107 Popular Cheese Types

Welcome to the delicious world of cheese! Whether you’re a cheese lover or just starting your journey, there’s always something new to discover.

In this article, we’ll explore a delightful variety of cheeses from around the world. From creamy and mild to bold and tangy, each cheese has its own unique characteristics and flavors.

So, grab your favorite cheese, sit back, and join us as we dive into the textures, tastes, and origins of these mouthwatering cheeses.

Enjoy the adventure!

Cheddar

Cheddar is a popular cheese with a firm texture. It can range from pale yellow to deep orange. The flavor varies from mild to very sharp depending on its age. Older cheddar tends to be crumbly with a more pronounced taste.

Mozzarella

Mozzarella is a soft cheese with a smooth, elastic texture. It’s usually white but can also be slightly yellow. When fresh, it’s moist and slightly springy. Mozzarella melts easily and becomes stretchy when heated.

Parmesan

Parmesan is a hard cheese with a granular texture. It has a pale golden color. The rind is thick and hard, protecting the cheese as it ages. Inside, Parmesan is crumbly and dry, with a strong, nutty aroma.

Brie

Brie is a soft cheese with a creamy interior and a white, bloomy rind. The inside is pale yellow and becomes runnier as it ripens. The rind is edible and adds a slightly earthy flavor. When cut, Brie oozes slightly but holds its shape.

Swiss

Swiss cheese is known for its characteristic holes, called “eyes.” The texture is smooth and firm. It has a pale yellow color. The larger the holes, the more pronounced the nutty flavor tends to be.

Gouda

Gouda has a smooth, dense texture and can be either yellow or orange. Younger Gouda is softer and more pliable, while aged Gouda is harder and can have small, crunchy crystals. The cheese develops a caramel-like sweetness as it ages.

Blue Cheese

Blue cheese has distinctive blue or green veins of mold throughout. The texture can range from creamy to crumbly. The mold gives the cheese a marbled appearance. The color of the cheese itself is usually white to pale yellow.

Feta

Feta is a crumbly cheese with a slightly grainy texture. It is usually white and stored in brine, which keeps it moist and adds to its salty flavor. The cheese can be firm or soft depending on how long it has been aged.

Camembert

Camembert is a soft cheese with a creamy interior and a white, bloomy rind. The inside is pale yellow and becomes runny at room temperature. The rind is thin and edible, contributing to the cheese’s complex flavor. When cut, Camembert reveals a smooth, slightly oozing center.

Provolone

Provolone is a semi-hard cheese with a smooth, firm texture. It has a pale yellow color. The cheese is often shaped into large, elongated forms and sometimes tied with strings. Provolone can be mild or sharp, depending on its age.

Manchego

Manchego is a firm cheese with a distinctive herringbone pattern on its rind. The inside is ivory to pale yellow with small, irregular holes. The texture is compact and slightly oily. The flavor becomes nuttier and more intense with age.

Gruyère

Gruyère is a hard cheese with a dense, compact texture. It has a pale yellow color and small holes scattered throughout. The rind is natural and brownish. As it ages, Gruyère develops a more granular texture and a stronger, earthier flavor.

Roquefort

Roquefort is a blue cheese with blue-green veins of mold. The texture is creamy and crumbly. The cheese is white to pale yellow with distinct blue marbling. The rind is thin and slightly sticky, contributing to its pungent aroma.

Asiago

Asiago can be fresh or aged, with fresh Asiago having a smooth texture and aged Asiago being harder and crumbly. The color ranges from white to pale yellow. Aged Asiago often develops small crystals that give it a slightly crunchy texture.

Havarti

Havarti is a semi-soft cheese with a smooth, creamy texture. It has small, irregular holes throughout. The color is pale yellow. Havarti is easy to slice and has a mild, buttery flavor.

Gorgonzola

Gorgonzola is a blue cheese with blue-green veins of mold. The texture can be creamy or crumbly, depending on its age. The cheese is white to pale yellow with a marbled appearance. It has a pungent aroma and strong flavor.

