Cheese is one of the most popular food items in the world, enjoyed by people of all ages and from all cultures.
There are more than 1,500 known types of cheese, each with its own unique flavor and texture.
In this comprehensive list of cheese names, we’ll take a look at some of the popular and exotic ones.
- Comprehensive List of Popular and Exotic Cheese of the World
- 1. Abbaye de Tamié Cheese
- 2. Abondance Cheese
- 3. Afuega’l Pitu Cheese
- 4. Anari Cheese
- 5. Anevato Cheese
- 6. Appenzeller Cheese
- 7. Arzúa-Ulloa Cheese
- 8. Asiago Cheese
- 9. Azeitão Cheese
- 10. Bandal Cheese
- 11. Banon Cheese
- 12. Batzos Cheese
- 13. Beaufort Cheese
- 14. Bergkäse Cheese
- 15. Bitto Cheese
- 16. Bleu d’Auvergne Cheese
- 17. Bleu de Gex Cheese
- 18. Bleu des Causses Cheese
- 19. Bleu du Vercors-Sassenage Cheese
- 20. Boeren-Leidse met sleutels Cheese
- 21. Bohinjski sir Cheese
- 22. Bovški sir Cheese
- 23. Brânză de burduf Cheese
- 24. Brie de Meaux Cheese
- 25. Brillat-Savarin Cheese
- 26. Brin d’Amour Cheese
- 27. Brocciu Cheese
- 28. Burrata Cheese
- 29. Burrini Cheese
- 30. Cabrales
- 31. Caciocavallo
- 32. Caciocavallo Podolico
- 33. Cacioricotta
- 34. Caerphilly
- 35. Camembert de Normandie
- 36. Cancoillotte
- 37. Canestrato di Moliterno
- 38. Canestrato Pugliese
- 39. Cantal
- 40. Casatella Trevigiana
- 41. Casciotta d’Urbino
- 42. Cashel Blue
- 43. Casieddu
- 44. Castelmagno
- 45. Castelo Branco
- 46. Cebreiro
- 47. Celtic Blue Reserve
- 48. Chabichou du Poitou
- 49. Chaource
- 50. Charolais
- 51. Cheddar
- 52. Cheese curds
- 53. Cheshire
- 54. Chevrotin
- 55. Classic Blue Log
- 56. Colby
- 57. Comté
- 58. Cougar Gold
- 59. Coulommiers
- 60. Crottin de Chavignol
- 61. Crowley Cheese
- 62. Domiati
- 63. Edam
- 64. Emmental
- 65. Epoisses
- 66. Feta
- 67. Fiore Sardo
- 68. Fiore Sicano
- 69. Fontina Val d’Aosta
- 70. Formaella Arahovas Parnassou
- 71. Formaggella del Luinese
- 72. Formaggio di fossa
- 73. Fourme d’Ambert
- 74. Fourme de Montbrison
- 75. Galotyri
- 76. Gamonedo
- 77. Gaperon
- 78. Garrotxa
- 79. Ġbejna
- 80. Gloucester
- 81. Gorgonzola
- 82. Gouda
- 83. Grana Padano
- 84. Graviera Agrafon
- 85. Graviera Kritis
- 86. Graviera Naxou
- 87. Great Hill Blue
- 88. Grobnik
- 89. Gruyère
- 90. Halloumi
- 91. Havarti
- 92. Herzegovina sack cheese
- 93. Humboldt Fog
- 94. Idiazabal
- 95. Istrian
- 96. Jack / Monterey Jack
- 97. Jajikhli Panir
- 98. Jarlsberg
- 99. Kalathaki Limnou
- 100. Kashkaval
- 101. Kasseri
- 102. Katiki Domokou
- 103. Kefalograviera
- 104. Kopanisti
- 105. Kraški kozji sir
- 106. Kraški ovčji sir
- 107. Krasotyri
- 108. Krk
- 109. Kupa Paniri
- 110. La Serena
- 111. Ladotyri Mytilinis
- 112. Laguiole
- 113. Lancashire
- 114. Langres
- 115. Lankaaster Aged
- 116. Lighvan Paniri
- 117. Limburger
- 119. Lisnati
- 120. Livarot
- 121. Livno
- 122. Lor
- 123. Mahón-Menorca
- 124. Maiorchino
- 125. Manchego
- 126. Manoura
- 127. Manouri
- 128. Maroilles
- 129. Mascarpone
- Cheese Names Alphabetically
Comprehensive List of Popular and Exotic Cheese of the World
1. Abbaye de Tamié Cheese
Abbaye de Tamié is a washed-rind cheese produced in France by the monks at Abbaye Notre-Dame de Tamié.
It is made from raw cow’s milk and belongs to the pressed, uncooked cheese category.
2. Abondance Cheese
Abondance cheese is a popular French cheese that originates from the Haute-Savoie region.
It is a semi-cooked, pressed cheese made with raw milk, and has been given Appellation d’Origine Contrôlée (AOC) status.
The cheese has a supple texture and a yeasty aroma. It is savory yet fruity, with an umami taste.
3. Afuega’l Pitu Cheese
Afuega’l Pitu cheese is a traditional Spanish soft cheese that hails from the Asturias region in northern Spain.
The name of the cheese, which translates to “choking cake” in the local dialect, refers to its unique texture that can stick to the upper part of your mouth.
4. Anari Cheese
Anari cheese is a type of whey cheese that is often considered a byproduct of the production process of Halloumi cheese.
Anari cheese is soft, high in moisture, and thus fragile, with a mild, nutty flavor.
5. Anevato Cheese
Anevato is a traditional Greek cheese made from ewe’s milk, goat’s milk, or a mixture of both.
It is produced at creameries in the mountain region of western Macedonia and has a soft, spreadable texture with a grainy consistency.
Anevato is lightly salted and has a pleasant sourish and refreshing flavor.
This cheese is a protected designation of origin (PDO) product and can only be made in the specified region of Macedonia.
6. Appenzeller Cheese
Appenzeller is a traditional hard cow’s milk Swiss cheese.
It was originally made in the Alps by herdsmen who delivered it as a tithe payment to the St. Gallen monastery.
The requirements of its production are clear and strict – Appenzeller has to be prepared using cow’s milk.
