The most popular dairy product on the planet is cheese. There are multiple kinds of cheese available. Among the delectable hard cheeses available are Parmesan or grana-padano hard cheeses, mozzarella, burrata, and Camembert. The list of cheeses, which are consumed by billions of people every day, includes popular variants such as Cheddar, Gouda, and Colby.
The method in which cheese is processed determines the final texture, taste, and appearance of all types of cheese, despite the fact that they use similar ingredients. Hard cheese has a sharp, nutty flavor, while other sorts of cheese have a mild and buttery flavor.
Types of Cheese (Cheese Categories and Examples)
The primary types of cheese are divided into six categories, despite the fact that there are hundreds of varieties:
- Hard cheese is what you’re going for. Parmesan, Pecorino, and Grana-padano are just a few of the most popular hard cheeses on the market.
- Semi-hard cheese (firm cheese). Cheeses like Cheddar, Gouda, Provolone, and Marble cheese are included in this category.
- Roquefort, Gorgonzola, Stilton, and Danish Blue (Danablu) are examples of blue mold cheese.
- Soft cheese is a type of cheese. Brie, Camembert, Mozzarella, Burrata, and Feta cheese are examples of cheeses in this category.
- Cottage cheese, Cream cheese, and Queso fresco are fresh cheeses.
- Goat’s cheese
Cheese is a Delicious Type of Food
Many individuals are scared of cheese because of its high saturated fat content. Nevertheless, if you’re looking for a certain kind of cheese, there are several healthy options to choose from. Remember that cheese provides protein, calcium, and other nutrients in addition to being a good source of protein. You’ll learn about the numerous types of cheese and which are the healthiest kinds to eat in this article.
Types of Hard Cheese (With Pictures and Names): List of Hard Cheeses
Hard cheese has a low moisture content and rich, deep, sometimes nutty tastes. It is a very firm cheese. Hard cheeses (such as Grana-Padano or Parmesan) and semi-hard cheeses (such as Cheddar or Gouda) are two subcategories of the hard cheese category.
Most of the whey is removed from the curd to produce hard cheese. The cheese is then turned into a truckle, which is a huge spherical cylinder. A thick rind develops on the cheese cylinder during the aging process, which may take between 2 and 36 months. More moisture evaporates as the cheese cylinder hardens, and the cheese flavor becomes stronger as a result of the aging process.
For a better alternative, look for low-fat and sodium-free hard cheese alternatives. The following is a quick overview of the different types of hard cheese:
Parmesan cheese (Parmigiano-Reggiano)
Parmesan is a versatile hard cheese that is often sliced thinly on Caesar salads and used in Italian meals. The parmesan cheese produced in Italy’s Parma, Reggio, and Bologna provinces is known as Parmigiano-Reggiano. This light-yellow firm dairy has a rich nutty flavor and a slightly gritty feel, making it the “King of Cheeses.” One ounce of gold Hard parmesan cheese contains 7 grams of fat, 10 grams of protein, and 336 milligrams of calcium. This serving supplies you with 33% of your daily calcium requirement (RDI).
Parmigiano-Reggiano, also known as Parmesan, is a hard Italian cheese with a grainy texture and a fruity nutty flavor.
Pecorino Romano is a salty sheep’s milk cheese that resembles parmesan in flavor. This style of cheese was produced for the first time by the Romans some 2,000 years ago and is now one of the world’s oldest cheeses. Pecorino Romano originates from sheep milk, and it has a significantly nuttier and stronger flavor than traditional Romano cheeses. This cheese sort is said to have a buttery, salty, and sharp flavor.
A 1oz. gold coin is used to represent a gram of gold. Pecorino offers 9 grams of fat, 8 grams of protein, and 200 milligrams of calcium. As a result, parmesan is somewhat healthier than most other cheeses. You could also try Romano cheese that is low in fat and sodium.
Appenzeller is a Swiss hard cheese produced from cow’s milk that has been aged for 3 to 6 months. Appenzeller has tiny holes that develop throughout the aging process, similar to many other Swiss cheeses. The flavor of Appenzeller aged for three months is mild, whereas the aroma and tangy taste of cheese aged for more than six months are pungent. In terms of nutritional value, this hard Swiss cheese is comparable to other hard cheeses.
A hard cow’s-milk cheese called Appenzeller is made.
Other types of hard cheese: list of hard cheeses
Popular kinds of hard cheeses include the following:
- Manchego is a sweet nutty taste that comes from Spain’s hard cheese made with sheep’s milk.
