Cheese comes in a variety of forms and flavors, each one distinct and perfect for different pairings. Here’s a guide to the types of cheese you should know about, including which foods complement them best.

Cheese has been an essential part of countless global cuisines for centuries, often forming the heart of many beloved dishes. With so many diverse varieties—from pungent to creamy—classifying them into categories can help us better appreciate this delicious dairy delight.

While there’s no single way to classify cheese, experts have helped break it down into distinct categories. In this guide, we’ll explore the most popular types of cheese in each category, their best pairings, and the ideal way to store them. Ready to dive into the world of cheese? Let’s go!

Cheese Classification

Cheese is so widely enjoyed that it can be hard to categorize. You can group cheese by the type of milk used, its origin, or its texture. In this comprehensive guide, we explore eight cheese varieties, organized by texture (ranging from soft to firm), processing methods (such as fresh, washed, or 'blue'), and the animal providing the milk (like goat). Let’s begin!

Soft, Fresh Cheese

Fresh cheese is crafted from curds that haven’t been pressed or aged. These cheeses lack a rind, tend to be smooth and spreadable, and usually have a delicate, mild flavor. Without preservatives, they spoil quickly and must be properly stored to maintain their freshness.

Goat Cheese (Chevre)

Chevre is a cheese made from goat's milk, known for its earthy flavor and lower lactose content compared to cow’s milk. "Chevre is one of my favorite cheeses. I love how creamy and tangy it can be," shares Jackie Letelier.

"I enjoy adding lemon zest, olive oil, a sprinkle of finishing salt, and cracked pepper to it," she continues. "I usually pair it with fresh, raw vegetables."

Mozzarella

This iconic Italian cheese can be made from cow, sheep, goat, or buffalo milk. You’ve likely encountered mozzarella served fresh as a starter in many restaurants. It’s typically mild with a slight sourness and a chewy texture. Of course, mozzarella is also available in various forms like blocks, slices, shreds, and sticks.

Fresh mozzarella has a high moisture content, so it’s best consumed within 24 hours of being made. When buying fresh mozzarella, look for one packed in plastic with its own liquid. Fresh mozzarella is perfect for topping homemade pizzas, enhancing pasta dishes, or adding a creamy element to savory salads.

Paneer

Paneer, a beloved cheese from India, is typically made from cow or buffalo milk and boasts a mild, creamy flavor. It is a non-aged cheese, created by curdling milk using a fruit or vegetable acid, like lemon juice, and is often made without any added salt.

"Paneer is so easy to make at home. I like to quickly turn it into an appetizer," shares Letelier. "I cut it into cubes, toss it with olive oil, paprika, and cumin. Then, I heat a tablespoon of ghee in a pan and sear the cubes on all sides for a few minutes. Afterward, I top it with Maldon salt and chives. I usually serve it with a side of olives." For a more substantial meal, try our matar paneer recipe, which combines this fresh cheese with a tomato-based sauce and spiced peas.

Ricotta

If you’ve ever had ravioli or lasagna, you’re familiar with ricotta—an Italian whey cheese made from the milk of sheep, cows, goats, or Italian water buffalo. This creamy, mild cheese is well-known for its role in Italian dishes, but it also adds richness and texture to a variety of cuisines beyond Italy.

"For me, ricotta is the perfect breakfast cheese. It's great in pancakes or, my personal favorite—soft scrambled eggs," Letelier says. "Just add a few dollops at the end of cooking, top with fresh dill, and serve it on toast."

How to Store Fresh Cheese

The key to storing fresh cheese is refrigeration. Typically packaged in plastic containers with their natural liquid, they should be kept in the same packaging after being opened. While the exact shelf life can vary slightly from cheese to cheese, fresh varieties usually stay good for about seven to ten days in the fridge.

Soft-Ripened Cheese

Soft-ripened cheeses, also known as "bloomy" cheeses, have a thin, soft rind that’s entirely edible. During production, mold is added to the milk, forming the rind and allowing the cheese to ripen from the outside in. These cheeses are typically soft and creamy with a rich, buttery, and earthy flavor.

