Article category
π§ Cheese Varieties
Deep dives on individual cheeses β origin, flavour, texture, and how to use them. 130 articles.
Cheese Varieties
Abondance: The Savoie Alpine Cheese
A guide to Abondance β the fruity, semi-hard Alpine cheese from Savoie. Its monastic roots, concave rind, and rich flavor.
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Adyghe Cheese Explained
A guide to Adyghe cheese β the soft, fresh brined cheese of the Russian Caucasus. How it's made, its mild flavor, and how to use it.
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Aged vs. Young Cheddar Explained
What's the real difference between aged and young cheddar? A clear guide to how aging changes cheddar's flavor, texture, and best uses.
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Akawi: The Middle Eastern Table Cheese
A guide to Akawi β the mild, smooth brined cheese of the Middle East. Its gentle flavor, how it's used in sweet and savory dishes, and how to prepare it.
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American Cheese: What It Actually Is
What is American cheese, really? A clear look at how processed American cheese is made, why it melts so well, and how it differs from real cheese.
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Anari: Cyprus's Whey Cheese
A guide to anari β the fresh, mild whey cheese of Cyprus. How it's made like ricotta, its sweet and savory uses, and how to enjoy it.
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Appenzeller: Switzerland's Herb-Washed Cheese
A guide to Appenzeller β Switzerland's pungent, herb-washed Alpine cheese. Its secret brine, bold flavor, and how to enjoy it.
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Asiago: Fresco to Stagionato
A guide to Asiago β Italy's versatile cheese that ranges from fresh and mild to aged and sharp. How the two styles differ and how to use them.
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Babybel: The Wax-Wrapped Snack Cheese
A guide to Babybel β the little wax-wrapped snack cheese. What it's made of, the truth about the wax, and why it's so popular.
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Balkan White Brined Cheeses
A guide to the white brined cheeses of the Balkans β sirene, beli sir, and their cousins. How they relate to feta and how they're used.
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Banon: The Chestnut-Leaf-Wrapped Goat Cheese
A guide to Banon β the French goat cheese wrapped in chestnut leaves and tied with raffia. Its ProvenΓ§al origins, flavor, and how to enjoy it.
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Beaufort: The "Prince of Gruyères"
A guide to Beaufort β the prized Alpine cheese from Savoie, often called the Prince of GruyΓ¨res. Its rich flavor and concave-rimmed wheels.
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Bel Paese: The Mild Italian Melter
A guide to Bel Paese β the mild, creamy, easy-melting Italian cheese. Its history, gentle flavor, and the best ways to use it.
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Blue Cheese 101: How the Veins Form
A beginner's guide to blue cheese β what makes it blue, how the veins form, the main types, and how to start enjoying it.
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Boursin: The Garlic-and-Herb Spreadable
A guide to Boursin β the creamy, garlic-and-herb French spreadable cheese. What it's made of, its flavors, and the best ways to use it.
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Brie: France's Classic Soft Cheese
A guide to Brie β the soft, bloomy-rind French cheese. Learn its history, how to tell when it's ripe, and the best ways to serve it.
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Brillat-Savarin: The Triple-Cream Indulgence
A guide to Brillat-Savarin β the decadent French triple-cream cheese. Why it's so rich, what it tastes like, and how to serve it.
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Brunost: Norway's Brown Whey Cheese
A guide to brunost β Norway's sweet, caramel-colored brown cheese. How it's made from whey, why it tastes like fudge, and how to eat it.
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Bryndza: The Slovak Sheep Cheese
A guide to bryndza β the soft, tangy sheep's-milk cheese of Slovakia and Central Europe. Its spreadable texture and the famous bryndzovΓ© haluΕ‘ky.
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Burrata vs. Mozzarella vs. Stracciatella
Burrata, mozzarella, and stracciatella are closely related but distinct. Here's how to tell them apart and when to use each.
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Burrata: Mozzarella's Creamy Cousin
A guide to burrata β the luxurious Italian cheese with a creamy molten center. How it's made, what's inside, and how to serve it.
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Cabot Clothbound Cheddar
A guide to Cabot Clothbound Cheddar β the award-winning Vermont cheddar aged in cloth at the Cellars at Jasper Hill. Its complex flavor and craft.
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Cabrales: Spain's Powerful Blue
A guide to Cabrales β Spain's intense blue cheese, aged in mountain caves of Asturias. Its fierce flavor and the truth about its cave aging.
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Caciocavallo: The "Horse Cheese"
A guide to caciocavallo β the southern Italian stretched-curd cheese hung in pairs. The truth behind its curious name, its flavor, and its uses.
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Caciotta: Italy's Everyday Table Cheese
A guide to caciotta β Italy's soft, mild, everyday table cheese. Its many regional versions, gentle flavor, and how to enjoy it.
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Caerphilly: The Welsh Crumbly
A guide to Caerphilly β Wales's fresh, crumbly, lemony cheese. Its mining heritage, distinctive flavor, and the best ways to enjoy it.
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Cambozola: Brie Meets Gorgonzola
A guide to Cambozola β the German cheese blending creamy brie and blue gorgonzola. Why it's a perfect beginner blue and how to enjoy it.
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Camembert vs. the World
What makes Camembert special, how it differs from Brie and imitators, and how to choose, ripen, and serve this iconic French cheese.
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Cantal: One of France's Oldest Cheeses
A guide to Cantal β one of France's oldest cheeses, a cheddar-like Auvergne classic. Its history, the three ages, and how to enjoy it.
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Castelmagno: Piedmont's Ancient Blue
A guide to Castelmagno β Piedmont's rare, ancient, crumbly blue-veined cheese. Its mountain origins, complex flavor, and how to enjoy it.
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Casu Marzu: The World's Most Dangerous Cheese
A guide to casu marzu β the controversial Sardinian cheese made with live insect larvae. What it is, why it's banned, and the safety concerns.
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Chechil: The Braided Smoked Cheese
A guide to chechil β the braided, stringy brined cheese of Armenia and the Caucasus. How it's made, why it's braided, and how to enjoy it.
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Cheddar Cheese: Origin, Flavor, and Uses
A complete guide to cheddar cheese β where it comes from, how it's made, what it tastes like at different ages, and the best ways to use it.
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Cheshire: England's Oldest Named Cheese
A guide to Cheshire cheese β one of England's oldest cheeses. Its crumbly texture, salty tang, and the three colors it comes in.
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Chèvre: A Guide to French Goat Cheese
A guide to chΓ¨vre β French goat cheese in all its forms. What makes it tangy, the many shapes it takes, and how to enjoy it.
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Chihuahua Cheese (Queso Menonita)
A guide to Chihuahua cheese (queso menonita) β Mexico's pale, mild melting cheese with Mennonite roots. Its flavor and best uses.
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Colby and Colby-Jack
A guide to Colby and Colby-Jack cheese β mild American classics. How Colby differs from cheddar, what makes it softer, and how to use it.
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ComtΓ©: France's Beloved Alpine Cheese
A guide to ComtΓ© β France's most popular cheese. Its mountain origins, how it's aged, its complex flavor, and how to enjoy it.
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Cornish Yarg: The Nettle-Wrapped Cheese
A guide to Cornish Yarg β the English cheese wrapped in nettle leaves. The story behind its name, its flavor, and how the wrapping works.
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Cotija: The "Parmesan of Mexico"
A guide to cotija β Mexico's aged, salty grating cheese. Why it's called the Parmesan of Mexico, and how to use it in cooking.
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Cottage Cheese: A Complete Guide
Everything about cottage cheese β how it's made, what the curd sizes mean, its nutrition, and the best sweet and savory ways to eat it.
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Cougar Gold: The Canned Cheddar
A guide to Cougar Gold β the unique aged cheddar from Washington State University sold in a can. Its history, nutty flavor, and cult following.
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Cream Cheese: From Bagels to Cheesecake
A guide to cream cheese β the soft, tangy spread behind bagels and cheesecake. How it's made, how to use it, and how it differs from mascarpone.
