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A small overview of the most important world-wide cheeses

List is based on the lists at http://lynnescountrykitchen.net/kitchen/cheese.html , http://www.lowell.edu/users/grundy/cheese.html

This list will be edited and will include more background information in the near future.

ABERDEEN CROWDIE

Unripened cheese, similar to cottage cheese. Made in England and Scotland. May contain caraway seeds. The only semi-cooked cheese in the British Isles. Delicious with oatcakes.

ADELOST

A Swedish blue cheese made with cow's milk.

ALENTEJO

Usually sheep and goat's milk blended. May include cow's milk. Curdled with rennet. From Portugal.

ALLGAU EMMENTALER

Germany's most famous hard cheese. Made of cow's milk. The flavour ranges from mild to strong, dependent upon age. Good for shredding, slicing and melting.

ALSATIAN MUENSTER

A French cheese, first produced in the middle ages by monks. Spicy flavour.

ALTEMBURGER

Mellow, semisoft cheese made from goat's milk. A German cheese.

AMERICAN

Very mild, creamy yellow. Processed cheese. Used for sandwiches and snacks. Goes with crackers and bread.

APPENZELLER

A Swiss cheese that is marinated in cider or white wine and spices before aging. More moist and creamy then Emmenthaler with a more pronounced yet delicate flavour than Gruyere. Produced in the 11th century by monks. A worthy cheese.

APPETITOST

Made from buttermilk; nut-like flavour. May contain caraway. A Danish semi-soft cheese.

ARAKADZ

A Russian cheese made of sheep's milk. Semi-hard with a nutty flavour.

ARDENNES HERVE

A velvety textured dessert cheese from Belgium.

ASADERO

A braided cheese also called Oaxaco. Melts easily. A Mexican cheese.

ASIAGO

A sharp-flavoured Italian cheese, originally made of sheep's milk, now of cow's milk. The poor man's Parmesan. When young it is firm, slightly salty cheese and good for sandwiches. Best for grating when it becomes older and hardens. American Asiago isn't as fine as cheese as its Italian counterpart.

AUVERGNE

Made from cow's milk cheese; blue-veined. A French cheese.

AZEITAO

A rich soft cheese from Portugal, made of sheep's milk.

BABY GOUDA

American semi-soft cheeses. Mild with a bit more butterfat than unaged Edams.

BACKSTEINER

Bavarian cheese, brick-shaped. Almost as pungent as Limburger.

BANON

A French firm cow and goat's milk cheese. The flavour enhances with age. The older it gets, the more strongly sour it becomes.

BARBACENA

Brazilian white cheese; firm.

BARBEREY

Also known as Fromage de Troyes. Pungent. A French cheese.

BATH CHEESE

An English soft cream cheese that is delicately flavoured.

BATTELMATT

A Swiss cheese. Similar to the flavour of Tilsiter.

BAYRISCHER BIERKÄSE

A Bavarian cheese. The best way to eat this is to dip it in your stein of beer.

BEAUFORT

Also called Gruyere de Beaufort. Similar to Gruyere but with little or no holes. Also softer and more mild. A French cheese.

BEAUMONT

Semi-soft French cheese. Mild and creamy, much like Brie.

BEENLEIGH BLEU

A local blue-veined cheese from Devon. Made of sheep's milk.

BEJA

A cheese made of sheep's milk. Portuguese. When young, it is soft and buttery but as it ages, it becomes semi-hard and picante. Moderately salty.

BEL LAGO

Delicately flavoured, semi-soft cheese. Made in Switzerland.

BELLELAY

Semi-soft with a flavour similar to Gruyere. Also known as Tete de Moine. Made in Switzerland.

BELLETOILE

A French triple-crème cheese. Mild.

BEL PAESE

Mild, rich texture; spongy; creamy yellow interior. Originally, an Italian cheese. Used for dessert and snacks. Goes with fresh fruit and crusty French bread.

BERGQUARA

Similar to Gouda. Made in Sweden.

BERLINER KUHKÄSE

A soft cheese with caraway seeds. Made in Germany.

BERTOLLI

A firm sheep's milk cheese from Italy.

BIERKÄSE

Semi-soft, with a pungent aroma rivaling Limburger.

BIFROST

White goat cheese that comes as both natural and processed. Made in Norway.

BITTO

A semi-firm cheese similar to Fontina. As it ripens, it becomes harder and more, more flavourful. Made in Italy and Switzerland.

BLARNEY

An Irish semi-soft cheese with a nutty flavour. In the Fontina family.

BLAUSCHIMMELKÄSE

Blue Cheese. There are two types – Edelpilz Blue, which is crumbly with 26 percent butterfat and a sharp flavour; and Creamy Blue. Creamy Blue is 70 percent butterfat categorizing it as a double-crème. It has a bland flavour much like Brie.

BLEU

French. Piquant, spicy; marbled, blue veined, semi-soft; creamy white. A wide variety available, distinguishable by the different milks used in their processing. A versatile cheese and a great eating cheese. Goes with fresh fruit, and bland crackers.

BLUE d'AUVERGNE

A French Roquefort. Hard cheese made from cow's milk. Less salty with a strong taste and aroma.

BLEU de GEX

France's terrific version of Stilton cheese.

BLUE

American or English blue veined cheeses made from cow's milk and injected with the fungus, Penicilliium roqueforti.

BLUE DORSET OR BLUE VINNEY

An English cheese made from cow's milk. Aged. This also contains a mold.

BOERKÄSE

American semi-soft cheese. Buttery, made of cow's milk. Available with caraway or naturally smoked.

BOLA

A semi-firm cow's milk cheese. Made in Portugal.

BONBEL

A semi-soft, bland cheese, flavoured similarly to American Munster. Made in France.

BONCHESTER

A Scottish soft mild cheese for cow's milk.