Brie

This velvety-soft cheese takes its name from the Brie region in northern France. While it’s primarily made from cow’s milk, it’s occasionally made from goat’s milk. Brie is a classic on charcuterie boards and appetizer spreads, but it’s also creeping into desserts and main dishes.

"This is the most popular cheese on our boards!" says Letelier. "Its buttery richness and decadence come from its high milk fat content, making it irresistible."

"I enjoy serving Brie with crisp red apple slices (as a great alternative to crackers) and Marcona almonds," she adds. "And a dollop of honeycomb on top is always a crowd-pleaser."

Camembert

This cheese hails from Camembert, Normandy, in northwest France, dating back to the late 18th century. While it looks and tastes similar to Brie, Camembert has a slightly lower butterfat content. Letelier describes it as "like Brie, but earthier," which is why she loves pairing it with earthy foods.

"I personally enjoy taking Camembert in a savory direction," she says. "Quarter mushrooms, roast them with thyme, and you’ve got a delicious pairing."

Neufchâtel

This cheese, named after its region in northern France, is widely recognized as a lower-fat alternative to cream cheese. "It’s similar to cream cheese, but made from milk instead of cream. Traditional Neufchâtel has a white rind and is often molded into heart shapes in France," explains Letelier.

"Neufchâtel makes a fantastic dessert," she adds. "I take a cup of fresh berries, the juice of half a lemon, and a few tablespoons of sugar, simmer it all together, chill, and serve with the cheese."

How to Keep Soft-Ripened Cheese Fresh

Similar to fresh cheeses, soft-ripened varieties should be kept in the fridge to preserve their quality. Wrapping these cheeses in cheese paper helps prevent them from drying out while allowing some air to pass through. If cheese paper is unavailable, waxed parchment paper can serve as a good alternative.

To store soft cheeses properly, place them in your refrigerator's vegetable crisper, where the temperature is cooler and more consistent. According to the USDA, soft cheeses can last in the fridge for up to a week.

Cheese Paper

Semi-Soft Cheese

Semi-soft cheeses share a similar texture and shape with soft cheeses. They are characterized by their high moisture content and mild flavor. Not confined to any particular region or milk type, semi-soft cheeses are often enjoyed with a sweet fruit platter or spread generously on toast or bagels.

Havarti

This versatile semi-soft cheese, made from Danish cow's milk, can be sliced, grilled, or melted. It is named after Havartigården, the farm where Danish cheese innovator Hanne Nielsen worked. Creamy and buttery in texture, it offers a mild tangy taste and is easily recognizable by its small, irregular holes.

Havarti ranges in color from ivory to yellow and slices effortlessly. It has a creamy, aromatic flavor with a slight acidity, and its taste deepens as it ages. During production, ingredients like dill, garlic, red pepper, or chives are often added to enhance its flavor. Havarti is commonly paired with sliced apples, honey, pickled vegetables, and red wine.

Monterey Jack

This beloved cheese, hailing from Monterey, California, is made from cow's milk. It has a mild, white flavor with a smooth, creamy, and open texture. Monterey Jack is often found in combinations such as Colby-Jack, which is marbled with Colby, Cheddar-Jack, which blends it with Cheddar, and Jalapeño-Jack, which includes flecks of jalapeño. Most Jack cheese available in U.S. supermarkets is aged for just one month, though a harder variation called "dry Jack" is aged for up to six months.

Monterey Jack is commonly associated with Tex-Mex dishes like queso, enchiladas, and tacos. Its high moisture content and excellent melting properties make it ideal for sandwiches, pizza, omelets, and casseroles. You can even use it in our recipe for scrambled egg tacos for a tasty breakfast.

Who's Jack?

Muenster

Muenster is an American adaptation of the French Munster cheese. While the U.S. version is often seen as a more affordable, lower-quality alternative to its sophisticated French counterpart, the two share several key characteristics.

