List of cheeses

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Different types of Gruyère, Jura Alpage and Etivaz cheeses at a food market in Lausanne, Switzerland.

Parmigiano-Reggiano ripening in a modern factory

This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.

Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America.

Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, either in Europe, Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder, had become a sophisticated enterprise by the time the Roman Empire came into existence.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In this list, types of cheeses are included; brand names are only included if they apply to a distinct variety of cheese.

Cheese production involves several steps, including curdling, coagulation, separation, shaping, and aging. The type of milk used, as well as factors like temperature, humidity, and bacterial cultures, can greatly impact the final product's flavor, texture, and appearance. Artisanal cheesemakers often employ traditional techniques and recipes passed down through generations, while larger commercial operations may utilize more modern and mechanized processes to produce cheese on a larger scale.

Name	Image	Region	Description
Bouhezza		Aurès Mountains	Bouhezza is a ripened cheese that has traditionally been prepared by the Chaouia community between March and June. It has historically been made from raw goat or sheep milk (and is also now made with cow's milk) with the addition of leben (fermented milk), salt, and additional raw milk. It has a soft, smooth, and spreadable texture and is slightly salty, spicy, and acidic, with an intense acidic lactic odor and aroma.
Kemariya		Ghardaia and Naâma	Produced by local women from the indigenous Wilaya community in southern Algeria, kemariya is a variety of smooth white cheese that is traditionally made with goat milk and can alternatively be made with cow’s milk or camel’s milk. It is also referred to as takkmerit by local Berbers.

Name	Image	Description
Areesh		A type of white, soft, lactic, crumbly cheese made from laban rayeb.Template:Sfn
Baramily		A type of white cheese aged in barrels, the name translates to barrel cheese in English.
Domiati	File:Domiati cheese.jpg	A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days. The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine.Template:Sfn Domiati cheese accounts for about three-quarters of the cheese made and consumed in Egypt.Template:Sfn The cheese takes its name from the city of Damietta and is thought to have been made as early as 332 BC.Template:Sfn
Halumi		Similar to Cypriot halloumi, yet a different cheese. It may be eaten fresh or brined and spiced. The name comes from the Coptic word for cheese, "halum".
Istanboly		A type of white cheese made from cow or buffalo milk, similar to feta cheese.
Mish	File:Mesh.jpg	A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers.Template:Sfn Mish is often made at home from areesh cheese.Template:Sfn Products similar to mish are made commercially from different types of Egyptian cheese such as domiati or rumi, with different ages.
Rumi	File:Flickr - Tour d'Afrique - ArabicCheese.jpg	A hard, bacterially ripened variety of cheese.Template:Sfn It belongs to the same family as Pecorino Romano and Manchego.Template:Sfn It is salty, with a crumbly texture, and is sold at different stages of aging.Template:Sfn Although the texture and taste of Rumi cheese differ according to the aging period, it is usually sharp, strong, and pungent.

Name	Image	Region	Description
Chanakh	File:Chanakh cheese pieces.jpg	Armenian Highlands	A traditional brined cheese with a sharp, salty flavor and firm, slightly brittle texture, aged in brine and shaped into blocks or truncated cones.
Chechil	File:Չեչիլ պանիր.jpg	Armenian Highlands	A brined string cheese that originated either in Armenia or in Georgia, it has a consistency approximating that of suluguni or mozzarella and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes.
Kanach panir		Shirak	A mold-ripened cheese known for its greenish appearance and crumbly texture. It is aged in clay pots or leather bags, where natural or introduced mold develops, giving the cheese a sharp flavor and soft texture. Commonly consumed in the Shirak Province, it is typically served fresh and not used in cooked dishes.
Lori	File:Cheese (Պանիր) 2740-2.jpg	Lori	A semi-soft Armenian cheese made from pasteurized cow's milk. Similar to halloumi, its curds are boiled during production and the cheese is preserved in brine.
Motal	File:Մոթալ պանիր.jpg	Syunik and Artsakh	A traditional Armenian brined cheese made primarily from sheep's milk or a mixture of sheep's and goat's milk. It is aged for several months in tki, leather containers made from animal hides, and may include herbs such as wild thyme. The cheese has a crumbly texture and a strong, distinctive flavor.
Tel panir	File:Թել պանիր 2.jpg	Armenian Highlands	Tel panir is a traditional Armenian string cheese made from strained, fermented milk. A type of chechil cheese, it’s known for its distinctive braided or threaded form.
Yeghegnadzor	File:Yehegnadzor.jpg	Vayots Dzor	A semi-soft, aromatic cheese traditionally aged in clay vessels buried underground. Made from cow's or goat's milk with local herbs and seeds, it develops a sharp, salty flavor and creamy, slightly crumbly texture after at least six months of underground maturation. Also known as horats panir.

Name	Image	Description
Byaslag		Mild, unripened Mongolian cheese made from yak or cow milk.
Chura kampo	File:Tibetancheese1868.JPG	(Tibetan dried cheese) is a Tibetan cheese and important within the cuisine of Tibet. Chura kampo is made from the curds that are left over from boiling buttermilk.
Chura loenpa		A Tibetan cheese that is significant within the cuisine of Tibet. It is a soft cheese, similar to cottage cheese, made from the curds that are left over from boiling buttermilk.
Nguri		A buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture.
Rubing	File:Rubing Goats Cheese of Yunnan China.jpg	A firm, fresh goat milk cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities.<ref name=Allen>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref> Pictured is fried rubing cheese.
Rushan	Rushan	The name means "milk fan" as it is said to resemble a folding fan.

Name	Image	Region	Description
Imeruli	File:Imerian Cheese.png	Imereti	citation	CitationClass=web }}</ref>
Sulguni	File:Discs-of-sulguni-cheese.jpg	Samegrelo	A pickled Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency;<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref> these attributes are the result of the process used, as is the source of its moniker "pickle cheese". Its color ranges from white to pale yellow. Sulguni is often deep-fried, which masks its odor. It is often served in wedges.
Tenili	File:Tenili cheese.jpg	Meskheti	A string cheese made from either ewe's or cow's milk.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref> It has been included in the Intangible cultural heritage of Georgia since 2013.

