product matured in brine, prepared in the neighboring territories of Suhaia commune and, predominantly, in Suhaia commune, Teleorman, Romania. The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life.
Brânză de vaci (Brânză dulce)			Made from whole cow milk similar to cottage cheese.
Caș			Sweet non-fermented cheese obtained from cow's or sheep's milk. Drained in cheesecloth could be eaten fresh, smoked, or further prepared into brânzǎ de burduf.
Cașcaval			Cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep's or cow's-milk.
Năsal cheese			Năsal is a traditional Romanian cheese bearing the same name as the village where it is produced in the Țaga commune, Cluj County. It is a smear-ripened cheese made from cow's milk.
Telemea			Sweet to extremely salty cheese obtained from cow's or sheep's raw or pasteurized milk. Two main categories: fresh – available seasonally and preserved -available year around. Fresh telemea is soft, and in various degrees of saltiness. Preserved telemea is harder and salt saturated due to its brine preservation. Preserved telemea is almost identical to Greek Feta cheese.
Urdă			Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian ricotta cheese.

Russia

Name	Region	Description
Circassian cheese	Adyghea	A crumbly non-melting and mild fresh cheese that is produced in the North Caucasus. It is a cultural cheese and staple for Circassians that is very famous in Russia (Republic of Adyghea, Kabardino-Balkaria, Karachay–Cherkessia, Shapsugia in the southern part of Krasnodar Krai, Stavropol Krai, North Ossetia, Moscow, and Saint Petersburg), and the Middle east countries (Jordan, Turkey, Lebanon, Syria, Israel) and worldwide (mainly countries that have a North Caucasians and Circassians Diaspora/s).
Korall		A soft, processed cheese made of cow's milk
Tvorog (творог)		Similar to cottage cheese, version without cream.

Adygheysky
Altaysky – a fairly dry hard cheese, similar to Swiss cheese, originating in the Altai region
Chyorny Altai – a hard cheese similar to cheddar
Danilovsky
Dorogobuzhsky – a soft cheese from western Russia
Dorozhny
Golandsky
Gornoaltaysky – a hard, crumbly cheese
Kostromskoy
Moale
Moskovsky – a hard cow's milk cheese, also similar to Swiss
Medynsky
Omichka – a slightly sweet, soft processed cheese made of cow's milk
Pikantny
Poshekhonsky – a hard cow's milk cheese
Rossiysky – similar to German Tilsiter (ru:Российский сыр (in Russian))
Sovetsky
Uglichsky – a hard cheese made of cow's milk
Yaroslavsky – a hard cow's milk cheese, usually produced in rounds; with a slightly sour taste
Zakusochny – a soft blue cow's milk cheese

Serbia

Name	Image	Region	Description
Kačkavalj			A type of stretched-curd cheese made out of sheep's or cow's milk. Pictured is Kačkavalj (Caciocavallo) cheese hanged to mature (Serbia)
Pule cheese			Reportedly the world's most expensive cheese, it is prepared from the milk of Balkan donkeys from Serbia.

Slovakia

Name	Region	Description
Bryndza		A sheep milk cheese made in Poland, Slovakia and Ukraine. Recipes differ slightly across the countries.
Liptauer		A spicy cheese spread made with sheep milk cheese, goat's milk cheese, quark cheese or cottage cheese.
Ovčia hrudka
Kravská hrudka
Korbáčiky	Orava	A type of string cheese made from steamed cheese interwoven into fine braids. Common flavors include salty, smoked and garlic.
Oštiepok		A traditional Slovakian smoked sheep milk cheese, it is a protected trade name under the EU's protected geographical indication.
Parenica		A traditional Slovakian cheese, it is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced. Parenica is cream and yellow in color, which is darkened by steaming. The cheese is produced in strips, which are woven into snail-like spirals.
Urda
Tvaroh
Encián
Plesnivec

Slovenia

Name	Image	Region	Description
Mohant			A soft cheese with a strong flavor.
Tolminc cheese		Tolmin	Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a Protected Designation of Origin.

Bohinc Jože
Nanoški
Planinski

Spain

Sweden

Name	Region	Description
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	Stånga	"Gotland Blue" is made in Sweden by the Arla Foods company in the town of Stånga on the island of 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	Bjurholm, Sweden	A cheese produced in Sweden from 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	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

Switzerland is home to over 450 varieties of cheese. Cows milk is used in about 99 percent of the cheeses produced. The remaining share is made up of sheep milk and goa milk.

