View source for List of cheeses

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[[File:Marche-aux-puces-Lausanne-004.jpg|thumb|right|Different types of [[Gruyère cheese|Gruyère]], Jura Alpage and [[L'Etivaz|Etivaz]] cheeses at a food market in [[Lausanne]], Switzerland.]]
[[File:Parmigiano reggiano factory.jpg|thumb|[[Parmigiano-Reggiano]] [[Cheese ripening|ripening]] in a modern factory]]

This is a '''list of cheeses''' by place of origin. [[Cheese]] is a [[milk]]-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been [[Pasteurization|pasteurized]], the [[butterfat]] content, the bacteria and mold, the processing, and aging.

[[Herb]]s, [[spice]]s, or [[smoking (cooking)|wood smoke]] may be used as flavoring agents. The yellow to red color of many cheeses, such as [[Red Leicester]], is normally formed from adding [[annatto]]. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as [[queso blanco]] in [[Latin America]].

Cheese is an ancient food whose origins predate [[prehistory|recorded history]]. There is no conclusive evidence indicating where [[Cheesemaker|cheesemaking]] originated, either in [[Europe]], [[Central Asia]] or [[the Middle East]], but the practice had spread within Europe prior to [[Ancient Rome|Roman]] times and, according to [[Pliny the Elder]], had become a sophisticated enterprise by the time the [[Ancient Rome|Roman Empire]] came into existence.<ref>{{cite web|url=http://www.thenibble.com/REVIEWS/main/cheese/cheese2/history.asp|title=The History of Cheese: From An Ancient Nomad's Horseback To Today's Luxury Cheese Cart|work=The Nibble|publisher=Lifestyle Direct, Inc.|access-date=8 October 2009}}</ref>

In this list, types of cheeses are included; [[brand name]]s are only included if they apply to a distinct variety of cheese.

Cheese production involves several steps, including curdling, coagulation, separation, shaping, and aging. The type of milk used, as well as factors like temperature, humidity, and bacterial cultures, can greatly impact the final product's flavor, texture, and appearance. Artisanal cheesemakers often employ traditional techniques and recipes passed down through generations, while larger commercial operations may utilize more modern and mechanized processes to produce cheese on a larger scale.

==Africa==
{{See also|African cuisine}}

===Algeria===
{{See also|Algerian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|Bouhezza
|<!--[[File:EXAMPLE|135px]] -->
|[[Aurès Mountains]]
|Bouhezza is a ripened cheese that has traditionally been prepared by the [[Chaouia people|Chaouia]] community between March and June. It has historically been made from raw goat or sheep milk (and is also now made with cow's milk) with the addition of [[Leben (milk product)|leben]] (fermented milk), salt, and additional raw milk. It has a soft, smooth, and spreadable texture and is slightly salty, spicy, and acidic, with an intense acidic lactic odor and aroma.
|-
|Kemariya
|<!--[[File:EXAMPLE|135px]] -->
|[[Ghardaia]] and [[Naâma]]
|Produced by local women from the indigenous Wilaya community in southern Algeria, kemariya is a variety of smooth white cheese that is traditionally made with goat milk and can alternatively be made with cow’s milk or camel’s milk. It is also referred to as takkmerit by local Berbers.
|-
|}

===Benin===
{{See also|Benin cuisine}}
{| class="wikitable sortable" style="width:100%"
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!Name
!class="unsortable"| Image
!Region
!Description
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|[[Wagasi]]
|[[File:Waagashi.jpg|135px]]
|Northern [[Benin]]
|A soft cow's milk cheese commonly made by the [[Fula people|Fulani people]] that is sold in many units in [[Parakou]], a city in Central Benin.<ref name="Tourism">{{cite web|url=http://www.benintourism.com/en/interne.php?idrub=2&id=12|title=Parakou|publisher=Benintourism.com|access-date=10 January 2009|archive-date=20 October 2007|archive-url=https://web.archive.org/web/20071020014125/http://www.benintourism.com/en/interne.php?idrub=2&id=12|url-status=dead}}</ref>
|-
|}

===Egypt===
{{Main|Egyptian cheese}}
{{See also|Egyptian cuisine}}
{| class="wikitable sortable" style="width:100%"
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!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Areesh cheese|Areesh]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A type of white, soft, lactic, crumbly cheese made from ''[[laban rayeb]]''.{{sfn|Robinson|Tamime|1991|p=183}}
|-
|Baramily
|<!--[[File:EXAMPLE|135px]] -->
|
|A type of white cheese aged in barrels, the name translates to ''barrel cheese'' in English.
|-
|[[Domiati]]
|[[File:Domiati cheese.jpg|135px]]
|
|A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days. The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine.{{sfn|Lewicka|2011|p=237}} Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt.{{sfn|El-Baradei|Delacroix-Buchet|Ogier|2007|p=1248}} The cheese takes its name from the city of [[Damietta]] and is thought to have been made as early as 332 BC.{{sfn|Robinson|Tamime|1991|p=160}}
|-
|[[Halumi]]
|<!--[[File:EXAMPLE|135px]] -->
|
|Similar to Cypriot [[halloumi]], yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the [[Coptic language|Coptic]] word for cheese, "halum".
|-
|Istanbolly
|<!--[[File:EXAMPLE|135px]] -->
|
|A type of white cheese made from cow or buffalo milk, similar to [[feta]] cheese.
|-
|[[Mish]]
|[[File:Mesh.jpg|135px]]
|
|A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers.{{sfn|African Cheese: Egypt}} ''[[Mish]]'' is often made at home from ''areesh'' cheese.{{sfn|Robinson|Tamime|1991|p=190}} Products similar to ''mish'' are made commercially from different types of Egyptian cheese such as ''domiati'' or ''rumi'', with different ages.
|-
|[[Rumi cheese|Rumi]]
|[[File:Flickr - Tour d'Afrique - ArabicCheese.jpg|130px]]
|
|A hard, bacterially ripened variety of cheese.{{sfn|Fox|McSweeney|Cogan|Guinee|2004|p=20}} It belongs to the same family as ''[[Pecorino Romano]]'' and ''[[Manchego]]''.{{sfn|Fox|McSweeney|Cogan|Guinee|2004|p=11}} It is salty, with a crumbly texture, and is sold at different stages of aging.{{sfn|African Cheese: Egypt}} Although the texture and taste of Rumi cheese differ according to the aging period, it is usually sharp, strong, and pungent.
|}

===Ethiopia===
{{See also|Ethiopian cuisine}}
{| class="wikitable sortable" style="width:100%"
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!Name
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!Description
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|[[Ethiopian cuisine#Ayibe|Ayibe]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A local cheese that is mild and crumbly.<ref>{{Cite web |last=Tara |date=2019-09-06 |title=Ayib (Homemade Fresh Cheese) and Ethiopia Cookbook Review |url=https://tarasmulticulturaltable.com/ayib-homemade-fresh-cheese-ethiopia/ |access-date=2022-12-10 |website=Tara's Multicultural Table |language=en-US}}</ref><ref>{{cite web | last=Kennedy | first=William | title=Addis Ethiopian Cuisine Opening | website=Eugene Weekly | date=23 August 2018 | url=https://www.eugeneweekly.com/2018/08/23/addis-ethiopian-cuisine-opening/ | access-date=28 December 2019}}</ref> It has little flavor on its own, and is often served as a side dish to soften the effect of very spicy food.
|}


===Mauritania===
{{see also|Mauritanian cuisine}}
{| class="wikitable sortable" style="width:100%"
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!Name
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!Description
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|[[Caravane cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|
|The brand name of a [[camel milk]] [[cheese]] produced in [[Mauritania]] by [[Tiviski]],<ref name="Donnelly Kehler 2016">{{cite book | last1=Donnelly | first1=C.W. | last2=Kehler | first2=M. | title=The Oxford Companion to Cheese | publisher=Oxford University Press | series=Oxford Companions | year=2016 | isbn=978-0-19-933088-1 | url=https://books.google.com/books?id=qRg1DQAAQBAJ&pg=PA108 | access-date=28 December 2019 | page=108}}</ref> a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand [[nomad]]ic [[herd]]smen, and is very difficult to produce, but yields a product that is low in [[lactose]]. It is also available and consumed in Senegal.<ref name="Donnelly Kehler 2016"/>
|}

===Nigeria===
{{See also|Nigerian cuisine}}
{| class="wikitable sortable" style="width:100%"
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!Name
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!Description
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|[[Warankasi]]
|
|
| A [[Yoruba people|Yoruba]] cheese made from cow's milk.<ref>{{cite web|title= Nigeria’s popular wara cheese has a short shelf life: we’ve found a way to keep it fresh for longer|url= https://theconversation.com/nigerias-popular-wara-cheese-has-a-short-shelf-life-weve-found-a-way-to-keep-it-fresh-for-longer-220968|website=[[The Conversation (website)|The Conversation]]|date=8 February 2024|last=Adetola|first=Malomo Adekunbi|access-date=4 November 2025}}</ref>
|}

===South Africa===
{{See also|South African cuisine}}
{| class="wikitable sortable" style="width:100%"
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!Name
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!Region
!Description
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|Kwaito
|<!--[[File:EXAMPLE|135px]] -->
|
|Kwaito is a South African gouda-style cheese made from cow's milk. It has a creamy texture and mild flavor. Apart from plain and smoked varieties, it may be flavored with peppercorns or other peppers.
|-
|}

==Asia==
{{See also|Asian cuisine}}

===Armenia===
{{Main|List of Armenian cheeses}}
{{See also|Armenian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
| [[Aragatsyan panir]] 
| 
| [[Aragatsotn Province|Aragatsotn]]
| A semi-hard cheese made from high-quality sheep's milk or its mixture with cow's or goat's milk. It has a mild nutty flavor, soft texture, and a natural rind. Less salty than brined cheeses, with a fat content of 50% or higher.
|-
|[[Chanakh]]
|[[File:Chanakh cheese pieces.jpg|135px]]
|[[Armenian Highlands]]
| A traditional [[brined cheese]] with a sharp, salty flavor and firm, slightly brittle texture, aged in brine and shaped into blocks or truncated cones.
|-
|[[Chechil]]
|[[File:Չեչիլ պանիր.jpg|135px]]
|[[Armenian Highlands]]
|A brined [[string cheese]] that originated either in [[Armenia]] or in [[Georgia (country)|Georgia]], it has a consistency approximating that of [[suluguni]] or [[mozzarella]] and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes.
|-
|[[Kanach panir]]
|
|[[Shirak Province|Shirak ]]
|A [[mold]]-ripened cheese known for its greenish appearance and crumbly texture. It is aged in clay pots or leather bags, where natural or introduced mold develops, giving the cheese a sharp flavor and soft texture. Commonly consumed in the [[Shirak Province]], it is typically served fresh and not used in cooked dishes.
|-
|[[Lori (cheese)|Lori]]
|[[File:Cheese (Պանիր) 2740-2.jpg|135px]]
|[[Lori Province|Lori]]
|A semi-soft Armenian cheese made from pasteurized cow's milk. Similar to [[halloumi]], its curds are boiled during production and the cheese is preserved in brine.
|-
|[[Motal (cheese)|Motal]]
|[[File:Մոթալ պանիր.jpg|105px]]
|[[Syunik Province|Syunik]] and [[Artsakh (historical province)|Artsakh]]
|A traditional Armenian [[brined cheese]] made primarily from sheep's milk or a mixture of sheep's and goat's milk. It is aged for several months in ''tki'', leather containers made from animal hides, and may include herbs such as [[wild thyme]]. The cheese has a crumbly texture and a strong, distinctive flavor.
|-
|[[Tel panir]]
|[[File:Թել պանիր 2.jpg|135px]]
|[[Armenian Highlands]]
|Tel panir is a traditional Armenian [[string cheese]] made from strained, fermented milk. A type of [[chechil]] cheese, it’s known for its distinctive braided or threaded form.
|-
|[[Yeghegnadzor (cheese)|Yeghegnadzor]]
|[[File:Yehegnadzor.jpg|105px]]
|[[Vayots Dzor Province|Vayots Dzor]]
|A semi-soft, aromatic cheese traditionally aged in clay vessels buried underground. Made from cow's or goat's milk with local herbs and seeds, it develops a sharp, salty flavor and creamy, slightly crumbly texture after at least six months of underground maturation. Also known as ''horats panir''.
|}

===China===
{{See also|Tibetan cheese}}
The dominant Han Chinese culture is not dairy-centric, in part due to low rates of [[Lactase persistence#Global distribution of the phenotype|lactase persistence]]. However, some indigenous sociolinguistic groups in regions of the country, such as [[Inner Mongolia]], [[Tibet]] and [[Yunnan]], have strong cheese traditions.
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Byaslag]]
|
|
|Mild, unripened Mongolian cheese made from yak or cow milk.
|-
|[[Chura kampo]]
|[[File:Tibetancheese1868.JPG|135px]]
|
|([[Standard Tibetan|Tibetan]] ''dried cheese'') is a [[Tibetan cheese]] and important within the [[cuisine of Tibet]]. Chura kampo is made from the [[curd]]s that are left over from boiling [[buttermilk]].
|-
|[[Chura loenpa]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A Tibetan cheese that is significant within the cuisine of Tibet. It is a soft cheese, similar to [[cottage cheese]], made from the [[curd]]s that are left over from boiling [[buttermilk]].
|-
|[[Nguri]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A [[Water buffalo|buffalo's]] milk cheese of [[Fujian]] province, [[China]].  It is in a ball-shape approximately the size of a [[table tennis]] ball and has a soft, leathery texture.
|-
|[[Rubing]]
|[[File:Rubing Goats Cheese of Yunnan China.jpg|135px]]
|
|A firm, fresh [[goat]] milk cheese made in the [[Yunnan|Yunnan Province]] of China by people of the [[Bai people|Bai]] and [[Sani people|Sani]] (recognized as a branch of the [[Yi people|Yi]] in China) minorities.<ref name=Allen>{{Cite web |url=http://www.ethnorema.it/pdf/numero%201/BRYAN%20ALLEN%20and%20SILVIA%20ALLEN.pdf |title=Mozzarella of the East: Cheese-making and Bai culture |access-date=14 May 2013 |archive-date=2 December 2017 |archive-url=https://web.archive.org/web/20171202045840/http://www.ethnorema.it/pdf/numero%201/BRYAN%20ALLEN%20and%20SILVIA%20ALLEN.pdf |url-status=dead }}</ref> Pictured is fried rubing cheese.
|-
|[[Rushan cheese|Rushan]]
|[[File:Xizhou Rushan.jpg|alt=Rushan|135px]]
|
|The name means "milk fan" as it is said to resemble a [[Fan (implement)|folding fan]].
|}

===Georgia===
{{See also|Georgian cheese|Georgian cuisine}}
{| class="wikitable sortable" style="width:100%"
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!Name
!class="unsortable"| Image
!Region
!Description
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|Imeruli
|[[File:Imerian Cheese.png|frameless|135x135px]]
|[[Imereti]]
|A "quick cheese" made from cow's milk. It has a soft "springy" texture and a salty, slightly sour flavour.<ref>{{Cite web |date=2012-06-12 |title=About Food – Georgian Imeretian Cheese |url=https://georgiaabout.com/2012/06/12/about-food-georgian-imeretian-cheese/ |access-date=2023-06-15 |website=Georgia About |language=en}}</ref>
|-
|[[Sulguni]]
|[[File:Discs-of-sulguni-cheese.jpg|135px]]
|[[Samegrelo]]
|A pickled [[Georgian cheese]] from the [[Samegrelo]] region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency;<ref>{{Cite web |date=2013-06-28 |title=About Food – Georgian Sulguni Cheese |url=https://georgiaabout.com/2013/06/28/about-food-georgian-sulguni-cheese/ |access-date=2023-06-15 |website=Georgia About |language=en}}</ref> these attributes are the result of the process used, as is the source of its moniker "pickle cheese". Its color ranges from white to pale yellow. Sulguni is often deep-fried, which masks its odor. It is often served in wedges.
|-
|Tenili
|[[File:Tenili cheese.jpg|frameless|135x135px]]
|[[Meskheti]]
|A [[string cheese]] made from either ewe's or cow's milk.<ref>{{Cite web |date=2014-12-02 |title=About Food – Tenili Cheese |url=https://georgiaabout.com/2014/12/02/tenili-cheese/ |access-date=2023-06-15 |website=Georgia About |language=en}}</ref> It has been included in the [[Intangible cultural heritage of Georgia]] since 2013.
|}

===India===
{{See also|Indian cuisine}}
{| class="wikitable sortable" style="width:100%"
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!Description
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|[[Bandel cheese|Bandel]]
|[[File:Bandel Cheese, Kolkata, West Bengal 2.jpg|135px]]
|An Asian cheese that originated in a [[Portuguese Empire|Portuguese]] colony [[Bandel]] located in eastern [[India]]. Today, production is concentrated in the towns of [[Tarakeswar]] and [[Bishnupur, Bankura]], near [[Kolkata]], [[West Bengal]], India.<ref>{{cite web|title=Say cheese|url=http://articles.economictimes.indiatimes.com/2006-07-30/news/27425390_1_blue-cheese-kodai-cheese-paneer|access-date=9 May 2013|archive-url=https://web.archive.org/web/20140620094252/http://articles.economictimes.indiatimes.com/2006-07-30/news/27425390_1_blue-cheese-kodai-cheese-paneer|archive-date=20 June 2014|url-status=dead}}</ref><ref>{{cite web|title=Indian entrepreneurs are churning out all varieties of gourmet cheeses|url=http://www.telegraphindia.com/1090906/jsp/graphiti/story_11455105.jsp|archive-url=https://web.archive.org/web/20100525120603/http://telegraphindia.com/1090906/jsp/graphiti/story_11455105.jsp|url-status=dead|archive-date=25 May 2010}}</ref>
|Made by separating the curds from the [[whey]] with lemon juice. It is then molded, drained in small baskets, and smoked.
|-
|[[Paneer]]
|[[File:Panir Paneer Indian cheese fresh.jpg|135px]]
| The origin of paneer is debated. [[Vedic period|Ancient Indian]], [[Afghan people|Afghan]]-[[Iranian peoples|Iranian]] and [[Portuguese India|Portuguese]]-[[Bengal]]i origins have been proposed for paneer.<ref name="Sanjeev_2010">{{cite book |url=https://books.google.com/books?id=heG2bdW_NrMC&pg=PA3 |title=Paneer |first=Sanjeev |last=Kapoor |author-link=Sanjeev Kapoor |publisher=Popular Prakashan |year=2010 |isbn=9788179913307 |page=3}}</ref><ref>{{cite book |first1=Timothy G. |last1=Roufs |first2=Kathleen |last2=Smyth Roufs |title=Sweet Treats around the World: An Encyclopedia of Food and Culture |year=2014 |publisher=ABC-CLIO |isbn=9781610692212 |page=168 |url=https://books.google.com/books?id=M_eCBAAAQBAJ&pg=PA168}}</ref>
Paneer is now widespread in most of the Indian subcontinent.
|A fresh cheese common in [[South Asia]]n [[South Asian cuisine|cuisine]]. In eastern parts of [[Indian subcontinent]], it is generally called [[Chhena|Chhana]]. It is an [[Cheese ripening|unaged]], acid-set, non-melting [[farmer cheese]] made by [[curdling]] heated full-fat [[milk]](mostly [[Bubalina|buffalo]]) with [[lemon]] juice, [[yogurt]], [[vinegar]], or any other food [[acids]].
|-
|[[Khoa]]
* Batti
* Chikna
* Daane
* Pindi
* Dhap
|
|A dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh, Punjab, and Pakistan
|Khoa is a type of cheese made by boiling and reducing milk until it becomes a thick, sticky mass. It is often used in Indian sweets such as barfi and gulab jamun and has a sweet, nutty taste.
|-
|[[Chhena|Chhana]]
|[[File:Chhena Ball - Rasgulla Preparation - Digha - East Midnapore - 2015-05-02 9555.JPG|135px]]
|Produced mostly in eastern Indian states of [[Odisha]] and [[West Bengal]]; it is the chief ingredient of most West Bengalese-produced sweets.
|A fresh, unripened curd cheese made from cow or [[domestic buffalo|water buffalo]] [[milk]]. A crumbly and moist form of paneer, it is used to make [[desserts]] such as [[rasgulla|rosogolla (রসগোল্লা)]]. It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to 1400 BCE.<ref>{{cite web|url=http://www.world-foodhistory.com/2009/09/history-of-cheese.html|archive-url=https://web.archive.org/web/20100116170107/http://www.world-foodhistory.com/2009/09/history-of-cheese.html|url-status=usurped|archive-date=16 January 2010|title=History of Cheese|access-date=24 October 2016}}</ref><ref>{{cite web|url=http://www.mybangalore.com/article/0909/cheese-club-and-tartiflette-night-at-seven-hotel.html|title=Cheese Club and Tartiflette Night at Seven Hotel|access-date=24 October 2016|archive-url=https://web.archive.org/web/20170716160241/http://www.mybangalore.com/article/0909/cheese-club-and-tartiflette-night-at-seven-hotel.html|archive-date=16 July 2017|url-status=dead}}</ref>
|-
|Dahi Chhana
|<!--[[File:EXAMPLE|135px]] -->
|It was generally homemade in Odisha households of the Cuttack region, but its production has now become very rare.
|Very similar to chhana in texture, it has a deep, reddish-brown color, and is more distinctly flavorful. It is rich in whey protein. It is produced from traditional [[buttermilk]], and a large quantity of milk is required to produce even small amounts of Dahi Chhana. It has a long shelf life, and can be kept in earthen ''sikkas'' for months.
|-
|[[Kalari cheese|Kalari]]
|[[File:Famous Kalaadi of Ramnagar.jpg|135px]]
|Originated from [[Chenani]] in the union territory of [[Jammu and Kashmir (union territory)|Jammu and Kashmir]].
|Also known as Kiladi or Maish Krej ([[Kashmiri language|Kashmiri]]: ميش کريج,).
|-
|[[Kalimpong cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|Originates from [[Kalimpong]], a hill station in the Indian state of [[West Bengal]].
|When unripe, Kalimpong cheese is a little like the [[Wales|Welsh]] [[Caerphilly cheese|Caerphilly]], slightly acidic and a little crumbly with a relatively smooth (edible) rind and not particularly strong-smelling.
|-
|Qudam
|
|Originates from the Gujjar tribes of Kashmir.
|-
|}

