How many types of cheese are there? 23 super variations

Cheese, a beloved and versatile dairy product, has been a staple in diets worldwide for centuries. From the rolling hills of Europe to the bustling markets of Asia, cheese is cherished in countless forms and flavours. But have you ever wondered just how many types of cheese there are?

The answer is both simple and complex: while the basic process of making cheese involves curdling milk, the variations in techniques, ingredients, and ageing processes have given rise to a staggering diversity of cheeses. Estimates suggest there are over 1,800 distinct types of cheese globally, each with its own unique characteristics and cultural significance.

In this article ‘How many types of cheese are there’, we will embark on a journey to explore the fascinating world of cheese, delving into the different types, their origins, and the delicious ways they are enjoyed. Whether you’re a cheese connoisseur or an enthusiast, get ready to discover the rich tapestry of flavours, textures, and traditions that make cheese an extraordinary culinary delight.

Table Of Contents

How many types of cheese are there? Across the globe
Conclusion

How many types of cheese are there in the world? Key takeaways:

There are over 1,800 types of cheese in the world! This variety comes from using different types of milk (cow, goat, sheep, buffalo), ageing methods (fresh to years old), and regional influences.
Cheese can be classified into 4 main types based on moisture content and texture: Fresh (ricotta, cottage cheese), Soft (brie, camembert), Semi-soft (havarti, gouda), and Hard (cheddar, parmesan).
Cheese is a good source of protein, calcium, and vitamins, making it a valuable part of a balanced diet. However, moderation is key as some cheeses can be high in fat and sodium.
Some popular cheeses include mozzarella, cheddar, parmesan, brie, feta, gouda, camembert, swiss cheese, ricotta, and American cheese.
Vegan cheese is a growing category that uses nuts, seeds, nutritional yeast, and vegetable oils to create cheese-like flavours and textures.

How many types of cheese are there? Across the globe

Across the globe, cheese reigns supreme as a beloved and versatile ingredient. From creamy brie gracing a French charcuterie board to sharp cheddar melting over a juicy burger, cheese adds a depth of flavour and richness that elevates countless culinary creations. Its significance extends far beyond the plate, woven into cultural traditions and celebrations for centuries.

But cheese isn’t a monolithic entity. Delve deeper, and you’ll discover a universe of flavours and textures. From the mild nuttiness of Gouda to the pungent bite of blue cheese, each variety boasts a unique personality shaped by factors like milk type, ageing methods, and regional influences.

This incredible diversity is a testament to the ingenuity and passion of cheesemakers around the world, who have spent generations perfecting this culinary art form.

What Is Cheese?

Cheese, in its delightful essence, is a dairy product crafted from milk. The magic happens when milk proteins, primarily casein, coagulate and separate from the liquid whey.

This coagulation can be caused by natural bacteria present in the milk or by the addition of rennet, an enzyme traditionally derived from animal stomachs. The curds are then drained, pressed, and sometimes aged to create the vast array of cheeses we know and love.

Cheese: A Curd of Culinary Magic

But what exactly is cheese? At its core, it’s a transformed dairy product derived from milk. Let’s delve deeper into the fascinating science behind this delicious creation in detail.

The Curd of the Matter:

The magic of cheesemaking lies in the process of curdling. Milk, primarily composed of water, lactose (milk sugar), proteins, and fats, undergoes a transformation. The key players in this process are milk proteins, specifically casein. When milk is subjected to specific conditions, casein proteins clump together, forming solid curds that separate from the liquid whey.

The Coagulation Catalysts:

There are two main ways to induce curdling:

Natural Bacteria: Milk naturally harbours a variety of bacteria. Some cheese varieties, like cheddar or brie, rely on these resident bacteria to produce lactic acid. This acid lowers the milk’s pH, causing the casein proteins to clump and form curds.
Rennet: Traditionally extracted from the stomachs of calves, lambs, or kids, rennet is an enzyme that directly breaks down casein, accelerating the curdling process. Today, vegetarian rennet derived from microbial sources is also commonly used.