Ukraine

Name	Image	Region	Description
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 sheep milk cheese made in Moldova, Poland, Slovakia and 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.
Syr			A firm quark version, somewhat similar to cottage cheese
Ukraїnskyi			Hard cheese 50% of fat in dry matter.
Vurda			Sort of whey cheese
Budz			Sheep milk cheese

United Kingdom

The British Cheese Board states that there are over 700 named British cheeses produced in the UK.

Name	Region	Description
Banbury cheese	Banbury, 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 Shakespeare's Merry Wives of Windsor (1597). Pictured is a 15th/16th-century recipe for Banbury cheese.
Cheddar cheese	Cheddar, Somerset	The UK's most famous cheese, and one of the most popular.
Stilton Cheese	Melton Mowbray, Leicestershire	Stilton is produced in two varieties: Blue, which has had Penicillium roqueforti added to generate a characteristic smell and taste, and White, which has not.
Stinking Bishop Cheese	Dymock, Gloucestershire	Perhaps the UK's most notorious cheese, known for its distinctive odour.

Middle East

Egypt

Name	Image	Region	Description
Areesh			A type of white, soft, lactic, crumbly cheese made from 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 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 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			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.

Iran

Name	Image	Region	Description
Lighvan cheese		Liqvan	a brined curd cheese traditionally made in 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 Tabriz, where it has traditionally been made.
Talesh cheese		Talesh	it can only be found in 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) کوزه	Kupe paniri	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 Khoy and Urumia. It is made by adding 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 fennel flower seeds and poppy seeds 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.

Israel


Name	Region	Description
Tzfatit Kashah	Upper Galilee	Hard texture, savory flavor; perfect for grating on top of Shakshouka, Manakish, Burekas or on a baked dumpling called calsonas.
Tzfatit Triah	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 Greek yogurt, labneh is a strained yogurt product that is common in the Middle East and the Levant. Pictured is Labneh in olive oil
Kashkawan		A type of yellow cheese made of sheep milk. In 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.

Levant

Name	Region	Description
Akkawi	Acre	A white brine cheese. It is named after the city of Acre, where it first originated, and is commonly made using cow milk, but can also be made with goat or sheep's milk. It is widely used in Knafeh but Nabulsi cheese is used more often.
Areesh	Originated in 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 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	Jordan	Hard, dry laban made from goat or ewe's milk. Milk is kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with 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 Jerusalem.
Jibneh Arabieh	Arabian Peninsula	A traditional cheese in Middle East countries. It is particularly popular in the Arab States of the 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
Kashkawan		A type of yellow cheese made of sheep milk. In Albania, Bulgaria, North Macedonia, Serbia and 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 Greek yogurt, labneh is a strained yogurt product that is common in the Middle East and the Levant. Pictured is Labneh in olive oil
Majdoule		A salty white cheese made up of thick strands of cheese braided together (hence the name)
Nabulsi cheese	Nablus	One of a number of Palestinian white brined cheeses made in the Middle East. Its name denotes its place of origin, Nablus and it is well known throughout the West Bank and surrounding regions. It is also a major ingredient of the Arabian desserts Knafeh and 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 Mediterranean Sea which includes the countries of Syria, Lebanon, Israel, Jordan, Palestine and sometimes it includes Cyprus and the Turkish province of Hatay

Turkey

Name	Region	Description
Abaza
Antep peyniri [tr]	Gaziantep
Armola peyniri [tr]	Seferihisar
Arnavut
Beyaz peynir		A salty, white cheese made from unpasteurized sheep milk. The cheese has a slightly grainy appearance and is similar to Greek feta cheese.
Çamur	İzmir
Çeçil (tr)	Erzurum	Also known as Civil Peyniri
Çökelek
Çömlek Peyniri	Kayseri, Yozgat, Sivas	Also known as Küp peyniri [tr]
Dil Peyniri
Edirne
Ezine peyniri [tr]	Çanakkale
Füme çerkes peyniri [tr]
Hellim	Kuzey Kıbrıs
Kars Gravyeri	Kars
Kaşar
Keçi Peyniri		A goat's milk cheese
Kirli Hanım	Ayvalık
Kopanisti peyniri [tr]	İzmir
Küflü Peynir	Konya, Ardahan
Lor (tr)
Malakan Peyniri	Kars
Mihaliç Peyniri	Balıkesir	Also known as Kelle Peyniri or Manyas Peyniri
Obruk	Karaman
Örgü	Diyarbakır
Salamura	Bingöl, Tokat
Sayas	İzmir
Süzme Yoğurt
Telli peynir [tr]	Karadeniz
Tulum	Erzincan, [[Wikipedia:İzmir]\|İzmir]], Tunceli, Aydın
Van otlu peyniri	Van

North and Central America

Canada

Name	Region	Description
Bleu Bénédictin	Made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec	A semi-soft, whole milk blue cheese deeply veined with the Roquefort penicillium mold
Cheddar cheese		Most Canadian Cheddar is produced by a number of large companies in 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 poutine.
Oka	Originally manufactured by the Trappist monks, who are located in Oka, Quebec, Canada	A semi-soft washed rind cheese, Oka has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company.
Pikauba	Saguenay–Lac-Saint-Jean, 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.

