Though you probably can’t think of many other cheeses outside cheddar, mozzarella, and parmesan, did you know that there are around 2,000 different kinds of cheese in the world? There are numerous varieties of cheese; the first 23 start with the letter D. We will discuss the numerous delectable variations and types of cheese that originate from around the globe here!
Pita is frequently filled with a handmade cheese called dahi chena. To make dahi chena, cook buttermilk slowly over a low heat until the cheese begins to separate and curdle. Once the heat is off, you should allow it to cool. The process will be repeated until the cheese becomes rounder and tougher.
The raw goat milk used to make this cheese is from Consider Bardwell Farm in Vermont. It’s an extra-aged, extremely hard cheese that typically comes in big wheels. Danby cheese is comparable to types such as asiago and piave.
Danbo cheese is almost the exact opposite of danby cheese, despite their names sounding similar. Instead of goat milk, cow’s milk is used to make it, and it’s semi-soft. Danbo is available in several aging times, ranging from three months to a year. The longest-aged and sharpest type is marketed under the name Gamle Ole, and the sharper cultivars can taste extremely mature.
On the Indonesian island of South Sulawesi, buffalo milk is boiled with papaya plant bits to create this unusual cheese. The cheese has a very high protein content since buffalo milk is used to make it. The cheese is consumed on crackers, as a side dish, and in stir-fries by the locals.
Danish Blue Cheese
Due to its usage in salads and desserts, Danish blue cheese, also known as Danablu, is a well-liked cheese in North America. It is one of the three Danish cheese varieties designated as PGI. This indicates that this kind of cheese can only be made in Denmark using Danish milk according to regulations implemented by the EU. This contributes to the authenticity of these cheeses, even though it could make them slightly more expensive.
One variety of cheddar cheese produced at the Davidstow Creamery in England is called Davidstow Cheddar. Davidstow is one of the businesses that uses the creamery, along with Cathedral City Cheddar. Operating from the largest creamery in Britain, they produce 1,000 tons of cheese a week between its two brands.
Available in ages ranging from 12 to 60 months, this unusual cheese is distinctive. The types with shorter aging times are often softer and sweeter, whilst those with longer aging times are slightly tougher.
In case you were unaware, there is drama in the world of cheese. Now you know. Feta cheese was offered exclusively in Greece and Denmark for a very long period. However, it should be noted that Greece produced and sold it for a far longer period of time than Denmark. The EU designated fetal tissue as protected in 2005. This meant that feta could only be sold and labeled by businesses based in Greece, much like the decision regarding blue cheese from Denmark.
The decision infuriated Danish feta makers, many of which persisted in deceptively marketing their “Danish feta.” The Danish feta makers exclusively sold their cheese to non-EU countries, as opposed to selling it elsewhere. Although this tactic was successful for a few years, objections finally resulted in a 2019 court decision that forbade the corporations from using the word “feta” in any capacity.
Denmark enjoys getting its hands dirty in the cheese industry, but at least this particular cheese is allowed! Italian fontina served as the model for Danish fontina, a semi-soft cow’s milk cheese. It works well in dishes like pastas and dips and is marketed as a cheese wheel. Danish fontina melts incredibly readily and tastes creamy and buttery.
The direct translation of Dolcelatte from Italian is “sweet milk.” This soft-textured, blue-veined Italian cheese tastes sweet, as its name suggests. The Galbani Company has registered the name “Dolcelatte” as a trademark, and it is manufactured from cow’s milk. The original idea behind dolcelatte was to provide a softer, sweeter substitute for gorgonzola. It is somewhat more difficult to manufacture, but the method is the same as for Gorgonzola.
Middle Eastern nations including Egypt, Sudan, and a few others are the origins of domatiti cheese. Buffalo milk is used to make Domiati cheese, just like Dangke. But unlike Dangke, camel, goat, and sheep milk are also used to make Domiati cheese. The most popular kind of Egyptian cheese is called domatiti.
When fresh cut, domatiti, a white cheese, resembles butter almost exactly. Nevertheless, salt is added straight to the milk, in contrast to other white cheeses like feta. That contributes to the distinct flavor and consistency of Domiati.
Dorset Blue Vinny
One unique variety of cheese that was the first to receive PGI protection was Dorset Blue Vinny. The only company that makes it is Woodbridge Farms in the UK. This little farm can take its time making the wonderful cheese since it is the only one that produces Dorset Blue Vinny, which gives it protection.
