Smoked cheeses

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

Dutch yellow cheese made from cow's milk

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.

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.

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.

Oscypek (, Polish plural: oscypki), rarely oszczypek, is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Oscypek is made by an expert named "baca", a term also denoting a shepherd in the mountains. The cheese is a traditional holiday cheese in some European countries and is often pan-fried and served with cranberry jam (żurawina) on the side.

'''''' () 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.

variety of Spanish cheese with Protected Designation of Origin

Chechil (also chechili) is a brined string cheese primarily made from skimmed cow's milk, though it can also be produced from mixtures of cow, sheep, and goat milk. It is a pasta filata-type cheese that is pulled into thin strings and typically formed into braids.

right|thumb|Smoked Parenica Parenica is a traditional Slovak cheese. Parenica is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although a non-smoked version is also produced. Parenica is cream and yellow in color, which is darkened by steaming. The cheese is produced in strips, which are woven into snail-like spirals. Originally, in the 1800s, it was made from pure non-pasteurized sheep's milk. Modern varieties are also produced from cow's milk or milk mixtures. Typical cheese rolls weigh about 100 grams (0.1 kg / 0.2 pound / 3 oz).

cheese that has been specially treated by smoke-curing

Korbáčik (; , Goral dialect: ; , after the pattern woven onto the strings) is a type of semi-hard or medium hard string cheese. It originates from the Orava region of northern Slovakia and South Poland as well as many other Goralic Regions. It is made from (usually smoked) cheese interwoven into fine braids.

Spanish firm cheese made from cow, goat, and sheep's milk

Spanish plain or lightly smoked cheese from the island of La Palma in the Canary Islands

Spanish cheese

Metsovone () is a semi-hard smoked pasta filata cheese produced in the Aromanian village of Metsovo in Epirus, Greece. Metsovone has been a European protected designation of origin since 1996. This cheese, along with Metsovela, is one of the most popular culinary attractions of Metsovo. These cheeses are produced in the Tositsa Foundation Cheese Factory of Metsovo.

Oštiepok (Slovak; plural: oštiepky) is a traditional smoked sheep milk cheese made in Slovakia. Oštiepok is a protected trade name under the EU's protected geographical indication.

Serbian donkey and goat's milk cheese

brand of Irish cheese

English cow's milk cheese

two varieties of cheese made on County Cork, Ireland