Types of cheese and their uses

Cheese is a versatile and delicious food that is enjoyed all over the world. It comes in many different varieties, each with its own unique flavor and texture. From sharp and tangy to creamy and mild, there is a type of cheese to suit every palate. Whether you are a cheese aficionado or simply enjoy adding it to your meals, understanding the different types of cheese can help you make informed decisions about what to buy and how to use it in your cooking. In this blog post, we will explore some of the most popular types of cheese and their uses.

How many types of cheese are in the world?

It is difficult to determine the exact number of types of cheese in the world because new varieties are constantly being created through experimentation and innovation. However, it is estimated that there are over 1,800 different types of cheese, each with its own unique taste, texture, and aroma. These cheeses can be classified according to a variety of factors, including their country or region of origin, the type of milk used, the production method, and the length of aging. Whether you prefer soft and gooey or hard and crumbly, there is cheese out there for everyone.

Types of Cheese and Uses

• Abbaye de Belloc: A semi-hard cheese made from sheep’s milk, originating from the Basque region of France. It has a nutty and buttery flavor and can be enjoyed on its own or used in recipes such as omelets, quiches, and salads.
• Abondance: A semi-hard cheese made from raw cow’s milk, originating from the Savoy region of France. It has a fruity and nutty flavor and can be used in a variety of dishes, including fondue, gratins, and sandwiches.
• Adygeysky: A soft and creamy cheese made from cow’s milk, originating from the Adygea region of Russia. It has a tangy and slightly salty flavor and can be used in sandwiches, salads, and as a topping for baked potatoes.
• Asiago Pressato: A mild and creamy version of Asiago cheese, also made from cow’s milk. It is often used as a table cheese or grated over dishes such as pasta and pizza.
• Azeitão: A soft and creamy cheese made from sheep’s milk, originating from the Setúbal region of Portugal. It has a buttery and slightly tangy flavor and can be enjoyed on its own or paired with fruit and wine.
• Babá de Moçambique: A soft and crumbly cheese made from goat’s milk, originating from the Mozambique region of Africa. It has a tangy and slightly sour flavor and can be used in salads, sandwiches, and as a topping for crackers.
• Banon: A soft and creamy cheese made from goat’s milk, originating from the Banon region of France. It has a slightly sweet and nutty flavor and is often wrapped in chestnut leaves before being aged, giving it a unique earthy flavor.
• Beaufort: A hard cheese made from raw cow’s milk, originating from the Beaufortain valley in the French Alps. It has a nutty and fruity flavor and can be used in recipes such as quiches, fondues, and gratins.
• Bel Paese: A semi-soft cheese made from cow’s milk, originating from Italy. It has a mild and buttery flavor and is often used in sandwiches, pizzas, and as a table cheese.
• Belhaven Scottish Ale Cheddar: A firm cheese made from cow’s milk, infused with Scottish ale for added flavor. It has a sharp and tangy flavor and is often used in recipes such as grilled cheese sandwiches and savory tarts.
• Bishop Kennedy: A semi-soft cheese made from cow’s milk, originating from Scotland. It has a mild and slightly sweet flavor and can be used in recipes such as sandwiches, quiches, and soups.
• Bleu d’Auvergne: A blue cheese made from cow’s milk, originating from the Auvergne region of France. It has a strong and salty flavor and can be used in recipes such as salads, pasta dishes, and sauces.
• Bleu de Bresse: A blue cheese made from cow’s milk, originating from the Bresse region of France. It has a creamy and slightly sweet flavor and can be used in recipes such as salads, sandwiches, and pasta dishes.
• Bleu de Termignon: A blue cheese made from cow’s milk, originating from the Savoie region of France. It has a strong and spicy flavor and can be used in recipes such as salads, omelets, and sauces.
• Bleu des Causses: A blue cheese made from cow’s milk, originating from the Causses region of France. It has a tangy and slightly sweet flavor and can be used in recipes such as salads, pizzas, and dips.
• Blue Rathgore: A blue cheese made from cow’s milk, originating from County Louth, Ireland. It has a tangy and slightly sweet flavor and can be used in recipes such as salads, quiches, and soups.
