Cheese Varieties
Cheese varieties, one at a time: where each cheese comes from, how it is made, how it tastes young and old, and how to use it.
130 articles
Abondance Cheese: A Valley, a Cow and a Concave Wheel
Abondance cheese is a raw milk Alpine cheese from Haute-Savoie with a concave rind. How it's made, how it tastes, the Abondance cow and how to buy it in the US.
Adyghe Cheese: The Soft Circassian Cheese and How to Use It
Adyghe cheese, also called Circassian cheese, is a soft, mild cheese set with heat and acid. How it is made, how to cook it, where to buy it in the US.
Aged vs Young Cheddar: What Age Changes and What to Buy
Aged vs young cheddar: how mild, sharp and extra sharp differ in flavor, crystals and melt, and which age to buy for sauce, sandwiches and the cheese board.
Akawi Cheese: the Mild Brined Cheese of the Levant
Akawi cheese is a mild white brined cheese. How it's made, how to soak out the salt, where to buy it in the US, and what to use instead.
What Is American Cheese? What the Label Means
What is American cheese? Real cheddar-family cheese melted with emulsifying salts. See the FDA label rules, why it melts smoothly, and deli vs singles.
Anari Cheese: Cyprus's Fresh and Dried Whey Cheese
Anari cheese is a Cypriot whey cheese made from halloumi whey and milk. How it's made, fresh vs dried, how to use it, and where to find it in the US.
Appenzeller Cheese: The Herbal Brine, the Labels and How to Use It
Appenzeller cheese is a raw-milk Swiss cheese rubbed with a secret herbal brine. Silver, Gold and Black labels compared, plus flavor, melting and substitutes.
Asiago Cheese: Pressato vs d'Allevo
Asiago cheese is a protected Italian cow's milk cheese in two styles. Pressato is mild and melts; d'Allevo ages into a sharp grater. Ages, uses and swaps.
Babybel Cheese: What It Is, What the Wax Is and the US Flavors
Babybel cheese is a mild cow's milk cheese sealed in wax you peel off. See what is in it, the US flavors, nutrition per piece and how to use it.
Bulgarian White Cheese and the Brined White Cheeses of the Balkans
Bulgarian white cheese, or sirene, is a brined cheese protected in the EU since 2023. How it differs from feta, its Balkan cousins, and how to use and store it.
Banon Cheese: The Chestnut-Leaf-Wrapped Goat Cheese of Provence
Banon cheese is a raw goat's milk cheese from Provence, wrapped in chestnut leaves. AOP rules, flavor, how to buy it in the US, how to serve it and swaps.
Beaufort Cheese: The AOP Rules and How to Use It
Beaufort cheese is a raw-milk Alpine AOP aged 5 months or more. See how Été and Chalet d'Alpage differ, how it melts, how to buy it in the US, and swaps.
Bel Paese Cheese: What It Tastes Like, How It Melts and What to Use Instead
Bel Paese cheese is a mild, buttery Italian cow's milk cheese created by Galbani in 1906. How it tastes, how it melts, how to use it and what to swap in.
Blue Cheese 101: What It Is, How It's Made and the Main Styles
Blue cheese is ripened with Penicillium roqueforti mold. How it is made, Roquefort vs Gorgonzola vs Stilton vs Danablu, why it is so salty, and how to store it.
Boursin Cheese: What It Is, Flavors and Substitutes
Boursin cheese is a soft, spreadable fresh cheese first made in Normandy in 1957. See what is in it, the US flavors, how to use it and what to substitute.
What Is Brie? France's Classic Soft Cheese, Explained
What is brie? A soft cow's milk cheese with an edible white rind, named for the Brie region east of Paris. The protected Bries, US labels, ripeness and serving.
Brillat-Savarin Cheese: The PGI Triple-Cream, Fresh or Ripened
Brillat-Savarin cheese is a protected French triple-cream. Fresh vs ripened, flavor, how to serve it, wine pairings and the closest substitutes.
Brunost: Norway's Brown Whey Cheese, Types and How to Serve It
Brunost is Norway's caramel-brown cheese, made by boiling whey, milk and cream for hours. Types, taste, USDA nutrition, how to slice it and substitutes.
