27 types of most popular cheese and their origin and uses

Definition of cheese

Cheese is one of the by-products of milk. It is prepared from either cream of milk or cream and milk together.

Different degrees of heat and pressure are produced in different types of cheese. It is made from cows, goats, sheep's buffalo milk

Types of cheese are classified on the basis of many factors such as the method of production, texture, fat content, softness, animal milk, region, or country of origin. 

The ways to classify cheese

Milk typeTextureFlavor Types
1. Goat1. Buttery 1. Nutty1. Fresh
2. Sheep 2. Creamy 2. Sweet 2. Soft
3. Cow3. Crumbly 3. salty 3. Semi-hard
4. Buffalo4. Dense 4. Mild
4. Hard            
5. Camel5. Grainy 5. Sharp 5. Blue


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    Here is the list of the most popular types of cheese and their origin, uses

    Fresh cheese

    1. Cottage cheese

    This is a fresh cheese, mild flavor, and creamy. Cottage cheese is made by acidifying milk in which curds are separated from the whey, It has a low-fat percentage and high protein.

    Cottage cheese
    A bowl of Cottage cheese

    Origin of cheese:  U.S.A 

    Milk Type: Cow milk, skimmed milk

    Uses of cottage cheese: It can be used with a variety of foods such as fruit, toast, granola, in salads as a dip. 




    2. Cream cheese 

    Cream cheese is a soft mild-flavored fresh cheese. It has a high-fat percentage. Cream cheese is not naturally matured and usually consumed fresh, made from cream and milk.
    Cream cheese
    A bowl of Cream cheese


    Origin of cheese: U.S.A

    Uses of cream cheese: Cream cheese is often spread on bread, bagels, crackers, and used in salads. It can be mixed with other ingredients, such as yogurt or pepper jelly, to make spreads.


    3. Mozzarella cheese

    Mozzarella is a fresh Italian cheese made from buffalo milk but today also made from cow's milk. Fresh mozzarella is usually white in color but when seasoned it turns to a light yellow depending on the animal's diet.
    Mozzarella cheese
    Mozzarella cheese

    Origin of cheese: Italy

    Milk type: Buffalo milk, cow,s milk

    Uses of mozzarella cheese:  Mozzarella is used in different types of pizza and pasta dishes or served with sliced tomatoes and basil in Caprese salad.


    4. Ricotta

    Ricotta is a fresh Italian cheese made from cows
    Ricotta cheese
    Ricotta cheese

    Origin of ricotta cheese:  Italy

    Milk type: cow's milk and sheep milk

    Uses of ricotta cheese: It is mostly used in Italian desserts such as cheesecake, cannoli. and in savory dishes.



    Soft cheese

    5. Bel paese 

    Bel paese is a soft creamy Italian cheese, bel paese means beautiful country, in Italian, which is a fitting name for this beautiful cheese. It takes six to eight weeks to mature the cheese, the color is pale yellow.
    It has a mild, buttery flavor for which it has been popularly eaten with fruity wines.

    Bel paese cheese
    Bel paese cheese


    Origin of cheese: Italy

    Uses of bel paese cheese:
     It is used in many desserts, and melts easily for use on pizzas or in casseroles. It is often used as a substitute for mozzarella cheese. 


    6. Brie

    Brie is a soft Italian cheese made from cow's milk, it is named after the Brie region of France. Brie cheese has a high-fat percentage.

    Brie cheese
    Brie cheese


    Origin of brie cheese: Italy

    Milk Type: Cow,s milk

    Uses: lidded ceramic dish, and topped with nuts or fruit, or both.



    7. Camembert 

    Camembert is a soft cheese and was first made in the late 18th century at Camembert, Normandy, in northwest France. It takes at least 3 weeks to mature, the texture is soft-ripened.

    Camembert cheese
    Camembert cheese

    Origin of camembert cheese: France

    Milk Type: Cow's milk



    8. Feta

    Feta is a salty and tangy flavored Greek brined curd white soft cheese made from goat's and sheep's milk. It is low in fat and calories than aged cheeses like Parmigiano-Reggiano or Cheddar.

