A Full List — Comparison of All Popular Cheeses (110+ Types!)

Cheese is an ooey-gooey melty stuff made from coagulating milk to form curd. There are a lot of delicious cheeses around the world with a wide ranging varieties, favors, textures, and forms.

In this article, I put together a huge and comprehensive list of over a 110+ types of popular cheeses so you will be able to compare and see the differences by yourself.

For example, you can compare the provolone vs Swiss cheese by simply clicking the table of contents (alphabetically) below.

Note: The sugar content of cheese is normally in the form of lactose. So if no strong references, I would use sugar to represent the “lactose concentration” section. Learn more.

Without further ado, let’s get to it.

Ambra di Talamello

	Ambra di Talamello
Origin	Marche, Italy
Type	Hard cheese
Variety	Formaggi di Fossa, Fossa cheese
Texture	Firm
Taste	Sharp, spicy, earthy tang
Color	Golden Amber
Milk Source	Cow, sheep, or goat milk
Pasteurisation	No
Lactose Concentration	Low
For Vegan	–
For low FODMAP diet	Moderation
Aging	2-5 months
Calories	120 calories per oz
Nutrition Note	–
Certification	Non-protected
Uses	Cappelletti or passatelli
Price	N/A

Ambra di Talamello, or Talamello, is a hard cheese made and stored in the tufa limestone pitt to prevent getting robbed in the ancient time. If you would compare it to other cheeses, Talamello is much less crumbly and has a distinct earthy tang.

American Cheese

	American Cheese, yellow/store cheese
Origin	North American
Type	Semi-soft cheese, slice cheese, cheese food
Variety	Processed cheese, prepared cheese
Texture	Soft, low-firm
Taste	Creamy, salty
Color	Yellow, orange, white
Milk Source	Cow, also depends on manufacturers.
Pasteurisation	Yes
Lactose Concentration	Medium-High, read more.
For Vegan	Yes, this one.
For low FODMAP diet	With moderation. 2.3g sugar per 100g.
Aging	No
Calories	104 calories per oz (USDA data)
Nutrition Note	Contain a list of less healthy added ingredients, such as a high level of saturated fat.
Certification	Non-protected
Uses	Pasta casseroles, grilled cheese, cheeseburger.
Price	$0.41 per slice (1 oz), here.

You can’t exactly call an American cheese a natural cheese; but a processed cheese made from the natural cheese, such as the cheddar and Colby. The cheese emulsifies oil in the water, as a resulting, it melts nicely.

American cheese is cheap and widely available in grocery stores across the states. Health-wise, to compare it to the natural cheese like provolone, the American cheese is on the opposite side of the healthy spectrum due to the fact that about 50% of added ingredients used. In other words, only ~50% is real cheese.

Asiago

	Asiago
Origin	Veneto, Trentino-Alto Adige, Italy
Type	Hard Cheese
Variety	Asiago Pressato, Asiago d’allevo
Texture	Hard, Grainy
Taste	Sweet, bitter, spicy, savory
Color	Pale, straw
Milk Source	Cow
Pasteurisation	No
Lactose Concentration	Very low
For Vegan	No
For low FODMAP diet	Yes
Aging	3-18 months, or above.
Calories	130 calories per oz (Boat’s Head)
Nutrition Note	An healthy aged cheese with a considerable amount of histamine.
Certification	PDO
Uses	Bread, pasta, risotto, salad, etc.
Price	$0.86/oz, here.

Asiago is a cow milk cheese similar to parmesan (parmigiano reggiano DOP). It is gritty but not crumbly. Depends on how long it aged; the texture, taste and nutrition may varied – and you guessed it, the longer the better flavor.

Another fact that tell apart asiago from most other hard cheeses is maturation/aging is occurred in the dairies located 600m above sea level. That’s why you normally see the label of mountain icon on it.

Bastardo del Grappa

	Bastardo del Grappa
Origin	Monte Grappa, Veneto, Italy
Type	Semi-soft cheese
Variety	–
Texture	Soft, crumbly, grainy (aged)
Taste	Strong, light sweet, natural herb fragrance
Color	Pale, straw
Milk Source	Semi-skimmed cow, goat milk
Pasteurisation	Yes
Lactose Concentration	–
For Vegan	–
For low FODMAP diet	–
Aging	2-4 months
Calories	113 calories per oz (Caseus Veneti)
Nutrition Note	If goat milk was added, it will have a higher calcium & various vitamins, and lesser lactose.
Certification	PAT
Uses	Table cheese
Price	N/A

Bastardo del Grappa was named “bastard” due to the mixed milk used during the cheesemaking, where the cow’s milk was not sufficiently added, and can not turn into a more popular Morlacco cheese.

The cheese normally aged for 2-4 months, or sometimes longer. The less matured Bastardo appears softer than many other semi-soft cheeses like pepper jack or gorgonzola.

Most of the makers use cow milk today, but some remained to include a portion of goat milk. In that case, the cheese will be grainier.

Bel Paese

	Bel Paese
Origin	Melzo, Lombardy, Italy
Type	Semi-soft cheese
Variety	–
Texture	Soft waxy, smooth
Taste	Mild, slight salty, milky, buttery
Color	Pale yellow
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Low
For Vegan	–
For low FODMAP diet	Yes
Aging	1-2 months or longer
Calories	Low
Nutrition Note	Semi-soft cheese usually contain lesser fat and protein, may gone bad faster due to higher moisture.
Certification	No
Uses	pizzas, casseroles
Price	$1.01/oz, here.

Bel Paese is a semi-soft cheese with a waxy look, especially for a less matured one, you will notice a thin slimy layer sitting on top of it. It’s quite normal as the layer was controlled and brine-washed by cheesemakers throughout the curing stage to maintain the flavour.

Bel Paese is a good substitute for mozzarella. Although they both share a similar taste, but Bel Paese has a slightly richer and stronger tang, making them excellent for cracker snacks.

Bergader Almkase cheese

	Bergader Almkase cheese
Origin	Waging am See, Germany
Type	Semi-soft cheese
Variety	Bergader Almkäse Nussig
Texture	Soft
Taste	Rich, creamy
Color	Pale golden yellow
Milk Source	Bavarian Alps Cow
Pasteurisation	Yes
Lactose Concentration	Very low (0.1g per 100g)
For Vegan	–
For low FODMAP diet	Yes
Aging	2-4 months
Calories	101 calories per oz (Official data)
Nutrition Note	Study shows that Alpine cow milk is healthier, learn more.
Certification	Non-protected
Uses	Various dishes, desserts
Price	N/A

Bergader Almkase cheese is one special cheese that made from Bavarian Alps cow milk by a company named Bergader from Germany. When compare with other semi-soft cheeses, it outcompeted many with a richer and creamier taste.

Bergader Almkase is available in a few Germany-localized flavors, such as with chili, nut, or peppers. Studies suggest that the Alpine cow milk actually provides a higher nutrition value than the regular cow milk.

Bergenost

	Bergenost
Origin	Yancey’s Fancy, Corfu, New York
Type	Semi-soft cheese
Variety	Norwegian style
Texture	Smooth, firm
Taste	Mild sweet, slight sour, buttery, rich
Color	Green wax casing, pale yellow
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Low
For Vegan	Yes
For low FODMAP diet	Yes
Aging	N/A
Calories	132 calories per oz
Nutrition Note	An ounce of (triple-cream) Bergenost contains around 40% of dairy (8g) saturated fat intake, take in moderation.
Certification	New York State Fair Cheese Contest 1999 (Gold medal)
Uses	Table cheese
Price	$0.62/oz, here.

Bergenost by Yancey’s Fancy is a triple-cream Norwegian-style cheese. It has a similar taste resembling white cheddar, but creamier and more flavourful, altogether with hints of sourness.

As for the texture, it’s quite firm but not as solid as the aged hard cheese like parmesan. That said, this semi-soft cheese is still spreadable but not as good as soft cheeses like gorgonzola or brie.

Berkswell cheese

	Berkswell cheese
Origin	Berkswell, West Midlands, England
Type	Hard cheese
Variety	Berkswell Ewe, Berkswell Hard
Texture	Firm, grainy
Taste	Sweet, nutty, fruity, rich buttery
Color	Brown, straw, pale yellow
Milk Source	Ewe milk (Friesian and Dorset sheep)
Pasteurisation	No
Lactose Concentration	Very low, (Less than 0.01g per 100g)
For Vegan	No
For low FODMAP diet	Yes
Aging	4 months and above
Calories	122 calories per oz
Nutrition Note	This traditional cheese is made of unpasteurised milk, therefore it’s not recommended for those with weakened immune system, i.e. pregnant women, elderly.
Certification	Won Artisan Cheese Awards 2017 as Supreme Champion, Best English Cheese, and Best Farmhouse Cheese.
Uses	Appetiser or table cheese.
Price	$1.16/oz, here.

During the making of Berkswell Cheese, it is moulded in a plastic colander – therefore the shape and imprints. Despite the crusty chewy rind, it’s actually quite soft and smooth inside.

Berkswell cheese is often compared to hard cheese like parmesan, pecorino or manchego, but it has a significantly higher fat content (45-48%) compared to them (average 25-30%), learn more.

Due to the extra fat content, the matured Berkswell Cheese appears less crumbly.

Bleu de Gex

	Bleu de Gex
Origin	Jura, Ain, France
Type	Semi-soft cheese
Variety	Blue cheese
Texture	Firm, smooth, slight crumbly, floury rind
Taste	Vanilla/mushroom-like smell, densely buttery, acidic, slight nutty, hints of salty & bitterness
Color	Pale yellow, straw, veined blue
Milk Source	Simmental or Montbéliard cows
Pasteurisation	No
Lactose Concentration	–
For Vegan	No
For low FODMAP diet	–
Aging	21 days and above
Calories	100 calories per oz
Nutrition Note	A young cheese made using the full fat unskimmed milk. It has a slight higher fat content.
Certification	AOC French, PDO, AOP
Uses	Bread, pasta, salad, cracker snacks.
Price	$0.75/oz

Bleu de Gex is a lesser known blue-veined cheese made by adding the mold (Penicillium roqueforti) spore into the milk curd. It has a cheesemaking process similar to most other blue cheeses, including gorgonzola and Roqueforti cheese.

The cheese offers a very strong, flavourful taste which definitely packed a punch. According to locals, it’s said to be one of the strongest tasting blue cheese, outcompeting Roquefort.

Bocconcini

	Bocconcini
Origin	Naples, Italy
Type	Semi-soft cheese
Variety	Mozzarella
Texture	Soft, spongy, round
Taste	Milky
Color	Milky white
Milk Source	Cow, water buffalo
Pasteurisation	Sometimes
Lactose Concentration	Very low (0.1g per oz)
For Vegan	Yes, here.
For low FODMAP diet	Yes
Aging	No
Calories	77 calories per oz (Seller provided)
Nutrition Note	Low calories with considerable amount of nutrition. Light food and suitable for various diet.
Certification	Non-protected, except Bocconcino di Bufala Campana DOP
Uses	caprese salad, pasta
Price	$13.55/count, here.

Bocconcini is the same as mozzarella, but in a mouthful bite-size version. Most cheesemakers who produce mozzarella will normally to have bocconcini in their list.

Since the normal mozzarella can be either made from cow’s milk or buffalo’s milk (whose PDO protected), the bocconcini will then inherit the PDO certification under these circumstances. Nonetheless, most bocconcini at the groceries are made using the cow’s milk.

The buffalo bocconcini is having a denser taste in compared to the cow’s bocconcini.

Bra cheese

	Bra cheese
Origin	Bra, Cuneo, Piemonte, Italy
Type	Semi-hard cheese
Variety	Bra duro, Bra Tenero, Bra d’alpeggio
Texture	Soft or hard, firm, waxy rind (seed oil)
Taste	Piquent, sharp, sweet, medium buttery
Color	Straw yellow
Milk Source	Semi-skimmed cow, goat, sheep
Pasteurisation	Sometimes
Lactose Concentration	0g, learn more.
For Vegan	No
For low FODMAP diet	Yes
Aging	2-6 months
Calories	130 calories per oz
Nutrition Note	Comparable to other hard aged cheese, but the nutrition content may vary from the milk source/amount used.
Certification	PDO
Uses	Table cheese. Grating on dishes like pasta or casseroles.
Price	$4.25/oz, here.

Bra Duro, or Bra cheese, is a traditional cheese made from the goat, sheep or cow milk. It’s less known thus less demand in the states, and the pricing is therefore higher than the other cheeses. Bra cheese is known to have a flavor close to a regular cheddar, but slightly sharper. Rather a smooth surface like cheddar, Bra cheese is having a “duro” darker look which means rugged in Italian.

Out of 3 varieties, two of the Bra cheese (Bra Duro & Bra Tenero) were awarded as DOP in 1982. The cheese is normally aged for less than 6 months, which is said to be “medium matured” but it still give a satisfying strong taste.

Brick cheese

	Brick cheese
Origin	Wisconsin, US
Type	Semi-soft cheese
Variety	–
Texture	Soft, firm, sticky
Taste	Mild, slight sweet, sharp, buttery
Color	Pale orange, pale yellow, white
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Very low (0.1g per oz)
For Vegan	No
For low FODMAP diet	Yes
Aging	2-4 months
Calories	105 calories per oz (USDA data)
Nutrition Note	–
Certification	Non-protected
Uses	Sandwich, appetiser.
Price	$0.96/oz, here.

Similar to limburger and other Franch cheeses, the bacteria culture Brevibacterium linens was used to age the brick cheese so to develop a distinct taste and rugged look.

As for the taste, brick cheese is closely resembling the white cheddar but with a stronger tang, so it is a great alternative too.

Brie

	Brie
Origin	Seine-et-Marne, France
Type	Semi-soft cheese
Variety	Brie de Meaux, Brie de Melun, Brie Noir, Cornish Brie, Somerset Brie
Texture	Soft
Taste	Rich, creamy, smooth
Color	White, pale yellow
Milk Source	Whole or skimmed cow or goat milk
Pasteurisation	Sometimes
Lactose Concentration	Low, as in 0.1g of sugar per oz, learn more.
For Vegan	No, try this substitute at $3.3/oz.
For low FODMAP diet	Yes
Aging	1 months and above
Calories	95 calories per oz (USDA data)
Nutrition Note	Brie contains a considerable amount of histamine content (40.49 mg/kg) and should be avoid if you’re on low histamine diet.
Certification	Non-protected. AOC for both Brie de Meaux and Brie de Melun.
Uses	Table cheese
Price	$1.41/oz, here.

Brie is quite similar to camembert in many aspects – they are both soft-ripped and native to the Brie Region in France. However, camembert seems to gaining an upper hand in not just getting the AOC but it’s also a PDO certification in 1992.

Despite, they both are having a large number of followers across the nation. As for the taste, brie is slightly milder than camembert.