Bryndza: Slovak and Polish Sheep Cheese and How to Use It
Bryndza is a salty, tangy, spreadable sheep cheese from the Carpathians. What Slovenská bryndza PGI requires, how it is made, halušky, buying in the US.
Burrata vs Mozzarella vs Stracciatella: How They Differ
Burrata vs mozzarella vs stracciatella: same stretched curd in three forms. How construction, texture and cooking differ, and which one to buy for each dish.
Burrata: The Italian Cheese With a Heart of Cream
Burrata is an Italian cheese from Puglia: a pouch of mozzarella curd filled with cream-soaked stracciatella. Burrata di Andria PGI rules, buying and serving.
Cabot Clothbound Cheddar: How It's Made, Aged and Served
Cabot Clothbound Cheddar: made by Cabot, aged in lard and cloth at Jasper Hill in Vermont. How it compares with English farmhouse cheddar and how to serve it.
Cabrales Cheese: Spain's Cave-Aged Blue From Asturias
Cabrales cheese is a raw-milk Spanish DOP blue ripened in mountain caves in Asturias. Milks, rules, flavor, how to buy it in the US, uses and substitutes.
Caciocavallo: The Southern Italian Stretched Curd Cheese, Explained
Caciocavallo is the southern Italian stretched curd cheese hung in pairs to age. How it's made, the Silano rules, smoked and aged styles and how to eat it.
Caciotta Cheese: Types, Flavor and Uses
Caciotta cheese is a family of small, mild Italian table cheeses, not one recipe. Learn the types, how they taste, how to use them and what to substitute.
Caerphilly Cheese: Welsh Origin, Flavor and Uses
Caerphilly cheese is a crumbly, lemony cow's milk cheese from Wales, now also made in Somerset. Its history, taste by age, cooking uses and substitutes.
Cambozola Cheese: The German Brie and Blue Hybrid
Cambozola cheese is a German triple-cream blue with a white Camembert-style rind. How it is made, how it tastes, how to serve it and what to use instead.
Camembert Cheese: What It Is, How It's Made and How to Enjoy It
Camembert cheese explained: what sets Camembert de Normandie apart from everyday camembert, how to judge ripeness, and how to bake and store a round.
Cantal Cheese: The Three Ages, the AOP Rules and How to Use It
Cantal is a French cow's milk AOP from the Auvergne, sold as jeune, entre-deux or vieux. Learn how it is made, how each age tastes and how to cook with it.
Castelmagno Cheese: Piedmont's Crumbly Mountain DOP
Castelmagno cheese is a crumbly raw-milk DOP from three Piedmont villages. See how it tastes, the two label types, gnocchi and wine matches, and swaps.
Casu Marzu: What Sardinia's Maggot Cheese Is and Why It Is Illegal
Casu marzu is a Sardinian sheep's milk cheese eaten with live cheese-fly larvae. Learn how it is made, its legal status in Italy, the EU and US, and the risks.
Chechil Cheese: Armenian Braided String Cheese and How to Eat It
Chechil cheese is a salty, stringy braided cheese from Armenia, often smoked. How it is made, why it is braided, how to buy it in the US and serve it.
Cheddar Cheese: Where It Comes From, How It's Made and How to Use It
Cheddar cheese began in Cheddar, Somerset. How cheddaring works, why some cheddar is orange, how the styles taste and the best ways to cook with it.
Cheshire Cheese: Red, White and Blue Types, Flavor and Uses
Cheshire cheese is a crumbly, mildly salty English cow's milk cheese in white, red and blue types. Its history, taste, cooking uses and substitutes.
Chevre Cheese: Fresh Logs, Aged Rounds and the 14 French AOP Goat Cheeses
Chevre cheese is French goat cheese, from fresh tangy logs to aged ash-coated rounds. See the 14 AOP names, how to buy it in the US and how to cook with it.
Chihuahua Cheese (Queso Menonita): What It Is and How to Use It
Chihuahua cheese, or queso menonita, is a mild cheddar-style Mexican melter first made by Mennonites. How it is made, how to buy it in the US and what to swap.
Colby Cheese and Colby-Jack: How It's Made, the FDA Rules and Uses
Colby cheese is a mild American cow's milk cheese made with washed curd. How it differs from cheddar, the FDA standard, Colby-Jack, melt, uses and swaps.
