There are over 2000 varieties of cheese produced around the world from a range of different milks including cow, goat, sheep, and buffalo. Cheeses come in a wide range of textures, flavors, and aromas depending on factors such as the milk type, aging process, and region where it was produced.
This page provides an overview of some of the main categories and types of cheeses, including:
- Fresh cheeses - Have a high moisture content and tend to be mild, creamy, and spreadable. Examples include cottage cheese, cream cheese, ricotta, mozzarella.
- Soft cheeses - Also have a relatively high moisture content. They have more flavor and aroma than fresh cheeses. Brie and camembert are classic soft cheeses.
- Semi-soft cheeses - Have a lower moisture content than soft and fresh cheeses. They are firm and sliceable. Popular varieties include havarti, gouda, and monterey jack.
- Hard cheeses - Very low moisture content, resulting in a very firm, often crumbly texture. They are packed with flavor. Examples include cheddar, parmesan, Swiss, and pecorino.
- Blue cheeses - Inoculated with Penicillium mold during production, giving them "blue" veins and a distinctive pungent flavor. Common types are Stilton, gorgonzola, and roquefort.
Akawi is a white brined cheese made from cow's or goat's milk in the Middle East. It has a soft, creamy texture and a mild, salty flavor. Akawi is commonly sliced and eaten fresh or fried.
Alouette is a brand of soft spreadable cheeses made from cow's milk. The cheeses come in a variety flavors like garlic and herb or cheddar and are often used as dips, spreads, or toppings.
American cheese is a processed cheese product made from cheddar, colby, or similar cheeses. It has a smooth, creamy texture and mild flavor.
Amul is an Indian dairy brand known for its cheeses like gouda, mozzarella, and cheddar made from cow and buffalo milk that have a creamy texture and tangy, slightly salty flavor.
Appenzeller is a hard, cow's milk cheese from the Appenzell region of Switzerland. It has a pale yellow interior and a brown, wrinkled rind with a distinct herbal aroma. Appenzeller has a robust, tangy flavor and firm, slightly granular texture.
Areesh is a soft, creamy cheese made from cow's or goat's milk. It has a mild, slightly tangy flavor and a smooth, spreadable texture.
Artigiano is an artisan cheese company in Italy that produces handmade cheeses like parmesans, pecorinos, tallegios, and asiagos with complex nutty and fruity flavors from the milk of cows, sheep, and goats.
Asadero is a white, semi-soft Mexican cheese made from cow's milk. It has a smooth texture with a mild, salty flavor and melts easily, making it a popular choice for dishes like quesadillas, tacos, and cheese dip. Asadero can be used similarly to Monterey Jack.
Asiago is a salty cow's milk cheese from Italy with a hard texture that ranges from smooth when young to grainy and crumbly when aged longer, often used grated to add complexity to pastas, soups, salads, and for snacks like cheese platters and crackers.
Auribella is an aged hard cheese made from a blend of cow's, goat's, and sheep's milk that originates from the Auribella region. It has a rich, nutty flavor with sweet, fruity notes and a firm, crumbly texture.
Babybel is a brand of mini, wheel-shaped semi-soft cheeses wrapped in wax coating. Originally produced in France, Babybel is usually made from pasteurized cow's milk. Babybel has a creamy, smooth texture and mild, lightly tangy flavor.
Bacio is a soft, fresh Italian cheese made from cow's milk that is shaped into small rounds and aged briefly, giving it a delicate milky flavor and pillowy, smooth texture perfect for spreading.
Basket cheese is a pasta filata style cheese that originated in Italy. It gets its name from the unique basket shape it forms when the curds are hand-pulled and molded. Basket cheese has a mild, milky flavor and smooth, springy texture when fresh.
Beer cheese is a soft, spreadable cheese made by mixing sharp cheddar with garlicky ale, resulting in a tangy, creamy dip with hints of malty, yeasty flavor from the beer.
Bergeron is a semi-soft French cheese made from cow's milk that features a supple yet sliceable texture with a subtle earthy flavor that gains sharper, more robust notes during its 2-3 month aging period.
Blue cheese is a general classification of cow's, goat's or sheep's milk cheese inoculated with Penicillium cultures that give it veining and a pungent, tangy flavor with hints of spice.
