(np. ementalski, sokół, radamer, królewski), szwajcarski (ementalski, sokół, radamer, królewski), (np. gouda, edamski, podlaski ), holenderski, (np. tylżycki, mazurski, salami, podlaski), szwajcarsko - holenderski, (np. parmezan, rubin, szafir), włoski, (np. camembert, brie), francuski z porostem pleśniowym, (np. cheddar, limanowski), angielski, (np. gorgonzola, lazur), włoski z przyrostem pleśniowym, (np. romadur, monasterski), niemiecki/belgijski maziowy, (np. bryndza), polski/słowacki/węgierski, (np. feta), grecki pomazankowy (solankowy), halloumi, ser cypryjski, grecki
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