Cheese. Just Cheese

photo courtesy of

Joel Woodcook, Staff Writer

Cheese is a well-loved food item essential to many, if not most foods. There are countless variations of cheese as well. Some of the most popular include English Cheddar, Parmigiano Reggiano (Parmesan), Roquefort, Brie, Gruyere, Feta, Mozzarella, Manchego, Gorgonzola and Epoisses.

Some more types of cheeses include Swiss cheese, Gouda cheese, Monterey Jack, Muenster cheese, Provolone, Blue cheese, Camembert, Irish Cheddar, Havarti, Buffalo mozzarella, Colby-Jack, Monterey Jack, and Edam.

Other cheese types include Ricotta, Manchego, Pepper jack cheese, Roquefort, Goat cheese, Colby cheese, Stilton cheese, Emmentaler, Cream cheese, Comté cheese and American Farmhouse Cheddar.

There are still many more types of cheese, such as Cottage cheese, Grana Padano, Halloumi, Rembrandt Gouda, Sharp Provolone, Danish Blue, Saint Albray, Appenzeller cheese, Mascarpone, Tomme de Savoie, String cheese, Saint-Marcellin and American cheese.

Some less popular types of cheeses include Pont-l’Évêque cheese, Mahón cheese, Cantal cheese, Emmental Français, Selles-sur-Cher cheese, Neufchâtel cheese, Morbier cheese, Fourme de Montbrison, Cheese curdcaprice des dieux, Reblochon and Coulommiers cheese.

Even less common are Taleggio cheese, Vacherin, Beaufort cheese, Beaufort Alpage, Abondance cheese, Saint-Paulin cheese, Chaource cheese, Livarot cheese, Rocamadour cheese, Cambozola, Oregon Blue Vein, Leonora Goat Cheese and Pimento cheese.

Still in order of decreasing popularity are Banon cheese, Cabrales cheese, Tête de Moine, Boerenkaas, Emmental de Savoie, Brocciu, Laguiole cheese, Limburger cheese, Queso De Bola, Maroilles cheese, Stichelton, Ossau-lraty Cheese and Saint-Nectaire.

The rest of the cheese included are Pont l’Evêque, Crottin de Chavignol, Mimolette, Pélardon, Fourme d’Ambert, Fromage Frais, Bleu du Vercors-Sassenage, Cabecou, Saint-Félicien cheese, Bleu d’Auvergne, Bleu de Bresse, Farmer cheese, Hooligan and Bleu des Causses.