Ricotta

Ricotta is a fresh cheese with a creamy, slightly grainy texture. It is white and very moist. The cheese is soft and spreadable. Ricotta has a mild, slightly sweet flavor.

Monterey Jack

Monterey Jack is a semi-soft cheese with a smooth, creamy texture. It has a pale yellow color. The cheese is easy to slice and melts well. Pepper Jack, a variety of Monterey Jack, contains hot peppers for added spice.

Emmental

Emmental is a hard cheese with large, round holes throughout. The texture is firm and smooth. It has a pale yellow color. The holes, or “eyes,” are formed during fermentation and give the cheese a distinctive appearance.

Pecorino Romano

Pecorino Romano is a hard cheese with a dense, crumbly texture. It has a pale yellow color. The rind is thick and natural, protecting the cheese as it ages. Inside, the cheese is dry and grainy with a sharp, tangy flavor.

Colby

Colby is a semi-hard cheese similar to cheddar but with a milder flavor. It has a firm, open texture with a slight springiness. The color is typically orange due to annatto. Colby is easy to slice and often has small holes throughout.

Limburger

Limburger is a soft cheese known for its strong odor. It has a smooth, creamy texture that becomes runnier as it ripens. The color is pale yellow, and the rind is brownish and sticky. The flavor is bold and tangy, with a distinctive pungency.

Edam

Edam is a semi-hard cheese from the Netherlands with a smooth, firm texture. It has a pale yellow interior and is often coated in red wax. The flavor is mild, slightly nutty, and it doesn’t spoil easily. Edam holds its shape well when sliced.

Mascarpone

Mascarpone is a fresh Italian cheese with a very creamy, smooth texture. It is white and has a mild, sweet flavor. Mascarpone is often used in desserts like tiramisu. It spreads easily and is also used in creamy dishes and sauces.

Taleggio

Taleggio is a semi-soft cheese from Italy with a thin, edible rind. The texture is creamy and smooth, becoming runnier as it ripens. It has a pale yellow interior and a strong aroma. The flavor is tangy with a fruity undertone.

Fontina

Fontina is a semi-soft to semi-hard cheese with a smooth, dense texture. It has a pale yellow color with small holes throughout. The rind is thin and can be brown or orange. Fontina has a nutty, slightly sweet flavor that becomes stronger with age.

Halloumi

Halloumi is a firm, brined cheese from Cyprus. It has a dense, rubbery texture that allows it to be grilled or fried without melting. The color is white, and the cheese has a salty, tangy flavor. It often has mint leaves added for extra freshness.

Cotija

Cotija is a hard, crumbly cheese from Mexico. It has a white color and a dry, grainy texture. The flavor is salty and tangy, similar to feta but firmer. Cotija doesn’t melt well, so it’s often crumbled over dishes like tacos and salads.

Paneer

Paneer is a fresh cheese commonly used in Indian cuisine. It has a firm, crumbly texture and a mild flavor. Paneer is white and doesn’t melt, making it ideal for frying or adding to curries. It’s made by curdling milk with a souring agent like lemon juice.

Burrata

Burrata is a fresh Italian cheese with a creamy interior. The outer shell is made of mozzarella, while the inside contains stracciatella and cream. It has a soft, delicate texture and a rich, buttery flavor. Burrata is typically white and very moist.

Queso Fresco

Queso Fresco is a fresh Mexican cheese with a crumbly texture. It has a white color and a mild, slightly tangy flavor. The cheese is soft and moist, making it easy to crumble over dishes. Queso Fresco is often used in Mexican cuisine for topping tacos and enchiladas.

Kasseri

Kasseri is a semi-hard cheese from Greece with a smooth, firm texture. It has a pale yellow color and a mild, slightly salty flavor. The cheese is made from sheep’s milk or a mix of sheep’s and goat’s milk. Kasseri is often used in Greek dishes like saganaki.