The Friesian dairy cows at Woodbridge Farms provide the fresh milk used to make each batch of cheese in the morning. After that, the milk is hand-skimmed, pasteurized, and the primary ingredients—penicillin, rennet, and starting culture—are added. After this is finished and the milk solidifies, it is sliced and refrigerated for the next day. The curds are crushed, salted, and put into molds to set the next day after the whey has been drained.
After the cheese has set for a few days, the next stage is to manually rotate the molds every day for a few weeks, then once a week until the cheese reaches maturity. You can see how long it might take because Dorset Blue Vinny might take up to five months to develop! But it’s all worthwhile since the flavor of this unusual, handmade cheese is simply amazing.
One kind of blue cheese that has a subtle, creamy flavor is called dovedale. It gets its name from the English region of Dovedale Valley, where it is made. Dovedale is a soft cheese created from whole milk from cows. Dovedale cheese, like many other items on our list, is protected by a PGI. It must be produced no more than fifty miles from the Dovedale Valley, the source of its moniker. An intriguing thing to know about Dovedale is that it is brine-dipped, in contrast to the majority of other British cheeses that are dry-salted.
The PGI-certified Dunlop cheese has the name of the Scottish town where it is made. Although the cheese has been produced since the early 1700s, the area was granted protection for it in 2015. Dunlop cheese was made from the unskimmed milk of Ayrshire cows.
This kind of cheese is credited to Barbara Gilmour, who also shared the recipe with her neighbors and other community members. Many people liked the distinct, sweet, mild flavor of Dunlop cheese, which was among the first in the area to be made from unskimmed milk. Although the cheese’s popularity swiftly expanded throughout Scotland, it is currently only produced in the Dunlop region.
Durrus Farmhouse Cheese
The majority of the cheeses produced by Durrus Farmhouse Cheese are semi-soft and rind-ripened. They are produced using pasteurized cow’s milk and a natural rind-forming process. What distinguishes Durrus Cheese is its natural rind. The original Durrus Cheese recipe was developed by Jeffa Gill in 1979. The distinctive, mottled pink rind that is a distinguishing feature of Durrus Cheese is made using certain cultures.
You may already envision the kind of flavor Double Gloucester possesses if you are familiar with Gloucester. Old Gloucester cows from the English county of Gloucestershire are the source of the milk that gives rise to the name Gloucester cheese. The semi-hard cheeses Single and Double Gloucester have natural rinds. What makes Double Gloucester different from Single Gloucester is that it is aged for almost twice as long. Its richer color, firmer texture, and stronger flavor are all results of the extra aging.
Double Gloucester is sold far more frequently than Single Gloucester since it is larger and tastier. Single Gloucester is more frequently found in the county, whereas Double Gloucester is significantly more likely to be found in retailers outside of Gloucestershire.
A unique cheese called Dry Jack, or Monterey Jack, became well-known in the middle of the 1950s. Due to the lack of access to European cheeses like parmesan, it was created during World War I. Although Dry Jack has a texture akin to parmesan, its flavor is more nutty and less sweet. Try grating it over pasta, salads, and casseroles—it goes well with similar recipes as parmesan.
Derbyshire, the region in England from which Derby cheese is derived, is the source of its nickname. It has a buttery, creamy flavor and is semi-firm. Derby cheese’s moisture content—which is higher than that of many other cheeses—and short maturation period contribute to its mild flavor. Though it doesn’t have the conventional cheddar’s hardness and sharpness, it tastes similar to cheddar. The most popular variety of Derby cheese is the blue-green Sage Derby, which gets its distinctive color from blending sage with milk.
Turkey sells a string cheese brand called Dil Peyniri. It is a white cheese with a milky hue that is prepared from cow’s milk.
The semi-hard smoked cheese known as dimsi is mostly available in Croatia. It is marketed under the Presdent Sirela brand and is prepared from full-fat cow’s milk.
In Turkey’s Lakes region, ewe and goat milk are used to make dolaz cheese. It is made from whey and heated to a high temperature, which may cause the hue to become darker.
An exclusive variety of English Farmouse Cheddar called Dorset Drum. It’s one of the few varieties of cheddar protected by PGI. The term Dorset Drum comes from the English county of Dorset, where a tiny farm produces it. The premium cheese is hand-dipped in a black wax shell after being perfectly matured.
The Kerrygold Company is the maker of the cheese variety known by the trademark Dubliner®. It’s a cheese made from cow’s milk that tastes nutty and sweet.
Sheep’s milk is used to make Duddleswell, a hard cheese that resembles cheddar. There are two varieties: ordinary and smoked.