BONDANE

A French cheese from the Tomme family. Available skimmed or whole milk.

BONDOST

A Swedish firm cheese with a mellow flavour. Often containing caraway seeds or cumin.

BOURSAULT

A French triple-crème cheese, rich and creamy. Made of goat's milk.

BOURSIN

Very rich triple-crème cheese. Soft, delicate flavour. Made in France.

BRANDKÄSE

A German sour milk cheese. It is mixed with butter and ripened in old beer kegs then moistened periodically with beer.

BRESSE BLEU

American. A blue cheese. Creamy and mild.

BRICK

Also known as BierKÄSE or beer cheese. An American firm cheese. Yellow coloured and more pungent than Cheddar. Great on sandwiches with rye bread.

BRICOTTA

A Corsican semi-soft cheese make from sheep's milk. Salty.

BRIDAMOUR

A semi-hard mild Corsican cheese from sheep- or goat milk

BRIE

French. Larger and sharper flavour than Camembert. Soft, creamy with edible crust. Exquisite taste. A perfect Brie has a hint of tanginess with an under-flavouring of mushrooms. The presence of ammonia indicates over ripeness, unless pasteurized milk has been used. The finest and most delicious Bries are made from unpasteurized milk. Used for dessert and snacks. Goes with fresh fruit.

BRILLAT-SAVARIN

A white French dessert cheese with a delicate flavour.

BRINDZA

Slovak/Russian. Sheep or goat cheese, similar to feta cheese and of the same family. Soft, milky flavour.

BROCCIO

Similar to Bricotta and made of Corsican sheep or goat milk.

Le BROUÈRE

A French variety on the Swiss Gruèyre.

BURRATA

Considered by many the best fresh cheese in the world. Apulia, in Southern Italy is the home of this cheese, which at first sight looks like a big Mozzarella, weighing about 1 pound. Traditionally was made with buffalo milk, but today cow's milk is used. It is buttery tasting, and has a higher fat content than Mozzarella. The outer layer is edible and the cheese is soft and creamy.

BUTTERKÄSE

Butter cheese from Germany. While it has no butter in it, the flavour is like that of butter. Only 45% butterfat. Eaten as is or melt it.

CABOC

Scottish. Cream cheese-like. High in butterfat. Rolled in oatmeal for a nutty flavour.

CABRALES

A semi-hard blue cheese made from raw goat- or sheep- or cow's milk from the Northern part of Spain.

CABREIRO

Mixed ewe and goat cheese, made in Portugal. Its flavour is delicate when fresh and young, becoming sharper with age.

CABRINNETI

A soft dessert cheese from Denmark.

CABRION

A French cheese made from goat's milk cheese. Ripened between layers of grape skins.

CACHAT

Sheep's or goat's milk, produced in France. Soft and creamy. Sometimes it is blended with wine and brandy.

CACIOCAVALLO

Firm, buttery with a light brown exterior and smoky flavour. Produced in Italy and is like Provolone. As it ages, it hardens.

CACIOFIORE UMBRO

Skimmed cow's milk is used to produce this soft cheese, which is eaten fresh or briefly matured. It has a mild taste, with a slight aromatic overtone.

CACIOTTA ROMANA

Usually a mixture of sheep's and cow's milk. This cheese is most often eaten fresh as a table cheese but is also widely used in cooking. Usually eaten broiled or lightly fried in a little olive oil.

CACIOTTA TOSCANA

Classified under the general heading “Caciotta”, it includes endless varieties of cow's, goat's and sheep's milk products from the upland areas of Tuscany, Latium, the Marches and Umbria.

CAERPHILLY

A mild Welsh or English cheese with a delicate flavour. Semi-soft to semi-firm texture. Crumbly and slightly salty flavour, reminiscent of buttermilk.

CAMEMBERT

French. A world reknowned cheese. Soft and ripened. Mild to pungent, tastes much like Brie, but more pointed in flavour and richer in texture; edible crust. The most widely marketed of all French cheeses. Used for dessert and snacks. Especially good with tart apple slices.

CANESTRATO

A Sicilian ripened cheese made from ewe's milk. Aged. Pungent.

CANTAL

A French variety of Cheddar. One of France's oldest cheeses. Firm, becoming crumbly with age.

CAPRICE des DIEUX

A French mild, soft double-crème cheese. Has a nice flavour and is a good first experience with double-cremes.

CARRE FRAIS

Also known as Gervais. French. A sweet cream cheese.

CARRE de L'EST

French. Known as a cross between Brie and Camembert.

CASERA

A salty goat's milk cheese. Similar in flavour to Fontina. Made in Turkey or Greece.

CASHEL BLUE

An Irish blue-veined hard cheese from cow's milk.

CASHKAVALLO

Made in the Balkans and similar to Caciocavallo.

CASTELO BRANCO

Made of sheep's milk, this cheese is similar in flavour to Queijo da Serra. Used most often as an aged cheese. From Portugal.

CEDULAIT

French. A type of ricotta, smooth without the curd. Delicate flavour. Butterfat content is 20 percent.

CHABICHOU

A smooth, soft goat's milk cheese made in France.

CHANAKH OR KLUKH PANIR

Russian soft cheese made of either cow's or sheep's milk. Salty.

CHANTELLE

Semi-soft, ripened French cheese. Goes well with pears.

CHAOURCE

French. So rich it often is mistaken for a double-crème cheese. Creamy texture. As it ages, it develops a mushroom-like aroma. Tastes much like Camembert.

CHEDDAR

Mild to sharp, has an appetizing nutty flavour, and a firm buttery texture, slightly crumbly. Cream to orange-coloured. Most widely manufactured cheese in the world, originally English.

CHESHIRE

Possibly England's oldest cheese. Firm, slightly crumbly, salty, and tangy. Comes in three varieties – Red, which is an apricot-peach colour; White, which is a pale yellow; and Blue, which is blue “by accident.”