Crottin

Crottin is a small, aged goat cheese from France. It has a firm texture that becomes crumbly as it ages. The color ranges from white to yellowish with a natural rind. Crottin has a strong, tangy flavor that intensifies with aging.

St. Nectaire

St. Nectaire is a semi-soft cheese from France with a creamy, smooth texture. It has a pale yellow interior and a thick, orange-brown rind. The flavor is earthy and slightly nutty, with a strong aroma. The cheese becomes softer and more flavorful as it ripens.

Chèvre

Chèvre is a general term for goat cheese, typically soft and spreadable. It has a white color and a tangy, slightly acidic flavor. The texture can range from creamy to crumbly. Chèvre often has a fresh, grassy aroma and is sometimes coated in herbs or ash.

Morbier

Morbier is a semi-soft cheese from France with a distinctive line of ash running through the middle. It has a creamy, smooth texture and a pale yellow color. The rind is natural and slightly sticky. Morbier has a mild, slightly fruity flavor with a hint of earthiness.

Pont l’Évêque

Pont l’Évêque is a soft, washed-rind cheese from France. It has a smooth, creamy texture and a pale yellow interior. The rind is orange and slightly sticky, contributing to the cheese’s strong aroma. The flavor is rich, creamy, and slightly tangy.

Reblochon

Reblochon is a soft, washed-rind cheese from France with a creamy, smooth texture. It has a pale yellow interior and a thin, orange rind. The cheese has a strong, pungent aroma and a rich, buttery flavor with nutty undertones. It becomes runnier as it ripens.

Robiola

Robiola is a soft Italian cheese with a creamy, spreadable texture. It has a white to pale yellow color and a thin, edible rind. The flavor is mild and tangy, with a fresh, milky aroma. Robiola is often made from a blend of cow’s, goat’s, and sheep’s milk.

Tête de Moine

Tête de Moine is a semi-hard Swiss cheese with a smooth, dense texture. It has a pale yellow color and is traditionally shaved into rosettes using a girolle. The flavor is rich and nutty, becoming more intense with age. The rind is natural and slightly sticky.

Jarlsberg

Jarlsberg is a Norwegian cheese known for its large, round holes. It has a smooth, firm texture and a pale yellow color. The flavor is mild, nutty, and slightly sweet. Jarlsberg melts well, making it ideal for sandwiches and cooking.

Fromage Blanc

Fromage Blanc is a fresh cheese from France with a soft, creamy texture. It is white and has a mild, slightly tangy flavor. The cheese is spreadable and can be used in both sweet and savory dishes. It’s often enjoyed with fruit or used as a base for dips and spreads.

Neufchâtel

Neufchâtel is a soft, white cheese from France with a creamy, slightly grainy texture. It has a heart shape and a white, bloomy rind. The flavor is mild and slightly tangy, similar to cream cheese. Neufchâtel becomes creamier as it ripens.

Saint-Marcellin

Saint-Marcellin is a soft cheese from France with a creamy, smooth texture. It has a pale yellow interior and a thin, natural rind. The flavor is mild and slightly tangy, becoming more pronounced as it ripens. The cheese becomes runnier at room temperature.

Double Gloucester

Double Gloucester is a semi-hard cheese from England with a smooth, firm texture. It has a rich, orange color due to the addition of annatto. The flavor is mild, buttery, and slightly nutty. Double Gloucester is often used in cooking and pairs well with ale.

Red Leicester

Red Leicester is a hard cheese from England with a smooth, firm texture. It has a deep orange color and a slightly crumbly consistency. The flavor is mild, nutty, and slightly sweet. Red Leicester is often used in cheese boards and for grating.

Mimolette

Mimolette is a hard cheese from France with a smooth, firm texture. It has a bright orange color and a slightly rough, pitted rind. The flavor is nutty and slightly sweet, becoming more intense with age. The cheese often has small, crunchy crystals.

