Explore different cheeses

Why wouldn’t you want to discover new cheeses?

There is always another cheese to fall in love with: something softer, sharper, nuttier, creamier or more surprising than the last. Explore by country, milk, texture and flavour, then follow your taste towards the cheeses you will want on your next board.

Build a cheese board Discover cheeses

Cheese explorer

175 cheeses found

Find your perfect cheeses by exploring origin, milk, texture, rind, ageing, flavour and what each one pairs with.

Kashkaval

A Balkan yellow cheese related to caciocavallo-style cheeses.

Balkanscow, sheep or mixedsemi-hard

RegionBulgaria / Balkans

Rindnatural

Ageing2 to 6 months

Flavournutty, tangy, buttery

Usesgrating, frying, pastries, sandwiches

Pairs withred wine, peppers, bread

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Herve

A Belgian washed-rind cheese with robust aroma and regional protected status.

Belgiumcowsoft washed-rind

RegionHerve / Wallonia

Rindwashed rind

Ageing6 to 8 weeks

Flavourpungent, savoury, tangy

Usescheese boards, bread, beer snacks

Pairs withBelgian ale, apple syrup

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationvaries

Limburger

A strong-smelling washed-rind cheese with a mellow creamy taste.

Belgiumcowsoft washed-rind

RegionLimburg / Belgium-Germany

Rindwashed rind

Ageing1 to 3 months

Flavourpungent, meaty, creamy

Usesrye bread, onions, sandwiches

Pairs withbeer, pickles, mustard

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Canastra

A celebrated farmhouse cheese from Serra da Canastra.

Brazilcowsemi-hard

RegionMinas Gerais

Rindnatural

Ageing3 weeks to several months

Flavourearthy, tangy, buttery, rustic

Usescheese boards, pão de queijo, snacks

Pairs withcoffee, cachaça, guava paste

Protected statusBrazilian GI / IP

Vegetarian?Check producer

Pasteurisationraw traditionally

Catupiry

A famous Brazilian creamy cheese brand/style used widely in savoury fillings.

Brazilcowsoft processed cream cheese

RegionBrazil

Rindnone

Ageingfresh

Flavourcreamy, mild, slightly acidic

Usescoxinha, pizza, pies, sauces

Pairs withchicken, corn, pão de queijo

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Minas Frescal

A fresh Brazilian cheese often paired with guava paste as Romeu e Julieta.

Brazilcowfresh semi-soft

RegionMinas Gerais

Rindnone

Ageingfresh

Flavourmild, milky, moist

Usesbreakfast, salads, desserts

Pairs withguava paste, coffee, bread

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Minas Padrão

A firmer, lightly aged Minas cheese with more structure than Minas Frescal.

Brazilcowsemi-hard

RegionMinas Gerais

Rindnatural

Ageing2 to 3 weeks+

Flavourmild, buttery, tangy

Usessnacking, sandwiches, cooking

Pairs withcoffee, guava paste, bread

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Queijo Coalho

A firm Brazilian cheese that grills well without melting away.

Brazilcowfirm fresh cheese

RegionNortheast Brazil

Rindnone

Ageingfresh

Flavoursalty, squeaky, milky

Usesgrilling skewers, snacks, salads

Pairs withmolasses, beer, chilli sauce

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Requeijão

A creamy Brazilian cheese spread often eaten at breakfast or used in cooking.

Brazilcowspreadable processed/fresh cheese

RegionBrazil

Rindnone

Ageingfresh

Flavourcreamy, mild, slightly tangy

Usesbread, pizzas, pastries, sauces

Pairs withcoffee, pão de queijo, fruit

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Feta-style White Cheese

A Balkan brined cheese used in salads and pastries.

Bulgariasheep, cow, goat or mixedbrined

RegionBulgaria / Balkans

Rindnone

Ageingfresh to months

Flavoursalty, tangy, crumbly

Usessalads, pastries, baked dishes

Pairs withtomatoes, peppers, bread

Protected statusPDO for Bulgarian White Brined Cheese in some contexts

Vegetarian?Check producer

Pasteurisationvaries

Sirene

A Bulgarian brined cheese central to salads and pastries.

Bulgariasheep, cow, goat or mixedbrined, crumbly

RegionBulgaria

Rindnone

Ageingfresh to months

Flavoursalty, tangy, lactic

Usesshopska salad, banitsa, meze

Pairs withtomatoes, cucumbers, rakia

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Rubing

A fresh goat cheese from Yunnan used in local cooking.

Chinagoatfresh cheese

RegionYunnan

Rindnone

Ageingfresh

Flavourmild, lactic, slightly tangy

Usespan-fried, grilled, stir-fried

Pairs withsalt, chilli, vegetables

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Rushan

A Bai minority cheese from Yunnan, often grilled or fried.

Chinacowfresh stretched cheese

RegionYunnan

Rindnone

Ageingfresh

Flavourmilky, chewy, mild

Usesgrilled, fried, street food snacks

Pairs withrose jam, sugar, tea

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Tofu Cheese / Fermented Bean Curd

Not dairy cheese, but often used like a strong fermented savoury condiment.

Chinasoybeanfermented bean curd

RegionChina-wide

Rindbrined

Ageingweeks to months

Flavoursalty, umami, funky, creamy

Usescongee, sauces, marinades, stir-fries

Pairs withrice, chilli oil, greens

Protected statusNone

Vegetarian?Usually yes

Pasteurisationn/a

Cuajada

A fresh curd cheese served with sweet syrups or bread.

Colombiacowfresh curd cheese

RegionColombia / Latin America

Rindnone

Ageingfresh

Flavourmild, milky, soft

Usesdesserts, breakfast, arepas

Pairs withhoney, panela syrup, coffee

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Halloumi

A high-melting brined cheese from Cyprus, ideal for grilling.

Cyprussheep, goat and/or cowsemi-hard brined

RegionCyprus

Rindnone

Ageingfresh to aged

Flavoursalty, squeaky, milky, savoury

Usesgrilling, frying, salads, wraps

Pairs withwatermelon, mint, lemon, white wine

Protected statusPDO

Vegetarian?Check producer

Pasteurisationvaries

Danablu

A Danish blue cheese with strong salty bite.

Denmarkcowblue, semi-soft

RegionDenmark

Rindnatural

Ageing8 to 12 weeks

Flavoursalty, sharp, blue, creamy

Usessalads, sauces, cheese boards

Pairs withsweet wine, pears, rye bread

Protected statusPGI

Vegetarian?Check producer

Pasteurisationyes

Esrom

A Danish monastery-style washed-rind cheese.

Denmarkcowsemi-soft washed-rind

RegionDenmark

Rindwashed rind

Ageing4 to 8 weeks

Flavourpungent, buttery, savoury

Usessandwiches, cheese boards

Pairs withbeer, rye bread, pickles

Protected statusPGI

Vegetarian?Check producer

Pasteurisationyes

Havarti

A Danish cheese with a creamy texture and small irregular holes.

Denmarkcowsemi-soft

RegionDenmark

Rindwashed or natural

Ageing1 to 12 months

Flavourbuttery, tangy, creamy

Usessandwiches, melting, cheese boards

Pairs withbeer, dill, rye bread

Protected statusPGI for Danish Havarti

Vegetarian?Check producer

Pasteurisationyes

Queso Duro

A dry salty Central American cheese used for grating and fillings.

El Salvadorcowhard aged cheese

RegionEl Salvador / Central America

Rindnatural

Ageingaged

Flavoursalty, sharp, dry

Usespupusas, beans, grating

Pairs withmaize, beans, curtido

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Leipäjuusto

A Finnish squeaky cheese usually toasted and served with cloudberry jam.

Finlandcow, reindeer or goatfresh squeaky cheese

RegionFinland / Lapland

Rindtoasted surface

Ageingfresh

Flavourmild, squeaky, caramelised

Usesserved warm, desserts, coffee

Pairs withcloudberry jam, coffee

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Abondance

A mountain cheese from Haute-Savoie with a supple paste and hazelnut notes.