CHEVRE

Most common of all goat cheeses. Pungent and creamy. French in origin. This cheese can be molded into any shape. Comes plain or coated with herbs, pepper, or edible vegetable ash. Used for relishes, appetizers, sauces, and compliments any cheese board. Goes with crackers and fruit.

CHILCHIL

Russian. Sour, saltwater cheese. Hard. Must be rinsed before eaten.

CHRISTIAN IX

A Danish semi-firm cheese, made with part skim milk with caraway seeds. Also known as King Christian IX.

CLABBER CHEESE

The English name for pot cheese.

COEUR a la CRÈME

Delicate, soft, French dessert cheese. Likened to cream cheese.

COIMBRA

Portuguese semi-firm, sharp, salty cheese which is sometimes made from goat's milk.

COLBY

American. Softer and more creamy than Cheddar. White to medium yellow in colour and is good for both cooking and eating plain. Smooth flavour. A variety of uses.

COLOURADO BLACKIE

American. Belongs to the Cheddar family. So named because it is made in Colourado and has a black wrapping.

COMTÉ

French cheese, similar to Gruyere. Salty. High in butterfat. A good cheese to eat plain and to cook with.

COON CHEDDAR

Aged, sharp, and crumbly. The colour is almost a pale yellow-white.

COOPER

American. A Cheddar-type cheese.

CORNHUSKER

American. Natural aged Cheddar-type cheese that is softer. <

COROLLE

A French double-crème with a distinctive tangy flavour.

COTTAGE CHEESE

Mild, neutral taste; soft, moist; large or small curd; white. Used for appetizers, fruit salads, snacks and as a ingredient in cooking. Goes with canned or fresh fruit.

COTTENHAM

English. Double-crème and semi-firm. Sometimes veined with blue, creamier and richer than Stilton.

COULOMMIERS

French. A soft dessert cheese. Somewhere between Brie and Camembert in flavour but a bit more delicate. It develops an almost almond-like flavour when ripened. Serve alone or as a light dessert with grapes.

CREAM CHEESE

American. Mild and buttery. Soft, smooth and white. An acid curd cheese that is very high in fat content. Highly perishable and never ripened. Used for dessert, sandwiches, salads and as an ingredient in cooking. Goes well with jelly and crackers.

CREAM HAVARTI

A Danish semi-soft cheese. Available plain and flavoured.

CREMA DANIA

From Denmark. Also known as Crema Danica. A soft triple-crème dessert cheese that is buttery and full-flavoured. A truly great cheese.

CRÈME CHANTILLY

A French dessert cheese that has a soft, delicate flavour.

CRÈME de GRUYERE

A French cheese that is ripened and soft. The flavour is like Gruyere and the consistency is like Camembert. Delicious with fruit and crackers.

CREOLE

American. Soft unripened cheese made of cottage cheese and cream.

CRESCENZA

A traditional cheese from Lombardy, with at least 50 percent fat content made with whole cow's milk. Eaten as fresh as possible, as it spoils quickly.

CROISSANT DEMI-SEL

Also known as Demi-Sel. French. Salt cured, double-crème dessert cheese in a crescent shape.

CROTTIN DE SAVIGNOL

A mild semi-soft French goat's cheese.

CURWORTHY FARM

A British semi-soft cheese, rich and creamy, with a flavour similar to Gouda.

DAISY

A Cheddar cheese, firm and mild.

DANABLU / DANISH BLUE

Denmark. The sharpest of the family of blues. Creamy white with a flaky texture.

DANBO

Also called Danish Blue. A variety of Danish Samso, Generic. Mild, semi-firm and crumbly. It develops tang with age. May be flavoured with caraway seeds.

DANISH CRÈME SPECIAL

Denmark. Triple-crème. Dessert cheese. Delicate and soft.

DAUPHIN

French. Flavoured with tarragon and powdered cloves.

DELICE de FRANCE

A bulk Camembert from France. Not as good as true Camembert.

DEMI-SEL

French. A fresh cream cheese.

DEMI-SUISSE

French. An export version of the Petit-Suisse.

DERBY

English. Close-textured and firm. Mild when young. Some Derby has a green colouring, indicating the addition of sage.

DEVONSHIRE

English. Soft, unripened cream cheese made from Devonshire cream.

DOLCELATTE

Also known as Sweet Gorgonzola. Aged only slightly and meant to be eaten when young. The flavour is mild, delicate and sweet. But left to age, it takes on a more potent flavour, similar to regular Gorgonzola.

DOUBLE-CRÈME

All soft, ripened cheese containing 60% butterfat.

DOUBLE GLOUCESTER

English. Firm, ripened cheese. Mellow. Pale in colour. Higher in butterfat than regular Gloucester. Sharp taste that goes well with apples.

DUNLOP

Scottish. Firm, sharp and flaky. Pale, almost white. Pronounced flavour, similar to Cheddar. A good eating cheese.

EDAM

Mild, delicate taste; firm with a red wax coating. Almost completely round. One of Holland's premiere cheeses. Used for desserts, appetizers and cheese trays. Goes with fresh fruit.

EDELPILZKÄSE

Austrian. Blue-veined cheese and high in butterfat content. Soft when young, firmer and more crumbly when aged.

EDIRNE

Turkish. Sheep's milk, semi-firm, white. Good in salads.

ELBING (ELBINGER)

German. Hard, crumbly and sharp.

EMMENTHALER (EMMENTHALER OR EMMENTALER)

Delicate, aromatic flavour. Nutty, sweet flavour. Hard, smooth golden-brown rind. One of the most famous Swiss cheeses.

ÉPOISSES

French. Usually soft but when aged, may be semi-firm. Sometimes flavoured with pepper, cloves or fennel seeds then soaked in white wine. Washed with brandy, giving it a delicate flavour.

