The making of the majority of cheeses is based on ancient traditions. Anatolia possesses a rich cheese-making culture and this review aims to collate the Central Anatolian Region cheese varieties. Research carried out in this context shows that there are 16 different varieties of cheese in this region. These are: Divle Tulum Cheese, Kp (Jar) Cheese, Glbas Tulum Cheese, anak (Pan) Cheese, Gdelek Cheese, mlek (Pot) Cheese, Kayseri Pot Cheese, Kpecik Cheese, kelek With Pepper, epni Tulum Cheese, Ayas Basma (Pressed) Cheese, Peskten, Konya Molded Cheese, Ereli Cloth Tulum Cheese, Karaman Tulum Cheese, and Eksi (Sour) Cheese. In this publication, the production methods of these cheeses, as well as their properties, and for some, the chemical and microbiological properties are presented.