Provola (Italian cheese): Provola is an Italian cheese made from cow's milk, raw milk and […]
European cheeses
Queso blanco (Spanish cheese)
Queso blanco (Spanish cheese): Queso blanco, literally "white cheese" in Spanish, can refer to many types […]
Montasio (Italian cheese)
Montasio (Italian cheese): Montasio is a cheese made from cow's milk, with an uncooked pressed paste, typical […]
Quark (cottage cheese)
Quark (cottage cheese): Quark is a type of dairy product made by heating milk until […]
Brunost (Norwegian cheese)
Brunost (Norwegian cheese): Brunost (literal translation: brown cheese) is a generic term for a type of […]
Tilsit (Swiss cheese)
Tilsit (Swiss cheese): Tilsit is a semi-hard Swiss cheese with a washed rind with 30 to […]
Fontina (Italian cheese)
Fontina (Italian cheese): Fontina (in Aosta Valley patois*, fountin-a; in Italian, fontina) is an Italian cheese, […]
La Sanglée des Covardis (Swiss cheese)
La Sanglée des Covardis (Swiss cheese): La Sanglée des Covardis is a small cheese from the Swiss Jura. It's a […]
Cuajada (Spanish cheese)
Cuajada (Spanish cheese): In Spain, cuajada is the traditional sheep curd from the Spanish Basque Country. Other names […]
Juustoleipä (Finnish cheese)
Juustoleipä (Finnish cheese): Juustoleipä or Leipäjuusto is a Finnish cheese, made from cow colostrum. Description […]
Mahón (Spanish cheese)
Mahón (Spanish cheese): Mahón (or Maó) cheese is a hard cheese with a Protected Designation of Origin […]
Cream cheese
Fresh cheese: Fresh cheese (or cottage cheese) is a fresh cheese, obtained by lactic coagulation, […]
Schabziger (Swiss cheese)
Schabziger (Swiss cheese): Schabziger or schabzigier is a Swiss cheese originating from the canton of Glarus. He is called […]
Tête de moine (Swiss cheese)
Tête de moine (Swiss cheese): Tête de moine is a Swiss appellation preserved by a Swiss PDO designating […]
Caciocavallo (Italian cheese)
Caciocavallo: Caciocavallo is a generic name for a spun cheese from southern Italy. Etymology and dissemination […]
Huntsman
Huntsman: Huntsman cheese is a combination of two English cheeses, Stilton and Double Gloucester which are assembled […]
Double Gloucester
Double Gloucester: Double Gloucester is a cheese produced in the English county of Gloucestershire since the XNUMXth century. […]
Stilton cheese
Stilton Cheese: Stilton Cheese ("Stilton cheese") is an English cheese. There are two kinds of […]
Casar cake
Torta del Casar Torta del Casar: Torta del Casar is a cheese made from sheep's milk […]
Stracchino
Stracchino Stracchino: Stracchino, also known as crescenza is a type of Italian milk cheese […]
Robiola
Robiola Robiola: Robiola is an Italian cheese from the Stracchini family. He is originally from the region of […]
Milk cream
Fior di latte: The (*) fior di latte (literally “flower of milk” in French) is a […]
Serra da Estrela Cheese
Queijo Serra da Estrela: Queijo Serra da Estrela is a protected designation of origin designating a Portuguese cheese, made […]
Creamy Cheese
Requeijão: Requeijão is a Portuguese dairy product obtained by precipitation or coagulation, by heat, of the proteins contained […]
Jarlsberg
Jarlsberg: Jarlsberg is a hard Norwegian cheese (cheese is called ost in Norwegian) made from […]
Cașcaval
Cașcaval: Cașcaval (Romanian pronunciation: kaʃkaval) is the name of a type of ripened cheese with a washed rind and […]
Edam
Edam: Edam is a cheese from the Netherlands (Edammer in Dutch), traditionally sold in the form of a cheese ball at […]
Cheshire
Cheshire: Cheshire, often called chester in French, is a dense and crumbly English cheese made with milk […]
Red leicester
Red Leicester: Red Leicester is an English cheese produced in Leicestershire (a county of England located in the heart of […]
Grated cheese
Grated Cheese: Grated cheese is a presentation form of cheese that has undergone a grating process. […]