Cheese Guide and Cheese Terminology

Cheese Guide & Terminology: Examples and Pictures
By Renee Shelton

Cheese Descriptions and Pictures

Here is a listing of different cheeses with details and taste highlights. Cheeses that have been mentioned in the Cheeseboard and the Cheese Classifications have also been listed. Other details from my own tasting notes have been included. Varieties listed alphabetically for easy reference:

American (AKA Processed): US Processed cheese usually made from melting several different cheeses creating a homogenous and smooth cheese product.
Appenzeller/Appenzell: Switzerland, from Appenzel. Cow's milk Firm, formed into rounds, cheese has holes in it. Fruity flavors.		Photo Left: Appenzeller Cheese Photo Courtesy pdphoto.org
Asiago: Italy Cow's milk Formed into cylinders. Can be eaten young or mature: mild/semisoft when younger, the aged ones have richer flavor and are good for grating. Can be used in same manner as Parmesan.		Photo Left: Asiago Cheese Photo Courtesy pdphoto.org
Banon: France Goat's, cow's or sheep's milk, most often found with goat's milk Small rounds, wrapped in brandied chestnut leaves. Can be found with herb sprigs. Flavor can be sweet and creamy, and when found with savory, fragrant.
Bleu d'Avergne: France Cow's milk Blue cheese varietal, made only in Auvergne. Flavor is strong and sharp.		Photo Left: Bleu d'Avergne Cheese Photo Courtesy pdphoto.org
Brick: US Cow's milk Formed in blocks. Similar to cheddar, has holes, milder in flavor. As far as cooking, used often as topping or an accompaniment (sandwiches, platters, hors d'oeuvres and canapés).
Brie: France, and elsewhere Cow's milk Formed into characteristic round, flat disks, found in both large and small diameters. Edible white rind, often tinged with brown to red colors, depending on manufacture. Some varieties (like Brie de Melun) can be found with a dusting of powdered wood charcoal. Depending on maturity, color can range from cream to golden, and flavor from delicate and light to rich and strong. Cheese grows softer and runnier with age. Can be made by hand or factory dairy made. Brie is sometimes coined as a generic term for cheese with the same physical characteristics, and is often found cheaply in some stores' cheese cases, cut and sold in wedges before it has a chance to properly mature. Often used on cheeseboards, and is common on buffets. Can also be used in cooking.		Photo Left: Brie Cheese Photo Courtesy pdphoto.org
Brillat-Savarin: France Cow's milk Formed into small disks. Triple-crème white cheese with a soft, downy rind. A rich flavored cheese that is served on its own, not generally used for cooking.
Camembert: France, and elsewhere. AOC Camembert de Normandie from Normandy, found in wooden boxes. Cow's milk Formed into disks, soft cheese with edible white rind, sometimes tinged with brown to orange colors. Much the same characteristics as Brie, although the flavor is more full. Can be used in same manner Brie cheese is used. Color ranges from cream to pale yellow.		Photo Left: Camembert Cheese Photo Courtesy pdphoto.org
Cheddar: England, and elsewhere, although it is mostly associated with the US. Name comes from the town of Cheddar in Somerset, England. Cow's milk Formed in cylinders when traditionally made, in large blocks when commercially made. Often mass produced. Firm cheese, color ranges from white to deep orange/yellow. Flavor ranges from mild to deep, strong. Cheddar is often coined as a generic cheese, with a yellow to orange color, often used in cooking. This cheese can be found in many supermarkets in rubbery blocks with a waxy, plain flavor, and is mass packaged shredded. For full flavor though, it is best to hand shred/grate the good aged/sharp Cheddars that can found. A popular cheese used in cooking.		Photo Left: Cheddar Cheese Photo Courtesy pdphoto.org
Chèvre/Chèvres: Cheese made only from goats' milk, see goats' milk below.		Photo Left: Bleu Chevre Cheese Photo Courtesy pdphoto.org
Cottage (Curd Cheese): Generally mass produced cow's milk making a fresh, soft and moist cheese that can be found with small to large curds. Mild flavors, is used in cooking and can be eaten on its own. Cottage cheese can be made at home with raw or soured pasteurized milk
Edam: Dutch cheese, made in Netherlands and elsewhere Cow's milk Made into round shapes or loaves, and can be found covered with wax. Firm to hard style cheese, with flavor and color ranging from mild and sweet and light yellow to strong and nutty with a richer color.		Photo Left: Edam Cheese Photo Courtesy pdphoto.org
Emmantaler/Emmental: Switzerland, traditional "Swiss" cheese, named from the Emme Valley where it originated. Cow's milk Formed into wheels. Firm and smooth texture with a dark cream to golden color with a yellow-brown rind. Has large holes. Flavor is mild to nutty. Can be eaten on its own or used in cooking. Varieties that can be found: Swiss, Savoy and French Emmental.		Photo Left: Emmantaler Cheese Photo Courtesy pdphoto.org
Explorateur: France Cow's milk Triple-crème cheese with about 75% fat. White cheese with a soft, downy rind. Much richer than Brie cheese, and is eaten on its own and not generally used for cooking.
