Best Cheese Types

107+ Best Cheese Types (Complete List)

There are over 1,800 different types of cheese in the world.

In this article, we will explore the best cheese types, from creamy Brie to sharp Cheddar and everything in between.

Whether you’re a cheese connoisseur or just love indulging in delicious cheeses, this comprehensive guide will help you discover new favorites.

Key Takeaways – Best Cheese Types

  • Discover over 1,800 different types of cheese in this complete guide.
  • Explore a wide variety of flavors and textures, from creamy Brie to sharp Cheddar.
  • Perfect for cheese connoisseurs and cheese lovers looking to expand their horizons.
  • Uncover new favorites and indulge in the world of delicious cheeses.
  • Expand your cheese knowledge and elevate your culinary experiences.

Best Cheese Types – List

Here we have a comprehensive list of 100 cheese types involves exploring a wide variety of cheeses from around the world, each with its unique characteristics, flavors, origins, and uses. Here’s a curated list to showcase the diversity and richness of the cheese world:

  1. Brie – France, soft and creamy.
  2. Camembert – France, similar to Brie but stronger.
  3. Cheddar – England, ranging from mild to sharp.
  4. Gouda – Netherlands, sweet and fruity.
  5. Parmesan – Italy, hard and granular.
  6. Mozzarella – Italy, soft and moist, often used on pizzas.
  7. Roquefort – France, blue cheese from sheep milk.
  8. Gorgonzola – Italy, blue-veined, creamy or crumbly.
  9. Feta – Greece, brined curd white cheese.
  10. Swiss Cheese – Switzerland, known for its holes and mild flavor.
  11. Emmental – Switzerland, sweet and nutty.
  12. Ricotta – Italy, soft and fresh.
  13. Cottage Cheese – England, fresh cheese curd.
  14. Manchego – Spain, made from sheep’s milk, firm and buttery.
  15. Provolone – Italy, semi-hard with a smooth texture.
  16. Havarti – Denmark, semi-soft and creamy.
  17. Monterey Jack – USA, mild and slightly sweet.
  18. Colby – USA, similar to cheddar but more creamy.
  19. Boursin – France, soft, creamy, and herbed.
  20. Edam – Netherlands, semi-hard, mild.
  21. Asiago – Italy, semi-sweet to sharp flavor.
  22. Pecorino – Italy, hard, made from sheep’s milk.
  23. Stilton – England, blue cheese, rich and tangy.
  24. Blue Cheese – Various, characterized by blue or green veins.
  25. Goat Cheese (Chevre) – France, soft and tangy.
  26. Mascarpone – Italy, very creamy, used in desserts.
  27. Halloumi – Cyprus, firm and can be grilled.
  28. Reblochon – France, soft, washed-rind.
  29. Taleggio – Italy, semi-soft, washed-rind.
  30. Fontina – Italy, cow’s milk, nutty and slightly sweet.
  31. Gruyère – Switzerland, smooth melting cheese.
  32. Limburger – Belgium, known for its strong smell.
  33. Bleu d’Auvergne – France, creamy blue cheese.
  34. Cambozola – Germany, mild blue cheese.
  35. Cabrales – Spain, strong blue cheese.
  36. Chèvre – France, pure goat’s milk cheese.
  37. Comté – France, nutty and slightly sweet.
  38. CotijaMexico, hard, crumbly.
  39. Double Gloucester – England, hard and savory.
  40. Epoisses – France, washed-rind, pungent.
  41. Fior di Latte – Italy, fresh mozzarella from cow’s milk.
  42. Fourme d’Ambert – France, mild blue cheese.
  43. Gjetost – Norway, sweet, caramel-like.
  44. Gloucester – England, hard cheese, mild and buttery.
  45. Jarlsberg – Norway, mild, nutty, and large holes.
  46. Kasseri – Greece, medium-hard, chewy.
  47. Lancashire – England, crumbly and creamy.
