List of cheeses
Cheese by place of origin:
Africa
Asia
- Ackawi cheese
- Basket cheese
- Labneh
- Jameed
- Jibneh Arabieh cheese
- Kenafa cheese
- Naboulsi cheese
- Shanklish
- Syrian cheese
Europe
- Beauvoorde cheese
- Brussels' cheese
- Herve cheese
- Limburger cheese
- Maredsous cheese
- Passendale cheese
- Plateau de Herve cheese
- Postel cheese
- Prince-Jean cheese
- Remedou cheese
- Rodoric cheese
- Rubens cheese
- Christian IX cheese or Danbo
- Danbo
- Danish Blue cheese (Dansk blåskimmel(ost))
- Danish tilsit or Tilsit Havarti
- Esrom or Danish Port-Salut
- Havarti cheese or Cream Havarti
- Saga cheese
- Samsoe cheese
- Aura
- Lappi cheese
- Leipäjuusto (Cheese bread)
- Raejuusto (Finnish cottage cheese)
- Uunijuusto (Baked cheese)
- Bavaria Blu
- Bördespeck
- Cambozola
- Emmental cheese
- Grünländer
- Harzer cheese
- Handkäse
- Klützer Gold
- Limburger cheese
- Romadur
- Tilsit cheese
- Spundekäs cheese
- Steinbuscher
- Weisslacker
- Anevato
- Anthotyros
- Batzos
- Feta
- Formaella cheese - (Arachova)
- Galotyri
- Graviera
- Halloumi (Cyprus)
- Kalathaki - (Limnos)
- Kasseri
- Katiki - (Domokos)
- Kefalograviera
- Kefalotyri
- Kopanisti
- Ladotyri
- Manouri
- Megan Kopron cheese
- Metsovone - (Metsovo)
- Mizithra
- Pichtogalo
- Sfela
- Xanadu
- Xynomizithra
- Xynotyro
- Zipouro cheese (with grapelike liquor) - Arachova
- Ardrahan cheese
- Cashel Blue cheese
- Coolea cheese
- Cooleeney cheese
- Desmond cheese
- Dubliner cheese
- Durrus cheese
- Doolin cheese
- Gabriel cheese
- Gubbeen cheese
- Kilcummin cheese
- milleens cheese
- Mizen cheese
- Poulcoin cheese
- St Brigid cheese
See also List of Italian PDO cheeses
- Asiago cheese
- Bel paese cheese
- Caciocavallo cheese
- Casciotta d'Urbino cheese
- Casu modde cheese
- Fiore Sardo / Pecorino Sardo
- Fontina cheese
- Gorgonzola cheese
- Grana Padano cheese
- Joddu
- Mascarpone cheese
- Montasio cheese
- Mozzarella
- Parmigiano Reggiano
- Pecorino Romano cheese
- Pecorino Toscano cheese
- Provolone cheese
- Quagliato
- Ricotta cheese
- Robiola Lombardia cheese
- Robiola Piemonte cheese
- Stracchino cheese
- Taleggio cheese
- Gamalost
- Geitost cheese
- Graddost cheese
- Jarlsberg cheese
- Nökkelost cheese
- Norvegia cheese
- Snøfrisk cheese
- Pultost cheese
- Balsfjord cheese
- Azeitão
- Cabreiro de Castelo Branco
- Castelo Branco
- Évora
- Queijo da Serra
- Queijo fresco
- Rabaçal
- Requeijão
- Saloio
- Santarém
- Serpa
- Ilha
- Nisa
- Terrincho
- Burgos cheese
- Cabrales cheese (Asturias)
- Cantabria cheese
- Cerdanya cheese
- Idiazabal cheese (Basque)
- L'Alt Urgell cheese
- Mahón cheese
- Majorero cheese
- Manchego cheese (La Mancha, Castile-La Mancha)
- Maó cheese (Minorca, Balearic Islands)
- Mató cheese (Catalonia)
- Murcia cheese
- Murcia al vino
- Palmero cheese
- Picón Bejes-Tresviso
- Queso de la Palma
- Quesucos de Liebana
- Roncal cheese
- Ronkari cheese (Basque)
- Serana cheese
- Serrat cheese (Pallars, Catalonia)
- Tetilla cheese (Galicia)
- Torta del Casar
- Tupí cheese (Catalonia)
- Valdeon
- Zamorano cheese
- Baron (cheese)
- Billinge (cheese)
- Blå Gotland
- Drabant
- Grevé
- Gräddost
- Herrgårdsost
- Hushållsost
- Kvibille Cheddar
- Kvibille Gräddädel
- Kryddost
- Prästost
- Raketost
- Riddarost
- Räkost
- Stureost
- Svecia
- Västerbottensost
- Wästgöta Kloster
- Appenzeller
- Büsciun da cavra
- Emmental, sometimes known in the U.S. as Swiss cheese
- Gruyère (AOC, western Switzerland)
- L'Etivaz (AOC, Alps and Prealps vaudoises)
- Raclette
- Sap Sago
- Sbrinz (AOC, central Switzerland)
- Tete de Moine (AOC, Jura)
- Tilsiter Switzerland
- Tomme vaudoise
- Vacherin Fribourgeois (AOC, western Switzerland)
- Vacherin Mont d'Or (AOC, north-western Switzerland)
- Ziger, known in the U.S. as Sap Sago
- Balderson's Cheddar
- Bleu Bénédictin
- Friulano
- Le Riopelle de l'Isle
- Mont Saint-Benoît
- Oka cheese
- Trecce
- Tuma
- Victor et Berthold
Mexico/Central America
- Añejo cheese
- Añejo Enchilado cheese
- Asadero cheese or Chihuahua cheese
- Cotija cheese or "Queso Añejado"
- Criollo cheese
- Jalapeño cheese
- Oaxaca cheese or "Quesillo"
- Panela cheese
- Queso Blanco (White cheese)
- Queso Fresco (Fresh cheese)
- Requeson
South America
- Catupiry
- Minas (a. k. a. "Queijo Minas Padrão", "Queijo Frescal" and "Queijo Curado")
- Reino
- Coalho
- Requeijao
- Brasilian Butter Cheese (Queijo Manteiga/Da Terra)
- Prato
- Queso campesino (farmer's cheese from highland cows milk)
- Queso costeño (coastal cheese)
- Quesillo (literally "little cheese" is a commercial cheese made with cow milk)
Oceania
Other
- Farmer cheese (many local varieties)
- Venezuelan Beaver cheese (as immortalised in Monty Python's Cheese Shop sketch)
- Cottage cheese (Many local varieties)
The following cheeses remain unclassified. Can anyone help out?