Farmer Cheese (Pot Cheese): Flavored or unflavored cheese that can be made at home. A cow's milk cheese. Can be used interchangeably for cottage cheese. Not to be confused with potted cheese, described below.
Feta: Greece, and elsewhere Sheep's, goat's milk or cow's milk Formed into rectangles or blocks. A soft, white cheese that is tangy and crumbly. Has a notably salty flavor. Can be eaten on its own or used in cooking and as a topping or accompaniment.		Photo Left: Greek Feta Cheese Photo Courtesy pdphoto.org
Goats' Cheese: A soft cheese made with goat's milk. Can also be a generic term for a fresh, white, soft cheese made of goat's milk generally formed into logs. Can be found with rinds that are soft and downy or lightly coated with ashes. Can be used in cooking and be served on its own.		Photo Left: Smoked Chevre Cheese Photo Courtesy pdphoto.org
Gorgonzola: Italy Cow's milk Blue-veined variety. Formed into cylinders, natural gray-colored rind. Flavor ranges from soft and mellow to sharp and very strong, depending the age and maturity of the cheese. A notable blue cheese, it can be served on its own or in salads and in cooking for sauces, soufflés and pastries.		Photo Left: Gorgonzola Cheese Photo Courtesy pdphoto.org
Gouda: Holland, and elsewhere Cow's milk Cheese is found in a wheel shaped and coated in wax. This cheese is also found smoked. Gouda is a firm cheese with a mild taste, and can be found aged. Some varieties will have very small holes.		Photo Left: Smoked Gouda Cheese Photo Courtesy pdphoto.org
Gruyère: Switzerland, and elsewhere Cow's milk Wheel-shaped with a firm texture and a washed rind. Has holes randomly found inside. Cheese is light yellow to dark cream-colored, and has a sharp, nutty flavor. Can be found fresh or matured.		Photo Left: Gruyère du Savoie Cheese Photo Courtesy pdphoto.org
Jarlsburg: Norway Cow's milk Formed into wheels, this cheese is firm with smooth, buttery flavors. Has holes, and is used in much the same ways as Swiss-type cheeses. Hard cheese with a light golden color.
Limburger/Limburg: Belgium, and elsewhere Cow's milk A smooth cheese formed into blocks, it is most famous for its aroma which is very strong. Flavor is strong, pungent and full flavored, and is usually served on its own, not generally used in cooking. Soft texture with a light yellow hue.		Photo Left: Limberger Cheese Photo Courtesy pdphoto.org
Monterey Jack: US Cow's milk Formed into wheels or in blocks and ranges from mild to strong and semi-soft to very hard depending on its age and maturity, which can range anywhere from a few weeks to several months. The younger cheeses can be cut or sliced while the aged cheeses can be grated. Light cream to light yellow in color. Can be found flavored with other ingredients such as jalapeño, onion, and even pesto.		Photo Left: Dry Jack Cheese Photo Courtesy pdphoto.org
Montrachet: France Goat's milk Fresh goats' cheese variety, white in color. It has a soft and cream texture with a mild flavor. Formed into characteristic logs.
Mozzarella: Italy, and elsewhere Cow's milk Depending on maturity and varieties found, cheese can be spongy and soft to firm and stringy. Found in salted or brined water or whey, or dry. Mozzarella can be found in balls or blocks. This white cheese is popular served on its own and used in cooking. Can be found commercially made and found in packs already shredded, and can also be found smoked.		Photo Left: Mozzarella Cheese Photo Courtesy pdphoto.org
Mozzarella di Bufala: Mozzarella made with Buffalo's milk. Cheese is much more delicate in flavor, and is usually reserved for serving on its own or in salads or as a dessert. Usually kept in salted or brined water or in whey.
Munster: France Cow's milk Creamy yellow color with a washed rind. Formed into disks. Rinds can be found in either straw, dark yellow or orange colors. Aged cheeses have a strong smell and flavor. Can be found made with cumin seeds, or served with them.
Neufchâtel: France, a varietal from Neufchâtel, town Cow's milk Formed into blocks, and also other various shapes. Can be found with a soft, downy rind or in blocks. Mild in flavor.
