Types of Cheese
Types Of Cheese is a structured food & drink dataset with 25 entries. Its fields include Cheese, Origin, Milk Type. Community voting appears as a separate signal beside eligible rows and does not replace the source values.
Every row is shown below and is also available as CSV, JSON, or Excel.
Dataset details
- Table scope
- All 25 rows
- Fields
- 6 columns
- Source
- Community curated
- Data updated
- Mar 20, 2026
Included fields: Cheese, Origin, Milk Type, Texture, Flavor Profile, and 1 more.
The table contains every record in this dataset; the same records are available in each download format.
Preview observations
- Milk Type groups
- 11 distinct values
- Across 25 preview rows
Useful for
- Comparing Cheese, Origin, and Milk Type across food & drink entries
- Building reference tables, charts, or analyses from 25 downloadable records
Cheese↕ | Origin↕ | Milk Type↕ | Texture↕ | Flavor Profile↕ | Known For↕ |
|---|---|---|---|---|---|
Parmigiano-Reggiano | Emilia-Romagna, Italy | Cow | Hard, granular, crystalline | Nutty, savory, umami-rich | The 'King of Cheeses' — aged 12-36 months, only authentic from specific Italian provinces, those crunchy crystals are amino acids forming, wheels stamped with authenticity marks |
Cheddar | Somerset, England | Cow | Firm to crumbly | Sharp, tangy, earthy | World's most popular cheese — named after Cheddar Gorge caves where it was aged, ranges from mild to extra sharp, orange color comes from annatto dye not the milk |
Brie | Île-de-France, France | Cow | Soft, creamy, runny when ripe | Mild, buttery, earthy | The 'Queen of Cheeses' — white bloomy rind is edible, should ooze when perfectly ripe, Charlemagne reportedly fell in love with it in 774 AD |
Mozzarella | Campania, Italy | Water buffalo (traditional) / Cow | Soft, elastic, moist | Mild, milky, fresh | Pizza's essential cheese — mozzarella di bufala is the premium version, fresh burrata has a cream-filled center, should squeak when super fresh |
Gouda | South Holland, Netherlands | Cow | Semi-hard to hard (aged) | Sweet, caramelly (aged), mild (young) | Netherlands' most famous export — young Gouda is mild and creamy, aged 5+ years develops caramel-butterscotch crystals, named after the city where it was traded |
Gruyère | Fribourg, Switzerland | Cow | Hard, smooth, slightly grainy | Nutty, sweet, slightly salty | Fondue's essential cheese — melts beautifully, the benchmark Swiss cheese (despite no holes), croque monsieur and French onion soup demand it |
Roquefort | Aveyron, France | Sheep | Crumbly, moist, veined | Sharp, tangy, salty, blue | The original blue cheese — aged in natural Combalou caves, legend says a shepherd forgot his cheese in a cave and mold did the rest, AOC protected since 1925 |
Camembert | Normandy, France | Cow | Soft, gooey when ripe | Rich, mushroomy, pungent | Normandy's pride — similar to Brie but deeper flavor, iconic round wooden box packaging, baked Camembert is a dinner party staple |
Manchego | La Mancha, Spain | Sheep (Manchega breed) | Firm, compact | Nutty, tangy, slightly sweet | Spain's most famous cheese — made from Manchega sheep milk only, distinctive zigzag rind pattern from traditional esparto grass molds, pairs perfectly with quince paste |
Feta | Greece | Sheep (with up to 30% goat) | Crumbly, grainy | Salty, tangy, briny | Greek salad's essential ingredient — EU protected so only Greek-made counts, brined not aged, over 6,000 years old, TikTok's baked feta pasta went viral in 2021 |
Stilton | Derbyshire/Leicestershire/Nottinghamshire, England | Cow | Crumbly with blue veins | Rich, creamy, strong blue | England's answer to Roquefort — only produced in 3 counties, traditionally paired with port wine, 'Blue Stilton' has protected name status |
Emmental | Bern, Switzerland | Cow | Semi-hard with large holes | Mild, nutty, slightly sweet | The 'Swiss cheese' with the holes — the eyes (holes) form from carbon dioxide during aging, the bigger the holes the more flavorful, cartoon cheese always looks like this |
