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List of dairy products

From Wikipedia, the free encyclopedia

This is alist of dairy products. Adairy product is food produced from themilk ofmammals. A production plant for the processing of milk is called adairy or a dairy factory.Dairy farming is a class ofagricultural, or ananimal husbandry, enterprise, for long-term production ofmilk, usually fromdairy cows, but also fromgoats,sheep andcamels, which may be either processed on-site or transported to adairy factory for processing and eventual retail sale.

Name	Origin	Description
Aarts		Driedfermented milk often mixed with various measures of sugar, salt or oil. Eaten as a snack or reconstituted as a warm beverage inMongolia.^{[citation needed]}
Acidophiline	USSR	A drinkableyogurt, withLactobacillus acidophilus as the starter culture.
Amasi	South Africa	The common word forfermented milk that tastes like cottage cheese or plain yogurt. It is very popular inSouth Africa.
Ayran	Turkey	Turkish beverage ofyogurt mixed with cold water and sometimessalt that may be considered a variant of a drink popular throughoutCentral Asia, theMiddle East, andSouth-eastern Europe.^[1]Ayran is found in theBalkans as well as Turkey and may be present in theNorth Caucasus, too.^[2]

Name	Origin	Description
Basundi	India	AnIndian dessert mostly in Bihar, Maharashtra, Gujarat and Karnataka and Pan India. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.
Bhuna khoya	Khan garh,Pakistan and all overIndia	A type ofkhoa specially linked to city of Khan garh in Pakistan.
Blaand	Introduced toScotland byVikings	Afermented milk product made fromwhey. It is similar inalcohol content to wine.
Blanda (Blanna)	Halland,Västergötland,Bohuslän,Värmland,Västmanland, Middle and UpperNorrland in Sweden; Finland^[3]	A non-alcoholic mixture ofsoured milk orwhey withwater.^[3]^[4]
Black Kashk	Central Asia	Prepared fromyogurt, its production involves several processes.
Booza	Syria	An elastic, sticky, high level melt resistant ice cream which should delay melting in the hotter climates of the Arabic countries where it is most commonly found.
Borhani	Bangladesh	Yoghurt drink mixed with coriander, mustard seeds, mint and other spices (not to be confused withBorani in Turkey and Iran).
Buffalo curd^[5]		A traditional and nutritious dairy product prepared frombuffalo milk and it is popular throughout south Asian countries such asIndia,Pakistan,Sri Lanka andNepal.
Bulgarian yogurt	Bulgaria	A fermented milk product. In common with all dairyyogurt, Bulgarian yogurt is produced through thebacterial fermentation ofmilk, using a live culture ofLactobacillus bulgaricus andStreptococcus thermophilus.
Butter^[6]		Made bychurning fresh orfermented cream ormilk. It is generally used as aspread and acondiment, as well as incooking, such as baking, sauce making, and panfrying. Butter consists ofbutterfat, milkproteins and water. See alsoHard sauce.
Butterfat		Thefatty portion ofmilk. Milk andcream are often sold according tothe amount of butterfat they contain.
Buttermilk		Refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churningbutter out ofcream. This type of buttermilk is known astraditional buttermilk.
Buttermilk koldskål	Denmark	A sweet coldbeverage orsoup, made withbuttermilk and other ingredients. Pictured is buttermilk koldskål with biscuits.
Buttermilk powder		Used in the production of ice cream as a source of solids, in processed sliced cheese to increase viscosity, as anemulsifier in chocolate products and in dry mixes such as pancake mix, to add dairy flavor and enhance foodbrowning.^[7]