  48. Langres – France, soft and slightly salty.
  49. Leerdammer – Netherlands, semi-hard, sweet and nutty.
  50. Mimolette – France, hard, bright orange.
  51. Mont d’Or – France, soft, creamy, seasonal.
  52. Morbier – France, semi-soft, known for its black layer.
  53. Muenster – France/USA, soft and mild.
  54. Neufchâtel – France, soft and slightly crumbly.
  55. Ossau-Iraty – France, nutty, made from sheep’s milk.
  56. Paneer – India, fresh, crumbly.
  57. Parmigiano-Reggiano – Italy, hard, aged cheese.
  58. Pecorino Romano – Italy, salty and sharp.
  59. Port Salut – France, semi-soft, mild.
  60. Quark – Germany, fresh and soft.
  61. Raclette – Switzerland/France, melted and served over potatoes.
  62. Red Leicester – England, hard, nutty.
  63. Ricotta Salata – Italy, salted, firm version of ricotta.
  64. Roaring Forties Blue – Australia, creamy blue cheese.
  65. Romano – Italy, hard, sharp.
  66. Saint Agur – France, blue cheese, creamy.
  67. Saint-Nectaire – France, semi-soft, creamy.
  68. Saputo – Canada, variety of cheeses, including mozzarella.
  69. Scamorza – Italy, similar to mozzarella, but firmer.
  70. Serra da Estrela – Portugal, soft, made from sheep’s milk.
  71. Sharp Cheddar – Various, aged longer for a stronger flavor.
  72. Shropshire Blue – England, blue cheese, orange color.
  73. Smoked Gouda – Netherlands, smoky flavor.
  74. St. André – France, triple cream, very rich.
  75. St. Maure – France, goat cheese, ash-covered.
  76. Tete de Moine – Switzerland, scraped to form rosettes.
  77. Tilsit – Germany, semi-hard, pungent.
  78. Tomme de Savoie – France, semi-firm, mild.
  79. Truffle Cheese – Various, infused with truffles for a luxurious flavor.
  80. Tyrconnell – Ireland, soft, creamy.
  81. Ubriaco – Italy, “drunken cheese”, aged in wine.
  82. Valdeon – Spain, blue cheese, wrapped in leaves.
  83. Vacherin Mont d’Or – Switzerland/France, soft, rich.
  84. Velveeta – USA, processed cheese product, melts smoothly.
  85. Wensleydale – England, crumbly, slightly sweet.
  86. Zamorano – Spain, similar to Manchego but older.
  87. Zanetti Parmigiano Reggiano – Italy, premium Parmesan.
  88. Blue Castello – Denmark, creamy, blue-veined.
  89. Burrata – Italy, outer mozzarella shell, creamy inside.
  90. Caciocavallo – Italy, similar to provolone, aged.
  91. Caerphilly – Wales, hard, crumbly.
  92. Canestrato – Italy, hard, made from sheep’s or goat’s milk.
  93. Cheshire – England, crumbly, slightly tangy.
  94. Clonmore – Ireland, firm, cheddar-like.
  95. Coolea – Ireland, semi-hard, sweet, Gouda-style.
  96. Dolcelatte – Italy, blue cheese, mild and sweet.
  97. Dunlop – Scotland, similar to cheddar, mild.
  98. Esrom – Denmark, semi-soft, pungent.
  99. Flor de Guía – Spain, made from sheep’s milk, creamy.
  100. Gammelost – Norway, strong, acquired taste.

This list represents just a fraction of the world’s cheese varieties, each with its unique taste, texture, and history. Whether you prefer soft and creamy, firm and pungent, or somewhere in between, there’s a cheese out there for every palate.

Pecorino Romano

Pecorino Romano is a beloved Italian cheese known for its pungent and hard flaky texture. It is considered the best grating cheese and offers a unique and flavorful addition to any dish. With its salty, grassy, and earthy flavor profile, Pecorino Romano adds depth and richness to a variety of recipes. One popular example is Cacio e Pepe, a classic Roman pasta dish that showcases the cheese in all its glory.

