Animals

Discover 40 Cheeses That Start With P

Around the world, there are over 1,800 different varieties of cheese that come from different cultures and have a broad range of flavours, textures, and even colours! We’re going to examine 40 distinct cheese varieties today, all of which begin with the letter P. Continue reading to find out more about their origins, names, and manufacturing process.

1. Provolone

These days, this Italian cheese is highly well-liked all over the world. But it began somewhere in southern Italy at the end of the 1800s. The region of Campania, close to the southwest edge of the country, is where this aged stretched-curd cow’s milk cheese originated. Nowadays, it’s manufactured in a wide range of nations, and some types are smoked to give it a unique flavour.

2. Passendale

The village of origin of this cheese, Passendale, Belgium, is the source of its name. A few varieties are made in Belgium: the traditional, prelude, and the luxury Passendale Bel Age, which is aged for six months to provide a deeper flavour. It’s a cow’s milk cheese that’s semisoft. In 1932, the Passendale Donck Family started producing it. Its flavour is moderate and slightly sweet.

3. Pepper Jack

It’s interesting to note that Pepper Jack is a native of California. It was first made as Monterey Jack cheese by Franciscan friars in Alta California beginning in the 1800s. In its original Monterey Jack form, this semi-hard cow’s milk cheese has a mildly sweet flavour. But Pepper Jack, a more recent variety of the cheese, gets its fiery taste from chilli and bell peppers as well as a variety of spices.

4. Paneer

This is not an aged Indian cheese. Actually, it’s a fresh, soft cheese with an acidic setting that is made from either buffalo or cow milk. It is made by adding an acidic ingredient, like vinegar or lemon juice, to milk to curdle it. In modern Indian cuisine, it is highly typical. Its actual roots, however, are a matter of great controversy. It might have started in Portugal, ancient Iran, Afghanistan, or possibly India. Notably, the term “panir,” which means “cheese” in Persian, is where its name originates.

5. Pecorino Romano

This is a salty, firm sheep’s milk cheese. The most popular usage for it is grating over different dishes, like salads and pastas. Ageing correctly takes at least five months. Its earliest form dates back at least 2,000 years, and Italy is home to a long and colourful history of it. In fact, Pliny the Elder and other ancient Latin writers once detailed their processes for making it. In fact, it’s among the oldest and best cheeses in Italy!

6. Pelardon

There are various names for this unusual French cheese, including paraudou and paraldon. The milk used to make this classic cheese is goat’s milk. The Cévennes mountain range in south-central France is where it originated. This cheese typically weighs about 60 grammes in rolls or wheels, with a thin layer of white mould covering its soft centre.

7. Parmigiano Reggiano

This renowned Italian cheese, also referred to as just “Parmesan,” is useful for a variety of tasks. It is most frequently grated over salads, soups, and pasta dishes. This is a hard, gritty, and tasty cheese made from cow’s milk. Generally speaking, it has to age for at least a year. Its namesake comes from the two main Italian provinces of Reggio Emilia and Parma, which produce the most of it.

8. Picodon

This cheese made from goat’s milk is native to the southern French region of the Rhône. This cheese is made in France in at least six primary kinds, each with unique flavours, weights, and maturation periods. Its flavour can range from mild and fresh to more acidic and spicy, depending on how long it is matured. Usually, it needs to age for two to four weeks. Similar to taste, texture can also range from being soft to being firm.

9. Parenica

This traditional, lesser-known cheese from Slovakia is sliced into long, thin strips. The spirals you see above are created by rolling the strips. It is typically steamed and smoked, and it is semi-firm and semi-fat. A few centuries ago, sheep’s milk was used to make it first. Nowadays, nevertheless, cow’s milk cheese is increasingly popular. Parenica is its name, derived from the Slovak term meaning “steaming.”

10. Perail

The wrinkled, light rind of this French cheese makes it easy to identify. It is made from ewe’s milk and is soft. The Aveyron region in southern France is where it originated. The geotrichum candida fungus makes up the rind of this unusual cheese that begins with P. It usually ages for a duration of two to eight weeks.

Highlights of  More Cheeses Starting with P:

11. Paška Skuta

12. Păski Sir/Pag Cheese

13. Pálpusztai

14. Padraccio

15. Pallone di Gravina

16. Pepato

17. Piave

18. Provatura

19. Prescinsêua

20. Paddy Jack

21. Pélardon

22. Pont-l’Évêque

23. Pouligny-Saint-Pierre

24. Pavin

25. Port Salut

26. P’tit Basque

27. Parrano

28. Prima Donna

29. Przeworski

30. Picón Bejes-Tresviso

31. Plesnivec

32. Prästost

33. Pot Cheese/Kuzeh

34. Pikauba

35. Palmito

36. Pinconning

37. Panquehue

38. Paraguay

39. Port Wine

40. Pavé d’Auge