A type of processed cheese that is smooth hard white or yellow cheese similar to a mild cheddar.

Bavarian cheese spread, also known as obatzter, obazda, obazde, obazd'n and obatzda, is a strong cheese spread made with ripe Camembert, cream cheese, butter, onions, spices, and beer.

A firm, raw cow's milk cheese with pale yellow color. It has a smooth and creamy texture and lacks holes like other Gruyère-style cheeses, e.g. Comté, Vacherin Fribourgeois, or Emmental.

A cheese spread usually consists of a processed cheese base with a sharp cheddar flavor. To this, enough beer is added to provide flavor and texture, as well as garlic, and a variety of spices including dry mustard, horseradish, and cayenne pepper.

A dense and crumbly cheese that has blue veins like Stilton or Shropshire Blue but is less creamy than Stilton and is not colored orange as Shropshire Blue.

A blue cheese that is made from pasteurized cow's milk and uses vegetable rennet. The orange color comes from the addition of annatto, a natural food coloring. Penicillium roqueforti produces the veining.

A blue cheese that is made from pasteurized milk. Penicillium roqueforti is added to generate a characteristic smell and taste.

A semisoft, sweet-tasting cheese, made from the whole milk of cows and produced in brick form.

A soft cow's-milk cheese that is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten.

A farmhouse and creamery semi-hard cheese, which is made with whey, milk, and/or cream. Also known as Geitost, Mysost, Brown cheese.

A semi-soft, cow's milk cheese (Butterkäse) that has a buttery flavor and appearance. It is often described as mild, partly due to its brief aging time.

A cream cheese made with double cream or cream-enriched milk. This rennet-free cheese is smooth, slightly thicker and grainier than clotted cream, while the color is a pale primrose yellow.

A blue cheese that can be made from pure, unpasteurized cow's milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor.

A type of stretched-curd cheese made out of sheep's or cow's milk. Shaped like a teardrop, it is similar in taste to the aged Southern Italian Provolone cheese with a hard edible rind.

A hard, crumbly white cheese that is made from cow's milk, and generally has a fat content of between 45% and 55%. It has a mild taste, with a tang of lemon.

A moist, soft, creamy, surface-ripened cow's milk cheese.

An uncooked firm cheese with a strong, tangy butter taste that grows with age.
A well-ripened Cantal has a vigorous nutty and tangy taste, while a young cheese has a hint of the sweet and buttery taste of raw milk.

A cow's milk cheese, cylindrical in shape. It has a soft-ripened, creamy, and a little bit crumbly, non-elastic texture and is surrounded by a white Penicillium candidum rind.

A relatively hard, off-white (or orange if colorings such as annatto are added), sometimes sharp-tasting, natural cheese.

A semi-hard cow's milk cheese with a Hazel-nutty flavor and an orange color. It is often found blended with Manchego cheese.

A cheese that is made from Colby and Monterey Jack. It is classified as semi-hard in texture and is mild due to its two-week aging process.

A fresh cheese that is soft, curdy, and similar to cream cheese in texture but slightly more sour in flavor. The cheese is produced in such a way that it has a distinctive bowl shape and traditionally locals would fill the bowl with different fillings, both sweet and savory.

A simple fresh cheese curd product with a mild flavor and a creamy, non-homogenous, soupy texture. It is also known as curds and whey. It is made from cow's milk by draining the cheese.

A soft-ripened cheese that is made from cow's milk and is usually in the shape of a disc with white, bloomy, edible Penicillium candidum rind.

A soft, usually mild-tasting, fresh cheese made from milk and cream.

Curd cheese is the moist pieces of curdled milk that are made from fresh pasteurized milk in the process of creating cheese.

A strong, blue-veined cheese (Danablu). It is a semi-soft creamery cheese typically drum- or block-shaped and has a yellowish, slightly moist, edible rind. Made from full-fat cow's milk and homogenized cream.

A blue-veined soft cheese that is made from cow's milk and has a sweet taste.

A traditional, full-fat, hard cheese made from pasteurized or unpasteurized cow's milk.

A sweet-milk cheese made from pasteurized cow's milk. When young, the cheese develops a nutty flavor and smooth, close texture. As it matures, the texture becomes firm and builds up sharp flavors.

A semi-hard cheese that is traditionally sold in flat-ended spheres with a pale-yellow interior and a coat, or rind, of red paraffin wax.

A yellow, medium-hard cheese with savory but mild taste that is classified as a Swiss-type or Alpine cheese. Also know as Emmental or Emmentaler.

Époisses is a pungent, soft-paste cow's milk cheese with a distinctive, soft red-orange color.

A Trappist-style, pale yellow, semi-soft, cow's milk cheese which has a pungent aroma and a full, sweet flavor. Esrom is a porous cheese with many small holes throughout and is slightly elastic and buttery in texture. It is also known as Danish Port Salut.

A pressed cottage cheese that is made by adding rennet and bacterial starter to coagulate and acidify milk. Farmer cheese may be made from the milk of cows, sheep or goats, with each giving its own texture and flavor.

A brined curd, white cheese that is soft with small or no holes, a compact touch, few cuts, and no skin. It is formed into large blocks and aged in brine.
Its flavor is tangy and salty, ranging from mild to sharp.

A semi-soft to hard cheese that is mild to medium-sharp in flavor from cow's milk. The characteristic flavor of Fontina is mild but distinctively nutty and savory.

A semi-hard, blue cheese that is made from raw cow's milk with a distinct and narrow cylindrical shape. It is inoculated with Penicillium roqueforti spores and aged for at least 28 days.

