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Cheese, Please! 51 Tasty Cheeses From Around the Globe

Cheese, Please! Like the world of wine and beer, the world of cheese is bursting with creativity! Using the same basic ingredients, cheese-heads around the world have created a delicious diversity of forms, flavors, and textures. 51 Tasty Cheeses From Around the Globe Roumy Caravane Requeijão Năsal Portugal and Brazil Made by combining 10% milk and whey. Similar to ricotta cheese. Strong, salty, extremely creamy, and useful for spreads. Egypt Mauritania Romania New type of soft cheese made with camel's milk. Low in lactose and very creamy. Said to be packed with nutrients and lower in fat than cows milk cheese. Cow's milk cheese smear-ripened in a natural cave. Smear-ripening is when older cheeses are smeared onto younger ones to transfer bacteria. Smells a lot like smelly feet. Hard, crumbly cheese with a salty, sharp flavor, sometimes with peppercorns added. Made with cow and sometimes water buffalo milk. Tzfat Cheese Curds (Squeaky Cheese) Circassian Liptauer Russia Slovakia Israel Canada Mild cheese that maintains its form when baked or fried. Made with cow, sheep, or goat's milk. Cheese spread made with cow's milk cheese, garlic, paprika, capers, toasted caraway, and some anchovy. Spicy, sweet and great on bagels or sandwiches. Semi-hard cheese low in fat and salt. Fermented in an hour. Its distinctive pattern is printed onto the cheese while it drains in cheese makers' baskets. Pasteurized milk combined with rennet, a complex of enzymes, then cooked and pressed. Famous for use in poutine. Squeak when bitten, hence the nickname "squeaky cheese." Queso Añejo Muenster Reggianito Panquehue Mexico United States Argentina Chile Firm cheese traditionally made with goat's milk and rolled in spicy paprika. Crumbles like Parmesan and is widely used when baking or grilling. An American cheese with low fat. The orange rind comes from annatto, which adds a nutty and sweet flavor. Very mild unless aged to the extreme. Smooth, semi-soft cheese known as one of the most popular in Chile. Made from the milk of special cows raised only in the Andes. Hard cheese used for grating. Aged for five to six months. Often passes for its cousin, Parmesan, in the United States. Kesong puti Sakura Bandel Rushan Philippines Japan India China Soft cheese made from the unskimmed milk of a carabao. Slightly salty, often eaten for breakfast with bread. Creamy white cheese flavored with mountain cherry leaves. The first Japanese cheese to win worldwide awards and honors. Part of the traditional cuisine of the Bai people. Flat, leathery, and eaten grilled or fried. Sometimes mixed with honey, chocolate syrup, or fruits and served on a stick. Take cow's milk and separate the curds from whey with lemon juice, then smoke the resulting cheese to get Bandel. It's semi-soft, dry, and crumbly. Chechil Chhurpi Lighvan Minas Armenia Nepal and Tibet Iran Brazil String cheese folded to look like thick, braided ropes. Matures in brine and is then smoked before being eaten. A great snack with beer! Soft chhurpi is similar to ricotta and is used as a filling or soup ingredient. Squeeze the water out of it to get hard chhurpi, which can be chewed like gum for hours. Sour, heavily salted cheese made of sheep's milk. Served with bread in the morning and at night after a hard day's work. Soft, wet cheese made with cow's milk. Grainy and springy in texture. Strong and somewhat salty in taste. Not good for cooking but great for sandwiches and salads. Tyrolean Grey Cheese Chhena Sulguni Herve India Georgia Austria Belgium Cow or water buffalo milk cheese. Crumbly, moist, and exceptionally smooth. Used in a wide variety of Indian desserts. Sour, salty, stretchy cheese matured in brine. Often called "pickle cheese," deep-fried to disguise its strong scent. Rennet-free cheese that gets its name from the color of mold that grows on it. Bears an extremely strong smell. Soft cheese with a mature flavor along the edges. Begins life tasting quite sweet and becomes spicier with age. Eaten with dark bread or darker beer. Limburger Livno Feta Roquefort Belgium, Germany, and The Netherlands Bosnia and Greece France Herzegovina Brined curd cheese made with sheep and goat's milk. Aged until it becomes crumbly and is popularly spread on salads. The firmer the feta, the higher the quality. Supposed to be Charlemagnes favorite cheese. A moist blue cheese with a characteristic green