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How Many Different Types of Cheese Are There? 100 Cheeses

Chelsea Coleman 1 year ago 0 93

Cheese has been around for a long time, and people love it. It goes in all kinds of food like pizza, pasta, sandwiches, and salads. This guide will tell you about at least 100 different types of cheese and what makes them unique.

How Many Different Types of Cheese Are There? 100 Cheeses
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Table of Contents

What Makes Cheese Different?

Cheese is a unique food product made by coagulating milk proteins with the help of bacteria or enzymes. This process creates curds, which are drained and aged to produce cheese. The type of milk, bacteria or enzymes used, and the ageing process all affect the cheese’s flavour, texture, and appearance.

Different types of milk can be used to create cheese, such as cows, goats, or sheep. The type of milk used can affect the flavour and texture of the cheese. For example, sheep’s milk is rich and creamy, making cheeses like Pecorino or Roquefort unique. In contrast, goat’s milk is tangy and has a distinct flavour, so goat cheese is so famous.

The bacteria or enzymes used in the cheesemaking process also play a crucial role in determining the characteristics of the cheese. The bacteria help to break down the milk proteins and create the distinct flavours and aromas of the cheese. Some cheeses, such as blue cheese, are made with mould cultures, giving the cheese its characteristic blue veins and spicy flavour.

Types of Cheese

Now that we understand what makes cheese unique let’s explore the different types of cheese available. There are hundreds of types of cheese, but here are some of the most popular:

1. Cheddar

Cheddar is one of the most popular types of cheese in the world, and it originated in England and is now produced in many countries. Cheddar cheese is a hard cheese aged for at least three months. The longer it is aged, the sharper and more complex its flavour becomes. It has a robust and tangy flavour and a crumbly texture.

Cheddar cheese is a versatile cheese that can be used in various dishes. It can be grated over pasta, melted on a sandwich or burger, or eaten as a snack. It is also famous for snacking and can be found in many cheese platters or on a cheeseboard.

2. Brie

Brie is a soft cheese that originated in France. It is made from cow’s milk and has a mild, buttery flavour and a creamy texture. Brie is usually aged for a few weeks and is often served with crackers or bread. It’s soft texture and mild flavour make it famous for sandwiches, salads, and appetizers.

Brie is also a famous cheese for baking, and it can be wrapped in puff pastry and baked to create a delicious appetizer. Baked brie is often served with fruit or nuts to add sweetness and texture to the dish.

3. Mozzarella

Mozzarella is a soft, white cheese that originated in Italy, and it is made from buffalo or cow’s milk and has a mild, milky flavour. Mozzarella is popular in dishes such as pizza and lasagna, and its soft texture and mild flavour make it a versatile cheese that can be used in different words.

Fresh mozzarella is often used in salads or served with tomatoes and basil as a Caprese salad, and it can also be melted on pizza or used in baked pasta dishes. Mozzarella is a cheese best enjoyed fresh and is not usually aged for an extended period.

4. Gouda

Gouda is a semi-hard cheese that originated in the Netherlands. It is made from cow’s milk and has a nutty, caramel-like flavour. Gouda is often aged for several months and is famous for snacking. The longer it is aged, the more complex its flavour becomes.

Gouda cheese is a versatile cheese that can be used in various dishes, and it can be melted on sandwiches or burgers, grated over pasta, or eaten as a snack. It is also famous for cheese platters found in many cheese shops.

5. Blue Cheese

Blue cheese is a type of cheese that is made from cow’s, sheep’s, or goat’s milk. It is called blue cheese because it has blue veins running through it. Blue cheese has a strong, pungent flavour and a crumbly texture. The blue veins are created by adding mould cultures to the cheese during cheesemaking.

Blue cheese is famous for salads and can be crumbled over greens to add flavour and texture. It is also a renowned cheese for burgers and can be melted on top of the patty for added flavour. Blue cheese is best enjoyed in small amounts, as its strong taste can be overpowering.

6. Parmesan

Parmesan is a hard cheese that originated in Italy. It is made from cow’s milk and is aged for at least two years. Parmesan has a nutty, salty flavour and is often used as a topping for pasta dishes. It is also a famous cheese for grating over salads or vegetables for added flavour.

Parmesan cheese is a versatile cheese that can be used in various dishes. It can be grated over pasta, used in soups or stews, or eaten as a snack. Parmesan is a cheese best enjoyed freshly grated, as it loses flavour once it is ground and stored.

7. Camembert

Camembert is a soft cheese that originated in France. It is made from cow’s milk and has a creamy, buttery flavour. Camembert is often aged for a few weeks and is popular on cheeseboards. It’s soft texture and mild flavour make it a famous cheese for spreading on bread or crackers.