- Grana-Padano It is a hard cheese with a Parmigiano-Reggiano texture and flavor, but less severe.
- Gruyère It is a rich, hard Swiss cheese that melts nicely and is commonly served in toasted sandwiches and French stews. This is a hard cheese produced from creamy cow’s milk that has been ripened for many months.
Manchego, Grana-Padano, and Gruyère are three different types of hard cheese from Spain.
Types of Firm Cheese (Medium or Semi-Hard Cheese)
Some of the most popular cheeses in the world have a medium-hard or semi-firm texture. The texture, flavor, and moisture level of almost all firm cheese varieties is acceptable. Aged between one month and six months, most firm cheeses are. The more aged the cheese becomes, the stronger the flavors become, much as with hard cheese varieties.
Aged in a red rind are some popular medium-hard cheese varieties such as Gouda and Edam. Cheddar and Red Leicester are two other semi-hard cheeses that melt smoothly and have a crumbly texture.
Cheddar is the most well-known English cheese, and it has been named the world’s most popular cheese as well. Cheddar is aged in the Cheddar Gorge caves and produced in the English town of the same name. Cheddar is given an distinctive orange color by the use of natural colors like annatto or paprika. Cheddar, on the other hand, comes in a variety of pale and medium-yellow hues. Cheddar cheese comes in a wide range of styles, much like other cheeses.
Cheddar has a generous quantity of calcium, with one ounce providing roughly the same amount as other cheeses. It provides 20% of your daily calcium RDI. You can purchase low-fat or even zero-fat Cheddar cheese if you enjoy the flavor of this classic type of cheese but want better alternatives. Red Leicester is a red-colored cheese that is sometimes referred to as Red Cheddar.
Cheddar is a well-known English cheese, and it is also the most popular cheese in the world.
Gouda, a popular semi-firm mild yellow cheese from the Netherlands, is most likely made with a red rind. This mild-tasting cheese can be made in a variety of ways. Goat, cow, or sheep milk are used by cheese producers to produce a sweet and nutty flavor in their cheeses.
From anywhere between a month and three years, Gouda is aged in red rind wax. The color of Gouda cheese is also influenced by the aging process. Light yellow cheeses are younger, whereas dark yellow cheeses have a stronger flavor and are older.
Gouda, a semi-firm mild yellow cheese, is a popular variety.
The white and orange marbling pattern in marble cheese gives it its name. The curds of orange Cheddar and white Cheddar are used to make the orange and white cheese. Colby-Jack, a type of orange/white cheese popular in the United States, is made in a similar way.
Two kinds of Cheddar cheese are combined to make marble cheese, which is a mild-flavored, hard, white and orange cheese.
Other types of medium-hard and semi-hard cheeses
Popular semi-hard cheeses include the following:
- Colby cheese is a cheddar-style cheese produced in the United States. In comparison to English Cheddar, Colby cheese has a softer consistency and milder flavor.
- Emmental Swiss cheese is well-known for holes that form during the aging process, which has a light-yellow color and a mild nutty flavor.
- Wensleydale This is an English cheese with a crumbly texture that is a delicious example of a firm cheese. Wensleydale cheese has a distinctive appearance due to the addition of fruit, such as cranberries or dried apricots.
- Red Leicester This is a firm, crumbly red English cheese that is very popular. As the cheese ages, it develops a crimson rind. Aged Leicester cheese has a nutty flavor that is sometimes referred to as Leicestershire cheese.
- Halloumi Grilled or fried cheese comes from Cyprus and is a great choice. It’s a great source of calcium and has a salty flavor. It’s a semi-hard cheese that comes from cow, sheep, or goat milk.
Emmental cheese, Colby cheese, Wensleydale cheese, and Red Leicester cheese are examples of medium-hard and semi-hard cheeses.
Soft Cheese Varieties
The creamy texture and rich buttery flavor of soft cheese are the most common characteristics. Cooking with soft cheeses is unusual. Soft varieties of cheese, such as Cheddar or Edam (which may have up to 55% fat content), contain less fat than firm types. Soft cheeses, in general, have a milder flavor than the pungent hard cheeses or blue mold cheeses. Brie and Camembert are two of the most well-known types of soft cheese.
Brie is a mild-flavored French cheese with earthy notes that is one of the most popular varieties. Brie is aged for 4 or 5 weeks after being ripened using a cheese culture during the processing. This also contributes to Brie’s distinctive white edible mold rind, which helps to hold it in its curd. Brie is often featured on cheese boards because it matches grapes, fruit, ham, and wine. Brie has a high protein, calcium, and other benefits, much as many full-fat cheeses.