Gorgonzola | Lombardy/Piedmont, Italy | Cow | Creamy to crumbly (dolce vs piccante) | Mild to sharp, tangy blue | Italy's great blue cheese — dolce (sweet) is creamy and mild, piccante is firm and pungent, essential in risotto and pasta with walnuts |
Halloumi | Cyprus | Sheep and goat (traditional) | Semi-hard, squeaky | Salty, mild, tangy | The cheese that doesn't melt — high melting point makes it perfect for grilling and frying, squeaky texture when fresh, Cyprus protects the name as PDO |
Pecorino Romano | Lazio, Italy | Sheep | Hard, granular | Sharp, salty, piquant | Roman legions' marching ration — sharper and saltier than Parmigiano, essential in carbonara, cacio e pepe, and amatriciana, made from sheep's milk not cow's |
Comté | Franche-Comté, France | Cow (Montbéliarde/Simmental) | Hard, smooth | Fruity, nutty, complex | France's most produced AOC cheese — over 80 distinct flavor notes identified by experts, aged in caves up to 36 months, incredibly complex flavor profiles |
Monterey Jack | California, United States | Cow | Semi-soft, creamy | Mild, buttery | California's original cheese — named after David Jack of Monterey, Pepper Jack adds jalapeños for kick, melts beautifully for quesadillas and nachos |
Ricotta | Italy | Whey (sheep, cow, or buffalo) | Soft, creamy, grainy | Mild, sweet, fresh | Made from whey not milk — technically not a cheese, essential in lasagna and cannoli, 'ricotta' means 'recooked' because the whey is heated twice |
Mascarpone | Lombardy, Italy | Cow (cream) | Ultra-creamy, spreadable | Rich, sweet, buttery | Tiramisu's essential ingredient — Italian cream cheese with 75% butterfat, made by adding acid to cream, thicker and richer than any cream cheese |
Burrata | Puglia, Italy | Cow / Buffalo | Soft shell, liquid cream center | Mild, fresh, creamy | Mozzarella shell filled with stracciatella and cream — invented in the 1920s in Puglia, must be eaten within 48 hours, cutting it open is a restaurant event |
Époisses | Burgundy, France | Cow | Soft, sticky, runny | Pungent, meaty, complex | Allegedly banned on French public transport for its smell — washed in marc de Bourgogne brandy, Napoleon's favorite cheese, smells terrible but tastes incredible |
Raclette | Valais, Switzerland | Cow | Semi-hard, melts beautifully | Nutty, slightly sweet, aromatic | Melted and scraped onto potatoes — 'racler' means to scrape, Swiss alpine tradition, the satisfying videos of melting raclette are an internet obsession |
Paneer | South Asia (India/Pakistan) | Cow or buffalo | Firm, crumbly, doesn't melt | Mild, milky, fresh | India's essential cheese — acid-set so it holds shape when cooked, paneer tikka and palak paneer are classics, vegetarian protein staple for millions |
Asiago | Veneto, Italy | Cow | Smooth (fresh) to crumbly (aged) | Mild (fresh) to sharp and nutty (aged) | Two cheeses in one name — fresh Asiago (Pressato) is soft and mild, aged Asiago (d'Allevo) is hard and sharp, versatile Italian table cheese |
Cotija | Michoacán, Mexico | Cow | Hard, crumbly, dry | Salty, sharp, milky | Mexican Parmesan — essential crumbled on elote (street corn), tacos, and enchiladas, named after the town of Cotija, doesn't melt so it stays crumbly on top |
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Frequently asked questions
How is Types of Cheese organized?
The table starts in the source data's order. Community voting is enabled as a separate approval signal beside eligible rows; votes do not replace the source values.
How much data is available on this page?
This dataset contains 25 entries, and every row is available in the table and in the downloadable files.
Can I download the complete dataset?
Yes. CSV, JSON, and Excel downloads contain all 25 rows. Before republishing the data, review the source and any usage terms listed on this page; dtbse does not replace the original source's licensing terms.
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