This exquisite cheese is highly regarded by cheese connoisseurs for its exceptional quality and taste. Its distinctive flavor and texture make it an essential ingredient in Italian cuisine and a staple in many households. Pecorino Romano is a must-try for any cheese lover looking to elevate their culinary creations.

Benefits of Pecorino Romano

  • Rich flavor profile with a balance of salty, grassy, and earthy notes
  • Hard and flaky texture that is perfect for grating
  • Enhances the taste of pasta dishes like Cacio e Pepe
  • Highly regarded by cheese connoisseurs
  • Authentic Italian cheese with a long-standing history

“Pecorino Romano adds a delightful depth of flavor to my pasta dishes. Its salty and earthy taste creates a truly memorable dining experience.” – Chef Maria Rossi

Pecorino Romano vs. Parmesan: What’s the Difference?

While Pecorino Romano and Parmesan are both Italian hard cheeses, they have distinct differences in taste, texture, and origin. Pecorino Romano is made from sheep’s milk, giving it a stronger and more pronounced flavor. On the other hand, Parmesan is made from cow’s milk and has a slightly milder taste. Both cheeses are great for grating, but their unique characteristics lend themselves to different dishes and culinary preferences.

Pecorino Romano Parmesan
Pungent, salty, and earthy flavor Nutty and slightly sweet flavor
Hard and flaky texture Hard and granular texture
Made from sheep’s milk Made from cow’s milk
Originates from Rome, Italy Originates from the Emilia-Romagna region in Italy

Parmigiano Reggiano

Parmigiano Reggiano, also known as the King of Cheese, is a true gem in the world of cheese. This exquisite Italian cheese is made from cow’s milk and boasts a sharp and complex flavor profile that tantalizes the taste buds.

With its gritty, grainy texture, Parmigiano Reggiano adds a delightful depth of flavor to various dishes. It’s a staple ingredient in classic Italian recipes such as pasta dishes, risottos, and the beloved carbonara.

Why Parmigiano Reggiano is the King of Cheese

“Parmigiano Reggiano is truly the crown jewel of cheeses. Its unmistakable flavor and unique texture set it apart from the rest. One bite of this extraordinary cheese, and you’ll understand why it’s hailed as the King of Cheese.”

The sharpness of Parmigiano Reggiano is balanced perfectly with its complex flavor notes, creating a harmonious taste experience. Its rich and nutty undertones add a layer of sophistication to any dish it graces.

But Parmigiano Reggiano is not just loved for its exceptional flavor. It’s also highly regarded for its nutritional value. This cheese is naturally low in lactose and high in calcium, making it a nutritious choice for cheese enthusiasts.

So, whether you’re shaving it over a steaming bowl of pasta, crumbling it into a creamy risotto, or indulging in it on its own, Parmigiano Reggiano is sure to elevate your culinary experience to new heights.

Next, let’s explore another delicious cheese that promises to delight cheese lovers: Raclette.


Raclette is a traditional Swiss cheese known for its nutty, slightly sweet, and salty flavor. This semi-firm cheese has a smooth and creamy texture, making it ideal for melting. Raclette is often enjoyed by scraping the melted cheese onto grilled or boiled potatoes, vegetables, and meats like steak, creating a delicious and indulgent meal.

Why is Raclette So Popular?

Raclette cheese has gained popularity worldwide due to its unique flavor and versatility. Its nutty and slightly sweet taste adds depth and richness to any dish it is used in. Whether melted on a hot grill or incorporated into recipes, Raclette brings an irresistible flavor that cheese lovers adore.

How Raclette is Served

The traditional way to enjoy Raclette is by melting the cheese and scraping it onto accompaniments like potatoes, pickles, onions, and cured meats. This communal dining experience brings people together to savor the warm, gooey goodness of Raclette.

“Raclette is the perfect cheese for gatherings and special occasions. Its rich and melty texture creates a memorable dining experience for everyone.”

If you’re looking for creative ways to use Raclette, it can also be incorporated into dishes like fondue, grilled sandwiches, or as a topping for burgers. The versatility of Raclette makes it a favorite among cheese enthusiasts who love experimenting with different flavors and cooking techniques.