With a smooth, creamy texture and an orange rind, Muenster has a mild, subtle flavor and a pale yellow hue. This mildness makes it a flexible cheese, perfect for snacking or adding to a variety of dishes, from chicken enchiladas verdes to mac and cheese.

How to Store Semi-Soft Cheese

Similar to soft cheese, semi-soft cheeses require some exposure to air to prevent excess moisture that can make the cheese too watery. Wrapping them in plastic wrap traps moisture, which harms both the rind and the flavor. Cheese paper is the best option, followed by parchment or wax paper. Semi-soft cheeses usually last longer than soft varieties, typically between 7 to 10 days.

Semi-Hard Cheese

Semi-hard cheeses, as the name implies, are firmer than semi-soft cheeses but softer than hard cheeses. These cheeses are typically pressed into molds and aged anywhere from 1 month to 4 years.

"Firmer cheeses are great for the table," says Kendall Antonelli. "When paired with semi-soft varieties (to add more moisture), they bring a lot of flavor to melted dishes as well."

Cheddar

Cheddar originated in Cheddar, England, but today it is produced worldwide. Traditionally made from cow's milk, there is a growing trend of cheddars crafted from sheep's or goat's milk. Known for its hard rind—often removed before selling—cheddar comes in both mild and sharp varieties. A block or cubes of cheddar is perfect for a cheese board, while sliced or shredded cheddar enhances the flavor of sandwiches and quesadillas. "Many traditional English cheddars are shaped like a cylinder or 'truckle,'" notes Antonelli, whose favorite cheddar is Flory's Truckle. "Made by Milton Creamery in Missouri, this domestic version is wrapped in cheesecloth, coated with lard, and aged for at least 12 months," she says.

"This process lets the cheese 'breathe' during aging, creating a dry, crumbly texture and rich, nutty flavors that range from earthy and mustardy to hints of caramel," she continues. "For pairings, go for a Tripel or oatmeal stout beer, complemented by sweet and tangy mustard seeds and Dodge City salami from Smoking Goose."

Gouda

Gouda is typically made from cow's milk, though you can often find a goat's milk variation at specialty cheese shops. Originating in the Netherlands, Gouda can be aged from one month to several years. As it ages, Gouda develops a sharper, nuttier flavor and a denser, harder texture.

When it comes to Gouda, Antonelli has a soft spot for the "customer favorite" Brabander Gouda. "Crafted from the milk of Saanen goats in the Brabant region of Holland, this Gouda is handpicked by Betty Koster and aged at a slightly warmer, ambient temperature to enhance its flavor and dense texture," she explains.

"Flavors of hazelnuts and buttered sourdough bread dominate, with a subtle touch of lemon rind and caramel," she adds. "We love Brabander paired with a crisp, fruity yet tart dry cider and lemon curd." Aged, smoked Gouda is perfect for a cheese board or as the highlight of flavorful cheese puffs. Younger, milder Gouda is versatile enough to shine in mac and cheese, pizzas, sandwiches, and hamburgers.

Halloumi

Halloumi is an ancient cheese that originated from the island of Cyprus in the eastern Mediterranean. Traditionally crafted from the milk of sheep and/or goats, modern versions may sometimes include cow's milk.

Halloumi is typically available in two varieties:

• Fresh Halloumi is known for its elastic texture, salty taste, a distinct milky aroma, and its white to pale yellow color.
• Mature Halloumi has been aged in salted whey for a minimum of 40 days. It retains a similar flavor and aroma to the fresh version, but is firmer, more bitter, and significantly saltier.

Unlike many cheeses, Halloumi maintains its shape even when exposed to high heat, which makes it perfect for grilling or frying. It's often served on its own or used as a key ingredient in dishes like a refreshing Mediterranean salad.

Manchego

Manchego is a famous cheese from the La Mancha region of Spain. Made from sheep's milk, it has gained popularity as Spain's most beloved variety. It features a grassy fragrance and a delightful flavor that combines fruity, nutty, and tangy elements. Typically, it is aged for 1 to 24 months.