• Boerenkaas: A semi-hard cheese made from cow’s milk, originating from the Netherlands. It has a nutty and slightly sweet flavor and can be used in recipes such as sandwiches, pizzas, and gratins.
• Bonchester: A semi-hard cheese made from cow’s milk, originating from Scotland. It has a sharp and tangy flavor and can be used in recipes such as grilled cheese sandwiches, savory tarts, and quiches.
• Bonifaz: A soft cheese made from cow’s milk, originating from Bavaria, Germany. It has a creamy and slightly spicy flavor and can be used in recipes such as sandwiches, omelets, and salads.
• Boulette d’Avesnes: A soft cheese made from cow’s milk, originating from the Avesnes region of France. It has a spicy and slightly tangy flavor
• Boursault: A soft cheese made from cow’s milk, originating from the Boursault region of France. It has a creamy and slightly tangy flavor and can be used in recipes such as salads, sandwiches, and omelets.
• Brie: A soft cheese made from cow’s milk, originating from the Île-de-France region of France. It has a creamy and slightly nutty flavor and can be used in recipes such as sandwiches, omelets, and quiches.
• Brin d’Amour: A soft cheese made from sheep’s milk, originating from Corsica, France. It has a tangy and slightly salty flavor and can be used in recipes such as salads, sandwiches, and pizzas.
• Brique Agour: A semi-hard cheese made from sheep’s milk, originating from the Basque region of France. It has a nutty and slightly sweet flavor and can be used in recipes such as gratins, sandwiches, and omelets.
• Burrata: A fresh cheese made from cow’s milk, originating from the Puglia region of Italy. It has a creamy and slightly tangy flavor and can be used in recipes such as salads, pizzas, and appetizers.
• Buzet: A semi-hard cheese made from cow’s milk, originating from the Buzet region of France. It has a nutty and slightly sweet flavor and can be used in recipes such as sandwiches, gratins, and soups.
• Cabécou: A soft cheese made from goat’s milk, originating from the Aquitaine region of France. It has a tangy and slightly sweet flavor and can be used in recipes such as salads, sandwiches, and appetizers.
• Cabot Clothbound Cheddar: A hard cheese made from cow’s milk, originating from Vermont, USA. It has a sharp and slightly nutty flavor and can be used in recipes such as grilled cheese sandwiches, macaroni and cheese, and soups.
• Caciocavallo: A semi-hard cheese made from cow’s milk, originating from Italy. It has a nutty and slightly tangy flavor and can be used in recipes such as sandwiches, pizzas, and gratins.
• Caerphilly: A semi-hard cheese made from cow’s milk, originating from Wales. It has a tangy and slightly salty flavor and can be used in recipes such as sandwiches, soups, and quiches.
• Caithness: A soft cheese made from cow’s milk, originating from Scotland. It has a creamy and slightly tangy flavor and can be used in recipes such as salads, sandwiches, and omelets.
• Canestrato: A hard cheese made from sheep’s milk, originating from Italy. It has a nutty and slightly spicy flavor and can be used in recipes such as pasta dishes, salads, and antipasti.
• Cantal: A semi-hard cheese made from cow’s milk, originating from the Auvergne region of France. It has a tangy and slightly nutty flavor and can be used in recipes such as gratins, sandwiches, and omelets.
• Capricorn: A soft cheese made from goat’s milk, originating from the UK. It has a tangy and slightly sweet flavor and can be used in recipes such as salads, sandwiches, and appetizers.
• Carré de l’Est: A soft cheese made from cow’s milk, originating from the Lorraine region of France. It has a tangy and slightly nutty flavor and can be used in recipes such as sandwiches, salads, and omelets.
• Casciotta d’Urbino: A soft cheese made from sheep’s milk, originating from Italy. It has a nutty and slightly sweet flavor and can be used in recipes such as pasta dishes, salads, and antipasti.
• Casolette: A soft cheese made from cow’s milk, originating from France. It has a creamy and slightly tangy flavor and can be used in recipes such as salads, sandwiches, and omelets.
• Castelmagno: A semi-hard cheese made from cow’s milk, originating from Italy. It has a sharp and slightly spicy flavor and can be used in recipes such as pasta dishes, salads, and antipasti.
• Cato Corner Farm Hooligan: A semi-soft cheese made from cow’s milk, originating from Connecticut, USA. It has a nutty and slightly sweet flavor and can be used in recipes such as grilled cheese sandwiches, macaroni and cheese, and soups.
• Cave-aged Emmental: A hard cheese made from cow’s milk, originating from Switzerland. It has a nutty and slightly sweet flavor and can be used in recipes such as sandwiches, gratins, and fondue.