The full-fat version contains 48 percent fat, while the low-fat version contains 18 percent fat.
7. Arzúa-Ulloa Cheese
Arzúa-Ulloa is a soft cheese from Galicia in Northwest Spain. It is made from cow’s milk and has the highest production among all Spanish cow’s milk cheeses.
The cheese is made exclusively in a specific geographic area on the banks of the Ulla River, in the central area of Galicia.
It has been protected since 1995 with the designation of origin (DO).
8. Asiago Cheese
Asiago cheese is a popular cow’s milk cheese that originated in the northeastern part of Italy.
This cheese is one of the oldest Italian cheeses and has a rich history dating back centuries.
In order to meet production specifications, both the milk and cattle used to make Asiago cheese must come from the limited area surrounding, which includes the provinces of Vicenza and Trento and part of Padua and Treviso.
9. Azeitão Cheese
Azeitão cheese is a Portuguese PDO cheese named after the village of Azeitão, in the foothills of the Arrábida mountains.
The cheese is made with raw ewe’s milk that is coagulated using vegetable rennet made from the stamens of the thistle flower.
10. Bandal Cheese
Bandal cheese is a soft, unripened cheese made from cow’s milk.
It gets its name from the town of Bandal, located near Calcutta, India. Both smoked and unsmoked versions of this cheese are made
11. Banon Cheese
The cheese gets its name from the village of Banon in the Provence region of southeastern France.
Banon cheese is an AOP-designated cheese made from the milk of chèvre commune provençale goats, using traditional cheesemaking techniques.
This cheese has a long and storied history – it is mentioned in texts dating back to the Middle Ages.
12. Batzos Cheese
Batzos cheese is a low-fat, semihard cheese that is produced mainly in Western Macedonia, Greece.
It is characterized by a slightly piquant taste and a large number of eyes (holes) in the body.
13. Beaufort Cheese
Beaufort cheese is a hard, cooked cheese made from the raw milk of Tarine and Abondance cows.
The cows graze in the mountains of the Savoie region in eastern France, and the cheese is produced in cooperative dairies only from whole raw milk.
Beaufort cheese has been an AOC (appellation d’origine contrôlée) since 1968 and, since 2009, has a PDO label.
14. Bergkäse Cheese
Bergkäse is an Alpine-style hard cheese that is produced within the borders of Switzerland, Austria, and Germany.
The milk for this cheese is only collected in the morning, and the cheesemaking process also takes place during this time.
Bergkäse was originally defined by transhumance, which is the seasonal movement of people and their livestock between highland and lowland pastures.
15. Bitto Cheese
Bitto is a traditional Italian cheese that is produced in the mountainous region of Sondrio, located in northern Italy.
The cheese gets its name from the Bitto River, which runs through the area where it is made.
Bitto cheese is made using milk from cows that graze on the high mountain pastures of the region.
The cheese is only produced during the months of June through September when the cows’ milk is at its peak.
The cheese is then aged for a minimum of 70 days in high-altitude dairies or lower-altitude stations within the production area.
16. Bleu d’Auvergne Cheese
Bleu d’Auvergne is a blue-veined cheese prepared from French cow’s milk in Cantal and Puy de Dôme départements. It is PDO cheese.
A cheese to be served at the end of a meal, Bleu d’Auvergne is also used in local recipes, in salads or sauces,
17. Bleu de Gex Cheese
Bleu de Gex cheese is a very mild blue cheese with aromas of hazelnut and mushroom.
It is made from the milk of Montbéliarde or Simmental cows and has a long history dating back to the Jura Mountains at the French-Swiss border.
18. Bleu des Causses Cheese
Bleu des Causses is a semisoft French blue cheese that gained appellation d’origine contrôlée (AOC) status in 1953.
It is very creamy, with a high-fat content of 45 percent, and has a sweet yet spicy flavor.
The cheese melts powerfully in the mouth and pairs well with dessert and sweet white wines.
19. Bleu du Vercors-Sassenage Cheese
Bleu du Vercors-Sassenage is a delicious, creamy blue-veined cheese with a rich history dating back to the Middle Ages.
This cheese is produced in the Auvergne-Rhône-Alpes region of France, in an area known as the Parc Naturel Régional du Vercors.
The cheese has a unique and complex flavor, with notes of hazelnut, undergrowth, and mushroom.
It is one of the smallest French cow’s milk cheeses with a protected designation of origin (PDO), meaning that it can only be produced in this specific region using traditional methods.
20. Boeren-Leidse met sleutels Cheese
Boeren-Leidse met sleutels cheese is a Dutch cheese that has been granted protected designation of origin (PDO) status (in 1997).
Boeren-Leidse met sleutels cheese has a long history, dating back to the Middle Ages.
The cheese is produced in the area around the Old Rhine River, near the city of Leiden, and must use milk from certain breeds of cattle.
The cheeses are imprinted with the symbol of crossed keys (sleutels in Dutch), the coat of arms of the city of Leiden.
21. Bohinjski sir Cheese
Bohinjski sir, also known as Bohinj cheese, is a hard cow’s milk cheese that originated in the Bohinj region of Slovenia.
This cheese has been produced since 1873 and is made from raw or thermalized cow’s milk.
The flavor of Bohinjski sir is mild and aromatic with a nut-like taste.
22. Bovški sir Cheese
Bovški sir is a hard Slovenian cheese with a PDO designation. Bovec cheese has excellent quality and was historically valued much higher than other cheeses.
Bovec cheese is primarily made from raw sheep’s milk of the Bovška Ovca breed.
23. Brânză de burduf Cheese
Brânză de Burduf is a traditional Romanian cheese that is made in the Bucegi Mountains. It starts out as Caș, a fresh cheese made by curdling sheep’s milk with rennet and draining the whey.
It becomes Brânză de Burduf after the curds are broken into small bits, mixed with salt, and then packed into traditional “bellows”.
This cheese is an important part of Romanian culture and cuisine and is often served at special occasions.
24. Brie de Meaux Cheese
Brie de Meaux is a French soft cheese made from raw cow’s milk. It has a white mold, and its origins are thought to date back to the seventh century.
Brie de Meaux obtained appellation d’origine protéger (AOP) status in 1996. The texture of the fully matured cheese is supple and it gains delicate aromas of cream, butter, and hazelnuts.
25. Brillat-Savarin Cheese
Brillat-Savarin cheese is a rich, creamy cheese that was developed in the 1930s by Pierre and Henri Androuët. The cheese is made from pasteurized milk and has a semisoft texture.
The mouthfeel of the cheese is reminiscent of tangy, sour, and mushroomy softened butter.
26. Brin d’Amour Cheese
Brin d’Amour cheese is a Corsican specialty made from sheep’s milk or sometimes goat’s milk.
The animals graze on the wild herbs, flowers, and brush of the rugged Corsican landscape, which imparts a unique flavor to the cheese.
As the cheese ages, it becomes firm and flaky with an intensified earthy flavor and aroma of the herbs.
This cheese is not widely available outside of Corsica, so if you’re lucky enough to find it, be sure to give it a try!
27. Brocciu Cheese
Brocciu is a delicious cheese that originates from the island of Corsica.
This cheese is made exclusively from the whey of ewe’s or goat’s milk and has a soft, creamy texture that makes it perfect for any occasion.
Brocciu has both AOC and PDO status.
28. Burrata Cheese
Burrata originated from the commune of Andria, in the Apulia region of Italy. The cheese is made from cow’s milk and has a rich, buttery flavor.
The name burrata comes from the Italian word for butter, which is fitting given the creamy texture of the cheese.
29. Burrini Cheese
Burrini cheese which is eaten primarily as a table cheese is composed of an outer layer of cow’s milk cheese and an inner layer of butter.
The cheeses are typically matured for at least six to eight days.
Burrini cheese has a mild, buttery flavor yet a distinctive, some say pungent, aroma.
Cabrales is a world-famous Spanish blue cheese that hails from the eastern principality of Asturias.
It is made from a blend of cow’s milk, with seasonal additions of goat’s and sheep’s milk, and it has been granted PDO (protected designation of origin) status since 1981.
Cabrales is characterized by its irregular fine streaks of blue, which give it an intense and piquant flavour with hints of hazelnuts, dark cocoa, and a sharp, metallic finish.
Its outspoken character has made it a favourite among cheese lovers all over the world.
Caciocavallo cheese has a long history dating back to the Middle Ages.
It is thought to have originated in southern Italy, specifically in the regions of Apulia and Calabria.
The name caciocavallo comes from the Italian words for “cheese” (cacio) and “horse” (cavallo). This name is believed to come from the practice of hanging caciocavallo cheese from a horse’s saddle to transport it.
Caciocavallo cheese is a type of pasta filata or spun paste cheese. The paste or curd is spun or stretched and kneaded, and then shaped into a distinctive teardrop or gourd-like shape.
This cheese is typically made with cow’s milk, sheep’s milk, or a combination of the two. It can also be made with goat’s milk or, rarely, with buffalo milk.
32. Caciocavallo Podolico
Caciocavallo Podolico is a unique cheese made from the raw milk of Podolica cows.
These cows are raised on pasture vegetation and allowed to roam freely, resulting in a cheese with a strong animal flavour and golden colour.
The herbaceous and flowering scent of Caciocavallo Podolico makes it a truly unique cheese that is sure to tantalize your taste buds.
Cacioricotta cheese is a delicious Italian cheese that can be enjoyed both fresh and aged.
It’s made using goat’s milk, and is produced in the southern regions of Italy, including Basilicata, Calabria, Puglia, and Campania.
Aged Cacioricotta has a strong flavor and is often used as a grating cheese on pasta dishes. It’s also lovely fresh when it has a milder, creamy flavor. I
Caerphilly cheese is a delicious semisoft cheese that originated in Wales in the early 1800s.
This cheese was particularly popular among miners at the time, who would take a wedge of it with them underground, wrapped up in a cabbage leaf to keep it safe during their travels.
35. Camembert de Normandie
Camembert de Normandie is a semisoft, mould-ripened, cow’s milk cheese originating from the Normandy region of France.
The cheese is formed in a small, round disk shape and has a creamy white exterior with a soft, edible rind.
Camembert de Normandie was granted protected designation of origin (PDO) status in 1983, which means that its milk can only be produced and made into cheese in the designated regions – departments of Calvados, Orne, Manche, and Eure in the regions of Basse and Haute Normandie.
Cancoillotte cheese is a smooth, creamy-textured cheese made in the Franche-Comte region of Eastern France.
Some suggest that a cheese like cancoillotte was made in this area as long ago as the Roman occupation. The chief ingredient of cancoillotte is a cheese called metton.
Metton is made from skim milk. Rennet is added, and the curd that is produced is then thinly cut and heated.
Traditionally, cancoillotte would have been made on the farm, but today, cancoillotte is made mainly in large creameries.
37. Canestrato di Moliterno
Canestrato di Moliterno Cheese is a type of hard cheese that is made from a mix of goat’s milk and sheep’s milk.
It originates from the Basilicata region in Southern Italy and has been produced there and in other areas since the 18th century.
The cheese can be eaten fresh or aged.
38. Canestrato Pugliese
Canestrato Pugliese is a hard, uncooked cheese made with raw whole ewe’s milk from one or two milkings.
It is produced throughout the province of Foggia and in some municipalities of the Bari province in southern parts of Italy.
Cantal cheese is one of the oldest French cheeses, going back over two thousand years.
Cantal is a large, firm, uncooked French cheese made from raw cow’s milk, with a thin grey-white rind tending toward golden when aged.
Cantal received its AOC in 1956 and its PDO in 2007.
40. Casatella Trevigiana
Casatella Trevigiana Cheese is a delicious and unique cheese from the province of Treviso in Italy’s Veneto region.
The name Casatella derives from the Veneto dialect word for “home”, signifying the cheese’s humble beginnings.
This cheese was first made by farmers from the surplus milk of their cows and has since become a staple in the Treviso area.
In 2008, Casatella Trevigiana was granted protected designation of origin status, ensuring that only cheese made with milk from Frisona, Pezzata Rossa, Bruna, and Burlina breeds of cows can be called Casatella.