    Feta cheese
    Feta cheese on greek salad


    Origin of cheese: Greece

    Milk type: goat's and sheep milk

    Use of feta cheese: It is used in salads such as Greek salad, and in pastries. It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano.


    9. Neufchâtel cheese 


    Neufchâtel is a French soft cheese, the texture is slightly crumbly, mold-ripened cheese. It is named after Neufchâtel-en-Bray the region of Normandy in France. It takes 8 to 10 weeks to mature.

    Neufchâtel cheese
    Neufchâtel cheese

    Origin of cheese: France

    Type of milk: Cow's milk


    Semi-hard cheese

    10. Cheddar 

    Cheddar is the most popular semi-hard cheese comes in many variations. made from cow,s milk aging time is 3 to 24 months depending on the variety. It is named after the cheddar village in somerset in England.

    Cheddar cheese
    Cheddar cheese

    Origin of cheese: England

    Milk Type:  Cow,s milk

    Use of cheddar cheese:  sandwiches, grilled cheese, casseroles.

    11. Cheshire 

    Cheshire is a crumbly slightly salty dense semi-hard cheese, named after the English county of Cheshire.  It takes 4 to 8 weeks to mature the cheese. Cheshire is white and red in color.

    Cheshire cheese
    Cheshire cheese

    Origin of cheese: England 

    Type of milk: Cow's milk


    12. Derby 

    Derby is a mild, semi-firm British cow's milk cheese, it is a semi-hard cheese with a mellow texture and a buttery flavor. It has a pale, golden orange interior with a natural or waxed rind and ripens at between one and six months.

    Sage-Derby cheese
    Sage-Derby cheese


    Origin of cheese: England 


    13. Edam 

    Edam is a semi-hard cheese that originated from Netherland. It is named after the town of Edam in the province of North Holland. It has a slightly salty and nutty flavor. As the cheese ages, its flavor sharpen and became firmer.

    Edam cheese
    Edam cheese

    Origin cheese: Netherland

    Type of milk: Cow's and goat milk

    Use of Edam cheese:  It is eaten with fruit and cracker-like pears apples and some wine such as Riesling, sparkling wine, chardonnay.


    14. Emmenthal 

    Emmenthal is a yellow swiss semi-hard cheese, originated from the Emmental area of Switzerland. It has some holes in it which occur during production. It is classified as a swiss type or alpine cheese. There are three types of bacteria that are needed to produce Emmenthal, Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreich.

    Emmenthal cheese
    Emmenthal cheese

    Origin of Emmenthal cheese: Switzerland

    Milk Type: Cow's milk

    Uses of Emmenthal cheese: It is usually consumed cold, as the chunk.


    15. Gloucester 

    Gloucester is an English semi-hard cheese, it is traditionally made from milk of Gloucester cattle. There are two types of Gloucester cheese double and single, but Single Gloucester is more crumbly, lighter in texture, and lower in fat than double, double is allowed to age longer period of time, it has a stronger savory flavor.

    Gloucester cheese
    Gloucester cheese

    Origin of cheese: England

    Milk Type: Cow's milk


    16. Gouda 

    Gouda is a sweet creamy semi-hard cheese, made from cow's milk, yellow in color. Originated from the Netherlands, it has a buttery texture and red rind. It goes well with strong beer and port wine.

    Gouda cheese
    Gouda cheese

    Origin of gouda cheese: Netherland

    Milk Type: Cow's milk



    17. Gruyère cheese

     Gruyere is a semi-hard yellow Swiss cheese, it is named after the town Gruyere. It has small pea size holes and a smooth relatively hard texture. Gruyere cheese has a grainy texture, and salty flavor, it comes in many varieties depending on the age.

