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.

Murcia al Vino

A mild-tasting, semi-firm, Spanish, white cheese soaked in wine.

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.

Jarlsberg

A semi-soft, Norwegian white cheese.

Havarti

A semi-soft, creamy Danish cheese.

Queso Fresco

A semi-soft, crumbly, Latin American cheese, good for sprinkling on top of Choclo (Andean corn).

Mozzarella

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

Saint-André

A soft triple-crème cheese with a similar texture to butter. Good for spreading on crackers.

Camembert

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

Manchego

A soft, Spanish, sheep's-milk cheese with a slight hint of nuttiness.

Brie

A soft, double-crème French cheese.

Port-Salut

A soft, mild French cheese similar to Brie, with a distinctive orange rind.

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.

Taleggio

Basically the Italian version of Brie.

Emmental

Firm texture, mild flavor, and small holes. The original form of Swiss cheese.

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.