All cheeses
449 cheeses so far, best known first. 94 more are on the list to be written.
🇬🇧 United KingdomWensleydale
A medium, crumbly British cheese originally from sheep's milk in North Yorkshire.Cow · Semi-soft · Sweet and caramel
🇪🇸 SpainAfuega'l pitu
A soft, unpasteurised cow's milk cheese from Asturias, shaped like a mitre or sphere and often dusted with paprika.Cow · Milky and fresh
🇬🇧 United KingdomSage Derby
A semi-hard cow's milk cheese from England with a mottled green rind and sage flavour.Cow · Semi-hard · Herbal and grassy
🇨🇭 SwitzerlandBerner AlpkäseBerner Hobelkäse
A hard, hole-free Swiss cheese from the Bernese Alps, aged up to two years.Cow · Hard · Salty
🇸🇪 SwedenPrästost
A semi-hard Swedish cow's-milk cheese with a mild, nutty flavour and a washed rind.Cow · Semi-hard · Nutty
🇮🇹 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
🇵🇱 PolandGołka
A cylindrical cow's-milk smoked cheese from Poland, pressed in wooden molds.Cow · Smoked · Smoky
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Toma: Yozh, CC BY-SA 4.0, source
- Sage Derby: Jon Sullivan, Public domain, source
- Piave: J.P.Lon, CC BY-SA 3.0, source
- Valtellina Casera: Distretto Agroalimentare di Qualità della Valtellina, CC BY-SA 4.0, source
- Bra: F. D. Richards, CC BY-SA 2.0, source
- Mahón: Slastic, Public domain, source
- Silter: Sistoiv, CC BY-SA 4.0, source
- Formaggio di fossa: Zeugma fr ( talk ) (Antoine FLEURY-GOBERT), CC BY-SA 3.0, source
- Saint-Marcellin: Thesupermat, CC BY-SA 4.0, source
- Circassian cheese: Tetk200, CC BY-SA 3.0, source
- Saint Agur: Micah Anderson, Public domain, source
- Petit suisse: Chtfn, CC BY 2.5, source
- Grevé: Ankara, CC BY-SA 3.0, source
- Cornish Yarg: Tristan Ferne, CC BY 2.0, source
- Monte Veronese: La Casara Caseificio Dal 1920, CC BY 2.0, source
- Saint Albray: Lyokoï88, CC BY-SA 4.0, source
- Tomme: Unknown author, CC BY-SA 3.0, source
- Faisselle: Véronique PAGNIER, CC BY-SA 3.0, source
- Prästost: Nordelch, CC BY 3.0, source
- Rumi: summer photo hobby, CC BY 2.0, source
- Chaumes: Robin dubois, CC BY-SA 3.0, source
- Fromage blanc: Pancrat, CC BY-SA 3.0, source
- Gołka: Reytan, Public domain, source
- Tomme des Pyrénées: Julie333411, CC BY-SA 4.0, source
- Hermelín: Original uploader was Aida at cs.wikipedia, CC BY-SA 3.0, source
- Ädelost: Jorchr, CC BY-SA 3.0, source
- Pultost: Jan-Tore Egge, CC BY-SA 4.0, source
- San Simón da Costa: Tamorlan, CC BY 3.0, source
- Valdeón: Tamorlan, CC BY 3.0, source
- Domiati: MartinKassemJ120, CC BY-SA 4.0, source
- Stracciatella: Florixc (original version) ; Off-shell (reprocessed version), CC0, source
- Vacherin Fribourgeois: Tombat24, CC BY-SA 3.0, source
- Berner Alpkäse: Mike Lehmann, Mike Switzerland 11:02, 19 November 2006 (UTC), CC BY-SA 3.0, source
- Tome des Bauges: Mit-Mit, Public domain, source
- Milbenkäse: Benutzer:Dundak at de.wikipedia, CC BY-SA 3.0, source
- Ragusano: Popaitaly, CC BY-SA 2.0, source
- Afuega'l pitu: Denissf, CC BY-SA 3.0, source
- Hushållsost: Grönmossan, CC BY-SA 4.0, source
- Cheese of Pico: Adriao, CC BY 3.0, source
- Saint-Paulin: Unknown author, CC BY-SA 3.0, source
- Wensleydale: Jon Sullivan, Public domain, source
- Wagasi: Noahalorwu, CC BY-SA 4.0, source
- Abbaye de Tamié: Tangopaso, Public domain, source