===Indonesia===
{{See also|Indonesian cuisine}}
{| class="wikitable sortable" style="width:100%"
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!Name
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!Description
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|[[Dangke]]
|
|[[Enrekang Regency]], [[South Sulawesi]]
| Dangke is a cheese made from buffalo milk using a traditional process; it is known for having quite high protein and β-carotene content.
|}

===Japan===
{{See also|Japanese cuisine}}
{| class="wikitable sortable" style="width:100%"
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!Name
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|[[Sakura cheese]]
|[[File:Japanese sakura cheese and leaf at Cheese no Koe, Tokyo.png|135px]]
|Created in [[Hokkaidō]], [[Japan]]
|A soft cheese that is creamy white and flavored with mountain [[cherry]] leaves. Sakura means "cherry blossom" in Japanese.
|}

===Korea===
{{See also|Korean cuisine}}
{| class="wikitable sortable" style="width:100%"
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!Name
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!Region
!Description
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|[[Imsil#Imsil Cheese Village|Imsil]]
|<!--[[File:EXAMPLE|135px]] -->
|Imsil Cheese Village is located near the town of Imsil (within the county of [[Imsil County|Imsil]]). It provides vacation programs for children and tourists, with programs lasting for one day or more, in which guests learn how to make cheese.
|The cheese produced in Imsil Cheese Village is called Imsil cheese, following the county name.
|}

===Malaysia===
{{See also|Malaysian cuisine}}
{| class="wikitable sortable" style="width:100%"
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!Name
!class="unsortable"| Image
!Region
!Description
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|Susu Masam
|[[File:Susu_Masam_Terengganu.jpg|135px]]
|[[Kuala Berang]], [[Terengganu]]
|A rare delicacy made from fermented [[Water buffalo|buffalo]]'s milk originated particularly from Kuala Berang area in the state of Terengganu. The milk is fermented inside a [[bamboo]] for one night or up to 3 days until the milk is mostly or completely solidified. The taste of the susu masam is described as creamy and sour similarly to [[yogurt]]. Susu masam is commonly eaten with rice and [[Budu (sauce)|budu]]. It can also be eaten on its own or with sugar.<ref>{{cite news|url=https://www.hmetro.com.my/mutakhir/2019/12/530042/susu-kerbau-masam|title=Susu kerbau masam|date=29 December 2019|access-date=31 January 2021|work=Harian Metro|language=ms}}</ref><ref>{{cite news|url=https://www.timurdaily.com/2019/12/03/susu-masam-makanan-tradisional-di-terengganu/|title=Susu masam makanan tradisional di Terengganu|date=3 December 2019|access-date=31 January 2021|work=Timur Daily|language=ms}}</ref>
|}

===Mongolia===
{{See also|Mongolian cuisine}}
There are two types of Mongolian cheese (бяслаг). They are similar in taste and are like a cross between mozzarella and an unsalted feta cheese.
* түүхий сүүний – this is a creamy version of Mongolian cheese made by boiling the milk and keeping the cream top.
* болсон сүүний – this is similar but is made without the cream.
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Byaslag]]<ref name="CultureMag"/>
|<!--[[File:EXAMPLE|135px]] -->
|
|Prepared with cow or [[yak]] milk, this cheese has a lumpish curd and is somewhat sour in flavor.<ref name="CultureMag">Culture Magazine (2012). [https://books.google.com/books?id=tRdj4Slk2_QC&dq=Byaslag+cheese&pg=PA225 ''Cheese For Dummies'']. John Wiley & Sons. p. 225. {{ISBN|1118099397}}</ref>
|}

===Nepal===
{{See also|Nepalese cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Flower of Rajya]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A firm [[yak]]'s-milk [[cheese]] made in Nepal by Tibetan nomads in collaboration with the Trace Foundation. [[Milk]] is heated and ripened in big copper vats, curdled, drained and molded into 10–12 pound wheels. The cheese is dry-cured in Tibetan red salt, aged, then wrapped in scarves and packed in bamboo baskets.
|-
|[[Chhurpi]]
|[[File:Chhurpi.jpg|135px]]
|
|A [[yak]]'s-milk [[cheese]], influenced by Tibetan cuisine.  Depending on how it is prepared, Chhurpi can be either hard and chewy, or soft.
|}
<!-- "Yak cheese" has been removed since most cheese produced in Nepal is from yak milk-->

===Philippines===
{{See also|Philippine cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Kesong puti]]
|[[File:Kesong puti.jpg|135px]]
|
|A soft, white cheese, made from unskimmed [[carabao]]'s [[milk]], salt and [[rennet]].<ref>{{cite web|url=http://www.mixph.com/2008/03/making-kesong-puti-pastillas-de-leche-from-carabaos-milk.html|title=How to Make Pastillas de Leche from Carabao's Milk|date=21 June 2014|access-date=24 October 2016|archive-url=https://web.archive.org/web/20110714102947/http://www.mixph.com/2008/03/making-kesong-puti-pastillas-de-leche-from-carabaos-milk.html|archive-date=14 July 2011|url-status=dead}}</ref> It has a soft, close texture and slight salty taste.
|}

==Europe==
{{See also|European cuisine}}

===Albania===
{{See also|Albanian cuisine}}

{| class="wikitable sortable"
!Name
!Image
!Region
!Description
|-
|[[Sirene|Djathë i bardhë]]
|
|
|Named after its color, it is a variation of the Balkanic sirene. One of the most popular types of cheese in Albania, widely used as an appetizer or side dish. Village salad and byrek are the most known recipes where djathë i bardhë is used, but it is also served fried, or baked in terracotta dishes with peppers and tomatoes. Djathë i bardhë is commonly eaten as [[meze]], a term used for appetizers that are served with alcoholic beverages, most prominently, [[Rakia|raki]].
|-
|''[[Kashkaval|Kaçkavall]]''
|[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|left|125x125px|alt=]]
|
|In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. A great majority of traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies in Albania produce kaçkavall and mainly use cow's or sheep's milk.
|-
|Djathë pice
|
|
|
|-
|[[Quark (dairy product)|Gjizë]]
|
|
|Gjizë is a whey cheese very similar to curd or cottage cheese. It is usually salted and it is one of the most used ingredients for [[byrek]]. Its taste can be compared to [[ricotta]] when served unsalted. Most Albanians consider gjizë as the creamy version of djathë i bardhë.
|-
|[[Urdă|Urdhë]]
|[[File:Orda-sajt.jpg|135px]]
|
|Unaged cheese produced by boiling [[whey]]
|}

===Austria===
{{See also|Austrian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|Bachensteiner
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Bergkäse]]
|[[File:Bergkäse2.jpg|135px]]
|
|A group of [[cheese]]s produced in the [[Alps]].
|-
|''Brimsen''
|<!--[[File:EXAMPLE|135px]] -->
|
|An Austrian term for [[Bryndza]].
|-
|Gelundener Käse
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Lüneberg cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|Made in mountain valleys in [[Vorarlberg]] in western [[Austria]]<ref name="dhr">Text in this article was incorporated from the following public domain U.S. Government publication:
* Doane, C.F.; Hargrove, Robert C.; Lawson, H.W.; Matheson, K.J.; Sanders, G.P; Walter, Homer E. (1969). ''Cheese Varieties and Descriptions''. U.S. Department of Agriculture. p. 72</ref>
|A [[cow]]'s-milk [[cheese]].
|-
|[[Sura Kees|Montafoner Sauerkäse]]
|[[File:Sura-Kees.JPG|133x133px]]
|
|The Montafoner Sauerkäse (dialect: Sura Kees or in the Walgau and [[Alpine Rhine|Rhine Valley]] Sura Käs) is a cheese made of [[Soured milk|soured-milk]] and has its origins in the Vorarlberger [[Montafon]]. Sour milk cheese is a lean cheese, so its fat content is very low. The protein content, however, does not suffer from fat loss due to the cream sabot. It is known in [[Vorarlberg]] since the 12th century and is similar to the [[Tyrolean grey cheese]].<ref>{{Cite web|url=https://www.vorarlbergkaese.at/produkte/sauermilchkaese|title=Sauermilchkäse {{!}} Produkte|website=www.vorarlbergkaese.at|language=de-de|access-date=13 September 2017}}</ref>
|-
|[[Mondseer]]
|<!--[[File:EXAMPLE|135px]] -->
|
|Made from pasteurized [[milk]], Mondseer is a semi-solid cheese similar to [[Muenster cheese]] or [[Limburger]]. The surface is brushed by hand with salt water [[red smear]], and maturation takes four to six weeks. The fat content is 45%. It has a mild to slightly spicy aroma and a sweet and sour taste. Its natural rind is yellow-orange in color.
|-
|Moosbacher
|<!--[[File:EXAMPLE|135px]] -->
|
|Moosbacher has been described as "part [[Emmental cheese|Emmental]]-style swiss and part washed-rind stinker".<ref>{{cite web|url=https://igourmet.com/products/moosbacher-cheese|title=Moosbacher Cheese|work=igourmet.com|accessdate=24 May 2024}}</ref>
|-
|Staazer
|[[File:Staazer Heublumenkäse SB 01 WikiCheese Lokal K.jpg|135px]]
|
|Staazer is a semi-hard cheese made from raw cow's milk from Austria. Staazer is made from hay milk, i.e. the cows that give the milk for the Staazer are fed exclusively with grass and herbs from the pasture in summer and exclusively with hay in winter. There is no silage feeding or feeding with fermentation hay. This special, natural feeding makes the milk, and later the cheese, particularly aromatic. The cheese matures for at least 3 months. Staazer has a round loaf shape weighing about 6&nbsp;kg. The dough is pale yellow, the consistency is compact with few fermentation holes. The taste is aromatic and mildly creamy.

In addition to the regular Staazer, there are also the varieties:

Staazer with wild garlic - 50% fat (Staazer cheese with wild garlic in the dough)
Staazer with hay flowers – 45% fat (Staazer cheese with dried hay flowers on the rind)<ref>{{Cite web |last=Neher |first=Jürgen |title=Staazer : Heumilch-Schnittkäse aus Österreich |url=https://www.kaesewelten.info/kasesorten/kuhmilch/staazer/ |access-date=2024-11-06 |website=Käse aus aller Welt |language=de}}</ref>
|-an
|Steirerkäse
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Tyrolean grey cheese|Tyrolean grey]] (Tiroler Graukäse)
|[[File:Graukäse.JPG|135px]]
|Made in the [[Zillertal]], [[Austria]]
|A strongly flavored, [[rennet]]-free cows-milk cheese, it owes its name to the grey mould that usually grows on its rind. It is extremely low in fat (around 0.5%), yet it has a powerful penetrating smell.
|}

===Belgium===
{{See also|Belgian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Brussels cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|
|Made from cow's [[milk]], it has a smooth texture and a sharp and citrus flavor, along with a strong and salty bite.
|-
|[[Chimay Brewery#Cheeses|Chimay cheeses]]
|[[File:Chimay grand cru.jpg|135px]]
|
|Brands, and varieties, of cheeses produced by [[Chimay Brewery]], some soaked in Chimay Ale.
|-
|[[Herve cheese]]
|[[File:Remoudou (cheese).jpg|135px]]
|
|An aged cheese made from unpasteurized cow's milk.  It is traditionally aged in humid [[cave]]s.
|-
|[[Le Wavreumont]]<ref name="CultureMagazine"/>
|<!--[[File:EXAMPLE|135px]] -->
|Made by Fromagerie des Ardennes, which is in [[Ferrières, Belgium|Ferrières]], Belgium<ref name="CultureMagazine"/>
|Produced from cow's milk, this cheese is semi-soft and its coloration varies from yellow to ivory depending upon the season in which its produced.<ref name="CultureMagazine">{{cite web | url=http://culturecheesemag.com/node/1712 | title=Wavreumont | publisher=Culture magazine | access-date=7 May 2013 | url-status=dead | archive-url=https://web.archive.org/web/20130404191542/http://culturecheesemag.com/node/1712 | archive-date=4 April 2013 | df=dmy-all }}</ref>
|-
|[[Limburger cheese]]
|[[File:Cheese limburger edit.jpg|135px]]
|
|Originated during the 19th century in the historical [[Duchy of Limburg]], which is now divided among modern-day [[Limburg (Belgium)|Belgium]], [[County of Limburg|Germany]], and [[Limburg (Netherlands)|Netherlands]]. The cheese is especially known for its pungent odor. One of the most traditional forms of eating Limburger is the Limburger sandwich.
|-
|[[Maredsous cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|Produced at [[Maredsous Abbey]] in [[Denée, Belgium|Denée]], Belgium<ref>{{cite book | last=Yenne | first=B. | title=Beer: The Ultimate World Tour | publisher=Race Point Publishing | year=2014 | isbn=978-1-62788-247-7 | url=https://books.google.com/books?id=qTb_AwAAQBAJ&pg=PA134 | access-date=29 December 2019 | page=134}}</ref>
|A loaf-shaped cheese made from cow's milk.  The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma.
|-
|[[Passendale cheese]]
|
|[[Passendale]], [[Belgium]]
|Named after Passendale, the village where it originated, it is one of the best-known cheeses in Belgium. It resembles a loaf of bread and has a round shape and a hard, but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy. It has a firm and damp consistency, slightly sweet bouquet and mild flavor. The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude.<ref>[http://www.belgischekazen.be/BENL/site/cheese-names-overview.aspx?s=p ''Belgische kazen (Belgian cheeses)''] (Dutch/French)</ref>
|-
|[[Remoudou]]
|[[File:Remoudou (cheese).jpg|135px]]
|[[Land of Herve]], [[Belgium]]
|It derives its name from the use of milk removed 15 minutes after the usual [[milking]]. Hence the [[walloon language|wallon]] [[verb]] ''rimoûd'' meaning to re-milk.<ref>Like blocher and reblocher gave us the [[reblochon]].</ref> This cheese weighs 200 to 500g. When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste. It is often sold in pieces.
|-
|Rodoric
|<!--[[File:EXAMPLE|135px]] -->
|[[Liège]], [[Belgium]]
|An aged cheese made from unpasteurized goat milk that is traditionally aged in humid caves. When young, the interior is sweet, with age the flavor becomes spicy.
|-
|[[Nazareth cheese|Nazareth]]
|<!--[[File:Solid white|135px]] -->
|[[Nazareth, Belgium]]
|A [[Belgium|Belgian]] hard cheese made from cow's milk, named after [[Nazareth, Belgium|the village of the same name]]. It is now manufactured by Belgomilk, which is part of the [[:nl:Milcobel|Milcobel group]].<ref>[http://www.belgomilk.be/ ''Belgomilk website''] (Dutch/French)</ref>   The cheese, which can be identified by its dark brown rind, has a mildly subtle flavour. Quick restaurants have rapidly made a collaboration to serve some "kaas croketten" available in 5 or 13 pièces in every Quick in Belgium.
<ref>[http://www.nazarethkaas.be ''Nazareth cheese website'']</ref>
|}

===Bosnia and Herzegovina===
{{See also|Bosnia and Herzegovina cuisine|List of Bosnia and Herzegovina cheeses}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Livno cheese]]
|[[File:Livanjski Cheese with label.JPG|135px]]
|[[Livno]], [[Bosnia and Herzegovina]]
|The cheese is ready after an average of 60 to 66 days in a controlled environment. The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d.o.o. Livno, with yearly production exceeding 500 metric tons.
|-
|[[Herzegovina "squeaking" cheese]]<ref name="squeaking-cheese-Udruzenje-Okusi-Hercegovinu">{{cite web |title=The squeaking cheese |url=http://www.okusihercegovinu.com/en/tradicionalni-proizvodi/sir-skripavac/ |publisher=Udruzenje Okusi Hercegovinu – Promocija tipicnih hercegovackih proizvoda |access-date=6 April 2019 |language=en |archive-date=6 April 2019 |archive-url=https://web.archive.org/web/20190406202336/http://www.okusihercegovinu.com/en/tradicionalni-proizvodi/sir-skripavac/ |url-status=dead }}</ref>
|
|[[Trebinje]], [[Ivanica]], [[Slavogostići]], [[Gacko]] in southern Herzegovina, Bosnia and Herzegovina
|Another existing variety of Squeaking cheese from Lika in Croatia is often smoked.
|-
|[[Trappista cheese]]
|[[File:Trappista cheese original.jpg|135px]]
|[[Banja Luka]], Bosnia and Herzegovina
|Trappista or Trapist is a traditional Bosnian semi-hard cow's-milk cheese made by Trappists branch of Cistercians order of [[Mariastern Abbey, Banja Luka|Mariastern abbey]] in Banja Luka, Bosnia and Herzegovina.
|-
|[[Vlašić cheese|Vlašić / Travnički cheese]]
|[[File:Vlasicki-Travnicki-cheese-from-Bosnia 2019-May-07.png|135px]]
|[[Travnik]], Bosnia and Herzegovina
|This cheese is produced on Vlašić mountain in central Bosnia, above the city of Travnik. It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both. This is brined mostly low-fat cheese, white in color, and can either have small irregular holes scattered in it, or be solid without holes. When drained from brine its taste can be dry and quite salty. The milk has a special flavor that comes from the variety of different herbs that sheep are eating while grazing on the mountain.
|-
|[[Bosnian smoked cheese]]
|[[File:Bosnian Smoked Cheese (Suhi Sir) (cropped).jpg|135px]]
|[[Vareš]], [[Olovo]], [[Tuzla]], central to northeastern Bosnia, Bosnia and Herzegovina
|Bosnian smoked cheese (also known as {{langx|sh|Suhi sir or Dimljeni sir}}) is a type of very dry piquant low-fat smoked [[cheese]] originating from [[Bosnia and Herzegovina]]. It is usually home-made product, but industrial production also exists.
|}

===Bulgaria===
{{See also|Bulgarian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Cherni Vit (cheese)|Cherni Vit]]
|
|[[Cherni Vit]], [[Teteven Municipality]], [[Lovech Province]]
|Made from [[sheep milk]], Cherni Vit cheese owes the green color of its crust and its characteristic taste to the formation of mold. This occurs naturally due to the specific conditions in the region and the technology of production. Produced for centuries, Cherni Vit cheese was nearly extinct in the 2000s until it was rediscovered and popularized by [[Slow Food]] representatives.
|-
|Urdă/Izvara
|[[File:Urdă.png|135px]]
|
|Urdă/Izvara is made from whey of sheep, goat or cow milk. It is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky and palatable. It contains 18 grams of protein per 100 grams.