ERBO

Italian. Sometimes compared to Gorgonzola.

ESROM

Danish. Semi-soft, smooth, sweet and buttery. Fashioned after Port Salut. The rind may be eaten.

EVORA

A noted cheese from Portugal. Made of sheep's milk. When young, it is creamy and as it ages becomes firm and develops a slight bite.

EXPLORATEUR

A triple-crème French cheese. Rich and buttery flavour. Lovely served with a bottle of wine.

FETA

Salty, creamy, crumbly, but sliceable. It becomes drier and saltier with age. Made of sheep's milk. The most widely eaten of all the Greek cheeses. A table cheese used for appetizers and as an ingredient in cooking. Great in green salads. May be flavoured with basil.

FIOR di LATTE ABRUZZESE

Made with cow's milk, this is described as the poor relation of buffalo milk Mozzarella; it is similar in appearance, produced in oval shapes and braids. It is used as a table cheese and a cooking cheese, especially in regional dishes, in much the same way as Mozzarella.

FONTAL

Also known as Italian Fontina. A lovely copy of Fontina Val d'Aosta. Mild, buttery flavour.

FONTINA VAL d'AOSTA

An Italian semi-soft, raw milk cheese. Buttery. As it ages, it becomes more flavourful. Lovely in dishes and eaten alone.

FONTINELLA

The family of Fontina but firm enough to grate and with a sharper flavour.

FORMAGGIO GRANDUCA

Delicate and creamy. Soft cheese, similar to Brie but not as moist.

FOURME d'AMBERT

The sharpest of the French blues. Firm. Wonderful after dinner cheese.

FRIESIAN

Netherlands. Flavoured with cloves alone, or the combination of cumin and cloves.

FRIULANO

An Italian Cheddar. Piquant.

FROMAGE BLANC

The simplest of French cheeses. A fresh white cheese that is rarely imported. Mild flavour.

FROMAGE de CHEVRE FRAIS

A French goat's milk soft, spoonable cheese. A lovely topping for fruit.

FROMAGE des PYRENEES

A French semi-soft sheep's milk, flavoured cheese. Mild. A great eating cheese.

FYNBO

From the island of Fyn, Denmark, Fynbo is produced with pasteurized milk and ferments. The cheese is shaped like a cylinder and weighs approximately 4 lbs.

GAISKASLI

Goat's milk cheese that is soft and delicately flavoured. Produced in Germany and Switzerland.

GAMMELOST

Norwegian flat cheese made with skimmed sour milk. Has blue-green veins and has a crumbly texture.

GAPERON

Ball about 9 cm across, made in Limagne and Haute Auvergne (France) from partially skimmed, pasturised cow's milk. Firm texture from pressed curds, flavoured with garlic and pepper. White Penicillium exterior.

GARDA

Italian soft dessert cheese; the crust is edible.

GEROME

French. Semi-soft, ripened cheese. Made from whole milk, with a brick-red rind, similar to Alsatian Munster in flavour. May contain anise, fennel or cumin seeds.

GERVAISE

French. Double-crème, soft, cheese. Ripened, delicate flavour, similar to Camembert. A variation of Petit Suisse.

GJETOST (GETMESOST)

Goat's milk. Sweetish; firm, smooth; caramel-coloured. A Scandinavian specialty and more like a confection than cheese. The softest Gjetost can be spread on bread; the harder type is served in a block and shaved off in thin flakes with a special knife. Used for appetizers. Goes with crackers or dark Norwegian flat bread.

GLOUCESTER

English cheese. Firm, smooth and mildly flavoured. The best “red” cheese of England. Lower in butterfat content than Double Gloucester.

GOMOST

Norwegian. Made from whole cow's milk and sometimes goat's milk. Buttery.

GORGONZOLA

Italy's oldest blue cheese. Blue-veined. Delicately flavoured. When young it is semi-soft, almost creamy, and it becomes firmer and flakier as it ages with a more pronounced taste. The rind is edible.

GOUDA

Mild, nutty semi-soft cheese. Softer than Edam, with or without red wax coating. One of Holland's most famous cheeses. A table cheese used for dessert, appetizers. Goes with fresh fruit.

GOYA

Argentine. Hard, grating cheese that is pale gold in colour. Nutty flavour.

GRADDOST

Danish. Semi-firm with a mild, sweet flavour.

GRANA PADANO

Italian. A fine grating cheese, possibly the best. But not limited to grating.

GRATTE PAILLE

A French triple-crème cheese. A delicious and full-flavoured cheese. One of the best.

GRIS de LILLE

French. Semi-firm. A variety of Maroilles.

GRUBEOST

A Danish mild semi-soft cheese ripened in caves.

GRUYÈRE

The famous cheese from Switzerland. The sweetest, nuttiest flavour of all the true Swiss cheeses. Delicate flavour, firm and naturally ripened. A variety of uses.

HABLE CRÈME CHANTILLY

A rich, soft, ripened dessert cheese made from pasteurized cream; from Sweden.

HALLOUMI

A soft salty cheese originally from Cyprus, but now made all around the Eastern Mediterranean.

HAND CHEESE

Also called HandKÄSE and Harzer KÄSE. German and American made. Skim-milk, semi-firm cheeses, initially molded by hand, giving way now to machines. Highly pungent. May be flavoured with caraway seeds.

HARZERKÄSE

German semi-soft, skim-milk cheese. Not quite as powerful as Limburger and sometimes flavoured with caraway seeds.

HAVARTI

Danish. A mild, rich, creamy semi-soft cheese. Stronger and more aromatic than Cream Havarti, becoming more potent with age. A dessert cheese that can be found plain or flavoured with caraway, dill or chives. Used for snacks and sandwiches. Goes with crackers, bread and fresh fruit.

