Types of Cheese: 100 Cheeses Explained, With a Chart

Quick Answer: There are more than 1,800 cheeses, but almost all of them fit into 8 families. Five sit on a line from fresh (wet, young, mild) through soft-ripened, semi-soft and firm to hard (dry, old, strong). The other three get an extra step: blue (mold grown inside), washed-rind (the stinky ones) and flavored. Know the family and you know roughly how a cheese will taste.

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The 8 types of cheese at a glance

The different kinds of cheese mostly differ in two ways: how much water is left and how long they aged. Less water and more time means firmer and stronger.

Building a board? Pick one cheese from three different families, like a soft one (Brie), a firm one (Manchego) and a blue (Gorgonzola), and every guest finds something they like. See the best cheeses for a charcuterie board and how many cheeses to serve.

The cheese chart: all 100 types

The full list of cheeses in this guide. Tap a family, pick a milk or type a name, and tap any linked cheese to open its full guide.

1 Fresh cheese 15 cheeses

Unaged or barely aged. The milk is curdled, drained and eaten young. A few, like feta and halloumi, are kept in brine.

Why it tastes this way: With little or no aging, there's no time for flavor to build, so you taste the milk itself: sweet, milky and a little tangy. It's also why fresh cheeses spoil fastest.

RicottaCow (also sheep) · ItalyMilky, faintly sweet, soft curdsTry with: Honey and lemon zestCream CheeseCow · USATangy, rich, smoothTry with: Pepper jellyMascarponeCow · ItalySweet, buttery, very richTry with: Fresh berriesFresh MozzarellaCow or buffalo · ItalyMilky, soft, delicateTry with: Tomatoes and basilBurrataCow · ItalySweet milk with a creamy centerTry with: Prosciutto and peachesStracciatellaCow · ItalyRich cream and soft shredsTry with: Toast and olive oil

See all 15 fresh cheeses

Fresh Chèvre (Goat Cheese)Goat · FranceBright, lemony, tangyTry with: HoneyFetaSheep (with some goat) · GreeceSalty, tangy, brinyTry with: Olives and cucumberQueso FrescoCow · MexicoMilky, lightly salty, crumblyTry with: Mango and chiliHalloumiSheep, goat and cow · CyprusSalty, squeaky, firmTry with: Watermelon or lemonCheese CurdsCow · USASqueaky, milky, saltyTry with: Cold beerBoursinCow · FranceGarlic, herbs, creamyTry with: Cucumber rounds

Cottage CheeseCow · USAMild, milky, lumpy curdsTry with: Pineapple or peaches

PaneerCow or buffalo · IndiaMild, firm, doesn't meltTry with: Mint chutney

Queso BlancoCow · Latin AmericaMild, milky, softens but won't meltTry with: Salsa

Often confused: Burrata vs. mozzarella

Tip Keep them cold and finish an opened tub within a few days.

2 Soft-ripened (bloomy rind) 9 cheeses

Soft cheese that ripens from the outside in, under a white, velvety mold rind.

Why it tastes this way: The white mold on the rind (Penicillium camemberti) softens the cheese from the outside in. That's why a ripe Brie is runny under the rind and firmer in the middle, and why it smells like mushrooms.

BrieCow · FranceButtery, mild, mushroomyTry with: Fig jamCamembertCow · FranceEarthy, mushroomy, savoryTry with: Apple slicesTriple-CrèmeCow · FranceLike rich butter, faintly tangyTry with: ChampagneHarbisonCow · USA (Vermont)Spoonable, woodsy, sweet creamTry with: Crusty breadHumboldt FogGoat · USA (California)Lemony, with a line of ashTry with: HoneyBucheronGoat · FranceTangy core, creamy edgeTry with: Pears

See all 9 soft-ripened cheeses

ValençayGoat · FranceLemony, nuttyTry with: Dried apricotsSainte-Maure de TouraineGoat · FranceLemony, tangy, nuttyTry with: WalnutsCrottin de ChavignolGoat · FranceNutty and tangy, firmer with ageTry with: Sancerre (white wine)

Often confused: Brie vs. Camembert

Tip The white rind is edible. More on eating the rind.

3 Semi-soft 22 cheeses

Young, moist cheeses aged a few weeks to a few months.