A creamy, soft cheese made with whole or skimmed milk and cream.

A cheese made from goat's milk (Goat cheese). It is made in a wide variety of styles, from soft, fresh cheese to hard, aged cheese.

A type of white cheese, usually made with skim milk, with a variety of textures depending upon how it has been produced. It is often used in combination with other ingredients such as savory spices or sweet berries.

A pasteurized, cow's milk cheese that has a light-yellow color with small holes and a mild, aromatic flavor. It has a waxed rind, which is usually red.

A veined, blue cheese made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.

A sweet, creamy, yellow, semi-hard to hard cow's milk cheese.

A hard, yellow cheese that is classified as a Swiss-type or Alpine cheese, and is sweet but slightly salty, with a flavor that varies widely with age.

A semi-hard, unripened cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk.

A semi-soft, cow's milk cheese. Havarti is a washed-curd cheese, which contributes to the subtle flavor of the cheese. It is an interior-ripened cheese that is rindless, smooth, and slightly bright-surfaced with a cream to yellow color depending on type.

A mild cheese made from cow's-milk, with large, regular eyes. It has a yellow, wax rind and a semi-firm, yellow interior.

A spreadable, creamy, sour milk cheese (cooked cheese).

A cow's milk cheese with a crumbly texture and a mild flavor when the cheese is young, but as it becomes older, the taste matures and becomes sharper.

A semi-hard, cumin-and-caraway-seed-flavored cheese made from cow's milk.

A firm and compact sheep's milk cheese with a buttery texture, often containing small, unevenly distributed air pockets. The color of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige.

A name given to cheeses with marbled patterns. It is usually hard, processed cow's milk cheese produced by combining either two different colored curds, cheese curds, or processed cheeses.

A white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness.

A semi-soft, fresh cheese made by the pasta filata (stretched-curd) method.

A semi-soft cheese that is pale in color and smooth in texture with an orange rind. The cheese is made from pasteurized cow's milk. Also known as Munster.

A soft, artisan, blue-veined, cow's milk cheese. It is moist and creamy, a little salty but not bitter, and belongs to the blue cheese family. It comes with a blue-green mold and a mild aromatic taste. Also know as Danish Gorgonzola.

A soft, slightly crumbly, mold-ripened, cow's milk cheese.

A medium-firm, sheep's milk cheese. Ossau-Iraty cheese crust is yellow-orange to gray, and the body color ranges from white to cream, depending on how it has been matured.

A hard, granular cheese produced from unpasteurized cow's milk.

A hard cheese made from sheep's milk. Pecorinos are traditional, creamery, hard, drum-shaped cheeses.

A semi-soft, wash-rind cheese that has a strong aroma and slightly sticky outer surface.

A cheese spread or relish made with cheese, mayonnaise, and pimentos.

A soft to semisoft, blue cheese made with cow's milk. It is a smooth, creamy, ivory paste with blue veining and a thin, white, penicillin rind.

A food product made from cheese and other unfermented dairy ingredients mixed with emulsifiers. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included.

An aged, pasta filata (stretched-crud) cheese.

A semi-soft, white, string-type, Hispanic-style cheese made from cow's milk.

A raw, semi-hard, mildly flavored cheese made from cow's milk which is used for melting and grilling.

A soft, washed-rind, and smear-ripened cheese made from raw cow's milk.

A dense and crumbly cheese that is colored with annatto to a shade of deep orange.

A crumbly-textured cheese, typically sold at 6 to 12 months of age. The rind is reddish-orange, with a powdery mold on it. Also known as Leicester or Leicestershire cheese.

A whey cheese made from sheep, cow, goat, or water buffalo milk whey left over from the production of other cheeses.

A class of hard, salty cheese suitable primarily for grating, similar to Pecorino Romano. Romano cheese can be made from cow, goat, and/or sheep's milk.

A semi-hard, sheep's milk cheese that is white, tangy, crumbly, and slightly moist, with distinctive veins of blue mold.

A cheese with a soft and creamy texture, that is usually flavored with herbs and garlic.

A soft, mold-ripened cheese made from unpasteurized cow's milk.

A creamy, mild, semi-soft cheese made from pasteurized cow's milk. Saint-Paulin is a buttery cheese, but firm enough for slicing.

A traditional, hard cheese that is made out of skimmed cow's milk and a special kind of herb, blue fenugreek. Also known as Schabziger.

A very hard cheese made from cow's milk. It is often used instead of Parmesan cheese in Swiss cuisine.

A generic name for several varieties of cheese. It is an American version of the Swiss Emmental and is known for being a shiny, pale yellow color. While it has a firmer texture than baby Swiss, its flavor is mild, sweet, and nut-like.
It has a savory, but not very sharp taste

A semisoft, washed-rind, smear-ripened cheese that has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang.

A pale-yellow, semi-hard, smear-ripened cheese made from unpasteurized/pasteurized cow's milk.

A variety of Tommee cheese that is pressed, uncooked. Fruity and mellow with a very slight sharpness.

Weisskaese or Weichkaese is a soft cheese. It is a generic term for all soft cheeses with a relatively high-water content. Weisskaese white cheese has a velvety white coating of mold.

A historic, mild cheese that is made from pasteurized cow's milk. Wensleydale is a medium cheese that is supple and crumbly and has a slight honey aroma.

A crumbly cheese that is dense and semi-hard, and is defined by its moist, crumbly texture and mild, salty taste.

1842 Cheese Type

Code identifying the cheese type