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Crottin de Chavignol Explained
A guide to Crottin de Chavignol β the small drum-shaped French goat cheese from the Loire. Its aging, flavor, and the classic warm salad.
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Danablu (Danish Blue) Explained
A guide to Danablu (Danish Blue) β Denmark's sharp, creamy, affordable blue cheese. How it's made, its bold flavor, and how to use it.
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DΓ©lice de Bourgogne: Another Triple Cream
A guide to DΓ©lice de Bourgogne β the rich, buttery triple-cream cheese from Burgundy. What makes it so decadent and how to serve it.
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Double Gloucester: History and Uses
A guide to Double Gloucester β England's smooth, mellow orange cheese, famous for cheese rolling. Its history, flavor, and how to use it.
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Edam: The Red-Waxed Dutch Classic
Edam is the mild, lower-fat Dutch cheese in the famous red wax. Learn how it's made, what it tastes like, and how it differs from Gouda.
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Emmental: The Cheese with the Holes
A guide to Emmental, the original Swiss cheese with the famous holes. How the holes form, what it tastes like, and how to use it.
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Γpoisses: The "King of Stinky Cheeses"
A guide to Γpoisses β the pungent, washed-rind French cheese washed in brandy. Its history, flavor, and how to serve this legendary cheese.
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Feta: Greece's Brined Sheep's-Milk Cheese
A guide to feta β the classic Greek brined cheese. Learn what real feta is made from, how it tastes, and how to use it.
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Fiore Sardo: Sardinia's Smoked Pecorino
A guide to Fiore Sardo β Sardinia's traditional smoked sheep's-milk pecorino. Its ancient shepherding roots, smoky flavor, and how to use it.
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Fontina: Italy's Alpine Melter
A guide to Fontina β Italy's great Alpine melting cheese. The protected original from Aosta, its nutty flavor, and how to cook with it.
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Gjetost vs. Brunost: Norway's Brown Cheeses
Gjetost and brunost are both Norwegian brown cheeses, but the terms aren't interchangeable. Here's how they relate and differ.
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Gorgonzola: Dolce vs. Piccante
A guide to Gorgonzola, Italy's famous blue cheese β the difference between sweet dolce and sharp piccante, plus how to use each.
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Gouda: Young to Aged
A guide to Gouda cheese β from mild young wheels to deeply caramel-flavored aged versions. How it's made, how it tastes, and how to use it.
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Grana Padano Explained
Grana Padano is Italy's other great grating cheese. Learn how it differs from Parmigiano-Reggiano, how it's made, and how to use it.
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Graviera: Greece's Gruyère
A guide to graviera β Greece's nutty, hard sheep's-milk cheese, often called the Greek GruyΓ¨re. Its regional versions, flavor, and uses.
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Gruyère: Switzerland's Melting Cheese
A guide to Gruyère, Switzerland's great Alpine cheese. Learn how it's made, what it tastes like, and why it's the king of melting cheeses.
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Halloumi: The Cheese You Can Grill
A guide to halloumi β the Cypriot cheese that grills and fries without melting. How it's made, why it squeaks, and how to cook it.
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Havarti: Denmark's Creamy Table Cheese
A guide to Havarti β Denmark's smooth, buttery table cheese. How it's made, what it tastes like, and the best ways to serve and melt it.
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Humboldt Fog: America's Iconic Goat Cheese
A guide to Humboldt Fog β the iconic American goat cheese with a line of ash through its center. Its creamy layers, tangy flavor, and acclaim.
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Idiazabal: Spain's Smoked Sheep Cheese
A guide to Idiazabal β the Basque sheep's-milk cheese, often lightly smoked. Its nutty flavor, smoky tradition, and how to enjoy it.
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Jarlsberg: Norway's Nutty Swiss-Style Cheese
A guide to Jarlsberg β Norway's mild, nutty, holey cheese. How it's made, why it has holes, and the best ways to use it.
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Kashkaval: The Balkan Yellow Cheese
A guide to kashkaval β the beloved yellow cheese of the Balkans and beyond. How it's made, what it tastes like, and the dishes that use it.
