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.

Contents

Ambra di Talamello

Ambra di Talamello
OriginMarche, Italy
TypeHard cheese
VarietyFormaggi di Fossa, Fossa cheese
TextureFirm
Taste Sharp, spicy, earthy tang
ColorGolden Amber
Milk SourceCow, sheep, or goat milk
PasteurisationNo
Lactose ConcentrationLow
For Vegan
For low FODMAP dietModeration
Aging2-5 months
Calories120 calories per oz
Nutrition Note
CertificationNon-protected
UsesCappelletti or passatelli
PriceN/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
OriginNorth American
TypeSemi-soft cheese, slice cheese, cheese food
VarietyProcessed cheese, prepared cheese
TextureSoft, low-firm
Taste Creamy, salty
ColorYellow, orange, white
Milk SourceCow, also depends on manufacturers.
PasteurisationYes
Lactose ConcentrationMedium-High, read more.
For VeganYes, this one.
For low FODMAP dietWith moderation. 2.3g sugar per 100g.
AgingNo
Calories104 calories per oz (USDA data)
Nutrition NoteContain a list of less healthy added ingredients, such as a high level of saturated fat.
CertificationNon-protected
UsesPasta 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
OriginVeneto, Trentino-Alto Adige, Italy
TypeHard Cheese
VarietyAsiago Pressato, Asiago d’allevo
TextureHard, Grainy
Taste Sweet, bitter, spicy, savory
ColorPale, straw
Milk SourceCow
PasteurisationNo
Lactose ConcentrationVery low
For VeganNo
For low FODMAP dietYes
Aging3-18 months, or above.
Calories130 calories per oz (Boat’s Head)
Nutrition NoteAn healthy aged cheese with a considerable amount of histamine.
CertificationPDO
UsesBread, 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
OriginMonte Grappa, Veneto, Italy
TypeSemi-soft cheese
Variety
TextureSoft, crumbly, grainy (aged)
Taste Strong, light sweet, natural herb fragrance
ColorPale, straw
Milk SourceSemi-skimmed cow, goat milk
PasteurisationYes
Lactose Concentration
For Vegan
For low FODMAP diet
Aging2-4 months
Calories113 calories per oz (Caseus Veneti)
Nutrition NoteIf goat milk was added, it will have a higher calcium & various vitamins, and lesser lactose.
CertificationPAT
UsesTable cheese
PriceN/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
OriginMelzo, Lombardy, Italy
TypeSemi-soft cheese
Variety
TextureSoft waxy, smooth
Taste Mild, slight salty, milky, buttery
ColorPale yellow
Milk SourceCow
PasteurisationYes
Lactose ConcentrationLow
For Vegan
For low FODMAP dietYes
Aging1-2 months or longer
CaloriesLow
Nutrition NoteSemi-soft cheese usually contain lesser fat and protein, may gone bad faster due to higher moisture.
CertificationNo
Usespizzas, 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
OriginWaging am See, Germany
TypeSemi-soft cheese
VarietyBergader Almkäse Nussig
TextureSoft
Taste Rich, creamy
ColorPale golden yellow
Milk SourceBavarian Alps Cow
PasteurisationYes
Lactose ConcentrationVery low (0.1g per 100g)
For Vegan
For low FODMAP dietYes
Aging2-4 months
Calories101 calories per oz (Official data)
Nutrition NoteStudy shows that Alpine cow milk is healthier, learn more.
CertificationNon-protected
UsesVarious dishes, desserts
PriceN/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
OriginYancey’s Fancy, Corfu, New York
TypeSemi-soft cheese
VarietyNorwegian style
TextureSmooth, firm
Taste Mild sweet, slight sour, buttery, rich
ColorGreen wax casing, pale yellow
Milk SourceCow
PasteurisationYes
Lactose ConcentrationLow
For VeganYes
For low FODMAP dietYes
AgingN/A
Calories132 calories per oz
Nutrition NoteAn ounce of (triple-cream) Bergenost contains around 40% of dairy (8g) saturated fat intake, take in moderation.
CertificationNew York State Fair Cheese Contest 1999 (Gold medal)
UsesTable 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
OriginBerkswell, West Midlands, England
TypeHard cheese
VarietyBerkswell Ewe, Berkswell Hard
TextureFirm, grainy
Taste Sweet, nutty, fruity, rich buttery
ColorBrown, straw, pale yellow
Milk SourceEwe milk (Friesian and Dorset sheep)
PasteurisationNo
Lactose ConcentrationVery low, (Less than 0.01g per 100g)
For VeganNo
For low FODMAP dietYes
Aging4 months and above
Calories122 calories per oz
Nutrition NoteThis traditional cheese is made of unpasteurised milk, therefore it’s not recommended for those with weakened immune system, i.e. pregnant women, elderly.
CertificationWon Artisan Cheese Awards 2017 as Supreme Champion, Best English Cheese, and Best Farmhouse Cheese.
UsesAppetiser 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
OriginJura, Ain, France
TypeSemi-soft cheese
VarietyBlue cheese
TextureFirm, smooth, slight crumbly, floury rind
Taste Vanilla/mushroom-like smell, densely buttery, acidic, slight nutty, hints of salty & bitterness
ColorPale yellow, straw, veined blue
Milk SourceSimmental or Montbéliard cows
PasteurisationNo
Lactose Concentration
For VeganNo
For low FODMAP diet
Aging21 days and above
Calories100 calories per oz
Nutrition NoteA young cheese made using the full fat unskimmed milk. It has a slight higher fat content.
CertificationAOC French, PDO, AOP
UsesBread, 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
OriginNaples, Italy
TypeSemi-soft cheese
VarietyMozzarella
TextureSoft, spongy, round
Taste Milky
ColorMilky white
Milk SourceCow, water buffalo
PasteurisationSometimes
Lactose ConcentrationVery low (0.1g per oz)
For VeganYes, here.
For low FODMAP dietYes
AgingNo
Calories77 calories per oz (Seller provided)
Nutrition NoteLow calories with considerable amount of nutrition. Light food and suitable for various diet.
CertificationNon-protected, except Bocconcino di Bufala Campana DOP
Usescaprese 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
OriginBra, Cuneo, Piemonte, Italy
TypeSemi-hard cheese
VarietyBra duro, Bra Tenero, Bra d’alpeggio
TextureSoft or hard, firm, waxy rind (seed oil)
Taste Piquent, sharp, sweet, medium buttery
ColorStraw yellow
Milk SourceSemi-skimmed cow, goat, sheep
PasteurisationSometimes
Lactose Concentration0g, learn more.
For VeganNo
For low FODMAP dietYes
Aging2-6 months
Calories130 calories per oz
Nutrition NoteComparable to other hard aged cheese, but the nutrition content may vary from the milk source/amount used.
CertificationPDO
UsesTable 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
OriginWisconsin, US
TypeSemi-soft cheese
Variety
TextureSoft, firm, sticky
Taste Mild, slight sweet, sharp, buttery
ColorPale orange, pale yellow, white
Milk SourceCow
PasteurisationYes
Lactose ConcentrationVery low (0.1g per oz)
For VeganNo
For low FODMAP dietYes
Aging2-4 months
Calories105 calories per oz (USDA data)
Nutrition Note
CertificationNon-protected
UsesSandwich, 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
OriginSeine-et-Marne, France
TypeSemi-soft cheese
VarietyBrie de Meaux, Brie de Melun, Brie Noir, Cornish Brie, Somerset Brie
TextureSoft
Taste Rich, creamy, smooth
ColorWhite, pale yellow
Milk SourceWhole or skimmed cow or goat milk
PasteurisationSometimes
Lactose ConcentrationLow, as in 0.1g of sugar per oz, learn more.
For VeganNo, try this substitute at $3.3/oz.
For low FODMAP dietYes
Aging1 months and above
Calories95 calories per oz (USDA data)
Nutrition NoteBrie contains a considerable amount of histamine content (40.49 mg/kg) and should be avoid if you’re on low histamine diet.