As Antonelli puts it, "not all Manchegos are created alike!" Her personal pick is 1605 Manchego. "Chosen by the Essex Street Cheese Company, this version comes from a ranch that has been operating since the 1870s," she adds, "and it's one of the few Manchegos made from milk sourced from a single herd."

"Equally distinctive, it’s unwaxed, which allows it to naturally form a rind, leading to a flavor profile with balanced notes of sweet almond and spice, never crossing into overpowering territory," she continues. "Pair it with Ribera del Duero Tempranillo, Marcona almonds, and guava paste (a twist on the traditional quince paste pairing)." Manchego also pairs beautifully with vegetables, like in our grilled cauliflower steaks with Romesco and Manchego recipe. Additionally, it goes wonderfully with fruit and bread, such as in our Manchego and fig jam crostini for a quick, irresistible appetizer.

Swiss

"Swiss cheese" is a term used in the United States to describe a variety inspired by Emmental cheese from Switzerland. It's easily recognizable by its large holes—created by bacteria—its pale yellow hue, and its sharp, distinctive taste.

Swiss cheese has a milder acidity compared to many other cheeses, giving it a smooth texture that's ideal for dishes like cheese fondue or a classic French Mornay sauce. With a lower salt content, it also pairs wonderfully with pretzels or salted nuts.

How to Store Semi-Hard Cheese

To store semi-hard cheeses properly, Antonelli advises, "Use specialty cheese paper, which allows the cheese to 'breathe.'" Alternatively, you can wrap them in wax paper.

"Harder cheeses can last for a while, but they tend to pick up surrounding odors," she adds. "For the best flavor, I recommend consuming them within seven to ten days of purchase. After that, they remain good but may lose some of their wow factor on a cheese board, so it's better to use them in your favorite recipes."

Hard Cheese

Known as grating cheese, hard cheese is compact, dense, and often sold in large wheels. It is aged from several months to several years and develops a natural rind over time.

Parmesan Reggiano

"This is the King of Cheese!" Antonelli and many in the cheese world agree when it comes to Parmesan Reggiano, the most renowned hard cheese and one of the best-known PDO products. "After being removed from their molds or 'fascera' (which carry the production date and cheese house code), these 90-pound wheels are immersed in a brine bath for at least seven days, dried in the sun for another seven days, and then aged for a minimum of two years," she explains. More expensive than many comparable cheeses, Parmesan Reggiano adds the perfect finishing touch to pasta, salads, scrambled eggs, or even savory broths. "Pair it with fresh fruit, drizzle it with honey (or aged balsamic), and serve it with caramelized walnuts," suggests Antonelli.

PDO

Pecorino

Pecorino is an Italian sheep's milk cheese, famous for its crumbly texture and sharp, salty flavor that becomes more intense as it matures. Like Parmesan Reggiano, Pecorino holds PDO status and is perfect for grating over pizza, pasta, and soups. However, it has a higher fat content and a notably saltier taste.

"For a fantastic aged Pecorino (meaning 'little sheep' in Italian), try Mitica Sardo, a hard sheep's milk cheese from the island of Sardinia," suggests Antonelli. "Made from raw, fresh milk from Sardinian-breed sheep—an adaptable breed that thrives in both mountainous and lowland terrains," she explains.

"Aged for about eight months, Mitica Sardo develops a richer, more complex flavor than its counterparts from the mainland," Antonelli adds. "Shave it over a salad or grilled vegetables, or enjoy a chunk alongside dried apricots or cherries soaked in booze."

Grana Padano

Grana Padano, an Italian cheese made from cow's milk, holds PDO status like Parmesan Reggiano. However, due to its larger production area, Grana Padano is typically more affordable. It has a flavor that’s savory and nutty, similar to Parmesan but milder and smoother. Softer and less crumbly than Pecorino, it easily incorporates into sauces, salads, and pasta dishes.

How to Store Hard Cheese

"Aged, hard cheeses can remain fresh for quite some time in your fridge or cupboard," says Antonelli. "While other types of cheese tend to absorb surrounding smells, hard cheeses are more resilient. Just store them in food storage containers."