41. Casciotta d’Urbino
Casciotta d’Urbino is a semisoft, semicooked cheese produced in the province of Pesaro-Urbino, Italy. The cheese received European recognition of protected designation of origin (PDO) in 1996.
The largest component of the cheese is whole ewe’s milk, with a smaller amount of whole cow’s milk mixed in from two milkings.
42. Cashel Blue
Cashel Blue cheese is an Irish blue cheese made on the farm of Jane and Louis Grubb in Tipperary.
It was established as Ireland’s first farmhouse blue cheese. The curd of Cashel Blue is cut by hand using a “cheese harp” and then stirred using a shovel-shaped paddle.
Casieddu is a unique Italian cheese made from goat’s milk. It has a diameter of 3-4 inches and is only produced seasonally between the months of July and September.
The high water content in Casieddu gives it a light, refreshing taste. It is also characterized by its two dominant aromas: cooking and mint.
Castelmagno is a semi-hard cheese from the Piedmont region of Italy that has an unusual crumbly texture.
It is both a table cheese, suitable on its own or paired with honey or chutney, and a grating cheese that goes well with many traditional Italian dishes.
It is very old, as old as 12th century.
Castelmagno enjoys a PDO status and is produced in only three towns of Cuneo province.
It is produced with partially skimmed raw cow’s milk from the Piedmont breed; sometimes, a small quantity of ewe’s or goat milk is also added.
45. Castelo Branco
Castelo Branco cheese is a round Portuguese cheese that ranges from semisoft to hard.
It is made with raw sheep’s milk coagulated by a milk-clotting enzyme found in the artichoke thistle, Cynara cardunculus.
Castelo Branco cheese has a PDO status, which means that it is a protected cheese that can only be produced in the Beira Baixa province in central Portugal. The curing process for this cheese takes at least ninety days.
Cebreiro cheese is a Spanish soft cheese that has been protected with a designation of origin since 2008.
It is produced generally using pasteurized cow’s milk and is made in a mountainous area located in the eastern part of the province of Lugo.
The history of Cebreiro cheese goes back several centuries.
47. Celtic Blue Reserve
Celtic Blue Reserve Cheese is a rich, semifirm blue cheese produced by Glengarry Fine Cheese in Ontario, Canada.
It has a limestone-colored brushed rind and is made using whole pasteurized Brown Swiss cow’s milk. The cheese is ripened with specific cultures to develop its distinct flavor profile.
Celtic Blue Reserve has won multiple awards and is considered one of the finest blue cheeses available.
48. Chabichou du Poitou
Chabichou du Poitou is a French cheese that is made from pure goat’s milk.
The cheese comes in the shape of a truncated cylinder and was granted an AOC in 1990 and PDO status in 1996.
Chabichou du Poitou cheese demands special care and attention and needs to be turned over several times to obtain its shape.
Chaource cheese is a French cheese made from whole cow’s milk.
It has a soft, creamy texture and is known for its mild flavor.
Chaource cheese has been produced in the Champagne region of France since the 14th century, and it was granted AOC status in 1970 and PDO status in 1996.
Charolais cheese is a type of cheese made from raw, unpasteurized goat’s milk.
It originates from the Charolles region in Burgundy, France, and has been granted AOC and PDO status.
This cheese is made using full-fat goat’s milk from either the Alpine or Saanen breeds.
Cheddar cheese is a type of hard cheese that originates from southwest England.
The name “cheddar” is now used to describe a wide range of hard cheeses, as defined by the US Code of Federal Regulations, which says – any cheese with a moisture content of up to 39 percent and at least 50 percent fat in the dry matter can legally bear cheddar name.
Cheddar cheese can have a mild buttery flavor or a more savory and sharp flavor, depending on its age and variety.
It is typically sold after a few months of aging, but some types of cheddar cheese can be aged for years. The texture of cheddar cheese also varies, from rubbery and pliant to friable and crystalline.
52. Cheese curds
Cheese curds are small pieces of fresh cheese that are meant to be eaten within a day or two of being made.
Cheddar cheese is the type of cheese most commonly used to make cheese curds, and they are most popular in Wisconsin.
Cheese curds have a slightly rubbery texture and a mild, salty flavor. They can be eaten alone as a snack or used as an ingredient in dishes.
Cheshire cheese is a hard cow’s milk cheese that originated in the northwest of England in the county of Cheshire and surrounding areas.
Traditional Cheshire cheese has a tangy flavor with savory background notes and an open, flaky texture. Cheshire cheese has a long history, but its popularity has declined.
Chevrotin cheese is a type of unpasteurized, washed-rind goat’s milk cheese.
It is made in the Savoie and Haute-Savoie regions of France, and the Alpine Chamoisée breed of goat is the predominant source of milk for this cheese.
Chevrotin cheese is made entirely by hand at a farmstead level and is typically matured in caves for 21 days, during which time it is turned each day.
55. Classic Blue Log
Classic Blue Log cheese is a high-quality goat’s milk cheese from Westfield Farm in Hubbardston, Massachusetts.
As the cheese ages, the blue flavors become stronger and more Roquefort-like, while the consistency continues to liquefy. This cheese is perfect for those who love strong, flavorful cheeses!
Colby cheese is a type of cheese that was developed by Joseph Steinwald in 1885.
Colby cheese is characterized by its mild, milky flavor and lack of acidity, as compared to Cheddar cheese.
Colby cheese has a slightly curdy and softer mouthfeel than Cheddar cheese. Because of its cylindrical form, Colby cheese is also sometimes called longhorn or longhorn Colby cheese.
Comté is a delicious cheese that originates from the Massif du Jura region in eastern France.
It is made from raw cow’s milk and must be made from the milk of the Montbéliarde or French Simmental cow.
Comté has a smooth texture and a range of flavors, from nutty and creamy to sweet and meaty. It received its AOC designation in 1958 and its PDO in 1996.
58. Cougar Gold
Cougar Gold is a type of cheese that is produced by the Washington State University Creamery. The cheese is made by hand and then pressed and sealed into 30-ounce cans.
The milk for the cheese comes from a herd of Holstein cattle that are maintained by faculty and students of the WSU Department of Animal Sciences.
The cheese is then aged for one year.
Cougar Gold is one of the only cheeses in the United States that is packaged and sold in steel cans.