CertificationNon-protected. AOC for both Brie de Meaux and Brie de Melun.
UsesTable 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
OriginPiedmont and Liguria, Italy
TypeSoft cheese
VarietyBros, bross, brus, bruss
TextureSoft, crumbly
Taste Strong, pungent, sour
ColorWhite, depends on the cheese used
Milk SourceSheep
Pasteurisation
Lactose ConcentrationLow
For Vegan
For low FODMAP dietYes
Aging2 months and above
Calories
Nutrition NoteThe 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.
CertificationNon-protected
UsesSpreadable cheese for cracker’s snacks.
PriceN/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
OriginAndria, Apulia, Italy
TypeSemi-soft cheese
Variety
TextureElastic outer layer, creamy inner layer
Taste Milky
ColorMilky white
Milk SourceCow, Buffalo
PasteurisationSometimes
Lactose ConcentrationVery low
For VeganNo, try this making kit here for vegan.
For low FODMAP dietYes
AgingNo
Calories99 calories per oz (Buratta house)
Nutrition NoteLight weight, very nutritious, suitable for those on diet.
CertificationPGI
UsesSalsa, 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
OriginApulia/Campania/Calabria/Basilicata/Molise, Italy
TypeSemi-hard cheese
VarietyCaciocavallo ragusano, caciocavallo silano
TextureFirm, springy, granular
Taste Rich, sharp, salty, tangy, earthy-almond undertone
ColorGolden yellow, pale straw
Milk SourceRaw cow, sheep milk
PasteurisationYes
Lactose ConcentrationLow
For VeganNo
For low FODMAP dietYes, with moderation
Aging2-6 months
Calories125 calories per oz (Seller provided)
Nutrition Note
CertificationPDO, DO
UsesSandwiches, 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
OriginSicily, Italy
TypeSemi-hard cheese
VarietyCaciocavallo
TextureFirm, springy, granular
Taste Rich, sharp, salty
ColorPale, straw, yellow
Milk SourceRaw cow, sheep milk
PasteurisationSometimes
Lactose ConcentrationYes
For Vegan
For low FODMAP dietYes
Aging2-6 months
Calories125 calories per oz
Nutrition Note
CertificationNon-protected
UsesGift, 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
OriginTuscany, Italy
TypeSemi-hard cheese
VarietyTuscan cacciola, caciotta toscana, caciotta di capra, caciotta di fattorie
TextureFirm to less firm (varied)
Taste Mild
ColorPale brown, straw, yellow, white
Milk SourceCow, ewe, goat, buffalo
PasteurisationSometime
Lactose ConcentrationLow
For Vegan
For low FODMAP dietYes
Aging2 months
Calories91.7 calories per oz
Nutrition NoteA young aged cheese made from various milk depending on the manufacturers, thus the nutrition value may vary.
CertificationNon-protected
UsesTable 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
OriginColby, Wisconsin, United States
TypeSemi-hard cheese
VarietyLonghorn
TextureFirm, smooth
Taste Nutty, mild, sweet
ColorOrange
Milk SourceCow
PasteurisationYes
Lactose ConcentrationFair, 3.4g lactose per oz.
For VeganNo
For low FODMAP dietYes, with moderation
AgingNo or lightly aged for less than 1 month.
Calories110 calories per oz, learn more.
Nutrition NoteColby 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.
CertificationNon-protected
UsesTable 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
OriginWisconsin, United States
TypeSemi-hard cheese
VarietyColby cheese, Monterey Jack
TextureSoft, smooth
Taste Mild, creamy
ColorOrange, white
Milk SourceCow
PasteurisationYes
Lactose ConcentrationLow
For VeganNo
For low FODMAP dietYes
AgingNo
Calories110 calories per oz (Official data)
Nutrition NoteSimilar to colby cheese.
CertificationNon-protected
UsesTable 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
OriginSardinia, Italy
TypeHard cheese
VarietyPecorino
TextureHard, crumbly, grainy, flaky
Taste Herbaceous, intense, compact, aromatic, sweet, spicy
ColorPale, ginger yellow
Milk SourceSheep
PasteurisationNo
Lactose Concentration
For Vegan
For low FODMAP diet
AgingTraditional 1-2 years in Castelcivita caves; industrial 7 months and above.
Calories108 calories per oz (Sifor)
Nutrition Note
CertificationNon-protected
UsesGrated 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
OriginJura Massif, France
TypeSemi-hard cheese
Variety
TextureFirm, grainy
Taste Nutty, earthy, mild, sweet, salty
ColorDusty brown rind, ivory
Milk SourceMontbéliarde, French Simmental Cow
PasteurisationNo
Lactose ConcentrationLow (1.42g per oz).
For Vegan
For low FODMAP dietYes with moderation
Aging4-36 months and above
Calories119 calories per oz
Nutrition NoteComté is having a good calcium/phosphorus ratio. It’s also a less salty cheese. Learn more.
CertificationAOC French, PDO
UsesUse 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
OriginPetaluma, California, United States
TypeHard cheese
VarietyCowpricious (using cow’s milk)
TextureHard, oil rubbed, grainy
Taste Caramel, creamy, nutty, tart
ColorMoldy dark brown rind, straw
Milk SourceGoat
PasteurisationYes
Lactose ConcentrationLow
For VeganYes, vegetable rennet used.
For low FODMAP dietYes
Aging6-12 months and above.
Calories
Nutrition Note
CertificationWon “Best in show” at ACS 2002.
UsesGrated on various dishes.
PriceUnavailable, 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
OriginItaly
TypeSemi-soft cheese
VarietyCaprino fresco, Caprino stagionato
TextureSoft, crumbly
Taste Creamy, salty, tangy
ColorWhite, yellow, straw, reddish brown
Milk SourceGoat, cow
PasteurisationSometimes
Lactose ConcentrationVery low (<0.03g/oz), learn more.
For VeganNo
For low FODMAP dietYes
Aging2 days to 6 months
Calories71 calories per oz (Official data)
Nutrition NoteVaried from different source.
CertificationNon-protected
UsesTable 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
OriginUrbino, Marche, Italy
TypeSemi-soft cheese
VarietyCaciotta di Asiago, Caciotta di capra, Caciotta di pecora, and more.
TextureSoft, crumbly, shiny waxed
Taste Sweet, medium-low aromatic, mildly acidic, milky, rich
ColorPale yellow, ivory
Milk SourceCow and sheep, in 3:7 or 2:8 ratio.
PasteurisationYes
Lactose Concentration
For Vegan
For low FODMAP diet
Aging3-4 weeks
Calories99.4 calories per oz, learn more.
Nutrition Note
CertificationDO, DOP
UsesPrepare 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
OriginCuneo, Piedmont, Italy
TypeSemi-hard cheese
Variety
TextureFirm, crumbly, rugged
Taste Savoury, mild nutty, salty
ColorBrown, pale yellow
Milk SourceCows, ewes, goats
PasteurisationSometimes
Lactose Concentrationlow (0.14g sugar per oz)
For VeganNo
For low FODMAP dietYes with moderation
Aging2 months and above
Calories116.5 calories per oz
Nutrition NoteCastelmagno 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.
CertificationPDO
UsesGnocchi, 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
OriginSardinia, Italy; France.
TypeSoft cheese
VarietyCasgiu merzu, casu modde, casu fràzigu
TextureSoft, moist, doughy, mushy
Taste Pungent, Intense, strong acidic taste (rancid),
ColorStraw, yellow
Milk SourceSheep
PasteurisationNo
Lactose Concentration
For Vegan
For low FODMAP diet
Aging2-3 months
Calories
Nutrition NoteDue to the potential health concern for eating the live larvae, the cheese is banned by the US, Italy, and EU.
