Quick Answer: From mildest to strongest: fresh mozzarella, brie, young Gouda, Manchego, aged cheddar, Gruyère, Parmigiano-Reggiano, gorgonzola dolce, Taleggio, Stilton, Roquefort and Époisses. Flavor gets stronger with age, blue mold and washed rinds. Eat them in this order so mild cheeses are not drowned out by strong ones.
Where do you tap out? Read down the list and comment the last cheese you would happily eat. Then send it to the friend who claims they "like all cheese."
The ladder
| Level | Cheese | Type | Why it is stronger than the last |
|---|---|---|---|
| 1 | Fresh mozzarella | Fresh | Barely aged, milky and mild |
| 2 | Brie | Soft, bloomy rind | The rind adds a mushroomy note |
| 3 | Young Gouda | Semi-firm | A few weeks of aging adds sweetness |
| 4 | Manchego | Firm, sheep | Sheep milk is richer and nuttier |
| 5 | Aged cheddar | Hard | Long aging brings sharpness and crystals |
| 6 | Gruyère | Hard, Alpine | Deep, nutty and savory |
| 7 | Parmigiano-Reggiano | Hard, long-aged | Aged for at least 12 months; intensely savory |
| 8 | Gorgonzola dolce | Soft blue | Mild for a blue, but the mold adds bite |
| 9 | Taleggio | Washed rind | The rind smells strong, the inside is fruity |
| 10 | Stilton | Firm blue | More blue veining, sharper and earthier |
| 11 | Roquefort | Sheep's milk blue | Salty, tangy and sharp |
| 12 | Époisses | Washed rind | Pungent enough to fill a room |
Levels 1 to 3: Anyone will eat these
Fresh mozzarella is barely aged, so it tastes of fresh milk. Brie adds a soft white rind with a light mushroom flavor. Young Gouda is sweet and mild with a smooth texture. These are the cheeses for kids, picky eaters and anyone who says they do not like "strong" cheese.
Levels 4 to 7: The flavor starts to build
Manchego is made from sheep's milk, which is richer, so it tastes nuttier. Aged cheddar gets sharper the longer it ages and can develop small crunchy crystals. Gruyère is deep and savory. Parmigiano-Reggiano is aged for at least 12 months and often much longer, and it is packed with savory flavor. See the aged cheddar guide and Gruyère guide.
Levels 8 to 10: The blue and the funky
Gorgonzola dolce is the gentle blue: creamy with a little bite. Taleggio smells stronger than it tastes, because the funk is mostly in the rind. Stilton has more veining and a sharper, earthier flavor. Read the Stilton guide.
Levels 11 and 12: Only the brave
Roquefort is a sheep's milk blue aged in caves in southern France. It is salty, tangy and sharp. Époisses is washed in brandy while it ages, and a ripe one smells pungent enough to fill a room. The taste is milder than the smell: savory, meaty and rich.
What makes a cheese stronger
- Age: the longer a cheese ages, the more its flavor concentrates.
- Blue mold: it adds sharp, peppery and earthy notes.
- Washed rinds: washing the rind with brine or alcohol encourages bacteria that give strong, savory aromas.
- Milk: sheep and goat milk usually taste richer or tangier than cow's milk.
Build a mild-to-wild board
Pick four cheeses, one from each section of the ladder, and set them out left to right from mild to strong. Put a sweet partner next to the strong ones (honey with blue, pear with Taleggio) to make them easier for beginners. The Pairings Hub has a match for every cheese on this list.
Take hard cheese out 45 to 60 minutes before serving and soft cheese 20 to 30 minutes before, so each one tastes the way it should.
Where do you tap out?
Comment your level, and tag the friend who needs to try level 12. For a full board built around a strong cheese, browse the Board Library.
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