Types of cheese

Romano

American and Canadian term for a class of cheeses. They are hard, salty cheeses, suitable primarily for grating, similar to Pecorino Romano from which the name is derived

String cheese

String cheese refers to several different types of cheese where the manufacturing process aligns the proteins in the cheese, which makes it stringy

Feta

a brined curd white cheese made in Greece from a mixture of sheep and goat's milk

Brick cheese

a cheese from Wisconsin, US, made in brick-shaped form. The color ranges from pale yellow to white, and the cheese has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is a medium-soft cheese.

Basket cheese

a cheese made from cow's milk available fresh or dry. Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed

Manchego

a cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed

Limburger

a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided between Belgium, Germany, and the Netherlands

Queso Blanco

a creamy, soft, and mild unaged white cheese, commonly used in the Iberian Peninsula

Processed cheese

a food product made from cheese, plus emulsifiers, saturated vegetable oils, extra salt, food colorings, whey or sugar. As a result, many flavors, colors, and textures of processed cheese exist.

Burrata

a fresh Italian buffalo milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture.

Blue cheese

a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold

Swiss cheese

a generic name in North America for several related varieties of cheese, mainly of North American manufacture, which resemble Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, in Switzerland

Cotija

a hard cow's milk cheese that originated in Mexico

Gruyeer ce

a hard yellow cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Bern in Switzerland, and is named after the town of Gruyères

Pecorino Romano

a hard, salty Italian cheese, often used for grating, made out of sheep's milk. Pecorino Romano was a staple in the diet for the legionaries of ancient Rome

Kasseri

a medium-hard pale yellow Greek cheese made from unpasteurized sheep milk with very little, if any, goat's milk mixed in

Gouda

a mild, yellow cheese made from cow's milk, it is one of the most popular cheeses worldwide

Camembert

a moist, soft, creamy, surface, ripened cow's milk cheese, first made in Northern France

Cheddar

a relatively hard, orange, sometimes sharp-tasting, natural cheese. Originating in the English village of Cheddar in Somerset

Edam

a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland

Colby

a semi-hard, orange cow's milk cheese from the United States

Havarti

a semi-soft Danish cow's milk cheese that can be sliced, grilled, or melted

Muenster

a semi-soft cheese from the United States. It is thought to be an imitation of the Alsatian washed-rind Munster cheese, introduced by German immigrants. It is distinct from the processed dairy food Sweet Muenster Cheese

Roquefort

a sheep milk cheese from the south of France, and together with Bleu d'Auvergne, Stilton, and Gorgonzola is one of the world's best known blue cheeses

Brie

a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mold

Cream cheese

a soft, mild-tasting fresh cheese made from milk and cream

Mozzarella

a southern Italian cheese made from Italian buffalo's milk

Danish Blue

a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum- or block-shaped and has a white-to-yellowish, slightly moist, edible rind

Pasta filata

a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses

Quark

a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese

American cheese

a type of processed cheese. It can be orange, yellow, or white in color, is mild, salty, and faintly sweet in flavor, has a medium-firm consistency, and has a very low melting point

Gorgonzola

a veined Italian blue cheese, made from unskimmed cow's milk, buttery or firm, crumbly and quite salty

Oaxaca

a white, semi-hard cheese from Mexico, similar to unaged Monterey Jack, but with a mozzarella-like string cheese texture

Emmental

a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savory, but mild taste.

Liederkranz

an American re-creation of Limburger cheese, made subtly different by the use of a different bacterial culture for smear-ripening.

Monterey Jack

an American semi-hard cheese, customarily white, made using cow's milk

Provolone

an Italian cheese originating in Casilli near Vesuvius

Mascarpone

an Italian cheese with with a creamy, white texture

Asiago

an Italian cow's milk cheese that can assume different textures, from smooth for the fresh Asiago to a crumbly texture for the aged cheese, the flavor of which is similar to Parmesan.

Fontina

an Italian cow's milk cheese, with a reddish powdery coating

Parmigiano-Reggiano

an Italian hard, rough and powdery, granular cheese

Ricotta

an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk, left over from the production of cheese It has a white, powdery texture

Whey

the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses

Cheese curd

the solid pieces of curdled milk either eaten alone as a snack, or used in various regional dishes.

Panela

unrefined whole cane sugar, typical of Mexico, Central, and of Latin America in general, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice