Cheeses by Region
Cheeses by region: the traditions and protected names that make a place's cheeses taste the way they do.
30 articles
French Cheese: Families, AOP Labels and What to Buy
French cheese falls into a few families: bloomy, washed rind, goat, pressed and blue. Learn what AOP means and which French cheeses to buy first in the US.
Italian Cheese Guide: The Main Families and What to Buy in the US
An Italian cheese guide to the main families (grana, pecorino, pasta filata, blue, soft), how DOP names work, and what to look for on a US cheese counter.
American Artisan Cheese: The Movement, the Makers and the Icons to Try
American artisan cheese is handmade, small-batch cheese from US makers. See how the movement grew, the American Cheese Society's role and icons worth buying.
Australian and New Zealand Cheese: Styles, Regions and What to Try
Australian and New Zealand cheese covers blues, bloomy-rind bries, cheddars and goat cheeses. See the styles, regions and example makers, and how to serve them.
British and Irish Cheeses: Names, Styles and What to Buy
British and Irish cheeses explained: cheddar, Stilton, Wensleydale, Lancashire, Cheshire, Caerphilly and Irish farmhouse cheeses, with UK protected names.
Canadian Cheese: Oka, Cheddar, Cheese Curds and Quebec Styles
Canadian cheese explained: Oka, Ontario cheddar, Quebec artisan cheeses and the fresh curds behind poutine, with history and how to buy them in the US.
Normandy Cheeses: Camembert, Livarot, Pont-l'Évêque, Neufchâtel
Normandy cheeses include Camembert de Normandie, Livarot, Pont-l'Évêque and Neufchâtel. See how each differs, what AOP means and how to buy them in the US.
Auvergne Cheeses: Cantal, Salers, Saint-Nectaire, Bleu d'Auvergne, Fourme d'Ambert
Auvergne cheeses are five cow's milk AOP cheeses: Cantal, Salers, Saint-Nectaire, Bleu d'Auvergne and Fourme d'Ambert. See how they differ and how to buy them.
Eastern European Cheeses: What to Try and Buy
Eastern European cheeses from bryndza and oscypek to tvorog, sirene and sulguni: milk, protected names, what to buy in the US and how to eat each one.
German Cheese: Styles and Protected Names
German cheese guide: Allgäuer Emmentaler and Bergkäse, Limburger, Butterkäse, Tilsiter, quark and Handkäse, with protected names and what to buy in the US.
Greek Cheeses: Feta, Graviera, Kasseri and Manouri
Greek cheeses range from brined feta to hard graviera, stretched kasseri and sweet manouri. See each style, the PDO names, what to buy and how to eat it.
Indian Cheeses Beyond Paneer: Chhena, Kalari, Bandel and More
Indian cheeses beyond paneer: chhena for sweets, kalari from Jammu, smoked Bandel, chhurpi from the Himalayas. How each is made and where to find it in the US.
East Asian Cheese: Rushan, Japanese and Korean Cheese, Aaruul
East Asian cheese from Yunnan's rushan and rubing to Mongolian aaruul, Hokkaido artisan cheese and Korea's Imsil. What each is, and how to try it.
Mexican Cheeses: Which to Crumble, Melt, Fry or Grate
Mexican cheeses explained: queso fresco, cotija, Oaxaca, Chihuahua, panela, requesón and añejo. Which crumble, which melt, and what to buy in the US.
Middle Eastern Cheeses: Akawi, Nabulsi, Labneh, Halloumi
Middle Eastern cheeses include brined akawi and nabulsi, strained labneh, grilling halloumi, jibneh and shanklish. See how each works and how to buy it.
PDO, PGI and TSG Cheese Labels: What Each Seal Means
PDO, PGI and TSG labels explained: what each seal promises on cheese, how UK schemes differ, how the US treats protected names, and real cheese examples.
Portuguese Cheeses: Soft Sheep's Milk Cheeses and São Jorge
Portuguese cheeses include spoonable thistle-set sheep's cheeses like Serra da Estrela, firm São Jorge from the Azores and Nisa. See the styles and serving.
Scandinavian Cheese: Norway, Sweden and Denmark
Scandinavian cheeses explained: Norway's brunost and Jarlsberg, Sweden's Västerbotten, Denmark's Danablu and Havarti, and Finland's leipäjuusto.
South American Cheeses: Grilling, Fresh and Aged Styles
South American cheeses explained: Argentine provoleta and reggianito, Brazilian queijo coalho and Minas, Venezuelan queso de mano, and queso de bola.
Swiss Cheese Guide: The Cheeses of Switzerland Beyond the Holes
A Swiss cheese guide to Gruyère, Emmentaler, Appenzeller, Tête de Moine, Raclette du Valais, Vacherin and Sbrinz: what each is, what to buy and how to eat it.
Piedmont Cheeses
Piedmont cheeses explained: Castelmagno, Bra, Raschera, Toma Piemontese, Robiola di Roccaverano and Murazzano, with milk, aging, DOP names and how to eat them.
Sardinia and Sicily Cheeses
Sardinia and Sicily cheeses explained: Pecorino Sardo, Fiore Sardo, Pecorino Siciliano, Ragusano, Caciocavallo and ricotta, with DOP names and how to buy them.
Spanish Cheeses: Main Styles and Protected Names
Spanish cheeses range from firm Manchego to cave-aged Cabrales and soft Tetilla. See the main styles, protected names, what to buy in the US and how to serve.
Alpine Cheese: What Makes It Alpine and Which Ones to Buy
Alpine cheese explained: what makes a cheese Alpine, the protected mountain cheeses of France, Switzerland, Italy and Austria, and how to cook with them.
Basque Cheeses: Idiazabal, Ossau-Iraty and the Pyrenean Sheep's Milk Tradition
Basque cheeses are mostly firm sheep's milk wheels, led by Spain's Idiazabal and France's Ossau-Iraty. See how they differ, what to buy in the US, how to serve.
Dutch Cheese: Gouda, Edam, Leyden, Maasdam and Boerenkaas
Dutch cheese guide: Gouda Holland, Noord-Hollandse Gouda, Edam Holland, Leyden, Maasdam and Boerenkaas, with protected names, aging and what to buy in the US.
Turkish Cheeses: Beyaz Peynir, Kaşar and Tulum
Turkish cheeses include brined beyaz peynir, yellow kaşar, skin-ripened tulum, fresh lor and PDO Ezine. See each style, how it is eaten and what to buy.
Vermont Cheese: Cheddar, Makers and the Vermont Cheese Trail
Vermont cheese is best known for cheddar, but the state has over 40 cheesemakers. Meet the Vermont Cheese Council, notable makers and what to buy.
Wisconsin Cheese: Colby, Brick, Limburger and the Cheesemakers
Wisconsin cheese gave the world Colby and brick, and Monroe still makes the only US Limburger. See the Master Cheesemaker program and what to buy.
Yorkshire Cheese: Yorkshire Wensleydale, Yorkshire Blue and the Dales Cheeses
Yorkshire cheese is led by Yorkshire Wensleydale, a PGI cheese from the Dales. Learn the history, Yorkshire Blue and Swaledale, and how to buy and serve them.