Cheese is probably one of the most versatile and delicious food items available! It is eaten all over the world and can be used in a variety of dishes. I am a fan of many cheese items like mozzarella sticks, cheeseburgers, nachos, and of course macaroni and cheese. I also enjoy eating cheese plain. I like cheese so much I decided to write an article about some of the different types of cheeses in the world! There are so many types of different cheeses available it’s crazy! In fact there is a whole website dedicated to the different types of cheese! If you want to take a look I have the address in the sources below. Anyway there are way too many to list below so I just picked a handful of different ones. Have you tried any of these? Do you have any awesome recipes that use these cheeses? If so please leave a comment below!

• Bocconcini/Mozzarella cheese: Bocconcini is Italian for “little mouthfuls”. This type of cheese is simply bite-sized balls of fresh mozzarella cheese. It’s a semi-soft cheese that is traditionally made from buffalo milk but can also be made from cow milk. You can eat it fresh with a drizzle of olive oil, put it in stick form and fry it, in string cheese, on a sandwich and of course on pizza!
• Brie cheese: The texture of this cheese is creamy and rich with a sweet taste. It is a cheese that is good on crackers, or baked in pastry with jam and served with crackers!
• Camembert cheese: This cow’s milk cheese is probably one of the most famous and most popular French cheese is the world. It’s best eaten at room temperature. It has a rich buttery taste and it is very spreadable. You can eat it plain, on sandwiches, baked in a crust or breaded and deep-fried!
• Goat’s cheese: Also known as Chevre, this cheese is clearly made from goat’s milk. It has a very strong earthy taste. It’s available in both soft and firm textures. This cheese is unaged and eaten almost immediately after it is made. It’s sold in vacuum sealed logs. It’s best when crumbled in salad, breaded and fried, on sandwiches and in macaroni and cheese.
• Cottage cheese: Cottage cheese is used in a variety of dishes. It gets its name from its origins. It is believed to have been made originally in cottages from any milk left over after making butter.
• Edam cheese: You’ve probably seen this cheese around; it’s got a coating of red paraffin wax! This is a semi hard Dutch cheese that’s made from part-skimmed cow’s milk. It has a mild flavor and is soft when young but if you let it mature it becomes dry and hard.
• Feta cheese: This cheese comes from Greece. Feta cheese has a very crumbly texture. It is made from goat or sheep milk and has a sharp, salty taste. The best way to enjoy feat is to broil it with olive oil, crumble it in salads, and put it on sandwiches. You can use it in place of Cotija in tacos or other Mexican dishes.
• Fontina cheese: Fontina is an Italian cheese made from cow’s milk. It has a creamy, nutty taste. It is best used when melted or grilled.
• Gorgonzola cheese: I think this might be my favorite cheese name to say. Gorgonzola is named after an Italian village where it was first made. It is a creamy, blue veined cheese with a mild, sweet taste. Use it to accompany fruit or to flavor sauces for pasta and gnocchi.
• Gruyere cheese: This cheese is sweet but slightly salty with a flavor that changes with age. A lot of fancy dishes call for this cheese.
• Haloumi cheese: The texture of this cheese, whose name I cannot pronounce, is spongy and it has a very salty sweet flavor. It is the best when it is grilled or fried and it holds its shape well when heated. Eat warm because it becomes tough and rubbery when it cools. >
• Havarti cheese: This cheese finds its origins in Denmark. It a creamy, semi-hard cow’s milk. It has a very mild flavor and is dotted with small holes and irregularities.
• Roquefort cheese: This sheep’s milk cheese comes from France. This cheese is spotted with blue. The blue spots are pockets of mold. The cheese has a moist, crumbly texture and a sharp, sweet and nutty flavor. The best time to eat this mold filled cheese is in the fall. Eat with nuts and honey or plain.
• Cotija cheese: This cheese originates in Mexico. It has a mild and salty taste while it is younger but as it ages it acquires a nuttier, tangier flavor. It also becomes drier and coarser. You can put it on tacos, salads, soups, beans etc.
• Emmental cheese: This cheese comes from Switzerland and is what people think of when they hear “Swiss cheese” The holes you find in it are bubbles of carbon dioxide gas created as a bacterium consumes lactic acid. It’s great melted! Use it to make fondue, grilled cheese sandwiches and in casseroles.
• Cheddar cheese: This is probably the most common cheese known. It is made from cow’s milk. The types of cheddar cheese found in England, where it originated, differ in taste from the cheeses made in the US. The US cheddar cheeses are milder in flavor. The color of cheddar cheese can range from ivory to straw to deep yellow in color. It can be eaten plain, or is great on sandwiches, burgers, casseroles etc.
• Gouda cheese: This cheese is named for the town of Gouda in the Netherlands. It is made from cow’s milk. The flavor can vary from mild to a hard flavor. If using when the cheese is young it can be melted, aged cheese are best as is or grated on salads, pasta and casseroles.
• Taleggio cheese: Taleggio is one of the world’s oldest soft cheeses. This cheese smells a bit like feet. But it is edible, rind and all. Eat it as is.
• Parmigiano-Reggiano cheese: This cheese isn’t to be confused with the various hard cheeses on the market that are sold under the name “parmesan”. Parmigiano-Reggiano is a protected cheese that can only be produced in Emili-Romagna and Lombardia in Italy. It has a hard, dry, crumbly texture. It has a deep carmely, nutty flavor. Use it grated on salads and pastas.
• Manchego cheese: This is a sheep milk cheese. The younger cheese has a buttery, rich texture that borders on creamy, while the older cheese has a deeply salty flavor. Eat it as is.
• Monterey Jack cheese: This cheese is one of the few all-American cheeses. The cheese is aged about a month. It makes a great melter. If mixed with hot pickled peppers it is known as Pepper Jack cheese. Use this cheese in casseroles, grilled cheeses, cheese dips, and anytime you want a melted cheese.