Food · Curated list
Mozzarella, Parmesan, Camembert and 27 more, ranked by how much of the world has written about each one.
Most written-about first. Each description summarises the cheese's Wikipedia article, which its name links to.
1
Type of semi-soft Italian cheese
A semi-soft, unaged cheese made by pasta filata, stretching the curd. Southern Italy has made it for a long time, though no one knows exactly where it began.
Wikidata · Photo: Popo le Chien, CC BY-SA 3.0
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Italian whey cheese
An Italian whey cheese made from the whey of Italian water buffalo, goat, cow or sheep milk left over from making other cheeses, though today it is often made from milk instead.
Wikidata · Photo: Paoletta S., CC BY 2.0
6
Hard cheese
A fairly hard natural cheese, off-white, that can taste sharp; it comes from Cheddar, a village in Somerset in the South West of England.
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7
Swiss medium-hard Alpine cheese
A Swiss-type cheese from Switzerland's Emme Valley, yellow and medium-hard, with holes that form naturally.
8
Italian blue cheese
A blue cheese from Italy made with whole cow's milk and believed to date back to the 9th century. Today its name is protected, and may be used only under the rules of a PDO, a protected designation of origin.
9
Dutch yellow cheese made from cow's milk
A family of yellow cheeses made from cow's milk, first from the Netherlands. They range from young and springy to old and hard, and from low in fat to high.
Wikidata · Photo: No machine-readable author provided. Alpha.prim~commonswiki assumed (based on copyright claims)., Public domain
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French blue cheese
A blue cheese of sheep's milk from the south of France. Under EU law, the name "Roquefort" belongs only to cheese matured in the natural caves of Combalou, at Roquefort-sur-Soulzon, since it is a recognised geographical indication with a protected designation of origin.
Wikidata · Photo: Thesupermat, CC BY-SA 4.0
12
Italian cream cheese
A soft Italian dairy product made by coagulating cream with acid and heat. Technically it counts as a cream rather than a cheese: no rennet goes into it, and no true curd ever forms.
13
Swiss medium-hard Alpine cheese
A hard Swiss cheese that began in the Swiss cantons of Bern, Jura, Neuchâtel, Vaud and Fribourg, named after the town of Gruyères in Fribourg.
Wikidata · Photo: Rolf Krahl ( Rotkraut ), CC BY 4.0
14
Type of fresh cheese in South Asian cuisine
A fresh cheese set with acid, common in South Asian cooking, made from buffalo or cow milk. Soft, unaged and not melting, it is made by adding lemon juice, citric acid or another acid to milk so that it curdles.
Wikidata · Photo: Sonja Pauen - Stanhopea, CC BY 2.0 de
15
Semi-hard Dutch cheese
A semi-hard cheese from the Netherlands, named after the town of Edam in North Holland. It is traditionally sold as a ball with flattened ends, pale yellow inside, wrapped in a rind of red paraffin wax.
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Cheese with blue veins of mold
Any cheese made with added cultures of edible moulds, which form blue-green spots or veins through it. Blue cheeses taste anything from mild to strong, and slightly sweet to sharp or salty; they range from pale to dark, and from runny to hard.
Wikidata · Photo: No machine-readable author provided. Brookie assumed (based on copyright claims)., CC BY-SA 3.0
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Italian cheese
An Italian cheese of cow's milk, made from cream and mozzarella.
Wikidata · Photo: Popo le Chien, CC0
20
English type of cheese
An English cheese made in two kinds: blue, with Penicillium roqueforti added for its typical smell and taste, and white, without it. The European Commission has given both protected designation of origin (PDO) status, so that only such cheese made in Nottinghamshire, Leicestershire and Derbyshire may be called Stilton.
21
Type of cheese
A fresh cheese with a mild flavour and a creamy, lumpy texture, made from skimmed milk, hence its low milkfat. An acid such as lemon juice or vinegar is added to the milk, separating the milk proteins (curds) from the liquid (whey).
Wikidata · Photo: Stu Spivack - flickr.com, CC BY-SA 2.0
22
Traditional Sardinian cheese
A cheese of sheep's milk from Sardinia that contains live fly maggots.
23
Italian cheese
A cheese from Italy's Po Valley, similar to Parmesan but made under less strict rules.
Wikidata · Photo: Claudia Castaldi, CC BY-SA 4.0
24
Soft, mild-tasting cheese with a high fat content
A soft fresh cheese made from cream and milk, usually mild. It is not matured and is meant to be eaten fresh, unlike other soft cheeses such as Neufchâtel and Brie.
25
Swiss medium-hard Alpine cheese
A hard cheese of cow's milk with a washed rind, made in the Appenzellerland region of northeast Switzerland, in today's cantons of Appenzell Ausserrhoden and Appenzell Innerrhoden. It is classed as an Alpine or Swiss-type cheese.
26
Firm sheep milk cheese from Spain
A cheese from Spain's La Mancha region, made from the milk of Manchega sheep and aged from 60 days to 2 years.
Wikidata · Photo: cyclonebill, CC BY-SA 2.0
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West European cheese
Also called Limburg, a cheese that began around Herve, in the historic Duchy of Limburg, whose capital was Limbourg-sur-Vesdre, now in Liège, a French-speaking Belgian province. The bacterium Brevibacterium linens gives it the strong smell it is famous for.
Wikidata · Photo: Jon Sullivan, Public domain
29
Food product
A product made of cheese mixed with an emulsifier, possibly with other ingredients such as unfermented dairy products, food colouring, sugar, vegetable oils or salt.
Wikidata · Photo: Rainer Z ..., CC BY-SA 3.0
30
French soft and pungent cheese
Also called Munster-géromé, or in Alsatian Minschterkaas, a soft, pungent, strong-tasting cheese, made mostly from milk originally produced in the Vosges, where Alsace, Lorraine and Franche-Comté meet in France. The name comes from Munster, a town in Alsace where, among the abbeys and monasteries of the Vosges, the cheese was kept and matured in monks' cellars.
Wikidata · Photo: Pierre-Yves Beaudouin, CC BY-SA 4.0
Every Wikidata item that is a cheese, or a kind of cheese, and that has its own English Wikipedia article, ranked by the number of Wikimedia sites with a page about it — Wikipedia's language editions, mostly, and sister projects such as Wikiquote. That counts how many communities independently thought it worth describing, and nobody can buy a place on it. The top 30 are shown.
Fetched from Wikidata on 2026-09-25. Each description is this site's summary of the entry's Wikipedia article, which its name links to: the wording is ours, the facts are Wikipedia's, licensed CC BY-SA 4.0. To correct an entry, correct it there; the next refresh carries the change.
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