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A small overview of the most important world-wide cheeses
List is based on the lists at http://lynnescountrykitchen.net/kitchen/cheese.html , http://www.lowell.edu/users/grundy/cheese.html
This list will be edited and will include more background information in the near future.
Unripened cheese, similar to cottage cheese. Made in England and Scotland. May contain caraway seeds. The only semi-cooked cheese in the British Isles. Delicious with oatcakes.
A Swedish blue cheese made with cow's milk.
Usually sheep and goat's milk blended. May include cow's milk. Curdled with rennet. From Portugal.
Germany's most famous hard cheese. Made of cow's milk. The flavour ranges from mild to strong, dependent upon age. Good for shredding, slicing and melting.
A French cheese, first produced in the middle ages by monks. Spicy flavour.
Mellow, semisoft cheese made from goat's milk. A German cheese.
Very mild, creamy yellow. Processed cheese. Used for sandwiches and snacks. Goes with crackers and bread.
A Swiss cheese that is marinated in cider or white wine and spices before aging. More moist and creamy then Emmenthaler with a more pronounced yet delicate flavour than Gruyere. Produced in the 11th century by monks. A worthy cheese.
Made from buttermilk; nut-like flavour. May contain caraway. A Danish semi-soft cheese.
A Russian cheese made of sheep's milk. Semi-hard with a nutty flavour.
A velvety textured dessert cheese from Belgium.
A braided cheese also called Oaxaco. Melts easily. A Mexican cheese.
A sharp-flavoured Italian cheese, originally made of sheep's milk, now of cow's milk. The poor man's Parmesan. When young it is firm, slightly salty cheese and good for sandwiches. Best for grating when it becomes older and hardens. American Asiago isn't as fine as cheese as its Italian counterpart.
Made from cow's milk cheese; blue-veined. A French cheese.
A rich soft cheese from Portugal, made of sheep's milk.
American semi-soft cheeses. Mild with a bit more butterfat than unaged Edams.
Bavarian cheese, brick-shaped. Almost as pungent as Limburger.
A French firm cow and goat's milk cheese. The flavour enhances with age. The older it gets, the more strongly sour it becomes.
Brazilian white cheese; firm.
Also known as Fromage de Troyes. Pungent. A French cheese.
An English soft cream cheese that is delicately flavoured.
A Swiss cheese. Similar to the flavour of Tilsiter.
A Bavarian cheese. The best way to eat this is to dip it in your stein of beer.
Also called Gruyere de Beaufort. Similar to Gruyere but with little or no holes. Also softer and more mild. A French cheese.
Semi-soft French cheese. Mild and creamy, much like Brie.
A local blue-veined cheese from Devon. Made of sheep's milk.
A cheese made of sheep's milk. Portuguese. When young, it is soft and buttery but as it ages, it becomes semi-hard and picante. Moderately salty.
Delicately flavoured, semi-soft cheese. Made in Switzerland.
Semi-soft with a flavour similar to Gruyere. Also known as Tete de Moine. Made in Switzerland.
A French triple-crème cheese. Mild.
Mild, rich texture; spongy; creamy yellow interior. Originally, an Italian cheese. Used for dessert and snacks. Goes with fresh fruit and crusty French bread.
Similar to Gouda. Made in Sweden.
A soft cheese with caraway seeds. Made in Germany.
A firm sheep's milk cheese from Italy.
Semi-soft, with a pungent aroma rivaling Limburger.
White goat cheese that comes as both natural and processed. Made in Norway.
A semi-firm cheese similar to Fontina. As it ripens, it becomes harder and more, more flavourful. Made in Italy and Switzerland.
An Irish semi-soft cheese with a nutty flavour. In the Fontina family.
Blue Cheese. There are two types – Edelpilz Blue, which is crumbly with 26 percent butterfat and a sharp flavour; and Creamy Blue. Creamy Blue is 70 percent butterfat categorizing it as a double-crème. It has a bland flavour much like Brie.
French. Piquant, spicy; marbled, blue veined, semi-soft; creamy white. A wide variety available, distinguishable by the different milks used in their processing. A versatile cheese and a great eating cheese. Goes with fresh fruit, and bland crackers.
A French Roquefort. Hard cheese made from cow's milk. Less salty with a strong taste and aroma.
BLEU de GEX
France's terrific version of Stilton cheese.
American or English blue veined cheeses made from cow's milk and injected with the fungus, Penicilliium roqueforti.
BLUE DORSET OR BLUE VINNEY
An English cheese made from cow's milk. Aged. This also contains a mold.
American semi-soft cheese. Buttery, made of cow's milk. Available with caraway or naturally smoked.
A semi-firm cow's milk cheese. Made in Portugal.
A semi-soft, bland cheese, flavoured similarly to American Munster. Made in France.
A Scottish soft mild cheese for cow's milk.
A French cheese from the Tomme family. Available skimmed or whole milk.