Brös

	Brös cheese
Origin	Piedmont and Liguria, Italy
Type	Soft cheese
Variety	Bros, bross, brus, bruss
Texture	Soft, crumbly
Taste	Strong, pungent, sour
Color	White, depends on the cheese used
Milk Source	Sheep
Pasteurisation	–
Lactose Concentration	Low
For Vegan	–
For low FODMAP diet	Yes
Aging	2 months and above
Calories	–
Nutrition Note	The strong pungent/rancid taste is due to the bacteria reaction under the no-oxygen environment where chemicals such as ammonia and histamine is produced, thus contributing the strong taste. May not suitable for some.
Certification	Non-protected
Uses	Spreadable cheese for cracker’s snacks.
Price	N/A

Brös cheese is said to be a recycle cheese (to avoid of waste) where the leftover is collected and sealed in the jar for months. It results in a very pungent tasting grainy cheese spread (sometime paste-like) due to excessive microbial reaction – ammonia produced – under the anaerobic environment.

The traditional Brös is often made using the sheep cheese like ricotta to mix with homemade grappa wine for an exceptional taste.

If you are looking for a stronger cheese spread alternative to brie or cream cheese, this one is for you.

Burrata

	Burrata
Origin	Andria, Apulia, Italy
Type	Semi-soft cheese
Variety	–
Texture	Elastic outer layer, creamy inner layer
Taste	Milky
Color	Milky white
Milk Source	Cow, Buffalo
Pasteurisation	Sometimes
Lactose Concentration	Very low
For Vegan	No, try this making kit here for vegan.
For low FODMAP diet	Yes
Aging	No
Calories	99 calories per oz (Buratta house)
Nutrition Note	Light weight, very nutritious, suitable for those on diet.
Certification	PGI
Uses	Salsa, pasta, grilled cheese, cracker’s snack.
Price	$3.31/oz, here.

Burrata is made from mozzarella, but when cut open the inside bursting out with stracciatella and cream. It’s also available in many different flavors. Burrata is the variation of mozzarella and bocconcini.

Caciocavallo

	Caciocavallo
Origin	Apulia/Campania/Calabria/Basilicata/Molise, Italy
Type	Semi-hard cheese
Variety	Caciocavallo ragusano, caciocavallo silano
Texture	Firm, springy, granular
Taste	Rich, sharp, salty, tangy, earthy-almond undertone
Color	Golden yellow, pale straw
Milk Source	Raw cow, sheep milk
Pasteurisation	Yes
Lactose Concentration	Low
For Vegan	No
For low FODMAP diet	Yes, with moderation
Aging	2-6 months
Calories	125 calories per oz (Seller provided)
Nutrition Note	–
Certification	PDO, DO
Uses	Sandwiches, appetiser, table cheese, grating on dishes.
Price	$1.15/oz, here.

Caciocavallo is a good substitute to provolone. Not only do they have the similar appearance but also the taste. That being said, provolone do has a slight nutty mellow taste that goes all the way to the back of your tougue; A well matured caciocavallo, on the other hand, is smoother and has a pleasant herb-like aromatic flavour. Both of them are certified with PDO.

Unlike provolone who has lots of varieties, shapes and sizes; caciocavallo remains singular and usually small as in gourd- or pear-like shape.

Cacio figurato

	Cacio figurato
Origin	Sicily, Italy
Type	Semi-hard cheese
Variety	Caciocavallo
Texture	Firm, springy, granular
Taste	Rich, sharp, salty
Color	Pale, straw, yellow
Milk Source	Raw cow, sheep milk
Pasteurisation	Sometimes
Lactose Concentration	Yes
For Vegan	–
For low FODMAP diet	Yes
Aging	2-6 months
Calories	125 calories per oz
Nutrition Note	–
Certification	Non-protected
Uses	Gift, souvenir
Price	–

Cacio figurato is a Caciocavallo variety being shaped into animals, including the cow, pig, deer, horse, chicken and more. The cheese was spun & shaped quickly (while still hot) into figures, later brined, and aged for months. It results in a good look exquisite gift or souvenir, and you guessed it, edible too.

The taste resembling provolone and caciocavallo, where we mentioned above.

Caciotta

	Caciotta
Origin	Tuscany, Italy
Type	Semi-hard cheese
Variety	Tuscan cacciola, caciotta toscana, caciotta di capra, caciotta di fattorie
Texture	Firm to less firm (varied)
Taste	Mild
Color	Pale brown, straw, yellow, white
Milk Source	Cow, ewe, goat, buffalo
Pasteurisation	Sometime
Lactose Concentration	Low
For Vegan	–
For low FODMAP diet	Yes
Aging	2 months
Calories	91.7 calories per oz
Nutrition Note	A young aged cheese made from various milk depending on the manufacturers, thus the nutrition value may vary.
Certification	Non-protected
Uses	Table cheese
Price	$4.66/oz, here.

Caciotta is said to be a universal cheese originated from the rural area in Italy, where it can also be made with various source of milk, including cow, ewe, goat, buffalo, or in a combination. It often comes in various colors, sizes and shapes due to the different cheesemaking environment. The one showing above is the typical barrel look, some may appear darker as well.

Unlike others, caciotta is only aged for a short while. The taste is therefore milder and milkier, but the flavor is strong enough to use as cooking cheese.

Colby cheese

	Colby cheese
Origin	Colby, Wisconsin, United States
Type	Semi-hard cheese
Variety	Longhorn
Texture	Firm, smooth
Taste	Nutty, mild, sweet
Color	Orange
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Fair, 3.4g lactose per oz.
For Vegan	No
For low FODMAP diet	Yes, with moderation
Aging	No or lightly aged for less than 1 month.
Calories	110 calories per oz, learn more.
Nutrition Note	Colby is lightly to no aged, so the lactose is slightly higher than others aged cheese. Fresher cheese typically has a lower level of tyramine, therefore suitable for those who having a low-tyramine diet.
Certification	Non-protected
Uses	Table cheese
Price	$0.88/oz, here.

Colby cheese is one of the orange cheeses (annatto colouring) with little to no maturation period. The cousin cheeses include the American cheese, Montery jack and cheddar. Colby cheese is almost identically produced just like Montery jack and cheddar.

The difference is that Colby is made without going through the cheddaring process and is washed with water (reduce acidity). It is therefore milder, less tangy and slightly sweeter.

Nonetheless, they all share a good mild taste and is excellent to serve as table cheese snacks. Colby can be made quite easily at home too, watch this.

Colby-Jack cheese

	Colby-Jack cheese
Origin	Wisconsin, United States
Type	Semi-hard cheese
Variety	Colby cheese, Monterey Jack
Texture	Soft, smooth
Taste	Mild, creamy
Color	Orange, white
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Low
For Vegan	No
For low FODMAP diet	Yes
Aging	No
Calories	110 calories per oz (Official data)
Nutrition Note	Similar to colby cheese.
Certification	Non-protected
Uses	Table cheese, use in various cooking or dessert.
Price	$0.54/oz, here.

Colby-Jack cheese is, you guessed it, a perfect mix of Colby and Montery Jack. It results in a fascinating appearance – white-marbled orange cheese that attracts every kid passedby. For the taste, this cheese is a good option for those who aren’t looking for sharp/tangy cheese.

Calcagno

	Calcagno
Origin	Sardinia, Italy
Type	Hard cheese
Variety	Pecorino
Texture	Hard, crumbly, grainy, flaky
Taste	Herbaceous, intense, compact, aromatic, sweet, spicy
Color	Pale, ginger yellow
Milk Source	Sheep
Pasteurisation	No
Lactose Concentration	–
For Vegan	–
For low FODMAP diet	–
Aging	Traditional 1-2 years in Castelcivita caves; industrial 7 months and above.
Calories	108 calories per oz (Sifor)
Nutrition Note	–
Certification	Non-protected
Uses	Grated on pasta, melted dishes, soup, casserole and more.
Price	$2.18/oz, here.

Calcagno is a pecorino style hard cheese that bursts with flavor. The authentic calcagno has a taste so strong that it rivals with the “king of cheese” parmigiano reggiano (also parmesan). In compared to parmesan, calcagno is less fruity but giving hints of herbaceous undertone.

To find the artisanal calcagno can be difficult. The industrial maker nowadays is having a slight different standard of operating procedure which may alter the taste.

Comté

	Comté cheese
Origin	Jura Massif, France
Type	Semi-hard cheese
Variety	–
Texture	Firm, grainy
Taste	Nutty, earthy, mild, sweet, salty
Color	Dusty brown rind, ivory
Milk Source	Montbéliarde, French Simmental Cow
Pasteurisation	No
Lactose Concentration	Low (1.42g per oz).
For Vegan	–
For low FODMAP diet	Yes with moderation
Aging	4-36 months and above
Calories	119 calories per oz
Nutrition Note	Comté is having a good calcium/phosphorus ratio. It’s also a less salty cheese. Learn more.
Certification	AOC French, PDO
Uses	Use in various cooking dishes.
Price	$2.28/oz, here.

Comté is known as the French Gruyère for a reason. Not only that Comté is having an almost identical look to Gruyère, it is also recognised as one of the finest cheese with its complex flavor and high popularity in France. Comté is the first cheese to received the AOC certification in 1958.

When it comes to taste comparison with gruyère, comté is clearly having a stronger and nuttier taste, especially the one that aged for more than at least 12 months.

Capricious

	Capricious cheese
Origin	Petaluma, California, United States
Type	Hard cheese
Variety	Cowpricious (using cow’s milk)
Texture	Hard, oil rubbed, grainy
Taste	Caramel, creamy, nutty, tart
Color	Moldy dark brown rind, straw
Milk Source	Goat
Pasteurisation	Yes
Lactose Concentration	Low
For Vegan	Yes, vegetable rennet used.
For low FODMAP diet	Yes
Aging	6-12 months and above.
Calories	–
Nutrition Note	–
Certification	Won “Best in show” at ACS 2002.
Uses	Grated on various dishes.
Price	Unavailable, check website.

Capricious may not have the best appetising look that you’d expecting for a classic cheese, but hey, never judge a book by its cover! Name after the Italian word for goat “capra”, or perhaps, simply the capricious nature of goat, capricious cheese may surprised you with its goaty-nutty flavor.

Achadinha Cheese, a family owned business, who created this artisan cheese, is also selling the other variety using the cow’s milk – Cowpricious. You can get some via the link above to their website.

Goat cheese is naturally containing more nutrition, lesser lactose, and easier to absorb by human body (1), therefore it’s said healthier than cow’s cheese. So for those who are a fans of goat cheese like feta or the “bastard” cheese, you can never miss this one!

Caprino

	Caprino
Origin	Italy
Type	Semi-soft cheese
Variety	Caprino fresco, Caprino stagionato
Texture	Soft, crumbly
Taste	Creamy, salty, tangy
Color	White, yellow, straw, reddish brown
Milk Source	Goat, cow
Pasteurisation	Sometimes
Lactose Concentration	Very low (<0.03g/oz), learn more.
For Vegan	No
For low FODMAP diet	Yes
Aging	2 days to 6 months
Calories	71 calories per oz (Official data)
Nutrition Note	Varied from different source.
Certification	Non-protected
Uses	Table cheese
Price	$2.85/oz, here.

Caprino cheese refers to the types of cheese which made from the goat milk. Some makers will combine with cow’s milk nowadays. Caprino is having 2 major varieties – fresco and stagionato (pictures above).

It is often made from many different places in Italy. For example, Caprino di Rimella and Caprino di Cavalese.

Fresco means fresh, so it looks milky white just like feta, but it’s normally rolled into a long cylindrical shape; While the stagionato version is aged for months, normally 3-6 months depending on the producers. The environment standard and process of manufacturing will also be slightly different, therefore the discrepancies.

Casciotta d’Urbino

	Casciotta d’Urbino DOP
Origin	Urbino, Marche, Italy
Type	Semi-soft cheese
Variety	Caciotta di Asiago, Caciotta di capra, Caciotta di pecora, and more.
Texture	Soft, crumbly, shiny waxed
Taste	Sweet, medium-low aromatic, mildly acidic, milky, rich
Color	Pale yellow, ivory
Milk Source	Cow and sheep, in 3:7 or 2:8 ratio.
Pasteurisation	Yes
Lactose Concentration	–
For Vegan	–
For low FODMAP diet	–
Aging	3-4 weeks
Calories	99.4 calories per oz, learn more.
Nutrition Note	–
Certification	DO, DOP
Uses	Prepare with bread, salad, meats, and more.
Price	$0.69/oz, here.

Caciotta is a lightly aged cheese that made with sheep and a small part (20-30%) of cow milk, which increases the milk consistency for a brief aging period. It’s usually sold in a small shape with oil waxed.

Castelmagno

	Castelmagno DOP
Origin	Cuneo, Piedmont, Italy
Type	Semi-hard cheese
Variety	–
Texture	Firm, crumbly, rugged
Taste	Savoury, mild nutty, salty
Color	Brown, pale yellow
Milk Source	Cows, ewes, goats
Pasteurisation	Sometimes
Lactose Concentration	low (0.14g sugar per oz)
For Vegan	No
For low FODMAP diet	Yes with moderation
Aging	2 months and above
Calories	116.5 calories per oz
Nutrition Note	Castelmagno DOP is an artisan cheese where it can be unpasteurised, traditionally. But it’s has to be pasteurised before imported to the US. Be noted on the source before buying.
Certification	PDO
Uses	Gnocchi, risotto, pasta, etc.
Price	$5.33/oz, here.

Castelmagno is a DOP approved cheese from Italy. It’s made from a combination of cow’s milk with 5-20% of sheep + goat milk, resulting in a unique tasting Castelmagno cheese.

Castelmagno has a rather rough and rugged outer rind compared to the other cheeses. Also, it doesn’t require adding in microorganisms to aid with the aging process, as all the process happened naturally in the Cuneo region 650-1000m above sea level.

Similar cheese such as the Bra cheese, which is another medium-matured PDO cheese in Cuneo region too, is having a good name for a strong taste.

As for the price $5.33/oz, it is a little pricey if you want to get a taste of this cheese in the states. I’ve added a link to Amazon at above so you can check the latest price.

Casu marzu

	Casu marzu
Origin	Sardinia, Italy; France.
Type	Soft cheese
Variety	Casgiu merzu, casu modde, casu fràzigu
Texture	Soft, moist, doughy, mushy
Taste	Pungent, Intense, strong acidic taste (rancid),
Color	Straw, yellow
Milk Source	Sheep
Pasteurisation	No
Lactose Concentration	–
For Vegan	–
For low FODMAP diet	–
Aging	2-3 months
Calories	–
Nutrition Note	Due to the potential health concern for eating the live larvae, the cheese is banned by the US, Italy, and EU.
Certification	Non-protected
Uses	Local dishes
Price	$6.25/oz (illegal to sell)

Casu marzu is a special cheese that is not for the faint of heart. It’s a maggot-infested artisan cheese. It may sound like a Japanese character, but it’s originated in Italy and France.

The cheese is made almost the same way as pecorino but is left out for the cheese flies Piophila casei to lay eggs naturally in the cheese. The flies ate the cheese, excreted out, and ended up forming a paste-like soft casu marzu cheese.

Casu marzu is said to having a similar taste in between gorgonzola and parmesan – mild sweet but overly ripped, and has a rancid-like taste.

Camembert

	Camembert
Origin	Camembert, Normandy, France
Type	Soft cheese
Variety	Camembert Le Châtelain
Texture	Soft-ripened, moist, runny
Taste	Sweet, creamy, buttery
Color	White, pale yellow
Milk Source	Raw cow milk
Pasteurisation	No
Lactose Concentration	low, 0.1g of sugar per oz (USDA data)
For Vegan	No
For low FODMAP diet	Yes
Aging	21 days
Calories	85 calories per oz (USDA data)
Nutrition Note	The traditional camembert PDO did not undergo pasteurisation. But those that needs to be sold in the US have to be pasteurised by law.
Certification	AOC, PDO
Uses	Cheese spread for cracker’s snacks, use in various desserts.
Price	$4.77/oz, here.

Camembert is covered by white mold Penicillium camemberti which ingested the cheese and turn it from hard to become soft and runny.

Camembert is a close relative of Brie where they share a very similar manufacturing process. The camembert tho, is slightly creamier and stronger than brie.

They both have an odor and strong repelling smell. The smell is from the chemical compounds such as the isovaleric acid (sour sweaty smell similar to foot odor) and ammonia due to excessive microbial’s activities in the cheese.

Cheddar

	Cheddar
Origin	Cheddar, Somerset, England
Type	Hard cheese
Variety	West Country Farmhouse Cheddar, red cheddar
Texture	Hard, smooth, crumbly
Taste	Sharp (depends on aging), rich, creamy, mellow
Color	Orange, white, pale yellow
Milk Source	Cow
Pasteurisation	Frequent
Lactose Concentration	Low, 0.1g per oz
For Vegan	No, but try this one.
For low FODMAP diet	Yes
Aging	2-36 months
Calories	114 calories per oz (USDA data)
Nutrition Note	The “cheddaring process” reduces the pH of the cheddar, increases acidity, and therefore taste sharper and tangier. It may not suitable for those who prone to heartburn.
Certification	PDO, PGI
Uses	Can be used in soup, macaroni, grating on dishes, do well in various cooking.
Price	$0.85/oz, here.

Cheddar is one of the most loved cheeses in both the US and UK. Compare to other hard cheeses, cheddar is quite an acidic one with the pH value 5. The lower acidity helped the milk coagulating into curd, and will also increase the shelf life by preventing (slow down) the microbes’ growth during the aging period.

Cheddar shares a lot of similarity with Colby and Montery Jack, which are both milder than cheddar.

Chabichou du Poitou

	Chabichou
Origin	Poitou, Perigord, France
Type	Semi-soft cheese
Variety	Chabichou du Poitou
Texture	Soft, mold-ripened, grey patches
Taste	Salty, sweet, mild tangy, buttery
Color	Milky White, straw yellow
Milk Source	Whole goat milk
Pasteurisation	No
Lactose Concentration	Low-fair
For Vegan	Yes
For low FODMAP diet	Minimal
Aging	2-6 week
Calories	81 calores per oz
Nutrition Note	Similar to feta, it has a slightly higher acidity and containing a considerable amount of fat content.
Certification	AOC France
Uses	Table cheese, cheese spread
Price	$1.68/oz, here.

Chabichou du Poitou is a goat cheese that has a taste similar to feta, but richer. The signature wrinkled rind is due to the penicillium mold added during the aging period, where the mold will be left to populate themselves uncontrollably for weeks, whereby turning the firm cheese into a soft whitish chabichou.

Cottage Cheese

	Cottage Cheese
Origin	N/A
Type	Soft cheese
Variety	Farmers’ cheese (pressed cottage)
Texture	Soft, runny
Taste	Mild, creamy
Color	Plain white
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Low-fair, approx 0.1g per oz.
For Vegan	Yes, check the label.
For low FODMAP diet	Minimal
Aging	No
Calories	28 calories per oz (USDA data)
Nutrition Note	Very low in calories among the cheese options.
Certification	Non-protected
Uses	Cheese spread, salad, eat with fruit.
Price	$6.17/oz, here.

Cottage cheese is a mild cheese with very low calories and a good amount of calcium. It can be made at home very easily, watch how to make cottage in just 10 minutes.

A very similar rival to cottage cheese is ricotta – which can be made from goat, sheep, cow, or buffalo milk. For that reason, ricotta is often much richer with fat and cholesterol content.

Neufchâtel

	American Neufchâtel cheese (also called farmers’ cheese)
Origin	Neufchâtel-en-Bray, Normandy, France.
Type	Semi-soft cheese
Variety	American Neufchâtel, Cœur de Neufchâtel
Texture	Soft, firm, mold-ripened, grainy
Taste	Creamy, nutty, yeasty
Color	White, pale brown
Milk Source	Cow
Pasteurisation	Sometimes
Lactose Concentration	Low-fair (0.9g of sugar per oz)
For Vegan	No
For low FODMAP diet	Minimal
Aging	1-2 weeks
Calories	72 calories per oz (USDA data)
Nutrition Note	It is having a lower fat content (~20%) compared to other soft cheeses, especially those made of goat or sheep milk.
Certification	AOC France, PDO
Uses	Dips, go well with desserts
Price	$0.24/oz, here.

Neufchâtel, also called farmer’s cheese, is an artisan cheese that is featuring a heart shape. It’s also available in many other shapes, such as log or block, but heart shape prevailed.

Do not confused Neufchâtel cheese with camembert; but they do share some similarities, such as originated from the Normandy region, made using local cow milk, similar appearance, and also aged for 2-4 weeks. Neufchâtel cheese is less salty than camembert, but is having a much higher (9x) sugar and lactose content, according to the USDA.

Cougar Gold cheese

	Cougar Gold cheese
Origin	Pullman, Washington, United States
Type	Semi-hard cheese
Variety	Natural viking, natural cheddar, smoking cheddar
Texture	Firm
Taste	Creamy, nutty
Color	White, pale yellow
Milk Source	University’s 135 Holstein cows
Pasteurisation	Yes
Lactose Concentration	Very low
For Vegan	No
For low FODMAP diet	Yes
Aging	1 year and above
Calories	110 calories per oz (official site data)
Nutrition Note	Doubling the Vitamin A content (10%) than the normal cheddar (5%).
Certification	Non-protected
Uses	Soup, funeral potatoe, Mac & grilled cheese
Price	$1.63/oz, here.

By WSU creamery, Cougar Gold cheese is a variety of cheddar cheese sold in tin cans. They claimed that the cheese if stored properly will last indefinitely, and have customers have already aged the cheese for over 30 years.

By comparing to the normal cheddar nutrition label, Cougar Gold cheese shows a higher vitamin A, but the rest of the nutritional value is almost identical.

Cream Cheese

	Cream Cheese
Origin	England
Type	Soft cheese
Variety	–
Texture	Soft, creamy
Taste	Mild
Color	Plain white
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	0.1-0.8 per oz
For Vegan	Yes
For low FODMAP diet	Yes with moderation
Aging	No
Calories	97.7 calories per oz (USDA data)
Nutrition Note	Cream cheese should be consumed 2 weeks after opened. High in fat, consume with moderation.
Certification	Non-protected
Uses	Spread in pasta, chicken dishes, bread, bagels, cracker snacks, sauce, and more.
Price	$0.89/oz, here.

Cream cheese is a popular soft cheese. It’s normally sold in block or spread, as the tub is more spreadable out of the fridge; while block can be cut into slices or cubes for various cooking purposes.

Crucolo

	Rifugio Crucolo
Origin	Trentino, Italy
Type	Semi-hard cheese, artisan
Variety	Il piu’ Saporito, Il piu’ dolce, Al vino
Texture	Firm
Taste	Mild, pungent, spicy, buttery
Color	Ivory
Milk Source	Cow
Pasteurisation	No
Lactose Concentration	–
For Vegan	No
For low FODMAP diet	–
Aging	1-2 months
Calories	–
Nutrition Note	–
Certification	Non-protected
Uses	Table cheese
Price	$4.8/oz, here.

Crucolo is an artisan cheese aged in a cellar under a restaurant along with cold meats, wines and salami. The cheese is sold in 3 varieties in Italy, but there is currently only 1 variety “Il Piu’ Saporito” is available in the states.

Il piu’ saporito crucolo is aged for 60 days, washed with water and turned twice a week. It has a milder taste of three. Il piu’ dolce crucolo is only matured for about 30 days, it’s therefore creamier; and the al vino crucolo is soaked through red Trentino wine before aged.

Crutin

	Crutin (also called cutin truffle)
Origin	Langhe, Piedmont, Italy
Type	Hard cheese
Variety	Beppino Occelli
Texture	Hard, compact
Taste	Truffle, citrus
Color	Straw
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	–
For Vegan	No
For low FODMAP diet	–
Aging	1-2 months
Calories	–
Nutrition Note	–
Certification	Non-protected
Uses	Table cheese, pasta, gnocchi, soup.
Price	$2.47/oz, here.

Crutin is often confused with Crottin cheese, which is a completely different cheese made using the goat milk originated from France. They are not the same.

Crutin is lightly aged for 1-2 months in a cellar under the tuff, what gives it a unique fragrance. The process is somewhat similar to another cellar aged cheese Crucolo we mentioned above.

Cuajada

	Cuajada
Origin	Spain
Type	Semi-soft cheese
Variety	coalhada
Texture	Soft, smooth
Taste	Mild, creamy
Color	White, brownish
Milk Source	Ewe, cow
Pasteurisation	Sometimes
Lactose Concentration	Low-fair
For Vegan	No
For low FODMAP diet	Minimal
Aging	No
Calories	25 calories per oz
Nutrition Note	Most of the lactose were drained as whey during the curdling process, but some may retain.
Certification	Non-protected
Uses	Dessert to pair with honey, walnut, and sugar.
Price	$1.87/serving, here.

Coujada is a Spanish dessert made using ewe’s milk, and now cow’s milk. The cheese is not aged, and is eaten fresh once the curdling is set. It has a very low calories in it, but is normally consumed with honey and sugar.

The cheese has an appearance similar to Douhua – a soybean pudding, a popular local dessert originated in China. Although it’s made of soybean milk, this coujada-like dessert is normally added with honey as well.

Cup Cheese

	Cup Cheese (Amish cup cheese)
Origin	Pennsylvania, United States
Type	Soft cheese
Variety	Shenk’s cup cheese
Texture	Soft, gooey, runny, sticky
Taste	Pungent, strong, rich
Color	Gingery yellow, pale yellow
Milk Source	Skim milk
Pasteurisation	–
Lactose Concentration	Low, less than 0.1g of sugar per oz (Nutrition label)
For Vegan	Yes
For low FODMAP diet	Yes, with moderation.
Aging	–
Calories	10 calories per oz (Nutrition label)
Nutrition Note	This cheese is fat free and very low in calories.
Certification	Non-protected
Uses	Cheese spread
Price	$0.94/oz, here.

Cup cheese is one of the Lancaster’s oldest cheese made in the US. It features a strong sour, some say stinky, taste that has a gooey and sticky consistency. The cheese is made by Shenk’s Food, a family owned business operated for over 5 decades.

Cup cheese is similar to a melted brie or fondue, but this cheese is actually fat free and has a very low calories counts, so you can rest assure to add them into your dietary meal.

The type of milk used and aging time in this cheese are unclear.

Danish Blue

	Danish Blue (Danablu)
Origin	Denmark
Type	Semi-soft cheese
Variety	–
Texture	Firm, moist
Taste	Sharp, salty, creamy, mild
Color	Yellowish white, blue-green marbled
Milk Source	Cow
Pasteurisation	Yes, see Castello.
Lactose Concentration	Low, 0.14g per oz (seller provided)
For Vegan	No
For low FODMAP diet	Yes with moderation
Aging	2-3 months
Calories	97.4 calories per oz (seller provided)
Nutrition Note	–
Certification	PGI
Uses	Cracker, soup, spread, use in various cooking recipes.
Price	$0.68/oz, here.

Danish blue is a blue cheese from Denmark. It may look similar but it’s actually milder and less salvory than the Roquefort.

Danbo

	Danbo
Origin	Denmark
Type	Semi-soft cheese
Variety	Gamle Ole, Lillebror, Riberhus, Klovborg
Texture	Soft
Taste	Mild, sweet, nutty, acidic, aromatic
Color	Ivory
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Very low (from 0g of sugar)
For Vegan	No
For low FODMAP diet	Yes
Aging	3 weeks and above
Calories	100 calories per oz
Nutrition Note	The nutritional content, such as the lactose/sugar, for different age danbo can be slightly different.
Certification	PGI
Uses	Table cheese, snacks
Price	$1.74, here.

Danbo is a popular traditional danish cheese that is on medium matured. The lactic culture is smeared on the surface during the ripening period, also called smear-ripened. Danbo normally has a slightly higher fat content up to 45%, there are other versions with lower fat.

Danbo is a milder and more aromatic substitute for cheddar.

Dolcelatte

	Dolcelatte
Origin	Italy
Type	Semi-soft cheese
Variety	Dolceverde, torte gaudenzio
Texture	Firm
Taste	Sweet, mild, smooth
Color	Straw
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Low
For Vegan	Yes
For low FODMAP diet	Yes
Aging	1-3 month(s)
Calories	110 calories per oz
Nutrition Note	Has a considerable amount of fat content.
Certification	Non-protected
Uses	Italian dishes
Price	$1.19/oz, here.

Dolcelatte is a blue-veined cheese made by a company called Galbani from Ballobio, Italy. The cheese, like many other blue cheeses, has a nice marbled blue-veining look. The taste tho, is slightly milder and sweeter in comparison.

Also, Dolcelatte is a good alternative to gorgonzola. It will be a perfect option if you are looking for a sweeter and slightly harder texture cheese to substitute the gorgonzola.

Edam

	Edam (Edammer)
Origin	Edam, Edam-Volendam, Netherlands
Type	Semi-hard cheese
Variety	–
Texture	Firm, hard
Taste	Savoury, bitter, salty, nutty, tart
Color	Red, orange-red, ivory
Milk Source	Goat, cow
Pasteurisation	Yes
Lactose Concentration	low, 0.4g of sugar per oz according to the USDA.
For Vegan	Yes, here.
For low FODMAP diet	Yes with moderation
Aging	1-10 month(s)
Calories	101 calories per oz, according to the USDA.
Nutrition Note	–
Certification	Non-protected
Uses	Table cheese, dessert, snacks.
Price	$0.62/oz, here.

Edam cheese is a tiny round shape cheese that kind of like an apple. For vegetarians, some producers do use animal rennet in making the cheese, so do remember to check the label first.

Sometimes, Edam cheese is coated in orange color which looks quite similar to gouda, another well-known Netherlands cheese with the signature orange colouring. But in comparison, Edam cheese highlights a sweeter and milder taste.

Emmental

	Emmental
Origin	Bern, Emmental, Switzerland
Type	Semi-hard cheese
Variety	Emmental français est-central, Emmental de Savoie, Allgäuer Emmentaler, Emmentaler Switzerland
Texture	Firm, smooth
Taste	Mild, sweet, buttery, less tangy, fruity, piquant
Color	Yellow, straw
Milk Source	Cow
Pasteurisation	Sometimes
Lactose Concentration	Low
For Vegan	No
For low FODMAP diet	Yes
Aging	4-24 months
Calories	104 calories per oz
Nutrition Note	High fat high calcium. Good melting properties.
Certification	AOC (France), PDO (Germany), AOC (Switzerland)
Uses	Sauce, fondue, dip
Price	$1.09/oz, here.

Emmental cheese is a cheese famous for its iconic holes. Back in the days, these holes were in fact the imperfection that cheesemakers tried so hard to avoid. Emmental requires 3 different bacteria to make – Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii.

For that reason, emmental cheese is believed to be one of the most difficult cheese to make in the world. Part of the reason is also because emmental is the largest cheese to make – weighing approximately 200 pounds a wheel! Watch how it’s produced.

Interestingly, emmental cheese is also the most copied cheese in the world.

It’s said 95% of the emmental sold in the market were the fake versions. The certified emmental include: 2 PGI-Emmental(s) in France, a PDO-Emmental in Germany, and an AOC-Emmental in Switzerland.

A good substitute of emmental cheese is Gruyère, also a Switzerland cheese. Gruyère has lesser holes, and said to be more flavourful and thicker than emmental. Emmental, on the other hand, is milder and sweeter.

But, it’s all depends on individual palate. Try them both yourself and let me know in the comment section below.

Esrom

	Esrom
Origin	Denmark
Type	Semi-soft cheese
Variety	–
Texture	Soft, smooth, doughy
Taste	Rich, sweet, mild
Color	Pale, straw
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	–
For Vegan	No, made with animal rennet.
For low FODMAP diet	–
Aging	2 weeks to 3 months
Calories	90 calories per oz
Nutrition Note	Medium-high fat content
Certification	PGI
Uses	Table cheese, melting cheese
Price	$1.68/oz, here.

Esrom is a porous cheese with small/tiny holes. It is strong and pungent in smell, but is actually quite mild, and rich. Esrom is a bacteria surface-ripened cheese similar to Danbo. The younger esrom is sweeter and moist, but it will get richer, firmer and sharper if aged for long for up to 3 months.

Feta

	Feta (also white cheese)
Origin	Greece
Type	Semi-soft cheese
Variety	Greek feta, Danish feta, Australian feta, Bulgarian feta
Texture	Crumbly, soft, grainy
Taste	Salty, tangy
Color	White
Milk Source	Sheep, goat
Pasteurisation	Sometimes
Lactose Concentration	Fair, 1.14g lactose per oz.
For Vegan	No, but try this one.
For low FODMAP diet	Minimal
Aging	3 months and above
Calories	75 calories per oz, according to USDA.
Nutrition Note	Good amount of histamine and lactose.
Certification	PDO
Uses	Salad, table cheese
Price	$0.45/oz, here.

Feta is a white brined cheese which aged in a wooden barrel for a minimal of 3 months. It features a distinct taste, pungently sour smell, and a strong savory taste. Ricotta, on the other hand, is a milder and less tangier substitute to feta.

Feta is crumbly but never is a good melting cheese as it contains a lot of moisture, which increases the melting point. Furthermore, the goat/sheep cheese is usually richer and thicker than cow’s, whereby the higher amounts of bound calcium to casein (2) under an acidity environment, make it very difficult to break the bonds and melts like other cheeses.

Fontina

	Fontina
Origin	Aosta Valley, Italy
Type	Semi-soft cheese
Variety	Fontinella, Fontal, Fontella
Texture	Firm
Taste	Strong, intense, toasty
Color	Brown, pale straw-yellow
Milk Source	Alps Cow
Pasteurisation	No
Lactose Concentration	Low, 0.4g per oz according to USDA.
For Vegan	No
For low FODMAP diet	Yes
Aging	3+ months
Calories	110 calories per oz (USDA Data)
Nutrition Note	–
Certification	PDO
Uses	Fondue, Italian dishes, table cheese
Price	$1.94/oz, here.

Fontina has a lot of varieties all over the world, such as Danish fontina, Swedish fontina, Argentine fontina and more. The PDO Fontina from Italy is the authentic and most sought-after version of all, i put up a link above so you can get the real one via Amazon.

When comparing fontina to provolone, which is a good substitute of it, fontina is clearly on the upper hand of having a stronger and more piquant taste. Fontina is softer too, so it’s very suitable for dips, on pizza, cheese spreads, and more.

Formai de Mut

	Formai de Mut dell’Alta Valle Brembana (also Formai de Mut)
Origin	Val Brembana, Lombardy, Italy
Type	Semi-hard cheese, artisan
Variety	–
Texture	Compact, firm
Taste	Salty, sweet, light spicy, mild, bitter
Color	Straw-yellow
Milk Source	Raw cow milk
Pasteurisation	No
Lactose Concentration	–
For Vegan	No
For low FODMAP diet	–
Aging	45 days or longer
Calories	–
Nutrition Note	–
Certification	PDO
Uses	Soup, stews
Price	N/A

Formai de Mut is a semi-hard cheese produced at the mountain pasture 1000-2000 meters above the sea level. The alpine milk is freshly made into the cheese by local artisans with a limited quantities.

The cheese has a taste similar to parmesan cheese, but milder and sweeter. It is due to Formai de Mut has a much shorter aging time compared to parmesan. The longer the cheese aged, the more fruity and nutty aromatic it will get.

Fourme d’Ambert

	Fourme d’Ambert
Origin	Ambert, Auvergne, France
Type	Semi-hard cheese, artisan
Variety	Fourme de Montbrison
Texture	Firm, Rugged
Taste	Creamy, Woody, earthy, strong, rich, tangy
Color	Straw
Milk Source	Cow
Pasteurisation	No
Lactose Concentration	–
For Vegan	No
For low FODMAP diet	–
Aging	1-4 month(s)
Calories	–
Nutrition Note	The lactose and sugar is unknown but is believed to be similar to gorgonzola.
Certification	AOC, PDO
Uses	Table cheese, cracker snacks, breads, sandwich.
Price	$2.64/oz, here.

Fourme d’Ambert is an old blue-veining cylindrical cheese can be dated back to as early as the roman times. The cheese is inoculated with mold Penicillium roqueforti, and aged in the caves for 2-3 months, so you can probably still taste the earthy which indicating the authentic flavour.

Fourme d’Ambert is similar but having a more complex flavor, and can be a good substitute to gorgonzola.

Galbanino

	Galbanino
Origin	Italy
Type	Semi-soft cheese
Variety	–
Texture	Soft, smooth, stringy
Taste	Mild, creamy
Color	White
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Low, 0.06g of sugar per oz.
For Vegan	No
For low FODMAP diet	Yes
Aging	–
Calories	93.7 calories per oz
Nutrition Note	No preservatives or additives, but the cheese is covered in a food-grade microcrystalline wax to preserve longer (3).
Certification	Non-protected
Uses	Lasagna, risotto, melting cheese, grilled cheese and more.
Price	$0.46/oz ($4.42 per pack)

Galbanino is a cylindrical-shape cheese wrapped in a plastic package. It’s produced by a company called Galbani from Italy, the same company which produces the popular dolcelatte.

A pack weighs 270g.

Galbanino has a taste similar but milder to the provolone, without the nutty/fruity taste. The texture is elastic, smooth and compact. The company stated that it’s waxed and packaged to last a longer time, and without using preservatives or additives.

Government cheese

	Government cheese
Origin	United States
Type	Semi-soft cheese
Variety	Processed cheese, prepared cheese
Texture	Soft, low-firm
Taste	Salty, similar to American cheese
Color	Orange, orange-yellow
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Fair
For Vegan	No
For low FODMAP diet	Minimal
Aging	No
Calories	104 calories per oz (varied to sources)
Nutrition Note	Similar to American cheese, it’s having a good amount of lactose. Be noted, if you are in low-lactose diet.
Certification	Non-protected
Uses	Macaroni, sauce, grilled cheese, and more.
Price	$1.94/oz, here.

Government cheese is a processed cheese similar to American cheese, where it’s made by blending and mixing 50% real cheeses, such as cheddar and Colby (or others), with 50% of ingredients. The taste could be slightly different to, or in between of, Velveeta and American cheese.

Government cheese started off as a subsidiary for welfare beneficiaries, and later for low-income and elderly. The cheese is made by Land O’ Lakes, i’ve put up a link above so you can check them out.

The cheese is non-sticky and melts quite well.

Goat Cheese

	Goat Cheese (chèvre)
Origin	Regional
Type	Varied from soft to hard
Variety	Regional
Texture	Varied
Taste	Varied
Color	White
Milk Source	Goat
Pasteurisation	Sometimes
Lactose Concentration	Varied
For Vegan	No, mostly use animal rennet.
For low FODMAP diet	Minimal
Aging	Usually less than 3 months
Calories	Mostly below 100 calories per oz
Nutrition Note	Higher in vitamins and minerals than cow’s cheese.
Certification	Some
Uses	Use them on pizza, salad, and desserts.
Price	$2.05/oz, here.

Goat cheese is a general term referring to all the cheese that has been made by goat’s milk or in combination with other milk. The popular goat milk include Feta, Manchego, Kunik and Caprino. Goat cheese in general contains higher nutrition with more solid content, and therefore more crumbly and less firm/compact in its appearance.

Goat cheese is made differently across different regions and countries. Some were aged in cave, in cellar, or even using wooden barrels. They come in various shapes and sizes as well.

One thing to separate cow’s cheese or others from the goat cheese is that goat or sheep cheese do not usually aged for too long, people love to eat them better in younger (or lightly-aged) for full flavor.

Not just fresher and richer, but also with a signature goaty tang.

Gorgonzola

	Gorgonzola
Origin	Gorgonzola, Italy
Type	Semi-soft cheese
Variety	Gorgonzola dolce, gorgonzola piccante
Texture	Soft, moist, crumbly
Taste	Sweet, salty, acidic, buttery
Color	Blue-green veining, white, straw
Milk Source	Unskimmed Cow, goat
Pasteurisation	Yes
Lactose Concentration	Free of lactose (by USDA)
For Vegan	No
For low FODMAP diet	Yes
Aging	2-3 months
Calories	100 calories per oz
Nutrition Note	Gorgonzola is having a considerable amount of sodium (salty) and fat content.
Certification	PDO
Uses	Sandwich, pasta, sauce, and more.
Price	$0.93/oz, here.

Gorgonzola is an old blue-veined cheese made with unskimmed cow’s or goat’s milk. The cheese is inoculated with Penicillium glaucum, a mold, to give its appearance. Gorgonzola also features a strong, or pungent some say, distinct smell.

Gorgonzola is similar to blue cheeses like roquefort and Stilton. They are quite different in many aspects. Origin and production for example, gorgonzola is made using cow/goat milk in Italy; Roquefort is using ewe’s milk from France, and stilton is an England cow milk cheese.

As for the taste, Stilton is milder and sweeter of all, roquefort is more complex and creamier, whereas gorgonzola is particularly stronger but less pronounced in spiciness.

Gouda

	Gouda (Dutch gouda)
Origin	Gouda, South Holland, Netherlands
Type	Semi-hard cheese
Variety	Boerenkass Gouda, Graskaas Gouda, Jong Gouda, Noord-Hollandse Gouda
Texture	Firm
Taste	Mild, sweet, mellow, creamy
Color	Orange (some waxed red), straw
Milk Source	Cow
Pasteurisation	Sometimes
Lactose Concentration	low-fair, 0.6g of sugar per oz (USDA data)
For Vegan	No, but can try this one.
For low FODMAP diet	Yes with moderation
Aging	1-12 month (s) usually
Calories	101 calories per oz (USDA data)
Nutrition Note	–
Certification	PDO
Uses	Macaroni, grilled cheese sandwich, fondue, carbonara.
Price	$0.65/oz, here.

Gouda is one of the oldest and most recognised cheese worldwide. It features an orange color coatings (or red sometimes) which normally aged under a year.

Some of the special gouda is aged for a few years for a richer and sharper flavor. It can be seen with cheese crystals formation on the cheese surface. The crystalline spots can be amino acid crystal, calcium lactate crystal, or salt crystal.

Gouda is often compared or substitute with cheddar and edam. If we would compared them under a similar maturing time frame, gouda is considered richer and creamier than the edam; while gouda is milder (less sharp) than the cheddar.

Grana Padano

	Grana Padano
Origin	Po river Valley, Emilia-Romagna, Italy
Type	Hard cheese
Variety	Grana Padano Riserva, Grana Padano oltre 16 mesi
Texture	Hard, grainy, crumbly
Taste	Sweet, salty, savory, fruity
Color	Straw
Milk Source	Cow
Pasteurisation	No
Lactose Concentration	Free of lactose (as in 0g of sugar, according to official website)
For Vegan	No
For low FODMAP diet	Yes
Aging	9-20 months
Calories	120 calories per oz (official site)
Nutrition Note	This cheese is traditionally unpasteurised, so it may not be suitable for pregnant women and elderly.
Certification	PDO
Uses	Grating over dishes, table cheese, sauce, pasta.
Price	$1.3/oz, here.

Grana Padano is a hard cheese certified by PDO Italy. The authentic version of Grana Padano PDO is fire-stamped with logo on the rind. This cheese is normally aged for at least half a year, or more than 1 year for a stronger and sharper taste.

Grana Padano is a close relative of another popular cheese – Parmigiano-reggiano (also parmesan). Despite being similar in the manufacturing process and look, the taste revealed the differences. Grana Padano is offering a milder, less nutty, lighter, less salty, and has more subtle notes than the Parmigiano-reggiano.

Gruyère

	Gruyère
Origin	Gruyères, Canton of Fribourg, Switzerland
Type	Hard cheese
Variety	Le Gruyère Switzerland AOC Alpage, Brouère
Texture	Hard, grainy, smooth
Taste	Sweet, salty, creamy, nutty, earthy
Color	Light yellow, straw
Milk Source	Cow
Pasteurisation	No
Lactose Concentration	Very low, as in 0.1g of sugar per oz (USDA Data)
For Vegan	No
For low FODMAP diet	Yes
Aging	5-12 months
Calories	117 calories per oz (USDA Data)
Nutrition Note	Not a pasteurised cheese, traditionally.
Certification	AOC
Uses	Baking, melting cheese, fondue, soup, sandwich, table cheese.
Price	$2.57/oz, here.

Gruyère gained its popularity as the perfect ingredient for fondue. It features a balanced, not overpowering taste for various dishes. Also, this cheese melts pretty nicely on sandwich too.

Gruyère is a richer and more buttery substitute to Emmental and Swiss cheese. However, It’s a bit costly if you wanted to get a bite of this excellent AOC cheese (shipped from Italy) in the states.

Halloumi

	Halloumi
Origin	Cyprus
Type	Semi-soft cheese
Variety	–
Texture	Soft, spongy, stretchy
Taste	Salty, bitter, milky
Color	White
Milk Source	Goat, sheep, cow
Pasteurisation	Sometimes
Lactose Concentration	Low, as in 0.2g of sugar per oz
For Vegan	No
For low FODMAP diet	Yes
Aging	Sometimes
Calories	110 calories per oz, according to Healthline.
Nutrition Note	Considerable amount of salt (sodium) and saturated fat.
Certification	Non-protected
Uses	Grilling, frying, salad
Price	$1.5/oz, here.

