# EveryCheese

> Every cheese in the world, from every dairy. A free guide to 437 cheeses and 72 dishes from every country, filed by region, country and cheese town, by style (fresh, brined, pasta-filata, soft-ripened, lactic, washed-rind, semi-soft, semi-hard, alpine, hard, blue, smoked, whey, dried, processed), by milk (cow, goat, sheep, buffalo, yak, camel, mixed, other), by flavour (milky, buttery, nutty, sweet, tangy, salty, sharp, savoury, earthy, mushroomy, pungent, smoky, herbal, piquant), by meal and use, by faith and tradition and by celebration, with cheese dishes drawn as ring charts and made step by step, a live calendar, a world map and a glossary. Published by ClearTrust.

Each cheese page gives: name and native name, milk, style, age on a 0 to 5 scale (fresh to extra-aged), rennet, protected name, countries, cheese towns and caves, what it is, where it comes from, flavour, how it is made and aged, how it is eaten, by meal and by cuisine, faith and celebration, folk tradition, buying, keeping and serving, substitutes, protection and trade, a short FAQ, further reading and source links. Pages are derived from Wikipedia and Wikidata with AI assistance and may contain mistakes; cite the page URL.

## Browse
- [All cheeses](https://everycheese.cpn.cleartrust.cc/cheeses)
- [Dishes](https://everycheese.cpn.cleartrust.cc/dishes)
- [Regions](https://everycheese.cpn.cleartrust.cc/regions)
- [Countries](https://everycheese.cpn.cleartrust.cc/countries)
- [Cheese towns, markets and caves](https://everycheese.cpn.cleartrust.cc/cities)
- [World map](https://everycheese.cpn.cleartrust.cc/map)
- [Fresh cheeses](https://everycheese.cpn.cleartrust.cc/styles/fresh)
- [Brined cheeses](https://everycheese.cpn.cleartrust.cc/styles/brined)
- [Stretched-curd cheeses](https://everycheese.cpn.cleartrust.cc/styles/pasta-filata)
- [Soft and bloomy-rind](https://everycheese.cpn.cleartrust.cc/styles/soft-ripened)
- [Lactic and goat styles](https://everycheese.cpn.cleartrust.cc/styles/lactic)
- [Washed-rind cheeses](https://everycheese.cpn.cleartrust.cc/styles/washed-rind)
- [Semi-soft cheeses](https://everycheese.cpn.cleartrust.cc/styles/semi-soft)
- [Semi-hard cheeses](https://everycheese.cpn.cleartrust.cc/styles/semi-hard)
- [Alpine and Swiss-type](https://everycheese.cpn.cleartrust.cc/styles/alpine)
- [Hard and grating cheeses](https://everycheese.cpn.cleartrust.cc/styles/hard)
- [Blue cheeses](https://everycheese.cpn.cleartrust.cc/styles/blue)
- [Smoked cheeses](https://everycheese.cpn.cleartrust.cc/styles/smoked)
- [Whey cheeses](https://everycheese.cpn.cleartrust.cc/styles/whey)
- [Dried and hard-dried](https://everycheese.cpn.cleartrust.cc/styles/dried)
- [Processed and spreads](https://everycheese.cpn.cleartrust.cc/styles/processed)
- [Cow's milk](https://everycheese.cpn.cleartrust.cc/milks/cow)
- [Goat's milk](https://everycheese.cpn.cleartrust.cc/milks/goat)
- [Sheep's milk](https://everycheese.cpn.cleartrust.cc/milks/sheep)
- [Buffalo's milk](https://everycheese.cpn.cleartrust.cc/milks/buffalo)
- [Yak's milk](https://everycheese.cpn.cleartrust.cc/milks/yak)
- [Camel's milk](https://everycheese.cpn.cleartrust.cc/milks/camel)
- [Mixed milks](https://everycheese.cpn.cleartrust.cc/milks/mixed)
- [Other milks](https://everycheese.cpn.cleartrust.cc/milks/other)
- [Milky and fresh](https://everycheese.cpn.cleartrust.cc/flavours/milky)
- [Buttery and creamy](https://everycheese.cpn.cleartrust.cc/flavours/buttery)
- [Nutty](https://everycheese.cpn.cleartrust.cc/flavours/nutty)
- [Sweet and caramel](https://everycheese.cpn.cleartrust.cc/flavours/sweet)
- [Tangy and lactic](https://everycheese.cpn.cleartrust.cc/flavours/tangy)
- [Salty](https://everycheese.cpn.cleartrust.cc/flavours/salty)
- [Sharp and tangy-aged](https://everycheese.cpn.cleartrust.cc/flavours/sharp)
- [Savoury and brothy](https://everycheese.cpn.cleartrust.cc/flavours/savoury)
- [Earthy and cellar](https://everycheese.cpn.cleartrust.cc/flavours/earthy)
- [Mushroomy](https://everycheese.cpn.cleartrust.cc/flavours/mushroomy)
- [Pungent and funky](https://everycheese.cpn.cleartrust.cc/flavours/pungent)
- [Smoky](https://everycheese.cpn.cleartrust.cc/flavours/smoky)
- [Herbal and grassy](https://everycheese.cpn.cleartrust.cc/flavours/herbal)
- [Piquant and spicy](https://everycheese.cpn.cleartrust.cc/flavours/piquant)
- [Breakfast](https://everycheese.cpn.cleartrust.cc/meals/breakfast)
- [Lunch](https://everycheese.cpn.cleartrust.cc/meals/lunch)
- [Dinner](https://everycheese.cpn.cleartrust.cc/meals/dinner)
- [Snacks](https://everycheese.cpn.cleartrust.cc/meals/snack)
- [Cheese boards](https://everycheese.cpn.cleartrust.cc/meals/board)
- [Melting and grilling](https://everycheese.cpn.cleartrust.cc/meals/melting)
- [Baking and pastries](https://everycheese.cpn.cleartrust.cc/meals/baking)
- [Desserts and sweets](https://everycheese.cpn.cleartrust.cc/meals/dessert)
- [Street food](https://everycheese.cpn.cleartrust.cc/meals/street-food)
- [Feasts and holidays](https://everycheese.cpn.cleartrust.cc/meals/feast)
- [Hindu](https://everycheese.cpn.cleartrust.cc/spiritual/hindu)
- [Jain](https://everycheese.cpn.cleartrust.cc/spiritual/jain)
- [Buddhist](https://everycheese.cpn.cleartrust.cc/spiritual/buddhist)
- [Sikh](https://everycheese.cpn.cleartrust.cc/spiritual/sikh)
- [Muslim](https://everycheese.cpn.cleartrust.cc/spiritual/muslim)
- [Jewish](https://everycheese.cpn.cleartrust.cc/spiritual/jewish)
- [Christian](https://everycheese.cpn.cleartrust.cc/spiritual/christian)
- [Monastic](https://everycheese.cpn.cleartrust.cc/spiritual/monastic)
- [Herders and nomads](https://everycheese.cpn.cleartrust.cc/spiritual/pastoral)
- [Other traditions](https://everycheese.cpn.cleartrust.cc/spiritual/other)
- [Weddings](https://everycheese.cpn.cleartrust.cc/occasions/wedding)
- [Festivals](https://everycheese.cpn.cleartrust.cc/occasions/festival)
- [Birth and childhood](https://everycheese.cpn.cleartrust.cc/occasions/birth)
- [Pasture and transhumance](https://everycheese.cpn.cleartrust.cc/occasions/pasture)
- [New year](https://everycheese.cpn.cleartrust.cc/occasions/new-year)
- [Hospitality](https://everycheese.cpn.cleartrust.cc/occasions/hospitality)
- [Fasts and feasts](https://everycheese.cpn.cleartrust.cc/occasions/fasting)
- [Everyday use](https://everycheese.cpn.cleartrust.cc/occasions/daily)

## Live
- [Cheese today](https://everycheese.cpn.cleartrust.cc/today): days on now and next, cheeses by meal, cheese of the day
- [The calendar](https://everycheese.cpn.cleartrust.cc/calendar)
- [Weekday traditions](https://everycheese.cpn.cleartrust.cc/weekdays)
- [Cheese news](https://everycheese.cpn.cleartrust.cc/news)

## Learn
- [Concepts and words](https://everycheese.cpn.cleartrust.cc/concepts)

## For agents
- [MCP server](https://everycheese.cpn.cleartrust.cc/mcp): Streamable HTTP, no key needed
- [JSON API](https://everycheese.cpn.cleartrust.cc/developers): GET https://everycheese.cpn.cleartrust.cc/api/v1/<tool>
- [Sitemap](https://everycheese.cpn.cleartrust.cc/sitemap.xml)
- [How complete the catalogue is](https://everycheese.cpn.cleartrust.cc/coverage)

## Dishes
- [Swiss cheese fondue](https://everycheese.cpn.cleartrust.cc/dish/swiss-cheese-fondue): Alpine cheese melted with white wine in a shared pot, eaten by dipping cubes of bread on long forks.
- [Raclette](https://everycheese.cpn.cleartrust.cc/dish/raclette): A half wheel of Valais cheese melted by the fire and scraped over boiled potatoes, with pickles alongside.
- [Aligot](https://everycheese.cpn.cleartrust.cc/dish/aligot): Mashed potato beaten with fresh tomme cheese and garlic until it stretches in long, glossy ribbons.
- [Tartiflette](https://everycheese.cpn.cleartrust.cc/dish/tartiflette): A Savoy bake of potatoes, onions and bacon under a whole Reblochon, cut in half and melted on top.
- [Croque monsieur](https://everycheese.cpn.cleartrust.cc/dish/croque-monsieur): The Paris café sandwich of ham and Gruyère, topped with béchamel and grated cheese and browned in the oven.
- [Gougères](https://everycheese.cpn.cleartrust.cc/dish/gougeres): Small Burgundian choux puffs baked with grated cheese, served warm or cold with wine.
- [Quiche Lorraine](https://everycheese.cpn.cleartrust.cc/dish/quiche-lorraine): An open tart of egg custard and smoked bacon from Lorraine; cheese is a later and much debated addition.
- [French onion soup](https://everycheese.cpn.cleartrust.cc/dish/french-onion-soup): Slow-cooked onions in beef stock, topped with bread and grated cheese and browned under the grill.
- [Welsh rarebit](https://everycheese.cpn.cleartrust.cc/dish/welsh-rarebit): A savoury sauce of melted cheese, ale and mustard, poured over toast and grilled until it bubbles.
- [Cheese scones](https://everycheese.cpn.cleartrust.cc/dish/cheese-scones): Quick savoury scones made with grated Cheddar, mustard and a pinch of cayenne, eaten warm with butter.
- [Ploughman's lunch](https://everycheese.cpn.cleartrust.cc/dish/ploughmans-lunch): An English pub plate of bread, a wedge of cheese, pickle, pickled onions and apple, eaten cold.
- [Cacio e pepe](https://everycheese.cpn.cleartrust.cc/dish/cacio-e-pepe): Roman pasta dressed only with grated Pecorino Romano, black pepper and starchy cooking water.
- [Risotto alla parmigiana](https://everycheese.cpn.cleartrust.cc/dish/risotto-alla-parmigiana): Northern Italian rice cooked slowly in broth, then beaten with butter and Parmigiano Reggiano.
- [Lasagne alla bolognese](https://everycheese.cpn.cleartrust.cc/dish/lasagne-alla-bolognese): Layers of fresh egg pasta, slow-cooked meat ragù, béchamel and Parmigiano Reggiano, baked until golden.
- [Pizza Margherita](https://everycheese.cpn.cleartrust.cc/dish/pizza-margherita): The Neapolitan pizza of tomato, mozzarella and basil, baked in minutes in a very hot wood oven.
- [Insalata caprese](https://everycheese.cpn.cleartrust.cc/dish/insalata-caprese): Slices of fresh mozzarella and ripe tomato with basil, salt and olive oil, from the island of Capri.
- [Parmigiana di melanzane](https://everycheese.cpn.cleartrust.cc/dish/parmigiana-di-melanzane): Fried aubergine layered with tomato sauce, mozzarella or caciocavallo and Parmigiano, baked into a gratin.
- [Arancini](https://everycheese.cpn.cleartrust.cc/dish/arancini): Sicilian fried rice balls with a melting cheese centre, filled with ragù and peas or ham and cheese.
- [Mozzarella in carrozza](https://everycheese.cpn.cleartrust.cc/dish/mozzarella-in-carrozza): A Neapolitan sandwich of mozzarella between slices of bread, dipped in egg and fried until crisp.
- [Cannoli](https://everycheese.cpn.cleartrust.cc/dish/cannoli): Crisp fried Sicilian pastry tubes filled with sweetened sheep's milk ricotta, candied fruit and pistachio.
- [Tiramisu](https://everycheese.cpn.cleartrust.cc/dish/tiramisu): Layers of coffee-soaked sponge fingers and mascarpone cream, dusted with cocoa and set in the cold.
- [Käsespätzle](https://everycheese.cpn.cleartrust.cc/dish/kasespatzle): Soft egg noodles layered with grated mountain cheese and topped with crisp fried onions.
- [Liptauer](https://everycheese.cpn.cleartrust.cc/dish/liptauer): A paprika-red spread of fresh sheep or curd cheese, butter, onion and caraway, eaten on rye bread.
- [Bryndzové halušky](https://everycheese.cpn.cleartrust.cc/dish/bryndzove-halusky): Slovakia's national dish: small potato dumplings tossed with soft sheep's bryndza and crisp bacon.
- [Túrós csusza](https://everycheese.cpn.cleartrust.cc/dish/turos-csusza): Hungarian broad noodles tossed with fresh túró curd cheese, sour cream and crisp bacon.
- [Pierogi ruskie](https://everycheese.cpn.cleartrust.cc/dish/pierogi-ruskie): Polish dumplings filled with potato, white farmer's cheese and fried onion, served with butter or sour cream.
- [Sernik](https://everycheese.cpn.cleartrust.cc/dish/sernik): Polish baked cheesecake made from twaróg curd cheese, often with a lattice top or a crumbly pastry base.
- [Syrniki](https://everycheese.cpn.cleartrust.cc/dish/syrniki): Small fried pancakes of tvorog curd cheese, eaten for breakfast with sour cream, jam or honey.
- [Varenyky with curd cheese](https://everycheese.cpn.cleartrust.cc/dish/varenyky-z-syrom): Ukrainian boiled dumplings filled with salted or sweetened curd cheese, served with sour cream and butter.
- [Paskha](https://everycheese.cpn.cleartrust.cc/dish/paskha): An Orthodox Easter dessert of pressed, sweetened curd cheese, shaped as a pyramid and marked with XB.
- [Kaassoufflé](https://everycheese.cpn.cleartrust.cc/dish/kaassouffle): A Dutch snack-bar pastry of cheese sealed in thin dough, deep-fried until crisp and molten inside.
- [Macaroni and cheese](https://everycheese.cpn.cleartrust.cc/dish/macaroni-and-cheese): Elbow pasta in a Cheddar sauce, often baked under a browned crust; a staple of American Sunday dinners.
- [New York cheesecake](https://everycheese.cpn.cleartrust.cc/dish/new-york-cheesecake): A dense, tall cheesecake of cream cheese, eggs and sugar on a biscuit crust, baked slowly and served cold.
- [Poutine](https://everycheese.cpn.cleartrust.cc/dish/poutine): Quebec's dish of chips topped with squeaky fresh cheese curds and hot brown gravy.
- [Fried cheese curds](https://everycheese.cpn.cleartrust.cc/dish/fried-cheese-curds): Wisconsin's battered and deep-fried fresh cheese curds, a fixture of bars, fairs and supper clubs.
- [Greek salad](https://everycheese.cpn.cleartrust.cc/dish/greek-salad): Horiatiki: tomato, cucumber, onion, pepper and olives under a whole slab of feta, dressed with oregano and oil.
- [Saganaki](https://everycheese.cpn.cleartrust.cc/dish/saganaki): A thick slice of hard Greek cheese fried in a small pan until crusted and soft, finished with lemon.
- [Tiropita](https://everycheese.cpn.cleartrust.cc/dish/tiropita): Greek filo pie filled with feta and egg, baked as a large tray or as small triangles for the street.
- [Shopska salad](https://everycheese.cpn.cleartrust.cc/dish/shopska-salad): Bulgaria's salad of tomato, cucumber, pepper and onion buried under a snowfall of grated white sirene.
- [Banitsa](https://everycheese.cpn.cleartrust.cc/dish/banitsa): Bulgarian filo pastry layered or coiled with sirene, eggs and yoghurt, baked golden for breakfast and holidays.
- [Grilled halloumi](https://everycheese.cpn.cleartrust.cc/dish/grilled-halloumi): Thick slices of Cypriot halloumi seared on a grill or pan until striped and soft, with mint and watermelon.
- [Künefe](https://everycheese.cpn.cleartrust.cc/dish/kunefe): Hatay's hot dessert of unsalted string cheese baked between layers of shredded pastry and soaked in syrup.
- [Knafeh nabulsieh](https://everycheese.cpn.cleartrust.cc/dish/knafeh-nabulsieh): The orange-topped sweet of Nablus: desalted white cheese under fine pastry, baked and soaked in syrup.
- [Fatayer bi jibneh](https://everycheese.cpn.cleartrust.cc/dish/fatayer-bi-jibneh): Small Levantine pastries filled with white cheese, parsley and nigella seed, baked in bakeries every morning.
- [Adjarian khachapuri](https://everycheese.cpn.cleartrust.cc/dish/adjarian-khachapuri): Georgia's boat-shaped cheese bread from Adjara, filled with molten cheese and finished with egg yolk and butter.
- [Imeretian khachapuri](https://everycheese.cpn.cleartrust.cc/dish/imeretian-khachapuri): The everyday round Georgian cheese bread, closed and filled with fresh imeruli cheese, eaten in wedges.
- [Palak paneer](https://everycheese.cpn.cleartrust.cc/dish/palak-paneer): North Indian curry of cubes of paneer in a smooth, spiced purée of spinach, garlic and ginger.
- [Paneer tikka](https://everycheese.cpn.cleartrust.cc/dish/paneer-tikka): Cubes of paneer marinated in spiced yoghurt and roasted on skewers in a tandoor with onion and pepper.
- [Shahi paneer](https://everycheese.cpn.cleartrust.cc/dish/shahi-paneer): A royal-style Mughlai curry of paneer in a creamy gravy of onion, tomato, cashew and mild spices.
- [Matar paneer](https://everycheese.cpn.cleartrust.cc/dish/matar-paneer): An everyday North Indian curry of green peas and paneer in a spiced tomato and onion gravy.
- [Paneer bhurji](https://everycheese.cpn.cleartrust.cc/dish/paneer-bhurji): Crumbled paneer scrambled in a pan with onion, tomato, green chilli and spices, eaten with pav or roti.
- [Rasgulla](https://everycheese.cpn.cleartrust.cc/dish/rasgulla): Soft, spongy balls of chhena cooked in light sugar syrup, claimed by both Bengal and Odisha.
- [Sandesh](https://everycheese.cpn.cleartrust.cc/dish/sandesh): Bengal's delicate sweet of fresh chhena cooked briefly with sugar or date-palm jaggery and pressed in moulds.
- [Ras malai](https://everycheese.cpn.cleartrust.cc/dish/ras-malai): Soft discs of chhena soaked in sweet, thickened milk with cardamom, saffron and pistachio, served chilled.
- [Chhena poda](https://everycheese.cpn.cleartrust.cc/dish/chhena-poda): Odisha's baked cheese sweet: chhena with sugar and semolina, baked slowly until caramelised and brown.
- [Ema datshi](https://everycheese.cpn.cleartrust.cc/dish/ema-datshi): Bhutan's national dish: whole green or red chillies stewed in a melted sauce of local datshi cheese.
- [Cheese momo](https://everycheese.cpn.cleartrust.cc/dish/cheese-momo): Himalayan steamed dumplings filled with soft churpi or local cheese, often with greens, served with chilli sauce.
- [Kalari kulcha](https://everycheese.cpn.cleartrust.cc/dish/kalari-kulcha): Jammu's street snack of kalari cheese fried in its own fat until crisp, tucked into a soft kulcha bread.
- [Japanese cheesecake](https://everycheese.cpn.cleartrust.cc/dish/japanese-cheesecake): A light, wobbly souffle cheesecake of cream cheese and whipped egg whites, baked gently in a water bath.
- [Corn cheese](https://everycheese.cpn.cleartrust.cc/dish/corn-cheese): Korean bar food of sweetcorn with mayonnaise and sugar, covered in mozzarella and cooked in a sizzling pan.
- [Queso fundido](https://everycheese.cpn.cleartrust.cc/dish/queso-fundido): Northern Mexican dish of melted cheese, often with chorizo or chillies, scooped into warm flour tortillas.
- [Quesadilla](https://everycheese.cpn.cleartrust.cc/dish/quesadilla): A tortilla folded over cheese and other fillings and cooked on a griddle until the cheese melts.
- [Chile relleno](https://everycheese.cpn.cleartrust.cc/dish/chile-relleno): Roasted poblano chillies stuffed with cheese, coated in a fluffy egg batter and fried, served in tomato broth.
- [Enchiladas suizas](https://everycheese.cpn.cleartrust.cc/dish/enchiladas-suizas): Mexico City enchiladas of chicken in green tomatillo sauce with cream, baked under melted cheese.
- [Arepa con queso](https://everycheese.cpn.cleartrust.cc/dish/arepa-con-queso): A round cornmeal bread, griddled and split open, filled or topped with soft white cheese and butter.