According to the USDA, hard cheeses do not require refrigeration for safety, though they last longer when stored in the fridge. Unopened blocks of hard cheese can stay fresh for up to six months, and once opened, they last for about a month.

Washed Cheese

Washed cheeses can vary in texture, being either soft or hard. The name comes from the technique used to treat the cheese with brine or mold-carrying agents. This regular washing encourages the growth of specific bacteria on the cheese's surface, contributing to its unique flavor profile.

"Washed rind cheeses are easily recognized by their reddish-orange rind, which results from the bacteria brevibacterium linens (or 'b linens') that flourish there," says Antonelli. "Frequent washing or brushing with brine creates the perfect conditions for these bacteria to thrive," she adds. "Look for rich, meaty, smoky, or woody flavor notes."

Epoisses

Epoisses is a traditional French cheese made from raw milk. Known for its strong smell and creamy, runny texture, it hails from Epoisses in Burgundy, France, and was reportedly one of Napoleon's favorite cheeses. Antonelli describes it as "salty, earthy, slightly sweet, and incredibly creamy."

"Initially submerged in a salty brine, then aged in moist cellars for four weeks, this traditional cheese is given another wash with Marc de Bourgogne, a liqueur made from the byproduct of the local wine industry," she explains.

"Though its aroma is overwhelming, this cheese surprises with a surprisingly mild taste," Antonelli adds. "Don't be afraid to try it! Its rich, coating texture pairs wonderfully with something tart, like pickled okra or even pickled blueberries. I personally enjoy it with a glass of brandy."

Livarot

This pungent French cheese, soft to the touch, hails from Normandy, made with Normande cow's milk. Its strong scent is balanced by a creamy texture, while its flavor offers a blend of nutty, salty, and beer-like notes.

Livarot pairs beautifully with a bold red wine and is best enjoyed with crusty bread. Its smooth texture makes it a perfect addition to soups and gratins. For a top-tier Livarot, Antonelli recommends varieties made by Graindorge or Levasseur.

Taleggio

"Originating from the Val Taleggio region in Lombardy, Italy, Taleggio has been crafted since Roman times," explains Antonelli. "This rich cheese offers a gentle flavor with a distinct fruity tang, complemented by meaty and yeasty notes."

"The rind is thin and edible, with a slight crusty texture and a bit of bite," Antonelli continues. "While Taleggio is an excellent choice for a cheese board (especially paired with mostarda!), it also melts beautifully, making it perfect for dishes like mac and cheese with pancetta."

How to Store Washed Cheese

"These cheeses are notably aromatic," says Antonelli, adding, "This is perfectly normal." To prevent their scent from spreading in the fridge, she recommends wrapping them in cheese paper or wax paper and storing them in food storage containers. "Make sure to allow some fresh air into the containers every few days," she advises, "but the best approach is to consume these cheeses within one or two weeks."

Blue Cheese

"Blue cheese" refers to a broad category of cheeses made from cow, sheep, or goat milk that have been aged with specific mold cultures. Although there are many types of blue cheese, they all tend to have a tangy, sharp flavor paired with a pungent aroma. This distinctive profile makes blue cheese a key ingredient in many dressings and dips.

Gorgonzola

This fragrant cheese, originating from northern Italy, offers a salty, earthy taste. Its texture can range from creamy and soft to semi-firm and crumbly, depending on its aging process.

"This is an excellent cheese for adding to a green salad," says Jackie Letelier. "My personal favorite is arugula with toasted pecans, dressed in Champagne vinaigrette, and topped with generous chunks (not crumbles) of Gorgonzola. Pair it with some fresh, crusty bread for a perfect meal."

Roquefort

"Roquefort cheese is crafted in a small region of Southern France using sheep's milk," Letelier explains. "This is another cheese I would serve as part of a dessert course, paired with poached pears in the fall or poached peaches in the summer." Creamy Roquefort, with its sharp, tangy, and salty flavor, makes a rich and indulgent addition to salads.