Camembert cheese is also a cheese that is often baked, and it can be wrapped in puff pastry and baked until the pastry is golden brown and the cheese is melted. Baked camembert is usually served with fruit or nuts to add sweetness and texture to the dish.

Lesser-known Cheeses

While the above types of cheese may be the most popular, many lesser-known cheeses are equally delicious. Here are just a few of them:

1. Halloumi

Halloumi is a cheese that originated in Cyprus. It is made from sheep’s, goat’s, or cow’s milk and has a salty, rubbery texture. Halloumi is often grilled or fried and is popular in Mediterranean cuisine. Its unique texture makes it a cheese that can be used in various dishes, from salads to sandwiches.

2. Feta

Feta is a cheese that originated in Greece. It is made from sheep’s or goat’s milk and has a tangy, salty flavour. Feta is often crumbled over salads or used in sandwiches. Its distinct taste makes it a famous cheese in Greek cuisines, such as in the classic Greek salad.

Feta cheese is also often used in baking, and it can be wrapped in filo pastry and baked until golden brown to create a delicious appetizer. Baked feta is usually served with honey or fruit to add sweetness to the dish.

3. Pecorino

Pecorino is a hard cheese that originated in Italy. It is made from sheep’s milk and has a nutty, sharp flavour. Pecorino is often grated over pasta dishes or served on cheeseboards, and its robust taste makes it a cheese best enjoyed in small amounts.

Pecorino cheese is also a famous cheese for snacking, and it can be served with crackers or bread and in many cheese platters. Its distinct flavour makes it a cheese often paired with bold red wines.

4. Stilton

Stilton is a type of blue cheese that originated in England. It is made from cow’s milk and has a creamy, crumbly texture. Stilton has a strong, pungent flavour and is often served with crackers or bread. Its distinct taste makes it a famous cheese in English cuisine.

Stilton cheese is also a cheese that is often used in cooking, and it can be melted into soups or sauces to add flavour and texture. Its intense flavour makes it a cheese that is best used in moderation.

100 Cheeses from All Around the World

We already talked about some popular cheeses. Here are 100 more from different places in the world. Take your time to learn more about them.

1. Abertam

Abertam is a traditional, farmhouse cheese native to the Czech Republic. This artisan cheese stands out as one of the country’s most unique dairy products. Its fame comes not only from its distinct cylinder shape but also from its rich, nutty flavour profile. The slightly sweet taste is an outcome of the special cheese-making process employed by Czech farmers.

Traditional Process

The making of Abertam involves using raw, sheep’s milk that is gently warmed and then curdled with rennet. After the curdling stage, the cheese is shaped into small cylinders, typically weighing about one kilogram. It then undergoes a maturation period of six to eight weeks. It is during this period that the cheese develops its characteristic firm, yet crumbly texture.

Features and Flavor

A remarkable feature of Abertam cheese is its edible rind. Initially white, the rind darkens as it ages, adding to the complex depth of the cheese’s flavour. This change not only enhances the visual appeal but also adds an extra dimension to the cheese’s overall taste profile.

Serving Suggestions

Abertam finds use both as a standalone snack and as an ingredient in a variety of Czech recipes, especially those that call for a rich, flavorful cheese. Its robust taste pairs well with bold flavors such as garlic, onions, and full-bodied red wines. This broad range of pairing possibilities contributes to Abertam’s revered status in the culinary world.

2. Abbaye de Belloc

A semi-hard cheese from the Basque region of France with a nutty and fruity flavour.

3. Abondance

A raw cow’s milk cheese from the French Alps with a fruity and nutty taste.

4. Azeitao

A soft, spreadable cheese from Portugal with a tangy and creamy flavour.

5. Beaufort

A hard, Alpine cheese from France with a nutty and fruity taste.

6. Belper Knolle

Swiss cheese with a garlic and black pepper coating.

7. Bleu d’Auvergne

A creamy blue cheese from the Auvergne region of France with a sharp and tangy taste.

8. Bleu de Gex

The blue cheese from the Jura region of France with a creamy and tangy flavour.

9. Bleu de Laqueuille

The blue cheese from the Auvergne region of France with a salty and tangy taste.

10. Bleu des Causses

The blue cheese from the Aveyron region of France with a tangy and earthy flavour.

11. Bleu du Vercors-Sassenage

The blue cheese from the Vercors region of France with a creamy and earthy flavour.

12. Blue Wensleydale

The blue cheese from the Wensleydale region of England with a crumbly texture and tangy taste.

13. Bonchester

A Scottish cheese with a creamy texture and a fruity, tangy flavour.

