Cheeses of Europe
The great protected names: Parmigiano Reggiano, Roquefort, Comte, Manchego, Feta, Stilton, Gouda and hundreds more. 355 cheeses on EveryCheese so far.
Cheese towns, markets and caves
Basilicata 7Apulia 5Campania 5Normandy 5Sardinia 5Savoie 5Auvergne 4Aveyron 4County Cork 4Crete 4Piedmont 4Aosta Valley 3Calabria 3Cantal 3Cuneo 3Lazio 3Lesbos 3Lodi 3Lombardy 3Podhale 3Sicily 3Treviso 3Vorarlberg 3Andria 2Aquitaine 2Aubrac 2Belluno 2Bergamo 2Bern 2Brescia 2
Dishes of the region
Swiss cheese fondueRacletteAligotTartifletteCroque monsieurGougèresQuiche LorraineFrench onion soupWelsh rarebitCheese scones
Days
Maslenitsa, Butter WeekTyrini, Cheesefare WeekOrthodox Easter, paskha and flaounesCooper's Hill Cheese-RollingSt David's Day and CaerphillySt Patrick's Day and Irish farmhouse cheeseChristmas and the Stilton boardAlkmaar cheese market season opens
Countries
🇦🇱 Albania 6🇦🇹 Austria 9🇧🇾 Belarus🇧🇪 Belgium 6🇧🇦 Bosnia and Herzegovina 4🇧🇬 Bulgaria 5🇭🇷 Croatia 2🇨🇿 Czech Republic 9🇪🇪 Estonia 1🇫🇮 Finland 7🇫🇷 France 99🇩🇪 Germany 18🇬🇷 Greece 16🇭🇺 Hungary 5🇮🇸 Iceland🇮🇪 Ireland 10🇮🇹 Italy 76🇽🇰 Kosovo 1🇱🇻 Latvia 1🇱🇹 Lithuania🇱🇺 Luxembourg 1🇲🇹 Malta 2🇲🇩 Moldova 1🇲🇪 Montenegro🇳🇱 Netherlands 13🇳🇴 Norway 8🇵🇱 Poland 10🇵🇹 Portugal 8🇷🇴 Romania 10🇷🇺 Russia 11🇷🇸 Serbia 7🇸🇰 Slovakia 6🇸🇮 Slovenia🇪🇸 Spain 24🇸🇪 Sweden 9🇨🇭 Switzerland 21🇺🇦 Ukraine 7🇬🇧 United Kingdom 41
🇮🇹 Italy and 3 moreParmesanParmigiano Reggiano
A hard, granular cow's-milk cheese aged at least a year in northern Italy.Cow · Hard · Sharp and tangy-aged
🇦🇱 AlbaniaMishavin
A soft, crumbly Albanian cheese aged in skins and wood from sheep or cow milk.Sheep · Buttery and creamy
🇳🇱 Netherlands and 5 moreEdamEdammer
A semi-hard Dutch cow's-milk cheese aged in distinctive red wax spheres.Cow · Semi-hard · Nutty
🇫🇷 France and 2 moreBlue cheese
A family of cheeses defined by blue-green mold veins created through deliberate inoculation and piercing.Cow · Semi-soft · Sharp and tangy-aged
🇮🇹 ItalyGrana Padano
A hard, grainy Italian cow's-milk cheese aged for at least nine months in the Po Valley.Cow · Hard · Nutty
🇮🇹 Italy and 4 moreProvolone
A semi-hard Italian stretched-curd cheese aged for at least four months.Cow · Semi-hard · Sharp and tangy-aged
🇨🇭 Switzerland and 1 moreSbrinz
A very hard, full-fat cow's-milk cheese from Central Switzerland aged for over two years.Cow · Hard · Savoury and brothy
🇫🇷 FranceFrench NeufchâtelNeufchâtel
A soft, grainy Normandy cow's-milk cheese with a bloomy rind, aged for two months.Cow · Bloomy rind · Salty
🇺🇸 United States and 1 moreHavartiflødehavarti
A semi-soft Danish cow's-milk cheese with a buttery taste and small irregular eyes.Cow · Semi-soft · Buttery and creamy
🇫🇷 FranceBleu des CaussesBlau dels Causses
A raw cow's milk blue cheese aged in the limestone caves of southern France.Cow · Blue · Savoury and brothy
🇸🇪 SwedenVästerbottenVästerbottensost
A hard, salty Swedish cow's milk cheese aged at least a year in VästerbottenCow · Hard · Salty
🇮🇹 ItalyRaschera
A semi-hard cow's-milk cheese from Piedmont with a savory taste and ivory paste.Cow · Semi-hard · Salty
🇬🇧 United KingdomShropshire Blue
A pasteurised cow's milk blue cheese with an orange rind and sharp flavour.Cow · Blue · Sharp and tangy-aged
🇮🇹 ItalyCastelmagno
A semi-hard Italian cheese from Piedmont with blue veining and a sharp taste.Cow · Semi-hard · Sharp and tangy-aged
🇩🇪 GermanyMilbenkäse
A German quark cheese ripened with living cheese mites in rye flour.Cow · Bloomy rind · Sharp and tangy-aged
