Translations:List of cheeses/61/en
Russia
| Name | Image | 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