Name	Image	Region	Description
Bandel	File:Bandel Cheese, Kolkata, West Bengal 2.jpg	An Asian cheese that originated in a Portuguese colony Bandel located in eastern India. Today, production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref><ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>	Made by separating the curds from the whey with lemon juice. It is then molded, drained in small baskets, and smoked.
Paneer	File:Panir Paneer Indian cheese fresh.jpg	The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer.<ref name="Sanjeev_2010">Template:Cite book</ref><ref>Template:Cite book</ref> Paneer is now widespread in most of the Indian subcontinent.	A fresh cheese common in South Asian cuisine. In eastern parts of Indian subcontinent, it is generally called Chhana. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated full-fat milk(mostly buffalo) with lemon juice, yogurt, vinegar, or any other food acids.
Khoa Batti Chikna Daane Pindi Dhap		A dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh, Punjab, and Pakistan	Khoa is a type of cheese made by boiling and reducing milk until it becomes a thick, sticky mass. It is often used in Indian sweets such as barfi and gulab jamun and has a sweet, nutty taste.
Chhana	File:Chhena Ball - Rasgulla Preparation - Digha - East Midnapore - 2015-05-02 9555.JPG	Produced mostly in eastern Indian states of Odisha and West Bengal; it is the chief ingredient of most West Bengalese-produced sweets.	A fresh, unripened curd cheese made from cow or water buffalo milk. A crumbly and moist form of paneer, it is used to make desserts such as rosogolla (রসগোল্লা). It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to 1400 BCE.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref><ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Dahi Chhana		It was generally homemade in Odisha households of the Cuttack region, but its production has now become very rare.	Very similar to chhana in texture, it has a deep, reddish-brown color, and is more distinctly flavorful. It is rich in whey protein. It is produced from traditional buttermilk, and a large quantity of milk is required to produce even small amounts of Dahi Chhana. It has a long shelf life, and can be kept in earthen sikkas for months.
Kalari	File:Famous Kalaadi of Ramnagar.jpg	Originated from Chenani in the union territory of Jammu and Kashmir.	Also known as Kiladi or Maish Krej (Kashmiri: ميش کريج,).
Kalimpong cheese		Originates from Kalimpong, a hill station in the Indian state of West Bengal.	When unripe, Kalimpong cheese is a little like the Welsh Caerphilly, slightly acidic and a little crumbly with a relatively smooth (edible) rind and not particularly strong-smelling.
Qudam		Originates from the Gujjar tribes of Kashmir.

Name	Image	Region	Description
Flower of Rajya			A firm yak's-milk cheese made in Nepal by Tibetan nomads in collaboration with the Trace Foundation. Milk is heated and ripened in big copper vats, curdled, drained and molded into 10–12 pound wheels. The cheese is dry-cured in Tibetan red salt, aged, then wrapped in scarves and packed in bamboo baskets.
Chhurpi	File:Chhurpi.jpg		A yak's-milk cheese, influenced by Tibetan cuisine. Depending on how it is prepared, Chhurpi can be either hard and chewy, or soft.

Name	Image	Description
Djathë i bardhë		Named after its color, it is a variation of the Balkanic sirene. One of the most popular types of cheese in Albania, widely used as an appetizer or side dish. Village salad and byrek are the most known recipes where djathë i bardhë is used, but it is also served fried, or baked in terracotta dishes with peppers and tomatoes. Djathë i bardhë is commonly eaten as meze, a term used for appetizers that are served with alcoholic beverages, most prominently, raki.
Kaçkavall	File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG	In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. A great majority of traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies in Albania produce kaçkavall and mainly use cow's or sheep's milk.
Djathë pice
Gjizë		Gjizë is a whey cheese very similar to curd or cottage cheese. It is usually salted and it is one of the most used ingredients for byrek. Its taste can be compared to ricotta when served unsalted. Most Albanians consider gjizë as the creamy version of djathë i bardhë.
Urdhë	File:Orda-sajt.jpg	Unaged cheese produced by boiling whey

Name	Image	Region	Description
Bachensteiner
Bergkäse	File:Bergkäse2.jpg		A group of cheeses produced in the Alps.
Brimsen			An Austrian term for Bryndza.
Gelundener Käse
Lüneberg cheese		Made in mountain valleys in Vorarlberg in western Austria<ref name="dhr">Text in this article was incorporated from the following public domain U.S. Government publication: Doane, C.F.; Hargrove, Robert C.; Lawson, H.W.; Matheson, K.J.; Sanders, G.P; Walter, Homer E. (1969). Cheese Varieties and Descriptions. U.S. Department of Agriculture. p. 72</ref>	A cow's-milk cheese.
Montafoner Sauerkäse	File:Sura-Kees.JPG		The Montafoner Sauerkäse (dialect: Sura Kees or in the Walgau and Rhine Valley Sura Käs) is a cheese made of soured-milk and has its origins in the Vorarlberger Montafon. Sour milk cheese is a lean cheese, so its fat content is very low. The protein content, however, does not suffer from fat loss due to the cream sabot. It is known in Vorarlberg since the 12th century and is similar to the Tyrolean grey cheese.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Mondseer			Made from pasteurized milk, Mondseer is a semi-solid cheese similar to Muenster cheese or Limburger. The surface is brushed by hand with salt water red smear, and maturation takes four to six weeks. The fat content is 45%. It has a mild to slightly spicy aroma and a sweet and sour taste. Its natural rind is yellow-orange in color.
Moosbacher			Moosbacher has been described as "part Emmental-style swiss and part washed-rind stinker".<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Staazer	File:Staazer Heublumenkäse SB 01 WikiCheese Lokal K.jpg		Staazer is a semi-hard cheese made from raw cow's milk from Austria. Staazer is made from hay milk, i.e. the cows that give the milk for the Staazer are fed exclusively with grass and herbs from the pasture in summer and exclusively with hay in winter. There is no silage feeding or feeding with fermentation hay. This special, natural feeding makes the milk, and later the cheese, particularly aromatic. The cheese matures for at least 3 months. Staazer has a round loaf shape weighing about 6 kg. The dough is pale yellow, the consistency is compact with few fermentation holes. The taste is aromatic and mildly creamy. In addition to the regular Staazer, there are also the varieties: Staazer with wild garlic - 50% fat (Staazer cheese with wild garlic in the dough) Staazer with hay flowers – 45% fat (Staazer cheese with dried hay flowers on the rind)<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Steirerkäse
Tyrolean grey (Tiroler Graukäse)	File:Graukäse.JPG	Made in the Zillertal, Austria	A strongly flavored, rennet-free cows-milk cheese, it owes its name to the grey mould that usually grows on its rind. It is extremely low in fat (around 0.5%), yet it has a powerful penetrating smell.

Name	Image	Region	Description
Brussels cheese			Made from cow's milk, it has a smooth texture and a sharp and citrus flavor, along with a strong and salty bite.
Chimay cheeses	File:Chimay grand cru.jpg		Brands, and varieties, of cheeses produced by Chimay Brewery, some soaked in Chimay Ale.
Herve cheese	File:Remoudou (cheese).jpg		An aged cheese made from unpasteurized cow's milk. It is traditionally aged in humid caves.
Le Wavreumont<ref name="CultureMagazine"/>		Made by Fromagerie des Ardennes, which is in Ferrières, Belgium<ref name="CultureMagazine"/>	citation	CitationClass=web }}</ref>
Limburger cheese	File:Cheese limburger edit.jpg		Originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and Netherlands. The cheese is especially known for its pungent odor. One of the most traditional forms of eating Limburger is the Limburger sandwich.
Maredsous cheese		Produced at Maredsous Abbey in Denée, Belgium<ref>Template:Cite book</ref>	A loaf-shaped cheese made from cow's milk. The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma.
Passendale cheese		Passendale, Belgium	Named after Passendale, the village where it originated, it is one of the best-known cheeses in Belgium. It resembles a loaf of bread and has a round shape and a hard, but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy. It has a firm and damp consistency, slightly sweet bouquet and mild flavor. The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude.<ref>Belgische kazen (Belgian cheeses) (Dutch/French)</ref>
Remoudou	File:Remoudou (cheese).jpg	Land of Herve, Belgium	It derives its name from the use of milk removed 15 minutes after the usual milking. Hence the wallon verb rimoûd meaning to re-milk.<ref>Like blocher and reblocher gave us the reblochon.</ref> This cheese weighs 200 to 500g. When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste. It is often sold in pieces.
Rodoric		Liège, Belgium	An aged cheese made from unpasteurized goat milk that is traditionally aged in humid caves. When young, the interior is sweet, with age the flavor becomes spicy.
Nazareth		Nazareth, Belgium	A Belgian hard cheese made from cow's milk, named after the village of the same name. It is now manufactured by Belgomilk, which is part of the Milcobel group.<ref>Belgomilk website (Dutch/French)</ref> The cheese, which can be identified by its dark brown rind, has a mildly subtle flavour. Quick restaurants have rapidly made a collaboration to serve some "kaas croketten" available in 5 or 13 pièces in every Quick in Belgium. <ref>Nazareth cheese website</ref>

Name	Image	Region	Description
Livno cheese	File:Livanjski Cheese with label.JPG	Livno, Bosnia and Herzegovina	The cheese is ready after an average of 60 to 66 days in a controlled environment. The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d.o.o. Livno, with yearly production exceeding 500 metric tons.
Herzegovina "squeaking" cheese<ref name="squeaking-cheese-Udruzenje-Okusi-Hercegovinu">{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>		Trebinje, Ivanica, Slavogostići, Gacko in southern Herzegovina, Bosnia and Herzegovina	Another existing variety of Squeaking cheese from Lika in Croatia is often smoked.
Trappista cheese	File:Trappista cheese original.jpg	Banja Luka, Bosnia and Herzegovina	Trappista or Trapist is a traditional Bosnian semi-hard cow's-milk cheese made by Trappists branch of Cistercians order of Mariastern abbey in Banja Luka, Bosnia and Herzegovina.
Vlašić / Travnički cheese	File:Vlasicki-Travnicki-cheese-from-Bosnia 2019-May-07.png	Travnik, Bosnia and Herzegovina	This cheese is produced on Vlašić mountain in central Bosnia, above the city of Travnik. It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both. This is brined mostly low-fat cheese, white in color, and can either have small irregular holes scattered in it, or be solid without holes. When drained from brine its taste can be dry and quite salty. The milk has a special flavor that comes from the variety of different herbs that sheep are eating while grazing on the mountain.
Bosnian smoked cheese	File:Bosnian Smoked Cheese (Suhi Sir) (cropped).jpg	Vareš, Olovo, Tuzla, central to northeastern Bosnia, Bosnia and Herzegovina	Bosnian smoked cheese (also known as Template:Langx) is a type of very dry piquant low-fat smoked cheese originating from Bosnia and Herzegovina. It is usually home-made product, but industrial production also exists.