• Chabichou: A soft cheese made from goat’s milk, originating from France. It has a tangy and slightly nutty flavor with a natural rind and can be used in recipes such as salads, sandwiches, and omelets.
• Chabis de Gatine: A soft cheese made from goat’s milk, originating from France. It has a tangy and slightly nutty flavor and can be used in recipes such as salads, sandwiches, and omelets.
• Challerhocker: A hard cheese made from cow’s milk, originating from Switzerland. It has a nutty and slightly sweet flavor and can be used in recipes such as sandwiches, gratins, and cheese boards.
• Chalosse: A soft cheese made from sheep’s milk, originating from France. It has a tangy and slightly sweet flavor and can be used in recipes such as pasta dishes, salads, and antipasti.
• Chanco: A soft cheese made from cow’s milk, originating from Chile. It has a tangy and slightly sweet flavor and can be used in recipes such as sandwiches, salads, and omelets.
• Chaource: A soft cheese made from cow’s milk, originating from France. It has a creamy and slightly nutty flavor with a white bloomy rind and can be used in recipes such as baked Camembert, salads, and omelets.
• Charolais: A soft cheese made from cow’s milk, originating from France. It has a tangy and slightly nutty flavor and can be used in recipes such as salads, sandwiches, and omelets.
• Chebris: A soft cheese made from goat’s and sheep’s milk, originating from France. It has a tangy and slightly nutty flavor and can be used in recipes such as pasta dishes, salads, and antipasti.
• Cheddar: A hard cheese made from cow’s milk, originating from England. It has a sharp and slightly tangy flavor and can be used in recipes such as grilled cheese sandwiches, macaroni and cheese, and cheese boards.
• Cheshire: A crumbly cheese made from cow’s milk, originating from England. It has a tangy and slightly salty flavor and can be used in recipes such as sandwiches, salads, and cheese boards.
• Chevre: A soft cheese made from goat’s milk, originating from France. It has a tangy and slightly nutty flavor and can be used in recipes such as salads, sandwiches, and pasta dishes.
• Chèvre d’Argental: A soft cheese made from goat’s milk, originating from France. It has a creamy and slightly tangy flavor with a bloomy rind and can be used in recipes such as salads, sandwiches, and omelets.
• Chèvre Noir: A hard cheese made from goat’s milk, originating from Canada. It has a tangy and slightly nutty flavor and can be used in recipes such as cheese boards, pasta dishes, and antipasti.
• Chimay: This Belgian cheese is often served as a table cheese, paired with beer or fruit. It can also be used in cooking, such as in quiches or sandwiches.
• Chiriboga Blue: This blue cheese from Ecuador is often used in salads, as a topping for burgers or steaks, or as a dessert cheese paired with fruit.
• Coeur de Neufchâtel: This French cheese is often used in cooking, such as in sauces or soups, or served as a table cheese paired with fruit or crackers.
• Coing de Savoie: This French cheese is often used in cooking, such as in gratins or tarts, or served as a table cheese paired with fruit or crackers.
• Colby: This American cheese is often used in sandwiches, burgers, or as a snacking cheese paired with crackers or fruit.
• Cold-pack: This cheese spread is often used as a sandwich filling or a dip for crackers or vegetables.
• Comté: This French cheese is often used in cooking, such as in soups or gratins, or served as a table cheese paired with fruit or bread.
• Cornish Blue: This British cheese is often used in salads, on cheese plates, or as a snacking cheese paired with crackers or bread.
• Cotherstone: This British cheese is often served on cheese plates, paired with fruit or crackers.
• Cotija: This Mexican cheese is often used in dishes such as tacos, salads, and soups.
• Cottage cheese: This fresh cheese is often used as a breakfast or snack food, paired with fruit or used as a salad topping.
• Coverdale: Coverdale can be served on a cheeseboard, melted over burgers, or used in sandwiches and paninis.
• Craquelin: Craquelin is often used as a cooking ingredient in savory and sweet dishes. It can be grated over pasta or salad, melted over meat or vegetables, or used in desserts.
• Cream Cheese: Cream cheese is a versatile cheese that can be used in both savory and sweet dishes. It is commonly used as a spread for bagels and toast, as well as a filling for pastries and desserts.
