Cheese & Dairy
Iconic cheeses and dairy-based specialities.
94 dishes
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Bohinjski Sir
A pressed full-fat alpine cow's-milk cheese made in summer pastures of the Bohinj valley in Slovenia, aged on wooden boards.
Slovenia ·
Bohinj valley, Upper Carniola (Gorenjska), Slovenia 
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Cabot Clothbound
An aged bandaged-wheel cheddar from the Cabot Creamery cooperative of Vermont, matured for ten to fourteen months at the Cellars at Jasper Hill.
United States ·
Cabot and Greensboro, Vermont; aged at the Cellars at Jasper Hill 
Faisselle
Loose-curd French fresh cheese drained in the pierced ceramic basket that gives it its name, served with crème fraîche in summer.
France ·
Provence and Brittany (countrywide in summer) 
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Fromage de Nazareth
A semi-hard, washed-rind cow's-milk cheese from Nazareth in the Flemish Ardennes - earthy, slightly barny, and aged into a flat wheel with a sticky orange coat.
Belgium ·
Nazareth and the Flemish Ardennes, East Flanders 
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Fromager D'Affinois
French double-cream made by ultrafiltration - silky and spreadable on the day it leaves the dairy, from the Isère in the Dauphiné.
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Kasseri
Kasseri is a Greek PDO pasta-filata cheese of sheep's milk (plus up to 20% goat's), mild, salty and elastic, loved sliced, fried for saganaki and melted.
Greece ·
Northern Greece (Macedonia, Thessaly, Thrace, Lesbos) 
Twaróg
Twaróg is Poland's everyday fresh curd cheese, mild and tangy, spread on bread, folded into pierogi ruskie and baked into sernik.
Poland ·
Nationwide 
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Akkawi
Mild brined white cheese from Acre on the Mediterranean coast, central to Levantine breakfasts and the shredded filling of knafeh.
Israel ·
Levant (Acre, Nablus, Galilee, West Bank) 
Tomme Vaudoise
Tomme Vaudoise is a supple cow's-milk cheese from the Swiss canton of Vaud, with a washed grey-brown rind and a mild, nutty character, often melted in fondue.
Switzerland ·
Vaud (French-speaking Switzerland)