Category: Cheese – A to Z

Afuega’l Pitu

Delicious artisanal cheese, Afuega’l Pitu is a delicate, full-fat, and semi-soft cheese. Its orange colour is due to the use of paprika before being cured. Afuega’l pitu is an unpasteurised cow’s milk cheese from Asturias. The cheese comes in different types that are recognised by its form/shape, the ingredients added and the aging period.


Akkawi cheese (Arabic: جبن عكاوي‎, also Akawi, Akawieh, and Ackawi) is a white brine cheese, native to the historical region of Palestine in modern day Israel. It is named after the city of Acre, where it first originated, the Arabic akkawi meaning “from akka”.


Anthotyro is a traditional Greek fresh white cheese with a creamy, sweet flavour.


Like most Swiss mountain cheeses, Appenzeller can vary from flowery to spicy and tangy (the older versions). Tangy flavor is a characteristic of a washed-rind cheese. There is a good balance between sweet and salty. It has a dense, firm but smooth texture. Overall a delicious taste experienc


Asiago cheese is made in the region of Vicenza and Trento. It is a traditional, farmhouse and creamery, unpasteurized, hard cheese. Use Asiago in salads, or with pastas and vegetables. This cheese is easy to find in most large grocery stores or cheese shops.


There are three types of Bryndza, each prepared differently thus giving the cheese a characteristic texture, taste and colour. Both Slovenská bryndza and Bryndza Podhalańska have been registered in the EU as a PDO cheese in 2008 and 2006, respectively. There is one more variety of Bryndza that contains only sheep’s milk and is called liptovská or ovčia bryndza.


Cabrales is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias. This cheese can be made from pure, unpasteurised cow’s milk or blended in the traditional manner with goat and-or sheep milk, which lends the cheese a stronger, more spicy flavour

Casu Marzu

Casu marzu is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae (maggots). Although found mostly in the island of Sardinia, the cheese is also found in the nearby Corsica, where it goes by the name of casgiu merzu.






Cheese – Artisan

Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavours of mass-produced cheeses produced in large scale operations, often shipped and sold right away

Cheese – Mexican

Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. More recently, efforts have been made to promote sheep’s milk cheeses.

Chura Kampo

Chura Kampo (Tibetan dried cheese) is a Tibetan cheese and an important part of the cuisine of Tibet. Chura kampo is made from the curds that are left over from boiling buttermilk.

Cornish Yarg

Cornish Yarg is a semi-hard cow’s milk cheese made in Cornwall, England, United Kingdom from the milk of Friesian cows. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind.


Cotija is a hard cow’s milk cheese that originated from Mexico. It is named after the town of Cotija, Michoacán.


Dolcelatte is a blue veined Italian soft cheese. The cheese is made from cow’s milk, and has a sweet taste. Its name translates from Italian to ‘sweet milk’ in English.