Caerphilly

Caerphilly is a semi-hard cheese from Wales with a crumbly, moist texture. It has a pale yellow color and a thin, natural rind. The flavor is mild, slightly tangy, and slightly salty. Caerphilly is often eaten young and has a fresh, milky aroma.

Cantal

Cantal is a hard cheese from France with a dense, firm texture. It has a pale yellow color and a natural, thick rind. The flavor is tangy, nutty, and slightly earthy. Cantal becomes more crumbly and flavorful as it ages.

Comté

Comté is a hard cheese from France with a smooth, dense texture. It has a pale yellow color and a natural, brownish rind. The flavor is rich, nutty, and slightly sweet. Comté often has small, crunchy crystals and a complex aroma.

Cabrales

Cabrales is a blue cheese from Spain with a creamy, crumbly texture. It has blue-green veins of mold throughout. The flavor is strong, tangy, and slightly spicy. Cabrales has a pungent aroma and becomes more intense with age.

Beaufort

Beaufort is a hard cheese from France with a smooth, dense texture. It has a pale yellow color and a natural, brownish rind. The flavor is rich, nutty, and slightly fruity. Beaufort often has small, crunchy crystals and a complex aroma.

Chaource

Chaource is a soft cheese from France with a creamy, smooth texture. It has a white, bloomy rind and a pale yellow interior. The flavor is mild, slightly tangy, and buttery. Chaource becomes creamier as it ripens and is often enjoyed at room temperature.

Grana Padano

Grana Padano is a hard cheese from Italy with a granular, crumbly texture. It has a pale yellow color and a thick, natural rind. The flavor is nutty, slightly sweet, and tangy. Grana Padano is often grated over pasta and salads.

Kefalotyri

Kefalotyri is a hard cheese from Greece with a dense, crumbly texture. It has a pale yellow color and a natural, hard rind. The flavor is salty, tangy, and slightly spicy. Kefalotyri is often used in cooking and can be grilled or fried.

Mahón

Mahón is a semi-hard cheese from Spain with a smooth, firm texture. It has a pale yellow color and an orange rind. The flavor is tangy, slightly salty, and nutty. Mahón becomes more intense and crumbly as it ages.

Pimento Cheese

Pimento Cheese is a soft, spreadable cheese mixture from the United States. It is typically orange and made with cheddar cheese, mayonnaise, and pimentos. The texture is creamy and slightly chunky. The flavor is mild, tangy, and slightly sweet.

Quark

Quark is a fresh cheese with a smooth, creamy texture. It is white and has a mild, slightly tangy flavor. Quark is spreadable and can be used in both sweet and savory dishes. It’s often enjoyed with fruit or used in baking and cooking.

Ricotta Salata

Ricotta Salata is a firm, dry cheese made from sheep’s milk. It has a white color and a crumbly texture. The flavor is mildly salty and slightly tangy. Ricotta Salata is often grated over salads and pasta dishes.

Scamorza

Scamorza is an Italian cheese with a firm, smooth texture. It has a pale yellow color and is often shaped like a pear. The flavor is mild and slightly smoky, especially when the cheese is smoked. Scamorza melts well and is commonly used in cooking.

Sbrinz

Sbrinz is a hard Swiss cheese with a dense, crumbly texture. It has a deep yellow color and a natural rind. The flavor is rich, nutty, and slightly spicy. Sbrinz is often aged for up to 18 months, developing a more intense taste over time.

Stracchino

Stracchino, also known as Crescenza, is a soft Italian cheese with a creamy, spreadable texture. It has a pale white color and no rind. The flavor is mild, milky, and slightly tangy. Stracchino is often used as a spread or in cooking.

Tilsit

Tilsit is a semi-hard cheese with a smooth, elastic texture. It has a pale yellow color and a natural rind. The flavor is mild, slightly tangy, and buttery. Tilsit often has small holes and is used in sandwiches and cooking.