Coulommiers is a soft-ripened, disk-shaped French cheese made from cow’s milk.
It shares many characteristics with other soft cheeses in the Brie family, including a fresh, creamy flavor and firm texture.
Coulommiers typically mature over a period of four to six weeks, during which time it develops their characteristic flavor and aroma.
60. Crottin de Chavignol
Crottin de Chavignol is a small, artisanal cheese made exclusively from the whole milk of Alpine goats in the Sancerre region of France.
The cheese is covered with a natural rind that can be either white or blue in color and has been recognized as an AOC cheese since 1976 and PDO since 1996.
Crottin de Chavignol has a delicate, nutty flavor that makes it a perfect addition to any cheese board or charcuterie plate.
61. Crowley Cheese
Crowley Cheese is a type of American cheese that is made from raw cow’s milk. It has a smooth, creamy texture and a sweet buttery flavor.
Crowley Cheese is aged for a minimum of four months, and it can be either soft or semi-hard. The flavor of Crowley Cheese ranges from mild to extra sharp.
Domiati is a soft, fresh cheese made primarily in Egypt but found throughout the Arabic nations of the Middle East. Domiati is usually made from buffalo milk, but other types of milk may be used.
Fresh Domiati is characterized by high levels of moisture and salt. It is also called Gebnah bēḍa (“white cheese”) or Gebnah tariyah (“soft cheese”).
The first recorded making of Domiati in Egypt was around 332 b.c.
Edam cheese is a Dutch cheese that is sweet and slightly rubbery. It is made from cow’s milk and has a Parmigiano-like flavor when aged.
Edam cheese is normally aged for three months, but if aged longer, it changes in flavor, hardening and displaying caramel and roasted nut qualities.
Emmentaler cheese is a hard or medium-hard Swiss cheese made from raw milk.
The name “Emmentaler” originally designated a cheese from the Emmental, the valley of the small river Emme, in the canton of Bern, Switzerland.
The fat content of the cheese, measured in dry matter, must be a minimum of 45 percent.
The most typical feature of the Emmentaler is its holes, which develop during maturation.
Époisses cheese is a soft, washed-rind cheese made from cow’s milk. It originates from the Auxois and Terre Plaine regions of Burgundy, France, dating back to the fourteenth century.
Époisses has been recognized as an AOC cheese since 1991 and a PDO cheese since 1996.
The natural color of Époisses varies from orange ivory to brick red, depending on the stage of maturity.
On the palate, it is soft and melting, with a slightly crumbly central part.
Feta is a popular cheese in Greece that is commonly used as a table cheese and as an ingredient in Greek cookery. Feta is traditionally made from sheep’s milk or a blend of sheep’s and goat’s milk.
The cheese is soft, white, and commonly aged in brine. Feta has no rind or skin.
67. Fiore Sardo
Fiore Sardo is a sheep’s milk cheese from the island of Sardinia in the Mediterranean Sea.
It is a hard cheese, coagulated with lamb’s rennet and then molded, brined, and lightly smoked.
Fiore Sardo is then aged to maturity in the cool air of Sardinian cellars. It has DOP designation since 1996.
68. Fiore Sicano
Fiore Sicano cheese is a traditional raw cow’s milk cheese that is produced in various townships in the western part of Sicily, Italy.
The cheese is dry-salted and has a soft, compact texture.
It is yellowish-white in color and has a thin gray-green rind due to the settling of molds.
69. Fontina Val d’Aosta
Fontina Val d’Aosta is a traditional Italian cheese that has been made for centuries.
The cheese is made from the raw whole milk of the local Valdostana breed of cattle, each batch from a single milking.
The thin rind is an orange-tinged chestnut brown that grows darker as it ages. Fontina Val d’Aosta was awarded its DOC in 1955.
70. Formaella Arahovas Parnassou
Formaella Arahovas Parnassou is a semi-hard cheese that originates from the mountain town of Arahova, Greece.
It is produced exclusively from the milk of sheep and goats that are traditionally raised and adapted to this region.
When ripened, Formaella Arahovas Parnassou presents a semihard structure, piquant taste, and rich aroma. It is typically consumed as a table cheese.
71. Formaggella del Luinese
Formaggella del Luinese is a semi-hard Italian cheese with a pleasant sweet flavor and delicate aroma. It has a PDO status since 2011.
It has to be is made only with raw, whole goat’s milk from the Camosciata delle Alpi, Nera di Verzasca, and Saanen breeds.
72. Formaggio di fossa
Formaggio di Fossa is a semihard cheese traditionally produced in the hills of central-northern Italy.
Formaggio di Fossa is made with whole cow’s or ewe’s milk, or a mixture of both, coming from two milkings.
The cheese has a PDO status and is irregular in shape with a wet surface that sometimes may be covered by butterfat or mold.
73. Fourme d’Ambert
Fourme d’Ambert is a blue-veined cheese made exclusively from the milk of cows fed on grass in the French Auvergne region.
The cheese is then ripened for 28 days, after which it can be sold as Fourme d’Ambert.
The cheese was granted AOC status in 1972 and PDO status in 1996, meaning that it adheres to strict quality and geographical standards.
74. Fourme de Montbrison
Fourme de Montbrison is a French cheese made from raw or pasteurized cow’s milk.
The milk is produced in thirty-three communes in the Monts du Forez.
It has both AOC and PDO status. Its origin dates back to the middle ages. Dry and slightly rough, the cheese is yellow with a mild and refined taste.
Galotyri is one of Greece’s oldest varieties of cheese, dating back to ancient times.
It is made from sheep’s milk or a combination of sheep’s and goat’s milk. Galotyri cheese has a unique flavor that is different from any other cheese on the market. It is also a PDO cheese.
If you’re looking for a truly authentic Greek cheese experience, then look no further than Galotyri!
Gamonedo cheese is a rustic, PDO-status cheese from the Asturian region in northwest Spain.
It is made using raw cow’s, sheep’s, and goat’s milk, or any combination thereof, and is ripened for a minimum of 60 days up to 5 months in limestone caves or cellars.
The cows used to make the cheese are of the Friesian, Asturiana de Los Valles, and Pardo Alpina breeds, or crossbreeds of these.
