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Popular varieties and types of locally manufactured cheeses in Israel — a handy cheese guide featuring Hebrew names and transliterations to help you navigate supermarket shelves, deli counters, and Israeli recipes.
Israel is well known for its soft white cheeses and wide variety of dairy products. From inexpensive everyday staples to premium artisanal varieties, supermarket shelves offer an impressive selection of both locally produced and imported cheeses. In recent years, fromageries — specialized cheese shops — have sprung up across the country, from Sarona Market to Mahane Yehuda Market and beyond.
Soft cheeses in Israel are made from cow’s, goat’s, and sheep’s milk. Goat’s- and sheep’s-milk cheeses are known for their strong, distinctive flavor, while cow’s-milk cheeses tend to be milder and are produced year-round. Goat’s- and sheep’s-milk cheeses, however, are generally seasonal and more widely available during specific times of the year.
Soft cheeses have a high moisture content. Some white cheeses are pressed to expel the whey, while others are left to ripen naturally. During the ripening process, molds and bacteria develop, contributing to the flavor, texture, and individuality of each cheese.
Over the years, major Israeli dairies such as Tnuva, Strauss Group, and Tara have created a wide variety of cheeses — some fabulous and others perhaps less so. At the same time, smaller family-owned and boutique dairies like Gad Dairy, Zuriel, and Barkanit are also carving out their slice in Israel’s growing cheese market.
It is a Jewish tradition to eat dairy products on Shavuot (The Festival of Weeks) so we are sharing some cheesy info about local varieties and types of cheese that every Israeli shopper should know and can use in their recipes.
Brinza Cheese – Gvinat Brinza – גבינת ברינזה
Brinza — not “Breezer”! — is a soft, salty white cheese made from cow’s milk that is commonly used in both cooking and salads. With an average fat content of around 15%, Brinza is soft and spreadable when fresh but becomes firmer and more crumbly as it ages. It is usually stored in brine, which helps maintain its moisture and distinctive tangy flavor. Expect to pay approximately 90–100 shekels per kilogram.
Bulgarian Cheese – Gvinat Bulgarit – גבינת בולגרית
Bulgarian cheese is a white brined cheese similar to Feta, though typically saltier and creamier. Popular throughout Israel, it originates from the Balkan region and is commonly made from cow’s, sheep’s, or mixed milk. Bulgarian cheese is available in a wide range of fat contents, from 5% up to 28%.
It is versatile and commonly used in salads, sandwiches and pastries, crumbled over vegetables, in baked dishes, as a topping for pizza or savory breads, and anywhere a Feta-style cheese is called for.
In Israel, ready-packed Bulgarian cheese is widely available. Expect to pay approximately 20–25 shekels for a 250–350 gram package, depending on the brand and fat content.
Canaan Cheese – Gvinat Kna’an – גבינת כנען
Canaan cheese is a white cheese with a 5% fat content. A salt-free cheese. Great for baking and even in cheese-cakes. Expect to pay around 20-30 shekels for 500g.
Cottage Cheese – Gvinat Kotteg’ – גבינת קוטג
Cottage cheese is a fresh, soft, mildly flavored cheese made from milk curds. During production, the whey is separated so that only the curds remain. The cheese is then drained but not pressed, giving it its characteristic chunky texture. Originally a homemade cheese prepared from leftover milk, this simple process is what gave cottage cheese its name.
Cottage cheese can be eaten in many different ways: on its own, with fruit and sugar, with salt and pepper, spread on toast, paired with tomatoes, mixed with granola and cinnamon, added to salads, used as a chip dip, or even substituted for mayonnaise in tuna salad. Higher-fat varieties, from 3% fat content and upward, are also sold in a range of flavored versions.
In Israel, a widely publicized consumer price protest several years ago led to a significant drop in the cost of cottage cheese. Today, a 250-gram tub generally costs around six shekels, though flavored varieties are usually more expensive.
Emek Cheese – Gvinat Emek – גבינת עמק
Emek cheese is a hard, light-yellow cheese that has been popular in Israel since its introduction in 1942, with the original recipe remaining unchanged. Made from cow’s milk, Emek cheese typically contains around 28% fat, and it takes approximately one and a half cups of milk to produce a single 28-gram slice.
Known for its mild flavor and smooth texture, Emek cheese is a staple in many Israeli households. It is commonly sliced into sandwiches, melted in a toasted cheese sandwich — known in Hebrew as a “toast” (טוסט) — and used in pizzas, pashtidot (Israeli-style crustless quiches), soufflés, and cheese sauces. While versatile and widely loved, its flavor is milder than cheeses such as Edam, Cheddar, or Sweetmilk cheeses.
Prices generally range from 40–80 shekels per kilogram, depending on the fat content, with the 5% and 9% varieties often being the most expensive.
Tal HaEmek Cheese – Gvinat Tal HaEmek – גבינת טל העמק
Tal HaEmek is easily recognizable by its large holes and is considered Israel’s version of Swiss Emmental cheese. Made from cow’s milk, it has a firmer texture and a sharper, nuttier flavor than regular Emek cheese. With an average fat content of around 30%, Tal HaEmek is popular in sandwiches, toasted cheese sandwiches, and a variety of baked dishes where a stronger cheese flavor is desired. Depending on the brand and fat content, expect to pay between 40 and 90 shekels per kilogram.
Gilboa Cheese – Gvinat Gilboa – גבינת גילבוע
Gilboa cheese is a hard yellow cheese similar to Emek cheese, though it typically contains a slightly lower fat content of around 22%. Mild in flavor and versatile in use, Gilboa can be substituted in recipes that call for Edam, Sweetmilk, or Cheddar cheese. It works well in sandwiches, toasted cheese sandwiches, casseroles, sauces, and baked dishes. Depending on the brand and fat content, expect to pay between 45 and 65 shekels per kilogram.
Blue Cheese Varieties – Gvinot Kcholot- גבינות כחולות
Israeli blue cheese varieties are sold under a range of names, with each local dairy producing its own version of a Roquefort-style cheese. Popular examples include Galil Rokfor, Roq-Kfar, Bar-Kfar, and Kachol Lavan. Typically made from sheep’s or goat’s milk, these cheeses are known for their distinctive aroma and strong, salty flavor.
Blue cheese pairs particularly well with thick-crusted country-style bread, grapes, apples, and walnuts. Many people enjoy it with sweet dessert wines, while others prefer it alongside a glass of Cabernet Sauvignon. It can also be added to creamy salad dressings for a richer, sharper taste. If the pungent smell does not put you off, you’ll discover a bold and flavorful cheese with plenty of character. Expect to pay between 100 and 140 shekels per kilogram for locally produced blue cheeses.
Labaneh – לבנה
Labneh is a soft white cream cheese popular throughout the Middle East. It begins as yogurt that is strained to remove excess whey, resulting in a thicker, creamier consistency. Labaneh can be made from goat’s, sheep’s, or cow’s milk, each giving the cheese a slightly different flavor and richness.
Often served rolled into balls and preserved in olive oil, Labaneh is commonly enjoyed with Za’atar and warm Pita bread. Its tangy flavor and smooth texture also make it popular as a spread, dip, or part of a mezze platter.
Labaneh is available in a wide range of fat contents, from 9% to 30%. Prices generally begin at around 30 shekels per kilogram, while premium varieties — such as Labaneh balls made from buffalo milk — can cost close to 100 shekels per kilogram.
Soft-white, Creamed Cheese – Gvina Levana – גבינה לבנה
White cream cheese is produced by all the major Israeli dairies and is available in fat contents starting from 3% and upward. Usually sold in 250-gram tubs, it can also be purchased in larger 500- and 750-gram containers, which are especially useful for baking traditional Shavuot cheesecakes and other dairy desserts. Mild and creamy in flavor, white cream cheese can often be substituted in recipes that call for sour cream or plain yogurt.
Premium varieties such as Symphonia and Napoleon typically have a higher fat content and are sold in a variety of flavors including garlic, onion, and dill. These richer spreads are similar in style and texture to Philadelphia cream cheese popular in the United States.
Tsfatit Cheese – Gvinat Tsfatit – גבינת צפתית
Tzfatit cheese is a semi-hard, salty white cheese known for its slightly rubbery texture. First produced in 1840 from sheep’s milk by the HaMeiri dairy in Tzfat, which gave the cheese its name — it is still made there today by descendants of the original cheesemakers.
Traditionally produced from sheep’s milk, Tzfatit cheese is now also made from cow’s and goat’s milk. Its mild yet salty flavor makes it extremely versatile in Israeli cooking. It can be used in lasagna, pashtidot (Israeli-style crustless quiches), börekas, or almost any recipe that calls for white cheese. It is also delicious sliced into sandwiches, especially when paired with tapenade and sun-dried tomatoes. Expect to pay around 80 shekels per kilogram.
Whatever your choice: from creamy white cheeses to sharp blue varieties, Israel’s cheese selection offers something for every palate. Alongside their flavor and versatility, many cheeses also provide valuable nutrients including protein, calcium, zinc, phosphorus, magnesium, vitamin A, vitamin B2 (riboflavin), and vitamin B12.
Last Laugh
What type of cheese hides a horse?
Mascarpone.