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Kasseri: Greece's Semi-Hard Sheep Cheese
A guide to kasseri β Greece's mellow, pale yellow sheep's-milk cheese. Its pulled-curd texture, mild flavor, and the famous flaming saganaki.
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Labneh: Strained Yogurt Cheese
A guide to labneh β the thick, tangy strained yogurt cheese of the Middle East. How it's made, how to use it, and how to make it at home.
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Lancashire: Crumbly, Creamy, and Tasty
A guide to Lancashire cheese β the English classic in three styles: Creamy, Crumbly, and Tasty. How they differ and how to use each.
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Leerdammer vs. Maasdam
Leerdammer and Maasdam are Dutch holey cheeses often confused with each other. Here's how they relate and what sets them apart.
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LeipΓ€juusto: Finland's "Squeaky" Bread Cheese
A guide to leipΓ€juusto β Finland's "bread cheese," known for its squeak and golden, baked surface. How it's made and the classic cloudberry pairing.
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Limburger: The Notoriously Pungent Cheese
A guide to Limburger β the famously stinky washed-rind cheese. Why it smells the way it does, what it actually tastes like, and how to eat it.
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Livarot: "The Colonel" of Normandy
A guide to Livarot β Normandy's pungent washed-rind cheese, nicknamed "the Colonel." Why it's wrapped in reed bands and how it tastes.
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MahΓ³n: Menorca's Cow's-Milk Cheese
A guide to MahΓ³n β the cow's-milk cheese of the Spanish island of Menorca. Its distinctive square shape, orange rind, and salty, tangy flavor.
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Manchego: Spain's Sheep's-Milk Star
A guide to Manchego β Spain's most famous cheese. Its protected origin, the distinctive rind pattern, how it ages, and how to enjoy it.
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Maroilles: France's Square Stinker
A guide to Maroilles β the pungent square washed-rind cheese of northern France. Its monastic origins, bold flavor, and classic uses.
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Mascarpone: Italy's Cream Cheese
A guide to mascarpone β the rich Italian cream cheese behind tiramisu. How it's made, what it tastes like, and how to use it sweet and savory.
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Maytag Blue: America's Heritage Blue
A guide to Maytag Blue β one of America's pioneering artisan blue cheeses, made in Iowa since the 1940s. Its tangy flavor and storied history.
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Mimolette: The Orange Cheese with Mites
A guide to Mimolette β the bright orange French cheese aged with cheese mites. Its cantaloupe look, nutty flavor, and curious crust.
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Mizithra: Greece's Whey Cheese
A guide to mizithra β Greece's fresh and aged whey cheese. How it's made, the difference between soft and dried versions, and how to use it.
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Mont d'Or: The Spoonable Winter Cheese
A guide to Mont d'Or β the seasonal French-Swiss cheese so soft you eat it with a spoon. Its spruce wrapping, baking ritual, and short season.
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Montasio: The Italian Alpine Cheese
A guide to Montasio β the versatile Alpine cheese of northeastern Italy. Its ages, nutty flavor, and the crispy frico it's famous for.
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Monterey Jack Explained
A guide to Monterey Jack β the mild, melty California cheese. Its history, flavor, the aged Dry Jack version, and how to use it.
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Morbier: The Cheese with the Ash Line
A guide to Morbier β the French cheese with a distinctive black line of ash through its center. The history behind the line and how it tastes.
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Mozzarella: Fresh, Low-Moisture, and Buffalo
A guide to the three faces of mozzarella β fresh, low-moisture, and buffalo β including how each is made and when to use them.
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Muenster (American) vs. Munster (French)
American Muenster and French Munster sound alike but are very different cheeses. Here's how they compare in flavor, smell, and use.
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Nabulsi: Palestine's Brined Cheese
A guide to Nabulsi β the Palestinian brined cheese flavored with nigella and mastic. Its origins in Nablus, its flavor, and how it's used.
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Oaxaca Cheese: Mexico's String Cheese
A guide to Oaxaca cheese (quesillo) β Mexico's stretched, stringy melting cheese. How it's made, why it's wound into balls, and how to use it.
