Cheeses

Cheddar is a firm, versatile cheese renowned for its sharp flavor and global popularity, originating from England and now enjoyed worldwide in countless forms and dishes.

Camembert is a classic French soft cheese, celebrated for its creamy texture, bloomy white rind, and earthy aroma, originating from Normandy and protected by European designation.

Mahón is a celebrated Spanish cheese from Menorca, renowned for its tangy, buttery flavor, striking orange rind, and semi-hard texture.

Brie is a classic French soft cheese, renowned for its creamy interior and delicate, edible white rind.

Swiss Cheese is a semi-hard, pale yellow cheese known for its signature holes and mild, nutty flavor, most commonly modeled after traditional Emmental.

Queso de Bola is a semi-hard, cow’s milk cheese with a distinctive red wax coating and spherical shape, celebrated as a festive staple in the Philippines and beyond.

Emmental is a classic Swiss cheese celebrated for its distinctive holes and mild, nutty flavor, making it one of the world’s most iconic cheeses.

Parmigiano Reggiano, commonly known as Parmesan, is a celebrated hard, aged cheese renowned for its granular texture, robust umami flavor, and versatility in the kitchen.

Roquefort is a legendary French blue cheese made exclusively from sheep’s milk and matured in the limestone caves of Roquefort-sur-Soulzon, renowned for its bold flavor and striking blue-green veins.

Edam is a semi-hard Dutch cheese, instantly recognizable for its round shape and iconic red wax coating, prized worldwide for its mild, nutty flavor and remarkable keeping qualities.

Mozzarella is a classic Italian cheese renowned for its soft, elastic texture, mild flavor, and exceptional melting qualities, making it a staple in both traditional and modern cuisine worldwide.

Feta is a classic Greek brined white cheese, celebrated for its crumbly texture, tangy flavor, and protected status as an authentic regional specialty.

Blue cheese is a family of cheeses distinguished by their striking blue-green veins, bold aroma, and tangy flavor, created through the intentional cultivation of Penicillium molds within the cheese.

Provolone is a classic Italian semi-hard cheese made from cow’s milk, celebrated for its smooth, elastic texture and remarkable versatility in both cooking and table service.

Ricotta is a fresh, creamy Italian cheese made from the whey left over after producing other cheeses, celebrated for its mild flavor and versatile culinary uses.

Stilton is England’s legendary blue cheese, celebrated for its rich, tangy flavor and striking blue veins, and protected by strict PDO regulations.

Gorgonzola is a celebrated Italian blue cheese, instantly recognizable for its marbled blue-green veins and bold, tangy flavor.

Appenzeller is a celebrated Swiss hard cheese, famed for its aromatic, spicy flavor and distinctive herbal brine-washed rind, crafted exclusively from cow’s milk in the Appenzell region.

Queso Fresco is a classic Latin American fresh cheese, celebrated for its mild flavor, crumbly texture, and remarkable versatility in everyday cooking.

Gouda is a classic Dutch cheese celebrated worldwide for its creamy texture, mild flavor, and remarkable versatility across ages and culinary uses.

Monterey Jack is a semi-hard American cheese made from cow’s milk, prized for its mild flavor, creamy texture, and exceptional melting qualities.

Cream cheese is a fresh, soft, spreadable cheese made from cow’s milk and cream, prized for its mild flavor and smooth texture.

Paneer is a fresh, non-aged cheese from South Asia, celebrated for its mild flavor, firm texture, and versatility in vegetarian cooking.

Gruyère is a celebrated Swiss hard cheese made from cow’s milk, renowned for its firm texture, complex nutty flavor, and exceptional melting qualities.

Havarti is a Danish semi-soft cheese celebrated for its creamy texture, mild flavor, and versatility in both everyday and gourmet cuisine.

Pecorino Romano is a classic Italian hard cheese made from sheep’s milk, prized for its sharp, salty flavor and granular texture, and renowned as a staple grating cheese in Roman cuisine.

Asiago is a celebrated Italian cow’s milk cheese, renowned for its evolving texture and flavor, ranging from mild and creamy when fresh to sharp and robust when aged.

Taleggio is a classic Italian washed-rind cheese made from cow’s milk, celebrated for its creamy texture, pungent aroma, and mild, tangy flavor.

Halloumi is a semi-hard, brined cheese from Cyprus, celebrated for its ability to be grilled or fried without melting.

Chèvre is the French term for goat cheese, celebrated for its tangy flavor, creamy texture, and dazzling white appearance, and encompasses a wide range of cheeses made exclusively from goat’s milk.

Cottage cheese is a fresh, unripened cheese made from cow’s milk, recognized for its moist, lumpy curds and mild, versatile flavor.

Fontina is a celebrated Italian semi-soft cheese made from cow’s milk, renowned for its rich, nutty flavor and exceptional melting qualities.

Saint-Nectaire is a celebrated French semi-soft cow’s milk cheese, renowned for its supple texture, earthy aroma, and distinctive washed rind, and protected by both PDO and AOC status.

Mascarpone is a luxurious Italian fresh cheese prized for its velvety, creamy texture and subtle, mildly sweet flavor, making it a staple in both classic desserts and savory dishes.

Mimolette is a hard, cow’s milk cheese from northern France, instantly recognizable for its vivid orange interior, spherical shape, and distinctive nutty, caramelized flavor.

Reblochon is a celebrated French semi-soft cheese made from raw cow’s milk, prized for its creamy texture, nutty flavor, and distinctive washed orange-pink rind.

Queso Blanco is a fresh, unaged Latin American cheese celebrated for its mild flavor, crumbly texture, and remarkable versatility in both savory and sweet dishes.

Queso Manchego is Spain’s most celebrated sheep’s milk cheese, instantly recognized by its firm texture, buttery flavor, and signature herringbone-patterned rind.

Oaxaca is a semi-soft, white, string cheese from Mexico, celebrated for its mild flavor and exceptional melting quality in traditional Mexican cuisine.

Munster is a celebrated French washed rind cheese made from cow’s milk, renowned for its pungent aroma, creamy texture, and vivid orange rind, and protected by both AOC and PDO designations.

Sainte-Maure de Touraine is a celebrated French goat’s milk cheese, instantly recognizable by its ash-coated log shape and central rye straw, prized for its delicate tang and creamy texture.

Caciocavallo is a traditional Italian stretched-curd cheese, famed for its distinctive teardrop shape, firm texture, and centuries-old heritage in Southern Italy.

Manchego is Spain’s most celebrated sheep’s milk cheese, distinguished by its firm texture, nutty flavor, and iconic herringbone-patterned rind.

Colby is a semi-hard, cow’s milk cheese from the United States, celebrated for its mild flavor, open texture, and vibrant orange color, making it a quintessential classic of American cheese-making.

Cotija is a traditional Mexican hard cheese made from cow's milk, celebrated for its crumbly texture and salty, savory flavor, and widely used as a finishing touch in classic Mexican dishes.

Ricotta Salata is a firm, pressed Italian cheese made from sheep’s milk whey, prized for its pure white color, crumbly texture, and clean, mildly salty flavor.