Cheeses

🇫🇷France

Pavé Blésois

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

🇪🇸Andalusia, Spain

Payoyo Cheese

Queso payoyo

An artisanal cheese from the Sierra de Cadiz, made from Payoya goat milk, with a creamy texture and tangy, complex flavor.

🇭🇷Croatia

Paška skuta

Paška skuta is fresh whey cheese from Pag’s sheep dairies, made soon after milking.

🇮🇹Rome, Italy

Pecorino Romano

PDO hard sheep's milk cheese from Lazio and Sardinia, aged 5-8 months. Salty and sharp—the essential grating cheese of Roman pasta.

🇮🇹Sardinia, Italy

Pecorino Sardo

PDO sheep's milk cheese from Sardinia, sweeter and milder than Pecorino Romano. Eaten fresh (dolce) or aged (maturo) with honey or fava beans.

🇮🇹Sicily, Italy

Pecorino Siciliano

PDO Sicilian sheep cheese, one of Europe's oldest.

🇮🇹Tuscany, Italy

Pecorino Toscano

PDO sheep's milk cheese from Tuscany, milder and softer than Pecorino Romano. Eaten young with honey or aged with pasta.

🇫🇷Occitanie, France

Pelardon

Small cylindrical goat cheese from Languedoc with a creamy texture.

🇷🇴Romania

Penteleu

Penteleu is a named Romanian firm cheese with a dense cut, savory dairy aroma, and the nutty finish of an aged mountain cheese.

🇺🇸United States

Pepper Jack

A Monterey Jack cheese studded with jalapeño and other peppers.

🇫🇷Auvergne-Rhône-Alpes, France

Picodon

Small goat cheese from Drome and Ardeche with a tangy flavor.

🇷🇸Southern Serbia, Serbia

Pirot Kashkaval

Пиротски качкаваљ

A pulled-curd sheep's milk cheese matured into firm yellow wheels, sliced for the table or fried in breadcrumbs.

🇲🇪Durmitor, Montenegro

Pljevlja Cheese

Pljevaljski sir

Salty white cow's-milk cheese from the northern town of Pljevlja, matured in brine in tins until it goes crumbly, sharp and faintly sour.

🇬🇧England, United Kingdom

Ploughman's Lunch

A cold plate of hard cheese, crusty bread, pickle, pickled onion, apple and often ham, served in pubs at lunchtime.

🇫🇷Normandy, France

Pont-l'Eveque

Square-shaped Norman soft cheese with a mild creamy flavor.

🇸🇪Sweden

Priest Cheese

Prästost

Semi-hard cow's milk cheese with small round holes, slightly sweet when well-aged, a Swedish tradition.

🇲🇪Montenegro

Prljo

Skimmed-milk cheese left over once the cream has been taken for skorup, dried hard and grated over polenta and potatoes.

🇮🇹Italy

Provola Affumicata

Smoked stretched-curd cow's milk cheese from southern Italy, often used in pasta e patate and baked pasta. Mild smoky flavor.

🇦🇷Argentina

Provoleta

Provoleta con orégano

A thick disc of provolone cheese grilled in a small skillet until crispy outside and gooey inside, seasoned with oregano and olive oil. The classic asado starter, invented in 1940.

🇮🇹Naples, Italy

Provolone del Monaco

PDO stretched-curd cow's milk cheese from the Lattari Mountains near Naples, aged 6+ months. Slightly spicy, with a buttery and tangy flavor.

🇪🇸Asturias, Spain

Pría Smoked Cheese

Ahumado de Pría

Pría Smoked Cheese is an Asturian cow’s-milk cheese enriched with sheep’s cream, with a semi-soft buttery paste and amber smoky rind.

🇷🇸Serbia

Pule

Пуле

Pule is a rare Serbian cheese made from donkey milk at the Zasavica reserve, prized for its labor-intensive production and high price. It is a firm, delicate cheese rather than a generic dairy product.

🇳🇴Norway

Pultost

A Norwegian traditional cheese from Hedmark, made from soured milk with caraway seeds, crumbly and pungent. A regional and traditional specialty, a national and ancient cheese, an acquired and rustic taste, a unique and traditional dairy, a cheese, a delicacy.

🇦🇩Andorra

Pyrenean Fresh Cheese

Mató

Fresh, unripened cheese served with honey, the classic Pyrenean dessert pairing.

🇭🇺Hungary

Pálpusztai Cheese

Pálpusztai sajt

Pálpusztai Cheese is a soft cow's milk cheese with pungent odor, smear-ripened.

🇩🇪Germany

Quark

Quark is fresh strained curd made by culturing milk, with a cool spoonable body and clean lactic tang.

🇧🇷Brazil

Queijo Coalho

A firm, slightly salty cheese from the Northeast that holds its shape on a stick when grilled, popular at beaches and barbecues.

🇧🇷Minas Gerais, Brazil

Queijo da Canastra

An artisanal raw-milk cheese from the Serra da Canastra region in Minas Gerais, with a yellowish rind and a complex, buttery interior.

🇵🇹Lisbon Region, Portugal

Queijo de Azeitão

Semi-soft sheep's milk cheese from the Arrábida hills with a yellowish crust.

🇵🇹Northern Portugal, Portugal

Queijo de Cabra Transmontano

Firm raw goat milk cheese from Trás-os-Montes with a spicy, earthy flavour.

🇧🇷Brazil

Queijo de Coalho na Chapa

Skewered grilled cheese, golden and gooey, sold on Northeastern beaches.

🇵🇹Alentejo, Portugal

Queijo de Nisa

Raw sheep cheese from Alto Alentejo, PDO.

🇵🇹Alentejo, Portugal

Queijo de Évora

Queijo de Évora is a firm sheep’s-milk cheese from Alentejo with a tangy, slightly spicy paste, aged under its protected regional name.

🇵🇹Azores, Portugal

Queijo do Pico

Soft cow cheese from Pico, PDO.

🇧🇷Minas Gerais, Brazil

Queijo do Serro

A raw-milk artisanal cheese from Serro, Minas Gerais, with a firm, slightly crumbly texture and a tangy finish.

🇧🇷Minas Gerais, Brazil

Queijo Minas

A mild, fresh cow's milk cheese from Minas Gerais with a soft, slightly rubbery texture and a lightly salty, tangy flavor.