Halloumi is a traditional cheese from Cyprus. Unlike others, it doesn’t really melt on heat, therefore it’s very suitable for grilled/frying cheese while staying its shape.

Halloumi may look similar to paneer or feta, but it doesn’t have the acidic tang. It’s because halloumi normally don’t go though the aging process (sometimes lightly aged for just 1-2 month) and without the heavy microbial ripening activities like them. That’s why it tasted fresher.

Aside from buying at the store, you can actually make your own halloumi at home easily watch this video.

Havarti

	Havarti
Origin	Øverød, Hovedstaden, Denmark
Type	Semi-hard cheese
Variety	Cream Havarti, flødehavarti, emborg havarti,
Texture	Soft, smooth
Taste	Slightly sweet, buttery, acidic, balance, nutty
Color	Yellow, white, straw, ivory
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	low, as in 0.14g of sugar per oz
For Vegan	No
For low FODMAP diet	Yes with moderation
Aging	3 months
Calories	70-120 calories per oz
Nutrition Note	–
Certification	PGI
Uses	Table cheese, salad, sandwich
Price	$0.62/oz, here.

Havarti is a well-balanced cheese that is often flavoured with herbs, so to give it an extra inviting aroma. It’s usually sold in a brick shape and can be used for many culinary purposes – slice it, grill it, melt it, grate it, fry it, you can use the cheese for nearly all of the cheese recipes.

Havarti’s less-powering property make it a good substitute to gouda. It also added with hints of herb taste.

Hoop cheese

	Hoop cheese
Origin	Wisconsin, United States
Type	Semi-soft cheese
Variety	Pot cheese, Bakers cheese, Red Ring Cheese, Red Rind Hoop Cheese
Texture	Firm, rubbery
Taste	Mild, light salty, bland
Color	Red, orange, straw
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Low-fair
For Vegan	No
For low FODMAP diet	Minimal
Aging	No
Calories	–
Nutrition Note	Unripened cheese generally has slightly higher lactose content.
Certification	Non-protected
Uses	Table cheese
Price	$1.25/oz, here.

Hoop cheese is an unripened cheese (some lightly aged for weeks) that is hoop-molded, then coated with red waxing. Some versions are in grey color. It’s usually sold fresh, and will gone bad very fast. Therefore you don’t normally find them in large groceries.

Hoop cheese is not the same as farmer cheese as it is made only using the milk alone. Farmer cheese will normally include cream.

Humboldt Fog

	Humboldt Fog
Origin	Humboldt County, California, United State
Type	Semi-soft cheese
Variety	–
Texture	Soft, mold-ripened, runny, crumbly
Taste	Buttery, creamy, mild
Color	White, grey-ash spots,
Milk Source	Goat
Pasteurisation	Yes
Lactose Concentration	Low-fair, less than 1g per oz
For Vegan	Yes, vegetarian rennet used.
For low FODMAP diet	Yes with moderation
Aging	2 months
Calories	101 calories per oz
Nutrition Note	–
Certification	Won ACS (first place), non-protected.
Uses	Table cheese, salad
Price	$2.53/oz, here.

Humboldt Fog is a creamy semi-soft cheese made in the US. It’s often confused with the blue cheese, where the line running through the central is actually the food-grade vegetable ash, according to Cypress Grove. The ash brings up the pH of the acidic cheese, absorb toxin, and limiting the excessive mold blooming on the surface.

Humboldt Fog has an appearance resembling a France cow’s milk cheese called morbier cheese. As for the taste, Humboldt Fog is having a much stronger and richer goaty taste than morbier. It’s also softer.

Isle of Mull

	Isle of Mull
Origin	Inner Hebrides, Scotland
Type	Hard cheese, artisan
Variety	Cheddar
Texture	Hard, chewy
Taste	Savory, sharp, fruity, yeasty
Color	Brown, Ivory
Milk Source	Friesian Cow
Pasteurisation	No
Lactose Concentration	Low
For Vegan	No
For low FODMAP diet	Yes
Aging	12-18 months
Calories	–
Nutrition Note	–
Certification	Non-protected, Won several awards.
Uses	Grate/melt over various dishes, table cheese
Price	$1.07/oz, here (pasteurised; vegan).

Isle of Mull cheese is a variety of cheddar from Scotland which gained a huge popularity in the UK. The cheese is normally aged for more than a year old, and is therefore has a stronger & nuttier taste than most of the normal cheddar. Isle of Mull cheese has a lighter color during the winter months due to the diet of cow are mostly hay.

Kopanisti

	Kopanisti
Origin	Cyclades, Greece
Type	Semi-soft cheese
Variety	Kopanisti Mykonos, kopanisti peyniri, acı peynir
Texture	Crumbly, soft
Taste	Salty, spicy, creamy, lightly sour
Color	White, Ivory
Milk Source	Goat (mainly), sheep
Pasteurisation	Sometimes
Lactose Concentration	Low, 0.6g per oz (according to official website)
For Vegan	No
For low FODMAP diet	Yes with moderation
Aging	40-140 days
Calories	96.3 calories per oz (official data)
Nutrition Note	Some non-PDO producers will mix with some cow milk.
Certification	PDO
Uses	Sauce, dip, spread, local dishes
Price	N/A

Kopanisti (means beaten up) is a Greek cheese made from the goat and sheep milk. It is often made into a less-firm doughy consistency, some were flavoured with chilli, then packaged into an airtight plastic or container.

The cheese is lesser known in the US, but can be a good substitute to goat cheese like Feta.

Kunik cheese

	Kunik cheese
Origin	Thurman, New York, United States
Type	Semi-soft cheese, artisan
Variety	Nettle Meadow Kunik
Texture	Soft, runny
Taste	Tangy, buttery, creamy, rich, sweet
Color	White, yellow
Milk Source	Jersey cow (25%), goat (75%)
Pasteurisation	Yes
Lactose Concentration	Low
For Vegan	No
For low FODMAP diet	Yes with moderation
Aging	No; or lightly aged for a few weeks.
Calories	130 calories per oz (Lumazu)
Nutrition Note	This cheese is having a good amount of calories than the normal soft cheese. Consume in moderation.
Certification	Non-protected
Uses	Spread, dessert
Price	$2.73/oz, here.

Kunik cheese is a semi-soft cheese made with 25% of high-fat (Jersey cow) milk. It is mellower and milder taste than the pure goat cheese. For some of the varieties, you may notice the inside is actually more yellow-orange instead of plain white. That’s because the longer the cheese aged, the denser the color; the taste will then be more complex and sharper.

They may look identical, kunik cheese is richer and more buttery than brie; But it is not as over-powering as the common goat cheese.

Langres

	Langres
Origin	Langres, Champagne, France
Type	Semi-soft cheese
Variety	–
Texture	Soft, runny
Taste	Pungent, salty, tangy, buttery
Color	Orange-brown
Milk Source	Cow
Pasteurisation	No
Lactose Concentration	low, 0.14g sugar per oz (Germain)
For Vegan	No, rennet used.
For low FODMAP diet	Yes
Aging	5 weeks and above
Calories	79 calories per oz (Germain)
Nutrition Note	–
Certification	AOC, CDO, PDO
Uses	Melting cheese, bread, crackers, dip
Price	$3.38/oz, here.

Langres is a mold-ripened 180g cheese originated from France. The cheese rind is wrinkled, similar to Chabichou du Poitou but made using cow’s milk instead of goat’s. Langres also features an intensely strong smell, or “stinky” some say; but it is actually less pungent than its local competitor Époisses de Bourgogne.

Liederkranz Cheese

	Liederkranz
Origin	United States
Type	Semi-Soft cheese
Variety	Limburger
Texture	Smooth, sticky
Taste	Mildly pungent, buttery, mildly pungent
Color	Yellow, light brown
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Low
For Vegan	–
For low FODMAP diet	Yes
Aging	1-2 month(s)
Calories	–
Nutrition Note	–
Certification	Non-protected
Uses	Spread, dip, sandwich, crackers
Price	N/A

Liederkranz cheese is a semi-soft cheese that has ceased production since 1985. The cheese offers a mildly pleasant pungent smell that is loved by many. The closest alternatives you can get now is Limburger, Velveeta and France cheese Epoisses.

Maccagno

	Maccagno
Origin	Biellese, Piedmont, Italy
Type	Semi-soft cheese, artisan
Variety	Toma Maccagno Rosa, Toma Del Maccagno, Maccagno cervo
Texture	Compact, firm
Taste	Sweet, buttery, pungent
Color	Light brown, straw, yellow (mold)
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Low, 0.23g per oz (according to Caseificio)
For Vegan	No, rennet used.
For low FODMAP diet	Yes
Aging	1-2 month(s)
Calories	89 calories per oz (according to Caseificio)
Nutrition Note	–
Certification	PAT
Uses	Table cheese
Price	$1.44/oz, here.

Maccagno is a medium aged semi-soft cheese that is matured in an underground white pine cellar. The rind is light brown color, sometimes you may notice a few spots of yellow mold grew on it. The rind is inedible.

Manchego

	Manchego
Origin	La Mancha, Spain
Type	Semi-hard cheese
Variety	Queso manchego, fresco/Semicurado/Curado/Viejo manchego,
Texture	Firm, compact
Taste	Zesty, rich, buttery, salty
Color	Light-dark brown, Ivory
Milk Source	Sheep
Pasteurisation	Yes
Lactose Concentration	Low, less than 0.1% (Las Terceras)
For Vegan	No
For low FODMAP diet	Yes
Aging	2-24 months
Calories	137 calories per oz (Lidl Roncero Mature Manchego)
Nutrition Note	The lactose concentration gets lower as the cheese aged, fresher may contain slightly higher.
Certification	PDO
Uses	Table cheese, dessert
Price	$1.25/oz, here.

Manchego is a semi-hard compact ewe’s cheese originated from Spain. The cheese often aged from 2 months to 2 years – fresco/ semicurado/ curado/ viejo – sometimes longer. As it aged, the texture becoming firmer and darker (brown); and the taste will be sharper, richer, and less milky but nuttier.

Manchego is often compared to hard cheese like parmesan. Although it appeared slightly milder than parmesan, manchego is having a stronger buttery with a caramel-like compact flavor, thanks to the sheep milk. Under the same comparison, Manchego’s taste tend to be closer to the softer version of an aged Pecorino Romano.

Maroilles cheese

	Maroilles cheese
Origin	Aisne, Nord, France
Type	Semi-soft cheese
Variety	Maroille Blanc, Quart Maroilles, Mignon Maroilles, Sorbais Maroilles; Baguette laonnaise, Boulette d’Avesnes, Boulette de Cambrai, Cœur d’Arras, Cœur d’Avesnes, Dauphin, Gris de Lille, Guerbigny cheese, Rollot cheese.
Texture	Soft, spongy
Taste	Pungent, creamy, balance, salty, acidic
Color	Red, Light-brown, straw
Milk Source	Cow
Pasteurisation	Sometimes
Lactose Concentration	Low
For Vegan	No, animal rennet used.
For low FODMAP diet	Yes with moderation
Aging	2-4 weeks
Calories	98.7 calories per oz (Journal Des Femmes)
Nutrition Note	–
Certification	AOC
Uses	Dessert, table cheese, sauce
Price	$1.77/oz, here.

Maroilles is a block style cheese that offers a well-balanced taste with a strong smell. The AOC Maroilles made in the France often packeged in a classic square paper box to be sold in the shops. The younger maroilles, called maroille blanc, is creamier and has a hint of bitterness; But when it get older, say 1 month or longer, the flavor is getting so much stronger and nuttier, the inside of the cheese will also become less firm and runny.

Other than the similar varieties mentioned above, Maroilles cheese also reminded me of esrom, a similar tasting block style cheese, which can be a good alternative of it.

Mascarpone

	Mascarpone
Origin	Lodi/Abbiategrasso/Milan, Italy
Type	Soft cheese
Variety	–
Texture	Soft, runny, moist, smooth
Taste	Sweet, milky, buttery, acidic
Color	White, pale yellow
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Fair-medium, 1.2g of sugar per oz (Galbani labels)
For Vegan	No
For low FODMAP diet	Minimal
Aging	No; May lightly aged for a few days.
Calories	106.3 calories per oz (Galbani labels)
Nutrition Note	High amount of fat content (60-75%).
Certification	PAT
Uses	Spread, dip
Price	$1.36/oz, here.

Mascarpone is a cream cheese suitable for dessert spreads or dips. It can be made at home quite easily in less than an hour, watch how it’s done. This soft cheese is typically having a higher fat content than the regular cream cheese sold in the states, at almost doubling.

Mascarpone is using the same acidic ingredients which you would use to make mascarpone at home, like vinegar or citric acid, to coagulate the milk; Cream cheese, on the other hand, is using lactic-acid bacteria to help with the process. Therefore, you can tell apart that the taste and undertones are slightly different. After all, it’s all coming down to the individual preference.

Maytag Blue cheese

	Maytag Blue cheese
Origin	Newton, Iowa, United States
Type	Semi-hard cheese
Variety	–
Texture	Smooth, crumbly
Taste	Mildly sharp, buttery, zesty, acidic
Color	White, marbled blue
Milk Source	Cow
Pasteurisation	No
Lactose Concentration	Low
For Vegan	No, rennet used.
For low FODMAP diet	–
Aging	6 months
Calories	–
Nutrition Note	The cheese is using non-pasteurised milk, may not be suitable for some people.
Certification	Non-protected
Uses	Dip, chips, salad, various dishes
Price	$2.74/oz, here.

Maytag blue cheese is made using homogenised cow milk. To put it short, it means that the fat and protein are blend into the liquid part of the milk, so the milk can stay fresh for longer, but there are some disadvantages too. The homogenised cheese is often used in making cream cheese for a smoother and better consistency. Back to this, homogenised cheese will tend to produce a weaker cheese curd.

In 2016, Maytag received 3 recalls from FDA due to a potential Listeria contamination, which stopped the production for months. It’s now resumed and available.

Despite the incident, Maytag blue cheese still receive a lot of positive feedback from those who tasted it.

For the taste, Maytag is quite different from other blue cheeses like stilton, gorgonzola or roquefort. You will not get an over-powering sharp/strong/caramel taste, but a well-balanced flavor with hints of lemon-like zesty undertones. Give it a try!

Montasio

	Montasio
Origin	Friuli-Venezia Giulia, Italy
Type	Semi-hard cheese
Variety	Montasio fresco, montasio mezzano, montasio stagionato
Texture	Hard, smooth, grainy
Taste	Mild, caramel-like, buttery, rich
Color	Ivory, pale straw
Milk Source	Cow
Pasteurisation	Sometimes
Lactose Concentration	Very low, <0.003g per oz (Official Site)
For Vegan	No
For low FODMAP diet	Yes
Aging	2-10 months
Calories	112.3 calories per oz (Seller provided)
Nutrition Note	–
Certification	PDO
Uses	Appetiser, dessert
Price	$0.94/oz, here.