14. Boursin

A soft, creamy cheese from France with a mild garlic and herb flavour.

15. Bra

A raw cow’s milk cheese from Italy with a sharp, tangy taste and a soft texture.

16. Brick

A semi-soft cheese from the United States with a mild, buttery flavour and a smooth texture.

17. Brie

A soft, creamy cheese from France with a mild, buttery taste and a bloomy rind.

18. Brin d’Amour

A soft, tangy cheese from Corsica made with goat’s milk and herbs.

19. Burrata

A soft, creamy cheese from Italy made with mozzarella and cream, with a rich and buttery flavour.

20. Cabrales

The blue cheese from Asturias, Spain with a sharp, tangy taste and a crumbly texture.

21. Caerphilly

A crumbly, tangy cheese from Wales with a salty and slightly sour taste.

22. Camembert

A soft, creamy cheese from Normandy, France with a rich and buttery flavour.

23. Canestrato

A hard, Italian cheese with a nutty and slightly spicy taste, often used for grating.

24. Caprino

A soft, tangy cheese from Italy made with goat’s milk and often flavoured with herbs and spices.

25. Carre de l’Est

A French cheese with a soft, creamy texture and a mild, nutty flavour.

26. Casu Marzu

A traditional Sardinian cheese that is intentionally infested with maggots, resulting in an intense and spicy flavour.

27. Castelmagno

A semi-hard Italian cheese with a sharp, tangy taste and a crumbly texture.

28. Cathedral City

A mild, creamy cheddar cheese from California, USA.

29. Chaource

A soft, creamy cheese from the Champagne region of France with a tangy and slightly sweet taste.

30. Cheddar

A hard, English cheese with a sharp and tangy taste that varies depending on age.

31. Chevre

A tangy and slightly sweet goat cheese from France with a creamy texture.

32. Cheshire

A crumbly and tangy cheese from the Cheshire region of England with a salty taste.

33. Chèvre d’Argental

A creamy and tangy goat cheese from the Rhône-Alpes region of France.

34. Chihuahua

A mild and buttery cheese from Mexico that is often used in cooking.

35. Chimay

A semi-hard cheese from Belgium with a nutty and fruity taste.

36. Chontaleno

A soft and tangy cheese from Mexico made with goat’s milk.

37. Churpi

A hard and chewy cheese from Nepal made with yak milk.

38. Cironé

A soft and creamy cheese from the Burgundy region of France with a nutty and slightly sweet taste.

39. Coach Farm

A tangy goat cheese from New York State with a crumbly texture.

40. Coeur de Camembert au Calvados

A creamy and aromatic cheese from Normandy, France that is washed in Calvados apple brandy.

41. Comté

A nutty and fruity cheese from the Jura region of France with a hard texture.

42. Coolea

A semi-hard cheese from Ireland with a sweet and nutty taste.

43. Coulommiers

A soft and creamy cheese from the Île-de-France region of France with a delicate flavour.

44. Cotherstone

A crumbly and tangy cheese from the County Durham region of England with a buttery texture.

45. Cotija

A crumbly and salty cheese from Mexico that is often used in Mexican cuisine.

46. Cream Cheese

A soft and creamy cheese that is often used as a spread or in baking.

47. Crowdie

A tangy and slightly sweet cheese from Scotland with a crumbly texture.

48. Curé Nantais

A soft and creamy cheese from the Loire Valley region of France with a nutty and slightly sweet taste.

49. Danablu

A tangy and creamy blue cheese from Denmark.

50. Danish Feta

A creamy and tangy cheese from Denmark made with goat’s and cow’s milk.

51. Derby

A mild and creamy cheese from England with a nutty and slightly sweet taste.

52. Durrus

A soft and creamy cheese from Ireland with a nutty and slightly sweet taste.

53. Edam

A semi-hard cheese from the Netherlands with a mild and slightly nutty taste.

54. Emmental

A hard cheese from Switzerland with a nutty and slightly sweet taste and a distinctive holey texture.

55. Epoisses de Bourgogne

A soft and creamy cheese from Burgundy, France with a spicy and salty taste.

56. Esrom

A semi-soft cheese from Denmark with a tangy and slightly sweet taste.

57. Etorki

A semi-hard cheese from the Basque region of France with a nutty and slightly sweet taste.

58. Evansdale

A sharp and tangy cheese from West Virginia, USA, with a crumbly texture.

59. Farmhouse Cheddar

A hard cheese from England traditionally made on farms with unpasteurized milk.

60. Favati

A hard cheese from Italy with a nutty and slightly sweet taste and a crumbly texture.

61. Fetta

A crumbly and tangy cheese from Greece made with sheep’s milk.