🇫🇷 FranceSaint AgurSant Agur
A soft, double-cream French blue cheese with olive-green veins and a mild spicy taste.Cow · Bloomy rind · Tangy and lactic
🇸🇪 SwedenÄdelost
A pasteurized cow's-milk blue cheese from Sweden with a creamy texture and sharp flavor.Cow · Blue · Sharp and tangy-aged
🇪🇸 SpainValdeónQueso de Valdeón
A Spanish blue cheese from León wrapped in sycamore or chestnut leavesCow · Semi-soft · Sharp and tangy-aged
🇮🇹 ItalySalvaSalva cremasco
A washed-rind cow's milk cheese from Lombardy, aged for several months.Cow · Washed rind · Savoury and brothy
🇮🇹 ItalyFormaggio di fossa
A sharp Italian cheese aged in sealed underground pits for a distinct anaerobic fermentation.Cow · Semi-hard · Sharp and tangy-aged
🇬🇧 United KingdomDorset Blue Vinny
A hard, crumbly cow's-milk blue cheese from Dorset with a strong taste and protected status.Cow · Hard · Sharp and tangy-aged
🇳🇱 Netherlands and 1 moreKanterkaas
A hard Dutch cow's milk cheese flavored with cumin and cloves, aged in Friesland.Cow · Hard · Sharp and tangy-aged
🇮🇪 Ireland and 1 moreDubliner
A hard, granular Irish cow's-milk cheese aged for at least a year.Cow · Hard · Sweet and caramel
🇫🇮 Finland and 1 moreAura
A Finnish cow's-milk blue cheese aged for six or twelve weeks.Cow · Blue · Salty
🇳🇴 NorwayKraftkar
A Norwegian blue cheese made from cow's milk and cream in Nordmøre.Cow · Blue · Salty
🇨🇭 SwitzerlandDer Scharfe Maxx
A pungent Swiss hard cheese made from thermized cow's milk in Thurgau.Cow · Hard · Pungent and funky
🇦🇹 AustriaMondseer
A semi-hard Austrian cow's milk cheese with a washed rind and mild sharp taste.Cow · Semi-hard · Sweet and caramel
🇬🇧 United KingdomBanbury cheese
A historic English cow's-milk cheese from Oxfordshire, known for its thin rounds and sharp taste.Cow · Bloomy rind · Sharp and tangy-aged
🇬🇧 United KingdomCheddar
A pressed cow's-milk cheese from England, defined by the cheddaring process and long aging.Cow · Semi-hard · Nutty
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Dorset Blue Vinny: Jon Sullivan, Public domain, source
- Havarti: Unknown author, CC BY-SA 3.0, source
- Shropshire Blue: Benoît Prieur, CC0, source
- French Neufchâtel: Coyau, CC BY-SA 3.0, source
- Formaggio di fossa: Zeugma fr ( talk ) (Antoine FLEURY-GOBERT), CC BY-SA 3.0, source
- Västerbotten: Nata Uploaded by File Upload Bot (Magnus Manske), CC BY 2.0, source
- Castelmagno: Marco Plassio, CC BY-SA 3.0, source
- Saint Agur: Micah Anderson, Public domain, source
- Der Scharfe Maxx: Balise42, CC BY 4.0, source
- Parmesan: Unknown author, CC BY-SA 3.0, source
- Ädelost: Jorchr, CC BY-SA 3.0, source
- Edam: Yvwv, CC BY-SA 3.0, source
- Valdeón: Tamorlan, CC BY 3.0, source
- Mishavin: Tizilohja25, CC BY-SA 4.0, source
- Kanterkaas: AlexanderVanLoon, CC BY-SA 3.0, source
- Sbrinz: Roy Egloff, CC BY-SA 4.0, source
- Raschera: F Ceragioli, CC BY-SA 4.0, source
- Milbenkäse: Benutzer:Dundak at de.wikipedia, CC BY-SA 3.0, source
- Grana Padano: Claudia Castaldi, CC BY-SA 4.0, source
- Bleu des Causses: Coyau, CC BY-SA 3.0, source
- Provolone: Lenore Edman, CC BY 2.0, source
- Danish Blue: No machine-readable author provided. Brookie assumed (based on copyrig, CC BY-SA 3.0, source
- Dubliner: B137, CC0, source
- Aura: Suvi Korhonen, CC BY 2.0, source
- Kraftkar: Bernt Rostad, CC BY 2.0, source
- Banbury cheese: Unknown author, Public domain, source
- Cheddar: Gary Bembridge, CC BY 2.0, source