Urdă/Izvara is similar to ricotta in the way it is produced.
|-
|[[Kashkaval]]
|[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|135px]]
|
|A type of yellow cheese made of [[sheep milk]], cow milk or goat milk. In [[Albania]], [[Bulgaria]], [[Moldova]], [[North Macedonia]], [[Serbia]] and [[Romania]], the term is often used to refer to all yellow cheeses (or even any cheese other than [[sirene]]).
|-
|[[Sirene]]
|[[File:Greek feta.jpg|135px]]
|
|A type of [[brine cheese]] made in South-Eastern Europe, especially popular in [[Serbia]], [[Bulgaria]], [[Romania]], [[Albania]], [[North Macedonia]], [[Greece]] and [[Israel]]. It is made of [[goat]] milk, [[sheep milk]], [[cow]]'s milk or a combination of milks.<ref name="Dairy Sciеnce & Technology, Volume 88, Number 4-5, July–October 2008">Efstathios Alichanidis & Anna Polychroniadou, "[https://link.springer.com/article/10.1051%2Fdst%3A2008023 Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review]", Dairy Sciеnce & Technology, Volume 88, Number 4–5, July–October 2008, pp.&nbsp;495–510. {{doi|10.1051/dst:2008023}}.</ref> It is slightly crumbly with a fat content of about 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.
|}

===Croatia===
{{See also|Croatian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Paški sir]]
| [[File:20140507 Paški sir cheese from Pag.jpg|135px]]
|Island of [[Pag (island)|Pag]]
|A hard, distinctively flavored [[sheep milk]] cheese. It is generally regarded as the most famous of Croatian artisan cheeses and is found in many export markets outside Croatia, also known as Godsips cheese.
|-
|Paška skuta
|
|Island of Pag
|Paška skuta is a traditional Croatian [[ricotta]]-type cheese produced on the island of Pag. The skuta is made from leftover whey after the production of the Paški sir.<ref>{{Cite web |title=Paška skuta {{!}} Local Cheese From Pag |url=https://www.tasteatlas.com/paska-skuta |access-date=2024-01-18 |website=www.tasteatlas.com}}</ref>
|-
|Škripavac<ref>{{cite book|url=https://archive.org/details/roughguidetocroa0000bous|url-access=registration|page=[https://archive.org/details/roughguidetocroa0000bous/page/139 139]|quote=Škripavac cheese.|title=The Rough Guide to Croatia|first=Jonathan|last=Bousfield|date=1 April 2010|publisher=Penguin|access-date=24 October 2016|via=Internet Archive|isbn=9781848369368}}</ref><ref>{{cite book|url=https://books.google.com/books?id=WQoyFsQl-GUC&q=%C5%A0kripavac%20cheese&pg=PT518|title=Animal farming and environmental interactions in the Mediterranean region|first1=Isabel|last1=Casasús|first2=Jozo|last2=Rogosić|first3=Andrea|last3=Rosati|first4=Igor|last4=Stoković|first5=Dunixi|last5=Gabiña|date=26 March 2012|publisher=Springer Science & Business Media|access-date=24 October 2016|via=Google Books|isbn=9789086867417}}</ref>
| [[File:Skripavac 0808.jpg|135px]]
|Lika
|Cheese from Lika made from raw cows' milk. The cheese is named after the Croatian word for ''squeaky'', because škripavac makes a distinctive sound when bitten into it.<ref>{{Cite web |title=Škripavac {{!}} Local Cheese From Primorje and Lika |url=https://www.tasteatlas.com/skripavac |access-date=2024-01-18 |website=www.tasteatlas.com}}</ref>
|-
|[[Basa (cheese)|Basa]]
|
|Lika
|Basa is a fresh soft cheese from [[Lika]]. It is prepared from mixed sheep's and cow's milk.<ref>{{Cite web |title=Basa {{!}} Local Cheese From Lika-Senj County |url=https://www.tasteatlas.com/basa |access-date=2024-01-18 |website=www.tasteatlas.com}}</ref><ref>{{Cite web |title=Basa, tradicionalni lički način pripreme sira {{!}} Croatia.hr |url=https://croatia.hr/hr-hr/hrana-i-pice/basa |access-date=2024-01-18 |website=Basa, tradicionalni lički način pripreme sira {{!}} Croatia.hr |language=en}}</ref>
|-
|Krčki sir
|
|Island of [[Krk]]
|Hard, full-fat cheese made from raw sheep's milk.<ref>{{Cite web |title=Krčki sir {{!}} Local Cheese From Krk |url=https://www.tasteatlas.com/krcki-sir |access-date=2024-01-18 |website=www.tasteatlas.com}}</ref>
|-
|Grobnički sir
|
|Grobnik
|Grobnički sir is produced in the Grobnik valley, near the city of [[Rijeka]].<ref>{{Cite web |title=Grobnički sir {{!}} Local Cheese From Grobnik |url=https://www.tasteatlas.com/grobnicki-sir |access-date=2024-01-18 |website=www.tasteatlas.com}}</ref>
|-
|Dinarski sir
|
|[[Dinara]]
|Hard cheese produced in the Dinaric mountain region made from a combination of cow’s and goat’s milk.<ref>{{Cite web |title=Dinarski sir {{!}} Local Cheese From Dalmatia |url=https://www.tasteatlas.com/dinarski-sir |access-date=2024-01-18 |website=www.tasteatlas.com}}</ref>
|-
|Dinarski sir iz maslinove komine
|
|Dinara
|Dinarski sir iz maslinove komine is a hard cheese originating from the Dalmatian hinterlands around Dinara mountain. It is made from a combination of cow’s and goat’s milk. The cheese is aged for at least 4 months in pressed olive skins.<ref>{{Cite web |title=Dinarski sir iz maslinove komine {{!}} Local Cheese From Dalmatia |url=https://www.tasteatlas.com/dinarski-sir-iz-maslinove-komine |access-date=2024-01-18 |website=www.tasteatlas.com}}</ref>
|-
|Sir iz mišine
|
|Dalmantian hinterland
|Traditional cheese from Dalmatian hinterland, Velebit and part of Lika. It is made from sheep's, goat's or mixed milk.
|-
|Težački sir iz maslinove komine
|
|Dalmatian hinterland
|Težački sir iz maslinove komine is a Croatian hard cheese originating from the [[Dalmatian Hinterland|Dalmatian hinterland]].
|-
|Lećevački sir
|
|Split
|Lećevački sir is characteristic of the [[Split, Croatia|Split]] hinterland, and is produced from cow's, sheep's or mixed milk.<ref>{{Cite journal |last1=Matutinović |first1=Siniša |last2=Rako |first2=Ante |last3=Kalit |first3=Samir |last4=Havranek |first4=Jasmina |date=2007-04-17 |title=Značaj tradicijskih sireva s posebnim osvrtom na Lećevački sir |url=https://hrcak.srce.hr/en/clanak/18100 |journal=Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka |language=hr |volume=57 |issue=1 |pages=49–65 |issn=0026-704X}}</ref>
|-
|Liburnski sir
|
|Island of Pag
|Liburnski sir is a Croatian cheese hailing from the region of old [[Liburnia]].<ref>{{Cite web |title=Liburnski sir {{!}} Local Cheese From Dalmatia |url=https://www.tasteatlas.com/liburnski-sir |access-date=2024-01-18 |website=www.tasteatlas.com}}</ref>
|-
|Istarska skuta
|
|Istria
|White curd cheese made from full-fat cow's milk or sheep's milk from [[Istria]].<ref>{{Cite web |title=Istarska skuta {{!}} Local Cheese From Istria |url=https://www.tasteatlas.com/istarska-skuta |access-date=2024-01-18 |website=www.tasteatlas.com}}</ref>
|-
|Dubrovački sir
|
|[[Dubrovnik]]
|Hard sheep's cheese, bright soft rind due to the mold made of elastic koščela wood.
|-
|Tounjski sir
|
|Tounj
|Smoked cheese from Tounj near [[Ogulin]].<ref>{{Cite web |date=2022-02-28 |title=Sirevi u Hrvatskoj: Najbolji autohtoni sirevi koje morate probati |url=https://putnikofer.hr/hrana-i-recepti/najbolji-autohtoni-sirevi-u-hrvatskoj/ |access-date=2024-01-18 |website=Putnikofer.hr |language=hr}}</ref>
|-
|Prgica
|
|Varaždin
|Smoked cheese from [[Varaždin]].<ref>{{Cite journal |last1=Sabadoš |first1=Dimitrije |last2=Rajšić |first2=Branka |date=1974-12-01 |title=Prgice |url=https://hrcak.srce.hr/en/116432?lang=en |journal=Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka |language=hr |volume=24 |issue=12 |pages=272–274 |issn=0026-704X}}</ref>
|-
|Dimsi
|
|Zagreb
|Smoked cheese from [[Zagreb]] based on Bjelovarac cheese.
|-
|Caprilo
|
|Varaždin
|Caprillo is a soft, fatty goat cheese. It has a mild but irresistible taste with snow-white mold on the surface.<ref>{{Cite web |title=Caprilo |url=https://znakovi.hgk.hr/proizvod/caprilo-meki-masni-sir-od-kozjeg-mlijeka-s-plemenitom-plijesni/}}</ref>
|-
|Capron
|
|Varaždin
|Soft, fatty goat's milk cheese specific in that its ripening takes place under the red pulp, which is why a specific red coating develops on the surface.<ref>{{Cite web |title=Capron |url=https://znakovi.hgk.hr/proizvod/capron-meki-masni-sir-od-kozjeg-mlijeka/}}</ref>
|-
|Ovidur
|
|Varaždin
|Hard cheese made from sheep's milk that is produced in the north of Croatia, and which is sent for ripening at the foot of [[Velebit]], which gives it a specific final taste.<ref>{{Cite web |title=Ovidur |url=https://znakovi.hgk.hr/proizvod/ovidur-tvrdi-sir-od-ovcjeg-mlijeka/}}</ref>
|-
|Zdenka
|
|Daruvar
|Soft, processed cheese made from cow's milk hard cheese that is produced in the north of Croatia, by the Czech community in [[Daruvar]], with strong roots in Slavic dairymaking.
|}

===Cyprus===
{{See also|Cypriot cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Akkawi]]
|[[File:Akawi Cheese.jpg|135px]]
|
|Commonly made using [[cow]] [[milk]], but can be made with [[goat]] or sheep's milk, it has a smooth texture and a mild salty taste. It is now produced on a large scale in the [[Middle East]], notably in [[Israel]], [[Palestine]], [[Lebanon]], [[Syria]] and [[Cyprus]].
|-
|[[Anari cheese]]
|[[File:Anari Limassol.jpg|135px]]
|
|A fresh mild [[whey cheese]] produced in [[Cyprus]]. Although much less known than other Cypriot cheeses (e.g. [[halloumi]]), it has started to gain popularity following recent publicity exposure. The [[whey]] used is usually a by-product in the production process of other harder cheeses, commonly that of [[halloumi]] or [[kefalotyri]] cheese.<ref name="pmid15453472">{{cite journal |vauthors=Recio I, García-Risco MR, Amigo L, Molina E, Ramos M, Martín-Alvarez PJ |title=Detection of milk mixtures in Halloumi cheese |journal=J. Dairy Sci. |volume=87 |issue=6 |pages=1595–600 |date=June 2004 |pmid=15453472 |doi= 10.3168/jds.S0022-0302(04)73313-5|url=http://www.journalofdairyscience.org/article/S0022-0302%2804%2973313-5/|doi-access=free }}</ref>
|-
|[[Halloumi]]
|[[File:Grilled Halloumi.jpg|135px]]
|
|A Cypriot semi-hard, unripened brined cheese made from a mixture of [[goat milk|goat]] and [[sheep milk]], and sometimes also cow milk.<ref>{{cite journal |last1=Gibbs |first1=Paul |last2=Morphitou |first2=Ria |last3=Savva |first3=George |title=Halloumi: exporting to retain traditional food products |journal=British Food Journal |volume=106 |issue=7 |pages=569–576 |doi=10.1108/00070700410545755 |year=2004 }}</ref><ref>{{cite web |title=Cyprus - Cultural life - Daily life and social customs - halloumi cheese |publisher=www.britannica.com |quote= Geography has left Cyprus heir to numerous culinary traditions—particularly those of the [[Levant]], [[Anatolia]], and Greece – but some dishes, such as the island's halloumi cheese [...] are purely Cypriot. |url=https://www.britannica.com/place/Cyprus/Government-and-society |access-date=2 January 2018 }}</ref><ref>{{cite book |author=Ayto, John |year=1990 |title=The glutton's glossary: a dictionary of food and drink terms |publisher=Routledge |page=[https://archive.org/details/gluttonsglossary00ayto/page/133 133] |isbn=978-0-415-02647-5 |quote=Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk. |url-access=registration |url=https://archive.org/details/gluttonsglossary00ayto/page/133 }}</ref><ref>{{cite book |year= 2005 |others=Consultant Editors: Philip Dew & Jonathan Reuvid |title=Doing Business with the Republic of Cyprus |publisher=GMB |page=46 |isbn=978-1905050208 |quote=Cyprus has managed to secure EU recognition of halloumi as a traditional cheese of Cyprus; therefore no other country may export cheese of the same name. |url=https://books.google.com/books?id=q_cG61SQ8MAC }}</ref> It has a high melting point and so can easily be [[frying|fried]] or [[grilling|grilled]]. It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese.
|-
|[[Kefalotyri]]
|[[File:Kefalotyri.jpg|135px]]
|
|A hard, salty yellow cheese made from sheep or [[goat]]'s milk in [[Greece]] and [[Cyprus]]. Depending on the mixture of milk used in the process the color can vary between yellow and white.
|}

===Czech Republic===
{{See also|Czech cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Abertam cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A traditional [[Czech Republic|Czech cheese]] made from [[sheep milk]]. It has the shape of an irregular ball with thin yellow to orange natural rind. It is used as a table cheese or for melting.
|-
|Blaťácké zlato
|[[File:Blaťácké zlato (2).jpg|135px]]
|
|A traditional [[Czech Republic|Czech]] soft [[cheese]] made from [[cow milk]], similar [[Bel Paese (cheese)|Bel Paese]].
|-
|[[Olomoucké syrečky]]
|[[File:Olomoucké tvarůžky (1).jpg|135px]]
|[[Loštice]], [[Czech Republic]]
|A soft cheese.
|-
|[[Hermelín]]
|[[File:HermelinNakrajeny.JPG|135px]]
|[[Prague]], [[Czech Republic]]
|
|}

===Denmark===
{{See also|Danish cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Danbo]]
|[[File:Danbo Cheese.jpg|135px]]
|[[Funen]]
|A semi-soft, aged cow's milk cheese, and a common household cheese in Denmark. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9&nbsp;kg, coated with a bacterial culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
|-
|[[Danish Blue|Danablu]]
|[[File:Danish Blue cheese.jpg|135px]]
|Øverød, [[Zealand]]
|Danablu (Danish Blue) is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenised cream, it has a fat content of 25–30% and is aged for eight to twelve weeks
|-
|[[Esrom]]
|[[File:Esrom.jpg|135px]]
|Esrum, [[Zealand]]
|Esrom, or ''Danish Port Salut cheese'', is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture.
|-
|[[Fynbo]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Funen]]
|A semi-hard Danish cheese named after the island of [[Fyn]]. It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
|-
|[[Havarti]]
|[[File:Cream havarti on bread.jpg|135px]]
|Øverød, [[Zealand]]
|Also known as ''cream Havarti'', a semi-soft cow's milk cheese made like most cheeses by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. It is a washed curd cheese, which contributes to the subtle flavor. It is interior-ripened, rindless, smooth and slightly bright-surfaced. It has very small and irregular openings ("eyes") distributed in the mass. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic.
|-
|[[Maribo cheese|Maribo]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Lolland]]
|A semi-hard cheese made from cow's milk. It has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds.
|-
|[[Molbo cheese|Molbo]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Mols]]
|A semi-hard cow's milk cheese made in the region of [[Mols]]. It is very similar to Edam, with a delicate, light flavour that is slightly tangy and salty. It has small, regular holes and is covered in a red wax coating.
|-
|[[Saga (cheese)|Saga]]
|[[File:Soft and creamy Saga cheese.jpg|135px]]
|Tolstrup, [[Jutland]]
|A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days.
|-
|[[Samsø cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Samsø]]
|A cow's milk cheese named after the island of [[Samsø]]. It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes.  It is the national cheese of Denmark.
|-
|[[Tybo cheese|Tybo]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Thy (district)|Thy]], [[Jutland]]
|A cow's milk cheese, similar to a mild Samsø. It is loaf-shaped, with a cream-colored, holey interior and a yellow rind. It has a slightly salty, smooth, and lactic flavor.
|-
|Vesterhavsost
|[[File:Vesterhavsost.jpg|135px]]
|Thise, Northwest [[Jutland]]
|A semi-soft cow's milk cheese with briny<ref>{{cite web | author=Fabricant, Florence | title=New Danish Cheeses Make Their American Debut | website=The New York Times | date=24 April 2017 | url=https://www.nytimes.com/2017/04/24/dining/murrays-cheese-denmark.html | access-date=29 December 2019}}</ref> and caramelly tasting notes, it is comparable to Gouda.
|}

===Estonia===
{{See also|Estonian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|Atleet
|<!--[[File:EXAMPLE|135px]] -->
|
|[[Semi-hard cheese|Semi hard]] cheese with little sour flavor made from cow's milk, produced by [[Valio]].
|-
|Eesti Juust
|<!--[[File:EXAMPLE|135px]] -->
|
|[[Semi-hard cheese|Semi hard]] Dutch-type cheese made from cow's milk, produced by Estover.
|-
|Kadaka juust
|<!--[[File:EXAMPLE|135px]] -->
|[[Saaremaa]]
|[[Semi-hard cheese|Semi hard]] [[smoked cheese]] made from cow's milk, produced by Saaremaa Piimatööstus. Also available with [[garlic]].
|}

===Finland===
{{See also|Finnish cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Aura cheese|Aura]]
|[[File:Aura juusto.jpg|135px]]
|[[Äänekoski]], Finland<ref name="Hurt, Ehlers 2008">{{cite book | last1=Hurt | first1=J. | last2=Ehlers | first2=S. | title=The Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to Selecting, Serving, and Enjoying Cheese | publisher=DK Publishing | year=2008 | isbn=978-1-4406-3618-9 | url=https://books.google.com/books?id=1WuifJuVavEC&pg=PA106 | access-date=27 December 2019 | page=106}}</ref>
|[[Blue cheese]] made from cow's milk,<ref name="Hurt, Ehlers 2008"/> produced by [[Valio]].
|-
|[[Lappi cheese|Lappi]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Lapland (Finland)|Lapland]]
|Made from partially skimmed cow's milk, similar to [[Emmental cheese|Emmental]] except that it is pasteurized.
|-
|[[Leipäjuusto]]
|[[File:Leipäjuusto cheese with cloudberry jam.jpg|135px]]
|[[Southern Ostrobothnia]], [[Kainuu]]
|Fresh cheese made from cow's [[colostrum|beestings]]. Sometimes made from [[goat#Milk, butter, and cheese|goat]] or [[reindeer cheese|reindeer milk]].
|-
|[[Oltermanni]]
|[[File:Juust Oltermanni.jpg|135px]]
|
|Semisoft cow's milk cheese, similar to Danish [[Havarti]], both types are called ''kermajuusto'' (''"cream cheese"'') in Finland. Produced by [[Valio]].
|-
|[[Raejuusto]]
|
|
|Fresh cheese made from cow's milk, similar to [[cottage cheese]].
|}