- [Cachapa](https://everycheese.cpn.cleartrust.cc/dish/cachapa): A sweet fresh-corn pancake from Venezuela, folded over thick slices of soft queso de mano.
- [Pão de queijo](https://everycheese.cpn.cleartrust.cc/dish/pao-de-queijo): Brazilian cheese bread: chewy, crisp-shelled rolls of cassava starch and Minas cheese, eaten warm with coffee.
- [Tequeños](https://everycheese.cpn.cleartrust.cc/dish/tequenos): Venezuelan party snack of white cheese sticks wrapped in a spiral of wheat dough and deep-fried.
- [Pupusa](https://everycheese.cpn.cleartrust.cc/dish/pupusa): El Salvador's thick corn tortilla stuffed with quesillo cheese and loroco or beans, griddled and served with curtido.
- [Kitfo with ayib](https://everycheese.cpn.cleartrust.cc/dish/kitfo-with-ayib): Ethiopian minced raw beef in spiced butter, served with cooling fresh ayib cheese and greens.
- [Fried wagasi](https://everycheese.cpn.cleartrust.cc/dish/fried-wagasi): West African fresh Fulani cheese, set with plant juice, fried until golden and eaten as a snack or in sauce.
- [Cheese roll](https://everycheese.cpn.cleartrust.cc/dish/cheese-roll): Southland sushi: slices of white bread rolled around a cheese filling, toasted and buttered, from New Zealand's south.

## Cheese towns, markets and caves
- [Bandel](https://everycheese.cpn.cleartrust.cc/city/bandel): A former Portuguese settlement on the Hooghly that gave its name to Bandel cheese, a small salted and often smoked cheese of Bengal.
- [Kolkata](https://everycheese.cpn.cleartrust.cc/city/kolkata): The city of chhena: rosogolla, sandesh and pantua in every neighbourhood sweet shop, and Bandel and Kalimpong cheese in New Market.
- [Kalimpong](https://everycheese.cpn.cleartrust.cc/city/kalimpong): A hill town above the Teesta where a Jesuit priest started a small dairy, and where the soft, tangy Kalimpong cheese is still made.
- [Darjeeling](https://everycheese.cpn.cleartrust.cc/city/darjeeling): A tea town in the Himalayan foothills where soft chhurpi goes into pickles and hard chhurpi is chewed for hours.
- [Langtang and Kyanjin Gompa](https://everycheese.cpn.cleartrust.cc/city/langtang-kyanjin): A high Himalayan valley where a yak cheese dairy, set up in the 1950s with Swiss advice, stands beside an old monastery.
- [Bumthang](https://everycheese.cpn.cleartrust.cc/city/bumthang): Bhutan's central valleys, home of datshi for ema datshi and of a Swiss-founded dairy that makes European-style cheese.
- [Leh and the Changthang](https://everycheese.cpn.cleartrust.cc/city/leh-changthang): Ladakh's high desert, where Changpa herders make dried churpe from yak, goat and sheep milk and sell it in the bazaar at Leh.
- [Udhampur and Ramnagar](https://everycheese.cpn.cleartrust.cc/city/udhampur): The home of kalari, the Dogra cheese pressed in leaf cups, sun-dried and fried in its own fat for kalari kulcha.
- [Surat](https://everycheese.cpn.cleartrust.cc/city/surat): A Gujarati port city that gives its name to Surti paneer, a soft buffalo milk cheese ripened briefly in its own whey.
- [The Nilgiris](https://everycheese.cpn.cleartrust.cc/city/nilgiris): Cool green hills in south India where a handful of small farms make Gouda and cheddar-style farmhouse cheese.
- [Kodaikanal](https://everycheese.cpn.cleartrust.cc/city/kodaikanal): A hill station in the Palani hills where locally made Gouda-style cheese sits beside home-made chocolate in the shops.
- [Pahala](https://everycheese.cpn.cleartrust.cc/city/pahala): A strip of roadside sweet shops on the highway near Bhubaneswar, known across Odisha for its brown, soft rasagola.
- [Salepur](https://everycheese.cpn.cleartrust.cc/city/salepur): A town near Cuttack known for its large, soft rasagola and the chhena sweets of the Mahanadi delta.
- [Nayagarh](https://everycheese.cpn.cleartrust.cc/city/nayagarh): The Odisha town credited with chhena poda, the 'burnt cheese' cake of chhena, sugar and semolina baked until caramelised.
- [Dali](https://everycheese.cpn.cleartrust.cc/city/dali): Bai country by Erhai lake, where rushan, the 'milk fan', is stretched over bamboo, dried, then grilled or fried in the street.
- [Shilin](https://everycheese.cpn.cleartrust.cc/city/shilin): The Stone Forest county of the Sani Yi people, home of rubing, a firm fresh goat cheese that is sliced and fried.
- [Arkhangai](https://everycheese.cpn.cleartrust.cc/city/arkhangai): Mongolia's green Khangai country, where herding families dry aaruul on the roofs of their gers all summer.
- [Tokachi](https://everycheese.cpn.cleartrust.cc/city/tokachi): Japan's dairy plain on Hokkaido, where small farms make cheese and a Shintoku farm created the cherry-leaf Sakura cheese.
- [Santa Cruz, Laguna](https://everycheese.cpn.cleartrust.cc/city/santa-cruz-laguna): The capital of Laguna province, where soft white kesong puti of carabao milk is sold wrapped in banana leaf.
- [Enrekang](https://everycheese.cpn.cleartrust.cc/city/enrekang): Mountain country in South Sulawesi where dangke, a fresh cheese set with papaya, is wrapped in banana leaves.
- [Tbilisi](https://everycheese.cpn.cleartrust.cc/city/tbilisi): Georgia's capital, where market halls stack sulguni, guda and tenili and every bakery turns out cheese-filled khachapuri.
- [Imereti](https://everycheese.cpn.cleartrust.cc/city/imereti): Western Georgia's farming heartland, home of imeruli cheese and of the round Imeretian khachapuri.
- [Samegrelo](https://everycheese.cpn.cleartrust.cc/city/samegrelo): The Megrelian lowlands, birthplace of sulguni, smoked sulguni and cheesy dishes like elarji and gebzhalia.
- [Yerevan](https://everycheese.cpn.cleartrust.cc/city/yerevan): Armenia's capital, where markets sell braided chechil, brined white cheeses and herbs to wrap in lavash.
- [Green Bazar, Almaty](https://everycheese.cpn.cleartrust.cc/city/green-bazar-almaty): Almaty's old covered market, where Kazakh sellers offer kurt, the hard dried balls of sour cheese, beside kumis and shubat.
- [Kars](https://everycheese.cpn.cleartrust.cc/city/kars): A high plateau city in north-east Turkey, known for its kaşar and gravyer, a Swiss-style cheese with roots in the nineteenth century.
- [Erzincan](https://everycheese.cpn.cleartrust.cc/city/erzincan): An eastern Anatolian city whose tulum cheese, packed into skins or sacks and aged, is one of Turkey's most prized.
- [Ezine](https://everycheese.cpn.cleartrust.cc/city/ezine): A town near Troy whose white brined cheese of sheep, goat and cow milk is a Turkish breakfast favourite.
- [Akkar](https://everycheese.cpn.cleartrust.cc/city/akkar): Lebanon's northern hill country, known for shanklish: aged cheese balls rolled in za'atar and chilli.
- [Nablus](https://everycheese.cpn.cleartrust.cc/city/nablus): A city of soap, sweets and Nabulsi cheese, the brined white cheese that melts into knafeh.
- [Damietta](https://everycheese.cpn.cleartrust.cc/city/damietta): A Nile delta port that gave its name to domiati, Egypt's salty white cheese, salted in the milk before it sets.
- [Chefchaouen](https://everycheese.cpn.cleartrust.cc/city/chefchaouen): A blue-washed town in the Rif mountains, where herders bring fresh goat jben to market wrapped in palm leaves.
- [Addis Ababa](https://everycheese.cpn.cleartrust.cc/city/addis-ababa): Ethiopia's capital, where crumbly ayib is served with kitfo and greens, and kept off the table on fasting days.
- [Parakou](https://everycheese.cpn.cleartrust.cc/city/parakou): A market city of northern Benin, the main trading place for wagasi, the Fulani cheese set with plant juice and dyed red.
- [Monroe, Wisconsin](https://everycheese.cpn.cleartrust.cc/city/monroe-wisconsin): A Swiss-settled Wisconsin town known for Swiss cheese, Limburger and Green County Cheese Days.
- [Plymouth, Wisconsin](https://everycheese.cpn.cleartrust.cc/city/plymouth-wisconsin): A Sheboygan County town that calls itself a cheese capital, once home of the Wisconsin Cheese Exchange.
- [Cabot, Vermont](https://everycheese.cpn.cleartrust.cc/city/cabot-vermont): A hill town in Vermont whose farmers' co-operative creamery, founded in 1919, made the town a byword for cheddar.
- [Victoriaville and the Bois-Francs](https://everycheese.cpn.cleartrust.cc/city/victoriaville): Dairy country in central Quebec where fresh, squeaky cheese curds are sold daily and poutine is said to have been born.
- [Oka](https://everycheese.cpn.cleartrust.cc/city/oka): A Quebec village on the Lake of Two Mountains where Trappist monks created Oka, a washed-rind cheese, in the 1890s.
- [Sonoma and Marin](https://everycheese.cpn.cleartrust.cc/city/sonoma-marin): Coastal dairy country north of San Francisco, with Jack cheese in Sonoma and soft and blue cheeses in West Marin.
- [Oaxaca](https://everycheese.cpn.cleartrust.cc/city/oaxaca): The home of quesillo, the string cheese wound into balls, sold in every market and melted into tlayudas.
- [Cotija](https://everycheese.cpn.cleartrust.cc/city/cotija): A Michoacán town that gave its name to Cotija, the salty aged cheese of the Jalisco and Michoacán hills.
- [Cuauhtémoc](https://everycheese.cpn.cleartrust.cc/city/cuauhtemoc-chihuahua): A northern Mexican town settled by Mennonite farmers in 1922, home of queso menonita, the mild melting cheese of Chihuahua.
- [Serra da Canastra](https://everycheese.cpn.cleartrust.cc/city/serra-da-canastra): Highlands in Minas Gerais where raw-milk Canastra cheese is made on family farms, a cheese recognised as Brazilian heritage.
- [Upata](https://everycheese.cpn.cleartrust.cc/city/upata): A Venezuelan cattle town in Guayana, known for soft, fresh queso de mano and telita sold along the highway.
- [Guamo, Tolima](https://everycheese.cpn.cleartrust.cc/city/guamo-tolima): A town in Colombia's Tolima known for quesillo, a soft double-cream cheese wrapped in leaves.
- [Bruny Island](https://everycheese.cpn.cleartrust.cc/city/bruny-island): A Tasmanian island of farms and coves where a farmhouse dairy makes raw-milk and washed-rind cheese.
- [King Island](https://everycheese.cpn.cleartrust.cc/city/king-island): A windswept island in Bass Strait whose salt-laden pastures feed a dairy known across Australia for brie, camembert and blue.
- [Roquefort-sur-Soulzon](https://everycheese.cpn.cleartrust.cc/city/roquefort-sur-soulzon): A village built against a collapsed limestone cliff, whose caves and their cold drafts are the only place Roquefort may be aged.
- [Camembert](https://everycheese.cpn.cleartrust.cc/city/camembert): A tiny village in the Pays d'Auge whose name went round the world on a small, soft, white-rinded cheese in a wooden box.
- [Meaux and the Brie country](https://everycheese.cpn.cleartrust.cc/city/meaux): The cathedral city of the Brie plateau east of Paris, home of Brie de Meaux, with Melun's darker Brie to the south.
- [Époisses](https://everycheese.cpn.cleartrust.cc/city/epoisses): A Burgundy village whose orange, strong-smelling cheese is washed in marc brandy and was saved from extinction in the 1950s.
- [Poligny and the Comté country](https://everycheese.cpn.cleartrust.cc/city/poligny-comte): The Jura town that calls itself the capital of Comté, centre of a land of village fruitières and Montbéliarde cows.
- [Fort des Rousses](https://everycheese.cpn.cleartrust.cc/city/fort-des-rousses): A nineteenth-century military fort in the high Jura whose vaulted galleries now age tens of thousands of wheels of Comté.
- [Beaufort](https://everycheese.cpn.cleartrust.cc/city/beaufort): A Savoie mountain village that gives its name to Beaufort, the concave-sided Alpine wheel called the prince of Gruyères.
- [Thônes and the Aravis](https://everycheese.cpn.cleartrust.cc/city/thones): The market town of the Aravis valleys, home of Reblochon, the soft cheese of the second milking.
- [Munster valley](https://everycheese.cpn.cleartrust.cc/city/munster-valley): An Alsatian valley in the Vosges, where monks first made Munster and farm-inns still serve it after a marcaire meal.
- [Livarot](https://everycheese.cpn.cleartrust.cc/city/livarot): A Pays d'Auge town whose washed-rind cheese wears five strips of sedge and is nicknamed the Colonel.
- [Pont-l'Évêque](https://everycheese.cpn.cleartrust.cc/city/pont-l-eveque): A Normandy market town that gave its name to one of France's oldest cheeses, a square washed-rind cow's milk cheese.
- [Gruyères](https://everycheese.cpn.cleartrust.cc/city/gruyeres): A hilltop medieval town in Fribourg that gave its name to Gruyère, with a demonstration dairy below the walls.
- [The Emmental](https://everycheese.cpn.cleartrust.cc/city/emmental): The rolling green valley of Bern canton that gave the world Emmentaler, the big wheel with cherry-sized holes.
- [Appenzell](https://everycheese.cpn.cleartrust.cc/city/appenzell): A painted-house village of north-east Switzerland whose cheese is rubbed with a secret herbal brine.
- [Valais](https://everycheese.cpn.cleartrust.cc/city/valais-raclette): The Rhône valley canton where raclette began: half wheels melted by the fire and scraped onto potatoes.
- [Parma](https://everycheese.cpn.cleartrust.cc/city/parma): The Emilian city of Parmigiano Reggiano and prosciutto, at the heart of Italy's Food Valley.
- [Reggio Emilia](https://everycheese.cpn.cleartrust.cc/city/reggio-emilia): The second half of the cheese's name: a city whose hills and plain hold some of the oldest Parmigiano Reggiano dairies.
- [Lodi](https://everycheese.cpn.cleartrust.cc/city/lodi): A Lombard city on the Adda whose rich pastures are linked with the birth of grana cheese and with mascarpone.
- [Gorgonzola](https://everycheese.cpn.cleartrust.cc/city/gorgonzola): A town east of Milan that named Italy's best-known blue, first made from the milk of herds coming down from the Alps.
- [Battipaglia and the Sele plain](https://everycheese.cpn.cleartrust.cc/city/battipaglia): Buffalo country south of Salerno, where mozzarella di bufala is made every morning and eaten the same day.
- [Gavoi and the Barbagia](https://everycheese.cpn.cleartrust.cc/city/gavoi): A shepherds' village in the mountains of Sardinia, a home of Fiore Sardo, the smoked raw-milk pecorino.
- [Ragusa](https://everycheese.cpn.cleartrust.cc/city/ragusa): A baroque hill city of south-east Sicily, home of Ragusano, the brick-shaped stretched cheese hung in pairs to age.
- [Bra](https://everycheese.cpn.cleartrust.cc/city/bra): A Piedmont town that names its own cheese, where the Slow Food movement began and a big cheese fair is held every other year.
- [Gouda](https://everycheese.cpn.cleartrust.cc/city/gouda): A Dutch market town whose weigh house and summer cheese market gave its name to one of the world's most made cheeses.
- [Alkmaar](https://everycheese.cpn.cleartrust.cc/city/alkmaar): A North Holland town whose traditional cheese market, with carriers in straw hats and wooden barrows, runs in spring and summer.
- [Edam](https://everycheese.cpn.cleartrust.cc/city/edam): A small harbour town on the old Zuiderzee that gave its name to the round, red-waxed cheese shipped around the world.
- [Leerdam](https://everycheese.cpn.cleartrust.cc/city/leerdam): A glass-making town on the river Linge that gave its name to Leerdammer, a mild Dutch cheese with large holes.
- [Cheddar Gorge](https://everycheese.cpn.cleartrust.cc/city/cheddar): The Somerset village and limestone gorge that named the world's most made cheese, with cheese still aged in its caves.
- [Melton Mowbray](https://everycheese.cpn.cleartrust.cc/city/melton-mowbray): A Leicestershire market town at the heart of Stilton country, the only three counties where Stilton may be made.
- [Hawes and Wensleydale](https://everycheese.cpn.cleartrust.cc/city/hawes): A Yorkshire Dales market town whose creamery keeps Wensleydale cheese alive, a recipe brought by monks in the Middle Ages.
- [Goosnargh and the Fylde](https://everycheese.cpn.cleartrust.cc/city/goosnargh-lancashire): Farmland north of Preston where farmhouse Lancashire cheese is made by mixing curds from different days.
- [Caerphilly](https://everycheese.cpn.cleartrust.cc/city/caerphilly): A Welsh valleys town with a great castle that gave its name to a mild, crumbly cheese once taken down the mines.
- [Cashel](https://everycheese.cpn.cleartrust.cc/city/cashel): A Tipperary town below the Rock of Cashel, which gave its name to Ireland's first farmhouse blue cheese.
- [La Mancha](https://everycheese.cpn.cleartrust.cc/city/la-mancha): Don Quixote's high plain of windmills and Manchega sheep, home of Manchego cheese with its basket-weave rind.
- [Cabrales](https://everycheese.cpn.cleartrust.cc/city/cabrales): A valley in the Picos de Europa where a strong blue cheese is aged in natural limestone caves.
- [Idiazabal](https://everycheese.cpn.cleartrust.cc/city/idiazabal): A Basque village that gave its name to the shepherds' cheese of Latxa sheep, often lightly smoked.
- [Casar de Cáceres](https://everycheese.cpn.cleartrust.cc/city/casar-de-caceres): A village near Cáceres whose spoonable sheep's milk cheese, Torta del Casar, is set with wild thistle.
- [Serra da Estrela](https://everycheese.cpn.cleartrust.cc/city/serra-da-estrela): Portugal's highest mountains, where Bordaleira sheep give milk for a soft, thistle-set cheese eaten with a spoon.
- [São Jorge, Azores](https://everycheese.cpn.cleartrust.cc/city/sao-jorge): A long, narrow Azorean island of cliffs and fajãs whose cow's milk cheese is aged for months into a sharp, spicy wheel.
- [Metsovo and Epirus](https://everycheese.cpn.cleartrust.cc/city/metsovo): A mountain town of the Aromanian Vlachs in Epirus, known for smoked Metsovone and the feta of the Pindus pastures.
- [Naxos](https://everycheese.cpn.cleartrust.cc/city/naxos): The greenest of the Cyclades, an island of farms and herds whose graviera is the best known island cheese of Greece.
- [Cyprus](https://everycheese.cpn.cleartrust.cc/city/cyprus-halloumi): The island of halloumi, the folded, mint-flecked cheese that squeaks and grills without melting.
- [Rhodope Mountains](https://everycheese.cpn.cleartrust.cc/city/rhodopes): Bulgaria's southern mountains of sheep, pine forest and stone villages, where sirene and kashkaval are part of every meal.
- [Zakopane and Podhale](https://everycheese.cpn.cleartrust.cc/city/zakopane): A Tatra mountain town where smoked oscypek, pressed in carved wooden moulds, is grilled and sold from every street stall.
- [Liptov](https://everycheese.cpn.cleartrust.cc/city/liptov): A Slovak valley between the Tatras that gave its name to Liptauer spread, home of bryndza and the salaš sheep farms.
- [Tolmin and the Soča valley](https://everycheese.cpn.cleartrust.cc/city/tolmin): Emerald river country in the Julian Alps, where mountain pastures make Tolminc and Bovec makes a sheep's milk cheese.
- [Pag](https://everycheese.cpn.cleartrust.cc/city/pag): A bare, windswept Adriatic island whose sheep graze salty sage and make Paški sir, Croatia's best-known cheese.
- [Allgäu](https://everycheese.cpn.cleartrust.cc/city/allgau): Bavaria's green dairy country at the foot of the Alps, with mountain cheese, Emmentaler, Weisslacker and autumn cattle drives.
- [Nieheim](https://everycheese.cpn.cleartrust.cc/city/nieheim): A small Westphalian town known for Nieheimer, a sour-milk cheese with caraway aged in hops, and a cheese market every two years.
- [Esrum and North Zealand](https://everycheese.cpn.cleartrust.cc/city/esrum): North Zealand's monastery and farm country, birthplace of Esrom cheese and of Havarti, with Danish Blue from the same century.
- [Gudbrandsdal](https://everycheese.cpn.cleartrust.cc/city/gudbrandsdal): A long Norwegian valley of summer farms where a dairymaid added cream to whey and created brunost, the brown cheese.
- [Burträsk](https://everycheese.cpn.cleartrust.cc/city/burtrask): A small town in northern Sweden that alone makes Västerbotten cheese, the strong, crumbly cheese of the crayfish party.
- [South Ostrobothnia](https://everycheese.cpn.cleartrust.cc/city/south-ostrobothnia): Finnish farmland of open plains and barns, a home of leipäjuusto, the baked squeaky cheese eaten with cloudberry jam.

