Discover the Delicious World of Cow Cheese: The top 48 Cow Cheeses From Around The World
Attention, cheese lovers! Prepare to drool over a delicious guide on cow cheese. From the classic, comforting flavors of Cheddar and Gouda to the rich, creamy indulgence of Brie and Camembert, cow cheese offers an unparalleled variety of tastes, textures, and culinary possibilities.
Check out my beginners guide on how to make many of the cheeses listed below!
Types of Cow’s Milk Cheese
Cheddar
Cheddar is a semi-hard to hard cow’s milk cheese with a sharp, tangy flavor that intensifies with age. It has a firm, slightly crumbly texture and a pale yellow to orange color, depending on the addition of annatto. Cheddar originated in the English village of Cheddar in Somerset and is now produced worldwide.
Cheddar is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for grating over salads, soups, or casseroles, and is a key ingredient in many dishes, such as macaroni and cheese, grilled cheese sandwiches, and cheeseburgers.
Parmesan
Parmesan, or Parmigiano-Reggiano, is a hard, granular cow’s milk cheese with a rich, nutty flavor and a slightly gritty texture. It is made from skimmed or partially skimmed milk and aged for a minimum of 12 months, resulting in a straw-colored interior and a natural, golden-brown rind. Parmesan is named after the Italian provinces of Parma and Reggio Emilia, where it has been produced for centuries.
Parmesan is most commonly used as a grating cheese, adding a bold, savory flavor to pasta dishes, risottos, soups, and salads. It can also be enjoyed on its own as a snack, paired with cured meats, olives, and a glass of red wine.
Brie
Brie is a soft-ripened cow’s milk cheese with a creamy, buttery texture and a mild, slightly tangy flavor. It has a thin, edible white rind that is formed by a layer of white mold, which contributes to the cheese’s rich, earthy aroma. Brie originated in the French region of Île-de-France and is now produced in many countries.
Brie is often served as a table cheese, paired with fruits, nuts, and crusty bread. It can also be baked in puff pastry or used as a topping for salads, sandwiches, and crostini. Brie pairs well with sparkling wines, Champagne, and light, fruity reds.
Gouda
Gouda is a semi-hard to hard cow’s milk cheese with a smooth, slightly elastic texture and a mild, slightly sweet flavor that becomes more complex and intense with age. It has a pale yellow interior and a natural, waxed rind that ranges in color from yellow to brown, depending on the age of the cheese. Gouda originated in the Dutch city of Gouda and is now produced in many countries.
Gouda is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for grating over salads, soups, or casseroles, and can be melted into sauces, gratins, and sandwiches. Aged Gouda pairs well with full-bodied red wines, while younger varieties complement crisp whites and light beers.
Jarlsberg
Jarlsberg is a semi-soft cow’s milk cheese with a smooth, supple texture and a mild, slightly nutty flavor. It has a pale yellow interior with large, round holes, or “eyes,” that are formed by carbon dioxide during the ripening process. Jarlsberg was developed in Norway in the 1950s and is now produced in several countries.
Jarlsberg is a versatile cheese that can be enjoyed on its own, paired with fruits and crackers, or used in cooking. It is perfect for melting into sauces, fondues, and grilled cheese sandwiches, and can be grated over salads, soups, and casseroles. Jarlsberg pairs well with light, fruity white wines and crisp lagers.
Shanklish
Shanklish is a semi-hard, spiced cow’s milk cheese that originated in Syria and is popular throughout the Middle East. It has a crumbly texture and a tangy, slightly salty flavor that is enhanced by the addition of spices such as thyme, oregano, and chili flakes. Shanklish is typically aged for several months, resulting in a dry, firm consistency and a pungent aroma.
Shanklish is often served as a mezze dish, crumbled over salads or paired with tomatoes, onions, and olive oil. It can also be used as a filling for pastries or as a topping for pizzas and flatbreads. Shanklish pairs well with robust red wines and full-bodied beers.
