All cheeses
449 cheeses so far, best known first. 94 more are on the list to be written.
馃嚝馃嚪 FranceCamembert
A soft-ripened cow's milk cheese from Normandy with a white mould rindCow 路 Bloomy rind 路 Earthy and cellar
馃嚠馃嚬 Italy and 2 moreGorgonzola
A creamy Italian blue cheese from Lombardy with two distinct styles.Cow 路 Bloomy rind 路 Salty
馃嚙馃嚜 Belgium and 2 moreLimburger
A washed-rind cow's-milk cheese from Belgium known for its strong aroma and soft texture.Cow 路 Semi-soft 路 Salty
馃嚛馃嚜 Germany and 2 moreTilsitTilsiter
A semi-hard smear-ripened cow's milk cheese from East Prussia with a dark yellow rind.Cow 路 Semi-hard 路 Savoury and brothy
馃嚚馃嚟 Switzerland and 1 moreT锚te de Moine
A semi-hard Swiss cow's milk cheese shaved into rosettes with a special tool.Cow 路 Semi-hard 路 Savoury and brothy
馃嚞馃嚙 United KingdomCaerphilly
A hard, crumbly cow's-milk cheese from South Wales with a mild lemony taste.Cow 路 Hard 路 Tangy and lactic
馃嚦馃嚨 Nepal and 2 moreChhurpi啶涏啶班啶
A smoked yak and cow milk cheese from the Himalayas, available in soft or hard forms.Yak 路 Smoked 路 Tangy and lactic
馃嚞馃嚙 United KingdomRed Leicester
A hard, crumbly cow's-milk cheese from England, aged for months and coloured with annatto.Cow 路 Hard 路 Sweet and caramel
馃嚛馃嚜 GermanyHarzer
A low-fat German sour milk cheese from the Harz mountains, often spiced with caraway.Cow 路 Fresh 路 Tangy and lactic
馃嚞馃嚙 United KingdomLancashire cheese
A cow's-milk cheese from England with creamy, nutty, or crumbly varieties.Cow 路 Semi-hard 路 Nutty
馃嚜馃嚫 SpainAfuega'l pitu
A soft, unpasteurised cow's milk cheese from Asturias, shaped like a mitre or sphere and often dusted with paprika.Cow 路 Milky and fresh
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Havarti: Unknown author, CC BY-SA 3.0, source
- Shropshire Blue: Beno卯t Prieur, CC0, source
- Kalari: Zeeshanqazi786, CC0, source
- Brie de Meaux: Coyau, CC BY-SA 3.0, source
- Tyrolean grey cheese: J眉rgele, CC BY-SA 3.0, source
- Caerphilly: Jon Sullivan, Public domain, source
- Paneer: Sonja Pauen - Stanhopea, CC BY 2.0 de, source
- Olomouc curd cheese: Chmee2, CC BY-SA 3.0, source
- Chhurpi: Arijit Dasgupta, CC BY 2.0, source
- Lancashire cheese: Jon Sullivan, Public domain, source
- Tetilla: Tamorlan, CC BY 3.0, source
- Gamalost: Quick fix, CC BY 2.0, source
- Saint Agur: Micah Anderson, Public domain, source
- Laguiole: Myrabella, CC BY-SA 3.0, source
- Red Leicester: Jon Sullivan, Public domain, source
- Tomme: Unknown author, CC BY-SA 3.0, source
- Colby-Jack: Stephen Shep, CC BY-SA 3.0, source
- T锚te de Moine: The original uploader was Stucki at French Wikipedia ., CC BY-SA 1.0, source
- Domiati: MartinKassemJ120, CC BY-SA 4.0, source
- Kalimpong cheese: Coyau, CC BY-SA 3.0, source
- Basket cheese: E4024, CC BY-SA 4.0, source
- Stinking Bishop: Gilgongo, CC BY-SA 4.0, source
- Sura Kees: Clemens M. Brandstetter, Buers, CC BY-SA 3.0, source
- Mishavin: Tizilohja25, CC BY-SA 4.0, source
- Mozzarella: Popo le Chien, CC BY-SA 3.0, source
- Camembert: Unknown author, CC BY-SA 3.0, source
- Fourme d'Ambert: Coyau, CC BY-SA 3.0, source
- Limburger: Jon Sullivan, Public domain, source
- Afuega'l pitu: Denissf, CC BY-SA 3.0, source
- Quark: SKopp, CC BY-SA 4.0, source
- Cottage cheese: F ASTILY (T ALK ), CC BY-SA 3.0, source
- Gaperon: Pymouss, CC BY-SA 4.0, source
- Danish Blue: No machine-readable author provided. Brookie assumed (based on copyrig, CC BY-SA 3.0, source
- Gorgonzola: Unknown author, CC BY-SA 3.0, source
- Harzer: Unknown author, CC BY-SA 3.0, source
- Appenzeller: Ulled, CC BY-SA 4.0, source
- Hush氓llsost: Gr枚nmossan, CC BY-SA 4.0, source
- Chhena: Biswarup Ganguly, CC BY 3.0, source
- Saint-Paulin: Unknown author, CC BY-SA 3.0, source
- Mah贸n: Slastic, Public domain, source
- Munster: Pierre-Yves Beaudouin, CC BY-SA 4.0, source