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
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
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
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
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
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
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
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
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
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