This is a list of cheeses by place of origin. Cheese is a milk-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 been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.

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Cheese Club and Tartiflette Night at Seven Hotel". Archived from the original on 16 July 2017 . Retrieved 24 October 2016. A rennet cheese, classified as ripening, produced from cow's milk and an infusion of mint and marjoram. It has a delicately spicy taste and an aroma of herbs. Named after the town of Przeworsk in the Subcarpathian Voivodeship. Algunder Bauernkäse Halbfett ( Italian: formaggio contadino semigrasso di Lagundo) – Burggrafenamt ( Italian: Burgraviato), South Tyrol [8]

Susu masam makanan tradisional di Terengganu". Timur Daily (in Malay). 3 December 2019 . Retrieved 31 January 2021. Commonly made using cow milk, but can be made with goat or sheep's milk, it has a smooth texture and a mild salty taste. It is now produced on a large scale in the Middle East, notably in Israel, Palestine, Lebanon, Syria and Cyprus. Raschera d'alpeggio – Piedmont; a Raschera, made at least 900m above sea level in certain Alpine areas of the province of Cuneo [75] Not a dairy product, but a cheese analogue made from soybeans/soy protein. [122] Pictured is soy cheese manufactured to the consistency of a cream cheese.

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Casale de Elva – Province of Cuneo, Piedmont; cheese made in the Commune of Elva (CN), in the upper Val Maira which may be sold fresh or aged. In the latter case it resembles Castelmagno. [15] Alternative names include Toma di Elva, Caso di Elva and Tumo de Caso). Canestrato di Moliterno – hard mixed sheep’s and goats’ milk cheese from Apulia; it is matured for at least 60 days and may be eaten at table or grated. [41] The PGI status was registered in 2010. [42] Unlike its Cypriot variation, in Israel, Halloumi cheese is usually eaten for breakfast as a meze dish fried in olive oil as well as being part of a main course omelette dish called habitath halloumi which includes an omelette, halloumi and herbs. Lymeswold was an English cheese variety that is no longer produced. The cheese was a soft, mild blue cheese with an edible white rind, [16] much like Brie, and was inspired by French cheeses. Production ceased in 1992.

Miller, Laurel; Skinner, Thalassa (2012). Cheese for Dummies. Culture Magazine. ISBN 978-1118099391.