30 Different Types of Cheese You’ll Love

Widen your dairy dictionary with this round-up of the most popular types of cheese! 

From gooey mozzarella to stinky Roquefort, you can’t beat cheese.

All (real) cheese, no matter how hard, salty, or soft, comes from the same thing: milk. It can be cow’s milk, sheep or goat – but it’s milk.

And depending on the fat content, animal source, country of origin, and method of production, cheeses vary in appearance, texture, and flavor.

So if you want to learn the difference between Muenster, Provolone, Gouda, and more, check out this list of 30 different types of cheese.

30 Types of Cheese That Are All Un-Brie-Lievably Good

1. Mozzarella

Let’s get the cheese ball rolling with everybody’s favorite ooey-gooey cheese: mozzarella. 

This semi-soft, elastic cheese is typically from Italian and made with the milk of water buffalos.

It has a creamy texture and a slightly sweet taste, and it melts beautifully, making it a popular choice for pizza and grilled cheese sandwiches.

You can also enjoy mozzarella on its own or tossed with tomatoes and basil for a refreshing Caprese salad. 

Whether you incorporate it into your cooking or enjoy it as a standalone treat, mozzarella will surely bring something extra to any dish.

2. Parmesan (Parmigiano-Reggiano)

Parmesan is a hard cheese produced from cow’s milk aged for at least a year.

Also called Parmigiano Reggiano, it is produced by the Parma and Reggio Emilia provinces of Italy.

The ultimate cheese for grating and topping any dish, Parmesan has a sharp, nutty flavor that can elevate even the simplest pasta or salad. 

But this cheese is much more versatile than just a finishing touch! Incorporate Parmesan into your cooking to boost any dish.

Mix shredded Parmesan with breadcrumbs to make a crispy coating for chicken cutlets, or blend it into homemade pesto for an extra hit of savory goodness. 

3. Cheddar

Perhaps the most widely used cheese in the world is cheddar, a tasty, semi-hard cheese with an orange-ish hue, creamy texture, and a sharp, buttery flavor.

It comes in a variety of levels of sharpness, from mild to extra sharp.

But no matter the level, cheddar is still delicious on its own or melted into a grilled cheese sandwich. 

It’s also the perfect complement for fruits and crackers and adds flavor to classic comfort foods like mac and cheese and burgers. 

4. Feta

Hailing from Greece, feta has long been a staple in many Mediterranean and Middle Eastern cuisines. 

But because of its beautiful flavors and textures, it’s also become increasingly popular all over the world.

Made from sheep or goat’s milk (or sometimes a combination of the two), feta is crumbly yet creamy, with a distinctive salty and tangy taste. 

It’s often used as a topping on salads or pizzas but can also be added to casseroles or baked into savory pastries.

It pairs well with other intense flavors like olives, tomatoes, and herbs. Plus, it’s great in baked goods.

5. Blue Cheese

Blue cheese, or as I like to call it, the King of all cheeses, is known for its moldy appearance and pungent flavor.

It is made by injecting cheese curds with mold, giving it a unique blue marbling and bold flavor.

While it may be too strong to be eaten on its own, blue cheese is great in small doses. It makes a spectacular addition to salads, dressings, and cheese platters.

6. Ricotta

Because its flavor isn’t as sharp and bold as, say, cheddar and feta, ricotta often gets overlooked. 

It may not be as flashy or funky as other cheeses, but this creamy delight packs a serious flavor punch. 

Ricotta is traditionally made from the whey left over from making other cheeses, giving it a subtle sweetness that sets it apart from its cousins.

The texture is light, smooth, and fluffy, making it the perfect addition to both sweet and savory dishes. 

Try using ricotta in lasagna for added creaminess, or mix it with honey and fresh berries for a decadent dessert. 

7. Cottage Cheese

If you love cheese but want to cut back on fatty foods, cottage cheese is the perfect solution.

Relatively low in fat and calories, it tastes outstanding! It’s mild and slightly tangy, with a wonderfully lumpy, curd-like texture.

This healthy cheese can be enjoyed on its own as a snack or breakfast or used as an ingredient in recipes like salads, dips, and biscuit toppings. 

It can also serve as a delicious substitute for ricotta cheese in lasagna. 

8. Gouda

Ah, Gouda. How I love you.

This cheese truly has it all – a rich and creamy texture, savory and slightly nutty taste, and the versatility to be enjoyed on its own or melted into various dishes. 

While it originated in the Dutch city of Gouda, this cheese is now produced in countries all over the world. 

Its traditional variety is aged for at least four months, giving it a firm texture and robust flavor.

However, young Gouda can also be found with a softer texture and milder taste if you like.

9. Brie

Is there anything more indulgent than a perfectly ripe cheese oozing its creamy goodness onto a crusty slice of baguette? 

