Results for "pasteurized"
57 cheeses found.
🇮🇹 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
🇮🇪 IrelandBay Lough Cheese
A self-taught Irish cheddar-style cheese aged in waxed wheels.Cow · Semi-hard · Savoury and brothy
🇮🇹 ItalyCastelrosso
A rare semi-hard cow's milk cheese from Piedmont with a gray rind and mild lactic flavor.Cow · Semi-hard · Buttery and creamy
🇺🇸 United StatesBig Woods Blue
A firm, creamy sheep's-milk blue cheese aged six to eight months in Minnesota.Sheep · Semi-hard · Savoury and brothy
🇮🇪 IrelandGubbeen
A washed-rind semi-soft cow's milk cheese from County Cork, Ireland.Cow · Semi-soft · Mushroomy
🇩🇪 Germany and 2 moreTilsitTilsiter
A semi-hard smear-ripened cow's milk cheese from East Prussia with a dark yellow rind.Cow · Semi-hard · Savoury and brothy
🇳🇱 NetherlandsMaasdam
A semi-hard Dutch cow's milk cheese with holes, aged for one to three months.Cow · Semi-hard · Nutty
🇫🇷 FrancePort Salut
A mild semi-soft cow's milk cheese with an orange rind, made in France since the nineteenth century.Cow · Semi-soft
🇳🇱 Netherlands and 1 moreLeerdammer
A Dutch semihard cow's-milk cheese with holes and a sweet nutty taste.Cow · Semi-hard · Sweet and caramel
🇺🇸 United States and 5 moreSwiss cheese
A yellow, medium-hard cheese with characteristic holes, produced globally in various styles.Cow · Semi-hard · Nutty
🇸🇪 SwedenPrästost
A semi-hard Swedish cow's-milk cheese with a mild, nutty flavour and a washed rind.Cow · Semi-hard · Nutty
🇫🇷 FranceMottin charentais
A cylindrical French soft cheese made from pasteurized cow's milk with a creamy taste.Cow · Bloomy rind · Buttery and creamy
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Havarti: Unknown author, CC BY-SA 3.0, source
- Bleu du Vercors-Sassenage: Damouns, CC BY-SA 4.0, source
- Silter: Sistoiv, CC BY-SA 4.0, source
- Monterey Jack: Daniel Olsen ( talk ), CC BY 1.0, source
- Mimolette: Peachyeung316, CC BY-SA 4.0, source
- Monterey Jack: Frank Schulenburg, CC BY-SA 3.0, source
- Akkawi: Paul Joseph, CC BY 2.0, source
- Ibores: No machine-readable author provided. Ardo Beltz assumed (based on copy, CC BY-SA 3.0, source
- Gamalost: Quick fix, CC BY 2.0, source
- Saint Agur: Micah Anderson, Public domain, source
- Pouligny-Saint-Pierre: Coyau, CC BY-SA 3.0, source
- Sainte-Maure de Touraine: Coyau, CC BY-SA 3.0, source
- Leerdammer: M.Minderhoud, CC BY-SA 3.0, source
- Herrgårdsost: -- Holger.Ellgaard ( talk ) 16:26, 29 October 2008 (UTC), CC BY 3.0, source
- Saint Albray: Lyokoï88, CC BY-SA 4.0, source
- Beyaz peynir: E4024, CC BY-SA 4.0, source
- American cheese: jeffreyw, CC BY 2.0, source
- Prästost: Nordelch, CC BY 3.0, source
- Parmesan: Unknown author, CC BY-SA 3.0, source
- Ädelost: Jorchr, CC BY-SA 3.0, source
- Panela cheese: Pyb, CC BY-SA 4.0, source
- Russian cheese: Original photo by User:Водник , label removal by User:Алексей Гоманков, CC BY-SA 3.0, source
- Pata de mulo cheese: Triplecaña, CC BY-SA 4.0, source
- Gubbeen: The original uploader was Y6y6y6 at English Wikipedia .. The author is, Public domain, source
- Fontina: Dominik Hundhammer, CC BY-SA 3.0, source
- Murcian wine cheese: Shalbat, CC BY-SA 3.0, source
- Trou du Cru: Tristan Ferne, CC BY 2.0, source
- Maasdam: Arz, CC BY-SA 3.0, source
- Hushållsost: Grönmossan, CC BY-SA 4.0, source
- Swiss cheese: Renee Comet (photographer), Public domain, source
- Cheese of Pico: Adriao, CC BY 3.0, source
- Saint-Paulin: Unknown author, CC BY-SA 3.0, source
- Port Salut: Jon Sullivan, Public domain, source
- P'tit Basque: Havang(nl), CC0, source
- Cambozola: Jorchr, CC BY-SA 3.0, source
- Colby: Jeff the quiet, CC BY-SA 3.0, source
- Garrotxa: Government of Catalonia, Attribution, source
- Mottin charentais: Cobber17, CC BY 3.0, source
- Muenster: No machine-readable author provided. Brion VIBBER assumed (based on co, CC BY-SA 3.0, source
- Aura: Suvi Korhonen, CC BY 2.0, source
- Mallorca: Tamorlan, CC BY-SA 3.0, source
- Sottocenere al tartufo: F. D. Richards, CC BY-SA 2.0, source
- The Laughing Cow: Dwight Burdette, CC BY 3.0, source