Francecowsemi-hard alpine

RegionHaute-Savoie

Rindnatural

Ageing3 months+

Flavournutty, fruity, buttery, slightly bitter

Usesfondue, cheese boards, gratins

Pairs withwhite wine, potatoes, ham

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Banon

A Provençal goat cheese wrapped in chestnut leaves and tied with raffia.

Francegoatsoft

RegionProvence

Rindchestnut leaf-wrapped

Ageing2+ weeks

Flavourgoaty, earthy, nutty, aromatic

Usescheese boards, bread

Pairs withProvence rosé, figs

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Beaufort

A noble Alpine cheese known for its concave wheel and deep mountain flavour.

Francecowhard alpine

RegionSavoie

Rindnatural

Ageing5 to 18+ months

Flavourfloral, nutty, buttery, complex

Usesfondue, gratins, cheese boards

Pairs withSavoie white wine, potatoes

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Bleu d'Auvergne

A strong cow’s milk blue from Auvergne with a creamy paste.

Francecowblue, semi-soft

RegionAuvergne

Rindnatural

Ageing4+ weeks

Flavourspicy, salty, earthy blue

Usessauces, salads, cheese boards

Pairs withsweet wine, steak, walnuts

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationvaries

Bleu des Causses

A cow’s milk blue matured in limestone caves near Roquefort country.

Francecowblue, semi-soft

RegionAveyron / Lozère

Rindnatural

Ageing70+ days

Flavoursalty, sharp, blue, earthy

Usescheese boards, sauces, salads

Pairs withsweet wine, pears, bread

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationvaries

Boursin

A flavoured soft cheese style popular for spreading and cooking.

Francecowfresh flavoured soft cheese

RegionNormandy-inspired / France

Rindnone

Ageingfresh

Flavourgarlic-herb, creamy, tangy

Usesspreads, canapés, sauces

Pairs withcrackers, vegetables, white wine

Protected statusTrademarked style

Vegetarian?Check producer

Pasteurisationyes

Brie de Meaux

The classic French Brie, prized for its creamy paste and deep mushroom aroma.

Francecowsoft-ripened

RegionÎle-de-France

Rindbloomy white rind

Ageing4 to 8 weeks

Flavourmushroomy, buttery, earthy, creamy

Usescheese boards, baked brie, sandwiches

Pairs withChampagne, Chardonnay, apples, baguette

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationtraditionally raw

Brillat-Savarin

A luxurious triple-cream cheese named after the gastronome Brillat-Savarin.

Francecow cream-enrichedtriple-cream soft-ripened

RegionBurgundy / Normandy

Rindbloomy rind

Ageing1 to 3 weeks

Flavourbuttery, rich, creamy, mild

Usescheese boards, desserts, canapés

Pairs withChampagne, berries, brioche

Protected statusPGI/IGP

Vegetarian?Check producer

Pasteurisationyes

Camembert de Normandie

A Normandy soft cheese with a stronger aroma and earthier flavour than many Bries.

Francecowsoft-ripened

RegionNormandy

Rindbloomy white rind

Ageing3 to 6 weeks

Flavourearthy, creamy, mushroomy, savoury

Usescheese boards, baked Camembert, rustic bread

Pairs withcider, Calvados, apples, baguette

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationtraditionally raw

Cantal

One of France’s oldest cheeses, ranging from young and milky to aged and sharp.

Francecowsemi-hard to hard

RegionAuvergne

Rindnatural

Ageing1 to 18 months

Flavourmilky, nutty, earthy, tangy

Usesgratin, aligot, cheese boards

Pairs withred wine, apples, potatoes

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw or pasteurised

Chaource

A soft bloomy-rind cheese with a rich creamy centre.

Francecowsoft-ripened

RegionChampagne / Burgundy

Rindbloomy rind

Ageing2 to 4 weeks

Flavourcreamy, mushroomy, slightly salty

Usescheese boards, Champagne pairings

Pairs withChampagne, apples, bread

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationvaries

Chèvre

A broad family of French goat cheeses from fresh logs to aged ash-coated rounds.

Francegoatfresh to aged

RegionLoire / France-wide

Rindvaries

Ageingfresh to months

Flavourtangy, earthy, lactic, goaty

Usessalads, tarts, cheese boards, canapés

Pairs withSauvignon Blanc, beetroot, honey

Protected statusMany regional AOP examples

Vegetarian?Check producer

Pasteurisationvaries

Comté

A complex Alpine-style French cheese whose flavour deepens with long ageing.

Francecowhard

RegionJura

Rindnatural

Ageing4 to 36 months

Flavournutty, brown butter, fruity, savoury

Usesgratin, fondue, cheese boards, sandwiches

Pairs withVin Jaune, Chardonnay, walnuts

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Crottin de Chavignol

A small goat cheese that becomes denser and stronger as it matures.

Francegoatsoft to firm depending on age

RegionLoire Valley

Rindnatural

Ageingyoung to aged

Flavourgoaty, tangy, nutty, intense when aged

Usessalads, baked goat cheese, cheese boards

Pairs withSancerre, figs, walnuts

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Époisses

A famously aromatic Burgundian cheese washed with local marc.

Francecowsoft washed-rind

RegionBurgundy

Rindwashed with Marc de Bourgogne

Ageing4 to 8 weeks

Flavourpungent, rich, savoury, creamy

Usescheese boards, spoonable centre

Pairs withBurgundy wine, crusty bread

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationvaries

Fourme d'Ambert

One of France’s gentler blue cheeses, cylindrical and creamy.

Francecowblue, semi-soft

RegionAuvergne

Rindnatural

Ageing28+ days

Flavourmild blue, creamy, mushroomy

Usessalads, sauces, cheese boards

Pairs withsweet wine, pears, walnuts

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationvaries

Fromage Blanc

A fresh French cultured cheese similar to quark or fromage frais.

Francecowfresh cultured cheese

RegionFrance

Rindnone

Ageingfresh

Flavourmild, tangy, creamy

Usesdesserts, breakfast, sauces, dips

Pairs withberries, honey, herbs

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Fromage Frais

A fresh, lightly tangy dairy cheese used in sweet and savoury dishes.

Francecowfresh soft cheese

RegionFrance / UK

Rindnone

Ageingfresh

Flavourmild, tangy, light

Usesdesserts, breakfasts, sauces

Pairs withfruit, honey, herbs

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Langres

A washed-rind cheese with a central depression sometimes filled with Champagne or marc.

Francecowsoft washed-rind

RegionChampagne

Rindwashed rind

Ageing3 to 6 weeks

Flavourpungent, creamy, savoury

Usescheese boards, Champagne

Pairs withChampagne, bread, apples

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationvaries

Livarot

A robust Normandy washed-rind cheese traditionally bound with reed strips.

Francecowsoft washed-rind

RegionNormandy

Rindwashed rind

Ageing6 to 8 weeks

Flavourstrong, spicy, meaty, creamy

Usescheese boards, rustic bread

Pairs withcider, Calvados, pears

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationvaries

Mimolette

An orange French cheese with a rugged rind and nutty aged flavour.

Francecowhard

RegionLille / Northern France

Rindnatural cratered rind

Ageing6 to 24 months

Flavournutty, caramel, fruity

Usescheese boards, grating, snacks

Pairs withbeer, cider, apples

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Morbier

A Jura cheese recognised by the thin ash line through its centre.

Francecowsemi-soft

RegionJura

Rindwashed natural rind

Ageing45+ days

Flavourmilky, nutty, earthy, mild

Usescheese boards, melting, gratins

Pairs withJura white wine, potatoes

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Munster

A bold washed-rind cheese from eastern France.