===France===
{{Main|List of French cheeses}}
{{See also|French cuisine}}
[[Image:Principales AOC France.jpg|thumb|left|270px|A map of major French [[Appellation d'origine contrôlée|AOC]] cheeses – the size of the symbol equates to the size of production]]
{{Clear}}

===Germany===
{{Main|List of German cheeses}}
{{See also|German cuisine}}
Germany's cheese production accounts for approximately one-third of all European-produced cheeses.<ref>{{cite book | last1=Ehlers | first1=S. | last2=Hurt | first2=J. | title=The Complete Idiot's Guide to Cheeses of the World | publisher=Alpha Books | series=complete idiot's guide to-- | year=2008 | isbn=978-1-59257-714-9 | url=https://books.google.com/books?id=sjW9adVFS2kC&pg=PA113 | access-date=29 December 2019 | page=113}}</ref>

===Greece===
{{Main|List of Greek Protected Designations of Origin cheeses}}
{{See also|Greek cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Anthotyros]]
|[[File:Ανθότυρος.JPG|135px]]
|
|A traditional fresh cheese. There are Dry Anthotyros and Fresh Anthotyros. Dry Anthotyros is a matured cheese similar to [[Mizithra]]. Anthotyros is made with milk and [[whey]] from [[sheep milk|sheep]] or [[goat]]s, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be [[Pasteurization|unpasteurized]], where law allows.
|-
|Chloro
|<!--[[File:EXAMPLE|135px]] -->
|[[Santorini]]
|
|-
|[[Feta]]
|[[File:Feta Cheese.jpg|135px]]
|[[Protected designation of origin|PDO]]{{spaced ndash}}[[Epirus (region)|Epirus]], [[Macedonia (Greece)|Macedonia]], [[Thrace]], [[Thessaly]], [[Peloponnese]], [[Lesbos]]
|Feta is a brined curd white cheese made only in Greece. It is made from sheep's milk, or from a mixture of sheep and goat's milk. The word "feta" in Greek means "slice".<ref>{{cite web |title=Feta |website=The Free Dictionary |url=https://www.thefreedictionary.com/feta }}</ref>
|-
|[[Graviera]]
|
|PDO{{spaced ndash}} [[Agrafa]], [[Crete]], [[Naxos]]
|Graviera is a type of [[Greece|Greek]] hard yellow [[cheese]]. It is made exclusively from sheep or goat milk.
|-
|[[Kasseri]]
|<!--[[File:EXAMPLE|135px]] -->
|PDO{{spaced ndash}}  Macedonia, Thrace, Thessaly, Lesbos
|
|-
|[[Kefalograviera]]
|<!--[[File:EXAMPLE|135px]] -->
|PDO{{spaced ndash}} [[Crete]], [[Central Greece (geographic region)|Sterea Ellada]]
|
|-
|[[Kefalotyri]]
|[[File:Kefalotyri.jpg|135px]]
|
|
|-
|[[Kopanisti]]
|<!--[[File:EXAMPLE|135px]] -->
|PDO{{spaced ndash}} [[Cyclades]]
|
|-
|Malaka
|<!--[[File:EXAMPLE|135px]] -->
|Crete
|Also known as Tiromalama. Made from Graviera curd.
|-
|[[Manouri]]
|[[File:Manouri.jpg|135px]]
|PDO{{spaced ndash}} [[Thessaly]]
|
|-
|[[Metsovone]]
|[[File:Μετσοβόνε 6304.jpg|135px]]
|PDO{{spaced ndash}} [[Metsovo]], [[Epirus (region)|Epirus]]
|
|-
|[[Myzithra]]
|[[File:Homemade Mizithra.jpg|135px]]
|[[Crete]]
|
|-
|Tyrozouli
|<!--[[File:EXAMPLE|135px]] -->
|Crete
|Made from Myzithra by adding salt, causing dehydration, and allowing maturation.

|-
|[[Xynomizithra]]
|<!--[[File:EXAMPLE|135px]] -->
|PDO{{spaced ndash}} [[Crete]], [[Mykonos]], [[Paros]]
|
|-
|[[Xynotyro]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Mykonos]]
|
|-
|Other [[Protected designation of origin|PDO]] cheeses
|<!--[[File:EXAMPLE|135px]] -->
|
|[[Formaela]] ([[Arachova]]), Galotyri ([[Thessaly]], [[Epirus (region)|Epirus]]), Kalathaki ([[Limnos]]), Katiki ([[Domokos]]), Ladotyri ([[Lesbos]]), Pichtogalo Chanion ([[Chania (regional unit)|Chania]]), Sfela ([[Peloponnese]]), Xygalo ([[Crete]])
|}

===Hungary===
{{See also|Hungarian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
| Gran Castelli
|
|
|A hard ripened cheese
|-
|[[Liptauer]] or Körözött
|[[File:Liptauer.jpg|135px]]
|
|A spicy cheese [[Spread (food)|spread]] made with [[sheep milk]] [[cheese]],<ref name="Gundel 1992">{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |isbn=978-963-13-3600-9 |oclc=32227400}}</ref> [[Goat cheese|goat's milk cheese]], [[quark cheese]] or [[cottage cheese]].
|-
|[[Orda (cheese)|Orda]]
|[[File:Urdă.png|135px]]
|
|Made from [[whey]]
|-
|[[Pálpusztai]]
|[[File:Palpusztai unwrapped.jpg|135px]]
|
| Pálpusztai is a Hungarian soft cow's milk cheese, known for its pungent odor.
|-
|[[Trappista cheese]]
|[[File:TrappistenKaeseOffen 1.jpg|135px]]
|
| Trappista is a traditional Hungarian, Bosnian and Serbian semi-hard cow's-milk cheese. It has a mild flavor and melts easily.
|-
| Oázis
|<!--[[File:EXAMPLE|135px]] -->
|
|Smoked cheese
|-
|Balaton cheese
|
|
| A semi-hard, mild, yellow cheese made from cow's milk.
|-
|Karaván
|
|
| Karaván is a smoked Hungarian cow's milk cheese.
|-
|Pannónia
| 
|
|Pannónia Emmentaler is a Hungarian version of the Swiss Emmenthal cheese.
|}

===Iceland===
{{See also|Icelandic cuisine#Cheese}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Höfðingi]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A type of [[Iceland]]ic cheese, described as a "creamy-soft, almost runny cheese with a white rind/crust and a smooth, mild flavor".
|}

===Ireland===
{{Main|List of Irish cheeses}}
{{See also|Irish cuisine}}

===Italy===
{{Main|List of Italian cheeses|List of Italian DOP cheeses}}
{{See also|Italian cuisine|Geographical indications and traditional specialities in the European Union}}

===Jews of Eastern Europe===
{{See also|Ashkenazi Jewish cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|Fried Camembert cheese
|[[File:HermelinNakrajeny.JPG|135px]]
|[[Eastern Poland]], [[Galicia (Eastern Europe)]], [[Belarus]], and the [[Vilnius Region]] (alongside [[Kaunas]]), Lithuania.
|It is made of cow milk and usually added to salads or eaten alone.&nbsp;
|}

===Kosovo===
{{See also|Kosovan cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Šar cheese]]
|[[File:Sharri Cheese with Dil on Top.jpg|135px]]
|[[Gora (region)|Gora]], [[Opolje]], [[Štrpce]], in the [[Šar Mountains]], [[Kosovo]]
|It is made of sheep and cow milk and usually added to salads and main dishes,&nbsp;pitas, served with bread or eaten alone.&nbsp;
|}

===Latvia===
{{See also|Latvian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Jāņi cheese]]
|[[File:Caraway cheese.jpg|135px]]
|
|It is a mixture of raw [[quark (dairy product)|quark]] and fresh [[milk]], but other products can be added.
|-
|Latvian cheese
|
|
|A type of cheese with a strong specific aroma modeled after the [[Limburger]].
|}

===Lithuania===
{{See also|Lithuanian cuisine}}
* Džiugas

===Luxembourg===
{{See also|Luxembourgish cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Cancoillotte]]
|[[File:Cancoillotte.jpg|135px]]
|
|Made from [[Metton]], a cow's [[milk]] cheese from the [[Franche-Comte]] region of [[France]] (where [[Cancoillotte]] also originally comes from), it's a local cheese speciality. A staple of each Luxembourgish meal. Usually called kachkéis here.
|-
|Crème de Chapelain
|
|
|Another local processed cheese specialty, similar to [[Cancoillotte|kachkéis]].
|-
|Fromage Gouda de biére du Battin
|
|
|A local version of the beloved Dutch cheese made from unpasteurized cow's milk.  It is also inspired by the Belgian monastery cheeses, as it was largely influenced by the Flemish cheesemakers that came to Luxembourg to make cheese.
|-
|}

===Malta===
{{See also|Maltese cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Ġbejna]]
|[[File:Malta Gbejniet.JPG|135px]]
|Commonly associated with the island of [[Gozo]]
|A small round cheese made from [[sheep's milk]], salt and [[rennet]], Ġbejniet are prepared and served in a variety of forms. Until the early 20th century, ġbejniet made from [[Pasteurised|unpasteurised milk]] were one of the causes of the spread of [[Brucellosis]] which was so prevalent as to be called "the Maltese fever".
|}

===Moldova===
{{See also|Moldovan cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Cașcaval]]
|[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|135px]]
|
|A type of yellow cheese made of [[sheep milk]]. In the Moldova the term is often used to refer to all yellow cheeses.
|-
|[[Urdă]]
|[[File:Urdă.png|135px]]
|
|An unaged whey cheese
|-
|[[Brânză]]
|
|
|A salty brined cheese made from sheep milk.
|-
|[[Brânză de vaci]]
|
|
|Made from whole (regular) cow milk without additives such as rennet. It has a dry, crumbly texture, and takes a spherical shape from the cheesecloth in which the cheese was strained from whey.
|}

===Montenegro===
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|Kolašinski sir<ref>https://www.researchgate.net/publication/351402346_Food_nutrition_and_health_in_Bosnia_and_Herzegovina</ref><ref>https://www.researchgate.net/publication/255966152_CHARACTERISTICS_OF_MONTENEGRIAN_AUTOCHTONOUS_LISNATI_CHEESE</ref>
|
|
|A type of soft "Leafy" cheese made of [[cow milk]], produced in Northern Montenegro town of Kolašin. This is a cow milk cheese exclusive to the Central North region, more specifically, around Kolašin town. This is due to the specific composition of flora that free-ranging cows feed upon on the [[upland pasture]]s, as well as to the microclimatic conditions of the locality. The attempts to make this cheese elsewhere following the same recipe have failed. The producers from this region are proud of their cheese, and for years have been trying to initialize the procedure for the protection of geographic origin.
This cheese is very valued as a delicacy in whole of Montenegro, and it is one of the most expensive fresh cheeses on the national market.
The name of this cheese is derived from its specific texture. Thin, sometimes almost transparent, layers create a leafy structure, and make strings when the cheese is pulled apart. It has a pleasant mild fragrance. It does not contain high levels of fat, so its taste is mild and light.All producers make it in a similar manner, although every family has their own small secret that distinguishes their cheese, of which they are rather protective. What is known is that this cheese is made by combining the skimmed and whole cow milk. After adding the rennet, which makes milk curd, the cheese is drained and then frequently turned and folded. It is this manipulation that creates thin layers – leaves – that give it a characteristic texture.
|-
|Pljevaljski sir<ref name="Cheese from Pljevlja">{{cite web |title=Cheese from Pljevlja (Pljevaljski cheese) |url=http://deliciousmontenegro.me/product/cheese-from-pljevlja-pljevaljski-cheese/ |website=Delicious Food Of Montenegro |access-date=7 April 2019 |date=10 March 2017}}</ref>
|
|
|A type of best semisoft cheese made of [[cow milk]], produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal. It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture.

Currently, there is an ongoing procedure for protection of geographic origin for this cheese.
|-
|[[Podgorički sir]]<ref name="masni kučki sir">{{cite web |title=A masni kučki sir ćemo prevesti kao... |url=http://www.vijesti.me/caffe/a-masni-kucki-sir-cemo-prevesti-kao-809154 |website=Vijesti.me |access-date=7 April 2019 |language=en |date=9 December 2014}}</ref>
|
|
|A salty brined cheese made from cow milk.Also named "Kučki sir", made in Southern Montenegro city of Podgorica.
|-
|[[Nikšićki kozji sir]]{{citation needed|date=February 2024}}
|
|
|Made from best whole goat milk, produced in Western Montenegro town of Nikšić.
|-
|[[Njeguški sir]]<ref name="Njeguški sir">{{cite web |title="Njeguški sir" / Cheese of Njegusi |url=http://deliciousmontenegro.me/product/njeguski-sir-cheese-of-njegusi/# |website=Delicious Food Of Montenegro |access-date=7 April 2019 |date=10 March 2017}}</ref>
|
|
|In the Southern Montenegro town of Cetinje surroundings at Njeguši the famous cheese of Njeguši is produced. It is being kept at shaded in airy places up to 3 months before degustation. Dried and rich in cow milk fats – simply exquisite.
|-
|}

===Netherlands===
{{Main|List of Dutch cheeses}}
{{See also|Dutch cuisine}}
The Netherlands is one of the major cheese producing countries of Europe, with a tradition of cheesemaking as shown by the [[Dutch cheese markets]].

===North Macedonia===
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Kashkaval]]
|[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|135px]]
|
|A type of yellow cheese made of [[sheep milk]]. In North Macedonia the term is often used to refer to all yellow cheeses (or even any cheese other than [[Сирење]]). In English-language menus "кашкавал" is translated as "yellow cheese" (whereas ''sirene'' is usually translated as "white cheese" or simply "cheese"). The taste of the kashkaval is sometimes compared to that of the United Kingdom's [[cheddar cheese]], although variations exist.
|-
|[[Urdă]]
|[[File:Urdă.png|135px]]
|
|An unaged whey cheese
|-
|[[Belo Sirenje]]
|[[File:Feta Cheese.jpg|135px]]
|
|A type of brine cheese produced in North Macedonia called "white cheese" or simply "cheese". It is made of goat milk, sheep milk, cow's milk or a combination of milks. It is slightly crumbly with a fat content of 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.
|}

===Norway===
{{Main|List of Norwegian cheeses}}
{{See also|Norwegian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Brunost]]
|[[File:Brunost.jpg|135px]]
|
|A [[Carmelization|caramelized]] brown [[Scandinavia]]n [[whey cheese]]. '''Brunost''' (''brown cheese'') is commonly used instead of '''mysost'''  (''[[whey]] cheese''), which is the correct name. Another variant, made using [[Goat's milk|goat milk]], is referred to and sold as '''geitost''' (Norwegian for "goat cheese") or, in an older Dano-Norwegian spelling no longer used in Norway, as '''gjetost'''. Geitost is made from a mixture of goat's and cow's milk; ''ekte geitost'' (real geitost) is made with goat's milk only.
|-
|[[Gamalost]]
|[[File:Gamalost-NorwegianOldCheese.jpg|135px]]
|
|A sour cheese made from skimmed cow's milk
|-
|[[Geitost]]
|<!--[[File:EXAMPLE|135px]] -->
|
|Goat's milk variety of Brunost
|-
|[[Heidal cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A Norwegian [[brunost]] named after the parish of [[Heidal]] in the northern part of the [[Gudbrand Valley]].<ref>{{cite book |last1=Hagenes |first1=Kirsti |title=Produksjon av meieriprodukter |date=1999 |publisher=Yrkesopplæring |location=Oslo |isbn=8258513109 |page=187}}</ref><ref>{{cite news |last1=Baglo |first1=Christine |title=Gårdsgourmetene |url=https://www.dagsavisen.no/reise/gardsgourmetene-1.707490 |access-date=15 June 2018 |work=Dagsavisen |date=13 April 2016}}</ref>
|-
|[[Jarlsberg cheese]]
|[[File:Jarlsberg cheese.jpg|135px]]
|
|A mild cow's-milk cheese with large regular [[Eyes (cheese)|holes]]
|-
|[[Nøkkelost]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A semi-hard, yellow cow's milk cheese flavored with cumin and cloves
|-
|[[Norvegia]]
|[[File:Norvegia Vellagret.JPG|135px]]
|
|A Norwegian cow's milk cheese produced by [[Tine (company)|Tine]]<ref>{{cite book | title=Nordmanns forbundet | publisher=Nordmanns-forbundet | issue=v. 47-48 | year=2007 | url=https://books.google.com/books?id=V_0eAQAAMAAJ | access-date=29 December 2019 | page=26}}</ref>
|-
|[[Pultost]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A soft, mature [[sour milk cheese]] flavored with [[caraway]] seeds,<ref>{{cite book | last1=Donnelly | first1=C.W. | last2=Kehler | first2=M. | title=The Oxford Companion to Cheese | publisher=Oxford University Press | series=Oxford Companions | year=2016 | isbn=978-0-19-933088-1 | url=https://books.google.com/books?id=qRg1DQAAQBAJ&pg=PA667 | access-date=29 December 2019 | page=667}}</ref> it is found in two variants, spreadable and grainy
|-
|[[Snøfrisk]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A [[goat cheese]] made by [[Tine (Company)|Tine]]<ref>{{cite book | title=Food Processing | publisher=Techpress (FPI) Limited | issue=v. 65 | year=1996 | url=https://books.google.com/books?id=TY5WAAAAMAAJ | access-date=29 December 2019 | page=19}}</ref>
|}

===Poland===
The history of [[Cheesemaker|cheesemaking]] in Poland goes back to 5500 BC, when cheese similar to [[mozzarella]] was produced in [[Neolithic]] times in [[Kujawy]] (north-central Poland).<ref>{{Cite web |url=http://archeowiesci.pl/2012/12/13/najstarsze-sery-swiata-z-polski/ |title="Najstarsze sery świata z Polski" portal Archeowieści. |access-date=29 December 2019 |archive-date=9 November 2013 |archive-url=https://web.archive.org/web/20131109141037/http://archeowiesci.pl/2012/12/13/najstarsze-sery-swiata-z-polski/ |url-status=dead }}</ref><ref>[http://tvp.info/informacje/nauka/na-kujawach-robiono-sery-juz-7-tys-lat-temu/9409758 "Na Kujawach robiono sery już 7 tys. lat temu" Źródło: PAP]</ref>

Poland is the 7th largest cheese producer in the world and has the 18th highest cheese consumption.

