Cheeses That Start With N

Cheeses that start with N are a surprisingly varied bunch. Some are famous supermarket-friendly names, such as Neufchâtel and Norvegia, while others are regional cheeses you are more likely to spot in a specialist cheese shop, farmers market or continental deli.

This guide covers notable N cheeses from the UK, Europe and beyond, with simple tasting notes, serving ideas and money-saving tips. Handy if you are doing an alphabet food challenge, building a cheeseboard, planning a quiz, or just fancy trying something a bit different.

Quick List of Cheeses That Start With N

Here are some of the best-known and most interesting cheeses beginning with N:

• Nabulsi
• Nagelkaas
• Naantali
• Năsal
• Napoléon
• Neufchâtel
• Nevat
• Nieheimer Käse
• Niolo
• Nisa
• Njeguški sir
• Nøkkelost
• Noord-Hollandse Gouda
• Norbury Blue
• Norfolk Dapple
• Norfolk Mardler
• Norfolk Tawny
• Norfolk White Lady
• Northumberland Original
• Norvegia
• Nostrano
• New Forest Blue

Cheeses Beginning With N: Comparison Table

1. Neufchâtel

Neufchâtel is one of the most recognisable cheeses that start with N. It comes from Normandy in northern France and is often compared with Camembert, although it tends to be slightly firmer and a little more delicate when young.

Traditional Neufchâtel has a bloomy white rind and a soft, creamy centre. It can be sold in different shapes, including the well-known heart shape. The flavour is fresh and lactic at first, becoming richer, earthier and more mushroomy as it ripens.

How to eat Neufchâtel

• Serve with crusty bread, apple slices and walnuts.
• Add a small wedge to a French-style cheeseboard.
• Use in a toasted sandwich with ham or mushrooms.
• Pair with cider, especially Normandy-style cider if you can find it.

2. Nabulsi

Nabulsi is a brined cheese associated with Palestinian and Jordanian cooking. It is usually white, firm and salty, with a texture that softens when heated. It is traditionally made from sheep milk, though goat and cow milk versions are also found.

Because it is stored in brine, Nabulsi can be quite salty. Some people soak it briefly in water before using it, particularly if it is going into a dish where you want more balance.

How to use Nabulsi

• Grill or pan-fry it in thick slices.
• Use it in pastries and Middle Eastern bakes.
• Serve with tomatoes, cucumber, olives and flatbread.
• Try it as an alternative to halloumi when you want something salty and firm.

3. Nagelkaas

Nagelkaas is a Dutch cheese flavoured with cloves. The name is often linked with clove cheese, and it has an aromatic, warming flavour that makes it stand out from plainer semi-hard cheeses.

It is usually made from cow milk and has a firm texture, making it easy to slice. The clove flavour can be fairly bold, so a little goes a long way on a cheeseboard.

Best uses for Nagelkaas

• Slice thinly with rye bread or seeded crackers.
• Serve with pickles and cured meats.
• Grate sparingly into a cheese sauce for a spiced note.
• Pair with dark beer or a malty ale.

4. Naantali

Naantali, sometimes seen as Naantalin juusto, is a Finnish semi-hard cheese. It is often compared with mild, Edam-style cheeses, with a smooth texture and gentle flavour.

This is not the punchiest cheese on the list, but that is part of its appeal. It is easy to slice, easy to melt and useful for everyday lunches.

Ways to serve Naantali

• Use in sandwiches and packed lunches.
• Melt over toast or jacket potatoes.
• Serve with ham, cucumber and rye bread.
• Use as a mild cheese for children or anyone who prefers gentler flavours.

5. Năsal

Năsal is a Romanian cheese with a distinctive character. It is a smear-ripened cow milk cheese, traditionally associated with ripening in a natural cave environment. The result is a cheese with a soft to semi-soft texture and a strong aroma.

If you enjoy washed-rind cheeses, Năsal is worth seeking out. It is richer and more pungent than mild supermarket cheeses, so serve it in small portions at room temperature.

6. Napoléon

Napoléon is a French sheep milk cheese, often linked with the Pyrenees. It is typically firm or semi-hard, with a natural rind and a smooth, nutty flavour.

Sheep milk cheeses often have a richer, rounder taste than many cow milk cheeses. Napoléon works well on a cheeseboard but is also excellent shaved over salads or served with fruit.

Good pairings

• Quince paste or fig chutney
• Fresh pears
• Walnuts or almonds
• Dry white wine or light red wine

7. Nevat

Nevat is a Catalan goat cheese with a soft bloomy rind. It is usually made in a log or rounded shape and has a creamy, slightly chalky centre when young. As it matures, it becomes softer and more complex.

The flavour is bright, tangy and goaty without being too fierce. If you like soft goat cheese but want something with more structure than a plain chèvre log, Nevat is a good one to try.

