Cheddar
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Hard
Blurb: Cheddar is a popular, firm cheese with a sharp, nutty flavor. It is often used in cooking, sandwiches, and snacking.
Year of Invention: 1100
All Cheeses (34 Results)
Brie
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Soft
Blurb: Brie is a soft cheese known for its creamy interior and white rind. It has a mild, buttery flavor with hints of earthiness.
Year of Invention: 700
Gorgonzola
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Blue
Blurb: Gorgonzola is a classic Italian blue cheese with a tangy, spicy flavor. It is often used in salads, sauces, and spreads.
Year of Invention: 879
Feta
Pasturization: Pasteurized
Rennet: Microbial
Type of Cheese: Semi-Soft
Blurb: Feta is a crumbly, salty cheese that is a staple in Greek cuisine. It is commonly used in salads, pastries, and as a table cheese.
Year of Invention: 850
Gouda
Country of Origin: Netherlands
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Hard
Blurb: Gouda is a versatile cheese with a sweet, buttery flavor and a smooth, creamy texture. It can be aged for different lengths of time to vary its taste and firmness.
Year of Invention: 1184
Manchego
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Hard
Blurb: Manchego is a Spanish cheese with a nutty, herbaceous flavor and a firm texture. It is typically enjoyed with quince paste and red wine.
Year of Invention: 1300
Roquefort
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Blue
Blurb: Roquefort is a famous blue cheese with a strong, tangy flavor and creamy texture. It is often enjoyed with fruits and sweet wines.
Year of Invention: 1070
Mozzarella
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Soft
Blurb: Mozzarella is a soft, mild cheese commonly used in Italian dishes like pizza and Caprese salad. It has a fresh, milky flavor and a smooth texture.
Year of Invention: 1500
Parmesan
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Hard
Blurb: Parmesan, or Parmigiano-Reggiano, is a hard cheese with a rich, umami flavor. It is often grated over pasta, salads, and soups.
Year of Invention: 1100
Camembert
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Soft
Blurb: Camembert is a creamy, soft cheese with a bloomy rind and a strong, earthy flavor. It is often baked or enjoyed with bread and apples.
Year of Invention: 1791
Emmental
Country of Origin: Switzerland
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Hard
Blurb: Emmental, known for its characteristic holes, has a mild, nutty taste. It is often used in sandwiches and fondue.
Year of Invention: 1293
Taleggio
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Semi-Soft
Blurb: Taleggio is a semi-soft cheese with a tangy, fruity flavor and a creamy texture. It melts well, making it perfect for cooking and snacking.
Year of Invention: 900
Halloumi
Pasturization: Pasteurized
Rennet: Microbial
Type of Cheese: Semi-Hard
Blurb: Halloumi is a semi-hard cheese known for its high melting point, making it ideal for grilling and frying. It has a salty, tangy flavor.
Year of Invention: 300
Pecorino Romano
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Hard
Blurb: Pecorino Romano is a salty, sharp cheese often used for grating over pasta dishes. Its crumbly texture and intense flavor make it a favorite in Italian cuisine.
Year of Invention: 100 BC
Asiago
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Hard
Blurb: Asiago is a versatile cheese with a nutty, sweet flavor that can range from smooth to crumbly depending on its age. It is often used for snacking and grating.
Year of Invention: 900
Cotija
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Semi-Hard
Blurb: Cotija is a crumbly, salty cheese commonly used in Mexican cuisine. It is often sprinkled over tacos, elotes, and salads.
Year of Invention: 1500
Burrata
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Soft
Blurb: Burrata is a rich, creamy cheese with a soft outer shell and a gooey interior. It is best enjoyed fresh with tomatoes and olive oil.
Year of Invention: 1920
Stilton
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Blue
Blurb: Stilton is a blue cheese with a rich, nutty flavor and a crumbly texture. It pairs well with port and walnuts.
