Cheeses

🇨🇭Fribourg, Switzerland

Fondue Fribourgeoise

Fondue Fribourgeoise melts Vacherin Fribourgeois with water rather than wine for a particularly creamy, elastic dip.

🇨🇭Geneva, Switzerland

Fondue genevoise

Fondue genevoise blends Geneva-area hard cheese with dry white wine and a little starch into a bright, wine-scented dip.

🇨🇭Neuchâtel, Switzerland

Fondue Neuchâteloise

Fondue Neuchâteloise combines Gruyère and Emmental with dry white wine, kirsch and starch for a balanced elastic dip.

🇮🇹Aosta Valley, Italy

Fontina D.O.P.

PDO cow's milk cheese from the Aosta Valley, earthy and pungent, the melting cheese of fonduta valdostana. Aged at least 3 months in alpine caves.

🇬🇷Central Greece, Greece

Formaella

Φορμαέλλα

A Greek PDO cheese from Arachova, made from sheep or goat milk, hard and salty, often grilled. A regional specialty, served in slices or grilled, a mountain cheese, savory and firm.

🇨🇭Ticino, Switzerland

Formaggini

Small fresh goat or mixed-milk cheeses eaten within days, dressed with olive oil and pepper or matured briefly to a firmer disc.

🇨🇭Ticino, Switzerland

Formaggio d'alpe ticinese

A semi-hard alpine cheese from Ticino made from raw cow's milk in summer mountain huts, with a washed rind and a herbaceous, nutty flavour.

🇦🇩Andorra

Formatge de Tupí

Formatge tupí

Fermented cheese aged in a clay pot with brandy, a strong Catalan-Pyrenean speciality.

🇫🇷Auvergne-Rhône-Alpes, France

Fourme d'Ambert

Tall cylindrical blue cheese from Auvergne, milder and creamier than other blues.

🇫🇷France

French Emmental

Emmental francais

Large hole-filled cheese with mild fruity flavor and firm texture.

🇱🇻Latvia

Fresh Curd Cheese

Varškė

Fresh curd/quark; overlaps kodujuust and Latvian biezpiens

🇷🇴Romania

Fresh Sheep Cheese

Caș

Unsalted fresh sheep curd pressed into discs, mild and springy, eaten within days or salted on to become telemea.

🇵🇭Philippines

Fresh White Cheese

Kesong Puti

A fresh, soft, white cheese made from carabao (water buffalo) milk, traditionally from Laguna and Cavite.

🇳🇱Netherlands

Friesian Clove Cheese

Friese nagelkaas

Friese nagelkaas is a firm Friesian cheese studded with cloves and cumin for a warm, aromatic bite.

🇧🇪Brussels, Belgium

Fromage de Bruxelles

Fromage de Bruxelles is a cheese from Brussels, rooted in local cooking tradition.

🇧🇪Wallonia, Belgium

Fromage de Herve

Fromage de Herve is a soft-ripened Belgian cheese from the Pays de Herve, known for its washed rind and assertive aroma.

🇩🇰Denmark

Fynbo

Fynbo is a cheese from Funen, rooted in local cooking tradition.

🇬🇪Imereti, Georgia

Gadazelili Cheese

Გადაზელილი ყველი

Gadazelili Cheese is Imeretian cheese kneaded and re-melted in warm milk until it becomes a supple, layered cheese with a clean dairy flavour.

🇦🇹Carinthia, Austria

Gailtaler Almkäse

Gailtaler Almkäse is a firm Carinthian alpine cow-milk cheese with a buttery body, small eyes and nutty ripening notes.

🇬🇷Epirus, Greece

Galotyri

Γαλοτύρι

A Greek soft, spreadable PDO cheese from Epirus, made from sheep or goat milk, tangy and creamy. Used in pies, on bread, or as a dip, a regional specialty, a rustic dairy.

🇳🇴Western Norway, Norway

Gamalost

A Norwegian traditional blue-green cheese from Vik, made from soured cow's milk, strong and pungent. A regional and Viking-age specialty, a national and ancient cheese, an acquired and adventurous taste, a unique and traditional dairy, a cheese, a delicacy.

🇪🇸Catalonia, Spain

Garrotxa Cheese

Queso Garrotxa

Catalan goat cheese with a grey mould rind.

🇳🇴Norway

Geitost (Goat Cheese)

Geitost

A Norwegian brown cheese made from goat's milk whey, sweet and caramelized, a variant of brunost.

🇦🇱Albania

Gjize

Gjizë

Albanian fresh curd cheese, similar to ricotta but tangier, made from whey leftover from cheesemaking, soft crumbly texture with mild tangy flavor and fresh taste, a staple in Albanian cooking, used in byrek and fergese.

🇨🇭Glarus, Switzerland

Glarner Alpkäse

An AOP-protected alpine cheese from Glarus made from raw summer milk in mountain huts, aged into a spicy, nutty wheel.

🇮🇹Lombardy, Italy

Gorgonzola

PDO blue cheese from Lombardy-Piedmont, in two styles: dolce (sweet, creamy) and piccante (sharp, crumbly). Made with cow's milk and Penicillium.

🇳🇱South Holland, Netherlands

Gouda Cheese

Goudse kaas

Netherlands' most famous cheese, semi-hard cow's milk cheese with creamy and sweet flavor, aged for varying periods.

🇵🇱Poland

Gołka

Golka

Gołka is a cheese from Silesian Voivodeship, rooted in local cooking tradition.

🇮🇹Parma, Italy

Grana Padano

PDO hard cow's milk cheese from the Po Valley, similar to Parmigiano but milder and aged less (9+ months). A daily grating cheese.

🇬🇷Crete, Greece

Graviera

Γραβιέρα

Greece's second most popular cheese: a hard, nutty, slightly sweet cheese from Crete, Naxos, or Agrafa. Aged for months, served as a table cheese or for saganaki, a PDO cheese.

🇬🇷Crete, Greece

Graviera Kritis

Γραβιέρα Κρήτης

The Cretan PDO version of graviera, made from sheep milk, nutty and slightly sweet. Aged for 3+ months, a table and saganaki cheese, a Cretan specialty, savory and firm.

🇬🇩Grenada

Grenadian Goat Cheese

Goat Cheese

Artisanal goat cheese produced at Belmont Estate in Grenada; the estate has a goat dairy that produces a range of cheeses; the goats are friendly and well-cared-for; a distinctive product of the Spice Isle; part of the agritourism experience at Belmont Estate; the goat cheese of Grenada; an artisanal, small-batch product; a rarity in the Caribbean.

🇸🇪Sweden

Greve

Mild, holey table cheese, similar to but distinct from Jarlsberg.

🇨🇭Switzerland

Gruyère

A hard raw-milk cows' cheese from copper vats, matured five months to two years, dense and nutty with a faint crunch in older wheels.

🇬🇪Georgia

Guda Cheese

Გუდის ყველი

Sheep's milk cheese matured inside a sheepskin bag in the high pastures, coming out pungent, salty and crumbly.

🇳🇴Norway

Gudbrandsdalsost

Classic brown cheese named after Gudbrandsdalen.