HERKIMER

A natural Cheddar cheese from the United States. Flaky, sharp taste, and pale yellow colour, with a cloth rind.

HERRGARD

Swedish. Yellow cheese, semi-firm. Similar taste somewhere between Gouda and Emmentaler.

HERVE

Belgian soft cheese that is flavoured with tarragon, parsley, and chives. Similar to Limburger.

HILLEROD

Danish firm cheese, best after two or more years of aging. It is as mild as Emmentaler with a sharp aftertaste like that of aged Cheddar.

HOLSTEINER MAGERKÄSE

Germany. Made from skim milk and buttermilk. Semi-firm.

HOPFENKÄSE

German. Often blended with beer, caraway seeds or milk.

ICELANDIC BANQUET

Iceland. Delicately flavoured, firm cheese that melts easily and is used much like Mozzarella.

IDIAZABAL

A hard cheese from raw sheep milk from the Northern part of Spain.

IIHA

Cheddar-type cheese produced in the Azores.

INCANESTRATO

Italy or Sicily. The curd is pressed in wicker baskets, so the imprint of the wicker is left on the cheese. Called Pecorino Incanestrato if made from ewe's milk alone. Quite often it is made with a mixture of ewe's, goat's and cow's milk. Pepato Incanestrato has black pepper added.

JALAPENO

Mexican semi-soft cheese. White and creamy.

JARLSBERG

Mild and nutty, a firm cheese. One of Norway's best. Although softer and sweeter, it is an excellent substitute for Emmenthal. Used for sandwiches and snacks. Goes with fresh fruit and bread.

JOCKBERG

Made of mixed cow's and goat's milk. A Tyrolean mountain cheese.

KAISERKÄSE

German. Mellow, firm, bright-yellow.

KAJINAK

Also known as “Servian Butter.” A cream cheese made from sheep's milk, soft and buttery. Its origin is Turkey and the Balkan countries.

KANATCH OR MKLATS PANIR

The Armenian national cheese. A pleasant, sharp taste, similar to Roquefort.

KASHKAVAL

Greek. Made from sheep's milk or goat's milk. Creamy when young, when aged; grated. Smoky flavour.

KASSERI

A Greek cheese made of sheep's milk. Stronger tasting than the Warsawski. The American version is flavoured more like a cross between Parmesan and Cheddar, and is said to be far superior to the Greek.

KEFALOTYRI

Greek. A hard, salty cheese made from sheep's milk. A grating cheese.

KLOSTERKÄSE

Finger-sized German cheeses. Serve with beer.

KOCHENKÄSE

Luxembourg. A salt-free cheese, firm and bland.

KOMIJINIKAAS

Dutch. Contains cumin and anise seeds.

KONIGTSKÄSE

German. Semi-soft cheese similar to Bel Paese.

KOPANISTI

Sheep's milk cheese, often blue-veined. Spreadable. German.

KRAUTERKÄSE

Switzerland or Germany. Made of skimmed milk with the addition of herbs. Similar to Schabzierger or Sapsago.

KUMINOST

Norwegian cumin-flavoured cheese.

KUMMELKÄSE

Flavoured with caraway seeds and Kummel; good with beer. German.

KUMMINOST

Swedish cumin flavoured cheese.

L'ARTISAN FROMANGER

A Normandy bulk Camembert. Not as good as true Camembert.

LABNEH

Syrian. A sour-milk cheese.

LANARK BLUE

A Scottish blue cheese from sheep's milk

LANCASHIRE

English. Mild, creamy and spreadable when young, crumbly when aged. The softest of the hard-pressed cheeses. A strong flavoured Cheddar relative.

LANGRES

A French cheese washed with brandy by hand. Soft and mild.

LE DELICE DE BOURGOGNE

A French triple-crème cheese that is less salty than most. Similar in flavour to Brillat-Savarin.

LE ROI

United States. Semi-soft cheese, piquant flavour, bright yellow colour.

LEICESTER

English. A semi-firm, flaky cheese. Similar in taste to Cheddar but has a more robust, tangy flavour. Annatto added.

LEIDEN

Dutch. Aged and flavoured Gouda-type cheese with cumin seeds. Hard outer crust and a semi-firm interior streaked with the colour green from the cumin seeds.

LIEDERKRANZ

An American washed cheese. Robust and buttery. Texture of heavy honey, edible light-orange crust. Purchase when young. Used for dessert, salads, sandwiches and snacks. Goes with fruit, matzo, pumpernickel, sour rye, thinly sliced onion.

LIMBURGER

Robust, aromatic; soft, smooth; strong aroma; creamy white. Fairly close-textured. Less robust when young. Belgium origin, now considered a German cheese. Used for dessert. Goes with fresh fruit, dark bread, bland crackers and beer.

LIPTAUER

A sheep's milk cheese that is white and crumbly. Made in Germany, Hungary, Slovakia and Austria.

LIVAROT

Pungent, soft French cheese made of partially skimmed cow's milk. Heartier than Port l' Eveque. Similar flavour of Camembert, only stronger. One of France's oldest and most impressive cheeses.

LONGHORN

American mild, firm Cheddar.

LORRAINE

Small, delicate, firm German cheese often containing pistachio or pine nuts.

MAGERKÄSE

Austrian. Skimmed-milk cheese, semi-firm, sweet and mild. Low in butterfat.

MAHON

A semi-hard mild Spanish cheese from the island of Menorca.

MANCHEGO

Spanish. A firm, creamy smooth cheese made of sheep's milk. As a young cheese, it slices easily. As it ages, it becomes saltier and dry enough to grate.

MANTECA

Also known as Mantecho and Mantega. Shaped like a flask. A variation of Provolone, with butter sealed in the center.

MARIBO

Danish. A firm, mild cheese when young. As it ages, it develops a sharper aftertaste.

