Cheeses

🇭🇷Croatia

Basa

Basa is a fresh, unsalted whey cheese from Lika, eaten very soon after it is made.

🇮🇹Veneto, Italy

Bastardo del Grappa

Bastardo del Grappa is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.

🇬🇷Thessaly, Greece

Batzos

Μπάτζος

A brined, lightly sour farmhouse cheese of Macedonia and Thessaly, kneaded with yogurt and hot peppers into a spreadable ball for the meze table.

🇪🇸Catalonia, Spain

Bauma Carrat

Bauma Carrat is a square Catalan goat cheese from Borredà with an ash-bloomed rind and a creamy paste that firms toward the centre.

🇬🇧England, United Kingdom

Beacon Fell Traditional Lancashire Cheese

Beacon Fell Traditional Lancashire Cheese is a protected collective food or drink identity with a defined regional specification.

🇪🇸Castile and León, Spain

Beato de Tábara Cheese

Beato de Tábara

Beato de Tábara is a cylindrical raw-goat cheese from Zamora with a thin velvety mould rind, buttery paste, and woodland aroma.

🇫🇷Auvergne-Rhône-Alpes, France

Beaufort

Alpine cheese from Savoie with a concave wheel shape and nutty flavor from mountain pastures.

🇧🇪Flanders, Belgium

Beauvoorde

Beauvoorde is a cheese from Beauvoorde, rooted in local cooking tradition.

🇳🇱Netherlands

Beemster

Semi-hard Dutch cow's-milk cheese from the Beemster polder, made in mild and aged styles.

🇧🇪Flanders, Belgium

Belgian Limburger

Limburger

Belgian Limburger is a traditional cheese from Belgium.

🇷🇸Serbia

Belmuž

Бељмуж

Young unsalted sheep cheese beaten into cornmeal over a fire until the mixture strings and separates into a pool of fat.

🇪🇸Aragon, Spain

Benabarre

Benabarre Cheese

Benabarre is an Aragonese semi-cured goat cheese hand-pressed into a squat pumpkin-like wheel, with a dense paste and grey mould rind.

🇪🇸Aragon, Spain

Benasque

Benasque is a cured Pyrenean cheese from Huesca with a compact buttery paste and a brushed brown-blue cellar rind.

🇨🇭Bern, Switzerland

Berner Alpkäse

A hard raw-milk alpine cheese from the Bernese Oberland, made in summer huts above 1,500m and aged into a nutty, tangy wheel.

🇫🇷Auvergne-Rhône-Alpes, France

Berthoud

Berthoud is a hot Savoyard dish of melted Abondance cheese seasoned with white wine and garlic.

🇹🇷Aegean Region, Turkey

Beyaz Peynir

A brined white cheese made from sheep, goat, or cow milk, similar to feta but with its own distinct texture and flavor. It is the most common breakfast cheese in Turkey, served with olives, tomatoes, and bread. The Ezine variety from Çanakkale province, made with a blend of three milks and matured for at least eight months, received a protected designation of origin from the European Union.

🇲🇰North Macedonia

Bieno Sirenje

Биено сирење

Bieno sirenje is Mariovo cheese made by beating curd in hot whey until stringy, then pressing and brining it.

🇮🇹Italy

Bitto

Valtellina PDO mixed-milk cheese, used in pizzoccheri.

🇭🇷Croatia

Bjelovarski kvargl

In Croatia, Bjelovarski kvargl is pressed smoked curd cheese from Bjelovar.

🇩🇰Denmark

Blaa Castello

Blå Castello

Creamy Danish blue cheese with a Brie-like texture.

🇫🇷Auvergne-Rhône-Alpes, France

Bleu d'Auvergne

Cow's milk blue cheese from Auvergne with strong pungent taste and heavy veining.

🇫🇷Auvergne-Rhône-Alpes, France

Bleu de Gex

Mild blue cheese from Haut-Jura with 'Gex' embossed on the wheel.

🇬🇧England, United Kingdom

Blue Stilton

A blue cows' cheese with a crusty brown rind and blue-green veining spread through a crumbly, buttery paste.

🇸🇮Upper Carniola, Slovenia

Bohinjski sir

Bohinjski sir is a firm cow's-milk cheese from Bohinj, matured into a wheel with a buttery aroma and pale rind.

🇩🇿Algeria

Bouhezza

بوحزة

Cheese ripened inside a goatskin bag, fed with fresh buttermilk over months until it turns sharp, salty and spreadable.

🇫🇷France

Boulette de Cambrai

Boulette de Cambrai is a named French cheese associated with France, recognized for its own rind, aging, and milk character.

🇧🇪Belgium

Bouquet des Moines

Bouquet des Moines is a cheese from Aubel, rooted in local cooking tradition.

🇸🇮Slovenia

Bovški Sir

Sheep's milk cheese from the Bovec basin in the upper Soča, aged at least sixty days into a dense, sharp, slightly piquant wheel.

🇮🇹Piedmont, Italy

Bra

Piedmont PDO hard/aged cow cheese.

🇭🇷Croatia

Brački sir

Brački sir is a hard Brač sheep-milk cheese, often rubbed with olive oil as it ages.

🇫🇮Finland

Bread Cheese

Leipäjuusto

Fresh cheese baked or grilled to give distinctive brown charred marks, known for squeaky texture, served warm with cloudberry jam.

🇫🇷Île-de-France, France

Brie de Meaux

Large wheel with bloomy white rind, buttery nutty flavor, known as the King of Cheeses.

🇫🇷Île-de-France, France

Brie de Melun

Smaller, stronger version of Brie with a saltier, more pronounced flavor.

🇫🇷France

Brillat Savarin

Brillat Savarin is a named French cheese associated with France, recognized for its own rind, aging, and milk character.

🇫🇷Corsica, France

Brocciu

Fresh whey cheese from Corsica, the island's signature cheese, used in sweet and savory dishes.

🇳🇴Norway

Brunost (Brown Cheese)

Brunost

Norway's iconic brown cheese, made by boiling whey until caramelized, sweet and rich with a hint of caramel. Eaten on bread, waffles, and crispbreads.