List of cheeses

This is alist of cheesesby place of origin.Cheeseis amilk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have beenpasteurized, thebutterfatcontent, the bacteria and mold, the processing, and aging.
Herbs,spices, orwood smokemay be used as flavoring agents. The yellow to red color of many cheeses, such asRed Leicester, is normally formed from addingannatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such asqueso blancoinLatin America.
Cheese is an ancient food whose origins predaterecorded history. There is no conclusive evidence indicating wherecheesemakingoriginated, either inEurope,Central Asiaorthe Middle East, but the practice had spread within Europe prior toRomantimes and, according toPliny the Elder, had become a sophisticated enterprise by the time theRoman Empirecame into existence.
In this list, types of cheeses are included;brand namesare only included if they apply to a distinct variety of cheese.
Cheese production involves several steps, including curdling, coagulation, separation, shaping, and aging. The type of milk used, as well as factors like temperature, humidity, and bacterial cultures, can greatly impact the final product's flavor, texture, and appearance. Artisanal cheesemakers often employ traditional techniques and recipes passed down through generations, while larger commercial operations may utilize more modern and mechanized processes to produce cheese on a larger scale.
The dominant Han Chinese culture is not dairy-centric, in part due to low rates oflactase persistence. However, some indigenous sociolinguistic groups in regions of the country, such asInner Mongolia,TibetandYunnan, have strong cheese traditions.
There are two types of Mongolian cheese (бяслаг). They are similar in taste and are like a cross between mozzarella and an unsalted feta cheese.
Germany's cheese production accounts for approximately one-third of all European-produced cheeses.
The Netherlands is one of the major cheese producing countries of Europe, with a tradition of cheesemaking as shown by theDutch cheese markets.
The history ofcheesemakingin Poland goes back to 5500 BC, when cheese similar tomozzarellawas produced inNeolithictimes inKujawy(north-central Poland).
Poland is the 7th largest cheese producer in the world and has the 18th highest cheese consumption.
Marek Kosmulski described over 600 types of Polish cheeses manufactured between 1948 and 2019.
Switzerlandis home to over 450 varieties of cheese.Cowsmilkis used in about 99 percent of the cheeses produced. The remaining share is made up ofsheep milkandgoatmilk.
The British Cheese Boardstates that there are over 700 named British cheeses produced in the UK.
The Levant is a geographical region east of theMediterranean Seawhich includes the countries ofSyria,Lebanon,Israel,Jordan,Palestineand sometimes it includesCyprusand the Turkish province ofHatay
Some types of cheese were either developed in various locales independently (usually as un-aged products from the beginning stages of dairy processing and cheesemaking), or are not actually cheese products. Examples include: