A Guide to Different Cheese Varieties: From A to Z

A IS FOR ASIAGO

We begin our cheese journey with Asiago, a semi-firm Italian cheese hailing from the Veneto region. Asiago cheese comes in two main varieties:”Asiago Fresco” (fresh) and “Asiago Vecchio” (aged). Fresco is mild, creamy, and ideal for melting, while Vecchio boasts a nuttier flavor and crumbly texture, perfect for grating over pasta.

B IS FOR BRIE

Moving on to France, we encounter the luscious Brie cheese. Known for its creamy, white interior and edible rind, Brie has a buttery, earthy flavor. This cheese is best enjoyed at room temperature, spread on crusty bread or paired with fruits like apples and pears.

C IS FOR CHEDDAR

Cheddar cheese originates from England but is now produced worldwide. It’s available in various aging levels, from mild to extra sharp. Cheddar is celebrated for its firm texture and sharp, tangy taste, making it a versatile cheese that can be used in sandwiches, omelets, or even macaroni and cheese.

D IS FOR DANISH BLUE

Danish Blue, also known as Danablu, is a creamy blue cheese hailing from Denmark. With its distinct blue veins, it offers a pungent, slightly salty flavor profile. Danish Blue is excellent in salads or served with crackers and a drizzle of honey.

E IS FOR EMMENTAL

Emmental cheese is Switzerland’s gift to the cheese world. Known for its characteristic holes (called “eyes”), Emmental has a mild, nutty flavor. It melts beautifully, making it a top choice for fondue. It’s also a classic addition to sandwiches.

F IS FOR FETA

Feta, originating from Greece, is a crumbly white cheese made from sheep’s milk, although sometimes it’s combined with goat’s milk. It’s salty, tangy, and perfect for salads, pastries, or as a table cheese.

G IS FOR GOUDA

Hailing from the Netherlands, Gouda cheese is known for its mild, slightly sweet flavor. It’s versatile and can range from young and creamy to aged and firm. Gouda is often enjoyed on its own or melted on sandwiches and in grilled cheese.

H IS FOR HAVARTI

Havarti, from Denmark, is a semi-soft cheese with a buttery, creamy texture. It’s available in various flavors, including dill and caraway. Havarti melts beautifully and is great for sandwiches and cheeseboards.

I IS FOR IBERICO

Iberico cheese comes from Spain and Portugal. It’s typically made from a blend of cow, goat, and sheep milk. This cheese has a rich, nutty taste and is often aged, resulting in a crumbly texture. It pairs wonderfully with Spanish wines and cured meats.

J IS FOR JARLSBERG

Jarlsberg, a Norwegian cheese, is similar to Swiss Emmental but has a milder flavor. It’s famous for its sweet, nutty taste and characteristic holes. Jarlsberg is great for snacking, sandwiches, or melted atop burgers.

K IS FOR KASSERI

Kasseri, hailing from Greece, is a semi-hard cheese made from sheep’s milk. It has a tangy, slightly salty flavor and a melt-in-your-mouth texture when heated. Kasseri is often used in Greek dishes like saganaki or spanakopita.

L IS FOR LIMBURGER

Limburger cheese, originally from Belgium, is known for its strong aroma. It has a creamy texture and a pungent, tangy flavor. Despite its intense scent, Limburger has a devoted following who enjoy it with dark bread and onions.

M IS FOR MANCHEGO

Manchego cheese, from Spain, is made from sheep’s milk and is aged to perfection. It has a firm texture and a nutty, savory taste. Manchego is commonly enjoyed on cheese platters and pairs wonderfully with Spanish wines.

N IS FOR NEUFCHÂTEL

Neufchâtel, hailing from France, is often mistaken for cream cheese. It’s a soft, tangy cheese with a slightly crumbly texture. Neufchâtel is great for spreading on bagels or crackers.

O IS FOR OSSAU-IRATY

Ossau-Iraty is a French cheese produced in the Pyrenees region. Made from sheep’s milk, it boasts a fruity, nutty flavor and a smooth, semi-firm texture. It’s a delightful addition to any cheese board.

P IS FOR PARMESAN

Parmesan cheese, or Parmigiano-Reggiano in Italy, is one of the most famous cheeses globally. It’s aged for several years, resulting in a hard, granular texture and a rich, salty flavor. Parmesan is a must-have for Italian pasta dishes and salads.

Q IS FOR QUARK

Quark cheese is popular in Germany and other European countries. It’s a fresh cheese with a creamy, yogurt-like consistency. Quark is versatile and can be used in both sweet and savory dishes, from cheesecakes to pierogi fillings.

R IS FOR ROQUEFORT

Roquefort, a French blue cheese, is made from sheep’s milk. It’s known for its strong, tangy flavor and distinctive blue veins. Roquefort is a gourmet cheese often enjoyed in salads and dressings.

S IS FOR STILTON

Stilton cheese, from England, is a crumbly blue cheese with a bold, robust flavor. It’s perfect for spreading on crackers, crumbled over salads, or enjoyed with a glass of port wine.

T IS FOR TALEGGIO

Taleggio cheese, from Italy, is a semi-soft cheese with a pungent aroma and a creamy texture. It’s often used in risotto or enjoyed with fresh fruit.

U IS FOR URDĂ

Urdă is a Romanian fresh cheese with a mild, slightly tangy taste. It’s often used in traditional dishes like mămăligă (polenta) or served with honey.

V IS FOR VALDEÓN

Valdeón cheese, from Spain, is a bold and creamy blue cheese made from a blend of cow’s and goat’s milk. It has a robust flavor profile and pairs wonderfully with Spanish wines and cured meats.

W IS FOR WENSLEYDALE

Wensleydale cheese, from England, is a crumbly, slightly tangy cheese that can be found in both traditional and flavored varieties. It’s delightful on a cheeseboard or with fruit.

X IS FOR XYNOTYRO

Xynotyro is a Greek cheese made from sheep or goat milk. It’s often used in Greek salads and dishes like spanakopita.

Y IS FOR YARG

Yarg is a Cornish cheese from England, wrapped in nettles or wild garlic leaves. It has a creamy, slightly crumbly texture and a mild, tangy taste.

Z IS FOR ZAMORANO

Zamorano cheese, from Spain, is made from sheep’s milk and has a firm, crumbly texture. It offers a nutty, savory flavor and is a great addition to cheese platters and tapas.

In conclusion, the world of cheese is a diverse and flavorful one, with options to satisfy every palate. Whether you’re enjoying a classic Cheddar sandwich or exploring the depths of Roquefort, there’s a cheese for everyone. So, next time you’re at your local cheese shop, don’t hesitate to embark on your cheese journey from A to Z, and savor the rich tapestry of flavors that this dairy delight has to offer.