8. Nieheimer Käse

Nieheimer Käse is a traditional German sour milk cheese. It has protected status in the EU and is associated with the town of Nieheim in North Rhine-Westphalia.

This cheese is low in fat compared with many richer cheeses, with a firm, dry texture and a tangy, aromatic flavour. It is not always easy to find in the UK, but it is a proper N cheese for anyone interested in regional European foods.

9. Niolo

Niolo, also known in Corsican forms such as Niulincu, is a cheese from Corsica. It is commonly made from sheep or goat milk and can vary in texture depending on age and producer.

Young versions are softer and milder, while aged versions can become more robust and rustic. Corsican cheeses often have a wild, herbal edge thanks to the local landscape and traditional grazing.

10. Nisa

Nisa is a Portuguese sheep milk cheese from the Alentejo region. It has protected designation of origin status and is made using traditional methods, including the use of thistle rennet.

The cheese is usually semi-hard, with a yellowish paste and a savoury, slightly tangy flavour. It is less oozy than some Portuguese sheep cheeses, making it easier to slice for a board or picnic.

Serving ideas for Nisa

• Serve with crusty bread and olives.
• Add to a tapas-style spread.
• Pair with roasted peppers or tomatoes.
• Enjoy with a Portuguese red wine.

11. Njeguški Sir

Njeguški sir is a traditional cheese from Montenegro, named after the village of Njeguši. It is often made from sheep milk, cow milk or a mixture, and may be smoked depending on the producer.

The texture is generally firm enough to slice, and the flavour is savoury, milky and sometimes gently smoky. It is commonly served with cured meats, bread and local produce.

12. Nøkkelost

Nøkkelost is a Norwegian cheese inspired by Dutch spiced cheeses. It is usually made from cow milk and flavoured with spices such as cumin, caraway and cloves.

The name is often translated as key cheese, and the cheese itself is firm, sliceable and aromatic. It is a brilliant option if you want something that feels familiar in texture but more interesting in flavour.

How to use Nøkkelost

• Slice for open sandwiches.
• Serve with rye crispbread and pickled cucumber.
• Use in a Scandinavian-style lunch plate.
• Try with apple chutney or mustard.

13. Noord-Hollandse Gouda

Noord-Hollandse Gouda is a protected Dutch Gouda made in North Holland. It starts with N and is a useful one to know because it is more specific than ordinary Gouda.

Depending on age, it can range from smooth and creamy to deeply nutty and crystalline. Younger versions are good for melting, while mature versions are better for nibbling in small chunks.

14. Norbury Blue

Norbury Blue is an English blue cheese made in Surrey. It is a softer blue with a creamy texture and a flavour that can be mellow, savoury and earthy rather than aggressively sharp.

If you find strong blue cheeses too much, a softer British blue like Norbury Blue can be a gentler place to start. Serve it with pears, oatcakes or a small spoonful of chutney.

15. Norfolk Dapple

Norfolk Dapple is a British ewe milk cheese made in Norfolk. It is a hard cheese with a mature, nutty flavour and a pleasing sweetness from the sheep milk.

It is a good choice for people who like firm cheeses such as Cheddar or Manchego but want to try something British and a little different.

Best uses

• Slice for a cheeseboard.
• Grate over roasted vegetables.
• Serve with chutney and crackers.
• Use in a ploughman-style lunch.

16. Norfolk Mardler

Norfolk Mardler is another Norfolk cheese, made from goat milk. It is usually a hard or semi-hard cheese with a clean, savoury flavour and a texture that works well for slicing or grating.

The word mardler is a Norfolk term for someone who enjoys a good chat, which makes it a pleasingly local name for an English cheese.

17. Norfolk Tawny

Norfolk Tawny is a washed-rind cheese made from ewe milk. Washed-rind cheeses are rubbed or washed during maturation, which encourages a distinctive rind and a deeper aroma.

Expect a fuller flavour than a mild hard cheese. Serve it at room temperature and keep portions modest if you are introducing it to people who are new to stronger cheeses.

18. Norfolk White Lady

Norfolk White Lady is a soft ewe milk cheese with a bloomy rind. It is often compared with Brie or Camembert, but the sheep milk gives it a richer, sweeter character.

This is a lovely British option for a cheeseboard, especially if you want a soft cheese that feels familiar but still has something distinctive about it.

19. Northumberland Original

Northumberland Original is a British cow milk cheese from the North East of England. It is generally a mild, creamy cheese with an approachable flavour, making it useful for everyday eating.

It works well in sandwiches, on crackers or melted into simple meals. If you are trying to buy more British cheese, it is one to look out for at delis and regional food shops.