## Days
- [Diwali, paneer and chhena sweets](https://everycheese.cpn.cleartrust.cc/days/diwali-paneer-and-chhena): The festival of lamps, when kalakand, ras malai and a festive paneer curry join the boxes of sweets that pass between homes.
- [Durga Puja and the Bengali sweet shop](https://everycheese.cpn.cleartrust.cc/days/durga-puja-sandesh): Four days of pandals in Bengal, when sandesh, rasgulla and other chhena sweets are bought by the box and offered as bhog.
- [Navratri fasting and paneer](https://everycheese.cpn.cleartrust.cc/days/navratri-vrat-paneer): Nine nights of fasting, when many vrat kitchens that set aside grains still allow milk, curd and fresh paneer.
- [Rasagola Dibasa](https://everycheese.cpn.cleartrust.cc/days/rasagola-dibasa): Odisha's rasagola day, on Niladri Bije, when Jagannath offers rasagola to Lakshmi to be let back into the Puri temple.
- [Raksha Bandhan sweets](https://everycheese.cpn.cleartrust.cc/days/raksha-bandhan-sweets): Sisters tie a rakhi on their brothers' wrists and feed them a sweet, very often kalakand, ras malai or a chhena sweet.
- [Poila Baishakh, the Bengali New Year](https://everycheese.cpn.cleartrust.cc/days/poila-baishakh): The first day of the Bengali year, when traders open new account books and customers are given boxes of sandesh.
- [Jamai Sasthi](https://everycheese.cpn.cleartrust.cc/days/jamai-sasthi): Bengal's day for sons-in-law, who are fed a long lunch that ends with rasgulla, sandesh and other chhena sweets.
- [Jagaddhatri Puja in Chandannagar](https://everycheese.cpn.cleartrust.cc/days/jagaddhatri-puja-sandesh): Chandannagar's great puja of lights, in the town where the syrup-filled jolbhora sandesh was first made.
- [National Milk Day in India](https://everycheese.cpn.cleartrust.cc/days/national-milk-day-india): India's milk day, on the birthday of Verghese Kurien, whose cooperatives made fresh milk and paneer part of daily life.
- [Losar and the Himalayan yak cheeses](https://everycheese.cpn.cleartrust.cc/days/losar-yak-cheese): The Tibetan and Bhutanese new year, when dried churpi, butter tea and datshi dishes are part of the household feast.
- [Christmas in Kolkata and Bandel cheese](https://everycheese.cpn.cleartrust.cc/days/christmas-in-kolkata): Kolkata's Christmas of lights and plum cake, when the cheese counters of New Market sell smoked Bandel and Kalimpong cheese.
- [Naadam and the white foods](https://everycheese.cpn.cleartrust.cc/days/naadam-dairy): Mongolia's summer games of wrestling, archery and horse racing, in the season of fermented mare's milk and dried curd.
- [Cheese Day in Japan](https://everycheese.cpn.cleartrust.cc/days/japan-cheese-day): Japan's Cheese Day, chosen in 1992 to recall so, a milk product the imperial court ordered made around the year 700.
- [Noche Buena and queso de bola](https://everycheese.cpn.cleartrust.cc/days/noche-buena-queso-de-bola): The Filipino Christmas Eve feast after midnight Mass, with a red-waxed ball of Edam, the queso de bola, beside the ham.
- [Nauryz in the steppe](https://everycheese.cpn.cleartrust.cc/days/nauryz-qurut): The spring new year of Kazakhstan and Kyrgyzstan, with nauryz kozhe and bowls of salty dried qurut for guests.
- [Nowruz and nan-o-panir](https://everycheese.cpn.cleartrust.cc/days/nowruz-nan-o-panir): The Persian new year at the spring equinox, with fresh herbs, flatbread and white cheese on every breakfast spread.
- [Ramadan iftar and suhoor](https://everycheese.cpn.cleartrust.cc/days/ramadan-iftar-cheese): The month of fasting, when white cheese anchors the pre-dawn meal and cheese-filled pastries come out at iftar.
- [Eid al-Fitr and kunafa](https://everycheese.cpn.cleartrust.cc/days/eid-al-fitr-kunafa): The feast at the end of Ramadan, when kunafa with melted Nabulsi cheese is cut from great round trays.
- [Shavuot, the dairy festival](https://everycheese.cpn.cleartrust.cc/days/shavuot-dairy): The festival of the giving of the Torah, when cheesecake, cheese blintzes and bourekas are the custom in many homes.
- [Hanukkah and the cheese of Judith](https://everycheese.cpn.cleartrust.cc/days/hanukkah-cheese): Eight nights of lights, when some families fry cheese latkes in memory of Judith, alongside the potato kind.
- [Yom Kippur break-fast](https://everycheese.cpn.cleartrust.cc/days/yom-kippur-break-fast): After the Day of Atonement fast, many Ashkenazi families break the fast with bagels, cream cheese, lox and noodle kugel.
- [Maslenitsa, Butter Week](https://everycheese.cpn.cleartrust.cc/days/maslenitsa-tvorog): The last week of dairy before Great Lent, when blini are filled with tvorog and syrniki are fried by the plateful.
- [Tyrini, Cheesefare Week](https://everycheese.cpn.cleartrust.cc/days/tyrini-cheesefare-week): The Greek and Cypriot week of cheese before Lent, with tyropita, cheese pies and macaroni baked with cheese.
- [Orthodox Easter, paskha and flaounes](https://everycheese.cpn.cleartrust.cc/days/orthodox-easter-paskha): Easter in the Orthodox churches, when the fast ends with tvorog paskha in Russia and cheese flaounes in Cyprus.
- [Fasika, Ethiopian Easter](https://everycheese.cpn.cleartrust.cc/days/fasika-ayib): Ethiopian Easter, when a fifty-five day fast without meat or dairy ends with doro wat, kitfo and fresh ayib cheese.
- [Thanksgiving and baked macaroni cheese](https://everycheese.cpn.cleartrust.cc/days/thanksgiving-mac-and-cheese): The American harvest feast, where a baked dish of macaroni and Cheddar sits beside the turkey on many Southern tables.
- [National Cheese Day](https://everycheese.cpn.cleartrust.cc/days/national-cheese-day-us): An American food day for cheese, marked by cheesemakers, shops and restaurants each year on 4 June.
- [National Grilled Cheese Day](https://everycheese.cpn.cleartrust.cc/days/national-grilled-cheese-day): An American food day for the grilled cheese sandwich, buttered bread fried around melted cheese until golden.
- [Feria Nacional del Queso y el Vino](https://everycheese.cpn.cleartrust.cc/days/feria-queso-vino-tequisquiapan): Tequisquiapan's spring fair of Mexican cheese and Querétaro wine, held in the town since the 1970s.
- [Dia do Queijo in Brazil](https://everycheese.cpn.cleartrust.cc/days/dia-do-queijo-brazil): Brazil's cheese day on 20 January, shared with the American cheese lovers' day, celebrating Minas cheese and coalho.
- [Fanesca for Holy Week](https://everycheese.cpn.cleartrust.cc/days/fanesca-holy-week): Ecuador's Holy Week soup of twelve grains and salt cod, finished with crumbled fresh cheese.
- [Cooper's Hill Cheese-Rolling](https://everycheese.cpn.cleartrust.cc/days/coopers-hill-cheese-rolling): On the spring bank holiday, runners chase a wheel of Double Gloucester down a near-vertical hill in Gloucestershire.
- [St David's Day and Caerphilly](https://everycheese.cpn.cleartrust.cc/days/st-davids-day-caerphilly): Wales's national day, with cawl, Welsh rarebit and Glamorgan sausages of Caerphilly cheese and leek.
- [St Patrick's Day and Irish farmhouse cheese](https://everycheese.cpn.cleartrust.cc/days/st-patricks-day-irish-cheese): Ireland's national day, a good time to taste the farmhouse cheeses that have grown up since the 1970s.
- [Christmas and the Stilton board](https://everycheese.cpn.cleartrust.cc/days/christmas-cheeseboard): The British Christmas cheeseboard: Stilton with port, Cheddar, and in Yorkshire a slice of Wensleydale with Christmas cake.
- [Alkmaar cheese market season opens](https://everycheese.cpn.cleartrust.cc/days/alkmaar-cheese-market-opens): The first Friday of the Alkmaar cheese market, where guild porters carry wheels of Gouda on barrows to the weigh house.
- [Gouda cheese market season opens](https://everycheese.cpn.cleartrust.cc/days/gouda-cheese-market-opens): Thursday mornings in Gouda, from April to August, when farmers' cheese is traded in front of the 1668 weigh house.
- [Edam cheese market season opens](https://everycheese.cpn.cleartrust.cc/days/edam-cheese-market-opens): Summer Wednesdays in Edam, when the round cheeses are brought by boat and cart to the old cheese weigh house.
- [Désalpe, the cattle come down](https://everycheese.cpn.cleartrust.cc/days/desalpe-switzerland): Swiss herders bring their flower-crowned cows down from the alpine pastures, with the summer's cheese following.
- [Almabtrieb in Austria and Bavaria](https://everycheese.cpn.cleartrust.cc/days/almabtrieb-austria): Late September to early October, decorated cattle return from the Alm to the valleys of Tyrol, Salzburg and Bavaria.
- [Redyk, the shepherds' season in Podhale](https://everycheese.cpn.cleartrust.cc/days/redyk-podhale): Around St Wojciech's day, Polish highland shepherds bless their flocks and lead them up to the summer pastures.
- [Sâmbra Oilor, the measuring of the milk](https://everycheese.cpn.cleartrust.cc/days/sambra-oilor): In Romania's Oaș country, flocks are milked and measured before the climb, to share out the summer's cheese.
- [Swiss National Day farm brunch](https://everycheese.cpn.cleartrust.cc/days/swiss-national-day-farm-brunch): On 1 August, farms across Switzerland open for a Buurezmorge, a farmers' breakfast of Zopf, Rösti and cheese.
- [Basel Fasnacht and the cheese tart](https://everycheese.cpn.cleartrust.cc/days/basel-fasnacht-kaesewaehe): Three days of carnival from 4 a.m. on the Monday after Ash Wednesday, kept going by flour soup and cheese tart.
- [Mont d'Or season opens](https://everycheese.cpn.cleartrust.cc/days/mont-dor-season-opens): The spruce-boxed winter cheese of the Jura goes on sale in September, in time for the cold months and Christmas.
- [Foire aux Fromages de Livarot](https://everycheese.cpn.cleartrust.cc/days/livarot-cheese-fair): The first weekend of August in the Pays d'Auge, a cheese fair in the home of Livarot, the cheese with five stripes.
- [Bastille Day picnic and cheese board](https://everycheese.cpn.cleartrust.cc/days/bastille-day-cheese-board): France's national day of parades, fireworks and long lunches, when a board of French cheeses is part of the picnic.
- [Cheese, the Slow Food festival in Bra](https://everycheese.cpn.cleartrust.cc/days/bra-cheese-festival): Every other September, the Piedmont town of Bra fills with raw-milk cheesemakers from around the world.
- [Fiera del Cacio in Pienza](https://everycheese.cpn.cleartrust.cc/days/pienza-fiera-del-cacio): On the first Sunday of September, the districts of Pienza roll whole pecorino cheeses at a wooden spindle.
- [Certamen del Queso de Cabrales](https://everycheese.cpn.cleartrust.cc/days/cabrales-cheese-contest): On the last Sunday of August in Arenas de Cabrales, the best cave-ripened blue of the year is judged and auctioned.
- [Idiazabal cheese contest in Ordizia](https://everycheese.cpn.cleartrust.cc/days/ordizia-idiazabal-contest): On the Wednesday of Ordizia's Basque Festival, shepherds' raw-milk Idiazabal is judged and the winner auctioned.
- [Feria Nacional del Queso in Trujillo](https://everycheese.cpn.cleartrust.cc/days/trujillo-cheese-fair): Around 1 May, the Plaza Mayor of Trujillo in Extremadura fills with Spanish, Portuguese and Italian cheesemakers.
- [Serra da Estrela cheese fair in Celorico da Beira](https://everycheese.cpn.cleartrust.cc/days/celorico-serra-da-estrela-fair): In February, Celorico da Beira opens Portugal's season of mountain cheese fairs with its Serra da Estrela market.
- [St Joseph's Day and ricotta sfince](https://everycheese.cpn.cleartrust.cc/days/st-joseph-sfince-ricotta): Italy's feast of St Joseph and Father's Day, with sfince and zeppole filled with sweet ricotta or custard.
- [St Lucy's Day and cuccìa](https://everycheese.cpn.cleartrust.cc/days/st-lucy-cuccia): On 13 December, many Sicilians eat no bread or pasta, and instead eat cuccìa, boiled wheat with sweet ricotta.
- [Wigilia, the Polish Christmas Eve](https://everycheese.cpn.cleartrust.cc/days/wigilia-twarog): The meatless Polish Christmas Eve supper, with pierogi of potato and twaróg, and sernik baked for the holidays.
- [Shrove Tuesday, the last cheese of Carnival](https://everycheese.cpn.cleartrust.cc/days/shrove-tuesday-carnival-cheese): The last day before Lent, when Naples bakes lasagne di Carnevale with ricotta and Sicily fills cannoli.
- [Ash Wednesday and the Lenten dairy rule](https://everycheese.cpn.cleartrust.cc/days/ash-wednesday-lenten-dairy): The first day of Lent, which once banned cheese and butter, and now leans on cheese for its meatless meals.
- [Easter, pastiera and cheese breads](https://everycheese.cpn.cleartrust.cc/days/easter-pastiera-ricotta): Easter in Italy and Poland, with ricotta pastiera from Naples, pecorino crescia from Umbria and twaróg sernik.
- [Kräftskiva and Västerbotten pie](https://everycheese.cpn.cleartrust.cc/days/crayfish-party-vasterbotten): Swedish crayfish parties in August, where a savoury pie of sharp Västerbotten cheese is served beside the crayfish.
- [World Cheese Awards](https://everycheese.cpn.cleartrust.cc/days/world-cheese-awards): The annual world cheese competition, judged in a single day; in 2026 it is held in Córdoba in southern Spain.
- [U.S. Championship Cheese Contest](https://everycheese.cpn.cleartrust.cc/days/us-championship-cheese-contest): America's biggest cheese competition, held in Green Bay, Wisconsin, in odd-numbered years.
- [Green County Cheese Days](https://everycheese.cpn.cleartrust.cc/days/green-county-cheese-days): Monroe, Wisconsin's cheese festival since 1914, held on the third weekend of September in even-numbered years.
- [National Macaroni and Cheese Day](https://everycheese.cpn.cleartrust.cc/days/national-mac-and-cheese-day): An American food day on 14 July for macaroni and cheese, a dish served at the White House as early as 1802.

## Concepts
- **Aaruul**: Mongolian dried curd: pieces of soured, pressed milk curd left to harden in the sun. (https://everycheese.cpn.cleartrust.cc/concepts/aaruul)
- **Acid-set cheese**: Cheese whose curd is formed by acid rather than rennet, as in paneer, chhena, ricotta and quark. (https://everycheese.cpn.cleartrust.cc/concepts/acid-set)
- **Affinage**: The French word for the care and ageing of cheese after it leaves the make room. (https://everycheese.cpn.cleartrust.cc/concepts/affinage)
- **Affineur**: A specialist who buys young cheeses and ages them to their best in cellars of their own. (https://everycheese.cpn.cleartrust.cc/concepts/affineur)
- **Akkawi**: A white brined cheese of the Levant, named after the port city of Acre. (https://everycheese.cpn.cleartrust.cc/concepts/akkawi)
- **Alpage**: A high summer pasture in the French Alps, and the cheese made from milk grazed there. (https://everycheese.cpn.cleartrust.cc/concepts/alpage)
- **Alpine pasture**: The grazing land above the tree line where Alpine herds spend the summer and cheese is made in huts. (https://everycheese.cpn.cleartrust.cc/concepts/alpine-pasture)
- **Ammoniated**: A sharp smell of ammonia from a soft cheese that has ripened too far or been wrapped too tightly. (https://everycheese.cpn.cleartrust.cc/concepts/ammoniated)
- **Animal rennet**: Rennet taken from the stomach of young calves, kids or lambs, the traditional way of setting milk. (https://everycheese.cpn.cleartrust.cc/concepts/animal-rennet)
- **Annatto**: A natural orange colouring from the seeds of the achiote tree, used to tint cheddar, Red Leicester and Mimolette. (https://everycheese.cpn.cleartrust.cc/concepts/annatto)
- **AOC**: France's controlled designation of origin, first given to a cheese, Roquefort, in 1925. (https://everycheese.cpn.cleartrust.cc/concepts/aoc)
- **AOP**: The French form of the European protected designation of origin, found on Comté, Brie de Meaux and some forty other cheeses. (https://everycheese.cpn.cleartrust.cc/concepts/aop)
- **Artisanal**: Cheese made by hand in small batches, usually from milk bought from nearby farms. (https://everycheese.cpn.cleartrust.cc/concepts/artisanal)
- **Ash**: Fine food-grade charcoal dusted on fresh goat cheeses or used as a dark line through the middle of Morbier. (https://everycheese.cpn.cleartrust.cc/concepts/ash)
- **Ayib**: Ethiopia's soft, crumbly fresh cheese, made from the buttermilk left after churning butter. (https://everycheese.cpn.cleartrust.cc/concepts/ayib)
- **Bandel cheese**: Small, salty, often smoked discs of cheese from Bengal, a survival of the Portuguese settlement at Bandel. (https://everycheese.cpn.cleartrust.cc/concepts/bandel)
- **Bloom**: The soft white or grey coat of mould that grows on the surface of Brie, Camembert and many goat cheeses. (https://everycheese.cpn.cleartrust.cc/concepts/bloom)
- **Bloomy rind**: A soft cheese covered in a velvety white mould rind, as on Brie, Camembert and Chaource. (https://everycheese.cpn.cleartrust.cc/concepts/bloomy-rind)
- **Brevibacterium linens**: The orange-red bacterium on the rinds of washed-rind cheeses, responsible for much of their colour and smell. (https://everycheese.cpn.cleartrust.cc/concepts/brevibacterium-linens)
- **Brining**: Salting a cheese by floating it in a bath of strong salt water, or keeping it in brine until it is eaten. (https://everycheese.cpn.cleartrust.cc/concepts/brining)
- **Bryndza**: A soft, spreadable, tangy sheep cheese of Slovakia and the Polish highlands, eaten with potato dumplings. (https://everycheese.cpn.cleartrust.cc/concepts/bryndza)
- **Brynza**: The Eastern European name for a white brined cheese of sheep, cow or mixed milk, close to feta. (https://everycheese.cpn.cleartrust.cc/concepts/brynza)
- **Bundz**: A fresh, mild sheep cheese of the Polish Tatra highlands and the starting point for oscypek and bryndza. (https://everycheese.cpn.cleartrust.cc/concepts/bundz)
- **Butterfat**: The fat in milk, which carries much of a cheese's flavour and decides how rich and soft it feels. (https://everycheese.cpn.cleartrust.cc/concepts/butterfat)
- **Byaslag**: Mongolia's soft pressed cheese, made in summer from cow or yak milk and eaten fresh or dried. (https://everycheese.cpn.cleartrust.cc/concepts/byaslag)
- **Calcium lactate crystals**: Small white crystals that appear on the surface or cut face of aged cheddar and Gouda. (https://everycheese.cpn.cleartrust.cc/concepts/calcium-lactate)
- **Casein**: The main protein in milk, which clumps together to form the curd from which every cheese is made. (https://everycheese.cpn.cleartrust.cc/concepts/casein)
- **Cave**: A cool, humid cellar or natural cavern where cheese is left to age. (https://everycheese.cpn.cleartrust.cc/concepts/cave)
- **Chalky core**: The firm, white, crumbly middle of a young soft cheese that has not yet ripened right through. (https://everycheese.cpn.cleartrust.cc/concepts/chalky-core)
- **Cheddaring**: Stacking and turning slabs of warm curd in the vat so they knit, drain and grow acid before milling. (https://everycheese.cpn.cleartrust.cc/concepts/cheddaring)
- **Cheese board**: A selection of cheeses served together, or the wooden or stone board they are served on. (https://everycheese.cpn.cleartrust.cc/concepts/cheese-board)
- **Cheese course**: The part of a meal given to cheese, served in France before dessert and in Britain often after it. (https://everycheese.cpn.cleartrust.cc/concepts/cheese-course)
- **Cheese curds**: Fresh pieces of cheddar curd eaten before pressing, famous for squeaking against the teeth. (https://everycheese.cpn.cleartrust.cc/concepts/cheese-curds)
- **Cheese harp**: A frame strung with fine wires or blades, drawn through the set curd in the vat to cut it into pieces. (https://everycheese.cpn.cleartrust.cc/concepts/cheese-harp)
- **Cheese iron**: A hollow, half-round steel blade pushed into a wheel to draw out a plug of cheese for tasting. (https://everycheese.cpn.cleartrust.cc/concepts/cheese-iron)
- **Cheese knife**: Any of the knives shaped for cutting cheeses of different textures, from soft Brie to hard grana. (https://everycheese.cpn.cleartrust.cc/concepts/cheese-knife)
- **Cheese mites**: Tiny mites that feed on the rinds of aged cheeses, kept deliberately on Mimolette and German Milbenkäse. (https://everycheese.cpn.cleartrust.cc/concepts/cheese-mites)
- **Cheese plane**: A flat Norwegian slicer with a slot in its blade that shaves thin, even slices from a block of cheese. (https://everycheese.cpn.cleartrust.cc/concepts/cheese-plane)
- **Cheese wire**: A taut steel wire, on a handle or a board, used to cut soft and semi-hard cheese without crushing it. (https://everycheese.cpn.cleartrust.cc/concepts/cheese-wire)
- **Cheesecloth**: Loose-woven cotton cloth used to drain curd, line moulds and bind the outside of some cheeses. (https://everycheese.cpn.cleartrust.cc/concepts/cheesecloth)
- **Cheesemonger**: A shopkeeper who selects, cares for and sells cheese, often cutting it to order. (https://everycheese.cpn.cleartrust.cc/concepts/cheesemonger)
- **Chechil**: A brined string cheese from Armenia, stretched into thin ropes and wound into a braid or knot. (https://everycheese.cpn.cleartrust.cc/concepts/chechil)
- **Chèvre**: The French word for goat, used for any goat-milk cheese and especially the small lactic cheeses of the Loire. (https://everycheese.cpn.cleartrust.cc/concepts/chevre)
- **Chhena**: Fresh, soft, unpressed curd made by souring hot milk with acid, the base of Bengali and Odia sweets. (https://everycheese.cpn.cleartrust.cc/concepts/chhena)
- **Chhena poda**: Odisha's baked cheese sweet: chhena with sugar and cardamom, baked until its outside caramelises. (https://everycheese.cpn.cleartrust.cc/concepts/chhena-poda)
- **Churpi**: The Himalayan cheese of Nepal, Sikkim, Darjeeling and Bhutan, eaten soft in curries or dried rock-hard and chewed. (https://everycheese.cpn.cleartrust.cc/concepts/churpi)
- **Chymosin**: The enzyme in rennet that makes milk set, now mostly made by fermentation rather than taken from calves. (https://everycheese.cpn.cleartrust.cc/concepts/chymosin)
- **Clothbound**: A cheese wrapped in muslin sealed with lard or butter, the traditional dress of farmhouse cheddar. (https://everycheese.cpn.cleartrust.cc/concepts/clothbound)
- **Coagulation**: The moment liquid milk turns into a soft solid gel, the first real step in making cheese. (https://everycheese.cpn.cleartrust.cc/concepts/coagulation)
- **Cooking the curd**: Gently heating the cut curd in its whey so the pieces shrink, lose moisture and firm up. (https://everycheese.cpn.cleartrust.cc/concepts/cooking-the-curd)
- **Cream line**: The soft, glossy layer just under the rind of a cheese that is ripening from the outside in. (https://everycheese.cpn.cleartrust.cc/concepts/cream-line)
- **Crystals**: The small crunchy white specks found in aged cheeses such as Parmigiano, old Gouda, Comté and cheddar. (https://everycheese.cpn.cleartrust.cc/concepts/crystals)