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Oscypek: Poland's Smoked Mountain Cheese
A guide to oscypek β Poland's smoked, spindle-shaped sheep's-milk cheese from the Tatra Mountains. Its decorative shapes and how to enjoy it.
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Ossau-Iraty: The Basque Sheep Cheese
A guide to Ossau-Iraty β the great sheep's-milk cheese of the French Basque Country and BΓ©arn. Its nutty flavor and classic cherry-jam pairing.
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Paneer: India's Fresh Cheese
A guide to paneer β the fresh, non-melting Indian cheese. How it's made, why it holds its shape, and the classic dishes that use it.
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Panela: The Mild Mexican Basket Cheese
A guide to queso panela β Mexico's mild, fresh basket cheese. How it's made, why it holds its shape when heated, and how to use it.
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Parmigiano-Reggiano: The King of Cheeses
Everything you need to know about Parmigiano-Reggiano β its protected origin, how it's made, why it's aged for years, and how to use it.
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Pecorino Romano: The Salty Sheep Cheese
A guide to Pecorino Romano β the hard, salty Italian sheep's-milk cheese. How it differs from Parmesan and the pasta dishes that depend on it.
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Pepper Jack: Spiced Monterey Jack
A guide to Pepper Jack β the spicy version of Monterey Jack. What's in it, how hot it is, and the best ways to cook and eat it.
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Pleasant Ridge Reserve: America's Top Alpine
A guide to Pleasant Ridge Reserve β the award-winning American Alpine cheese from Wisconsin. Its grass-fed milk, rich flavor, and acclaim.
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Pont-l'ΓvΓͺque: Normandy's Square Classic
A guide to Pont-l'ΓvΓͺque β one of France's oldest cheeses, a square washed-rind Normandy classic. Its history, flavor, and how to serve it.
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Port Salut: The Mild Monastery Cheese
A guide to Port Salut β the mild, creamy French monastery cheese with a distinctive orange rind. Its history and the best ways to enjoy it.
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Provolone: Dolce and Piccante
A guide to provolone, Italy's versatile pulled-curd cheese. The difference between mild dolce and sharp piccante, and how to use each.
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Quark: Germany's Fresh Cheese
A guide to quark β the soft, mild fresh cheese of Germany and Central Europe. What it is, how it's used in sweet and savory dishes, and its nutrition.
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Queso Fresco: Mexico's Fresh Cheese
A guide to queso fresco β Mexico's everyday fresh cheese. What it's made from, how it behaves when heated, and the dishes that use it.
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Raclette: The Cheese and the Dish
A guide to raclette β both the Alpine melting cheese and the convivial dish of melted cheese scraped over potatoes. How to enjoy both.
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Reblochon and Tartiflette
A guide to Reblochon β the Alpine washed-rind cheese β and tartiflette, the molten potato gratin built around it.
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Red Leicester Explained
A guide to Red Leicester β England's russet-orange cheese. Where its color comes from, how it tastes, and how it differs from cheddar.
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RequesΓ³n: Latin America's Ricotta
A guide to requesΓ³n β the soft, fresh whey cheese of Mexico and Latin America. How it compares to ricotta and the dishes that use it.
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Ricotta: The Italian Whey Cheese
A guide to ricotta β the soft, fresh Italian cheese made from whey. How it's made, its sweet and savory uses, and how to choose good ricotta.
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Robiola: The Soft Piedmont Cheese
A guide to robiola β the soft, creamy, tangy cheese of Piedmont and Lombardy. Its many forms, delicate flavor, and how to enjoy it.
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Roquefort: France's Famous Blue
A guide to Roquefort β the iconic French sheep's-milk blue cheese aged in caves. Its history, flavor, and the best ways to enjoy it.
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Saint-Agur: The Creamy French Blue
A guide to Saint-Agur β the rich, creamy, approachable French blue cheese. Why it's a great gateway blue and how to use it.
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Saint-Nectaire: The Auvergne Classic
A guide to Saint-Nectaire β the semi-soft Auvergne cheese with an earthy, mushroomy flavor and a distinctive rustic rind.
