Results for "grating"
11 cheeses found.
- Hard cheese Concept
🇨🇭 Switzerland and 2 moreGruyère
A hard, pressed Swiss cheese made from raw cow's milk, aged for several months.Cow · Hard · Sweet and caramel
🇮🇹 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 1 morePecorino Romano
A hard, salty sheep's-milk cheese from Italy, aged at least five months and protected by EU law.Sheep · Hard · Salty
🇬🇷 Greece and 1 moreKefalotyriκεφαλοτύρι
A hard, salty Greek cheese made from sheep or goat milk, aged for grating or frying.Sheep · Hard · Salty
🇬🇷 Greece and 1 moreMizithraμυζήθρα
A fresh Greek whey cheese made from sheep or goat milk, eaten soft or dried for grating.Sheep · Fresh · Sweet and caramel
🇮🇹 ItalyPiave
A hard Italian cow's milk cheese from the Veneto region with a sweet flavor and PDO status.Cow · Hard · Sweet and caramel
🇺🇸 United States and 2 moreRomano cheese
A hard, salty American grating cheese made from cow, goat, or sheep milk.Cow · Hard · Salty
🇮🇹 ItalyGrana
A family of hard, granular Italian cow's-milk cheeses known for grating.Cow · Hard · Nutty
🇦🇷 ArgentinaSardo
A hard, grating cow's milk cheese from Argentina with a mellow, salty flavor.Cow · Hard · Salty
🇨🇿 Czech Republic and 1 moreGran Moravia
A hard, long-aged cow's-milk grana-style cheese from the Czech Republic.Cow · Hard · Nutty
🇮🇹 ItalyCanestrato
A hard Italian cheese from sheep and goat milk, aged in traditional baskets.Mixed · Hard · Salty
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Provola: Enzian44, CC BY 3.0, source
- Piave: J.P.Lon, CC BY-SA 3.0, source
- Pecorino Romano: Jon Sullivan, Public domain, source
- Mizithra: grongar, CC BY 2.0, source
- Gruyère: Rolf Krahl ( Rotkraut ), CC BY 4.0, source
- Romano cheese: Brian Boucheron, CC BY 2.0, source
- Grana: MOs810, CC BY-SA 3.0, source
- Grana Padano: Claudia Castaldi, CC BY-SA 4.0, source
- Kefalotyri: J.P.Lon, CC BY-SA 4.0, source