Cow's-milk cheeses

Mozzarella is a semi-soft non-aged cheese prepared using the ('stretched-curd') method. It originated in southern Italy.

Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others.

Camembert ( , , ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look, taste and texture to brie cheese, albeit with a slightly lower butterfat content than brie's typical 20% – 25% by weight.

Swiss cheese

Brie ( ; ) is a soft cow's-milk cheese named after Brie (itself from Gaulish briga, "hill, height"), the French region from which it originated (roughly corresponding to the modern of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert.

Dutch yellow cheese made from cow's milk

Gorgonzola (, ) is an Italian blue cheese made from unskimmed cow's milk, believed to have been created in the 9th century, now with use of its name controlled under the criteria of a Protected Designation of Origin (PDO).

type of cheese that is somewhat hard and often sharp

Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. However, modern ricotta is often made from milk instead of whey. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

Mascarpone (, ; ) is a soft Italian dairy product obtained by acid-heat coagulation of cream. It is a dairy cream, not a cheese in the technical sense, as it is made without rennet and does not undergo true curd formation. It is recognized as a prodotto agroalimentare tradizionale (PAT).

Swiss medium-hard Alpine cheese

Dutch cheese

Halloumi, or haloumi, is a cheese originating from Cyprus. It is traditionally made from a mixture of goat milk and sheep's milk; however, due to industrial tactics to increase profit, modern halloumi increasingly contains cow's milk. The cheese's texture is often described as "squeaky". It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat alternative among vegetarians. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.

thumb|Burrata di bufala with sliced tomatoes Burrata () is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream.

type of English cheese

Italian cheese

cheese made in Switzerland

type of French cheese

Limburger, commonly known as Limburg (in southern Dutch contexts Rommedoe, and in Belgium Herve cheese), is a cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens.

Cantal cheese is an uncooked firm cheese produced in the Auvergne region of central France.

Kashkaval is a type of cheese made from the milk of cows, sheep, goats, or a mixture thereof. In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, kashkaval is translated as 'yellow cheese' (whereas sirene is usually translated as 'white cheese' or simply 'cheese').

Provolone (, ) is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is northwestern Italy and, in particular, the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.

German cheese

Reblochon () is a soft washed-rind French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation.

French cheese

French cheese originating in the commune of Livarot

'''''' () is a type of ('stretched-curd') cheese made out of sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged southern Italian provolone cheese, with a hard edible rind.

Fontina (French: fontine) is a cow's milk cheese, first produced in Italy. Over time, production of fontina has spread worldwide, including to the United States, Denmark, Sweden, Canada, France, and Argentina.

type of cheese

Mimolette () is a cheese traditionally produced around the city of Lille, France. In France it is also known as Boule de Lille after its city of origin, or vieux Hollande because it was originally inspired by the Dutch Edam cheese.

Époisses (), also known as Époisses de Bourgogne (), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.

semi-hard, fragrant, raw-milk cheese made in Haute-Savoie, France; named after the French commune Abondance

a soft, slightly crumbly, mold-ripened cheese made in the Neufchâtel-en-Bray, French region of Normandy

French AOP blue cheese, made from cow's milk, named for its place of origin in the Auvergne region of south-central France

blue-veined cheese from Denmark

Spanish cheese

Dutch cheese

Sbrinz is a very hard cheese produced in Central Switzerland. It is often used as grated cheese in Swiss cuisine, although it is also eaten in small pieces. The cheese is produced in only 42 dairies in Central Switzerland. Only local cow's milk is used when producing this cheese. It is kept in the region until ready for consumption. It is the hardest of Swiss cheeses together with Berner Hobelkäse.

French cheese

Swiss cheese

Norwegian cheese

semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio with protected designation of origin status

uncooked, unpressed cow's-milk cheese, originally manufactured in the area around the commune of Pont-l'Évêque, in the Calvados département of Normandy

creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France

type of cheese originating from Gloucestershire, England

Italian cow's milk cheese

French cheese from the plateau of Langres in the region of Champagne-Ardenne

semi-hard French AOC blue cheese, made from raw cow's milk from the Auvergne region of France

'''''' () is a southern Italian cheese made from cow's milk, or less commonly from milk of other species. It is a cheese, in which the fresh curd is left in its own whey for several hours to allow the acidity to develop as lactose converts to lactic acid. Artisanal cheese makers generally form the cheese into a round shape, then tie a string around the mass one-third of the distance from the top, before hanging it to dry, leaving the resulting cheese in a pear-like shape. This process is sometimes referred to as "strangling" the cheese.

French cheese

soft ripened cheese from Coulommiers, France

cheese from Cheshire, England

French cheese

cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France

Havarti () or cream Havarti () is a semisoft Danish cow's milk cheese. It can be sliced, grilled, or melted.

Gamalost (Nynorsk; gammelost or gammalost in Bokmål) is a traditional Norwegian cheese.

Sour milk cheese with red smear

French cheese

French cheese

Cambozola is a German soft-ripened blue cheese developed by Hofmeister-Champignon. It is made from cow milk with a creamy, specialty flavour.