What Is Comté? The Jura Mountain Cheese, Explained
What is Comté? A raw milk cheese from France's Jura mountains, aged at least 4 months. What its green and brown bands mean, how it tastes and how to buy it.
Cornish Yarg: The Nettle-Wrapped Cheese Explained
Cornish Yarg is a pasteurized Cornish cow's milk cheese wrapped in nettle leaves. Where the name comes from, how it tastes, how to buy and use it.
Is Cotija the Same as Parmesan? What Cotija Is and How to Use It
Is cotija the same as Parmesan? No. Cotija is a salty Mexican cow's milk cheese that crumbles and won't melt. How it's made, fresh vs aged, and swaps.
Cottage Cheese: Curd Sizes, Fat Levels, Nutrition and How to Choose
Cottage cheese is a fresh curd cheese with a creamy dressing. Small vs large curd, creamed vs low-fat, USDA nutrition, sodium, how to choose and uses.
Cougar Gold Cheese: The Canned Aged Cheese From Washington State
Cougar Gold cheese is made by the Washington State University Creamery and sold only in a can. How it is made, how it tastes, how to age it and where to buy it.
Cream Cheese: What It Is and How to Use It
Cream cheese is a soft, tangy, uncured cheese with at least 33% milkfat. See the FDA rules, block vs tub, Neufchâtel, uses, storage and freezing.
Crottin de Chavignol: The Small Loire Goat Cheese and How to Use It
Crottin de Chavignol is a small raw goat's milk cheese from near Sancerre. AOP rules, young vs aged, warm goat cheese salad, US buying and substitutes.
Danablu Cheese (Danish Blue): PGI Rules, Flavor and Uses
Danablu cheese is Denmark's protected blue, made only from Danish cow's milk. Its PGI rules, how it is made, how it tastes, how to use it and what to swap.
Délice de Bourgogne: The Burgundy Triple-Cream and How It Compares
Délice de Bourgogne is a Burgundy triple-cream from Fromagerie Lincet. How it compares with Brillat-Savarin, how to serve it and what to swap in.
Double Gloucester Cheese: Flavor, the Cooper's Hill Cheese Roll and Substitutes
Double Gloucester cheese is a smooth, buttery orange English cheese. Single vs Double and the PDO, the Cooper's Hill cheese roll, uses and substitutes.
Edam Cheese: The Red-Waxed Dutch Classic Explained
Edam cheese is the mild Dutch cheese in red wax. What Edam Holland means, why the wax is there, how Edam's fat compares with Gouda, and how to use it.
Emmental Cheese: Why It Has Holes, How It Tastes and How to Use It
Emmental cheese is Switzerland's raw-milk, big-holed original. How the holes form, how Emmentaler AOP is made and aged, what to buy in the US and substitutes.
Époisses Cheese: What It Is, Why It Smells and How to Serve It
Époisses cheese explained: how Burgundy's marc-washed rind creates its famous smell, what it tastes like, the PDO rules, US availability and how to serve it.
Feta Cheese: Real Greek Feta, US Feta and How to Use It
Feta cheese is a brined Greek cheese of sheep's milk with up to 30% goat's milk. See what the PDO requires, how US feta differs, salt, uses and storage.
Fiore Sardo Cheese: Sardinia's Smoked Raw-Milk Sheep DOP
Fiore Sardo cheese is a hard raw sheep's milk DOP from Sardinia, traditionally smoked over scrub wood. Flavor by age, how to use it, wine and swaps.
Fontina Cheese: The Aosta Valley Original vs. Danish and US Fontina
Fontina cheese explained: the Aosta Valley PDO original vs milder Danish and US fontina, how it melts, how to make fonduta, and the best substitutes.
Gjetost vs Brunost: The Difference Between Norway's Brown Cheeses
Gjetost vs brunost: brunost is the whole family of Norwegian brown cheeses, gjetost is the goat-milk branch. Milk blends, naming, taste and how to choose.
What Does Gorgonzola Cheese Taste Like? Dolce and Piccante, Explained
What does gorgonzola cheese taste like? Dolce is soft, mild and slightly spicy; piccante is firm, sharp and crumbly. How to buy, cook, pair and store each.
Gouda Cheese: How Young and Aged Gouda Differ
Gouda cheese explained: how young and aged Gouda taste and melt, what Gouda Holland means, why aged wheels crunch, and what to check when you buy.