Francecowsoft washed-rind

RegionAlsace / Lorraine

Rindwashed rind

Ageing2 to 3 months

Flavourpungent, savoury, creamy, meaty

Usescheese boards, potatoes, Alsatian dishes

Pairs withGewürztraminer, cumin, rye bread

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw or pasteurised

Neufchâtel

A Normandy bloomy-rind cheese often shaped as a heart.

Francecowsoft-ripened

RegionNormandy

Rindbloomy white rind

Ageing8 to 10 weeks

Flavourmushroomy, salty, creamy

Usescheese boards, bread, baked dishes

Pairs withcider, Champagne, apples

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationvaries

Ossau-Iraty

A Basque-Béarnaise sheep cheese with a smooth paste and nutty sweetness.

Francesheepfirm

RegionBasque Country / Béarn

Rindnatural

Ageing3 to 12 months

Flavournutty, sweet, sheepy, grassy

Usescheese boards, salads, tapas-style plates

Pairs withblack cherry jam, Jurançon

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw or pasteurised

Pont-l'Évêque

A square Normandy cheese with a supple paste and washed-rind aroma.

Francecowsoft washed-rind

RegionNormandy

Rindwashed rind

Ageing4 to 6 weeks

Flavourcreamy, earthy, barnyard, savoury

Usescheese boards, baked dishes

Pairs withNormandy cider, apples

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationvaries

Pouligny-Saint-Pierre

A tall pyramid-shaped goat cheese from the Loire.

Francegoatsoft to semi-soft

RegionLoire Valley

Rindnatural bloomy rind

Ageing2 to 5 weeks

Flavourgoaty, lactic, nutty

Usescheese boards, salads

Pairs withLoire white wine, honey

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Reblochon

A soft Alpine cheese essential to tartiflette.

Francecowsoft washed-rind

RegionSavoie

Rindwashed rind

Ageing3 to 6 weeks

Flavournutty, creamy, earthy, fruity

Usestartiflette, cheese boards, melting

Pairs withApremont, potatoes, bacon

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Roquefort

A legendary French sheep’s milk blue matured in natural caves.

Francesheepblue, semi-soft

RegionAveyron

Rindnatural

Ageing3 months+

Flavoursharp, salty, tangy, complex blue

Usessalads, sauces, cheese boards, steak

Pairs withSauternes, walnuts, pears, honey

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Saint-Nectaire

An Auvergne cheese with a supple paste and distinctive earthy rind.

Francecowsemi-soft

RegionAuvergne

Rindnatural washed rind

Ageing4 to 8 weeks

Flavourearthy, mushroomy, nutty, creamy

Usescheese boards, potatoes, rustic dishes

Pairs withred wine, apples, bread

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw or pasteurised

Sainte-Maure de Touraine

A Loire goat cheese log with an ash rind and straw through the centre.

Francegoatsoft to semi-soft

RegionLoire Valley

Rindash-coated natural rind

Ageing10 days to 6 weeks

Flavourtangy, nutty, goaty, earthy

Usescheese boards, salads, tarts

Pairs withSancerre, honey, walnuts

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Salers

A farmhouse Auvergne cheese made seasonally from pasture-fed cows.

Francecowhard

RegionAuvergne

Rindnatural

Ageing3 months+

Flavourgrassy, nutty, rustic, complex

Usescheese boards, gratins, sandwiches

Pairs withred wine, walnuts, bread

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Soumaintrain

A Burgundian washed-rind cheese with creamy paste and bold aroma.

Francecowsoft washed-rind

RegionBurgundy

Rindwashed rind

Ageing3 to 6 weeks

Flavourrich, pungent, lactic, savoury

Usescheese boards, rustic bread

Pairs withChablis, Burgundy wine

Protected statusPGI/IGP

Vegetarian?Check producer

Pasteurisationvaries

Tomme de Savoie

A rustic Alpine cheese with a mottled rind and approachable flavour.

Francecowsemi-soft to semi-hard

RegionSavoie

Rindnatural grey rind

Ageing1 to 6 months

Flavourearthy, mushroomy, mild, rustic

Usescheese boards, sandwiches, raclette-style melting

Pairs withSavoie white wine, cured meats

Protected statusPGI/IGP

Vegetarian?Check producer

Pasteurisationvaries

Valençay

A pyramid-shaped Loire goat cheese with a blue-grey ash rind.

Francegoatsoft ash-coated

RegionLoire Valley

Rindash-coated natural rind

Ageing3 to 6 weeks

Flavourcitrusy, goaty, nutty, earthy

Usescheese boards, salads

Pairs withSauvignon Blanc, walnuts

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Mont d'Or / Vacherin Mont d'Or

A seasonal soft cheese bound in spruce bark and often baked.

France / Switzerlandcowsoft washed-rind

RegionJura / Vaud

Rindspruce-banded washed rind

Ageing3 weeks+

Flavourwoody, creamy, savoury, rich

Usesbaked whole, spooned with potatoes

Pairs withwhite wine, potatoes, charcuterie

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw or thermised

Imeruli

A fresh Georgian cheese commonly used in khachapuri.

Georgiacowfresh to semi-soft

RegionImereti

Rindnone

Ageingfresh

Flavourmild, tangy, lightly salty

Useskhachapuri, pies, cheese boards

Pairs withGeorgian bread, herbs, wine

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Sulguni

A Georgian brined cheese known for stretch and tang.

Georgiacow or buffalobrined stretched-curd

RegionSamegrelo

Rindnone

Ageingfresh to short aged

Flavoursalty, tangy, elastic

Useskhachapuri, frying, grilling

Pairs withbread, tomatoes, Georgian wine

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Butterkäse

A mild German cheese prized for its buttery texture and easy melting.

Germanycowsemi-soft

RegionGermany

Rindwashed or waxed

Ageing3 to 4 weeks

Flavourbuttery, mild, creamy

Usessandwiches, melting, breakfast

Pairs withlager, bread, ham

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Handkäse

A Hessian sour milk cheese often served with onions and vinegar.

Germanycowsour milk cheese

RegionHesse

Rindnone

Ageingshort aged

Flavourtangy, pungent, low-fat

UsesHandkäse mit Musik, snacks

Pairs withcider, onions, caraway

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Quark

A fresh cultured cheese common in German and Central European cooking.

Germanycowfresh cultured cheese

RegionGermany / Central Europe

Rindnone

Ageingfresh

Flavourmild, tangy, creamy

Usescheesecakes, spreads, breakfast bowls

Pairs withberries, herbs, potatoes

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Tilsit

A semi-hard cheese with a slightly spicy washed-rind character.

Germanycowsemi-hard

RegionEast Prussia / Germany

Rindwashed rind

Ageing2 to 6 months

Flavourbuttery, spicy, tangy

Usessandwiches, melting, cheese boards

Pairs withbeer, rye bread, pickles

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Feta

Greece’s famous brined cheese, traditionally made mostly from sheep’s milk.

Greecesheep or sheep/goatbrined, crumbly

RegionGreece-wide

Rindnone

Ageing2+ months

Flavoursalty, tangy, creamy, lactic

UsesGreek salads, pies, pastries, meze

Pairs witholives, tomatoes, oregano, Assyrtiko

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationpasteurised or raw

Graviera

A Greek hard cheese with a sweet nutty profile, often compared loosely to Gruyère.

Greecesheep, cow or mixedhard

RegionCrete / Naxos / Greece

Rindnatural

Ageing3 to 5+ months

Flavournutty, sweet, buttery

Usescheese boards, grating, frying

Pairs withhoney, figs, white wine

Protected statusPDO for several regional types

Vegetarian?Check producer

Pasteurisationvaries

Kefalotyri

A hard Greek cheese often fried as saganaki or grated over pasta.

Greecesheep or goathard

RegionGreece / Cyprus

Rindnatural

Ageing3 months+

Flavoursalty, sharp, tangy

Usessaganaki, grating, meze

Pairs withlemon, olives, white wine

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Mizithra

A Greek whey cheese made fresh and soft or dried for grating.