- **Cuajada**: Spanish for curd: a set sheep-milk dessert in the Basque Country, and a fresh cheese across Latin America. (https://everycheese.cpn.cleartrust.cc/concepts/cuajada)
- **Curd**: The solid part of milk that forms when it sets, which is drained, shaped and ripened into cheese. (https://everycheese.cpn.cleartrust.cc/concepts/curd)
- **Cutting the curd**: Slicing the set milk into pieces so the whey can escape, the step that most shapes a cheese's moisture. (https://everycheese.cpn.cleartrust.cc/concepts/cutting-the-curd)
- **Datshi**: Bhutan's soft cheese, made from buttermilk and melted into the national dish, ema datshi. (https://everycheese.cpn.cleartrust.cc/concepts/datshi)
- **DOC**: An older Italian and Iberian label of controlled origin, now mostly replaced for cheese by DOP. (https://everycheese.cpn.cleartrust.cc/concepts/doc)
- **Domiati**: Egypt's soft white brined cheese, unusual for having salt added to the milk before it sets. (https://everycheese.cpn.cleartrust.cc/concepts/domiati)
- **DOP**: The Italian, Spanish and Portuguese form of the European protected designation of origin. (https://everycheese.cpn.cleartrust.cc/concepts/dop)
- **Double cream cheese**: A soft cheese enriched with cream, with at least sixty per cent fat in its dry matter. (https://everycheese.cpn.cleartrust.cc/concepts/double-cream)
- **Dry matter**: What is left of a cheese if all its water is taken away: fat, protein, salt and minerals. (https://everycheese.cpn.cleartrust.cc/concepts/dry-matter)
- **Dry salting**: Salting cheese with dry salt, either rubbed on the surface or mixed into milled curd. (https://everycheese.cpn.cleartrust.cc/concepts/dry-salting)
- **Eyes**: The round holes in Emmental, Gouda and similar cheeses, made by gas from bacteria during ripening. (https://everycheese.cpn.cleartrust.cc/concepts/eyes)
- **Faisselle**: A perforated draining mould, and the soft fresh cheese sold still sitting in it. (https://everycheese.cpn.cleartrust.cc/concepts/faisselle)
- **Farmhouse cheese**: Cheese made on the farm where the animals are kept, from that farm's own milk. (https://everycheese.cpn.cleartrust.cc/concepts/farmhouse)
- **Fat in dry matter**: The fat in a cheese expressed as a share of its solids, the figure printed on most European labels. (https://everycheese.cpn.cleartrust.cc/concepts/fat-in-dry-matter)
- **Fermier**: The French label for a cheese made on the farm from the farm's own animals' milk. (https://everycheese.cpn.cleartrust.cc/concepts/fermier)
- **Formaggio**: The Italian word for cheese, from the Latin for the mould in which curd was shaped. (https://everycheese.cpn.cleartrust.cc/concepts/formaggio)
- **Fresh cheese**: Cheese eaten within days of making, with no ageing: paneer, ricotta, quark, cottage cheese and labneh. (https://everycheese.cpn.cleartrust.cc/concepts/fresh-cheese)
- **Fromage frais**: A soft, spoonable French fresh cheese, smooth like thick yoghurt, eaten sweet or savoury. (https://everycheese.cpn.cleartrust.cc/concepts/fromage-frais)
- **Ġbejna**: Small round sheep cheeses of Malta and Gozo, eaten fresh, dried or coated in crushed pepper. (https://everycheese.cpn.cleartrust.cc/concepts/gbejna)
- **Geotrichum candidum**: A yeast-like mould that forms a thin, wrinkled, brain-like rind on many goat and soft cheeses. (https://everycheese.cpn.cleartrust.cc/concepts/geotrichum)
- **Girolle**: A Swiss tool with a central spike and a turning blade that shaves Tête de Moine into thin frilly rosettes. (https://everycheese.cpn.cleartrust.cc/concepts/girolle)
- **Grading**: Judging cheeses in the store by look, smell, texture and taste to decide their quality and how long to age them. (https://everycheese.cpn.cleartrust.cc/concepts/grading)
- **Grana**: Italian for grain: the family of hard, granular, long-aged cheeses that includes Parmigiano Reggiano and Grana Padano. (https://everycheese.cpn.cleartrust.cc/concepts/grana)
- **Handkäse**: A small German sour-milk cheese, once shaped by hand, translucent and pungent, served with onions and vinegar. (https://everycheese.cpn.cleartrust.cc/concepts/handkase)
- **Hard cheese**: Cheese with little moisture, usually long-aged, cooked and pressed, such as Parmigiano, Pecorino Romano and aged Gouda. (https://everycheese.cpn.cleartrust.cc/concepts/hard-cheese)
- **Hay milk**: Milk from animals fed fresh grass and hay but no silage, protected in Europe as a traditional speciality. (https://everycheese.cpn.cleartrust.cc/concepts/hay-milk)
- **Homogenisation**: Forcing milk through tiny holes under pressure to break up its fat so cream no longer rises. (https://everycheese.cpn.cleartrust.cc/concepts/homogenisation)
- **Hoop**: The open-ended ring or mould into which curd is packed to give a cheese its shape. (https://everycheese.cpn.cleartrust.cc/concepts/hoop)
- **Imeruli**: Georgia's everyday fresh white cheese from Imereti, the essential filling of khachapuri. (https://everycheese.cpn.cleartrust.cc/concepts/imeruli)
- **Industrial cheese**: Cheese made at large scale in highly mechanised dairies from milk collected from many farms. (https://everycheese.cpn.cleartrust.cc/concepts/industrial)
- **Jben**: Morocco's fresh white cheese of cow or goat milk, mild and tangy, sold wrapped in palm leaves in the north. (https://everycheese.cpn.cleartrust.cc/concepts/jben)
- **Jibneh**: The Arabic word for cheese, used across the Levant and Egypt, as in jibneh baida, white cheese. (https://everycheese.cpn.cleartrust.cc/concepts/jibneh)
- **Junket**: Sweetened milk set softly with rennet and eaten as a dessert, a cheese that never had its whey drained. (https://everycheese.cpn.cleartrust.cc/concepts/junket)
- **Kaas**: The Dutch word for cheese, and the vocabulary of ages, from jong to overjarig, that comes with it. (https://everycheese.cpn.cleartrust.cc/concepts/kaas)
- **Kalari**: A traditional ripened cheese of Jammu, pan-fried in its own fat and eaten in kalari kulcha. (https://everycheese.cpn.cleartrust.cc/concepts/kalari)
- **Käse**: The German word for cheese, found in Bergkäse, Weichkäse, Handkäse and the Käserei where it is made. (https://everycheese.cpn.cleartrust.cc/concepts/kase)
- **Kashk**: An Iranian dairy product of dried, salted fermented yoghurt or whey, used as a tangy topping. (https://everycheese.cpn.cleartrust.cc/concepts/kashk)
- **Kashkaval**: The yellow cheese of the Balkans and the Black Sea, made from scalded and stretched curd and aged. (https://everycheese.cpn.cleartrust.cc/concepts/kashkaval)
- **Kesong puti**: The fresh white cheese of the Philippines, made from carabao milk and wrapped in banana leaf. (https://everycheese.cpn.cleartrust.cc/concepts/kesong-puti)
- **Khoa**: Milk boiled down to a thick paste: a base for Indian sweets, and not a cheese. (https://everycheese.cpn.cleartrust.cc/concepts/khoa)
- **Korbáčik**: A Slovak string cheese pulled into thin strands and plaited, sold plain or smoked. (https://everycheese.cpn.cleartrust.cc/concepts/korbacik)
- **Labneh**: Yoghurt strained until thick enough to spread or roll into balls, the soft cheese of the Levant. (https://everycheese.cpn.cleartrust.cc/concepts/labneh)
- **Lactic acid bacteria**: The bacteria that turn milk sugar into lactic acid, souring milk and starting every cheese. (https://everycheese.cpn.cleartrust.cc/concepts/lactic-acid-bacteria)
- **Lactic set**: A slow, acid-led set, lasting most of a day, that gives soft, tangy, delicate goat and fresh cheeses. (https://everycheese.cpn.cleartrust.cc/concepts/lactic-set)
- **Lactose**: The natural sugar in milk, most of which runs off in the whey or is turned into lactic acid during cheesemaking. (https://everycheese.cpn.cleartrust.cc/concepts/lactose)
- **Laitier**: The French label for cheese made in a dairy from milk collected from many farms. (https://everycheese.cpn.cleartrust.cc/concepts/laitier)
- **Lard-bound**: Wrapped in cloth and sealed with lard, the traditional coat of English clothbound cheddar. (https://everycheese.cpn.cleartrust.cc/concepts/lard-bound)
- **Leaf-wrapped cheese**: Cheese wrapped in leaves, of chestnut, banana, sal, fig, plane or nettle, to protect it and add flavour. (https://everycheese.cpn.cleartrust.cc/concepts/leaf-wrapped)
- **Lipase**: An enzyme that breaks down fat, giving the sharp, piquant flavour of Provolone, Pecorino and blue cheese. (https://everycheese.cpn.cleartrust.cc/concepts/lipase)
- **Meltability**: How a cheese behaves when heated: whether it flows, stretches, browns, oils or holds its shape. (https://everycheese.cpn.cleartrust.cc/concepts/meltability)
- **Mesophilic**: Describes starter bacteria that work best at moderate temperatures, used for cheddar, Gouda and soft cheeses. (https://everycheese.cpn.cleartrust.cc/concepts/mesophilic)
- **Microbial rennet**: A coagulant made by moulds or other microbes rather than taken from animals, used for vegetarian cheese. (https://everycheese.cpn.cleartrust.cc/concepts/microbial-rennet)
- **Mish**: An Egyptian fermented cheese, aged for months or years in salty whey or buttermilk in a clay jar. (https://everycheese.cpn.cleartrust.cc/concepts/mish)
- **Monastery cheese**: Cheese made, or first made, by monks, most often supple washed-rind cheeses from Trappist abbeys. (https://everycheese.cpn.cleartrust.cc/concepts/monastery-cheese)
- **Mother culture**: A starter kept alive from batch to batch, often as yesterday's whey, that carries a dairy's own bacteria forward. (https://everycheese.cpn.cleartrust.cc/concepts/mother-culture)
- **Moulding**: Placing curd into moulds or hoops so it drains into the size and shape of the finished cheese. (https://everycheese.cpn.cleartrust.cc/concepts/moulding)
- **Mountain cheese**: Large, firm cheeses from high pastures, made to keep through winter, such as Comté, Beaufort and Gruyère. (https://everycheese.cpn.cleartrust.cc/concepts/mountain-cheese)
- **Mouthfeel**: How a cheese feels as you eat it: creamy, waxy, crumbly, chewy, grainy, fudgy or dry. (https://everycheese.cpn.cleartrust.cc/concepts/mouthfeel)
- **Nabulsi**: A white brined cheese from Nablus, boiled in brine with mahleb and mastic, used in kunafa. (https://everycheese.cpn.cleartrust.cc/concepts/nabulsi)
- **Natural rind**: A rind that forms by itself as the outside of a cheese dries, often with wild moulds and yeasts. (https://everycheese.cpn.cleartrust.cc/concepts/natural-rind)
- **Oiling off**: Beads of fat seeping from a cheese that has grown warm, or pools of oil on top of melted cheese. (https://everycheese.cpn.cleartrust.cc/concepts/oiling-off)
- **Oscypek**: A spindle-shaped smoked sheep cheese of the Polish Tatra, pressed in carved wooden moulds. (https://everycheese.cpn.cleartrust.cc/concepts/oscypek)
- **Ost**: The Scandinavian word for cheese, as in brunost, brown cheese, and ostehøvel, cheese plane. (https://everycheese.cpn.cleartrust.cc/concepts/ost)
- **Overripe**: Aged beyond its peak: runny, bitter or ammoniated, with a rind that is sticky, cracked or discoloured. (https://everycheese.cpn.cleartrust.cc/concepts/overripe)
- **Pairing**: Matching a cheese with drinks and foods that flatter it, by contrast or by likeness. (https://everycheese.cpn.cleartrust.cc/concepts/pairing)
- **Paneer**: India's fresh pressed cheese, set with acid, firm enough to cube and cook without melting. (https://everycheese.cpn.cleartrust.cc/concepts/paneer)
- **Pasta filata**: Curd that is heated in hot water and stretched until stringy and smooth, as in mozzarella, provolone and sulguni. (https://everycheese.cpn.cleartrust.cc/concepts/pasta-filata)
- **Paste**: The inside of a cheese, beneath the rind, as described by its colour, texture and openness. (https://everycheese.cpn.cleartrust.cc/concepts/paste)
- **Pasteurisation**: Heating milk briefly, usually to seventy-two degrees for fifteen seconds, to kill harmful bacteria before cheesemaking. (https://everycheese.cpn.cleartrust.cc/concepts/pasteurisation)
- **PDO**: The European label that ties a food's name to one place, where every stage of making must happen. (https://everycheese.cpn.cleartrust.cc/concepts/pdo)
- **Penicillium camemberti**: The white mould that forms the bloomy rind of Camembert, Brie and many soft cheeses. (https://everycheese.cpn.cleartrust.cc/concepts/penicillium-camemberti)
- **Penicillium roqueforti**: The blue-green mould that forms the veins of Roquefort, Stilton, Gorgonzola and most blue cheeses. (https://everycheese.cpn.cleartrust.cc/concepts/penicillium-roqueforti)
- **Peynir**: The Turkish word for cheese, found in beyaz peynir, white cheese, kaşar and tulum peyniri. (https://everycheese.cpn.cleartrust.cc/concepts/peynir)
- **PGI**: The European label for foods with a link to a place, where at least one stage of making happens there. (https://everycheese.cpn.cleartrust.cc/concepts/pgi)
- **Piercing**: Pushing steel needles through a young blue cheese so that air can reach inside and the blue mould can grow. (https://everycheese.cpn.cleartrust.cc/concepts/piercing)
- **Pressing**: Squeezing curd in its mould under weight to drive out whey and knit it into a firm, close cheese. (https://everycheese.cpn.cleartrust.cc/concepts/pressing)
- **Processed cheese**: Cheese melted with emulsifying salts into a smooth, uniform product, sold as slices, cubes, spreads and tins. (https://everycheese.cpn.cleartrust.cc/concepts/processed-cheese)
- **Propionibacteria**: Bacteria that make the round holes and sweet, nutty flavour of Emmental and other Swiss-type cheeses. (https://everycheese.cpn.cleartrust.cc/concepts/propionibacteria)
- **Proteolysis**: The slow breakdown of cheese protein during ageing, which softens texture and creates savoury flavour. (https://everycheese.cpn.cleartrust.cc/concepts/proteolysis)
- **Quark**: A smooth, soft, slightly sour fresh cheese of Germany and Central Europe, set mainly by acid. (https://everycheese.cpn.cleartrust.cc/concepts/quark)
- **Queijo**: The Portuguese word for cheese, from Serra da Estrela in Portugal to queijo minas in Brazil. (https://everycheese.cpn.cleartrust.cc/concepts/queijo)
- **Quesillo**: Mexico's stretched-curd string cheese from Oaxaca, wound into a ball like a skein of wool. (https://everycheese.cpn.cleartrust.cc/concepts/quesillo)
- **Queso**: The Spanish word for cheese, and in Mexico and the United States often a melted cheese dip. (https://everycheese.cpn.cleartrust.cc/concepts/queso)
- **Qurut**: Hard, salty balls of dried strained yoghurt or sour milk, eaten across Central Asia. (https://everycheese.cpn.cleartrust.cc/concepts/qurut)
- **Rasgulla**: Soft balls of kneaded chhena cooked in sugar syrup, the most famous cheese sweet of Odisha and Bengal. (https://everycheese.cpn.cleartrust.cc/concepts/rasgulla)
- **Raw milk**: Milk that has not been heated above body temperature before cheesemaking, keeping its native bacteria and enzymes. (https://everycheese.cpn.cleartrust.cc/concepts/raw-milk)
- **Rennet**: The enzyme preparation that makes milk set into a firm curd, the key ingredient in most aged cheeses. (https://everycheese.cpn.cleartrust.cc/concepts/rennet)
- **Requesón**: The Spanish and Latin American whey cheese, soft and mild like ricotta. (https://everycheese.cpn.cleartrust.cc/concepts/requeson)
- **Ricotta method**: Making cheese from leftover whey by heating it with a little acid until its proteins float up as soft curds. (https://everycheese.cpn.cleartrust.cc/concepts/ricotta-method)
- **Rind**: The outer layer of a cheese, formed by drying, moulds, washing, wax or cloth, which protects and flavours it. (https://everycheese.cpn.cleartrust.cc/concepts/rind)
- **Rindless**: Cheese ripened sealed in plastic film or foil, so it forms no rind at all. (https://everycheese.cpn.cleartrust.cc/concepts/rindless)
- **Ripening**: The change of a young curd into a finished cheese through slow chemical and microbial work. (https://everycheese.cpn.cleartrust.cc/concepts/ripening)
- **Runny**: So soft and ripe that the paste flows when the cheese is cut. (https://everycheese.cpn.cleartrust.cc/concepts/runny)
- **Salting**: Adding salt to cheese, by mixing it into the curd, rubbing it on the rind or soaking the cheese in brine. (https://everycheese.cpn.cleartrust.cc/concepts/salting)
- **Sandesh**: A Bengali sweet of fresh chhena kneaded and cooked with sugar or date-palm jaggery, pressed into moulds. (https://everycheese.cpn.cleartrust.cc/concepts/sandesh)
- **Shanklish**: Balls of aged, strained yoghurt cheese rolled in za'atar or chilli, from Syria and Lebanon. (https://everycheese.cpn.cleartrust.cc/concepts/shanklish)
- **Sirene**: Bulgaria's white brined cheese of sheep, cow or goat milk, and the word for cheese in Bulgarian. (https://everycheese.cpn.cleartrust.cc/concepts/sirene)
- **Slow Food Presidia**: Projects run by the Slow Food movement to protect endangered traditional foods, many of them cheeses. (https://everycheese.cpn.cleartrust.cc/concepts/slow-food-presidia)
- **Smear**: A sticky, orange to red rind of bacteria and yeasts, built up by washing the cheese with brine. (https://everycheese.cpn.cleartrust.cc/concepts/smear)
- **Smoking**: Exposing cheese to wood smoke, which colours its rind, adds flavour and once helped it keep. (https://everycheese.cpn.cleartrust.cc/concepts/smoking)
- **Squeak**: The rubbery squeal that very fresh cheese curds, halloumi and paneer make against the teeth. (https://everycheese.cpn.cleartrust.cc/concepts/squeak)
- **Starter culture**: The chosen lactic acid bacteria added to milk at the start of cheesemaking to sour it at a known pace. (https://everycheese.cpn.cleartrust.cc/concepts/starter-culture)
- **Stravecchio**: Italian for extra old, the label for the longest-aged grades of grana, Asiago and Montasio. (https://everycheese.cpn.cleartrust.cc/concepts/stravecchio)
- **Sulguni**: Georgia's brined stretched-curd cheese from Samegrelo, springy and salty, smoked or fresh. (https://everycheese.cpn.cleartrust.cc/concepts/sulguni)
- **Surti paneer**: A soft, rennet-set paneer from Surat in Gujarat, sold in its whey. (https://everycheese.cpn.cleartrust.cc/concepts/surti-paneer)
- **Syneresis**: The shrinking of curd as it squeezes out whey, driven by cutting, heating, stirring and acid. (https://everycheese.cpn.cleartrust.cc/concepts/syneresis)
- **Terroir**: The idea that a cheese carries the taste of its place: soil, pasture, climate, animals and local know-how. (https://everycheese.cpn.cleartrust.cc/concepts/terroir)
- **Thermised milk**: Milk warmed gently, below pasteurisation temperature, to reduce bacteria while keeping some raw-milk character. (https://everycheese.cpn.cleartrust.cc/concepts/thermised-milk)
- **Thermophilic**: Describes starter bacteria that thrive in heat, used for cooked Alpine and Italian cheeses and mozzarella. (https://everycheese.cpn.cleartrust.cc/concepts/thermophilic)
- **Tomme**: A general French and Italian name for a modest round mountain cheese, often made from skimmed milk. (https://everycheese.cpn.cleartrust.cc/concepts/tomme)
- **Topli nu paneer**: A Parsi fresh cheese, set with rennet in small cane baskets and served at weddings. (https://everycheese.cpn.cleartrust.cc/concepts/topli-nu-paneer)
- **Transhumance**: The seasonal moving of herds between lowland and mountain pastures, and the cheese culture that follows it. (https://everycheese.cpn.cleartrust.cc/concepts/transhumance)
- **Triple cream cheese**: A very rich soft cheese with at least seventy-five per cent fat in dry matter, such as Brillat-Savarin. (https://everycheese.cpn.cleartrust.cc/concepts/triple-cream)
- **Truckle**: A tall cylindrical cheese, especially a clothbound cheddar, taller than it is wide or about as tall. (https://everycheese.cpn.cleartrust.cc/concepts/truckle)
- **TSG**: The European label for a food made by a traditional recipe or method, wherever it is produced. (https://everycheese.cpn.cleartrust.cc/concepts/tsg)
- **Tulum**: A Turkish cheese packed and ripened in a goat- or sheepskin bag, crumbly, rich and sharp. (https://everycheese.cpn.cleartrust.cc/concepts/tulum)
- **Tvorog**: The fresh, crumbly curd cheese of Russia and Eastern Europe, used in syrniki and paskha. (https://everycheese.cpn.cleartrust.cc/concepts/tvorog)
- **Tyrosine crystals**: Hard white clusters of the amino acid tyrosine that form inside very old cheeses. (https://everycheese.cpn.cleartrust.cc/concepts/tyrosine)
- **Umami**: The deep savoury taste of aged cheese, coming mostly from free glutamate set loose by long ageing. (https://everycheese.cpn.cleartrust.cc/concepts/umami)
- **Vat**: The open tank or kettle in which milk is warmed, set, cut and cooked to make cheese. (https://everycheese.cpn.cleartrust.cc/concepts/vat)
- **Vegetable rennet**: A milk-setting extract from plants, such as cardoon thistle, fig sap or the berries of Withania coagulans. (https://everycheese.cpn.cleartrust.cc/concepts/vegetable-rennet)
- **Vegetarian cheese**: Cheese made without animal rennet, set instead with acid, microbial rennet, fermentation chymosin or plants. (https://everycheese.cpn.cleartrust.cc/concepts/vegetarian-cheese)
- **Wagashi**: A fresh West African cheese made by Fulani herders, set with the sap of the Sodom apple plant. (https://everycheese.cpn.cleartrust.cc/concepts/wagashi)
- **Washed curd**: Removing some whey from the vat and replacing it with water, giving a sweeter, more supple cheese such as Gouda. (https://everycheese.cpn.cleartrust.cc/concepts/washed-curd)
- **Washed rind**: A cheese whose rind is washed with brine, beer, wine or spirit as it ages, giving a sticky orange crust and strong smell. (https://everycheese.cpn.cleartrust.cc/concepts/washed-rind)
- **Wax**: A coating of food-grade wax that seals a cheese against air and mould, red on Edam, black on old Gouda. (https://everycheese.cpn.cleartrust.cc/concepts/wax)
- **Wheel**: A round, flat cylinder of cheese, the classic shape of Comté, Parmigiano, Brie and Gouda. (https://everycheese.cpn.cleartrust.cc/concepts/wheel)
- **Whey**: The thin, greenish-yellow liquid left when milk curdles and the curd is lifted out. (https://everycheese.cpn.cleartrust.cc/concepts/whey)
- **Whey cheese**: Cheese made from whey rather than milk, by heating out its proteins or boiling it down until it caramelises. (https://everycheese.cpn.cleartrust.cc/concepts/whey-cheese)
- **Yak cheese**: Cheese from the milk of yaks or yak and cow crosses, made across the Himalaya, Tibet and Mongolia. (https://everycheese.cpn.cleartrust.cc/concepts/yak-cheese)

## Cheeses
- [Mozzarella](https://everycheese.cpn.cleartrust.cc/s/mozzarella), Italy: A semi-soft Italian stretched-curd cheese made from cow or buffalo milk.
