Looking for cheeses that start with Z? It is one of the trickier letters in the cheese alphabet, but there are more Z cheeses than you might expect once you include regional names, European spelling and traditional dairy styles.

Some are easy to understand, such as Ziegenkäse, the German word for goat’s cheese. Others, like Zamorano from Spain or Zázrivské korbáčiky from Slovakia, are proper regional specialities. This guide keeps things practical, with flavour notes, serving ideas, substitutes and tips for finding similar cheeses in the UK without spending a fortune.

Cheeses That Start With Z: Quick List

Here are the main cheeses and cheese styles beginning with Z:

• Zamorano – a firm Spanish sheep’s milk cheese
• Ziger – a Swiss whey cheese, sometimes fresh and sometimes aged
• Ziegenkäse – German for goat’s cheese
• Ziegenfrischkäse – German fresh goat’s cheese
• Zillertaler Bergkäse – an Austrian mountain cheese from the Zillertal area
• Zázrivské korbáčiky – Slovak string cheese shaped into little braided whips
• Zlatarski sir – Serbian Zlatar cheese, usually a white brined cheese
• Zagorski škripavac – a Croatian fresh squeaky cheese
• Zimbro – a name seen on some Portuguese artisan cheeses, often as Queijo Zimbro

At-a-Glance Guide to Z Cheeses

Zamorano

Zamorano is one of the best-known cheeses that start with Z. It comes from the province of Zamora in north-west Spain and is made from sheep’s milk. If you enjoy Manchego, Zamorano is well worth trying, as it sits in a similar family of firm Spanish sheep’s milk cheeses.

The flavour is usually rich, nutty and buttery, with a gentle sharpness that becomes more noticeable as it matures. The texture is firm but not dry, and it slices beautifully for a cheeseboard.

How to eat Zamorano

• Serve with olives, almonds and roasted peppers for a simple tapas plate.
• Pair with quince paste, fig chutney or a drizzle of honey.
• Use shavings over a salad with tomatoes and charred peppers.
• Grate a small amount over soups, baked potatoes or vegetable gratins.

Money-saving tip

Zamorano can be pricey in the UK, especially from specialist cheese shops. Buy a small wedge and use it where the flavour stands out. It is not the cheese to hide in a heavily sauced dish. For everyday cooking, a supermarket Manchego-style cheese or mature Cheddar will usually be better value.

Ziger

Ziger, also spelled Zieger in some places, is a Swiss whey cheese. Whey cheeses are made using the liquid left after cheesemaking, so they are a clever way of reducing waste. The exact texture and flavour can vary. Some versions are fresh and mild, while others are pressed, aged or seasoned.

One of the most famous related Swiss cheeses is Glarner Schabziger, a greenish, strongly flavoured cheese made with blue fenugreek. Strictly speaking, Schabziger starts with S, but it belongs to the wider Ziger family.

What does Ziger taste like?

Fresh Ziger can be mild, slightly tangy and ricotta-like. Aged or herb-seasoned versions can be much stronger, saltier and more savoury. If you are trying it for the first time, check the label carefully, as one Ziger may be soft and spreadable while another may be firm enough to grate.

How to use Ziger

• Spread fresh Ziger on rye bread or crackers.
• Use it in savoury pancakes or filled pasta.
• Crumble it into soups or stews if the style is firm and salty.
• Mix a mild version with herbs to make a budget-friendly dip.

Ziegenkäse

Ziegenkäse is the German word for goat’s cheese. It is not one single protected cheese, but it absolutely belongs on a list of cheeses that start with Z because you will see it on labels in Germany, Austria, Switzerland and specialist shops selling European foods.

Ziegenkäse can be fresh and soft, ash-coated, semi-hard, hard, aged, mild, tangy or quite goaty. If a label says Ziegenkäse, look for extra words that tell you the style, such as frisch for fresh or gereift for matured.

Best uses for Ziegenkäse

• Slice onto toast with honey and black pepper.
• Crumble into beetroot salad with walnuts.
• Bake in a tart with caramelised onions.
• Serve with roasted vegetables and couscous.
• Use in omelettes or frittatas to add tang without needing much cheese.

Budget substitute

If you cannot find imported Ziegenkäse, use any supermarket goat’s cheese log, soft goat’s cheese or goat’s cheese pearls. Own-label versions are often much cheaper than branded ones and work well in cooked dishes.

Ziegenfrischkäse

Ziegenfrischkäse means fresh goat’s cheese. It is soft, spreadable and usually mild with a pleasant tang. You may spot it in German supermarkets, delis or online European food shops.

It is useful because a little goes a long way. Stirred into pasta, mashed into dips or dotted over soup, it adds creaminess without needing a large amount.

Easy ways to use Ziegenfrischkäse

• Mix with lemon zest, herbs and a splash of olive oil for a quick spread.
• Stir into warm pasta with peas and black pepper.
• Dollop onto roasted butternut squash or sweet potato.
• Use instead of cream cheese in savoury bagels.

Zillertaler Bergkäse

Zillertaler Bergkäse is an Austrian mountain cheese from the Zillertal area of Tyrol. Bergkäse means mountain cheese, and this style is typically firm, savoury and excellent for melting.

Expect a nutty, milky flavour with more depth than a mild Cheddar. Depending on age, it can be smooth and mellow or more robust and savoury.

How to serve Zillertaler Bergkäse

• Melt into toasties, paninis or grilled cheese sandwiches.
• Use in alpine-style potato bakes.
• Slice into packed lunches with rye bread and pickles.
• Serve with apples, pears and cured meats.

Cheaper alternatives

If Zillertaler Bergkäse is hard to find, try Austrian Bergkäse, Gruyère, Emmental, Comté or a good mature Cheddar. They are not identical, but they offer similar firmness and savoury depth for cooking.

Zázrivské Korbáčiky

Zázrivské korbáčiky are traditional Slovak cheese strings from the village area of Zázrivá. The name refers to small braided whips, which describes their distinctive twisted shape. They are made by steaming and pulling cheese into strands, rather like other string cheeses, then braiding them.

You may find smoked and unsmoked versions. The texture is elastic, stringy and fun to pull apart, which makes them good for snack boards and lunchboxes.

How to eat Zázrivské korbáčiky

• Serve as part of a cold platter with pickles, bread and cured meats.
• Pack into lunchboxes as a change from Cheddar sticks.
• Chop into salads just before serving.
• Enjoy the smoked version with dark bread and mustard.

UK buying tip

Look in Eastern European food shops, especially Slovak, Czech and Polish grocers. They are usually sold chilled, so check use-by dates and keep them refrigerated.

Zlatarski Sir

Zlatarski sir, often called Zlatar cheese in English, is a Serbian cheese associated with the Zlatar mountain region. It is generally a white brined cheese, fresh to semi-mature, with a salty, tangy flavour and a crumbly or sliceable texture depending on how it is made.

If you like feta, Bulgarian sirene or other Balkan white cheeses, Zlatarski sir should feel familiar. It is the sort of cheese that works with simple food: bread, tomatoes, peppers, eggs and pastries.

How to use Zlatarski sir

• Crumble over tomato and cucumber salad.
• Use in filo pies, borek-style pastries or stuffed peppers.
• Serve with eggs for a savoury breakfast.
• Pair with grilled vegetables and flatbreads.

Budget substitute

Feta, Greek-style salad cheese, sirene or any firm white brined cheese can stand in for Zlatarski sir. For cooking, supermarket salad cheese is often the cheapest option.

Zagorski Škripavac

Zagorski škripavac is a fresh Croatian cheese linked with the Zagorje region. Škripavac means squeaky, which tells you a lot about the texture. It is usually a mild cow’s milk cheese that squeaks slightly when you bite into it.

It is not something you are likely to find in every UK supermarket, but it may appear in Croatian or Balkan food shops. If you enjoy halloumi because of its squeaky texture, this is one to know about, although it is usually fresher and milder.

How to serve Zagorski škripavac

• Slice and serve with bread, tomatoes and cured meat.
• Pan-fry lightly if the cheese is firm enough.
• Add to a simple mezze-style platter.
• Use as a mild snack cheese for children and adults.

Substitute

Halloumi is the easiest UK substitute for texture, though it is usually saltier. Paneer can also work in cooked dishes, especially if you want a mild cheese that holds its shape.

Zimbro

Zimbro is a name you may see on some Portuguese artisan cheeses, often labelled as Queijo Zimbro. It is less of a widely available supermarket category and more a name attached to particular Portuguese cheeses, so the exact milk, texture and flavour can vary by producer.

Many Portuguese cheeses are made with sheep’s milk and can be soft, buttery, tangy or pungent depending on style and age. If you spot Zimbro in a deli or online, read the label for the key details: milk type, pasteurisation, rind style and whether it is soft or firm.

How to enjoy Zimbro-style Portuguese cheese

• Serve simply with crusty bread and olives.
• Add quince paste or fig jam if the cheese is salty or tangy.
• Pair with roasted almonds and fresh pears.
• Let the cheese come towards room temperature before serving for better flavour.

Where to Buy Cheeses That Start With Z in the UK

Some Z cheeses are specialist items, so you may need to look beyond the main supermarket cheese aisle.

• Large supermarkets: Best for goat’s cheese, Manchego-style substitutes and sometimes Austrian or Swiss mountain cheeses.
• Cheese counters and delis: Good for Zamorano, unusual Spanish cheeses and occasional Portuguese cheeses.
• Eastern European shops: Look here for Zázrivské korbáčiky, Balkan white cheeses and Croatian or Serbian specialities.
• Online cheesemongers: Useful for harder-to-find cheeses, but watch delivery charges.
• European food markets: Great for tasting before buying, especially if you are unsure about stronger cheeses.

How to Save Money When Trying Unusual Z Cheeses

Alphabet food challenges are fun, but imported cheese can get expensive quickly. A few small habits help keep the cost sensible.

• Buy small pieces first. A 100g wedge is enough to try a new cheese without risking waste.
• Use strong cheese as a flavouring. Hard cheeses such as Zamorano can be shaved or grated, so you need less.
• Check deli offcuts. Some cheese counters sell smaller end pieces at a lower price.
• Compare with substitutes. If a recipe needs a salty white cheese, feta-style salad cheese may be much cheaper than an imported Balkan cheese.
• Plan leftovers. Add remaining cheese to omelettes, toasties, baked potatoes, pasta or soup.
• Watch delivery costs. Online cheese may look affordable until chilled postage is added.

Best Z Cheeses for Different Uses

Storage and Food Safety Tips

Cheese storage depends on the style, but these general tips are useful for most cheeses:

• Keep chilled cheeses in the fridge and follow the use-by date on the pack.
• Wrap hard cheese in cheese paper, baking parchment or the original wrapping, then place it in a container.
• Keep brined cheeses, such as feta-style cheeses, covered in their brine where possible.
• Store strong-smelling cheeses in a sealed container to protect other foods.
• Do not leave soft cheese sitting out for long periods. Bring it out shortly before serving, then return leftovers to the fridge.
• If cheese shows unexpected mould, smells unpleasant in a way that is not normal for that cheese, or has a slimy surface, it is safest not to eat it.

If you are pregnant, immunocompromised or serving someone in a higher-risk group, follow current NHS food safety guidance and check whether the cheese is pasteurised. Soft cheeses and unpasteurised products need more care than hard cheeses.

Near Misses: Cheeses With Z in the Name

Not every cheese with a Z sound belongs on a list of cheeses that start with Z. These are worth knowing, but they do not technically begin with the letter Z:

• Gorgonzola – contains a z sound but starts with G.
• Mozzarella – has two z letters but starts with M.
• Scamorza – Italian stretched-curd cheese ending in za.
• Schabziger – a Swiss cheese related to Ziger, but the name starts with S.
• Sbrinz – a hard Swiss cheese ending in z.

They are still useful if you are planning an alphabet-themed cheeseboard and want extra talking points, but for a strict Z list, stick to the cheeses above.

FAQs About Cheeses That Start With Z

What cheese starts with Z?

One of the best-known cheeses beginning with Z is Zamorano, a Spanish sheep’s milk cheese. Other examples include Ziger, Ziegenkäse, Zillertaler Bergkäse, Zázrivské korbáčiky, Zlatarski sir and Zagorski škripavac.

Is Zamorano similar to Manchego?

Yes, Zamorano is similar to Manchego in that both are firm Spanish sheep’s milk cheeses. Zamorano has its own regional identity and flavour, but Manchego is the easiest substitute to find in most UK shops.

What is Ziegenkäse?

Ziegenkäse is German for goat’s cheese. It can refer to many types of goat’s cheese, from soft fresh logs to firmer aged cheeses.

Can I buy Z cheeses in UK supermarkets?

You may find goat’s cheese equivalents for Ziegenkäse and occasionally Spanish cheeses such as Zamorano in larger stores. More unusual cheeses, such as Zázrivské korbáčiky or Zlatarski sir, are more likely to be found in specialist European shops or online.

Which Z cheese is best for a cheeseboard?

Zamorano is the easiest choice for a cheeseboard because it slices well, has a rich nutty flavour and pairs nicely with fruit, nuts and chutney. Zillertaler Bergkäse is also a good option if you want a firm alpine-style cheese.

Which Z cheese is best for cooking?

Zillertaler Bergkäse is good for melting, while Zlatarski sir works well in pastries, salads and stuffed vegetables. Ziegenfrischkäse is useful for quick pasta sauces, dips and toast toppings.

Are cheeses that start with Z vegetarian?

Not always. Some traditional cheeses use animal rennet. If you need vegetarian cheese, check the label for vegetarian rennet or microbial rennet before buying.

What is the cheapest substitute for Zamorano?

For everyday use, try Manchego-style cheese, mature Cheddar or another firm sheep’s milk cheese if you can find one on offer. The closest flavour match is usually Manchego, but Cheddar is often cheaper for cooking.

How should I store unusual imported cheeses?

Keep them refrigerated and follow the storage instructions on the packaging. Hard cheeses should be wrapped and kept in a container, while brined cheeses should stay covered in brine if possible. Eat soft fresh cheeses promptly once opened.