Tomme de Savoie

Tomme de Savoie is a semi-hard cheese from France with a firm, slightly elastic texture. It has a pale yellow interior and a thick, gray-brown rind. The flavor is mild, earthy, and slightly nutty. Tomme de Savoie often has small holes throughout.

Valdeón

Valdeón is a blue cheese from Spain with a creamy, crumbly texture. It has blue-green veins of mold throughout and a marbled appearance. The flavor is strong, tangy, and slightly spicy. Valdeón has a pungent aroma and is wrapped in maple or chestnut leaves.

Vacherin

Vacherin is a soft cheese from France and Switzerland with a creamy, runny texture. It has a pale yellow interior and is often sold in a wooden box. The rind is orange-brown and slightly sticky. The flavor is rich, earthy, and slightly tangy.

Wensleydale

Wensleydale is a semi-hard cheese from England with a crumbly, moist texture. It has a pale yellow color and a natural rind. The flavor is mild, slightly sweet, and tangy. Wensleydale often contains added fruits like cranberries or apricots.

Appenzeller

Appenzeller is a semi-hard Swiss cheese with a smooth, firm texture. It has a pale yellow color and a natural, orange-brown rind. The flavor is rich, tangy, and slightly spicy. Appenzeller is often aged for several months, enhancing its flavor.

Bel Paese

Bel Paese is a semi-soft Italian cheese with a smooth, creamy texture. It has a pale yellow color and a thin, edible rind. The flavor is mild, milky, and slightly sweet. Bel Paese is often used in cooking and melts well.

Bleu d’Auvergne

Bleu d’Auvergne is a blue cheese from France with a creamy, crumbly texture. It has blue-green veins of mold throughout and a pale yellow interior. The flavor is strong, tangy, and slightly spicy. Bleu d’Auvergne has a pungent aroma and a soft, natural rind.

Brick Cheese

Brick cheese is an American cheese with a semi-soft to semi-hard texture. It has a pale yellow color and a smooth, slightly elastic texture. The flavor is mild and slightly sweet when young, becoming more pungent as it ages. Brick cheese melts well and is used in cooking.

Caciocavallo

Caciocavallo is an Italian cheese with a firm, smooth texture. It has a pale yellow color and is often shaped like a teardrop. The flavor is mild and slightly tangy when young, becoming sharper with age. Caciocavallo is often used in cooking and melts well.

Coulommiers

Coulommiers is a soft cheese from France with a creamy, smooth texture. It has a pale yellow interior and a white, bloomy rind. The flavor is mild, buttery, and slightly tangy. Coulommiers is similar to Brie but smaller and thicker.

Crottin de Chavignol

Crottin de Chavignol is a small, aged goat cheese from France with a firm, crumbly texture. It has a white to pale yellow color and a natural rind. The flavor is strong, tangy, and slightly nutty. Crottin de Chavignol becomes harder and more intense as it ages.

Danish Blue

Danish Blue, also known as Danablu, is a blue cheese from Denmark with a creamy, crumbly texture. It has blue-green veins of mold throughout and a white to pale yellow interior. The flavor is strong, tangy, and slightly salty. Danish Blue has a pungent aroma and a soft, natural rind.

Dolcelatte

Dolcelatte is an Italian blue cheese with a creamy, smooth texture. It has blue veins of mold throughout and a pale yellow interior. The flavor is mild, sweet, and slightly tangy. Dolcelatte is less intense than other blue cheeses and has a soft, natural rind.

Époisses

Époisses is a soft, washed-rind cheese from France with a creamy, smooth texture. It has a pale yellow interior and a thick, orange-brown rind. The flavor is rich, strong, and slightly tangy. Époisses has a pungent aroma and becomes runnier as it ripens.

Fiore Sardo

Fiore Sardo is a hard cheese from Italy made from sheep’s milk. It has a firm, crumbly texture and a pale yellow color. The rind is natural and slightly rough. The flavor is rich, nutty, and slightly smoky. Fiore Sardo is often aged for several months, developing a more intense taste over time.