Why it tastes this way: They still have enough moisture to melt smoothly but haven't aged long enough to get strong. That makes them the safest picks for picky eaters and kids.

HavartiCow · DenmarkButtery, mild, creamyTry with: Apple slicesMonterey JackCow · USAMild, butteryTry with: SalsaColby JackCow · USAMild, milky, marbledTry with: Summer sausagePepper JackCow · USAMild with a chili kickTry with: SalamiMuensterCow · USAMild, buttery, orange rindTry with: Rye breadPort SalutCow · FranceMild, creamy, savoryTry with: Pears

See all 22 semi-soft cheeses

FontinaCow · ItalyNutty, earthy, butteryTry with: ProsciuttoGouda (Young)Cow · NetherlandsSweet, buttery, mildTry with: ApplesEdamCow · NetherlandsMild, slightly salty, red waxTry with: GrapesBaby SwissCow · USAMild, sweet, small holesTry with: HamJarlsbergCow · NorwaySweet, nutty, big holesTry with: PearsProvoloneCow · Italy / USAMild, milky, saltyTry with: SalamiMorbierCow · FranceCreamy, nutty, ash line through the middleTry with: WalnutsTomme de SavoieCow · FranceEarthy, grassy, rusticTry with: ApplesRacletteCow · Switzerland / FranceSavory, a bit funky, melts beautifullyTry with: Potatoes and cornichonsJuustoleipä (Bread Cheese)Cow · FinlandButtery, toasted edgesTry with: Berry jam

ColbyCow · USA (Wisconsin)Mild, soft, open textureTry with: Apple slices

Brick CheeseCow · USA (Wisconsin)Mild young, tangy olderTry with: Detroit-style pizza

Mozzarella (Low-Moisture)Cow · USA / ItalyMild, salty, stretchyTry with: PizzaString CheeseCow · USAMild, peels into stringsTry with: Kids' snack boards

OaxacaCow · MexicoMild, buttery, stringyTry with: Quesadillas

American CheeseCow (processed) · USASalty, creamy, melts perfectlyTry with: Burgers

Often confused: Gouda vs. Edam

Tip Most of America's everyday cheeses live here: Colby Jack, Havarti, Muenster, provolone.

4 Firm & semi-hard 21 cheeses

Pressed cheeses aged for months, often a year or more.

Why it tastes this way: Pressing pushes out the whey. Slow aging then breaks proteins and fats down into nutty, savory, brothy flavors. The crunchy white specks in old cheddar or Comté are harmless crystals (amino acids or calcium lactate) that form with age. They're not mold.

Cheddar (Mild)Cow · England / USAMild, creamy, smoothTry with: CrackersCheddar (Aged)Cow · England / USASharp, tangy, crunchy crystalsTry with: ApplesGruyèreCow · SwitzerlandNutty, brothy, savoryTry with: PearsComtéCow · FranceNutty, brown butterTry with: WalnutsBeaufortCow · FranceFruity, floral, richTry with: Dried fruitEmmentalCow · SwitzerlandMild, sweet, big holesTry with: Ham

See all 21 firm cheeses

Swiss (American-Style)Cow · USAMild, nutty, big holesTry with: Turkey or hamManchegoSheep · SpainNutty, butteryTry with: Membrillo (quince paste)MahónCow · SpainButtery, tangy, saltyTry with: Marcona almondsIdiazábalSheep · SpainNutty, buttery, often lightly smokedTry with: Green olivesOssau-IratySheep · FranceButtery, nutty, sweetTry with: Black cherry jamPecorino ToscanoSheep · ItalyButtery, mild sheep tangTry with: Honey and pearsRoncalSheep · SpainNutty, salty, herbalTry with: Quince pasteGarrotxaGoat · SpainNutty, herbal, mild goatTry with: FigsDrunken GoatGoat · SpainMild, sweet, wine-soaked rindTry with: Red grapesMidnight MoonGoat · NetherlandsBrown butter, caramelTry with: Apple slicesRed LeicesterCow · EnglandMellow, sweet, nuttyTry with: ChutneyAsiagoCow · ItalyMild young, sharp agedTry with: SalamiAged ProvoloneCow · ItalySharp, piquant, saltyTry with: Roasted red peppersTête de MoineCow · SwitzerlandNutty, earthy, shaved into rosettesTry with: Pears

Ricotta SalataSheep · ItalySalty, milky, firm crumblesTry with: Tomatoes

Often confused: Gruyère vs. ComtéManchego vs. PecorinoWhite vs. orange cheddar

Tip The Alpine cheeses here (Gruyère, Comté, Beaufort) are some of the best melters in the world.