Name	Image	Region	Description
Paški sir	File:20140507 Paški sir cheese from Pag.jpg	Island of Pag	A hard, distinctively flavored sheep milk cheese. It is generally regarded as the most famous of Croatian artisan cheeses and is found in many export markets outside Croatia, also known as Godsips cheese.
Paška skuta		Island of Pag	Paška skuta is a traditional Croatian ricotta-type cheese produced on the island of Pag. The skuta is made from leftover whey after the production of the Paški sir.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Škripavac<ref>Template:Cite book</ref><ref>Template:Cite book</ref>	File:Skripavac 0808.jpg	Lika	citation	CitationClass=web }}</ref>
Basa		Lika	Basa is a fresh soft cheese from Lika. It is prepared from mixed sheep's and cow's milk.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref><ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Krčki sir		Island of Krk	citation	CitationClass=web }}</ref>
Grobnički sir		Grobnik	Grobnički sir is produced in the Grobnik valley, near the city of Rijeka.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Dinarski sir		Dinara	citation	CitationClass=web }}</ref>
Dinarski sir iz maslinove komine		Dinara	citation	CitationClass=web }}</ref>
Sir iz mišine		Dalmantian hinterland	Traditional cheese from Dalmatian hinterland, Velebit and part of Lika. It is made from sheep's, goat's or mixed milk.
Težački sir iz maslinove komine		Dalmatian hinterland	Težački sir iz maslinove komine is a Croatian hard cheese originating from the Dalmatian hinterland.
Lećevački sir		Split	Lećevački sir is characteristic of the Split hinterland, and is produced from cow's, sheep's or mixed milk.<ref>Template:Cite journal</ref>
Liburnski sir		Island of Pag	Liburnski sir is a Croatian cheese hailing from the region of old Liburnia.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Istarska skuta		Istria	White curd cheese made from full-fat cow's milk or sheep's milk from Istria.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Dubrovački sir		Dubrovnik	Hard sheep's cheese, bright soft rind due to the mold made of elastic koščela wood.
Tounjski sir		Tounj	Smoked cheese from Tounj near Ogulin.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Prgica		Varaždin	Smoked cheese from Varaždin.<ref>Template:Cite journal</ref>
Dimsi		Zagreb	Smoked cheese from Zagreb based on Bjelovarac cheese.
Caprilo		Varaždin	citation	CitationClass=web }}</ref>
Capron		Varaždin	citation	CitationClass=web }}</ref>
Ovidur		Varaždin	Hard cheese made from sheep's milk that is produced in the north of Croatia, and which is sent for ripening at the foot of Velebit, which gives it a specific final taste.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Zdenka		Daruvar	Soft, processed cheese made from cow's milk hard cheese that is produced in the north of Croatia, by the Czech community in Daruvar, with strong roots in Slavic dairymaking.

Name	Image	Region	Description
Aura	File:Aura juusto.jpg	Äänekoski, Finland<ref name="Hurt, Ehlers 2008">Template:Cite book</ref>	Blue cheese made from cow's milk,<ref name="Hurt, Ehlers 2008"/> produced by Valio.
Lappi		Lapland	Made from partially skimmed cow's milk, similar to Emmental except that it is pasteurized.
Leipäjuusto	File:Leipäjuusto cheese with cloudberry jam.jpg	Southern Ostrobothnia, Kainuu	Fresh cheese made from cow's beestings. Sometimes made from goat or reindeer milk.
Oltermanni	File:Juust Oltermanni.jpg		Semisoft cow's milk cheese, similar to Danish Havarti, both types are called kermajuusto ("cream cheese") in Finland. Produced by Valio.
Raejuusto			Fresh cheese made from cow's milk, similar to cottage cheese.

Name	Image	Region	Description
Anthotyros	File:Ανθότυρος.JPG		A traditional fresh cheese. There are Dry Anthotyros and Fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasteurized, where law allows.
Chloro		Santorini
Feta	File:Feta Cheese.jpg	PDO Template:Spaced ndash Epirus, Macedonia, Thrace, Thessaly, Peloponnese, Lesbos	citation	CitationClass=web }}</ref>
Graviera		PDOTemplate:Spaced ndash Agrafa, Crete, Naxos	Graviera is a type of Greek hard yellow cheese. It is made exclusively from sheep or goat milk.
Kasseri		PDOTemplate:Spaced ndash Macedonia, Thrace, Thessaly, Lesbos
Kefalograviera		PDOTemplate:Spaced ndash Crete, Sterea Ellada
Kefalotyri	File:Kefalotyri.jpg
Kopanisti		PDOTemplate:Spaced ndash Cyclades
Malaka		Crete	Also known as Tiromalama. Made from Graviera curd.
Manouri	File:Manouri.jpg	PDOTemplate:Spaced ndash Thessaly
Metsovone	File:Μετσοβόνε 6304.jpg	PDOTemplate:Spaced ndash Metsovo, Epirus
Myzithra	File:Homemade Mizithra.jpg	Crete
Tyrozouli		Crete	Made from Myzithra by adding salt, causing dehydration, and allowing maturation.
Xynomizithra		PDOTemplate:Spaced ndash Crete, Mykonos, Paros
Xynotyro		Mykonos
Other PDO cheeses			Formaela (Arachova), Galotyri (Thessaly, Epirus), Kalathaki (Limnos), Katiki (Domokos), Ladotyri (Lesbos), Pichtogalo Chanion (Chania), Sfela (Peloponnese), Xygalo (Crete)

Name	Image	Region	Description
Cherni Vit		Cherni Vit, Teteven Municipality, Lovech Province	Made from sheep milk, Cherni Vit cheese owes the green color of its crust and its characteristic taste to the formation of mold. This occurs naturally due to the specific conditions in the region and the technology of production. Produced for centuries, Cherni Vit cheese was nearly extinct in the 2000s until it was rediscovered and popularized by Slow Food representatives.
Urdă/Izvara	File:Urdă.png		Urdă/Izvara is made from whey of sheep, goat or cow milk. It is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky and palatable. It contains 18 grams of protein per 100 grams. Urdă/Izvara is similar to ricotta in the way it is produced.
Kashkaval	File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG		A type of yellow cheese made of sheep milk, cow milk or goat milk. In Albania, Bulgaria, Moldova, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
Sirene	File:Greek feta.jpg		A type of brine cheese made in South-Eastern Europe, especially popular in Serbia, Bulgaria, Romania, Albania, North Macedonia, Greece and Israel. It is made of goat milk, sheep milk, cow's milk or a combination of milks.<ref name="Dairy Sciеnce & Technology, Volume 88, Number 4-5, July–October 2008">Efstathios Alichanidis & Anna Polychroniadou, "Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review", Dairy Sciеnce & Technology, Volume 88, Number 4–5, July–October 2008, pp. 495–510. {{#invoke:CS1 identifiers\|main\|_template=doi}}.</ref> It is slightly crumbly with a fat content of about 30–35%. It is commonly produced in blocks, and has a slightly grainy texture.

