All cheeses
439 cheeses so far, best known first. 120 more are on the list to be written.
🇮🇹 Italy and 2 moreGorgonzola
A creamy Italian blue cheese from Lombardy with two distinct styles.Cow · Bloomy rind · Salty
🇺🇸 United StatesCup cheese
A pungent, spreadable Pennsylvania Dutch cheese sold in cupsCow · Bloomy rind · Pungent and funky
🇫🇷 France and 1 moreVacherin Mont d'Or
A soft, seasonal cow's milk cheese wrapped in spruce bark from the Jura mountains.Cow · Bloomy rind · Earthy and cellar
🇨🇭 SwitzerlandSchabziger
A hard, green whey cheese from Switzerland flavored with blue fenugreek.Cow · Hard · Herbal and grassy
🇨🇦 CanadaOka
A semi-soft washed-rind cow's milk cheese from Quebec with a copper-orange rind.Cow · Semi-soft · Pungent and funky
🇫🇷 France and 1 moreMaredsous
A semi-hard cow's milk washed-rind cheese with an orange crust and pungent aroma.Cow · Semi-hard · Pungent and funky
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Handkäse: User:Elya + User:Fotandi, CC BY-SA 4.0, source
- Époisses: Coyau, CC BY-SA 3.0, source
- Pont-l'Évêque: Coyau, CC BY-SA 3.0, source
- Olomouc curd cheese: Chmee2, CC BY-SA 3.0, source
- Vacherin Mont d'Or: Zubro, CC BY-SA 3.0, source
- Oka: User Y6y6y6 on en.wikipedia, Public domain, source
- Rumi: summer photo hobby, CC BY 2.0, source
- Der Scharfe Maxx: Balise42, CC BY 4.0, source
- Casu Marzu: Shardan, CC BY-SA 2.5, source
- Schabziger: Flyout, CC BY-SA 3.0, source
- Mish: Reem Al-Kashif, CC BY-SA 4.0, source
- Dambalkhacho: ბექა ბაიაშვილი (Beqabai), CC BY-SA 4.0, source
- Rokpol: Unknown author, Public domain, source
- Livarot: Coyau, CC BY-SA 3.0, source
- Langres: Myrabella, CC BY-SA 4.0, source
- Munster: Pierre-Yves Beaudouin, CC BY-SA 4.0, source
- Gorgonzola: Unknown author, CC BY-SA 3.0, source
- Trou du Cru: Tristan Ferne, CC BY 2.0, source
- Tulum: E4024, CC BY-SA 4.0, source
- Cheese of Pico: Adriao, CC BY 3.0, source
- Weisslacker: Langinger, CC BY-SA 3.0, source
- Muenster: No machine-readable author provided. Brion VIBBER assumed (based on co, CC BY-SA 3.0, source
- Tibetan cheese: Alpha, CC BY-SA 2.0, source