Name	Origin	Description
Camel milk		Camel's milk has supportedBedouin,nomad andpastoral cultures since the domestication ofcamels millennia ago. Herders may for periods survive solely on the milk when taking the camels on long distances to graze in desert and arid environments. Camel dairy farming is an alternative to cow milk in dry regions of the world.
Casein^[8]		The name for a family of relatedphosphoproteins (αS1, αS2, β, κ). These proteins are commonly found in mammalianmilk, making up 80% of the proteins incow milk and between 20% and 45% of the proteins in human milk.^[9]
Caudle		A British thickened and sweetened alcoholic hot drink, somewhat likeeggnog. It was popular in theMiddle Ages for its supposed medicinal properties.
Chaas		Abuttermilk preparation fromIndia. It is consumed all year round where it is usually taken along with meals. It contains raw milk, cream (malai) or yogurt which is blended manually in a pot with an instrument calledmadhani (whipper).
Chal		ATurkic (especiallyTurkmen andKazakh) beverage offermented camel milk, sparkling white with a sour flavor, popular inCentral Asia — particularly inKazakhstan andTurkmenistan.^[10] In the image, chal is pictured left, along with kumis on the right.
Chalap		A beverage common toKyrgyzstan andKazakhstan. It consists ofyogurt,salt, and modernly,carbonated water.
Chass		The word used forbuttermilk in Rajasthani andGujarati.^[11] Chass is the traditionalGujarati beverage fromGujarat,India. It is similar to, but cheaper than,Lassi.
Cheese		A food derived from milk that is produced in a wide range of flavors, textures, and forms bycoagulation of the milk proteincasein. It comprises proteins and fat from milk, usually the milk ofcows,buffalo,goats, orsheep. See also:List of cheeses
Clabber	Scotland	Produced by allowingunpasteurized milk to turn sour at a specifichumidity andtemperature. Over time, the milk thickens or curdles into ayogurt-like substance with a strong, sour flavor.^[12]
Clotted cream	England	A thickcream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms 'clots' or 'clouts'.^[13] It forms an essential part of acream tea.
Condensed milk		Milk from whichwater has been removed. It is most often found in the form of sweetened condensed milk, withsugar added.
Cottage cheese		A cheese curd product with a mild flavor. It is drained, but not pressed, so somewhey remains and the individual curds remain loose.
Cream		Composed of the higher-butterfat layer skimmed from the top of milk beforehomogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top.
Cream cheese	United States	A soft, mild-tasting cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream.^[14]^[15] Stabilizers such as carob bean gum and carrageenan are added.^[16]
Crème anglaise		A light pouring custard used as a dessert cream or sauce. It is a mix of sugar,egg yolks and hotmilk, often flavored withvanilla.
Crème fraîche	France	Asoured cream containing 30–45%butterfat and having apH of around 4.5.^[17] It issoured withbacterial culture, but it is less sour than U.S.-stylesour cream and has a lowerviscosity and a higher fat content.
Cuajada	Spain	A (milk curd) cheese product. Traditionally it is made fromewe's milk, but now it is more often made industrially from cow's milk. It is popular in the north-eastern regions ofSpain (Basque Country,Navarre,Castilla y León,La Rioja).
Curd		Curd is obtained bycurdling (coagulating) milk withrennet or an edibleacidic substance such aslemon juice orvinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, orcurds.
Curd snack		A type of sweet snack made fromcurd, popular in theBaltic states – Estonia, Latvia and Lithuania – as well as inRussia,Belarus,Ukraine andKazakhstan.
Custard		A variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouringsauce to a thick pastry cream used to filléclairs.

Name	Origin	Description
Dadiah	West Sumatra,Indonesia	A traditional fermented milk of West Sumatra, made by pouring freshraw unheatedbuffalo milk into abamboo tube capped with abanana leaf, and allowing it toferment spontaneously at room temperature for two days.
Daigo	Japan	A type of dairy product made in Japan during the 10th century.^[18]
Dondurma	Turkey	The name given toice cream in Turkey. Dondurma, which can be translated as "frozen", typically includes the ingredientsmilk,sugar,salep, andmastic.
Donkey's milk		The milk given by the domesticatedass ordonkey. It has been used sinceEgyptian antiquity for bothalimentary andcosmetic reasons.
Dulce de Leche	Popular in South América:Argentina,Chile,Colombia,Ecuador,Brazil	A dairy product made with milk and sugar; it takes a long time to cook.
Doogh		Ayogurt-based beverage. Popular inIran,Afghanistan,Azerbaijan,Armenia,Iraq,Syria andTurkey, it is sometimescarbonated.^[19] Outside of Iran and Afghanistan it is known by different names.

Name	Image	Origin	Description
Evaporated milk			Also known as dehydrated milk, evaporated milk is ashelf-stable cannedmilk product with about 60% of the water removed from fresh milk. It differs from sweetenedcondensed milk, which containsadded sugar.
Eggnog			A drink common during Christmas.

