Ultimate Guide to Different Types of Cheese

🍼 Fresh cheeses

Fresh cheeses are the newborns of the cheese world, bright-eyed, creamy, and entirely rind-free. They haven’t been aged, molded, or left to ferment in a cave; they’re meant to be eaten right away, and their flavor is all about fresh milk, subtle tang, and pure texture.

These are your everyday heroes, easygoing, versatile, and fridge-friendly. Whether you’re topping a pizza, spreading something soft on toast, or spooning curds into your post-workout smoothie (respect), fresh cheeses deliver and are one of the most popular types of cheese.

Mozzarella

Stretchy, milky, and satisfying, mozzarella is famous for a reason. The fresh version, made from buffalo or cow’s milk, is delicate and elastic, with a moist, almost juicy bite. It’s typically packed in brine or whey to keep it soft. Beyond pizza, it shines in salads, sandwiches, or simply torn over roasted vegetables. You can learn more in our cheese pairing guide. Want to feel fancy? Try burrata: mozzarella’s cream-filled cousin.

Ricotta

Ricotta is like clouds made of dairy. Light, fluffy, and slightly sweet, this type of cheese is technically a whey cheese, made from the liquid that remains after other cheeses are produced. It’s central to Italian dishes like lasagna and cannoli, but you can also whip it with lemon and honey for a quick dessert, or slather it on toast like a savory spread.

Cottage cheese

Mild, lumpy, and surprisingly versatile, cottage cheese is a fridge staple for dieters and athletes. It’s made by curdling milk and draining the whey, leaving behind soft curds that are high in protein. Eat it sweet with berries, savory with pepper, or blend it into smoothies for extra creaminess without the guilt. It's one of the cheese types that can divide a room, but those who love it, love it.

Cream cheese

This silky spreader isn’t just for bagels. Cream cheese is mild, rich, and smooth, perfect for cheesecake, dips, frostings, or even sushi rolls. It doesn’t age or develop a rind, which makes it a textbook fresh cheese. Bonus points if it’s whipped.

Queso fresco

Popular in Latin American cuisine, queso fresco is light, crumbly, and pleasantly salty. It’s typically made from cow’s milk and doesn’t melt when heated, making it ideal for topping tacos, beans, or roasted veggies. It’s fresh, clean, and balances out spicier foods like a champ.

Mascarpone

The Italian answer to cream cheese, but smoother, richer, and just a little seductive, mascarpone is the star of tiramisu. This cheese type is made by thickening cream with acid (usually citric), resulting in a silky, buttery spread that melts in your mouth. Use it in desserts, or stir it into risotto for an extra luxurious touch.

Fromage blanc

Often called the French version of cream cheese, fromage blanc is tangy, light, and ridiculously spreadable. It’s lower in fat than many of its fresh cousins, and it's great, sweet or savory. Swirl it with herbs, dollop it onto roasted veggies, or pair it with jam for a continental breakfast moment.

🍥 Soft-ripened cheeses

Soft-ripened cheeses are the delicate drama queens of the dairy world — thin-skinned on the outside, gooey and emotional on the inside. These types of cheeses start firm but gradually soften as they ripen from the outside in, thanks to a bloomy rind (typically made from Penicillium candidum).

That rind might look like white fuzz or a dusting of powdered sugar, but it’s edible, flavorful, and key to the whole experience. Inside, you’ll find everything from gentle buttery textures to full-on runny lava flow. Grab some crusty bread and a knife; things are about to get lush.

Brie

Known as “The Queen of Cheeses,” Brie is rich, creamy, and encased in a soft, bloomy white rind. It’s buttery with hints of mushroom and earth, especially near the rind. French Brie de Meaux is the gold standard, but even store-brand Brie brings luxurious softness to crackers or fruit.

Camembert

Camembert looks like Brie’s smaller, funkier cousin, and that’s not far off. It's similarly soft and white-rinded but tends to be stronger in flavor with a more intense mushroomy profile. As it ripens, the center becomes nearly liquid. Best eaten with a spoon and zero shame.

Coulommiers

Less famous than Brie but just as delightful, Coulommiers is thicker, smaller, and a bit more rustic. It often has a creamier, richer center and can develop even more pronounced earthy notes as it ages.

Saint-André

This triple-cream dream takes decadence to the next level. With a fat content of around 75%, Saint-André is basically butter masquerading as cheese. This cheese type is dense, spreadable, and a perfect match for crusty bread and champagne.

Délice de Bourgogne

If Brie and butter had a love child, it would be Délice de Bourgogne. This French triple-cream cheese is impossibly rich and smooth, with a bloomy rind and a soft, whipped interior. It pairs best with champagne, or eaten straight off a spoon while hiding from your responsibilities.

Mt. Tam

An American classic from Cowgirl Creamery in California, Mt. Tam is a soft-ripened triple-cream cheese made from organic cow’s milk. It’s buttery, nutty, and slightly grassy, with a thick, creamy paste beneath its snowy rind, making it a perfect gateway soft cheese for those new to the category.