Gaperon cheese is a cow’s milk cheese from the Auvergne region of France.
It has a sharp flavor and a soft texture.
Garrotxa cheese is a type of cheese made from goat’s milk. It is a blue-gray color and is aged from four weeks to three months.
It is from the province of Girona, in northeastern Catalonia.
It is known for its complex flavor profile and attractive texture.
Ġbejna is a cheese that originated in Malta and is made with whole raw milk from the Maltese breed of sheep and its crosses.
The cheese dates back to the 15th century and can be eaten fresh, air dried, or salt-cured.
Ġbejna cheese is a unique cheese that has a rich history and is enjoyed by many people today.
Ġbejna cheese is a type of cheese that belongs to the Gloucestershire region in England.
There are two main varieties of Gloucester cheese, Single Gloucester and Double Gloucester.
Ġbejna cheese has a PDO status, which means that it is a protected cheese product.
Production of Ġbejna cheese is only allowed to farms within Gloucestershire that have a herd of Old Gloucester cows.
Gorgonzola is a type of cheese that is straw-white in color and soft in texture. There are two types of Gorgonzola cheese: “dolce” and “piccante.”
Dolce Gorgonzola is the most common type and is creamy and soft, with a slightly spicy, delicate taste. Piccante Gorgonzola is blue-veined, thicker, and crumbly.
Gorgonzola cheese received DOC status in 1955 and PDO certification in 1996. It is wrapped in aluminum foil sheets that are specifically made for this cheese.
Gouda is a type of cheese that originates from the Netherlands. It is one of the most popular and well-known cheeses from Holland.
The cheese takes its name from the Goudse Kaasmarkt, which is a large cheese market located in the town of Gouda.
Gouda cheese is available in a wide range of flavors and textures, depending on its age. When young, the cheese has a milder flavor, whereas when it is aged, the flavor becomes more intense.
Gouda is a PDO (Protected Designation of Origin) cheese, which means that it has been granted a European Union-wide protected status.
83. Grana Padano
Grana Padano is a type of Italian cheese that is produced in the Po River Valley.
It is the most produced PDO cheese within the European Union and has been around since the 12th century.
Grana Padano cheese is ripened for 9 months to 20 months, and the longer it is ripened, the nuttier and more intense the flavor becomes.
Grana Padano is also a very digestible and nutritious food.
84. Graviera Agrafon
Graviera Agrafon is a Greek cheese produced in the mountainous regions of Agrafa in western Thessaly.
It is a hard, yellow, cylindrical cheese with a sweet taste and rich aroma.
It enjoys PDO status and is traditionally produced from sheep’s milk, with goat’s milk also sometimes added (up to 30% by weight).
85. Graviera Kritis
Graviera Kritis is a hard cheese with a natural rind, produced on the island of Crete, Greece.
The cheese enjoys PDO status and is made predominantly with sheep’s milk or with a combination of sheep’s and goat’s milk.
When goat’s milk is added, it cannot exceed 20 percent. Graviera Kritis is aged at least three months before its been sold.
86. Graviera Naxou
Graviera Naxou is a hard cheese that is produced in Naxou, Greece.
This cheese has a protected designation of origin (PDO), which means that it is made with raw cow’s milk with limited quantities of sheep’s or goat’s milk added.
The cheese ripens for at least three months, and it can be enjoyed raw, pan-fried, or grilled.
87. Great Hill Blue
Great Hill Blue is an American cheese made by Great Hill Dairy in Marion, Massachusetts.
The cheese is prepared using raw Jersey milk and has a round, buttery flavor.
Great Hill Blue, aged for at least 120 days, has a moderate amount of blue mold.
Grobnik cheese is a sheep’s milk cheese from the valley of Grobnik in Croatia.
The cheese is generally very salty with a pleasant taste and is cherished among locals as an appetizer, usually served with traditional ham recipes.
Gruyère cheese is a type of cheese that originates from Switzerland.
It gets its name from the Swiss town of Gruyères. It is made from cow’s milk and is a part of the mountain cheese family.
Gruyère cheese is known for its moist, dense texture an its appellation de contrôlée (AOP) classification.
Halloumi is a traditional cheese of Cyprus that has been around for centuries.
The cheese is made from a mixture of sheep’s and goat’s milk, with a significant proportion of cow’s milk now being added in as well.
Other ingredients in Halloumi include rennet, salt, and mint.
The cheese has a firm texture and a mildly salty flavor, with a hint of mint. Halloumi is a versatile cheese that can be used in a variety of dishes, either as a main ingredient or as a topping.
Havarti cheese is a famous danish origin cheese created by Hanne Nielsen in the 1800s.
It is now prepared in the United Kingdom, Canada, and the United States as mild, buttery, slightly acidic cheese.
92. Herzegovina sack cheese
Herzegovina sack cheese is a Bosnian cheese that dates back to the late 1400s.
It is made of raw cow’s, sheep’s, or goat’s milk and mixtures of these milk in various ratios. Its taste is moderately salty and piquant.
Herzegovina sack cheese is ripened and stored in sheep- or goat-skin sacks, which gives it its distinct flavor.
93. Humboldt Fog
Humboldt Fog cheese is a soft-ripened pasteurized goat’s milk cheese sold by Cypress Grove Chevre.
Created by Mary Keehn, founder of Cypress Grove Chevre, Humboldt Fog has a distinctive gray stripe that runs through the middle, as well as under the rind.
Idiazabal cheese is a delicious Spanish cheese made from the milk of Latxa ewes.
It has a firm texture and slightly elastic consistency, but with age it becomes harder and more friable.
This cheese has won many awards and recognitions and has enjoyed PDO status since 1987.
If you’re looking for delicious, traditional Spanish cheese, look no further than Idiazabal!
Istrian cheese is a traditional, full-fat, hard sheep cheese that has been produced for several hundred years along the Croatian peninsula of Istria.
Made from raw ewe’s milk by milking the autochthonous Istrian Pramenka sheep breed, it is ripened for at least 60 days.
This unique cheese has a distinct flavor that sets it apart from other types of cheese.
96. Jack / Monterey Jack
Jack cheese is a mild to full flavored cheese with a cream-colored paste that becomes more golden with age.