Cumin Gouda
Cumin Gouda is a semi-hard cow’s milk cheese with a smooth, slightly elastic texture and a mild, slightly sweet flavor that is enhanced by the addition of cumin seeds. It has a pale yellow interior and a natural, waxed rind that ranges in color from yellow to brown, depending on the age of the cheese. Cumin Gouda is a variation of the traditional Dutch Gouda cheese.
Cumin Gouda is a flavorful cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for grating over salads, soups, or casseroles, and can be melted into sauces, gratins, and sandwiches. The cumin seeds add a warm, earthy flavor that pairs well with full-bodied red wines and spicy beers.
Abbaye de Belval
Abbaye de Belval is a soft-ripened cow’s milk cheese produced by the monks of the Trappist Abbey of Belval in France. It has a creamy, buttery texture and a mild, slightly tangy flavor with hints of mushroom and nuts. The cheese has a thin, edible white rind that is formed by a layer of white mold, contributing to its rich, earthy aroma.
Abbaye de Belval is best enjoyed as a table cheese, paired with fruits, nuts, and crusty bread. It can also be used as a topping for salads or melted into sauces and gratins. This cheese pairs well with light, fruity red wines and crisp, dry whites.
Abbaye de Citeaux
Abbaye de Citeaux is a soft-ripened cow’s milk cheese produced by the monks of the Cistercian Abbey of Citeaux in France. It has a creamy, velvety texture and a rich, slightly pungent flavor with notes of butter and mushrooms. The cheese has a thin, edible white rind that is formed by a layer of white mold, contributing to its complex aroma.
Abbaye de Citeaux is best enjoyed as a table cheese, paired with fruits, nuts, and crusty bread. It can also be used as a topping for salads or melted into sauces and gratins. This cheese pairs well with full-bodied red wines and aromatic whites.
Abbaye de Tamié
Abbaye de Tamié is a semi-soft cow’s milk cheese produced by the monks of the Trappist Abbey of Tamié in France. It has a smooth, supple texture and a mild, slightly sweet flavor with hints of nuts and fruit. The cheese has a thin, natural rind that is washed with brine during the ripening process, contributing to its slightly pungent aroma.
Abbaye de Tamié is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for melting into sauces, gratins, and sandwiches, and can be grated over salads and soups. This cheese pairs well with light, fruity red wines and crisp, dry whites.
Abbaye de Timadeuc
Abbaye de Timadeuc is a semi-soft cow’s milk cheese produced by the monks of the Trappist Abbey of Timadeuc in France. It has a smooth, supple texture and a mild, slightly sweet flavor with hints of nuts and fruit. The cheese has a thin, natural rind that is washed with brine during the ripening process, contributing to its slightly pungent aroma.
Abbaye de Timadeuc is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for melting into sauces, gratins, and sandwiches, and can be grated over salads and soups. This cheese pairs well with light, fruity red wines and crisp, dry whites.
Abbaye du Mont des Cats
Abbaye du Mont des Cats is a semi-soft cow’s milk cheese produced by the monks of the Trappist Abbey of Mont des Cats in France. It has a smooth, supple texture and a mild, slightly sweet flavor with hints of nuts and fruit. The cheese has a thin, natural rind that is washed with brine during the ripening process, contributing to its slightly pungent aroma.
Abbaye du Mont des Cats is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for melting into sauces, gratins, and sandwiches, and can be grated over salads and soups. This cheese pairs well with light, fruity red wines and crisp, dry whites.
Abbot’s Gold
Abbot’s Gold is a semi-hard cow’s milk cheese produced in England. It has a smooth, slightly crumbly texture and a rich, nutty flavor with hints of caramel and butter. The cheese has a natural, golden-brown rind that develops during the aging process, which lasts for several months.
Abbot’s Gold is a flavorful cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for grating over salads, soups, or casseroles, and can be melted into sauces, gratins, and sandwiches. This cheese pairs well with full-bodied red wines and malty beers.