Fior di Latte

Fior di Latte is a fresh Italian cheese made from cow’s milk. It has a smooth, elastic texture and a bright white color. The flavor is mild, milky, and slightly sweet. Fior di Latte is similar to mozzarella but usually softer and more delicate.

Fourme d’Ambert

Fourme d’Ambert is a blue cheese from France with a creamy, slightly crumbly texture. It has blue veins of mold throughout and a pale yellow interior. The flavor is mild, tangy, and slightly fruity. Fourme d’Ambert has a natural rind and a distinctive cylindrical shape.

Garrotxa

Garrotxa is a semi-hard goat cheese from Spain with a firm, smooth texture. It has a pale ivory color and a grayish, mold-covered rind. The flavor is mild, slightly tangy, and nutty. Garrotxa is often aged for a few months, developing a more complex taste.

Kefalograviera

Kefalograviera is a hard cheese from Greece with a dense, crumbly texture. It has a pale yellow color and a natural rind. The flavor is rich, salty, and slightly tangy. Kefalograviera is often used in Greek cooking and can be grilled or fried.

Langres

Langres is a soft, washed-rind cheese from France with a creamy, smooth texture. It has a pale yellow interior and an orange-brown rind. The flavor is rich, earthy, and slightly tangy. Langres has a distinctive hollow top where champagne or brandy is sometimes poured before serving.

Majorero

Majorero is a semi-hard goat cheese from the Canary Islands with a firm, slightly grainy texture. It has a pale yellow color and a natural rind. The flavor is tangy, slightly salty, and nutty. Majorero is often coated with pimentón (paprika) or gofio (toasted cornmeal).

Montasio

Montasio is a semi-hard cheese from Italy with a smooth, firm texture. It has a pale yellow color and a natural rind. The flavor is mild, slightly nutty, and becomes more intense with age. Montasio is often used in cooking and can be grated over dishes.

Ossau-Iraty

Ossau-Iraty is a semi-hard cheese from France made from sheep’s milk. It has a smooth, dense texture and a pale yellow color. The flavor is rich, nutty, and slightly sweet. Ossau-Iraty has a natural rind and is often aged for several months.

Piave

Piave is a hard Italian cheese with a smooth, dense texture. It has a pale yellow color and a natural rind. The flavor is rich, nutty, and slightly sweet, similar to Parmesan. Piave is often aged for different lengths of time, with older cheeses having a more intense flavor.

Raclette

Raclette is a semi-hard Swiss cheese with a smooth, firm texture. It has a pale yellow color and a natural rind. The flavor is rich, nutty, and slightly tangy. Raclette is traditionally melted and scraped over potatoes, meats, and vegetables.

Roncal

Roncal is a hard cheese from Spain made from sheep’s milk. It has a dense, crumbly texture and a pale yellow color. The flavor is rich, nutty, and slightly tangy. Roncal has a natural rind and is often aged for several months, developing a more complex taste.

Tetilla

Tetilla is a semi-soft cheese from Spain with a smooth, creamy texture. It has a pale yellow color and a distinctive conical shape. The flavor is mild, buttery, and slightly tangy. Tetilla melts well and is often used in cooking.

Queso de Murcia

Queso de Murcia is a semi-soft goat cheese from Spain with a smooth, slightly elastic texture. It has a white to pale yellow color and a natural rind. The flavor is mild, slightly tangy, and slightly sweet. Queso de Murcia is often enjoyed on its own or used in cooking.

Pecorino Sardo

Pecorino Sardo is a hard cheese from Italy made from sheep’s milk. It has a dense, crumbly texture and a pale yellow color. The flavor is rich, salty, and slightly tangy. Pecorino Sardo has a natural rind and is often aged for several months.

Pecorino Toscano

Pecorino Toscano is a hard cheese from Italy made from sheep’s milk. It has a firm, crumbly texture and a pale yellow color. The flavor is mild, slightly tangy, and slightly nutty. Pecorino Toscano is often enjoyed on its own or grated over dishes.

