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
🇫🇷 FranceCamembert
A soft-ripened cow's milk cheese from Normandy with a white mould rindCow · Bloomy rind · Earthy and cellar
🇻🇪 VenezuelaPalmitaqueso palmita
A fresh, salty cow's milk cheese from Venezuela's Zulia state, made in large wooden vats.Cow · Fresh · Salty
🇮🇪 IrelandGubbeen
A washed-rind semi-soft cow's milk cheese from County Cork, Ireland.Cow · Semi-soft · Mushroomy
🇬🇧 United KingdomHereford Hop
A firm cow's-milk cheese with a rind coated in toasted hops, made in Herefordshire.Cow · Semi-hard · Savoury and brothy
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
- Kalari: Zeeshanqazi786, CC0, source
- Brie de Meaux: Coyau, CC BY-SA 3.0, source
- Tyrolean grey cheese: Jürgele, CC BY-SA 3.0, source
- Emmental: Coyau, CC BY-SA 3.0, source
- Ricotta: 8w9d, CC0, source
- Parmesan: Unknown author, CC BY-SA 3.0, source
- Colby-Jack: Stephen Shep, CC BY-SA 3.0, source
- Chkinti: Georgian Recipes at Georgia About, CC BY 3.0, source
- Asadero: Megalibrarygirl, CC BY-SA 4.0, source
- Kalimpong cheese: Coyau, CC BY-SA 3.0, source
- Coolea: Gary Soup, CC BY 2.0, source
- Basket cheese: E4024, CC BY-SA 4.0, source
- Gubbeen: The original uploader was Y6y6y6 at English Wikipedia .. The author is, Public domain, 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
- Trappista cheese: Shabicht, CC BY-SA 4.0, source
- Tresse: عمرو بن كلثوم, CC BY-SA 4.0, source
- Dambalkhacho: ბექა ბაიაშვილი (Beqabai), CC BY-SA 4.0, source
- Amablu: Loganh7, CC0, source
- Mozzarella: Popo le Chien, CC BY-SA 3.0, source
- Camembert: Unknown author, CC BY-SA 3.0, source