Stilton

Stilton, often referred to as the King of English cheeses, has a milder flavor compared to Roquefort or Gorgonzola. "Its rich and smooth taste makes it an excellent choice for a cheese platter," says Letelier. "It’s also a crowd-pleaser."

To elevate Stilton on your next cheese board, Letelier suggests pairing it with dried fruits to complement its rich, salty flavor. It also works wonderfully on bruschetta, or, like other blue cheeses, can be crumbled into a salad, such as our crispy chicken and blue cheese salad recipe.

How to Store Blue Cheese

Since blue cheese is inherently moldy, it can be stored in the refrigerator for one to two months. To extend its freshness, wrap the cheese in cheese paper before refrigerating it.

Goat Cheese

Like cow's milk cheeses, goat cheese comes in a wide variety of types, each with its own texture and flavor, which are influenced by factors such as the animal's diet, the cheese's aging process, the breed of the goat or cow, and how the cheese is made. "These differences... stem from the diet of the animal, the cheese's age, the breed of the cow or goat, and the cheese production method," explains Laura Downey. "However, the milk itself also plays a big role."

"The fat molecules in cow's milk are larger, which makes cow's milk cheese harder for some individuals to digest compared to goat's cheese," says Downey. "Both cow's milk and goat's milk have similar levels of protein and fat, but due to the difference in the fat structure, cow's milk cheese tends to feel richer in the mouth than goat cheese."

"These short- and medium-chain fatty acids also give goat's milk its distinctive flavor," she explains. "When it's young, it has a tangy, earthy taste, and as it ages, it becomes sweet and caramel-like."

Goat Brie

"The rind of a goat Brie-style cheese gives it a mild, milky, and slightly mushroomy flavor," Downey notes. "Since goats do not process beta carotene, the paste inside will be white rather than yellow." She adds, "I enjoy using a goat Brie on sandwiches with sliced apples."

Humboldt Fog

Humboldt Fog is a celebrated American artisan cheese, according to Downey. "It has a tangy, grassy flavor, and the beautiful line of vegetable ash adds to its appeal," she observes. "Pair it with a refreshing white wine like Sancerre."

Le Chevrot

"Wrapped in a gently wrinkled rind, Chevrot boasts a dense, lemony center, surrounded by a mushroomy, tangy creamline that delivers earthy intensity," Downey explains. "It hails from Poitou, just south of France's Loire Valley," she adds. "I love pairing Chevrot with a dollop of fig spread."

Goat Gouda

"This aged goat cheese is usually waxed and has a very firm texture," Downey notes. "Aged for four to eight months, it develops a sweet flavor with hints of caramel and brioche."

"A well-made goat Gouda doesn't need much else to shine," she adds. "Simply break off pieces to enjoy its texture, and perhaps pair it with a nice Pinot Noir."

Goat Tomme

"Goat tommes are usually semi-firm in texture, with a naturally rustic, earthy rind," Downey explains. "In terms of flavor, they have a distinctive goaty taste with a slight muskiness, complemented by herbal and floral notes. One of my favorites is the goat tomme from Twig Farm in Vermont," says Downey.

"Pair this cheese with an off-dry cider, a medium-bodied stout, or a light red wine," she suggests. "It's also great on pizza or paired with fennel and sausage."

How to Store Goat Cheese

"The ideal way to store any cheese is by using specially designed cheese paper, which most quality cheese shops use," insists Downey. "Cheese despises plastic wrap! It’s a living food full of beneficial microbes. When kept in plastic for too long, the good microbes die, allowing undesirable molds to thrive,"

"If I don't have cheese paper, I prefer to wrap my cheese in wax paper or parchment, then place it in a ziplock bag. I make sure to let it breathe every other day," Downey suggests.

"Keep in mind that a fresh cheese like a goat log isn't designed for long-term storage," she adds. "It's a fresh cheese and should be eaten within a few days. Aged varieties, however, will last longer."