13 Cheese Varieties

These are various types of cheeses on a wooden table.

Cheese is a dairy product produced from milk by the coagulation of the milk protein casein. It is produced in a wide range of flavors and textures. It comprises proteins and fats from the milk of cows, buffalos, goats, and sheep.

Milk is fermented by inoculating it with lactic acid bacteria and rennet. There are a group of specific bacteria strains combined to make different types of cheese. They help good bacteria in the milk flourish and lead to a more rich and developed flavor.

Cheeses are an excellent source of proteins rich in amino acids, easily digestible, and abundant in health benefits.  It is the richest nutritional source of calcium which is essential for bone health. Apart from calcium, it is also rich in zinc, riboflavin (B2 vitamins), vitamin A, vitamin B12, vitamin K2, and probiotics.

Fat content in cheese can be highly variable and are complex, containing hundreds of different fatty acids. Cheese can be divided into two categories; healthy cheese and unhealthy cheese.

Varieties of Cheese

Feta Cheese

Feta is made from ewe and goat’s milk and is the ideal cheese for lactose-sensitive people. It is low in calories and fats. Feta cheese is only those cheeses that have been produced in Macedonia, Thrace, Greece, Thessaly, and the Peloponnese.

Mozzarella Cheese

Mozzarella is a fresh cheese created by stretching and shaping cheese curds into balls. Half-fat mozzarella cheese contains very few calories and is also low in fat. This cheese is very good for weight loss and contains bundles of health benefits.

Italian Ricotta

Italian ricotta tastes great with crackers, bagels, slices of bread, and fresh fruits. This cheese is made from whey, which is naturally low in fat.  It can be enjoyed even when following weight loss programs. It is very low in fats and calories.

Cottage Cheese

Cottage cheese is the lowest in fats and calories. It is loaded with casein proteins.  Snacking on cottage cheese before bedtime could speed up metabolism, contributing to weight loss. It is a very healthy cheese option for people on a diet.

Halloumi Cheese

Halloumi cheese is made from a mixture of goat’s and sheep’s milk and sometimes from cow’s milk. It is a semi-hard unripened cheese with a high melting point and can be fried or grilled. It is high in fat and calories, and high amounts of halloumi cheese can quickly cause a calorie build-up.

Read more: Cheese and Cherry Pairing | Cheese and Blueberry Pairing | Cheese and Strawberry Pairing | Pineapple and Cheese Sticks | Goat Cheese Tart

Goats/Blue Cheese  

Blue cheese or bleu cheese is made from cow, goats, or sheep’s milk that has been cured by cultures from the mold Penicillium.  It is white in color with blue or grey veins or spots. The mold gives it a distinctive odor and tangy flavor. This cheese offers a high calcium content.  It can be consumed in moderation.

Cheddar Cheese

Cheddar cheese is made from pasteurized cow milk. It is widely consumed everywhere around the globe. Cheddar is a smooth but crumbly cheese, and as it ages, the flavors of the cheddar get sharper. The range in colors from white, yellow, and even orange.


Gouda cheese is named after the city of Gouda in the Netherlands. Gouda cheese comes in many varieties depending on how long the cheese has been aged. Some of these varieties are; Graskass, a young variety; Overjarig, which is very aged and flavored; or Belegen, which sits somewhere in the middle of the other two varieties.

Gouda cheese is very rich and flavorful and is made from cow’s milk. You can use Gouda in many ways, from sliced, grated, and melted.


Emmental is the cheese that first comes to mind when you say ‘Swiss Cheese.’ It is made from unpasteurized cow’s milk in Switzerland’s central districts. Bubbles emerge as the cheese’s curds are cooked and squeezed collectively, leaving holes in the cheese.

This cheese has a sweetness to it, as well as a piquancy that lingers on the back of the tongue. This cheese is a cheese that melts beautifully.


Gruyere is named after a Swiss village and is a semi-soft cheese produced from cow’s milk. It has a bright brownish rind and a firm structure with holes. Fruity, earthy, and nutty notes characterize this somewhat grainy cheese. It melts easily and offers a savory flavor without being overwhelming.


It is a solid, dense cheese that varies in color from creamy white to straw yellow and is made from the milk of Spain native Manchega sheep. Manchego has a buttery texture and a solid and compact consistency, with small, unevenly dispersed air pockets.

Manchego has a buttery, rich texture that borders on creamy when young, but it acquires a strong salty flavor and brittle crystals as it ages.


Mascarpone is a processed cow’s milk cheese from Italy. It is a cheese that is soft and thick with high-fat content. It can be used in both sweet and savory meals because of its smooth, creamy to buttery texture and flavor.

Mascarpone is also used to improve the flavor of the meat without overpowering it. It can also be eaten with fruits and is used to add thickness to puddings and desserts.


Traditional Chèvre is significantly impacted by the weather and pastures on which the goats graze. It was first produced in and around the central regions of France. A region’s qualities may evoke flavors that are best suited for white mold cheeses, while others generate milk that is best consumed fresh.

Fresh chèvre has a lemony flavor and a little gritty finish in the mouth and is juicy, vibrant, and acidic.


The most well-known French cheese is Brie. It was served as one of the king’s offerings in France and is also called the “queen of cheeses.” It is a soft, white cheese that comes in a wheel or occasionally in a little wooden box, and it is an excellent dessert cheese.

It has a delicate texture and is named after the French province of Brie, where it originated. It is best served at room temperature, according to experts.

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