Cheese & Dairy
Iconic cheeses and dairy-based specialities.
94 dishes
Palak Paneer
Soft cheese cubes in a smooth, spiced spinach gravy.
Pave de Chirac
From France, Pave de Chirac is a well-known cheese.
Provoleta
Grilled provolone disk, crusty outside and molten within.
Raclette
Melted cheese scraped over potatoes and pickles.
Raejuusto
Raejuusto counts among the traditional food of Finland, a cheese locals hold dear.
Ricotta
Ricotta is the fresh Italian whey cheese with a soft, milky and slightly grainy curd, used in pastas, pastries and desserts and made from cow, sheep or buffalo milk.
Somerset Brie
Hailing from the United Kingdom, Somerset Brie is a much-loved cheese.
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.
Bougon
Bougon counts among the traditional food of France, a cheese locals hold dear.
Dura
Dura is one of the classic dishes in the cheese tradition of Sweden.
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.
Liliputas
Liliputas is Lithuania's mild, semi-hard cow's-milk cheese from the Rokiškio dairy, creamy and slightly sweet with small, soft holes.
Petit-Suisse
Petit-Suisse is a silky fresh French cheese of milk enriched with cream, mild and spreadable, born in Normandy and eaten at breakfast or in desserts.
Rupert
Rupert is a beloved cheese, traditional to the United States.
Saganaki
Pan-fried cheese, crisp outside and molten within.
Skyr
Thick, mild cultured dairy, technically a fresh cheese.
Štrukli
Baked or boiled dough pockets filled with fresh cheese.
Tronchón
Tronchón is a goat's-milk cheese from the Maestrazgo hills of Aragon, pressed in a basket mould and aged for a firm, rustic flavour.
Alpha Tolman
Alpha Tolman is an Alpine-style raw cow's milk cheese from Jasper Hill Farm in Greensboro, Vermont, aged into dense, nutty, caramelized wheels.
Cashel Blue
Ireland's first farmhouse blue cheese from Beechmount Farm in Tipperary, creamy and mild with delicate blue veining.
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.
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.
Julianna
Rooted in the United States, Julianna is a cheese enjoyed for generations.