- [Parmesan](https://everycheese.cpn.cleartrust.cc/s/parmesan), Italy: A hard, granular cow's-milk cheese aged at least a year in northern Italy.
- [Camembert](https://everycheese.cpn.cleartrust.cc/s/camembert), France: A soft-ripened cow's milk cheese from Normandy with a white mould rind
- [Feta](https://everycheese.cpn.cleartrust.cc/s/feta), Greece: A crumbly Greek brined cheese made from sheep and goat milk.
- [Cheer](https://everycheese.cpn.cleartrust.cc/s/cheer-cheese), Australia: A mature cheddar cheese made in Australia by Warrnambool Cheese and Butter.
- [Kalari](https://everycheese.cpn.cleartrust.cc/s/kalari-cheese), India: A semi-soft cow or buffalo milk cheese from Jammu and Kashmir, dried and sautéed until gooey.
- [Tresse](https://everycheese.cpn.cleartrust.cc/s/tresse-cheese), Syria: A braided Syrian string cheese with a nutty aroma and springy texture.
- [Van herbed cheese](https://everycheese.cpn.cleartrust.cc/s/van-herbed-cheese), Turkey: A semi-hard sheep's-milk cheese from eastern Turkey, infused with wild herbs and brined.
- [Pot cheese](https://everycheese.cpn.cleartrust.cc/s/pot-cheese), United States: A soft, crumbly, unaged cow's-milk cheese popular in North America and Austria.
- [Golot cheese](https://everycheese.cpn.cleartrust.cc/s/golot-cheese), Turkey: A granular, pressed Turkish whey cheese from the Eastern Black Sea region.
- [Brânză de coșuleț](https://everycheese.cpn.cleartrust.cc/s/branza-de-cosulet), Romania: A lightly smoked sheep's milk cheese from Transylvania, cured in fir bark.
- [Trappista cheese](https://everycheese.cpn.cleartrust.cc/s/trappista-cheese), France: A semi-hard cow's-milk cheese with a mild flavor and pale yellow paste.
- [Mishavin](https://everycheese.cpn.cleartrust.cc/s/mishavin), Albania: A soft, crumbly Albanian cheese aged in skins and wood from sheep or cow milk.
- [Saga](https://everycheese.cpn.cleartrust.cc/s/saga), United States: A mild Danish blue-veined cheese with a white mould rind and creamy texture.
- [Raejuusto](https://everycheese.cpn.cleartrust.cc/s/raejuusto), Finland: A low-fat Finnish fresh cheese with a granular texture similar to cottage cheese.
- [Nøkkelost](https://everycheese.cpn.cleartrust.cc/s/n-kkelost), Norway: A Norwegian cow's-milk cheese flavoured with cumin and cloves, aged for three months.
- [Moose cheese](https://everycheese.cpn.cleartrust.cc/s/moose-cheese), Sweden: A rare cheese made from moose milk, produced in Sweden and Russia.
- [Morcella](https://everycheese.cpn.cleartrust.cc/s/morcella), United States: A Minnesota sheep-milk cheese coated with morel mushrooms and aged in autumn.
- [Fløtemysost](https://everycheese.cpn.cleartrust.cc/s/fl-temysost), Norway: A mild brown cheese from Norway made with cow's milk and cream.
- [Brie](https://everycheese.cpn.cleartrust.cc/s/brie), France: A soft, pale French cow's-milk cheese with a white mould rind, aged for about five weeks.
- [Bondost](https://everycheese.cpn.cleartrust.cc/s/bondost), Sweden: A firm Swedish cow's-milk cheese aged in brine for six to eight weeks.
- [Sura Kees](https://everycheese.cpn.cleartrust.cc/s/sura-kees), Austria: A low-fat sour milk cheese from the Montafon valley in Austria.
- [Teleme](https://everycheese.cpn.cleartrust.cc/s/teleme-cheese), Turkey: A semi-soft white cheese from Turkey made with mixed milks and fig sap.
- [Lüneberg](https://everycheese.cpn.cleartrust.cc/s/luneberg-cheese), Austria: A saffron-tinted cow's-milk cheese from the Austrian Alps, bridging Swiss and German styles.
- [Chorherrenkäse](https://everycheese.cpn.cleartrust.cc/s/chorherrenkase), Austria: A mild, semi-hard Austrian cow's milk cheese with a buttery taste and white rind.
- [Roomano](https://everycheese.cpn.cleartrust.cc/s/roomano), Netherlands: An aged hard cow's-milk cheese from Friesland with less butterfat than standard Gouda.
- [Wicklow Farmhouse Cheese](https://everycheese.cpn.cleartrust.cc/s/wicklow-farmhouse-cheese), Ireland: A range of handmade cow's milk cheeses from Arklow, Ireland, spanning soft bries to hard cheddars.
- [Stinking Bishop](https://everycheese.cpn.cleartrust.cc/s/stinking-bishop-q7617450), United Kingdom: A washed-rind cow's-milk cheese from Gloucestershire, ripened in perry.
- [Emmental](https://everycheese.cpn.cleartrust.cc/s/emmental-cheese), Switzerland: A yellow, medium-hard Swiss cheese with natural holes, aged for several months.
- [St Tola](https://everycheese.cpn.cleartrust.cc/s/st-tola), Ireland: Handmade goat's milk cheese from Inagh, County Clare, ranging from fresh logs to aged wheels.
- [Marble cheese](https://everycheese.cpn.cleartrust.cc/s/marble-cheese), United Kingdom: A processed cow's milk cheese with distinct colored marbling patterns.
- [Hereford Hop](https://everycheese.cpn.cleartrust.cc/s/hereford-hop), United Kingdom: A firm cow's-milk cheese with a rind coated in toasted hops, made in Herefordshire.
- [Gubbeen](https://everycheese.cpn.cleartrust.cc/s/gubbeen-farmhouse-cheese), Ireland: A washed-rind semi-soft cow's milk cheese from County Cork, Ireland.
- [Ricotta](https://everycheese.cpn.cleartrust.cc/s/ricotta), Italy: A fresh Italian whey cheese made by reheating leftover proteins from other cheesemaking batches.
- [Clonmore](https://everycheese.cpn.cleartrust.cc/s/clonmore-cheese), Ireland: A hard, waxed-rind goat's milk cheese from County Cork, Ireland
- [Carrigaline Farmhouse Cheese](https://everycheese.cpn.cleartrust.cc/s/carrigaline-farmhouse-cheese), Ireland: A semi-soft Irish cow's milk cheese made with vegetarian rennet in County Cork.
- [D'Isigny](https://everycheese.cpn.cleartrust.cc/s/d-isigny), United States: A soft American cheese modeled on French Brie and Camembert styles.
- [Bay Lough Cheese](https://everycheese.cpn.cleartrust.cc/s/bay-lough-cheese), Ireland: A self-taught Irish cheddar-style cheese aged in waxed wheels.
- [Pata de mulo cheese](https://everycheese.cpn.cleartrust.cc/s/pata-de-mulo-cheese), Spain: A tubular, hard ewe's-milk cheese from Spain, shaped like a mule's leg.
- [Ġbejna](https://everycheese.cpn.cleartrust.cc/s/gbejna), Malta: A small Maltese sheep's-milk cheese shaped in reed hurdles and sold fresh, dried, or peppered.
- [Castelrosso](https://everycheese.cpn.cleartrust.cc/s/castelrosso-cheese), Italy: A rare semi-hard cow's milk cheese from Piedmont with a gray rind and mild lactic flavor.
- [Big Woods Blue](https://everycheese.cpn.cleartrust.cc/s/big-woods-blue), United States: A firm, creamy sheep's-milk blue cheese aged six to eight months in Minnesota.
- [Clochette](https://everycheese.cpn.cleartrust.cc/s/clochette), France: A small bell-shaped goat cheese from France with a wrinkled white rind and firm texture.
- [Yemeni cheese](https://everycheese.cpn.cleartrust.cc/s/yemeni-cheese), Yemen: A smoked semi-hard sheep or goat milk cheese from Taiz Governorate in Yemen.
- [Baguette laonnaise](https://everycheese.cpn.cleartrust.cc/s/baguette-laonnaise), France: A soft, washed-rind cow's milk cheese from northern France shaped like a small loaf.
- [Kadchgall](https://everycheese.cpn.cleartrust.cc/s/kadchgall), Pakistan: A hard, sweet and salty cylindrical cheese made from sheep or camel milk by Pashtun communities.
- [Flower of Rajya](https://everycheese.cpn.cleartrust.cc/s/flower-of-rajya), Nepal: A firm yak's-milk cheese from Nepal, cured in red salt and wrapped in scarves.
- [Basket cheese](https://everycheese.cpn.cleartrust.cc/s/basket-cheese), Turkey: A fresh, unsalted or lightly salted whey and curd cheese shaped in reed baskets from the Aegean coast.
- [Coolea](https://everycheese.cpn.cleartrust.cc/s/coolea-cheese), Ireland: A wax-rinded cow's milk cheese from County Cork with sweet, caramelly notes.
- [Panela cheese](https://everycheese.cpn.cleartrust.cc/s/panela-cheese), Mexico: A fresh, white Mexican cow's-milk cheese that holds its shape when fried.
- [Gvina levana](https://everycheese.cpn.cleartrust.cc/s/gvina-levana), Israel: A soft, unripened cow's-milk cheese spread on bread in Israel.
- [Kalimpong cheese](https://everycheese.cpn.cleartrust.cc/s/kalimpong-cheese), India: A mild, crumbly cow's-milk cheese from a West Bengal hill station, started by a Jesuit priest.
- [Cup cheese](https://everycheese.cpn.cleartrust.cc/s/cup-cheese), United States: A pungent, spreadable Pennsylvania Dutch cheese sold in cups
- [Asadero](https://everycheese.cpn.cleartrust.cc/s/asadero-cheese), Mexico: A fresh Mexican cheese made from cow and goat milk that melts easily for grilling.
- [Chkinti](https://everycheese.cpn.cleartrust.cc/s/chkinti), Georgia: A fresh, hand-squeezed cow's milk cheese from Georgia's Imereti region.
- [Halloumi](https://everycheese.cpn.cleartrust.cc/s/halloumi), Cyprus: A squeaky, brined cheese from Cyprus that holds its shape when fried.
- [Palmita](https://everycheese.cpn.cleartrust.cc/s/palmita-cheese), Venezuela: A fresh, salty cow's milk cheese from Venezuela's Zulia state, made in large wooden vats.
- [Gorgonzola](https://everycheese.cpn.cleartrust.cc/s/gorgonzola), Italy: A creamy Italian blue cheese from Lombardy with two distinct styles.
- [Bergenost](https://everycheese.cpn.cleartrust.cc/s/bergenost), United States: A triple-cream Norwegian-style butter cheese from New York with green wax.
- [Amablu](https://everycheese.cpn.cleartrust.cc/s/amablu), United States: A creamy American blue cheese aged in sandstone caves since 1936.
- [Kefir cheese](https://everycheese.cpn.cleartrust.cc/s/kefir-cheese), China: A tangy, creamy cheese set using kefir culture rather than rennet or acid.
- [Roule cheese](https://everycheese.cpn.cleartrust.cc/s/roule-cheese), France: A soft, herb and garlic flavoured cow's milk cheese rolled into a spiral shape.
- [Cold-pack cheese](https://everycheese.cpn.cleartrust.cc/s/cold-pack-cheese), United States: A chilled blend of natural cheeses mixed with flavorings without cooking.
- [Liederkranz](https://everycheese.cpn.cleartrust.cc/s/liederkranz-cheese), United States: A pungent American smear-ripened cow's milk cheese created in 1891 as a Limburger variant.
- [Dambalkhacho](https://everycheese.cpn.cleartrust.cc/s/dambalkhacho), Georgia: A pungent, semi-soft Georgian cheese aged in clay pots with sour buttermilk curds
- [Hoop cheese](https://everycheese.cpn.cleartrust.cc/s/hoop-cheese), United States: A simple fresh cow's milk cheese pressed in a wooden ring to remove whey
- [Tyrolean grey cheese](https://everycheese.cpn.cleartrust.cc/s/tyrolean-grey-cheese), Austria: A low-fat cow's milk acid-curd quark from the Tyrolean Alps with a moulded rind.
- [Nguri](https://everycheese.cpn.cleartrust.cc/s/nguri), China: A small, salty buffalo-milk cheese from Fujian served with rice congee.
- [Warankasi](https://everycheese.cpn.cleartrust.cc/s/warankasi), Nigeria: A soft cow's-milk cheese coagulated with sodom apple extract, sold in its whey in Nigeria.
- [Mish](https://everycheese.cpn.cleartrust.cc/s/mish), Egypt: A fermented Egyptian salty cheese aged in buttermilk brine until sharp and pungent.
- [Guda cheese](https://everycheese.cpn.cleartrust.cc/s/guda-cheese), Georgia: A salted sheep's-milk cheese ripened inside a leather wineskin in the Georgian mountains.
- [Areesh](https://everycheese.cpn.cleartrust.cc/s/areesh-cheese), Egypt: A soft, crumbly Egyptian cheese made from skimmed buffalo or cow milk.
- [Handkäse](https://everycheese.cpn.cleartrust.cc/s/handkase), Germany: A small, sour cow's-milk cheese from Hesse, traditionally marinated in vinegar and oil.
- [Roquefort](https://everycheese.cpn.cleartrust.cc/s/roquefort), France: A raw sheep's milk blue cheese aged in the Combalou caves of southern France.
- [Mascarpone](https://everycheese.cpn.cleartrust.cc/s/mascarpone), Italy: A soft, unripened Italian cream cheese made by acid-set coagulation of heavy cream.
- [Gruyère](https://everycheese.cpn.cleartrust.cc/s/gruyere-cheese), Switzerland: A hard, pressed Swiss cheese made from raw cow's milk, aged for several months.
- [Edam](https://everycheese.cpn.cleartrust.cc/s/edam-cheese), Netherlands: A semi-hard Dutch cow's-milk cheese aged in distinctive red wax spheres.
- [Paneer](https://everycheese.cpn.cleartrust.cc/s/paneer), India: A fresh, non-melting acid-set cheese made from cow or buffalo milk in South Asia.
- [Quark](https://everycheese.cpn.cleartrust.cc/s/quark), Germany: A fresh, acid-set cow's milk cheese with a smooth texture and mild taste.
- [Blue cheese](https://everycheese.cpn.cleartrust.cc/s/blue-cheese), France: A family of cheeses defined by blue-green mold veins created through deliberate inoculation and piercing.
- [Pecorino](https://everycheese.cpn.cleartrust.cc/s/pecorino), Italy: A family of Italian hard sheep's-milk cheeses with protected status.
- [Burrata](https://everycheese.cpn.cleartrust.cc/s/burrata), Italy: A fresh Italian cheese with a solid mozzarella pouch filled with cream and stracciatella.
- [Cottage cheese](https://everycheese.cpn.cleartrust.cc/s/cottage-cheese), United States: A fresh, unaged curd cheese made from skimmed milk and dressed with cream.
- [Casu Marzu](https://everycheese.cpn.cleartrust.cc/s/casu-martzu), Italy: A Sardinian fermented sheep cheese containing live fly larvae.
- [Grana Padano](https://everycheese.cpn.cleartrust.cc/s/grana-padano), Italy: A hard, grainy Italian cow's-milk cheese aged for at least nine months in the Po Valley.
- [Cream cheese](https://everycheese.cpn.cleartrust.cc/s/cream-cheese), United States: A soft, unripened cow's-milk cheese made with added cream and eaten fresh.
- [Appenzeller](https://everycheese.cpn.cleartrust.cc/s/appenzeller-cheese), Switzerland: A hard, washed-rind cow's-milk cheese from northeast Switzerland with a herbal brine rind.
- [Bryndza](https://everycheese.cpn.cleartrust.cc/s/bryndza), Slovakia: A tangy, crumbly sheep's milk cheese from Central and Eastern Europe.
- [Munster](https://everycheese.cpn.cleartrust.cc/s/munster-cheese), France: A washed-rind cow's-milk cheese from the Vosges mountains of eastern France.