20. Norvegia

Norvegia is one of Norway’s most popular everyday cheeses. It is a semi-hard cow milk cheese with a mild, slightly nutty flavour, often compared with Gouda-style cheeses.

It is not a dramatic cheese, but it is very practical. It slices neatly, melts well and suits sandwiches, toasties, omelettes and lunchboxes.

Budget tip

If you cannot find Norvegia, a mild Gouda, Edam or young Cheddar will usually do the same job in recipes. You will not get exactly the same flavour, but you will get a similar mild, melty result.

21. Nostrano

Nostrano means local or our own in Italian, so it can refer to different local cheeses rather than one single cheese. You may see it used for mountain-style cheeses from northern Italy or nearby Alpine areas.

Nostrano cheeses are often semi-hard or hard, with savoury, milky and nutty notes. Because the name can vary by region and producer, check the label or ask the cheesemonger how mature it is before buying.

22. New Forest Blue

New Forest Blue is an English blue cheese made in Hampshire. It is a soft, creamy blue with a mellow flavour and attractive blue veining.

It is good for people who enjoy creamy blues rather than very salty, crumbly ones. Try it with oat biscuits, celery, pears or a drizzle of honey.

Money-Saving Tips for Buying N Cheeses

Some cheeses beginning with N are specialist products, so they can cost more than standard supermarket blocks. A few small habits can keep the cost sensible.

• Buy small pieces first: Strong or unusual cheeses can divide opinion. Start with a 100g to 150g wedge before committing to a larger piece.
• Use the deli counter: If your supermarket has a counter, ask for a smaller cut. It is often cheaper than buying a pre-packed portion that is too large.
• Look for reduced cheese: Soft cheeses and deli cheeses are often reduced close to their use-by date. Only buy what you can safely eat in time.
• Build a mixed board: Use one interesting N cheese alongside cheaper crackers, fruit, pickles and a standard Cheddar.
• Grate the leftovers: Firm cheeses such as Norfolk Dapple, Nisa or Noord-Hollandse Gouda can be grated and used in pasta bakes, soups or toasties.
• Freeze cooking portions: Many hard and semi-hard cheeses can be frozen for cooking. Texture may become crumblier, so use them grated or melted rather than on a cheeseboard.

How to Store Cheese Safely

Cheese storage depends on the type, but there are a few general rules that work for most household fridges.

• Keep cheese refrigerated and follow the date on the pack.
• Wrap opened cheese well to stop it drying out and absorbing fridge smells.
• Store blue and strong-smelling cheeses separately if possible.
• Use clean knives to avoid cross-contamination.
• Do not eat cheese that smells unpleasant in a way that is not normal for that cheese, has unexpected mould on fresh cheese, or shows signs of spoilage.
• Pregnant people, older adults and anyone with a weakened immune system should follow NHS food safety guidance on soft, mould-ripened and unpasteurised cheeses.

Best N Cheeses for Different Uses

FAQs About Cheeses That Start With N

What is the most famous cheese that starts with N?

Neufchâtel is probably the most famous cheese beginning with N, especially in Europe. It is a soft French cheese from Normandy with a bloomy rind and creamy centre.

What British cheeses start with N?

British cheeses that start with N include Norfolk Dapple, Norfolk Mardler, Norfolk Tawny, Norfolk White Lady, Norbury Blue, New Forest Blue and Northumberland Original.

Is Neufchâtel the same as cream cheese?

Traditional French Neufchâtel is not the same as standard cream cheese. It is a soft, ripened cheese with a white rind. In some countries, the name Neufchâtel is also used for a lower-fat cream cheese style, so check the label.

Which N cheese is best for melting?

Norvegia, Naantali and young Noord-Hollandse Gouda are good melting cheeses. Nabulsi also softens when heated and can be grilled or fried, though it stays firmer and saltier than classic melting cheeses.

Which cheeses that start with N are good for a cheeseboard?

For a balanced cheeseboard, try Neufchâtel as the soft cheese, Norfolk Dapple or Nisa as the firm cheese, and New Forest Blue or Norbury Blue as the blue cheese. Add crackers, fruit and chutney to make the cheese go further.

Are there any spicy or flavoured N cheeses?

Yes. Nøkkelost from Norway and Nagelkaas from the Netherlands are both spiced cheeses. They often include flavours such as cumin, caraway or cloves.

What can I use instead of Nabulsi?

Halloumi is the easiest substitute for Nabulsi in many UK kitchens, especially if you plan to grill or fry it. Feta can work in salads if you want a salty brined cheese, but it will not behave the same way when heated.

Where can I buy unusual N cheeses in the UK?

Start with independent cheesemongers, continental delis, Middle Eastern food shops and online cheese retailers. Larger supermarkets may stock Neufchâtel-style cheeses, Gouda, Norwegian cheeses or British regional cheeses depending on the branch.