Looking for cheeses that start with P? This guide brings together the well-known favourites, the supermarket staples, and a few cheeseboard-worthy varieties you might spot in a deli or farm shop.

From Parmesan grated over pasta to paneer in a curry, P cheeses cover a surprisingly wide range of flavours and textures. Some are salty and hard, some are soft and creamy, and a few are best melted into toasties, bakes and sauces.

Cheeses That Start With P: Quick Reference Table

If you need a quick answer, here are some of the best-known cheeses beginning with P, along with what they are commonly used for.

Popular Cheeses That Start With P

Parmesan

Parmesan is one of the most familiar cheeses that start with P. In UK supermarkets, the word Parmesan is often used for Italian-style hard grating cheese, though it is not always the same as Parmigiano Reggiano.

It has a savoury, nutty flavour and a firm texture, making it perfect for grating. A little goes a long way, which is good news if you are watching the food budget.

Use it for:

• Spaghetti bolognese, lasagne and pasta bakes
• Risotto and creamy soups
• Homemade pesto
• Caesar-style salads
• Cheese crisps baked in the oven

Money-saving tip: buy a wedge rather than a tub of pre-grated cheese if you can. It usually lasts longer, tastes better, and the rind can be simmered in soups or sauces for extra flavour.

Parmigiano Reggiano

Parmigiano Reggiano is the famous protected Italian hard cheese made in specific areas of Italy. It is often pricier than generic Parmesan-style cheese, but it has a deep, complex flavour with tiny crunchy crystals running through it.

It is excellent for cooking, but also good enough to eat in chunks with fruit, cured meats or a drizzle of honey. If you are putting together a small cheeseboard, Parmigiano Reggiano adds a strong savoury hit without needing a huge portion.

Best with: pasta, risotto, pears, balsamic vinegar, walnuts and Italian meats.

Pecorino Romano

Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. It is sharper and saltier than Parmesan, so you generally need less of it in a dish.

It is the classic choice for Roman pasta dishes such as cacio e pepe, amatriciana and carbonara. It also works well grated over roast vegetables, bean soups and salads.

Budget tip: because Pecorino Romano is so punchy, try mixing a small amount with a cheaper cheese in pasta bakes or savoury crumbs.

Pecorino Toscano

Pecorino Toscano is another Italian sheep’s milk cheese, but it is usually milder and less salty than Pecorino Romano. Younger versions are softer and gentle, while aged versions become firmer and more savoury.

It is lovely on a cheeseboard with grapes, figs or chutney. You can also shave it over salads, roasted peppers, courgettes or simple pasta dishes.

Pecorino Sardo

Pecorino Sardo comes from Sardinia and can be found in both younger and mature forms. It has a sheep’s milk tang, but the flavour varies from mild and creamy to firm and robust depending on age.

Use younger Pecorino Sardo in sandwiches and antipasti plates, and mature versions for grating or serving with bread and olives.

Pecorino Pepato

Pecorino Pepato is a sheep’s milk cheese flavoured with black peppercorns. The pepper gives it warmth and makes it particularly good with bread, tomatoes and cured meats.

If you like a cheese with built-in seasoning, this is a good one to try. It can be grated over pasta or sliced for a cheeseboard.

Paneer

Paneer is a fresh cheese widely used in Indian cooking. Unlike many cheeses, it does not melt into a stretchy puddle. Instead, it holds its shape, which makes it brilliant for curries, frying, grilling and skewers.

It has a mild, milky flavour, so it takes on spices and sauces beautifully. You will find it in many larger supermarkets, Asian grocers and some frozen sections.

Use paneer in:

• Saag paneer with spinach
• Paneer tikka skewers
• Pea and paneer curry
• Wraps with salad and chutney
• Quick fried paneer with chilli and peppers

Money-saving tip: paneer is useful for meat-free meals because it feels substantial. Pair it with lentils, chickpeas, spinach or frozen peas to make a filling dinner without relying on expensive ingredients.

Provolone

Provolone is an Italian semi-hard cheese with a smooth texture. It can be mild and creamy or sharper and more mature, depending on how it is made and aged.

It melts well, so it is handy for hot sandwiches, pizza, burgers, toasties and pasta bakes. Sliced provolone is also good in packed lunches because it has more character than many mild sandwich cheeses.

Try it in: a ham and provolone toastie, meatball subs, stuffed peppers or a simple tomato and cheese panini.

Port Salut

Port Salut is a French semi-soft cheese with a distinctive orange rind and a mild, creamy centre. It looks bolder than it tastes, which makes it a good choice for people who want something soft but not too strong.

It spreads nicely on bread when ripe and works well on a cheeseboard with apples, crackers and chutney. It is also pleasant in sandwiches, especially with ham or roasted vegetables.

Good for: easy cheeseboards, picnics, lunchboxes and mild creamy snacks.

Pont-l’Évêque

Pont-l’Évêque is a French washed-rind cheese from Normandy. It is soft, creamy and more aromatic than Port Salut, with a savoury flavour that becomes stronger as it ripens.

