Hunting for cheeses that start with V? You have more options than you might expect. Some are famous French and Swiss classics, others are punchy washed-rind cheeses, crumbly goat’s cheeses, Spanish blues and hard Italian mountain cheeses that are brilliant for grating over pasta.

This alphabet foods guide keeps things practical. You will find the main V cheeses, what they taste like, how to serve them, and cheaper swaps if you cannot get hold of the exact cheese in a UK supermarket or deli.

Quick List: Cheeses That Start With V

Here are some of the best-known cheeses beginning with V:

• Vacherin Mont d’Or
• Vacherin Fribourgeois
• Valençay
• Valdeón
• Västerbottensost
• Valtellina Casera
• Vezzena
• Vieux Boulogne
• Vieux Lille
• Vieux Pané
• Venaco
• Villalón
• Vignotte
• Vulscombe
• Vermont Cheddar

Cheeses That Start With V: Flavour and Serving Guide

1. Vacherin Mont d’Or

Vacherin Mont d’Or, also called Vacherin du Haut-Doubs in France, is one of the most famous V cheeses. It is a soft cow’s milk cheese traditionally sold in a small wooden box, often wrapped with spruce. The texture is spoonable when ripe, with a rich, savoury, slightly woody flavour.

It is best known as a baking cheese. Pierce the top, add a splash of white wine and a sliver of garlic if you like, then bake until molten. Serve with crusty bread, boiled new potatoes, cornichons and steamed vegetables.

Money-saving tip

Vacherin Mont d’Or can be pricey and seasonal. For a cheaper baked cheese night, try a small baking Camembert or a reduced-to-clear Brie. The flavour is not identical, but you still get that hot, gooey, dunkable centre.

2. Vacherin Fribourgeois

Vacherin Fribourgeois is a Swiss semi-hard cow’s milk cheese from the canton of Fribourg. Unlike Vacherin Mont d’Or, this one is sliceable rather than spoonable. It has a buttery, slightly tangy flavour and melts beautifully.

It is a key cheese in some Swiss fondue blends, often paired with Gruyère. It also works well in toasties, gratins and cheesy potato dishes.

Best substitute

If you cannot find Vacherin Fribourgeois, try Gruyère, Comté, Emmental or a good mature Cheddar mixed with a little mozzarella for melt.

3. Valençay

Valençay is a French goat’s cheese from the Loire Valley. It is easy to recognise thanks to its truncated pyramid shape and grey ash-coated rind. The inside is white, creamy and lightly chalky, with a flavour that can range from fresh and lemony to more nutty as it matures.

Valençay is lovely on a cheeseboard, but it also works well in salads. Try it with beetroot, walnuts, roasted squash or a drizzle of honey. A small piece goes a long way because goat’s cheese has a distinct tang.

Budget serving idea

Use Valençay as the star cheese rather than buying several expensive cheeses. Serve it with own-brand crackers, homemade pickled onions, apple slices and a handful of toasted nuts.

4. Valdeón

Valdeón is a bold Spanish blue cheese from the area around León. It is often made with cow’s milk, goat’s milk or a mixture, depending on the producer. It is rich, salty, creamy and punchy, but usually not as sharp as some very strong blue cheeses.

Valdeón is excellent crumbled over steak, stirred into a simple cream sauce, or served with pears and walnuts. If you enjoy blue cheese but want something a little different from Stilton, it is well worth trying.

Best substitute

Use Spanish Cabrales for a stronger option, or choose Stilton, Gorgonzola Piccante or Danish Blue if you are shopping in a regular UK supermarket.

5. Västerbottensost

Västerbottensost, often called Västerbotten cheese in English, is a Swedish aged cow’s milk cheese. It is firm, granular and full-flavoured, with a savoury, slightly sweet nuttiness. It is sometimes compared with mature Cheddar or Parmesan, though it has its own character.

In Sweden it is famously used in Västerbotten cheese pie, a rich savoury tart often served at celebrations. It is also brilliant grated over soup, folded into mashed potatoes, or served in thin shards with crispbread.

Money-saving tip

If Västerbottensost is too expensive, use mature Cheddar for pies and bakes. For grating, a mix of mature Cheddar and a little Parmesan-style hard cheese gives good flavour without using a lot.

6. Valtellina Casera

Valtellina Casera is an Italian DOP cow’s milk cheese from Lombardy. It is semi-hard, smooth and mild when young, becoming more aromatic and savoury with age.

It is closely associated with pizzoccheri, a hearty buckwheat pasta dish with potatoes, cabbage, butter, garlic and cheese. It also melts well into polenta or simple baked pasta.

Best substitute

Fontina, Taleggio, Gruyère or a mild mountain-style cheese can stand in if you cannot find Valtellina Casera.

7. Vezzena

Vezzena is a traditional Italian cow’s milk cheese from the Trentino area. It is generally firm to hard, with a savoury, grassy flavour that becomes deeper as it ages. Older Vezzena can be grated in the same way as other hard Italian cheeses.