Raclette Cheese Pairings

When it comes to pairing Raclette, there are no limits to the possibilities. The nutty and slightly sweet flavor of Raclette complements a variety of ingredients and flavors. Here are a few suggestions:

  • Pair Raclette with crusty bread and a glass of red wine for a simple and satisfying combination.
  • Combine Raclette with thinly sliced apples or pears for a sweet and savory contrast.
  • Pair Raclette with charcuterie and olives for a delightful cheese board experience.
Raclette Pairings Flavors/Ingredients
Crusty bread and red wine Savory and rich
Thinly sliced apples or pears Sweet and savory
Charcuterie and olives Deliciously diverse

Whether you’re hosting a dinner party or simply craving a delicious, melty cheese, Raclette is a perfect choice. Its unique nutty and slightly sweet flavor, paired with its creamy texture, make it an irresistible option for any cheese lover.


Mozzarella, the most popular cheese in the world, is a favorite among cheese enthusiasts and casual food lovers alike. This fresh cheese is made from water buffalo milk in southern Italy, giving it a unique and irresistible flavor. With its delicate, tangy, and milk-like freshness, Mozzarella adds a delightful touch to any dish.

When it comes to traditional Italian cuisine, Mozzarella reigns supreme. Its smooth and creamy texture makes it a perfect topping for pizzas, enhancing the flavors of the tomato sauce and other toppings. The cheese’s superb melting quality ensures a perfectly gooey consistency, making every slice of pizza a deliciously cheesy experience.

But Mozzarella is not just limited to pizzas. Its melt-in-your-mouth goodness and incredible cheese pull also make it the go-to choice for grilled cheese sandwiches. The cheese’s ability to achieve a golden, crispy exterior while maintaining a soft and gooey interior elevates the classic grilled cheese to a whole new level of cheesiness.

“Mozzarella, with its delicate flavor and excellent melting properties, is a staple in Italian cuisine and a must-have for pizza and grilled cheese lovers.”

Whether you are a fan of classic Margherita pizzas or enjoy experimenting with gourmet toppings, Mozzarella is the perfect cheese to take your pizza experience to the next level. Its mild flavor allows other ingredients to shine, while its stretchy texture ensures a satisfying cheese pull with every bite.

So whether you’re making a homemade pizza, preparing a mouthwatering grilled cheese sandwich, or simply looking for a versatile cheese to add to your favorite recipes, Mozzarella is the perfect choice. Its popularity is well-deserved, thanks to its exceptional taste and unmatched melting qualities.

Benefits of Mozzarella Culinary Uses
  • Delicate and tangy flavor
  • High melting quality
  • Creates a mouthwatering cheese pull
  • Smooth and creamy texture
  • Perfect for pizza and grilled cheese sandwiches
  • Traditional Italian pizzas
  • Gourmet pizzas with various toppings
  • Classic grilled cheese sandwiches
  • Caprese salads
  • Pasta dishes


When it comes to Italian cheese, Parmesan is often mistaken for Parmigiano Reggiano, but they are not the same. However, Parmesan does share some similarities with Parmigiano Reggiano in terms of flavor. It has a delightful and distinctive fruity and nutty taste that adds depth and richness to any dish.

What sets Parmesan apart is its hard and gritty texture, which makes it ideal for grating. It adds a wonderful flavor and satisfying texture when sprinkled over pasta dishes, soups, and risottos.

“Parmesan’s fruity and nutty flavor enhances the taste of pasta dishes and soups, bringing a unique depth to each bite.”

Whether you’re a fan of classic spaghetti carbonara or a hearty minestrone soup, Parmesan is the perfect finishing touch to elevate your dish to the next level.

Reasons to love Parmesan:

  • Distinctive fruity and nutty flavor
  • Hard and gritty texture
  • Perfect for grating
  • Enhances the flavor of pasta dishes and soups

If you’re a cheese lover, exploring the world of Parmesan is a must. Its unique flavor profile and versatility make it a staple in Italian cuisine and a favorite among food enthusiasts worldwide.