A Swedish firm cheese with a mellow flavour. Often containing caraway seeds or cumin.
A French triple-crème cheese, rich and creamy. Made of goat's milk.
Very rich triple-crème cheese. Soft, delicate flavour. Made in France.
A German sour milk cheese. It is mixed with butter and ripened in old beer kegs then moistened periodically with beer.
American. A blue cheese. Creamy and mild.
Also known as BierKÄSE or beer cheese. An American firm cheese. Yellow coloured and more pungent than Cheddar. Great on sandwiches with rye bread.
A Corsican semi-soft cheese make from sheep's milk. Salty.
A semi-hard mild Corsican cheese from sheep- or goat milk
French. Larger and sharper flavour than Camembert. Soft, creamy with edible crust. Exquisite taste. A perfect Brie has a hint of tanginess with an under-flavouring of mushrooms. The presence of ammonia indicates over ripeness, unless pasteurized milk has been used. The finest and most delicious Bries are made from unpasteurized milk. Used for dessert and snacks. Goes with fresh fruit.
A white French dessert cheese with a delicate flavour.
Slovak/Russian. Sheep or goat cheese, similar to feta cheese and of the same family. Soft, milky flavour.
Similar to Bricotta and made of Corsican sheep or goat milk.
A French variety on the Swiss Gruèyre.
Considered by many the best fresh cheese in the world. Apulia, in Southern Italy is the home of this cheese, which at first sight looks like a big Mozzarella, weighing about 1 pound. Traditionally was made with buffalo milk, but today cow's milk is used. It is buttery tasting, and has a higher fat content than Mozzarella. The outer layer is edible and the cheese is soft and creamy.
Butter cheese from Germany. While it has no butter in it, the flavour is like that of butter. Only 45% butterfat. Eaten as is or melt it.
Scottish. Cream cheese-like. High in butterfat. Rolled in oatmeal for a nutty flavour.
A semi-hard blue cheese made from raw goat- or sheep- or cow's milk from the Northern part of Spain.
Mixed ewe and goat cheese, made in Portugal. Its flavour is delicate when fresh and young, becoming sharper with age.
A soft dessert cheese from Denmark.
A French cheese made from goat's milk cheese. Ripened between layers of grape skins.
Sheep's or goat's milk, produced in France. Soft and creamy. Sometimes it is blended with wine and brandy.
Firm, buttery with a light brown exterior and smoky flavour. Produced in Italy and is like Provolone. As it ages, it hardens.
Skimmed cow's milk is used to produce this soft cheese, which is eaten fresh or briefly matured. It has a mild taste, with a slight aromatic overtone.
Usually a mixture of sheep's and cow's milk. This cheese is most often eaten fresh as a table cheese but is also widely used in cooking. Usually eaten broiled or lightly fried in a little olive oil.
Classified under the general heading “Caciotta”, it includes endless varieties of cow's, goat's and sheep's milk products from the upland areas of Tuscany, Latium, the Marches and Umbria.
A mild Welsh or English cheese with a delicate flavour. Semi-soft to semi-firm texture. Crumbly and slightly salty flavour, reminiscent of buttermilk.
French. A world reknowned cheese. Soft and ripened. Mild to pungent, tastes much like Brie, but more pointed in flavour and richer in texture; edible crust. The most widely marketed of all French cheeses. Used for dessert and snacks. Especially good with tart apple slices.
A Sicilian ripened cheese made from ewe's milk. Aged. Pungent.
A French variety of Cheddar. One of France's oldest cheeses. Firm, becoming crumbly with age.
CAPRICE des DIEUX
A French mild, soft double-crème cheese. Has a nice flavour and is a good first experience with double-cremes.
Also known as Gervais. French. A sweet cream cheese.
CARRE de L'EST
French. Known as a cross between Brie and Camembert.
A salty goat's milk cheese. Similar in flavour to Fontina. Made in Turkey or Greece.
An Irish blue-veined hard cheese from cow's milk.
Made in the Balkans and similar to Caciocavallo.
Made of sheep's milk, this cheese is similar in flavour to Queijo da Serra. Used most often as an aged cheese. From Portugal.
French. A type of ricotta, smooth without the curd. Delicate flavour. Butterfat content is 20 percent.
A smooth, soft goat's milk cheese made in France.
CHANAKH OR KLUKH PANIR
Russian soft cheese made of either cow's or sheep's milk. Salty.
Semi-soft, ripened French cheese. Goes well with pears.
French. So rich it often is mistaken for a double-crème cheese. Creamy texture. As it ages, it develops a mushroom-like aroma. Tastes much like Camembert.
Mild to sharp, has an appetizing nutty flavour, and a firm buttery texture, slightly crumbly. Cream to orange-coloured. Most widely manufactured cheese in the world, originally English.
Possibly England's oldest cheese. Firm, slightly crumbly, salty, and tangy. Comes in three varieties – Red, which is an apricot-peach colour; White, which is a pale yellow; and Blue, which is blue “by accident.”