Greecewhey from sheep/goatfresh or dried whey cheese

RegionGreece-wide

Rindnone or natural

Ageingfresh to aged

Flavourmild and sweet when fresh, salty when dried

Usesdesserts, pasta, pies, grating

Pairs withhoney, cinnamon, pasta

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Bandel

A Portuguese-influenced smoked cheese from Bengal.

Indiacowsmoked, salted fresh cheese

RegionWest Bengal

Rindnone

Ageingfresh to short aged

Flavoursalty, smoky, dry, tangy

Usessalads, snacks, crumbling

Pairs withmustard, bread, beer

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Chhena

A fresh curd cheese central to many Bengali and Odia sweets.

Indiacow or buffalofresh acid-set curd

RegionEastern India

Rindnone

Ageingfresh

Flavourmild, moist, milky

Usesrasgulla, sandesh, sweets

Pairs withsugar syrup, cardamom, pistachio

Protected statusNone

Vegetarian?Usually yes

Pasteurisationusually yes

Kalari

A traditional Himalayan cheese often pan-fried until crisp outside and stretchy inside.

Indiacow or buffalofresh stretched cheese

RegionJammu and Kashmir

Rindnone

Ageingfresh

Flavourmilky, chewy, savoury

Usespan-fried street food, flatbreads

Pairs withchutney, tea, naan

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Paneer

A fresh Indian cheese that holds its shape in curries and grilling.

Indiacow or buffalofresh acid-set

RegionIndia-wide

Rindnone

Ageingfresh

Flavourmild, milky, firm

Usescurries, grilling, snacks, sweets

Pairs withspinach, peas, spices, flatbread

Protected statusNone

Vegetarian?Usually yes

Pasteurisationusually yes

Ardrahan

An Irish washed-rind farmhouse cheese with rich earthy character.

Irelandcowsemi-soft washed-rind

RegionCounty Cork

Rindwashed rind

Ageing4 to 8 weeks

Flavourearthy, savoury, pungent, buttery

Usescheese boards, melted dishes

Pairs withstout, chutney, potatoes

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Cashel Blue

An Irish farmhouse blue with creamy texture and balanced blue flavour.

Irelandcowblue, semi-soft

RegionCounty Tipperary

Rindnatural

Ageing8 to 14 weeks

Flavourcreamy, tangy, mellow blue

Usescheese boards, salads, sauces

Pairs withporter, pears, walnuts

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Dubliner

An Irish cheese combining cheddar-like sharpness with Swiss-style nuttiness.

Irelandcowhard

RegionIreland

Rindwaxed

Ageing12+ months

Flavoursweet, nutty, sharp, crystalline

Usescheese boards, sandwiches, grating

Pairs withstout, apples, brown bread

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Durrus

A handmade Irish washed-rind cheese from West Cork.

Irelandcowsemi-soft washed-rind

RegionCounty Cork

Rindwashed rind

Ageing4 to 8 weeks

Flavourmildly pungent, buttery, earthy

Usescheese boards, baking, sandwiches

Pairs withwhite wine, apples, bread

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Asiago

A northern Italian cheese produced as fresh Asiago Pressato or aged Asiago d’Allevo.

Italycowsemi-soft to hard

RegionVeneto / Trentino

Rindnatural

Ageing20 days to 15+ months

Flavourmilky when young, nutty when aged

Usesgrating, cheese boards, polenta, sandwiches

Pairs withPinot Grigio, apples, cured meats

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationvaries

Bitto

A Valtellina alpine cheese capable of very long ageing.

Italycow with optional goathard alpine

RegionLombardy

Rindnatural

Ageing70 days to 10+ years

Flavourherbal, nutty, savoury, complex

Usespolenta taragna, cheese boards

Pairs withValtellina red wine, buckwheat

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw

Burrata

A pouch of mozzarella filled with cream and stracciatella curds.

Italycow or buffalofresh filled stretched-curd

RegionPuglia

Rindnone

Ageingfresh

Flavourcreamy, milky, rich, delicate

Usesantipasti, salads, bruschetta, pasta finishing

Pairs withtomatoes, basil, white wine

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Caciocavallo

A pear-shaped southern Italian cheese traditionally hung in pairs to mature.

Italycowsemi-hard stretched-curd

RegionSouthern Italy

Rindnatural

Ageing2 months to 1 year+

Flavourbuttery, tangy, nutty, savoury

Usesgrilling, pasta, antipasti, melting

Pairs withred wine, peppers, cured meats

Protected statusPDO/DOP for Caciocavallo Silano

Vegetarian?Check producer

Pasteurisationvaries

Canestrato Pugliese

A Puglian sheep cheese aged in basket moulds.

Italysheephard

RegionPuglia

Rindbasket-pattern natural rind

Ageing2 to 10 months

Flavoursalty, sheepy, spicy when aged

Usesgrating, antipasti, cheese boards

Pairs withPrimitivo, olives, bread

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw

Casciotta d'Urbino

A delicate mixed-milk cheese from the Marche region.

Italysheep and cowsemi-soft

RegionMarche

Rindnatural

Ageing20 to 30 days

Flavoursweet, milky, delicate

Usescheese boards, salads, sandwiches

Pairs withVerdicchio, honey, pears

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationvaries

Castelmagno

A rare mountain cheese with a crumbly paste and sometimes natural blueing.

Italycow with possible sheep/goatsemi-hard, sometimes blue

RegionPiedmont

Rindnatural

Ageing2 to 5+ months

Flavourintense, crumbly, tangy, earthy

Usesgnocchi sauce, risotto, cheese boards

Pairs withBarolo, honey, walnuts

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationvaries

Fior di Latte

Cow’s milk mozzarella with a clean milky flavour and excellent melting quality.

Italycowfresh, stretched-curd

RegionCampania / Italy

Rindnone

Ageingfresh

Flavourmilky, clean, soft

Usespizza, caprese, salads, panini

Pairs withtomatoes, basil, olive oil

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Fiore Sardo

A traditional Sardinian sheep cheese with rustic depth.

Italysheephard

RegionSardinia

Rindnatural, sometimes smoked

Ageing3 to 6+ months

Flavoursmoky, sheepy, spicy, savoury

Usesgrating, cheese boards, Sardinian dishes

Pairs withCannonau, honey, bread

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw

Fontina

An Alpine Italian cheese prized for melting into fonduta.

Italycowsemi-soft

RegionAosta Valley

Rindnatural

Ageing3 months+

Flavournutty, earthy, buttery

Usesfonduta, gratins, sandwiches, polenta

Pairs withwhite wine, ham, mushrooms

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw

Gorgonzola Dolce

The softer, sweeter style of Gorgonzola with gentle blue veining.

Italycowblue, soft

RegionLombardy / Piedmont

Rindnatural

Ageing50+ days

Flavoursweet, creamy, mild blue

Usesrisotto, pasta sauces, cheese boards

Pairs withpear, walnuts, sweet wine

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationyes

Gorgonzola Piccante

A firmer, stronger Gorgonzola with a peppery blue bite.

Italycowblue, semi-soft

RegionLombardy / Piedmont

Rindnatural

Ageing80+ days

Flavourspicy, sharp, salty, blue

Usessauces, polenta, cheese boards

Pairs withBarolo, walnuts, figs

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationyes

Grana Padano

A widely used Italian hard cheese similar to Parmesan but generally milder.

Italycowhard grating

RegionPo Valley

Rindnatural

Ageing9 to 24+ months

Flavourmild, nutty, savoury, granular

Usespasta, risotto, soups, salads

Pairs withProsecco, pears, cured meats

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw/partly skimmed

Mascarpone

A rich Italian cream cheese famous for tiramisu and luxurious sauces.