Serra da Estrela

Serra da Estrela is a soft cheese from Portugal made from sheep’s milk. It has a creamy, spreadable texture and a pale yellow color. The flavor is rich, slightly tangy, and slightly sweet. Serra da Estrela has a natural rind and is often enjoyed at room temperature.

Tomme de Chèvre

Tomme de Chèvre is a semi-hard goat cheese from France with a firm, slightly crumbly texture. It has a white to pale yellow color and a natural rind. The flavor is mild, slightly tangy, and slightly nutty. Tomme de Chèvre is often aged for several months.

Bocconcini

Bocconcini are small, fresh mozzarella balls with a smooth, elastic texture. They are white and have a mild, milky flavor. Bocconcini are often packed in water or brine to keep them moist. They are commonly used in salads, antipasti, and as a pizza topping.

Brynza

Brynza is a semi-soft cheese from Eastern Europe made from sheep’s milk. It has a crumbly, slightly grainy texture and a white color. The flavor is salty, tangy, and slightly spicy. Brynza is often used in cooking or crumbled over salads and other dishes.

Cottage Cheese

Cottage cheese is a fresh cheese with a creamy, lumpy texture. It has a white color and is made from curds of cow’s milk. The flavor is mild, slightly tangy, and slightly salty. Cottage cheese is often used in salads, as a topping for fruit, or as a filling in various dishes.

Cream Cheese

Cream cheese is a soft, smooth cheese with a creamy texture. It has a white color and is made from a mixture of milk and cream. The flavor is mild, slightly tangy, and rich. Cream cheese is commonly used as a spread on bagels, in cheesecakes, and in various dips and spreads.

Paneer

Paneer is a fresh cheese commonly used in Indian cuisine. It has a firm, crumbly texture and a white color. The flavor is mild and slightly tangy. Paneer does not melt, making it ideal for frying or adding to curries and other dishes.

Queso Oaxaca

Queso Oaxaca is a semi-soft cheese from Mexico with a stringy, elastic texture. It has a white color and is similar to mozzarella. The flavor is mild, slightly tangy, and slightly salty. Queso Oaxaca is often used in quesadillas and other Mexican dishes where it is melted and pulled into strings.

Stracciatella

Stracciatella is a fresh Italian cheese with a creamy, stringy texture. It is made from shredded mozzarella curds mixed with cream. The color is white, and the flavor is rich, milky, and slightly tangy. Stracciatella is often used as a filling for burrata and as a topping for salads and pizzas.

Brillat-Savarin

Brillat-Savarin is a soft, triple-cream cheese from France with a very creamy, smooth texture. It has a pale yellow interior and a white, bloomy rind. The flavor is rich, buttery, and slightly tangy. Brillat-Savarin is often enjoyed at room temperature and pairs well with fruit and champagne.

Cotoletta

I believe there might be a confusion here. “Cotoletta” typically refers to an Italian breaded cutlet rather than a cheese. If you meant a specific cheese, please provide more details or correct the name.

Rocamadour

Rocamadour is a small, soft goat cheese from France with a creamy, smooth texture. It has a white to pale yellow color and a thin, natural rind. The flavor is mild, slightly tangy, and slightly nutty. Rocamadour becomes creamier as it ripens and is often enjoyed on its own or with bread.

Saga

Saga, also known as Saga Blue, is a Danish blue cheese with a creamy, smooth texture. It has blue veins of mold throughout and a pale yellow interior. The flavor is mild, tangy, and slightly sweet. Saga has a soft, natural rind and is often used in salads, dressings, and spreads.

Stilton

Stilton is a blue cheese from England with a creamy, crumbly texture. It has blue veins of mold throughout and a pale yellow interior. The flavor is strong, tangy, and slightly nutty. Stilton has a natural rind and a pungent aroma, becoming more intense with age. It is often enjoyed with crackers, fruit, and port wine.