Most common of all goat cheeses. Pungent and creamy. French in origin. This cheese can be molded into any shape. Comes plain or coated with herbs, pepper, or edible vegetable ash. Used for relishes, appetizers, sauces, and compliments any cheese board. Goes with crackers and fruit.
Russian. Sour, saltwater cheese. Hard. Must be rinsed before eaten.
A Danish semi-firm cheese, made with part skim milk with caraway seeds. Also known as King Christian IX.
The English name for pot cheese.
COEUR a la CRÈME
Delicate, soft, French dessert cheese. Likened to cream cheese.
Portuguese semi-firm, sharp, salty cheese which is sometimes made from goat's milk.
American. Softer and more creamy than Cheddar. White to medium yellow in colour and is good for both cooking and eating plain. Smooth flavour. A variety of uses.
American. Belongs to the Cheddar family. So named because it is made in Colourado and has a black wrapping.
French cheese, similar to Gruyere. Salty. High in butterfat. A good cheese to eat plain and to cook with.
Aged, sharp, and crumbly. The colour is almost a pale yellow-white.
American. A Cheddar-type cheese.
American. Natural aged Cheddar-type cheese that is softer. <
A French double-crème with a distinctive tangy flavour.
Mild, neutral taste; soft, moist; large or small curd; white. Used for appetizers, fruit salads, snacks and as a ingredient in cooking. Goes with canned or fresh fruit.
English. Double-crème and semi-firm. Sometimes veined with blue, creamier and richer than Stilton.
French. A soft dessert cheese. Somewhere between Brie and Camembert in flavour but a bit more delicate. It develops an almost almond-like flavour when ripened. Serve alone or as a light dessert with grapes.
American. Mild and buttery. Soft, smooth and white. An acid curd cheese that is very high in fat content. Highly perishable and never ripened. Used for dessert, sandwiches, salads and as an ingredient in cooking. Goes well with jelly and crackers.
A Danish semi-soft cheese. Available plain and flavoured.
From Denmark. Also known as Crema Danica. A soft triple-crème dessert cheese that is buttery and full-flavoured. A truly great cheese.
A French dessert cheese that has a soft, delicate flavour.
CRÈME de GRUYERE
A French cheese that is ripened and soft. The flavour is like Gruyere and the consistency is like Camembert. Delicious with fruit and crackers.
American. Soft unripened cheese made of cottage cheese and cream.
A traditional cheese from Lombardy, with at least 50 percent fat content made with whole cow's milk. Eaten as fresh as possible, as it spoils quickly.
Also known as Demi-Sel. French. Salt cured, double-crème dessert cheese in a crescent shape.
CROTTIN DE SAVIGNOL
A mild semi-soft French goat's cheese.
A British semi-soft cheese, rich and creamy, with a flavour similar to Gouda.
A Cheddar cheese, firm and mild.
DANABLU / DANISH BLUE
Denmark. The sharpest of the family of blues. Creamy white with a flaky texture.
Also called Danish Blue. A variety of Danish Samso, Generic. Mild, semi-firm and crumbly. It develops tang with age. May be flavoured with caraway seeds.
DANISH CRÈME SPECIAL
Denmark. Triple-crème. Dessert cheese. Delicate and soft.
French. Flavoured with tarragon and powdered cloves.
DELICE de FRANCE
A bulk Camembert from France. Not as good as true Camembert.
French. A fresh cream cheese.
French. An export version of the Petit-Suisse.
English. Close-textured and firm. Mild when young. Some Derby has a green colouring, indicating the addition of sage.
English. Soft, unripened cream cheese made from Devonshire cream.
Also known as Sweet Gorgonzola. Aged only slightly and meant to be eaten when young. The flavour is mild, delicate and sweet. But left to age, it takes on a more potent flavour, similar to regular Gorgonzola.
All soft, ripened cheese containing 60% butterfat.
English. Firm, ripened cheese. Mellow. Pale in colour. Higher in butterfat than regular Gloucester. Sharp taste that goes well with apples.
Scottish. Firm, sharp and flaky. Pale, almost white. Pronounced flavour, similar to Cheddar. A good eating cheese.
Mild, delicate taste; firm with a red wax coating. Almost completely round. One of Holland's premiere cheeses. Used for desserts, appetizers and cheese trays. Goes with fresh fruit.
Austrian. Blue-veined cheese and high in butterfat content. Soft when young, firmer and more crumbly when aged.
Turkish. Sheep's milk, semi-firm, white. Good in salads.
German. Hard, crumbly and sharp.
EMMENTHALER (EMMENTHALER OR EMMENTALER)
Delicate, aromatic flavour. Nutty, sweet flavour. Hard, smooth golden-brown rind. One of the most famous Swiss cheeses.
French. Usually soft but when aged, may be semi-firm. Sometimes flavoured with pepper, cloves or fennel seeds then soaked in white wine. Washed with brandy, giving it a delicate flavour.