CertificationNon-protected
UsesLocal 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
OriginCamembert, Normandy, France
TypeSoft cheese
VarietyCamembert Le Châtelain
TextureSoft-ripened, moist, runny
Taste Sweet, creamy, buttery
ColorWhite, pale yellow
Milk SourceRaw cow milk
PasteurisationNo
Lactose Concentrationlow, 0.1g of sugar per oz (USDA data)
For VeganNo
For low FODMAP dietYes
Aging21 days
Calories85 calories per oz (USDA data)
Nutrition NoteThe traditional camembert PDO did not undergo pasteurisation. But those that needs to be sold in the US have to be pasteurised by law.
CertificationAOC, PDO
UsesCheese 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
OriginCheddar, Somerset, England
TypeHard cheese
VarietyWest Country Farmhouse Cheddar, red cheddar
TextureHard, smooth, crumbly
Taste Sharp (depends on aging), rich, creamy, mellow
ColorOrange, white, pale yellow
Milk SourceCow
PasteurisationFrequent
Lactose ConcentrationLow, 0.1g per oz
For VeganNo, but try this one.
For low FODMAP dietYes
Aging2-36 months
Calories114 calories per oz (USDA data)
Nutrition NoteThe “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.
CertificationPDO, PGI
UsesCan 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
OriginPoitou, Perigord, France
TypeSemi-soft cheese
VarietyChabichou du Poitou
TextureSoft, mold-ripened, grey patches
Taste Salty, sweet, mild tangy, buttery
ColorMilky White, straw yellow
Milk SourceWhole goat milk
PasteurisationNo
Lactose ConcentrationLow-fair
For VeganYes
For low FODMAP dietMinimal
Aging2-6 week
Calories81 calores per oz
Nutrition NoteSimilar to feta, it has a slightly higher acidity and containing a considerable amount of fat content.
CertificationAOC France
UsesTable 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
OriginN/A
TypeSoft cheese
VarietyFarmers’ cheese (pressed cottage)
TextureSoft, runny
Taste Mild, creamy
ColorPlain white
Milk SourceCow
PasteurisationYes
Lactose ConcentrationLow-fair, approx 0.1g per oz.
For VeganYes, check the label.
For low FODMAP dietMinimal
AgingNo
Calories28 calories per oz (USDA data)
Nutrition NoteVery low in calories among the cheese options.
CertificationNon-protected
UsesCheese 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)
OriginNeufchâtel-en-Bray, Normandy, France.
TypeSemi-soft cheese
VarietyAmerican Neufchâtel, Cœur de Neufchâtel
TextureSoft, firm, mold-ripened, grainy
Taste Creamy, nutty, yeasty
ColorWhite, pale brown
Milk SourceCow
PasteurisationSometimes
Lactose ConcentrationLow-fair (0.9g of sugar per oz)
For VeganNo
For low FODMAP dietMinimal
Aging1-2 weeks
Calories72 calories per oz (USDA data)
Nutrition NoteIt is having a lower fat content (~20%) compared to other soft cheeses, especially those made of goat or sheep milk.
CertificationAOC France, PDO
UsesDips, 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
OriginPullman, Washington, United States
TypeSemi-hard cheese
VarietyNatural viking, natural cheddar, smoking cheddar
TextureFirm
Taste Creamy, nutty
ColorWhite, pale yellow
Milk SourceUniversity’s 135 Holstein cows
PasteurisationYes
Lactose ConcentrationVery low
For VeganNo
For low FODMAP dietYes
Aging1 year and above
Calories110 calories per oz (official site data)
Nutrition NoteDoubling the Vitamin A content (10%) than the normal cheddar (5%).
CertificationNon-protected
UsesSoup, 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
OriginEngland
TypeSoft cheese
Variety
TextureSoft, creamy
Taste Mild
ColorPlain white
Milk SourceCow
PasteurisationYes
Lactose Concentration0.1-0.8 per oz
For VeganYes
For low FODMAP dietYes with moderation
AgingNo
Calories97.7 calories per oz (USDA data)
Nutrition NoteCream cheese should be consumed 2 weeks after opened. High in fat, consume with moderation.
CertificationNon-protected
UsesSpread 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
OriginTrentino, Italy
TypeSemi-hard cheese, artisan
VarietyIl piu’ Saporito, Il piu’ dolce, Al vino
TextureFirm
Taste Mild, pungent, spicy, buttery
ColorIvory
Milk SourceCow
PasteurisationNo
Lactose Concentration
For VeganNo
For low FODMAP diet
Aging1-2 months
Calories
Nutrition Note
CertificationNon-protected
UsesTable 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)
OriginLanghe, Piedmont, Italy
TypeHard cheese
VarietyBeppino Occelli
TextureHard, compact
Taste Truffle, citrus
ColorStraw
Milk SourceCow
PasteurisationYes
Lactose Concentration
For VeganNo
For low FODMAP diet
Aging1-2 months
Calories
Nutrition Note
CertificationNon-protected
UsesTable 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
OriginSpain
TypeSemi-soft cheese
Varietycoalhada
TextureSoft, smooth
Taste Mild, creamy
ColorWhite, brownish
Milk SourceEwe, cow
PasteurisationSometimes
Lactose ConcentrationLow-fair
For VeganNo
For low FODMAP dietMinimal
AgingNo
Calories25 calories per oz
Nutrition NoteMost of the lactose were drained as whey during the curdling process, but some may retain.
CertificationNon-protected
UsesDessert 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)
OriginPennsylvania, United States
TypeSoft cheese
VarietyShenk’s cup cheese
TextureSoft, gooey, runny, sticky
Taste Pungent, strong, rich
ColorGingery yellow, pale yellow
Milk SourceSkim milk
Pasteurisation
Lactose ConcentrationLow, less than 0.1g of sugar per oz (Nutrition label)
For VeganYes
For low FODMAP dietYes, with moderation.
Aging
Calories10 calories per oz (Nutrition label)
Nutrition NoteThis cheese is fat free and very low in calories.
CertificationNon-protected
UsesCheese 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)
OriginDenmark
TypeSemi-soft cheese
Variety
TextureFirm, moist
Taste Sharp, salty, creamy, mild
ColorYellowish white, blue-green marbled
Milk SourceCow
PasteurisationYes, see Castello.
Lactose ConcentrationLow, 0.14g per oz (seller provided)
For VeganNo
For low FODMAP dietYes with moderation
Aging2-3 months
Calories97.4 calories per oz (seller provided)
Nutrition Note
CertificationPGI
UsesCracker, 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
OriginDenmark
TypeSemi-soft cheese
VarietyGamle Ole, Lillebror, Riberhus, Klovborg
TextureSoft
Taste Mild, sweet, nutty, acidic, aromatic
ColorIvory
Milk SourceCow
PasteurisationYes
Lactose ConcentrationVery low (from 0g of sugar)
For VeganNo
For low FODMAP dietYes
Aging3 weeks and above
Calories100 calories per oz
Nutrition NoteThe nutritional content, such as the lactose/sugar, for different age danbo can be slightly different.
CertificationPGI
UsesTable 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
OriginItaly
TypeSemi-soft cheese
VarietyDolceverde, torte gaudenzio
TextureFirm
Taste Sweet, mild, smooth
ColorStraw
Milk SourceCow
PasteurisationYes
Lactose ConcentrationLow
For VeganYes
For low FODMAP dietYes
Aging1-3 month(s)
Calories110 calories per oz
Nutrition NoteHas a considerable amount of fat content.
CertificationNon-protected
UsesItalian 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)
OriginEdam, Edam-Volendam, Netherlands
TypeSemi-hard cheese
Variety
TextureFirm, hard
Taste Savoury, bitter, salty, nutty, tart
ColorRed, orange-red, ivory
Milk SourceGoat, cow
PasteurisationYes
Lactose Concentrationlow, 0.4g of sugar per oz according to the USDA.
For VeganYes, here.