I don’t think so! That’s why Brie is always a staple in my charcuterie boards.

Brie is a soft cow’s milk cheese with an edible white rind. It hails from France, where it takes its name from the region of Brie just outside Paris. 

This smooth and creamy cheese is incredibly versatile and can be added to sandwiches, melted into sauces, or simply enjoyed on its own. 

10. Cotija

If Tex-Mex food is a staple in your home, then you have to have cotija on hand.

Often referred to as the “Parmesan of Mexico,” cotija is a salty, crumbly cheese that adds a punch of flavor to all sorts of dishes. 

Made from cow’s milk, cotija ranges in texture from dry and crumbly (perfect for enchiladas or salads) to softer and smoother (great for slicing on sandwiches).

While it’s typically used as a topping, much like Parmesan or feta cheese, it can also be added to sauces or mixed into doughs and batters for added richness. 

11. Cream Cheese

A key ingredient in cheesecake and arguably the king of spreads, cream cheese should definitely be a staple in every home.

This soft cheese is made by combining cow’s milk and cream, resulting in a creamy texture and a mild tangy flavor. 

It differs from regular cheese because it’s not aged and has a higher fat content. 

Its uses are endless – spread on bagels, mixed into dips, or even baked into decadent desserts, cupcakes, and frostings.

12. Fontina

If you’re looking for a cheese to add depth and complexity to your next cheese platter, you gotta get some fontina. 

This Italian cheese has nutty and fruity flavors with a creamy texture that melts beautifully when heated. 

It pairs well with cured meats like prosciutto or salami and is also delicious when melted onto a grilled sandwich or mixed into pasta dishes. 

13. Goat Cheese (Chèvre)

Try goat cheese the next time you want something bright, creamy, and tangy.

It has a more mild and earthy taste than cow’s milk cheese, and it can also be easier to digest for those with dairy sensitivities. 

Plus, it’s versatile and can be used in everything from salads to baked dishes. 

One of my favorite ways to enjoy it is by spreading it onto slices of crusty bread, drizzling it with honey, and popping it under the broiler.

Drool!

14. Gruyère

Need a cheese that promises rich, complex flavors? Try Gruyère!

This Swiss cheese is made from cow’s milk and aged for at least five months – that’s almost half a year!

The aging process gives Gruyère an incredibly nutty and slightly fruity taste. It melts beautifully, making it a perfect addition to grilled cheese sandwiches or fondues. 

And while it’s delicious on its own, it also makes for a tasty compliment to meats like prosciutto or ham. 

15. Halloumi

You’re seriously missing out if you haven’t heard of or tried halloumi. 

Made with a combination of sheep and goat’s milk, halloumi has a slightly chewy texture and a unique salty flavor. 

But the real beauty of this cheese lies in its ability to be cooked without melting. This means you can fry it, grill it, or even throw it on a barbecue!

It’s the perfect addition to any summer meal!

Try serving it as an alternative to meat on kebabs or as a tasty topping for salads. 

16. Mascarpone

Mascarpone, the creamy Italian cheese often found in tiramisu and cheesecake, is a true delicacy. 

Made from rich, high-fat cream and often compared to cream cheese or even butter, mascarpone adds a decadent touch to savory dishes like risotto and pasta, as well as desserts.

Unlike aged and pressed cheeses, mascarpone is made by curdling cream with citric acid or lemon juice.

This gives it a smooth, almost spreadable texture and rich, sweet flavor. 

Besides tiramisu, mascarpone can also replace butter or cream in recipes, lending its unique flavor to everything, from pasta to baked goods.

17. Monterey Jack

Monterey Jack cheese has a mild, buttery flavor and smooth, creamy texture.

It’s not too strong or overpowering but still with a lovely sharpness and depth of flavor. 

It’s often used as a melting cheese on sandwiches and burgers or as an ingredient in dishes like quesadillas and cheese dips. 

It can also be enjoyed on its own as a snack, paired with crackers or fruit for a delightful taste combination. 

18. Muenster

Muenster may not be as popular as cheddar or mozzarella, but it’s definitely worth a try.

This soft cheese is mild and creamy with a smooth texture, making it perfect for sandwiches or melting on top of burgers. 

And if you like the cheese, just wait until you visit Muenster, Texas – the town dubbed “The cheese capital of Texas.” 

Here, Muenster cheese has been produced since the late 1800s, with cheese plants dotting the town and annual cheese festivals celebrating the delicious dairy treat. 

19. Paneer

If you’re a fan of Indian food, you know just how fantastic paneer is. I, for one, can eat palak paneer for days!

Paneer (Indian cottage cheese) is a firm cheese with a mild flavor. It holds up well under high heat, making it popular for grilling or frying. 

The fact that paneer’s milk is curdled in acid instead of rennet makes it vegetarian.