Bon Vivant is a soft-ripened cheese from central France made from cow's milk, featuring a creamy, smooth and melting interior with a bloomy rind wrapped around a small log shape that offers a mild, buttery and slightly mushroomy flavor.
Bongards is a premium cow's milk cheese produced in Minnesota that has a firm yet creamy Havarti-like texture with a rich, buttery flavor and small irregular holes throughout.
Boursin is a soft, spreadable triple cream cheese created in France that features a blend of milk, herbs, spices and garlic for a smooth texture and subtle yet zesty flavor.
Bread cheese is a Finnish cheese that gets its name from its versatility and ability to be baked, grilled or fried like bread due to its high melting point. It has a mild, sweet flavor and smooth texture.
Brick cheese is an American cheese that gets its name from its dense, brick-like shape, and was originally created in Wisconsin to replicate the cheesemaking techniques of German immigrants. It has a mild, sweet and nutty flavor that lends itself well to cooking.
Brie is a soft cow's milk cheese with edible white rind that originated in the French region of the same name, and has a creamy texture and rich flavor with hints of mushrooms or vanilla when ripe. It is usually eaten by cutting off the top rind and served at room temperature.
Great Britain is home to many delicious cheeses including cheddar, Stilton, and Wensleydale. These cheeses are produced in England, Wales and Scotland with similar techniques but vary depending on region.
Buffalo cheese is a variety of mozzarella cheese made from the milk of water buffaloes rather than cows. It has a rich, sweet flavor and soft, elastic texture.
Bulgarian white cheese is a brined cheese made from cow's milk that is creamy white in color with a crumbly texture and tangy, salty flavor. It is used for eating and cooking in Bulgarian cuisine.
Burrata is an Italian cheese made from mozzarella and cream, formed into a pouch to create a soft, creamy texture with a rich, buttery taste when eaten fresh. It has a smooth exterior and a soft stracciatella filling.
Butterkäse is a semi-soft cow's milk cheese of German origin. It has a bright yellow, buttery interior and a smear-ripened rind. Butterkäse is known for its smooth, spreadable texture and mild, tangy, buttery flavor.
Caciocavallo is a stretched-curd cheese originating from southern Italy. It gets its name from the characteristic 'horse saddle' shape it forms when multiple cheeses are tied together and hung to age. Caciocavallo has a firm yet elastic texture and mild, slightly tangy flavor when young that intensifies as it ages.
Caerphilly is a white, crumbly, hard cheese from Wales made from cow's milk. It has a moist, creamy texture with a lemony, tangy flavor when young that becomes more salty and nutty as it ages. Caerphilly cheese is often used for Welsh rarebit and is a frequent addition to cheeseboards.
Camembert is a soft, creamy, surface-ripened cow's milk cheese from Normandy, France with a white rind and a smooth, runny interior. Its flavor is rich, buttery, and earthy.
Chateau de Bourgogne is a soft-ripened triple cream cow's milk cheese from Burgundy, France with a white, bloomy rind and a decadently rich, creamy interior with hints of mushroom and butter. Considered the French version of a triple cream Brie.
Cheddar is a hard, natural cheese made from cow's milk originating from the village of Cheddar in England, aged for complexity in flavor from tangy and sharp when young, to intensely nutty and sweet when aged.
Cheese - A dairy product made from the milk of cows, goats, sheep, or other mammals. Available in a wide variety of textures, flavors, and styles. Can be enjoyed on its own or used as an ingredient. Types include cheddar, mozzarella, brie, gouda, parmesan, feta, and many more artisanal varieties.
Cheese spread is a smooth, creamy processed cheese product made from a blend of natural cheeses, milk products, emulsifiers, and stabilizers that results in a spreadable texture for use on sandwiches, crackers, and in dips and recipes.
Chihuahua is a white, semi-soft cheese made from cow's milk in the Mennonite communities in northern Mexico, with a mild, smooth, creamy flavor reminiscent of young Jack or Caciocavallo cheese. It melts exceptionally well.
Colby Jack is a semi-soft cow's milk cheese from the U.S. that blends Colby and Monterey Jack, and contains specks of diced red bell pepper, resulting in a marbled interior streaked with orange and a mild flavor.
Cotija is a firm, crumbly, white Mexican cow's milk cheese named after the town of Cotija in Michoacán, used as a topping on foods like tacos and chili or eaten crumbled, with a salty flavor similar to feta but drier and less sour.
