Cheeses

🇵🇱Lesser Poland, Poland

Bryndza Podhalańska

The PDO-protected version of bryndza from Podhale, made from unpasteurized sheep's milk. A highland specialty, salty and tangy, a shepherd's tradition, used in pierogi and on bread.

🇮🇩South Sulawesi, Indonesia

Buffalo Milk Cheese

Dangke

Minahasan buffalo milk cheese, unique traditional cheese from Enrekang, South Sulawesi.

🇦🇱Albania

Bulgarian White Brine Cheese

Сирене

Sheep's or cow's milk cheese ripened in brine in wooden barrels or tins — sharp, crumbly and salty, and present at essentially every Bulgarian meal.

🇵🇱Lesser Poland, Poland

Bundz

A mild, round sheep's milk cheese from Podhale, softer and less salty than bryndza. A highland specialty, eaten fresh with bread or in desserts, a shepherd's tradition, served cold.

🇷🇴Romania

Burduf Cheese

Brânză de burduf

Salty sheep cheese kneaded and packed into a sheep's stomach or a fir bark tube, where it matures into a pungent, spreadable paste.

🇮🇹Apulia, Italy

Burrata di Andria

Puglian fresh cheese: a mozzarella shell filled with stracciatella (cream-soaked mozzarella shreds). Should be eaten within 24 hours of making.

🇩🇪Bavaria, Germany

Butterkaese

Butterkaese is a mild German cow-milk cheese with a smooth buttery paste, tiny eyes and a pale yellow cut.

🇲🇳Mongolia

Byaslag

Бяслаг

Fresh pressed cheese made from cow, yak or goat milk curdled with whey, mild, squeaky and lightly sour.

🇨🇭Graubünden, Switzerland

Bündner Bergkäse

A mountain cheese from Grisons made from raw alpine milk at over 1,000 metres, aged up to 9 months into a nutty, aromatic paste.

🇪🇸Asturias, Spain

Cabrales Cheese

Queso de Cabrales

An intense blue cheese from Asturias, made from raw cow, goat, and/or sheep milk, aged 3-4 months in natural limestone caves.

🇮🇹Italy

Caciocavallo Silano

PDO stretched-curd cow's milk cheese from southern Italy, traditionally tied with rope and hung over a beam to age. Mild when young, sharp when aged.

🇬🇧Wales, United Kingdom

Caerphilly

A young white cows' cheese, crumbly and lemony at the centre with a softer creamy layer under the rind.

🇲🇷Nouakchott, Mauritania

Camel Milk Cheese

Caravane

Soft cheese made from pasteurized camel's milk; white bloomy rind, creamy interior with a slightly salty and delicately sweet flavour; created by Nancy Abeiderrhamane in the early 1990s at the Tiviski dairy in Nouakchott; one of the very few camel milk cheeses produced commercially in the world.

🇫🇷Normandy, France

Camembert

Camembert de Normandie

Iconic Normandy cheese with a white bloomy rind, creamy interior, and mushroomy flavor.

🇫🇷Burgundy, France

Cancoillotte

Runny cooked cheese from Franche-Comte, often flavored with garlic.

🇫🇷Auvergne-Rhône-Alpes, France

Cantal

Firm cheese from Auvergne with a cheddar-like texture, one of France's oldest cheeses.

🇨🇻Cape Verde

Cape Verdean Goat Cheese

Queijo de Cabra

Fresh goat cheese made on the islands, mild and slightly tangy, often served with papaya jam or honey.

🇱🇹Lithuania

Caraway Cheese

Kmynų Sūris

Pale yellow cheese studded with caraway seeds, a Lithuanian market favorite.

🇮🇹Piedmont, Italy

Castelmagno

Piedmontese semi-hard cow's milk cheese with a hint of sheep or goat, aged in caves. Often served with honey or used in gnocchi.

🇧🇷Brazil

Catupiry

Creamy, spreadable processed cheese from Brazil, iconic as a pizza and pastry filling and a national menu phrase.

🇪🇸Murcia, Spain

Caña de Cabra Cheese

Caña de Cabra

Caña de Cabra is a Murcian goat cheese formed in a long cylindrical shape, with a creamy body and mild tang.

🇪🇸Murcia, Spain

Caña de Oveja Cheese

Caña de Oveja

Caña de Oveja is a Murcian sheep's-milk cheese in a long cylindrical form, with a firm body and savoury finish.

🇷🇴Romania

Cașcaval de Săveni

A named Săveni cheese with a firm, aged paste, clean dairy aroma, and a savory finish that deepens as it matures.

🇪🇸Galicia, Spain

Cebreiro Cheese

Queso Cebreiro

Galician blonde-cow cheese with a mushroom-shaped cap.

🇫🇷Grand Est, France

Cendre de Champagne

Cendre de Champagne is a named French cheese associated with Grand Est, recognized for its own rind, aging, and milk character.

🇫🇷Nouvelle-Aquitaine, France

Chabichou du Poitou

Truncated cone-shaped goat cheese from Poitou with mild caprin flavor and hazelnut notes.

🇫🇷Grand Est, France

Chaource

Cylindrical soft cheese from Champagne with mushroom and cream notes.

🇦🇲Shirak, Armenia

Chechil

Չեչիլ

Brined string cheese pulled into fine threads and plaited into a rope or wound into a wheel, sold plain or smoked.

🇬🇪Adjara, Georgia

Chechili

Ჩეჩილი

A pickled cow's milk cheese from Adjara and Meskheti, stretched into threads and braided into a pigtail, with a tangy, chewy texture.

🇨🇦Canada

Cheese Curds

Fresh, squeaky white cheese curds, the essential topping of poutine, made from unaged cheddar.

🇺🇸United States

Cheese Dream

A retro open-faced sandwich of melted cheese on buttered toast, often broiled, a Depression-era comfort food.

🇨🇭Fribourg, Switzerland

Cheese Fondue

Fondue moitié-moitié

Gruyère and Vacherin Fribourgeois melted with white wine, garlic and a little cornflour in a caquelon over a burner, into which cubes of stale bread are dipped.

🇺🇸United States

Cheese Frenchee

A Lincoln, Nebraska diner sandwich: a cheese sandwich dipped in egg batter and griddled like French toast.

🇭🇷Croatia

Cheese in Sheepskin

Sir iz mišine

In Croatia, Cheese in Sheepskin is dense sheep cheese aged in a sheepskin bag.

🇳🇿Southland, New Zealand

Cheese Roll

White bread spread with a mixture of grated cheese, onion soup mix and evaporated milk, rolled up and grilled until molten.

🇫🇷France

Cheese Souffle

Souffle au fromage

Light airy baked cheese souffle, a classic French dish that rises dramatically.