Costa Rica

Name	Image	Region	Description
Palmito cheese			A popular fresh cheese from Costa Rica that resembles a knotted ball of string cheese
Turrialba cheese		Turrialba, Cartago Province	salty young cheese made of cow's milk

El Salvador

Name	Image	Region	Description
Cuajada
Crema			A spreadable, unripened white cheese.
Enredo
Queto

Honduras

Name	Image	Region	Description
Crema			A spreadable, unripened white cheese.
Cuajada
Quesillo
Queijo seco

Mexico

Name	Region	Description
Adobera cheese
Añejo cheese		A firm, aged Mexican cheese traditionally made from skimmed 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
Oaxaca cheese	Named after the state of 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
Queso Crema
Chihuahua cheese
Queso de cuajo
Queso Fresco
Queso Panela		A white, fresh and smooth Mexican cheese of pasteurized cow's milk
Requesón

Nicaragua

Name	Image	Region	Description
Quesillo

United States

Name	Image	Region	Description
Bergenost			Brand name of a semi-soft cheese with a mild, smooth flavor and a subtle hint of sourness. Bergenost is a triple-cream, Norwegian-style butter cheese made by Yancey's Fancy of Corfu, New York using imported Norwegian cultures.
Brick cheese		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		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. After a couple days or after any refrigeration they can be "regenerated" with a couple seconds in a microwave, but they will not be the same or as fresh. They are good in an omelete or breaded and fried at this point. After a few days they will be like a young colby or cheddar.
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		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		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	File:Provel.jpg		A white, processed cheese made of a blend of Cheddar, Swiss, and Provolone cheeses. Particularly popular in and around St Louis, MO.
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.

Oceania

Australia

Name	Image	Region	Description
Tasty cheese			The name-equivalent of cheddar cheese used in Australia and New Zealand, especially manufacturers and sellers.

New Zealand

South America

Argentina

Name	Image	Region	Description
Cremoso cheese			A fresh cheese elaborated with cow's milk, with or without the addition of cream. It has its origin in Argentina, and derives from Italian cheeses with similar characteristics as Crescenza.
Criollo
Goya
Reggianito			Pictured are rounds of Argentine Reggianito cheese, accompanied with bread.
Sardo
Chubut
Tandil
Mar del Plata
Tafí del Valle
Cuartirolo
Provoleta

Bolivia

Name	Image	Region	Description
Chaqueño
Menonita

Brazil

Name	Image	Region	Description
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 Brazil.
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 Northeastern Brazil
Queijo de Colônia			or Colony cheese.
Queijo Meia Cura
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.

Chile

Name	Region	Description
Chanco cheese		Cow's milk cheese originally from the Chanco farm in Maule Region. Now it is produced all over south\|Zona Sur\|south-central Chile, and represents almost 50% of Chilean cheese consumption.
Panquehue	Andean Aconcagua region	A semi-soft cheese, it is one of the most popular cheeses in Chile, it is similar in taste to Tilsit and often has chives or red pepper flakes mixed in.
Renaico

Colombia

Name	Region	Description
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 Tolima Department; the town of 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.

Paraguay


Name	Image	Region	Description
Paraguay		Paraguay	Made with whole cow's milk, without skimming. Creamy cheese, soft mass and slightly sour flavor.

Peru

Name	Region	Description
Allpachaca	Ayacucho	Different regional varieties, similar to Andean cheese (Queso Andino).
Queso Andino	Cajamarca	Smooth texture and mild flavor.
Queso fresco		Regional version of the traditional fresh cheese, soft and white in color.

Uruguay

Name	Region	Description
Colonia	Colonia	It is a soft cheese with a hard rind, light yellow color and abundant 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 Sandwiches de miga (crust free).
Termal	Colonia Juan Gutiérrez, 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 kg, 10 cm in diameter, and 8 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 kg in weight. It has a firm consistency and texture, with some spherical eyes and a smooth but defined flavor. Used as cut cheese.

Venezuela

Name	Image	Region	Description
Guayanés cheese		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 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 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.

Other

Some types of cheese were either developed in various locales independently (usually as un-aged products from the beginning stages of dairy processing and cheesemaking), or are not actually cheese products. Examples include:

Name	Region	Description
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 port wine as it is made
Smoked cheese	Various	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