Cheese & Dairy
Iconic cheeses and dairy-based specialities.
94 dishes
Fondue
Switzerland's communal pot of melted cheese - Gruyere and Emmental blended with white wine and shared by dipping bread on long forks.
Switzerland ·
Nationwide 
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Halloumi
Springy brined cheese that holds its shape on the grill.
Cyprus ·
Nationwide 
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Bonchester Cheese
Bonchester Cheese is a hard, cloth-bound cow's milk cheese from the Scottish Borders, aged 8–12 months with a deep, savoury flavour.
United Kingdom ·
Scottish Borders, near Bonchester Bridge Crowdie
Crowdie is Scotland's soft, crumbly fresh cheese, a mild, slightly sour curd cheese drained in muslin and served on oatcakes with honey or berries.
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Kunik
A triple-cream soft goat cheese from the Adirondack Hudson Valley - goat milk blended with cow cream, bloomy-rinded, and aged into a near-liquid, buttery centre.
United States ·
Hudson Valley and southern Adirondacks, New York Livarot
Livarot is a pungent Normandy cow’s-milk cheese with an orange washed rind, bound with rush bands and nicknamed “le colonel” for its stripes.
France ·
Normandy (Calvados) 
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Montgomery's Cheddar
Traditional clothbound farmhouse cheddar from Somerset, made by the Montgomery family at Castle Cary and aged at least a year on wooden shelves - savoury, dense, and slightly crystalline.
Sainte-Maure-de-Touraine
AOP-protected log-shaped goat's cheese from the Loire Valley, rolled in vegetable ash with a rye straw through the centre - creamy, lactic, and distinctly tangy when fully ripe.
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Bitto
A pressed-cook alpine cheese made from the milk of brown Alpine cows grazing the Val Gerola in Lombardy, aged from a few months to over ten years.
Italy ·
Val Gerola, Lombardy, with adjacent alpe in Trentino and Graubünden 
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Branzi
A pressed semi-hard alpine cheese from the Val Brembana in Lombardy, traditionally made with a small amount of goat's or sheep's milk.
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Cabrales
DOP blue cheese from the Picos de Europa caves of Asturias, made from raw cow's milk with sharp, peppery veining.
Spain ·
Asturias (Picos de Europa, Sierra de Cuera, Peñamellera, Cabrales municipality) 
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Cameo
A small Wisconsin farmstead cheese from Soldiers Grove - French-style fromage blanc, lightly salted and briefly aged, with a creamy texture and a clean, lemony finish.
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Tomme de Romans
A small drum-shaped cow's milk tomme from Romans-sur-Isère in the Drôme valley - soft, pale, and slightly mushroomy, sold by the half wheel at the town's weekly cheese fair.
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Idiazabal
Idiazábal is the DOP smoked sheep's-milk cheese of the Basque Country and Navarre, traditionally smoked over beech wood.
Kanterkaas
Semi-hard Dutch cheese from the South Holland polders near Gouda, ripened for a creamy hazelnut flavor.
Netherlands ·
Netherlands (South Holland - Gouda, Bodegraven, Reeuwijk; wider Randstad dairies) 
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Cashel Blue
Ireland's first farmhouse blue cheese from Beechmount Farm in Tipperary, creamy and mild with delicate blue veining.
Ireland ·
Tipperary, Ireland (Beechmount Farm, Fethard, Cashel, Emly, Holycross) 
Cornish Blue
Cornish Blue is a mellow blue cheese made in Cornwall from cow's milk, known for being mild, creamy and less salty than many blues.
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Inbriago
A wine-soaked sponge cake from the Marche region of Italy - pricked, drenched in dry red wine, and flavoured with citrus and pine nuts. Dense, darkly stained, and traditionally served with the same wine.
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Mona
Mona is a soft, washed-rind cheese made from goat's milk on a Wisconsin farm, known for its creamy texture and mild, tangy flavour.
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Pavin
Pavin is a raw cow's-milk cheese from the Auvergne with a washed rind and a soft, creamy interior that ripens over about a month.
Bresse Bleu
A creamy mild blue-veined cow's-milk cheese developed in the Bresse region of eastern France in the early 1950s.
Fiore Sardo
Fiore Sardo is the ancient DOP Sardinian smoked sheep's-milk cheese, smoked over lentisk and aged in cool caves.
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Fromage de Maredsous
Fromage de Maredsous is the Belgian abbey cheese made in collaboration with Maredsous Benedictine Abbey in Wallonia, in three styles.
Belgium ·
Maredsous Abbey (Denée, Molignée valley, Namur province, Wallonia) + Belgian abbey cheese tradition 
Pied-de-Vent
Pied-de-Vent is an artisanal washed-rind cheese from Quebec’s Îles de la Madeleine, made from the milk of rare Canadian cows and named for the islands’ warm wind.
Canada ·
Quebec (Îles de la Madeleine)