Buffalo Mozzarella

Buffalo Mozzarella is a supple and creamy cheese that is made from Italian Mediterranean buffalo milk. It has a creamy, slightly tangy, and salty flavor profile. Compared to regular Mozzarella, Buffalo Mozzarella is creamier, softer, and has a more complex flavor.

This exquisite cheese is widely appreciated for its smooth texture and delightful taste. It is a popular choice for various culinary creations, adding a touch of luxury to any dish.

Buffalo Mozzarella is commonly used on pizzas, in salads, and on bread. Its rich and creamy characteristics make it the perfect topping for pizzas, melting beautifully and adding a luscious creaminess to every bite.

One of the classic ways to enjoy Buffalo Mozzarella is in a Caprese salad, where it complements the juicy tomatoes, fresh basil, and drizzle of olive oil. The combination of flavors and textures creates a harmonious balance that tantalizes the taste buds.

Another popular application for this delectable cheese is in sandwiches. Whether it’s a gourmet panini or a simple grilled cheese, the creamy and tangy flavor of Buffalo Mozzarella elevates the sandwich to a higher level of indulgence.

With its rich heritage and exceptional taste, Buffalo Mozzarella is a cheese that never fails to impress. Made from the milk of Italian Mediterranean buffalo, it embodies the essence of Italian craftsmanship and culinary tradition.

Here’s a table showcasing the characteristics of Buffalo Mozzarella:

Cheese Flavor Texture Uses
Buffalo Mozzarella Creamy, slightly tangy, and salty Soft and supple Pizzas, salads, sandwiches

Greek Feta

Greek Feta is a tangy and crumbly cheese that is made from sheep or a mixture of sheep and goat milk. It has a milky and tangy flavor, with a soft and crumbly texture. Greek Feta is perfect for adding a burst of flavor to Greek dishes such as salads, pastries, and cheese boards. Its distinct tangy taste adds depth to dishes, and its crumbly texture provides a delightful mouthfeel.

One popular way to enjoy Greek Feta is in a traditional Greek salad. The tanginess of the cheese perfectly complements the fresh, crisp vegetables and the drizzle of olive oil. It adds a rich and creamy element to the salad, making it a crowd-pleaser.

Another wonderful way to savor Greek Feta is through pastries. The cheese’s tangy flavor adds a unique twist to baked goods, creating a delightful savory-sweet combination. Whether it’s in spanakopita or tyropita, Greek Feta lends a distinct Mediterranean taste that is hard to resist.

In addition to its use in salads and pastries, Greek Feta is a versatile cheese that can be used in various recipes. Its tangy and crumbly nature pairs well with other ingredients like olives, tomatoes, and fresh herbs. It also adds a creamy richness to cheese boards, making it a delightful addition to any gathering.


Roquefort is one of the world’s best-known blue cheeses. This French cheese is made from unpasteurized sheep milk, giving it a distinct and authentic flavor. Roquefort has a soft, crumbly, and moist texture that adds to its unique appeal. Its sharp metallic tang, combined with a sweet burnt-caramel flavor, creates a delightful sensory experience for cheese enthusiasts.

Roquefort is famous for its pungent aroma and bold taste. Its sharp and pungent flavor profile makes it a standout among other blue cheeses. This cheese is often enjoyed on cheese boards, where its robust flavor pairs well with fruits, crackers, and nuts. It also adds a tangy depth to salads and is a popular choice for blue cheese pasta recipes.

If you’re a fan of strong, bold flavors, Roquefort is a cheese that should be on your radar. Its rich history and unique production process have made it a staple in French cuisine and a favorite among cheese lovers around the world.

Roquefort Description Usage
Aroma Pungent and strong Enjoyed on cheese boards
Taste Sharp and pungent Used in salads and blue cheese pasta
Texture Soft, crumbly, and moist Pairing with fruits, crackers, and nuts

Aged Gouda

Aged Gouda is a variety of Gouda cheese that has been aged, resulting in a harder and darker cheese. It is known for its buttery, caramel-like flavor, with a subtle nuttiness. The aging process brings out the richness and depth of flavors in Aged Gouda, making it a favorite among cheese connoisseurs.