Use it over pasta, risotto, soups and roasted vegetables. It is also good shaved over a simple salad with olive oil and black pepper.

Best substitute

Try Grana Padano, Parmesan, Pecorino or an aged Alpine-style cheese. Grana Padano is often better value than Parmesan in UK supermarkets.

8. Vieux Boulogne

Vieux Boulogne is a French washed-rind cow’s milk cheese from northern France. It is famous for its strong aroma, which comes from the rind-washing process. The paste inside is soft and savoury, with a much more rounded flavour than the smell might suggest.

This is not a shy cheese. Serve it at room temperature with crusty bread, pickles and a beer or cider. Keep it well wrapped in the fridge unless you want the whole kitchen to know about it.

Buying advice

Vieux Boulogne is more likely to appear in specialist cheese shops than standard supermarkets. Buy a small piece first, especially if you are serving guests who are not keen on strong cheese.

9. Vieux Lille

Vieux Lille, sometimes nicknamed Puant de Lille, is another pungent French washed-rind cheese. It is salty, robust and traditionally served with bread and beer.

It can be a fun choice for a themed French cheeseboard, particularly if you want something stronger than Brie or Camembert. It also pairs well with boiled potatoes and sharp pickles.

Best substitute

Try Époisses, Munster, Stinking Bishop, Taleggio or another washed-rind cheese. They vary in strength, so ask at the cheese counter if you are unsure.

10. Vieux Pané

Vieux Pané is a French soft cow’s milk cheese with a washed rind. It is generally milder and more approachable than Vieux Boulogne or Vieux Lille, making it a useful option if you like creamy cheeses with a little savoury funk.

Serve it with crackers, grapes, chutney or crusty bread. It can also be melted into a warm sandwich, although it is at its best eaten simply.

Why it is useful

If you are building a cheeseboard on a budget, Vieux Pané gives you a washed-rind style without needing to buy a rare specialist cheese.

11. Venaco

Venaco is a Corsican cheese traditionally linked with the Venaco area. It may be made with sheep’s milk, goat’s milk or a mixture, depending on the producer. It is often robust, earthy and aromatic, with the rustic character Corsican cheeses are known for.

Serve Venaco with bread, olives, charcuterie, figs or a sharp fruit preserve. It is a good choice for anyone who enjoys Mediterranean cheeses with plenty of character.

Best substitute

If Venaco is unavailable, look for Corsican sheep’s cheese, a firm goat’s cheese, Ossau-Iraty or a mature pecorino-style cheese.

12. Villalón

Villalón, also known as Pata de Mulo, is a Spanish cheese from Castile and León. The name Pata de Mulo means mule’s leg, referring to its long, rounded shape. It is often made with sheep’s milk, though versions can vary.

Fresh or young Villalón is mild, milky and slightly tangy. More mature versions are firmer and fuller in flavour. It works well as part of a tapas spread with bread, olives, roasted peppers and quince paste.

Budget serving idea

Make a simple Spanish-inspired board with one cheese, tinned anchovies or sardines, olives, bread, sliced tomatoes and a little olive oil. It feels generous without needing lots of expensive ingredients.

13. Vignotte

Vignotte is a French soft cow’s milk cheese known for its creamy texture and bloomy rind. It is rich, mild and buttery, making it a good option for people who enjoy Brie-style cheeses but want something a little different.

Serve with grapes, apple slices, oatcakes or a spoonful of chutney. It also works nicely in a warm baguette with ham or roasted vegetables.

Best substitute

Use Brie, Camembert, Brillat-Savarin or another soft bloomy-rind cheese.

14. Vulscombe

Vulscombe is a British goat’s cheese associated with Devon. It is an artisan cheese, so availability can vary, but it is a good one to know if you are looking for UK cheeses that start with V.

Depending on the version, it may be plain or flavoured with herbs. Expect a clean goat’s milk tang and a firmer texture than soft spreadable goat’s cheese.

Money-saving tip

British artisan cheeses are worth supporting, but they can be dearer than supermarket own-label cheese. Buy a smaller piece and serve it with cheaper extras such as homemade crackers, sliced apples or reduced-price crusty bread.

15. Vermont Cheddar

Vermont Cheddar is not a protected European-style cheese name in the same way as some others on this list, but it is a well-known American regional cheddar style. It is usually firm, tangy and sharp, especially when aged.

Use Vermont Cheddar anywhere you would use mature Cheddar: sandwiches, burgers, jacket potatoes, macaroni cheese, scones and toasties.

Best substitute in the UK

A good British mature Cheddar is the obvious swap. For best value, compare price per kilo rather than pack price, and look for larger blocks if you use Cheddar regularly.