MARIO BLANCO

Italian. Soft cheese. Nice served with pears.

MAROILLES

French. Originally made in the 10th century by monks. Semi-firm. A beer wash is used rather than salt, giving it a distinct taste and aroma.

MASCARPONE

Italian. Incredibly rich triple-crème cheese. Sweet, with a delicate flavour. Resembles clotted cream in appearance. Velvety, thick and rich. Beaten or whipped. The fresher, the better. Used a great deal in the same way as cream, with fruit and cakes.

MEL FINO

An unusual Italian dessert cheese. Cross between Bel Paese and Gorgonzola. Blue-veined and creamy.

MENORCAN

See Mahon.

MIGNOT

French. Similar to Maroilles but smaller.

MILLEENS

A newly developed Irish cheese with mild-strong flavour made of raw cow's milk.

MIMOLETTE

A French version of the Dutch Edam cheese.

MINNESOTA BLUE

American. One of the natural blue-veined cheeses.

MITZITHRA

Greek. A cheese made from the whey left from Feta. Semi-soft, lightly salted, white in colour. May be used as you would Ricotta.

MOLBO

Molbo, made in the Danish region of Mols, is a table cheese with a delicate, light flavor.

MONSIEUR FROMAGE

Norwegian ripened cream cheese, soft and delicate.

MONT d'OR

French. Soft goat cheese, briefly cured.

MONTEREY JACK

American. First made in California in the 18th century by Spanish missionaries. Mild, semi-soft and buttery. A versatile cheese used in snacks, in sandwiches, sauces, and casseroles.

MONTASIO

Italian cheese made of cow's milk. When young, it is smooth enough to serve at the table, but as it ages, it becomes hard and dry.

MONTLENIS

French. Firm, blue-veined cheese made of a combination of sheep's, cow's, and goat's milk.

MONTRACHET

French. A delicate, young, creamy goat cheese. Mild. Packaged as a log. A great first taste in goat's milk cheese.

MORBIER

Large wheel, up to 40 cm across and 8 cm thick. made in Franche-Comté from raw cow's milk. Curds pressed to give a firm texture. Hard, dry rind. The wheel is divided horizontally by a dark stripe composed of charcoal and gas bubbles.

MOTAL

Russian. Made of sheep's milk alone, or combined with goat's milk. Sharp.

MOZZARELLA

Delicate, mild, pleasant, delicate taste. Semi-soft, creamy, white. Available in both smoked and fresh. Originally came from the south of Italy where only water buffalo milk was used.

MUNSTER (MUENSTER)

Delicate to mild to pungent, hint of saltiness; semi-soft. Originally one of the monastery cheeses from the Alsace region in France.

MUTSCHLI

Swiss. Semi-soft, cream-coloured cheese. It is mild.

MYCELLA

Danish blue-veined cheese, less sharp than Danablu, pale, cream coloured.

NEUFCHATEL

The French cheese of this name is a soft, creamy cheese with a white crust. The crust may be eaten when the cheese is young. The American Neufchatel is never ripened and is more like cream cheese but lower in butterfat and higher in moisture and protein.

NOKKELOST

Norwegian. Loaf cheese, spiced. Made from partly skimmed milk.

ORKNEY

Scottish. A mild cheddar-like cheese, sometimes smoked.

PAGLIA

Swiss blue-veined cheese, similar to Gorgonzola.

PAGLIETTA

Italian. Pungent with a slightly fruity flavour. It will be as moist and runny as Brie when ripe.

PAMPASGRASS

Argentine blue-veined cheese.

PARMA

Italian. A cross between Parmesan and Provolone. Semi-firm to firm cheese that takes more than a year to cure. Usually served in wedges. Great with a red wine.

PARMIGIANO (PARMIGIANO-REGGIANO)

Italian. Sharp, piquant; hard, brittle body; dense, closed texture with a fine grainy consistency and tiny holes. A great cheese, the favorite of the Grana cheeses. It melts in your mouth. One of the most famous cheeses in the world. Not just for grated. The preferred way to enjoy it is sliced for eating at the table.

PECORINO ROMANO

Sharp, piquant, often very salty; white, or very pale straw-yellow; dense and has typical “used milk” after taste. Probably Italy's oldest cheese. Grating is usually required in order for the cheese to melt evenly. Popular dessert cheese and widely used in cooking.

PENNICH

Turkish. Sheep's milk; the curd is packed into sheep or lambskin for curing.

PEPATO

A type of Pecorino; Sicilian. Black pepper is layered in the curd to give it spicy, sharp flavour; crumbly.

PERSILLE des ARAVIS

French. Goat's milk, molded into a cylindrical roll and flavoured with parsley.

PETIT SUISSE

Fresh, double-crème cheese from France. Made of whole milk with added cream and no salt. Creamy and delicate.

PIORA

Made in the Italian part of Switzerland, similar to Tilsiter.

POMPADOUR

From Holland. Similar to Gouda in flavour. Nice on sandwiches and with crackers.

PONT-l'EVEQUE

One of France's greatest cheeses. Pungent flavour caused by a unique mold only in the area it is produced.

POONA

United States. Soft, ripened cheese. It is round and flat with a reddish surface, sometimes described as a mild Limburger.

PORT SALUT

French. Mellow to robust flavour. Creamy and buttery semi-soft cheese. Originally made by Trappist monks. Used for dessert, appetizers and cheese trays. Goes with fresh fruit and crackers.

POT CHEESE

Fresh curd, unripened and only lightly broken. Delicate, sour taste.

PRASTOST

Also known as Prestot. Swedish firm cheese cured with whiskey.

PRIMOST

Norwegian. Semi-firm, mellow cheese.

PROVOLONE

Italian. Originally made with buffalo milk. Mild when young, becoming more potent with age. Salty. Usually smoked. Hard and crumbly. A variety of uses.