The name is associated with its early production in Monterey County, California.
Monterey Jack must be made from pasteurized milk and must contain not less than 50 percent fat on a dry basis.
97. Jajikhli Panir
Jajikhli Panir cheese is a type of pot cheese that is made from raw ewe’s milk. The cheese is ripened in brine for a few days and then placed in pots and matured underground for four to six months.
Jajikhli Panir cheese has a semihard texture and a salty flavor.
The cheese is produced mainly by Turkish and Kurdish tribes in different areas of northwestern and western Iran.
Jarlsberg cheese is a semihard Norwegian cheese made from pasteurized cow’s milk.
Jarlsberg has a mild, sweet, and nutty flavor and large eyes. The cheese originated in the 1800s, and was sold in two versions – Jarlsberg and Jarlsberg Lite.
99. Kalathaki Limnou
Kalathaki Limnou is a traditional Greek cheese made from pasteurized sheep’s milk.
It has a pleasant, slightly acidic taste and a rich aroma. The cheese received PDO distinction in 1994.
Kalathaki Limnou is traditionally produced on the island of Lemnos from sheep’s milk, but goat’s milk can also be added (up to 30 percent).
Kashkaval cheese is a hard cheese made in the Balkans, Bulgaria, Romania, and Turkey.
It is produced from sheep’s, goat’s, or cow’s milk or a mixture of milk. Kashkaval is mildly salty and acidic and melts well.
The cheese dates to Roman times. The cheese ages until the paste takes on a medium-hard to hard texture.
Kasseri cheese is a pale yellow, semihard cheese that is popular in Greece.
It is often served as a table cheese and is made with sheep’s milk or a combination of sheep’s and goat’s milk.
Kasseri cheese has a firm texture and is perfect for enjoying with bread or crackers.
102. Katiki Domokou
Katiki Domokou cheese is a light, white, spreadable cheese without a rind that is traditionally produced in the municipality of Domokos in the Fthiotida prefecture of Greece.
Katiki Domokou cheese is made mainly from sheep’s milk, goat’s milk, or mixtures of the two and enjoys PDO status.
Katiki Domokou has a sour, refreshing taste and a pleasant aroma.
Kefalograviera is a Greek hard cheese with a firm, elastic body and few irregular holes.
It is produced either from sheep’s milk or from a mixture of sheep’s and goat’s milk (up to 10 percent) in western Macedonia.
Kefalograviera has a pleasant flavor. It has enjoyed a PDO status since 1994.
Kopanisti cheese is a traditional Greek cheese that is exclusively produced on the Cyclades islands. It is known for its intense salty and peppery taste, as well as its rich, zesty flavor.
The most famous Kopanisti cheese is produced on the islands of Mykonos and Tinos.
This cheese has PDO status, which means that it is a protected and regulated product. Kopanisti cheese ranges in color from off-white to beige.
105. Kraški kozji sir
Kraški kozji sir is a semi-hard, round cheese that is typical of the Karst region in southwestern Slovenia.
It is made from raw or thermalized full-cream goat milk, mostly from the Slovenian Alpine goat breed.
The cheese has a smooth, flat rind and a uniform, elastic body that becomes harder as it matures. The taste and smell of the cheese is clean and typical of goat cheese.
106. Kraški ovčji sir
Kraški ovčji sir is a hard cheese made from the milk of the autochthonous ewes breed istrska pramenka. It is typical of the Karst region of southwestern Slovenia.
Traditional production of Kraški ovčji sir is from raw sheep’s milk, but the use of thermalized milk is also allowed. At the minimum ripening time of two months, the flavor is aromatic.
The cheese has a compact and uniform texture. The rind is smooth and flat.
Krasotyri is a traditional semi-hard Greek cheese that has been produced for over 2000 years.
It is made from sheep or caprine milk, or mixtures of both, and is ripened in wine sediment (possia) that gives it a reddish color and a slightly sour taste. Krasotyri is customarily accompanied by watermelon or bread.
Krk cheese is a traditional cheese from the Island of Krk in Croatia.
It is made from raw sheep’s milk and is ripened for two to four months.
Krk cheese is small and cylindrical, with a diameter of 4.5-6 inches. The color of the cheese can vary from light yellow to deep gold.
109. Kupa Paniri
Kupa Paniri cheese is a semi-hard cheese with a very pleasant taste and flavor.
It is a traditional cheese produced by the Turkish and Kurdish tribes across many countries.
The milk of ewes, goats, cows, and buffalo, or a mixture of them, can be used for manufacturing. It is characterized by a dry appearance, yellowish-white color, salty taste, and a specific pleasant aroma.
110. La Serena
La Serena cheese is a traditional Spanish soft cheese made from Merino sheep’s milk. It has been made in the Extremaduran county of La Serena for centuries and was granted PDO status (Protected Designation of Origin) in 1993.
La Serena cheese has a lenticular shape and a slightly bitter but pleasant taste.
A fully matured La Serena cheese is very creamy and can be scooped out with a spoon.
111. Ladotyri Mytilinis
Ladotyri Mytilinis is a light yellow, hard cheese made on the island of Lesvos, Greece.
The cheese is prepared with ewe’s milk or mixtures of ewe’s and goat’s milk (maximum 30 percent) and has a strong, salty taste and a pleasant aroma.
Ladotyri cheese can be consumed alone as an appetizer or incorporated into traditional recipes.
Laguiole cheese is a cylindrical, uncooked, pressed French cheese that can weigh up to 110 pounds. It was first made in the 12th century and received PDO status in 2015.
Cheesemakers use whole, raw cow’s milk from the Simmental or Aubrac breeds on the Aubrac plateau in the southern part of the Massif Central.
Young Laguiole has a dry whitish to light gray rind, which as the cheese ages, can become amber-brown to granite gray.
Lancashire cheese is a semihard cow’s milk cheese originally made in the county of Lancashire, England.
It enjoys PDO (Protected Designation of Origin) status since 2007.
Lancashire cheese may be eaten when it is just a few weeks old, or it may be matured for up to a year, during which time its flavor deepens and intensifies.
It is often used in Welsh rarebit (a savory dish made with cheese and beer) and in Lancashire hotpot (a stew made with lamb or beef, potatoes, and onions).