Grana Padano Cheese: PDO Rules, Aging, Lysozyme and Uses
Grana Padano is a Po Valley PDO cheese from raw cow's milk, aged 9 months or more. See its rules, the lysozyme question and how it differs from Parmesan.
Graviera Cheese: Kritis vs Naxou, Flavor and How to Use It
Graviera cheese is Greece's hard, nutty table cheese. Kritis (sheep) vs Naxou (cow), the PDO rules, saganaki, buying it in the US and substitutes.
Gruyère Cheese: The Swiss Melting Cheese Explained
Gruyère cheese explained: Le Gruyère AOP from Switzerland, French Gruyère PGI, how Classic and Réserve differ, why it melts, and how to buy it.
Halloumi Cheese: Why It Grills Without Melting, and How to Cook It
Halloumi cheese is a salty Cypriot cheese, PDO since 2021, that grills without melting. See how it's made, why it holds its shape, its salt and how to cook it.
Havarti Cheese: Creamy vs Aged, How It Melts and What to Swap
Havarti cheese is a mild Danish semi-soft cow's milk cheese. Creamy vs aged and flavored Havarti, how it melts, how to buy it in the US and what to swap.
Humboldt Fog Cheese: California's Ash-Lined Goat Cheese
Humboldt Fog cheese is a pasteurized California goat cheese with a line of edible ash. See flavor by age, how to serve it, how to store it and what to swap in.
Idiazabal Cheese: Smoked or Not, the Rules and How to Use It
Idiazabal cheese is a Basque raw sheep's milk cheese aged at least 60 days and sometimes smoked. What the PDO requires, how to buy and serve it in the US.
Jarlsberg Cheese: Norway's Mild, Nutty Cheese with Big Holes
Jarlsberg cheese is a mild, nutty Norwegian cheese developed in the 1950s. How it gets its holes, how it melts, how to buy it in the US and what to swap.
Kashkaval Cheese: The Balkan Yellow Cheese, Explained
Kashkaval cheese is the stretched-curd yellow cheese of the Balkans. Sheep vs cow, how it's made, protected names, kashkaval pane and what to buy in the US.
Kasseri Cheese: Greece's Semi-Hard Pulled-Curd Cheese
Kasseri cheese is a Greek PDO semi-hard pulled-curd cheese from sheep's milk. Rules, flavor, melting, saganaki, buying it in the US and substitutes.
What Is Labneh? The Middle Eastern Yogurt Cheese, Explained
What is labneh? Salted yogurt strained until thick enough to spread, eaten with olive oil and za'atar. How it compares, and how to buy and store it in the US.
Lancashire Cheese: Creamy, Crumbly and Tasty Compared
Lancashire cheese comes in Creamy, Tasty and Crumbly styles. How blended curd makes it, what the PDO covers, how to melt it and what to swap in.
Leerdammer vs Maasdam: Is Leerdammer Just a Brand?
Leerdammer is the Dutch brand that started Maasdam, a mild cheese with big holes. How the two relate, and how they compare with Emmental and Jarlsberg.
Leipäjuusto: Finnish Bread Cheese and Its Wisconsin Cousin
Leipäjuusto is Finnish bread cheese, baked until golden and served warm with cloudberry jam or coffee. How it is made, where to buy it and what to use instead.
Limburger Cheese: Why It Smells and How to Eat It
Limburger cheese smells far stronger than it tastes. How rind bacteria make it reek, who still makes it in the US, and how to build the rye and onion sandwich.
Livarot Cheese: Why It Is Called the Colonel, and How to Eat It
Livarot cheese is a washed-rind cow's milk cheese from Normandy's Pays d'Auge, banded with five sedge strips. Smell vs taste, how to serve it and substitutes.
Mahon Cheese: Menorca's Square Cow's Milk Cheese and How to Use It
Mahon cheese is a square, orange-rinded cow's milk cheese made only on Menorca. How the PDO works, young vs cured flavor, what to buy in the US.
Manchego Cheese: Ages, Rind Pattern and How to Spot the Real One
Manchego cheese is Spain's protected sheep's milk cheese. How to spot the real one, what the rind pattern means, how the ages differ and how to serve it.
Maroilles Cheese: Northern France's Square Washed Rind and Flamiche
Maroilles cheese is a square, orange washed-rind cow's milk AOP from Thiérache in northern France. Its abbey history, flavor, flamiche tart and substitutes.
