Scamorza: Scamorza is a cheese from southern Italy with a slightly ripened spun paste and produced with milk […]
European cheeses
Metsovone
Metsovóne: Metsovóne is a Greek (modern Greek: Μετσοβόνε) semi-hard cheese produced from milk […]
Tyrovolia
Tyrovolia: Tyrovolia is a soft, short-ripened cheese produced exclusively on the island of Mykonos. He […]
Kopanisti
Kopanistí: Kopanistí or kopanistí Mykónou (modern Greek: Κοπανιστή Μυκόνου) is a salty and spicy cheese produced mainly […]
Pictogalo Chanion
Pichtogalo Chanion: Pichtogalo Chanion (Πηχτόγαλο Χανίων in Greek) is a Greek fresh cheese with a […]
Provolone Cheese
Provolone: Provolone (Italian: provolone piccante) is an Italian cheese originating in the south of the country, but above all […]
Asiago
Asiago: Asiago is an Italian cheese made from cow's milk, cooked pressed cheese produced mainly in […]
Kasseri
Kasséri: Kasséri (in modern Greek Κασέρι or in Turkish kaşar or kaşer) is a semi-hard white-yellow cheese […]
Kefalograviera
Kefalograviera: Kefalograviera (modern Greek: Κεφαλογραβιέρα) is a Greek hard cheese produced from milk […]
Manchego
Manchego: Manchego is a Spanish cheese made with milk from Manchega sheep, produced in […]
Malaka
Malaka: Malaka is a fresh Greek cheese originating in Crete. It is a "second" who […]
Crete Gravel
Gravièra de Crete: Graviera Kritis (in Greek Γραβιέρα Κρήτης) is a Cretan cheese made from […]
Gbejna
Gbejna: ġbejna (plural ġbejniet, in French, fromagette) is a traditional Maltese (in Maltese, ġobon) cheese made from […]
Liptauer
Liptauer: Liptauer is a Slovak spread made from goat and sheep milk. We […]
Manouri
Manoúri: Manoúri en (modern Greek μανούρι) is a semi-soft Greek cheese made from sheep's whey or […]
Bryndza
Bryndza: Bryndza (from Romanian brânză: cheese) is a sheep's milk cheese made mainly […]
Kefalotyri
Kefalotýri: The kefalotýri, (in Greek: κεφαλοτύρι, from [κεφάλ(ι) -ο- + τυρ(ί) -ι] meaning “cheese wheel” […]
Anthotyros
Anthotyros: Anthotyros cheese (Greek: Ανθότυρος) (Anthotyro in Modern Greek, "flowery cheese"), is a cheese […]
Halloumi
Halloumi: Halloumi (Greek: χαλλούμι; Turkish: hellim) is a cheese originating from the island of […]
Anari
Anari: Anari (Greek: αναρή, Turkish: ni) is a whey cheese produced in Cyprus. Good […]
Urda
Urdă: Urdă (or urdă) is a Romanian whey cheese made from sheep's, goat's, […]
Irkotta
Irkotta: Irkotta (ricotta in French) is the usual name for a fresh Maltese cheese available in all […]
junket
Junket: Junket is an English dessert made with sweetened milk curdled with rennet, an enzyme […]
Made
Maquée: La maquée (francization of Walloon makêye which comes from the Walloon verb maker meaning “to strike” or “[…]
Cheese
Telemea: Telemea is the Romanian name for curd. It can be made from cow's milk, […]
Cottage cheese
Cottage cheese: Cottage cheese, cottage cheese or simply cottage, is an English fresh cheese made from […]
Gaztanbera
Gaztanbera: Gaztanbera (“fresh cheese”, in French; requesón, in Spanish) is a cheese from the Basque Country, […]
Mizithra
Mizithra: Mizithra (or myzithra; in modern Greek: μυζήθρα) is a traditional Greek cheese made from […]
feta
Feta: Feta (or feta; in modern Greek: φέτα) refers to a curd cheese in brine originating from […]
Appenzeller (Swiss cheese)
Appenzeller (Swiss cheese): Appenzeller or appenzel is a Swiss cheese, a specialty of the cantons of Appenzell Innerrhoden and Appenzell Innerrhoden. It is […]