Langres cheese is a semi-soft, crumbly, and firm cheese made from pasteurized cow’s milk of Montbéliarde, Brune, and Simmental cows.
It is a PDO-protected cheese originating from the Plateau de Langres, in northeastern France.
The rind of the cheese is washed, and it has an orange color.
The flavor of the cheese is mild and salty with a creamy hazelnut taste. It pairs well with a pinot noir or Champagne.
115. Lankaaster Aged
Lankaaster Aged Cheese is a hard Gouda-style cheese that is made from pasteurized Brown Swiss cow milk.
It was developed and is now produced by Dutch cheesemakers Margaret Morris Peters and Wilma Klein-Swormink in Ontario, Canada.
It is aged for 9 to 12 months, during which time it develops a smooth texture and rich flavor with notes of caramel, butterscotch, pineapple, and butter.
Lankaaster has won awards, including the prestigious Global Supreme Champion award.
116. Lighvan Paniri
Lighvan Paniri Cheese is a traditional cheese of Iran that is most famous for its soft and brittle texture.
The cheese is mainly manufactured from ewe’s milk, but mixtures containing up to 20–30 percent goat’s milk are allowed.
It is ripened in brine for three to twelve months, which gives it a salty and acidic taste.
The cheese has a pleasant aroma and is usually consumed as table cheese. It is also often served for breakfast along with bread.
Limburger cheese is a type of semi-soft, smear-ripened cheese that is famous for its strong, pungent odor.
It is made from pasteurized cow’s milk and originates from the Limburg region in Belgium.
Germany is the largest producer of Limburger cheese. Today it is the most famous washed-rind cheese made in the world.
Limburger cheese has a crumbly, firm, and smooth texture with a sticky orange-brown rind.
It has a strong, meaty flavor with farmyard aromas. The cheese is typically crafted in a brick shape and wrapped in foil before being sold.
If you’re looking for a strong and flavorful cheese, then Limburger is definitely worth trying!
Lisnati cheese is a Montenegrin cheese made from cow’s milk.
It is a pasta filata cheese, which means the curds are stretched and kneaded to form a smooth, elastic texture.
Lisnati cheese is porcelain white in color with a mild sour aroma. It can be consumed immediately or left to ripen. Lisnati is a rare cheese that can be frozen without losing its quality.
The most recognizable feature of this cheese is its unusual form of slices that are extremely thin, like a sheet of paper or leaf.
Livarot cheese is a soft, artisanal cheese from Normandy, France.
It is made from pasteurized or unpasteurized Normande breed cows milk that spends at least six months of the year grazing in the pastures.
The cheese has a rich, full-flavored taste with hints of citrus, nuts, and spice. It is also known for its strong onion and hay aromas.
The rind is washed, and the cheese is straw-colored.
Livarot has had AOC (Appellation d’Origine Contrôlée) status since 1975, which protects the cheese’s traditional production methods.
Livno cheese is a hard cheese that is originally from the Livno area in western Bosnia and Herzegovina.
The cheese was originally made from sheep’s milk, but today it is mostly produced from a mixture of sheep’s and cow’s milk (max 30%).
The texture of the cheese is solid, and it has a hay-yellow color.
The flavor of the cheese is mildly milky sour, moderately salty, and piquant. The cheese has a pleasant aroma. The cheese is aged for six to twelve weeks before it is sold.
Lor cheese is a type of cheese made from whey, which is a by-product of cheese production.
It is a soft, creamy white cheese that has no particular aroma.
It is produced and popular in Azerbaijan and Kurdistan (Iran) and is mostly consumed fresh.
Mahón-Menorca cheese is a traditional Spanish cheese made from cow’s milk. It is the second most popular Spanish cheese after Manchego.
The cheese is semi-hard, artisan, and has a crumbly, dense texture. The rind is washed, and the color is pale yellow.
There are three main types of Mahón-Menorca cheese based on maturity: tender, semi-cured, and vintage. The flavor of the cheese varies based on its maturity and can range from buttery to fruity to salty.
The aroma of the cheese is nutty and sweet. The cheese is not vegetarian as it contains animal rennet.
Maiorchino cheese is a type of hard cheese that originated in Italy in the 1600s.
It is made from raw whole sheep’s milk, sometimes mixed with goat milk, and has a distinctively spicy flavor.
The cheese is aged for anywhere from 6 to 12 months, during which time it develops an herbaceous, floral, and fruity aroma.
Manchego is a Spanish cheese made from the milk of Manchega ewes.
It is one of the most famous traditional Spanish cheeses and has been granted Protected Designation of Origin status since 1984.
Manchego first appeared in the 1870s and is produced in the La Mancha region of Spain.
It is a semi-hard cheese with a firm texture and yellowish ivory color. The flavor of Manchego is slightly acidic with piquant notes.
It is typically aged from 2 weeks to 6 months.
Manoura cheese is a traditional Greek cheese made from raw ovine milk, or from a mixture of raw ovine and caprine milk.
It is a hard cheese, reddish in color due to wine sediment treatment, and is aged for a minimum of six months. It originates from the island of Sifnos, Greece.
Manouri cheese is a popular table cheese from Greece. It is made from the whey of sheep’s or goat’s milk and enjoys PDO status.
It is a semi-soft cheese that is fresh white in color with a mild flavor.
It is generally eaten young but can be aged for a short period of time.
Maroilles cheese is a semi-soft, washed-rind cheese that originates from France.
The cheese is made from cow’s milk and has a reddish-orange rind.
It is typically aged for five weeks, during which time it develops a milky, slightly salty taste. The aroma of the cheese is light and aromatic, and it has a hazelnut and garlic flavor.
Mascarpone cheese is a cheese made from double- to triple-cream cow’s milk. It is an ideal cheese for making at home because it is very versatile and has a high-fat content.
Mascarpone cheese originated in Italy and is most commonly found in the Lombardy region. It is a fresh soft cheese that is processed and has a rindless, buttery, creamy, and smooth texture.
The cheese is white in color and has a mild, milky flavor.
It is often used in desserts and pastries because it enhances the texture and flavor of dishes without overwhelming them.
Cheese Names Alphabetically
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