Cottage cheese is a soft, white, spoonable fresh cheese with small, loose curds and a mild flavor that is made by draining the whey from pasteurized cow's milk, often eaten as a high-protein snack or used in cooking.
Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream, with a smooth, creamy texture and tangy, milky flavor, often used as a spread on bagels and toast or an ingredient in dips, frostings, cakes, and more.
Danish White is a soft, mild, semi-firm cow's milk cheese with tiny holes from Denmark, often shaped into blocks, with a pale ivory interior and supple texture similar to Havarti but with a milder, nutty, and tangy flavor profile.
Dolcelatte is a brand of blue-veined Italian cheese made from cow's milk. It has a creamy texture with blue-green veins running throughout the white interior. Dolcelatte has a mildly tangy, salty flavor with hints of spice from the Penicillium mold.
Dubliner is an Irish hard cheese with a sharp and robust Cheddar-like flavor made from rich, sweet cow’s milk with a dense, slightly crumbly texture that melts very well, often used for snacking and sandwiches.
Edam is a Dutch semi-hard cow's milk cheese coated in shiny, red paraffin wax making it easily identifiable, with a mildly salty and nutty flavor and supple, elastic texture when young that grows firmer and more complex with age.
Eden is a type of cheese made in the United States that is mold-ripened with a fuzzy white rind and smooth, creamy interior with a flavor described as earthy, nutty and mushroom-like. It has a soft, spreadable texture similar to Brie or Camembert.
Emmental cheese is a Swiss cheese known for its mild, nutty flavor and distinctive holes. It has a savory but mild taste.
Epoisses is a soft, cow's milk cheese from the Burgundy region of France. It has a powerful aroma and an ivory interior with a sticky, washed rind. Epoisses has a pungent, earthy flavor and smooth, creamy texture when ripe.
Farmers cheese is a fresh cheese made by allowing milk to curdle and draining off the whey. It has a mild, tangy flavor and crumbly texture.
Feta is a brined curd white cheese made in Greece from sheep's milk or from a mixture of sheep and goat's milk. It has a tangy, salty flavor and can crumble or be sliced.
Fontina is a semi-soft Italian cow's milk cheese with a creamy texture and nutty, mild flavor. It is often used in cooking for dishes like fondues, gratins, and pasta fillings.
Fontinella is a semi-soft Danish cheese made from cow's milk. It has a yellow interior with a glossy, tan rind and small irregular holes throughout. Fontinella has a mild, nutty flavor and creamy, fudgy texture when ripe.
Friulano is a cow's milk cheese that originates from the Friuli region of northeast Italy. It has a smooth, creamy texture and mild, slightly sweet and nutty flavor.
Goat cheese is a cheese made from goat's milk, with a tangy, earthy flavor that can range from mild to very bold depending on age. It has a creamy texture that can be spreadable when fresh or crumbly when aged.
Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. It has a crumbly texture and strong, tangy flavor with notes of blue mold.
Gouda is a Dutch cow's milk cheese known for its mild, nutty, and creamy flavor. The aging process gives it a texture that ranges from soft and sliced to hard for grating.
Gournay is a soft, spreadable French cheese made from cow's milk. It has a smooth, creamy texture and a mild, buttery and slightly nutty flavor.
Grana Padano is a hard Italian cheese made from partially skimmed cow's milk and aged for at least 9 months. It has a grainy texture and rich, nutty and slightly fruity flavor.
Grande Cheese is a renowned American cheese producer known for crafting high-quality Italian-style cheeses, particularly mozzarella, for the foodservice and pizzeria industries. With a commitment to authenticity and premium ingredients, Grande Cheese has established itself as a trusted source for superior cheese products.
Graviera is a firm, salty Greek cheese made from sheep's milk or a blend of sheep and goat's milk. It has a hard, smooth texture and a bright white color. Graviera is known for its mellow, nutty flavor that starts mild when young then intensifies as it ages.
Grilled cheese is a hot sandwich made with melted cheese between two slices of bread, grilled or fried in a pan. It's a simple, classic comfort food.
Gruyère is a Swiss cheese known for its creamy, smooth texture and nutty, sweet flavor. It has small holes throughout and melts very well, making it excellent for fondues, grilled cheese, and French onion soup.
