All cheeses
449 cheeses so far, best known first. 94 more are on the list to be written.
🇮🇹 ItalyPiave
A hard Italian cow's milk cheese from the Veneto region with a sweet flavor and PDO status.Cow · Hard · Sweet and caramel
🇨🇭 Switzerland and 1 moreVacherin Fribourgeois
A Swiss semi-hard washed-rind cheese from the canton of Fribourg with a resiny taste.Cow · Semi-hard · Tangy and lactic
🇷🇴 RomaniaNăsal
A smear-ripened cow's-milk cheese from Romania aged in a natural cave.Cow · Washed rind · Sweet and caramel
🇮🇹 ItalySalvaSalva cremasco
A washed-rind cow's milk cheese from Lombardy, aged for several months.Cow · Washed rind · Savoury and brothy
🇬🇧 United KingdomDorset Blue Vinny
A hard, crumbly cow's-milk blue cheese from Dorset with a strong taste and protected status.Cow · Hard · Sharp and tangy-aged
🇮🇹 ItalySpressa delle Giudicarie
A semi-hard cow's milk cheese from the Giudicarie valley in Trentino-Alto Adige.Cow · Semi-hard · Nutty
🇧🇹 BhutanDatshiདར་ཚི
A fresh Bhutanese cottage cheese made from cow milk, central to daily meals and curries.Cow · Fresh · Tangy and lactic
🇮🇹 ItalyBastardo del Grappa
A semi-fat cow's milk cheese from the Veneto foothills with a soft crumbly texture.Cow · Semi-soft · Savoury and brothy
🇬🇧 United KingdomDovedale
A soft, brine-dipped cow's milk blue cheese from the English Peak District.Cow · Blue · Savoury and brothy
🇬🇧 United KingdomBanbury cheese
A historic English cow's-milk cheese from Oxfordshire, known for its thin rounds and sharp taste.Cow · Bloomy rind · Sharp and tangy-aged
🇬🇧 United KingdomStinking Bishop
A washed-rind Gloucestershire cheese ripened in perry from the Stinking Bishop pear.Cow · Washed rind · Tangy and lactic
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Dorset Blue Vinny: Jon Sullivan, Public domain, source
- Piave: J.P.Lon, CC BY-SA 3.0, source
- Silter: Sistoiv, CC BY-SA 4.0, source
- Năsal: Vlad Trifa, CC BY-SA 2.5, source
- Formaggio di fossa: Zeugma fr ( talk ) (Antoine FLEURY-GOBERT), CC BY-SA 3.0, source
- Saint Agur: Micah Anderson, Public domain, source
- Monte Veronese: La Casara Caseificio Dal 1920, CC BY 2.0, source
- Dovedale: Douglal, CC BY-SA 4.0, source
- Emmental: Manuel2, CC BY-SA 2.0 de, source
- Aisy cendré: Pierre-Yves Beaudouin, CC BY-SA 4.0, source
- Chaumes: Robin dubois, CC BY-SA 3.0, source
- Valdeón: Tamorlan, CC BY 3.0, source
- Kanterkaas: AlexanderVanLoon, CC BY-SA 3.0, source
- Vacherin Fribourgeois: Tombat24, CC BY-SA 3.0, source
- Metsovone: C messier, CC BY-SA 4.0, source
- Casín cheese: Shalbat, CC BY-SA 3.0, source
- Datshi: Nair A, Choden D, Pradhan M., CC BY-SA 4.0, source
- Robiola: Andrea Marchisio, CC BY-SA 3.0, source
- Cacioricotta: Andrew Green, CC BY-SA 2.0, source
- Rushan: Zhangmoon618, CC BY-SA 3.0, source
- Canastra cheese: [https://www.flickr.com/people/8100764@N03 Marcelo Costa ], CC BY 2.0, source
- Bastardo del Grappa: Krenakarore, Public domain, source
- Pikauba: Lëa-Kim Châteauneuf, CC BY-SA 4.0, source
- Lymeswold cheese: Eirian Evans, CC BY-SA 2.0, source
- Banbury cheese: Unknown author, Public domain, source
- Sottocenere al tartufo: F. D. Richards, CC BY-SA 2.0, source
- Oxford Blue: Amanda Slater, CC BY-SA 2.0, source
- Stinking Bishop: Jon Sullivan, Public domain, source
- Provoleta: Horacio Cambeiro, CC BY-SA 4.0, source
- Brie de Melun: Thesupermat, CC BY-SA 4.0, source
- Chhena Poda: http://recipes.oriyaonline.com/content_images/chhena%20poda.JPG, FAL, source