• Crémeux des Cîteaux: Crémeux des Cîteaux is a soft, creamy cheese that is often used in salads, pasta dishes, and baked goods. It can also be served on a cheeseboard with crackers, fruit, and nuts.
• Creole Cream Cheese: Creole Cream Cheese is often used in sweet dishes such as cheesecakes, ice cream, and pastries. It can also be served on a cheeseboard with crackers and fruit.
• Croghan: Croghan is a versatile cheese that can be used in a variety of ways. It can be served on a cheeseboard, melted over vegetables or meat, or used in sandwiches and paninis.
• Crottin de Chavignol: A small cylindrical French goat cheese with a creamy texture and a nutty flavor. It can be eaten on its own, served with crackers or bread, or used in salads and sauces.
• Curé Nantais: A French cheese with a soft, creamy texture and a mild flavor. It is often served as a dessert cheese, paired with fruit and sweet wines.
• Danablu: A Danish blue cheese with a strong, pungent flavor. It is often used in salads and sandwiches, or served on a cheese platter with crackers and fruits.
• Danbo: A Danish semi-hard cheese with a buttery flavor and a smooth texture. It is often used in sandwiches, grilled cheese, and casseroles.
• Delice de Bourgogne: A French triple-cream cheese with a rich and buttery flavor. It is often served as a dessert cheese, paired with sweet fruits and wines.
• Derby: An English cheese with a mild, nutty flavor and a creamy texture. It is often used in sandwiches or melted on top of dishes such as potatoes or casseroles.
• Double Gloucester: An English cheese with a mellow, buttery flavor and a smooth texture. It is often used in sandwiches or grated over dishes such as pasta or vegetables.
• Dunlop: A Scottish cheese with a mild, nutty flavor and a firm texture. It is often used in sandwiches or grated over dishes such as pizza or salads.
• Durrus: An Irish cheese with a creamy, buttery flavor and a semi-soft texture. It is often used in sandwiches or melted on top of dishes such as potatoes or grilled meats.
• Echourgnac: A French cheese with a creamy texture and a slightly sweet flavor. It is often served on a cheese platter or paired with fruit and nuts.
• Emmental: A classic Swiss cheese with a mild, nutty flavor. It’s commonly used in sandwiches, as well as in cooking, particularly in dishes like quiches, soufflés, and gratins.
• Epoisses: A soft, creamy cheese with a pungent aroma and a strong flavor. It’s best served at room temperature and pairs well with crusty bread, crackers, or fruit.
• Etorki: A semi-soft cheese with a smooth texture and a nutty, slightly sweet flavor. It’s great for snacking, as well as in sandwiches and salads.
• Etteplan: This is not a cheese, but a Finnish engineering and technology consulting company.
• Farmer cheese: A soft, fresh cheese with a slightly tangy flavor. It’s great for spreading on crackers or bread, and can also be used in recipes like cheesecake or blintzes.
• Feta: A crumbly, salty cheese made from sheep’s milk. It’s commonly used in Greek salads, as well as in Mediterranean dishes like spanakopita and moussaka.
• Fiore Sardo: A hard cheese from Sardinia, Italy, with a smoky flavor. It’s often grated over pasta dishes or used as a table cheese.
• Formaggio di Fossa: A sharp, crumbly cheese from Italy that’s aged in pits or caves. It’s often used as a grating cheese in pasta dishes.
• Fourme d’Ambert: A creamy blue cheese from France with a mild, nutty flavor. It’s great for crumbling over salads or melting on top of burgers or steak.
• Frinault: A soft, bloomy-rind cheese with a tangy flavor. It’s great for spreading on crackers or bread, and can also be used in recipes like quiches and soufflés.
• Fromage Blanc: A fresh, tangy cheese from France with a creamy texture. It’s great for spreading on bagels or toast, or as a dip for vegetables.
• Fromage d’Abondance: A hard cheese from the French Alps with a nutty, slightly sweet flavor. It’s often grated over pasta dishes or used as a table cheese.
• Fromage de Meaux: A soft, buttery cheese from France with a mild flavor. It’s great for spreading on bread or crackers, and pairs well with fruit and wine.
• Gammelost: A Norwegian cheese with a pungent, tangy flavor. It’s often used in dishes like stews, soups, and sandwiches.
• Garrotxa: A Spanish cheese with a slightly nutty flavor and a creamy texture. It’s often served as a table cheese, or used in salads and sandwiches.