Italycow creamfresh cream cheese

RegionLombardy

Rindnone

Ageingfresh

Flavourrich, sweet, buttery, creamy

Usestiramisu, sauces, desserts, risotto

Pairs withcoffee, cocoa, berries, dessert wine

Protected statusPAT in Italy

Vegetarian?Check producer

Pasteurisationyes

Montasio

A northern Italian cheese used in frico and aged for grating.

Italycowsemi-hard to hard

RegionFriuli-Venezia Giulia / Veneto

Rindnatural

Ageing2 to 18+ months

Flavourmild, nutty, grassy, savoury

Usesfrico, grating, cheese boards

Pairs withFriulano wine, potatoes

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw/thermised

Mozzarella di Bufala Campana

A fresh buffalo milk mozzarella with juicy texture and rich dairy flavour.

Italybuffalofresh, stretched-curd

RegionCampania / Lazio

Rindnone

Ageingfresh

Flavourmilky, tangy, lush, elastic

Usescaprese, pizza finishing, salads

Pairs withtomatoes, basil, Falanghina

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationyes

Parmigiano Reggiano

Italy’s iconic hard cheese, aged for depth, grain and savoury intensity.

Italycowhard grating

RegionEmilia-Romagna / Lombardy

Rindnatural

Ageing12 to 36+ months

Flavourumami, nutty, savoury, crystalline

Usespasta, risotto, salads, cheese boards

Pairs withLambrusco, balsamic vinegar, pears

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw

Pecorino Romano

A salty sheep’s milk grating cheese central to Roman pasta dishes.

Italysheephard grating

RegionLazio / Sardinia / Tuscany

Rindnatural

Ageing5 to 12 months

Flavoursalty, sharp, tangy, sheepy

Usescarbonara, cacio e pepe, pasta, soups

Pairs withFrascati, fava beans, cured meats

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationvaries

Pecorino Toscano

A Tuscan sheep’s milk cheese that ranges from young and soft to firm and nutty.

Italysheepsemi-hard to hard

RegionTuscany

Rindnatural

Ageing20 days to 4+ months

Flavoursweet, grassy, nutty, sheepy

Usescheese boards, salads, pasta

Pairs withChianti, honey, pears

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationvaries

Piave

A Veneto hard cheese that becomes dense and nutty with age.

Italycowhard

RegionVeneto

Rindnatural

Ageing20 days to 18+ months

Flavoursweet, nutty, tropical fruit, savoury

Usesgrating, cheese boards, salads

Pairs withProsecco, pears, nuts

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationvaries

Provolone

An aged stretched-curd cheese made in sweet or sharp styles.

Italycowsemi-hard stretched-curd

RegionSouthern Italy / Po Valley

Rindwaxed or natural

Ageing2 months to 1 year+

Flavourmild to sharp, tangy, savoury

Usessandwiches, melting, antipasti

Pairs withsalami, olives, red wine

Protected statusPDO/DOP for Provolone Valpadana

Vegetarian?Check producer

Pasteurisationvaries

Ragusano

A Sicilian stretched-curd cheese formed into large rectangular blocks.

Italycowhard stretched-curd

RegionSicily

Rindnatural

Ageing3 to 12+ months

Flavourspicy, savoury, nutty

Usesgrating, cheese boards, cooking

Pairs withNero d'Avola, olives

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw

Raschera

A Piedmontese cheese made in round or square forms.

Italycow with possible sheep/goatsemi-hard

RegionPiedmont

Rindnatural

Ageing30+ days

Flavourmild, nutty, savoury, slightly spicy

Usescheese boards, polenta, melting

Pairs withDolcetto, mushrooms

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationvaries

Ricotta

A soft whey cheese used in both savoury and sweet Italian cooking.

Italywhey from cow, sheep, goat or buffalofresh whey cheese

RegionItaly-wide

Rindnone

Ageingfresh

Flavourmild, sweet, milky, fluffy

Usespasta fillings, desserts, pancakes, salads

Pairs withhoney, berries, spinach, pasta

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Robiola

A family of soft northern Italian cheeses, often mixed-milk.

Italycow, goat, sheep or mixedsoft

RegionPiedmont / Lombardy

Rindbloomy or natural

Ageingfresh to short aged

Flavourcreamy, tangy, delicate, earthy

Usescheese boards, pasta fillings, spreads

Pairs withwhite wine, honey, figs

Protected statusPDO for Robiola di Roccaverano

Vegetarian?Check producer

Pasteurisationvaries

Scamorza

A firm mozzarella-like cheese often sold smoked and excellent for melting.

Italycowsemi-soft stretched-curd

RegionSouthern Italy

Rindnatural or smoked

Ageingfew days to weeks

Flavourmilky, smoky if affumicata, elastic

Usesgrilling, pizza, panini, pasta bakes

Pairs withtomatoes, aubergine, white wine

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Taleggio

A washed-rind Italian cheese with a soft paste and distinctive aroma.

Italycowsoft washed-rind

RegionLombardy

Rindwashed rind

Ageing35 to 50 days

Flavourmeaty, fruity, creamy, aromatic

Usesrisotto, polenta, cheese boards, melting

Pairs withNebbiolo, pears, walnuts

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationyes

Sakura Cheese

A Japanese soft cheese decorated with cherry blossom leaf, known for delicate flavour.

Japancowsoft-ripened

RegionHokkaido

Rindbloomy rind with cherry leaf

Ageingshort aged

Flavourmilky, floral, delicate, lightly salty

Usescheese boards, desserts, sake pairings

Pairs withsake, berries, crackers

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Sakura no Ha Cheese

A Japanese-inspired cheese flavoured or wrapped with salted cherry leaves.

Japancowfresh or soft cheese

RegionJapan

Rindleaf-wrapped

Ageingfresh to short aged

Flavourfloral, milky, lightly savoury

Usesdesserts, cheese boards, appetisers

Pairs withsake, tea, fruit

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Añejo Enchilado

An aged Mexican cheese coated with chilli powder for extra heat and colour.

Mexicocow or goataged, firm

RegionMexico-wide

Rindchilli-coated rind

Ageing2+ months

Flavoursalty, tangy, spicy

Usesgrating, enchiladas, beans, soups

Pairs withlime, beer, roasted vegetables

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Cotija

A salty Mexican cheese often crumbled over street food and beans.

Mexicocowhard or semi-hard

RegionMichoacán

Rindnatural

Ageing3 months+

Flavoursalty, sharp, crumbly

Usestacos, elote, beans, salads

Pairs withlime, chilli, beer

Protected statusNamed-origin style but not EU PDO

Vegetarian?Check producer

Pasteurisationvaries

Oaxaca-style String Cheese

A stringy Mexican melting cheese also known as quesillo.

Mexicocowstretched-curd

RegionOaxaca / Mexico

Rindnone

Ageingfresh

Flavourmilky, stringy, mild

Usesquesadillas, tlayudas, melting

Pairs withsalsa, tortillas

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Panela

A fresh Mexican basket cheese that holds its shape when heated.

Mexicocowfresh semi-soft

RegionMexico-wide

Rindbasket-marked

Ageingfresh

Flavourmild, milky, slightly springy

Usesgrilling, salads, snacks, sandwiches

Pairs withtomatoes, avocado, tortillas

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Queso Chihuahua

A northern Mexican melting cheese with a smooth buttery profile.

Mexicocowsemi-soft

RegionChihuahua

Rindnatural or waxed

Ageing1 to 6 months

Flavourbuttery, mild, tangy

Usesquesadillas, chile rellenos, nachos

Pairs withbeer, salsa, tortillas

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Queso Fresco

A fresh Mexican cheese that crumbles easily and softens without fully melting.

Mexicocow or cow/goatfresh, crumbly

RegionMexico-wide

Rindnone

Ageingfresh

Flavourmild, milky, lightly salty

Usestacos, enchiladas, salads, beans

Pairs withsalsa, lime, coriander

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Queso Oaxaca

A Mexican string cheese with excellent melting properties.