Brie is the most well-known French cheese. It’s a delicate, creamy, and silky cow’s milk cheese. It has a light color with a grayish cast and is covered in white mold.
Camembert is a typical Normandy-style soft French cheese that is produced in a traditional manner. Camembert is formed into smaller flat cylinders than Brie, which is one of the variations between the two cheeses. Camembert develops a thick rind and a stronger fragrance than Brie as it ripens. Camembert is a meltingly creamy cheese that tastes great on toast.
When you cut into a baked Camembert round, it has a creamy texture that gives off a soft and creamy cheese. Camembert is a “white mold cheese” as well.
Camembert is a popular soft-ripened cheese made from cow’s milk. It’s a moist, creamy cheese.
Other types of soft cheese
Soft cheese of several sorts may be found below, along with some basic information:
- Saint-Damase It has a mild creamy texture and a strong woody flavor, and is a soft-ripened cheese. In Canada, this is a long-standing tradition.
- Feta Goat’s or sheep milk is used to make cheese, which is a soft white crumbly cheese that is usually found in Greek cuisine.
Semi-Soft Types of Cheese (With Pictures and Names)
It’s sometimes difficult to tell the difference between “soft cheese” and “semi-soft” cheese styles. Semi-soft varieties of cheese range from hard cheeses like Cheddar to soft cheeses like Brie in terms of firmness.
Since it is utilized on the majority of pizzas and lasagna, mozzarella is arguably one of the most well-known cheeses in the world. Buffalo milk is used in the classic way to make Mozzarella cheese. The tangy, creamy flavor of this produces a soft white cheese. Mozzarella made from cow’s milk has less flavor and a sweeter taste than genuine buffalo Mozzarella, in comparison to the cow milk variety.
Mozzarella is a cheese that melts easily and stretches incredibly, which makes it a perfect pairing with fresh tomatoes, olive oil, and fresh herbs. To make fresh Mozzarella, some producers also use sheep or goat milk. To preserve the cheeseballs’ freshness and keep them intact, they are sold in brine or whey water packets.
Mozzarella is a buffalo mozzarella that hasn’t yet ripened. It has a milky, delicate, and pleasant flavor.
Havarti is a creamy-consistency, light-yellow cheese from Denmark that is a variant of mild-tasting semi-soft cheese. Havarti, which has a sharper, salty flavor but retains its smooth buttery consistency, is also sold as an aged cheese. Havarti and cheddar cheeses are comparable when it comes to choosing a healthy cheese option.
It provides plenty of protein and calcium when eaten in appropriate quantities. That’s all it takes to monitor a 1-oz. Saturated fat makes up 6.5 grams in a serving. Light Havarti cheese, which has a much lower fat content, is an alternative option for a healthier type of Havarti.
Havarti is a semi-soft, mild, and creamy Danish cheese. Cow’s milk is used to make this cheese, which is served as a table cheese.
Port Salut is a semi-soft cow’s milk cheese with an orange rind and a pale yellow interior that is native to France. Port Salut is a aged cheese with a strong odor, unlike the other cheeses in this class with very little odors. In comparison to the aroma, the flavor is relatively mild, and several cheese enthusiasts appreciate it for this.
Port Salut is a cow’s milk-based semi-soft cheese. It has a mild flavor and an orange rind.
Types of Blue Mold Cheese (With Pictures and Names)
Blue mold type of cheeses are the most divisive when it comes to selecting delectable cheese types. While cheese was abandoned in a cave in the French village of Roquefort, blue mold cheese was discovered by accident. The cheese was infected by the naturally occurring mold (Penicillium roqueforti) in the cave.
The cheese, thankfully, had gained a pungent, acidic flavor and was still edible. The same sort of mold is used to give flavor and color to most moldy blue cheeses today. For many people, this sort of cheese has an acquired taste due to its white and blue hue, pungent odors, and powerful flavor.
The texture and buttery flavor of most blue mold cheeses are crumbly. Mild and gentle to sharp and tangy, the flavor of “moldy” cheese varies. The cheese wheels are inserted to allow the mold to ripen the cheese, which takes between 3 and 6 months. There is some evidence that moldy cheese may have health benefits, despite your concerns about eating it. Mold in blue cheeses may lower cholesterol levels and help improve cardiovascular health, according to one research.
