I remember the first time I stood in front of a cheese counter—excited, but also completely intimidated. How do I even start ordering?
How was I supposed to know the difference between all these cheeses?
But after working in a cheese shop and visiting countless others, I started to notice a pattern. Most good cheese shops separate their cheeses into similar categories, which makes it much easier to navigate.
So, here’s how I usually see it broken down, and how you can start to explore cheese with confidence!
Fresh Cheeses
These cheeses are young, soft, and usually mild in flavor. They have a high moisture content and are often enjoyed as spreads or crumbled into dishes.
Popular Fresh Cheeses:
- Fresh Mozzarella
- Ricotta
- Burrata
- Feta
- Fresh Goat
- Cottage cheese
Soft-Ripened Cheeses
These cheeses have a bloomy rind that develops thanks to edible mold (don’t worry, it’s the good kind!). They tend to be creamy, buttery, and slightly earthy.
Popular Soft-Ripened Cheeses:
- Double Creme Brie
- Camembert
- Saint André
- Fromage D’affinois
- Brie de Meaux
- Humboldt Fog
Washed-Rind Cheeses
The stinky cheeses! Washed-rind cheeses are bathed in brine, wine, or beer during aging, creating a distinct orange-hued rind and a famously strong aroma. The flavor can range from nutty to downright funky.
Popular Washed-Rind Cheeses:
- Époisses
- Limburger
- Taleggio
- Pont-l’Évêque
- Reblochon
- Morbier
Semi-Soft Cheeses
This is generally my personal favorite category. These cheeses strike a balance between creamy and firm, often melting beautifully while still holding their shape. They range in flavor from mild to tangy.
Popular Semi-Soft Cheeses:
- Havarti
- Fontal
- Pecorino Toscano
- Jarlsberg
- Raclette
- Muenster
Semi-Hard Cheeses
These cheeses are firmer with a smooth texture and often have a balance of sharpness and nuttiness. They’re great for slicing, grating, and melting. Please note, some of the cheeses below can be considered hard cheeses, depending on their age.
Popular Semi-Hard Cheeses:
- Gouda
- P’tit Basque
- Gruyere
- Beaufort
- Manchego
- Emmenthaler
- Chebris (my favorite!)
Hard Cheeses
Aged for months (or even years!), hard cheeses are firm, often crumbly, and packed with concentrated flavor. These are the ones where you get that crunchy texture. Most people think it’s salt, but in fact, they are tyrosine crystals, or naturally forming protein crystals.
Popular Hard Cheeses:
- Parmigiano Reggiano
- Pecorino Romano / Locatelli
- Grana Padano
- Asiago
- Aged Gouda
- Aged Cheddar
- Comté
- Mimolette
Blue Cheeses
I gotta be honest, this is my least favorite category, but that doesn’t mean it’s not good! Blue cheeses are veined with mold cultures that create bold, tangy, and sometimes spicy flavors. They range from creamy to crumbly and can be mild or intensely pungent.
Popular Blue Cheeses:
- Roquefort
- Gorgonzola
- Stilton
- Shropshire
- Danish Blue
- Bleu d’Auvergne
Processed Cheeses
No need for judgement here! Processed cheese has its time and place! These cheeses aren’t naturally aged like traditional cheeses but are made by blending natural cheeses with emulsifiers and other ingredients for a smooth, uniform texture. Most of the selection at the deli counter is processed cheeses.
Popular Processed Cheeses:
- American cheese
- Muenster
- Velveeta
- Monterey Jack
- Pepper Jack
Cheese by Milk Type
Cheese can also be categorized by milk type, and they can be standalone or mixed. I’ve even seen some with all four milk types, one which is called Fourmage. That was delicious!
Milk Types:
- Cow’s Milk: Generally rich, creamy, and often mild.
- Goat’s Milk: Tangy and slightly tart
- Sheep’s Milk: Nutty and sometimes sweet. Generally more expensive because sheep produce the least amount of milk
- Buffalo Milk: Extra creamy and rich. Not too common in the U.S.