Abondance
Abondance is a semi-hard cow’s milk cheese produced in the Haute-Savoie region of France. It has a smooth, slightly elastic texture and a rich, nutty flavor with hints of fruit and a subtle tang. The cheese has a natural, rustic rind that is brushed with brine during the aging process, which lasts for several months.
Abondance is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for melting into sauces, gratins, and sandwiches, and can be grated over salads and soups. This cheese pairs well with full-bodied red wines and crisp, dry whites from the Savoie region.
Accasciato
Accasciato is a soft, fresh cow’s milk cheese produced in the Puglia region of Italy. It has a creamy, spreadable texture and a mild, slightly tangy flavor with hints of grass and milk. The cheese is typically sold in small, round forms and is meant to be consumed within a few days of production.
Accasciato is best enjoyed as a spread, paired with crusty bread, fresh vegetables, or cured meats. It can also be used as a topping for pizzas, flatbreads, or crostini. This cheese pairs well with light, crisp white wines and refreshing beers.
Ackawi
Ackawi, also known as Akawi or Akawieh, is a semi-soft cow’s milk cheese originating from the Middle East. It has a smooth, slightly elastic texture and a mild, slightly salty flavor with hints of butter and milk. The cheese is often shaped into small balls or logs and can be flavored with herbs or spices.
Ackawi is a versatile cheese that can be enjoyed on its own, paired with fruits and olives, or used in cooking. It is perfect for grilling or frying, as it maintains its shape and develops a crispy, golden-brown exterior. Ackawi is also commonly used as a filling for pastries, such as börek or fatayer.
Adelost
Adelost is a semi-soft cow’s milk cheese produced in Sweden. It has a smooth, supple texture and a mild, slightly tangy flavor with hints of butter and nuts. The cheese has a thin, natural rind that develops during the aging process, which typically lasts for a few months.
Adelost is a versatile cheese that can be enjoyed on its own, paired with fruits and crackers, or used in cooking. It is perfect for melting into sauces, gratins, and sandwiches, and can be grated over salads and soups. This cheese pairs well with light, fruity white wines and crisp lagers.
ADL Brick Cheese
ADL Brick Cheese is a semi-soft cow’s milk cheese produced by the Archer Daniels Midland Company in the United States. It has a smooth, slightly elastic texture and a mild, slightly tangy flavor with hints of butter and nuts. The cheese is typically sold in rectangular blocks and has a pale yellow color.
ADL Brick Cheese is a versatile cheese that can be enjoyed on its own, paired with fruits and crackers, or used in cooking. It is perfect for melting into sauces, gratins, and sandwiches, and can be grated over salads and soups. This cheese pairs well with light, fruity white wines and crisp lagers.
ADL Mild Cheddar
ADL Mild Cheddar is a semi-hard cow’s milk cheese produced by the Archer Daniels Midland Company in the United States. It has a smooth, slightly crumbly texture and a mild, slightly tangy flavor with hints of butter and nuts. The cheese is typically sold in blocks or wedges and has a pale yellow color.
ADL Mild Cheddar is a versatile cheese that can be enjoyed on its own, paired with fruits and crackers, or used in cooking. It is perfect for melting into sauces, gratins, and sandwiches, and can be grated over salads and soups. This cheese pairs well with light, fruity white wines and crisp lagers.
Affidelice au Chablis
Affidelice au Chablis is a soft-ripened cow’s milk cheese produced in the Burgundy region of France. It is infused with Chablis wine, which gives the cheese a distinctive flavor and aroma. The cheese has a creamy, velvety texture and a rich, buttery flavor with hints of wine and mushrooms.
Affidelice au Chablis is best enjoyed as a table cheese, paired with crusty bread, fresh fruits, and a glass of Chablis wine. It can also be used as a decadent topping for salads or melted into sauces and gratins for a luxurious touch.