Italian. Sometimes compared to Gorgonzola.
Danish. Semi-soft, smooth, sweet and buttery. Fashioned after Port Salut. The rind may be eaten.
A noted cheese from Portugal. Made of sheep's milk. When young, it is creamy and as it ages becomes firm and develops a slight bite.
A triple-crème French cheese. Rich and buttery flavour. Lovely served with a bottle of wine.
Salty, creamy, crumbly, but sliceable. It becomes drier and saltier with age. Made of sheep's milk. The most widely eaten of all the Greek cheeses. A table cheese used for appetizers and as an ingredient in cooking. Great in green salads. May be flavoured with basil.
FIOR di LATTE ABRUZZESE
Made with cow's milk, this is described as the poor relation of buffalo milk Mozzarella; it is similar in appearance, produced in oval shapes and braids. It is used as a table cheese and a cooking cheese, especially in regional dishes, in much the same way as Mozzarella.
Also known as Italian Fontina. A lovely copy of Fontina Val d'Aosta. Mild, buttery flavour.
FONTINA VAL d'AOSTA
An Italian semi-soft, raw milk cheese. Buttery. As it ages, it becomes more flavourful. Lovely in dishes and eaten alone.
The family of Fontina but firm enough to grate and with a sharper flavour.
Delicate and creamy. Soft cheese, similar to Brie but not as moist.
The sharpest of the French blues. Firm. Wonderful after dinner cheese.
Netherlands. Flavoured with cloves alone, or the combination of cumin and cloves.
An Italian Cheddar. Piquant.
The simplest of French cheeses. A fresh white cheese that is rarely imported. Mild flavour.
FROMAGE de CHEVRE FRAIS
A French goat's milk soft, spoonable cheese. A lovely topping for fruit.
FROMAGE des PYRENEES
A French semi-soft sheep's milk, flavoured cheese. Mild. A great eating cheese.
From the island of Fyn, Denmark, Fynbo is produced with pasteurized milk and ferments. The cheese is shaped like a cylinder and weighs approximately 4 lbs.
Goat's milk cheese that is soft and delicately flavoured. Produced in Germany and Switzerland.
Norwegian flat cheese made with skimmed sour milk. Has blue-green veins and has a crumbly texture.
Ball about 9 cm across, made in Limagne and Haute Auvergne (France) from partially skimmed, pasturised cow's milk. Firm texture from pressed curds, flavoured with garlic and pepper. White Penicillium exterior.
Italian soft dessert cheese; the crust is edible.
French. Semi-soft, ripened cheese. Made from whole milk, with a brick-red rind, similar to Alsatian Munster in flavour. May contain anise, fennel or cumin seeds.
French. Double-crème, soft, cheese. Ripened, delicate flavour, similar to Camembert. A variation of Petit Suisse.
Goat's milk. Sweetish; firm, smooth; caramel-coloured. A Scandinavian specialty and more like a confection than cheese. The softest Gjetost can be spread on bread; the harder type is served in a block and shaved off in thin flakes with a special knife. Used for appetizers. Goes with crackers or dark Norwegian flat bread.
English cheese. Firm, smooth and mildly flavoured. The best “red” cheese of England. Lower in butterfat content than Double Gloucester.
Norwegian. Made from whole cow's milk and sometimes goat's milk. Buttery.
Italy's oldest blue cheese. Blue-veined. Delicately flavoured. When young it is semi-soft, almost creamy, and it becomes firmer and flakier as it ages with a more pronounced taste. The rind is edible.
Mild, nutty semi-soft cheese. Softer than Edam, with or without red wax coating. One of Holland's most famous cheeses. A table cheese used for dessert, appetizers. Goes with fresh fruit.
Argentine. Hard, grating cheese that is pale gold in colour. Nutty flavour.
Danish. Semi-firm with a mild, sweet flavour.
Italian. A fine grating cheese, possibly the best. But not limited to grating.
A French triple-crème cheese. A delicious and full-flavoured cheese. One of the best.
GRIS de LILLE
French. Semi-firm. A variety of Maroilles.
A Danish mild semi-soft cheese ripened in caves.
The famous cheese from Switzerland. The sweetest, nuttiest flavour of all the true Swiss cheeses. Delicate flavour, firm and naturally ripened. A variety of uses.
HABLE CRÈME CHANTILLY
A rich, soft, ripened dessert cheese made from pasteurized cream; from Sweden.
A soft salty cheese originally from Cyprus, but now made all around the Eastern Mediterranean.
Also called HandKÄSE and Harzer KÄSE. German and American made. Skim-milk, semi-firm cheeses, initially molded by hand, giving way now to machines. Highly pungent. May be flavoured with caraway seeds.
German semi-soft, skim-milk cheese. Not quite as powerful as Limburger and sometimes flavoured with caraway seeds.