Name	Origin	Description
Filled milk		Any milk, cream, or skimmilk that has been reconstituted withfats, usuallyvegetable oils, from sources other thandairy cows.^[20]
Filmjölk	Scandinavia	ANordic dairy product, similar toyogurt, but using different bacteria which give a different taste and texture.
Fromage frais	north ofFrance and the south ofBelgium	The name means "fresh cheese" inFrench (fromage blanc translates as "white cheese").
Fermented milk products		Also known as cultured dairy foods, cultured dairy products, or cultured milk products, fermented milk products are dairy foods that have been fermented withlactic acid bacteria such asLactobacillus,Lactococcus, andLeuconostoc. Pictured isskyr.
Frozen custard		A cold dessert similar toice cream, but made witheggs in addition tocream andsugar.
Frozen yogurt	United States	A frozen dessert made withyogurt and sometimes other dairy products. It varies from slightly to much more tart thanice cream, as well as being lower in fat (due to the use of milk instead ofcream).

Name	Origin	Description
Gelato	Italy	The Italian word for ice cream, derived from the Latin word "gelātus." (meaning frozen). Gelato is made withmilk,cream, varioussugars, and flavoring such as freshfruit andnut purees.^[21]
Ghee	India	Ghee is a class ofclarified butter that originated in ancientIndia and is commonly used inSouth Asian,Iranian andArabic cuisines, traditional medicine, and religious rituals.
Goat milk		Goats produce about 2% of the world's total annual milk supply.^[22] Some goats are bred specifically for milk.
Gombe	Sogn og Fjordane,Norway	A traditional dish from Sogn og Fjordane in Norway, it is prepared from curdled unpasteurized milk which is boiled down with sugar for several hours.
Gomme	Norway	A traditionalNorwegian dish used for dinner or dessert, gomme is a sort of sweetcheese made of long-boiledmilk, having a yellow or brown color. A white,porridge-like variant made of milk andoat grains orrice also exists.
Greek yogurt		Yogurt which has been strained in a cloth or paper bag or filter to remove thewhey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste. Pictured is strained Greek yogurt with olive oil. The first variants of Greek yogurt appeared in ancient Greece, known asOxygala (sour milk), which later evolved into the strained yogurt widely produced today. Variations of strained yogurt can be found throughout the world.

Name	Image	Origin	Description
Horse milk			Products collected from living horses include mare's milk, used by people with large horse herds, such as theMongols, who let it ferment to producekumis.^[23]
Haymilk		Alps	Haymilk (German:Heumilch,Italian:latte fieno) isdairy milk produced from animals that have mainly been fed fresh grass and (dry) hay, rather than fermented fodder. The term hay milk is registered as aTraditional Speciality Guaranteed in the UK and the European Union.^[24]^[25]^[26]

Name	Image	Origin	Description
Ice cream			A frozendessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavors.
Ice milk			Afrozen dessert with less than 10 percentmilkfat and the same sweetener content asice cream.
Infant formula			Anultra-processed food designed andmarketed for feeding to babies andinfants under 12 months of age, usually prepared forbottle-feeding or cup-feeding from powder (mixed with water) or liquid (with or without additional water).

Name	Image	Origin	Description
Junket			A milk-based dessert, made with sweetened milk andrennet, the digestiveenzyme whichcurdles milk.
Junnu		Andhra Pradesh, India	A pudding made by steaming thecolostrum of a cow along withJaggery,Cardamom and optionallyBlack pepper.

Name	Image	Origin	Description
Lassi		Punjab region of India and Pakistan	A popular, traditional,yogurt-based drink consisting of a blend of yogurt, water,spices, and sometimes, fruit.
Leben (labneh)		Lebanon	A fermented milk product commonly available in theArab world,Israel andCyprus.