Affineur Walo Rotwein Sennechäs
Affineur Walo Rotwein Sennechäs is a semi-hard cow’s milk cheese produced in Switzerland. It is washed with red wine during the aging process, which gives the cheese a distinctive reddish-brown rind and a complex flavor profile. The cheese has a smooth, slightly elastic texture and a nutty, slightly sweet flavor with hints of red wine and fruit.
Affineur Walo Rotwein Sennechäs is a flavorful cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for melting into sauces, gratins, and sandwiches, and can be grated over salads and soups. This cheese pairs well with full-bodied red wines and malty beers.
Afuega’l Pitu
Afuega’l Pitu is a soft, spreadable cow’s milk cheese produced in the Asturias region of Spain. It has a creamy, slightly grainy texture and a tangy, slightly spicy flavor with hints of citrus and herbs. The cheese is often flavored with paprika or other spices, giving it a distinctive orange color.
Afuega’l Pitu is best enjoyed as a spread, paired with crusty bread, fresh vegetables, or cured meats. It can also be used as a dip or a topping for potatoes, omelets, or crostini. This cheese pairs well with crisp, dry white wines and light, refreshing beers.
Aged British Cheddar
Aged British Cheddar is a hard cow’s milk cheese produced in the United Kingdom. It has a firm, slightly crumbly texture and a sharp, tangy flavor that intensifies with age. The cheese is typically aged for 12 months or more, resulting in a complex flavor profile with notes of nuts, caramel, and a slight acidity.
Aged British Cheddar is a flavorful cheese that can be enjoyed on its own, paired with fruits, nuts, and chutney, or used in cooking. It is perfect for grating over salads, soups, or casseroles, and can be melted into sauces, gratins, and sandwiches. This cheese pairs well with full-bodied red wines, ports, and stouts.
Gaperon
Gaperon is a soft, spreadable cow’s milk cheese produced in the Auvergne region of France. It is flavored with garlic and peppercorns, giving the cheese a distinctive, spicy flavor and aroma. The cheese has a creamy, slightly grainy texture and a tangy, slightly sour flavor with hints of garlic and pepper.
Gaperon is best enjoyed as a spread, paired with crusty bread, fresh vegetables, or cured meats. It can also be used as a flavorful topping for baked potatoes, omelets, or crostini. This cheese pairs well with light, fruity red wines and crisp, dry white wines from the Auvergne region.
Gjetost
Gjetost, also known as Brunost, is a unique Norwegian cheese made from a mixture of cow’s and goat’s milk. It has a smooth, slightly sticky texture and a sweet, caramel-like flavor with hints of goat’s milk and a slight tanginess. The cheese is made by boiling the milk until it caramelizes and then cooling it until it solidifies.
Gjetost is often enjoyed as a breakfast cheese, paired with bread, crackers, or fresh fruits. It can also be used as a topping for waffles, pancakes, or toast, or melted into sauces for a sweet and savory flavor. This cheese pairs well with strong, black coffee and robust, malty beers.
Glamorgan
Glamorgan is a semi-hard cow’s milk cheese produced in Wales. It has a smooth, slightly crumbly texture and a mild, slightly sweet flavor with hints of herbs and a subtle tanginess. The cheese is often flavored with leeks, onions, or chives, giving it a distinctive, savory aroma.
Glamorgan is a versatile cheese that can be enjoyed on its own, paired with fruits and crackers, or used in cooking. It is perfect for melting into sauces, gratins, and sandwiches, and can be grated over salads and soups. This cheese pairs well with light, fruity white wines and crisp, refreshing lagers.
Gloucester
Gloucester is a semi-hard cow’s milk cheese produced in England. It comes in two varieties: Single Gloucester, which is made with skimmed milk and has a mild, slightly nutty flavor, and Double Gloucester, which is made with whole milk and has a richer, creamier texture and a stronger, more complex flavor.
Gloucester is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for melting into sauces, gratins, and sandwiches, and can be grated over salads and soups. Double Gloucester is also a key ingredient in the traditional English dish, Welsh rarebit. This cheese pairs well with medium-bodied red wines and malty, amber ales.