Danish. A mild, rich, creamy semi-soft cheese. Stronger and more aromatic than Cream Havarti, becoming more potent with age. A dessert cheese that can be found plain or flavoured with caraway, dill or chives. Used for snacks and sandwiches. Goes with crackers, bread and fresh fruit.
A natural Cheddar cheese from the United States. Flaky, sharp taste, and pale yellow colour, with a cloth rind.
Swedish. Yellow cheese, semi-firm. Similar taste somewhere between Gouda and Emmentaler.
Belgian soft cheese that is flavoured with tarragon, parsley, and chives. Similar to Limburger.
Danish firm cheese, best after two or more years of aging. It is as mild as Emmentaler with a sharp aftertaste like that of aged Cheddar.
Germany. Made from skim milk and buttermilk. Semi-firm.
German. Often blended with beer, caraway seeds or milk.
Iceland. Delicately flavoured, firm cheese that melts easily and is used much like Mozzarella.
A hard cheese from raw sheep milk from the Northern part of Spain.
Cheddar-type cheese produced in the Azores.
Italy or Sicily. The curd is pressed in wicker baskets, so the imprint of the wicker is left on the cheese. Called Pecorino Incanestrato if made from ewe's milk alone. Quite often it is made with a mixture of ewe's, goat's and cow's milk. Pepato Incanestrato has black pepper added.
Mexican semi-soft cheese. White and creamy.
Mild and nutty, a firm cheese. One of Norway's best. Although softer and sweeter, it is an excellent substitute for Emmenthal. Used for sandwiches and snacks. Goes with fresh fruit and bread.
Made of mixed cow's and goat's milk. A Tyrolean mountain cheese.
German. Mellow, firm, bright-yellow.
Also known as “Servian Butter.” A cream cheese made from sheep's milk, soft and buttery. Its origin is Turkey and the Balkan countries.
KANATCH OR MKLATS PANIR
The Armenian national cheese. A pleasant, sharp taste, similar to Roquefort.
Greek. Made from sheep's milk or goat's milk. Creamy when young, when aged; grated. Smoky flavour.
A Greek cheese made of sheep's milk. Stronger tasting than the Warsawski. The American version is flavoured more like a cross between Parmesan and Cheddar, and is said to be far superior to the Greek.
Greek. A hard, salty cheese made from sheep's milk. A grating cheese.
Finger-sized German cheeses. Serve with beer.
Luxembourg. A salt-free cheese, firm and bland.
Dutch. Contains cumin and anise seeds.
German. Semi-soft cheese similar to Bel Paese.
Sheep's milk cheese, often blue-veined. Spreadable. German.
Switzerland or Germany. Made of skimmed milk with the addition of herbs. Similar to Schabzierger or Sapsago.
Norwegian cumin-flavoured cheese.
Flavoured with caraway seeds and Kummel; good with beer. German.
Swedish cumin flavoured cheese.
A Normandy bulk Camembert. Not as good as true Camembert.
Syrian. A sour-milk cheese.
A Scottish blue cheese from sheep's milk
English. Mild, creamy and spreadable when young, crumbly when aged. The softest of the hard-pressed cheeses. A strong flavoured Cheddar relative.
A French cheese washed with brandy by hand. Soft and mild.
LE DELICE DE BOURGOGNE
A French triple-crème cheese that is less salty than most. Similar in flavour to Brillat-Savarin.
United States. Semi-soft cheese, piquant flavour, bright yellow colour.
English. A semi-firm, flaky cheese. Similar in taste to Cheddar but has a more robust, tangy flavour. Annatto added.
Dutch. Aged and flavoured Gouda-type cheese with cumin seeds. Hard outer crust and a semi-firm interior streaked with the colour green from the cumin seeds.
An American washed cheese. Robust and buttery. Texture of heavy honey, edible light-orange crust. Purchase when young. Used for dessert, salads, sandwiches and snacks. Goes with fruit, matzo, pumpernickel, sour rye, thinly sliced onion.
Robust, aromatic; soft, smooth; strong aroma; creamy white. Fairly close-textured. Less robust when young. Belgium origin, now considered a German cheese. Used for dessert. Goes with fresh fruit, dark bread, bland crackers and beer.
A sheep's milk cheese that is white and crumbly. Made in Germany, Hungary, Slovakia and Austria.
Pungent, soft French cheese made of partially skimmed cow's milk. Heartier than Port l' Eveque. Similar flavour of Camembert, only stronger. One of France's oldest and most impressive cheeses.
American mild, firm Cheddar.
Small, delicate, firm German cheese often containing pistachio or pine nuts.
Austrian. Skimmed-milk cheese, semi-firm, sweet and mild. Low in butterfat.
A semi-hard mild Spanish cheese from the island of Menorca.
Spanish. A firm, creamy smooth cheese made of sheep's milk. As a young cheese, it slices easily. As it ages, it becomes saltier and dry enough to grate.
Also known as Mantecho and Mantega. Shaped like a flask. A variation of Provolone, with butter sealed in the center.
Danish. A firm, mild cheese when young. As it ages, it develops a sharper aftertaste.
Italian. Soft cheese. Nice served with pears.
French. Originally made in the 10th century by monks. Semi-firm. A beer wash is used rather than salt, giving it a distinct taste and aroma.
Italian. Incredibly rich triple-crème cheese. Sweet, with a delicate flavour. Resembles clotted cream in appearance. Velvety, thick and rich. Beaten or whipped. The fresher, the better. Used a great deal in the same way as cream, with fruit and cakes.
An unusual Italian dessert cheese. Cross between Bel Paese and Gorgonzola. Blue-veined and creamy.
French. Similar to Maroilles but smaller.
A newly developed Irish cheese with mild-strong flavour made of raw cow's milk.
A French version of the Dutch Edam cheese.
American. One of the natural blue-veined cheeses.
Greek. A cheese made from the whey left from Feta. Semi-soft, lightly salted, white in colour. May be used as you would Ricotta.
Molbo, made in the Danish region of Mols, is a table cheese with a delicate, light flavor.
Norwegian ripened cream cheese, soft and delicate.
French. Soft goat cheese, briefly cured.
American. First made in California in the 18th century by Spanish missionaries. Mild, semi-soft and buttery. A versatile cheese used in snacks, in sandwiches, sauces, and casseroles.
Italian cheese made of cow's milk. When young, it is smooth enough to serve at the table, but as it ages, it becomes hard and dry.
French. Firm, blue-veined cheese made of a combination of sheep's, cow's, and goat's milk.
French. A delicate, young, creamy goat cheese. Mild. Packaged as a log. A great first taste in goat's milk cheese.
Large wheel, up to 40 cm across and 8 cm thick. made in Franche-Comté from raw cow's milk. Curds pressed to give a firm texture. Hard, dry rind. The wheel is divided horizontally by a dark stripe composed of charcoal and gas bubbles.
Russian. Made of sheep's milk alone, or combined with goat's milk. Sharp.
Delicate, mild, pleasant, delicate taste. Semi-soft, creamy, white. Available in both smoked and fresh. Originally came from the south of Italy where only water buffalo milk was used.
Delicate to mild to pungent, hint of saltiness; semi-soft. Originally one of the monastery cheeses from the Alsace region in France.
Swiss. Semi-soft, cream-coloured cheese. It is mild.
Danish blue-veined cheese, less sharp than Danablu, pale, cream coloured.
The French cheese of this name is a soft, creamy cheese with a white crust. The crust may be eaten when the cheese is young. The American Neufchatel is never ripened and is more like cream cheese but lower in butterfat and higher in moisture and protein.
Norwegian. Loaf cheese, spiced. Made from partly skimmed milk.
Scottish. A mild cheddar-like cheese, sometimes smoked.
Swiss blue-veined cheese, similar to Gorgonzola.
Italian. Pungent with a slightly fruity flavour. It will be as moist and runny as Brie when ripe.
Argentine blue-veined cheese.
Italian. A cross between Parmesan and Provolone. Semi-firm to firm cheese that takes more than a year to cure. Usually served in wedges. Great with a red wine.
Italian. Sharp, piquant; hard, brittle body; dense, closed texture with a fine grainy consistency and tiny holes. A great cheese, the favorite of the Grana cheeses. It melts in your mouth. One of the most famous cheeses in the world. Not just for grated. The preferred way to enjoy it is sliced for eating at the table.
Sharp, piquant, often very salty; white, or very pale straw-yellow; dense and has typical “used milk” after taste. Probably Italy's oldest cheese. Grating is usually required in order for the cheese to melt evenly. Popular dessert cheese and widely used in cooking.
Turkish. Sheep's milk; the curd is packed into sheep or lambskin for curing.
A type of Pecorino; Sicilian. Black pepper is layered in the curd to give it spicy, sharp flavour; crumbly.
PERSILLE des ARAVIS
French. Goat's milk, molded into a cylindrical roll and flavoured with parsley.
Fresh, double-crème cheese from France. Made of whole milk with added cream and no salt. Creamy and delicate.
Made in the Italian part of Switzerland, similar to Tilsiter.
From Holland. Similar to Gouda in flavour. Nice on sandwiches and with crackers.
One of France's greatest cheeses. Pungent flavour caused by a unique mold only in the area it is produced.
United States. Soft, ripened cheese. It is round and flat with a reddish surface, sometimes described as a mild Limburger.
French. Mellow to robust flavour. Creamy and buttery semi-soft cheese. Originally made by Trappist monks. Used for dessert, appetizers and cheese trays. Goes with fresh fruit and crackers.
Fresh curd, unripened and only lightly broken. Delicate, sour taste.
Also known as Prestot. Swedish firm cheese cured with whiskey.
Norwegian. Semi-firm, mellow cheese.