The French hold roquefort in high regard as a delicious cheese, and it is the original blue mold cheese. In actuality, the cheese must be produced from ewe milk and ripened in the caves of Roquefort-Sur-Soulzon before being referred to as the “king of cheese.” Roquefort is a kind of blue cheese with an strong earthy flavor that may be bitter and tangy, similar to other blue cheeses. This semi-hard cheese crumble well and may be served with fruit, or utilized in recipes.
One of the most well-known blue cheeses in the world is Roquefort.
Gorgonzola has a light blue and white marbling effect and is a excellent example of crumbly Italian blue mold cheese. Gorgonzola has a strong flavor and aroma. Piccante Gorgonzola, which is aged for between 6 and 12 months, is the strongest-tasting type of Gorgonzola.
The texture of this blue cheese is flaky, while the flavor is strong. The best way to consume this kind of blue mold cheese is with other dishes because of its strong flavor. This mold cheese is known as Dolce Gorgonzola. It’s delicious to consume with almonds, grapes, or honey and has a delicate feel.
Gorgonzola is a type of Italian blue cheese that comes from cow’s milk.
Stilton, which comes from a town with the same name as its blue mold counterpart, is one of the greatest instances of an English variety. Stilton has a milder flavor than other blue cheeses. It still has a crumbling feel and an earthy mushroom flavor that is creamy.
The most well-known Danish blue mold cheese is Danish Blue. It uses cow’s milk rather than sheep’s milk and is similar to Roquefort. As a consequence, the crumbly cheese has a white creamy color with streaks of blue running through it and has a strong flavor.
Danish Blue has a milder flavor than Gorgonzola but a sharper taste than Roquefort, as compared to other blue mold cheeses in this category. The most popular ways to use Danish Blue are on salads or crackers, where it may be found crumbled.
Danish Blue Cheese (also known as Danablu) is a hard, semi-soft blue-veined cheese produced from cow’s milk.
Other types of blue mold cheese
- Saint Agur Blue A creamy blue cheese from France with a mild, yet spicy flavor. This cheese is versatile, and it loves to melt. It may be used as a dip.
- Oregon Blue In the United States, it is made. It’s comparable to Roquefort in taste. Oregonzola, a crumbley cheese comparable to Gorgonzola, is produced by the Rogue Creamery that produces this cheese.
Saint Agur is a semi-soft blue cheese produced from pasteurized cow’s milk.
White Mold Cheese
Soft cheeses are found in most of the types of cheese in the “White Mold” category. The most well-known types of white mold cheese are Brie and Camembert.
Varieties of Fresh Cheese (With Pictures and Names)
Fresh cheese, like hard and soft cheese, is made using the same fundamental ingredients. While other types of cheese age or ripen, fresh cheese does not. A white cheese with a mild flavor is produced during this cheese-making process. Fresh cheese with a smooth, creamy texture is simple to spread on crackers, breads, and toast because of how easy it spreads. cottage cheese has a grainy texture with less fat and is another kind of fresh cheese.
If you want to lose weight, cottage cheese is a great option since it is naturally low in fat and a nutritious food. One of the most nutritious cheeses you can consume is cottage cheese. A 4-oz. (113 g) serving of one type of low-fat cottage cheese, for example, contains just 1 gram of fat. Cottage cheese may be used in salads, yogurts, pancakes, and baked goods, and it contains just 72 calories and 12 g of protein.
A delicate fresh cheese with a mild taste, cottage cheese is a soft fresh cheese.
Cream cheese is a soft, spreadable cheese with a rich creamy flavor that is made by combining milk and cream. When dairy farms in Philadelphia started producing this white fresh cheese, cream cheese became a popular type of cheese. Cream cheese is frequently referred to as “Philadelphia cheese,” and it is used in a variety of sandwiches, spreads, dips, and desserts.
Cream cheese isn’t one of the best options for healthy cheese alternatives. Cream cheese, for example, has around 5 grams of fat and less than a gram of protein in a tablespoon (14.5 g). Of course, you may choose from a low-fat or fat-free cream cheese variety.
Ricotta, a rich, creamy cheese that is good for you, is another popular fresh cheese. Cow’s, sheep’s, and buffalo’s milk may all be used to make ricotta. Whey is heated and then coagulated to produce ricotta, which has a crumbly appearance. To improve flavor and texture, certain types of Ricotta are baked, fermented, or salted.
Ricotta is a protein-rich fresh cheese, which is one of the reasons it has become so popular. Ricotta (124 g) made from part skim milk, for example, contains 14 grams of protein, which is 28% of your RDI. The meal contains 171 calories and about 9 grams of fat. It, on the other hand, includes significant amounts of calcium, phosphorus, and zinc.
