Cheese & Dairy
Iconic cheeses and dairy-based specialities.
94 dishes
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.
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.
Persillé de Tignes
Hailing from France, Persillé de Tignes is a much-loved cheese.
Piora
Piora counts among the traditional food of Switzerland, a cheese locals hold dear.
Ricotta Romana
Ricotta Romana is one of the classic dishes in the cheese tradition of Italy.
Sõir
Sõir is a traditional Estonian fresh cheese made from quark, eggs, and butter, sliced onto dark rye bread with radishes and fresh dill during the summer months.
Zlatarski Sir
Zlatarski Sir is one of the classic dishes in the cheese tradition of Serbia.
Bent River
From the United States, Bent River is a well-known cheese.
Bresse Bleu
A creamy mild blue-veined cow's-milk cheese developed in the Bresse region of eastern France in the early 1950s.
Cabécou
A small soft goat's-milk cheese from the Quercy region of southwestern France, with a tangy, almost lemony flavor.
Fiore Sardo
Fiore Sardo is the ancient DOP Sardinian smoked sheep's-milk cheese, smoked over lentisk and aged in cool caves.
Fromage de Maredsous
Fromage de Maredsous is the Belgian abbey cheese made in collaboration with Maredsous Benedictine Abbey in Wallonia, in three styles.
Kohupiimakreem
Kohupiimakreem is a beloved cheese dessert, traditional to Estonia.
Mâconnais
Rooted in France, Mâconnais is a cheese enjoyed for generations.
Melinda Mae
Melinda Mae is one of the classic dishes in the cheese tradition of the United States.
Noord-Hollandse Gouda
Protected semi-hard cow's milk cheese from the northern Dutch provinces of North and South Holland — pressed in round moulds, brined, wax-coated, and aged on wooden shelves.
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.
Rauchkäse
German semi-soft cheese cold-smoked over birch or spruce, best known through Bavarian Bruder Basil and the base of Munich-style Obatzda beer-cheese spread.
Soumaintrain
Soumaintrain is a soft Burgundy cow’s-milk cheese with a washed orange rind, a pungent aroma and a creamy, runny interior, born near Chablis.
Tomme de Chèvre de Savoie
Rooted in France, Tomme de Chèvre de Savoie is a cheese enjoyed for generations.
Xygalo Siteias
Xygalo Siteias is a traditional cheese from Greece.
Basa
Basa is a creamy Slavonian spread of fresh cheese whipped with sour cream and sweet paprika — a tangy staple of eastern Croatia.
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.
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.