This delectable cheese is great for a variety of dishes. Its creamy texture and bold flavor make it an excellent choice for sandwiches, adding a burst of savory goodness. When melted, Aged Gouda creates a luscious, gooey consistency that pairs perfectly with mac and cheese, enhancing its indulgent charm.

Whether you’re spreading it on a crusty baguette or adding it to your favorite pasta, Aged Gouda is sure to elevate any dish with its irresistible taste.

Reasons to Love Aged Gouda:

  • Buttery and caramel-like flavor
  • Perfect for sandwiches, adding a rich and savory element
  • Enhances the indulgence of mac and cheese
  • A favorite among cheese connoisseurs
Aged Gouda Cheese Pairings
Sandwiches Add Aged Gouda to your favorite sandwich for a burst of flavor.
Mac and Cheese Melt Aged Gouda into your mac and cheese for a creamy and decadent twist.
Pasta Dishes Add grated Aged Gouda to pasta dishes for an extra level of richness.
Crackers and Cheese Boards Pair Aged Gouda with your favorite crackers and other cheeses for a delightful cheese board.


Edam is a semi-hard Dutch cheese that is well-known for its mild and slightly salty flavor. This cheese also has a delightful nutty undertone, adding extra depth to its taste profile. Edam cheese has a smooth and springy texture, making it a great choice for melting. It pairs perfectly with potatoes, bringing a creamy and savory element to dishes like mashed potatoes or scalloped potatoes. Edam cheese is also a popular choice for sandwiches, adding a subtle tang and richness. Whether enjoyed on its own or incorporated into recipes, Edam cheese is a versatile and delicious option for cheese lovers.


If you’re a cheese lover, you’ve probably heard of Halloumi. This popular cheese is known for its unique characteristics that set it apart from other varieties. With its high melting point and mellow, feta-like flavor, Halloumi has become a go-to ingredient for those looking to add a delicious twist to their salads and casseroles.

One of the standout features of Halloumi is its high melting point. Unlike many other cheeses that melt and lose their shape when heated, Halloumi retains its form even when grilled or fried. This makes it perfect for cooking on the barbecue, serving as a meaty vegetarian option, or adding a flavorful twist to your favorite dishes.

When it comes to taste, Halloumi offers a unique blend of flavors. Its mellow and tangy flavor profile is reminiscent of feta cheese, with a hint of saltiness that adds depth to every bite. Whether you’re crumbling it over a fresh salad or incorporating it into a hearty casserole, Halloumi brings a distinctive taste that complements a wide range of ingredients.

Thanks to its versatility, Halloumi can be enjoyed in various culinary creations. Here are just a few examples:

  • Salads: Add grilled Halloumi to green salads for a satisfying, protein-rich option. Its firm texture holds up well in salads, offering a delightful contrast to crisp veggies and fresh herbs.
  • Casseroles: Incorporate Halloumi into casseroles for a touch of creaminess and a burst of flavor. From vegetarian lasagna to creamy baked pasta dishes, Halloumi creates a deliciously cheesy layer that will please even the pickiest eaters.
  • Grill: Fire up the grill and cook Halloumi until golden brown and slightly charred for a delicious appetizer or side dish. Its firm texture allows it to develop a delightful crust while remaining succulent on the inside.

“Halloumi is the perfect cheese for those who want to experiment with different flavors and textures in their dishes. Its high melting point and tangy flavor make it a versatile ingredient that can elevate simple salads and casseroles to new heights.”

So, the next time you’re looking to add an extra layer of deliciousness to your meals, consider reaching for Halloumi. Its high melting point, mellow flavor, and versatility will make it a hit in salads, casseroles, and so much more.

But don’t just take our word for it – get creative in the kitchen and experience the magic of Halloumi for yourself!