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Scamorza: Smoked and Plain
A guide to scamorza β the Italian pulled-curd cheese, plain and smoked. How it differs from mozzarella and the best ways to cook with it.
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Selles-sur-Cher Explained
A guide to Selles-sur-Cher β the ash-coated Loire Valley goat cheese. Its gentle flavor, distinctive dark rind, and how to enjoy it.
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Shropshire Blue: Stilton's Orange Cousin
A guide to Shropshire Blue β the striking orange-and-blue English cheese. How it relates to Stilton, where its color comes from, and how to enjoy it.
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Stilton: England's Blue King
A guide to Stilton, England's protected blue cheese. Its history, how it's made, what it tastes like, and the best ways to serve it.
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Stinking Bishop: England's Pungent Pride
A guide to Stinking Bishop β England's famously pungent washed-rind cheese. Where its name comes from, and what it really tastes like.
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Stracciatella: The Heart of Burrata
A guide to stracciatella cheese β the creamy, shredded filling at the heart of burrata. What it is, how it's used, and how to enjoy it.
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String Cheese: How It's Made and Why It Peels
A guide to string cheese β the snackable mozzarella that peels into strands. The science of why it strings, and how it's made.
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Sulguni: Georgia's Brined Cheese
A guide to sulguni β Georgia's tangy, elastic brined cheese. How it's made, why it's called "Georgian mozzarella," and the dishes that use it.
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Taleggio: Washed-Rind Italian Classic
A guide to Taleggio β Italy's great washed-rind cheese. Its pungent aroma, surprisingly mild flavor, and the best ways to use it.
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TΓͺte de Moine: The Cheese You Shave
A guide to TΓͺte de Moine β the Swiss cheese served in delicate rosettes shaved with a girolle. Its monastic origins, flavor, and how to serve it.
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Tetilla: Spain's Breast-Shaped Cheese
A guide to Tetilla β the mild, creamy, breast-shaped cheese from Galicia, Spain. Its distinctive form, gentle flavor, and how to enjoy it.
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The Laughing Cow: The Spreadable Wedge
A guide to The Laughing Cow β the creamy, spreadable processed cheese wedges. What they're made of, and the best ways to use them.
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Tilsit: The Washed-Rind German Cheese
A guide to Tilsit (Tilsiter) β the semi-hard, washed-rind cheese with small holes and a tangy flavor. Its history and how to use it.
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Tomme de Brebis: Sheep's-Milk Tommes
A guide to Tomme de Brebis β rustic sheep's-milk tommes from the French Pyrenees and beyond. Their nutty richness and how to enjoy them.
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Tomme de Savoie: The Rustic French Tomme
A guide to Tomme de Savoie β the rustic, low-fat Alpine cheese with a thick gray rind. Its earthy flavor and how to enjoy it.
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Ubriaco: The "Drunken Cheese"
A guide to Ubriaco β the Italian "drunken cheese" aged in wine and grape must. How the process works and what it tastes like.
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Vacherin Mont d'Or vs. Swiss Vacherin
A guide to the two Vacherins β French Vacherin Mont d'Or and Swiss Vacherin Mont-d'Or. How these spruce-wrapped winter cheeses compare.
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Valençay: The Pyramid Goat Cheese
A guide to ValenΓ§ay β the ash-coated, pyramid-shaped French goat cheese with a flat top. The legend behind its shape, its flavor, and how to enjoy it.
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Velveeta and Processed Cheese Explained
What is Velveeta and how is processed cheese made? A clear look at processed cheese products, why they melt so smoothly, and how to use them.
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Wensleydale: Yorkshire's Crumbly Classic
A guide to Wensleydale β Yorkshire's crumbly, honeyed cheese. Its monastic origins, why it's paired with fruit cake, and how to enjoy it.
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Zamorano: Spain's Lesser-Known Manchego Rival
A guide to Zamorano β the firm Spanish sheep's-milk cheese from Castile and LeΓ³n. How it compares to Manchego and how to enjoy it.
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