Cheese by region
Eleven regions of the world. Open one to see its cheeses, its dishes, its towns and markets.
South AsiaPaneer and chhena, the smoked Bandel of Bengal, Kalimpong cheese, and the yak-milk churpi and datshi of the Himalaya.10 cheesesSoutheast AsiaCarabao-milk kesong puti in the Philippines, the dangke of Sulawesi, and a young craft scene from Bali to Bangkok.2 cheesesEast AsiaRushan and rubing of Yunnan, the dried aaruul and byaslag of Mongolian herders, and the dairies of Hokkaido.4 cheesesCentral Asia and the CaucasusSulguni and imeruli in the khachapuri of Georgia, braided chechil of Armenia, and the dried kurt of the steppe.1 cheeseMiddle EastHalloumi, akkawi and nabulsi, the white brined cheeses of Turkey, labneh balls and the shanklish of the Levant.11 cheesesNorth AfricaDomiati and the aged mish of Egypt, the jben of Morocco, and the goat cheeses of the Atlas.5 cheesesSub-Saharan AfricaThe wagashi of West African herders, Ethiopian ayib, and the farm cheeses of the Cape.2 cheesesEuropeThe great protected names: Parmigiano Reggiano, Roquefort, Comte, Manchego, Feta, Stilton, Gouda and hundreds more.294 cheesesNorth AmericaColby and Monterey Jack, Wisconsin and Vermont cheddar, Quebec cheese curds for poutine, and a farmstead revival.20 cheesesLatin America and the CaribbeanQueso Oaxaca and cotija, the queijo Minas and coalho of Brazil, Venezuelan telita and the quesillo of Central America.17 cheesesOceaniaTasmanian and King Island cheddars and blues, and the pasture dairies of New Zealand.1 cheese