Mexicocowstretched-curd string cheese

RegionOaxaca

Rindnone

Ageingfresh

Flavourmild, milky, elastic

Usesquesadillas, tlayudas, enchiladas, melting

Pairs withsalsa verde, tortillas, beer

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Jibneh Arabieh

A general Arabic white cheese used in many everyday dishes.

Middle Eastcow, sheep or goatsemi-hard brined

RegionArabian Peninsula / Levant

Rindnone

Ageingfresh to aged

Flavourmild, salty, milky

Usesbreakfast, pastries, frying

Pairs witholives, flatbread, tea

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Labneh

A thick strained yoghurt cheese served as a dip or spread.

Middle Eaststrained yoghurt from cow, sheep or goatfresh strained dairy

RegionLevant

Rindnone

Ageingfresh

Flavourtangy, creamy, yoghurt-like

Usesdips, mezze, breakfast, sauces

Pairs witholive oil, za’atar, flatbread

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Edam

A mild Dutch cheese traditionally sold in red waxed balls.

Netherlandscowsemi-hard

RegionEdam / Netherlands

Rindwaxed

Ageing1 month to 1 year

Flavourmild, nutty, clean, slightly salty

Usessandwiches, snacks, cheese boards

Pairs withlager, apples, crackers

Protected statusPGI for Edam Holland

Vegetarian?Check producer

Pasteurisationyes

Gouda

A Dutch cheese ranging from mild and creamy to deeply caramelised and crystalline.

Netherlandscowsemi-hard to hard

RegionSouth Holland / Netherlands

Rindwaxed

Ageing4 weeks to 3+ years

Flavourcreamy when young, caramel and nutty when aged

Usessandwiches, cheese boards, melting

Pairs withbeer, apples, mustard, rye bread

Protected statusPGI for Gouda Holland

Vegetarian?Check producer

Pasteurisationyes

Leyden

A Dutch cumin cheese with a distinctive spiced aroma.

Netherlandscowsemi-hard

RegionLeiden / South Holland

Rindnatural or waxed

Ageing3 to 12 months

Flavourcumin-spiced, tangy, savoury

Usessandwiches, rye bread, cheese boards

Pairs withbeer, mustard, pickles

Protected statusPDO for Boeren-Leidse met sleutels

Vegetarian?Check producer

Pasteurisationvaries

Maasdam

A Dutch Swiss-style cheese with large holes and sweet nutty flavour.

Netherlandscowsemi-hard

RegionNetherlands

Rindwaxed or natural

Ageing4 to 12 weeks

Flavoursweet, nutty, mild, buttery

Usessandwiches, melting, cheese boards

Pairs withwhite wine, ham, fruit

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Quesillo

A soft Central American cheese wrapped in tortillas with cream and onions.

Nicaraguacowfresh stretched-curd

RegionNicaragua

Rindnone

Ageingfresh

Flavourmild, milky, elastic

Usesquesillo tortillas, snacks

Pairs withpickled onions, cream

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Gjetost

A brown Norwegian whey cheese with distinctive caramel flavour.

Norwaygoat/cow wheywhey cheese

RegionNorway

Rindnone

Ageingfresh/processed

Flavourcaramel, sweet, tangy

Usessliced on bread, waffles, desserts

Pairs withcoffee, waffles, berries

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Jarlsberg

A Norwegian cheese with large holes and sweet nutty flavour.

Norwaycowsemi-hard

RegionNorway

Rindwaxed

Ageing3 to 15 months

Flavoursweet, nutty, mild

Usessandwiches, melting, cheese boards

Pairs withham, apples, white wine

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Akkawi

A Levantine brined cheese prized for melting in pastries.

Palestinecow, sheep or goatbrined semi-soft

RegionAcre / Levant

Rindnone

Ageingfresh

Flavourmild, salty, elastic

Useskanafeh, pastries, breakfast

Pairs withtea, bread, olives

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Nabulsi

A brined Levantine cheese often used in kanafeh after desalting.

Palestinesheep or goatbrined semi-hard

RegionNablus / Levant

Rindnone

Ageingfresh to aged

Flavoursalty, firm, aromatic with mahleb/mastic

Useskanafeh, frying, breakfast

Pairs withmint tea, olives, bread

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Oscypek

A smoked Polish mountain cheese with decorative spindle shape.

Polandsheep, sometimes cow blendsmoked firm cheese

RegionTatra Mountains

Rindsmoked rind

Ageingweeks

Flavoursmoky, salty, sheepy, firm

Usesgrilled, snacks, mountain dishes

Pairs withcranberry sauce, beer

Protected statusPDO

Vegetarian?Check producer

Pasteurisationraw/traditional

Twaróg

A fresh Polish curd cheese used in sweet and savoury dishes.

Polandcowfresh curd cheese

RegionPoland-wide

Rindnone

Ageingfresh

Flavourmild, tangy, lactic

Usespierogi, pancakes, spreads, cheesecakes

Pairs withdill, potatoes, jam

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Azeitão

A small Portuguese sheep cheese set with thistle rennet.

Portugalsheepsoft

RegionSetúbal Peninsula

Rindnatural

Ageing20+ days

Flavourbuttery, tangy, herbal, sheepy

Usesbread, cheese boards, appetisers

Pairs withMoscatel, crusty bread

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw

Queijo do Pico

An Azorean cow’s milk cheese with a soft paste and salty tang.

Portugalcowsemi-soft

RegionAzores

Rindnatural

Ageing20+ days

Flavourbuttery, salty, tangy

Usescheese boards, sandwiches

Pairs withAzorean wine, bread

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw

Rabaçal

A Portuguese mixed sheep and goat cheese with aromatic pasture notes.

Portugalsheep and goatsemi-hard

RegionCoimbra / Leiria

Rindnatural

Ageing20+ days

Flavourherbal, tangy, mixed-milk

Usescheese boards, bread

Pairs withPortuguese red wine, olives

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationvaries

São Jorge

An Azorean cow’s milk cheese with a firm texture and tangy intensity.

Portugalcowfirm

RegionAzores

Rindnatural

Ageing3 to 24 months

Flavoursharp, tangy, nutty, spicy

Usescheese boards, grating, sandwiches

Pairs withVerdelho, apples, bread

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw

Serra da Estrela

Portugal’s famous thistle-rennet sheep cheese with a rich spoonable centre.

Portugalsheepsoft to semi-soft

RegionSerra da Estrela

Rindnatural

Ageing30+ days

Flavourbuttery, rich, sheepy, slightly tangy

Usesspooned with bread, cheese boards

Pairs withDão wine, honey, walnuts

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw

Bryndza

A tangy sheep cheese central to Slovak bryndzové halušky.

Slovakiasheepsoft spreadable

RegionSlovakia / Carpathians

Rindnone

Ageingfresh to short aged

Flavourtangy, salty, sheepy

Useshalušky, spreads, dumplings

Pairs withpotatoes, bacon, beer

Protected statusPGI/TSG depending type

Vegetarian?Check producer

Pasteurisationvaries

Afuega'l Pitu

An Asturian cheese made in white or paprika-red versions.

Spaincowsoft to semi-hard

RegionAsturias

Rindnatural or paprika-coated

Ageingfew weeks

Flavourtangy, lactic, sometimes spicy

Usescheese boards, cider snacks

Pairs withAsturian cider, bread

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationvaries

Cabrales

A powerful Asturian blue cheese matured in mountain caves.

Spaincow, goat and/or sheepblue, semi-soft

RegionAsturias

Rindnatural

Ageing2 to 5 months

Flavourintense, spicy, salty, blue

Usescheese boards, sauces, steak

Pairs withcider, honey, walnuts

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationtraditionally raw

Garrotxa

A Catalan goat cheese with a velvety grey rind and mellow flavour.