Once the curds are formed, they are separated from the whey. The remaining journey of a cheese depends on several factors:

Milk Type: Cow’s milk is the most common, but cheese can also be made from goat, sheep, or even buffalo milk. Each milk offers unique flavours and fat content, influencing the final cheese.
Salting: Salt plays a crucial role in cheesemaking. It helps extract moisture from the curds, inhibits unwanted bacteria, and enhances flavour development during ageing.
Ageing: Some cheeses are enjoyed fresh, while others undergo a period of ageing, ranging from weeks to years. During this time, the cheese undergoes various transformations. Beneficial bacteria and molds can further break down proteins and fats, creating complex flavours and textures.

Types of cheese are there in the world! The variations

Fresh Cheese: A Dairy Delight

Fresh cheese, the youthful champion of the cheese world, holds a special place in the culinary arena. Unlike its aged counterparts, fresh cheese skips the ageing process, resulting in a range of delightful textures and flavours. Let’s delve into the world of fresh cheese, exploring its characteristics, popular varieties, and how to incorporate it into delicious dishes.

Fresh cheese is characterized by its:

Young Age: Unlike aged cheeses, fresh cheese doesn’t undergo a lengthy ageing period. It’s typically enjoyed soon after production.
High Moisture Content: Fresh cheese retains a significant amount of moisture, leading to a creamy, soft, or crumbly texture depending on the variety.
Mild flavour Profile: Fresh cheeses generally boast mild, milky flavours with subtle variations depending on the milk source and any added cultures.
No Rind: Fresh cheese lacks the distinctive rind found on aged cheeses.

A Quartet of Fresh Favorites:

The world of fresh cheese offers a diverse cast of characters. Here are four popular examples:

Ricotta: This light and airy Italian cheese, made from whey (the liquid leftover from cheesemaking), has a slightly sweet and milky flavour. Ricotta is a versatile ingredient, enjoyed dolloped on pasta dishes, layered in lasagna, or used in sweet pastries like cannoli.
Cottage Cheese: A protein powerhouse, cottage cheese features small, curd-like pieces in a whey base. Its mild flavour and creamy texture make it a popular breakfast choice, enjoyed on its own or mixed with fruit and granola. Cottage cheese can also be used in savoury salads or dips.
Cream Cheese: This luxuriously spreadable cheese is made from cream and milk, often with added cultures. Cream cheese offers a tangy richness, making it a staple for bagels, cheesecakes, and savoury dips.
Mozzarella: This Italian favourite comes in two main varieties: the familiar fresh mozzarella stored in water, known for its milky flavour and stretchy texture, perfect for pizzas and caprese salads; and low-moisture mozzarella, typically sold pre-shredded, ideal for melting in baked dishes.

Fresh cheese shines in a variety of culinary applications:

Spreads and Dips: From creamy ricotta dips to herb-infused cream cheese spreads, fresh cheese adds a luscious element to any appetizer platter.
Pasta Dishes: Ricotta and cottage cheese add protein and creaminess to pasta sauces, while fresh mozzarella melts beautifully over baked pasta dishes.
Breakfast Delights: Dollop ricotta or cottage cheese onto pancakes or waffles, or enjoy a dollop of cream cheese on a bagel.
Desserts: Ricotta is a key ingredient in cheesecakes and cannoli fillings, while cream cheese forms the base for countless frostings and fillings.
Salads: Crumbled cottage cheese or cubed fresh mozzarella adds a delightful protein boost to salads.

Soft Cheese

Soft cheeses tantalize the taste buds with their luxuriously smooth and spreadable textures. Unlike their fresh counterparts, they may undergo a brief ageing period, but not enough to develop a hard texture or rind. Let’s explore the world of soft cheese, its characteristics, popular varieties, and how to indulge in its creamy goodness.