What Is Mascarpone Cheese? Fat, Uses and Substitutes
What is mascarpone cheese? An Italian cheese made by setting hot cream with acid. Fat content, tiramisu and other uses, substitutes, and how to store it.
Maytag Blue Cheese: Iowa's Cave-Aged American Blue
Maytag Blue cheese is an Iowa cow's milk blue first made on October 11, 1941. How it is made, how it tastes, how to use it and what to swap in.
Mimolette Cheese: Why It Is Orange, What the Mites Do and How to Buy It
Mimolette cheese is a bright orange French cow's milk cheese with a mite-worked rind. Learn why it is orange, what Vieille and Extra-Vieille mean, how to buy.
Mizithra Cheese: Fresh vs Aged Greek Whey Cheese
Mizithra cheese is a Greek whey cheese sold fresh like ricotta or salted and dried for grating. How it is made, how to use each kind, buying it and substitutes.
Mont d'Or Cheese: The Spruce-Banded Winter Cheese from the Haut-Doubs
Mont d'Or cheese (Vacherin du Haut-Doubs AOP) is a raw-milk winter cheese in a spruce box. Season dates, the spruce band, baking it and substitutes.
Montasio Cheese: Ages, Flavor and Frico
Montasio cheese is a protected Italian cow's milk cheese from Friuli-Venezia Giulia. How fresh, mezzano and aged Montasio differ, and how to cook frico.
Monterey Jack Cheese: What It Is and How to Use It
Monterey Jack cheese is a mild California cow's-milk cheese that melts smoothly. Learn its FDA standard, Dry Jack, pepper jack, best uses and swaps.
Morbier Cheese: The Ash Line, the Flavor and How to Use It
Morbier cheese is a raw-milk AOP cow's milk cheese from the Jura with a black charcoal line. Its taste, melt, how to buy it in the US and what to substitute.
Types of Mozzarella: Fresh, Low-Moisture, and Buffalo
Types of mozzarella explained: fresh, low-moisture and buffalo, with the FDA moisture and fat rules, how each is made and which to use for pizza or caprese.
Muenster vs Munster: American Muenster and French Munster Compared
Muenster vs Munster: American Muenster is mild, pasteurized and melty; French Munster is a protected washed-rind cheese that smells strong. The differences.
Nabulsi Cheese: Nablus's Boiled, Spiced White Cheese
Nabulsi cheese is a firm white brined cheese from Nablus, boiled and flavored with mahleb, mastic and nigella. Making, desalting, buying in the US.
Oaxaca Cheese: Mexico's Stretched-Curd Melting Cheese
Oaxaca cheese is Mexico's stretched-curd melting cheese, wound into a ball and pulled into strings. Learn how it's made, quesadilla uses and substitutes.
Oscypek: Poland's Smoked Tatra Sheep Cheese, Explained
Oscypek is a smoked, spindle-shaped sheep cheese from the Tatra Mountains with PDO status. How it is made, how to grill it with cranberry, and what to buy.
Ossau-Iraty Cheese: The Basque and Béarn Sheep's Milk AOP
Ossau-Iraty is a French sheep's milk AOP made from three local breeds and aged at least 80 days. Learn the rules, flavor, cherry jam pairing and substitutes.
Paneer Cheese: What It Is, How to Buy It and How to Cook It
Paneer cheese is a fresh, unsalted Indian cheese set with heat and acid. Learn why it won't melt, how to buy it in the US, how to cook it and how to store it.
Panela Cheese (Queso Panela): The Mexican Basket Cheese
Panela cheese is a fresh, mild Mexican basket cheese that softens but does not melt. How it is made, how to grill it, how to buy it in the US and what to swap.
Parmigiano-Reggiano: PDO Rules, Age Classes and How to Buy It
Parmigiano-Reggiano is raw cow's milk cheese from one small part of Italy, aged at least 12 months. See the PDO rules, rind marks, age classes and buying tips.
Pecorino Romano: Sheep's Milk PDO, Salt, Uses and Substitutes
Pecorino Romano is a salty sheep's milk PDO cheese from Sardinia, Lazio and Grosseto, aged 5 months or more. See the rules, the salt, cacio e pepe and swaps.