PULTOST

Norwegian. Made of whey and caramelized; sweet flavoured.

QUARGEL

Austrian. Skimmed milk cheese flavoured with cumin.

QUEIJO ARREGANHADO

A mild Portuguese cheese made of ewe's milk.

QUEIJO da ILH

A Portuguese cow's milk cheese. Fine for grating.

QUEIJO da SERRA

A cheese made of sheep's milk. Beautiful and buttery.

QUEIJO PRATO

Brazilian. Firm with a smoky flavour.

QUESO ENCHILADO

Mexican. Firm and aged. Its rind is covered with hot red chili powder.

RABACAL

A Portuguese cheese made of goat's and sheep's milk. Semi-soft.

RAT CHEESE

Popular name for any well-aged, firm natural Cheddar.

REBLOCHON

One of France's best. A semi-soft cheese, full of flavour and creamy. Great served to finish a meal and with red wine.

REICHKÄSE

German-Austrian. Hickory-smoked.

REQUEIJAO

Portuguese farmer's cheese. Made of sheep's milk.

RIBIOLA

Also known as Robiolini. Italian. A very mild and soft cream cheese. More delicate than the American version of cream cheese.

RICOTTA

Italian. Not a cheese in the traditional sense as it is made with the whey of other cheeses. Bland but semi-sweet; soft, creamy white; satiny texture. Does not keep well.

RICOTTA ROMANA

Firm. An aged version of Ricotta. Good for grating.

RICOTTA SALATA

A version of Ricotta, with more liquid drained off. Consistency of Feta, flavourful and crumbly. Salty.

ROMADURKÄSE

Bavarian soft cheese similar to Limburger but with a less assertive aroma.

ROMANO

Italian. Made of sheep's milk. Salty. When young it is eaten alone. Aged, it is sharp and hard. Use grated as an ingredient in cooking or at the table. The American counterpart is made from cow's milk.

RONCAL

Spanish. Whole cow's milk, a firm close-grained cheese with a sharp flavour.

ROOS

Sheep's milk produced in Iraq by Kurdish tribes; it is molded by hand and ripened in sheepskin bags for 6 months.

ROQUEFORT

French. “The king of cheeses.” Salty. Sharp, decided but subtle with a slight sheep's milk tang. Semi-soft, sometimes crumbly. Blue-veined. Possibly the most famous cheese in the world. A variety of uses.

SAALAND PFARR

Swedish. The curd is mashed with whiskey before ripening.

SAANEN

Swiss. Hard and dry, rich flavour similar to Gruyere. Used for grating, thinly slicing and melting.

SAGA

Danish. A lovely blue, triple-crème cheese. Young, with a softer flavour than traditional blues because it isn't aged.

SAGE CHEDDAR

American. A natural Cheddar flavoured with sage before ripening.

SAGE CREAM

English. An unripened cream cheese. Green coloured from fresh, bruised sage leaves and spinach juice.

SAGE DERBY

English Derby cheese flavoured with sage. A traditional Christmas food in Britain.

SAGE LANCASHIRE

English. A variety of Lancashire. Contains sage leaves.

SAINGORLON

French. Cow's milk cheese, rich, semi-soft, ripened, blue-veined, but delicate in flavour.

SAINT-BENOIT

French. A soft cheese that has been rubbed with charcoal and salt before ripening.

SAINT-IVEL

English. Soft cheese inoculated with the same culture that is used for making yogurt; with curing, develops a flavour like that of Camembert.

SAINT-MARCELLIN

Also known as Bruleur de Loup. French. Soft goat's milk cheese, mild when fresh.

SAINT-NECTAIRE

French. A semi-soft, aged, sharp goat cheese. Nutty flavour.

SAINT-PAULIN

A variation of Port du Salut. Created by the Trappist monks of Notre Dame in 1816. Semi-soft when young. In cold countries it will remain that way, but in hot countries it ages to semi-firm consistency.

SAINTE-MAURE

French. Seasonal goat cheese.

SAMSØ

One of the finest of Danish cheeses. Gold coloured, semi-firm, with a nut-like, buttery flavour.

SAPSAGO

A Swiss hard cheese that has no fat in it. Flavoured with herbs. It must be grated.

SARDO

Hard, salty Argentine cheese used for grating.

SBRINZ

Perhaps the oldest cheese made in Switzerland. An aged cheese, hard and even-textured, making it excellent for grating. Preferable to the Parmesan because of its richer flavour and higher fat content. Often thinly sliced and eaten with bread when not quite hard.

SCAMORZO

Also known as Scamorze and Scamorza. A mozzarella-type but more solid. Salty, and may be smoked. Soft when young, firm enough to slice when aged. It is hung from rafters to ripen and is repeatedly rubbed with oil.

SCHABZIEGER

Hard cheese from Switzerland. Sometimes called “green cheese” because powdered clover is added. Made of slightly sour skimmed milk.

SCHIMMELKÄSE

German. Soft, with a white crust. Good added to scrambled eggs.

SCHLOSSKÄSE BISMARCK

Named after the German Prime Minister.

SELLES-SUR-CHER

French. Salty, semi-firm goat cheese.

SEPTMONCEL

French. Also known as “Jura Bleu.” Blue-veined cheese made with a mixture of cow's, goat's and sheep's milk.

SERPA

A prized Portuguese cheese made of sheep's milk. As a young cheese, soft and buttery. With age, it becomes semi-hard and sharp tasting.

SERRA de ESTRELLA

Portuguese. Made of ewe's milk or a combination of ewe's and goat's milk. Soft or semi-soft with an unusual, piquant flavour.

SLIPCOTE

English. Soft, fresh, white cheese. Ripened beween cabbage leaves for only a week or two and as rich as butter.

