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EN Cheese is a dairy product produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein.
It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese.
Some cheeses have aromatic molds on the rind, the outer layer, or throughout
Types
There are many types of cheese, with around 500 different varieties recognized by the International Dairy Federation, more than 400 identified by Walter and Hargrove, more than 500 by Burkhalter, and more than 1,000 by Sandine and Elliker.[The varieties may be grouped or classified into types according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc.—with these criteria either being used singly or in combination, but with no single method being universally used. The method most commonly and traditionally used is based on moisture content, which is then further discriminated by fat content and curing or ripening methods.Some attempts have been made to rationalise the classification of cheese—a scheme was proposed by Pieter Walstra which uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods which produces 18 types, which are then further grouped by moisture content.
We’ve gathered more than three dozen different types of cheeses below with descriptions of their taste, color.
American
American is a creamy, smooth cheese made from blending natural cheeses. It comes in several forms including individually wrapped cheese slices, small pre-sliced blocks and large blocks. It melts well.
Asiago
Asiago, a nutty-flavored cheese, comes in two forms: fresh and mature. The fresh has an off-white color and is smoother and milder, while mature Asiago is yellowish and somewhat crumbly. Depending on its age, Asiago can be grated, melted or sliced.
Blue Cheese
Blue is a general name for cheeses that were made with Penicillium cultures, which creates “blue” spots or veins. Blue cheese has a distinct smell and, what some consider, an acquired taste. Blue cheeses can be eaten crumbed or melted. Check our our Blue Cheese Deviled Eggs for a fun blue cheese recipe.
Bocconcini
Meaning “little bites,” bocconcini are egg-sized balls of mozzarella cheese. The cheese is white, rindless, unripened, and elastic in texture with a sweet, buttery taste. Bocconcini can be enjoyed as they are or melted.
Brie
Brie is a soft, white cheese. It comes in a wheel, sometimes in a small wooden box, and is considered a great dessert cheese. Experts recommend enjoying it at room temperature. Learn more about how to best enjoy and eat brie along with other cheeses that have a rind.
Burrata
Burrata is a fresh cheese featuring a thin layer of cheese with a mixture of stringy curd and fresh cream on the inside. It has a rich flavor and goes well with salads, crusty bread and Italian dishes.
Camembert
Fresh Camembert cheese is bland, hard and crumbly, but becomes smoother with a runny interior as it ages. It has a rich, buttery flavor with a rind that’s meant to be eaten.
Cheddar
This popular cheese comes in many variations. Its flavor can range from creamy to sharp, and its color can run between a natural white to pumpkin orange. A Cheddar’s texture changes as it ages, becoming drier and more crumbly. Learn more about cheddar in our All About Cheddar Cheese article.
Cheese Curds
Popular in the United States and Canada, cheese curds have a springy or rubbery texture and can vary in flavor. They can be eaten as a snack or used in recipes like Poutine.
Colby
While it may look like Cheddar, Colby has a softer texture and less tangy taste. Sometimes it’s blended with other different cheeses, like Monterey Jack, to make Colby Jack.
Colby-Jack Cheese
This orange and white cheese is a combination of orange Colby cheese and white Monterey Jack cheese. It’s often used on grilled sandwiches, cooked vegetables and other warm dishes because it melts well.
Cotija
This hard, crumbly cheese begins as mild and salty, and becomes tangier as it ages. It doesn’t melt, so it’s used for grating on soups, tacos, tostadas, and more.
Cottage cheese
Cottage cheese is made when curds are separated from the whey, and unlike other kinds of cheeses, it isn’t pressed so it remains creamy and lumpy. It can be eaten on its own, with fruit, on toast, and more.
Cream cheese
Cream cheese is made by adding cream to milk. It comes in a block, sometimes with added flavors, and spreads smoothly. The flavor is light and slightly tangy.
Emmental
When people think of “Swiss cheese,” they’re likely thinking of Emmental (also known as Emmentaler). When the cheese’s curds are cooked and pressed together, bubbles form, which leave the holes in the cheese. It’s sweet, tangy and melts well.
Farmer’s
Farmer’s cheese is made when cottage cheese is squeezed to remove the extra moisture. It may then be rolled in herbs or smoked meats. Its style varies depending on its maker.
Feta
While traditionally made with sheep’s or goat’s milk, cow’s milk also can be used to make Feta. It’s tangy and crumbly. Check out our Greek Chicken Wrap with Tzatziki or our Summer Vegetable Frittata to make a tasty feta dish. Interested in really diving into Mediterranean cuisine? Read our Going Mediterranean with Dairy article to learn more.
Fresh Mozzarella
Fresh mozzarella is a fresh cheese made by stretching its cheese curds before rolling them into balls. To keep them fresh, they’re packed in water. Mozzarella is a versatile and delicious cheese with its milky flavor and gooey texture.
Gouda
A semi-hard to hard cheese with a smooth flavor, Gouda comes in several types, depending on its age. Gouda can be grated, sliced, cubed and melted. Check out our article, What is Gouda Cheese to learn more about this great cheese.
Halloumi
Halloumi is known for its high melting point so it’s often fried or grilled. While often made from goat or sheep milk, cow’s milk also may be used. The texture is similar to mozzarella, while its taste is strong and salty. Once cooked, it becomes less salty and creamier.
Mascarpone
Mascarpone is a thick, soft cheese with a very high fat content. Known for its smooth, creamy to buttery texture and flavor, it can be used in sweet and savory dishes.
Monterey Jack
Monterey Jack, which has a mild and buttery flavor with a bit of tang, melts well. Monterey Jack is also perfect for burgers, check out our Cheese Stuffed Turkey Burgers for your next cookout.
Mozzarella
Similar to fresh mozzarella, this mozzarella is pulled and kneaded into strands, which contributes to its stretch ability. It melts well and is commonly used on pizza. Check out our classic Cheese Lovers Pizza Squares for a tasty mozzarella dish.
Muenster
Muenster is a smooth, pale yellow cheese with an orange rind. Its taste can vary from mild and bland to sharp. Since it melts well, it can be used in sandwiches, on cheeseburgers and more.
Neufchatel
This soft, white cheese looks similar to Camembert, but is made in many forms, shapes and sizes. Unlike similar cheeses, Neufchatel has a grainy texture.
Paneer
Paneer is a fresh cheese often used in South Asian Cuisine. It’s moist and soft, crumbly in texture, and is made in a process similar to ricotta.
Parmesan
Parmesan has a hard, gritty texture and tastes fruity and nutty. It can be grated over pastas, used in soups and more.
Ricotta
This fresh cheese is smoother than cottage cheese and while firm, it’s not solid. It has a light flavor that works well with dishes from lasagna to cheesecake and beyond.
Romano
This hard cheese, when made with cow’s milk, can have a tangier flavor than Parmesan. It’s often grated over pasta, salads or into sauces.
String Cheese
Traditionally, it’s a type of mozzarella made into small logs that can be pulled apart as strings. It comes in a variety of flavors and is often a staple of a good school lunch. Check out our String Cheese and Turkey Roll Ups to add a fun and healthy snack to your child's lunch.
Swiss
Swiss is actually a generic name for a type of cheese, including Emmental and baby Swiss varieties. It’s recognized by its holes and light or pale yellow color. It pairs well with fruits and vegetables, and on sandwiches.