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Fresh Cheeses Ricotta (Italy) Cottage Cheese (Worldwide) Mascarpone (Italy) Paneer (India) Feta (Greece) Burrata (Italy) Queso Blanco (Latin America) Soft Cheeses Brie (France) Camembert (France) Neufchatel (France) Cremoso (Italy) Munster (France) Chèvre (France) Boursin (France) Semi-Soft Cheeses Gouda (Netherlands) Havarti (Denmark) Fontina (Italy) Edam (Netherlands) Muenster (USA/France) Colby (USA) Limburger (Belgium/Germany) Hard Cheeses Parmesan (Parmigiano-Reggiano) (Italy) Pecorino Romano (Italy) Grana Padano (Italy) Manchego (Spain) Cheddar (England) Gruyère (Switzerland) Comté (France) Jarlsberg (Norway) Blue Cheeses Roquefort (France) Gorgonzola (Italy) Stilton (England) Danish Blue (Denmark) Blue Vein (Worldwide) Cabrales (Spain) Bleu d’Auvergne (France) Processed Cheeses American Cheese (USA) Velveeta (USA) Cheese Whiz (USA) Cheese Slices (Worldwide) Aged Cheeses Aged Gouda (Netherlands) Aged Cheddar (England) Gruyère (Switzerland) Cotija (Mexico) Emmental (Switzerland) Beaufort (France) Tête de Moine (Switzerland) Specialty & Regional Cheeses Halloumi (Cyprus) Queso Cotija (Mexico) Raclette (Switzerland) Oaxaca (Mexico) Kefalotyri (Greece) Taleggio (Italy) Bocconcini (Italy) Cheeses by Country Swiss Cheese (Switzerland) Emmental Gruyère Appenzeller French Cheese (France) Brie Camembert Roquefort Italian Cheese (Italy) Mozzarella Parmesan Gorgonzola Ricotta Dutch Cheese (Netherlands) Gouda Edam Leyden Spanish Cheese (Spain) Manchego Cabrales Mahón English Cheese (England) Cheddar Stilton Double Gloucester Greek Cheese (Greece) Feta Kefalotiri Mizithra Lesser-Known & Specialty Cheeses Banon (France) Cheshire (England) Graviera (Greece) Pont l’Évêque (France) Torta del Casar (Spain) Ragusano (Italy) Fior di Latte (Italy) Unusual and Artisan Cheeses Casu Marzu (Italy) - Known for its fermented maggots Epoisses (France) - Strong-smelling, creamy cheese Pule (Serbia) - Made from donkey milk