Other V Cheese Names and Mentions

A few more V cheese names may crop up in cheese books, specialist shops or food quizzes:

• Vendéen Bichonné – a French washed-rind cow’s milk cheese from the Vendée area.
• Vacherin d’Abondance – a regional name sometimes associated with soft cheeses from the Alpine area.
• Vegan cheese brands beginning with V – brands such as Violife may appear in alphabet lists, although they are dairy-free alternatives rather than traditional dairy cheeses.

Best V Cheeses for Different Uses

Best V cheese for baking

Vacherin Mont d’Or is the star choice for baking. If it is out of season or too expensive, use Camembert or Brie.

Best V cheese for fondue

Vacherin Fribourgeois is ideal for fondue, especially with Gruyère. It melts smoothly and adds a gentle tang.

Best V cheese for a cheeseboard

Valençay is a beautiful cheeseboard cheese because of its shape and ash-coated rind. Valdeón is a great blue option, while Vieux Pané offers a soft washed-rind choice.

Best V cheese for grating

Vezzena and Västerbottensost are both excellent grated over pasta, soup or baked dishes.

Best mild V cheese

Vignotte and young Villalón are good choices if you prefer milder cheese.

How to Build a Budget Cheeseboard With V Cheeses

You do not need five expensive cheeses to make a decent board. A smaller, well-balanced selection is usually better and cheaper.

Try this simple formula:

• One soft cheese: Vignotte, Vieux Pané or a cheaper Brie substitute.
• One goat’s cheese: Valençay, or a supermarket goat’s cheese log if needed.
• One hard cheese: Västerbottensost, mature Cheddar or Gruyère.
• One blue cheese: Valdeón or Stilton.
• Cheap extras: apples, grapes, oatcakes, chutney, pickles, celery and reduced-price bakery bread.

To keep costs down, buy one special V cheese and use supermarket own-brand options for the rest. Strong cheeses are useful because you can serve smaller portions without the board feeling mean.

Storage and Food Safety Tips

Cheese keeps best when it can breathe a little. Wrap cut cheese in waxed cheese paper if you have it, or use baking parchment with a loose outer layer of foil or a food bag. Very soft cheeses should be kept in their original packaging or a sealed container.

• Keep cheese chilled in the fridge and follow the use-by date where shown.
• Let most cheeses sit at room temperature for around 30 minutes before serving for better flavour.
• Keep strong washed-rind cheeses in a sealed container to control the smell.
• Do not eat cheese that has developed unusual mould, slime or an off smell beyond its normal aroma.
• For pregnancy or vulnerable groups, follow current NHS food safety advice. Some soft, mould-ripened or unpasteurised cheeses may need to be avoided unless cooked until steaming hot.

FAQs About Cheeses That Start With V

What cheeses start with the letter V?

Cheeses that start with V include Vacherin Mont d’Or, Vacherin Fribourgeois, Valençay, Valdeón, Västerbottensost, Valtellina Casera, Vezzena, Vieux Boulogne, Vieux Lille, Vieux Pané, Venaco, Villalón, Vignotte, Vulscombe and Vermont Cheddar.

What is the most famous cheese that starts with V?

Vacherin Mont d’Or is one of the most famous, especially as a seasonal baked cheese. Valençay is also well known among goat’s cheese fans, and Valdeón is popular with people who enjoy Spanish blue cheese.

Which V cheese is best for melting?

Vacherin Fribourgeois is excellent for melting and fondue. Vacherin Mont d’Or is best baked whole until spoonable. Valtellina Casera also melts well in hearty Italian dishes.

Which cheese beginning with V is best for a cheeseboard?

Valençay is a lovely cheeseboard centrepiece because of its distinctive shape. For variety, pair it with Valdeón for a blue cheese and Vieux Pané for a creamy washed-rind cheese.

Are V cheeses easy to find in UK supermarkets?

Some are easier than others. Vieux Pané, goat’s cheese alternatives and Cheddar-style cheeses are more likely to be found in larger supermarkets. Vacherin Mont d’Or is seasonal and often appears in winter. Specialist cheeses such as Valdeón, Valtellina Casera and Vezzena are more likely to be found in delis or online cheese shops.

Is Violife a cheese that starts with V?

Violife is a dairy-free cheese alternative brand rather than a traditional dairy cheese. It is useful to mention in alphabet food lists, especially for vegan options, but it is not the same type of product as Valençay, Vacherin or Valdeón.

What can I use instead of Vacherin Mont d’Or?

A baking Camembert is the easiest supermarket substitute. Brie can also work, although it may melt differently. Add garlic, herbs or a small splash of wine to bring extra flavour.

What is a good cheap substitute for Västerbottensost?

Mature Cheddar is the simplest budget substitute in the UK. For a more savoury grated topping, mix mature Cheddar with a small amount of Parmesan-style hard cheese or Grana Padano.

Are cheeses that start with V vegetarian?

Some are vegetarian and some are not, as many traditional cheeses use animal rennet. Always check the label or ask the cheesemonger if you need a vegetarian cheese.