5 Hard & aged 7 cheeses

The driest cheeses, usually aged the longest.

Why it tastes this way: With so little water left, the salt and savory (umami) flavors are concentrated. Hard cheeses keep the longest of any family.

Parmigiano-ReggianoCow · ItalySavory, nutty, crunchy crystalsTry with: Aged balsamicParmesan (Domestic)Cow · USASavory, saltyTry with: PastaGrana PadanoCow · ItalyNutty, mildly sweetTry with: HoneyPecorino RomanoSheep · ItalyVery salty, sharpTry with: Pears and honeyAged GoudaCow · NetherlandsButterscotch, crunchy crystalsTry with: Dark chocolateMimoletteCow · FranceNutty, butterscotch, bright orangeTry with: Beer

See all 7 hard cheeses

CotijaCow · MexicoVery salty, crumblyTry with: Elote (street corn)

Often confused: Parmesan vs. Parmigiano-Reggiano

Tip Break it into rough chunks with a short almond-shaped knife instead of slicing.

6 Blue cheese 9 cheeses

Cheese with blue-green mold (Penicillium roqueforti) grown inside it on purpose.

Why it tastes this way: The cheese is pierced with needles so air can reach the mold, which grows along the channels. That gives blue its sharp, peppery, salty bite. Sweet things like honey, pears and port tame it.

CambozolaCow · GermanyButtery, gentle blueTry with: PearsGorgonzolaCow · ItalyCreamy, tangy (dolce is milder)Try with: Walnuts and honeyBleu d'AuvergneCow · FranceCreamy, grassy, cleanTry with: PearsDanish BlueCow · DenmarkSalty, sharp, straightforwardTry with: WalnutsMaytag BlueCow · USA (Iowa)Sharp, lemony, saltyTry with: ApplesStiltonCow · EnglandNutty, savory, mellow blueTry with: Port

See all 9 blue cheeses

Rogue River BlueCow · USA (Oregon)Fruity, boozy, wrapped in leavesTry with: PearsRoquefortSheep · FranceSharp, very salty, intenseTry with: Sauternes or honeyCabralesCow (sometimes goat and sheep) · SpainVery sharp, spicy, saltyTry with: Figs

Tip New to blue? Start with Cambozola or Gorgonzola dolce, then work up.

7 Washed-rind (the stinky ones) 7 cheeses

Cheeses whose rinds are washed in brine, beer or wine as they age.

Why it tastes this way: The washing feeds bacteria (Brevibacterium linens) that turn the rind orange and make it smell strong. The inside almost always tastes milder than it smells.

TaleggioCow · ItalyButtery, fruity; milder than it smellsTry with: HoneyReblochonCow · FranceNutty, buttery, savoryTry with: Potatoes (tartiflette)Pont-l'ÉvêqueCow · FranceRich, savory, faintly sweetTry with: Hard ciderRed HawkCow · USA (California)Beefy, rich, tangyTry with: BeerLangresCow · FranceRich, tangy, funkyTry with: ChampagneLimburgerCow · Belgium / GermanyStrong smell, surprisingly mild tasteTry with: Rye bread and onion

See all 7 washed-rind cheeses

ÉpoissesCow · FranceRich, meaty, spoonableTry with: Crusty bread

Tip Put them on their own small plate so they don't perfume the whole board.

8 Flavored, smoked & specialty 6 cheeses

Cheese with something added (smoke, fruit, herbs, truffle) or made an unusual way.

Why it tastes this way: The base cheese is usually mild, so the add-in does most of the talking. Brunost is the odd one out: it's cooked down from whey until it tastes like caramel.

Smoked GoudaCow · Netherlands / USASmoky, mild, butteryTry with: Summer sausageTruffle CheeseCow or sheep · ItalyEarthy, garlicky, savoryTry with: HoneyCotswoldCow · EnglandOniony, chives, butteryTry with: HamWensleydale with CranberriesCow · EnglandMild, honeyed, sweet-tart fruitTry with: OatcakesCranberry Goat CheeseGoat · USATangy with sweet-tart fruitTry with: PecansBrunostWhey (goat and cow) · NorwayCaramel, dulce de lecheTry with: Waffles

Tip Use one flavored cheese per board, as the fun one, not as the anchor.