For low FODMAP dietYes with moderation
Aging1-10 month(s)
Calories101 calories per oz, according to the USDA.
Nutrition Note
CertificationNon-protected
UsesTable 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
OriginBern, Emmental, Switzerland
TypeSemi-hard cheese
VarietyEmmental français est-central, Emmental de Savoie, Allgäuer Emmentaler, Emmentaler Switzerland
TextureFirm, smooth
Taste Mild, sweet, buttery, less tangy, fruity, piquant
ColorYellow, straw
Milk SourceCow
PasteurisationSometimes
Lactose ConcentrationLow
For VeganNo
For low FODMAP dietYes
Aging4-24 months
Calories104 calories per oz
Nutrition NoteHigh fat high calcium. Good melting properties.
CertificationAOC (France), PDO (Germany), AOC (Switzerland)
UsesSauce, 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 thermophilusLactobacillus 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
OriginDenmark
TypeSemi-soft cheese
Variety
TextureSoft, smooth, doughy
Taste Rich, sweet, mild
ColorPale, straw
Milk SourceCow
PasteurisationYes
Lactose Concentration
For VeganNo, made with animal rennet.
For low FODMAP diet
Aging2 weeks to 3 months
Calories90 calories per oz
Nutrition NoteMedium-high fat content
CertificationPGI
UsesTable 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)
OriginGreece
TypeSemi-soft cheese
VarietyGreek feta, Danish feta, Australian feta, Bulgarian feta
TextureCrumbly, soft, grainy
Taste Salty, tangy
ColorWhite
Milk SourceSheep, goat
PasteurisationSometimes
Lactose ConcentrationFair, 1.14g lactose per oz.
For VeganNo, but try this one.
For low FODMAP dietMinimal
Aging3 months and above
Calories75 calories per oz, according to USDA.
Nutrition NoteGood amount of histamine and lactose.
CertificationPDO
UsesSalad, 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
OriginAosta Valley, Italy
TypeSemi-soft cheese
VarietyFontinella, Fontal, Fontella
TextureFirm
Taste Strong, intense, toasty
ColorBrown, pale straw-yellow
Milk SourceAlps Cow
PasteurisationNo
Lactose ConcentrationLow, 0.4g per oz according to USDA.
For VeganNo
For low FODMAP dietYes
Aging3+ months
Calories110 calories per oz (USDA Data)
Nutrition Note
CertificationPDO
UsesFondue, 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)
OriginVal Brembana, Lombardy, Italy
TypeSemi-hard cheese, artisan
Variety
TextureCompact, firm
Taste Salty, sweet, light spicy, mild, bitter
ColorStraw-yellow
Milk SourceRaw cow milk
PasteurisationNo
Lactose Concentration
For VeganNo
For low FODMAP diet
Aging45 days or longer
Calories
Nutrition Note
CertificationPDO
UsesSoup, stews
PriceN/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
OriginAmbert, Auvergne, France
TypeSemi-hard cheese, artisan
VarietyFourme de Montbrison
TextureFirm, Rugged
Taste Creamy, Woody, earthy, strong, rich, tangy
ColorStraw
Milk SourceCow
PasteurisationNo
Lactose Concentration
For VeganNo
For low FODMAP diet
Aging1-4 month(s)
Calories
Nutrition NoteThe lactose and sugar is unknown but is believed to be similar to gorgonzola.
CertificationAOC, PDO
UsesTable 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
OriginItaly
TypeSemi-soft cheese
Variety
TextureSoft, smooth, stringy
Taste Mild, creamy
ColorWhite
Milk SourceCow
PasteurisationYes
Lactose ConcentrationLow, 0.06g of sugar per oz.
For VeganNo
For low FODMAP dietYes
Aging
Calories93.7 calories per oz
Nutrition NoteNo preservatives or additives, but the cheese is covered in a food-grade microcrystalline wax to preserve longer (3).
CertificationNon-protected
UsesLasagna, 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
OriginUnited States
TypeSemi-soft cheese
VarietyProcessed cheese, prepared cheese
TextureSoft, low-firm
Taste Salty, similar to American cheese
ColorOrange, orange-yellow
Milk SourceCow
PasteurisationYes
Lactose ConcentrationFair
For VeganNo
For low FODMAP dietMinimal
AgingNo
Calories104 calories per oz (varied to sources)
Nutrition NoteSimilar to American cheese, it’s having a good amount of lactose. Be noted, if you are in low-lactose diet.
CertificationNon-protected
UsesMacaroni, 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)
OriginRegional
TypeVaried from soft to hard
VarietyRegional
TextureVaried
Taste Varied
ColorWhite
Milk SourceGoat
PasteurisationSometimes
Lactose ConcentrationVaried
For VeganNo, mostly use animal rennet.
For low FODMAP dietMinimal
AgingUsually less than 3 months
CaloriesMostly below 100 calories per oz
Nutrition NoteHigher in vitamins and minerals than cow’s cheese.
CertificationSome
UsesUse 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
OriginGorgonzola, Italy
TypeSemi-soft cheese
VarietyGorgonzola dolce, gorgonzola piccante
TextureSoft, moist, crumbly
Taste Sweet, salty, acidic, buttery
ColorBlue-green veining, white, straw
Milk SourceUnskimmed Cow, goat
PasteurisationYes
Lactose ConcentrationFree of lactose (by USDA)
For VeganNo
For low FODMAP dietYes
Aging2-3 months
Calories100 calories per oz
Nutrition NoteGorgonzola is having a considerable amount of sodium (salty) and fat content.
CertificationPDO
UsesSandwich, 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)
OriginGouda, South Holland, Netherlands
TypeSemi-hard cheese
VarietyBoerenkass Gouda, Graskaas Gouda, Jong Gouda, Noord-Hollandse Gouda
TextureFirm
Taste Mild, sweet, mellow, creamy
ColorOrange (some waxed red), straw
Milk SourceCow
PasteurisationSometimes
Lactose Concentrationlow-fair, 0.6g of sugar per oz (USDA data)
For VeganNo, but can try this one.
For low FODMAP dietYes with moderation
Aging1-12 month (s) usually
Calories101 calories per oz (USDA data)
Nutrition Note
CertificationPDO
UsesMacaroni, 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
OriginPo river Valley, Emilia-Romagna, Italy
TypeHard cheese
VarietyGrana Padano Riserva, Grana Padano oltre 16 mesi
TextureHard, grainy, crumbly
Taste Sweet, salty, savory, fruity
ColorStraw
Milk SourceCow
PasteurisationNo
Lactose ConcentrationFree of lactose (as in 0g of sugar, according to official website)
For VeganNo
For low FODMAP dietYes
Aging9-20 months
Calories120 calories per oz (official site)
Nutrition NoteThis cheese is traditionally unpasteurised, so it may not be suitable for pregnant women and elderly.
CertificationPDO
UsesGrating 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
OriginGruyères, Canton of Fribourg, Switzerland
TypeHard cheese
VarietyLe Gruyère Switzerland AOC Alpage, Brouère
TextureHard, grainy, smooth
Taste Sweet, salty, creamy, nutty, earthy
ColorLight yellow, straw
Milk SourceCow
PasteurisationNo
Lactose ConcentrationVery low, as in 0.1g of sugar per oz (USDA Data)
For VeganNo
For low FODMAP dietYes
Aging5-12 months
Calories117 calories per oz (USDA Data)
Nutrition NoteNot a pasteurised cheese, traditionally.
CertificationAOC
UsesBaking, 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
OriginCyprus
TypeSemi-soft cheese
Variety
TextureSoft, spongy, stretchy
Taste Salty, bitter, milky
ColorWhite
Milk SourceGoat, sheep, cow
PasteurisationSometimes
Lactose ConcentrationLow, as in 0.2g of sugar per oz
For VeganNo
For low FODMAP dietYes
AgingSometimes
Calories110 calories per oz, according to Healthline.