- [Limburger](https://everycheese.cpn.cleartrust.cc/s/limburger), Belgium: A washed-rind cow's-milk cheese from Belgium known for its strong aroma and soft texture.
- [Processed cheese](https://everycheese.cpn.cleartrust.cc/s/processed-cheese), Switzerland: A meltable cheese blend made with emulsifying salts for stability and long shelf life.
- [Reblochon](https://everycheese.cpn.cleartrust.cc/s/reblochon), France: A soft washed-rind cow's milk cheese from the French Alps with a nutty flavour.
- [Comté](https://everycheese.cpn.cleartrust.cc/s/comte-cheese), France: A hard, cooked-pressed cow's milk cheese from eastern France, aged up to three years.
- [Kashkaval](https://everycheese.cpn.cleartrust.cc/s/kashkaval), Bulgaria: A semi-hard yellow cheese from cow, sheep, or goat milk, popular across the Balkans and Turkey.
- [Tilsit](https://everycheese.cpn.cleartrust.cc/s/tilsit-cheese), Germany: A semi-hard smear-ripened cow's milk cheese from East Prussia with a dark yellow rind.
- [Provolone](https://everycheese.cpn.cleartrust.cc/s/provolone), Italy: A semi-hard Italian stretched-curd cheese aged for at least four months.
- [Brunost](https://everycheese.cpn.cleartrust.cc/s/brunost), Norway: A sweet, caramelized whey cheese from Norway, often sliced thin for lunch.
- [Beaufort](https://everycheese.cpn.cleartrust.cc/s/beaufort-cheese), France: A firm, hole-free Alpine cow's milk cheese from the French Savoie region.
- [Livarot](https://everycheese.cpn.cleartrust.cc/s/livarot-cheese), France: A soft Normandy cow's-milk cheese with a pungent orange rind wrapped in reed bands.
- [Caciocavallo](https://everycheese.cpn.cleartrust.cc/s/caciocavallo), Italy: A stretched-curd cheese from southern Italy shaped like a teardrop and aged to develop a hard rind.
- [Mimolette](https://everycheese.cpn.cleartrust.cc/s/mimolette), France: A bright orange cow's-milk cheese from northern France, aged with mites for a nutty flavor.
- [Maasdam](https://everycheese.cpn.cleartrust.cc/s/maasdam-cheese), Netherlands: A semi-hard Dutch cow's milk cheese with holes, aged for one to three months.
- [Fontina](https://everycheese.cpn.cleartrust.cc/s/fontina), Italy: A semi-soft cow's milk cheese from Italy's Aosta Valley, known for its nutty flavor and excellent melting quality.
- [Pecorino Romano](https://everycheese.cpn.cleartrust.cc/s/pecorino-romano), Italy: A hard, salty sheep's-milk cheese from Italy, aged at least five months and protected by EU law.
- [Abondance](https://everycheese.cpn.cleartrust.cc/s/abondance-cheese), France: A semi-hard raw cow's milk cheese from Haute-Savoie aged on spruce boards.
- [Époisses](https://everycheese.cpn.cleartrust.cc/s/epoisses), France: A pungent washed-rind cow's-milk cheese from Burgundy, rinsed in local brandy.
- [French Neufchâtel](https://everycheese.cpn.cleartrust.cc/s/neufchatel-cheese), France: A soft, grainy Normandy cow's-milk cheese with a bloomy rind, aged for two months.
- [Cabrales](https://everycheese.cpn.cleartrust.cc/s/cabrales-cheese), Spain: A pungent blue cheese from the Picos de Europa mountains of Asturias, Spain.
- [Sbrinz](https://everycheese.cpn.cleartrust.cc/s/sbrinz), Switzerland: A very hard, full-fat cow's-milk cheese from Central Switzerland aged for over two years.
- [Tête de Moine](https://everycheese.cpn.cleartrust.cc/s/tete-de-moine), Switzerland: A semi-hard Swiss cow's milk cheese shaved into rosettes with a special tool.
- [Morbier](https://everycheese.cpn.cleartrust.cc/s/morbier-cheese), France: A semi-soft French cow's milk cheese marked by a thin dark ash line running through its center.
- [Asiago](https://everycheese.cpn.cleartrust.cc/s/asiago-cheese), Italy: A pressed cow's milk cheese from the Veneto plateau, sold fresh or aged.
- [Pont-l'Évêque](https://everycheese.cpn.cleartrust.cc/s/pont-l-eveque-cheese), France: A soft, square cow's-milk cheese from Normandy with a washed rind and pungent aroma.
- [Tvorog](https://everycheese.cpn.cleartrust.cc/s/tvorog), Russia: A soft, white fermented cow's milk curd from Central and Eastern Europe.
- [Sulguni](https://everycheese.cpn.cleartrust.cc/s/sulguni), Georgia: A brined, elastic Georgian cheese from Samegrelo, often deep-fried.
- [Taleggio](https://everycheese.cpn.cleartrust.cc/s/taleggio-cheese), Italy: A semi-soft washed-rind cow's milk cheese from Lombardy with a pinkish rind and fruity tang.
- [Bleu de Gex](https://everycheese.cpn.cleartrust.cc/s/bleu-de-gex), France: A mild French blue cheese from the Jura mountains made with raw cow's milk.
- [American cheese](https://everycheese.cpn.cleartrust.cc/s/american-cheese), United States: A mild, meltable processed cheese made from cheddar or Colby with sodium citrate.
- [Double Gloucester](https://everycheese.cpn.cleartrust.cc/s/gloucester-cheese), United Kingdom: A semi-hard cow's-milk cheese from England with a savoury flavour and natural rind.
- [Khoa](https://everycheese.cpn.cleartrust.cc/s/khoa), India: A soft South Asian cheese made by simmering whole milk until thick and dry.
- [Fourme d'Ambert](https://everycheese.cpn.cleartrust.cc/s/fourme-d-ambert), France: A narrow cylindrical blue cheese from the Auvergne region of France.
- [Scamorza](https://everycheese.cpn.cleartrust.cc/s/scamorza), Italy: A stretched-curd cow's-milk cheese from southern Italy, often smoked and tied with string.
- [Langres](https://everycheese.cpn.cleartrust.cc/s/langres-cheese), France: A washed-rind cow's milk cheese from the Langres plateau in France.
- [Brocciu](https://everycheese.cpn.cleartrust.cc/s/brocciu), France: A fresh Corsican cheese made from sheep milk and whey, drained in rush baskets.
- [Oscypek](https://everycheese.cpn.cleartrust.cc/s/oscypek), Poland: A smoked, spindle-shaped sheep's milk cheese from Poland's Tatra Mountains.
- [Cheshire](https://everycheese.cpn.cleartrust.cc/s/cheshire-cheese), United Kingdom: A dense, crumbly cow's-milk cheese from the English county of Cheshire.
- [Havarti](https://everycheese.cpn.cleartrust.cc/s/havarti), United States: A semi-soft Danish cow's-milk cheese with a buttery taste and small irregular eyes.
- [Coulommiers](https://everycheese.cpn.cleartrust.cc/s/coulommiers-cheese), France: A soft cow's-milk cheese with a bloomy rind from the Seine-et-Marne department of France.
- [Caerphilly](https://everycheese.cpn.cleartrust.cc/s/caerphilly-cheese), United Kingdom: A hard, crumbly cow's-milk cheese from South Wales with a mild lemony taste.
- [Olomouc curd cheese](https://everycheese.cpn.cleartrust.cc/s/olomoucke-tvaruzky), Czech Republic: A pungent, low-fat ripened soft cheese from the Czech Republic made from quark.
- [Kefalotyri](https://everycheese.cpn.cleartrust.cc/s/kefalotyri), Greece: A hard, salty Greek cheese made from sheep or goat milk, aged for grating or frying.
- [Gamalost](https://everycheese.cpn.cleartrust.cc/s/gamalost), Norway: A firm, sour Norwegian cheese made from skimmed cow's milk and aged for several weeks.
- [Laguiole](https://everycheese.cpn.cleartrust.cc/s/laguiole-cheese), France: A semi-hard pressed cow's milk cheese from the Aubrac plateau in southern France.
- [Jāņi cheese](https://everycheese.cpn.cleartrust.cc/s/jani-cheese), Latvia: A soft Latvian sour milk cheese flavoured with caraway seeds and eggs.
- [Chaource](https://everycheese.cpn.cleartrust.cc/s/chaource-cheese), France: A soft-ripened cow's-milk cheese from north-eastern France with a white mould rind.
- [Cambozola](https://everycheese.cpn.cleartrust.cc/s/cambozola), Germany: A mild German cow's-milk blue cheese with a creamy texture and white rind.
- [Bread cheese](https://everycheese.cpn.cleartrust.cc/s/bread-cheese), Finland: A Finnish fresh cow's-milk cheese that squeaks when bitten and is traditionally baked or grilled.
- [Bleu des Causses](https://everycheese.cpn.cleartrust.cc/s/bleu-des-causses), France: A raw cow's milk blue cheese aged in the limestone caves of southern France.
- [Fourme de Montbrison](https://everycheese.cpn.cleartrust.cc/s/fourme-de-montbrison), France: A mild, cylindrical cow's-milk blue cheese from the Forez mountains of France.
- [Port Salut](https://everycheese.cpn.cleartrust.cc/s/port-salut), France: A mild semi-soft cow's milk cheese with an orange rind, made in France since the nineteenth century.
- [Salers](https://everycheese.cpn.cleartrust.cc/s/salers-cheese), France: A semi-hard cow's-milk cheese from the Auvergne, aged in caves for up to four years.
- [Rocamadour](https://everycheese.cpn.cleartrust.cc/s/rocamadour-cheese), France: A small, soft goat's-milk cheese from southwest France with a protected status.
- [Idiazabal](https://everycheese.cpn.cleartrust.cc/s/idiazabal-cheese), Spain: A hard, pressed sheep's milk cheese from the Basque Country with a dark rind and optional smoke.
- [Saint-Nectaire](https://everycheese.cpn.cleartrust.cc/s/saint-nectaire), France: A semi-soft washed-rind cow's-milk cheese from the volcanic Auvergne region of France.
- [Kasseri](https://everycheese.cpn.cleartrust.cc/s/kasseri), Greece: A pasta filata sheep's milk cheese aged for at least three months in Greece and Turkey.
- [Buffalo mozzarella](https://everycheese.cpn.cleartrust.cc/s/buffalo-mozzarella), Italy: A fresh, soft pasta filata cheese made from Italian Mediterranean buffalo milk.
- [Bel Paese](https://everycheese.cpn.cleartrust.cc/s/bel-paese), Italy: A semi-soft cow's milk cheese from Italy with a mild buttery flavor and pale yellow color.
- [Akkawi](https://everycheese.cpn.cleartrust.cc/s/akkawi), Syria: A white brined cow's milk cheese from the Levant named after Acre.
- [São Jorge Cheese](https://everycheese.cpn.cleartrust.cc/s/sao-jorge-cheese), Portugal: A hard cow's-milk cheese from the Azores with a spicy aroma and protected origin status.
- [Bleu du Vercors-Sassenage](https://everycheese.cpn.cleartrust.cc/s/bleu-du-vercors-sassenage), France: A mild, semi-soft cow's milk blue cheese from the French Alps.
- [Tomme de Savoie](https://everycheese.cpn.cleartrust.cc/s/tomme-de-savoie), France: A semi-soft cow's milk cheese from the French Alps with a thick rind.
- [Monterey Jack](https://everycheese.cpn.cleartrust.cc/s/monterey-jack), United States: A mild, semi-hard cow's-milk cheese from California with a creamy texture and slight sweetness.
- [Chhurpi](https://everycheese.cpn.cleartrust.cc/s/chhurpi), Nepal: A smoked yak and cow milk cheese from the Himalayas, available in soft or hard forms.
- [Tetilla](https://everycheese.cpn.cleartrust.cc/s/tetilla-cheese), Spain: A soft, conical cow's-milk cheese from Galicia with a distinctive nipple-like peak.
- [Leerdammer](https://everycheese.cpn.cleartrust.cc/s/leerdammer), Netherlands: A Dutch semihard cow's-milk cheese with holes and a sweet nutty taste.
- [Vacherin Mont d'Or](https://everycheese.cpn.cleartrust.cc/s/vacherin-mont-d-or), France: A soft, seasonal cow's milk cheese wrapped in spruce bark from the Jura mountains.
- [Pouligny-Saint-Pierre](https://everycheese.cpn.cleartrust.cc/s/pouligny-saint-pierre-cheese), France: A pyramidal goat cheese from central France with a mouldy rind and crumbly white paste.
- [Cheese curds](https://everycheese.cpn.cleartrust.cc/s/cheese-curd), Canada: Fresh, squeaky pieces of cheddar-style curd eaten in North America.
- [Urda](https://everycheese.cpn.cleartrust.cc/s/urda), Romania: A fresh whey cheese from Southeast Europe and Hungary, made by boiling leftover milk liquid.
- [Cancoillotte](https://everycheese.cpn.cleartrust.cc/s/cancoillotte), France: A runny French cheese made by melting metton, served hot or cold in the east.
- [Crottin de Chavignol](https://everycheese.cpn.cleartrust.cc/s/crottin-de-chavignol), France: A small French goat cheese from the Loire Valley, aged to develop a white or blue rind.
- [Red Leicester](https://everycheese.cpn.cleartrust.cc/s/red-leicester), United Kingdom: A hard, crumbly cow's-milk cheese from England, aged for months and coloured with annatto.
- [Raclette du Valais](https://everycheese.cpn.cleartrust.cc/s/raclette-du-valais), Switzerland: A semi-hard Swiss cow's-milk cheese from Valais, aged for melting or eating.
- [Brie de Meaux](https://everycheese.cpn.cleartrust.cc/s/brie-de-meaux), France: A soft-ripened cow's milk cheese with a white rind from the Brie region of France.
- [Bleu de Bresse](https://everycheese.cpn.cleartrust.cc/s/bleu-de-bresse), France: A creamy French blue cheese from the Bresse region, aged for a few weeks.
- [Leyden cheese](https://everycheese.cpn.cleartrust.cc/s/leyden-cheese), Netherlands: A semi-hard Dutch cow's-milk cheese flavoured with cumin and caraway seeds.
- [Serra da Estrela](https://everycheese.cpn.cleartrust.cc/s/serra-da-estrela-cheese), Portugal: A soft Portuguese sheep's milk cheese coagulated with thistle and aged for at least a month.
- [Picodon](https://everycheese.cpn.cleartrust.cc/s/picodon), France: A small, spicy goat cheese from southern France with a rind that turns golden as it ages.
- [Chechil](https://everycheese.cpn.cleartrust.cc/s/chechil), Armenia: A brined, stringy pasta filata cheese from the Caucasus region.
- [Gaperon](https://everycheese.cpn.cleartrust.cc/s/gaperon), France: A dome-shaped Auvergne cheese with a white mold rind and garlic-pepper filling.
- [Livno cheese](https://everycheese.cpn.cleartrust.cc/s/livno-cheese), Bosnia and Herzegovina: A hard cow and sheep milk cheese from Bosnia aged for two months
- [Västerbotten](https://everycheese.cpn.cleartrust.cc/s/vasterbotten-cheese), Sweden: A hard, salty Swedish cow's milk cheese aged at least a year in Västerbotten
- [Sirene](https://everycheese.cpn.cleartrust.cc/s/sirene), Bulgaria: A crumbly, brined white cheese from Bulgaria made with sheep or goat milk.
- [Graviera](https://everycheese.cpn.cleartrust.cc/s/graviera), Greece: A hard Greek cheese made from sheep or cow milk, aged for months and marked with a crisscross rind.
- [Harzer](https://everycheese.cpn.cleartrust.cc/s/harzer), Germany: A low-fat German sour milk cheese from the Harz mountains, often spiced with caraway.
- [Schabziger](https://everycheese.cpn.cleartrust.cc/s/schabziger), Switzerland: A hard, green whey cheese from Switzerland flavored with blue fenugreek.
- [Nabulsi cheese](https://everycheese.cpn.cleartrust.cc/s/nabulsi-cheese), Palestine: A white brined semi-hard cheese from Nablus, flavored with mahleb and mastic.
- [Parenica](https://everycheese.cpn.cleartrust.cc/s/parenica), Slovakia: A semi-firm Slovak cheese made from steamed curds, often smoked and woven into spirals.
- [Chhena](https://everycheese.cpn.cleartrust.cc/s/chhena), India: A fresh, acid-set cow or buffalo milk cheese from eastern India and Bangladesh.
- [Pecorino Sardo](https://everycheese.cpn.cleartrust.cc/s/pecorino-sardo), Italy: A hard, pressed sheep's milk cheese from Sardinia with two distinct age profiles.
- [Torta del Casar](https://everycheese.cpn.cleartrust.cc/s/torta-del-casar), Spain: A creamy sheep's milk cheese from Extremadura, coagulated with cardoon and aged for at least two months.
- [Raschera](https://everycheese.cpn.cleartrust.cc/s/raschera), Italy: A semi-hard cow's-milk cheese from Piedmont with a savory taste and ivory paste.
- [Swiss cheese](https://everycheese.cpn.cleartrust.cc/s/swiss-cheese-north-america), United States: A yellow, medium-hard cheese with characteristic holes, produced globally in various styles.
- [Mizithra](https://everycheese.cpn.cleartrust.cc/s/mizithra), Greece: A fresh Greek whey cheese made from sheep or goat milk, eaten soft or dried for grating.
- [Minas cheese](https://everycheese.cpn.cleartrust.cc/s/minas-cheese), Brazil: A semi-soft cow's milk cheese from Brazil with fresh and aged varieties.
- [Selles-sur-Cher](https://everycheese.cpn.cleartrust.cc/s/selles-sur-cher-cheese), France: A small cylindrical goat cheese with a grey-blue mould rind from Centre-Val de Loire.
- [Lancashire cheese](https://everycheese.cpn.cleartrust.cc/s/lancashire-cheese), United Kingdom: A cow's-milk cheese from England with creamy, nutty, or crumbly varieties.
- [Pélardon](https://everycheese.cpn.cleartrust.cc/s/pelardon), France: A small, round soft-ripened goat cheese from the Cévennes mountains of southern France.
- [Korbáčik](https://everycheese.cpn.cleartrust.cc/s/korbacik), Slovakia: A braided string cheese from the Orava region of Slovakia and Poland.
- [Beyaz peynir](https://everycheese.cpn.cleartrust.cc/s/beyaz-peynir), Turkey: A salty Turkish brine cheese made from sheep, cow, or goat milk.
- [Oaxaca cheese](https://everycheese.cpn.cleartrust.cc/s/oaxaca-cheese), Mexico: A semi-hard, stringy cow's milk cheese from southern Mexico, made using the pasta filata method.
- [Herrgårdsost](https://everycheese.cpn.cleartrust.cc/s/herrgardsost), Sweden: A semi-hard Swedish cow's milk cheese with a waxed rind and nutty flavor.
- [Pag cheese](https://everycheese.cpn.cleartrust.cc/s/pag-cheese), Croatia: A hard sheep's-milk cheese from Croatia's Pag island, aged up to eighteen months.
- [Sainte-Maure de Touraine](https://everycheese.cpn.cleartrust.cc/s/sainte-maure-de-touraine), France: A soft-ripened goat's milk cheese from Touraine, aged with a straw through its center.
- [Dunlop](https://everycheese.cpn.cleartrust.cc/s/dunlop-cheese), United Kingdom: A mild Scottish cheese from Ayrshire made with unskimmed cow's milk.
- [Castelmagno](https://everycheese.cpn.cleartrust.cc/s/castelmagno-cheese), Italy: A semi-hard Italian cheese from Piedmont with blue veining and a sharp taste.
- [Colby](https://everycheese.cpn.cleartrust.cc/s/colby-cheese), United States: A semi-hard American cow's-milk cheese with a mild flavor and orange hue from annatto.
- [Whey cheese](https://everycheese.cpn.cleartrust.cc/s/whey-cheese), Greece: A dairy product made from the liquid remaining after curds are separated during cheesemaking.
- [Shropshire Blue](https://everycheese.cpn.cleartrust.cc/s/shropshire-blue), United Kingdom: A pasteurised cow's milk blue cheese with an orange rind and sharp flavour.
- [Mahón](https://everycheese.cpn.cleartrust.cc/s/mahon-cheese), Spain: A cow's-milk cheese from Menorca that ranges from soft and mild to hard and sharp.
- [Tome des Bauges](https://everycheese.cpn.cleartrust.cc/s/tome-des-bauges), France: A pressed cow's-milk cheese from the French Alps with a grey-brown rind and hazelnut aroma.
- [Weisslacker](https://everycheese.cpn.cleartrust.cc/s/weisslacker), Germany: A pungent German cow's-milk cheese aged seven months with a whitewashed rind.
- [Bra](https://everycheese.cpn.cleartrust.cc/s/bra-cheese), Italy: A Piedmontese cow's-milk cheese made soft or hard depending on age.
- [Saint-Marcellin](https://everycheese.cpn.cleartrust.cc/s/saint-marcellin), France: A small, soft cow's-milk cheese from Isère with a creamy interior and bloomy rind.
- [Zamorano](https://everycheese.cpn.cleartrust.cc/s/zamorano-cheese), Spain: A hard, dark-rinded sheep's milk cheese from the province of Zamora in Spain.
- [Petit suisse](https://everycheese.cpn.cleartrust.cc/s/petit-suisse), France: A fresh, creamy French cow's milk cheese from Normandy, often sold in small cups.