This is one for a cheeseboard rather than everyday grating. Serve it with crusty bread, sliced apple, cornichons or a simple green salad.

Storage note: washed-rind cheeses can smell strong in the fridge. Keep them wrapped and stored in a sealed tub to protect other foods.

Piave

Piave is an Italian cow’s milk cheese named after the Piave river. Young Piave is fairly mild and smooth, while aged Piave becomes harder, sweeter and nuttier.

If you enjoy Parmesan but fancy a change, aged Piave is worth trying. It can be shaved over salads, grated into pasta or served in small chunks with fruit.

Perl Las

Perl Las is a Welsh blue cheese made by Caws Cenarth. The name means blue pearl in Welsh. It is creamy, salty and blue-veined, with enough strength to stand out without overwhelming everything on the plate.

It is excellent crumbled over salads, stirred into a sauce for steak or mushrooms, or served with oatcakes and chutney.

Budget tip: blue cheese is powerful, so small amounts can make soups, sauces and salads taste more luxurious.

Perl Wen

Perl Wen is another Welsh cheese from Caws Cenarth. It is a soft, bloomy-rind cheese with a buttery texture and a gentle flavour when young. As it ripens, it becomes richer and runnier.

Serve it with crackers, warm bread or fruit. It can also be baked gently in a small dish and served with vegetable sticks or bread for dipping.

Lesser-Known P Cheeses Worth Knowing

Pouligny-Saint-Pierre

Pouligny-Saint-Pierre is a French goat’s cheese with a distinctive pyramid shape. It has a wrinkled rind and a flavour that can range from fresh and lemony to more earthy as it matures.

It is best served simply with bread, salad leaves, beetroot, honey or toasted nuts.

Pélardon

Pélardon is a small French goat’s cheese from the south of France. It is usually soft to semi-soft with a tangy, goaty flavour.

Try it warmed slightly on toast and served with a green salad, or crumbled over roasted vegetables.

Paški Sir

Paški Sir is a Croatian sheep’s milk cheese from the island of Pag. It is firm, salty and full-flavoured, often compared with other hard sheep’s milk cheeses.

You may not see it in every supermarket, but it can appear in specialist cheese shops or online. Serve it in thin slices with olives, bread and tomatoes.

Puzzone di Moena

Puzzone di Moena is an Italian washed-rind cheese from Trentino. Its name hints at its strong aroma, but the flavour can be rich, savoury and satisfying rather than simply overpowering.

It suits adventurous cheeseboards and pairs well with potatoes, polenta, cured meats and rustic bread.

Pannerone

Pannerone is an Italian cow’s milk cheese with a soft texture and a distinctive flavour. It is known for having very little salt compared with many cheeses, giving it a different taste profile.

It is not a common UK supermarket cheese, but it is an interesting one to know if you enjoy exploring regional Italian cheeses.

Prato

Prato is a Brazilian semi-soft cow’s milk cheese. It is mild, yellow and sliceable, making it useful for sandwiches, burgers and snacks.

It is more likely to be found in specialist shops than standard UK supermarkets, but it is a good example of how varied P cheeses can be around the world.

Petit Basque

Petit Basque is a small sheep’s milk cheese inspired by cheeses from the Basque region. It is smooth, nutty and approachable, with a firm but creamy texture.

It works well with quince paste, grapes, apples and crusty bread. Look for it at larger cheese counters or specialist food shops.

Pavé d’Auge

Pavé d’Auge is a French washed-rind cheese from Normandy. It is related in style to other soft, aromatic cheeses from the region and is usually served as part of a cheeseboard.

Pair it with cider, apples, bread or simple crackers so the cheese remains the main event.

Everyday P Cheese Products

Not every P cheese is a traditional regional cheese. Some are everyday fridge staples, and they still deserve a mention because they are useful for quick meals.

Philadelphia and Other Cream Cheese

Philadelphia is a brand rather than a type of cheese, but many people use the name when talking about cream cheese. It is soft, spreadable and handy for both sweet and savoury recipes.

Use cream cheese in bagels, sandwiches, pasta sauces, cheesecakes, dips and frosting. Supermarket own-label versions are often cheaper and work well in most recipes.

Processed Cheese Slices

Processed cheese slices are not fancy, but they are practical. They melt smoothly and are often used in burgers, toasties and quick sandwiches.

They tend to be mild and consistent, which can be useful for children’s lunches or low-cost family meals. Check the label if you want to compare cheese content, salt levels or added ingredients.

Pimento Cheese

Pimento cheese is a spread commonly associated with the American South. It is usually made with grated cheese, mayonnaise and pimentos or roasted red peppers.

You can make a budget-friendly version at home with grated Cheddar, a spoonful of mayo or cream cheese, chopped roasted peppers and a pinch of paprika. It is good in sandwiches, on crackers or melted on toast.

Pepper Jack

Pepper Jack is an American cheese flavoured with peppers and spices. It is semi-soft, melts well and has a gentle kick.

Use it in quesadillas, toasties, burgers, loaded wedges or spicy macaroni cheese. If you cannot find it, try Monterey Jack with chopped jalapeños, or use mature Cheddar with chilli flakes.

