The Cheese Aisle Decoded! How Many of These 43 Popular Varieties Have You Tasted?

When you think of cheese, your mind might jump to the basics: mozzarella, cheddar, or parmesan. But did you know there are nearly 2,000 types of this protein-rich food around the world? From soft, creamy varieties to hard, crumbly ones, the possibilities are endless! If you’re just grabbing the same cheese every time, you’re missing out on a vast world of flavors and textures that could totally change your dishes. While we can’t list every single type, we’ve decoded 43 of the most popular cheeses you might have seen — or maybe even tasted — at some point. So, how many of these are already a favorite? Dive into the cheese aisle and find out what you might want to try next!

Bocconcini

Small, egg-sized mozzarella balls, bocconcini are smooth and slightly elastic. They have a mild, buttery flavor that makes them a great addition to salads. Their subtle taste pairs perfectly with fresh tomatoes and basil in a classic Caprese salad. For a simple appetizer, serve them drizzled with olive oil.

Burrata

Burrata is a soft cheese with a firm exterior and creamy, rich center. It offers a luxurious texture and milky flavor, making it ideal for gourmet dishes. Often used in salads or paired with crusty bread, burrata adds a decadent touch to Italian meals. Try it with ripe tomatoes and a balsamic glaze for an indulgent treat.

Cheese Curds

Cheese curds are small, soft chunks of fresh cheese that have a springy texture. Their taste ranges from mild to slightly tangy, depending on how fresh they are. These little bites are perfect for snacking or for poutine, a popular Canadian dish featuring fries, curds, and gravy. Fried cheese curds make for a fun, crispy appetizer too!

Cottage Cheese

With its lumpy, creamy texture, cottage cheese is a versatile dairy staple. It has a light, tangy flavor that works well with both savory and sweet additions, such as fruit or vegetables. Cottage cheese is a great option for breakfast bowls, mixed with berries and honey. Or, spread it on toast with avocado for a nutritious snack.

Cream Cheese

Cream cheese has a smooth, spreadable texture with a subtle tang. Its mild flavor pairs well with both sweet and savory ingredients, making it a popular choice for bagels or frosting. Use cream cheese as a base for dips or spread it over warm, toasted bread with a drizzle of honey for a simple treat. It’s also perfect for making rich cheesecakes.

Farmer’s Cheese

Farmer’s cheese is soft and crumbly with a mild, fresh taste. Sometimes rolled in herbs or spices, it’s often used in European and Eastern European cooking. Farmer’s cheese can be added to pierogies or blintzes for a hearty filling. Its subtle flavor makes it a great addition to both sweet and savory dishes.

Fresh Mozzarella

This soft, white cheese is milky and mild with a stretchy texture. It’s perfect for melting, and its gentle flavor pairs well with bold ingredients like tomatoes and pesto. Fresh mozzarella is a must for pizzas and pasta dishes. Enjoy it sliced in a chicken sandwich with basil and roasted red peppers.

Paneer

Paneer is a fresh, non-melting cheese common in South Asian cuisine. It’s firm yet soft and mild, absorbing the spices and flavors of the dish it’s cooked in. Paneer is ideal for grilling or frying, making it a popular ingredient in curries and stir-fries like palak paneer. It holds its shape well, even when cooked.

Ricotta

Light and creamy, ricotta has a soft, spreadable texture with a slightly sweet flavor. It’s a go-to for Italian dishes like lasagna, where it adds a smooth layer between noodles. Ricotta also works in desserts like cannoli or cheesecake. For a quick snack, spread it on toast with a drizzle of honey and some fresh fruit.

Brie

Brie is a soft, creamy cheese with a bloomy white rind that’s meant to be eaten. Its rich, buttery flavor makes it perfect for pairing with fruit or baked into a pastry. When served at room temperature, brie is wonderfully spreadable. Try it with a baguette and fig jam for a simple yet elegant appetizer.

Camembert

With a flavor profile similar to brie, camembert becomes creamier as it ages. Its rich, buttery taste with an edible white rind makes it ideal for pairing with crusty bread or fruit preserves. Serve it warm and gooey, fresh out of the oven, for an irresistible appetizer. Its runny texture adds indulgence to any cheese platter.

Chaource Cheese

Chaource, a French cow’s milk cheese, has a creamy texture with a slightly tangy, mushroom-like flavor. Its soft rind enhances the cheese’s delicate taste. Serve chaource with Champagne for an authentic French experience, or spread it on crusty baguettes. Its mild, buttery flavor complements fresh fruits or figs.

Neufchatel

Neufchatel is a soft, white cheese that resembles Camembert but can come in various shapes. Unlike its creamy cousin, it has a grainier texture. This French cheese is often used in spreads or baked goods. Its mild, slightly tangy flavor complements a variety of dishes.

Taleggio

Taleggio is a washed-rind, semisoft cheese with a pinkish-brown rind and a pale yellow interior. Despite its strong aroma, the flavor is mild with a fruity tang. This Italian cheese melts easily and works well in risotto, polenta, or even on pizza. Its distinct flavor profile makes it a great addition to any cheese platter.