Gubbeen is a semi-soft, cow's milk cheese made in County Cork, Ireland. It has a creamy texture and smooth, moist paste surrounded by a pinkish-orange rind. Gubbeen has a mild, nutty, mushroomy flavor with sweet and fruity notes.
Halloumi is a brined Cypriot cheese made from a mixture of goat's and sheep's milk. It has a distinctive salty flavor and a firm, chewy texture that allows it to hold its shape when fried or grilled.
Havarti is a semi-soft Danish cow's milk cheese known for its mild, creamy flavor. It has small irregular holes throughout and melts easily, making it a good choice for sandwiches, burgers, and appetizers.
Hoop cheese is a white, semi-soft cheese that originated in England. It gets its name from the hoops or molds that are used to form the cheese into its characterstic drum shape. Hoop cheese has a tangy, salty flavor and creamy texture.
Ibérico is a Spanish cheese made from the milk of Iberian pigs that are fed a diet of acorns and grass. It has a firm, compact texture with a rich, intense flavor reminiscent of nuts and olive oil.
Italian hard cheeses like Parmesan and Pecorino Romano are made from cow's milk and aged for months or years to develop a hard, granular texture. Their flavor is sharp, nutty, and salty with notes of caramel and butterscotch from the long aging process.
Jarlsberg is a mild, semi-soft Norwegian cow's milk cheese with a smooth, creamy texture and large irregular holes. It has a mild, nutty flavor and melts very well, making it a popular choice for sandwiches and cooking.
Kashkaval is a yellow, semi-hard cheese that originated in the Balkans. It is made from sheep's milk, cow's milk, or a combination of the two. Kashkaval has a mild, tangy flavor and melts well, making it great for cooking.
Kasseri is a Greek cheese made from sheep's milk or a blend of sheep's and goat's milk. It has a mild, tangy, salty flavor and a firm, elastic texture suitable for grating or slicing.
Kefalotyri is a hard, salty Greek cheese traditionally made from sheep's milk or goat's milk. It has a grainy texture and a pale yellow interior with small holes throughout. Kefalotyri is known for its robust, piquant flavor that becomes more intense with aging.
Kefir cheese is a fresh cheese made by straining the fermented milk product kefir, resulting in a soft, white cheese. It has a creamy, tart flavor due to the lactic acid created during the fermentation process.
Kesong puti is a soft, white cheese made from cow's or carabao's milk in the Philippines. It has a mild, salty flavor and a soft, creamy texture similar to cottage cheese.
Kiri is a soft, mild, semi-spreadable cheese that originated in France. It is made from pasteurized cow's milk and has a creamy, smooth texture with a bloomy rind. Kiri has a light and creamy flavor that is mildly tangy and often described as sweet.
Labneh is a strained yogurt cheese that originated in the Middle East. It has a thick, creamy texture similar to cream cheese or sour cream. Labneh is often enjoyed as a dip, in salads, or spread on bread.
Lancashire is a crumbly cow's milk cheese from the Lancashire region of England with a tart and tangy taste from the use of sour milk and a firm yet creamy texture. It is often used for crumbling over salads or melting on toast.
Locatelli is an Italian cow's milk cheese made in large wheels with a hard, smooth, pale yellow interior and a thin, wrinkled natural rind that is typically aged around 12 months, giving it a rich, sharp, intensely nutty and salty flavor with tiny holes scattered throughout the firm texture.
Longhorn Cheese is an American cheese company known for its cheeses branded with images of Texas longhorn cattle. Founded in 2001 in Boerne, Texas, they produce award-winning aged cheddar cheeses as well as Monterey Jack, Colby, and pepper jack cheeses. Their interesting branding and high quality cheeses have made them popular across Texas and the Southern United States.
Madrigal Cheese is a rich and creamy artisanal cheese known for its velvety texture and distinctive blend of flavors. Crafted with precision, it offers a delightful combination of nutty and tangy notes, making it a gourmet favorite for cheese enthusiasts.
Manchego is a sheep's milk cheese made in the La Mancha region of Spain. Known for its distinctive basketweave rind pattern, it has a creamy, semi-firm texture and nutty flavor that ranges from mild to sharp depending on its age.
