Cheese & Dairy
Iconic cheeses and dairy-based specialities.
94 dishes
Faisselle
Loose-curd French fresh cheese drained in the pierced ceramic basket that gives it its name, served with crème fraîche in summer.
Fiesta Cheddar
Fiesta Cheddar is one of the classic dishes in the cheese tradition of the United States.
Fromage de Nazareth
Hailing from Belgium, Fromage de Nazareth is a much-loved cheese.
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.
Fynbo
Semi-hard Danish cow's-milk cheese named after Fyn island, sliced thick on rye bread with butter and herbs as part of the classic smørrebrød lunch.
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.
Le Douanier
Le Douanier is one of the classic dishes in the cheese tradition of Canada.
Mozzarella
Mozzarella counts among the traditional food of Italy, a cheese locals hold dear.
Pawlet
Pawlet is one of the classic dishes in the cheese tradition of the United States.
Prljo
Prljo is a hard cheese made from raw sheep's milk in the high mountain villages of northeastern Montenegro, valued locally for being easy to keep through the winter.
Racotin
Racotin is one of the classic dishes in the cheese tradition of France.
Rumi
Rumi is one of the classic dishes in the cheese tradition of Egypt.
Salemville Smokehaus Blue
Salemville Smokehaus Blue is one of the classic dishes in the cheese tradition of the United States.
Stokes Point Smoked Cheddar
Stokes Point Smoked Cheddar counts among the traditional food of Australia, a cheese locals hold dear.
Tvorog
Tvorog is one of the classic dishes in the cottage cheese tradition of Russia.
Twaróg
Rooted in Poland, Twaróg is a cheese enjoyed for generations.
Akkawi
Mild brined white cheese from Acre on the Mediterranean coast, central to Levantine breakfasts and the shredded filling of knafeh.
Friesago
Friesago is a traditional cheese from the United States.
Metsovone
Metsovone is Greece's smoked, semi-hard PDO cheese from Metsovo in Epirus, made from cow, sheep and goat milk and grilled as a taverna meze.
Tarentaise
Tarentaise counts among the traditional food of the United States, a cheese locals hold dear.
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.
Xynotyro
Xynotyro is one of the classic dishes in the cheese tradition of Greece.