?? France is one of the main producers of this food, being an essential feature of its gastronomy. One of them is Reblochon, made with raw cow’s milk from the Abondance, Tarine and Montbéliarde breeds, which owes its curious name (reblochon means in Savoyard something like milking) to a trick of the shepherds to avoid having to give all the milk from the cows as a religious tax.
?? France | Val de Lou From cow’s milk, soft paste, washed rind.
?? Greece | Feta Made from sheep’s or mare’s milk, it is a soft and slightly acid cheese.
?? Georgia | Sulguni With a bitter and moderately salty flavor, it has a leaky texture and its consistency is elastic. Its color varies from white to pale yellow. It is usually served fried to mask its odor.
?? Hungary : Lajta Semi-soft cheese made from cow’s milk. Its interior contains numerous small holes.
?? Ireland | Ardrahan Made from cow’s milk, its texture is soft and its color yellow.
? Iceland | Höfðingi Creamy and soft cheese.
?? Italy | Parmiggiano Reggiano itself is a symbol this country, from raw milk from cows fed with a special diet, depending on its maturation we will find in mouth from caramel, apple, pineapple, banana, chocolate, toffee, spicy and sweet.
? Italy | Parmesan cheese.
?? Provolone cheese and the.
? Mozzarella cheese.
?? | Malta Ġbejna Small round cheese made from sheep’s milk, salt and rennet.
?? Norway is the home of the best cheese in the world. It doesn’t have a great reputation as a cheese country but one of them is in the first place: Ostegarden’s Fanaost, produced by the 12 cows of this farm, is an aged gouda produced in the east of this country.
?? Norway | Jarlsberg Made from cow’s milk, its taste is slightly sweet.
?? Norway | Geitost Brewed with goat’s milk and usually served with a coffee.
?? Norway | Gamalost In Norwegian it means “old cheese”. It is a type of blue cheese, with a strong smell, which will delight lovers of strong cheeses.
?? Netherlands | Gouda Semi-hard cheese made from pasteurized cow’s milk.
?? Poland | Liliput Cow’s cheese cured in brine and mild and delicate flavor.
?? Portugal | Terrincho Semi-soft and oily sheep cheese.
?? United Kingdom according to the British Cheese Chamber, there are over 700 varieties of British cheese. Cheddar, a pressed hard cheese with a pale color and a sour taste, is the most bought and eaten cheese in England and the world.
?? Romania | Telemea Similar to feta and silene, it is usually presented immersed in its own rennet.
?? Russia | Korall Cream cheese made from cow’s milk, with a taste of shrimp.
?? Serbia | Pule Considered the most expensive cheese in the world, it is made with donkey milk from the Balkans.
?? Sweden | Västerbotten Made with cow’s milk, it is similar to Parmesan but more bitter.
?? Switzerland home to approximately 450 cheeses, most of which are made from cow’s milk.

??Turkey | Airas or Kumis Made on the basis of kefir, it was traditionally made with mare’s milk.
?? Turkey | Tulum It is made from raw sheep’s milk that is put to mature in bags made from goat skin (called tulum), where it can remain from 3 months to 2 years, and where it develops its intense aroma and strong flavor.
?? Canada | Oka Originally made by the Trappist monks located in Oka, it has a spicy aroma and mild flavor.
?? United States | Bergenost Norwegian-style triple cream cheese.
?? Mexico | Cotija or añejo Salty cheese with strong aroma and flavor.
?? Argentina | Pategrás Made with cow’s milk, it is the most popular semi-hard cheese in the country.
?? Argentina | Banquete de Tandil Cheese made with cow’s milk, in the Pampena region, semi-hard paste of natural rind, with a minimum maturity of 25 days.
?? Bolivia | Quesillo cochabambino Made with fresh cow’s milk.
?? Brazil | Catupiry Soft, spreadable cheese, with low acidity level.
?? Brasil | Azul do Bosque From goat’s milk, it is semi-soft paste with natural open rind covered with charcoal.
?? Chile | Chanco High fat cheese with a mild acid flavor.
?? Colombia | Costeño White cheese, fresh and soft.
Paraguay | Paraguay It is made from whole cow’s milk, not skimmed. Creamy cheese soft mass and slightly sour taste.
?? Uruguay | Colonia It is a soft cheese with a hard rind, light yellow color and abundant eyes.
?? Venezuela | Guayanés Similar to mozzarella, it is usually used to fill arepas and cachapas.
?? Qatar | Labneh Made from strained and pressed yogurt (like Greek yogurt but thicker), labneh is creamy, tangy and spreadable, making it an excellent alternative to cream cheese.
?? El Salvador | Morolique which has a more intense flavor, so it is rarely used in recipes. It is rather added grated and in small quantities on salads, rice and pasta.
?? Ukraine | Bryndza Old cheese made from sheep’s milk.
?? Australia | Heidi Farm Raclette Made from cow’s milk.
?? Albania |Salcë Shakulli Made from sheep’s or goat’s milk, hard paste and are crust.
?? Algeria | Kemariya or Takkmerit Made from goat or camel milk, it is consumed all year round, but is particularly appreciated on the occasion of religious festivities, such as Mawlid or Ramadan.
?? Cuba | Nabacoa Semi-hard paste, natural rind, made from goat’s milk.
?? United Arab Emirates | Wagashi From goat, sheep or zebu, its paste is semi-soft, no rind.
?? Slovenia | Bovški sir From sheep’s milk, its paste is hard and its rind is natural. With a fat content of 45% its minimum maturation is 60 days.
?? Burkina Faso | Wagashi It is a fresh cheese made by the people of the village of Fulanis of Burkina Faso in the Oudalan region. From goat, sheep or zebu milk. Its paste is semi-soft, without rind.

Did you make it this far? Of course you did! I hope you enjoyed this tour as much as I did, because you also know that consuming dairy products is not only good for you, but also a pleasure that, through milk, the gods gave to mankind.