list of cheeses

Humans have been enjoying cheese for about as long as we have been domesticating milk-producing animals. Cheese making is a complicated art that balances microbes, environmental conditions, and technical processes to create a novel and delicious product. The following is a list of cheeses, classified according to hardness and ripening method.

• unripened

  • cottage cheese
  • cream cheese
  • feta
  • mascarpone
  • mozzarella
• ripened with rennet only

  • halloumi
• ripened with bacteria, enzymes, and surface microorganisms

  • Brie
  • Camembert
  • Pont-l’Évêque

• ripened with bacteria and enzymes

  • Edam
  • Gouda
  • Monterey Jack
  • mozzarella
  • Münster
  • provolone
• ripened with eye-producing bacteria and enzymes

  • Fontina
• ripened with bacteria, enzymes, and surface microorganisms

  • Limburger
  • Port Salut
• ripened with bacteria, enzymes, and blue mold

  • blue cheese

    • Roquefort
    • Stilton

• ripened with bacteria and enzymes

  • cheddar
• ripened with eye-producing bacteria and enzymes

  • Emmentaler (Swiss)
  • Gruyère

• ripened with bacteria and enzymes

  • Parmesan

• fermented with insects

  • casu marzu