Spaingoatsemi-firm

RegionCatalonia

Rindnatural grey rind

Ageing1 to 3 months

Flavournutty, milky, herbaceous, goaty

Usescheese boards, salads, tapas

Pairs withCava, almonds, figs

Protected statusNone/Protected locally

Vegetarian?Check producer

Pasteurisationyes

Idiazabal

A Basque sheep’s milk cheese, sometimes lightly smoked, with deep savoury flavour.

Spainsheepfirm

RegionBasque Country / Navarre

Rindnatural, sometimes smoked

Ageing2 to 8 months

Flavoursmoky, nutty, sheepy, savoury

Usestapas, cheese boards, grated over vegetables

Pairs withTxakoli, cider, quince

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw

Mahón

A Menorcan cow’s milk cheese often rubbed with oil and paprika.

Spaincowsemi-hard

RegionMenorca

Rindrubbed natural rind

Ageing2 to 10 months

Flavourbuttery, tangy, salty, slightly sharp

Usestapas, grating, cheese boards

Pairs withsherry, figs, almonds

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationvaries

Majorero

A Canary Islands goat cheese often rubbed with paprika or oil.

Spaingoatsemi-hard

RegionFuerteventura / Canary Islands

Rindpaprika/oil rubbed rind

Ageing8 days to several months

Flavourgoaty, nutty, tangy

Usestapas, cheese boards, grilling

Pairs withMalvasía, almonds, figs

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationvaries

Manchego

Spain’s best-known sheep’s milk cheese with a distinctive basket-pattern rind.

Spainsheepfirm

RegionLa Mancha

Rindnatural patterned rind

Ageing30 days to 2 years

Flavournutty, grassy, buttery, sheepy

Usestapas, cheese boards, bocadillos

Pairs withquince paste, Tempranillo, olives

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw or pasteurised

Queso de Murcia al Vino

A Spanish goat cheese washed in red wine, giving its purple rind.

Spaingoatsemi-firm

RegionMurcia

Rindwine-washed rind

Ageing45+ days

Flavourgoaty, fruity, winey, tangy

Usescheese boards, tapas

Pairs withMonastrell, almonds, olives

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationyes

Queso Zamorano

A hard Spanish sheep cheese from Zamora with deep, rich flavour.

Spainsheephard

RegionZamora

Rindnatural

Ageing100 days+

Flavournutty, buttery, sheepy, piquant

Usescheese boards, tapas

Pairs withTempranillo, quince, almonds

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw or pasteurised

Roncal

A firm sheep cheese from the Roncal Valley.

Spainsheephard

RegionNavarre

Rindnatural

Ageing4+ months

Flavourbuttery, sheepy, nutty, piquant

Usescheese boards, tapas

Pairs withred wine, quince, nuts

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw

Tetilla

A Galician cheese recognised by its distinctive conical shape.

Spaincowsemi-soft

RegionGalicia

Rindnatural

Ageing1 to 2 months

Flavourmild, creamy, buttery

Usessnacking, melting, sandwiches

Pairs withAlbariño, bread, cured ham

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationyes

Torta del Casar

A thistle-rennet sheep cheese with a rich spoonable interior.

Spainsheepsoft to semi-soft

RegionExtremadura

Rindnatural

Ageing60+ days

Flavourrich, bitter-herbal, sheepy, creamy

Usesspooned with bread, cheese boards

Pairs withSherry, crusty bread, jamón

Protected statusPDO/DOP

Vegetarian?Check producer

Pasteurisationraw

Västerbotten

A celebrated Swedish hard cheese with deep savoury complexity.

Swedencowhard

RegionVästerbotten

Rindnatural

Ageing14+ months

Flavoursharp, nutty, savoury, crystalline

Usespies, cheese boards, gratins

Pairs withbeer, aquavit, crispbread

Protected statusPDO

Vegetarian?Check producer

Pasteurisationyes

Appenzeller

A Swiss washed-rind cheese rubbed with a secret herbal brine.

Switzerlandcowsemi-hard

RegionAppenzell

Rindwashed rind

Ageing3 to 6+ months

Flavourspicy, herbal, nutty, aromatic

Usescheese boards, fondue blends, sandwiches

Pairs withwhite wine, beer, rye bread

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationvaries

Emmental

A large-holed Swiss cheese with a mild, nutty flavour.

Switzerlandcowhard

RegionEmmental / Bern

Rindnatural

Ageing4 to 14 months

Flavourmild, nutty, sweet, buttery

Usessandwiches, fondue blends, gratins

Pairs withwhite wine, ham, apples

Protected statusAOP for Emmentaler Switzerland

Vegetarian?Check producer

Pasteurisationraw or thermised

Gruyère

A Swiss alpine cheese famous for melting smoothly into fondue and gratins.

Switzerlandcowhard

RegionFribourg / Vaud / Neuchâtel / Jura / Bern

Rindnatural

Ageing5 to 18 months

Flavournutty, savoury, fruity, slightly sweet

Usesfondue, gratins, croque monsieur, soups

Pairs withwhite wine, ham, potatoes, apples

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

L'Etivaz

An alpine cheese made over wood fires in mountain chalets.

Switzerlandcowhard alpine

RegionVaud Alps

Rindnatural

Ageing5 to 30 months

Flavoursmoky, floral, nutty, alpine

Usescheese boards, fondue, grating

Pairs withSwiss white wine, potatoes

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Raclette

A superb melting cheese traditionally scraped hot over potatoes and pickles.

Switzerlandcowsemi-hard

RegionValais / Alpine regions

Rindwashed or natural rind

Ageing3 to 6 months

Flavourmilky, savoury, nutty, aromatic

Usesmelted over potatoes, charcuterie, pickles

Pairs withwhite wine, cornichons, cured meats

Protected statusAOP for Raclette du Valais

Vegetarian?Check producer

Pasteurisationvaries

Sbrinz

A very hard Swiss cheese sometimes compared with Parmesan.

Switzerlandcowextra-hard

RegionCentral Switzerland

Rindnatural

Ageing18 to 36+ months

Flavourintense, nutty, savoury, crystalline

Usesgrating, shaving, cheese boards

Pairs withwhite wine, pears, bread

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Tête de Moine

A Swiss cheese traditionally shaved into delicate rosettes to release aroma.

Switzerlandcowsemi-hard

RegionJura

Rindnatural

Ageing2.5 months+

Flavourfloral, nutty, savoury

Usesshaved rosettes for cheese boards

Pairs withwhite wine, grapes, nuts

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw

Vacherin Fribourgeois

A Swiss cheese crucial in moitié-moitié fondue.

Switzerlandcowsemi-soft

RegionFribourg

Rindwashed rind

Ageing2 to 6 months

Flavourbuttery, acidic, nutty, savoury

Usesfondue, melting, cheese boards

Pairs withwhite wine, potatoes

Protected statusPDO/AOP

Vegetarian?Check producer

Pasteurisationraw/thermised

Beyaz Peynir

A Turkish white brined cheese similar in use to feta.

Turkeysheep, goat or cowbrined, semi-soft

RegionTurkey-wide

Rindnone

Ageingfresh to several months

Flavoursalty, tangy, milky

Usesbreakfast, börek, salads, meze

Pairs witholives, tomatoes, tea, bread

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Kaşar

A Turkish stretched-curd cheese used fresh for melting or aged for sharper flavour.

Turkeycow or sheepsemi-hard

RegionTurkey-wide

Rindnatural

Ageingfresh to aged

Flavourmild, buttery, tangy when aged

Usestoast, börek, melting, breakfast

Pairs withbread, tomatoes, tea

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Tulum

A traditional Turkish cheese often matured in goatskin or containers.

Turkeysheep, goat or mixedcrumbly to semi-hard

RegionAegean / Anatolia

Rindnone or skin-aged

Ageing3 months+

Flavoursalty, tangy, strong, rustic

Usesbreakfast, meze, flatbreads

Pairs witholives, walnuts, honey

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Caerphilly

A Welsh-style cheese with a bright, crumbly centre and sometimes earthy rind.