Pepper Jack Cheese: Heat, Melt and Uses
Pepper Jack cheese is Monterey Jack with chile peppers and herbs. How hot it is, what the FDA standard requires, how it melts, best uses and substitutes.
Pleasant Ridge Reserve: The Wisconsin Alpine Cheese That Keeps Winning
Pleasant Ridge Reserve is a raw-milk, washed-rind Alpine-style cheese from Uplands Cheese in Wisconsin, made May to October. Flavor, awards, buying and serving.
Pont-l'Évêque Cheese: Normandy's Square, Mild Washed Rind
Pont-l'Évêque cheese is a square Normandy cow's milk AOP with a brushed or washed rind and a mild, creamy flavor. How it tastes, how to serve it, substitutes.
Port Salut Cheese: Trappist Origin, Taste and Best Uses
Port Salut cheese began with Trappist monks in northwest France and is now a mild, creamy factory cheese. Its history, flavor, rind, uses and substitutes.
Provolone Cheese: Dolce vs. Piccante and How to Use It
Provolone cheese explained: mild dolce vs sharp piccante, Provolone Valpadana PDO, the US standard, how it melts, and the best uses and substitutes.
Quark: What This Fresh Cheese Is and How to Use It
Quark is a soft, tangy fresh cheese from Germany and Central Europe. How it is made, how it compares with Greek yogurt, nutrition, uses and US buying tips.
Queso Fresco: What It Is and How to Use It
Queso fresco is a fresh Mexican-style cheese set with rennet that crumbles and softens but does not melt. Learn uses, swaps and FDA and CDC safety advice.
Raclette Cheese: The Cheese, the Dish and How to Melt It at Home
Raclette cheese is a melting Alpine cheese and a dinner. Raclette du Valais AOP vs Raclette de Savoie vs other raclette, plus how to melt it at home.
Tartiflette Recipe and Reblochon Cheese, with US Substitutes
A complete tartiflette recipe with US amounts, how Reblochon AOP is made, and substitutes (Taleggio, raclette, fontina) for raw-milk Reblochon, not sold here.
Red Leicester Cheese: the Annatto Color, Flavor, Uses and Substitutes
Red Leicester cheese is a firm, crumbly English cow's milk cheese colored orange with annatto. Why it is orange, how it tastes, how to use it and swaps.
Requesón: The Mexican Ricotta and How to Use It
Requesón is a soft, mild, grainy Mexican cheese made from whey and milk, much like ricotta. How it is made, how it differs, where to buy it and what to cook.
What Is Ricotta Cheese? How It's Made and How to Use It
What is ricotta cheese? A soft Italian cheese made by heating whey or milk with acid. How it's made, Italian vs American ricotta, uses, substitutes, storage.
Robiola Cheese: Types, Flavor and Serving
Robiola cheese is a family of soft northern Italian cheeses, from fresh and spreadable to bloomy-rind. Types, Roccaverano DOP, flavor, serving and substitutes.
Roquefort Cheese: What It Is, How It's Made and How to Use It
Roquefort cheese explained: raw sheep's milk, the Combalou caves and PDO rules, why it is so salty, how it is sold in the US, and how to serve and cook it.
Saint Agur Cheese: The Creamy French Blue, Explained
Saint Agur cheese is a creamy French double-cream blue from Beauzac. How it tastes, how it compares with Gorgonzola and Roquefort, uses and swaps.
Saint-Nectaire Cheese: Farmhouse vs Dairy, Rind and How to Use It
Saint-Nectaire cheese is an AOP cow's milk cheese from the Auvergne with a hazelnut and mushroom flavor. Fermier vs laitier, the rind, serving, substitutes.
Scamorza Cheese: Plain and Smoked, How It Melts and What to Swap
Scamorza cheese is a firmer, aged cousin of mozzarella, sold plain or smoked. How it differs from mozzarella and provolone, how it melts, what to cook.
Selles-sur-Cher Cheese: The Ash-Coated Loire Goat Cheese
Selles-sur-Cher cheese is an ash-coated raw goat's milk disc from the Loire. AOP rules, flavor by age, how to buy it in the US, how to serve it and substitutes.
Shropshire Blue Cheese: The Orange Blue Not Made in Shropshire
Shropshire Blue cheese is an orange English blue first made in Scotland. Why it is colored with annatto, how it differs from Stilton, and how to serve it.
