List of Israeli cheeses

Over the years, the country has developed a diverse range of cheeses, incorporating a variety of cultural and culinary influences.

Today, Israeli cheese is enjoyed both domestically and internationally, with many unique varieties that reflect the country's rich culinary heritage.

Milk and cheese were an important part of the diet of the ancient Israelites, and cheese-making was a common practice among them.

The cheese was usually formed into balls or cylinders and then stored in a cool place to age.

In the Jewish tradition, cheese is still an important part of the celebration of Shavuot, which commemorates the giving of the Torah on Mount Sinai.

Cheese has been an important part of the diet and culture of the ancient Israelites for thousands of years.

Cheese was also used in religious ceremonies, and it continues to play an important role in Jewish tradition today.

In the 1980s, due to the moderate increase in Israel's security and stability, as well as a growing economy and the standard of living starting to improve as a result of Israel transitioning from a developing country to a developed country, and a socialist economy to a free market based economy, around this time, as well the impact of international tourism, privately owned dairies began producing a vast variety of high quality handmade cheeses from cow, goat and sheep's milk.

Another kosher Israeli cheese not of note is Kadurim Rolled Chevre, which is made of fresh goat cheese and rolled with such flavors as sesame seeds, Herbs de Provence, cracked black pepper, sun-dried tomato, and raspberry.

From salty, crumbly feta to creamy, tangy labneh, there is a cheese to suit every taste and occasion.

This salty, crumbly cheese is made from sheep or goat milk and has a tangy flavor that pairs well with a wide range of dishes.

Labneh is often served as a dip or spread, accompanied by fresh herbs, olives, or other toppings.

Tzfatit is a white, crumbly cheese made from goat or sheep milk that originates from the city of Safed in the Galilee region of Israel.

Halloumi is a semi-hard, salty cheese that is traditionally made from sheep or goat milk.

Halloumi is often grilled or fried and served as a side dish or topping for sandwiches and salads.

It has a mild, slightly salty flavor and a smooth, creamy texture that makes it ideal for spreading on bread or crackers.

Bulgarit is one of the most popular cheeses of Israel today, and is often used in the filling of bourekas, sambusak and similar dishes, as well as an ingredient in salads or as a topping for bread, crackers or even watermelon.

Israeli Gouda is often smoked, aged, or infused with herbs, giving it a distinct flavor profile.

Kaseri is a semi-hard, yellow cheese that is made from sheep milk originally from Greece.

It is slightly firmer and saltier than the Cypriot version, and has a distinct, chewy texture that makes it ideal for grilling or frying.

Labaneh is often served as a dip or spread, and is commonly enjoyed with pita bread or vegetables.

Jibneh Arabieh is a white, crumbly cheese that is made from goat or sheep milk.