All cheeses
449 cheeses so far, best known first. 94 more are on the list to be written.
🇮🇹 Italy and 3 moreParmesanParmigiano Reggiano
A hard, granular cow's-milk cheese aged at least a year in northern Italy.Cow · Hard · Sharp and tangy-aged
🇦🇺 AustraliaCheer
A mature cheddar cheese made in Australia by Warrnambool Cheese and Butter.Cow · Semi-hard · Sharp and tangy-aged
🇮🇹 ItalyGrana Padano
A hard, grainy Italian cow's-milk cheese aged for at least nine months in the Po Valley.Cow · Hard · Nutty
🇮🇹 Italy and 4 moreProvolone
A semi-hard Italian stretched-curd cheese aged for at least four months.Cow · Semi-hard · Sharp and tangy-aged
🇺🇸 United States and 1 moreHavartiflødehavarti
A semi-soft Danish cow's-milk cheese with a buttery taste and small irregular eyes.Cow · Semi-soft · Buttery and creamy
🇮🇹 ItalyCastelmagno
A semi-hard Italian cheese from Piedmont with blue veining and a sharp taste.Cow · Semi-hard · Sharp and tangy-aged
🇬🇧 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
🇬🇧 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
🇪🇬 EgyptEgyptian cheeseجبنة (gebna)
A broad category of cheeses central to Egyptian cuisine, ranging from fresh white types to aged blue varieties.Cow · Fresh · Salty
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
- Havarti: Unknown author, CC BY-SA 3.0, source
- Shropshire Blue: Benoît Prieur, CC0, source
- French Neufchâtel: Coyau, CC BY-SA 3.0, source
- Formaggio di fossa: Zeugma fr ( talk ) (Antoine FLEURY-GOBERT), CC BY-SA 3.0, source
- Västerbotten: Nata Uploaded by File Upload Bot (Magnus Manske), CC BY 2.0, source
- Castelmagno: Marco Plassio, CC BY-SA 3.0, source
- Saint Agur: Micah Anderson, Public domain, source
- Rumi: summer photo hobby, CC BY 2.0, source
- Der Scharfe Maxx: Balise42, CC BY 4.0, source
- Parmesan: Unknown author, CC BY-SA 3.0, source
- Ädelost: Jorchr, CC BY-SA 3.0, source
- Edam: Yvwv, CC BY-SA 3.0, source
- Valdeón: Tamorlan, CC BY 3.0, source
- Mishavin: Tizilohja25, CC BY-SA 4.0, source
- Kanterkaas: AlexanderVanLoon, CC BY-SA 3.0, source
- Sbrinz: Roy Egloff, CC BY-SA 4.0, source
- Raschera: F Ceragioli, CC BY-SA 4.0, source
- Milbenkäse: Benutzer:Dundak at de.wikipedia, CC BY-SA 3.0, source
- Grana Padano: Claudia Castaldi, CC BY-SA 4.0, source
- Blue cheese: No machine-readable author provided. Brookie assumed (based on copyrig, CC BY-SA 3.0, source
- Bleu des Causses: Coyau, CC BY-SA 3.0, source
- Provolone: Lenore Edman, CC BY 2.0, source
- Dubliner: B137, CC0, source
- Aura: Suvi Korhonen, CC BY 2.0, source
- Kraftkar: Bernt Rostad, CC BY 2.0, source
- Banbury cheese: Unknown author, Public domain, source
- Egyptian cheese: Tour d'Afrique, CC BY 2.0, source
- Cheddar: Gary Bembridge, CC BY 2.0, source