Cheese

Gouda

A Dutch goat's-milk cheese with a nutty flavor. Often covered with a layer of red wax.

Feta

A crumbly, sharp-tasting, Greek, goat's-milk cheese. Great for salads.

Parmesan

A firm, Italian white cheese, great for putting on pasta.

Gruyère

A firm, Swiss cheese. Has a distinct, nutty flavor.

Asiago

A firm, crumbly Italian white cheese, with a similar texture to Parmesan.

Colby-Jack

A marbled mixture of Colby and Monterey Jack.

Cheddar

A rich-tasting, hard cheese from Somerset, UK. Comes in mild, medium, mature, and extra mature varieties.

Bleu

A salty, crumbly, roquefort-type cheese with blue veining

Limburger

A semi-soft German cheese. The smelliest cheese in the world.

Provolone

A semi-soft, Italian white cheese, often smoked. Very common in delis.

Havarti

A semi-soft, creamy Danish cheese.

Mozzarella

A semi-soft, stringy, Italian, white cheese. The kind of cheese used on pizza.

Camembert

A soft, French, double-crème cheese. Has a texture similar to that of Brie, but has a slightly stronger and richer flavor.

Brie

A soft, double-crème French cheese.

Ricotta

A white, fluffy Italian cheese with a mild flavor.

Swiss

An American adaptation of Emmental. See Emmental.

Romano

An Italian white cheese with a texture and flavor similar to that of Parmesan.

Pepper Jack

Monterey Jack with jalapeño peppers.

Monterey Jack

a semi-firm, American, white cheese, great for melting.

Muenster

a semi-soft, American classic with a distinct, yellowish-orange exterior.