Name	Image	Description
Akkawi	File:Akawi Cheese.jpg	Commonly made using cow milk, but can be made with goat or sheep's milk, it has a smooth texture and a mild salty taste. It is now produced on a large scale in the Middle East, notably in Israel, Palestine, Lebanon, Syria and Cyprus.
Anari cheese	File:Anari Limassol.jpg	A fresh mild whey cheese produced in Cyprus. Although much less known than other Cypriot cheeses (e.g. halloumi), it has started to gain popularity following recent publicity exposure. The whey used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi or kefalotyri cheese.<ref name="pmid15453472">Template:Cite journal</ref>
Halloumi	File:Grilled Halloumi.jpg	A Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk.<ref>Template:Cite journal</ref><ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref><ref>Template:Cite book</ref><ref>Template:Cite book</ref> It has a high melting point and so can easily be fried or grilled. It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese.
Kefalotyri	File:Kefalotyri.jpg	A hard, salty yellow cheese made from sheep or goat's milk in Greece and Cyprus. Depending on the mixture of milk used in the process the color can vary between yellow and white.

Name	Image	Region	Description
Abertam cheese			A traditional Czech cheese made from sheep milk. It has the shape of an irregular ball with thin yellow to orange natural rind. It is used as a table cheese or for melting.
Blaťácké zlato	File:Blaťácké zlato (2).jpg		A traditional Czech soft cheese made from cow milk, similar Bel Paese.
Olomoucké syrečky	File:Olomoucké tvarůžky (1).jpg	Loštice, Czech Republic	A soft cheese.
Hermelín	File:HermelinNakrajeny.JPG	Prague, Czech Republic

Name	Image	Region	Description
Danbo	File:Danbo Cheese.jpg	Funen	A semi-soft, aged cow's milk cheese, and a common household cheese in Denmark. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg, coated with a bacterial culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
Danablu	File:Danish Blue cheese.jpg	Øverød, Zealand	Danablu (Danish Blue) is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenised cream, it has a fat content of 25–30% and is aged for eight to twelve weeks
Esrom	File:Esrom.jpg	Esrum, Zealand	Esrom, or Danish Port Salut cheese, is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture.
Fynbo		Funen	A semi-hard Danish cheese named after the island of Fyn. It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
Havarti	File:Cream havarti on bread.jpg	Øverød, Zealand	Also known as cream Havarti, a semi-soft cow's milk cheese made like most cheeses by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. It is a washed curd cheese, which contributes to the subtle flavor. It is interior-ripened, rindless, smooth and slightly bright-surfaced. It has very small and irregular openings ("eyes") distributed in the mass. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic.
Maribo		Lolland	A semi-hard cheese made from cow's milk. It has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds.
Molbo		Mols	A semi-hard cow's milk cheese made in the region of Mols. It is very similar to Edam, with a delicate, light flavour that is slightly tangy and salty. It has small, regular holes and is covered in a red wax coating.
Saga	File:Soft and creamy Saga cheese.jpg	Tolstrup, Jutland	A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days.
Samsø cheese		Samsø	A cow's milk cheese named after the island of Samsø. It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes. It is the national cheese of Denmark.
Tybo		Thy, Jutland	A cow's milk cheese, similar to a mild Samsø. It is loaf-shaped, with a cream-colored, holey interior and a yellow rind. It has a slightly salty, smooth, and lactic flavor.
Vesterhavsost	File:Vesterhavsost.jpg	Thise, Northwest Jutland	citation	CitationClass=web }}</ref> and caramelly tasting notes, it is comparable to Gouda.

Name	Region	Description
Atleet		Semi hard cheese with little sour flavor made from cow's milk, produced by Valio.
Eesti Juust		Semi hard Dutch-type cheese made from cow's milk, produced by Estover.
Kadaka juust	Saaremaa	Semi hard smoked cheese made from cow's milk, produced by Saaremaa Piimatööstus. Also available with garlic.

Name	Image	Description
Gran Castelli		A hard ripened cheese
Liptauer or Körözött	File:Liptauer.jpg	A spicy cheese spread made with sheep milk cheese,<ref name="Gundel 1992">Template:Cite book</ref> goat's milk cheese, quark cheese or cottage cheese.
Orda	File:Urdă.png	Made from whey
Pálpusztai	File:Palpusztai unwrapped.jpg	Pálpusztai is a Hungarian soft cow's milk cheese, known for its pungent odor.
Trappista cheese	File:TrappistenKaeseOffen 1.jpg	Trappista is a traditional Hungarian, Bosnian and Serbian semi-hard cow's-milk cheese. It has a mild flavor and melts easily.
Oázis		Smoked cheese
Balaton cheese		A semi-hard, mild, yellow cheese made from cow's milk.
Karaván		Karaván is a smoked Hungarian cow's milk cheese.
Pannónia		Pannónia Emmentaler is a Hungarian version of the Swiss Emmenthal cheese.

Name	Image	Region	Description
Jāņi cheese	File:Caraway cheese.jpg		It is a mixture of raw quark and fresh milk, but other products can be added.
Latvian cheese			A type of cheese with a strong specific aroma modeled after the Limburger.

Name	Image	Description
Cancoillotte	File:Cancoillotte.jpg	Made from Metton, a cow's milk cheese from the Franche-Comte region of France (where Cancoillotte also originally comes from), it's a local cheese speciality. A staple of each Luxembourgish meal. Usually called kachkéis here.
Crème de Chapelain		Another local processed cheese specialty, similar to kachkéis.
Fromage Gouda de biére du Battin		A local version of the beloved Dutch cheese made from unpasteurized cow's milk. It is also inspired by the Belgian monastery cheeses, as it was largely influenced by the Flemish cheesemakers that came to Luxembourg to make cheese.

Name	Image	Description
Cașcaval	File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG	A type of yellow cheese made of sheep milk. In the Moldova the term is often used to refer to all yellow cheeses.
Urdă	File:Urdă.png	An unaged whey cheese
Brânză		A salty brined cheese made from sheep milk.
Brânză de vaci		Made from whole (regular) cow milk without additives such as rennet. It has a dry, crumbly texture, and takes a spherical shape from the cheesecloth in which the cheese was strained from whey.

Name	Image	Description
Kolašinski sir<ref>https://www.researchgate.net/publication/351402346_Food_nutrition_and_health_in_Bosnia_and_Herzegovina</ref><ref>https://www.researchgate.net/publication/255966152_CHARACTERISTICS_OF_MONTENEGRIAN_AUTOCHTONOUS_LISNATI_CHEESE</ref>		A type of soft "Leafy" cheese made of cow milk, produced in Northern Montenegro town of Kolašin. This is a cow milk cheese exclusive to the Central North region, more specifically, around Kolašin town. This is due to the specific composition of flora that free-ranging cows feed upon on the upland pastures, as well as to the microclimatic conditions of the locality. The attempts to make this cheese elsewhere following the same recipe have failed. The producers from this region are proud of their cheese, and for years have been trying to initialize the procedure for the protection of geographic origin. This cheese is very valued as a delicacy in whole of Montenegro, and it is one of the most expensive fresh cheeses on the national market. The name of this cheese is derived from its specific texture. Thin, sometimes almost transparent, layers create a leafy structure, and make strings when the cheese is pulled apart. It has a pleasant mild fragrance. It does not contain high levels of fat, so its taste is mild and light.All producers make it in a similar manner, although every family has their own small secret that distinguishes their cheese, of which they are rather protective. What is known is that this cheese is made by combining the skimmed and whole cow milk. After adding the rennet, which makes milk curd, the cheese is drained and then frequently turned and folded. It is this manipulation that creates thin layers – leaves – that give it a characteristic texture.
Pljevaljski sir<ref name="Cheese from Pljevlja">{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>		A type of best semisoft cheese made of cow milk, produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal. It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture. Currently, there is an ongoing procedure for protection of geographic origin for this cheese.
Podgorički sir<ref name="masni kučki sir">{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>		A salty brined cheese made from cow milk.Also named "Kučki sir", made in Southern Montenegro city of Podgorica.
Nikšićki kozji sir Template:Citation needed		Made from best whole goat milk, produced in Western Montenegro town of Nikšić.
Njeguški sir<ref name="Njeguški sir">{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>		In the Southern Montenegro town of Cetinje surroundings at Njeguši the famous cheese of Njeguši is produced. It is being kept at shaded in airy places up to 3 months before degustation. Dried and rich in cow milk fats – simply exquisite.

List of cheeses

Africa

Algeria

Benin

Egypt

Ethiopia

Mauritania

Nigeria

South Africa

Asia

Armenia

China

Georgia

India

Indonesia

Japan

Korea

Malaysia

Mongolia

Nepal

Philippines

Europe

Albania

Austria

Belgium

Bosnia and Herzegovina

Bulgaria

Croatia

Cyprus

Czech Republic

Denmark

Estonia

Finland

France

Germany

Greece

Hungary

Iceland

Ireland

Italy

Jews of Eastern Europe

Kosovo

Latvia

Lithuania

Luxembourg

Malta

Moldova

Montenegro

Netherlands

North Macedonia

Norway

Poland

Portugal

Romania

Russia

Serbia

Slovakia

Slovenia

Spain

Sweden

Switzerland

Ukraine

United Kingdom

Middle East

Iran

Middle East

Levant

Turkey

Yemen

North and Central America

Canada

Costa Rica

El Salvador

Honduras

Mexico

Nicaragua

United States

Oceania

Australia

New Zealand

Name	Image	Description
Brunost	File:Brunost.jpg	A caramelized brown Scandinavian whey cheese. Brunost (brown cheese) is commonly used instead of mysost (whey cheese), which is the correct name. Another variant, made using goat milk, is referred to and sold as geitost (Norwegian for "goat cheese") or, in an older Dano-Norwegian spelling no longer used in Norway, as gjetost. Geitost is made from a mixture of goat's and cow's milk; ekte geitost (real geitost) is made with goat's milk only.
Gamalost	File:Gamalost-NorwegianOldCheese.jpg	A sour cheese made from skimmed cow's milk
Geitost		Goat's milk variety of Brunost
Heidal cheese		A Norwegian brunost named after the parish of Heidal in the northern part of the Gudbrand Valley.<ref>Template:Cite book</ref><ref>Template:Cite news</ref>
Jarlsberg cheese	File:Jarlsberg cheese.jpg	A mild cow's-milk cheese with large regular holes
Nøkkelost		A semi-hard, yellow cow's milk cheese flavored with cumin and cloves
Norvegia	File:Norvegia Vellagret.JPG	A Norwegian cow's milk cheese produced by Tine<ref>Template:Cite book</ref>
Pultost		A soft, mature sour milk cheese flavored with caraway seeds,<ref>Template:Cite book</ref> it is found in two variants, spreadable and grainy
Snøfrisk		A goat cheese made by Tine<ref>Template:Cite book</ref>