Nutrition NoteConsiderable amount of salt (sodium) and saturated fat.
CertificationNon-protected
UsesGrilling, 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
OriginØverød, Hovedstaden, Denmark
TypeSemi-hard cheese
VarietyCream Havarti, flødehavarti, emborg havarti,
TextureSoft, smooth
Taste Slightly sweet, buttery, acidic, balance, nutty
ColorYellow, white, straw, ivory
Milk SourceCow
PasteurisationYes
Lactose Concentrationlow, as in 0.14g of sugar per oz
For VeganNo
For low FODMAP dietYes with moderation
Aging3 months
Calories70-120 calories per oz
Nutrition Note
CertificationPGI
UsesTable 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
OriginWisconsin, United States
TypeSemi-soft cheese
VarietyPot cheese, Bakers cheese, Red Ring Cheese, Red Rind Hoop Cheese
TextureFirm, rubbery
Taste Mild, light salty, bland
ColorRed, orange, straw
Milk SourceCow
PasteurisationYes
Lactose ConcentrationLow-fair
For VeganNo
For low FODMAP dietMinimal
AgingNo
Calories
Nutrition NoteUnripened cheese generally has slightly higher lactose content.
CertificationNon-protected
UsesTable 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
OriginHumboldt County, California, United State
TypeSemi-soft cheese
Variety
TextureSoft, mold-ripened, runny, crumbly
Taste Buttery, creamy, mild
ColorWhite, grey-ash spots,
Milk SourceGoat
PasteurisationYes
Lactose ConcentrationLow-fair, less than 1g per oz
For VeganYes, vegetarian rennet used.
For low FODMAP dietYes with moderation
Aging2 months
Calories101 calories per oz
Nutrition Note
CertificationWon ACS (first place), non-protected.
UsesTable 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
OriginInner Hebrides, Scotland
TypeHard cheese, artisan
VarietyCheddar
TextureHard, chewy
Taste Savory, sharp, fruity, yeasty
ColorBrown, Ivory
Milk SourceFriesian Cow
PasteurisationNo
Lactose ConcentrationLow
For VeganNo
For low FODMAP dietYes
Aging12-18 months
Calories
Nutrition Note
CertificationNon-protected, Won several awards.
UsesGrate/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
OriginCyclades, Greece
TypeSemi-soft cheese
VarietyKopanisti Mykonos, kopanisti peyniriacı peynir
TextureCrumbly, soft
Taste Salty, spicy, creamy, lightly sour
ColorWhite, Ivory
Milk SourceGoat (mainly), sheep
PasteurisationSometimes
Lactose ConcentrationLow, 0.6g per oz (according to official website)
For VeganNo
For low FODMAP dietYes with moderation
Aging40-140 days
Calories96.3 calories per oz (official data)
Nutrition NoteSome non-PDO producers will mix with some cow milk.
CertificationPDO
UsesSauce, dip, spread, local dishes
PriceN/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
OriginThurman, New York, United States
TypeSemi-soft cheese, artisan
VarietyNettle Meadow Kunik
TextureSoft, runny
Taste Tangy, buttery, creamy, rich, sweet
ColorWhite, yellow
Milk SourceJersey cow (25%), goat (75%)
PasteurisationYes
Lactose ConcentrationLow
For VeganNo
For low FODMAP dietYes with moderation
AgingNo; or lightly aged for a few weeks.
Calories130 calories per oz (Lumazu)
Nutrition NoteThis cheese is having a good amount of calories than the normal soft cheese. Consume in moderation.
CertificationNon-protected
UsesSpread, 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
OriginLangres, Champagne, France
TypeSemi-soft cheese
Variety
TextureSoft, runny
Taste Pungent, salty, tangy, buttery
ColorOrange-brown
Milk SourceCow
PasteurisationNo
Lactose Concentrationlow, 0.14g sugar per oz (Germain)
For VeganNo, rennet used.
For low FODMAP dietYes
Aging5 weeks and above
Calories79 calories per oz (Germain)
Nutrition Note
CertificationAOC, CDO, PDO
UsesMelting 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
OriginUnited States
TypeSemi-Soft cheese
VarietyLimburger
TextureSmooth, sticky
Taste Mildly pungent, buttery, mildly pungent
ColorYellow, light brown
Milk SourceCow
PasteurisationYes
Lactose ConcentrationLow
For Vegan
For low FODMAP dietYes
Aging1-2 month(s)
Calories
Nutrition Note
CertificationNon-protected
UsesSpread, dip, sandwich, crackers
PriceN/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
OriginBiellese, Piedmont, Italy
TypeSemi-soft cheese, artisan
VarietyToma Maccagno Rosa, Toma Del Maccagno, Maccagno cervo
TextureCompact, firm
Taste Sweet, buttery, pungent
ColorLight brown, straw, yellow (mold)
Milk SourceCow
PasteurisationYes
Lactose ConcentrationLow, 0.23g per oz (according to Caseificio)
For VeganNo, rennet used.
For low FODMAP dietYes
Aging1-2 month(s)
Calories89 calories per oz (according to Caseificio)
Nutrition Note
CertificationPAT
UsesTable 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
OriginLa Mancha, Spain
TypeSemi-hard cheese
VarietyQueso manchego, fresco/Semicurado/Curado/Viejo manchego,
TextureFirm, compact
Taste Zesty, rich, buttery, salty
ColorLight-dark brown, Ivory
Milk SourceSheep
PasteurisationYes
Lactose ConcentrationLow, less than 0.1% (Las Terceras)
For VeganNo
For low FODMAP dietYes
Aging2-24 months
Calories137 calories per oz (Lidl Roncero Mature Manchego)
Nutrition NoteThe lactose concentration gets lower as the cheese aged, fresher may contain slightly higher.
CertificationPDO
UsesTable 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
OriginAisne, Nord, France
TypeSemi-soft cheese
VarietyMaroille 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.
TextureSoft, spongy
Taste Pungent, creamy, balance, salty, acidic
ColorRed, Light-brown, straw
Milk SourceCow
PasteurisationSometimes
Lactose ConcentrationLow
For VeganNo, animal rennet used.
For low FODMAP dietYes with moderation
Aging2-4 weeks
Calories98.7 calories per oz (Journal Des Femmes)
Nutrition Note
CertificationAOC
UsesDessert, 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
OriginLodi/Abbiategrasso/Milan, Italy
TypeSoft cheese
Variety
TextureSoft, runny, moist, smooth
Taste Sweet, milky, buttery, acidic
ColorWhite, pale yellow
Milk SourceCow
PasteurisationYes
Lactose ConcentrationFair-medium, 1.2g of sugar per oz (Galbani labels)
For VeganNo
For low FODMAP dietMinimal
AgingNo; May lightly aged for a few days.
Calories106.3 calories per oz (Galbani labels)
Nutrition NoteHigh amount of fat content (60-75%).
CertificationPAT
UsesSpread, 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
OriginNewton, Iowa, United States
TypeSemi-hard cheese
Variety
TextureSmooth, crumbly
Taste Mildly sharp, buttery, zesty, acidic
ColorWhite, marbled blue
Milk SourceCow
PasteurisationNo
Lactose ConcentrationLow
For VeganNo, rennet used.
For low FODMAP diet
Aging6 months
Calories
Nutrition NoteThe cheese is using non-pasteurised milk, may not be suitable for some people.
CertificationNon-protected
UsesDip, 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
OriginFriuli-Venezia Giulia, Italy
TypeSemi-hard cheese
VarietyMontasio fresco, montasio mezzano, montasio stagionato
TextureHard, smooth, grainy
Taste Mild, caramel-like, buttery, rich
ColorIvory, pale straw
Milk SourceCow
PasteurisationSometimes
Lactose ConcentrationVery low, <0.003g per oz (Official Site)
For VeganNo
For low FODMAP dietYes
Aging2-10 months
Calories112.3 calories per oz (Seller provided)
Nutrition Note
CertificationPDO
UsesAppetiser, 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)
OriginMonterey, California, United States
TypeSemi-hard cheese
VarietyColby-Jack, pepper Jack, dry Jack, cheddar-Jack
TextureSmooth, firm
Taste Mild, sweet, creamy
ColorPale yellow, Ivory
Milk SourceCow
PasteurisationYes
Lactose ConcentrationNone (Product label)
For VeganNo, but try this one for vegan; or make your own.