• Geitost: A Norwegian cheese made from goat’s milk with a sweet, caramel-like flavor. It’s often served on toast or crackers, or used in baked goods.
• Gippsland Blue: An Australian blue cheese with a strong, sharp flavor. It’s often used as a table cheese or in salads and sandwiches.
• Gloucester: An English cheese with a mild, slightly tangy flavor. It’s often used in dishes like cheese toasties, as well as in soups and stews.
• Goat cheese: A soft, tangy cheese made from goat’s milk. It’s great for spreading on crackers or bread, and can also be used in recipes like salads, pizzas, and quiches.
• Graddost: A Swedish cheese with a mild, nutty flavor. It’s often used in sandwiches, as well as in dishes like gratins and quiches.
• Grana Padano: An Italian hard cheese with a nutty, slightly sweet flavor. It’s often grated over pasta dishes, as well as used as a table cheese.
• Graviera: A Greek cheese with a nutty, slightly sweet flavor. It’s often used in dishes like spanakopita and moussaka.
• Gruyere: A Swiss cheese with a nutty, slightly sweet flavor. It’s often used in dishes like quiches, gratins, and fondues.
• Herve: A Belgian cheese with a pungent, spicy flavor. It’s often served with bread or crackers, or used in sandwiches and salads.
• Hullu Poro: A Finnish cheese with a mild, nutty flavor. It’s often used in sandwiches, as well as in dishes like quiches and gratins.
• Idiazabal: A Spanish cheese with a smoky, slightly nutty flavor. It’s often used in dishes like tapas and salads.
• Jarlsberg: A Norwegian cheese with a mild, nutty flavor. It’s often used in sandwiches and burgers, as well as in dishes like quiches and gratins.
• Kaseri: A Greek cheese with a semi-hard texture and a slightly salty, tangy flavor. It’s often used in dishes like spanakopita and moussaka.
• Kasseri: A Greek cheese with a soft, slightly elastic texture and a tangy, slightly sweet flavor. It’s often used in dishes like grilled cheese sandwiches and quesadillas.
• Kefalotyri: A Greek cheese with a hard, crumbly texture and a sharp, salty flavor. It’s often grated over pasta dishes or used in salads.
• Kikorangi: A New Zealand blue cheese with a creamy texture and a tangy, slightly sweet flavor. It’s often used in salads and on cheeseboards.
• Kikorangi Blue: A blue cheese made from cow’s milk, with a tangy, slightly sweet flavor. It’s often used in salads and on cheeseboards.
• Kuhmilch-Käse: A German cheese made from cow’s milk, with a mild, slightly nutty flavor. It’s often used in sandwiches and burgers, as well as in dishes like quiches and gratins.
• La Taupinière: A French cheese with a soft, bloomy rind and a creamy, slightly tangy flavor. It’s often served as a dessert cheese, or used in salads and sandwiches.
• Lappi: A Finnish cheese with a semi-hard texture and a mild, nutty flavor. It’s often used in sandwiches and burgers, as well as in dishes like quiches and gratins.
• Le Bleu de Gex: A French blue cheese with a creamy texture and a tangy, slightly sweet flavor. It’s often used in salads and on cheeseboards.
• Le Fium’Orbu: A Corsican cheese with a semi-hard texture and a nutty, slightly sweet flavor. It’s often used in sandwiches and burgers, as well as in dishes like quiches and gratins.
• Le Gaperon: A French cheese with a soft, spicy interior and a thick, edible rind. It’s often served with bread or crackers, or used in salads and sandwiches.
• Le Lingot du Forez: A French cheese with a soft, bloomy rind and a creamy, slightly tangy flavor. It’s often served as a dessert cheese, or used in salads and sandwiches.
• Mascarpone: Mascarpone cheese is a soft and creamy cheese with a mild and slightly sweet flavor. It is often used in desserts, such as tiramisu, and as a spread on bagels or toast.
• Mature Cheddar: Mature Cheddar cheese is a hard cheese with a sharp and tangy flavor. It is often used in sandwiches, as a topping on baked potatoes, and grated over salads or pastas.
• Morbier: Morbier cheese is a semi-soft cheese with a creamy and slightly fruity flavor. It is often used in sandwiches, as a table cheese with crackers and bread, and grated over salads or pasta dishes.
• Morski: Morski cheese is a semi-hard cheese with a tangy and slightly salty flavor. It is often used as a table cheese with crackers and bread, and in sandwiches or salads.
• Mostarda di Cremona: Mostarda di Cremona is a cheese with a spicy and sweet flavor. It is often served as a condiment with meat or cheese plates, and used as a spread on sandwiches or crackers.
