Popular cheeses from around the world
25 cards · food-drink
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| Front | Back |
|---|---|
| Brie | France; cow's milk; soft, bloomy rind, buttery Mild, mushroomy; bakes well; pairs with jam or Champagne. |
| Camembert | France; cow's milk; soft, bloomy rind, earthy Rich and mushroomy; bake whole or serve at room temp. |
| Roquefort | France; sheep's milk; blue, crumbly, sharp-salty Cave-aged in Roquefort; great for salads and steaks. |
| Comté | France; cow's milk; hard, firm, nutty-sweet Alpine style; melts smoothly; excellent for gratins. |
| Reblochon | France; cow's milk; semi-soft, washed rind, pungent Buttery, nutty; classic in tartiflette. |
| Parmigiano Reggiano | Italy; cow's milk; hard, granular, umami Aged 12–36+ months; grate over pasta or shave on salads. |
| Pecorino Romano | Italy; sheep's milk; hard, salty, sharp Punchy grating cheese; key in cacio e pepe. |
| Gorgonzola | Italy; cow's milk; blue, creamy, tangy Dolce is milder; piccante is firmer and spicier. |
| Mozzarella di Bufala | Italy; buffalo milk; soft, fresh, elastic Juicy, tangy-sweet; best fresh with tomatoes and basil. |
| Taleggio | Italy; cow's milk; semi-soft, washed rind, buttery Fruity, tangy; melts into risotto or polenta. |
| Provolone | Italy; cow's milk; semi-hard, smooth, mild-sharp Young is mild; aged piccante is sharper; great for sandwiches. |
| Gruyère | Switzerland; cow's milk; hard, dense, slightly grainy Nutty, slightly sweet; perfect for fondue and French onion soup. |
| Emmental | Switzerland; cow's milk; hard, elastic, holey Mild and nutty; classic for fondue and Reuben sandwiches. |
| Gouda | Netherlands; cow's milk; semi-hard, creamy, caramel notes Young is mild; aged develops crystals and toffee flavors. |
| Edam | Netherlands; cow's milk; semi-hard, smooth, mild Gentle, lightly salty; great for snacking and sandwiches. |
| Cheddar | England; cow's milk; hard, firm, sharp Ranges from mild to extra sharp; melts well for many dishes. |
| Stilton | England; cow's milk; blue, creamy-crumbly, rich Strong, savory-sweet; pairs with Port and pears. |
| Wensleydale | England; cow's milk; semi-hard, crumbly, fresh Clean, lemony; great with apples or fruitcake. |
| Manchego | Spain; sheep's milk; firm, buttery, nutty Aged 3–12 months; serve with quince paste. |
| Idiazabal | Spain; sheep's milk; semi-hard, smoky, savory Often lightly smoked; superb with cider or olives. |
| Feta | Greece; sheep's/goat's milk; brined, crumbly, tangy Salty and bright; crumbles on salads and bakes well. |
| Halloumi | Cyprus; sheep's/goat's milk; semi-firm, brined, grilling High melting point; squeaky texture; great pan-fried. |
| Havarti | Denmark; cow's milk; semi-soft, buttery, mild Creamy with small eyes; excellent for melting. |
| Jarlsberg | Norway; cow's milk; semi-hard, nutty, holey Sweet-nutty; a milder cousin of Emmental. |
| Monterey Jack | United States; cow's milk; semi-soft, mild, creamy Melts smoothly; base for pepper jack; great in quesadillas. |