Cheeses

🇨🇷Central Valley, Costa Rica

Turrialba Cheese

Queso Turrialba

Traditional fresh cheese from Turrialba region, soft and mild with clean milky flavor, a regional Costa Rican specialty.

🇷🇺Russia

Tvorog

Творог

Tvorog is Russian cottage cheese or quark, drier and grainier than Western cottage cheese, with a slightly sour taste.

🇵🇱Poland

Twaróg

Polish quark (farmer's cheese), a fresh, white, slightly tangy cheese used in pierogi, sernik, and on bread. A national dairy staple.

🇦🇹Tyrol, Austria

Tyrolean Alpine-Pasture Cheese

Tiroler Almkäse

Protected cheese made on Tyrolean alpine pastures; its seasonal setting distinguishes it from Tiroler Bergkäse.

🇦🇹Tyrol, Austria

Tyrolean Grey Cheese

Tiroler Graukäse

A lean Tyrolean sour-milk cheese with a grey-green ripened surface and pungent, crumbly character.

🇦🇹Tyrol, Austria

Tyrolean Mountain Cheese

Tiroler Bergkäse

Protected Tyrolean hard or semi-hard Alpine cow’s-milk cheese with a firm paste, natural rind, and nutty maturation.

🇨🇭Switzerland

Tête de Moine

A small cylindrical cheese shaved into ruffled rosettes with a rotating blade rather than cut, which aerates it and releases the aroma.

🇷🇴Romania

Urdă

A soft whey cheese made from what is left after caș, mild and slightly sweet, used in pies and pancakes.

🇨🇭Uri, Switzerland

Urner Alpkase

Urner Alpkase is a firm alpine cow-milk cheese with a dense body, nutty aroma and a dry natural rind.

🇨🇭Fribourg, Switzerland

Vacherin Fribourgeois

A semi-soft raw cow's milk cheese from Fribourg with a washed rind and a buttery, nutty, grassy flavour, essential for traditional fondue.

🇨🇭Vaud, Switzerland

Vacherin Mont d'Or

Vacherin Mont-d'Or

A soft winter cheese bound in a spruce bark band, so runny at peak that it is eaten with a spoon or baked in its box with garlic and wine.

🇮🇹Lombardy, Italy

Valtellina Casera

Valtellina PDO semi-hard cheese, classic in pizzoccheri.

🇧🇪Belgium

Vieux Chimay

Vieux Chimay is a cheese from Chimay, rooted in local cooking tradition. Distinct from food-chimay.

🇦🇹Vorarlberg, Austria

Vorarlberg Alpine Cheese

Vorarlberger Alpkäse

Seasonal Vorarlberg alpine-pasture cheese made during summer grazing, distinct from the region’s Bergkäse.

🇦🇹Vorarlberg, Austria

Vorarlberger Bergkäse

Vorarlberger Bergkäse is a firm alpine cow-milk cheese with a dense cut, small eyes and nutty flavour that deepens with age.

🇸🇪Västerbotten, Sweden

Västerbotten Cheese

Västerbottenost

Hard cow's milk cheese aged 14+ months, considered Sweden's national cheese with complex salty-sweet flavor.

🇧🇯North (Parakou / Borgou / Bariba), Benin

Wagasi

Cow's milk cheese with a red rind; made by Fulani (Peul) people; doesn't melt easily; fried and served in sauces or as a snack; a northern Benin specialty; a TasteAtlas-listed item.

🇩🇪Bavaria, Germany

Weisslacker

Weisslacker is a rindless Bavarian cow-milk cheese with a dense white body, salty taste and famously pungent aroma.

🇬🇧Wales, United Kingdom

Welsh Rarebit

A thick savoury sauce of melted cheese, mustard, ale and Worcestershire sauce, spread on toast and grilled until it blisters.

🇬🇧England, United Kingdom

Wensleydale

A crumbly, faintly honeyed white cheese from the Yorkshire dales, sold young and often studded with cranberries.

🇬🇧England, United Kingdom

West Country Farmhouse Cheddar

A hard cows' cheese cheddared by stacking and turning the curd, bound in cloth and matured from months to years.

🇬🇧England, United Kingdom

White Stilton Cheese

White Stilton Cheese is a protected collective food or drink identity with a defined regional specification.

🇵🇱Poland

Wielkopolski Ser Smażony

Wielkopolski Ser Smażony is a cheese from Greater Poland Voivodeship, rooted in local cooking tradition.

🇱🇺Luxembourg Moselle, Luxembourg

Wine Cheese

Wäinkéis

Semi-hard Moselle cheese washed and ripened in white wine.

🇷🇸Serbia

Young White Cheese

Млади сир

Fresh unripened white cheese sold in wet slabs by the kilo, mild and lightly salty, used in pies and eaten with bread and tomato.

🇨🇳Yunnan, China

Yunnan Milk Fan

乳扇

Cow's milk curdled with papaya juice, stretched into a sheet and wound onto sticks to dry into a hard fan, then grilled or fried.

🇨🇭Ticino, Switzerland

Zincarlin

A soft raw-milk cheese peppered and salted, then matured in a cellar for months while being rubbed with white wine every few days.

🇧🇹Bhutan

Zoetay

ཟོ་ཏེ།

Datshi left to mature in the east until it turns greenish, sharp and very strongly smelling, then stirred into ezay or eaten in tiny amounts.

🇲🇹Malta

Ġbejna tan-nagħaġ

Ġbejniet tal-bżar

Small round sheep's or goat's cheeselet from Gozo, sold fresh and soft, dried and firm, or rolled in cracked pepper and cured.

🇲🇰North Macedonia

Šar Mountain Kaškaval

Шарпланински кашкавал

Hard yellow sheep's milk cheese made in the Šar Mountains, pressed, scalded and matured for months.