For low FODMAP dietYes
Aging1-6 month(s)
Calories105.7 calories per oz (USDA data)
Nutrition Note
CertificationNon-protected
UsesTable 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
OriginVerona, Italy
TypeSemi-hard cheese
VarietyMonte Veronese latte intero, Monte Veronese d’allevo, Monte Veronese Stravecchio
TextureHard
Taste Sweet, intense
ColorGolden yellow, straw
Milk SourceCow
PasteurisationNo
Lactose ConcentrationVery low, 0g of sugar per oz (Seller provided)
For VeganNo, traditional animal rennet used.
For low FODMAP dietYes
Aging1-4 months
Calories113 calories per oz
Nutrition NoteThe younger version may still contain a trace amount of lactose.
CertificationPDO
UsesTable 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
OriginVeneto, Italy
TypeSemi-soft cheese
VarietyMorlacco del Grappa, Morlacco del Montegrappa, Morlacco del Grappa di malga
TextureFirm, smooth
Taste Creamy, Intense, salty, acidic
ColorWhite, pale straw
Milk SourceCow
PasteurisationNo
Lactose Concentration
For VeganNo
For low FODMAP diet
AgingNo; or up to 45 days.
Calories99 calories per oz
Nutrition Note
CertificationNon-protected
UsesTable cheese, melting cheese
PriceN/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
OriginItaly
TypeSemi-soft cheese
VarietyFior di Latte Mozzarella, Mozzarella di Bufala, Silana mozzarella, Mozzarella della mortella, Mozzarella di Brugnato, Mozzarella di Sicilia ; Cow’s mozzarella, smoked mozzarella, burrata, bocconcini,
TextureSoft, runny, doughy, stretchy
Taste Creamy, milky, mild, salty
ColorPlain white
Milk SourceBuffalo, cow
PasteurisationYes
Lactose ConcentrationLow, 0.3g of sugar per oz (USDA Data)
For VeganNo
For low FODMAP dietYes with moderation
AgingNo
Calories78 calories per oz (USDA Data)
Nutrition NoteLow calories, nutritious and good for diet.
CertificationPDO, TSG
UsesMelting 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
OriginMunster, Alsace, France
TypeSemi-soft cheese
VarietyMunster, Munster-géromé, Minschterkaas
TextureFirm, smooth
Taste Mild, rich
ColorGolden, orange, pale straw
Milk SourceCow
PasteurisationSometimes
Lactose ConcentrationLow, 0.3g of sugar per oz
For VeganNo, contain animal rennet.
For low FODMAP dietYes with moderation
Aging2-12 weeks
Calories104 calories per oz (USDA Data)
Nutrition NoteContain a considerable amount of salt, fat and cholesterol.
CertificationAOC
UsesAppetiser, 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
OriginOka, Quebec, Canada
TypeSemi-soft cheese
VarietyPort salut cheese; Light, regular, classic, providence
TextureSticky, firm
Taste Mild, creamy, nutty, yeasty
ColorStraw, pale yellow
Milk SourceCow
PasteurisationSometimes
Lactose ConcentrationVery low, 0g of sugar per oz (Seller Provided)
For VeganNo
For low FODMAP dietYes
Aging4-8 weeks
Calories
Nutrition NotePregnant 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.
CertificationNon-protected
UsesMelts 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
OriginIndian Subcontinent
TypeSemi-soft cheese
VarietyPoneer, Fonir, Chhana, Chhena
TextureFirm, compact
Taste Mild, milky
ColorWhite
Milk SourceCow and others
PasteurisationYes
Lactose ConcentrationLow-Fair, 0.7g per oz (4)
For VeganYes
For low FODMAP dietYes with moderation
AgingNo
Calories75 calories per oz (NDTV Data)
Nutrition NoteLow calories, good amount of protein and calcium.
CertificationNon-protected
UsesIndian 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
OriginBasilicata, Italy
TypeSemi-soft cheese
Variety
TextureSoft, runny, rubbery
Taste Mild, acidic
ColorWhite
Milk SourceGoat, sheep
PasteurisationNo
Lactose Concentration
For VeganNo, rennet used.
For low FODMAP diet
AgingNo; or lightly aged for days.
CaloriesLow
Nutrition Note
CertificationNon-protected
UsesItalian local dishes
PriceN/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
OriginGravina, Italy
TypeSemi-hard cheese
Variety
TextureHard, smooth
Taste Piquent, mild salty, creamy
ColorWhite, ginger, golden
Milk SourceCow
PasteurisationSometimes
Lactose ConcentrationLow
For VeganNo
For low FODMAP dietYes
Aging4-12 months
Calories
Nutrition Note
CertificationPDO, PAT
UsesTable 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)
OriginParma, Emilia-Romagna, Italy
TypeHard cheese
Variety
TextureCrumbly, hard, grainy, dry
Taste Salty, creamy, sharp, fruity/nutty, bitter
ColorStraw, light brown
Milk SourceCow
PasteurisationNo
Lactose ConcentrationFree of lactose. 0g (according to the official site)
For VeganNo, calf rennet used.
For low FODMAP dietYes
Aging1-3 years
Calories122 calories per oz (USDA data)
Nutrition NoteThe longer the cheese aged, higher microbial activities, lower the lactose content, stronger the taste, and easier for us human body to absorb.
CertificationPDO
UsesPasta, 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)
OriginLazio and Sardinia, Italy
TypeHard cheese; or semi-hard cheese
VarietyPecorino di Carmasciano, Pecorino Crotonese, Pecorino Di Atri, Pecorino Di Filiano, Pecorino Romano, Pecorino Sardo, Pecorino Siciliano, Pecorino Toscano
TextureHard, crumbly, flaky
Taste Intense, salty, piquent
ColorBlack, ginger, ivory, white
Milk SourceSheep
PasteurisationYes
Lactose ConcentrationFree of lactose (according to the official site).
For VeganNo, lamb rennet used.
For low FODMAP dietYes
Aging5-8 months or longer
Calories110 calories (USDA Data)
Nutrition NoteDepend on the varieties.
CertificationPDO
UsesTable 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
OriginVeneto, Italy
TypeHard cheese
VarietyPiave Vecchio, Piave Vecchio Selezione Oro, Piave Mezzano, Piave Fresco, Piave Vecchio Riserva, Vecchio Oro del Tempo
TextureHard, flaky
Taste Mild sweet, fruity, nutty, mild salty
ColorLight brown, straw yellow
Milk SourceCow
PasteurisationYes
Lactose ConcentrationFree of lactose, as in 0g sugar (Agriform)
For VeganNo
For low FODMAP dietYes
Aging20 days to 18 months
Calories126.2 calories per oz (Agriform)
Nutrition NoteNutrition varied to the different aging period.
CertificationPDO
UsesTable 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
OriginQuebec, Canada
TypeSemi-soft cheese
Variety
TextureSmooth
Taste Creamy, fruity, salty
ColorOrange, pale yellow
Milk SourceCow
PasteurisationNo
Lactose Concentration
For VeganNo
For low FODMAP diet
Aging3-4 months
Calories
Nutrition Note
CertificationNon-protected
UsesGood melting cheese for dessert
PriceN/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
OriginPinconning, Michigan, United States
TypeSemi-hard cheese
VarietyColby
TextureFirm, smooth
Taste Mild, sharp, rich, creamy
ColorYellow, orange
Milk SourceCow
PasteurisationYes
Lactose ConcentrationLow
For VeganNo
For low FODMAP dietYes with moderation
Aging1 month to 7 years
Calories
Nutrition Note
CertificationNon-protected
UsesMelting 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
OriginSt. Louis, Missouri, United States
TypeSemi-soft cheese
VarietyProcessed cheese
TextureGooey, soft
Taste Creamy, tangy, smoky
ColorPale yellow
Milk Sourcecow
PasteurisationYes
Lactose ConcentrationOverall low. Averaging of cheddar, swiss, provolone.