Name	Origin	Description
Malai	India	Similar toclotted cream. It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then allowing to cool. Malai develops as a layer on the top of the cooled milk, which is then collected and stored layer by layer.
Malaiyo	India	Native exclusively toVaranasi in the Indian State ofUttar Pradesh. It is only available during the Winter and spring season. It is made by boiling full cream Milk to half and thereafter adding sugar andSaffron. The mixture is kept in an earthen pot with its mouth covered with silk/cotton cloth. The pot is left on rooftop and exposed to the dew overnight. The following morning the milk is churned extensively by hand-held/mechanical blender. This blending develops a frothy/cloudy milk dessert which is elegant in taste. Almonds, pistachios, Cashews and other dry fruits are added as garnish and served.
Matzoon	Armenia	A fermented milk product of Armenian origin made from cow's milk (mostly), goat's milk, sheep's milk, or a mix of them and a culture from previous productions. In Georgia it is known asmatsoni.
Milk		A white liquid produced by themammary glands ofmammals. It is the primary source ofnutrition for young mammals before they are able todigest other types of food. See alsoMilkshake.
Milk skin		A sticky film ofprotein that forms on top ofmilk and milk-containing liquids (such as hot chocolate and some soups). It is caused by thedenaturation of proteins such ascasein. InJapan, a dairy product calledSo was made from layers of milk skin during the 7th–10th centuries.
Míša	Czech Republic	A popular Czech confection made with frozen cream cheese
Mitha Dahi		A fermented sweetdahi or sweet yogurt.^[30] This type of yogurt is common in the states ofWest Bengal andOdisha inIndia, and inBangladesh.^[31]
Mozzarella	Italy	Italian semi-soft, non-aged cheese, made from cow milk (mozzarella) and buffalo milk (mozzarella di bufala).
Moose milk		Pictured is amilkmaid collectingmoose milk atKostroma Moose Farm inKostroma Oblast,Russia.
Mursik	Kenya	A basic element of the cuisine of theKalenjin people ofKenya. Made from curdled dairy products cooked in a specially madegourd container, it is commonly served at dinner.

Name	Origin	Description
Reindeer milk		Reindeer have beenherded for centuries by several Arctic and Subarctic people including theSami and theNenets. They are raised for their meat, hides, and antlers and, to a lesser extent, for milk and transportation.
Ryazhenka	Ukraine	Fermentedbaked milk
Ricotta	Italy	Italianwhey cheese made fromsheep,cow,goat, orItalian water buffalo milk whey left over from the production of othercheeses

Name	Origin	Description
Tarhana		Dehydrated yogurt and grain product, rehydrated with milk to make soup
Tuttis		Yogurt popular in South Africa, served very cold
Tzatziki	Greece,Turkey	A Southeastern European dish of seasoned, strainedyogurt. Today it is eaten primarily inGreece withsouvlaki and is available at mosttaverna restaurants and street food parlours. It is also eaten throughout the formerOttoman countries. It is similar totarator inBalkan cuisine.

Name	Origin	Description
Kalvdans	Scandinavia	A classicalScandinavian dessert made from unpasteurizedcolostrum milk, the first milk produced by a cow after giving birth.
Kashk, aaruul, chortan, qurut	Caucasus	A large family of foods found inCaucasian,Central Asian,Iranian,Levantine,Mongolian, andTurkish cuisines. There are three main kinds of food with this name: foods based on curdled milk products like yogurt or cheese are within the realm of dairy products.
Kaymak	Turkey	A creamy dairy product, similar toclotted cream. It is made from the milk ofwater buffalos or ofcows.
Kefir	Caucasus	Afermented milk drink prepared by inoculating cow,goat, orsheep milk with kefir grains.
Khoa		A milk food widely used inIndian andPakistani cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan.
Kulfi		A popular frozendairy dessert from theIndian subcontinent. It is often described as "traditional Indian Subcontinentice cream".^[27]^[28]
Kumis	Central Asia,Mongolia	A fermented dairy product traditionally made frommare's milk. The drink remains important to the peoples of theCentral Asian steppes, of Huno-Bulgar,Turkic and Mongol origin:Bashkirs,Kalmyks,Kazakhs,Kyrgyz,Mongols,Uyghurs, andYakuts.^[29]

Name	Origin	Description
Paneer	India	This fresh cheese, very common in South Asian cuisine, is generally called Chhena in northern parts of the Indian Subcontinent. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
Podmleč	Serbia	WesternSerbian dairy product similar toclotted cream. It is made from the milk ofgoats or ofcows.
Pomazánkové máslo		A traditional Czech and Slovak dairy product, it is aspread made from base ingredients ofsour cream,milk powder andbuttermilk powder.
Powdered milk		a manufactured dairy product made by evaporating milk todryness. One purpose of drying milk is to preserve it; milk powder has a far longershelf life than liquid milk and does not need to berefrigerated, due to its low moisture content.
Processed cheese		A food product made from normal cheese and sometimes otherunfermented dairy ingredients, plusemulsifiers, extrasalt,food colorings, orwhey. Many flavors, colors, and textures of processed cheese exist.
Pytia		Curdled milk obtained from an animal's stomach, containing (and used as)rennet.

