Let’s explore the different cheeses and their types. From soft, creamy bries to sharp, tangy cheddars, the world of cheese is pretty exciting. Once you’re in, you’re in!

Whether you’re a newbie or a seasoned cheese lover, this guide will introduce you to the major cheese categories, helping you appreciate their unique characteristics and understand how best to enjoy them. 

Types of cheese

Fresh Cheeses

Fresh cheeses are uncured and eaten soon after they are made—their high moisture content results in a soft, spreadable texture and a mild, milky flavor.

This is a good place to start if you’re stepping into the world of different cheeses.

A few examples include:

• Ricotta: Light, fluffy, and slightly sweet, ricotta is used in lasagnas, desserts, and breakfast dishes.
• Chevre (goat cheese):  This versatile cheese has a tangy, earthy flavor and is delicious crumbled over salads or spread on crackers.

Soft-Ripened 

Soft-ripened cheeses are characterized by their creamy interiors and bloomy rinds, which develop during the aging process.

These cheeses tend to have a delicate, buttery flavor that intensifies as they mature. Ones you’ve likely come across include:

• Brie: With its soft, velvety rind and rich, gooey interior, brie is a crowd-pleaser at any cheese board.
• Camembert: Similar to brie but with a stronger flavor, Camembert has a slightly mushroomy aroma and a lusciously smooth texture.

Semi-Soft 

Semi-soft cheeses are usually more firm than fresh cheeses but still have a supple texture compared to this article’s other different cheeses.

Their flavors range from mild to pungent, depending on the aging process. Popular semi-soft cheeses include:

• Gouda: From the Netherlands, Gouda has a caramel-like sweetness and buttery finish. As it ages, it becomes firmer and more intense.
• Havarti: This Danish cheese has a smooth, creamy texture with a mild, tangy flavor, making it ideal for sandwiches or melting.

 Hard

Hard cheeses are delicious when grated or sliced thinly.

Examples include:

• Parmesan (Parmigiano Reggiano): Revered as the “King of Cheeses,” Parmesan has a nutty, savory taste with crystals that add a delightful crunch. It’s essential for pasta dishes and risotto.
• Pecorino Romano: Made from sheep’s milk, Pecorino Romano is salty, sharp, and perfect for grating over pasta or adding a punch to savory dishes.

 Blue 

Blue cheeses have signature blue or green veins, created by adding mold cultures during production.

Their flavor can range from mildly tangy to intensely pungent. Well-known blue cheeses include:

• Gorgonzola: This Italian cheese offers a creamy texture with a rich, tangy flavor that pairs beautifully with honey, nuts, and pears.
• Roquefort: Made from sheep’s milk, Roquefort has a sharp, tangy bite and crumbly texture.

Washed-Rind Cheeses

Brine, beer, or wine bathing gives their cheese their strong aroma and a reddish-orange rind.

Despite their pungent smell, their flavor is often surprisingly mild and savory. Examples include:

• Taleggio: An Italian classic with a creamy texture and a fruity tang, Taleggio is excellent in risottos or melted on bread.
• Epoisses: A cheese from France, Epoisses is famously pungent but offers a smooth, rich, and slightly sweet flavor beneath its bold exterior.

Wrapping It Up

Cheese is a culinary treasure with endless possibilities for pairing and savoring. Whether you’re indulging in a creamy brie, a nutty gouda, or a robust Roquefort, each cheese type offers a unique sensory experience.

Next time you build a cheese board or cook a dish, experiment with different varieties to expand your palate and elevate your meals. Check out our full range for inspiration!