Definition of cheese
Cheese is one of the by-products of milk. It is prepared from either cream of milk or cream and milk together.
Different degrees of heat and pressure are produced in different types of cheese. It is made from cows, goats, sheep’s buffalo milk
Types of cheese are classified on the basis of many factors such as the method of production, texture, fat content, softness, animal milk, region, or country of origin.
In this guide, we will explain 27 different types of cheese, their origin, their uses
The ways to classify cheese
| Milk type | Texture | Flavor | Types |
|---|---|---|---|
| 1. Goat | 1. Buttery | 1. Nutty | 1. Fresh |
| 2. Sheep | 2. Creamy | 2. Sweet | 2. Soft |
| 3. Cow | 3. Crumbly | 3. salty | 3. Semi-hard |
| 4. Buffalo | 4. Dense | 4. Mild | 4. Hard |
| 5. Camel | 5. Grainy | 5. Sharp | 5. Blue |
1. Cottage cheese
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| A bowl of Cottage cheese |
2. Cream cheese
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| A bowl of Cream cheese |
3. Mozzarella cheese
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| Mozzarella cheese |
4. Ricotta
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| Ricotta cheese |
5. Bel paese
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| Bel paese cheese |
Uses of bel paese cheese: It is used in many desserts, and melts easily for use on pizzas or in casseroles. It is often used as a substitute for mozzarella cheese.
6. Brie
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| Brie cheese |
Uses: lidded ceramic dish, and topped with nuts or fruit, or both.
7. Camembert
Camembert is a soft cheese and was first made in the late 18th century at Camembert, Normandy, in northwest France. It takes at least 3 weeks to mature, and the texture is soft-ripened.
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| Camembert cheese |
8. Feta
Feta is a salty and tangy flavored Greek brined curd white soft cheese made from goat’s and sheep’s milk. It is low in fat and calories than aged cheeses like Parmigiano-Reggiano or Cheddar.
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| Feta cheese on greek salad |
Use of feta cheese: It is used in salads such as Greek salad, and in pastries. It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano.
9. Neufchâtel cheese
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| Neufchâtel cheese |
Semi-hard cheese
10. Cheddar
Cheddar is the most popular semi-hard cheese comes in many variations. made from cow,s milk aging time is 3 to 24 months depending on the variety. It is named after the cheddar village in somerset in England.
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| Cheddar cheese |
Origin of cheese: England
Milk Type: Cow,s milk
Use of cheddar cheese: sandwiches, grilled cheese, casseroles.
11. Cheshire
Cheshire is a crumbly slightly salty dense semi-hard cheese, named after the English county of Cheshire. It takes 4 to 8 weeks to mature the cheese. Cheshire is white and red in color.
 |
| Cheshire cheese |
Origin of cheese: England
Type of milk: Cow’s milk
12. Derby
Derby is a mild, semi-firm British cow’s milk cheese, it is a semi-hard cheese with a mellow texture and a buttery flavor. It has a pale, golden orange interior with a natural or waxed rind and ripens between one and six months.
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| Sage-Derby cheese |
Origin of cheese: England
13. Edam
Edam is a semi-hard cheese that originated in Netherland. It is named after the town of Edam in the province of North Holland. It has a slightly salty and nutty flavor. As the cheese ages, its flavor sharpen and became firmer.
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| Edam cheese |
Origin cheese: Netherland
Type of milk: Cow’s and goat milk
Use of Edam cheese: It is eaten with fruit and cracker-like pears apples and some wine such as Riesling, sparkling wine, chardonnay.
14. Emmenthal
Emmenthal is a yellow swiss semi-hard cheese, that originated from the Emmental area of Switzerland. It has some holes in it which occur during production. It is classified as a swiss type or alpine cheese. There are three types of bacteria that are needed to produce Emmenthal, Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreich.
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| Emmenthal cheese |
Origin of Emmenthal cheese: Switzerland
Milk Type: Cow’s milk
Uses of Emmenthal cheese: It is usually consumed cold, as the chunk.
15. Gloucester
Gloucester is an English semi-hard cheese, it is traditionally made from milk of Gloucester cattle. There are two types of Gloucester cheese double and single, but Single Gloucester is more crumbly, lighter in texture, and lower in fat than double, double is allowed to age longer period of time, it has a stronger savory flavor.