Italian. Originally made with buffalo milk. Mild when young, becoming more potent with age. Salty. Usually smoked. Hard and crumbly. A variety of uses.
Norwegian. Made of whey and caramelized; sweet flavoured.
Austrian. Skimmed milk cheese flavoured with cumin.
A mild Portuguese cheese made of ewe's milk.
QUEIJO da ILH
A Portuguese cow's milk cheese. Fine for grating.
QUEIJO da SERRA
A cheese made of sheep's milk. Beautiful and buttery.
Brazilian. Firm with a smoky flavour.
Mexican. Firm and aged. Its rind is covered with hot red chili powder.
A Portuguese cheese made of goat's and sheep's milk. Semi-soft.
Popular name for any well-aged, firm natural Cheddar.
One of France's best. A semi-soft cheese, full of flavour and creamy. Great served to finish a meal and with red wine.
Portuguese farmer's cheese. Made of sheep's milk.
Also known as Robiolini. Italian. A very mild and soft cream cheese. More delicate than the American version of cream cheese.
Italian. Not a cheese in the traditional sense as it is made with the whey of other cheeses. Bland but semi-sweet; soft, creamy white; satiny texture. Does not keep well.
Firm. An aged version of Ricotta. Good for grating.
A version of Ricotta, with more liquid drained off. Consistency of Feta, flavourful and crumbly. Salty.
Bavarian soft cheese similar to Limburger but with a less assertive aroma.
Italian. Made of sheep's milk. Salty. When young it is eaten alone. Aged, it is sharp and hard. Use grated as an ingredient in cooking or at the table. The American counterpart is made from cow's milk.
Spanish. Whole cow's milk, a firm close-grained cheese with a sharp flavour.
Sheep's milk produced in Iraq by Kurdish tribes; it is molded by hand and ripened in sheepskin bags for 6 months.
French. “The king of cheeses.” Salty. Sharp, decided but subtle with a slight sheep's milk tang. Semi-soft, sometimes crumbly. Blue-veined. Possibly the most famous cheese in the world. A variety of uses.
Swedish. The curd is mashed with whiskey before ripening.
Swiss. Hard and dry, rich flavour similar to Gruyere. Used for grating, thinly slicing and melting.
Danish. A lovely blue, triple-crème cheese. Young, with a softer flavour than traditional blues because it isn't aged.
American. A natural Cheddar flavoured with sage before ripening.
English. An unripened cream cheese. Green coloured from fresh, bruised sage leaves and spinach juice.
English Derby cheese flavoured with sage. A traditional Christmas food in Britain.
English. A variety of Lancashire. Contains sage leaves.
French. Cow's milk cheese, rich, semi-soft, ripened, blue-veined, but delicate in flavour.
French. A soft cheese that has been rubbed with charcoal and salt before ripening.
English. Soft cheese inoculated with the same culture that is used for making yogurt; with curing, develops a flavour like that of Camembert.
Also known as Bruleur de Loup. French. Soft goat's milk cheese, mild when fresh.
French. A semi-soft, aged, sharp goat cheese. Nutty flavour.
A variation of Port du Salut. Created by the Trappist monks of Notre Dame in 1816. Semi-soft when young. In cold countries it will remain that way, but in hot countries it ages to semi-firm consistency.
French. Seasonal goat cheese.
One of the finest of Danish cheeses. Gold coloured, semi-firm, with a nut-like, buttery flavour.
A Swiss hard cheese that has no fat in it. Flavoured with herbs. It must be grated.
Hard, salty Argentine cheese used for grating.
Perhaps the oldest cheese made in Switzerland. An aged cheese, hard and even-textured, making it excellent for grating. Preferable to the Parmesan because of its richer flavour and higher fat content. Often thinly sliced and eaten with bread when not quite hard.
Also known as Scamorze and Scamorza. A mozzarella-type but more solid. Salty, and may be smoked. Soft when young, firm enough to slice when aged. It is hung from rafters to ripen and is repeatedly rubbed with oil.
Hard cheese from Switzerland. Sometimes called “green cheese” because powdered clover is added. Made of slightly sour skimmed milk.
German. Soft, with a white crust. Good added to scrambled eggs.
Named after the German Prime Minister.
French. Salty, semi-firm goat cheese.
French. Also known as “Jura Bleu.” Blue-veined cheese made with a mixture of cow's, goat's and sheep's milk.
A prized Portuguese cheese made of sheep's milk. As a young cheese, soft and buttery. With age, it becomes semi-hard and sharp tasting.
SERRA de ESTRELLA
Portuguese. Made of ewe's milk or a combination of ewe's and goat's milk. Soft or semi-soft with an unusual, piquant flavour.
English. Soft, fresh, white cheese. Ripened beween cabbage leaves for only a week or two and as rich as butter.
Norwegian smoked cheese.
A young Monterey Jack. Made from whole cow's milk.
