CheesiPedia

Chhurpi is a dried smoked cheese eaten in the Eastern Himalayas. The Sherpas call it sherkam. It is called durukowa or durukho in Bhutan (in Dzongkha language).
Chhurpi is made from the milk of a yak or chauri (a hybrid of yak and cattle). Both types are hard. It is prepared in a local dairy or [...]

Laguiole (prononounced layole), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 – 1500m, in the region of Aveyron in the southern part of France. It takes its name from the little village Laguiole and has been protected under the French Appellation d’Origine Contrôlée (AOC) since [...]

Monterey Jack is an American semi-hard cheese made using cow’s milk. It is commonly sold by itself, or mixed with Colby cheese to make a marbled cheese known as Colby-Jack (or Co-Jack). Cheddar-Jack varieties are also available.
In its earliest form, Monterey Jack was made by the Mexican Franciscan friars of Monterey, California, during the 1800s. [...]

Crottin de Chavignol is the most famous goat cheese of the many varieties produced in the Loire Valley. This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants.
The small cylindrical goat cheese from the area around Chavignol has been produced since the 16th century, but it [...]

Olomoucké syrečky is a ripened soft cheese made in Loštice, Czech Republic, which is very easy to recognize by its strong scent and yellowish colour. It is named after the city of Olomouc and contains only 0.6% of fat.
Olomoucké tvarůžky is the only original Czech cheese with a distinctive, pungent taste. This natural matured soft [...]

Gouda is a yellow cheese made from cow’s milk. The cheese is named after the city of Gouda in the Netherlands, but its name is not protected. Gouda cheese is made and sold all around the world.
The cheese is from milk that is cultured and heated until the curd is separate from the whey. Some [...]

Oka is a Canadian cheese named after the small village of Oka, Quebec where it originated in 1893. Since that time, Quebec has evolved as a centre of quality artisan cheeses. Indeed, many small-scale producers now market some fairly impressive selections.
Oka cheese has a pungent aroma and soft creamy flavour, sometimes described as nutty and [...]

Gruyère is a hard yellow cheese made from cow’s milk, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when Gruyère gained Appellation d’Origine Contrôlée (AOC) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could [...]

Chabichou (also known as Chabichou du Poitou) is a traditional soft, unpasteurized, natural-rind French goat cheese (or Chèvre) with a firm and creamy texture.
The legend of Chabichou goes back to 732, at the time of the defeat of the Saracens in the area, in the 8th century, after the Battle of Poitiers. Many of them [...]

Roquefort, sometimes spelled Rochefort in English, is a sheep milk blue cheese from the south of France, and together with Bleu d’Auvergne, Stilton and Gorgonzola is one of the world’s best-known blue cheeses. Though similar cheeses are produced elsewhere, European cheese law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon [...]