Year of Invention: 1700
Comte
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Hard
Blurb: Comte is a French cheese with a fruity, nutty flavor and a firm texture. It is often used for melting and in fondue.
Year of Invention: 1100
Cabrales
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Blue
Blurb: Cabrales is a strong, tangy blue cheese made from a blend of cow and goat milk. It is traditionally aged in caves for a robust flavor.
Year of Invention: 100
Limburger
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Semi-Soft
Blurb: Limburger is known for its pungent aroma and earthy, tangy flavor. It is commonly used in sandwiches and spreads.
Year of Invention: 1800
Queso Blanco
Country of Origin: Latin America
Pasturization: Pasteurized
Rennet: Microbial
Type of Cheese: Fresh
Blurb: Queso Blanco is a fresh, mild cheese often used in Latin American dishes. Its crumbly texture makes it perfect for toppings and cooking.
Year of Invention: 1800
Raclette
Country of Origin: Switzerland
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Semi-Hard
Blurb: Raclette is a semi-hard cheese known for its melting properties. It is traditionally melted and scraped over potatoes and pickles.
Year of Invention: 1291
Munster Gerome
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Semi-Soft
Blurb: Munster Gerome is a strong, pungent cheese with a creamy texture. It pairs well with Gewürztraminer and hearty bread.
Year of Invention: 600
Neufchatel
Pasturization: Unpasteurized
Rennet: Animal
Type of Cheese: Soft
Blurb: Neufchatel is a soft cheese with a mushroomy aroma and creamy texture. It is often used in spreads and desserts.
Year of Invention: 500
Paneer
Pasturization: Unpasteurized
Rennet: Acid-Set
Type of Cheese: Fresh
Blurb: Paneer is a fresh, non-melting cheese commonly used in Indian cuisine. It has a mild, milky flavor and firm texture, making it ideal for curries and grilling.
Year of Invention: 1500
Serra da Estrela
Pasturization: Unpasteurized
Rennet: Vegetable
Type of Cheese: Semi-Soft
Blurb: Serra da Estrela is a semi-soft Portuguese cheese with a rich, buttery flavor. It is traditionally made using thistle rennet and has a creamy texture.
Year of Invention: 1100
Torta del Casar
Pasturization: Unpasteurized
Rennet: Vegetable
Type of Cheese: Soft
Blurb: Torta del Casar is a creamy, spreadable cheese with a strong, tangy flavor. It is traditionally made with thistle rennet and pairs well with bread and wine.
Year of Invention: 1500
Cream Cheese
Country of Origin: United States
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Soft
Blurb: Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. It's smooth and spreadable, often used as a base for dips, frosting, and cheesecakes. Unlike aged cheeses, cream cheese is unripened, giving it a fresh, slightly tangy flavour.
Year of Invention: 1870
Mascepone
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Fresh
Blurb: Mascarpone is a rich, creamy Italian cheese made from cream and citric or acetic acid. Known for its velvety texture and mild, slightly sweet flavour, it is commonly used in desserts like tiramisu and cheesecakes.
Year of Invention: 1600
Riccotta
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Soft
Blurb: Ricotta is a soft, slightly grainy Italian cheese made from the whey left over from producing other cheeses, typically cow, sheep, or goat milk. Its name means "recooked," referring to its production process. Ricotta has a light, fresh taste with a mild sweetness and a creamy, slightly lumpy texture.
Year of Invention: 1764
Uganda Cheese
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Soft
Blurb: you-ganda want to have a bite of this cheese...
Year of Invention: 2024
Saint-Nectaire 40%
Pasturization: Pasteurized
Rennet: Animal
Type of Cheese: Semi-Hard
Blurb: A French semi-soft cheese made from cow’s milk, known for its creamy texture and mild flavour.
Year of Invention: 1200
Buffalo mozzarella
Pasturization: Unpasteurized
Rennet: Vegetable
Type of Cheese: Semi-Hard
Blurb: Mozzarella made from the milk of the Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno.
Year of Invention: 1993