Marble cheese is not an actual variety of cheese. It's a descriptive term used for any style of cheese that has blue or grey "marbling" mixed throughout an ivory or yellow base, creating a visual effect similar to marble stone. Common examples are marbled cheddar or gouda that mixes blue cheese within.
Mascarpone is an Italian cream cheese made from cow's milk. It has a soft, smooth texture and rich, slightly sweet flavor. Mascarpone is used in various Italian desserts like tiramisu, as a filling for pastries, or even eaten fresh with fruit or honey. Unlike other cheeses, mascarpone is very high in fat and low in protein due to the removal of whey during its production.
Mexican cheese is a genre of cheese originating in Mexico. It includes fresh cheeses like queso fresco and aged hard cheeses like cotija. Mexican cheese adds a unique, tangy flavor to many Mexican dishes like tacos, quesadillas, and nachos.
Mizithra is a fresh white cheese made from sheep's or goat's milk popular in Greek and Mediterranean cuisine. It has a mild, tangy, salty flavor and is similar to ricotta but drier in texture. Mizithra is used in savory pies, pastries, salads, and pasta dishes.
Montasio is a semi-hard Italian cow's milk cheese made in the regions of Friuli-Venezia Giulia and Veneto. It has a nutty, mellow flavor when young that becomes sharper with age. Montasio is often grated over pasta, used in frico, or melted for pizza.
Monterey Jack, often simply called Jack cheese, is an American semi-hard cow's milk cheese known for its mild flavor and slight sweetness. It's creamy and smooth in texture with small holes throughout, and is commonly used for melting. When aged longer it becomes drier and develops a sharper flavor, leading to labels such as dry Jack or aged Jack cheese. It takes its name from Monterey County, California.
Mozzarella is a classic Italian cheese made from buffalo or cow's milk. Fresh mozzarella is soft, white and has a delicate, milky flavor with a light consistency. It is used on pizzas or eaten fresh in salads or with tomatoes and basil. Traditional mozzarella cheese is produced in the southern regions of Italy using rennet and a stretching process known as pasta filata, which gives the cheese its unique fibrous, stringy texture.
Muenster cheese is a mild, smooth textured semi-soft cheese made from cow's milk. It originated in the Alsace region of France near the German border. When young, Muenster has a subtle flavor but when aged develops a stronger, nuttier taste yet is still milder compared to most cheeses. It melts well and is often used in grilled cheese sandwiches or casseroles. The rind is thin, wrinkled and orange-red from being washed during ripening.
Nabulsi cheese is a type of white brined cheese made from sheep's milk or goat's milk in the Nablus area of the West Bank region. It has a smooth, dense texture and salty flavor. Traditionally it is shaped into squares or triangles, aged in brine, and preserved in olive oil, spices and chili paste. A key characteristic is that unlike most cheeses, Nabulsi cheese does not melt when cooked. It is most often used for snacking, in salads, or fried.
Nacho cheese is a smooth, creamy, yellow cheese sauce usually made with cheddar, Monterey jack, or a cheese blend. It is a popular topping for tortilla chips.
Neufchâtel is a soft, white cheese made from cow's milk that originated in the Neufchâtel-en-Bray region of Normandy, France. It has a creamy, spreadable texture and a mild, slightly tangy flavor.
Oaxaca cheese is a white, semi-soft cheese made from cow's milk that originated in Mexico. It has a mild, creamy, slightly salty flavor and melts well, making it popular for dishes like quesadillas, empanadas, and grilled cheese sandwiches.
Old English Cheese is a white, semi-soft cheese made from cow's milk that originated in England. It has a tangy, earthy flavor and a crumbly texture similar to feta.
Paesano is an Italian style cheese made from pasteurized cow's milk that is formed into a large wheel and aged for at least 6 months. It has a firm, smooth texture and a sharp, tangy flavor reminiscent of Parmesan.
Palmetto cheese is a pimento cheese spread that originated in the South Carolina Lowcountry region of the United States. It's made with aged cheddar, roasted red peppers, and has a smooth, spreadable texture with a tangy, spicy flavor.
Paneer is a fresh, unaged cheese common in South Asian cuisine, made by curdling heated milk with lemon juice or other acids. It has a mild flavor and a firm, dense texture that allows it to be sliced and cooked without melting.