Soft cheeses are defined by their:

Texture: The star of the show! Soft cheeses range from velvety smooth to slightly spoonable, depending on the variety and ageing time.
Moisture Content: They retain a higher moisture content than harder cheeses, contributing to their creamy texture.
Favour Profile: Soft cheeses generally have a mild flavour profile, sometimes with a hint of richness or tang depending on the specific type.
Rind: Some soft cheeses may develop a thin, edible rind during a short ageing period, but it’s not a defining characteristic.

A Trio of Creamy Delights:

The world of soft cheese offers a delectable array of options. Here are three popular examples:

Brie: This French favourite boasts a bloomy white rind that encases a luxuriously creamy centre. As Brie ripens, its flavours deepen, offering notes of mushroom, butter, and ammonia. Enjoy Brie on its own with crackers and fruit, bake it into a decadent appetizer, or melt it over a juicy steak.
Camembert: Similar to Brie, Camembert is a French soft cheese with a bloomy rind and a slightly richer, earthier flavour profile. It shares many of the same culinary applications as Brie.
Goat Cheese: Made from goat’s milk, this cheese offers a unique tangy flavour that can vary from mild to sharp depending on the ageing. Goat cheese can be enjoyed crumbled over salads, spread on crostini, or incorporated into savoury tarts and quiches.

Soft cheeses lend themselves to a variety of delicious dishes:

Cheese Boards: Soft cheeses are a staple on any cheese board, offering a delightful textural contrast to firmer varieties.
Baked Dishes: Brie or Camembert baked in a pastry crust is a classic and decadent appetizer. Soft cheeses can also be incorporated into quiches, savoury tarts, and gratins.
Sandwiches and Wraps: Spread a layer of soft cheese on bread or a wrap for a touch of creamy richness.
Sauces and Dips: Soft cheeses can be blended into creamy sauces for pasta dishes or vegetables, or whipped into dips for crudités or crackers.

Semi-Soft Cheese: The Middle Ground

Semi-soft cheeses bridge the gap between the creamy world of soft cheeses and the firmer texture of hard cheeses. They offer a delightful balance between spreadability and slice ability, making them perfect for enjoying on their own or incorporating into various dishes.

A Textural Balancing Act:

Semi-soft cheeses are characterized by:

Texture: They have a firmer texture than soft cheeses but are still somewhat pliable and sliceable.
Moisture Content: Semi-soft cheeses retain a moderate amount of moisture, contributing to their pleasant texture.
Flavour Profile: They generally have a milder flavour profile compared to harder cheeses, but can develop more complex flavours with longer ageing.
Rind: Some semi-soft cheeses may develop a rind during ageing, which can add depth of flavour.

A Trio of Semi-Soft Stars:

The world of semi-soft cheese offers a diverse range of options. Here are three popular examples:

Havarti: This Danish cheese has a mild, buttery flavour and a slightly springy texture. Havarti slices beautifully and melts well, making it ideal for sandwiches, grilled cheese, or baked dishes.
Munster: This French cheese has a distinctive orange rind and a creamy, slightly pungent flavour. It’s a delicious addition to cheese boards or can be enjoyed melted in sandwiches.
Gouda: This Dutch cheese is a true chameleon. Younger Goudas have a mild, slightly sweet flavour and a creamy texture, while aged Goudas develop a sharper flavour and a firmer texture. Gouda is incredibly versatile, enjoyed on its own, melted in sandwiches, or grated over pasta dishes.

Semi-soft cheeses shine in a variety of dishes:

Cheese Boards: Semi-soft cheeses offer a delightful textural contrast alongside other cheeses on a cheese board.
Sandwiches and Paninis: Their slice ability makes them perfect for building flavourful sandwiches and paninis.
Melted Delights: Many semi-soft cheeses melt beautifully, making them ideal for grilled cheese, gratins, and fondu

Semi-Hard Cheese

Semi-hard cheeses, the jacks-of-all-trades in the cheese world, offer a delightful balance between texture and flavour. They are firmer than their soft and semi-soft counterparts but still possess enough pliability for slicing and shredding.