Maroilles variety. Pungent. Bright yellow, with reddish-brown rind.
Scottish. Known as the Stilton of Scotland. Lacking the depth of flavour as Stilton, a worthy cheese none-the-less. The blue cheese has a mild flavour; the white, salty.
A German cheese, bland and nutty. Low in fat. Eat as is or slice and serve on crackers. Excellent with a Riesling.
Semi-soft; slightly more crumbly than blue; blue-veined; grows sharper and stronger with age. Distinctive from all other blue cheeses for its being based in a Cheddar cheese. One of the great British cheeses. Used for dessert, cheese trays, dips and salads. Goes with fresh fruit and bland crackers. Some recommend as a substitute for Feta.
Fresh, soft and creamy. Made from cow's milk.
Swedish. Firm. Sometimes made with caraway seeds.
Sweetish; nutty with large holes; deep ivory to pale yellow. Gentle-flavoured, meltable, and easily sliced. Used for dessert, cheese trays, salads, sandwiches, appetizers and as an ingredient in cooking. Goes with fresh fruit and squares of crusty French bread.
Hungarian. Soft, sheep's milk cheese that is packed in sheep bladders. Available smoked as well.
Norwegian or Danish dessert cheese, semi-soft, creamy white with a red outer rind.
Italian fine dessert cheese. From soft to semi-soft, smooth and aromatic, becoming more full-bodied with age. Great with crusty bread and wine.
A French semi-soft cheese made of skimmed cow's milk.
Rumanian. Made of sheep milk. American Telemi is made of cow's milk. Semi-soft, much like the American version of Mozzarella.
TÊTE de MOINE
“Monk's Head.” Aromatic and strong flavoured Swiss hard cheese made of cow's milk.
French. Firm, blue-veined goat's milk cheese.
Mexican. Firm, pale, but with a hot aftertaste. Hot red pepper is added to the curd before it is aged.
United States. A type of Cheddar, medium to sharp in flavour. A raw milk cheese. The older the cheese is, the more flavour it develops.
Also known as Tilsit. Made originally by the Dutch immigrants in what is now Lithuania (Tilsit). Semi-firm, with strong aroma and flavour, increasing with age. Good for cooking and eating. The butterfat content ranges from 30 to 60 percent.
TOMA di CARMAGNOLA
Italian. Soft and buttery with a slightly nutty flavour.
Portuguese cheese made of sheep's milk. It has a smoky-nut flavour.
TOMME de CHEVRE
French. Made from goat's milk.
TOMME de SAVOIE
French. Semi-soft cheese made of cow's milk. Distinguished flavour.
Italian. Sharp cheese made of sheep's milk. Firm, not sliceable. Of the Pecorino family.
The French version of Vacherin Mont d'Or.
TRADITION de BELMONT
American Brie. Not as young and mild as true Brie, but a nice cheese.
Italian, braided, semi-soft, smoked Mozzarella. Made from both cow and water buffalo milk.
Soft ripened dessert cheese containing more than 75% butterfat.
TRIPLE CRÈME CHEVRE
Soft and ripened. Made from goat's milk. If the crust is white, it may be eaten. High in butterfat.
Norwegian. Semi-soft cheese, mellow, creamy-white colour. 45% butterfat content.
African. Unsalted skimmed-milk cheese.
Several different cheeses fall under this name. Vacherin Mont d'Or, is made only once a year in Switzerland. It is an incredible softly spoonable, aromatic dessert cheese. Starts out mild but will become stronger as it ages. It is also good with cocktails, especially if sprinkled with cumin seeds to be served on crackers.
Sussian. Made of a mixture of sheep's and goat's milk. Leavening, herbs, seeds and roots are added.
Italian. A soft cheese with a strong flavour.
French. Soft cheese, ripened in charcoal or buried in ashes.
VENDOMIS de CHEVRE
French. Ripened, soft cheese made of goat's milk.
American. A softer type of cream cheese with a butterfat content of less than 20%.
American. Aged Cheddar. More moist and mellower than those produced outside of Vermont.
American. Aged Cheddar that has sage added to it before curing.
Polish. A strong cheese made of sheep's milk. Semi-firm. The American version is made of cow's milk and is completely different and thought by some, to be superior.
German. Pungent. Ranges from soft to semi-soft. A flavour similar to Limburger.
“The best of all English cheese.” Firm and flaky, with a thick rind. Pale colour. Subtly pungent with a slightly sour taste reminiscent of sour cream. Some varieties are blue-veined and similar to Stilton after aging. Great with apple pie.
English. Sharp and crumbly, Cheddar-like.
An American Cheddar, medium-sharp in flavour. A great cooking cheese.
Belgian. Made from cow's milk. Creamy, soft cheese. Excellent with fruit after dinner.
Russian. Similar to Vayatzor. Soft cheese.
English. Similar to ripened Neufchatel. When young, soft, bland and creamy. When aged, sharp and zesty.
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