Other types of fresh cheese
- Mascarpone It’s a new Italian cheese with a creamy, velvety consistency comparable to cream cheese. Several Italian sweets, such as tiramisu and cheesecake, employ mascarpone.
- Burrata When sliced open, it looks like mozzarella, but it oozes soft creamy cheese.
- Feta cheese.
Popular Varieties of Goat Cheese
In Mediterranean nations, goat cheese varieties are in high demand. Goat cheeses come in a variety of textures and have a sharp tangy flavor. Goats’ cheese, such as certain types of Chèvre, can be hard and firm. Feta cheese (which is actually a kind of fresh cheese) is one example of a soft and crumbly product.
Goat’s cheese, on the other hand, comes in a variety of blue mold with distinct earthy characteristics. Goat’s cheese is usually lactose-free and has enzymes that aid to boost beneficial intestinal bacteria. The majority of sorts are low in lactose compared to cow’s milk.
Goat cheese has a unique, creamy taste.\
Goat milk feta cheese
Feta cheese, one of the most common Greek cheeses, has a creamy, crumbley texture that is utilized in Greek salads, grilled, or marinated in olive oil. Feta cheese has a distinct flavor that some people describe as tangy and salty. For individuals who can’t consume goat milk, Goat milk feta cheese is a fantastic substitute.
Only 14 grams of saturated fat are found in 100 g of feta cheese, despite the fact that it contains 21 grams of fat. As a result, compared to many aged hard cheeses, feta cheese is a healthier option.
Goat’s milk firm cheeses are described by Chevre as common varieties. Depending on the aging process, the molds used, and the rinds on the cheese cylinders, there are a variety of Chèvre types. Chèvre variants have strong, tangy, and aromatic tastes and scents, as do other goat’s cheeses.
Other types of goat cheese
- Blue goat cheese It has a crumbly texture, white and blue marbling color, and earthy mushroom flavorings that are similar to other types of blue mold cheeses.
- Goat Milk Gouda It has the flavor of goat’s cheese but the texture of Gouda, and it is a take on the traditional Holland cheese.
- Goat’s brie It has a more delicate and refreshing taste than conventional French Brie.
- Garrotxa Spanish hard cheese is less pungent than other goat’s cheese varieties. The rind of Garratoxa is pale yellow, and the inside is white/yellow. The cheese is delicious.
Types of Processed Cheese
Processed cheese comes in two varieties: packs of individual cheese slices and spreadable cheese. Cheese curds are combined with other substances, such as oil, sugar, and salt, to produce processed cheese. Cheddar cheese, Red Leicester, Gouda, Edam, Colby, and Gruyère are just a few of the varieties of processed cheese available.
Processed cheese, on the other hand, is frequently a low-quality product that includes harmful chemicals, flavorings, and emulsifiers. Natural cheeses, not highly processed varieties, are the best types of cheese to choose.
Varieties of Fancy Cheeses
If you’re looking for a fancy cheese, there are literally hundreds of varieties to choose from. Well-aged variations of classic cheeses may be found in some types of fancy cheeses. Aged Cheddar or Gouda cheese, for example, has been aged for up to 5 years. As a result, the cheese has a firmer feel and a stronger flavor. The following is a list of some excellent examples of fancy cheeses:
- Montgomery’s Cheddar With a rustic rind and a light-yellow intensely flavored cheese, it has been dubbed the “King of English Cheddars.”
- Etivaz is a ancient Swiss cheese recipe that is said to be based on Gruyère.
- Beaufort D’Ete is a pale yellow, pungent cheese from France that is firm and strong.
- Valençay The moldy grey rind of this white French goat’s cheese is The aged varieties of this fresh cheese have powerful flavors comparable to those found in other goat cheeses, with a zesty citrus flavor.
- Montgomery’s Cheddar, Etivaz, Beaufort D’Ete, and Valençay are all fancy or gourmet cheeses.
What is the Best Cheese?
Cheese is a rich source of nutrition that will help you live a happier life. Calcium, protein, and other important nutrients are present in large amounts in most cheeses. Enjoying cheese occasionally as a healthy snack will not cause any health problems unless you are lactose intolerant. In reality, research has shown that eating cheese in moderation does not raise your risk of heart disease.
As a consequence, eating a lot of cheese isn’t beneficial to your overall health, so you should pick one of the cheeses discussed in this article. Nevertheless, be cautious about portion size and avoid processed cheese if you want to reap the advantages of eating cheese.