+ Plant-based (dairy-free) 4 cheeses

Cheese-style foods made from nuts, soy, coconut oil or starch, often cultured like dairy cheese.

Why it tastes this way: Many cashew cheeses are cultured with the same kinds of bacteria used for dairy cheese, which gives them real tang. They don't melt or age the way dairy does.

Cashew CheeseCashews · —Rich, nutty, tangy when culturedTry with: Crackers and herbsAlmond RicottaAlmonds · —Mild, nutty, lemonyTry with: Roasted tomatoesVegan BrieCashews or coconut · —Rich, tangy, faintly mushroomyTry with: Fig jamVegan Cream CheeseNuts, soy or oats · —Tangy, clean, spreadableTry with: Bagels

Tip See our best vegan cheese brands.

Cow, goat, sheep or buffalo? How milk changes the taste

The best cheese for the job

If you like this, try that

Each row goes from easy to bold. Find a cheese you already like and take one step right.

Want a slower climb? Our 12 cheeses from mild to strong takes it one step at a time, and 15 cheeses most people have never tried picks up where this leaves off.

Words you'll see on the label

Good to know

• Pregnant? In the US, most cheese made with pasteurized milk is fine, but be careful with soft Latin-style cheeses like queso fresco. See which cheeses are safe during pregnancy.
• Lactose: Long-aged hard cheeses like Parmigiano-Reggiano, aged cheddar and Aged Gouda have very little lactose. Most of it drains off with the whey, and aging breaks down what's left.
• Serving: Take hard cheese out of the fridge 45 to 60 minutes before serving and soft cheese 20 to 30 minutes before. Cold cheese tastes muted. Here's how to cut each shape.
• Storing: Wrap it in cheese paper or wax paper, not tight plastic. See how to store cheese and whether you can freeze it.

Sources

• Wisconsin Cheese: Different Types of Cheese
• Cheese Reporter: Per capita cheese consumption in 2024 (USDA data)
• eCFR: 21 CFR Part 133, Cheeses and related cheese products
• CDC: Preventing Listeria Infection

FAQ

How many types of cheese are there?

There's no official count. By some estimates there are more than 1,800, according to Wisconsin Cheese. Nearly all of them fit into 8 families: fresh, soft-ripened, semi-soft, firm, hard, blue, washed-rind and flavored. Once you know the family, you can roughly guess how a new cheese will taste.

What are the main types of cheese?

Fresh (ricotta, mozzarella, feta), soft-ripened (Brie, Camembert), semi-soft (Havarti, Monterey Jack), firm (cheddar, Gruyère, Manchego), hard (Parmigiano-Reggiano, Pecorino Romano), blue (Gorgonzola, Stilton), washed-rind (Taleggio, Époisses) and flavored or specialty (smoked Gouda, truffle cheese).

What is the most popular cheese in the US?

Mozzarella. Americans ate about 12.5 pounds of mozzarella per person in 2024, compared with 10.9 pounds of cheddar, according to USDA data reported by Cheese Reporter. Pizza is a big reason why.

What is the difference between soft and hard cheese?

Mostly water and time. Soft cheeses keep more moisture and are eaten young, so they taste milky and mild. Hard cheeses are pressed to remove whey and aged for months or years, so they're drier, saltier and more intense, and they keep much longer.

What are the mildest cheeses?

Fresh mozzarella, ricotta, Havarti, young Gouda, Colby Jack, Monterey Jack, Baby Swiss and Brie are the mildest common cheeses. They're the safest picks for kids and picky eaters.

What cheese melts best?

Gruyère, Fontina, Raclette, Monterey Jack, Havarti, low-moisture mozzarella, Oaxaca and American cheese melt the smoothest. Halloumi, paneer and queso blanco barely melt at all, which is why you can grill or fry them.

Which cheeses smell strong but taste mild?

Washed-rind cheeses. Taleggio, Limburger and Pont-l'Évêque smell much stronger than they taste. The smell comes from bacteria on the rind, and the inside is usually buttery and mild.