Asiago

Asiago, a nutty-flavored cheese, comes in two forms: fresh and mature. The fresh has an off-white color and is smoother and milder, while mature Asiago is yellowish and somewhat crumbly. Depending on its age, Asiago can be grated, melted or sliced.

Blue Cheese

Blue is a general name for cheeses that were made with Penicillium cultures, which creates “blue” spots or veins. Blue cheese has a distinct smell and, what some consider, an acquired taste. Blue cheeses can be eaten crumbed or melted. Check out these Blue Cheese Deviled Eggs for a fun blue cheese recipe.

Brie

Brie is a soft, white cheese. It comes in a wheel, sometimes in a small wooden box, and is considered a great dessert cheese. Experts recommend enjoying it at room temperature. Learn more about how to best enjoy and eat brie along with other cheeses that have a rind.

Burrata

Burrata is a fresh cheese featuring a thin layer of cheese with a mixture of stringy curd and fresh cream on the inside. It has a rich flavor and goes well with salads, crusty bread and Italian dishes.

Camembert 

Fresh Camembert cheese is bland, hard and crumbly, but becomes smoother with a runny interior as it ages. It has a rich, buttery flavor with a rind that’s meant to be eaten.

Cheddar 

This popular cheese comes in many variations. Its flavor can range from creamy to sharp, and its color can run between a natural white to pumpkin orange. A Cheddar’s texture changes as it ages, becoming drier and more crumbly.

Cotija 

This hard, crumbly cheese begins as mild and salty, and becomes tangier as it ages. It doesn’t melt, so it’s used for grating on soups, tacos, tostadas, and more.

Emmental 

When people think of “Swiss cheese,” they’re likely thinking of Emmental (also known as Emmentaler). When the cheese’s curds are cooked and pressed together, bubbles form, which leave the holes in the cheese. It’s sweet, tangy and melts well.

Feta 

While traditionally made with sheep’s or goat’s milk, cow’s milk also can be used to make Feta. It’s tangy and crumbly. Check out our Greek Chicken Wrap with Tzatziki or our Summer Vegetable Frittata to make a tasty feta dish.

Fontina

Danish Fontina, a semi-soft cow‘s milk cheese, is the ultimate melting cheese, as well as an interesting substitute for Cheddar and Swiss in cooking. It has a mild, tangy, milky flavor, and silky texture as well as an exquisite melting quality. It has a distinctive aroma that gives it enough character to hold up on a pizza. It also pairs well with fruit on a cheeseboard and is easy-going enough to accompany a variety of wines, red or white.

Fresh Mozzarella

Fresh mozzarella is a fresh cheese made by stretching its cheese curds before rolling them into balls. To keep them fresh, they’re packed in water. Mozzarella is a versatile and delicious cheese with its milky flavor and gooey texture.

Goat Cheese

Goat cheese is the wide term for all cheese made from goat's milk; compared to standard cheese, generally made with cow's milk, goat cheese is softer and tangier. It also tends to be slightly higher in fat and minerals than cow cheese. Like cow cheese, goat cheese has many different types and varieties, depending on how the goat's milk is prepared.