Name	Image	Region	Description
Bałtycki			Polish brand of cheese.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Bryndza	File:Chleb z bryndza.jpg		Sheep milk cheese made in Poland, Slovakia.<ref name="cheese.com"/> Recipes differ slightly across the countries.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Bryndza Podhalańska	File:Bryndza cheese.jpg	Podhale region.	Polish variety of the soft cheese bryndza. It is prepared with sheep milk and was registered in the European Union's Register of protected designations of origin and protected geographical indications on 11 June 2007<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref> as a Protected Designation of Origin (PDO).
Bundz	File:02014 Bundz - Beskidischer Käse - Typisch beskidisch.JPG	Traditionally produced in Podhale.	A sheep milk cheese.
Bursztyn			citation	CitationClass=web }}</ref> It is a mature cheese similar to Gruyere.
Edamski		Mazuria.	A rennet cheese based on Dutch Edammer.
Farmer cheese	File:Farmer Cheese.jpeg		In Poland, farmer cheese is similar in consistency to cottage cheese.<ref name=Heberle>Polish Cooking – Marianna Olszewska Heberle. p. 91.</ref> The cheese is formed into a loaf.<ref name=Heberle/> It is sometimes referred to as "pot cheese."<ref>From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food - Anne Applebaum, Danielle Crittenden. p. 239.</ref>
Gołka	File:Gołka.jpg	Silesian Voivodeship.	Similar to oscypek, but made with milk from cattle.
Gryficki		Gryfice Dairy, province of Szczecin.<ref name=ICS>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>	Production began in 1973.<ref name=ICS/>
Hauskyjza	File:Ser domowy.jpg	Wielkopolska, Pomerania, Kuyavia, and Silesia.	Foodstuff made of cottage cheese, caraway and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor and tacky consistency, and then warmed and fried.
citation	CitationClass=web }}</ref>
Koryciński	File:SerKorycinski.JPG	Podlaskie Voivodeship in eastern Poland.	Hard yellow cheese made from cows' milk. Named after the town of Korycin.
Królewski		Northwestern Masovia.	"Royal cheese"; similar in taste and appearance to Swiss Emmental.
Liliput	File:Liliput cheese.jpg	Wielkopolska.	citation	CitationClass=web }}</ref>
Lechicki			Known in Poland as Brochocki cheese, which derives from the name of the farmer who began producing it.
citation	CitationClass=web }}</ref>
Lubuski
Mazurski			A brand of cheese.
Morski			Mild, semi-soft cheese made from pasteurized cow's milk. Melts well, often used as a table cheese.
Oscypek	File:Oscypki.jpg	Made exclusively in the Tatra Mountains region of Poland.	Smoked sheep milk cheese, there is also a smaller form called redykołka, known as the 'younger sister' of oscypek.
Przeworski			A rennet cheese, classified as ripening, produced from cow's milk and an infusion of mint and marjoram. It has a delicately spicy taste and an aroma of herbs. Named after the town of Przeworsk in the Subcarpathian Voivodeship.
Radamer		From Polesie.	citation	CitationClass=web }}</ref>
Redykołka	File:Redykołka i żurawina, Poznań.jpg	Produced in the Podhale region.	Sometimes known as the "younger sister" of Oscypek and the two are occasionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths.
Rokpol	File:Ser rokpol.jpg	Wielkopolska.	Polish blue cheese similar to Danish blue cheeses. The name derives from Roquefort and suggests that it is a Polish Roquefort, however, it is made with cows' milk.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Słupski chłopczyk		Produced in Słupsk.	A Camembert-type cheese, produced before the second world war, reintroduced in 2007, but the production was stopped in 2013.
Twaróg	File:Twarog.jpg		citation	CitationClass=web }}</ref> Pictured is Polish twaróg in the traditional wedge shape.
Tylżycki		Mazuria.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>	A yellow cheese made from cow's milk. A semi-hard cheese that is a variety of Tilsiter.<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Wielkopolski ser smażony	File:Cuisine of Great Poland, ser smazony.jpg	Wielkopolska.	citation	CitationClass=web }}</ref>
Zamojski
Zgorzelecki			A semi-hard, yellow cheese made from cows' milk.

Name	Image	Region	Description
Castelo Branco cheese (PDO)	File:Queijo de Castelo Branco.jpg	Beira Baixa	a cheese named after the city of the same name in Portugal, the main city of the district where it is produced. The cheese is made from milk produced by either a goat or a ewe, and has a soft texture.
Queijo de Nisa (PDO)	File:Queijo de nisa.jpg	Alto Alentejo	a semi-hard sheep's milk cheese from the municipality of Nisa. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle.
Queijo do Pico (PDO)	File:Queijo do Pico.jpg	Azores	Originating from the island of Pico, this cured cheese is produced in cylindrical formats from cow milk It is considered a fatty cheese and the ripening of the cheese forms a yellow exterior irregular crust and yellowish-white, soft and pasty interior. Pico cheese has a salty taste and a, characteristically, intense aroma.
Queijo de Azeitão (PDO)	File:Queijo de Azeitão.jpg	Azeitão, Setúbal	Sheep's milk cheese originating from the town of Azeitão.
São Jorge (PDO)	File:Queijo São Jorge inteiro.jpg	Azores	Produced in the São Jorge Island, this is a hard/semi-hard cheese made from unpasteurised cow's milk, and the pâte has small eyes.
Serra da Estrela (PDO)	File:Queijo Serra da Estrela.jpg	Serra da Estrela	Produced in a mountainous region this cheeses is made from sheep's milk, mostly during the months of November to March. The texture of the paste varies depending on its age, from a very soft semi-liquid when young, to a soft but sliceable solid when older. It is a cured cheese created by artisanal producers with a white or slightly yellow color and a uniform creamy consistency with at most a few small holes in it.
Trás-os-Montes (PDO)	File:Queijo de cabra transmontano.jpg	Trás-os-Montes	A goat cheese from Alto Trás-os-Montes, Norte Region, Portugal.
Requeijão	File:RequeijaoCremoso.jpg		A milk-derived product produced in Portugal, it is sometimes called requesón (the Spanish word for ricotta) in English-speaking countries. It is a loose, ricotta-like cheese used to make cheese spreads.
Saloio (Brand)
Santarém cheese
Serpa cheese

Name	Image	Description
Brânză de burduf	File:Branza burduf feteasca neagra.jpg	A salty type of cheese prepared with sheep's-milk, it has a strong flavor and is slightly soft in texture. To obtain it, sweet caș is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep's stomach, or into a sheep's skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark.
Brânză de Suhaia	File:Brânză de Suhaia cu mărar.jpg	Suhaia cheese is a dairy product matured in brine, prepared in the neighboring territories of Suhaia commune and, predominantly, in Suhaia commune, Teleorman, Romania. The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life.
Brânză de vaci (Brânză dulce)		Made from whole cow milk similar to cottage cheese.
Caș		Sweet non-fermented cheese obtained from cow's or sheep's milk. Drained in cheesecloth could be eaten fresh, smoked, or further prepared into brânză de burduf.
Cașcaval	File:Penteleu.jpg	Cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep's or cow's-milk.
Năsal cheese	File:Brânză Năsal.jpg	Năsal is a traditional Romanian cheese bearing the same name as the village where it is produced in the Țaga commune, Cluj County. It is a smear-ripened cheese made from cow's milk.
Telemea	File:Telemea.jpg	Sweet to extremely salty cheese obtained from cow's or sheep's raw or pasteurized milk. Two main categories: fresh – available seasonally and preserved -available year around. Fresh telemea is soft, and in various degrees of saltiness. Preserved telemea is harder and salt saturated due to its brine preservation. Preserved telemea is almost identical to Greek Feta cheese.
Urdă	File:Orda-sajt.jpg	Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian ricotta cheese.