For VeganNo
For low FODMAP dietYes
AgingNo
Calories114 calories per oz (From cheddar)
Nutrition NoteThe lactose and nutrition value may vary from batches of cheese sources.
CertificationNon-protected
UsesGood 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
OriginLombardy and Veneto, Italy
TypeSemi-hard cheese
VarietyDolce, Piccante; Provolone del Monaco, Provolone Valpadana
TextureFirm, smooth
Taste Mild, sweet, piquant, sharp, tangy, nutty
ColorIvory, pale yellow
Milk SourceCow
PasteurisationSometimes
Lactose Concentrationlow, as in 0.2g of sugar per oz (USDA data)
For VeganNo
For low FODMAP dietYes
Aging2-12 month or above
Calories100 calories per oz (USDA data)
Nutrition NoteConsiderable amount of salt; the rest are balanced.
CertificationPDO
UsesMelts 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
TypeSoft cheese
VarietyCottage cheese, farmer’s cheese, tvorog, white cheese, fromage frais, pot cheese, plattekaas, rahka, kohupiim, varškės sūris, biezpiens, gevina levana, giuncata, gjizë
TextureSoft, runny, moist, thick
Taste Mild, creamy
ColorWhite
Milk SourceCow, but may vary to brands
PasteurisationYes
Lactose ConcentrationLow-fair, 0.85g per oz (Seller Provided)
For VeganYes
For low FODMAP dietYes
AgingNo, eaten fresh.
Calories17 calories per oz
Nutrition NoteMost of the common quark do not have salt.
CertificationNon-protected
UsesSpread, 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
OriginLombardy, Italy
TypeSemi-soft cheese
VarietyQuartirolo Lombardo
TextureSoft, lumpy, crumbly, sticky
Taste Acidic, sweet, sour, slight smelly, creamy
ColorWhite, straw, light brown-orange
Milk SourceCow
PasteurisationYes
Lactose ConcentrationVery low, <0.01g per oz (Carioni)
For VeganNo
For low FODMAP dietYes
Aging2-30 days
Calories84.2 calories per oz (Carioni)
Nutrition NoteLightly aged, but very low in lactose content; good for people with lactose intolerance.
CertificationPDO
UsesTable 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)
OriginLatin America
TypeSoft cheese
VarietyQueso seco, queso frito, queso boricua
TextureFirm, crumbly, grainy
Taste Salty, mild, light tangy
ColorWhite
Milk SourceCow
PasteurisationYes
Lactose ConcentrationLow-fair, 0.5g of sugar per oz (USDA data)
For VeganYes
For low FODMAP dietYes with moderation
AgingNo, eaten fresh.
Calories87.9 calories per oz (USDA data)
Nutrition Note
CertificationNon-protected
UsesCheesecake, 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
OriginRagusa, Sicily, Italy
TypeHard cheese, artisan
VarietyCaciocavallo
TextureCompact, hard, dry
Taste Rich, piquant, sweet, balance, mild, fruity
ColorStraw
Milk SourceRare Modicana cow (Unskimmed milk)
PasteurisationNo
Lactose ConcentrationNot available; Low in general for hard cheese.
For VeganNo
For low FODMAP dietYes
Aging3-12 months; or above
Calories106 calories per oz (Seller provided)
Nutrition NoteDo noted that it’s made using the unpasteurized milk, so it may not suitable for a certain group of people.
CertificationPDO
UsesTable 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
OriginCuneo, Piedmont, Italy
TypeSemi-hard cheese
Variety
TextureFirm, compact
Taste Salty, mild, spicy, buttery
ColorStraw
Milk SourceCow; May add a small amount of goat & sheep
PasteurisationSometimes
Lactose ConcentrationLow, as in 0.45g of sugar per oz (Vallebona Seller Provided)
For VeganNo
For low FODMAP dietYes with moderation
Aging1-3 months; or longer
Calories110.3 calories per oz (Vallebona Seller Provided)
Nutrition NoteThe lactose (as in sugar stated above) reduces as the cheese aged.
CertificationPDO
UsesCooking 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)
OriginAravis, France
TypeSemi-soft cheese
VarietyReblochon de Savoie
TextureSoft, runny, smooth
Taste Creamy, nutty, sweet, edible rind
ColorGolden yellow
Milk SourceAlps Cow
PasteurisationNo
Lactose Concentrationlow; as in “trace” stated in the official site.
For VeganNo
For low FODMAP dietYes with moderation
Aging6-8 weeks
Calories93 calories per oz (official website data)
Nutrition NoteContain a good amount of fat and a small amount of lactose.
CertificationAOC, PDO
UsesMelting 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)
OriginMarin County, California, United States
TypeSemi-soft cheese
Variety
TextureSoft, sticky, runny, chalky
Taste Rich, pungent, creamy, salvory
ColorYellow, Ivory
Milk SourceCow
PasteurisationYes
Lactose Concentration
For VeganYes, vegetarian rennet used.
For low FODMAP diet
Aging4 weeks
Calories
Nutrition NoteHigh fat
CertificationNon-protected
UsesCooking 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
OriginItaly
TypeSoft cheese
VarietyRicotta forte, Ricottone, Ricotta di Bufala Campana, Ricotta Romana, Ricotta Salata
TextureCrumbly, perishable, grainy, smooth
Taste Mild, slightly sweet, creamy, salty
ColorWhite
Milk SourceVaried
PasteurisationYes
Lactose ConcentrationFair, less than 1.25g per oz (Data from Food Intolerance Diagnostics)
For VeganNo
For low FODMAP dietMinimal
AgingNo; Some varieties may age for months
Calories49.3 calories per oz (USDA data)
Nutrition NotePack of nutrition and low in calories, good for dieting
CertificationPDO
UsesStuffing 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
OriginLanghe and Robbio, Lombardy and Piedmont, Italy
TypeSemi-soft cheese
VarietyRobiola 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
TextureFirm, runny
Taste Mild, tangy, sour
ColorWhite, ivory
Milk SourceCow, goat, sheep; or combination.
PasteurisationSometimes
Lactose ConcentrationLow
For VeganNo
For low FODMAP dietYes with moderation
AgingFresh or age for less than a month
Calories90.2 calories per oz (Reseller Provided)
Nutrition NoteContain a considerable amount of fat.
CertificationPDO
UsesCooking 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
OriginRoquefort-sur-Soulzon, France
TypeSemi-soft cheese
VarietyBlue cheese
TextureSmooth, firm, moist
Taste Strong, tangy, creamy, slightly, acidic tang, rich
ColorBlue veined, Ivory
Milk SourceSheep
PasteurisationNo
Lactose ConcentrationVery low, as in 0g of sugar per oz (Fromages data)
For VeganNo
For low FODMAP dietYes
Aging3-5 months
Calories105.5 calories per oz (Fromages data)
Nutrition NoteHigh sodium (can be salty for some sellers). Anti-inflammatory properties.