🧼 Washed-rind cheeses

Washed-rind cheeses are not here to make friends; they’re here to make a statement. These types of cheeses are routinely bathed in brine, booze, or bacteria-rich liquids during the aging process, which promotes the growth of reddish-orange bacteria (Brevibacterium linens) on the rind. The result? Funky, smelly, salty cheeses with intense personalities.

But don’t be afraid, most washed-rind cheeses smell far stronger than they taste. Inside, many are creamy, rich, and shockingly approachable. If soft-ripened cheeses are flirtatious, washed-rind cheeses are full-on rockstars. Check out how washed-rind and others come to life in our how cheese is made guide.

Époisses

Époisses is a stinky French cheese washed in brandy. It’s gooey, salty, and smells like a locker room, but in a good way. The flavor is meaty, brothy, and addictive. It’s so pungent, there's an urban legend that it's banned on the Paris Metro.

Taleggio

From northern Italy, Taleggio looks scary but tastes mild. It has a soft, sticky rind that smells stronger than it tastes, and a creamy interior with notes of fruit, yeast, and funk. Great on crostini, melted into risotto, or paired with honey.

Limburger

For those who truly want to explore different types of cheese, Limburger is the perfect choice. It’s notorious for its odor (think gym socks left in a sauna), but the flavor is surprisingly smooth and nutty. Best enjoyed on rye bread with raw onions if you dare.

Munster (French)

Not to be confused with American "muenster," French Munster (especially from Alsace) is an aromatic washed-rind cheese made from cow’s milk. It’s soft, rich, and creamy with a strong smell and a savory, slightly tangy flavor. Excellent with hearty breads and dark beer.

Reblochon

A French Alpine cheese, Reblochon, is washed in brine and has a soft, nutty, and creamy texture. It’s traditionally used in the dish tartiflette, a warm, gooey, potato-bacon-onion-cheese miracle. On its own, it's mild on the tongue but bold in aroma.

🧱 Pressed & semi-hard cheeses

Welcome to the Swiss army knife of the cheese world. Pressed cheeses (also called semi-hard) are all about balance, firm but still sliceable, flavorful but not overwhelming, and incredibly versatile. These cheese types are pressed to expel excess moisture and then aged, sometimes for months or even years.

The longer the aging, the more complex the flavor. You'll find them in sandwiches, melting over burgers, or stacked on charcuterie boards. They’re the cheeses that show up to every party and somehow always get along with everyone.

Gouda

Dutch and dependable, Gouda is sweet, nutty, and buttery in its younger stages, developing caramel-like notes and crunchy tyrosine crystals as it ages. Aged Gouda is golden and dense, with a toffee-like chew. Great on its own or with apple slices and mustard.

Cheddar

Cheddar can be anything from crumbly and sharp to smooth and mild, depending on age. Originally from England, it’s now made globally. Sharp cheddar is aged longer and has more bite, while mild cheddar melts beautifully. Add it to burgers, soups, sandwiches, or just slice and snack.

Manchego

This Spanish sheep’s milk cheese is aged in natural molds, giving it a basket-weave rind. Young Manchego is mild and milky; aged versions (curado or viejo) are firm, nutty, and grassy with a pleasant saltiness. Pair with quince paste for the classic Spanish combo.

Jarlsberg

From Norway, Jarlsberg is like Swiss cheese with better manners. It’s mild, nutty, and slightly sweet, with big “eyes” (holes) and an excellent melt factor. It’s great for sandwiches, melts, or even eaten straight out of the fridge at midnight.

Havarti

Creamy and smooth, Havarti is a Danish semi-soft cheese type that comes plain or with herbs and spices (like dill or caraway). It’s easy to melt and easy to love, with a buttery flavor that plays well in grilled cheese or snack platters.

Caciocavallo

An Italian cheese whose name means “cheese on horseback” (it’s traditionally hung over wooden poles to age), Caciocavallo is a stretched-curd cheese that’s aged until it develops a firm, nutty texture. It melts well, slices easily, and offers a great alternative to provolone.

Raclette

Famous for its role in the Swiss dish of the same name, Raclette is a semi-hard cow’s milk cheese designed to be melted and scraped over potatoes, meats, and bread. Mild, slightly nutty, and extremely melt-friendly, it’s cheese night perfection.

🪨 Hard Cheeses

Hard cheeses are the wise elders of the cheese world, aged, firm, and full of deep, concentrated flavor. They've been pressed, salted, and patiently matured until their moisture is low and their character intense.

These are the cheeses with crumbly textures, salty crystals, and enough umami to make your taste buds throw a party. Often grated, sometimes chunked, always respected, hard cheeses can elevate everything from pasta to snacks to life itself. For a deeper dive, check out our hard cheeses guide.

Parmigiano-Reggiano

The king of hard cheeses, Parmigiano-Reggiano, is salty, nutty, and crystalline. Made in specific regions of Italy under strict rules, it’s aged at least 12 months and often much longer. Eat it shaved on salads, grated on pasta, or just break off chunks with a knife and drizzle with balsamic.