Halloumi: A Versatile Cheese for Salads and Casseroles


In conclusion, the world of cheese offers a wide range of flavors, textures, and varieties to explore. Whether you prefer the creamy and delicate taste of Brie or the sharp and complex flavors of Cheddar, there is a cheese out there to suit every palate.

This article has provided a comprehensive list of the best cheese types, showcasing the diversity and quality of cheeses available. From the salty and earthy notes of Pecorino Romano to the nutty sweetness of Raclette, each cheese has its own unique characteristics that appeal to cheese connoisseurs and cheese lovers alike.

Whether you are a seasoned cheese connoisseur looking to expand your cheese horizons or simply someone who appreciates a good piece of cheese, this complete list of the best cheese types will surely satisfy your cravings. So go ahead, indulge in these delectable cheeses and elevate your culinary experience to new heights.


What is Pecorino Romano?

Pecorino Romano is a pungent and hard flaky cheese that is perfect for grating. It has a salty, grassy, and earthy flavor profile, making it an ideal choice for pasta dishes like Cacio e Pepe.

What is Parmigiano Reggiano?

Parmigiano Reggiano is often referred to as the King of Cheese for good reason. This Italian cheese is made from cow’s milk and has a sharp and complex flavor profile. It has a gritty, grainy texture and is commonly used in pasta dishes, risottos, and classic carbonara.

What is Raclette?

Raclette is a Swiss cheese that is known for its slightly nutty, salty, and slightly sweet flavor. It has a firm, smooth, and creamy texture, making it perfect for melting. Raclette is traditionally served by scraping the melted cheese onto grilled or boiled potatoes, vegetables, and meats like steak.

What is Mozzarella?

Mozzarella is the most popular cheese in the world and for good reason. This fresh cheese is made from water buffalo milk in southern Italy and has a delicate, tangy, and milk-like freshness flavor. Mozzarella is widely used on pizza and grilled cheese sandwiches due to its superb melting quality and incredible cheese pull.

What is Parmesan?

Parmesan is a cheese that is often mistaken for Parmigiano Reggiano, but they are not the same. Parmesan is similar to Parmigiano Reggiano in flavor, with a fruity and nutty taste. It has a hard, gritty texture and is commonly grated over pasta dishes, soups, and risottos.

What is Buffalo Mozzarella?

Buffalo Mozzarella is a supple and creamy cheese that is made from Italian Mediterranean buffalo milk. It has a creamy, slightly tangy, and salty flavor profile. Compared to regular Mozzarella, Buffalo Mozzarella is creamier, softer, and has a more complex flavor. It is commonly used on pizzas, in salads, and on bread.

What is Greek Feta?

Greek Feta is a tangy and crumbly cheese that is made from sheep or a mixture of sheep and goat milk. It has a milky and tangy flavor, with a soft and crumbly texture. Greek Feta is commonly used in Greek dishes such as salads, pastries, and cheese boards.

What is Roquefort?

Roquefort is one of the world’s best-known blue cheeses. This French cheese is made from unpasteurized sheep milk and has a soft, crumbly, and moist texture. It has a sharp metallic tang and a sweet burnt-caramel flavor. Roquefort is a favorite for cheese boards, salads, and blue cheese pasta.

What is Aged Gouda?

Aged Gouda is a variety of Gouda cheese that has been aged, resulting in a harder and darker cheese. It has a buttery, caramel-like, and slightly nutty flavor. Aged Gouda is perfect for sandwiches, crackers, mac and cheese, and other pasta dishes.

What is Edam?

Edam is a semi-hard Dutch cheese that has a mild, slightly salty, and nutty flavor. It has a smooth and springy texture, making it perfect for melting. Edam is often used on potatoes, sandwiches, bread, and charcuterie boards.

What is Halloumi?

Halloumi is a popular cheese known for its high melting point, which allows it to be grilled or fried without melting. It has a mellow, feta-like, and tangy flavor. Halloumi is a versatile cheese that can be enjoyed in salads, casseroles, and a variety of other dishes.

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