Montasio is a semi-hard cheese that has a firm and compact texture. It’s neither too strong or too mild, the taste is just on-point for those who looking for a balanced cheese. Montasio is actually one of my favourite cheese! It’s not too pricey either, i put up a link above to Amazon so you can check them out.

The good substitutes to montasio are gruyere, crucolo, and parmigiano reggiano. Each of them has their own unique characteristic and flavor; and they all have a very low (nearly 0) lactose content. As for the closest taste, i’d recommend crucolo.

Monterey Jack

	Monterey Jack (also Jack)
Origin	Monterey, California, United States
Type	Semi-hard cheese
Variety	Colby-Jack, pepper Jack, dry Jack, cheddar-Jack
Texture	Smooth, firm
Taste	Mild, sweet, creamy
Color	Pale yellow, Ivory
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	None (Product label)
For Vegan	No, but try this one for vegan; or make your own.
For low FODMAP diet	Yes
Aging	1-6 month(s)
Calories	105.7 calories per oz (USDA data)
Nutrition Note	–
Certification	Non-protected
Uses	Table cheese, melting cheese, burrito, pasta, sandwich, soup.
Price	$1.41/oz, here.

Monterey Jack is a popular cheese originated from the United States. The original Jack features a mild and creamy taste. The peppery Jack is the flavoured version; and dry Jack is the harder and richer version which aged for 6 months or longer.

In comparison to other cheeses, Monterey Jack:

• is milder and creamier than the cheddar.
• has a similar mild taste to Colby, Colby-Jack, and Gouda.
• is lighter in taste and less buttery than the havarti.

Monte Veronese

	Monte Veronese
Origin	Verona, Italy
Type	Semi-hard cheese
Variety	Monte Veronese latte intero, Monte Veronese d’allevo, Monte Veronese Stravecchio
Texture	Hard
Taste	Sweet, intense
Color	Golden yellow, straw
Milk Source	Cow
Pasteurisation	No
Lactose Concentration	Very low, 0g of sugar per oz (Seller provided)
For Vegan	No, traditional animal rennet used.
For low FODMAP diet	Yes
Aging	1-4 months
Calories	113 calories per oz
Nutrition Note	The younger version may still contain a trace amount of lactose.
Certification	PDO
Uses	Table cheese
Price	$2.33/oz, assorted by Igourmet.

Monte Veronese can be a good substitute to many semi-hard cheeses, one of them is asiago. Asiago has a similar look to Monte Veronese, they both also produced in the Veneto region of Italy. As for the taste, they offer a good sweet, light spicy with a strong flavor.

Morlacco

	Morlacco
Origin	Veneto, Italy
Type	Semi-soft cheese
Variety	Morlacco del Grappa, Morlacco del Montegrappa, Morlacco del Grappa di malga
Texture	Firm, smooth
Taste	Creamy, Intense, salty, acidic
Color	White, pale straw
Milk Source	Cow
Pasteurisation	No
Lactose Concentration	–
For Vegan	No
For low FODMAP diet	–
Aging	No; or up to 45 days.
Calories	99 calories per oz
Nutrition Note	–
Certification	Non-protected
Uses	Table cheese, melting cheese
Price	N/A

Morlacco, also known as the “poor man’s cheese”, is a fresh eaten (or lightly aged) semi-soft cheese with a pale look, which shaped by a wooden barrel. The rind represents the pattern of the barrel where the curd is placed into. The cheese has a history to tell, and it is made using the rare Italian Burlina cow milk. Some of the variety may age for a longer time, thereby having a brownish rugged rind.

Morlacco is a good substitute to goat cheese or feta. It doesn’t have the strong pungent smell and the goaty taste. So if you are allergic to, or simply not a fans of the goat cheese, this is for you.

Mozzarella

	Mozzarella
Origin	Italy
Type	Semi-soft cheese
Variety	Fior di Latte Mozzarella, Mozzarella di Bufala, Silana mozzarella, Mozzarella della mortella, Mozzarella di Brugnato, Mozzarella di Sicilia ; Cow’s mozzarella, smoked mozzarella, burrata, bocconcini,
Texture	Soft, runny, doughy, stretchy
Taste	Creamy, milky, mild, salty
Color	Plain white
Milk Source	Buffalo, cow
Pasteurisation	Yes
Lactose Concentration	Low, 0.3g of sugar per oz (USDA Data)
For Vegan	No
For low FODMAP diet	Yes with moderation
Aging	No
Calories	78 calories per oz (USDA Data)
Nutrition Note	Low calories, nutritious and good for diet.
Certification	PDO, TSG
Uses	Melting cheese to top on various dishes.
Price	$1.62/oz, here.

Mozzarella is a stretchy cheese made using the buffalo milk (nowadays people use cow, sheep and goat) in Italy. It is eaten fresh, healthy, and has a low calories count. The cheese is never aged, so it doesn’t have an intense or sharp taste like an aged cheese does.

Mozzarella has been an irreplaceable Italian household staple for centuries. And the people from the United States love it as well.

The burrata and boccocini are the two most common varieties of mozzarella. Ricotta, on the other hand, is quite different. Not only that they taste different but also have a different textures where ricotta is grainer and more of cream cheese-like, but mozzarella is firmer and stretchier.

Muenster cheese

	Muenster cheese
Origin	Munster, Alsace, France
Type	Semi-soft cheese
Variety	Munster, Munster-géromé, Minschterkaas
Texture	Firm, smooth
Taste	Mild, rich
Color	Golden, orange, pale straw
Milk Source	Cow
Pasteurisation	Sometimes
Lactose Concentration	Low, 0.3g of sugar per oz
For Vegan	No, contain animal rennet.
For low FODMAP diet	Yes with moderation
Aging	2-12 weeks
Calories	104 calories per oz (USDA Data)
Nutrition Note	Contain a considerable amount of salt, fat and cholesterol.
Certification	AOC
Uses	Appetiser, melting cheese in dishes
Price	$0.45/oz, here.

Muenster cheese, or munster, is originated from France named after a city. It was later brought to the United States and produced (imitation) here. The origin can be controversial as to which country this cheese (or its varieties) is originated.

Muenster cheese in the US is usually younger, which has a very mild taste similar to Colby, Jack, and the American cheese. But it can be pungent if aged for a longer time, one example is the France version of munster.

Oka

	Oka
Origin	Oka, Quebec, Canada
Type	Semi-soft cheese
Variety	Port salut cheese; Light, regular, classic, providence
Texture	Sticky, firm
Taste	Mild, creamy, nutty, yeasty
Color	Straw, pale yellow
Milk Source	Cow
Pasteurisation	Sometimes
Lactose Concentration	Very low, 0g of sugar per oz (Seller Provided)
For Vegan	No
For low FODMAP diet	Yes
Aging	4-8 weeks
Calories	–
Nutrition Note	Pregnant women need to be avoid buying the Classic Oka cheese as it’s made using unpasteurised milk. Choose other types, check the label for pasteurised milk for confirmation.
Certification	Non-protected
Uses	Melts well on dishes, fondue, soup
Price	$0.97/oz, here.

Oka cheese is a Canadian cheese with a distinct yeasty/woody flavor. It is a surface-ripened cheese which featuring a good mildly zesty taste. The traditional (classic) Oka cheese is not pasteurised, but the one that you can get in the larger groceries in the US is normally pasteurised.

Oka cheese can be substituted with Port Salut cheese or mild cheddar. The taste are similarly mild, rich, mellow, and with a well-balanced spiciness. However for Oka cheese, it has a less pungent smell compared to the Port Salut.

Paneer

	Paneer
Origin	Indian Subcontinent
Type	Semi-soft cheese
Variety	Poneer, Fonir, Chhana, Chhena
Texture	Firm, compact
Taste	Mild, milky
Color	White
Milk Source	Cow and others
Pasteurisation	Yes
Lactose Concentration	Low-Fair, 0.7g per oz (4)
For Vegan	Yes
For low FODMAP diet	Yes with moderation
Aging	No
Calories	75 calories per oz (NDTV Data)
Nutrition Note	Low calories, good amount of protein and calcium.
Certification	Non-protected
Uses	Indian cuisine
Price	$0.64/oz, here.

Paneer is a popular household staple to 80% of the India’s diet. The cheese is vegan-friendly as the making of paneer does not use rennet, but using lemon acid (or related) to curd the milk.

Other than the milk used, the cheese is said almost identical to ricotta, in which they produced the same way; and have a similar mild and milky taste. However, the making of paneer required the liquid part (whey) to be squeezed out to give it a more solid and compact consistency instead of a grainy mass as in ricotta.

Similar to ricotta and feta, paneer is also a non-melting cheese due to not using the rennet (lacking enzymes to cleave the protein). And since it doesn’t melt, people often use it as an excellent meat substitute for vegetarians.

Paddraccio

	Paddraccio
Origin	Basilicata, Italy
Type	Semi-soft cheese
Variety	–
Texture	Soft, runny, rubbery
Taste	Mild, acidic
Color	White
Milk Source	Goat, sheep
Pasteurisation	No
Lactose Concentration	–
For Vegan	No, rennet used.
For low FODMAP diet	–
Aging	No; or lightly aged for days.
Calories	Low
Nutrition Note	–
Certification	Non-protected
Uses	Italian local dishes
Price	N/A

Paddraccio is a lesser known traditional cheese made of sheep or goat milk. The texture is somewhat in between of ricotta and burrata, where it’s grainy and also stretchy. The taste is mild and sour, often used in Italian local dishes.

Pallone di Gravina

	Pallone di Gravina
Origin	Gravina, Italy
Type	Semi-hard cheese
Variety	–
Texture	Hard, smooth
Taste	Piquent, mild salty, creamy
Color	White, ginger, golden
Milk Source	Cow
Pasteurisation	Sometimes
Lactose Concentration	Low
For Vegan	No
For low FODMAP diet	Yes
Aging	4-12 months
Calories	–
Nutrition Note	–
Certification	PDO, PAT
Uses	Table cheese, salad, melts well on dishes
Price	$1.10/oz, here.

Pallone di Gravina, meaning “Ballon in Gravina”, is a spherical shape cheese originated from Italy. It is made using the stretched-curd (pasta filata) method, similar to provolone and caciocavallo. In fact, these cheeses are both great substitutes, where they share a similar taste to Pallone di Gravina.

The image above showing 6 months old Pallone di Gravina. The longer the cheese aged, more cracks (inside) can be observed. The younger pallone is white in color and has a mild creamy taste, but it gets more spicy and sharp when aged.

Parmigiano Reggiano

	Parmigiano Reggiano (also parmesan)
Origin	Parma, Emilia-Romagna, Italy
Type	Hard cheese
Variety	–
Texture	Crumbly, hard, grainy, dry
Taste	Salty, creamy, sharp, fruity/nutty, bitter
Color	Straw, light brown
Milk Source	Cow
Pasteurisation	No
Lactose Concentration	Free of lactose. 0g (according to the official site)
For Vegan	No, calf rennet used.
For low FODMAP diet	Yes
Aging	1-3 years
Calories	122 calories per oz (USDA data)
Nutrition Note	The longer the cheese aged, higher microbial activities, lower the lactose content, stronger the taste, and easier for us human body to absorb.
Certification	PDO
Uses	Pasta, soups, risotto, grates over dishes
Price	$1.47/oz, here.

Parmesan, or Parmigiano-Reggiano, is one of the most popular cheese in the United states. It’s called the ‘king of cheese’ for being exceptionally good in taste, where one of the reason is due to a long curing (aging) time. It can be indicated by the formation of white crystals in the cheese. Therefore, a wheel of parmesan can cost you well over $1000.

And because of that, the cheese is one of the most copied cheese in the world as well.

In fact, “parmesan” is the common name for the imitation; whereas parmigiano reggiano under the EU law refers to the PDO authentic version of the cheese which can only be made in the restricted region in Italy.

Parmigiano reggiano is similar to, and can be substituted by, grana panado and gran moravia. These are also the hard cheeses that aged for a longer time. In particular, grana panado has a same nutty taste, but is clearly milder, less crumbly, lighter (less rich in taste), more buttery/creamy but less complex in the overall flavor. Guess what, it’s cheaper!

But! Parmigiano is far from the most expensive cheese; check out the other cheeses above, they will surprised you.

Pecorino Romano

	Pecorino Romano (Also pecorino)
Origin	Lazio and Sardinia, Italy
Type	Hard cheese; or semi-hard cheese
Variety	Pecorino di Carmasciano, Pecorino Crotonese, Pecorino Di Atri, Pecorino Di Filiano, Pecorino Romano, Pecorino Sardo, Pecorino Siciliano, Pecorino Toscano
Texture	Hard, crumbly, flaky
Taste	Intense, salty, piquent
Color	Black, ginger, ivory, white
Milk Source	Sheep
Pasteurisation	Yes
Lactose Concentration	Free of lactose (according to the official site).
For Vegan	No, lamb rennet used.
For low FODMAP diet	Yes
Aging	5-8 months or longer
Calories	110 calories (USDA Data)
Nutrition Note	Depend on the varieties.
Certification	PDO
Uses	Table cheese, grate it or melt it over dishes, spaghetti or use in soup.
Price	$0.94/oz, here.

Pecorino Romano is a widely recognised cheese made using 100% of sheep milk and is often used in grating.

For some of the pecorino romanos (different producers), you may find them with a black rind. It’s actually coated with the food-grade safe substance and is completely edible, if you find them less appetising you can always scrap it off.

Pecorino has a lot of varieties as listed above, and also is country specifics. For example those that produced in the US is mainly made using the pasteurised cow milk, and is tend to be milder. Some varieties, like Siciliano and Tuscano, are the less salty and milder version which commonly used as the table cheese; Sardo, on the other hand, is stronger and richer than the regular pecorino romano.

Piave

	Piave
Origin	Veneto, Italy
Type	Hard cheese
Variety	Piave Vecchio, Piave Vecchio Selezione Oro, Piave Mezzano, Piave Fresco, Piave Vecchio Riserva, Vecchio Oro del Tempo
Texture	Hard, flaky
Taste	Mild sweet, fruity, nutty, mild salty
Color	Light brown, straw yellow
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Free of lactose, as in 0g sugar (Agriform)
For Vegan	No
For low FODMAP diet	Yes
Aging	20 days to 18 months
Calories	126.2 calories per oz (Agriform)
Nutrition Note	Nutrition varied to the different aging period.
Certification	PDO
Uses	Table cheese, Italian dishes
Price	$2.58/oz, here.

Piave cheese is an artisanal Belluno cheese made with pasteurised cow milk. The varieties refer to the different aging stages, from 20 days up to 18 months, and gradually darker in color. In general, Piave is known to be the milder and slightly sweeter version of parmesan.

Pikauba

	Pikauba
Origin	Quebec, Canada
Type	Semi-soft cheese
Variety	–
Texture	Smooth
Taste	Creamy, fruity, salty
Color	Orange, pale yellow
Milk Source	Cow
Pasteurisation	No
Lactose Concentration	–
For Vegan	No
For low FODMAP diet	–
Aging	3-4 months
Calories	–
Nutrition Note	–
Certification	Non-protected
Uses	Good melting cheese for dessert
Price	N/A

Pikauba is a washed-rind cheese made using the cow milk and originated from Canada. It is lightly aged for a few months, but doesn’t have a runny inside like the oka cheese.