Pecorino Romano

Salty, sharp, and made from sheep’s milk, Pecorino is the Roman cousin of Parm. It’s bold and briny, perfect for pasta dishes like cacio e pepe or carbonara. Younger versions are milder, while aged ones pack a salty punch.

Grana Padano

Similar to Parmigiano but slightly milder and less expensive, Grana Padano is still aged and full of nutty, savory depth. It’s a solid alternative for grating, shaving, or snacking.

Asiago (Aged)

Asiago comes in both fresh and aged varieties, but aged Asiago (Asiago d’allevo) belongs in the hard cheese club. It’s crumbly, nutty, and perfect for grating over risotto or roasted vegetables. A little less salty than Parm, but just as flavorful.

Comté

France’s alpine superstar, Comté is aged anywhere from four months to two years. It’s firm and golden, with complex flavors that can range from buttery and nutty to fruity and toasty. A cheesemonger’s favorite for good reason.

Dry Jack

A harder, aged version of Monterey Jack, Dry Jack has a firm texture and a sweet, nutty flavor similar to Parmesan. It’s an American original born out of necessity during WWI and remains underrated but utterly delicious.

💙 Blue Cheeses

Blue cheeses are the wild cards, marbled with mold and unapologetically bold. Created by introducing Penicillium cultures into the curds and then aging them in humid environments, blue cheeses develop sharp, tangy, and earthy flavors with a signature blue-green veining.

Whether creamy and sweet or salty and fierce, they’re cheeses that demand attention, and often a drizzle of honey or a sip of port.

Gorgonzola

Italy’s famed blue cheese comes in two forms: creamy Gorgonzola Dolce and crumbly, intense Gorgonzola Piccante. Dolce is mild, buttery, and great for spreading; Piccante is spicy and complex. Either version pairs beautifully with pears, walnuts, or honey.

Roquefort

This French sheep’s milk blue is tangy, sharp, and briny with a moist, crumbly texture. Aged in natural limestone caves, Roquefort is bold and pungent, with veins of blue that practically glow. Try it on steak, salads, or even drizzled with honey.

Stilton

There are many different types of blue cheese, but nothing quite like the British blue! Stilton is dense, rich, and savory with a crumbly texture and earthy sweetness. A classic pairing with port wine, Stilton has a balanced flavor that’s both strong and creamy, making it a holiday favorite.

Cambozola

A hybrid of Camembert and Gorgonzola, Cambozola is creamy, mild, and slightly funky. Think of it as a blue cheese for beginners, soft-ripened with subtle veins and a buttery bite. Spread it on crackers and watch the skeptics convert.

Bleu d’Auvergne

Less salty than Roquefort but equally French, Bleu d’Auvergne is a cow’s milk blue with a creamy texture and slightly spicy finish. It’s earthy, balanced, and a great choice for salad toppings or a rich blue cheese dressing.

🌍 Regional cheese types you should know

Beyond the big categories are the regional styles of cheese treasures, the different types of cheeses that define cultures, cuisines, and culinary memories. They might not fit perfectly into a box, but they deserve a spot on your radar (and your plate). From grilled to brined, squeaky to stringy, these cheeses are proof that the world is full of dairy genius.

Halloumi

This firm Cypriot cheese is famous for one thing: it doesn’t melt. Grill it, pan-fry it, or toss it on skewers, Halloumi gets crispy on the outside and squeaky inside, with a salty, chewy bite that’s completely addictive.

Feta

Briny, crumbly, and bold, feta is typically made from sheep or goat’s milk. It’s a staple of Mediterranean cuisine, delicious in salads, baked dishes, or whipped with herbs and lemon as a dip.

Paneer

Used widely in Indian cooking, paneer is a firm, fresh cheese that doesn’t melt. It absorbs flavors beautifully and is perfect in curries like palak paneer or tikka masala. Bonus: it’s super easy to make at home with just milk and lemon juice.

Queso Oaxaca

A Mexican string cheese similar to mozzarella, Queso Oaxaca (pronounced "wah-HAH-kah") is perfect for melting. It's ideal in quesadillas or tlayudas and can be pulled apart into ribbons like string cheese on steroids.

Kasseri

A Greek and Turkish cheese traditionally made from sheep's milk, Kasseri is semi-soft, slightly elastic, and has a mild tang. It's often used in saganaki, the iconic flaming cheese appetizer. Shout “opa!” and dig in.

Leipäjuusto (Finnish squeaky cheese)

This Finnish specialty (often translated as “bread cheese”) is mild and chewy with a satisfying squeak when you bite into it. It’s typically served warm with cloudberry jam, combining savory and sweet in true Nordic fashion.

🧀 Final thoughts on different types of cheese

Whether you’re slicing up aged Parm, spooning runny Brie onto toast, or quietly eating American cheese straight from the wrapper (we see you), the world of cheese is wide, weird, and wonderful. The best way to get to know it? Eat it. Explore it. Pair it with things. Taste it in quiet moments and at parties.

There’s no wrong way to love cheese, just different textures and flavors waiting to be discovered. So go ahead. Try the stinkier one. Buy the expensive wedge. And always say yes to the cheese course.