Parmesan: Italy, and elsewhere Cow's milk Hard grating cheese formed into cylinders. Ranging yellows in color with a dry, crumbly texture. Quality parmesan has a nutty to sharp flavor and is sold in pieces to be grated. Cheese that is sold grated is often of lower quality, or a mixture of different Parmesan-style cheeses.		Photo Left: Parmesan Cheese Photo Courtesy pdphoto.org
Parmigiano Reggiano: True Parmesan cheese, made only in Italy.
Pecorino: Italy Sheep's milk, other varieties can be cow's, sheep's or goat's milk White to straw color with a strong flavor. A hard grating cheese with a crumbly texture. Other varieties include Pecorino Romano, Pecorino Siciliano, Pecorino Sardo.		Photo Left: Pecorino Romano Cheese Photo Courtesy pdphoto.org
Potted Cheese, Fromage Fort: A highly flavored product combining cheeses, herbs or seasonings, and liquids such as alcohol like brandy or stocks, and sometimes oils. These are generally mixed together and left to mature in a sealed vessel.
Pouligny St. Pierre: France, AOC varietal Goat's milk Formed into pyramid shapes (triangle with four square sides). Rinds range from white and cream colors to beige and blues, depending on maturity. A notable cheese with a smooth texture.
Provolone: Italy, and elsewhere Cow's milk Found in various shapes such as round and sausage shapes. Color ranges from light yellows to golden-browns depending on maturity, with flavors from mild to sharp. Is often found smoked. Generally found with the marks of the twine with which it is hung during ripening. When young is used sliced and used in cooking and when mature is often grated.
Raclette: Switzerland Generally, raclette is served by slowly melting the cheese generally by a fire or flame, scraping the surface and serving it with white wine and such accompaniments as boiled potatoes, gherkins or other pickles, and onions.
Reblochon: France, AOC varietal Cow's milk Formed into disks. Cheese has a soft texture with a washed rind in colors of yellows to oranges. Mild flavor and is often served on its own rather than cooking.
Ricotta: Italy, and elsewhere Generally made of whey and a bi-product of other cheeses. Can also be made of cow's milk. Grainy texture, often used in cooking. Also can be mixed with Marsala, sugar, pistachios, citrus rinds and chocolate shavings and used as a filling for cannolis or as a dessert. Not to be confused with Ricotta Salata, below.
Ricotta Salata: Italy Sheep's milk Formed into wheels or cylinders with a sharp to pungent flavor. Depending on aging, texture can be semi-soft to hard. Colors can range to off-white to cream color.
Robiola: Italy Cow's milk Italy's cream cheese with a mild favor.
Roquefort: France Sheep's milk Formed into cylinders and wrapped in foil, this is one of the most recognized blue cheeses. Moist, smooth and creamy. Strong smell. This can be served on its own or used in cooking, used in savory and pastry cooking.		Photo Left: Roquefort Cheese Photo Courtesy pdphoto.org
Sainte Maure: France Goat's milk Formed into cylinders and is sometimes found with a straw going the length of the cheese. Soft cheese with a natural rind tinged in colors ranging from blue to pink. Creamy goat cheese with pleasant aroma.
Sbrintz: Switzerland Cow's milk Formed into wheel shapes and pressed. Usually aged until very hard and brittle. Flavor is rich and strong, and is a grating cheese. Also served on its own sliced or chipped and served with meats.
Stilton: England Cow's milk A popular blue cheese that is firm and more mild than its Italian (Gorgonzola) and French (Roquefort) counterparts. Formed into cylinders and has a cream-colored hue on the inside.		Photo Left: Stilton Cheese Photo Courtesy pdphoto.org
Taleggio: Italy, AOC varietal Cow's milk Formed into squares or blocks. Cream to light yellow colored, semi-soft cheese with a creamy to fruity flavor and pleasant aroma.
Tomme/Tome: Goat's, Sheep's or Cow's milk Named for two families of cheese: goat's or sheep's milk or cow's milk. Fresh cheeses, with flavors ranging from mild to strong , and sometimes spicy in flavor or aroma. Tomme de Savoie is the most notable. Many different cheeses can be found. Varieties include: Goat's milk: Tomme des Allues (disk shape, strong smell), Tomme de Belley (sometimes mixed with cow's milk). Sheep's Milk: Tomme de Camargue (usually flavored with herbs such as Thyme or Bay leaves), Tomme de Brach (sometimes blue-veined). Cow's Milk: Tomme de Savoie (nutty flavor, golden rind), Tomme de Sixt (dry style)