This versatility makes them a staple in kitchens around the world. Let’s delve into the world of semi-hard cheeses, exploring their characteristics, popular varieties, and the many ways they can elevate your culinary creations.

Semi-hard cheeses are defined by their:

Texture: They have a firm, dense texture that can be sliced or crumbled. Some varieties may have a slightly springy quality.
Moisture Content: Compared to softer cheeses, semi-hard cheeses have lower moisture content, contributing to their firmer texture.
flavour Profile: Semi-hard cheeses offer a wide range of flavours, from mild and buttery to sharp and tangy. The flavour profile depends on the type of cheese, milk source, and ageing time.
Rind: Some semi-hard cheeses may develop a natural rind during ageing, which can add depth of flavour and complexity.

The world of semi-hard cheese boasts a diverse cast of characters.

Here are three popular examples:

Cheddar: This iconic American cheese comes in a variety of ages, each offering a distinct flavour profile. Young cheddar is mild and milky, while aged cheddar develops a sharper, more complex flavour. Cheddar’s versatility is unmatched – it can be enjoyed sliced on its own, melted in grilled cheese or mac and cheese, or grated over salads, soups, and casseroles.
Swiss: Renowned for its distinct holes (or “eyes”) and nutty flavour, Swiss cheese is a true classic. It comes in various styles, with milder and sharper options available. Swiss cheese melts beautifully, making it a star ingredient in fondues and melts, and adds a delightful touch to sandwiches and salads.
Edam: This Dutch cheese is often coated in a red wax rind and is known for its mild, slightly sweet flavour and buttery texture. Edam can be enjoyed sliced on its own or grated over salads and pasta dishes.

Semi-hard cheeses are culinary chameleons, at home in a variety of dishes:

Cheese Boards: Semi-hard cheeses are a cornerstone of any cheese board, offering a delightful textural contrast and a range of flavours.
Sandwiches and Paninis: Their ability to slice neatly makes them perfect for building flavourful sandwiches and paninis.
Melted Marvels: Many semi-hard cheeses melt well, making them ideal for grilled cheese, fondues, sauces, and gratins.
Salads and Soups: Grated or crumbled semi-hard cheeses add a salty and savoury element to salads and soups.
Pasta Dishes: Grated semi-hard cheese is a classic topping for pasta dishes, adding richness and creaminess.

Hard Cheese

Hard cheeses, the seasoned veterans of the cheese world, take us on a journey of intense flavour and robust texture. Aged for months or even years, these cheeses develop a dense, crystalline structure that demands a cheese grater or a sharp knife. Let’s explore the world of hard cheeses, their characteristics, popular varieties, and how they can add a powerful punch to your dishes.

Hard cheeses are defined by their:

Texture: They boast a dense, firm texture that can be challenging to slice but grates beautifully. As they age, crystals may form, adding a characteristic grittiness.
Moisture Content: With the lowest moisture content of all cheese types, hard cheeses have a long shelf life and develop concentrated flavours during ageing.
Flavour Profile: Hard cheeses are known for their intense, sharp, and sometimes salty flavours. The complexity of flavour deepens with age.
Rind: Hard cheeses typically develop a hard, inedible rind during ageing, which can further enhance the flavour.

The world of hard cheese offers a variety of taste sensations.

Here are three popular examples:

Parmigiano Reggiano: This king of Italian cheeses is aged for a minimum of 12 months, resulting in a complex flavour profile with notes of nuttiness, salt, and fruit. Parmigiano Reggiano is most commonly grated over pasta dishes, soups, and salads, but it can also be enjoyed on its own.
Pecorino Romano: Made from sheep’s milk, Pecorino Romano offers a sharp, salty flavour with a distinct tang. It’s a staple in Roman cuisine, grated over pasta dishes like cacao e pepe (cheese and pepper).
Asiago: This Italian cheese comes in two main varieties: a younger, milder option and a more mature, sharper version. Asiago adds a delightful savoury note to pasta dishes, risottos, and salads, and can also be enjoyed on its own.