Marek Kosmulski described over 600 types of Polish cheeses manufactured between 1948 and 2019.
{| class="wikitable sortable" style="width:100%;"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|Bałtycki
|<!--[[File:EXAMPLE|135px]] -->
|
|Polish [[brand]] of cheese.<ref>{{cite web | url=http://www.osmozo.pl/index.php?option=com_content&view=article&id=96&Itemid=153&lang=en | title=Bałtycki ripening cheese | publisher=Osmozo.pl/ | access-date=14 November 2013}}</ref>
|-
|Bryndza
|[[File:Chleb z bryndza.jpg|135px]]
|
|[[Sheep milk]] cheese made in [[Poland]], [[Slovakia]].<ref name="cheese.com"/> Recipes differ slightly across the countries.<ref>{{Cite web|title=Bryndza - LeCheese|url=https://lecheese.app/bryndza|access-date=2021-08-18|website=lecheese.app|language=en}}</ref>
|-
|[[Bryndza Podhalańska]]
|[[File:Bryndza cheese.jpg|thumb]]
|[[Podhale]] region.
|Polish variety of the soft cheese [[bryndza]]. It is prepared with sheep milk and was registered in the European Union's Register of protected designations of origin and protected geographical indications on 11 June 2007<ref>{{cite web |url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:32007R0642:EN:NOT |title=Commission Regulation (EC) No 642/2007 of 11 June 2007 registering a name in the Register of protected designations of origin and protected geographical indications Bryndza Podhalańska (PDO) |access-date=2008-06-10 |author=[[European Commission]] |date=2007-06-11 }}</ref> as a [[Protected Designation of Origin]] (PDO).
|-
|[[Bundz]]
|[[File:02014 Bundz - Beskidischer Käse - Typisch beskidisch.JPG|thumb]]
|Traditionally produced in [[Podhale]].
|A [[sheep milk]] cheese.
|-
|Bursztyn
|<!--[[File:EXAMPLE|135px]] -->
|
|A brand of cheese.<ref>{{cite web | url=http://www.oldpoland.pl/bursztyn_.php | title=Bursztyn | publisher=Oldpoland.pl | access-date=14 November 2013 | url-status=dead | archive-url=https://web.archive.org/web/20141128233720/http://www.oldpoland.pl/bursztyn_.php | archive-date=28 November 2014 }}</ref> It is a mature cheese similar to [[Gruyère (cheese)|Gruyere]].
|-
|Edamski
|
|[[Masuria|Mazuria]].
|A rennet cheese based on Dutch [[Edam cheese|Edammer]].
|-
|[[Farmer cheese]]
|[[File:Farmer Cheese.jpeg|135px]]
|
|In Poland, farmer cheese is similar in consistency to [[cottage cheese]].<ref name=Heberle>[https://books.google.com/books?id=s_N3pWQdMCUC&pg=PA91 Polish Cooking – Marianna Olszewska Heberle<!-- Bot generated title -->]. p. 91.</ref> The cheese is formed into a loaf.<ref name=Heberle/> It is sometimes referred to as "pot cheese."<ref>[https://books.google.com/books?id=_XiNo9J4DFkC&pg=PA239 From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food - Anne Applebaum, Danielle Crittenden<!-- Bot generated title -->]. p. 239.</ref>
|-
|[[Gołka]]
|[[File:Gołka.jpg|135px]]
|[[Silesian Voivodeship]].
|Similar to [[oscypek]], but made with [[milk]] from [[cattle]].
|-
|Gryficki
|<!--[[File:EXAMPLE|135px]] -->
|Gryfice Dairy, province of [[Szczecin]].<ref name=ICS>{{Cite web|url=https://books.google.com/books?id=CQIrAQAAMAAJ&q=Gryficki+cheese|title=Proceedings from the Annual Marschall Invitational Italian Cheese Seminar|date=5 April 1992|publisher=Italian Cheese Sales, Marschall Division, Miles Laboratories.|via=Google Books}}</ref>
|Production began in 1973.<ref name=ICS/>
|-
|[[Hauskyjza]]
|[[File:Ser domowy.jpg|135px]]
|[[Greater Poland|Wielkopolska]], [[Pomerania]], [[Kuyavia]], and [[Silesia]].
|Foodstuff made of [[cottage cheese]], [[caraway]] and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor and tacky consistency, and then warmed and fried.
|-
|Kortowski <ref>{{Cite web|url=https://books.google.com/books?id=cPLpFoAHNjIC&q=Kortowski+cheese|title=Food Science and Technology Abstracts|date=5 April 1975|publisher=International Food Information Service.|via=Google Books}}</ref>
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Korycinski|Koryciński]]
|[[File:SerKorycinski.JPG|135px]]
|[[Podlaskie Voivodeship]] in eastern Poland.
|Hard yellow cheese made from cows' milk. Named after the town of [[Korycin]].
|-
|Królewski
|
|Northwestern [[Mazovia|Masovia]].
|"Royal cheese"; similar in taste and appearance to Swiss Emmental.
|-
|Liliput
|[[File:Liliput cheese.jpg|thumb]]<!--[[File:Liliput cheese.jpg|135px]] -->
|[[Greater Poland|Wielkopolska]].
|A cows' milk cheese.<ref>{{Cite web|title=Ser liliput wielkopolski - Ministerstwo Rolnictwa i Rozwoju Wsi - Portal Gov.pl|url=https://www.gov.pl/web/rolnictwo/ser-liliput-wielkopolski|access-date=2021-08-18|website=Ministerstwo Rolnictwa i Rozwoju Wsi|language=pl-PL}}</ref>
|-
|Lechicki
|<!--[[File:EXAMPLE|135px]] -->
|
|Known in Poland as Brochocki cheese, which derives from the name of the farmer who began producing it.
|-
|Łowicki <ref>{{Cite web|url=https://books.google.com/books?id=W7Y6AAAAIAAJ&q=%C5%81owicki+cheese|title=Zeszyty naukowe|date=5 April 1975|publisher=Nakładem Wyższej Szkoły Ekonomicznej|via=Google Books}}</ref>
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|Lubuski
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|Mazurski
|<!--[[File:EXAMPLE|135px]] -->
|
|A brand of cheese.
|-
|Morski
|<!--[[File:EXAMPLE|135px]] -->
|
|Mild, semi-soft cheese made from pasteurized cow's milk. Melts well, often used as a table cheese.
|-
|[[Oscypek]]
|[[File:Oscypki.jpg|135px]]
|Made exclusively in the [[Tatra Mountains]] region of Poland.
|[[Smoking (cooking)|Smoked]] [[sheep milk]] cheese, there is also a smaller form called [[redykołka]], known as the 'younger sister' of oscypek.
|-
|Przeworski
|<!--[[File:EXAMPLE|135px]] -->
|
|A rennet cheese, classified as ripening, produced from cow's milk and an infusion of mint and marjoram. It has a delicately spicy taste and an aroma of herbs. Named after the town of Przeworsk in the Subcarpathian Voivodeship.
|-
|Radamer
|<!--[[File:EXAMPLE|135px]] -->
|From [[Polesia|Polesie]].
|A cows' milk cheese, with Dutch and Swiss influence.<ref>{{Cite web|title=8 Most Popular Polish Cheeses|url=https://www.tasteatlas.com/most-popular-cheeses-in-poland|access-date=2021-08-18|website=www.tasteatlas.com}}</ref>
|-
|[[Redykołka]]
|[[File:Redykołka i żurawina, Poznań.jpg|thumb]]<!--[[File:EXAMPLE|135px]] -->
|Produced in the [[Podhale]] region.
|Sometimes known as the "younger sister" of [[Oscypek]] and the two are occasionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths.
|-
|[[Rokpol]]
|[[File:Ser rokpol.jpg|135px]]
|[[Greater Poland|Wielkopolska]].
|Polish [[blue cheese]] similar to [[Danish blue cheese]]s. The name derives from [[Roquefort]] and suggests that it is a Polish [[Roquefort]], however, it is made with cows' milk.<ref>{{Cite web|title=Rokpol - LeCheese|url=https://lecheese.app/rokpol|access-date=2021-08-18|website=lecheese.app|language=en}}</ref>
|-
|Słupski chłopczyk
|<!--[[File:Slupski-chlopczyk-fot-slupczewski.jpg|135px]] -->
|Produced in [[Słupsk]].
|A [[Camembert]]-type cheese, produced before the second world war, reintroduced in 2007, but the production was stopped in 2013.
|-
|[[Twaróg]]
|[[File:Twarog.jpg|135px]]
|
|Also known as ''ser biały''.<ref>{{Cite web|date=2016-09-25|title=Twaróg (Polish Farmer's Cheese)|url=https://jn6.0c0.mywebsitetransfer.com/twarog-polish-farmers-cheese/|access-date=2021-08-18|website=Polish Housewife|language=en-US}}</ref> Pictured is Polish twaróg in the traditional wedge shape.
|-
|[[Tylżycki]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Masuria|Mazuria]].<ref>{{Cite web|title=Mazurian cuisine|url=https://www.poland.travel/en/polish-food/mazurian-cuisine|access-date=2021-08-18|website=www.poland.travel|language=en-en}}</ref>
|A yellow cheese made from cow's milk. A semi-hard cheese that is a variety of [[Tilsit cheese|Tilsiter]].<ref>{{Cite web|url=http://www.codexalimentarius.net/download/standards/196/CXS_270e.pdf|title="Codex International Individual Standard For Tilsiter"}}</ref>
|-
|[[Wielkopolski ser smażony]]
|[[File:Cuisine of Great Poland, ser smazony.jpg|thumb]]
|[[Greater Poland Voivodeship|Wielkopolska.]]
|A fried cheese served as a dip similar to fondue.<ref>{{Cite web |title=Wielkopolski ser smażony PGI :: Qualigeo |url=https://www.qualigeo.eu/en/product/wielkopolski-ser-smazony-pgi// |access-date=2025-08-12 |website=Qualigeo :: Banca dati europea dei prodotti DOP IGP STG |language=en-US}}</ref>
|-
|Zamojski
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|Zgorzelecki
|<!--[[File:EXAMPLE|135px]] -->
|
|A semi-hard, yellow cheese made from [[Milk|cows' milk]].
|}
{{Main|List of Polish cheeses}}
{{See also|Polish cuisine}}

===Portugal===
{{See also|Portuguese cuisine|List of Portuguese cheeses with protected status}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Castelo Branco cheese]]<br />(PDO)
|[[File:Queijo de Castelo Branco.jpg|135px]]
| [[Beira Baixa Province|Beira Baixa]]
|a cheese named after the city of [[Castelo Branco, Portugal|the same name]] in [[Portugal]], the main city of the [[District of Castelo Branco|district]] where it is produced. The cheese is made from [[milk]] produced by either a [[goat]] or a [[sheep milk|ewe]], and has a soft texture.
|-
|[[Queijo de Nisa]]<br />(PDO)
|[[File:Queijo de nisa.jpg|135px]]
|[[Alto Alentejo Subregion|Alto Alentejo]]
| a semi-hard [[Sheep milk|sheep's milk]] [[cheese]] from the municipality of [[Nisa, Portugal|Nisa]]. It is created from raw milk, which is coagulated, then [[curd]]led using an infusion of [[thistle]].
|-
|[[Queijo do Pico]]<br />(PDO)
|[[File:Queijo do Pico.jpg|135px]]
|[[Azores]]
| Originating from the island of [[Pico Island|Pico]], this cured cheese is produced in cylindrical formats from cow milk It is considered a fatty cheese and the ripening of the cheese forms a yellow exterior irregular crust and yellowish-white, soft and pasty interior. Pico cheese has a salty taste and a, characteristically, intense aroma.
|-
|[[Queijo de Azeitão]] (PDO)
|[[File:Queijo de Azeitão.jpg|135px]]
|[[Azeitão (São Lourenço e São Simão)|Azeitão]], [[Setúbal District|Setúbal]]
|Sheep's milk cheese originating from the town of [[Azeitão (São Lourenço e São Simão)|Azeitão]].
|-
|[[São Jorge cheese|São Jorge]]<br />(PDO)
|[[File:Queijo São Jorge inteiro.jpg|135px]]
|[[Azores]]
| Produced in the [[São Jorge Island]], this is a hard/semi-hard [[cheese]] made from [[pasteurisation|unpasteurised]] [[cow's milk]], and the pâte has small eyes.
|-
|[[Serra da Estrela cheese|Serra da Estrela]]<br />(PDO)
|[[File:Queijo Serra da Estrela.jpg|135px]]
|[[Serra da Estrela]]
| Produced in a mountainous region this cheeses is made from [[sheep's milk]], mostly during the months of November to March. The texture of the paste varies depending on its age, from a very soft semi-liquid when young, to a soft but sliceable solid when older. It is a cured cheese created by [[Artisan cheese|artisanal]] producers with a white or slightly yellow color and a uniform creamy consistency with at most a few small holes in it.
|-
|[[Queijo de Cabra Transmontano|Trás-os-Montes]]<br />(PDO)
|[[File:Queijo_de_cabra_transmontano.jpg|135px]]
|[[Trás-os-Montes]]
| A [[goat cheese]] from [[Alto Trás-os-Montes Subregion|Alto Trás-os-Montes]], [[Norte Region, Portugal|Norte Region]], [[Portugal]].
|-
|[[Requeijão]]
|[[File:RequeijaoCremoso.jpg|135px]]
|
|A milk-derived product produced in [[Portugal]], it is sometimes called ''requesón'' (the Spanish word for [[ricotta]]) in English-speaking countries. It is a loose, [[ricotta]]-like [[cheese]] used to make cheese spreads.
|-
|[[Saloio]]<br />(Brand)
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Santarém cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Serpa cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|}

===Romania===
{{See also|Romanian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Brânză de burduf]]
|[[File:Branza burduf feteasca neagra.jpg|135px]]
|
|A salty type of cheese prepared with sheep's-milk, it has a strong flavor and is slightly soft in texture. To obtain it, sweet [[caș]] is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep's stomach, or into a sheep's skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark.
|-
|[[:ro:Brânză de Suhaia|Brânză de Suhaia]]
|[[File:Brânză de Suhaia cu mărar.jpg|135px]]
|
|Suhaia cheese is a dairy product matured in brine, prepared in the neighboring territories of Suhaia commune and, predominantly, in Suhaia commune, Teleorman, Romania.

The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life.
|-
|[[Brânză de vaci]] (Brânză dulce)
|
|
|Made from whole cow milk similar to cottage cheese.
|-
|[[Caș]]
|<!--[[File:EXAMPLE|135px]] -->
|
|Sweet non-fermented cheese obtained from cow's or sheep's milk. Drained in cheesecloth could be eaten fresh, smoked, or further prepared into brânză de burduf.
|-
|[[Cașcaval]]
|[[File:Penteleu.jpg|135px]]
|
|Cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep's or cow's-milk.
|-
|[[Năsal cheese]]
|[[File:Brânză Năsal.jpg|135px]]
|
|'''''Năsal''''' is a traditional Romanian cheese bearing the same name as the village where it is produced in the [[Țaga]] commune, Cluj County. It is a [[smear-ripened]] cheese made from cow's milk.
|-
|[[Telemea]]
|[[File:Telemea.jpg|135px]]
|
|Sweet to extremely salty cheese obtained from cow's or sheep's raw or pasteurized milk. Two main categories: fresh – available seasonally and preserved -available year around. Fresh telemea is soft, and in various degrees of saltiness. Preserved telemea is harder and salt saturated due to its brine preservation. Preserved telemea is almost identical to Greek Feta cheese.
|-
|[[Urdă]]
|[[File:Orda-sajt.jpg|135px]]
|
|Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian [[ricotta]] cheese.
|}

===Russia===
{{See also|Russian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Circassian cheese]]
|[[File:Адыгейский сыр.jpg|135px]]
|[[Republic of Adyghea|Adyghea]]
|A crumbly non-melting and mild fresh cheese that is produced in the [[North Caucasus]]. It is a cultural cheese and staple for [[Circassians]] that is very famous in Russia ([[Republic of Adyghea]], [[Kabardino-Balkaria]], [[Karachay–Cherkessia]], [[Shapsug]]ia in the southern part of [[Krasnodar Krai]], [[Stavropol Krai]], [[North Ossetia]], [[Moscow]], and [[Saint Petersburg]]), and the Middle east countries ([[Jordan]], [[Turkey]], [[Lebanon]], [[Syria]], [[Israel]]) and worldwide (mainly countries that have a North Caucasians and [[Circassian diaspora|Circassians Diaspora/s]]).
|-
|[[Korall]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A soft, processed cheese made of cow's milk
|-
|[[Russian cheese]] 
|[[File:Российский сыр.jpg|135px]]
|
| similar to German [[Tilsit cheese|Tilsiter]]
|-
|[[Tvorog]] (творог)
|[[File:Tvorog.jpg|135px]]
|
|Similar to [[cottage cheese]], version without cream.
|}
{{div col|colwidth=30em}}

{{div col end}}

===Serbia===
{{Main|Serbian cheeses}}
{{See also|Serbian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Caciocavallo|Kačkavalj]]
|[[File:Caciocavallo.JPG|135px]]
|
|A type of [[pasta filata|stretched-curd]] [[cheese]] made out of [[sheep milk|sheep]]'s or [[cow]]'s milk. Pictured is Kačkavalj (Caciocavallo) cheese hanged to mature ([[Serbia]])
|-
|[[Pule cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|
|Reportedly the world's most expensive cheese, it is prepared from the milk of [[Balkan donkey]]s from [[Serbia]].
|}

{{div col|colwidth=30em}}
* [[Sremski Sir|Sremski]]
* [[Zlatarski Sir|Zlatarski]]<ref>{{Cite web|url=https://www.novavaros.com/|archive-url=https://web.archive.org/web/20110714203050/http://www.novavaros.com/pages/vesti/531|url-status=dead|title=novavaros.com|archive-date=14 July 2011|website=novavaros.com}}</ref> [[Protected designation of origin|PDO]]
* [[Sjenički Sir|Sjenički]]
* [[Krivovirski Kačkavalj]]<ref name="autogenerated1">{{cite web |url=http://www.zis.gov.rs/en/oznake_geografskog_porekla/ogp_spisak.html |title= Intellectual Property Office|website=www.zis.gov.rs |archive-url=https://web.archive.org/web/20090326210635/http://www.zis.gov.rs/en/oznake_geografskog_porekla/ogp_spisak.html |archive-date=26 March 2009}}</ref>
* [[Homoljski ovčiji sir|Homoljski ovčiji]] (Homolje sheep cheese)<ref name="autogenerated1"/>
* [[Homoljski kozji sir|Homoljski kozji]] (Homolje goat cheese)<ref name="autogenerated1"/>
* [[Homoljski kravlji sir|Homoljski kravlji]] (Homolje cow cheese)<ref name="autogenerated1"/>
* [[Pirotski Kačkavalj]]
* [[Lužnička Vurda]]
* [[Užički Kajmak]]
* [[Čačanski Kajmak]]
* [[Čačanski Sir]]
{{div col end}}

===Slovakia===
{{See also|Slovakian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Bryndza]]
|[[File:Chleb z bryndza.jpg|135px]]
|
|A [[sheep milk]] [[cheese]] made in [[Poland]], [[Slovakia]] and [[Ukraine]].<ref name="cheese.com">{{cite web |url=http://www.cheese.com/Description.asp?Name=Bryndza |title=Cheese Description: Bryndza |access-date=11 June 2008 |publisher=Cheese.com }}</ref> Recipes differ slightly across the countries.
|-
|[[Liptauer]]
|[[File:Liptauer.jpg|135px]]
|
|A spicy cheese [[Spread (food)|spread]] made with [[sheep milk]] [[cheese]],<ref name="Gundel 1992" /> [[Goat cheese|goat's milk cheese]], [[quark cheese]] or [[cottage cheese]].
|-
|[[Ovčia hrudka]]<ref>{{cite web|url=http://easteuropeanfood.about.com/od/slovakeastertraditions/r/Slovak-Egg-Cheese-Recipe-For-Easter-Hrudka.htm|title=Slovak Egg Cheese for Easter (Hrudka) Recipe|access-date=24 October 2016|archive-date=5 September 2016|archive-url=https://web.archive.org/web/20160905064237/http://easteuropeanfood.about.com/od/slovakeastertraditions/r/Slovak-Egg-Cheese-Recipe-For-Easter-Hrudka.htm|url-status=dead}}</ref>
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Kravská hrudka]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Korbáčiky]]
|[[File:Údený korbáčik (Slovakia).jpg|135px]]
|[[Orava (region)|Orava]]
|A type of [[string cheese]] made from steamed cheese interwoven into fine braids. Common flavors include salty, [[Smoking (food)|smoked]] and [[garlic]].
|-
|[[Oštiepok]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A traditional [[Slovakia]]n smoked [[sheep milk]] cheese, it is a protected trade name under the [[European Union|EU]]'s [[Protected designation of origin|protected geographical indication]].
|-
|[[Parenica]]
|[[File:Parenica.jpg|135px]]
|
|A traditional Slovakian cheese, it is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced. Parenica is cream and yellow in color, which is darkened by steaming. The cheese is produced in strips, which are woven into snail-like spirals.
|-
|[[Urda cheese|Urda]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Quark (cheese)|Tvaroh]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Brie|Encián]]
|[[File:HermelinNakrajeny.JPG|135px]]
|
|
|-
|[[Camembert|Plesnivec]]
|[[File:HermelinNakrajeny.JPG|135px]]
|
|
|}