• Mozzarella: Mozzarella cheese is a soft and mild cheese with a delicate and creamy flavor. It is often used in pizzas, salads, sandwiches, and as a topping on baked dishes.
• Muenster: Muenster cheese is a soft and mild cheese with a tangy and buttery flavor. It is often used in sandwiches, as a topping on pizzas, and in soups or salads.
• Munster: Munster cheese is a semi-soft cheese with a pungent and slightly salty flavor. It is often used in sandwiches, as a table cheese with crackers and bread, and grated over soups or pasta dishes.
• Niva: Niva cheese is a semi-soft cow’s milk cheese that originates from Latvia. It can be used in sandwiches, melted over potatoes, or eaten on its own with crackers or bread.
• Nokkelost: Nokkelost is a semi-hard Norwegian cheese flavored with cumin, cloves, and caraway seeds. It is often eaten on bread or crackers, or used in cooking.
• Oka: Oka cheese is a semi-soft, washed-rind cheese that originated in Quebec, Canada. It has a nutty flavor and pairs well with fruits, nuts, and wines.
• Ossau-Iraty: Ossau-Iraty is a firm, nutty, and slightly sweet cheese that comes from the Basque region of France. It is often served with fruit, bread, and nuts, and can be used in cooking.
• Parmesan: Parmesan cheese, also known as Parmigiano-Reggiano, is a hard, nutty cheese that originated in Italy. It is often grated over pasta dishes, soups, and salads, or eaten on its own as a snack.
• Pave d’Auge: Pave d’Auge is a soft, creamy cheese that comes from the Normandy region of France. It has a mild flavor and pairs well with fruits, nuts, and white wines.
• Pecorino di Pienza: Pecorino di Pienza is a hard, sharp cheese made from sheep’s milk. It comes from the Tuscany region of Italy and is often used in pasta dishes or grated over salads and soups.
• Pecorino Romano: Pecorino Romano is a hard, salty cheese made from sheep’s milk. It is often grated over pasta dishes or used in sauces, soups, and salads.
• Pecorino Sardo: Pecorino Sardo is a firm, nutty cheese made from sheep’s milk. It comes from the Sardinia region of Italy and is often grated over pasta dishes or served on a cheese board.
• Pepper Jack: Pepper Jack cheese is a semi-soft cheese that has a mild flavor and a spicy kick from the addition of jalapeño peppers. It can be used in sandwiches, burgers, or melted over nachos and other Mexican dishes.
• Raschera: commonly used in sauces, melts well, great for fondue or grilled cheese sandwiches
• Ricotta Salata: commonly used as a garnish for salads, pasta dishes, and vegetables
• Romadur: great for snacking, often paired with crackers or bread
• Romano: commonly used as a grating cheese, used in pasta dishes or as a topping for pizza
• Roquefort: commonly used in dressings, sauces, and spreads, pairs well with fruits, nuts, and bread
• Roquefort Papillon: same uses as Roquefort
• Saenkanter: commonly used in sandwiches, melts well, and pairs well with fruit and nuts
• Sainte-Maure de Touraine: commonly used as a snack or appetizer, pairs well with fruits and crackers
• Stichelton: commonly used in salads, pasta dishes, and as a topping for pizza
• Stilton: commonly used in dressings, sauces, and spreads, pairs well with fruits, nuts, and bread
• Stinking Bishop: great for baking or as a spread on bread or crackers, pairs well with fruits and nuts
• Stracchino: great for sandwiches and melts well, commonly used in pizza toppings and pasta dishes
• Swiss: commonly used in sandwiches and melts well, great for grilled cheese sandwiches, fondue, and quiches
• Tala: great for snacking, often paired with fruits, nuts, and bread
• Tomino: commonly used in pizza toppings, melts well, and pairs well with meats and vegetables
• Torta del Casar: great for spreading on bread or crackers, pairs well with fruits and nuts
• Waimata Blue: great for salads and pasta dishes, pairs well with fruits and nuts
• White Stilton: commonly used in salads and pasta dishes, pairs well with fruits and nuts
• Xynotyro: great for spreading on bread or crackers, pairs well with fruits and nuts
• Yarg: great for snacking, often paired with fruits, nuts, and bread
• Zaans Gouda: commonly used in sandwiches and melts well, great for grilled cheese sandwiches and quesadillas
• Zamorano: commonly used in salads and pasta dishes, pairs well with fruits and nuts
• Zwickelkäse: great for spreading on bread or crackers, pairs well with fruits and nuts