CertificationAOC, PDO
UsesDressing, 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
OriginVal Camonica, Lombardy, Italy
TypeSemi-hard cheese
VarietyCasolèt
TextureFirm, smooth, fine
Taste Mild, creamy, piquent, herbacous
ColorStraw, pale
Milk SourceCow
PasteurisationNo
Lactose ConcentrationLow
For VeganNo
For low FODMAP dietYes with moderation
Aging1-2 month(s)
Calories
Nutrition Note
CertificationPAT
UsesMelting 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
OriginTarn, France
TypeSemi-hard cheese
Variety
TextureRugged, wrinkle, firm, smooth, compact (edible rind)
Taste Milky, slightly sweet, acidic, flavorful, goaty taste
ColorGrey, white, pale yellow
Milk SourceGoat
PasteurisationNo
Lactose Concentration
For VeganNo
For low FODMAP diet
Aging1 month
Calories
Nutrition Note
CertificationNon-protected
UsesTable 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
OriginTouraine, France
TypeSemi-soft cheese
Variety
TextureSoft, smooth, fine, wrinkled rind, friable to runny (depends on age)
Taste Salty, nutty, creamy, rich, slightly sweet, acid tang
ColorGreyish, white, pale straw
Milk SourceGoat
PasteurisationNo
Lactose ConcentrationLow, as in 0.14g of sugar per oz (Sheridans Provided)
For VeganNo
For low FODMAP diet
Aging~1 month
Calories83.3 calories per oz (Fromages data)
Nutrition Note
CertificationAOC
UsesTable 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
OriginPouligny-Saint-Pierre, Berry, France
TypeSemi-soft cheese
VarietyPouligny-Saint-Pierre cheese, Soignon Pouligny St Pierre
TextureCreamy, wrinkled, soft, runny
Taste (white)Mild, acidic, slightly sweet and salty, fruity
ColorWhite, pale yellow
Milk SourceGoat
PasteurisationNo
Lactose ConcentrationVery low, as in 0g of sugar per oz (Fromages data)
For VeganNo, animal rennet used.
For low FODMAP dietYes
Aging~1 month
Calories83.3 calories per oz (Fromages data)
Nutrition Note
CertificationAOC, PDO
UsesCooking 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)
OriginLombardy, Italy
TypeSemi-hard cheese
VarietySalva Cremasco DOP; Quartirolo
TextureFirm, smooth
Taste Creamy, earthy, mild sharp, nutty, sweet
ColorLight brown, straw
Milk SourceCow
PasteurisationYes
Lactose ConcentrationVery low, as in 0g of sugar (casArrigoni data)
For VeganNo
For low FODMAP dietYes
Aging3-12 months; or may go up to 3 years
Calories112.8 calories per oz (casArrigoni data)
Nutrition Note
CertificationPDO
UsesTable 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
OriginSouthern Italy
TypeSemi-soft cheese
VarietyWhite scamorza, scamorza bianca, scamorza affumicata, smoked scamorza
TextureStretchy, firm (edible rind)
Taste Mild spicy, milky, sweet
ColorStraw
Milk SourceCow, sheep
PasteurisationYes
Lactose Concentration
For VeganNo; Depends on producers.
For low FODMAP diet
Aging2 weeks
Calories
Nutrition NoteBriefly aged, may contain small amount of lactose.
CertificationPAT
UsesMelting 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
OriginEngland
TypeSemi-soft cheese
VarietyBlue stilton, white stilton
TextureSmooth
Taste Mellow, pungent, creamy, salty
ColorIvory, golden
Milk SourceCow
PasteurisationYes
Lactose ConcentrationVery low, as in 0g of sugar (Tesco Data)
For VeganDepends. Some sellers use animal rennet.
For low FODMAP dietYes
Aging2 months; or above
Calories123 calories per oz (Tesco data)
Nutrition Note
CertificationPDO
UsesSauce, 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)
OriginMolise, Italy
TypeSemi-soft cheese
VarietyStracciata di bufala, Stracciata di mucca; Mozzarella
TextureFirm, moist, runny, elastic
Taste Mild, milky
ColorWhite
Milk SourceCow, buffalo
PasteurisationYes
Lactose ConcentrationLow, as in 0.3g sugar per oz (Same as mozzarella)
For VeganNo
For low FODMAP dietYes
AgingEaten fresh
Calories68.6 calories per oz (Caseificio data)
Nutrition NoteLow in calories good for dieting
CertificationNon-protected
UsesItalian 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
OriginVal Taleggio, Italy
TypeSemi-soft cheese
Variety
TextureSmooth, compact
Taste Mild, strong nutty/fruity undertones
ColorPale orange-brown
Milk SourceCow
PasteurisationYes
Lactose Concentration
For VeganNo
For low FODMAP diet
Aging40 days
Calories83.3 calories per oz (Wikipedia data)
Nutrition Note
CertificationPDO
UsesCooking 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
OriginCalifornia, Italy
TypeSemi-soft cheese
VarietyTomales Bay Teleme Cheese, Peluso’s Teleme Cheese, Peluso’s Tomales Bay Teleme
TextureSoft, runny; edible rind
Taste Creamy, slight nutty, acidic, mild sweet, tangy, yeasty
ColorPale yellow
Milk Source10% Goat, 90% ewe, learn more.
PasteurisationYes
Lactose Concentration
For VeganNo
For low FODMAP diet
Aging1-3 month(s)
Calories
Nutrition Note
CertificationNon-protected
UsesTable cheese
PriceCheck 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
OriginPiedmont, Italy
TypeSemi-hard cheese
VarietyToma walser, Toma piemontese DOP, Tomme cheese
TextureFirm, compact
Taste Strong, spicy, nutty, earthy
ColorBrown, golden to pale yellow
Milk SourceCow
PasteurisationYes
Lactose ConcentrationVery low, as in 0g sugar (Point Reyes Data)
For VeganYes, microbial rennet.
For low FODMAP dietYes
Aging6-8 months
Calories110 calories per oz
Nutrition NoteGood amount of saturated fat (unhealthy)
CertificationPDO
UsesTable 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
OriginVenice, Italy
TypeSemi-soft cheese
VarietyTruffle cheese
TextureSmooth, firm; edible rind
Taste Mild, creamy, salty, piquent, truffle taste, herbaceous
ColorGrey, pale ivory
Milk SourceCow
PasteurisationYes
Lactose ConcentrationVery low, as in 0g of sugar (Seller data)
For VeganNo
For low FODMAP dietYes
Aging3-6 months
Calories107 calories per oz (Seller data)
Nutrition Note
CertificationNon-protected
UsesCooking 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
OriginEmmental, Switzerland
TypeSemi-hard cheese
VarietySee the list; Baby Swiss, Lacy Swiss
TextureHard, firm, compact, smooth, holes
Taste Mild, sweet, nutty
ColorPale yellow, golden
Milk SourceCow, goat, sheep
PasteurisationSometimes
Lactose ConcentrationLow, as in 0.4g sugar per oz (USDA data)
For VeganVaried
For low FODMAP dietYes with moderation
Aging3-36 months
Calories108 calories per oz (USDA data)
Nutrition NoteHigh in protein
CertificationPDO, PGI
UsesTable 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)
OriginItaly
TypeSemi-soft cheese
Variety
TextureSoft, smooth, runny inside (depends)
Taste Mild, milky, tart
ColorWhite, off-white
Milk SourceCow; sometimes goat
PasteurisationYes
Lactose ConcentrationLow-fair, as in 0.85g of sugar per oz (Arrigoni data)
For VeganNo
For low FODMAP dietYes with moderation
AgingAged for ~2 weeks; or freshly eaten.
Calories74.3 calories per oz (Arrigoni data)
Nutrition NoteThere is a lactose-free version of Stracchino.
CertificationNon-protected
UsesTable 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
OriginMonroe, New York, United States
TypeSemi-soft cheese
VarietyProcessed cheese
TextureSmooth, firm
Taste Mild sweet, creamy, salty
ColorGolden yellow
Milk SourceCow
PasteurisationYes
Lactose ConcentrationMedium, learn more; As of 2g of sugar per oz (package label)
For VeganYes
For low FODMAP dietMinimal
AgingNo, produced similarly to american cheese.
Calories70 calories per oz (package label)
Nutrition NoteAs 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.
CertificationNon-protected
UsesMelting 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.


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.