SMOKELET

Norwegian smoked cheese.

SOFT JACK

A young Monterey Jack. Made from whole cow's milk.

SORBAIS

Maroilles variety. Pungent. Bright yellow, with reddish-brown rind.

STEWART

Scottish. Known as the Stilton of Scotland. Lacking the depth of flavour as Stilton, a worthy cheese none-the-less. The blue cheese has a mild flavour; the white, salty.

STEPPENKÄSE

A German cheese, bland and nutty. Low in fat. Eat as is or slice and serve on crackers. Excellent with a Riesling.

STILTON

Semi-soft; slightly more crumbly than blue; blue-veined; grows sharper and stronger with age. Distinctive from all other blue cheeses for its being based in a Cheddar cheese. One of the great British cheeses. Used for dessert, cheese trays, dips and salads. Goes with fresh fruit and bland crackers. Some recommend as a substitute for Feta.

STACCHINO

Fresh, soft and creamy. Made from cow's milk.

SVECIA

Swedish. Firm. Sometimes made with caraway seeds.

SWISS

Sweetish; nutty with large holes; deep ivory to pale yellow. Gentle-flavoured, meltable, and easily sliced. Used for dessert, cheese trays, salads, sandwiches, appetizers and as an ingredient in cooking. Goes with fresh fruit and squares of crusty French bread.

SZEKELEY

Hungarian. Soft, sheep's milk cheese that is packed in sheep bladders. Available smoked as well.

TAFFELOST

Norwegian or Danish dessert cheese, semi-soft, creamy white with a red outer rind.

TALEGGIO

Italian fine dessert cheese. From soft to semi-soft, smooth and aromatic, becoming more full-bodied with age. Great with crusty bread and wine.

TAMIE

A French semi-soft cheese made of skimmed cow's milk.

TELEMI

Rumanian. Made of sheep milk. American Telemi is made of cow's milk. Semi-soft, much like the American version of Mozzarella.

TÊTE de MOINE

“Monk's Head.” Aromatic and strong flavoured Swiss hard cheese made of cow's milk.

TIGNARD

French. Firm, blue-veined goat's milk cheese.

TIJUANA

Mexican. Firm, pale, but with a hot aftertaste. Hot red pepper is added to the curd before it is aged.

TILLAMOOK

United States. A type of Cheddar, medium to sharp in flavour. A raw milk cheese. The older the cheese is, the more flavour it develops.

TILSITER

Also known as Tilsit. Made originally by the Dutch immigrants in what is now Lithuania (Tilsit). Semi-firm, with strong aroma and flavour, increasing with age. Good for cooking and eating. The butterfat content ranges from 30 to 60 percent.

TOMA di CARMAGNOLA

Italian. Soft and buttery with a slightly nutty flavour.

TOMAR

Portuguese cheese made of sheep's milk. It has a smoky-nut flavour.

TOMME de CHEVRE

French. Made from goat's milk.

TOMME de SAVOIE

French. Semi-soft cheese made of cow's milk. Distinguished flavour.

TOSCANO

Italian. Sharp cheese made of sheep's milk. Firm, not sliceable. Of the Pecorino family.

TOUREE

The French version of Vacherin Mont d'Or.

TRADITION de BELMONT

American Brie. Not as young and mild as true Brie, but a nice cheese.

TRECCE

Italian, braided, semi-soft, smoked Mozzarella. Made from both cow and water buffalo milk.

TRIPEL CRÈME

Soft ripened dessert cheese containing more than 75% butterfat.

TRIPLE CRÈME CHEVRE

Soft and ripened. Made from goat's milk. If the crust is white, it may be eaten. High in butterfat.

TRONDER

Norwegian. Semi-soft cheese, mellow, creamy-white colour. 45% butterfat content.

TUAREG

African. Unsalted skimmed-milk cheese.

VACHERIN

Several different cheeses fall under this name. Vacherin Mont d'Or, is made only once a year in Switzerland. It is an incredible softly spoonable, aromatic dessert cheese. Starts out mild but will become stronger as it ages. It is also good with cocktails, especially if sprinkled with cumin seeds to be served on crackers.

VAYATZOR

Sussian. Made of a mixture of sheep's and goat's milk. Leavening, herbs, seeds and roots are added.

VECCHIO MULINO

Italian. A soft cheese with a strong flavour.

VENDOME

French. Soft cheese, ripened in charcoal or buried in ashes.

VENDOMIS de CHEVRE

French. Ripened, soft cheese made of goat's milk.

VERDE-MONT

American. A softer type of cream cheese with a butterfat content of less than 20%.

VERMONT CHEDDAR

American. Aged Cheddar. More moist and mellower than those produced outside of Vermont.

VERMONT SAGE

American. Aged Cheddar that has sage added to it before curing.

WARSHAWSKI'S SYR

Polish. A strong cheese made of sheep's milk. Semi-firm. The American version is made of cow's milk and is completely different and thought by some, to be superior.

WEISSLACKER

German. Pungent. Ranges from soft to semi-soft. A flavour similar to Limburger.

WENSLEYDALE

“The best of all English cheese.” Firm and flaky, with a thick rind. Pale colour. Subtly pungent with a slightly sour taste reminiscent of sour cream. Some varieties are blue-veined and similar to Stilton after aging. Great with apple pie.

WILTSHIRE

English. Sharp and crumbly, Cheddar-like.

WISCONSIN LONGHORN

An American Cheddar, medium-sharp in flavour. A great cooking cheese.

WYEDALE

Belgian. Made from cow's milk. Creamy, soft cheese. Excellent with fruit after dinner.

YEGHEGNATZOR

Russian. Similar to Vayatzor. Soft cheese.

YORKSHIRE

English. Similar to ripened Neufchatel. When young, soft, bland and creamy. When aged, sharp and zesty.