- [Milbenkäse](https://everycheese.cpn.cleartrust.cc/s/milbenkase), Germany: A German quark cheese ripened with living cheese mites in rye flour.
- [Grevé](https://everycheese.cpn.cleartrust.cc/s/greve), Sweden: A semi-hard Swedish cow's-milk cheese with a nutty, slightly sweet flavour.
- [Wagasi](https://everycheese.cpn.cleartrust.cc/s/wagasi), Benin: A soft, mild cow's-milk cheese from West Africa, often cooked in stews.
- [Cabécou](https://everycheese.cpn.cleartrust.cc/s/cabecou), France: A small, soft French goat cheese with a bloomy rind and mild lactic taste.
- [Tomme](https://everycheese.cpn.cleartrust.cc/s/tomme), France: A low-fat alpine cheese from France and Switzerland, often made from skimmed milk.
- [Anari](https://everycheese.cpn.cleartrust.cc/s/anari-cheese), Cyprus: A fresh whey cheese from Cyprus made from sheep or goat milk.
- [Mató](https://everycheese.cpn.cleartrust.cc/s/mato), Spain: A fresh, unsalted Catalan cheese from sheep or goat milk, served with honey.
- [Wensleydale](https://everycheese.cpn.cleartrust.cc/s/wensleydale-cheese), United Kingdom: A medium, crumbly British cheese originally from sheep's milk in North Yorkshire.
- [Stracciatella](https://everycheese.cpn.cleartrust.cc/s/stracciatella), Italy: A fresh Italian shredded curd cheese mixed with cream, made from cow or buffalo milk.
- [Rumi](https://everycheese.cpn.cleartrust.cc/s/rumi-cheese), Egypt: A hard, salty Egyptian cow or buffalo milk cheese with a pungent aroma.
- [Afuega'l pitu](https://everycheese.cpn.cleartrust.cc/s/afuega-l-pitu), Spain: A soft, unpasteurised cow's milk cheese from Asturias, shaped like a mitre or sphere and often dusted with paprika.
- [Toma](https://everycheese.cpn.cleartrust.cc/s/toma-cheese), Italy: A soft to semi-hard Italian cow's milk cheese prized for melting.
- [Chevrotin](https://everycheese.cpn.cleartrust.cc/s/chevrotin), France: A soft, washed-rind goat cheese from the Savoy Alps with a reddish rind.
- [Berner Alpkäse](https://everycheese.cpn.cleartrust.cc/s/berner-alpkase), Switzerland: A hard, hole-free Swiss cheese from the Bernese Alps, aged up to two years.
- [Saint Agur](https://everycheese.cpn.cleartrust.cc/s/saint-agur-blue), France: A soft, double-cream French blue cheese with olive-green veins and a mild spicy taste.
- [Abbaye de Tamié](https://everycheese.cpn.cleartrust.cc/s/abbaye-de-tamie), France: A soft cow's-milk cheese aged in the cellars of a Savoyard abbey by monks.
- [Sage Derby](https://everycheese.cpn.cleartrust.cc/s/sage-derby), United Kingdom: A semi-hard cow's milk cheese from England with a mottled green rind and sage flavour.
- [Bundz](https://everycheese.cpn.cleartrust.cc/s/bundz), Poland: A mild, fresh sheep's-milk cheese from the Polish and Ukrainian Carpathians.
- [Queijo de Nisa](https://everycheese.cpn.cleartrust.cc/s/queijo-de-nisa), Portugal: A semi-hard sheep's milk cheese from Alto Alentejo, Portugal, set with thistle.
- [Saint-Paulin](https://everycheese.cpn.cleartrust.cc/s/saint-paulin-cheese), France: A semi-soft French cow's milk cheese with a washed orange rind and buttery flavour.
- [Circassian cheese](https://everycheese.cpn.cleartrust.cc/s/circassian-cheese), Russia: A fresh, basket-molded cow's milk cheese from the North Caucasus that holds its shape when heated.
- [Cheese of Pico](https://everycheese.cpn.cleartrust.cc/s/queijo-do-pico), Portugal: A soft, salty cow's-milk cheese from the Azores island of Pico, aged for three weeks.
- [Hushållsost](https://everycheese.cpn.cleartrust.cc/s/hushallsost), Sweden: A mild, semi-hard Swedish cow's-milk cheese aged for about two months.
- [Tulum](https://everycheese.cpn.cleartrust.cc/s/tulum-cheese), Turkey: A traditional Turkish goat's milk cheese ripened inside a goatskin casing.
- [Domiati](https://everycheese.cpn.cleartrust.cc/s/domiati), Egypt: A soft, salty Egyptian white cheese salted before coagulation.
- [Piave](https://everycheese.cpn.cleartrust.cc/s/piave-cheese), Italy: A hard Italian cow's milk cheese from the Veneto region with a sweet flavor and PDO status.
- [Gamonéu](https://everycheese.cpn.cleartrust.cc/s/gamoneu-cheese), Spain: A lightly smoked, mixed-milk cheese from the mountains of Asturias with a moulded rind.
- [Valtellina Casera](https://everycheese.cpn.cleartrust.cc/s/valtellina-casera), Italy: A semi-hard cow's milk cheese from the Sondrio province of Italy, aged for a complex flavour.
- [Ibores](https://everycheese.cpn.cleartrust.cc/s/ibores-cheese), Spain: A firm, salty goat cheese from Extremadura with a natural or paprika-rubbed rind.
- [Passendale](https://everycheese.cpn.cleartrust.cc/s/passendale-cheese), Belgium: A semi-soft cow's-milk cheese from Belgium with a golden paste and mild, slightly sweet flavor.
- [Cornish Yarg](https://everycheese.cpn.cleartrust.cc/s/cornish-yarg), United Kingdom: A semi-hard cow's milk cheese from Cornwall wrapped in nettle leaves.
- [Rigotte de Condrieu](https://everycheese.cpn.cleartrust.cc/s/rigotte-de-condrieu), France: A small, soft goat cheese from the Lyonnaise region with a white mold rind.
- [Monte Veronese](https://everycheese.cpn.cleartrust.cc/s/monte-veronese), Italy: A semi-hard cow's-milk cheese from Verona with fresh and aged varieties.
- [Faisselle](https://everycheese.cpn.cleartrust.cc/s/faisselle), France: A fresh, very soft French cheese strained in a faisselle mold, made from cow, goat, or sheep milk.
- [Castelo Branco](https://everycheese.cpn.cleartrust.cc/s/castelo-branco-cheese), Portugal: A soft Portuguese cheese from the Beira Baixa district, made with goat or sheep milk.
- [Pecorino Siciliano](https://everycheese.cpn.cleartrust.cc/s/pecorino-siciliano), Italy: A semi-hard sheep's milk cheese from Sicily with DOC and PDO protection.
- [Prästost](https://everycheese.cpn.cleartrust.cc/s/prastost), Sweden: A semi-hard Swedish cow's-milk cheese with a mild, nutty flavour and a washed rind.
- [Chabichou](https://everycheese.cpn.cleartrust.cc/s/chabichou), France: A cylindrical French goat cheese with a natural rind, aged for two to three weeks.
- [Chaumes](https://everycheese.cpn.cleartrust.cc/s/chaumes), France: A soft, washed-rind cow's milk cheese from the Périgord with a tangerine-orange rind.
- [Fromage blanc](https://everycheese.cpn.cleartrust.cc/s/fromage-blanc), France: A mild, acid-set fresh cheese from northern France and southern Belgium.
- [Kopanisti](https://everycheese.cpn.cleartrust.cc/s/kopanisti), Greece: A soft, spicy Greek cheese from the Cyclades, made by kneading ripening curds.
- [Ragusano](https://everycheese.cpn.cleartrust.cc/s/ragusano-cheese), Italy: A firm stretched-curd cow's-milk cheese from Sicily with protected status.
- [Silter](https://everycheese.cpn.cleartrust.cc/s/silter), Italy: A brined, aged cow's-milk cheese from the Brescia mountains of Italy.
- [Serpa cheese](https://everycheese.cpn.cleartrust.cc/s/serpa-cheese), Portugal: A semi-soft, washed-rind sheep's milk cheese from Portugal's Alentejo region.
- [Redykołka](https://everycheese.cpn.cleartrust.cc/s/redyko-ka), Poland: A smoked, salted sheep's milk cheese from Poland's Podhale region, shaped like animals or hearts.
- [Pecorino Toscano](https://everycheese.cpn.cleartrust.cc/s/pecorino-toscano), Italy: A firm Tuscan sheep's milk cheese with PDO status since 1996.
- [Gołka](https://everycheese.cpn.cleartrust.cc/s/go-ka), Poland: A cylindrical cow's-milk smoked cheese from Poland, pressed in wooden molds.
- [Tomme des Pyrénées](https://everycheese.cpn.cleartrust.cc/s/tomme-des-pyrenees), France: A rustic pressed cheese from the French Pyrenees, made from cow, sheep or goat milk.
- [Hermelín](https://everycheese.cpn.cleartrust.cc/s/hermelin), Czech Republic: A soft Czech brie-style cheese with a white mold rind, often marinated or fried.
- [Ädelost](https://everycheese.cpn.cleartrust.cc/s/adelost), Sweden: A pasteurized cow's-milk blue cheese from Sweden with a creamy texture and sharp flavor.
- [Pultost](https://everycheese.cpn.cleartrust.cc/s/pultost), Norway: A soft Norwegian sour milk cheese flavored with caraway seeds and preserved with salt.
- [Vacherin Fribourgeois](https://everycheese.cpn.cleartrust.cc/s/vacherin-fribourgeois), Switzerland: A Swiss semi-hard washed-rind cheese from the canton of Fribourg with a resiny taste.
- [Arzúa-Ulloa cheese](https://everycheese.cpn.cleartrust.cc/s/arzua-ulloa-cheese), Spain: A soft, creamy cow's-milk cheese from Galicia with a thin yellow rind and sweet grassy flavour.
- [Majorero](https://everycheese.cpn.cleartrust.cc/s/majorero), Spain: A semi-hard goat milk cheese from Fuerteventura with a nutty, buttery taste.
- [Motal](https://everycheese.cpn.cleartrust.cc/s/motal), Armenia: A soft, brined Armenian cheese aged in leather bags with wild thyme.
- [Valdeón](https://everycheese.cpn.cleartrust.cc/s/valdeon-cheese), Spain: A Spanish blue cheese from León wrapped in sycamore or chestnut leaves
- [Salva](https://everycheese.cpn.cleartrust.cc/s/salva), Italy: A washed-rind cow's milk cheese from Lombardy, aged for several months.
- [San Simón da Costa](https://everycheese.cpn.cleartrust.cc/s/san-simon-da-costa), Spain: A pear-shaped, smoked cow's milk cheese from Galicia with a smooth brown rind.
- [Vieux-Boulogne](https://everycheese.cpn.cleartrust.cc/s/vieux-boulogne), France: A soft, beer-washed cow's milk cheese from northern France known for its intense aroma.
- [Caboc](https://everycheese.cpn.cleartrust.cc/s/caboc), United Kingdom: A Scottish cream cheese made from double cream and rolled in toasted oatmeal.
- [Romano cheese](https://everycheese.cpn.cleartrust.cc/s/romano-cheese), United States: A hard, salty American grating cheese made from cow, goat, or sheep milk.
- [Saint Albray](https://everycheese.cpn.cleartrust.cc/s/saint-albray), France: A soft cow's-milk cheese from France with a flower-shaped rind and hollow center.
- [Formaggio di fossa](https://everycheese.cpn.cleartrust.cc/s/formaggio-di-fossa), Italy: A sharp Italian cheese aged in sealed underground pits for a distinct anaerobic fermentation.
- [Anthotyros](https://everycheese.cpn.cleartrust.cc/s/anthotyros), Greece: A traditional Greek whey cheese made from sheep or goat milk, available in fresh and dry forms.
- [Lighvan cheese](https://everycheese.cpn.cleartrust.cc/s/lighvan-cheese), Iran: A sour brined sheep's milk curd cheese from the village of Liqvan in Iran.
- [Paraguay cheese](https://everycheese.cpn.cleartrust.cc/s/paraguay-cheese), Paraguay: A soft, creamy cow's-milk cheese from the eastern wetlands of Paraguay.
- [Năsal](https://everycheese.cpn.cleartrust.cc/s/nasal-cheese), Romania: A smear-ripened cow's-milk cheese from Romania aged in a natural cave.
- [Tenili](https://everycheese.cpn.cleartrust.cc/s/tenili), Georgia: A stuffed string cheese from Georgia's Meskheti region, made from sheep's milk and aged in clay pots.
- [Ladotyri Mytilinis](https://everycheese.cpn.cleartrust.cc/s/ladotyri-mytilinis), Greece: A hard Greek cheese from Lesbos preserved in olive oil since ancient times.
- [Kesong puti](https://everycheese.cpn.cleartrust.cc/s/kesong-puti), Philippines: A soft, unaged Filipino white cheese made from carabao or cow milk and curdled with acid.
- [Queijo Coalho](https://everycheese.cpn.cleartrust.cc/s/queijo-coalho), Brazil: A squeaky, semi-hard cow's-milk cheese from Brazil, often grilled on sticks.
- [Grana](https://everycheese.cpn.cleartrust.cc/s/grana), Italy: A family of hard, granular Italian cow's-milk cheeses known for grating.
- [Pule](https://everycheese.cpn.cleartrust.cc/s/pule-cheese), Serbia: A rare Serbian cheese made from donkey and goat milk, known for its crumbly texture and earthy taste.
- [Spressa delle Giudicarie](https://everycheese.cpn.cleartrust.cc/s/spressa-delle-giudicarie), Italy: A semi-hard cow's milk cheese from the Giudicarie valley in Trentino-Alto Adige.
- [Dorset Blue Vinny](https://everycheese.cpn.cleartrust.cc/s/dorset-blue-vinney), United Kingdom: A hard, crumbly cow's-milk blue cheese from Dorset with a strong taste and protected status.
- [Requeijão](https://everycheese.cpn.cleartrust.cc/s/requeijao), Portugal: A versatile dairy product ranging from whey cheese to creamy spreads across Portugal and Brazil.
- [Ziger](https://everycheese.cpn.cleartrust.cc/s/ziger), Switzerland: A fresh Swiss whey cheese, often eaten plain or fried with salt and pepper.
- [Cotija](https://everycheese.cpn.cleartrust.cc/s/cotija-cheese), Mexico: A salty, aged cow's milk cheese from Michoacán that crumbles but does not melt.
- [Garrotxa](https://everycheese.cpn.cleartrust.cc/s/garrotxa-cheese), Spain: A semi-soft Catalan goat cheese with a powdery gray rind and earthy flavor.
- [Vorarlberger Bergkäse](https://everycheese.cpn.cleartrust.cc/s/vorarlberger-bergkase), Austria: A hard, nutty cow's-milk cheese from the Austrian Alps, aged for months or years.
- [Aisy cendré](https://everycheese.cpn.cleartrust.cc/s/aisy-cendre), France: A washed-rind cow's-milk cheese rolled in wood ash and aged for two weeks.
- [Pecorino di Filiano](https://everycheese.cpn.cleartrust.cc/s/pecorino-di-filiano), Italy: A firm sheep's milk cheese from Basilicata with PDO status since 2007.
- [Colby-Jack](https://everycheese.cpn.cleartrust.cc/s/colby-jack), United States: A mild American semi-hard cheese made by blending Colby and Monterey Jack curds.
- [Remoudou](https://everycheese.cpn.cleartrust.cc/s/remoudou), Belgium: A washed-rind cow's-milk cheese from the Land of Herve in Belgium.
- [Metsovone](https://everycheese.cpn.cleartrust.cc/s/metsovone), Greece: A semi-hard smoked pasta filata cheese from the Greek village of Metsovo.
- [Saint-Félicien](https://everycheese.cpn.cleartrust.cc/s/saint-felicien-cheese), France: A creamy cow's milk cheese from France with a flower-patterned rind
- [Tzfat Cheese](https://everycheese.cpn.cleartrust.cc/s/tzfatit), Israel: A semi-hard salty cheese from Safed, originally made with sheep's milk and molded in baskets.
- [Buxton Blue](https://everycheese.cpn.cleartrust.cc/s/buxton-blue), United Kingdom: A cylindrical English cow's-milk blue cheese with russet veining, made under PDO rules.
- [Casciotta d'Urbino](https://everycheese.cpn.cleartrust.cc/s/casciotta-d-urbino), Italy: A semi-soft Italian cheese from the Marche region made with sheep and cow milk.
- [Snøfrisk](https://everycheese.cpn.cleartrust.cc/s/sn-frisk), Norway: A soft, spreadable Norwegian goat cheese with a fresh, sour taste.
- [Robiola](https://everycheese.cpn.cleartrust.cc/s/robiola), Italy: A soft-ripened Italian cheese from Piedmont and Lombardy, made from cow, goat, or sheep milk.
- [Colony cheese](https://everycheese.cpn.cleartrust.cc/s/queijo-de-colonia), Brazil: A semi-hard cow's-milk cheese from southern Brazil with a yellow crust and creamy interior.
- [Formai de Mut dell'Alta Valle Brembana](https://everycheese.cpn.cleartrust.cc/s/formai-de-mut-dell-alta-valle-brembana), Italy: A semi-hard cow's milk cheese from the high pastures of Lombardy, Italy.
- [Casín cheese](https://everycheese.cpn.cleartrust.cc/s/casin-cheese), Spain: A semi-hard cow's-milk cheese from southern Asturias with a protected origin status.
- [Perail](https://everycheese.cpn.cleartrust.cc/s/perail), France: A soft ewes-milk cheese from Aveyron with a wrinkly ivory rind.
- [Boerenkaas](https://everycheese.cpn.cleartrust.cc/s/boerenkaas), Netherlands: A Dutch semi-hard raw milk cheese with TSG protection, often spiced and farm-made.
- [Spundekäs](https://everycheese.cpn.cleartrust.cc/s/spundekas), Germany: A spiced cream cheese spread from Northern Rhenish Hesse in Germany.
- [Xynomizithra](https://everycheese.cpn.cleartrust.cc/s/xinomyzithra), Greece: A soft, sour Greek whey cheese from Crete made with sheep or goat milk.
- [Tupí](https://everycheese.cpn.cleartrust.cc/s/tupi), Spain: A soft, creamy Catalan cheese fermented in a ceramic jar with strong liquor.
- [Sardo](https://everycheese.cpn.cleartrust.cc/s/sardo), Argentina: A hard, grating cow's milk cheese from Argentina with a mellow, salty flavor.
- [Cacioricotta](https://everycheese.cpn.cleartrust.cc/s/cacioricotta), Italy: A southern Italian cheese made from milk and whey using a hybrid method.
- [Caciotta](https://everycheese.cpn.cleartrust.cc/s/caciotta), Italy: A mild Italian cheese made from cow, sheep, goat, or buffalo milk.
- [Formaela](https://everycheese.cpn.cleartrust.cc/s/formaela), Greece: A hard, pungent sheep or goat milk cheese from Arachova, Greece.
- [Datshi](https://everycheese.cpn.cleartrust.cc/s/datshi), Bhutan: A fresh Bhutanese cottage cheese made from cow milk, central to daily meals and curries.
- [Abertam cheese](https://everycheese.cpn.cleartrust.cc/s/abertam-cheese), Czech Republic: A hard, pressed sheep's-milk cheese from the Bohemian mountains of the Czech Republic.
- [Stichelton](https://everycheese.cpn.cleartrust.cc/s/stichelton), United Kingdom: A raw-milk blue cheese made in Nottinghamshire using traditional unpasteurised methods.
- [Prescinsêua](https://everycheese.cpn.cleartrust.cc/s/prescinseua), Italy: A sour, semi-liquid cow's milk cheese from Liguria used in savory pies and focaccia.
- [Pálpusztai cheese](https://everycheese.cpn.cleartrust.cc/s/palpusztai-cheese), Hungary: A pungent Hungarian soft cow's milk cheese aged for two to three weeks.
- [Lanark Blue](https://everycheese.cpn.cleartrust.cc/s/lanark-blue), United Kingdom: A semi-hard blue cheese made from raw sheep's milk in Scotland.
- [Mottin charentais](https://everycheese.cpn.cleartrust.cc/s/mottin-charentais), France: A cylindrical French soft cheese made from pasteurized cow's milk with a creamy taste.
- [Reggianito](https://everycheese.cpn.cleartrust.cc/s/reggianito), Argentina: A small Argentine hard cow's milk cheese made by Italian immigrants as a Parmesan alternative.
- [Squacquerone](https://everycheese.cpn.cleartrust.cc/s/squacquerone), Italy: A soft, crumbly cow's-milk cheese from Romagna with a short maturation.
- [Rushan](https://everycheese.cpn.cleartrust.cc/s/rushan-cheese), China: A stretched cow's milk cheese from Yunnan dried into thin yellow sheets.
- [Délice de Bourgogne](https://everycheese.cpn.cleartrust.cc/s/delice-de-bourgogne), France: A soft triple-cream cow's milk cheese from Burgundy with a bloomy rind.
- [Chanco](https://everycheese.cpn.cleartrust.cc/s/chanco-cheese), Chile: A semi-hard Chilean cow's milk cheese with a soft texture and low lactose.
- [Nieheimer Käse](https://everycheese.cpn.cleartrust.cc/s/nieheimer), Germany: A sour milk cheese from North Rhine-Westphalia ripened in hops and flavored with caraway.