Panela is a fresh white cheese made from cow's or goat's milk that originated in Mexico. It has a soft, spongy texture similar to pressed cottage cheese and a mild, tangy flavor.
Parmesan is a hard, aged cheese made from cow's milk that originated in Italy. It has a granular texture and sharp, nutty, umami flavor that makes it a popular grating and seasoning cheese.
Pecorino Romano is a hard, aged sheep's milk cheese originating from Italy, primarily made on the island of Sardinia. It has a crisp texture and a strong, salty flavor that becomes more piquant with extended aging.
Pepper jack is a variant of Monterey jack cheese that has chili peppers added to give it a spicy kick and distinctive marbling. The cheese has a creamy texture that melts well and a flavor that combines buttery, tangy jack cheese with the heat of peppers.
Picante Provolone is an Italian cow's milk cheese that is aged for over a year to develop a sharp, spicy flavor. It has a firm, dry texture that grates well, with a smoky, piquant taste and lingering heat from the addition of red pepper flakes.
Pimento cheese is a Southern United States spread made from aged cheddar or other cheeses, mayonnaise, and pimento peppers. It has a smooth, creamy texture and a sharp, tangy cheese flavor with sweet and spicy notes from the pimentos.
Pot cheese is a fresh, unaged cheese made by warming soured milk until the curds separate from the whey. It has a soft, spreadable texture similar to cream cheese but with a mild, fresh dairy flavor.
Provolone is an Italian semi-hard cow's milk cheese that originated in southern Italy. It has a smooth, creamy texture with a mild, milky flavor when young that becomes sharper and more piquant with age.
Pub cheese is a cheese spread made from cheddar, cream cheese, and pale ale, giving it a smooth, creamy texture and a tangy, beer-infused flavor. It is served chilled often with pretzels, crackers or vegetables as an appetizer in pubs and bars.
Quark is a fresh, white cow's milk cheese with origins in Germany and the surrounding regions that has a soft, creamy texture and mild tangy flavor. It can be enjoyed fresh or baked into cheesecakes and other desserts.
Quesadilla cheese refers to the melty cheeses like Oaxaca, asadero, and Chihuahua used as a filling in quesadillas. These stringy, mild cheeses melt smoothly to bind tortillas, meat, beans, and vegetables in the popular Mexican folded and grilled sandwich.
Queso de Bola is a hispanic-style cheese molded into a ball shape and aged for at least 6 months until hard. It has a crumbly texture with crystallized protein bits and a sharp, robust flavor perfect for grating.
Queso fresco is a moist, crumbly fresh Mexican-style cheese made from cow or goat's milk. It has a mild, clean flavor with a slight acidity, and a soft, moist texture that makes it perfect for crumbling.
Raclette is a semi-hard cow's milk cheese that originated in the Valais region of Switzerland. It has a creamy, pale yellow interior and a sticky, orange rind. Raclette is known for its melty texture and nutty, mildly tangy flavor when melted and scraped over potatoes or meat.
Reblochon is a soft, creamy, washed-rind cow's milk cheese made in the Alps region of France using raw or pasteurized milk. It has a distinct orange rind and a rich, nutty and grassy flavor that intensifies as it ripens.
Ricotta is a fresh Italian cheese made from the whey leftover from cheese production, made by reheating the whey until curds form. It has a creamy, grainy texture and mild, sweet flavor.
Robiola is a soft, creamy Italian cheese made from cow, goat, or sheep's milk. It has a mild, tangy, slightly sweet flavor and comes in small rounds with a bloomy white rind. Robiola is often enjoyed with bread, crackers, or fruit or used in recipes like pizza, pasta, and risottos.
Roquefort is a popular blue cheese made from sheep's milk in the Roquefort-sur-Soulzon region of France. It has a distinctive tangy, pungent flavor with notes of saltiness from being aged in natural Combalou caves. Roquefort is often used in salads, dips, dressings, and paired with fruits and nuts.
Saganaki is a Greek appetizer made by pan-frying a hard cheese until golden brown. The fried cheese is often flambéed tableside with brandy or Metaxa spirit.
Saint André is a soft, triple-cream French cheese made from cow's milk with a smooth, buttery texture and a slightly sweet, tangy, and nutty flavor. The white rind is edible and the interior paste is unripened and spreadable.