62. Fiore Sardo

A hard cheese from the island of Sardinia in Italy with a smoky and nutty taste.

63. Fleur de Marquis

A soft and creamy cheese from the Burgundy region of France with a tangy and slightly sweet taste.

64. Fontal

A semi-soft cheese from Italy with a mild and nutty taste.

65. Fontina

A semi-soft cheese from Italy with a nutty and slightly fruity taste.

66. Fourme d’Ambert

A creamy blue cheese from the Auvergne region of France with a mild and slightly sweet taste.

67. Fourme de Montbrison

The blue cheese from the Loire region of France with a tangy and slightly sweet taste.

68. Fribourg

A hard cheese from Switzerland with a nutty and slightly sweet taste.

69. Frinault

A soft and creamy cheese from the Champagne region of France with a tangy and slightly sweet taste.

70. Fromage a Raclette

A semi-hard cheese from Switzerland that is often melted and served with potatoes and meat.

71. Fromager d’Affinois

A soft and creamy cheese from France with a mild and buttery taste.

72. Garrotxa

A semi-hard cheese from Catalonia, Spain with a nutty and slightly sweet taste.

73. Gorgonzola

A creamy, blue-veined cheese from Italy with a sharp and tangy taste.

74. Gouda

A semi-hard cheese from the Netherlands with a mild and slightly nutty taste.

75. Grana Padano

A hard cheese from Italy that is similar to Parmesan with a nutty and slightly fruity taste.

76. Gruyère

A hard cheese from Switzerland with a nutty and slightly sweet taste.

77. Harbutt’s Blue

The blue cheese from England with a tangy and slightly sweet taste.

78. Havilah

A hard cheese from Pennsylvania, USA with a nutty and slightly sweet taste.

79. Havre des Pas

A soft cheese from the Channel Islands with a tangy and slightly sweet taste.

80. Hoop Cheese

A Southern American cheese with a mild, tangy flavour and a crumbly texture.

81. Grana Padano

A hard cheese from Italy that is similar to Parmesan with a nutty and slightly fruity taste.

82. Graviera

A Greek cheese with a hard texture and a nutty and slightly sweet taste.

83. Great Hill Blue

A tangy and slightly sweet blue cheese from Massachusetts, USA.

84. Gruyere

A hard cheese from Switzerland with a nutty and slightly sweet taste.

85. Harbourne Blue

The blue cheese from Devon, England with a tangy and slightly sweet taste.

86. Havarti

A creamy, semi-soft cheese from Denmark with a mild, buttery taste.

87. Helfrich

A soft and creamy cheese from France with a nutty and slightly sweet taste.

88. Hereford Hop

A cheddar-style cheese from England that is coated in hops and has a nutty and slightly sweet taste.

89. Hermelin

A soft and creamy cheese from Germany with a tangy and slightly sweet taste.

90. Herve

A semi-soft Belgian cheese with a pungent, tangy taste and a creamy texture.

91. Holbrook Farm

A soft and tangy cheese from Connecticut, USA with a creamy texture and a slightly sweet taste.

92. Hull’s Trace

A tangy and slightly spicy cheese from Texas, USA with a crumbly texture.

93. Huntsman

A layered cheese made up of Double Gloucester and Stilton, with a mild and slightly salty flavour.

94. Ibores

A Spanish cheese with a hard texture and a tangy and slightly spicy taste.

95. Idiazabal

A Spanish cheese with a hard texture and a smoky and nutty taste.

96. Il Boschetto al Tartufo

A soft and creamy cheese from Italy that is flavoured with truffles.

97. Ilchester

A British cheese with a hard texture and a nutty and slightly sweet taste.

98. Ile de France

A soft and creamy cheese from the Île-de-France region of France with a mild and slightly sweet taste.

99. Isigny Ste Mere Brie

A soft and creamy cheese from Normandy, France with a buttery and slightly sweet taste.

100. Jarlsberg

A Norwegian cheese with a mild and nutty taste, similar to Swiss cheese.

Conclusion

In conclusion, hundreds of types of cheese are available, each with its unique flavour, texture, and appearance. There is a cheese for every taste, from cheddar to brie, mozzarella to gouda, and blue cheese to parmesan. Whether you prefer famous cheeses or lesser-known varieties, there is no denying the deliciousness of cheese. The versatility of cheese makes it a popular ingredient in many dishes, and it is a food product that people have enjoyed for centuries.

Written By

Chelsea Coleman is a food expert who possesses extensive knowledge about various cuisines and their nutritional benefits. She is well-equipped to provide insightful and informative reviews to help individuals make informed choices about the food they consume.

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