Muenster

Muenster is a smooth, pale yellow cheese with an orange rind and varying levels of sharpness. It melts beautifully, making it perfect for sandwiches, cheeseburgers, and casseroles. Mild in flavor, it pairs well with both savory and sweet ingredients. Muenster’s versatility makes it a favorite in many American dishes.

American

Creamy and smooth, American cheese is made from blending natural cheeses. It’s often found in pre-sliced form or individually wrapped slices, making it a go-to for quick meals like burgers or grilled cheese sandwiches. This cheese melts seamlessly, lending itself to countless comfort food dishes. Its mild flavor and texture make it a staple in many households.

Colby

Though it looks like Cheddar, Colby is softer and has a milder, less tangy taste. It’s perfect for snacking, melting, or blending into other dishes like mac and cheese. Often seen paired with Monterey Jack in Colby Jack cheese, it adds a smooth, buttery texture to various meals. Its versatility makes it a kitchen essential.

Colby-Jack Cheese

A combination of orange Colby cheese and white Monterey Jack, this cheese is known for its creamy meltability. It’s often used in warm dishes like grilled sandwiches, casseroles, or even baked vegetables. Its mild flavor appeals to those looking for a smooth, easy-melting cheese for comfort foods.

Havarti

Havarti is a semi-soft cheese with a buttery flavor and creamy texture. It’s excellent for melting, grilling, or slicing, making it a popular choice for sandwiches and cheese boards. Its mild yet rich taste makes it suitable for both casual snacking and gourmet dishes. Havarti’s versatility also extends to pairing with fruits or nuts.

Jarlsberg

Resembling Swiss cheese with its signature holes, Jarlsberg is a mild, semi-soft cheese that melts easily. Its buttery flavor makes it a favorite for hot dishes, sandwiches, or even fondue. This Norwegian cheese adds a rich, smooth texture to meals without overpowering other flavors. A great option for cheese lovers who prefer something less sharp.

Limburger

Known for its pungent odor, Limburger is a semi-soft cheese that softens as it ages. Despite its strong smell, the cheese itself is mild and pairs wonderfully with rye bread and onions. While it may be an acquired taste, its creamy texture makes it a unique addition to any cheese spread. A classic for the brave cheese connoisseur.

Monterey Jack

Mild and buttery, Monterey Jack melts beautifully and works well in a variety of dishes, from burgers to casseroles. It has a slightly tangy flavor that pairs well with stronger cheeses or spices. Its versatility makes it a favorite in Mexican dishes like quesadillas and nachos.

Pepper Jack

Pepper Jack, a spicier version of Monterey Jack, is infused with peppers and spices for a zesty kick. It melts well and is perfect for quesadillas, burgers, or any dish that needs a bit of heat. Its buttery texture balances the spice, making it a flavorful option for many meals.

Provolone

This semi-hard cheese is known for its sweet, mild flavor and smooth texture. It comes in smoked and unsmoked varieties, making it a versatile cheese for sandwiches or melting over Italian dishes. Provolone is also popular for making the ultimate grilled cheese.

Asiago

Asiago has a nutty, rich flavor that comes in two forms: fresh and mature. Fresh Asiago is soft and mild, while mature Asiago is firmer and more crumbly. Depending on its age, it can be sliced, melted, or grated over pasta or salads.

Cheddar

Cheddar ranges from mild to sharp in flavor, with a texture that becomes crumblier as it ages. Its color varies from white to bright orange. Whether served on a cheeseboard or melted over a dish, Cheddar is a versatile, much-loved cheese.

Cotija

Cotija is a Mexican cheese that starts off mild and salty but becomes tangier as it ages. This hard, crumbly cheese doesn’t melt, making it ideal for sprinkling over tacos, soups, and salads. It adds a sharp, salty punch to dishes, enhancing flavors with its unique texture. Cotija is often compared to Parmesan for its use as a grating cheese in Mexican cuisine.

Emmental

Emmental, often known as “Swiss cheese” in many parts of the world, is a firm cheese with characteristic large holes. It has a sweet, nutty flavor and melts exceptionally well, making it a key ingredient in fondue. Emmental is perfect for sandwiches, gratins, or simply sliced with fruits. Its smooth, elastic texture and mild flavor make it a crowd-pleaser on any cheese board.

Gouda

Gouda is a versatile Dutch cheese that comes in a variety of ages, from young and creamy to mature and crumbly. Young Gouda has a mild, smooth flavor, while aged Gouda develops a nutty, caramel-like taste with a firmer texture. This semi-hard cheese can be sliced, cubed, or melted, making it a great option for snacking, sandwiches, or adding to hot dishes. It’s also often paired with fruits, nuts, and cured meats.

Gruyère

Gruyère is a Swiss cheese known for its complex flavor that combines earthy, nutty, and slightly fruity notes. This semi-hard cheese melts wonderfully, which is why it’s a key ingredient in fondue and French onion soup. Gruyère also works well in gratins, quiches, and sandwiches, offering a savory depth of flavor without being overpowering. Its smooth texture and rich taste make it a favorite among cheese lovers.