mold. Rich, creamy, and often used for salad dressings. Stinky cheese that owes its odor to brevibacterium linens. Modeled on Gruyère cheese, this variety has a tangy and complex flavor. Limburger sandwiches are traditionally made with three-month-old Limburger, rye bread, mustard, and onions. Cotija Lüneberg Mozzarella Emmentaler Mexico Austria Italy Switzerland Hard and crumbly cheese made with cow's milk. Begins life similar to feta and gradually progresses to something and firmness are a perfect like Parmesan. Very strong, very salty. Made in Austria but heavily influenced by Swiss cheese-making practices. Taste, texture, Famous, milky, soft, and stringy curd cheese traditionally made with water buffalo milk. Not aged and easy to make at home. "The real Swiss cheese." Salty, savory, and somewhat mild-tasting. Until they became fashionable in our modern age, the holes in were considered imperfections. blend of Limburger and Emmentaler. Cheddar Gouda Monterey Jack Gorgonzola United Kingdom The Netherlands United States Italy Known for its sharpness. Comes from the village of Cheddar in Somerset, UK. Firm, earthy, and traditionally matured in natural caves. Second most popular cheese in the US. Blue cheese that can be made many ways. Some are smooth and others hard. Most One of the oldest recorded cheeses in human history. Becomes sweet and crunchy with old age and is sometimes served with mustard, sugar, or apple syrup. Semi-hard cheese made with cow's milk. Variants include Colby-Jack, Cheddar-Jack, and Pepper-Jack. Brought to the U.S. by Mexican Franciscan friars. Mild and creamy. are crumbly, and all are quite salty. The mold used is penicillium glaucum. Wagasi Milbenkäse (Spider Cheese) Etzy Ketzy Gruyère Benin Australia Switzerland Germany Soft and mild-tasting. Made with cow's milk, often compared to mozzarella. Its flexibility has been put to use by the Peace Corps to make tasty dishes for those in need. Famous for being made with the feces of the cheese mite. Bitter, zesty, and salty. The cheese mites are never removed and are sometimes eaten along with the cheese. Don't think about it too hard. Made with half goat milk and half cow milk. Semi-firm, creamy, and soft with a strongly herbal flavor. Hard, dense, and salty. Critically adored. Its flavors are complex and difficult to describe - a must-eat! o000 Brie Akkawi Jarlsberg Ayibe France Palestine/Israel Norway Ethiopia Also known as “the queen of cheeses." Pure white brie is not fully matured - watch out for a brown surface to indicate Smooth and salty white cheese made with cow, goat, or sheep milk. The mozzarella of the Middle East. Eaten alone or with fruit to enhance its subtle flavors. The Norwegian version of Swiss or Ēmmentaler cheese. Mild and nutty in taste and soft and smooth in texture. Great for cooking. Mild and crumbly. Similar to cottage cheese but textured like hard feta. Used as a palate cleanser for spicy dishes. maturity. Fruity, tangy, and buttery in texture. Weisslacker Byaslag Driftivood Esrom (Bierkäse) Germany Mongolia Denmark Australia Despite its foot-odor smel, it's actually quite mild in flavor. Besides Germany, Wisconsin in the United States is a large producer of this cow-milk cheese. Pub grub. Mild, salty, and firm yak's-milk cheese. Made for travelling and celebrating weddings. Strong and spicy-tasting cheese that traces its origins back to Danish Made with goat milk in the French blue style. Smooth and mild when young, but a fire awakens within as it ages to become a powerful, oozing delicacy. monasteries of the 12th century. Fight past the smell: it's a semi-soft and supple delight. Provolone Parmigiano -Reggiano Manchego Italy Italy Spain Also known as Parmesan cheese. The “king of cheeses." Hard, nutty, and almost fruity. Commonly grated over soups and salads. Sweet and mild when young. Anything aged past four months becomes more sharp than sweet. Semi-hard, firm, and grainy-textured. Zigzag pattern comes from grass baskets that it is traditionally pressed in. Created today by an artificial mold. Semi-soft, fruity, sweet, and somewhat tangy. AvasFlowers Sources: Better Flowers Lower Prices

Cheese, Please! 51 Tasty Cheeses From Around the Globe

shared by LivinLevin on Apr 17
All around the world, cheese is everyone's favorite snack! Different cultures all have their own way of making cheese, and each method produces new tastes, textures, scents, and uses. Some cheeses are...




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