Gorgonzola
Gorgonzola is a soft, blue-veined cow’s milk cheese produced in Italy. It comes in two varieties: Gorgonzola Dolce, which is young and has a mild, creamy flavor with a slight tang, and Gorgonzola Piccante, which is aged longer and has a stronger, more pungent flavor and a crumblier texture.
Gorgonzola is a flavorful cheese that can be enjoyed on its own, paired with fruits, nuts, and honey, or used in cooking. It is perfect for melting into sauces, risottos, and polenta, and can be crumbled over salads and pizzas. Gorgonzola pairs well with sweet, dessert wines and full-bodied, robust red wines.
Graddost
Graddost, also known as Graddost Svecia, is a hard cow’s milk cheese produced in Sweden. It has a firm, slightly granular texture and a rich, nutty flavor with hints of caramel and a slight sharpness. The cheese is aged for at least 10 months, resulting in a complex flavor profile and a slightly crumbly texture.
Graddost is a flavorful cheese that can be enjoyed on its own, paired with fruits, nuts, and dark bread, or used in cooking. It is perfect for grating over salads, soups, or casseroles, and can be melted into sauces and gratins. This cheese pairs well with full-bodied red wines and robust, malty beers.
Grana Padano
Grana Padano is a hard, granular cow’s milk cheese produced in Italy. It has a firm, slightly crumbly texture and a rich, nutty flavor with hints of butter and a slight sharpness. The cheese is aged for at least 9 months, resulting in a complex flavor profile and a slightly grainy texture.
Grana Padano is a versatile cheese that can be enjoyed on its own, paired with fruits, nuts, and cured meats, or used in cooking. It is perfect for grating over pasta dishes, soups, or salads, and can be melted into sauces and risottos. This cheese pairs well with full-bodied red wines and crisp, dry white wines.
Burrata
Burrata is a fresh, soft cow’s milk cheese produced in Italy. It has a delicate, creamy texture and a rich, buttery flavor with hints of milk and a slight tang. The cheese is made by filling a pouch of stretched mozzarella with a mixture of cream and soft, stringy curd, resulting in a luxurious, melt-in-your-mouth texture.
Burrata is best enjoyed fresh, paired with ripe tomatoes, fresh basil, and a drizzle of high-quality olive oil. It can also be used as a decadent topping for pizzas, salads, or crostini, or served alongside grilled vegetables or cured meats. This cheese pairs well with crisp, dry white wines and light, refreshing beers.
Stracchino di Crescenza
Stracchino di Crescenza, also known as Crescenza, is a soft, fresh cow’s milk cheese produced in Italy. It has a creamy, spreadable texture and a mild, slightly tangy flavor with hints of milk and a subtle sweetness. The cheese is typically sold in small, square forms and is meant to be consumed within a few days of production.
Stracchino di Crescenza is best enjoyed as a spread, paired with crusty bread, fresh vegetables, or cured meats. It can also be used as a topping for pizzas, flatbreads, or crostini, or melted into risottos and pasta dishes for a creamy, indulgent flavor. This cheese pairs well with light, crisp white wines and refreshing, herbal beers.
Saint-Félicien
Saint-Félicien is a soft, bloomy-rind cow’s milk cheese produced in the Rhône-Alpes region of France. It has a creamy, velvety texture and a rich, buttery flavor with hints of mushrooms and a slight tang. The cheese is aged for 2-3 weeks, resulting in a soft, gooey interior and a thin, white rind.
Saint-Félicien is best enjoyed as a table cheese, paired with crusty bread, fresh fruits, and a glass of light, fruity red wine. It can also be used as a decadent topping for salads or melted into sauces and gratins for a luxurious touch. This cheese pairs well with Beaujolais and other light, fruity red wines from the Rhône-Alpes region.