    Gruyère cheese
    Gruyère cheese

    Origin of cheese: Switzerland

    Milk Type:  Cow's milk

    Use of gruyere cheese: As it is a good melting cheese, mostly use for baking. Use in some dishes such as French onion soup, French toast, cheese sandwiches, often uses with salad, pasta. 




    18. Port Salut 

    Port Salut is a semi-hard French cheese with a creamy texture, it has a mellow, sweet, and savory flavor. Originated from the region Loir valley of France, made from pasteurized cow's milk.

    Port Salut cheese
    Port Salut cheese

    Origin of cheese: France

    Milk Type: pasteurized cow's milk.

    Uses:  It is usually served with fruits and crackers, as it is good melting cheese use in various sauces, sandwiches, pizza.




    Hard cheese

    19. Parmesan 

    Parmesan is the most popular hard Italian cheese, made from cow's milk. It has a fruity and nutty flavor with a crumbly texture. Parmesan is wildly  known as grated cheese use over dishes like soup, pizza, pasta, 

    Parmesan cheese
    Parmesan cheese

    Origin of cheese: Italy

    Milk Type: Cow's milk

    Use of parmesan cheese: Commonly grated over Pizzas, pasta, and can be eaten on its own.



    20. Pecorino Romano 

    Pecorino Romano is a hard Italian cheese with a very crumbly texture. There are regional types of Pecorino Romano like Pecorino Toscano from Tuscany and Pecorino Sardo from Sardinia. It is aged at least 5 months.

    Pecorino Romano cheese
    Pecorino Romano cheese

    Origin of cheese: Italy

    Type of milk:  Sheep milk



    21. Caciocavallo 

    Caciocavallo is a hard type of stretched-curd cheese. originated from It is Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. made from sheep or cow's milk.

    Caciocavallo cheese
    Caciocavallo cheese

    Origin of Caciocavallo cheese: Italy

    Milk Type: Cow's and sheep milk





    Blue cheese

    22. Danish blue 

    It is a strong semi-hard blue-veined cheese, made from cow's milk. Danish blue was invented early in the 20th century by a Danish cheesemaker named Marius Boe.

    Danish blue cheese
    Danish blue cheese

    Origin of cheese: Denmark

    Type of milk: Cow's milk


    23. Dorset Blue

    It is an English blue cheese with a crumbly hard texture, the aging time is 6 weeks.

    Dorset Blue cheese
    Dorset Blue cheese

     Origin of cheese: Dorset, United Kingdom

     Milk type:  skimmed cow's milk


    24. Gorgonzola 

    It is an  Italian veined blue cheese with a crumbly texture and salty taste. Made from unskimmed cow's milk.

    Gorgonzola cheese
    Gorgonzola cheese

    Origin of cheese: Italy

    Milk Type: Cow's milk 

    Use of gorgonzola cheese: It is often used in salad as a dressing, and sometimes use as a topping for steak, and goes well with port, dessert wine.



    25. Roquefort

    Roquefort is a French blue cheese, made from sheep milk with a crumbly texture and tangy taste. Originated from southern France. Maturing take place in the cave

    Roquefort cheese
    Roquefort cheese

    Origin of cheese: France 

    Milk Type: Sheep milk


    26. Stilton 

    It is an English semi-hard blue cheese with a crumbly texture. It is named after the village of stilton.

    Stilton cheese
    Stilton cheese

    Origin of cheese: England 

    Milk Type: Cow's milk

    Use of stilton cheese:  It is commonly served in crackers, and goes well with port, cherry, or dessert wine.


    27. Bleu de Bresse 

    Bleu de Bresse is a French blue wine that originated from the Bresse region of France. It has a soft and mild flavor and is white in color, has the aroma of mushroom.   

    Bleu de Bresse cheese
    Bleu de Bresse cheese

    Origin of cheese: France

    Milk Type: Cow's milk


    Storage of cheese

    Cheese should be stored in a cool, dark place with good air circulation or in a refrigerator. It should be wrapped in either greaseproof paper or aluminum foil to prevent and drying out taking place, store away from the food or it will absorb the flavor of the food.


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