Salad cheese refers to any variety of cheese that is served crumbled or grated over salads to add flavor, texture, and protein, with popular options including feta, goat, blue cheese, Parmesan, cheddar, and Monterey Jack.
Scamorza is an Italian cow's milk cheese similar to mozzarella but with a drier texture. It has a mild, milky flavor when fresh that becomes more salty and tangy when aged. Scamorza is often grilled or melted on pizza, in panini, or over pasta dishes.
Stilton is an English semi-soft blue cheese, spotted or veined throughout with blue mold and known for its rich, creamy and crumbly texture and distinctive earthy and tangy flavor. It is produced in two varieties - the firmer Blue Stilton and the creamier White Stilton.
Stracchino is a soft, mild Italian cow's milk cheese originating from Lombardy. It has a smooth, creamy texture with a slightly tangy and sweet flavor. Stracchino is often enjoyed as a table cheese or used in recipes like risotto, pasta, and pizza.
String cheese refers to a variety of mozzarella cheese that has been heated and stretched into a stringy, pliable consistency and formed into a log shape. It has a mild, milky flavor and can be easily peeled into strings, making it a fun and convenient snack, especially for children.
Swiss cheese is a generic name for several related varieties of cheese originating in Switzerland, characterized by pale yellow color and holes known as "eyes." It has a firm texture and smooth, nutty, mildly sweet and buttery yet slightly sharp flavor that varies from mild to tangy depending on age. Popular types include Emmental and Gruyère.
Talagani is a semi-soft, bulk ripened cheese from Italy with Protected Designation of Origin status made from whole cow's milk. It has a pale yellow interior with a cream-colored, bloomy rind and a soft, elastic texture that becomes oozy as it ripens. Talagani has a mild, tangy, and milky flavor with sweet, butterscotchy notes when fully aged.
Taleggio is a semisoft, washed-rind cow's milk cheese that comes from Italy. It has a distinctive aromatic smell and a strong, tangy flavor with hints of fruit. Taleggio is often used in pasta, risotto, polenta, and Italian meat dishes.
Teleme is a brined Greek cheese made from sheep and goat's milk. It has a mild, tangy flavor and a smooth, creamy texture. Teleme is often used in salads, sandwiches, and Greek dishes like spanakopita.
Tofu cheese is a non-dairy cheese alternative made from tofu. It is created by culturing firm or silken tofu with acidifiers like lemon juice or vinegar and salt, giving it a sour, cheese-like flavor and texture. Tofu cheese can mimic soft cheeses like cream cheese or ricotta and be used in savory dishes and spreads. It is a good dairy-free option for vegans and those with lactose intolerance.
Triple cream cheese is an ultra-creamy style of cheese made with three times the amount of cream compared to most cheeses. The extra cream gives it a rich, decadent, silky-smooth texture with about 75% milkfat content. Triple cream brie and Brillat-Savarin are two common varieties that have a bloomy rind and a soft, almost butter-like ivory interior when ripe. The flavor is milky, sweet, tangy and luscious.
Tuma is a fresh cheese made from sheep's milk that originates from Sardinia, Italy. It has a mild, milky flavor and a soft, moist texture similar to mozzarella. Tuma is used in Italian dishes like pasta, salads, pizzas, and panini sandwiches.
Turkish white cheese, also known as beyaz peynir, is a brined curd cheese made from sheep's or cow's milk that is common in Turkish cuisine. It has a bright white color, moist and crumbly texture similar to feta but smoother, and a salty, sour and tangy flavor. It is often used in salads, meze spreads, stuffed vegetables, Turkish breakfast platters, and desserts.
Tusser's Cheese is a traditional, unpasteurized sheep's milk cheese made seasonally in the Cotswolds region of England. It has a crumbly, moist texture with a mellow, nutty, earthy flavor.
Vacherin is a soft, rich cow's milk cheese from France and Switzerland. It has a creamy texture and a mildly nutty and fruity flavor.
Velveeta is a brand name for a processed American cheese product with a smooth, creamy texture and mild flavor. It is known for melting smoothly and being a common ingredient in dishes like grilled cheese sandwiches and macaroni and cheese.
Zamorano is a hard sheep's milk cheese from the Zamora region of Spain with a distinct flavor and dense texture, often aged for a minimum of 100 days. It has a nutty and tangy taste with savory and fruity notes.