Name	Image	Region	Description
Circassian cheese	File:Адыгейский сыр.jpg	Adyghea	A crumbly non-melting and mild fresh cheese that is produced in the North Caucasus. It is a cultural cheese and staple for Circassians that is very famous in Russia (Republic of Adyghea, Kabardino-Balkaria, Karachay–Cherkessia, Shapsugia in the southern part of Krasnodar Krai, Stavropol Krai, North Ossetia, Moscow, and Saint Petersburg), and the Middle east countries (Jordan, Turkey, Lebanon, Syria, Israel) and worldwide (mainly countries that have a North Caucasians and Circassians Diaspora/s).
Korall			A soft, processed cheese made of cow's milk
Russian cheese	File:Российский сыр.jpg		similar to German Tilsiter
Tvorog (творог)	File:Tvorog.jpg		Similar to cottage cheese, version without cream.

Name	Image	Region	Description
Kačkavalj	File:Caciocavallo.JPG		A type of stretched-curd cheese made out of sheep's or cow's milk. Pictured is Kačkavalj (Caciocavallo) cheese hanged to mature (Serbia)
Pule cheese			Reportedly the world's most expensive cheese, it is prepared from the milk of Balkan donkeys from Serbia.

Name	Image	Region	Description
Bryndza	File:Chleb z bryndza.jpg		A sheep milk cheese made in Poland, Slovakia and Ukraine.<ref name="cheese.com">{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref> Recipes differ slightly across the countries.
Liptauer	File:Liptauer.jpg		A spicy cheese spread made with sheep milk cheese,<ref name="Gundel 1992" /> goat's milk cheese, quark cheese or cottage cheese.
Ovčia hrudka<ref>{{#invoke:citation/CS1\|citation	CitationClass=web }}</ref>
Kravská hrudka
Korbáčiky	File:Údený korbáčik (Slovakia).jpg	Orava	A type of string cheese made from steamed cheese interwoven into fine braids. Common flavors include salty, smoked and garlic.
Oštiepok			A traditional Slovakian smoked sheep milk cheese, it is a protected trade name under the EU's protected geographical indication.
Parenica	File:Parenica.jpg		A traditional Slovakian cheese, it is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced. Parenica is cream and yellow in color, which is darkened by steaming. The cheese is produced in strips, which are woven into snail-like spirals.
Urda
Tvaroh
Encián	File:HermelinNakrajeny.JPG
Plesnivec	File:HermelinNakrajeny.JPG

Name	Image	Region	Description
Mohant<ref name="Slovenia 6">Template:Cite book</ref><ref>Template:Cite book</ref>	File:SirMohant1.JPG		A soft cheese with a strong flavor.<ref name="Slovenia 6"/>
Tolminc cheese<ref name="Bogataj">Template:Cite book</ref>		Tolmin	Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a Protected Designation of Origin.<ref name="Bogataj"/>

Name	Image	Region	Description
Ädelost	File:Ädelost 2018.jpg		A blue cheese made from pasteurized cow's milk. It has a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor. The cheese has a slightly moldy rind.
Blå Gotland		Stånga	"Gotland Blue" is made in Sweden by the Arla Foods company in the town of Stånga on the island of Gotland. This cheese is often characterized as being somewhere between strong and mild, containing elements of both types. The color is a pale yellow, and it has no holes.
Grevé	File:Wedge of Swedish Grevé cheese.jpg		A semi-hard Swedish cheese made from cow's milk. It is similar to Emmental with a mild and nutty taste. The cream-coloured cheese has a smooth and creamy texture with large holes. It contains 30–40% fat and takes 10 months to attain full ripeness.
Gräddost
Herrgårdsost	File:Herrgardsost 2008.jpg		A semi-hard cheese made from cow's milk. The aged cheese has a mild, sweet, nutty flavor and small round holes. It is aged for three or four months, but often up to 12 or even 24 months.
Hushållsost			A semi-hard cows'-milk cheese with small granular holes and aged around 60 days on average. The taste is described as mild yet somewhat sour.
Moose cheese	File:HermelinNakrajeny.JPG	Bjurholm, Sweden	A cheese produced in Sweden from moose milk
Prästost	File:Prastost.jpg		Made from pasteurized cow's milk.
Svecia			A semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. The cheese is aged in a dry environment for at least two months, sometimes up to more than a year.
Västerbottensost	File:Vasterbotten cheese.jpg	Burträsk	A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months.

Name	Image	Region	Description
Bilozhar			Rennet cheese 45% of fat in dry matter
Bukovynskyi		Bukovina	A hard cheese (45% of fat in dry matter) made from cow's milk, it has moderate piquant cheese flavour and fruit and citrus aroma. Ageing period: 20 days.
Bryndza	File:Bryndza.jpg	Budjak, Bukovina, Ciscarpathia, Podolia, Transcarpathia	A sheep milk cheese made in Moldova, Poland, Slovakia and Ukraine.<ref name="cheese.com" /> Recipes differ slightly across the countries. Pictured is Ukrainian Carpathian bryndza.
Dobrodar	File:Сир Добродар 50 % ЗвенигораDSCN0075.JPG		Hard cheese 50% of fat in dry matter. Ageing period: 45 days.
Smetankovyi			A hard rennet cheese (50% of fat in dry matter) made from pasteurised milk with moderate sweetish cheese flavour with no piquancy, delicate creamy overtones, and small holes. Ageing period: 30 days.
Syr	File:Latte 016.jpg		A firm quark version, somewhat similar to cottage cheese. It is often called Template:Transliteration, although the name could refer to any cheese in general; to differentiate it from other cheeses, names Template:Transliteration and Template:Transliteration are common.
Ukrainskyi			Hard cheese 50% of fat in dry matter.
Vurda	File:Orda-sajt.jpg	Hutsulshchyna	Sort of whey cheese