Pinconning cheese

	Pinconning cheese
Origin	Pinconning, Michigan, United States
Type	Semi-hard cheese
Variety	Colby
Texture	Firm, smooth
Taste	Mild, sharp, rich, creamy
Color	Yellow, orange
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Low
For Vegan	No
For low FODMAP diet	Yes with moderation
Aging	1 month to 7 years
Calories	–
Nutrition Note	–
Certification	Non-protected
Uses	Melting cheese
Price	$0.54/oz, here.

Pinconning cheese is a semi-hard cheese made using the pasteurized cow milk. The cheese is coloured by annatto to give it the signature orange-yellow coloration. Pinconning cheese has a number of different varieties according to their aging time – from 1 month (medium mild) to 10 years (super sharp).

The taste of Pinconning cheese is said similar to the respective ages of Colby and cheddar, and often used as the substitute.

Provel

	Provel
Origin	St. Louis, Missouri, United States
Type	Semi-soft cheese
Variety	Processed cheese
Texture	Gooey, soft
Taste	Creamy, tangy, smoky
Color	Pale yellow
Milk Source	cow
Pasteurisation	Yes
Lactose Concentration	Overall low. Averaging of cheddar, swiss, provolone.
For Vegan	No
For low FODMAP diet	Yes
Aging	No
Calories	114 calories per oz (From cheddar)
Nutrition Note	The lactose and nutrition value may vary from batches of cheese sources.
Certification	Non-protected
Uses	Good melting properties for various purpose such as sandwich, salad, pizza, soup.
Price	$0.78/oz, here.

Provel is a processed cheese made using many different cheeses, including cheddar, Swiss, provolone and others. The cheese was first born 50 years ago to create a good ‘clean bite’ melting for the St. Louis-style pizza. Throughout the years, it is sold in various styles, such as block, shredded, noodle-like (see image above), cheese sticks, and more.

Provolone

	Provolone
Origin	Lombardy and Veneto, Italy
Type	Semi-hard cheese
Variety	Dolce, Piccante; Provolone del Monaco, Provolone Valpadana
Texture	Firm, smooth
Taste	Mild, sweet, piquant, sharp, tangy, nutty
Color	Ivory, pale yellow
Milk Source	Cow
Pasteurisation	Sometimes
Lactose Concentration	low, as in 0.2g of sugar per oz (USDA data)
For Vegan	No
For low FODMAP diet	Yes
Aging	2-12 month or above
Calories	100 calories per oz (USDA data)
Nutrition Note	Considerable amount of salt; the rest are balanced.
Certification	PDO
Uses	Melts well on dishes, cracker’s snacks, pasta, sandwich, pizza, casseroles, appetiser. table cheese.
Price	$1.69/oz, here.

Provolone cheese is an all-purpose cow milk cheese made using the stretched-curd method. The traditional provolone is usually the gourd or pear shape, but nowadays also in other forms. What makes this cheese so special is its excellent complex but balance taste – buttery, pungent aroma, nutty, rich with hints of peppery undertones.

When compare/substitute to other cheeses, provolone is:

• less milky but stronger and more flavourful than mozzarella.
• comparable to Swiss cheese; but is slightly milder and spicier.
• less pungent, and is milder than fontina. I discussed more in the fontina section above.

Quark

	Quark, quark cheese, quarg, curd cheese, twaróg
Origin	–
Type	Soft cheese
Variety	Cottage cheese, farmer’s cheese, tvorog, white cheese, fromage frais, pot cheese, plattekaas, rahka, kohupiim, varškės sūris, biezpiens, gevina levana, giuncata, gjizë
Texture	Soft, runny, moist, thick
Taste	Mild, creamy
Color	White
Milk Source	Cow, but may vary to brands
Pasteurisation	Yes
Lactose Concentration	Low-fair, 0.85g per oz (Seller Provided)
For Vegan	Yes
For low FODMAP diet	Yes
Aging	No, eaten fresh.
Calories	17 calories per oz
Nutrition Note	Most of the common quark do not have salt.
Certification	Non-protected
Uses	Spread, toppings, salad, dip
Price	$2.49/oz, here.

Quark cheese is a type of soft cheese made from the soured milk without using the rennet and salt. The cheese is eaten fresh and has a very low calories count. Quark cheese has a lot of names to be called across the world; but, they generally have a signature mild and milky taste.

Quark cheese is often compared to cream cheese, mascarpone, cottage cheese and yogurt. Although they all may look the same, quark cheese is actually much less sweet and lighter than the mascarpone and cream cheese; It is creamier but less sour, less acidic as yogurt; similar in taste but is smoother and less grainy than the cottage cheese.

Quartirolo

	Quartirolo
Origin	Lombardy, Italy
Type	Semi-soft cheese
Variety	Quartirolo Lombardo
Texture	Soft, lumpy, crumbly, sticky
Taste	Acidic, sweet, sour, slight smelly, creamy
Color	White, straw, light brown-orange
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Very low, <0.01g per oz (Carioni)
For Vegan	No
For low FODMAP diet	Yes
Aging	2-30 days
Calories	84.2 calories per oz (Carioni)
Nutrition Note	Lightly aged, but very low in lactose content; good for people with lactose intolerance.
Certification	PDO
Uses	Table cheese
Price	$0.5/oz, here.

Quartirolo is a lightly aged cow milk cheese. It’s in brick form with a balance-sour taste, mild pungency, and with hints of acidic-sour flavor.

Queso fresco

	Queso fresco (Queso blanco)
Origin	Latin America
Type	Soft cheese
Variety	Queso seco, queso frito, queso boricua
Texture	Firm, crumbly, grainy
Taste	Salty, mild, light tangy
Color	White
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Low-fair, 0.5g of sugar per oz (USDA data)
For Vegan	Yes
For low FODMAP diet	Yes with moderation
Aging	No, eaten fresh.
Calories	87.9 calories per oz (USDA data)
Nutrition Note	–
Certification	Non-protected
Uses	Cheesecake, Peruvian cuisine, salad, table cheese
Price	$3.86/oz, here.

Queso fresco is a general term for ‘white cheese’, and is available in latin America regions in different styles and names. This cheese is one of the easiest cheese to make, similar to paneer, which does not require rennet or whey starter cultures to make. Instead, Quesco fresco uses acidifying agents such as lemon, vinegar, or citric acid.

The cheese does not melt well under heat.

Although they may look similar, queso fresco is different from cotija cheese where queso is eaten fresh with a mild flavor; Cotija is an aged cheese with less moist, richer, sharper, and less milky flavor.

Queso fresco is the same as queso blanco.

Ragusano

	Ragusano
Origin	Ragusa, Sicily, Italy
Type	Hard cheese, artisan
Variety	Caciocavallo
Texture	Compact, hard, dry
Taste	Rich, piquant, sweet, balance, mild, fruity
Color	Straw
Milk Source	Rare Modicana cow (Unskimmed milk)
Pasteurisation	No
Lactose Concentration	Not available; Low in general for hard cheese.
For Vegan	No
For low FODMAP diet	Yes
Aging	3-12 months; or above
Calories	106 calories per oz (Seller provided)
Nutrition Note	Do noted that it’s made using the unpasteurized milk, so it may not suitable for a certain group of people.
Certification	PDO
Uses	Table cheese
Price	$3.2/oz, here.

Ragusano cheese is a rectangular brick shape cheese from Italy. It’s made using the rare Modicana cow’s milk to give the cheese a well balanced yet aggressive flavor. Ragusano is being tied up to let it age naturally, which is similar to (and can be a good substitute of) provolone or caciocavallo.

If you would like to have a taste of this awesome DOP Ragusano, it can be a little pricey. It’s now available on Amazon for $3.2 per oz – so it’s about 2-6 times pricier than most of the common cheeses.

But hey, try it once, who knows if it could be your BCE (Best cheese ever!).

Raschera

	Raschera
Origin	Cuneo, Piedmont, Italy
Type	Semi-hard cheese
Variety	–
Texture	Firm, compact
Taste	Salty, mild, spicy, buttery
Color	Straw
Milk Source	Cow; May add a small amount of goat & sheep
Pasteurisation	Sometimes
Lactose Concentration	Low, as in 0.45g of sugar per oz (Vallebona Seller Provided)
For Vegan	No
For low FODMAP diet	Yes with moderation
Aging	1-3 months; or longer
Calories	110.3 calories per oz (Vallebona Seller Provided)
Nutrition Note	The lactose (as in sugar stated above) reduces as the cheese aged.
Certification	PDO
Uses	Cooking cheese, table cheese, dessert
Price	$1.8/oz, here.

Raschera is a square shape cheese that’s usually aged for less than 3 months. While you hardly heard people asking about this cheese in the US, Raschera is actually quite similar to Muenster but slightly richer and creamier.

Reblochon

	Reblochon (also Reblò alpino)
Origin	Aravis, France
Type	Semi-soft cheese
Variety	Reblochon de Savoie
Texture	Soft, runny, smooth
Taste	Creamy, nutty, sweet, edible rind
Color	Golden yellow
Milk Source	Alps Cow
Pasteurisation	No
Lactose Concentration	low; as in “trace” stated in the official site.
For Vegan	No
For low FODMAP diet	Yes with moderation
Aging	6-8 weeks
Calories	93 calories per oz (official website data)
Nutrition Note	Contain a good amount of fat and a small amount of lactose.
Certification	AOC, PDO
Uses	Melting cheese
Price	$2.7/oz, here.

Reblochon is a smear-ripened semi-soft cheese similar to brie or camembert. The cheese is soothing rich with condensed milk-like runny texture, strong pungent smell, and has an excellent hints of sharp undertones. But, since this cheese is made using the unpasteurized milk, It’s not advised to eat if you are pregnant.

The shelf life of reblochon is about 10 days (once opened); but it can last for a few weeks longer if the unfinished cheese is stored properly. Always check before eating.

You can get this cheese on Amazon (link next to the price) if you are living in the US.

Red Hawk

	Red Hawk (by Cowgirl Creamery)
Origin	Marin County, California, United States
Type	Semi-soft cheese
Variety	–
Texture	Soft, sticky, runny, chalky
Taste	Rich, pungent, creamy, salvory
Color	Yellow, Ivory
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	–
For Vegan	Yes, vegetarian rennet used.
For low FODMAP diet	–
Aging	4 weeks
Calories	–
Nutrition Note	High fat
Certification	Non-protected
Uses	Cooking cheese
Price	$7/oz, here.

Red Hawk is a type triple cream cheese made using the organic cow milk by Cowgirl Creamery. This cheese is vegetarian friendly, however, it can cost you a little more than the average (see above). Red Hawk has a texture similar to brie, but firmer and less runny; Also, it tastes creamier and less sweeter than the brie or camembert.

Ricotta

	Ricotta
Origin	Italy
Type	Soft cheese
Variety	Ricotta forte, Ricottone, Ricotta di Bufala Campana, Ricotta Romana, Ricotta Salata
Texture	Crumbly, perishable, grainy, smooth
Taste	Mild, slightly sweet, creamy, salty
Color	White
Milk Source	Varied
Pasteurisation	Yes
Lactose Concentration	Fair, less than 1.25g per oz (Data from Food Intolerance Diagnostics)
For Vegan	No
For low FODMAP diet	Minimal
Aging	No; Some varieties may age for months
Calories	49.3 calories per oz (USDA data)
Nutrition Note	Pack of nutrition and low in calories, good for dieting
Certification	PDO
Uses	Stuffing ingredients, filling for desserts
Price	$0.55/oz, here.

Ricotta is a non-melting soft cheese originated from Italy. The cheese features a mild and pleasant taste similar to paneer or cottage cheese. Although they are often interchangeably to each other in culinary, the method to preparing them are different. For example, cottage cheese is salted and added with cream thus higher in calories. Paneer vs ricotta is explained in the paneer section above.

Robiola

	Robiola
Origin	Langhe and Robbio, Lombardy and Piedmont, Italy
Type	Semi-soft cheese
Variety	Robiola di Roccaverano, Robiola di Mondovì, Robiola, di Capra, Robiola Rocchetto, Robiola Tre Latti, Robiola Osella, Robiola Due Latti, Robiola La Tur, Robiola Bosina, Robiola rocchetta, Robiola Osella; Stracchino
Texture	Firm, runny
Taste	Mild, tangy, sour
Color	White, ivory
Milk Source	Cow, goat, sheep; or combination.
Pasteurisation	Sometimes
Lactose Concentration	Low
For Vegan	No
For low FODMAP diet	Yes with moderation
Aging	Fresh or age for less than a month
Calories	90.2 calories per oz (Reseller Provided)
Nutrition Note	Contain a considerable amount of fat.
Certification	PDO
Uses	Cooking cheese, table cheese
Price	$2.5/oz, here.

Robiola is a unique cheese made using the cow, goat or sheep milk; and, it has a lot of varieties. The cheese is eaten fresh, or aged for a short while to give it a runny texture. Robiola can be a milder version to brie or camembert. Even if aged, the cheese doesn’t have the overpowering ammonia scent.

Roquefort

	Roquefort
Origin	Roquefort-sur-Soulzon, France
Type	Semi-soft cheese
Variety	Blue cheese
Texture	Smooth, firm, moist
Taste	Strong, tangy, creamy, slightly, acidic tang, rich
Color	Blue veined, Ivory
Milk Source	Sheep
Pasteurisation	No
Lactose Concentration	Very low, as in 0g of sugar per oz (Fromages data)
For Vegan	No
For low FODMAP diet	Yes
Aging	3-5 months
Calories	105.5 calories per oz (Fromages data)
Nutrition Note	High sodium (can be salty for some sellers). Anti-inflammatory properties.
Certification	AOC, PDO
Uses	Dressing, table cheese, sauce
Price	$2.02/oz, here.

When it comes to blue cheese, you can never skip Roquefort. Roquefort is one of the most popular cheese in France. It is made using the fresh unpasteurized sheep milk. The signature blue-colored veins appearance is the result of adding Penicillium Roqueforti mold during the manufacturing process, which is also the same type of mold used in making the Fourme d’Ambert cheese.

The cheese is less odor than Gorgonzola but more complex and sharper in taste, thanks to the ‘plombage’ or partial-anaerobic aging involved (5), where ammonia will be produced during the process. Also, the blue-veined in Roqueforti appears to be darker in color, bigger spots, and less dispersed than gorgonzola’s veins.

Rosa Camuna

	Rosa Camuna
Origin	Val Camonica, Lombardy, Italy
Type	Semi-hard cheese
Variety	Casolèt
Texture	Firm, smooth, fine
Taste	Mild, creamy, piquent, herbacous
Color	Straw, pale
Milk Source	Cow
Pasteurisation	No
Lactose Concentration	Low
For Vegan	No
For low FODMAP diet	Yes with moderation
Aging	1-2 month(s)
Calories	–
Nutrition Note	–
Certification	PAT
Uses	Melting cheese, table cheese
Price	$0.7/oz, here.