Stilton Cheese: Blue and White, the Rules and How to Serve It
Stilton cheese is made only in three English counties from pasteurized milk. Blue vs White Stilton, how the veins form, port pairings and how to store it.
Stinking Bishop Cheese: The Perry-Washed Rind Explained
Stinking Bishop cheese is a pungent English washed-rind cheese. Why it is named for a pear, how the perry wash works, how it tastes and how to serve it.
Stracciatella Cheese: What It Is and How to Use It
Stracciatella cheese is stretched mozzarella curd torn into shreds and mixed with cream. How it is made, how it tastes, how to buy and use it, and swaps.
String Cheese: What It Is, Why It Peels and How to Pick It
String cheese is low-moisture part-skim mozzarella stretched in hot water and cut into sticks. How it strings, the FDA standard, nutrition and how to pick.
Suluguni (Sulguni): Georgia's Stretched, Brined Cheese
Suluguni, or sulguni, is Georgia's brined stretched-curd cheese. How it's made, its protected names, its place in khachapuri, smoked sulguni and US buying.
Taleggio Cheese: Why It Smells Strong but Tastes Mild
Taleggio cheese smells strong but tastes sweet and mild. The PDO rules, the edible pink rind, how to melt it into a fondue, and how to serve and store it.
Tête de Moine Cheese: Why You Shave It and How to Serve It
Tête de Moine is a Swiss AOP raw-milk cheese shaved into rosettes with a girolle. Its monastery history, flavor, how to serve it, buying and substitutes.
Tetilla Cheese: Galicia's Creamy Cone, the Rules and How to Use It
Tetilla cheese is a soft, mild cow's milk cheese from Galicia, shaped like a cone and ripened only 7 days. What the PDO requires and how to buy and melt it.
Laughing Cow Cheese: What It Is, How It Is Made and Substitutes
Laughing Cow cheese is a spreadable processed cheese from Bel. How the wedges are made, what the FDA rules say, USDA nutrition and what to use instead.
Tilsit Cheese: Where Tilsiter Comes From and How to Use It
Tilsit cheese began in East Prussia and now lives on as Swiss Tilsiter and German Holsteiner Tilsiter PGI. Flavor, label colors, uses and substitutes.
Tomme de Brebis: What the Name Covers and How to Buy One
Tomme de brebis means a sheep's milk tomme, a style and not one cheese. Learn how the Pyrenees versions differ, what to buy in the US and how to use them.
Tomme de Savoie: What the PGI Says, the Gray Rind and How to Use It
Tomme de Savoie is a Savoie PGI cow's milk cheese with a gray, mold-dusted rind. Learn what the rules require, how it differs from other tommes and how to cook.
Ubriaco Cheese: Italy's Drunken, Wine-Soaked Cheese
Ubriaco cheese is Veneto cow's milk cheese soaked in wine must or marc until its rind turns purple. Flavor, uses, wine pairings, buying tips and substitutes.
Vacherin Cheese: Mont d'Or vs Vacherin Mont-d'Or vs Vacherin Fribourgeois
Vacherin cheese explained: France's raw-milk Mont d'Or, Switzerland's Vacherin Mont-d'Or and fondue's Vacherin Fribourgeois, with seasons and US rules.
Valençay Cheese: The Flat-Topped Ash Pyramid from Berry
Valençay cheese is an ash-coated raw goat's milk pyramid from Berry. Its AOP rules, the Napoleon legend, flavor, US buying, serving and substitutes.
Velveeta Cheese: What It Is, What's in It and Why It Melts
Velveeta cheese is a pasteurized recipe cheese product, not natural cheese. See what is in it, why it melts so smooth, its nutrition and what to use instead.
Wensleydale Cheese: Yorkshire PGI, Flavor, Fruit Versions and Substitutes
Wensleydale cheese is a crumbly, mild Yorkshire cow's milk cheese with a PGI since 2013. Flavor, plain vs with fruit, how to use it and what to swap in.
Zamorano Cheese: Zamora's Aged Sheep Cheese and How It Compares to Manchego
Zamorano cheese is a firm, aged sheep's milk cheese from Zamora, Spain, ripened at least 100 days. PDO rules, flavor, Manchego comparison and how to buy it.