===Slovenia===
{{See also|Slovenian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Mohant]]<ref name="Slovenia 6">{{cite book|url=https://archive.org/details/isbn_9781741048575|url-access=registration|page=[https://archive.org/details/isbn_9781741048575/page/139 139]|quote=Mohant cheese.|title=Slovenia|first=Steve|last=Fallon|date=1 January 2010|publisher=Lonely Planet|access-date=24 October 2016|via=Internet Archive|isbn=9781741048575}}</ref><ref>{{cite book|url=https://books.google.com/books?id=WQoyFsQl-GUC&q=Mohant%20cheese&pg=PT377|title=Animal farming and environmental interactions in the Mediterranean region|first1=Isabel|last1=Casasús|first2=Jozo|last2=Rogosić|first3=Andrea|last3=Rosati|first4=Igor|last4=Stoković|first5=Dunixi|last5=Gabiña|date=26 March 2012|publisher=Springer Science & Business Media|access-date=24 October 2016|via=Google Books|isbn=9789086867417}}</ref>
|[[File:SirMohant1.JPG|135px]]
|
|A soft cheese with a strong flavor.<ref name="Slovenia 6"/>
|-
|[[Tolminc cheese]]<ref name="Bogataj">{{cite book|url=https://books.google.com/books?id=AUGLPGvhQvQC&q=Tolminc%20cheese&pg=PA298|title=Taste Slovenia|first1=Janez|last1=Bogataj|first2=Rok|last2=Kvaternik|date=1 January 2007|publisher=Darila Rokus d.o.o./Rokus G|access-date=24 October 2016|via=Google Books|isbn=9789616531399}}</ref>
|<!--[[File:EXAMPLE|135px]] -->
|[[Tolmin]]
|Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a [[Protected Designation of Origin]].<ref name="Bogataj"/>
|}
* Bohinc Jože
* Nanoški
* Planinski

===Spain===
{{Main|List of Spanish cheeses}}
{{See also|Spanish cuisine}}

===Sweden===
{{See also|Swedish cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Ädelost]]
|[[File:Ädelost 2018.jpg|135px]]
|
|A blue cheese made from pasteurized cow's milk. It has a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor. The cheese has a slightly moldy rind.
|-
|[[Blå Gotland]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Stånga]]
|"Gotland Blue" is made in [[Sweden]] by the [[Arla Foods]] company in the town of Stånga on the island of [[Gotland]].  This cheese is often characterized as being somewhere between strong and mild, containing elements of both types. The color is a pale yellow, and it has no holes.
|-
|[[Grevé]]
|[[File:Wedge of Swedish Grevé cheese.jpg|135px]]
|
|A semi-hard Swedish cheese made from cow's milk. It is similar to Emmental with a mild and nutty taste. The cream-coloured cheese has a smooth and creamy texture with large holes. It contains 30–40% fat and takes 10 months to attain full ripeness.
|-
|[[Gräddost]]
|
|
|
|-
|[[Herrgårdsost]]
|[[File:Herrgardsost 2008.jpg|135px]]
|
|A semi-hard cheese made from cow's milk. The aged cheese has a mild, sweet, nutty flavor and small round holes. It is aged for three or four months, but often up to 12 or even 24 months.
|-
|[[Hushållsost]]
|
|
|A semi-hard cows'-milk cheese with small granular holes and aged around 60 days on average. The taste is described as mild yet somewhat sour.
|-
|[[Moose cheese]]
|[[File:HermelinNakrajeny.JPG|135px]]
|[[Bjurholm]], [[Sweden]]
|A cheese produced in Sweden from [[moose milk]]
|-
|[[Prästost]]
|[[File:Prastost.jpg|135px]]
|
|Made from pasteurized cow's milk.
|-
|[[Svecia]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. The cheese is aged in a dry environment for at least two months, sometimes up to more than a year.
|-
|[[Västerbottensost]]
|[[File:Vasterbotten cheese.jpg|135px]]
|[[Burträsk]]
|A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months.
|}

===Switzerland===
{{Main|List of Swiss cheeses}}
{{See also|Swiss cheeses and dairy products}}
[[Switzerland]] is home to over 450 varieties of cheese.<ref>{{cite book | title=DK Eyewitness Travel Guide Switzerland | publisher=DK Publishing | year=2017 | isbn=978-1-4654-6725-6 | url=https://books.google.com/books?id=SaZyDgAAQBAJ&pg=PA261 | access-date=28 December 2019 | page=261}}</ref> [[Cow]]s [[milk]] is used in about 99 percent of the cheeses produced. The remaining share is made up of [[sheep milk]] and [[goat milk]].

===Ukraine===
{{See also|Ukrainian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Bilozhar]]
|<!--[[File:EXAMPLE|135px]] -->
|
|Rennet cheese 45% of fat in dry matter
|-
|[[Bukovynskyi (cheese)|Bukovynskyi]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Bukovina]]
|A hard cheese (45% of fat in dry matter) made from cow's milk, it has moderate piquant cheese flavour and fruit and citrus aroma. Ageing period: 20 days.
|-
|[[Bryndza]]
|[[File:Bryndza.jpg|135px]]
|[[Budjak]], [[Bukovina]], [[Prykarpattia|Ciscarpathia]], [[Podolia]], [[Transcarpathia]]
|A [[sheep milk]] [[cheese]] made in [[Moldova]], [[Poland]], [[Slovakia]] and [[Ukraine]].<ref name="cheese.com" /> Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
|-
|[[Dobrodar]]
|[[File:Сир Добродар 50 % ЗвенигораDSCN0075.JPG|135x135px]]
|
|Hard cheese 50% of fat in dry matter. Ageing period: 45 days.
|-
|[[Smetankovyi (cheese)|Smetankovyi]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A hard rennet cheese (50% of fat in dry matter) made from pasteurised milk with moderate sweetish cheese flavour with no piquancy, delicate creamy overtones, and small holes. Ageing period: 30 days.
|-
|[[Quark (dairy product)|Syr]]
|[[File:Latte 016.jpg|135px]]
|
|A firm [[Quark (dairy product)|quark]] version, somewhat similar to [[cottage cheese]]. It is often called {{Transliteration|uk|syr}}, although the name could refer to any cheese in general; to differentiate it from other cheeses, names {{Transliteration|uk|kyslomolochnyi syr}} and {{Transliteration|uk|domashnii syr}} are common.
|-
|[[Ukrainskyi (cheese)|Ukrainskyi]]
|<!--[[File:EXAMPLE|135px]] -->
|
|Hard cheese 50% of fat in dry matter.
|-
|[[Vurda]]
|[[File:Orda-sajt.jpg|135px]]
|[[Hutsuls]]hchyna
|Sort of whey cheese
|}

===United Kingdom===
{{Main|List of British cheeses}}

{{See also|British cuisine}}

The British Cheese Board<ref>{{cite web|url=http://britishcheese.com/|title=British Cheese Board – Welcome|first=Iconography|last=Ltd|access-date=24 October 2016}}</ref> states that there are over 700 named British cheeses produced in the UK.

{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Banbury cheese]]
|[[File:Banbury cheese recipe, Sloane MS 1201.jpg|135px]]
|[[Banbury]], [[Oxfordshire]], England
|Once one of Banbury's most prestigious exports, and nationally famous, its production went into decline by the 18th-century, and eventually ceased. The cheese is best known today through an insult in [[Shakespeare]]'s ''[[Merry Wives of Windsor]]'' (1597).<ref>{{cite web | title=7 Shakespearean Insults to Make Life More Interesting: 'Banbury Cheese' | website=Merriam-Webster | date=9 September 2016 | url=https://www.merriam-webster.com/words-at-play/shakespeare-insults/banbury-cheese | access-date=27 December 2019}}</ref> Pictured is a 15th/16th-century recipe for Banbury cheese.
|-
|[[Cheddar cheese]]
|[[File:Somerset-Cheddar.jpg|135px]]
|[[Cheddar, Somerset|Cheddar]], Somerset
|The UK's most famous cheese, and one of the most popular.
|-
|[[Stilton cheese|Stilton Cheese]]
|[[File:Blue Stilton 01.jpg|132x132px]]
|[[Melton Mowbray]], Leicestershire
|'''Stilton''' is produced in two varieties: [[Blue cheese|Blue]], which has had ''[[Penicillium roqueforti]]'' added to generate a characteristic smell and taste, and White, which has not.
|-
|[[Wensleydale cheese|Wensleydale Cheese]]
|[[File:Wensleydale cheese 2.jpg|thumb|140x140px]]
|[[Wensleydale]], North Yorkshire
|Wensleydale's most popular export. Commonly sold with [[Cranberry|cranberries]] added.
|-
|[[Stinking Bishop cheese|Stinking Bishop Cheese]]
|[[File:A slice of Stinking Bishop cheese.jpg|132x132px]]
|[[Dymock]], Gloucestershire
|Perhaps the UK's most notorious cheese, known for its distinctive odour.
|-
|[[Red Leicester]] 
|[[File:Red Leicester.jpg|thumb|155x155px]]
|[[Leicester|Leicester, Leicestershire]]
|A cheese similar to cheddar with a crumbly texture. It gets its orange colour from [[annatto]] extract during the manufacturing process.
|}

==Middle East==
===Iran===
{{See also|Iranian cuisine}}
{| class="wikitable sortable":- style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Lighvan cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Liqvan]]
|a [[brine cheese|brined]] [[curd]] [[cheese]] traditionally made in [[Iran]]. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep's milk. The name comes from Liqvan, a village in [[Tabriz]], where it has traditionally been made.<ref name="Donnelly Kehler 2016 p. 435">{{cite book | last1=Donnelly | first1=C.W. | last2=Kehler | first2=M. | title=The Oxford Companion to Cheese | publisher=Oxford University Press | series=Oxford Companions | year=2016 | isbn=978-0-19-933088-1 | url=https://books.google.com/books?id=qRg1DQAAQBAJ&pg=PA435 | access-date=29 December 2019 | pages=435–436}}</ref>
|-
|Talesh cheese
|
|[[Talesh County|Talesh]]
|it can only be found in [[Talesh County]]. this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation.
|-
|Mahali cheese
|
|[[Mazandaran]]
|This cheese is very similar to Indian [[Paneer]]. It is made from full fat cow's milk. It tastes mild and is kept in salt brine.
|-
|Pot Cheese (kuzeh) {{lang|fa|کوزه}}
|[[File:Kupe paniri.jpg|thumb|Kupe paniri]]
|[[Urmia|Urumia]]
|Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of [[Khoy]] and [[Urmia|Urumia]]. It is made by adding [[Vinegar|white vinegar]] to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or [[Nigella sativa|fennel flower]] seeds and [[poppy seed]]s and black [[caraway]] is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried. [https://cookpad.com/ir/%D8%AF%D8%B3%D8%AA%D9%88%D8%B1%20%D8%BA%D8%B0%D8%A7/6001284-%D9%BE%D9%86%DB%8C%D8%B1-%DA%A9%D9%88%D8%B2%D9%87-%D8%A7%DB%8C-%D8%A2%D8%AA%D9%86%D8%A7]
|}

===Middle East===
{{main|List of Middle Eastern cheeses}}

{{See also|Middle East cuisine}}
{| class="wikitable"
|+
!Name
!Image
!Region
!Description
|-
|[[Tzfat cheese|Tzfatit]] Kashah
|[[File:Tzfat cheese.jpg|135px|Hard aged Tzfat cheese in Tzfat, Palestine]]
|[[Upper Galilee]]
|Hard texture, savory flavor; perfect for grating on top of [[Shakshouka]], [[Manakish]], [[Burekas]] or on a baked dumpling called calsonas.
|-
|[[Tzfat cheese|Tzfatit]] Triah
|[[File:Safed cheese.jpg|135px|Fresh Tzfat Cheese]]
|[[Upper Galilee]]
|Mild flavor; texture ranges from creamy to firm, is preserved in salty water and mainly used on salads or as a filling for sandwiches.
|-
|[[Labneh]]
|[[File:Labneh01.jpg|135px]]
|
|Similar to [[Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Levant]]. Pictured is Labneh in [[olive oil]]
|-
|[[Kashkaval|Kashkawal]]
|[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|135px]]
|
|A type of yellow cheese made of [[sheep milk]]. In [[Israel]] it is often mixed with white brined cheese in a salty pastry and to make a toast.
|-
|[[Qishta]]
|[[File:Arabian_cream_.jpg|135px]]
|
|is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
|-
|[[Halloumi]]
|[[File:Halloumislicefresh.jpg|135px]]
|
|Unlike its Cypriot variation, in Israel, Halloumi cheese is usually eaten for breakfast as a meze dish fried in olive oil as well as being part of a main course omelette dish called ''habitath halloumi'' which includes an omelette, halloumi and herbs.
|-
|[[Akkawi|Hemed]]
|
|
|The color is white and it has a smooth texture and a mild salty taste. It is commonly used as a table cheese eaten by itself or paired with fruit, used in pastries as well.
|-
|Kedem
|
|[[Bitzaron]]
|A creamy type of cheese, almost like Sour Cream. made of Water Buffalo's milk and used either in pastries or as a spread eaten with bread and olive oil.
|-
|Knaaan
|
|[[Upper Galilee]]
|A cheese that is not too sour, therefore it can be either salted or sweetened, used in pastries and desserts.
|-
|Hermon
|
|[[Upper Galilee]] and [[Golan]]
|A cheese that has a similar texture to that of the Knaan cheese, yet is saltier.
|-
|Khalla
|
|
|A mild, and not salty type of a cheese, its name is derived from its appearance which looks like braided bread (challa).
|-
|Arrabah
|
|[[Neot Smadar]]
|A cheese that has originated in the southernmost part of Israel. It has a relatively mild flavour and not too salty, can be used in pastries and salads.
|-
|Kafrit
|
|
|Also known as rural cheese, one of the most basic Cheeses in Israel, it has a texture relatively similar to that of a [[Feta cheese]] but generally less salty.
|}

===Levant===
{{See also|List of Syrian Cheeses|Middle Eastern cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Akkawi]]
|[[File:Akawi Cheese.jpg|135px]]
|[[Acre, Israel|Acre]]
|A white brine [[cheese]]. It is named after the city of Acre, where it first originated, and is commonly made using [[cow]] [[milk]], but can also be made with [[goat]] or sheep's milk. It is widely used in [[Knafeh]] but [[Nabulsi cheese]] is used more often.
|-
|[[Areesh cheese|Areesh]]
|<!--[[File:EXAMPLE|135px]] -->
|Originated in [[Egypt]]
|It is similar to [[cottage cheese]]. [[Shanklish]], a fermented cheese, is made from areesh cheese.<ref name="Helou 1998 18">{{cite book|last=Helou|first=Anissa|title=Lebanese Cuisine|year=1998|publisher=St. Martin's Griffin|location=New York|isbn=978-0312187354|page=18}}</ref>
|-
|[[Baladi cheese]]
|[[File:Baladi Cheese, Spinach, Avocado & Zataar (2806311953).jpg|135px]]
|
|Soft-white, smooth, creamy cheese has a mild flavor. It is eaten for breakfast or snacks. Pictured is spinach topped with Baladi.
|-
|[[Basket cheese]]
|[[File:Sepet_peyniri.jpg|135px]]
|originated in [[Turkey]]
|Made from cow's milk, it is available fresh or dry. Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed (inside a basket).
|-
|[[Charkassiye]]
|
|
|A soft cheese
|-
|[[Jameed]]
|[[File:Jameed.JPG|135px]]
|[[Jordan]]
|Hard, dry [[Yogurt|laban]] made from [[goat]] or [[sheep|ewe]]'s milk.<ref>{{cite book|url=https://books.google.com/books?id=zG1H75z0EYYC&q=jameed%20palestinian&pg=PA288|title=Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]|first=Ken|last=Albala|date=25 May 2011|publisher=ABC-CLIO|access-date=24 October 2016|via=Google Books|isbn=9780313376276}}</ref> [[Milk]] is kept in a fine woven [[cheesecloth]] to make a thick [[yogurt]]. [[Salt]] is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with [[water]] to allow any remaining [[whey]] to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. Pictured is white Jameed in a shop front in [[Jerusalem]].
|-
|[[Jibneh Arabieh]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Arabian Peninsula]]
|A traditional cheese in [[Middle East]] countries. It is particularly popular in the Arab States of the [[Persian Gulf]]. The cheese has an open texture and a mild taste similar to [[Feta]] but less salty.
|-
|Jibne Baida
|
|
|Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating
|-
|[[Kashkaval|Kashkawan]]
|[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|135px]]
|
|A type of yellow cheese made of [[sheep milk]]. In [[Albania]], [[Bulgaria]], [[North Macedonia]], [[Serbia]] and [[Romania]], the term is often used to refer to all yellow cheeses (or even any cheese other than [[sirene]]).
|-
|[[Qishta]]
|
|
|is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
|-
|[[Labneh]]
|[[File:Labneh01.jpg|135px]]
|
|Similar to [[Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Levant]]. Pictured is Labneh in [[olive oil]]
|-
|[[Syrian cheese|Majdoule]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A salty white cheese made up of thick strands of cheese braided together (hence the name)
|-
|[[Nabulsi cheese]]
|[[File:جبنة نابلسية.jpg|135px]]
|[[Nablus]]
|One of a number of [[Palestinian Arabs|Palestinian]] white [[brined cheese]]s made in the Middle East. Its name denotes its place of origin, [[Nablus]]<ref name="bookp209">{{Cite book|title=Feta and Related Cheeses | first=A. Y.|last=Tamime|author2=Robinson, R. K.  | publisher=Woodhead Publishing | page=209 |year=1991|isbn=978-1-85573-278-0 | url=https://books.google.com/books?id=dU6W5mXq13MC&q=nablus+cheese&pg=PA209|access-date=13 August 2012}}</ref> and it is well known throughout the [[West Bank]] and surrounding regions. It is also a major ingredient of the Arabian desserts [[Knafeh]] and [[Qatayef]].
|-
|Shelal
|
|
|A salty white cheese made up of strands of cheese woven together
|-
|[[Surke]] or Shanklish
|
|
|a mature cheese made with spices and generally presented as balls of cheese covered in za'tar orchile powder; most often eaten as a starter dish with tomato, oil and sometimes onion
|-
|[[Syrian cheese]]
|<!--[[File:EXAMPLE|135px]] -->
| Syria
|There are different kinds of '''Syrian cheese'''. A few of the most common include Baladi and Charkassiye.
|}

The Levant is a geographical region east of the [[Mediterranean Sea]] which includes the countries of [[Syria]], [[Lebanon]], [[Israel]], [[Jordan]], [[Palestine]] and sometimes it includes [[Cyprus]] and the Turkish province of [[Hatay]]

