Cheeses

🇧🇷Brazil

Queijo Prato

A mild, buttery Brazilian sandwich cheese with a smooth sliceable texture and a yellow-orange color.

🇵🇹Centro, Portugal

Queijo Rabaçal

Sheep-and-goat cheese from Beira, PDO.

🇵🇹Alentejo, Portugal

Queijo Serpa

Semi-soft sheep's milk cheese from Alentejo with a clean, slightly sour flavor.

🇵🇹Centro, Portugal

Queijo Serra da Estrela

Queijo da Serra da Estrela

Creamy sheep's milk cheese from the Serra da Estrela mountains, curdled with thistle.

🇵🇹Azores, Portugal

Queijo São Jorge

Hard Azorean cow's-milk cheese, PDO.

🇵🇹Northern Portugal, Portugal

Queijo Terrincho

Transmontano sheep cheese, PDO.

🇦🇷Argentina

Quesillo

A soft, fresh Argentine cheese from the northwest, made by stretching curd like mozzarella. Used in empanadas, tarts, or eaten with honey and dulce de cayote.

🇨🇴Colombia

Queso Campesino

A semi-hard Colombian country cheese, mild and slightly salty, used in arepas, sandwiches, and snacks. A staple of the interior's dairy regions.

🇨🇱Chile

Queso Chanco

Traditional Chilean semi-hard cheese originating from Maule region, Chile's oldest cheese, mild and creamy.

🇺🇾Colonia, Uruguay

Queso Colonia

Semi-hard cow's milk cheese with small irregular holes, made by Swiss settlers in the Colonia department since the 1860s.

🇨🇴Colombia

Queso Costeño

A fresh, soft, salty cheese from the Colombian Caribbean coast, used in arepas, empanadas, and served with bollos. A staple of coastal cuisine.

🇦🇷Argentina

Queso Cremoso

A soft, creamy Argentine cheese used in empanadas, pizzas, and picadas. Mild and meltable, it is a fiambrería staple for cooking and snacking.

🇦🇷Argentina

Queso Cuartirolo

A soft, mild Argentine cow's milk cheese used in fugazzeta and picadas. It melts well, making it the traditional cheese for the double-crusted Buenos Aires pizza.

🇻🇪Venezuela

Queso de Año

Cow's cheese salted and aged for a year or more until it turns hard, crumbly and sharp, grated into golfeados and desserts.

🇩🇴Dominican Republic

Queso de Freír

Firm Dominican frying cheese, served browned and crisp at the edges rather than as a separate cheese type.

🇵🇷Puerto Rico

Queso de Hoja

A fresh, mild cow's cheese wrapped and pressed in a leaf so it separates into peelable layers.

🇻🇪Venezuela

Queso de Mano

Fresh cheese stretched and folded by hand into soft, elastic sheets, sold in stacks and folded into cachapas while still warm.

🇨🇴Colombia

Queso Doble Crema

A creamy, double-cream Colombian cheese, soft and rich, used in desserts, arepas, and snacks. A staple of the interior's dairy regions.

🇲🇽Mexico

Queso Fundido

Melted cheese, usually Chihuahua or Oaxaca, served bubbling hot in a small skillet with chorizo or peppers.

🇻🇪Venezuela

Queso Guayanés

Soft, very white, mildly salty cheese from the Guayana region, sold in rounds swimming in their own whey.

🇻🇪Venezuela

Queso Llanero

Hard, extremely salty cheese from the plains, aged and grated over pabellón, pasta and black beans.

🇨🇱Chile

Queso Mantecoso

Semi-soft buttery cheese with creamy texture and mild flavor, similar to Chanco, melts well, a Chilean staple.

🇲🇽Oaxaca, Mexico

Queso Oaxaca

Quesillo

A fresh, stringy cow's-milk cheese from Oaxaca with a mild, milky flavor and a texture that pulls apart in ribbons.

🇵🇾Paraguay

Queso Paraguayo

Quesu Paraguái

Fresh whole-milk cheese of curds pressed barely at all, so it stays moist, mildly acidic and crumbly — the defining ingredient of sopa paraguaya and chipa.

🇵🇪Puno, Peru

Queso Paria

A firm Puno cheese with a mild salty flavor, sold in highland markets and used at the table.

🇨🇭Valais, Switzerland

Raclette

Raclette de Savoie

A half-wheel of cheese heated at the cut face and scraped onto a plate as it bubbles, eaten with potatoes, pickled onions and gherkins.

🇨🇭Valais, Switzerland

Raclette du Valais AOP

The AOP-protected cow's milk cheese from Valais made specifically for raclette, with a washed rind and a melting, nutty, aromatic paste.

🇨🇭Valais, Switzerland

Raclette Suisse

The non-AOP Swiss raclette cheese, made across Switzerland from pasteurised or raw milk, for the everyday raclette meal.

🇵🇱Poland

Radamer

Radamer is a cheese from Radzyń Podlaski, rooted in local cooking tradition.

🇫🇮Finland

Raejuusto

Finnish cottage cheese, used in salads and desserts.

🇫🇷Auvergne-Rhône-Alpes, France

Reblochon

Semi-soft pressed cheese from Savoie, nutty and slightly fruity.

🇬🇧England, United Kingdom

Red Leicester

A hard cows' cheese coloured deep orange with annatto, firmer and nuttier than a mild cheddar.

🇵🇱Lesser Poland, Poland

Redyka

A smoked sheep's milk cheese from Podhale, made in spring when sheep return from pastures. A highland specialty, smoky and savory, a seasonal shepherd's tradition, served cold or grilled.

🇮🇹Italy

Ricotta

Not technically cheese but a dairy by-product made from whey. Fresh, mild, and slightly sweet—used in pasta fillings, desserts, and lasagne.

🇮🇹Sicily, Italy

Ricotta Salata

Pressed, salted, and dried ricotta from Sicily, grated over pasta alla Norma. Salty, firm, and crumbly—a finishing cheese.

🇮🇹Piedmont, Italy

Robiola

Soft-ripened Piedmont/Lombard cheese.