Cheese Varieties: A Comprehensive Guide To Deliciousness

Cheese is a beloved dairy product that comes in a variety of textures, flavours, and forms. There are approximately 2,000 types of cheese worldwide, each with its own distinct characteristics. The different kinds of cheese are categorised based on texture, flavour, type of milk used, and country of origin.

Fresh cheeses: unaged, high moisture content, soft and creamy, ideal for salads, pizzas, and spreads

Fresh cheeses are unaged, high-moisture-content cheeses with a soft and creamy texture. They are ideal for salads, pizzas, and spreads, and pair well with fruits. Their high moisture content means they can add both body and tenderness to a dish. They are ready to eat on the same day as the cheese-making process is finished and typically have a short shelf life. Here are some examples of fresh cheeses:

Mozzarella

Mozzarella is a mild, fresh cheese with a moist, elastic texture. It is known for its meltability, making it a key ingredient in pizzas and Caprese salads. It is also used in Italian cuisine and sandwiches.

Ricotta

Ricotta is a soft, fresh cheese frequently used as an ingredient in dishes such as savoury pies and pasta stuffing. It is also used in desserts.

Goat Cheese (Chèvre)

Goat cheese, or chèvre, is a tangy and creamy cheese with a distinct flavour. It is widely used in salads and spreads, and pairs well with fruits.

Cream Cheese

Cream cheese is a smooth, spreadable, unripened cheese with a mildly tangy taste. It is usually white and unflavoured, but many different colours and flavours are available.

Fromage Blanc

Fromage blanc is a fresh cheese that looks and spreads like cream cheese. It can be used as a topping, in cooking, or on its own with some sugar.

Fromage Frais

Fromage frais is a fresh cheese that resembles Greek yoghurt in texture and can be eaten with a spoon. It is often flavoured with herbs and used as a spread for bread.

Mascarpone

Mascarpone is a pale cream-coloured soft, spreadable cream cheese made from cow's milk cream and citric acid. It has a light, slightly tangy taste and a rich, silky texture, making it ideal for rich sauces.

Mató

Mató is an unsalted fresh Spanish cheese made from goat's or cow's milk. It is meant to be eaten on the day it is made.

Neufchâtel

Neufchâtel is a soft, spreadable cheese made from whole milk, similar to a combination of cream cheese and Brie. It has a slightly tangy taste and is often shaped like a heart.

Paneer

Paneer is a soft, fresh white cheese made in India. It does not melt but will brown when cooked. It has a bland flavour, making it good at absorbing other flavours. It is used in curries, soups, and dumplings.

Panela

Panela is a fresh, Mexican cheese made from pasteurized cow's milk. It is white with a mild taste and a creamy, soft, and slightly spongy texture. It has no rind.

Pot Cheese

Pot cheese is a soft, fresh cheese similar to cottage cheese but with a higher fat content and slightly salty taste. It is sold in small tubs or pots and has a neutral flavour.

Quark

Quark is a soft, unripened white cheese that comes in tubs or vacuum packs. It has a smooth texture and a tangy taste similar to sour cream.

Queso Blanco

Queso blanco is a fresh Mexican cheese made from skimmed cow's milk. It is white, creamy, and crumbly, and does not melt when heated.

Queso Fresco

Queso fresco is a soft, crumbly Mexican fresh cheese. It softens when heated but does not melt, making it ideal for crumbling over dishes or using as a stuffing.

Queso Quesadilla

Queso quesadilla is a smooth, white, and creamy cheese made from cow's milk. It melts very well, making it popular in quesadillas, as its name suggests.

Requesón

Requesón is a Mexican fresh cheese. It is white and lumpy with a creamy, slightly tangy, and slightly salty taste. It is commonly used for stuffing foods such as enchiladas.

Cottage Cheese

Cottage cheese is an unaged, fresh soft white curd-type cheese made from skim milk. It can be eaten plain, seasoned, flavoured, or used as a cooking ingredient.

Soft cheeses: complex flavour, creamy texture, often with an edible rind, perfect for spreading on crackers or bread

Soft cheeses are characterised by their complex flavour and creamy texture. They often have an edible rind, making them perfect for spreading on crackers or bread, baking in pastries, or adding richness to salads and sandwiches.

Some soft cheeses, such as Brie, Camembert, and Robiola, have a soft white mould rind. This rind is formed when cheesemakers spray a solution containing edible mould spores on the cheese. The affineur (cheese ager) then pats down the fuzzy sprouts, creating a layer that transforms the cakey fat and protein structure into something gooey and unctuous. This rind is intended to be eaten, adding texture and a mushroomy flavour to the cheese.

Another type of rind found on soft cheeses is the washed rind. Washed rinds are created when cheesemakers wash the cheese in a culture solution, turning the rind into something sticky, orangey, and rather smelly. This solution often contains Brevibacterium linens, which is largely responsible for the strong aroma. Washed-rind cheeses include soft cheeses such as Taleggio, Winnimere, and Epoisses. While some people may be freaked out by the smell and appearance of these rinds, they are generally safe to eat and can add a salty bite to the creamy cheese.

In addition to these, some soft cheeses have natural rinds that form during the aging process. These rinds tend to be thicker and harder, and while edible, may not be the most pleasant to eat. Examples of cheeses with natural rinds include Stilton, Montgomery Cheddar, and Tomme de Savoie.

When it comes to deciding whether or not to eat the rind of a soft cheese, it ultimately comes down to personal preference. While some people enjoy the textural contrast and flavour that the rind adds, others may prefer to stick to the softer, creamier cheese alone.

Semi-soft cheeses: pliable, moderate moisture content, mild, nutty flavour, great for melting in sandwiches, gratins, or as a snack

Semi-soft cheeses are pliable, with a moderate moisture content. They usually have a mild, nutty flavour. This makes them ideal for melting in sandwiches, gratins, or as a standalone snack. They also pair well with fruits, nuts, and charcuterie.

Some popular semi-soft cheeses include:

• Gouda: A semi-soft cow's milk cheese, Gouda has a mild, nutty flavour. It is very versatile and can be enjoyed on its own, melted in sandwiches, or incorporated into various recipes.
• Havarti: A semi-soft cow's milk cheese, Havarti has a buttery aroma and a subtle, slightly sweet flavour. It melts easily, making it a great choice for grilled cheese sandwiches.
• Fontina: Made with cow's milk, Fontina is a sweet, nutty, and tangy semi-soft cheese. It pairs well with fruity wine on a cheese board or can be added to hot soups for a classic comfort meal.
• Reblochon: An artisanal French cheese made with cow's milk, Reblochon has an ivory body and an orange rind. It has a nutty and fruity flavour and works well on fresh-baked potatoes.
• Bocconcini: Originating from Campania, Bocconcini is a semi-soft, creamy, elastic, and slightly sweet cheese. It is perfect for baking on homemade pizza dough or in other baked vegetarian dishes.
• Oaxaca: Inspired by the Italian cheese-making process, Oaxaca is a buttery, savoury, and mild semi-soft cheese made in southern Mexico. It is a popular choice for quesadillas and empanadas.
• Pepper Jack: Created in Monterey, California, Pepper Jack is a semi-soft, spicy, and buttery cheese made with cow's milk. It melts easily and is a perfect addition to grilled vegetable cheese sandwiches and nachos.

In addition to these examples, there are numerous other semi-soft cheeses available from different regions, each with its unique characteristics and flavour profiles.

Hard cheeses: aged, crumbly or granular texture, strong and robust flavour, ideal for grating, shaving, or eating as a snack

Hard cheeses are dense and firm, with a strong and robust flavour. They are aged, which results in a crumbly or granular texture. This type of cheese is ideal for grating over dishes, shaving into salads, or eating as a standalone snack.

Parmigiano-Reggiano is one of the most popular hard cheeses. It is often overshadowed by its unauthentic version, Parmesan, which is commonly used in pasta, salads, and soups. However, the true Parmigiano-Reggiano has a distinct taste and, according to European law, must be made in a specific region in Italy.

Asiago D'allevo is another well-liked hard cheese, favoured for its flavour, which is similar to Parmesan. Authentic Asiago is produced only in the Asiago Plateau region of Italy and often used in salads and pasta. Shaving some Asiago into your soup will give it an extra boost of flavour.

Grana Padano, aged between 9 to 16 months, is a hard cheese originating from northern Italy. It pairs well with sweet foods, dried fruits, and can be enjoyed as an appetizer or a light snack.

Pecorino Romano is another recognisable hard cheese, typically made in specific regions of Italy, giving it a designated DOP status. While there are many imitations, the authentic Pecorino Romano has a flavour that stands out.

Gorgonzola, often referred to as "Italian blue cheese", is a firm, crumbly cheese with blue veins. It has a buttery and salty flavour, and its blue veining adds a unique taste. This cheese is produced in Gorgonzola, Milan, and has been a staple for centuries.

Manchego is a hard cheese that originates from the La Mancha region of Spain. It is made from sheep's milk and typically aged from 2 months to 2 years. Manchego has a firm and buttery texture, with small, unevenly distributed air pockets, and its colour ranges from white to ivory-yellow. It has a distinct, finely honed flavour with a slight kick that lingers on the palate.

These are just a few examples of the many hard cheeses available, each with its unique characteristics and flavour profiles. Hard cheeses are a versatile and flavourful addition to various dishes or can be enjoyed on their own.

Blue cheeses: tangy and pungent, with blue or green veins of mould, best enjoyed crumbled, paired with honey, or used in sauces and dressings

Blue cheese is characterised by its tangy and pungent flavour, with blue or green veins of mould running through it. It is best enjoyed crumbled, paired with honey, or used in sauces and dressings.

Blue cheese is a versatile ingredient that can be used in a variety of dishes, from salads to sauces and dressings. Its strong flavour and distinctive appearance make it a popular choice for adding depth and interest to a dish.

When used in a sauce or dressing, blue cheese is often combined with other ingredients such as buttermilk, mayonnaise, sour cream, milk, vinegar, and simple seasonings to create a creamy and tangy sauce. This type of sauce is commonly used as a dressing for salads, a dip for chicken wings or crudites, or as a condiment on sandwiches or burgers.

Blue cheese can also be enjoyed on its own, crumbled over a dish to add flavour and texture. One popular pairing is blue cheese with honey, as the sweetness of the honey can help to balance the tanginess of the cheese.

Some common types of blue cheese include Roquefort, Gorgonzola, and Stilton. These cheeses vary in strength, with Roquefort being the strongest and Maytag a milder option.

When purchasing blue cheese, it is recommended to buy a wedge and crumble it yourself, as this will result in a moister and creamier texture than pre-crumbled cheese. This also allows for the selection of a higher-quality cheese.

Frequently asked questions