Hard cheeses are most often enjoyed grated:

Pasta Perfection: A sprinkle of grated hard cheese is the finishing touch on countless pasta dishes.
Soup savoury: Grated hard cheese adds a salty depth of flavour to soups and stews.
Salad Sensations: Finely grated hard cheese adds a delightful textural and flavour contrast to salads.

Blue Cheese

Blue cheese, with its distinctive veins of blue mold and sharp, pungent aroma, is a cheese that elicits strong emotions. Some adore its complex flavours, while others find it overpowering. But there’s no denying its unique place in the cheese world. Let’s delve into the characteristics of blue cheese, explore popular varieties, and discover how to incorporate it into your culinary creations.

Blue cheese is defined by its:

Mold Veins: The defining characteristic is the presence of blue or green mold veins running throughout the cheese. These veins are caused by the introduction of specific mold cultures during the cheesemaking process.
Texture: Blue cheese can vary in texture from creamy to crumbly, depending on the variety and age.
flavour Profile: The most distinctive feature is the sharp, pungent, and often salty flavour profile. Blue cheese can also have notes of ammonia, funk, and fruitiness.
Aroma: The aroma of blue cheese is equally strong, often described as pungent or ammonia-like.

The world of blue cheese offers a diverse range of flavours and intensities. Here are three popular examples:

Roquefort: This French cheese, made from sheep’s milk and aged in natural caves, boasts a strong, sharp flavour with a pronounced peppery bite.
Gorgonzola: This Italian blue cheese comes in various styles, from mild and creamy to sharp and crumbly. Gorgonzola offers a complex flavour profile with notes of sweetness, spice, and funk.
Stilton: This English cheese is known for its creamy texture, sharp flavour, and distinctive blue veins. Stilton can be enjoyed on its own or crumbled over salads and steaks.

Processed Cheese: Convenience with Caveats

Processed cheese, a mainstay in many kitchens, offers a convenient and melty option. But how does it differ from its natural counterparts? Let’s explore the world of processed cheese, its production process, popular varieties, and its role in cooking.

Crafted for Convenience:

Processed cheese is made by combining natural cheese with additional ingredients like:

Emulsifying Salts: These help the cheese maintain a smooth texture and prevent oil separation.
Cream or Milk Powders: These contribute to a creamier texture and milder flavour.
Salts and Acidity Regulators: These enhance flavour and shelf life.

The resulting product is then shaped, and packaged, and has a longer shelf life than natural cheese.

Popular Melty Masters:

Processed cheese comes in various forms:

American Cheese: This iconic cheese, known for its bright orange colour and mild flavour, is a favourite for grilled cheese sandwiches.
Velveeta: This smooth and spreadable cheese melts beautifully, making it ideal for dips and sauces.
Cheese Spreads: These come in a variety of flavours and are perfect for spreading on crackers or vegetables.

Convenience Comes at a Cost:

While processed cheese offers convenience and reliability, it’s generally lower in protein and calcium compared to natural cheese. It can also be higher in sodium and saturated fat.

Processed cheese can be a handy ingredient, but enjoy it in moderation and be mindful of its nutritional profile.

Speciality Cheese: A World of Unique Flavours

Speciality cheeses, a diverse group with unique characteristics, take cheese exploration to a whole new level. These cheeses often hail from specific regions and boast distinct flavours, textures, and production methods. Let’s delve into the world of speciality cheeses, exploring some intriguing examples and their culinary applications.

A Celebration of Unique Traditions:

Specialty cheeses are characterized by:

Distinct flavours and Textures: From brined to smoked, aged to fresh, these cheeses offer a wider range of flavour and texture profiles compared to common varieties.
Regional Production: Many speciality cheeses are tied to specific regions and traditional production methods.
Cultural Significance: These cheeses are often woven into the cultural fabric of their regions.