Rosa Camuna cheese is believed to got its name from Camunian rose, also to illustrate rose shape with 4 petals. It’s made using partially skimmed cow milk and has a mildly pleasant herbaceous aroma. This cheese is a good substitute to caciocavallo.

Rouelle du Tarn

	Rouelle du Tarn
Origin	Tarn, France
Type	Semi-hard cheese
Variety	–
Texture	Rugged, wrinkle, firm, smooth, compact (edible rind)
Taste	Milky, slightly sweet, acidic, flavorful, goaty taste
Color	Grey, white, pale yellow
Milk Source	Goat
Pasteurisation	No
Lactose Concentration	–
For Vegan	No
For low FODMAP diet	–
Aging	1 month
Calories	–
Nutrition Note	–
Certification	Non-protected
Uses	Table cheese
Price	$1.17/oz, here.

Rouelle du Tarn, or Rouelle, is a ring-shaped greyish artisanal cheese with wrinkled rind. It’s made using a 100% raw goat milk by two brothers who lived in Tarn since decades ago. The form of ring is due to ladling the cheese into a mold which has a hole in the middle. The cheese is available year long in France, but can be hard to get if living outside of France.

Rouelle du Tarn has its surface covered in ash to reduce the acidity, and also to limit the microbial activities so to lengthen the aging.

Sainte-Maure de Touraine

	Sainte-Maure de Touraine
Origin	Touraine, France
Type	Semi-soft cheese
Variety	–
Texture	Soft, smooth, fine, wrinkled rind, friable to runny (depends on age)
Taste	Salty, nutty, creamy, rich, slightly sweet, acid tang
Color	Greyish, white, pale straw
Milk Source	Goat
Pasteurisation	No
Lactose Concentration	Low, as in 0.14g of sugar per oz (Sheridans Provided)
For Vegan	No
For low FODMAP diet	–
Aging	~1 month
Calories	83.3 calories per oz (Fromages data)
Nutrition Note	–
Certification	AOC
Uses	Table cheese
Price	$1.48/oz, here.

Sainte-Maure de Touraine is a rod- or log-shaped goat cheese. It comes with a popsicle stick in the middle. The cheese offers a well-balanced and flavorful taste. It is coated with a layer of food-grade wood ash to neutralize the acidity, and ultimately limiting the excessive growth of the surface mold.

You may be wondering how to eat Sainte-Maure de Touraine the correct way. Well, it’s actually pretty straight forward – just pull out the stick and dine in!

Sainte-Maure de Touraine is said to be the miniature version of Rouelle du Tarn. They have a very similar taste.

Saint-Pierre Cheese

	Saint-Pierre Cheese
Origin	Pouligny-Saint-Pierre, Berry, France
Type	Semi-soft cheese
Variety	Pouligny-Saint-Pierre cheese, Soignon Pouligny St Pierre
Texture	Creamy, wrinkled, soft, runny
Taste (white)	Mild, acidic, slightly sweet and salty, fruity
Color	White, pale yellow
Milk Source	Goat
Pasteurisation	No
Lactose Concentration	Very low, as in 0g of sugar per oz (Fromages data)
For Vegan	No, animal rennet used.
For low FODMAP diet	Yes
Aging	~1 month
Calories	83.3 calories per oz (Fromages data)
Nutrition Note	–
Certification	AOC, PDO
Uses	Cooking cheese
Price	$2.2/oz, here.

Saint-Pierre cheese, or the more popular version Pouligny-Saint-Pierre cheese, is a France pyramid-shaped palm-sized goat cheese with a wrinkled rind. There are two main types of Saint-Pierre cheese due to the different molds used – white Saint-Pierre (Geotrichum mold) and blue Saint-Pierre (Penicillium mold). Each with a different taste, learn the differences.

Unlike the Rouelle du Tarn and Sainte-Maure de Touraine, Saint-Pierre is matured without using the ash, so it appears to be more sour (or acidic) in taste and has a slightly lower aging time to prevent an excessive mold blooming.

Salva

	Salva (Salva cremasco)
Origin	Lombardy, Italy
Type	Semi-hard cheese
Variety	Salva Cremasco DOP; Quartirolo
Texture	Firm, smooth
Taste	Creamy, earthy, mild sharp, nutty, sweet
Color	Light brown, straw
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Very low, as in 0g of sugar (casArrigoni data)
For Vegan	No
For low FODMAP diet	Yes
Aging	3-12 months; or may go up to 3 years
Calories	112.8 calories per oz (casArrigoni data)
Nutrition Note	–
Certification	PDO
Uses	Table cheese
Price	$1.44/oz

Salva cheese, or Salva cremasco, is a brick style cheese similar to Quartirolo but aged for a much longer time, therefore the taste is much sharper and stronger in flavor.

Scamorza

	Scamorza
Origin	Southern Italy
Type	Semi-soft cheese
Variety	White scamorza, scamorza bianca, scamorza affumicata, smoked scamorza
Texture	Stretchy, firm (edible rind)
Taste	Mild spicy, milky, sweet
Color	Straw
Milk Source	Cow, sheep
Pasteurisation	Yes
Lactose Concentration	–
For Vegan	No; Depends on producers.
For low FODMAP diet	–
Aging	2 weeks
Calories	–
Nutrition Note	Briefly aged, may contain small amount of lactose.
Certification	PAT
Uses	Melting cheese
Price	$1.87/oz, here (Smoked).

Scamorza is a cow’s milk cheese that has a pear shape. It is a stretched-curd cheese that’s similar to caciocavallo and provolone, but it’s only briefly aged for a couple of weeks. Therefore, scamorza tend to be more milky and less sharp in comparison – perfect as a mild substitute.

Scamorza is also a cousin cheese of mozzarella, where they were produced the similar way (stretched-curd). However, scamorza is aged, drier and stronger in taste; mozzarella is moist, eaten fresh and milder in comparison.

Stilton

	Stilton
Origin	England
Type	Semi-soft cheese
Variety	Blue stilton, white stilton
Texture	Smooth
Taste	Mellow, pungent, creamy, salty
Color	Ivory, golden
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Very low, as in 0g of sugar (Tesco Data)
For Vegan	Depends. Some sellers use animal rennet.
For low FODMAP diet	Yes
Aging	2 months; or above
Calories	123 calories per oz (Tesco data)
Nutrition Note	–
Certification	PDO
Uses	Sauce, table cheese, cooking cheese
Price	$1.3/oz, here.

Stilton is a very popular blue cheese from England. It is made by inoculating the mold Penicillium roqueforti to produce the blue veins similar in Roquefort cheese. Stilton has a distinct complex flavor but milder than most other blue cheeses, for example the gorgonzola.

Stracciata

	Stracciata (also Stracciatella)
Origin	Molise, Italy
Type	Semi-soft cheese
Variety	Stracciata di bufala, Stracciata di mucca; Mozzarella
Texture	Firm, moist, runny, elastic
Taste	Mild, milky
Color	White
Milk Source	Cow, buffalo
Pasteurisation	Yes
Lactose Concentration	Low, as in 0.3g sugar per oz (Same as mozzarella)
For Vegan	No
For low FODMAP diet	Yes
Aging	Eaten fresh
Calories	68.6 calories per oz (Caseificio data)
Nutrition Note	Low in calories good for dieting
Certification	Non-protected
Uses	Italian dishes, table cheese
Price	$3.43/oz, here (mozzarella version).

Stracciata, or Stracciatella, is the stretched curd cheese that’s eaten fresh. The cheese is mild and milky; very similar to mozzarella of which frayed into ‘a little shred’ or ‘tattered’ literally. Stracciata do not aged, and should be eaten immediately or best within 5 days.

Taleggio

	Taleggio
Origin	Val Taleggio, Italy
Type	Semi-soft cheese
Variety	–
Texture	Smooth, compact
Taste	Mild, strong nutty/fruity undertones
Color	Pale orange-brown
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	–
For Vegan	No
For low FODMAP diet	–
Aging	40 days
Calories	83.3 calories per oz (Wikipedia data)
Nutrition Note	–
Certification	PDO
Uses	Cooking cheese, fondue
Price	$1.17/oz, here.

Taleggio is an old washed-rind (once a week with seawater sponge) cheese with stinky aroma aged in caves traditionally, or more often in chambers nowadays. The cheese tastes milder than what you might expect but is as pungent as gorgonzola, with an excellent & satisfying fruity aftertaste. If you are looking for a good substitute to Limburger, this is for you.

Teleme cheese

	Teleme cheese
Origin	California, Italy
Type	Semi-soft cheese
Variety	Tomales Bay Teleme Cheese, Peluso’s Teleme Cheese, Peluso’s Tomales Bay Teleme
Texture	Soft, runny; edible rind
Taste	Creamy, slight nutty, acidic, mild sweet, tangy, yeasty
Color	Pale yellow
Milk Source	10% Goat, 90% ewe, learn more.
Pasteurisation	Yes
Lactose Concentration	–
For Vegan	No
For low FODMAP diet	–
Aging	1-3 month(s)
Calories	–
Nutrition Note	–
Certification	Non-protected
Uses	Table cheese
Price	Check it here on Amazon.

Teleme cheese is a stracchino style semi-soft cheese made using the goat and ewe milk. The cheese is dusted with rice flour to dry the edges of the cheese so to make it firmer without sticky. There is a Greek telemes cheese, which believed to be the original version, but it required brining in salt water; whereas the California version here does not. Therefore, it is not as salty.

Teleme cheese can be substituted with Brie. They have a very similar creamy and rich taste, though it’s not as soft or spreadable as brie.

Toma

	Toma cheese
Origin	Piedmont, Italy
Type	Semi-hard cheese
Variety	Toma walser, Toma piemontese DOP, Tomme cheese
Texture	Firm, compact
Taste	Strong, spicy, nutty, earthy
Color	Brown, golden to pale yellow
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Very low, as in 0g sugar (Point Reyes Data)
For Vegan	Yes, microbial rennet.
For low FODMAP diet	Yes
Aging	6-8 months
Calories	110 calories per oz
Nutrition Note	Good amount of saturated fat (unhealthy)
Certification	PDO
Uses	Table cheese, cooking cheese, melting cheese
Price	$5.06/oz, here.

Toma cheese is one of the oldest cheese made with full or partially skimmed cow milk. The PDO Toma cheese is gluten-free, pasteurized and also vegetarian-friendly. Not only buttery, this cheese offers a very strong taste and packed quite a punch. It also depends on how long it aged.

Toma cheese is similar to parmesan cheese, in flavor, and can be a good substitute of it. Though it can be quite pricey to get it here in the US, I found that it’s now selling on Amazon for $5.06 per oz. Link at above.

Sottocenere al tartufo

	Sottocenere al tartufo
Origin	Venice, Italy
Type	Semi-soft cheese
Variety	Truffle cheese
Texture	Smooth, firm; edible rind
Taste	Mild, creamy, salty, piquent, truffle taste, herbaceous
Color	Grey, pale ivory
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Very low, as in 0g of sugar (Seller data)
For Vegan	No
For low FODMAP diet	Yes
Aging	3-6 months
Calories	107 calories per oz (Seller data)
Nutrition Note	–
Certification	Non-protected
Uses	Cooking cheese, sauce, fondue
Price	$4.93/oz, here.

Sottocenere al Tartufo, or al Tartufo, is an elegant cheese suitable to be a special gift. Sottocenere means ‘under ash’, where it has a smooth appearance with grey ash covered on top to reduce the acidity to boost the flavor. The cheese is mild in taste but uplifted with black truffle, whereby the truffle is previously rubbed with herbs and spices.

Sottocenere al Tartufo can be substituted with crutin, which is also a truffle cheese but not coated with ash. Other than crutin, these are some other truffle cheeses, such as gouda truffle, tremor cheese, truffle pecorino, truffle cheddar, etc.

Swiss Cheese

	Swiss Cheese
Origin	Emmental, Switzerland
Type	Semi-hard cheese
Variety	See the list; Baby Swiss, Lacy Swiss
Texture	Hard, firm, compact, smooth, holes
Taste	Mild, sweet, nutty
Color	Pale yellow, golden
Milk Source	Cow, goat, sheep
Pasteurisation	Sometimes
Lactose Concentration	Low, as in 0.4g sugar per oz (USDA data)
For Vegan	Varied
For low FODMAP diet	Yes with moderation
Aging	3-36 months
Calories	108 calories per oz (USDA data)
Nutrition Note	High in protein
Certification	PDO, PGI
Uses	Table cheese, dessert, dip, sauce, fondue
Price	$1.61/oz, here.

Swiss cheese in the US refers to a group of imitations that looks similar to Swiss Emmental, which has a lot of signature holes or ‘eyes’ in it. It is due to the carbon dioxide released by the lactic acid bacteria. However, Swiss cheese is generally milder than the Emmental.

Emmental is a Swiss cheese; Swiss cheese is not necessarily an Emmental.

Stracchino

	Stracchino (crescenza)
Origin	Italy
Type	Semi-soft cheese
Variety	–
Texture	Soft, smooth, runny inside (depends)
Taste	Mild, milky, tart
Color	White, off-white
Milk Source	Cow; sometimes goat
Pasteurisation	Yes
Lactose Concentration	Low-fair, as in 0.85g of sugar per oz (Arrigoni data)
For Vegan	No
For low FODMAP diet	Yes with moderation
Aging	Aged for ~2 weeks; or freshly eaten.
Calories	74.3 calories per oz (Arrigoni data)
Nutrition Note	There is a lactose-free version of Stracchino.
Certification	Non-protected
Uses	Table cheese, melting cheese
Price	$1.19/oz, here.

Stracchino is an uncooked cow milk cheese with a delicate mild milky taste with hints of sweetness. It’s eaten very young – about 2 weeks old – therefore do not have a rind. If you think brie is too strong, Stracchino is certainly for you; Stracchino is similar and can be substitute to mozzarella and stracciatella, where they all have a good mild and milky taste.

Velveeta

	Velveeta
Origin	Monroe, New York, United States
Type	Semi-soft cheese
Variety	Processed cheese
Texture	Smooth, firm
Taste	Mild sweet, creamy, salty
Color	Golden yellow
Milk Source	Cow
Pasteurisation	Yes
Lactose Concentration	Medium, learn more; As of 2g of sugar per oz (package label)
For Vegan	Yes
For low FODMAP diet	Minimal
Aging	No, produced similarly to american cheese.
Calories	70 calories per oz (package label)
Nutrition Note	As far as public concern, Velveeta did not made using animal rennet (they use enzyme & starter culture instead) or gelatine. Also, it has a considerable amount of lactose.
Certification	Non-protected
Uses	Melting cheese, sauce, dip
Price	$0.64/oz, here.

Velveeta is a brand of processed cheese taste similar to American cheese. It features a soft and evenly melting property to connoting the “velvety smooth”. It is now available in many styles including block, Mac & cheese bowl, slices, sauce, and many more. The company is now owned by Kraft.

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Here we finally come to an end to this long list!

Did you learn something?

And, which one is your best-cheese-ever and all-time-favorite? Write down your opinion below so that other people can give it a try.