Types Of Cheese From Various Countries

Here is a list of some of the most popular and well-known types of cheese, categorized by their country or region of origin:

• France

Brie

Camembert

Roquefort

Comté

Gruyère

Emmental

Chevre

Reblochon

Munster

Roquefort

Tomme de Savoie

• Italy

Parmesan

Mozzarella

Gorgonzola

Ricotta

Pecorino

Provolone

Fontina

Taleggio

Asiago

Burrata

• Switzerland

Swiss cheese

Appenzeller

Raclette

Tête de Moine

Vacherin

• Netherlands

Gouda

Edam

Maasdam

Leerdammer

• Spain

Manchego

Mahón

Cabrales

Idiazábal

Tetilla

• United Kingdom

Cheddar

Stilton

Red Leicester

Wensleydale

Double Gloucester

• Greece

Feta

Kasseri

Halloumi

• Germany

Bavarian blue

Limburger

Quark

Tilsit

• United States

Monterey Jack

Colby

Pepper Jack

American cheese

Blue cheese

Cheddar

Parmesan

• Austria

Liptauer

Bergkäse

• Belgium

Bruges cheese

Herve cheese

• Bulgaria

Sirene

• Canada

Oka

Canadian cheddar

Quebecois cheese curds

• Croatia

Paški sir

• Cyprus

Anari

Feta (similar to Greek feta)

• Czech Republic

Olomoucké tvarůžky

• Denmark

Danbo

Blue Castello

• Finland

Leipäjuusto

• Hungary

Trappista

Pannonia cheese

• Ireland

Cashel Blue

Irish cheddar

• Israel

Israeli feta

• Norway

Jarlsberg

Nøkkelost

• Poland

Oscypek

Twaróg

• Portugal

Azeitão

Queijo da Serra

• Romania

Brânză de burduf

Telemea

• Sweden

Västerbotten

Herrgårdsost

• Turkey

Beyaz peynir

Kaşar

• Ukraine

Bryndza

Salo

• Other regions

Burrata : Italy

Bocconcini : Italy

Gorgonzola : Italy

Ricotta : Italy

Manchego : Spain

Roquefort : France

Emmental : Switzerland

Parmigiano-Reggiano : Italy

Pecorino Romano : Italy

Grana Padano : Italy

Gruyère : Switzerland and France

Comté : France

Beaufort : France

Fourme d’Ambert : France

Mimolette : France

Raclette : Switzerland and France

Cheshire : England

Lancashire : England

Caerphilly : Wales

Chèvre frais : France

Burrata : Italy

Provolone : Italy

Pimento cheese : United States

Chèvre (goat cheese) : France and many other countries

Paneer : India

Queso fresco : Mexico

Cottage cheese : worldwide

Halloumi : Cyprus and Middle Eastern countries

Roquefort : France

Gjetost : Norway

Havarti : Denmark

Emmental : Switzerland

Munster : France

Gouda : Netherlands

Edam : Netherlands

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