A Trio of Enticing Examples:

Halloumi: This brined cheese from Cyprus has a high melting point, making it perfect for grilling or pan-frying. It’s a staple in Cypriot cuisine and is enjoyed in salads and savoury dishes.
Feta: This brined white cheese from Greece crumbles easily and boasts a salty tang. Feta is a key ingredient in Greek salad and spanakopita (spinach pie).
Paneer: This fresh, unaged cheese from India is made from cow’s milk or buffalo milk. It has a mild flavour and a firm, crumbly texture. Paneer is a versatile ingredient in curries, stir-fries, and various Indian dishes.

Specialty Cheeses on Your Plate:

These unique cheeses can elevate various dishes:

Salads: Crumbled speciality cheeses add a salty and flavourful element to salads.
Appetizers: Specialty cheeses can be the star of a cheese board or enjoyed grilled or baked as appetizers.
Main Courses: Specialty cheeses can be incorporated into pasta dishes, curries, and other main courses.

Exploring the world of speciality cheeses is a delicious adventure. Each cheese offers a unique taste of its cultural heritage, waiting to be discovered.

Vegan Cheese: A Plant-Based Alternative

Vegan cheese, a rapidly growing category, offers a delicious option for those following a vegan diet or seeking a dairy-free alternative. But how is this cheesy experience achieved without dairy? Let’s explore the world of vegan cheese, its plant-based ingredients, and its potential health benefits.

From Plants to Cheese-like Delights:

Vegan cheese is typically made from a base of:

Nuts and Seeds: Cashews, almonds, and macadamia nuts are commonly used for their creamy texture and protein content.
Nutritional Yeast: This deactivated yeast adds a cheesy flavour and umami depth.
Vegetable Oils: Coconut oil or other plant-based oils contribute to a creamy texture.
Starches: These help bind the ingredients and create a cheese-like consistency.

A Sampling of Plant-Based Options:

The world of vegan cheese offers a growing variety:

Cashew Cheese: This popular option uses cashews as a base and can be flavoured to resemble various cheese styles.
Almond Cheese: Similar to cashew cheese, but made with almonds, offering a slightly different flavour profile.
Soy Cheese: This option uses fermented soybeans and can be similar to tofu in texture, but with a cheesy flavour.

A Rich Tapestry of Nutrients:

Cheese is a concentrated source of several essential nutrients:

Protein: Cheese packs a protein punch, making it a valuable building block for bones, muscles, and other tissues. Just one ounce of cheddar cheese provides about 7 grams of protein.
Calcium: A champion for bone health, cheese is a rich source of calcium. It contributes to strong bones and teeth, and may even play a role in blood pressure regulation.
Fat: Cheese varies in fat content depending on the type. Full-fat varieties are higher in fat, including saturated fat. However, some studies suggest certain cheeses may contain conjugated linoleic acid (CLA), a potentially beneficial fatty acid.
Vitamins: Cheese is a good source of several vitamins, including vitamin A (important for vision and immune function), vitamin B12 (essential for red blood cell formation and nervous system function), and riboflavin (involved in energy metabolism).
Minerals: In addition to calcium, cheese offers other minerals like phosphorus, zinc, and selenium, each playing vital roles in various bodily functions.

Conclusion

The world of cheese is vast and endlessly fascinating, offering a spectrum of flavours, textures, and cultural significance. From the creamy indulgence of fresh cheeses to the sharp complexity of aged varieties, there’s a cheese to tantalize every taste bud.

Whether you’re a seasoned cheese connoisseur or just embarking on your cheese exploration journey, there’s a whole world waiting to be discovered. So, grab a cheese board, gather your favourite accompaniments, and embark on a delicious adventure through the delightful world of cheese.

Beyond the pure pleasure of enjoying cheese, it can also be a source of essential nutrients. Cheese offers a good source of protein, calcium, and vitamins, making it a valuable addition to a balanced diet.

However, moderation is key, as some cheeses can be higher in fat and sodium. With a little awareness, you can continue to savour cheese while making informed choices about your dietary needs.