So give paneer a shot if you’re looking for vegetarian cheese or want to try something different in your cooking!

20. Provolone

Provolone is another cheese that’s often overlooked but deserves some extra loving. 

Its mild and slightly salty flavor makes it versatile in many different dishes, from sandwiches to pasta to charcuterie boards and more.

Its smooth texture pairs well with bold flavors like roast beef or spicy salami but can also stand up on its own as a melting cheese on pizzas and paninis. 

Just don’t forget to save some for snacking! Provolone is delicious with some crackers or crusty bread. 

21. Emmental, Emmentaler, or Emmental Cheese

Have you ever had cheese with holes in it? Chances are, it was Emmental. 

This Swiss cheese gets its signature holes – called “eyes” – from the gas produced during fermentation. 

It’s also known for its nutty, slightly sweet flavor and firm texture. 

Emmental pairs well with fruit or nuts and can be melted into fondue or added to sandwiches.

It’s also a key ingredient in classic dishes like Raclette and Croque Monsieur. 

22. Asiago

On the prowl for cheeses that pair well with alcohol? Asiago should definitely be on your radar. 

This Italian cheese has a nutty, slightly sharp flavor that pairs well with a crisp glass of white wine. 

Asiago comes in two varieties: young and aged. 

The young kind is smooth and great for topping salads or melting onto toast, while the aged variety develops a more intense flavor.

23. Camembert

Like Brie, camembert is a delicious, soft cheese with a creamy texture and a rich, earthy flavor.

This French cheese is so ooey-gooey it almost melts in your mouth!

In fact, it’s so fragile that it’s typically sold in round wooden boxes to protect it during transport.

24. Grana Padano

Grana Padano is an Italian cheese with a hard, grainy texture and nutty flavor. 

Like Parmigiano Reggiano, it’s often used for grating or shaving on dishes like pasta or salads. 

However, its aging process sets Grana Padano apart from its more famous counterpart.

While Parmigiano Reggiano cheese is aged for at least 12 months, Grana Padano is aged for a minimum of 9-16 months. 

This longer aging period gives Grana Padano its distinct granular texture and complex taste. 

25. Havarti

If you’re unfamiliar with Havarti cheese, it’s time to get acquainted. 

This Danish cheese has a smooth texture and buttery flavor, making it a delicious addition to any cheese platter or sandwich. 

It also melts beautifully, which makes it perfect for grilled cheese or mac and cheese. 

One of the best things about Havarti is that it comes in various flavors, from dill to caraway to even jalapeńo. 

So next time you’re at the grocery store, don’t be afraid to branch out and try something new!

26. Manchego

Manchego cheese is a staple of Spanish cuisine, hailing from the La Mancha region in central Spain. 

Traditionally made with sheep’s milk, it boasts a firm yet creamy consistency and a sharp, nutty taste. 

It pairs perfectly with crusty bread, membrillo (quince paste), and dry cured meats like chorizo or salami. 

Manchego is also a versatile cheese that can be used in various dishes such as salads, sandwiches, and tapas platters. 

27. Pecorino Romano

Pecorino Romano is a hard cheese made from sheep’s milk. It has a sharp, salty flavor that pairs perfectly with pasta dishes. 

It’s also a great addition to salads and soups or can be shaved onto savory bread for an extra kick of flavor. 

And let’s not forget about one of the best uses for Pecorino Romano – grating it onto indulgent, cheesy risotto. 

28. Burrata

If you haven’t tried burrata yet, now’s the time to add it to your cheese plate. Trust me, you’ll be obsessed!

This Italian cheese is made from a mix of fresh mozzarella and cream, resulting in a decadent texture that’s both creamy and stretchy. 

Burrata also has a distinctively fresh taste, often compared to that of freshly-made cheese curds. 

Serve it as part of an antipasti platter with some crusty bread and a drizzle of good-quality olive oil, or use it as a tasty addition to salads or pasta dishes.

29. Roquefort Cheese

You may have never heard of Roquefort cheese, but believe me – it’s a cheese lover’s dream.

What sets this cheese apart is the fact that it is made from sheep’s milk that’s aged in caves.

This combination creates a unique and intense flavor that is both tangy and slightly sweet. 

It pairs perfectly with a crisp glass of white wine or fresh bread.

30. Mimolette

Mimolette may look unassuming with its typical round shape and orange-brown color, but this cheese packs a delicious punch. 

The outer rind is crunchy and nutty, while the inside has a creamy texture and notes of caramel and butterscotch. Mmm!

Mimolette is made from cow’s milk and aged for anywhere from six months to two years, resulting in a cheese that’s sharp and intense in flavor. 

If you’re feeling adventurous, try slicing it up as part of a cheese plate or grating it onto salads for a savory hit.