Parmesan (Parmigiano-Reggiano)

Parmesan, or Parmigiano-Reggiano, is a hard, aged cheese from Italy, famed for its intense, savory flavor and granular texture. It’s aged for at least 12 months, developing a rich, nutty profile that works perfectly grated over pasta, salads, or risottos. Its crystalline structure makes it crumble beautifully when shaved, adding a sophisticated touch to dishes. Parmesan’s bold flavor also pairs well with balsamic vinegar, fruit, and cured meats.

Grana Padano

Grana Padano originates from the Po Valley in northern Italy and is similar to Parmesan, though it’s slightly milder and creamier. With fewer strict regulations on production, it’s often considered more affordable than Parmigiano-Reggiano. The cheese has a crumbly texture and a nutty, sweet flavor that pairs beautifully with pasta, risottos, or even as a snack on its own. Its versatility and softer taste make it a favorite among many cheese lovers.

Pecorino Romano

Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk, known for its sharp, briny flavor. It’s often grated over pasta, soups, or roasted vegetables to add a bold, savory element. Pecorino Romano is a go-to ingredient for those who love robust, salty cheeses in their cooking.

Blue Cheese

Blue cheese is known for its blue or green veins created by the Penicillium mold, which gives it a strong, pungent flavor. It has a distinct, bold taste that can be crumbled over salads, melted into sauces, or paired with fruits like pears or figs. Blue cheese is an acquired taste for some, but its creamy, tangy profile is beloved by many. 

Gorgonzola

Gorgonzola is one of the oldest and most famous types of blue cheese, originating from Italy. It has a crumbly yet creamy texture, and its flavor can range from mild and buttery to sharp and spicy, depending on its age. Gorgonzola is delicious in salads, melted into pasta, or spread on bread with a drizzle of honey. Its versatility makes it a staple for those who love the complexity of blue cheese.

Roquefort

Roquefort is a famous blue cheese made from sheep’s milk, produced in the caves of Roquefort-sur-Soulzon in southern France. Its strong, tangy flavor and creamy texture make it one of the most beloved blue cheeses in the world. Roquefort’s distinct blue veins and bold, salty taste are perfect for pairing with fruits, nuts, or even melted into a sauce. Only cheeses aged in the Combalou caves can bear the name Roquefort, adding to its unique prestige.

Stilton

Stilton is an English blue cheese known for its marbled, crumbly interior and bold, earthy flavor. Its creamy yet firm texture is perfect for crumbling over salads or serving with crackers and chutneys. Stilton’s rich, tangy taste stands out, making it a must-have for blue cheese lovers. It’s also great for adding depth to soups or as a unique addition to a cheese board.

Danablu

Danablu, also known as Danish Blue Cheese, is a semi-soft, blue-veined cheese with a strong, sharp flavor. Its creamy texture and salty tang make it ideal for crumbling over salads or spreading on bread. The cheese has a yellowish, slightly moist rind that is edible, adding to its robust profile. Danablu is often used in cooking or as a flavorful addition to cheese platters.

String Cheese

String cheese is traditionally made from mozzarella, crafted into small logs that can be pulled apart into strings. It’s a popular snack, often enjoyed by kids, and comes in a variety of flavors. Its mild, slightly salty taste makes it a perfect on-the-go option for lunchboxes or snack time. Pair it with turkey or veggies for a fun, healthy snack.

Feta

Feta is a crumbly, salty cheese made from sheep’s or goat’s milk, although cow’s milk versions are common. Its sharp, tangy flavor makes it a great addition to Mediterranean dishes, from Greek salads to stuffed peppers. Feta’s texture crumbles easily, allowing it to be sprinkled over dishes to add a burst of flavor.

Halloumi

Halloumi is a firm cheese with a high melting point, making it ideal for frying or grilling. Originating from Cyprus, it’s traditionally made from a mix of goat’s and sheep’s milk, but cow’s milk is also used. Its texture is similar to mozzarella, with a salty taste that mellows out when cooked. Once grilled, Halloumi becomes golden and crispy on the outside, with a warm, soft center, making it perfect for salads or sandwiches.

Mascarpone

Mascarpone is an Italian cheese with a high fat content, known for its smooth, buttery texture. Often used in desserts like tiramisu, Mascarpone adds a rich, creamy element to both sweet and savory dishes. Its mild, slightly sweet flavor makes it a versatile ingredient in recipes, from cheesecakes to pasta sauces. Mascarpone’s luxurious consistency elevates any dish, adding a touch of indulgence.

Mimolette

Mimolette is a French cheese with a striking orange color and a firm, slightly crumbly texture. Its flavor is nutty and sharp, and it becomes more intense as it ages. Traditionally produced in the city of Lille, Mimolette has a distinctive spherical shape and a natural rind that resembles the surface of a cantaloupe. The cheese is great for snacking or grated over dishes to add a unique, robust flavor.