===Turkey===
{{See also|Turkish cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|Abaza
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|{{interlanguage link|Antep peyniri|tr}}
|<!--[[File:EXAMPLE|135px]] -->
|[[Gaziantep]]<ref>{{cite book|url=https://books.google.com/books?id=lM-mtPn9WwoC&q=Gaziantep%20cheese&pg=PA320|title=Brined Cheeses|first=Adnan Y.|last=Tamime|date=15 April 2008|publisher=John Wiley & Sons|access-date=24 October 2016|via=Google Books|isbn=9781405171649}}</ref>
|
|-
|{{interlanguage link|Armola peyniri|tr}}
|<!--[[File:EXAMPLE|135px]] -->
|[[Seferihisar]]
|
|-
|Arnavut
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Beyaz peynir]]
|[[File:White cheese from Turkey.jpg|135px]]
|
|A salty, white cheese made from [[Milk#Pasteurization|unpasteurized]] [[sheep milk]]. The cheese has a slightly grainy appearance and is similar to Greek ''[[feta]]'' cheese.
|-
|Çamur
|<!--[[File:EXAMPLE|135px]] -->
|[[İzmir]]<ref>{{cite book|url=https://books.google.com/books?id=dsPPnydoDlkC&q=%C4%B0zmir%20cheese&pg=PT3623|title=Travel Istanbul, Turkey: Illustrated City Guide, Phrasebook, and Maps|last=MobileReference|date=1 January 2007|publisher=MobileReference.com|access-date=24 October 2016|via=Google Books|isbn=9781605011813}}</ref>
|
|-
|[[Chechil|Çeçil]] ([[:tr:Çeçil|tr]])
|<!--[[File:EXAMPLE|135px]] -->
|[[Erzurum]]
|Also known as Civil Peyniri
|
|-
|[[Çökelek]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|
|-
|[[Çömlek cheese|Çömlek Peyniri]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Kayseri]], [[Yozgat]], [[Sivas]]
|Also known as {{interlanguage link|Küp peyniri|tr}}
|
|-
|[[String cheese|Dil Peyniri]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|
|-
|Edirne
|<!--[[File:EXAMPLE|135px]] -->
|
|
|
|-
|{{interlanguage link|Ezine peyniri|tr}}
|<!--[[File:EXAMPLE|135px]] -->
|[[Çanakkale]]
|
|
|-
|{{interlanguage link|Füme çerkes peyniri|tr}}
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Halloumi|Hellim]]
|[[File:Halloumislicefresh.jpg|135px]]
|[[Northern Cyprus|Kuzey Kıbrıs]]
|
|
|-
|[[Kars gravyer cheese|Kars Gravyeri]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Kars]]
|
|-
|[[Kaşar]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|
|-
|Keçi Peyniri
|<!--[[File:EXAMPLE|135px]] -->
|
|A goat's milk cheese<ref>{{cite book|url=https://books.google.com/books?id=Hn7b8I-xXiwC&q=Ke%C3%A7i%20cheese&pg=PA233|title=Rough Guide Phrasebook: Turkish: Turkish|first=Rough|last=Guides|date=3 October 2011|publisher=Penguin|access-date=24 October 2016|via=Google Books|isbn=9781405389600}}</ref>
|-
|Kirli Hanım
|<!--[[File:EXAMPLE|135px]] -->
|[[Ayvalık]]
|
|-
|{{interlanguage link|Kopanisti peyniri|tr}}
|<!--[[File:EXAMPLE|135px]] -->
|[[İzmir]]
|
|-
|Küflü Peynir
|<!--[[File:EXAMPLE|135px]] -->
|[[Konya]], [[Ardahan]]
|
|-
|[[Curd|Lor]] ([[:tr:Lor|tr]])
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|Malakan Peyniri
|<!--[[File:EXAMPLE|135px]] -->
|[[Kars]]
|
|
|-
|[[Mihaliç Peyniri]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Balıkesir]]
|Also known as Kelle Peyniri or [[Manyas]] Peyniri
|
|-
|Obruk
|<!--[[File:EXAMPLE|135px]] -->
|[[Karaman]]
|
|-
|Örgü
|<!--[[File:EXAMPLE|135px]] -->
|[[Diyarbakır]]
|
|-
|Salamura
|<!--[[File:EXAMPLE|135px]] -->
|[[Bingöl]], [[Tokat]]
|
|-
|Sayas
|<!--[[File:EXAMPLE|135px]] -->
|[[İzmir]]
|
|-
|[[Strained yogurt|Süzme Yoğurt]]
|[[File:Labneh01.jpg|135px]]
|
|
|
|-
|{{interlanguage link|Telli peynir|tr}}
|<!--[[File:EXAMPLE|135px]] -->
|[[Black Sea Region|Karadeniz]]
|
|-
|[[Tulum (cheese)|Tulum]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Erzincan]], [[İzmir]], [[Tunceli]], [[Aydın]]
|
|
|-
|[[Van herbed cheese|Van otlu peyniri]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Van, Turkey|Van]]
|
|
|}

===Yemen===
{{See also|Yemeni cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Yemeni cheese]]
|
|[[Taiz]]
|A local sheep-milk, smoked-cheese, handmade in the city of [[Taiz]]<ref>{{cite news |last1=Yüzbaşıoğulları |first1=Hasan Esat |title=FlowerTime Blooms Inside Brussels’ Historic Town Hall |url=https://iha.news/flowertime-blooms-inside-brussels-historic-town-hall/ |access-date=10 September 2025 |work=IHA News |date=5 September 2025}}</ref>
|}

==North and Central America==
{{See also|Cuisine of the Americas}}

===Canada===
{{See also|Canadian cheese|Canadian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Allegretto cheese]]
|
|Made in [[Abitibi-Ouest Regional County Municipality|Abitibi]], Quebec.<ref>{{Cite book |last=Harbutt |first=Juliet |url=https://books.google.com/books?id=032AEAAAQBAJ&newbks=1&newbks_redir=0&lpg=PA310&dq=allegretto%20cheese&pg=PA310#v=onepage&q=allegretto%20cheese&f=false |title=World Cheese Book |date=2015-07-07 |publisher=Penguin |isbn=978-0-7440-8260-9 |pages=310 |language=en}}</ref>
|A semi-soft, washed rind sheep's milk cheese.
|-
|[[Bleu Bénédictin]]
|[[File:Bleu_bénédictin_02.jpg|135px]]
|Made by the monks at the Benedictine Abbey of [[Saint-Benoît-du-Lac]], [[Quebec]]<ref>{{cite web|url=http://www.st-benoit-du-lac.com/fromages/fromagerie.html|title=Fromagerie Saint Benoit du Lac products page (French)}}</ref>
|A semi-soft, whole milk blue cheese deeply veined with the [[Roquefort (cheese)|Roquefort]] [[penicillium]] [[Mold (fungus)|mold]]
|-
|[[Cheddar cheese]]
|
|
|Most Canadian Cheddar is produced by a number of large companies in [[Ontario]], though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.
|-
|[[Cheese curds]]
|[[File:Cheese Curds with scale measurement.png|135px]]
|
|Cheese curds are a key ingredient in [[poutine]].
|-
|[[Oka cheese|Oka]]
|[[File:Oka cheese 2.jpg|135px]]
|Originally manufactured by the [[Trappist monk]]s, who are located in Oka, [[Quebec]], Canada
|A semi-soft washed rind cheese, Oka has a distinct flavour and [[aroma]], and is still manufactured in Oka, although now by a commercial company.
|-
|[[Pikauba (cheese)|Pikauba]]
|[[File:Pikauba (fromage) 03.jpg|135px]]
|[[Saguenay–Lac-Saint-Jean]], [[Quebec]]<ref>{{cite book|language=fr|author1=Michèle Foreman|title=Fromages. Quebec artisans. The cream of the crop|pages= 96–97|place=Quebec|publisher=Éditions du Sommet|date=2012|isbn=978-2-89696-019-4}}</ref>
|A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.
|}

===Costa Rica===
{{See also|Costa Rican cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Palmito cheese]]
|[[File:Palmito cheese.jpg|135px]]
|
|A popular fresh cheese from Costa Rica that resembles a knotted ball of string cheese
|-
|-
|[[Turrialba cheese]]
|[[File:Queso Turrialba.jpg|135px]]
|[[Turrialba (canton)|Turrialba]], [[Cartago Province]]
|A salty young cheese made of cow's milk
|}

===El Salvador===
{{See also|Salvadoran cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Cuajada]]
|[[File:Cuajada.jpg|135px]]
|
|
|-
|[[Crema (cheese)|Crema]]<ref name="Castro2">{{cite book|url=https://books.google.com/books?id=F-S2Y1UZoosC&q=Queso%20telita&pg=PA280|title=Eat, Drink, Think in Spanish: A Food Lover's English-Spanish/Spanish-English Dictionary|first=Lourdes|last=Castro|date=1 December 2009|publisher=Potter/TenSpeed/Harmony|access-date=24 October 2016|via=Google Books|isbn=9781580084017}}</ref>
|<!--[[File:EXAMPLE|135px]] -->
|
|A spreadable, unripened white cheese.<ref name="Castro2"/>
|-
|Enredo
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|Queto
|<!--[[File:EXAMPLE|135px]] -->
|
|
|}

===Honduras===
{{See also|Honduran cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Crema (cheese)|Crema]]<ref name="Castro2"/>
|<!--[[File:EXAMPLE|135px]] -->
|
|A spreadable, unripened white cheese.<ref name="Castro2"/>
|-
|[[Cuajada]]
|[[File:Cuajada.jpg|135px]]
|
|
|-
|[[Quesillo]]
|[[File:Quesillo de Oaxaca.png|135px]]
|
|
|-
|[[Queijo seco]]<ref>{{cite book|url=https://books.google.com/books?id=vA2h6Ulm9y4C&q=seco%20cheese&pg=PA49|title=The Rough Guide to Portugal|first1=John|last1=Fisher|first2=Jules|last2=Brown|date=5 April 2010|publisher=Penguin|access-date=24 October 2016|via=Google Books|isbn=9781848369788}}</ref>
|<!--[[File:EXAMPLE|135px]] -->
|
|
|}

===Mexico===
{{Main|Cheeses of Mexico}}
{{See also|Mexican cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Adobera cheese]]
|[[File:Adobera.png|135px]]
|From western Mexico, most popular in [[Jalisco]].
|Its name is taken from the similarity of its shape to adobe bricks. It is mild and slightly salty to taste. Young Adobera has a soft texture and can be crumbled or cubed. As the cheese matures, its texture becomes more creamy and it can no longer be crumbled. It melts well.
|-
|[[Añejo cheese]]
|[[File:Queso añejo.JPG|135px]]
|
|A firm, aged [[Cheeses of Mexico|Mexican cheese]] traditionally made from skimmed [[goat]]'s milk but most often available made from skimmed cow's milk. After it is made it is rolled in [[paprika]] to add additional flavor to its salty sharp flavor.
|-
|[[Asadero cheese]]
|
|First made in [[Chihuahua (state)|Chihuahua]] and later [[Durango]]. Immigrants brought Asadero cheese making to the southwestern United States.
|Asadero cheese is a soft cheese that melts easily. It is usually made in the shape of a round tortilla.<ref>{{Cite news |date=1963-08-19 |title=When is a Tortilla Not Tortilla? When An Asadero, That's When! |pages=9 |work=El Paso Times |url=https://www.newspapers.com/clip/110940647/asaderos-martinezel-paso-texas/ |access-date=2022-10-17 |via=[[Newspapers.com]]}}</ref><ref>{{Cite news |date=1980-11-25 |title=Affectionados Line up for Asaderos |pages=3 |work=The Deming Headlight |url=https://www.newspapers.com/clip/111492177/the-deming-headlight/ |access-date=2022-10-17 |via=[[Newspapers.com]]}}</ref> Often mistaken for Oaxaca cheese.<ref>{{Cite book |last=Hernández Rodríguez |first=Rafael |title=Food Cultures of Mexico: Recipes, Customs, and Issues |date=2021 |publisher=ABC-CLIO |isbn=978-1-4408-6924-2 |location=Santa Barbara, California |pages=32 |oclc=1240827140}}</ref>
|-
|[[Chiapas cheese]]<ref name="Bayless">{{cite book|url=https://books.google.com/books?id=lCkXPPSrXXEC&q=queso%20Chiapas&pg=PT584|title=Authentic Mexican: Regional Cooking from the Heart of Mexico|first=Mr Rick|last=Bayless|date=26 May 2009|publisher=Harper Collins|access-date=24 October 2016|via=Google Books|isbn=9780061854989}}</ref>
|<!--[[File:EXAMPLE|135px]] -->
|
|A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it.<ref name="Bayless"/>
|-
|[[Chihuahua cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|From the state of [[Chihuahua (state)|Chihuahua]].
|A soft white cheese available in braids, balls or rounds. Also known as queso menonita, after the [[Mennonite]] communities of northern Mexico that first produced it. Tastes similar to a mild white [[Cheddar cheese|Cheddar]] or [[Monterey Jack]] and melts well.
|-
|[[Cotija cheese]]
|[[File:Cotija Cheese.jpg|135px]]
|Named for the city [[Cotija]] in the state of [[Michoacán]].
|Made from cow's milk, young Cotija is similar to Feta, while aged Cojita is more like Parmesan. It does not melt when heated.
|-
|[[Criollo cheese]]
|[[File:Fromage criollo. (15228806466).jpg|135px]]
|A specialty of the region around [[Taxco]], [[Guerrero]].
|A grateable Mexican cheese similar to American-style Munster cheese
|-
|[[Lingallin (cheese)|Lingallin]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Oaxaca cheese]]
|[[File:Quesillo de Oaxaca.png|135px]]
|Named after the state of [[Oaxaca]] in southern Mexico, where it was first made<ref name="Hurt Ehlers 2008 p. 196">{{cite book | last1=Hurt | first1=J. | last2=Ehlers | first2=S. | title=The Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to Selecting, Serving, and Enjoying Cheese | publisher=DK Publishing | year=2008 | isbn=978-1-4406-3618-9 | url=https://books.google.com/books?id=1WuifJuVavEC&pg=PA196 | access-date=29 December 2019 | page=196}}</ref>
|A white, semihard stretched curd cheese from Mexico,<ref>{{cite book   | title = Food Culture in Mexico | author1 = Long Towell Long | author2 = Luis Alberto Vargas |  name-list-style = amp | publisher = Greenwood Publishing Group |url = https://books.google.com/books?id=vyppownpnUQC&q=oaxaca+cheese&pg=PA116 | date = 2005 | page =  116 | isbn =  9780313324314 | access-date = 8 January 2018 }}</ref><ref name="Hurt Ehlers 2008 p. 196"/> similar to unaged [[Monterey Jack]], but with a stringy [[Mozzarella]]-like texture.
|-
|[[Crema Mexicana|Queso Crema]]
|[[File:Strawberries and crème fraîche.jpg|135px]]
|
|
|-
|[[Queso de cuajo]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Queso Fresco]]
|[[File:Queso fresco.JPG|135px]]
|
|
|-
|[[Queso Panela]]
|[[File:WikiCheese - Queso Panela 05.jpg|135px]]
|
|A white, fresh and smooth Mexican cheese of pasteurized cow's milk
|-
|Requesón
|<!--[[File:EXAMPLE|135px]] -->
|
|A Mexican version of [[Ricotta]] that is used in salads, soups, cooked foods, dips and desserts. It is very mild and has a semi-sweet flavor. Itsb texture is soft, moist and slightly grainy.
|}

===Nicaragua===
{{See also|Nicaraguan cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Quesillo]]
|[[File:Quesillo de Nicaragua.jpg|135px]]
|
|
|}

===United States===
{{Main|List of American cheeses}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Bergenost]]
|[[File:Bergenost Cheese 93 bg 122306.jpg|135px]]
|[[New York (state)|New York]]
|Brand name of a semi-soft cheese with a mild, smooth flavor and a subtle hint of sourness. Bergenost is a triple-[[cream]], [[Norway|Norwegian]]-style [[butter]] cheese made by [[Yancey's Fancy]] of [[Corfu, New York|Corfu]], New York using imported Norwegian cultures.
|-
|[[Brick cheese]]
|[[File:Brickcheese.jpg|135px]]
|[[Wisconsin]]
|Prepared in brick-shaped form, the color ranges from pale yellow to white, and it has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is medium-soft, crumbles easily and is somewhat sticky to the knife.
|-
|[[Cheese curds]]
|[[File:Cheese Curds with scale measurement.png|135px]]
|[[Upper Midwest]]
|Best eaten within 24–48 hours of production and at room temperature. Fresh curds will often come in a bag and have a little whey in the bag. They are often high in moisture and salty and will likely squeak while you chew them.

After a couple days or after any refrigeration they can be "regenerated" with a couple seconds in a microwave, but they will not be the same or as fresh. They are good in an omelete or breaded and fried at this point. After a few days they will be like a young colby or cheddar.
|-
|[[Colby cheese]]
|[[File:Colby Cheese.jpg|135px]]
|Wisconsin
|Kin to cheddar, but much milder. The curd is washed at production to rinse off the lactose (milk sugars). Bacteria do not have a chance to make the cheese more acidic as it ages, unlike cheddar. It melts well.
|-
|[[Colby-Jack cheese]]
|[[File:CoJack.jpg|135px]]
|[[Wisconsin]]
|A marbled cheese composed of Colby and Monterey Jack that originates from the city of [[Colby, Wisconsin|Colby]], Wisconsin. It is often used in meat and cheese trays.
|-
|[[Colorado Blackie]]
|
|[[Colorado]]
|A cheese from the American West named for its black waxed rind.
|-
|[[Cream cheese]]
|[[File:Toasted bagel with cream cheese.jpg|135px]]
|
|
|-
|[[Creole cream cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|[[New Orleans, Louisiana|New Orleans]], Louisiana
|
|-
|[[Cup Cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Farmer cheese]]
|[[File:FarmersCheese 2114.jpg|135px]]
|[[Wisconsin]]
|
|-
|[[Hoop cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A cheese made only using milk
|-
|[[Humboldt Fog]]
|[[File:Cheese 30 bg 051906.jpg|135px]]
|[[California]]
|A mold-ripened cheese with a central line of edible white ash much like Morbier
|-
|[[Liederkranz cheese]]
|
|[[New York (state)|New York]]
|-
|[[Monterey Jack]]
|<!--[[File:EXAMPLE|135px]] -->
|[[California]]
|An American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness.<ref>{{cite web| url   =http://www.gutenberg.org/files/14293/14293-h/14293-h.htm#Page_37| title=The Complete Book of Cheese, Chapter 4: "American Cheddars| last1=Brown| first1 =Robert Carlton| publisher=Gramercy Publishing Company: New York| quote=Monterey Jack is a stirred curd Cheddar without any annatto coloring. It is sweeter than most and milder when young.}}</ref>
|-
|[[Muenster cheese]]
|[[File:Block of Muenster cheese.jpg|135px]]
|
|Mild, semi-soft cow's milk cheese with a creamy texture and distinctive orange rind. Excellent for melting in sandwiches and burgers, and pairs well with light beers and fruits. A milder counterpart to the stronger French Munster.<ref>{{Cite web |title=Muenster Cheese - AnyCheese |url=https://anycheese.com/types/muenster/ |access-date=2024-01-04 |website=anycheese.com}}</ref>
|-
|[[Nacho cheese]]
|[[file:Nachos supreme.jpg|135px]]
|Texas
|A generic name used to refer to a variety of processed cheese sauces flavored with peppers and spices, typically poured on top of nachos or served on their own as a dip for a variety of foods. Nacho cheese is also referred to as simply "queso."
|-
|[[Pepper jack cheese]]
|[[File:Pepperjack Cheese.jpg|135px]]
|
|A variety of Monterey Jack
|-
|[[Pinconning cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|Michigan
|An aged variety of Colby
|-
|[[Provel cheese]]
| [[File:Provel.jpg|135px]]
|
|A white, processed cheese made of a blend of Cheddar, Swiss, and Provolone cheeses. Particularly popular in and around St Louis, MO.
|-
|[[Red Hawk cheese|Red Hawk]]
|[[File:Cowgirl Creamery Point Reyes - Red Hawk cheese.jpg|135px]]
|Northern California
|A soft, mildly salty cheese
|-
|[[String cheese]]
|[[File:String_Cheese_(7973943306).jpg|135px]]
|
|The particular American variety of Mozzarella with a stringy texture
|-
|[[Teleme cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Cottage cheese]]
|[[File:Cottagecheese200px.jpg|135px]]
|
|It is a fresh [[cheese]] [[curd]] product with a mild flavor and soupy texture.<ref>{{cite web | last=Tricoles | first=Robin | title=Cottage Cheese Is the New Greek Yogurt | website=The Atlantic | date=24 March 2019 | url=https://www.theatlantic.com/technology/archive/2019/03/cottage-cheese-new-greek-yogurt/585487/ | access-date=30 December 2019}}</ref> It is drained, but not pressed, so some [[whey]] remains and the individual curds remain loose.
|}

==Oceania==
===Australia===
{{See also|Australian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|Tasty cheese
|<!--[[File:EXAMPLE|135px]] -->
|
|The name-equivalent of [[cheddar cheese]] used in Australia and New Zealand, especially manufacturers and sellers.<ref>{{cite web|title=Cheese price war: Discount battle hits dairy farmers|url=https://www.weeklytimesnow.com.au/agribusiness/dairy/cheese-price-war-discount-battle-hits-dairy-farmers/news-story/58b1b50b1bff73bcda181af49c7758c4|work=[[The Herald and Weekly Times|The Weekly Times]]|author=Hunt, Peter|date=8 March 2017|access-date=6 January 2021}}</ref>
|}