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| Gloucester cheese |
Origin of cheese: England
Milk Type: Cow’s milk
16. Gouda
Gouda is a sweet creamy semi-hard cheese, made from cow’s milk, yellow in color. Originated from the Netherlands, it has a buttery texture and red rind. It goes well with strong beer and port wine.
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| Gouda cheese |
Origin of gouda cheese: Netherland
Milk Type: Cow’s milk
17. Gruyère cheese
Gruyere is a semi-hard yellow Swiss cheese, it is named after the town Gruyere. It has small pea size holes and a smooth relatively hard texture. Gruyere cheese has a grainy texture, and salty flavor, it comes in many varieties depending on the age.
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| Gruyère cheese |
Origin of cheese: Switzerland
Milk Type: Cow’s milk
Use of gruyere cheese: It is a good melting cheese, mostly used for baking. Used in some dishes such as French onion soup, French toast, and cheese sandwiches, and often uses with salad, and pasta.
18. Port Salut
Port Salut is a semi-hard French cheese with a creamy texture, it has a mellow, sweet, and savory flavor. Originated from the region Loir valley of France, made from pasteurized cow’s milk.
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| Port Salut cheese |
Origin of cheese: France
Milk Type: pasteurized cow’s milk.
Uses: It is usually served with fruits and crackers, as it is a good melting cheese used in various sauces, sandwiches, and pizza.
Hard cheese
19. Parmesan
Parmesan is the most popular hard Italian cheese, made from cow’s milk. It has a fruity and nutty flavor with a crumbly texture. Parmesan is wildly known as grated cheese use over dishes like soup, pizza, pasta,
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| Parmesan cheese |
Origin of cheese: Italy
Milk Type: Cow’s milk
Use of parmesan cheese: Commonly grated over Pizzas, and pasta, and can be eaten on its own.
20. Pecorino Romano
Pecorino Romano is a hard Italian cheese with a very crumbly texture. There are regional types of Pecorino Romano like Pecorino Toscano from Tuscany and Pecorino Sardo from Sardinia. It is aged at least 5 months.
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| Pecorino Romano cheese |
Origin of cheese: Italy
Type of milk: Sheep milk
21. Caciocavallo
Caciocavallo is a hard type of stretched-curd cheese. originated from It is Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. made from sheep or cow’s milk.
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| Caciocavallo cheese |
Blue cheese
22. Danish blue
It is a strong semi-hard blue-veined cheese, made from cow’s milk. Danish blue was invented early in the 20th century by a Danish cheesemaker named Marius Boe.
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| Danish blue cheese |
Origin of cheese: Denmark
Type of milk: Cow’s milk
23. Dorset Blue
It is an English blue cheese with a crumbly hard texture, the aging time is 6 weeks.
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| Dorset Blue cheese |
Origin of cheese: Dorset, United Kingdom
Milk type: skimmed cow’s milk
24. Gorgonzola
It is an Italianveined blue cheese with a crumbly texture and salty taste. Made from unskimmed cow’s milk.
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| Gorgonzola cheese |
Origin of cheese: Italy
Milk Type: Cow’s milk
Use of gorgonzola cheese: It is often used in salad as a dressing, and sometimes use as a topping for steak, and goes well with port, dessert wine.
25. Roquefort
Roquefort is a French blue cheese, made from sheep milk with a crumbly texture and tangy taste. Originated from southern France. Maturing take place in the cave
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| Roquefort cheese |
Origin of cheese: France
Milk Type: Sheep milk
26. Stilton
It is an English semi-hard blue cheese with a crumbly texture. It is named after the village of stilton.
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| Stilton cheese |
Origin of cheese: England
Milk Type: Cow’s milk
Use of stilton cheese: It is commonly served in crackers, and goes well with port, cherry, or dessert wine.
27. Bleu de Bresse
Bleu de Bresse is a French blue wine that originated from the Bresse region of France. It has a soft and mild flavor and is white in color, has the aroma of mushroom.
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| Bleu de Bresse cheese |
Origin of cheese: France
Milk Type: Cow’s milk
