Blue (Bleu): Noted for its white and blue-streaked markings, blue cheese has a soft and often crumbly texture. Available in various shapes. One ounce equals 40 calories.
Brick: A softer, yellow cheese available in slightly, soft-medium firm texture. Commonly available in sliced, and brick forms.
Brie: Has an outer edible white coating and a mild-strong creamy inside. Originally from France, brie is available in wedge and round shapes.
Camembert: Reputed to be the favorite cheese of Napoleon, Camembert cheese has a soft, yellow inside. Its outer coating is also edible and is usually a grayish-white color. This cheese takes from four to eight weeks to ripen.
Cheddar: Normal color is white to medium-yellow. Mild to very sharp taste. Firm smooth texture. Comes in numerous shapes and originated in England. One ounce equals 105 calories. Artificial color is usually added to make it more yellow.
Cheshire: A semi-firm, mild creamy cheese, loosely textured and crumbly. The flavor of red and white are similar. The red is colored with natural vegetable dye from the seeds of the annatto tree and is the most expensive. They ripen within a few weeks. Cheshire is ideal for Welch rarebit.
Colby: A white to medium-yellow orange cheese. Has a mild to mellow flavor and has a soft texture similar to cheddar. It is available in cylindrical, pie-shaped wedges. Originated in the U.S.
Coldpack: Fresh and aged cheeses with whey. Cheese food solids added. Mild flavor and is very spreadable. Numerous flavorings are added.
Cottage Cheese: Made from cow’s skimmed milk, plain cured or plain cured with cream. Soft texture. Originated in the U.S. If you see “curd by acidification” on the label, do not buy it. Look for a more natural one.
Cream Cheese: Made with cream or concentrated milk. Very soft and spreadable. Never buy a cream cheese if it contains the chemical propylene glycol alginate. Does not provide a good source of protein.
Edam: Creamy yellow or medium yellow-orange cheese with a surface coating of red was. Has a mellow and nut-like flavor. Semi-soft to firm texture with small irregular shaped round holes. Milkfat content is lower than Gouda. Usually available in a cannonball shape. Imported cheeses will usually be free of additives, domestic varieties are not. Originated in the Netherlands.
Feta: A curd cheese which is set in a very concentrated salt solution. Made from either goat’s or sheep’s milk. A sharp, salty cheese and usually found chemical-free.
Farmers Cheese: Similar to cottage cheese and pot cheese, but is pressed into a block form. Usually free of preservatives if bought in bulk from a Deli.
Gjetost: Golden brown colored cheese with sweet caramel flavor. Made from whey or goat’s milk. Has a firm buttery consistency. Available in cubes or rectangular pieces. Originated in Norway.
Gorgonzola: Has a creamy white inside, mottled or streaked with blue-green ribbons of mold and a clay-colored surface. Has a tangy, peppery flavor and a semi-soft crumbly texture. Similar to Blue cheese. If made from goat’s milk, it will be best.
Gouda: A creamy yellow or medium yellow-orange cheese that usually has a red wax coating and a nutlike flavor. Semi-soft to firm texture. Higher fat content than Edam cheese. Contains small irregular shaped or round holes. Comes in a bell shape with flat top and bottom.
Gruyere: A variation of Swiss cheese, but usually without the use of bleached milk making it higher in vitamin content. If mold inhibitors are added, the information will be on the label.
Limburger: Has a creamy white interior and a reddish yellow surface. It is a highly pungent cheese with a very strong flavor. Ripens in four to eight weeks and has a soft, smooth texture. Originated in Belgium, Germany.
Mozzarella: A creamy white cheese made from whole or partly skimmed milk with a firm texture. Available in small round, shredded or in slices. Preservatives may be added in low moisture varieties. Originated in Italy.
Muenster: Has a creamy white inside and a yellow-tan surface. Mild to mellow flavor with a semi-soft texture. Contains more moisture than brick cheese. Available in wedges, blocks and circular cakes. Originated in Germany.
Mysost: A light brown cheese with a sweet caramel flavor with a buttery consistency. Available in cubical, cylindrical and pie shaped wedges. Originated in Norway.
Neufchatel: A white cheese with a mild acidic flavor. Has a smooth texture similar to cream cheese but lower in milkfat. Originated in France.
Parmesan: Creamy white cheese with a hard granular texture and sharp piquant taste. It has less of a moisture content and a lower milkfat level than Romano. May be made from partially skimmed milk and may be bleached. Best to buy ungrated and grate yourself for a much better flavor. Originated in Italy.
Pasteurized Processed Cheese: A blend of fresh and aged cheese which has a constant flavor after it has been processed. They melt easily and are used for cheeseburgers, etc.
Pasteurized Processed Cheese Food: A blend of cheeses to which milk or whey have been added. Has a lower cheese and fat content. Soft texture and a milder flavor than regular processed cheeses due to higher moisture content. One ounce equals 90 calories.
Port du Salut: A creamy yellow cheese with a mellow to robust flavor. Has a buttery texture with small holes. Comes in wedges or wheels. Originated in France.
Pot Cheese: This is a similar cheese to cottage cheese, but is drier and never creamed. It is usually made without salt and additives.
Provolone: Has a light creamy interior with a light brown or golden yellow surface. The flavor is mellow and has a smooth texture. May have coloring added and is usually salted or smoked. It may also be produced from bleached milk which will reduce the vitamin potencies. Originated in Italy.
Ricotta: A normally white cheese with a somewhat sweet, nutlike flavor. Usually made from cow’s milk, whole or partially skimmed with or without whey and resembles cottage cheese.
Romano: A yellow-white cheese with a greenish-black surface and a sharp flavor. It has a hard granular texture and is available in wedges or grated. Similar to Parmesan but made with whole milk giving it a higher fat content. May contain a number of preservatives. The best is made from sheep’s milk. Originated in Italy.
Roquefort: Has a white creamy interior and may be marbled or streaked with bluish veins of mold. Usually made of sheep’s milk and has a peppery flavor with a semi-soft crumbly texture. It is available in wedges and is usually free of additives. Originated in France.
Stilton: Has a creamy white inside with streaks of blue-green mold. Made with cow’s milk and milder than Gorgonzolaor Roquefort. The texture is semi-soft and is more crumbly than Blue cheese. Available in wedges and oblongs. Originated in England.
Swiss: A light yellow cheese that has a sweet nut-like flavor and a smooth texture with a variety of different size holes. It has a good firm texture and is available in rectangular forms and slices. Originated in Switzerland. May use bleached milk to give it the yellow color. This will reduce the vitamin content. One ounce equals 105 calories.
Tilsit: Has ivory to yellow semi-soft interior. Tilsit is made from raw milk and ripened for about five months. Thirty to fifty percent fat. Originated in Germany. Tilsit was the invention of dutch immigrants to the town of Tilsit in east Prussia, which is now Lithuania. Tilsit is also called tilsiter.
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