===New Zealand===
{{See also|New Zealand cuisine}}

{{expand section|date=February 2024}}

==South America==
{{See also|Cuisine of the Americas}}

===Argentina===
{{main|List of Argentine cheeses}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Cremoso cheese]]
|[[File:Cremoso.jpg|135px]]
|
|A fresh cheese elaborated with [[cow's milk]], with or without the addition of cream. It has its origin in [[Argentina]], and derives from Italian cheeses with similar characteristics as [[Crescenza]].
|-
|[[Criollo cheese (Argentina)|Criollo]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Goya cheese|Goya]]
|[[File:Queso Goya.jpg|Queso Goya|135px]]
|
|
|-
|[[Reggianito]]
|[[File:Reggianito.jpg|135px]]
|
|Pictured are rounds of [[Argentina|Argentine]] [[Reggianito|Reggianito cheese]], accompanied with bread.
|-
|[[Sardo cheese|Sardo]]
|[[File:Sardo.jpg|135px]]
|
|
|-
|[[Chubut cheese|Chubut]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Tandil cheese|Tandil]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Mar del Plata cheese|Mar del Plata]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Tafí del Valle cheese|Tafí del Valle]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Cuartirolo]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Provoleta]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Queso de Maquina]]
|
|
|
|}

===Bolivia===
{{See also|Bolivian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Chaqueño]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Menonita (cheese)|Menonita]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|}

===Brazil===
{{See also|Brazilian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Catupiry]]
|[[File:Catupiry.jpg|135px]]
|
|A soft, mild-tasting cheese that can be spread over toasts, crackers and bread buns or used in cooking. Because of its low level of acidity, catupiry has become an ingredient in various dishes. It is one of the most popular "[[requeijão]]" (creamy cheese) brands in [[Brazil]].
|-
|[[Minas cheese|Minas]]
|[[File:Queijo Minas Frescal.JPG|135px]]
|
|Comes in four varieties, named queijos-de-minas frescal (fresh), meia-cura (half-aged) and curado (aged). A fourth variety, branded queijo padrão ("standard" cheese) has been developed more recently and can be found in nearly all supermarkets and grocery stores in Brazil.
|-
|[[Queijo coalho]]
|[[File:Coalho cheese.jpg|135px]]
|
|A firm but very lightweight cheese produced in [[Northeastern Brazil]]
|-
|[[Colony cheese|Queijo de Colônia]]
|[[File:Colony cheese.jpg|135px]]
|
|or ''Colony cheese''.
|-
|[[Queijo Meia Cura]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Canastra cheese|Queijo Canastra]]
|[[File:Queijo canastra, Minas Gerais.jpg|135px]]
|
|Made from raw cow's milk and has a mildly spicy, full bodied flavor
|-
|[[Queijo Cobocó]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Queijo-do-Reino]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A Brazilian semi-hard cheese, similar to the Dutch [[Edam cheese]]
|-
|[[Queijo do Serro]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Queijo Manteiga]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Queijo prato]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A Brazilian soft cheese, similar to the Danish cheese [[danbo]]
|-
|[[Requeijão]]
|[[File:RequeijaoCremoso.jpg|135px]]
|
|In Brazil, Requeijão is a type of cream cheese white in color (but not similar to the American notion of cream cheese, and may be better understood as "creamy cheese"). It has a mild taste and its consistency can vary from creamy solid to liquid.
|}

===Chile===
{{See also|Chilean cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Chanco cheese]]
|[[File:Quesochanco.gif|135px]]
|
|[[Cow]]'s [[milk]] [[cheese]] originally from the [[Chanco, Chile|Chanco]] farm in [[Maule Region]]. Now it is produced all over [[Zona Sur|south]]-[[central Chile]], and represents almost 50% of Chilean cheese consumption.
|-
|[[Panquehue (cheese)|Panquehue]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Andes|Andean]] [[Aconcagua]] region
|A semi-soft cheese, it is one of the most popular cheeses in Chile, it is similar in taste to [[Tilsit cheese|Tilsit]] and often has [[chive]]s or [[Capsicum|red pepper]] flakes mixed in.<ref>[http://goliath.ecnext.com/coms2/gi_0199-4425895/Andes-Panquehue-Pan-kay-way.html goliath.ecnext.com]</ref><ref>{{cite web|url=http://www.igourmet.com/Shoppe/shoppe.aspx?cat=1&subcat=South%20America|title=South America: Buy 1 Online at igourmet.com|access-date=24 October 2016}}</ref>
|-
|[[Renaico (cheese)|Renaico]]
|<!--[[File:EXAMPLE|135px]] -->
|
|
|}

===Colombia===
{{See also|Colombian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Queso Campesino]]<ref>{{Cite book|url=https://books.google.com/books?id=9J6vfzzOUpYC&dq=queso+Campesino&pg=PA20|title=Guía de procesos para la elaboración de productos lácteos|first=María Elena Pardo|last=V|date=5 April 2003|publisher=Convenio Andrés Bello|isbn=978-958-698-108-8 |via=Google Books}}</ref>
|<!--[[File:EXAMPLE|135px]] -->
| Antioquia, Cundinamarca, Boyaca .
| is called Quesito too, fresh made on big wheels traditionally
|-
|[[Queso costeño]]<ref>{{Cite book|url=https://books.google.com/books?id=9J6vfzzOUpYC&dq=queso+Coste%C3%B1o&pg=PA27|title=Guía de procesos para la elaboración de productos lácteos|first=María Elena Pardo|last=V|date=5 April 2003|publisher=Convenio Andrés Bello|isbn=978-958-698-108-8 |via=Google Books}}</ref>
|[[File:Venta_de_queso_costeño.jpg|135px]]
| Caribbean
| A kind of Queso Campesino with a high content of salt in order to be kept longer fresh under salt water
|-
|[[Cuajada]]<ref>{{Cite book|url=https://books.google.com/books?id=DoSYbPzQVSkC&dq=queso+Cuajada&pg=PA33|title=Procesamiento de lácteos|date=5 April 1998|publisher=Soluciones Practicas|isbn=978-9972-47-028-8 |via=Google Books}}</ref>
|<!--[[File:EXAMPLE|135px]] -->
| Department of Cundinamarca and Boyacá, oriental mountains
|  is a kind of fresh done cheese with only one or few days of mature. Is the same kind as Quesillo. Comparable to Mozzarella is kept fresh in Banana leaves where it gets actually its typical form and texture
|-
|[[Queso Paipa]]
|[[File:Cavas de Queso Paipa CampoReal.jpg|135px]]
|Paipa is a city in [[Boyacá Department]], with a high production of Holstein Milk.
|Made since colonial times, it is a semi-hard, semi-fat and semi-cured cheese.
|-
|[[Queso Pera]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A kind of mature Mozzarella specifically in a pressed form of a pear forms layers which give the special favorite taste. An industrial variation is filled with very sweet guave/guayaba marmalade
|-
|[[Quesillo]]
|[[File:Quesillo de Oaxaca.png|135px]]
|
|In Colombia, quesillo is a type of double cream cheese wrapped within a plantain leaf, made originally in the [[Tolima Department]]; the town of [[Guamo]] is most known for this dairy product.
|-
|Queso 7 cueros
|
|From the Meta Department  and the eastern plains
|similar to the Pera cheese. The cheese is made with rich in fat milk. In the process it is heated and stretched in a technique called "pasta hilada" creating threads that make layers called "cueros" which give the siete cueros cheese its characteristical texture.
|}

===Paraguay===
{| class="wikitable"
|+
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Paraguay cheese|Paraguay]]
|[[File:Queso_Idiazábal.jpg|135px]]
|[[Paraguay]]
|Made with whole cow's milk, without skimming. Creamy cheese, soft mass and slightly sour flavor.
|}

===Peru===
{{See also|Peruvian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|Allpachaca
|
|[[Department of Ayacucho|Ayacucho]]
|Different regional varieties, similar to Andean cheese (Queso Andino).
|-
|Queso Andino
|
|[[Department of Cajamarca|Cajamarca]]
|Smooth texture and mild flavor.
|-
|[[Queso fresco]]
|[[File:Queso fresco.JPG|135px]]
|
|Regional version of the traditional fresh cheese, soft and white in color.
|}

===Uruguay===
{{See also|Uruguayan cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|Colonia
|
|[[Colonia Department|Colonia]]
|It is a soft cheese with a hard rind, light yellow color and abundant [[Eyes (cheese)|eyes]].
|-
|Cuartirolo
|
|
|Ripened, high moisture and fatty cheese. Soft, creamy, somewhat elastic consistency. Smooth, closed and uniform texture. Uniform yellowish-white colour. Slightly acid taste. Mild smell. Made from pasteurized milk.
|-
|Danbo
|
|
|It is a washed curd, ripened cheese, from standardised and pasteurized milk. A variation of Danish [[danbo]] cheese. It is a matured cheese, of medium moisture and fat. Semi-hard, elastic consistency. Compact, smooth, not grainy texture. Uniform yellowish white colour. Lactic, smooth, slightly salty, characteristic flavor. This cheese comes in blocks which are salted, and surface dried. vacuum packaged and stored for ripening.<ref>{{Cite web|url=https://www.conaprole.uy/en/producto/producto-quesos-pastasemidura-danbo-chico|title=QUESO DANBO|website=www.conaprole.uy|language=es-es|access-date=26 November 2022}}</ref>
|-
|Sándwich
|
|
|Processed mold cheese, specially made for the production of [[Sandwiches de miga]] (crust free).
|-
|Termal
|
|Colonia Juan Gutiérrez, [[Paysandú Department|Paysandú]]
|It is made using the salty waters of the Almirón Hot Springs. Made with whole cow's milk. Presentation: cylindrical in shape, approximately 1&nbsp;kg, 10&nbsp;cm in diameter, and 8&nbsp;cm high, smooth and clean surface. Color: slightly light yellow.
|-
|Yamandú
|
|
|It was a type of [[Gouda cheese]], with a firm, semi-hard paste, made with unpasteurized milk and with the addition of selected ferments. It ceased to be produced in 1980 due to changes in the sanitary requirement for pasteurization.<ref>[http://www.elobservador.com.uy/noticia/211727/yamandu-el-queso-que-se-extinguio/ Yamandú, el queso que se extinguió] El Observador. Consultado el 23 de octubre de 2011.</ref>
|-
|Zapicán
|
|
|Made with cow's milk, from 3 to 4&nbsp;kg in weight. It has a firm consistency and texture, with some spherical eyes and a smooth but defined flavor. Used as cut cheese.<ref name="SAmerica">{{cite book | last1=Castañeda| first1=Roberto y otros| title=Quesos de América del Sur | publisher=Editorial Albatros | series=1ª edición | year=2010| isbn=978-950-24-1312-9 | pages=87–89}}</ref>
|}

===Venezuela===
{{See also|Venezuelan cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Guayanés cheese]]
|<!--[[File:EXAMPLE|135px]] -->
|[[Guayana Region]]
|A soft, salty, white cheese.
|-
|[[Queso crineja]]<ref>{{cite book|url=https://books.google.com/books?id=rTywO3R9yTkC&q=Queso%20crineja&pg=PA205|title=Diccionario de cocina venezolana|first=Rafael Cartay|last=Angulo|date=1 January 2005|publisher=Editorial Alfa|access-date=24 October 2016|via=Google Books|isbn=9789803541552}}</ref>
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Queso de mano]]<ref>{{cite book|url=https://books.google.com/books?id=rTywO3R9yTkC&q=Queso%20de%20mano&pg=PA205|title=Diccionario de cocina venezolana|first=Rafael Cartay|last=Angulo|date=1 January 2005|publisher=Editorial Alfa|isbn=9789803541552|access-date=24 October 2016|via=Google Books}}</ref>
|[[File:La cachapa oriental.JPG|135px]]
|
|A type of soft, white cheese ([[queso fresco]]) most commonly associated with Venezuelan cuisine. Pictured is a [[cachapa]] with queso de mano.
|-
|[[Queso Llanero]]<ref>{{cite book|url=https://books.google.com/books?id=rTywO3R9yTkC&q=Queso%20Llanero&pg=PA205|title=Diccionario de cocina venezolana|first=Rafael Cartay|last=Angulo|date=1 January 2005|publisher=Editorial Alfa|isbn=9789803541552|access-date=24 October 2016|via=Google Books}}</ref>
|<!--[[File:EXAMPLE|135px]] -->
|
|Also known as prairie cheese and ''queso de año''.
|-
|[[Queso Palmita]]
|<!--[[File:EXAMPLE|135px]] -->
|
|A soft, watery, fresh white cheese with big holes, produced from [[Pasteurization|pasteurized]] milk. It is usually made in large circular containers 6 feet in diameter and four feet in height.
|-
|[[Queso Parma de Barinitas]]{{citation needed|date=August 2019}}

|[[Queso semiduro]]<ref>{{cite web|url=https://books.google.com/books?id=wtpNcgAACAAJ&q=Queso%20semiduro|title=Normalización y mejora de queso semiduro, tradicional y con reducido contenido en grasa, de leche de cabra|date=1 January 2001|publisher=Fundación Alfonso Martín Escudero|access-date=24 October 2016|via=Google Books}}</ref>
|<!--[[File:EXAMPLE|135px]] -->
|
|
|-
|[[Queso telita]]<ref name="Castro2" />
|<!--[[File:EXAMPLE|135px]] -->
|
|A mild farmer's cheese that is packaged in liquid.<ref name="Castro2" />
|}

==Other==
Some types of cheese were either developed in various locales independently (usually as un-aged products from the beginning stages of dairy processing and cheesemaking), or are not actually cheese products. Examples include:
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Farmer cheese]]
|[[File:Farmer Cheese.jpeg|135px]]
|Various
|Varieties of which are made in most cultures with a strong dairy culture
|-
|[[Port wine cheese]]
|
|
|An orange- and red-colored cheese that prepared with alcoholic [[port wine]] as it is made<ref>{{cite book | last=Buffardi | first=M. | title=Great Balls of Cheese | publisher=HMH Books | year=2013 | isbn=978-0-544-18666-8 | url=https://books.google.com/books?id=0YclAAAAQBAJ&pg=PA60 | access-date=30 December 2019 | page=60}}</ref>
|-
|[[Smoked cheese]]
|[[File:Smoked Gruyère cheese.jpg|135px]]
|Various
|A style of preparing any number of hard or semi-hard cheeses, using smoke or smoke flavoring.<ref>{{cite book | title=Cheese For Dummies | publisher=Wiley | year=2012 | isbn=978-1-118-09939-1 | url=https://books.google.com/books?id=tRdj4Slk2_QC&pg=PA84 | access-date=30 December 2019 | page=84}}</ref><ref>{{cite book | last=Jautaikis | first=P. | title=The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue | publisher=Ulysses Press | year=2016 | isbn=978-1-61243-592-3 | url=https://books.google.com/books?id=qK0iDAAAQBAJ&pg=PA49 | access-date=30 December 2019 | page=49}}</ref> Pictured is smoked [[Gruyère cheese]]
|-
|[[Soy cheese]]
|[[File:Chives Cream Sheese.jpg|135px]]
|
|Not a dairy product, but a [[cheese analogue]] made from soybeans/soy protein.<ref>{{cite book | last=K | first=L.T. | title=Edible Medicinal And Non-Medicinal Plants: Volume 2, Fruits | publisher=Springer Netherlands | year=2012 | isbn=978-94-007-1763-3 | url=https://books.google.com/books?id=6fJyQDil1rYC&pg=PA638 | access-date=30 December 2019 | page=638}}</ref> Pictured is soy cheese manufactured to the consistency of a cream cheese.
|-
|[[Rice cheese]]
|
|
|As with soy cheese, an analogue from rice/rice protein<ref>{{cite book | last=Gentry | first=A. | title=Real Food for Everyone: Vegan-Friendly Meals for Meat-Lovers, Vegetarians, and Vegans | publisher=Andrews McMeel Publishing, LLC | year=2015 | isbn=978-1-4494-7049-4 | url=https://books.google.com/books?id=jCACBQAAQBAJ&pg=PA72 | access-date=30 December 2019 | page=72}}</ref>
|}

==Unsorted==
* [[Tresse cheese]]
* [[Morcella]]

==See also==
{{Portal|Food|Society|Lists}}
{{div col}}
* [[:Category:Cheeses by country|Category: Cheeses by country]]
* {{annotated link|Brined cheese}}
* [[Butter cheese]]
* {{annotated link|Dairy product}}
* [[List of blue cheeses]]
* [[List of cheese dishes]]
* [[List of cheesemakers]]
* [[List of dairy products]]
* [[List of goat milk cheeses]]
* [[List of smoked foods]]
* [[List of stretch-curd cheeses]]
* {{annotated link|Sheep milk cheese}}
** [[List of sheep milk cheeses]]
* [[List of water buffalo cheeses]]
{{div col end}}

===Articles by country===
{{div col}}
* {{annotated link|Cheeses of Mexico}}
* [[List of American cheeses]]
* [[List of Armenian cheeses]]
* [[List of British cheeses]]
* [[List of Cornish cheeses]]
* [[List of Dutch cheeses]]
* [[List of English cheeses]]
* [[List of French cheeses]]
* [[List of German cheeses]]
* [[List of Irish cheeses]]
* [[List of Italian cheeses]]
* [[List of Polish cheeses]]
* [[List of Spanish cheeses]]
* [[List of Swiss cheeses]]
{{div col end}}

===Protected cheeses===
{{div col}}
* [[List of European cheeses with protected geographical status]]
* [[List of French cheeses#Protected designation of origin|List of French Protected Designations of Origin cheeses]]
* [[List of Greek Protected Designations of Origin cheeses]]
* [[List of Italian DOP cheeses]]
* [[List of Portugal food and drink products with protected status#Cheese|List of Portuguese cheeses with protected status]]
{{div col end}}

==References==
{{reflist}}

===Works cited===
{{refbegin|2}}
* {{cite web |ref={{harvid|African Cheese: Egypt}} |title=African Cheese: Egypt |url=http://www.ifood.tv/network/african_cheese |publisher=FutureToday Inc. |work=ifood.tv |archive-url=https://web.archive.org/web/20130604195554/http://www.ifood.tv/network/african_cheese |archive-date=2013-06-04 |url-status=dead}}
* {{cite journal |last1=El-Baradei |last2=Delacroix-Buchet |last3=Ogier |first1=Gaber |first2=Agnès |first3=Jean-Claude |journal=Appl Environ Microbiol |date=February 2007 |volume=73 |issue=4 |doi=10.1128/AEM.01667-06 |title=Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese |pages=1248–1255 |pmid=17189434 |pmc=1828670 |bibcode=2007ApEnM..73.1248E}}
* {{cite book |editor1-last=Fox |editor1-first=Patrick F. |editor2-last=McSweeney |editor2-first=Paul L.H. |editor3-last=Cogan |editor3-first=Timothy M. |editor4-last=Guinee |editor4-first=Timothy P. |title=Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups |url=https://books.google.com/books?id=7juYW_Rz9y4C&pg=PA240 |date=2004-08-04 |publisher=Academic Press |isbn=978-0-08-050094-2}}
* {{cite book |last=Lewicka |first=Paulina |title=Food and Foodways of Medieval Cairenes: Aspects of Life in an Islamic Metropolis of the Eastern Mediterranean |url=https://books.google.com/books?id=7HTqyTrJmVQC&pg=PA230 |date=2011-08-25 |publisher=BRILL |isbn=978-90-04-19472-4 |page=230}}
* {{cite book |last1=Robinson |first1=R. K. |last2=Tamime |first2=Adnan Y. |title=Feta and Related Cheeses |url=https://books.google.com/books?id=dU6W5mXq13MC&pg=PA183 |date=1991-06-01 |publisher=Woodhead Publishing |isbn=978-1-85573-278-0}}
{{refend}}

==External links==
{{sister project links|Cheese}}
* [https://www.cheese.com/alphabetical/ Alphabetical list of cheeses]. Cheese.com.

{{Cheese}}
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{{DEFAULTSORT:Cheeses}}
[[Category:Lists of cheeses|*]]
[[Category:World cuisine|Cheese]]