United Kingdomcowcrumbly

RegionWales

Rindnatural

Ageing3 weeks to 12 months

Flavourfresh, lemony, lactic, earthy when aged

Usescheese boards, sandwiches, Welsh rarebit

Pairs withcider, apples, pickles

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Cheddar

A classic British cheese ranging from mild and creamy to mature, sharp and crumbly, depending on age.

United Kingdomcowsemi-hard to hard

RegionSomerset / England

Rindnatural clothbound or waxed

Ageing3 months to 2+ years

Flavournutty, sharp, savoury, sometimes crystalline

Usessandwiches, gratins, cheese boards, sauces, pies

Pairs withapples, chutney, ale, cider, Cabernet Sauvignon

Protected statusPDO for West Country Farmhouse Cheddar

Vegetarian?Check producer

Pasteurisationvaries

Cheshire

One of Britain’s oldest cheeses, with a crumbly texture and lively tang.

United Kingdomcowcrumbly

RegionCheshire / England

Rindnatural

Ageing2 to 12 months

Flavourbright, salty, lactic, mineral

Usescheese boards, pies, crumbled over vegetables

Pairs withcider, ale, apples, oatcakes

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Cornish Blue

A modern British blue cheese with a softer, sweeter profile than Stilton.

United Kingdomcowblue, semi-soft

RegionCornwall / England

Rindnatural

Ageing8 to 12 weeks

Flavourmild, creamy, buttery, blue

Usescheese boards, sauces, burgers

Pairs withSauternes, pears, walnuts

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Double Gloucester

A smooth, rich English cheese traditionally made with full-cream milk.

United Kingdomcowfirm

RegionGloucestershire / England

Rindnatural

Ageing4 to 12 months

Flavourbuttery, mellow, nutty

Usescheese boards, sauces, pies, toasties

Pairs withcider, pears, chutney, crusty bread

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Lancashire

A traditional northern English cheese made in styles from mild and creamy to sharp and crumbly.

United Kingdomcowcrumbly, creamy or tasty

RegionLancashire / England

Rindnatural

Ageing2 months to 1 year

Flavourbuttery, tangy, savoury

Usestoasted cheese, pies, cheese boards

Pairs withale, chutney, crusty bread

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Red Leicester

A bright orange British territorial cheese with a gentle nuttiness and excellent melting quality.

United Kingdomcowfirm

RegionLeicestershire / England

Rindnatural or waxed

Ageing3 to 9 months

Flavourmellow, nutty, sweet, savoury

Usesploughman’s lunches, melting, toasties, cheese boards

Pairs withpickles, brown ale, apples, crusty bread

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Shropshire Blue

An orange-blue cheese similar in style to Stilton but usually milder and creamier.

United Kingdomcowblue, semi-soft

RegionEngland / Scotland

Rindnatural

Ageing8 to 12 weeks

Flavourcreamy, tangy, blue, slightly sweet

Usescheese boards, salads, sauces

Pairs withport, stout, figs, walnuts

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Single Gloucester

A lighter Gloucester cheese with a delicate flavour and protected traditional status.

United Kingdomcowsemi-hard

RegionGloucestershire / England

Rindnatural

Ageing2 to 6 months

Flavourmild, lactic, lightly nutty

Usescheese boards, salads, sandwiches

Pairs withlight ale, apples, fresh bread

Protected statusPDO

Vegetarian?Check producer

Pasteurisationvaries

Stilton

A famous British blue cheese with a creamy body and bold blue veining.

United Kingdomcowblue, semi-soft

RegionDerbyshire / Leicestershire / Nottinghamshire

Rindnatural

Ageing9 weeks+

Flavourrich, creamy, salty, blue, savoury

Usescheese boards, sauces, soups, steak toppings

Pairs withport, pears, walnuts, celery

Protected statusPDO

Vegetarian?Check producer

Pasteurisationyes

Wensleydale

A fresh, crumbly Yorkshire cheese known for its clean acidity and gentle milky sweetness.

United Kingdomcowcrumbly, semi-hard

RegionYorkshire / England

Rindnatural or waxed

Ageing2 to 6 months

Flavourfresh, lactic, honeyed, slightly acidic

Usescheese boards, fruit pairings, salads

Pairs withapple, cranberry, white wine, crackers

Protected statusPGI for Yorkshire Wensleydale

Vegetarian?Check producer

Pasteurisationvaries

Yarg

A Cornish cheese wrapped in nettle leaves, giving a distinctive patterned rind and herbal note.

United Kingdomcowsemi-hard

RegionCornwall / England

Rindnettle-wrapped natural rind

Ageing4 to 8 weeks

Flavourmushroomy rind, fresh, creamy, herbal

Usescheese boards, salads, picnic platters

Pairs withwhite wine, apples, fresh herbs

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

American Cheese

A processed cheese style designed for smooth, consistent melting.

United Statescowprocessed melting cheese

RegionUnited States

Rindnone

Ageingfresh

Flavourmild, salty, creamy

Usesburgers, grilled cheese, breakfast sandwiches

Pairs withpickles, fries, lager

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Brick Cheese

A Wisconsin cheese famous for its role in Detroit-style pizza.

United Statescowsemi-soft

RegionWisconsin

Rindwashed or natural rind

Ageing2 weeks to 3 months

Flavourmild when young, pungent when aged

UsesDetroit-style pizza, sandwiches

Pairs withbeer, pickles, bread

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Colby

A mild American cheese similar to cheddar but softer and more open-textured.

United Statescowsemi-hard

RegionWisconsin

Rindwaxed

Ageing1 to 3 months

Flavourmild, lactic, slightly sweet

Usessandwiches, snacking, burgers

Pairs withapples, crackers, beer

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Cottage Cheese

A fresh curd cheese with a soft lumpy texture and mild flavour.

United Statescowfresh curd cheese

RegionUnited States / Europe-derived

Rindnone

Ageingfresh

Flavourmild, milky, lightly tangy

Usesbreakfast bowls, salads, pancakes, dips

Pairs withfruit, black pepper, toast

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Cream Cheese

A fresh spreadable cheese used in both sweet and savoury American cooking.

United Statescowfresh soft cheese

RegionUnited States

Rindnone

Ageingfresh

Flavourmild, tangy, creamy

Usesbagels, cheesecakes, frostings, dips

Pairs withberries, smoked salmon, coffee

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Monterey Jack

An American cheese known for smooth melting and mild buttery flavour.

United Statescowsemi-hard

RegionCalifornia

Rindwaxed or natural

Ageing1 to 6 months

Flavourmild, buttery, creamy

Usesmelting, burgers, tacos, casseroles

Pairs withlager, chillies, sandwiches

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Pepper Jack

Monterey Jack flavoured with chillies and spices.

United Statescowsemi-hard flavoured

RegionCalifornia / US-wide

Rindwaxed or natural

Ageing1 to 3 months

Flavourmild, buttery, chilli-spiced

Usesburgers, nachos, quesadillas, sandwiches

Pairs withlager, salsa, grilled meats

Protected statusNone

Vegetarian?Check producer

Pasteurisationyes

Queso de Mano

A soft hand-stretched Venezuelan cheese used in cachapas.

Venezuelacowfresh stretched-curd

RegionVenezuela

Rindnone

Ageingfresh

Flavourmild, elastic, milky

Usescachapas, arepas, snacks

Pairs withsweetcorn, coffee

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries

Queso Llanero

A firm salty Venezuelan cheese often grated or sliced into arepas.

Venezuelacowhard white cheese

RegionVenezuela

Rindnone/natural

Ageingaged

Flavoursalty, firm, lactic

Usesarepas, grating, cachapas

Pairs withplantain, maize, coffee

Protected statusNone

Vegetarian?Check producer

Pasteurisationvaries