Name	Image	Origin	Description
Qatiq			Afermented milk product from the Turkic countries andBulgaria.
Qimiq			Consists of 99% lightcream and 1%gelatine; it was invented in 1995 and is patented by Hama Foodservice GmbH.
Quark			A fresh dairy product made by warming soured milk until the desired degree ofdenaturation of milk proteins is met, and then strained.

Name	Origin	Description
Sarasson	France	A French dairy product resembling cream cheese or fromage blanc made from buttermilk^[32]
Semifreddo	Italy	A class of semi-frozendesserts, typically ice-cream cakes, semi-frozencustards, and certain fruit tarts. It has the texture of frozenmousse because it is usually produced by uniting two equal parts of ice cream andwhipped cream.
Sergem	Tibet	ATibetan food made from milk once the butter from the milk is extracted. It is then put in a vessel and heated and when it is about to boil, sour liquid call "chakeu" is added and this leads to the separation of sergem from that milk.
Sheep milk		Also known as ewe's milk, it is the milk ofdomestic sheep. Though not widely drunk in any modern culture, sheep's milk is commonly used to make cultured dairy products.
Shrikhand	India	AnIndian sweet dish made ofstrained yogurt.^[33] It is one of the main desserts inMaharashtrian cuisine andGujarati cuisine.
Skorup		Kajmak that is matured in dried animal skin sacks is calledskorup.
Skyr	Iceland	An Icelandic cultureddairy product, similar tostrained yogurt. It has been a part ofIcelandic cuisine for over a thousand years.^[34]
Smen	Morocco	A Moroccan cultureddairy product.Berber farmers in southernMorocco will sometimes bury a sealed vessel of smen on the day of a daughter's birth, ageing it until it is unearthed and used to season the food served on that daughter's wedding.
Smetana	Central and Eastern Europe	A range of sour creams from Central and Eastern Europe. It is a dairy product produced bysouring heavy cream.
Snow cream		A cream-based dessert with one or more flavoring agents added or dessert in which snow is mixed with a sweetened dairy-based liquid to make an ice cream substitute.
So	Japan	A type of dairy product that was made in Japan between 7th and 10th centuries.^[35] So was made from layers ofmilk skin.
Soft serve	United States	A type ofice cream that is softer than regular ice cream, as a result of air being introduced during freezing. Soft serve ice cream has been sold commercially since the late 1930s.
Sour cream		Obtained byfermenting a regularcream with certain kinds oflactic acid bacteria.^[36] Thebacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.
Soured milk		Produced from the acidification of milk. It is not the same as spoiled milk that has soured naturally and which may contain toxins. Acidification, which gives the milk a tart taste, is achieved either through the addition of an acid, such as lemon juice or vinegar, or through bacterialfermentation.
Spaghettieis	Mannheim,Germany	A Germanice cream made to look like a plate ofspaghetti. It was created by Dario Fontanella in the late 1960s inMannheim, Germany.
Súrmjólk	Iceland	A cultured milk product, or a type of yogurt. It is made from either whole or semi-skimmed milk and various flavorings are sometimes added.^[37]
Sütlaç	Turkey	A traditional Turkish dessert which is a type ofrice pudding and can be roughly translated as "milk dish" (sütlü=with milk, aş=dish/food, then through time "ş" sound turned into "ç".

Name	Origin	Description
Varenets	Russia	Afermented milk product that is popular inRussia andUkraine. Similar toRyazhenka, it is made by adding sour cream tobaked milk.^[38]
Viili		A yogurt-likemesophilic fermented milk that originated in theNordic countries. It has a ropey, gelatinous consistency and a pleasantly mild taste resulting fromlactic acid.
Vla	Netherlands	A type of custard (known in theUnited States ascornstarch pudding).