- [Rubing](https://everycheese.cpn.cleartrust.cc/s/rubing), China: A firm, acid-set fresh goat cheese from Yunnan that holds its shape when cooked.
- [Muenster](https://everycheese.cpn.cleartrust.cc/s/muenster-cheese), United States: A semi-soft American cow's-milk cheese with a smooth texture and an orange rind dyed with annatto.
- [Baladi cheese](https://everycheese.cpn.cleartrust.cc/s/baladi-cheese), Lebanon: A soft, white Middle Eastern cheese made from mixed milks and sold in brine.
- [Bandel cheese](https://everycheese.cpn.cleartrust.cc/s/bandel-cheese), India: A small, smoked cow's-milk cheese from West Bengal with a crumbly texture and tangy taste.
- [Canastra cheese](https://everycheese.cpn.cleartrust.cc/s/canastra-cheese), Brazil: A raw cow's-milk cheese from Brazil's Serra da Canastra highlands.
- [Mallorca](https://everycheese.cpn.cleartrust.cc/s/mallorca-cheese), Spain: A semi-hard cow, goat or sheep milk cheese from the Balearic Islands with an olive-oiled rind.
- [Charolais](https://everycheese.cpn.cleartrust.cc/s/charolais), France: A soft, natural-rind goat cheese from Burgundy with an AOC and PDO status.
- [Mihaliç Peyniri](https://everycheese.cpn.cleartrust.cc/s/mihalic-peyniri), Turkey: A hard, brined sheep’s milk cheese shaped into rounds or slices for Turkish cooking
- [Oka](https://everycheese.cpn.cleartrust.cc/s/oka-cheese), Canada: A semi-soft washed-rind cow's milk cheese from Quebec with a copper-orange rind.
- [Sharr cheese](https://everycheese.cpn.cleartrust.cc/s/sharr), Kosovo: A hard, salty cow and sheep milk cheese from the Šar Mountains of Kosovo.
- [Russian cheese](https://everycheese.cpn.cleartrust.cc/s/russian-cheese), Russia: A semi-hard cow's milk cheese aged for two months, developed in the Soviet Union.
- [Kanterkaas](https://everycheese.cpn.cleartrust.cc/s/kanterkaas), Netherlands: A hard Dutch cow's milk cheese flavored with cumin and cloves, aged in Friesland.
- [Kars gravyer cheese](https://everycheese.cpn.cleartrust.cc/s/kars-gravyer-cheese), Turkey: A Turkish hard cheese from Kars Province made with cow or goat milk in large wheels.
- [Rokpol](https://everycheese.cpn.cleartrust.cc/s/rokpol), Poland: A pungent, salty Polish blue cheese made from cow's milk.
- [Graskaas](https://everycheese.cpn.cleartrust.cc/s/graskaas), Netherlands: A fresh Dutch cheese crafted from the first spring milkings of pasture-bound cows.
- [Caravane](https://everycheese.cpn.cleartrust.cc/s/caravane-cheese), Mauritania: A soft, Brie-style camel milk cheese with a bloomy rind from Mauritania.
- [Dolcelatte](https://everycheese.cpn.cleartrust.cc/s/dolcelatte), Italy: A mild, sweet Italian blue cheese made from cow's milk with a soft texture.
- [Dubliner](https://everycheese.cpn.cleartrust.cc/s/dubliner-cheese), Ireland: A hard, granular Irish cow's-milk cheese aged for at least a year.
- [Queso Chihuahua](https://everycheese.cpn.cleartrust.cc/s/queso-chihuahua), Mexico: A soft, melting cow's-milk cheese from the Mexican state of Chihuahua.
- [Chavroux](https://everycheese.cpn.cleartrust.cc/s/chavroux), France: A soft goat's milk cheese sold in small pyramid or cylinder containers.
- [Bastardo del Grappa](https://everycheese.cpn.cleartrust.cc/s/bastardo-del-grappa), Italy: A semi-fat cow's milk cheese from the Veneto foothills with a soft crumbly texture.
- [Aura](https://everycheese.cpn.cleartrust.cc/s/aura-cheese), Finland: A Finnish cow's-milk blue cheese aged for six or twelve weeks.
- [Rigouta](https://everycheese.cpn.cleartrust.cc/s/rigouta), Tunisia: A fresh Tunisian whey cheese from Béja, made with Sicilo-Sarda sheep milk.
- [Colonia](https://everycheese.cpn.cleartrust.cc/s/colonia-cheese), Uruguay: A semi-hard Uruguayan cheese with pale yellow paste and small eyes, inspired by Emmental.
- [Crowdie](https://everycheese.cpn.cleartrust.cc/s/crowdie), United Kingdom: A soft, fresh Scottish cow's-milk cheese set by lactic acid without rennet.
- [Cathare](https://everycheese.cpn.cleartrust.cc/s/cathare), France: A soft goat cheese from southern France with a charcoal-dusted rind marked by the Occitan cross.
- [Caprino](https://everycheese.cpn.cleartrust.cc/s/caprino-cheese), Italy: An Italian goat's-milk cheese made in fresh or aged styles across several regions.
- [P'tit Basque](https://everycheese.cpn.cleartrust.cc/s/p-tit-basque), France: A small, medium-firm sheep's milk cheese with a basket-weave rind, aged 70 days.
- [Maaslander](https://everycheese.cpn.cleartrust.cc/s/maaslander), Netherlands: A mild Dutch cow's milk Gouda with reduced salt and distinctive striped rinds.
- [Queijo prato](https://everycheese.cpn.cleartrust.cc/s/queijo-prato), Brazil: A mild, semi-hard Brazilian cow's milk cheese with a yellow paste and low salt content.
- [Tome fraîche](https://everycheese.cpn.cleartrust.cc/s/tome-fraiche), France: A hard-pressed, unsalted cow's milk cheese from the Aubrac region of France.
- [Kraftkar](https://everycheese.cpn.cleartrust.cc/s/kraftkar), Norway: A Norwegian blue cheese made from cow's milk and cream in Nordmøre.
- [Maredsous](https://everycheese.cpn.cleartrust.cc/s/maredsous-cheese), France: A semi-hard cow's milk washed-rind cheese with an orange crust and pungent aroma.
- [Le Pied de Vent](https://everycheese.cpn.cleartrust.cc/s/pied-de-vent), Canada: A soft raw cow's milk cheese from Quebec's Magdalen Islands, aged for sixty days.
- [Hutsul sheep bryndzya](https://everycheese.cpn.cleartrust.cc/s/hutsul-sheep-bryndzya), Ukraine: A soft, crumbly sheep's-milk cheese from the Ukrainian Carpathians, ripened and salted by hand.
- [Turrialba cheese](https://everycheese.cpn.cleartrust.cc/s/turrialba-cheese), Costa Rica: A fresh Costa Rican cow's milk cheese with protected origin status.
- [Murcian wine cheese](https://everycheese.cpn.cleartrust.cc/s/murcian-wine-cheese), Spain: A fatty goat cheese from Spain with a red-wine-stained rind and Protected Designation of Origin status.
- [Cherni Vit](https://everycheese.cpn.cleartrust.cc/s/cherni-vit-cheese), Bulgaria: A soft sheep's milk cheese from Bulgaria with a naturally green mold crust.
- [Tintern](https://everycheese.cpn.cleartrust.cc/s/tintern-cheese), United Kingdom: A soft, blended cow's milk Cheddar flavoured with chives and shallots, wrapped in lime green wax.
- [Basa](https://everycheese.cpn.cleartrust.cc/s/basa), Croatia: A soft, white cow's-milk cheese from Lika and Bosnian Krajina, often eaten as a spread.
- [Dovedale](https://everycheese.cpn.cleartrust.cc/s/dovedale-cheese), United Kingdom: A soft, brine-dipped cow's milk blue cheese from the English Peak District.
- [Derby](https://everycheese.cpn.cleartrust.cc/s/derby-cheese), United Kingdom: A mild, semi-firm cow's milk cheese from Derbyshire with a buttery taste and smooth texture.
- [Brousse](https://everycheese.cpn.cleartrust.cc/s/brousse), France: A lumpy whey cheese from Provence and Corsica made from cow, sheep or goat milk.
- [Brick cheese](https://everycheese.cpn.cleartrust.cc/s/brick-cheese), United States: A Wisconsin cow's-milk cheese shaped like a brick with an orange rind.
- [Parrano](https://everycheese.cpn.cleartrust.cc/s/parrano-cheese), Netherlands: A semi-firm Dutch cow's milk cheese aged five months with a nutty, salty-sweet profile.
- [Paipa cheese](https://everycheese.cpn.cleartrust.cc/s/paipa-cheese), Colombia: A semi-hard cow's-milk cheese from the Valley of Sogamoso in Colombia.
- [Red Pecorino](https://everycheese.cpn.cleartrust.cc/s/red-pecorino), Italy: A red, stretched-curd sheep's milk cheese from Sicily, coloured with tomato sauce.
- [Chabis](https://everycheese.cpn.cleartrust.cc/s/chabis), France: A soft, white-moulded goat cheese from western France, often spiced.
- [Reblec](https://everycheese.cpn.cleartrust.cc/s/reblec), Italy: A fresh Aosta Valley cheese made from surfaced cream and raw milk.
- [Explorateur](https://everycheese.cpn.cleartrust.cc/s/explorateur), France: A soft-ripened triple cream cow's milk cheese from France with a squat cylindrical shape.
- [Trou du Cru](https://everycheese.cpn.cleartrust.cc/s/trou-du-cru), France: A pungent washed-rind cow's milk cheese from Burgundy, aged with local brandy.
- [Katiki Domokou](https://everycheese.cpn.cleartrust.cc/s/katiki-domokou), Greece: A fresh, soft goat and sheep milk cheese from central Greece.
- [Pallone di Gravina](https://everycheese.cpn.cleartrust.cc/s/pallone-di-gravina), Italy: A firm pasta filata cow's milk cheese from southern Italy, aged for at least a year.
- [Morlacco](https://everycheese.cpn.cleartrust.cc/s/morlacco), Italy: A soft, low-fat cow's milk cheese from the Monte Grappa hills in Veneto.
- [Provola silana](https://everycheese.cpn.cleartrust.cc/s/provola-silana), Italy: A semi-hard stretched-curd cheese from the Sila mountains of southern Italy.
- [Xynotyro](https://everycheese.cpn.cleartrust.cc/s/xynotyro), Greece: A hard, sour whey cheese from Greece made with sheep or goat milk.
- [Reindeer cheese](https://everycheese.cpn.cleartrust.cc/s/reindeer-cheese), Finland: A rare Scandinavian cheese made from the high-fat milk of reindeer.
- [Hyblean ricotta](https://everycheese.cpn.cleartrust.cc/s/hyblean-ricotta), Italy: A whey cheese from Sicily made with Modicana cow's milk and used in local pastries.
- [Brânză de vaci](https://everycheese.cpn.cleartrust.cc/s/branza-de-vaci), Romania: A fresh, crumbly cow's-milk cheese from Romania and Moldova, similar to quark.
- [Abkhazian cheese](https://everycheese.cpn.cleartrust.cc/s/abkhazian-cheese), Georgia: A stretched-curd cheese made from sheep or cow milk, kept by the Abkhaz diaspora in Turkey.
- [Suffolk Bang](https://everycheese.cpn.cleartrust.cc/s/suffolk-bang), United Kingdom: A hard, heavily salted skimmed-milk cheese from Suffolk, England.
- [Cazelle de Saint Affrique](https://everycheese.cpn.cleartrust.cc/s/cazelle-de-saint-affrique), France: A soft, pungent sheep's milk cheese from the Aveyron department of France.
- [Gran Moravia](https://everycheese.cpn.cleartrust.cc/s/gran-moravia), Czech Republic: A hard, long-aged cow's-milk grana-style cheese from the Czech Republic.
- [Allegretto cheese](https://everycheese.cpn.cleartrust.cc/s/allegretto-cheese), Canada: A semi-soft sheep's milk cheese with a washed rind from Quebec.
- [Dangke](https://everycheese.cpn.cleartrust.cc/s/dangke), Indonesia: A fresh cottage cheese from South Sulawesi made with buffalo or cow milk and papaya leaves.
- [Palmito](https://everycheese.cpn.cleartrust.cc/s/palmito-cheese), Costa Rica: A Costa Rican stretched-curd cheese shaped like a knotted ball of string cheese.
- [Cokelek](https://everycheese.cpn.cleartrust.cc/s/cokelek), Turkey: A fresh acid-set cheese from Turkey and Azerbaijan made from fermented buttermilk or yogurt.
- [Chevington cheese](https://everycheese.cpn.cleartrust.cc/s/chevington-cheese), United Kingdom: A semi-soft cow's milk cheese from Northumberland with a mould-ripened rind.
- [Hirtenkäse](https://everycheese.cpn.cleartrust.cc/s/hirtenkase), Germany: A German hard cheese aged for eight months, known for its golden color and savory flavor.
- [Couronne lochoise](https://everycheese.cpn.cleartrust.cc/s/couronne-lochoise), France: A soft, ash-coated goat cheese from the Loire Valley shaped like a ring.
- [Bleu d'Élizabeth](https://everycheese.cpn.cleartrust.cc/s/bleu-d-elizabeth), Canada: A thermized cow's milk blue cheese from Sainte-Élizabeth-de-Warwick, Quebec.
- [Mondseer](https://everycheese.cpn.cleartrust.cc/s/mondseer), Austria: A semi-hard Austrian cow's milk cheese with a washed rind and mild sharp taste.
- [Le Douanier](https://everycheese.cpn.cleartrust.cc/s/le-douanier), Canada: A semi-soft cow's milk cheese with a wash-rinsed rind and a central edible line from Quebec.
- [Tuma](https://everycheese.cpn.cleartrust.cc/s/tuma), Italy: A fresh, unsalted sheep's milk cheese from southern Italy, eaten within days of curd formation.
- [Cornish Blue](https://everycheese.cpn.cleartrust.cc/s/cornish-blue), United Kingdom: A blue cheese from Cornwall made with cow's milk and awarded top honours in international competitions.
- [Bucheron](https://everycheese.cpn.cleartrust.cc/s/bucheron), France: A semi-aged goat's milk cheese from France shaped like a short log with a white rind.
- [Canestrato](https://everycheese.cpn.cleartrust.cc/s/canestrato), Italy: A hard Italian cheese from sheep and goat milk, aged in traditional baskets.
- [Cornish Brie](https://everycheese.cpn.cleartrust.cc/s/cornish-brie), United Kingdom: A soft, white-rinded British cheese made from cow's milk in Cornwall.
- [Abbaye de Timadeuc Cheese](https://everycheese.cpn.cleartrust.cc/s/abbaye-de-timadeuc-cheese), France: A soft, salty cow's-milk cheese made by Trappist monks in Brittany.
- [Crucolo](https://everycheese.cpn.cleartrust.cc/s/crucolo), Italy: An artisanal cow's-milk cheese from Trentino with irregular holes.
- [Banbury cheese](https://everycheese.cpn.cleartrust.cc/s/banbury-cheese), United Kingdom: A historic English cow's-milk cheese from Oxfordshire, known for its thin rounds and sharp taste.
- [Lymeswold cheese](https://everycheese.cpn.cleartrust.cc/s/lymeswold-cheese), United Kingdom: A short-lived English soft blue cheese with a white rind, made from cow's milk.
- [Korall](https://everycheese.cpn.cleartrust.cc/s/korall), Russia: A pink, shrimp-flavoured processed cheese made in Russia with fish paste and spices.
- [Ricotta di fuscella](https://everycheese.cpn.cleartrust.cc/s/ricotta-di-fuscella), Italy: A fresh cow's milk ricotta from Campania, shaped in a truncated cone basket.
- [Provatura](https://everycheese.cpn.cleartrust.cc/s/provatura), Italy: A fresh pasta filata cheese from Lazio, shaped like an egg and made from cow or buffalo milk.
- [Der Scharfe Maxx](https://everycheese.cpn.cleartrust.cc/s/scharfe-maxx), Switzerland: A pungent Swiss hard cheese made from thermized cow's milk in Thurgau.
- [Beenleigh Blue](https://everycheese.cpn.cleartrust.cc/s/beenleigh-blue-cheese), United Kingdom: A thin-rinded, foil-wrapped English sheep's-milk blue with a sweet, crumbly texture.
- [Cremoso](https://everycheese.cpn.cleartrust.cc/s/cremoso-cheese), Argentina: A mild, semi-soft Argentine cow's milk cheese with no rind.
- [Padraccio](https://everycheese.cpn.cleartrust.cc/s/padraccio), Italy: A fresh, spherical sheep and goat milk cheese wrapped in fern leaves from Basilicata.
- [Little Derby](https://everycheese.cpn.cleartrust.cc/s/little-derby), United Kingdom: A semi-hard cow's milk cheese from England with a washed red wine rind.
- [Pinconning cheese](https://everycheese.cpn.cleartrust.cc/s/pinconning-cheese), United States: A semi-hard American Colby-style cow's milk cheese aged to various sharpness levels.
- [Brouère](https://everycheese.cpn.cleartrust.cc/s/brouere), France: A firm cow's-milk cheese from the Vosges, aged in wooden molds with artisan patterns.
- [Sottocenere al tartufo](https://everycheese.cpn.cleartrust.cc/s/sottocenere-al-tartufo), Italy: A semi-soft cow's milk cheese from Venice with an ash rind and black truffle slices.
- [Oxford Blue](https://everycheese.cpn.cleartrust.cc/s/oxford-blue), United Kingdom: A soft, creamy English blue cheese with spicy and chocolate notes, made in Oxfordshire.
- [Moliterno](https://everycheese.cpn.cleartrust.cc/s/moliterno), Italy: A stretched-curd cheese from Basilicata, made with cow or sheep milk and aged into a firm wheel.
- [Suffolk Gold](https://everycheese.cpn.cleartrust.cc/s/suffolk-gold-cheese), United Kingdom: A semi-hard cow's milk cheese from Suffolk with a buttery taste.
- [Provola](https://everycheese.cpn.cleartrust.cc/s/provola), Italy: A semi-hard stretched curd cheese from southern Italy, often smoked or aged.
- [Friulano](https://everycheese.cpn.cleartrust.cc/s/friulano), Canada: A rindless Canadian cow's-milk cheese with a salty hazelnut flavour, aged to improve its character.
- [Campo de Montalban](https://everycheese.cpn.cleartrust.cc/s/campo-de-montalban), Spain: A semi-firm Spanish cheese from La Mancha made with a blend of cow, sheep and goat milk.
- [Pikauba](https://everycheese.cpn.cleartrust.cc/s/pikauba), Canada: A semi-firm washed-rind cow's milk cheese from Quebec with a buttery taste and orange rind.
- [Le Riopelle de l'Isle](https://everycheese.cpn.cleartrust.cc/s/le-riopelle-de-l-isle), Canada: A soft triple-cream cow's milk cheese from Isle-aux-Grues in Quebec.
- [Bosnian smoked cheese](https://everycheese.cpn.cleartrust.cc/s/bosnian-smoked-cheese), Bosnia and Herzegovina: A very dry, piquant low-fat smoked cheese from Bosnia and Herzegovina.
- [Stracciata](https://everycheese.cpn.cleartrust.cc/s/stracciata), Italy: A fresh, tattered cow's-milk pasta filata cheese from the Molise region of Italy.
- [Harbourne Blue](https://everycheese.cpn.cleartrust.cc/s/harbourne-blue), United Kingdom: A firm, spicy British goat's milk blue cheese aged for ten weeks.
- [Bela Badia](https://everycheese.cpn.cleartrust.cc/s/bela-badia), Italy: A soft cow's-milk cheese from the Puster Valley with small irregular holes.
- [Dorset Drum](https://everycheese.cpn.cleartrust.cc/s/dorset-drum), United Kingdom: A small cylindrical farmhouse cheddar from west Dorset, clothbound and matured for six to nine months.
- [Dragon's Breath Blue](https://everycheese.cpn.cleartrust.cc/s/dragon-s-breath-blue), Canada: A soft, wax-coated blue cheese from Nova Scotia with a pungent aroma and briny liquid.
- [Provel cheese](https://everycheese.cpn.cleartrust.cc/s/provel-cheese), United States: A white processed cheese blend of cheddar, Swiss and provolone with liquid smoke, made in St. Louis.
- [Alpkäse](https://everycheese.cpn.cleartrust.cc/s/alpkase), Italy: A seasonal hard cow's-milk cheese made on high Alpine pastures in summer.
- [Tibetan cheese](https://everycheese.cpn.cleartrust.cc/s/tibetan-cheese), Nepal: A family of dairy products from Tibet, ranging from fresh curds to extra-hard aged blocks.
- [Paskha](https://everycheese.cpn.cleartrust.cc/s/paskha), Russia: A sweet, molded East Slavic Easter cheese made from tvorog and dairy.
- [Chhena Poda](https://everycheese.cpn.cleartrust.cc/s/chhena-poda), India: A baked Odisha dessert of caramelised cottage cheese and sugar
- [Homogenized cheese](https://everycheese.cpn.cleartrust.cc/s/homogenized-cheese), Poland: A smooth Polish fresh cheese made from acid-set curd and cream.
- [The Laughing Cow](https://everycheese.cpn.cleartrust.cc/s/the-laughing-cow), France: A pasteurized processed cheese spread sold in individual wedges since 1921.
- [Boursin](https://everycheese.cpn.cleartrust.cc/s/boursin-cheese), France: A soft, herb-flecked French spread made from pasteurized cow's milk and cream.