Best P Cheeses for Cooking

Some cheeses that start with P are much better for cooking than others. Here is a quick guide.

How to Save Money When Buying Cheese

Cheese can be expensive, especially if you are buying several varieties for a cheeseboard. A few small habits can help keep costs down.

• Buy stronger cheese in smaller amounts: Parmesan, Pecorino and blue cheese deliver a lot of flavour, so you often need less.
• Choose blocks over grated cheese: pre-grated cheese is convenient, but blocks are usually more versatile and may last better.
• Use the freezer wisely: grated hard cheese and some cooking cheeses can be frozen, although texture may change. Use frozen cheese for cooking rather than cheeseboards.
• Check the reduced section: soft cheeses and deli cheeses are often reduced close to their use-by dates. Only buy them if you can use them in time.
• Plan a mixed cheeseboard: one stronger cheese, one soft cheese and one budget-friendly hard cheese can feel generous without buying six different types.
• Use rinds and offcuts: hard cheese rinds can add flavour to soups, stews and sauces. Remove before serving.

How to Store P Cheeses Safely

Always follow the storage instructions on the packet, especially for soft cheeses and fresh cheeses such as paneer. Most cheeses need to be kept chilled in the fridge.

• Hard cheeses: wrap well and store in the fridge. Keep them away from strong-smelling foods.
• Soft cheeses: keep sealed and use by the date shown. If soft cheese develops unexpected mould, it is safest to discard it.
• Blue cheeses: store wrapped or in a sealed tub so the flavour and smell do not spread.
• Paneer: keep refrigerated and use according to the date on the pack. Once opened, keep it covered and use promptly.
• Pregnancy guidance: NHS advice is to avoid mould-ripened soft cheeses unless they are cooked until steaming hot. Hard cheeses are generally considered safe. Check current NHS guidance if unsure.

Easy Serving Ideas for P Cheeses

If you have bought one of these cheeses and are not sure what to do with it, try one of these simple ideas.

• Parmesan: grate over roasted broccoli with lemon and breadcrumbs.
• Pecorino Romano: toss with spaghetti, black pepper and a little pasta water.
• Paneer: fry in cubes with curry powder, onions and frozen peas.
• Provolone: layer into a toastie with ham, tomato and mustard.
• Port Salut: serve with apple slices and crackers for a quick lunch.
• Perl Las: crumble over baked potatoes or stir into mushroom sauce.
• Perl Wen: bake gently and dip in warm bread.
• Piave: shave over rocket, pear and walnut salad.

FAQs About Cheeses That Start With P

What cheese starts with P?

Popular cheeses that start with P include Parmesan, Parmigiano Reggiano, Pecorino Romano, Paneer, Provolone, Port Salut, Pont-l’Évêque, Piave, Perl Las and Perl Wen.

Is Parmesan the same as Parmigiano Reggiano?

Not always. Parmigiano Reggiano is a protected Italian cheese made to specific rules in particular regions. Parmesan is often used more generally for Italian-style hard grating cheese. Both can be useful, but Parmigiano Reggiano usually has a more complex flavour.

Which P cheese is best for pasta?

Parmesan, Parmigiano Reggiano, Pecorino Romano and Piave are all excellent for pasta. Pecorino Romano is saltier and sharper, while Parmesan and Parmigiano Reggiano are nuttier. Piave is a good alternative if you want something slightly different.

Which cheese beginning with P does not melt?

Paneer does not melt like Cheddar or mozzarella. It holds its shape when fried, grilled or simmered, which is why it works so well in curries and skewers.

What P cheese is good for a cheeseboard?

Port Salut, Pont-l’Évêque, Perl Wen, Perl Las, Pouligny-Saint-Pierre, Pélardon and Parmigiano Reggiano are all good choices for a cheeseboard. For a balanced board, pick one soft cheese, one hard cheese and one stronger cheese.

Are there any British cheeses that start with P?

Yes. Perl Las and Perl Wen are Welsh cheeses and both are excellent choices. Pitchfork Cheddar is another British cheese name beginning with P, although it is a specific farmhouse Cheddar rather than a broad cheese style.

What is the cheapest P cheese to cook with?

It depends on the shop, but own-label cream cheese, processed cheese slices and blocks of Parmesan-style hard cheese are often budget-friendly options. Paneer can also be good value for meat-free meals, especially when combined with vegetables, pulses or rice.

Can you freeze cheeses that start with P?

Some can be frozen, but texture may change. Grated Parmesan-style cheese, grated Pecorino and some cooking cheeses usually freeze better than soft cheeses. Use frozen cheese in cooked dishes rather than serving it on a cheeseboard.

What is a mild cheese that starts with P?

Port Salut is a good mild P cheese. Provolone can also be mild, especially younger versions. Paneer is very mild too, though it is mainly used for cooking rather than slicing for a cheeseboard.

What is a strong cheese that starts with P?

Pecorino Romano, mature Parmigiano Reggiano, Perl Las, Pont-l’Évêque and Puzzone di Moena are all stronger options. They are useful when you want plenty of flavour from a small amount of cheese.