Name	Image	Origin	Description
Whey			The liquid remaining after milk has beencurdled and strained. It is aby-product of the manufacture of cheese orcasein and has several commercial uses.
Whey protein			A mixture ofglobular proteins isolated fromwhey, the liquid material created as a by-product ofcheese production.
Whipped cream			Cream that has been beaten by amixer,whisk, orfork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored withvanilla, and is often called Chantilly cream or crème Chantilly (pronounced[kʁɛmʃɑ̃tiji]).

Name	Origin	Description
Yak butter		Astaple food item and trade item forherding communities in southCentral Asia and theTibetan Plateau. Many different political entities have communities of herders who produce and consume yak's dairy products including cheese and butter – for example, China, India, Mongolia, Nepal, and Tibet.^[39]
Yak milk		Domesticated yaks have been kept for thousands of years, primarily for their milk,fibre and meat, and asbeasts of burden.
Yakult	Created byJapanese scientistMinoru Shirota	Aprobiotic dairy product made byfermenting a mixture ofskimmed milk with a special strain of thebacteriumLactobacillus casei Shirota.
Yayık ayranı	Turkey	A salted and dilutedbuttermilk preparation from Turkey. Traditionally prepared in barrel churns or skin bags, it containschurned souredyogurt, water and salt. Despite the similar name, it is distinct fromayran.^[40]
Ymer	Denmark	a Danishsoured milk product which has been known since 1930. It is made by fermenting whole milk with thebacterial cultureLactococcus lactis.
Yogurt		A fermented milk product produced bybacterial fermentation ofmilk. The bacteria used to make yogurt are known as "yogurt cultures".

v t e Cheese
Types	Acid-set Blue Brined Cottage Cream Goat Green Pasta filata Processed Smear-ripened Smoked Washed-rind Whey
Animal milk	Camel Cow Goat Moose Reindeer Sheep Water buffalo Yak
Regions	Argentina Armenia Bosnia and Herzogovina Cornwall Egypt France Germany Ireland Israel Italy Mexico Netherlands Norway Poland Serbia Spain Switzerland list Tibet Turkey United Kingdom United States
Special designations	Government cheese (United States) European cheeses with protected geographical status Greek Italian
Organizations	American Cheese Society International Cheese Awards Lucerne Cheese Festival Mountain Cheese Olympics National Cheese Exchange Swiss Cheese Union The Great British Cheese Festival
List articles	Cheese dishes Cheesemakers Cheeses Blue cheeses Goat milk cheeses Sheep milk cheeses Stretch-curd cheeses Water buffalo cheeses
Miscellaneous	Cheesemaking Cheese ripening Cheese soup Dairy salt The Moon is made of green cheese Truckle Tyromancy
Category: Cheese Cheese dishes Cheesemakers List of cheeses

v t e American cheeses
Types	Kraft Singles Baby Swiss Bergenost Brick Cheese curd Colby Colby-Jack Cream cheese Creole cream cheese D'Isigny Farmer Hoop Humboldt Fog Kunik Liederkranz Maytag Blue Monterey Jack Muenster Pinconning Red Hawk String
Regions	Wisconsin cheese

v t e British cheeses
England	Applewood Beacon Fell Traditional Lancashire Beenleigh Blue Berkswell Buxton Blue Cheddar Cheshire Chevington Coquetdale Cornish Blue Cornish Brie Cornish Yarg Derby Dorset Blue Vinney Dovedale Fine Fettle Yorkshire Gloucester Hereford Hop Harbourne Blue Keltic Gold Lancashire Lincolnshire Poacher Little Derby Norbury Blue Red Leicester Red Windsor Sage Derby Shropshire Blue Stichelton Stilton Stinking Bishop Suffolk Gold Sussex Slipcote Swaledale Tesyn Waterloo Wensleydale
Scotland	Bonchester Caboc Crowdie Dunlop Isle of Mull Cheddar Lanark Blue Teviotdale
Wales	Caerphilly Pantysgawn Tintern Y Fenni
Northern Ireland	Coleraine Cheddar
Manufacturers & brands	Cathedral City Coleraine Davidstow Cheddar Davidstow Creamery First Milk Ilchester Cheese Company Neal's Yard Dairy Pilgrims Choice Saputo Dairy UK Yeo Valley
See also	List of English cheeses