Graviera Naxou
Graviera Naxou is a hard, aged cow’s milk cheese produced on the Greek island of Naxos. It has a firm, slightly granular texture and a rich, nutty flavor with hints of butter and a slight sharpness. The cheese is aged for at least 5 months, resulting in a complex flavor profile and a slightly crumbly texture.
Graviera Naxou is a flavorful cheese that can be enjoyed on its own, paired with fruits, nuts, and olives, or used in cooking. It is perfect for grating over pasta dishes, salads, or casseroles, and can be melted into sauces and gratins. This cheese pairs well with full-bodied red wines and robust, hoppy beers.
Mimolette aged
Mimolette is a hard, aged cow’s milk cheese produced in France. It has a firm, slightly granular texture and a rich, nutty flavor with hints of caramel and a slight sharpness. The cheese is aged for at least 6 months, resulting in a complex flavor profile and a distinctive, orange-hued interior.
Mimolette is a flavorful cheese that can be enjoyed on its own, paired with fruits, nuts, and dark bread, or used in cooking. It is perfect for grating over salads, soups, or casseroles, and can be melted into sauces and gratins. This cheese pairs well with full-bodied red wines and robust, malty beers.
Montbriac
Montbriac is a soft, bloomy-rind cow’s milk cheese produced in France. It is a variation of the classic Brie cheese, with a layer of blue mold added to the center of the cheese. The result is a creamy, velvety texture and a rich, buttery flavor with hints of mushrooms and a slight tang from the blue mold.
Montbriac is best enjoyed as a table cheese, paired with crusty bread, fresh fruits, and a glass of light, fruity white wine. It can also be used as a decadent topping for salads or melted into sauces and gratins for a luxurious touch. This cheese pairs well with Champagne and other sparkling wines.
Mont d’or (Vacherin), AOC
Mont d’Or, also known as Vacherin Mont d’Or, is a soft, washed-rind cheese from the Jura region of France. It has a rich, creamy texture and a complex flavor profile with notes of pine, earth, and funk. The cheese is traditionally wrapped in spruce bark and sold in a round wooden box.
Mont d’Or is best enjoyed warm, either baked in its box or melted in a fondue pot. It pairs beautifully with crusty bread, potatoes, and pickled vegetables. The cheese’s rich, gooey texture and robust flavor make it a decadent treat for special occasions.
Morbier
Morbier is a semi-soft cow’s milk cheese from the Franche-Comté region of France. It is easily recognizable by the thin layer of ash running through its center, a remnant of the cheese’s traditional production process. Morbier has a mild, slightly nutty flavor with a hint of fruitiness.
Morbier is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or melted in dishes like grilled cheese sandwiches, quiches, and gratins. Its subtle flavor and creamy texture make it a crowd-pleasing addition to any cheese board.
Munster
Munster, also known as Munster-Géromé, is a soft, washed-rind cheese from the Alsace region of France. It has a pungent aroma and a creamy, slightly sticky texture. The cheese’s flavor is rich and complex, with notes of earth, butter, and barnyard.
Munster is often enjoyed on its own, paired with hearty bread and a glass of Alsatian white wine. It can also be melted into dishes like tartiflette, a French potato and bacon casserole, or used as a flavorful topping for burgers and sandwiches.
Normand cheese
Normand cheese is a generic term for cheeses produced in the Normandy region of France. These cheeses are typically soft, creamy, and mild in flavor, with a buttery texture and a slightly tangy finish. Some popular examples include Camembert, Pont-l’Évêque, and Livarot.
Normand cheeses are often enjoyed on their own, paired with fruits, nuts, and a glass of Normandy cider. They can also be used in dishes like quiches, gratins, and sandwiches, adding a rich, creamy element to the recipe.
Normanville (XL Camembert)
Normanville is a large-format Camembert-style cheese produced in Normandy, France. It has a soft, creamy texture and a mild, buttery flavor with hints of mushroom and earth. The cheese’s larger size allows for a more gradual ripening process, resulting in a deeper, more complex flavor profile.
Normanville is best enjoyed at room temperature, paired with crusty bread, fresh fruits, and a glass of Normandy cider or Champagne. Its rich, indulgent texture and subtle flavor make it a perfect centerpiece for a special occasion cheese board.
Gruyère
Gruyère is a hard, aged cow’s milk cheese from Switzerland. It has a dense, slightly crumbly texture and a complex, nutty flavor with hints of caramel and butter. The cheese is aged for a minimum of 6 months, resulting in a deep, rich taste and a slightly granular mouthfeel.
Gruyère is a versatile cheese that can be enjoyed on its own, paired with fruits, nuts, and cured meats, or used in cooking. It is a classic choice for fondue, gratins, and French onion soup, adding a nutty, savory depth to these dishes.
Raclette
Raclette is a semi-hard cow’s milk cheese from Switzerland and France. It has a smooth, supple texture and a mild, slightly nutty flavor that becomes more complex as the cheese ages. Raclette is known for its excellent melting properties, making it a popular choice for the dish of the same name.
Raclette is traditionally melted and scraped onto boiled potatoes, cured meats, and pickled vegetables. It can also be used in fondues, gratins, and sandwiches, adding a rich, creamy element to these dishes.
Vacherin
Vacherin is a term used to describe several types of soft, washed-rind cow’s milk cheeses from Switzerland and France. These cheeses have a creamy, slightly runny texture and a rich, complex flavor with notes of earth, nuts, and butter. Some popular examples include Vacherin Mont d’Or and Vacherin Fribourgeois.
Vacherin cheeses are often enjoyed on their own, paired with crusty bread, fruits, and nuts. They can also be baked in their boxes and served as a warm, gooey appetizer, or melted into fondues and gratins for added richness and depth of flavor.
Appenzeller
Appenzeller is a hard, aged cow’s milk cheese from the Appenzell region of Switzerland. It has a dense, slightly elastic texture and a complex, fruity flavor with notes of nuts, caramel, and spice. The cheese is washed with a secret herbal brine during the aging process, contributing to its distinctive aroma and taste.
Appenzeller is often enjoyed on its own, paired with fruits, nuts, and cured meats. It can also be grated over salads, soups, and pasta dishes, or melted into fondues and gratins for a rich, savory flavor.
Sbrinz
Sbrinz is a hard, aged cow’s milk cheese from Switzerland. It has a dense, slightly crumbly texture and a sharp, nutty flavor with hints of caramel and butterscotch. The cheese is aged for a minimum of 18 months, resulting in a deep, complex taste and a slightly granular mouthfeel.
Sbrinz is often enjoyed on its own, paired with fruits, nuts, and cured meats. It can also be grated over pasta dishes, soups, and salads, adding a sharp, savory flavor to these recipes.
Mozzarella
Mozzarella is a fresh, stretched-curd cow’s milk cheese from Italy. It has a soft, moist texture and a mild, slightly sweet flavor with hints of milk and cream. Traditional mozzarella is made from the milk of water buffaloes, but cow’s milk mozzarella is more common and widely available.
Mozzarella is a versatile cheese that can be enjoyed fresh, paired with tomatoes, basil, and olive oil in a classic Caprese salad. It is also a key ingredient in many Italian dishes, such as pizza, lasagna, and pasta bakes, where its mild flavor and excellent melting properties shine.
Fontina
Fontina is a semi-soft cow’s milk cheese from the Aosta Valley region of Italy. It has a smooth, supple texture and a mild, slightly nutty flavor with hints of butter and honey. The cheese is aged for a minimum of 3 months, resulting in a deeper, more complex taste.
Fontina is a versatile cheese that can be enjoyed on its own, paired with fruits, nuts, and cured meats. It is also a popular choice for melting in dishes like fondues, gratins, and panini, adding a rich, creamy texture and a subtle, nutty flavor to these recipes.
Check out my other guides and information on other types of cheese here!