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Lists of dairy products

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v t e Irish cheeses
Cheese products	Blue Rathgore Burren Gold Clonmore Cheese Coolea Cheese Dubliner Cheese Durrus Farmhouse Cheese Gubbeen Farmhouse Cheese Imokilly Regato Milleens
Cheese companies	Abbey Cheese Company (Closed) Ardagh Castle Cheese Ardrahan Farmhouse Cheese Ardsallagh Goat Farm Bay Lough Cheese Béal Organic Cheese Bluebell Falls Cahill's Farm Cheese Carrigaline Farmhouse Cheese Coleraine Cheddar Cooleeney Farmhouse Cheese Corleggy Cheese Fivemiletown Creamery Gleann Gabhra Glyde Farm Produce Hegarty's Cheese J&L Grubb Killeen Farmhouse Cheese Mossfield Organic Farm St Tola
Food portal Ireland portal Category: Irish cheeses

v t e Italian cheeses
PDO	Asiago Bra Burrata di Andria Caciocavallo Casciotta d'Urbino Castelmagno Fontina Formaggio di fossa Formai de Mut dell'Alta Valle Brembana Gorgonzola Grana (cheese) Grana Padano Montasio Monte Veronese Buffalo mozzarella Parmigiano Reggiano Pecorino Pecorino di Filiano Pecorino romano Pecorino sardo Pecorino siciliano Pecorino toscano Piave Provolone Quartirolo Ragusano Raschera Salva Squacquerone di Romagna Silter Spressa delle Giudicarie Taleggio Fromadzo Valtellina Casera
PAT	Bastardo del Grappa Bela Badia Canestrato Casàda Mascarpone Morlacco Padraccio Pecorino di Carmasciano Prescinsêua Ricotta forte Ricotta di fuscella Rosa Camuna Scamorza Stracciata Toma Toma Piemontese Tyrolean grey cheese Vezzena
PGI	Burrata di Andria Canestrato di Moliterno
TSG	Mozzarella
Non-protected varieties	Bel Paese Bocconcini Brös Burrata Cacio figurato Caciotta Calcagno Caprino Casizolu Casu martzu Crucolo Crutin Dolcelatte Galbanino Moliterno Pallone di Gravina Provatura Ricotta Robiola Sottocenere al tartufo Stracchino Stracciatella di bufala
Manufacturers	Auricchio Granarolo Parmalat Sterilgarda

v t e Swiss cheeses
AOP cheeses	Berner Alpkäse Bloderkäse-Sauerkäse Emmental L'Etivaz Formaggio d'alpe ticinese Glarner alpkäse Gruyère Raclette du Valais Sbrinz Tête de moine Vacherin Fribourgeois Vacherin Mont d'Or
Some other cheeses	List of Swiss cheeses Swiss-type cheeses Appenzeller Belper Hirn Belper Knolle Bleuchâtel Schabziger Scharfe Maxx Tilsit Tomme Vaudoise Ziger/Sérac

v t e Yogurt
Varieties	Curd Dadiah Dhau Frozen Matzoon Nai lao Qatiq Strained
Cultures	Lactobacillus delbrueckii subsp.bulgaricus Streptococcus thermophilus Lactobacillus Bifidobacterium
Dishes	Borani Churri Çılbır Chukauni Cucumber raita Dahi chutney Dahi baigana Dahi machha Dahi puri Dahi vada Dahibara Aludam Dovga Jameed Kadhi Kashk Mitha dahi Parfait Papri chaat Raita Shrikhand Spas Tarator Tzatziki Zhoixo
Drinks	Acidophiline Ayran Chaas Chal Chalap Doogh Lassi Leben Mattha Nai lao Omaere Ryazhenka Varenets
Related	Fermented milk products Amasi Buttermilk Calpis Clabber Crème fraîche Filmjölk Jocoque Kefir Kumis Mursik Quark Skyr Smetana Sour cream Soured milk Suorat Viili Yakult Yayık ayranı Ymer Whey

v t e Cheesemakers
Individuals	Lucy Appleby Laura Chenel Sheana Davis Joseph Harding Alex James Catherine Mathieson Lino Saputo Ignazio Vella Daphne Zepos
Manufacturers	Beecher's Handmade Cheese Groupe Bel Bothwell Cheese Cabot Creamery Chèvréchard Cowgirl Creamery DCI Cheese Company Gossner Foods Lactalis Marin French Cheese Company Saputo Dairy UK Valley Shepherd Creamery Winchester Cheese Company
Miscellaneous	List of cheesemakers
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